Menu
Feed the crew — the spread that makes the party. Guides first, Tailgate Favorites second.
Guides
- Prep the spread Make-ahead, what travels, early vs later games — a lot of a few things.
- Grilling 101 Lot grill basics — fire, timing, wind, thermometer habit.
- Food safety Danger zone, raw vs ready, hold times — keep the crew upright.
- Food organization Cooler lanes, dual coolers, table flow, serve order.
Tailgate Favorites
A short rotating set of crowd-pleasers you can run on the lot.
- Lot Fajitas Night-before bags, peppers on cast iron or foil — build your own
- Beer Can Chicken Whole bird on a half-can — rub, indirect heat, carve
- Jesse's Flattop Burger Fatty smash, chipotle Tabasco in the mix, American on a fresh bun
- Aubrey's Onion Burgers Oklahoma onion burger: 3 oz chuck, a mountain of onions, steamed bun
- Breakfast Burritos Flat top / griddle eggs, sausage, grilled jalapeños — wrap and feed
- Beer-simmered brats Midwest lot staple — simmer, brown, feed the crew
- Sausage & peppers Brown the links, soften peppers and onions, pile on rolls
- Jerk drumsticks Bright scallion-chile paste, sear hard, finish indirect to 165°F
- Grilling kabobs Skewers that travel — grill guide
- Cooler potato salad Make-ahead cold side that survives the drive
- Foil-pack veggies Grill sides that ride in foil — pull and serve
- Ham and cheese sliders Make-ahead roll sandwiches — chill overnight, melt on the grill
- Breakfast Bagels Buttered everything bagels toasted on the grill + garden veg shmear
- Lot s’mores Graham, chocolate, marshmallow — foil on the grill or toast over coals
- Easy Tailgate Margs Frozen beer margarita — or pour it on the rocks
- Classic Michelada Salt rim, lime, spice, cold beer — batch a pitcher for the crew
Guides first. Tailgate Favorites stay short and lot-honest — confirm food safety the week you cook.