Tailgating with the Pokes

by Madelaine B. Landry

Football fans anticipate their team’s tailgating traditions every fall as they create lasting memories and build fan connections. McNeese fans are no different, but every great tradition requires someone to be in charge.  MSU tailgating chefs Gregory Thibodeaux and David Fruge happily take on the planning, cooking and serving.  

Thibodeaux’s journey began over 17 years ago when he was asked to assist with preparing gumbo for the homecoming crowd. “At the time, the effort required to prepare and serve gumbo to several hundred fans became overwhelming. I transitioned the menu to my personal chili recipe when I was asked to assume leadership. I remain grateful for the continuous support from every helper I have met throughout this journey. 

“We relocated to the alumni yard under the Petro Chem Booster tent, a significant turning point for our cooking team. We continue to cook under the large Turner Industries tent in the yard, preserving another long-standing tradition. 

“I like to venture out beyond the alumni yard to visit with fellow tailgaters, sample a diverse array of foods, sauces and fried specialties, and admire the fans proudly wearing their finest blue and gold attire. Music resonates throughout the area, with small bands playing as people dance on the lawn. Children toss footballs and play games of chase. Everyone converses with opposing fans in a welcoming environment. I love hearing the celebratory cannons fire and the MSU band playing Jolie Blonde. Ultimately, these Saturday afternoons resemble a McNeese community family reunion.” 

David Fruge became a tailgate chef as a result of advertising from the McNeese Alumni Association. Although his story is different, his passion for cooking and being out among other Cowboy fans is why he keeps the tradition going. 

“Four years ago I signed up to cook after seeing an advertisement opportunity for the company I work for, Spectrum Water Technology.  It easily became my favorite tailgate tradition. Coworkers, my wife and friends all came to help set up and cook. The first year my main dish was fried ribs. Many tailgaters commented on how much they enjoyed these because it was different. I’ve stuck with the ribs, adding chicken wings and strips, and fries. This continues to be a crowd favorite each year so I’ll say ribs are definitely my go-to game day dish. 

“I grew up in Eunice, a small town with no college football, but Friday night lights are still a big deal there. Initially I came to McNeese to play football. After an injury and surgery in my senior year, plans changed, but I did graduate from MSU. I truly love supporting McNeese as a tailgating chef and alumnus—this is a small community with a big heart and true fans. There’s nothing better than  spending a day visiting other tailgate spots, seeing friends, meeting new people, and cooking, of course … even better when the cooler weather shows up!”