West Virginia football is back. Finally. And it’s not just the start of another season — it’s the start of the a new era. That alone makes Saturday feel a little bigger, even if the opponent is Robert Morris.
Let’s be honest, the Colonials aren’t the story here. The Mountaineers have never lost to an FCS opponent, and this isn’t the week that streak is in danger. This is about seeing what Rich Rod’s return looks like on the field and feeling that electricity when 60,000 people pour into the blue lot
and Milan Puskar Stadium. It’s about the Gold Rush and singing Country Roads after the first win of the season.
A 2:00PM kickoff means you’ve got all morning to tailgate. The weather? Low 70s and clear skies. Perfect. Just don’t forget the sunblock. We all know how that ends — you’re the guy in section 105, probably already feeling a hangover setting in, walking out of the stadium with second-degree burns. You’re not tougher than the sun.
So treat Saturday as your warm-up. The first reps of the year: grill, beer, cooler, more beer, crockpot, repeat. Football’s back, the Colonials are in town, and we’ve got a menu to match. Nothing complicated here. Nothing fancy, just the kind of hearty, stick-to-your-ribs food that would’ve fit in a Colonial tavern — and works just as well on a Saturday in Morgantown.
Pot Roast Sandwiches
We’re starting heavy with this one. Pot roast is as classic as it gets — slow-cooked beef that falls apart the second you touch it. Pile it high on a toasted roll, maybe melt some provolone over the top if you’re feeling frisky. This is the anchor of our spread.
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THE SMOKING MUSKET
Pot Roast Sandwiches
- 1 chuck roast (3–4 lb), cut into 3–4″ pieces, trimmed of large fat
- 1 Tbsp dried oregano
- 2 tsp garlic salt
- ½ Tbsp dried rosemary
- ½ Tbsp dried thyme
- ½ Tbsp coarse sea salt
- 1 tsp onion powder
- 1 tsp black pepper
- 4 Tbsp extra-virgin olive oil, divided
- ½ large white onion, thinly sliced
- 1 large shallot, thinly sliced
- 4 cloves garlic, minced
- 2 Tbsp butter
- 2 Tbsp flour
- ½ cup red wine
- 2½ cups beef broth
- 2 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 2 Tbsp Dijon mustard
- 1½ tsp balsamic vinegar
- 3 sprigs fresh oregano
- 3 sprigs fresh thyme
- 3 bay leaves
- 6–10 hoagie rolls
- Olive oil (for brushing)
- Provolone slices (optional)
- Pat the chuck roast dry, trim off the big hunks of fat, and cut it into 3–4 inch pieces.
- Rub the meat down with 2 tablespoons olive oil and your spice mix (oregano, garlic salt, rosemary, thyme, sea salt, onion powder, black pepper). Make sure every piece is coated.
- Sear the chunks on all sides — either in your slow cooker with sauté mode or in a hot skillet. Don’t overthink it; just get some color. Set the beef aside and save any juices.
- In the same pot, add 1 tablespoon olive oil, then sauté the onions for 2 minutes, the shallot for 2 minutes, and finally the garlic for 1 minute.
- Drop in the butter, stir until it melts, then sprinkle in the flour and coat everything. Deglaze with red wine and let it reduce by two-thirds.
- Stir in beef broth, Worcestershire, soy sauce, Dijon, and balsamic. Add the fresh herbs and bay leaves.
- Return the beef and juices to the pot, spoon the sauce over, cover, and cook on LOW for 3 hours.
- Shred the beef, stir it back into the jus, and keep it warm. Toast hoagie rolls, lay down provolone if you want, and pile them high. Serve with a some of the jus for dipping.
Recipe from Sugar Maple Farmhouse
Roasted Veggie Skewers
You can’t just load up on meat and call it a day. This is our option for the vegan and vegetarian friends in the lot — or just anyone who wants something lighter on the plate. Cut everything up, stick it on skewers, toss it in oil and seasoning, and you’re done. When the grill’s hot, these cook fast, pick up some smoke, and nobody’s mad about a little charred zucchini next to the sandwich.
