1) My ace in the hole for grilling is Korean chicken legs/thighs/pork chops. I have a killer marinade. Spicy, sweet, not messy. It is perfect for just about any meat. This year there will also be some tequila-lime marinated flank steak for tacos, because it’s another killer marinade. But often, you can’t beat the tried-and-true Wisconsin brats - simmer/parboil in beer, onions, garlic, and spices for an hour, then finish on the grill.

2) The drink of choice changes depending on weather. In the first part of the season, it is imperative to have summer beer (vodka, beer, lemonade) on hand. As the season goes on and morning games happen, the cooler holds 5 gallons of my secret, perfect bloody mary recipe. Flasks with bourbon go into the stadium, of course. Cold-weather games require a mix of beer, hot drinks, and whiskeys.

I’ll cross post here though.

Ingredients listed in the order that I put them in the bowl. You need a pretty big bowl:
1.5-2 lbs of tomatoes (I use the vine tomatoes from Publix)
1 onion (Vidalia or Red, size depends on how much you like onion)
4 jalapenos
3-4 serranos (hot peppers are basically as hot as you want it. This is a little spicier than a medium salsa, but not OMGHOT! to the point that people think you’re trying to kill them)
2 Mangos
a handful of chopped cilantro (I use the fresh leaves, if you’re using something ground or dried, don’t use this much)
some cumin powder (not too much or your salsa will taste like taco meat)

Chop everything above as finely as you’re willing to chop. Put in big bowl. Squirt the juice of one lime on top of everything, mix it up, and you’re done.

If you’re allergic to mangos, you could do peaches (never tried it but sounds good) or pineapples, but mangos seem to be the way to go.

I also just tried making some homemade grilled naan the other night and it was delicious. I may have to try that out on a gameday.

In addition, I recently acquired some ghost pepper salt, and have taken this as a challenge to develop a kickass chili recipe.

…are a classic at all my gameday parties. Get a whole jalapeno pepper, stuff it with cream cheese, small piece of Conecuh sausage, wrap it in bacon and put a toothpick through it to hold it all together. Then throw on the grill till the bacon is done. Other essentials are the typical brats in a beer bath, grilled and fried chicken wings and occasionally a slab of ribs or a butt.

1. It’s quick. Marinate some duck breast overnight in Italian dressing. In the wee hours of the morning, cut duck into 1 inch cubes or so, wrap with bacon and stab with a small skewer. Grill until bacon is good and caramelized and eat a few before they all go. If you want to get fancy, throw in some sour cream and bell pepper. Fucking. Stunning.

2. My tailgating drink of choice depends on the time. In the morning, I’ll mix up some spicy bloody maries and have a few of those. Then I move on to the beer. I’ll drink until about an hour before game time. Then, on the walk to the stadium or where ever i end up watching the game, I’ll make me a stiff whiskey drink and sip on it to kick off. Then back to beer. Then pass out, hopefully close to my house.

Nothing but grilled bratwurst, yellow mustard only…

and Miller High Life, which I haven’t liked since my early 20s.
Tennessee bourbon if it’s a BCS nonconference game.

Chicken wings grilled plain then tossed in Texas Pete wing sauce. Only two ingredients and they’ll be better than wings from most any restaurant. Veggie sides to ward off scurvy.
Bloody Mary’s early then switch to domestic light beer late. Domestic and light because I’m less likely to pass out during the late game.
Not very imaginative but this process has seen me through many seasons. Deviating has led to bad results.

one of these. And thank me later.

Perfect for all meats and fish, indoor and outdoor smoking, and it’s portable. I throw some dry rubbed St Louis Ribs, pork butt, brats, and/or chicken in there and let them slow cook for several hours. Heaven. Best part is that it’s really low maintenance cooking so you never miss any game action.

1. Valium

2. Valium

2 packages Jimmy Dean Sausage (1 hot, 1 sweet)

Mix the two together and roll it out out then put in some cream cheese.. cheddar cheese.. maybe some pickled jalapeño slices.. roll it back up (looks like a big fatty). Sprinkle it with some rub (not much)

Smoke it for about 1.5 hrs (depending on temp) with some oak. I take it to about 160.

Let it rest a bit and slice kinda thin (but not too thin)…

Very similar to the bacon explosion…

Goes well with crackers

Very similar to the Bacon Explosion..

1. We grill pizza at our tailgate behind the Georgia Center. Homemade dough and sauce. It’s a shock and awe tactic. Nobody sees it coming.

2. Chatham Artillery Punch. Not a rip off from the DV a while back. Been doing it for years. Because it needs to age for a week or two, I always have 2 batches at the same time during football season. One on deck, one in the hole.

Food - the BACON EXPLOSION. Recipe here
I usually make my own from scratch, but in a pinch I’ll buy a pre-made one at the local BBQ store
2 pounds of thick cut quality bacon, 2 pounds of italian sausage, some pepper jack cheese, and a custom rub that I get from a buddy who does competitive BBQ.

Drink: If I’m at an actual tailgate, I tend to drink cheap light beer - I can drink it all day without getting slobbering drunk, keeps me hydrated, and doesn’t bloat me out. I’ll usually bring a flask of vodka into the game and buy a sprite or lemonade to mix it with. Gotta avoid that 3rd quarter crash when they don’t serve alcohol at the stadium.
If I’m at home or at a sports bar, I’ll go with a good beer that I actually enjoy the taste of - O’Dell’s 5 Barrel Pale Ale is my favorite if it’s available. Or, I have a stash of Avery 16th Anniversary Saison in my cellar that is magically delicious.