FarmLinks Golf Club to host Pork & Pigskins event

FarmLinks Golf Club at Pursell Farms – featuring the world’s only agronomic research and demonstration golf course – is holding the ultimate Pork & Pigskins tailgating extravaganza on Saturday, Nov. 5, coinciding with the Southeastern Conference college football showdown between Alabama and LSU.

SEC football rules in this section of the country, so FarmLinks’ inaugural event offers a unique opportunity to combine one of the biggest games on the 2011 college schedule with an outstanding barbecue, led by Scott Jones, former Southern Living executive food editor.

“Pork & Pigskins is a way to bring diehard fans of SEC football and world-class barbecue together in a beautiful setting and enjoy what promises to be a great game and fantastic event,” says Erle Fairly, president of FarmLinks.

For $99, participants will add a little sizzle to the big game by enjoying a barbecue seminar with Jones. The event begins at 12 p.m. CST, and all participants will receive a bottle of their very own signature rub after creating it using a variety of salts, sugars, spices and heat sources. The Alabama-LSU game will be shown while a mouth-watering barbecue supper is served, along with snacks and beverages.

Guests can make an entire weekend of the Pork & Pigskin event by playing golf on the state’s No.-1-ranked public course, going fishing or trying their hand at the 5-stand clay shooting range at FarmLinks. Overnight accommodations are also available in FarmLinks’ luxury cottages or cabins.

Space is limited for the Pork & Pigskins event. To make a reservation, or for more information, visit farmlinks.org.