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- 2 yellow bell peppers, cut into 1½″ pieces
- 2 small zucchini, thick half-moons
- 2 small yellow squash, thick half-moons
- 1 large red onion, cut into wedges
- 12 oz cremini mushrooms, halved
- 1 pint cherry tomatoes
- 3 Tbsp extra-virgin olive oil
- 1½ tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- Metal or soaked wooden skewers
- Fire up your grill to medium-high heat (around 400–425°F). If you’re using wooden skewers, soak them in water for 20–30 minutes so they don’t light up on you. Metal skewers? You’re already set.
- Chop your veggies into big, bold pieces: 1½-inch squares for the bell peppers, chunky half-moons for the zucchini and yellow squash, onion wedges that hold together, halved mushrooms, and keep those cherry tomatoes whole.
- Toss everything into a big bowl with olive oil and seasonings. Mix until every piece is shining and seasoned.
- Thread the veggies onto your skewers. Pack them fairly close so they won’t spin when you flip them. Bonus points if you alternate the colors to show off.
- Grill the skewers for 8–12 minutes, turning every 2–3 minutes. You’re looking for tender veggies with just a little char on the edges.
- Pull them off the grill, hit them with a pinch more salt if you’d like, and serve them hot.
Recipe adapted from Carrie Elle
THE SMOKING MUSKET
Roasted Veggie Skewers
Deviled Eggs
Every tailgate needs something you can grab with one hand while your other holds a drink. Deviled eggs fit the bill. And yes, I already know somebody’s going to be yelling about the Miracle Whip in the comments. Save it. This is the recipe my family has used for years, and it flat-out works. Tangy, a little sweet, and gone in about ten minutes once they hit the table. You’re probably going to want to double up this recipe.
Tip: Make these the night before and let them chill overnight. They’re easy to transport in a cooler.
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Deviled Eggs
- 6 large hard-boiled eggs
- 2 Tbsp Miracle Whip
- 1 tsp yellow mustard
- 2 Tbsp sweet pickle relish (or chopped baby sweet pickles)
- ¼ tsp salt
- ¼ tsp pepper
- Paprika (for topping)
- Cut the 6 large hard-boiled eggs in half lengthwise with a sharp knife. After cutting each egg in half, place them on a plate or platter. If you’re new to deviled eggs, these exist.
- Use a spoon to carefully scoop out the yolks and place them in a mixing bowl. Be gentle so you don’t tear the whites.
- Add the Miracle Whip, mustard, relish, salt, and pepper to the yolks. Stir well to combine, mashing with a fork until smooth (or use a hand mixer for extra creaminess).
- Pipe or spoon the filling evenly back into the whites. Top with a sprinkle of paprika.
- Chill in the fridge for at least 1 hour before serving.
Recipe from Simply LaKita
Baked Mac & Cheese Bites
Tailgating is no time for bowls and forks. These mac and cheese bites solve that problem. Cheesy, crispy around the edges, and baked in a muffin tin so you can just grab and go. You can add bacon or jalapeño if you want a little extra flavor. These are crowd-pleasers.
