Tailgating isn’t just about the game—it’s about great food, cold beverages, and best friends. The right setup ensures your party will be a success – from coolers that keep beverages icy for hours to snacks that whet the appetite and prep must-haves that keep things organized and mess-free, these tailgating essentials from Crackerology, Drip EZ, YETI and more will help you fire up the fun long before kickoff.

Tailgating is all about food, fun, and a little friendly competition. Fire up the grill, enjoy the company, and make it your own. Hopefully one of these essentials helps make your next game-day cookout even better.

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But without killer side dishes, your barbecue will lack gravitas required to establish you as a true pro.

The Big Three Tailgating Side Dishes Everyone Loves

I’m talking about the big three: baked beans, potato salad, and coleslaw.

Of course, I could tell you how to make all three in your kitchen—no lighting of your grill or smoker required. They’d be good—even excellent. But they wouldn’t be barbecue.

No, to make side dishes that will, er, smoke the competition, they need to be kissed with fire.

First up, baked beans, which have been part of American culture since before there was an America. That’s right, long before the arrival of the Mayflower, the Iroquois, Abenaki, and other Algonquian peoples boiled beans in clay pots, with bear fat to make them rich and maple syrup for sweetness.

And long before the arrival of Pizarro, South Americans in the Andes Mountains cultivated hundreds of varieties of potatoes. The proto-American potato salad may well have been papas a la huancaina, a Peruvian potato salad flavored with piquant amarillo (yellow) chiles and salt queso fresco cheese.

As for coleslaw, our word comes from the Dutch kool, cabbage, and sla, salad—both favored by the early Dutch settlers of Manhattan.

Pro Tips for Adding Smoke Flavor

My baked beans get a double blast of smoke flavor—first from the addition of bacon (and brisket or pulled pork, if you have any extra in your refrigerator). Then from a long slow cook in your smoker.

To make coleslaw, I smoke the cabbage—just long enough to flavor it, but short enough to keep it crunchy and raw.

I also smoke the potatoes for my potato salad, adding pimenton (smoked paprika) to reinforce the flavor.

Yeah, it takes a little extra time, but you can smoke the vegetables at a previous grill session. Serve them, and your next cookout will win you access to the tailgating hall of fame.

Got your own favorite twists on game day sides? I’d love to see them! Share your creations and tag us on social—we’re always looking for new ideas to try (and cheer for).

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7 Pro Tailgating Tips

1) A laminated checklist (including tickets and parking pass, besides other gear, is a lifesaver: It will prove its worth over and over. (Just ask the guy in the next parking space who left his grill gloves at home.) Update periodically as needed. Load your truck or SUV strategically so the stuff you need first (griddle, cooler, canopy) is nearest the trunk.

2) Bring thick towels, aluminum foil, and an insulated cooler to improvise a holding oven for roast chicken, pulled pork, ribs, etc.

3) Invest in extra tongs, gloves, spatulas so you don’t continually cannibalize the grilling equipment you use at home. Store in a plastic drawer bin or toolbox.

4) Do as much prep work as you can at home to cut down on game-day chaos. Depending on your menu, some foods can be prepared at home the day before the game, then reheated as needed. One of our favorites is Pulled Pork Sandwiches with Mustard Slaw—always a crowd pleaser.

5) Develop a “signature dish,” one guests at your tailgate will always look forward to. Suggestions:

6) Add a griddle to your equipment repertoire. It’s great for sandwiches like smash burgers or Cubanos, breakfast sandwiches, pancakes, fajitas, side dishes, and desserts. Its versatility will impress you. Lacking an independently-fueled griddle, put a large cast iron skillet on your grill grate.

7) Bring a sturdy side table or two to accommodate seasonings, sauces, and grilling tools.

BONUS: Advanced Cleanup & Efficiency Hacks

• Wrap the inside bottom of your grill with foil before lighting—it makes cleanup way faster.
• Use disposable drip pans under fatty meats to prevent flare-ups.
• Keep a small bucket of sand or a metal coal bin to safely dispose of hot coals.
• Overestimate your charcoal, propane, or whatever. Plus, pack a small metal trashcan for ashes and charcoal. Note: Dispose of them properly before heading home.
• Use a dedicated cooler for cold drinks (freeze water bottles instead of ice), and another for perishables.
• Honestly, cleaning at the end is a buzzkill. Keep a spray bottle of cleaner, a roll of paper towels, and a tub for dunking utensils in hot soapy water. You can wrap and haul out a neat kit instead of a greasy disaster.

