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UTSA Football Game Day
Tailgating

There are a limited number of parking spaces at the Alamodome Parking lots. Those who purchase parking permits with season tickets will have access to the parking lot when the gates open. Spots are available on a first-come, first serve basis. Visit the UTSA Alumni Facebook page to join the discussion with your fellow tailgaters. Please review the tailgating guidelines and tips for a successful tailgating experience.

Individuals or groups may choose to locate a business or establishment or private parking in the Alamodome vicinity and contract directly for Tailgating space. For those opportunities, individuals take upon themselves all liability associated with contracting appropriate and reserving space.

Learn how to be Tailgater of the Year!

Registered student organizations

Can reserve tailgating spaces and are available by application and are assigned according to a lottery system. The spaces are located in Roadrunner Station. View the Tailgating Lottery Application, Rules and Fee Structure. Parking Lot C will open at 8:00 a.m. on Game Day and your organization will be directed to your reserved tailgating space. All student organization tailgating ends 30 minutes prior to kick-off. Registered student organizations with reserved tailgating space are encouraged to carpool and utilize the shuttles

Grub

Orange and Blue Taco Dip

Directions

Mix one can of refried beans with a ¾ package of taco seasoning.
In a 9x13 pan, spread the beans.
Add a layer of sour cream.
Add a layer of guacamole
Add a layer of chopped tomatoes.
Add a layer of chopped green onions.
Add a layer of sliced black olives.
Top with a layer of shredded cheddar cheese.
For extra flair, add cheese before olives and place olives in a UTSA pattern on top!

Serve with blue corn chips to add some UTSA spirit.

Adapted with permission from mizzourtailgating.com
Original submission by Joan Masters.

Asian Slaw

Ingredients

1 bag of brocolli slaw
4 green onions
2 tablespoons sugar
¼ cup white vinegar
1/3 cup oil
1 tsp sesame oil
½ tsp pepper
1 package ramen noodles (oriental flavor)
1/3 cup toasted slivered almonds
3 tablespoons sesame seeds

Directions

Combine broccoli slaw and onions. Mix together dressing ingredients (sugar, vinegar, oils, pepper and flavor packet). Just before serving, add toasted almonds, sesame 1 bag of broccoli slawseeds and dressing mixture into the slaw. Crumble noodles over slaw and mix well.

Reprinted with permission from mizzoutailgating.com.
Original submission by Anna Trefz

Meat Seasoning

Use following mixture to dress a variety of meats! Pork, chicken, beef, roasts, ribs...

Ingredients

1 Part Lawry's Seasoned Salt
1 Part accent
½ - 1 part Black Pepper (depending on your preference)
½ part Adolph's Meat Tenderizer


Directions

Mix 4 ingredients well and put in shaker container. Rinse meat and pat try. Liberally sprinkle mixture over both sides of meat. Wrap with wax paper and foil and put in refrigerator for at least an hour. The longer - the better (up to 8 hours).

Reprinted with permission from mizzoutailgating.com.
Original submission by Cheryl Jenson

Teriyaki Shish Kabobs

Kabob Ingredients

Cubed meat (beef, venison or lamb)
Whole mushrooms
Bell peppers (sliced)
Onion (chunks or slices)
Pineapple (chunks)

Marinade Ingredients

Teriyaki sauce (to cover kabobs)
Ground Pepper (to taste)
Rosemary (to taste)

Directions

Marinate meat in teriyaki sauce, ground pepper and rosemary for at least one hour before grilling. Assemble kabobs on skewers, alternating meat and veggies. Grill over medium to high heat, turning periodically. Brush with olive oil during the grilling process.

Enjoy!!

Tip: If using wooden skewers, soak them in water for one hour before assembling kabobs to avoid burning during the cooking process.

Reprinted with permission from mizzoutailgating.com.
Original submission by Laura way.

Rustic Skewers

Ingredients

3-4 red potatoes
2 sweet potatoes
2 braeburn apples
1 large onion
1 cup apple cider
¼ cup brown sugar
1 clove garlic (crushed)
1 teaspoon dried sage
Salt & pepper

Directions

Mix together apple cider, brown sugar, garlic, sage and salt and pepper to taste. Cut potatoes, onion and apple into bite sized chunks (but big enough that they won't fall off the skewers), and then assemble onto skewers.

Grill over medium to high heat until potatoes are soft, turning periodically. Brush with cider glaze periodically during grilling process.

Tip: If using wooden skewers, soak them in water for one hour before assembling kabobs to avoid burning during the cooking process.