@import url('https://fonts.googleapis.com/css2?family=Jost:wght@400;500;600;700&family=Work+Sans:wght@300;400;500&display=swap'); .sm-v5-mac{ --head:'Jost',sans-serif; --body:'Work Sans',sans-serif; --blue:#002855; --gold:#EAAA00; --shadow:0 10px 30px rgba(0,0,0,.18); display:flex; justify-content:center; } .sm-v5-mac *{ box-sizing:border-box; } /* CARD WRAPPER (recipe 60% / photo 40%) */ .sm-v5-mac .card{ width:95%; max-width:1100px; margin:1rem auto; aspect-ratio:8/5; display:grid; grid-template-columns:60% 40%; border-radius:16px; overflow:hidden; box-shadow:var(--shadow); background:#fff; font-family:var(--body); min-height:0; } /* RECIPE (left column) */ .sm-v5-mac .right{ display:flex; flex-direction:column; min-height:0; background:#fff; } .sm-v5-mac .tabs{ display:flex; flex-direction:column; flex:1 1 auto; min-height:0; } .sm-v5-mac .tabs input{ position:absolute; opacity:0; pointer-events:none; } .sm-v5-mac .tablabels{ display:flex; background:#f7f9fc; border-bottom:3px solid #f0f2f6; } .sm-v5-mac .tablabels label{ flex:1; text-align:center; padding:.85rem .75rem; cursor:pointer; font-family:var(--head); font-weight:700; color:#243b5a; } #v5-mac-ing:checked ~ .tablabels label[for="v5-mac-ing"], #v5-mac-steps:checked ~ .tablabels label[for="v5-mac-steps"]{ background:#fff; box-shadow:inset 0 -4px 0 var(--gold); color:#0b2a50; } .sm-v5-mac .panes{ flex:1 1 auto; overflow:auto; padding:14px 18px; height:100%; -webkit-overflow-scrolling:touch; font-size:.88rem; line-height:1.42; } .sm-v5-mac .pane{ display:none; } #v5-mac-ing:checked ~ .panes .ingredients{ display:block; } #v5-mac-steps:checked ~ .panes .steps{ display:block; } .sm-v5-mac .panes ul, .sm-v5-mac .panes ol{ list-style: revert !important; list-style-position: outside !important; padding-left: 1.25rem !important; margin: 0 0 .75rem 0 !important; } .sm-v5-mac .panes li{ margin:.28rem 0 !important; } /* CREDIT (recipe side only) */ .sm-v5-mac .source-credit{ background:#fff; border-top:1px solid #eee; padding:6px 12px; font-size:.8rem; color:#002855; font-weight:600; } .sm-v5-mac .source-credit a{ color:#002855; text-decoration:none; } .sm-v5-mac .source-credit a:hover{ text-decoration:underline; } /* PHOTO (right) */ .sm-v5-mac .left{ position:relative; overflow:hidden; background-position:center; background-size:cover; background-repeat:no-repeat; } .sm-v5-mac .left::before{ content:""; position:absolute; inset:0; background:linear-gradient(180deg, rgba(0,0,0,.35) 0%, rgba(0,0,0,.65) 60%, rgba(0,0,0,.85) 100%); pointer-events:none; z-index:1; } .sm-v5-mac .branding{ position:absolute; top:12px; left:12px; z-index:2; display:flex; align-items:center; gap:.4rem; } .sm-v5-mac .branding img{ height:22px; width:auto; } .sm-v5-mac .branding span{ color:#fff; font-weight:700; letter-spacing:.05em; text-transform:uppercase; font-size:clamp(.68rem,.85vw,.85rem); text-shadow:0 1px 2px rgba(0,0,0,.35); } .sm-v5-mac .left-contents{ position:absolute; left:14px; right:14px; bottom:14px; z-index:2; color:#fff; max-width:92%; } .sm-v5-mac .title-left{ margin:0 0 .45rem; font-family:var(--head); font-weight:800; text-transform:uppercase; letter-spacing:.01em; line-height:1.05; word-break:break-word; font-size:clamp(1.05rem,1.5vw,1.35rem); text-shadow:0 2px 6px rgba(0,0,0,.35); } .sm-v5-mac .meta-left{ display:grid; grid-template-columns:repeat(3,1fr); gap:clamp(8px,1vw,12px); } .sm-v5-mac .meta-left .val{ display:block; font-weight:800; line-height:1; font-size:clamp(.82rem,1vw,.95rem); } .sm-v5-mac .meta-left .label{ display:block; margin-top:4px; font-weight:600; text-transform:uppercase; opacity:.9; font-size:clamp(.52rem,.7vw,.6rem); } /* MOBILE: photo first, then recipe */ @media(max-width:767px){ .sm-v5-mac .card{ grid-template-columns:1fr; grid-template-rows:auto 1fr; grid-template-areas:"photo" "recipe"; width:95%; height:520px; aspect-ratio:auto; } .sm-v5-mac .left{ grid-area:photo; height:220px; } .sm-v5-mac .right{ grid-area:recipe; } .sm-v5-mac .title-left{ font-size:1.35rem; } .sm-v5-mac .meta-left .val{ font-size:1rem; } .sm-v5-mac .meta-left .label{ font-size:.6rem; } } /* TABLET */ @media(min-width:768px) and (max-width:1024px){ .sm-v5-mac .card{ width:92%; grid-template-columns:60% 40%; } .sm-v5-mac .title-left{ font-size:1.25rem; } .sm-v5-mac .meta-left .val{ font-size:.85rem; } .sm-v5-mac .meta-left .label{ font-size:.55rem; } } /* DESKTOP */ @media(min-width:1025px){ .sm-v5-mac .title-left{ font-size:1.35rem; } .sm-v5-mac .meta-left .val{ font-size:.9rem; } .sm-v5-mac .meta-left .label{ font-size:.58rem; } }- ½ lb elbow macaroni
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 1 cup whole milk
- 3 cups shredded sharp cheddar cheese
- 2 oz cream cheese
- ¼ teaspoon sea salt
- ¼ teaspoon ground mustard
- ⅛ teaspoon black pepper
- 1 egg, beaten
- Preheat your oven to 400°F and give a mini muffin tin a good spray with cooking oil so nothing sticks.