Conclusion

Game day is all about good company, great food, and unforgettable memories, and with these pro tailgating tips, you’ll be ready to pull it off with ease. From planning ahead and packing smart to serving up recipes your crew will rave about, a little preparation goes a long way. The best tailgates aren’t just about what’s on the grill—they’re about creating a relaxed, fun atmosphere that everyone can enjoy. So fire up the grill, gather your crew, and let your next tailgate be the one people talk about long after the final whistle. Got a favorite tailgating hack or go-to game day recipe? Share it on Steven’s Social Media (Links Below)—we’d love to hear what makes your tailgate a winner.

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Personally, I’m more of a hockey guy (Go Canes!). But for this showdown, we’re borrowing a page from football and breaking down the ultimate barbecue rivalry—Chicken vs. Pork—across four quarters.

In each quarter, I’ll showcase one recipe for chicken and one for pork, putting them head-to-head in a few different categories. I’ll call the winner of each quarter—but remember, these are just MY opinions.

First Quarter: Finger Foods

Chicken

Pork

The Winner: I live in North Carolina—and here, pulled pork is non-negotiable at any tailgate. They’re tangy, saucy, and downright addictive. Pork takes the first quarter.

Second Quarter: Grilled Classics

Chicken

Pork

The Winner: Well, hopefully Steven doesn’t can me for this. But pork wins again. Ribs are the ultimate barbecue touchdown—sticky, smoky, and crowd-pleasing. Pork goes up 2–0.

Third Quarter: Global Flavor

Chicken

Pork

The Winner: Chicken rallies back! Jerk skewers are spicy, portable, and an absolute blast of flavor. Chicken claws back a point. Score now 2–1.

Fourth Quarter: Final Showstopper

Chicken

Pork

The Winner: This one isn’t even close for me. I’m a sucker for Alabama white sauce—especially Big Bob Gibson’s original recipe. It’s creamy, tangy, and unforgettable. Chicken takes the fourth quarter, no question.

Overtime: The Final Call Is Yours

By my scoreboard:
– Q1: Pork – I mean…Carolina pride baby!
– Q2: Pork – C’mon, Ribs are BBQ royalty!
– Q3: Chicken – Jerk skewers bring the fire!
– Q4: Chicken – Alabama White Sauce all day long!

Which means, in my opinion, the final score is tied 2–2.

So here’s where I hand it over to you: Which meat wins your tailgating showdown—Chicken or Pork? Let us know on social media (links below).

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Today, the real competition’s on the asphalt, not the AstroTurf.

Americans are obsessed with tailgating, especially during football season. And if we didn’t inherit legacy sideline tickets or stadium parking passes, no problem. We’ll just host a party at home with epic seats, beats, and eats.

10 Tailgating Tips

• If you’re a frequent tailgater, develop a master list/check-off system and laminate it. (Be sure to include “tickets” and “parking pass”!) You can’t retrieve a forgotten item once you’ve parked and set up at the venue. Strategically pack your vehicle from front to back with the items you’ll want first near the rear.

• Ideally, you’ll own duplicates of critical grilling equipment—tongs, grill gloves, chimney starters, etc.—so you don’t have to cannibalize your home collection every time you host an off-site tailgating party. Store in a multi-drawer toolbox or clear plastic bin.
• Invest in your own comfort and that of your guests by acquiring at least some seating, tables for food and beverages, and a pop-up tent or canopy for protection from the elements. (Consider rentals if tailgating is an infrequent event.)
• Assess your resources before you develop your guest list and menu. Most portable grills are relatively small; many have less than 150 square inches of cooking space versus 363 square inches on a standard 22-inch kettle grill. These compact units are best for direct grilling foods that take 30 minutes or less to cook; they aren’t well suited to indirect grilling. Our advice? Practice using your tailgating grill at home when the stakes aren’t so high. Decide for yourself what it’s realistically capable of, then determine if you need a larger grill, or perhaps a second grill in your tailgating arsenal. Alternatively, you can build your menu around a large hunk of meat, such as brisket or pork shoulder, that you smoke or barbecue at home and bring to the party for reheating.