Reprinted with permission from mizzoutailgating.com.
Original submission by Angie Jones-Farrand

Chili Beer Marinated Brats

Ingredients

6 uncooked bratwurst links
Chili beer – enough to cover brats
2 cloves garlic (crushed)
1 onion (sliced)
Pepper (to taste)

Directions (two methods)

Overnight marinade method:
Mix together ingredients, pour over brats and marinade overnight. Remove brats from beer mixture and pat dry. Grill over medium-high heat, turning frequently, until brats are golden brown and cooked through.

Boil method:
Place brats in a Dutch oven with above ingredients, but also add ½ stick of butter. Bring to a boil and reduce to simmer until brats are cooked (approximately 5-10 minutes). Remove brats and set aside beer mixture. Grill brats over medium-high heat, turning frequently, until golden brown and return to beer mixture until ready to serve.

Reprinted with permission from mizzoutailgating.com.
Original submission by Angie Jones-Farrand

Roadrunner Wraps

Ingredients

6 Burrito Size flour tortillas
1 8oz block of cream cheese (softened)
1 cup salsa
2 cups shredded cheese (Mexican blend or Colby Jack is best)
green onions (chopped)
chopped pickled jalepenos (optional)

Directions

Mix softened cream cheese and salsa. Spread 1/6 of cream cheese mixture onto tortilla (spread over entire tortilla). Sprinkle tortilla with shredded cheese (for a thin covering). Sprinkle green onions and chopped jalepenos over the shredded cheese. Roll up tortilla. Chill until ready to serve then cut into 1/2 inch rolls. Keep leftovers refrigerated.

Adapted with permission from mizzoutailgating.com.
Original submission by Amber Hinch.

Black Bean and Corn Salsa

Ingredients

One can of black beans
Once can of corn
One can of garbanzo beans
Two cans of lime and cilantro rotel
One can of extra hot rotel
One package of dry italian salad dressing mix

Reprinted with permission from mizzoutailgating.com.
Original submission by Linda Kaufman.

Full Blitz Chili

Ingredients

1 pound dried black turtle beans or pinto beans or kidney beans
Water
¼ cup olive oil
4 medium yellow onions, chopped
3 cloves garlic, minced
3 pounds coarsely ground round
2 cans (6 ounces each) tomato paste
2 jalapeno or other hot chili peppers, seeded and diced
6 tablespoons chili powder
¼ cup red wine vinegar
2 teaspoons dry mustard
2 teaspoons celery seeds
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne or to taste

Directions

Soak the beans overnight in water to cover; drain. Put drained beans and fresh cold water to cover in large saucepan. Heat to boil; reduce heat to simmer. Simmer, covered, 2 to 3 hours, or until beans are almost tender. Heat oil in large dutch oven. Add onions and garlic; sauté until onions are tender-crisp. Stir in ground round. Cook and stir until meat browns lightly. Stir in tomato paste and chili peppers. Stir in beans and their cooking liquid. Stir in chili powder, vinegar, mustard, celery seeds and black pepper. Simmer gently about one hour to blend flavors. Add more water if needed. Taste and adjust seasoning. Add cayenne to taste.

Recipe courtesy of http://www.ustga.com

Lime Cucumber & Tomatoes BBQ

Ingredients

1/4 cup vegetable oil
2 tablespoons lime juice (juice of 1 lime)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
2 medium cucumbers, sliced 1 inch thick
2 large tomatoes, sliced 1 inch thick
2 tablespoons chopped fresh chives

Directions

In a small bowl combine oil, lime juice, salt, sugar, and pepper. Place cucumbers and tomatoes in bowl or large plastic bag. Add oil mixture and toss lightly to coat. Place cucumbers on cooking grate. Grill 2 minutes. Add tomatoes and continue grilling vegetables 4 minutes, turning all vegetables once halfway through grilling time. Remove cucumbers and tomatoes from grill and arrange alternately on a serving platter. Sprinkle with chives. Makes 4 servings.

Recipe courtesy of http://www.weber.com

Grid Iron Guacamole

Ingredients

4 avocados
4 good size garlic cloves
1 red onion, chopped fairly small
1 tomato, seeded and diced
2-3 T. chili peppers
1 1/2 c. salsa
Half a fresh lime, juiced
1 1/2 tsp. salt

Directions

Chop onion and garlic and use a fork to mix with avocados. Add all remaining ingredients. Allow to sit in the icebox for half and hour or longer to let the flavors come together.