- Cook the pasta according to the package directions, drain it, and set it aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth and just starting to bubble. Slowly pour in the milk, whisking constantly, and bring it to a gentle simmer (about 10 minutes).
- Stir in 2 cups shredded cheddar, the cream cheese, salt, ground mustard, and black pepper until everything is melted and creamy.
- Add the pasta to the cheese sauce and stir until well coated. Let it cool for 5 minutes, then mix in the beaten egg so it binds everything together.
- Spoon the mac and cheese into the muffin tins, filling each cup so it just overflows a bit (around 2 tablespoons per cup). Top with a little extra cheddar for good measure.
- Bake for 15 minutes, until the tops are golden and bubbly. Let them cool in the tin for 5 minutes, then pop them out and serve.
Recipe from Chisel & Fork
THE SMOKING MUSKET
Baked Mac & Cheese Bites
Bacon & Brown Sugar Baked Beans
No colonial-inspired menu is complete without baked beans. We’re going with a bacon-and-brown-sugar version that’s smoky, sweet, and hearty enough to stand on its own. Toss it in a crockpot and keep them warm — and if you’ve got vegetarians in the crew, you can always skip the bacon and lean on smoked paprika and liquid smoke to fake it.
@import url('https://fonts.googleapis.com/css2?family=Jost:wght@400;500;600;700&family=Work+Sans:wght@300;400;500&display=swap'); .sm-v5-beans{ --head:'Jost',sans-serif; --body:'Work Sans',sans-serif; --blue:#002855; --gold:#EAAA00; --shadow:0 10px 30px rgba(0,0,0,.18); display:flex; justify-content:center; } .sm-v5-beans *{ box-sizing:border-box; } /* CARD WRAPPER */ .sm-v5-beans .card{ width:95%; max-width:1100px; margin:1rem auto; aspect-ratio:8/5; display:grid; grid-template-columns:40% 60%; border-radius:16px; overflow:hidden; box-shadow:var(--shadow); background:#fff; font-family:var(--body); min-height:0; } /* LEFT (photo) */ .sm-v5-beans .left{ position:relative; overflow:hidden; background-position:center; background-size:cover; background-repeat:no-repeat; } .sm-v5-beans .left::before{ content:""; position:absolute; inset:0; background:linear-gradient(180deg, rgba(0,0,0,.35) 0%, rgba(0,0,0,.65) 60%, rgba(0,0,0,.85) 100%); pointer-events:none; z-index:1; } .sm-v5-beans .branding{ position:absolute; top:12px; left:12px; z-index:2; display:flex; align-items:center; gap:.4rem; } .sm-v5-beans .branding img{ height:22px; width:auto; } .sm-v5-beans .branding span{ color:#fff; font-weight:700; letter-spacing:.05em; text-transform:uppercase; font-size:clamp(.68rem,.85vw,.85rem); text-shadow:0 1px 2px rgba(0,0,0,.35); } .sm-v5-beans .left-contents{ position:absolute; left:14px; right:14px; bottom:14px; z-index:2; color:#fff; max-width:92%; } .sm-v5-beans .title-left{ margin:0 0 .45rem; font-family:var(--head); font-weight:800; text-transform:uppercase; letter-spacing:.01em; line-height:1.05; word-break:break-word; font-size:clamp(1.05rem,1.5vw,1.35rem); text-shadow:0 2px 6px rgba(0,0,0,.35); } .sm-v5-beans .meta-left{ display:grid; grid-template-columns:repeat(3,1fr); gap:clamp(8px,1vw,12px); } .sm-v5-beans .meta-left .val{ display:block; font-weight:800; line-height:1; font-size:clamp(.82rem,1vw,.95rem); } .sm-v5-beans .meta-left .label{ display:block; margin-top:4px; font-weight:600; text-transform:uppercase; opacity:.9; font-size:clamp(.52rem,.7vw,.6rem); } /* RIGHT (tabs) */ .sm-v5-beans .right{ display:flex; flex-direction:column; min-height:0; background:#fff; } .sm-v5-beans .tabs{ display:flex; flex-direction:column; flex:1 1 auto; min-height:0; } .sm-v5-beans .tabs input{ position:absolute; opacity:0; pointer-events:none; } .sm-v5-beans .tablabels{ display:flex; background:#f7f9fc; border-bottom:3px solid #f0f2f6; } .sm-v5-beans .tablabels label{ flex:1; text-align:center; padding:.85rem .75rem; cursor:pointer; font-family:var(--head); font-weight:700; color:#243b5a; } #v5-beans-ing:checked ~ .tablabels label[for="v5-beans-ing"], #v5-beans-steps:checked ~ .tablabels label[for="v5-beans-steps"]{ background:#fff; box-shadow:inset 0 -4px 0 var(--gold); color:#0b2a50; } .sm-v5-beans .panes{ flex:1 1 auto; overflow:auto; padding:14px 18px; height:100%; -webkit-overflow-scrolling:touch; font-size:.88rem; line-height:1.42; } .sm-v5-beans .pane{ display:none; } #v5-beans-ing:checked ~ .panes .ingredients{ display:block; } #v5-beans-steps:checked ~ .panes .steps{ display:block; } .sm-v5-beans .panes ul, .sm-v5-beans .panes ol{ list-style: revert !important; list-style-position: outside !important; padding-left: 1.25rem !important; margin: 0 0 .75rem 0 !important; } .sm-v5-beans .panes li{ margin:.28rem 0 !important; } /* CREDIT */ .sm-v5-beans .source-credit{ background:#fff; border-top:1px solid #eee; padding:6px 12px; font-size:.8rem; color:#002855; font-weight:600; } .sm-v5-beans .source-credit a{ color:#002855; text-decoration:none; } .sm-v5-beans .source-credit a:hover{ text-decoration:underline; } /* MOBILE */ @media(max-width:767px){ .sm-v5-beans .card{ grid-template-columns:1fr; width:95%; height:520px; aspect-ratio:auto; } .sm-v5-beans .left{ height:220px; } .sm-v5-beans .title-left{ font-size:1.35rem; } .sm-v5-beans .meta-left .val{ font-size:1rem; } .sm-v5-beans .meta-left .label{ font-size:.6rem; } } /* TABLET */ @media(min-width:768px) and (max-width:1024px){ .sm-v5-beans .card{ width:92%; grid-template-columns:40% 60%; } .sm-v5-beans .title-left{ font-size:1.25rem; } .sm-v5-beans .meta-left .val{ font-size:.85rem; } .sm-v5-beans .meta-left .label{ font-size:.55rem; } } THE SMOKING MUSKET
Bacon & Brown Sugar Baked Beans
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 (28 oz) cans pork & beans
- ½ cup ketchup
- 2 Tbsp Worcestershire
- 1 Tbsp mustard
- 2 Tbsp apple cider vinegar
- ⅓ cup brown sugar
- Cook bacon until crisp. Remove bacon but keep the fat.
- Sauté diced onion in bacon fat for 3–4 minutes, then stir in garlic for another minute.
- Add pork & beans, ketchup, Worcestershire, mustard, vinegar, and brown sugar. Stir well.
- Sprinkle cooked bacon on top.
- Bake uncovered at 350°F for 45 minutes, or slow cook on LOW for 4 hours.