  Hedgehog Hot Dogs

  

  Get The Recipe »

• Foods that can be eaten out of hand work best for tailgating. You know what we’re talking about: chicken wings, jalapeño poppers, nachos, or bruschetta. For the main event, think tacos or fajitas; pulled pork sandwiches; hamburgers or sliders; sausage subs; brats; kebabs; burritos; chicken or turkey legs; individual beef or pork ribs; cheesesteak sandwiches; you get the picture. Carry the portable theme into the dessert course as well: everyone loves s’mores.

  

• A restaurant supply house is a great source for disposable foil pans, which are indispensable for transporting and reheating foods carried from home. While you’re there, pick up some beverage and take-out containers—handy for packing leftovers—plastic cutlery, and sturdy garbage bags.
• Accept offers from your guests to contribute a dish to the meal. This invests them in your party and takes some of the burden of entertaining off you.
• Bring more fuel than you think you’ll need. If burning charcoal, be prepared to douse and safely dispose of the ashes. (Do not leave any lit grill or live coals unattended.) Transport propane tanks, which tend to be tippy, in plastic milk crates.

  Salmon Candy Bites

  

  Get The Recipe »

• If the party’s in a parking lot or infield, let guests know where to find you. Make sure they have your cell phone number. A conspicuous helium balloon on a long tether helps. Confirm tailgating regulations and protocol at the venue well in advance of the party (these are often posted online). They can change from year to year.
• Welcome guests with a beverage when they arrive. We’re partial to Smoky Marys. Strips of homemade Sriracha Beef Jerky make great swizzle sticks. And don’t forget nonalcoholic options, especially bottled water. (Experienced tailgaters freeze bottles of water and use in lieu of loose ice in their coolers.) Keep cold beverages in a separate cooler (not the one you use for perishable foods) and tie a bottle opener to one of the handles.

Smoky Mary



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Get ready to take your tailgating game to a whole new level with this lineup of grill-worthy recipes that’ll have your partygoers coming back for more. From a smoky twist on classic cocktails with our Bacon Bourbon, to the irresistible Maple Sriracha Glazed Drumsticks that add a fiery kick to your snack game, we’ve got your pre-game feast covered. For the breakfast lovers, there’s the hearty Beer Can Breakfast Burger, a satisfying start to your day at the stadium. And for those who crave the classic stadium dog, don’t miss out on the Hedgehog Hot Dogs, complete with a crisp smoky crust that’s a real game-changer. But that’s not all – we’ve even got a surprise dessert in store with Brisket Chocolate Chip Cookies, combining the savory allure of brisket with the sweet indulgence of chocolate chips. So, whether you’re cheering in the stands or hosting a tailgate at home, these recipes are here to make your game day celebration unforgettable. Let’s dig in!

Tailgating Recipes

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The Chili Dog – A Little History

Just like chili, the chili dog has regional variations. The traditional chili dog is served in a bun topped with meat chili or chili con carne and cheese. And then there is the Coney dog, a European-style frankfurter topped with a meat sauce, onions, and mustard.

There are several people and regions that claim to have invented the chili dog. Art Elkind (Los Angeles) claims to have invented the “Texas-style” chili dog in 1939. George Todoroff (Michigan) founded the Jackson Coney Island restaurant in 1914 and created his famous recipe for Coney Island Chili Sauce.

Coney Island-style restaurants, popular in the northern United States, are named after the Coney Island hot dog. Bill and Gust Keros of the American and Lafayette Coney Island restaurants in Detroit reportedly created their first coney dog in 1910. In Ohio, Thomas Kiradjieff claims to have invented the Cincinnati cheese-covered coney island dog in 1922. Regardless of who has the rights to the first hot dog with chili or meat sauce on top, the dogs have not gone away.

I must confess I have never eaten a chili dog! So here is my first attempt at making chili dogs.

Grilling Chili Dogs

I want to thank the Holy Grail Steak Company for sending me their American Wagyu chili dog pack to create my chili dog. It included eight American Wagyu beef hot dogs, two pounds of Tajima American Wagyu ground beef, and one package of Santa Carota-finished filet mignon tips. I anticipated the combination of tender and sweet Carota-finished filet tips and the marbled Wagyu ground beef would take my chili to new a level.

