This Saturday night friends, family, and football fans will gather at Howard Wood Field to watch the O'Gorman Knights (0-1) take on the Roosevelt Rough Riders (1-0) in the 34th Bob Burns Dakota Bowl. Approximately$140,000 is raised annually and nearly $3 million has benefited  Sioux Falls Catholic Schools since the event began.

The fans are expecting another close game and the weather should be perfect. Kick-off is at 8pm.

Due to the construction of the new events center parking will be limited. However, SMG, operators of the Sioux Falls Arena, have a great solution. For $20 they will offer on-site valet parking and they will park your car safely and securely in the Sioux Falls Arena.

Our Kickin' Country crew is also getting into another season of great high school football. Simply post of picture with you and your friends at a game on our Facebook page. We'll select five of the best photos and post them here on our awesome and popular website. You will then be able to vote on who has the best team spirit. Don't forget to "like" us!

Of course, tailgating is a grand tradition at the Dakota Bowl so we thought we'd bring you a football favorite recipe. So whether you're sporting Cardinal gold and white or Royal blue and white you'll enjoy this grillin'  favorite.


Spicy Shrimp and Sausage Skewers


  • 1/4 cup(s) extra-virgin olive oil
  • 2 tablespoon(s) sherry vinegar
  • 3 clove(s) garlic, crushed through a press
  • 2 teaspoon(s) smoked sweet paprika
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) hot red pepper flakes
  • 1 pound(s) fully cooked spicy pork or poultry sausage, cut into 12 chunks
  • 12  jumbo shrimp, peeled, de-veined, and shell tails intact
  • 8  thick scallions, cut into 16 (3-inch) lengths
  • 16 large fresh sage leaves
  • 1 large yellow bell pepper, cut into 16 pieces
  • 1/2 teaspoon(s) salt
  • Accompaniment: prepared rice


  1. Whisk oil, vinegar, garlic, paprika, cumin, and pepper flakes in a medium bowl; add sausage and shrimp, tossing to coat. Let marinate 20 minutes at room temperature.
  2. Drain pork and shrimp, reserving marinade. Thread scallions, shrimp, sage leaves, sausage, and bell pepper pieces alternately onto 12-inch skewers. Season skewers with salt.
  3. Grill over medium-high heat, turning skewers and basting with reserved marinade, 6 minutes, or until shrimp are just cooked through. Serve with rice.        Enjoy the game!

Dan Collins

recipe compliments Delish.