What’s On the Menu?

Bring along a portable grill, and propane/charcoal if you want to cook up some tailgate classics like hamburgers, hot dogs, sausage or bratwurst. Other game day crowd favorites include chicken wings, chili, pulled pork and baked beans. Of course, what would a tailgate party be without a smorgasbord of snacks. Hungry fans will devour all kinds of chips such as potato, corn, tortilla and pita with dips like onion, guacamole, queso, buffalo chicken and jalapeño popper dips and more.

If you don’t want to cart a portable grill, keep it simple. Choose from an endless variety of sandwich combos (veggies, meats, cheeses, nut spreads, and egg, chicken and tuna salads) served on grain breads, focaccia, brioche rolls, croissants, etc. or wrapped up using assorted tortillas or lettuce leaves. Top with creative spreads like guacamole, pesto, hummus, fruit jam or jelly, bacon jam, chipotle or cranberry mayo, aioli, herb cream cheese, or honey mustard. Your favorite supermarket can also be a source of inspiration with many offering a wide array of prepared foods that are tailgate ready i.e. chicken wings, fried or barbecued chicken, subs, even sushi. Stop by and pick up the food on the way to the game. No fuss, no muss!

Tailgate Food Safety Tips 

Keeping food safe at a tailgate gathering requires the same safe food handling practices as picnicking outdoors. Follow these tips from the U.S. Department of Agriculture (USDA) to ensure that your food stays safe:



• Carry cold perishable food like raw hamburger patties, sausages, and chicken as well as perishable cooked food such as subs/wraps, cooked meat, chicken, and potato or pasta salads in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of ice.
• When packing the cooler, be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food.
• If bringing hot take-out food, eat it within 2 hours of purchase (1 hour if the temperature is above 90°F)
• To keep food like chili, pulled pork, and buffalo chicken dip hot, use an insulated container. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. If you keep the insulated container closed, the food should stay hot (140 °F or above) for several hours.
• If you can't keep hot food hot during the drive to your tailgate, plan ahead and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 °F as measured with a food thermometer.
• In addition to a grill and fuel for cooking food, pack a food thermometer so you can check and make sure the meat and poultry reach a high enough temperature to destroy harmful bacteria that may be present.
• Include lots of clean utensils for preparing and serving the safely cooked food.
• Bring water for cleaning if none will be available at the site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.
  

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