There is a base chili recipe that I follow, but sometimes I modify it and adjust the heat (spiciness) depending on whom I’m serving. I usually add beans to my chili, but felt beans might be too much on top of the hot dog. I also didn’t want the beans to distract from the tender and flavorful meat in the chili.

First, I started by browning the ground beef in a skillet, then drained it on a paper towel. While the ground meat browned, I seasoned it with some of my homemade chili rub: It consists of kosher salt, black pepper, smoked paprika, ancho chili powder, cayenne, cumin, and coriander.

Next, I sliced the filet tip into smaller pieces to make them easier to eat and fit on top of the hot dog. The filet tips were quickly browned. I sweated two diced onions in a cast iron pot and seasoned them with additional chili rub.

I returned the ground beef and the filet tips to the pot, then added three cans (14.5 ounces each) of diced tomatoes. From one can of chipotle chilis in adobo, I add three tablespoons of the adobo sauce as well as four chiles, seeded and roughly chopped.

To give a smoky aroma to the chili, I moved the cast iron pot to my Big Green Egg XL (BGE) to simmer for the 2 to 3 hours.

I grilled the hot dogs, placed them in the buttered and toasted buns, and topped them with the chili. I topped each chili dog with cheddar cheese and then placed them back in the BGE to melt the cheese.

The Results

The hot dogs had the snap I enjoy when I bite into a hot dog. The hot dog had a nice beefy flavor. The chili had some heat, a smoky aroma, and was not overpowering. The filet tips were tender, and due to their size, they added a different texture to the chili compared to the ground beef.

The buns were crisp and buttery. The cheese was creamy and helped to hold everything together.

I’m feeling like my first chili dog was a success. How will you take your next chili dog to the next level?

Recipes for Hot Dogs

• Hedgehog Hot Dogs
• Samba Dogs
• Grilled Hot Dog Challenge – The Recipes

Also Read:

• Man Bites Dog! Plus, 10 Top American Hot Dogs.

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In New England, it is normal to see people boiling and grilling lobsters, making clam chowder (chowdah), shucking oysters, grilling scallops and shrimp, and even steaming crabs. It’s not your average tailgate. So, how can you take your next tailgate to the next level?

In my two previous blogs on the Ooni Karu 16 Multi-Fuel Pizza Oven I shared how to make pizzas in minutes and how to use the oven for a teriyaki salmon bite appetizer and make wood-fired lobster tails. Today, I going to share how you can use your Ooni pizza oven to elevate your next tailgate.

Tailgating with a Pizza Oven

The Ooni pizza oven can be easily transported for your next tailgate. Or if you watch the game at home and want to impress your guests. The Ooni pizza oven can be fired up on a picnic table, the ground, or even the back of a pick-up truck.

To stick with the seafood theme, I went with one of my favorite Steven Raichlen recipes for clams. I put a twist on Clams Steinhatchee by cooking them in the Ooni.

I started by heating the oven to 450 degrees and then I preheated a 10-ich cast iron pan. This time I was cooking with a combination of charcoal and wood. I used lump charcoal to get a fire going in the pizza oven and then added wood chucks to keep the fire going. My goal was to keep the temperature around 450 degrees, but the temperature spiked depending on how long I had the oven door open.

While the oven heated up, I prepped all the ingredients and washed the clams. I changed some of the quantities in Steven’s recipe since I was cooking less clams.

I added butter and slivered bacon to the preheated cast-iron pan and returned it to the oven. Once the bacon started to crisp up, I added the scallions and dill. I let the scallions cook for 30 seconds in the oven and then I added a cup of white wine and returned the pan to the oven. I should have only used 1/2 cup of wine for the number of clams I was cooking. Don’t be alarmed if you see flames coming from the pan; it is just the alcohol burning off. Once the wine came to a boil, which I could see through the window of the oven door, I added the clams. I knew the clams were done once they opened. No thermometer necessary.

The Results

The clams were garnished with more dill and served with breadsticks I cooked in the pizza oven.

