Greg Easson, "Mr. Tailgating"
When football season arrives, Greg Easson always assumes his position. Not on the gridiron but on the lawn in front of Brevard Hall on the Circle.
With his cap atop his head, an apron around his body and a spatula in hand, the director of UM’s Mississippi Mineral Resources Institute and professor of geology and geological engineering becomes “Mr. Tailgating.” It’s a title he has earned in recent years by volunteering to grill hamburgers, bratwursts and chicken wings for School of Engineering students, alumni and friends en route to the game.
“The whole thing got started about 12 years ago with some geology and geological engineering students putting up a tent in the Circle, directly across from Carrier Hall,” Easson said. “At that time, it was sponsored by the UM Geological Society (the student organization) and was a small potluck.”
One of the lead instigator’s fathers was a satellite TV distributor in Texas who convinced Easson to bring out a large TV that the department had purchased years earlier. At that time, few TVs were in the Grove or the Circle, so the engineering tent quickly became a novelty that attracted a lot of attention before, during and after the games.
“At this time we also had a couch in our tent, which was another novelty and attention-getter,” Easson said. “The couch has since been thrown away, due to getting wet, spills and beginning to smell rather badly.”
Gradually, new students took over, and the emphasis changed from a departmental event to a School of Engineering event. Easson began cooking and hosting about five years ago. The rest, as they say, is history.
“It is hard work and without my wife’s (Darlene’s) help in preparing and (MMRI research associate) Jeremy Dew’s help on Saturday, I would have quit a long time ago,” Easson said. “On an average weekend, we cook 100 burgers, 100 bratwursts, 40 pounds of ‘Magic Wings’ and a big tray of Darlene’s brownies, along with sides and chips. We have started adding in 20 to 30 pounds of pulled pork each week as well.”
The side dishes and desserts vary from week to week as students, alumni and friends bring extras. The group also serves water, soda and sweet tea.
“For an early game (those with an 11:30 a.m. kickoff), we will prepare breakfast burritos, juice, rolls and other sides,” Easson said. “The breakfast burritos are a good pick-up-and-go food that students seem to like.”
If Easson has a specialty dish, it is the Magic Wings.
“They are chicken wings rubbed in Magic Dust spice rub and left to absorb the spices overnight,” Easson said. “They are then grilled and tossed with Frank’s wing sauce and served. Most people get messy eating them.”
Both Easson’s wife and Dew make substantial contributions to the tailgating, he said.
“Darlene has been the constant support throughout the process, preparing burgers in a special way, baking brownies, preparing the bratwursts and anything else that is needed,” he said. “Jeremy helps every week to get the tents set up, mans the other grill and takes over if I am out of town. Without these two people, the tailgating would not happen.”
Easson’s efforts are much appreciated by engineering school staff and faculty.
“Dr. Easson thinks a great school has traditions,” said Alex Cheng, dean of the School of Engineering. “It reflects Ole Miss Engineering’s spirit of friendliness, close teacher-student relations, alumni loyalty and, most importantly, fun! He is dedicating his time well beyond his duty to make this a tradition, and the engineering school cannot thank him enough for his kindness and dedication.”
“Dr. Easson and Jeremy Dew are amazing for their dedication to building community in the School of Engineering through ‘brats and burgers,’” said Hank Ducey, administrative coordinator for the School of Engineering. “They cook out for hundreds of students, faculty and alumni every home game. They set up the TV, tables and tents. Different organizations in engineering supply sides and labor.”
Easson said his work requires four to six hours on Friday night before the game, preparing burgers and brats. He generally smokes pork on Wednesday and Thursday and reheats it on game day. On game day, the final cooking of the side dishes, brownies and reheating is done in the morning before the team gets to the Circle. Breaking down the tent and putting everything away generally takes about an hour, he said.
“From start to finish, Darlene and I each spend about eight to 10 hours before the game, Jeremy and I spend another eight to 10 hours on game day, and I spend another two to three hours cleaning dishes and doing laundry,” Easson said.
Students and the engineering school also have stepped up their support of Easson’s efforts.
“The student groups in the School of Engineering all take turns helping with the setup and cleanup, so the work is distributed,” he said. “Dean Cheng has been very supportive and has paid the bills for food cheerfully. Prior to his support, I sometimes paid it out of my pocket.”
When asked how much longer he plans on remaining “Mr. Tailgating,” Easson is optimistic.
“While it’s a lot of work, it is also a lot of fun on game day,” Easson said. “Meeting students, alumni, talking with potential students and watching a game is all fun.”
Bon appétit, Rebels!