- Vegetarian option: skip bacon and add smoked paprika + a few drops of liquid smoke.
Recipe from Southern Bite
Apple Hand Pies
We’re closing this menu with dessert, and it doesn’t get more fitting than hand pies. They’re portable, flaky, and filled with spiced apples that taste like fall. Bake them the night before, wrap a few in foil, and set them near the grill for a quick warm-up.
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- 2 cups chopped apples
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon pure vanilla extract
- ½–1 teaspoon ground cinnamon (to taste)
- ⅛ teaspoon ground nutmeg
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 1 tablespoon butter, cubed small (optional)
- Coarse sugar for sprinkling (optional)
- Preheat your oven to 400°F and line 1–2 baking sheets with parchment or silicone mats. Trust me, cleanup will thank you later.
- On a floured surface, roll pie crusts to about ⅛-inch thick. Use a 3.5-inch cutter (or cup) to punch out circles — reroll scraps if needed. You’ll get 18–20. Lay them on the baking sheets and chill while you make the filling.
- Mix chopped apples, sugar, flour, vanilla, cinnamon, and nutmeg in a bowl until every piece is coated.
- In a small bowl, whisk the egg and milk to make your egg wash. Set aside.
- Spoon filling onto half the dough circles, leaving space at the edges. Drop on a cube of butter if you’re feeling rich.
- Dab the edges with water or egg wash, top with another circle, and crimp edges with a fork so nothing leaks out.
- Brush tops with egg wash, sprinkle coarse sugar if using, and cut 2–3 tiny slits for steam.
- Bake 18–22 minutes until golden brown and bubbling. Cool a bit before serving — or wrap in foil and rewarm at the tailgate for that fresh-baked vibe.
Recipe from Live Well Bake Often
THE SMOKING MUSKET
Apple Hand Pies
Drinks
Coolers will be packed, no doubt — iced down with the usual suspects. But to really round out this spread, we’ve got a couple drink options that do more than just keep you hydrated. From a local cider with some bite to a lemonade twist that’s tailgate and family-friendly, these will tie the whole meal together.
Hawk Knob 36 Parks Country Rhodes
If you’re going local, this is the move. Hawk Knob out of Lewisburg makes legit Appalachian cider, and their 36 Parks Country Rhodes cans are easy to track down across the Mountain State. Toss a few in the cooler, crack them open in the lot, and you’ve got a drink that feels right for the opener. Crisp, not too sweet, and about as on-brand as it gets.
@import url('https://fonts.googleapis.com/css2?family=Jost:wght@400;500;600;700&family=Work+Sans:wght@300;400;500&display=swap'); .sm-v5-cider{ --head:'Jost',sans-serif; --body:'Work Sans',sans-serif; --blue:#002855; --gold:#EAAA00; --shadow:0 10px 30px rgba(0,0,0,.18); display:flex; justify-content:center; } .sm-v5-cider *{ box-sizing:border-box; } .sm-v5-cider .card{ width:95%; max-width:1100px; margin:1rem auto; aspect-ratio:8/5; display:grid; grid-template-columns:40% 60%; border-radius:16px; overflow:hidden; box-shadow:var(--shadow); background:#fff; font-family:var(--body); min-height:0; } /* LEFT (photo/branding/meta) */ .sm-v5-cider .left{ position:relative; overflow:hidden; background-position:center; background-size:cover; background-repeat:no-repeat; } .sm-v5-cider .left::before{ content:""; position:absolute; inset:0; background:linear-gradient(180deg, rgba(0,0,0,.35) 0%, rgba(0,0,0,.65) 60%, rgba(0,0,0,.85) 100%); z-index:1; } .sm-v5-cider .branding{ position:absolute; top:12px; left:12px; z-index:2; display:flex; align-items:center; gap:.4rem; } .sm-v5-cider .branding img{ height:22px; } .sm-v5-cider .branding span{ color:#fff; font-weight:700; letter-spacing:.05em; text-transform:uppercase; font-size:clamp(.68rem,.85vw,.85rem); text-shadow:0 