Week two takes West Virginia on the road for a late afternoon kickoff against Ohio on Saturday. It’s the first test of the season for the Mountaineers, who will try to carry the momentum from last week’s opener into Athens. Kickoff is set for 4:00PM, with some rain showers in the morning before clearing out and temps hitting a high around 68 degrees — perfect football weather. If you’re one of the many traveling to the game, you’ll have plenty of time to tailgate before heading into Peden Stadium.
If you’re staying home, you can still throw together a spread and pretend you’re there.
O’Betty’s-style Hot Dogs
I asked three different people with ties to Athens or Ohio University the best place to eat there, and all three told me O’Betty’s Red Hot. It’s been a staple since 2003 and is the kind of spot that’s draws a big lunch crowd during the day and stays busy with to-go orders late at night.
For authenticity at your tailgate, start with all-beef hot dogs. O’Betty’s uses all-beef with natural casings from a Cleveland butcher, but what really makes O’Betty’s is the toppings — mustard, onions, relish, sauerkraut, sport peppers, chili, cheese, slaw, bacon. Get creative and leave plenty of room for all the feeexins.
THE SMOKING MUSKET
O’Betty’s Red Hot
About
O’Betty’s Red Hot has been part of the Athens food scene since 2003. What started as a late-night stop for students quickly turned into an all-day favorite downtown. The shop serves all-beef, natural-casing hot dogs from a small butcher in Cleveland with toppings that are all made in-house.
The fries are fresh-cut and can be ordered plain, Cajun, garlic, cheese, chili cheese, or any mix of the above.
The menu also includes brats, hot links, specialty sausages, and a Philly cheesesteak called the Tiara Lee. Every item fits the burlesque theme, with names like Blaze Starr, Lily the Cat, and Dixie Evans — all under O’Betty’s slogan, “the weenie with the wiggle.”
Coleslaw
Since O’Betty’s leans on the fixins, we’ll do the same — here’s a simple coleslaw that works just as well on the dog as it does on the side.
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- 1 medium carrot, finely diced
- 2 tablespoons minced onion
- ½ cup sugar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup milk
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1½ tablespoons white vinegar
- 2½ tablespoons lemon juice
- Dice the cabbage into very small pieces and toss in a large bowl with the carrot and onion.
- In another bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice until smooth.
- Pour the dressing over the vegetables and fold gently until everything is evenly coated.
- Cover and refrigerate for at least 4 hours, or overnight for best flavor.
THE SMOKING MUSKET
Coleslaw
Potato Salad
Potato salad is one of those dishes people have very strong opinions about. Everybody’s convinced their version is the only right way, and every cookout has at least one person side eyeing the potato salad if it doesn’t look like what they make. This one’s the one I’ve used, and I can confirm it is Actually Good. The potatoes are soft but not mushy, and everything gets folded together while it’s still got some texture. Don’t be shy with the seasoning — bland potato salad is a crime. Salt, pepper, mix it in, taste, and then season again if you have to. And for the love of God, no raisins!
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Potato Salad
- 5 lb Yukon or red potatoes, peeled and diced
- ½ cup Miracle Whip
- ½ cup mayonnaise
- ⅓ cup Dijon mustard
- ¼ cup coarse mustard
- 2 Tbsp Frank’s RedHot
- ½ Tbsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 cup dill relish
- 1 cup sweet relish
- ½ sweet onion, finely diced or grated
- 6 hard-boiled eggs, chopped
- 3 celery stalks, diced
- Salt and black pepper, to taste
- Celery seed, chopped chives, paprika (for garnish)
- Peel and dice the potatoes into bite-sized cubes. Add them to a big pot of water with a spoonful of chicken bouillon, bring to a boil, and cook until just fork-tender. Drain and let cool.
- Chop the celery and eggs. Grate or finely dice half a sweet onion so it blends in smoothly.
- In a large bowl, whisk together the dressing: Miracle Whip, mayo, Dijon mustard, coarse mustard, Frank’s, garlic powder, onion powder, smoked paprika, dill relish, and sweet relish. Season with salt and pepper, then taste and adjust.
- Fold in the potatoes, celery, onion, and eggs until everything’s coated but still chunky. Don’t overmix or you’ll mash it.
- Chill in the fridge until ready to serve. Before serving, top with paprika, a sprinkle of celery seed, and fresh chives.