Recipe courtesy of http://www.ustga.com

Smoked Corn Chowder

Ingredients

4 ears sweet corn, husks and silk removed
3 slices bacon, minced
1 cup chopped onions
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/2 cup flour
5 cups chicken stock
2 large potatoes (about 1 pound), cut into 1/2-inch pieces
1 bay leaf
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce

Directions

Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner's manual). Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

Place corn on cooking grate of fully smoking grill or smoker. Smoke 1 to 1-1/2 hours over charcoal or 20 minutes over gas. Remove corn; allow to cool. Cut corn kernels from the cob with a sharp knife.

In a Dutch oven, cook bacon over low heat until crisp. Add onions and cook 2 minutes or until transparent. Add green and red peppers and continue to cook for 6 minutes, until peppers are tender. Add flour. Stir and cook for 3 minutes. Add chicken stock gradually, stirring to combine. Bring to a boil, stirring frequently. Add smoked corn kernels, potatoes, and bay leaf; simmer 20 minutes.

Recipe courtesy of http://www.ustga.com

Spicy Grilled Fries

Ingredients

4 medium baking potatoes, scrubbed (about 1-1/2 pounds)
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon seasoned salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

Directions

Cut potatoes lengthways into 1/2 x 1/2–inch sticks. Combine potatoes, oil, and lemon juice in large, resealable plastic bag; toss to coat. In small bowl combine seasoned salt, cumin, and black pepper to make seasoning mix. Set aside. Place potatoes in centre of cooking grate. Grill 12 to 15 minutes or until tender, turning twice during grilling time. Remove from grill and sprinkle with seasoning mix; mix lightly. Makes 4 servings.

Recipe courtesy of http://www.weber.com

Tips

Tailgate Tips
  • If you serve alcoholic beverages, ensure that you have a sufficient number of designated drivers to accommodate your guests. Serve food and non-alcoholic beverages as well.
  • If you drink, drink responsibly and pace your drinking. Know your limit. Watch out for your friends. Drinking laws are enforced.
  • Pick up after yourself and your party. Properly dispose of any trash or tailgate paraphernalia.
  • Dress in Blue,Orange, White or your favorite UTSA shirts!! Show your Roadrunner Spirit. Tailgaters are the best fans!  Need some new gear? You will find some vendors at the game…but why wait? Check out the bookstore and the Official Athletics store.
  • Plan your menu and do prep work beforehand. Keep the menu simple and pack food in disposable containers.
  • Make a checklist of items to take along with you. Decorate your tailgate area with team pennants, flags and the like.
  • Contiguous spaces are not guaranteed.
  • Parking lots will open at 8:00 a.m. on game day.
  • Separate containers are available in Lots B & C for hot coals and trash.
  • Port-O-Lets are located in Lots B & C.

Guidelines

Tailgate GuidelinesKey Rule: You cannot block other spaces or roadway while tailgating. You must purchase an extra parking pass if you want an additional space to tailgate.

  • Pass valid for one space only.
  • Do not obstruct the driving lane.  Blocking off or saving spaces is not permitted.
  • Stages, large balloons, kites, platforms, tarps, etc. are not allowed.
  • Roadways, aisles and other parking spaces must be kept free of tailgating equipment to allow for vehicle and pedestrian traffic.
  • No solicitation, selling or marketing of any kind is allowed.
  • Alcoholic beverages are permitted. No glass containers.
  • Approved Cooking Appliances: grills for charcoal, wood, small propane pits and electric.
  • A fire extinguisher must accompany each group using a cooking appliance and a person knowledgeable in its operation must tend to cooking appliances when hot.
  • No loud music or profanity. No children playing in the thoroughfare. Out of compliance violations are subject to be ticketed and removed from lot.
  • Spaces are on a first-come, first-served basis beginning at 8:00 am. Those who have parking permits are able to Tailgate in Parking Lot B or C, as indicated on the permit.  Only student organizations who received a space through the lottery process have reserved spaces in Parking Lot C.
  • Tailgating should end at least 30 minutes prior to kickoff. This is required for student organizations who received a space through the lottery process.
  • Only one parking spot can be used. You must purchase an extra parking pass if you want extra space to tailgate.  Student organizations who participated in the lottery process received two reserved spaces.
  • For safety reasons, do not add lighter fluid to an existing flame.
  • Do not dump your hot coals on the ground. There are containers in Parking Lots B & C for this purpose.
  • To comply with Health Department regulations, you should not provide food to people outside of your group.
  • UTSA is not responsible or liable for accidents, damage, loss or theft of materials/items/personal property in the Parking Lots.