1px 2px rgba(0,0,0,.35); } .sm-v5-cider .left-contents{ position:absolute; left:14px; right:14px; bottom:14px; z-index:2; color:#fff; } .sm-v5-cider .title-left{ margin:0 0 .45rem; font-family:var(--head); font-weight:800; text-transform:uppercase; letter-spacing:.01em; line-height:1.05; font-size:clamp(1.05rem,1.5vw,1.35rem); text-shadow:0 2px 6px rgba(0,0,0,.35); } .sm-v5-cider .meta-left{ display:grid; grid-template-columns:repeat(3,1fr); gap:clamp(8px,1vw,12px); margin-top:.35rem; } .sm-v5-cider .meta-left .val{ display:block; font-weight:800; line-height:1; font-size:clamp(.82rem,1vw,.95rem); } .sm-v5-cider .meta-left .label{ display:block; margin-top:4px; font-weight:600; text-transform:uppercase; opacity:.9; font-size:clamp(.52rem,.7vw,.6rem); } /* RIGHT (single tab) */ .sm-v5-cider .right{ display:flex; flex-direction:column; min-height:0; background:#fff; } .sm-v5-cider .tablabels{ display:flex; background:#f7f9fc; border-bottom:3px solid #f0f2f6; } .sm-v5-cider .tablabels span{ flex:1; text-align:center; padding:.85rem .75rem; font-family:var(--head); font-weight:700; color:#0b2a50; background:#fff; box-shadow:inset 0 -4px 0 var(--gold); } /* SCROLLABLE PANE */ .sm-v5-cider .panes{ flex:1 1 auto; overflow:auto; padding:14px 18px; font-size:.9rem; line-height:1.42; -webkit-overflow-scrolling:touch; } .sm-v5-cider .panes ul, .sm-v5-cider .panes ol{ list-style:revert !important; list-style-position:outside !important; padding-left:1.25rem !important; margin:0 0 .75rem 0 !important; } .sm-v5-cider .panes li{ margin:.28rem 0 !important; } /* MOBILE */ @media(max-width:767px){ .sm-v5-cider .card{ grid-template-columns:1fr; width:95%; height:420px; aspect-ratio:auto; } .sm-v5-cider .left{ height:220px; } } THE SMOKING MUSKET
Hawk Knob Hard Cider
About
- West Virginia–made craft cider from Hawk Knob Appalachian Cider (Lewisburg, WV).
- Country Rhodes variant aged 6 months in bourbon barrels for depth and vanilla warmth.
- Crisp apple character with a subtle oak finish; easy sipper for early-season tailgates.
Hawk Knob crafts its cider with West Virginia apples and mountain water, giving it a crisp, dry finish that pairs perfectly with a fall tailgate. No frills, no shortcuts — just small-batch Appalachian cider that goes down smooth and stays true to its roots.
Apple Cider Lemonade
You need something cold, refreshing, and family-friendly to balance out all the heavy stuff. This apple cider lemonade does the trick. It’s tart, crisp, and tastes like late summer in West Virginia. Add strawberries if you want to get fancy, or keep it simple. Pour it into mason jars, pack them in ice, and you’re set.
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- ½ cup granulated sugar
- 3 cups water
- 3 cups apple cider
- lemon slices for garnish
- cinnamon sticks for garnish
- Squeeze the lemons to get 1 cup lemon juice. Strain through a fine mesh sieve to remove pulp if desired.
- Add ½ cup granulated sugar and ½ cup of the 3 cups water to a microwave-safe bowl and microwave at 30-second intervals, stirring between each one until the sugar has fully dissolved to make simple syrup.
- Add the lemon juice, simple syrup, remaining water, and 3 cups apple cider to a large pitcher.
- Serve over ice and garnish with a lemon slice and cinnamon stick.
Recipe from Busy Family Recipes
THE SMOKING MUSKET
Apple Cider Lemonade
We’ve covered the bases — slow-cooked sandwiches, easy grab-and-go bites, a couple classics that never fail, and even a sweet finish to keep the energy up into the fourth quarter. Wash it down with something crisp, share it with the crew. It’s a reminder that win or lose on the field, Mountaineers never show up empty-handed and we never lose a tailgate.