Soft Baked Pretzels & Beer Cheese
You don’t have to be Auntie Ann to pull this one off. Pretzels aren’t as intimidating as they look. Make them the night before, and you can wrap them in foil and throw them on the side of the grill to reheat them. They’ll disappear fast, especially once you sit a crockpot of beer cheese next to them. Use whatever lager you’ve got on hand; Miller High Life worked just fine for me. Warm, salty pretzels with a beer cheese dip is about as tailgate-friendly as it gets.
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- 1 Tbsp sugar
- 2 tsp kosher salt
- 1 packet active dry yeast
- 4 ½ cups all-purpose flour (22 oz)
- 2 oz unsalted butter, melted
- Vegetable oil (for greasing)
- 10 cups water
- ⅔ cup baking soda
- 1 egg yolk beaten with 1 Tbsp water
- Pretzel salt or coarse kosher salt
- Mix the warm water, sugar, and salt in a big bowl, then sprinkle the yeast on top. Let it sit for 5 minutes until it foams.
- Stir in the flour and melted butter with a sturdy spoon until it comes together. Knead on a floured counter until smooth and springy, 8–10 minutes.
- Lightly oil the bowl, return the dough, cover, and rise in a warm spot until doubled, ~50–55 minutes.
- Heat oven to 450°F. Line two baking sheets with parchment and brush lightly with oil.
- Bring 10 cups water + baking soda to a boil. Divide dough into 8 pieces; roll to 24″ ropes, make a U, cross ends, and press to form pretzels.
- Boil each pretzel 30 seconds, remove with a spatula, set on sheets.
- Brush with egg wash, sprinkle with salt, and bake 12–14 minutes until deep golden.
- Cool 5 minutes before serving.
THE SMOKING MUSKET
Soft Baked Pretzels
THE SMOKING MUSKET
Beer Cheese
- 2 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- ¾ cup whole milk or half-and-half
- ⅔ cup beer (lager, German-style, or your favorite)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- 2 ½ cups sharp cheddar cheese, shredded
- Start by shredding your cheddar so it’s ready to melt in quickly.
- Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, about 1 minute.
- Slowly pour in the milk while whisking. Cook for 1 minute until it thickens slightly.
- One by one, whisk in the beer, Worcestershire, Dijon, garlic powder, paprika, and salt.
- Add the cheddar a handful at a time, stirring until smooth and creamy.
- Pour into a serving bowl and serve warm with pretzels. It’ll be thin at first but thickens as it cools — and reheats easily.
Paw Paw Cheesecake
If Athens County, OH has a claim to fame beyond Ohio football, it’s pawpaws. Every September the area leans into it with the Ohio Pawpaw Festival, which runs the 12th through the 14th this year. We’re keeping it simple here with pawpaw cheesecake. We’re in peak pawpaw season, so you should be able to find some at local farmers markets or Facebook marketplace (seriously). Make it the night before and let it chill. You can cut it into square bars or just serve it in slices.
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- 1 lb cream cheese, softened
- Zest of ½ lemon + 2 Tbsp lemon juice (or regular lemon)
- 2 large eggs + 3 egg yolks, room temperature
- ½ tsp salt
- 5 Tbsp unsalted butter, melted
- ¼ cup sugar
- 1½ cups graham cracker crumbs
- ½ cup finely chopped black walnuts
- ½ tsp ground cinnamon
Crust:
- Purée about 1 pound of ripe pawpaws in a blender or food processor until smooth. Set aside.
- Heat your oven to 325°F. Line a 9×13 baking pan with parchment paper and lightly grease the edges.
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl until the crumbs look like wet sand. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat the cream cheese and ¾ cup sugar until fluffy. Add the eggs one at a time, mixing after each. Stir in vanilla, sour cream, flour, and a pinch of salt until smooth.
- Fold in the pawpaw purée. Pour the mixture over your baked crust and spread evenly.
- Bake for 35–40 minutes, until the center is just set and the edges look slightly golden. Don’t overbake — it should still have a little jiggle in the middle.
- Let cool at room temperature, then chill in the fridge for at least 3 hours (overnight is best). Slice into bars before serving at the tailgate.
THE SMOKING MUSKET
Pawpaw Cheesecake
That’s the lineup this week — simple, filling, and a little Athens flavor to go with the matchup. Put it all together and you’ve got yourself a tailgate spread. Remember, Mountaineers never show up empty handed, and we never lose a tailgate.
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