Publix Tailgater of the Match
5/9/18 - Terminus Legion Tailgate
“It’s so great that Publix is a sponsor for Atlanta United. I’m a true soccer fan all my life, and I’ve worked at Publix since I was barely able to drive. Just to know that Publix is here, and I see that tent in the background, it hits home for me.”-- Bradley Hartloge on what it means to be the Publix Tailgater of the Match after working for Publix for over a decade
4/28/18 - Los Cinco Stripes
“The community, man, it’s awesome. It’s the spirit they give to the game—it’s on another level. They don’t have it in another city in the whole U.S. That’s Atlanta, man!” -- Jose Sandoval on why Atlanta United makes him want to tailgate at 9:30 am
4/15/18 - The Lightning
“The atmosphere is unbelievable. You look around (and) there’s thousands of people out here tailgating having a blast - getting behind the team. It’s a great family event.” -- Russ Kiefer on what drives him to tailgate (even in inclement weather).
4/7/18 - Ashley’s St. Patty’s Birthday Tailgate
"It goes back to our Hispanic roots. Our parents always made this food (chorizo tacos), and it’s fun [to grill], so why not bring it out here?" -- David Rabadan, while grilling, on bringing his own flavor to Atlanta United tailgates.
3/17/18 - Ashley’s St. Patty’s Birthday Tailgate
“It’s so much fun. I’m excited. I’ve been practicing many St. Patrick’s Days for this, but the best is to be able to spend it at an Atlanta United match.”-- Ashley Pappas on spending her birthday at an Atlanta United match.
3/11/18 - United Thunder
“It means everything: passion, fun, soccer, family. It’s a great time.” -- Manuel Recinos on what Atlanta United means to him
Publix Tailgate Pro Tips Recipes
Nashville Hot Chicken Tender Sliders
6 cups canola oil
8 Publix Premium frozen chicken tenderloins
2 tablespoons cayenne powder
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons honey
4 slider buns
Dill pickle slices
Heat oil in a Dutch oven or cast iron pan until it reaches 350°F.
Fry a few pieces at a time, being sure not to over crowd pan. Allow oil to return to temperature before adding next batch. Fry each piece until golden and an internal temperature of 165° is achieved (about 6 minutes per side). As you remove pieces, place them on a rack to cool.
Combine, in separate mixing bowl: cayenne, chili powder, garlic, paprika and honey along with 1/2 cup of frying oil. Stir well; add chicken and toss to coat.
Serve on slider buns with pickles.
Jamaican Jerk Chicken Wings with Papaya Dipping Sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried parsley
2 teaspoons dark brown sugar
1 teaspoon smoked paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup pineapple juice
1/4 cup scotch bonnet pepper sauce
2 lb Publix Deli non-breaded chicken wings, flats and drums
Preheat oven to 375°F.
In a bowl whisk together seasonings, juice and sauce to a bow. Whisk together and add wings and coat evenly with seasoning mix. Line sheet tray with foil and coat with cooking spray. Add wings to sheet tray and bake for 10-12 minutes.
Serve with Papaya Dipping Sauce. (recipe follows)
Papaya Dipping Sauce
Makes 2/3 cup
1/3 cup papaya nectar or juice
1 clove garlic, minced
2 tablespoons sweet chili sauce
2 teaspoons cilantro, minced
1 lime, zested and juiced
Kosher salt and ground black pepper
Whisk all ingredients in a non–reactive bowl. Season with salt and pepper, adjusting other flavors if needed. Chill until ready to use.
Bacon Wrapped Bratwurst Bites with Creamy Mustard Dipping Sauce
2 (12 oz) bottles or cans of lager beer
1 package uncooked pork bratwurst
8 slices bacon, sliced in halve
2/3 cup light brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
Creamy Mustard Dipping Sauce
1/2 cup mayonnaise
3 tablespoons prepared yellow mustard
3 tablespoons honey
Preheat oven to 425°F. Line a rimmed sheet pan with nonstick foil.
Pour beer into a sauce pan over high heat. Pierce each bratwurst in several places with a fork. Place in pot and heat until very hot, but not boiling. Reduce heat and simmer gently. Turn brats after 10 minutes and cook for 15-20 minutes or until no longer pink inside. Remove from pot and cool. Discard beer.
Once cooled, slice each brat into 3 equal piece and wrap with a piece of bacon. In a mixing bowl, stir together brown sugar, cayenne pepper and dry mustard until well combined. Coat each bacon-wrapped brat in sugar mixture. Lay coated brats on the foil-lined pan, seam side down so the bacon won't uncurl.
Bake brats for 20-25 minutes, carefully turning at the halfway point, until bacon is crispy. Place on paper towels to drain briefly. Arrange brats on a serving platter with toothpicks for dipping. For creamy mustard dipping sauce, whisk mayonnaise, mustard, and honey until combined in small non-reactive bowl. Keep in fridge until ready to serve.