The clams were tender and developed complex flavors due to the bacon, the wood fire, the wine, and the scallions. The clams had a smokiness due to the bacon and the wood fire. The juice from the clams released into the broth and created a subtle salty-briny flavor. The scallions and the dill provided a fresh element to the dish. The crusty breadsticks were perfect for soaking up the flavorful broth.

Try this one-pan clam appetizer to impress your guests at your next tailgate. But, if shellfish is not your thing, here is another tailgating classic…buffalo wings.

Pizza and Chicken Wings

I followed the recipe on the Ooni website for the wood-fired buffalo wings. It starts with a buffalo sauce. Once you make the sauce, reserve one-quarter of it for basting the wings. Toss the wings with the sauce and let them marinade in the refrigerator for an hour. I heated the oven to 475 degrees and preheated a cast-iron pan. Once the pan was hot, I lightly oiled it to keep the wings from sticking. I placed the wings in the cast-iron pan in a single layer and cooked them for 10 minutes. I basted the wings with the remaining buffalo sauce and cooked for an additional 8 to 10 minutes. I served the buffalo wings with Steven’s blue cheese sauce.

The wings were crispy and had a smoky aroma due to the wood fire in the oven. The wings were tender and juicy on the inside. The high heat of the oven created a crusty exterior on the wings. My wife doesn’t usually like spicy food, but even she enjoyed the mild buffalo flavor. Feel free to kick up the spice if you like your wings “hot.” The blue cheese was the perfect match for the wood fired-wings and may be necessary if you kick up the heat on your wings.

Once the wings were done, I added additional wood chunks to the oven to raise the temperature to cook a pizza. Buffalo wings and wood fire- pepperoni pizza are the ultimate tailgating combination.

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The best clambakes, of course, are done by the seaside.   And by firing up your grill.  (Are old-fashioned New England clambakes, with their hand-dug pits, blankets of seaweed, and cooking stones even legal these days?)

This time around, my New York City-based crew and I couldn’t get to the beach, so we found a spot at a local riverside park.  Once we arrived, we set up our field kitchen and fired up our kettle grill.  Workspace, of course, was at a premium. So I strapped on my new GrillKilt. Definitely not your father’s grill apron. Designed by young entrepreneur Yates Dew, who was motivated by the frustrating need to run back in the house for forgotten items, the GrillKilt is like a well-designed tool belt for grillers. (It’s made in the US.) Ten pockets of varying sizes, D-rings, and carabiners accommodate hand towels (included), tongs, bottle openers, basting brushes, salt and pepper, earbuds, a beer, your smartphone, and much more. It’s 360 degrees of usefulness.

GrillKilt Offer!

“Use code “BBQBIBLE” for 15% off all GRILLKILT products.”

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Grilling a Clambake

First up on the menu was fresh corn cooked caveman style.  This is always a hit!  I washed the corn at home, then all I needed to do was place the corn on the coals until their husks were slightly charred. Cooked simply like this, they are irresistible!  To take the corn to the next level, you could always have some garlic herb butter (GHB) hanging out. Shuck the corn, brush with the GHB, then lightly char the ears on the grill. To make GHB, melt 2 sticks of salted butter in a saucepan.   Add 2 to 4 cloves minced garlic and 1/3 cup chopped basil, parsley, sage, or other fresh herbs–the bigger selection, the better. 

The next course featured more veggies. I sliced two full zucchinis in half, lightly scored the inside, brushed with the GHB, and placed cut sides down right on the grill grate. I then threw some shishito peppers and red potatoes on there followed by pink oyster mushrooms dipped in the GHB, plus summer squash sliced to be served like burgers.   Delicious!

Finally, we reached the fun stuff! Littlenecks, cherrystones and mussels from a local fish market were placed right on the grill. I would also recommend using the Steven Raichlen Shellfish Rack or Basket for this. Once they started to open, GHB was applied generously with a basting brush. Grill just until the shells open–a couple minutes will do it. 

Then…(crescendo)…time for the lobsters!   First, we cut them in half on the cutting board with the belly side up, not cutting completely through.  Next, I creamed soft butter with minced garlic, onion, scallion and herbs, and spooned the mixture into and over the cut parts of the lobster.

Then onto the grill!   Start the lobsters belly side up to keep all the juice and flavors in.  Pour a little beer on top. Then after a few minutes, turn them over to crisp up the other side. Flip them over once again and brush some GHB all over the entire lobster. Arrange some halved lemons on the grill and squeeze them on top right before serving.   Amazing!

But wait! There’s more! What’s a barbecue without watermelon? This time we had to try grilling some, so I sliced right down the middle for some nice round “watermelon steaks.” No added seasonings here, but a little sea salt, some balsamic glaze or crumbled feta cheese could be nice additions.  The warm caramelized taste of the grilled watermelon was quite satisfying after such an adventurous grill session. The mood was incredibly festive and I got the rest of the crew to model GrillKilts I gifted them!  A rip-roaring time was had by all. We cleaned up (you know–leave no trace); you wouldn’t even know we were there. Good thing we have the pictures to prove it!

Note: when you prepare for your clambake, remember pre-planning is the key to success.   (Hey, packing up the car is half the fun!)   Plan out your list beforehand so you don’t forget anything.

Key Items to have:

• Grill
• Charcoal
• Grilling gloves
• Grilling tools
• Lighter
• Starter
• Chimney
• Pans
• Cutting boards
• Garbage bags
• Cleaning spray
• Paper towels
• Plates
• Utensils
• Cups
• Chairs
• Speaker
• Wagon
• Cooler for the food and drinks
• And above all, don’t forget your GrillKilt

Want a Recipe?

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Did you know that the National Hot Dog and Sausage Council (NHDSC) estimates that Americans consume 20 billion hot dogs a year? About 70 hot dogs per person a year!

Steven Raichlen asked me to take on a hot dog challenge. Is there a “best” way to prepare a grilled hot dog? Crowd Cow sent me Pederson’s Natural Farms uncured beef hot dogs for my quest. Thank you!

I might eat one hot dog a year and it is usually at Fenway Park. It’s steamed and served with mustard from a vendor hustling through the park. I knew I could improve on the steamed hot dog.

I wanted to test the traditional hot dog served with mustard and relish against nontraditional preparations. Here is what I came up with after researching all the creative ways hot dogs are prepared around the world. I even put my own twist on a few.

Grilled Hot Dogs

To grill the hot dogs, I used the Nomad Portable Grill and Smoker. If you would like to learn more about the Nomad, check out my blog “Outrageous Brined, Smoked Pork Chops On the Portable Grill and Smoker from Nomad”. Hot dogs are often cooked at the beach, during camping trips, and at tailgate parties, so the Nomad was the perfect match for my hot dog challenge.

I prepared all the topping and accoutrements for the hot dogs while I heated up Nomad-brand charcoal in a chimney starter. When the charcoal was ready, I loaded up the Nomad and set it up for direct grilling.

I buttered and toasted the buns for each of the five hot dogs. The Nomad grate creates cool-looking grill marks. Now for the hot dogs. Three of the hot dogs were grilled as usual, but two were dressed up for the grill. One hot dog was wrapped in bacon and seasoned with barbecue rub, while another was split open and stuffed with mozzarella cheese and wrapped in prosciutto. I used toothpicks to secure the bacon and prosciutto.

Once the hot dogs were grilled it was time for the fixings.

In no specific order, here are the results. No surprise here; the barbecue dog was tasty. I liked the kick of the spicy barbecue sauce and the tangy pickles. The bacon was crispy, and I still got the snap you expect when eating a hot dog. I enjoyed the texture the sauerkraut gave the Reuben dog, and it balanced the creamy dressing. The Italian dog was the biggest surprise.

The freshness of the basil was fantastic. The crispy prosciutto balanced the creamy mozzarella, and the spice of the mustard was a perfect pairing for the beef hot dog. The avocado dog was a creation of available resources. I made an avocado salsa for fish tacos the night before and I didn’t want it to go to waste. The avocado salsa added a creamy and crunchy texture to the hot dog and the hot sauce put it over the top. The traditional dog did not disappoint, either. The spice of the mustard, the sweet relish, and snap of the beef hot dog was spot on!

So, what was my favorite? First place goes to the Italian dog since it was such a nice surprise, and second place goes to the traditional dog. If I only had to cook a few hot dogs, it would be the Italian or the barbecue dog. If I was cooking hot dogs for a crowd, it would be the traditional hot dog.

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