Tailgating Food Ideas & Recipes

By Food & Wine
Updated October 08, 2019
These delicious recipes include perfect chicken wings and superstar chef Bobby Flay's over-the-top nacho burgers.
Start Slideshow

1 of 19

Grilled Philly Cheesesteaks

Marcus Nilsson
Go to Recipe

Butcher Tom Mylan uses a cast-iron skillet on the grill to prepare his steak, onion, pepper and cheese hoagies.

Advertisement
Advertisement

2 of 19

Herb-Roasted Pork Subs with Garlicky Spinach

Go to Recipe

To create this outstanding sandwich, Matt Neal rubs pork shoulder with an herb-and-garlic mixture and then slow-roasts it for hours ("Forever," he says). He piles the meat high with pickled peppers and spinach sautéed with garlic. One key to the sandwich is to slice the pork very thinly; to do so, be sure the pork is very cold and use a deli slicer or a thin, sharp knife.

3 of 19

Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze

Go to Recipe

Cherry preserves with habanero chile create a fabulously sticky, sweet and spicy glaze for grilled chicken wings. Glaze them just before serving so the sugars don’t burn.

Advertisement

4 of 19

Sausages with Grilled-Onion Chowchow

TINA RUPP
Go to Recipe

Chowchow is a sweet-and-sour relish. The chowchow here is studded with pieces of charred and crunchy onions, which have a smoky flavor that's delicious with grilled sausage. The chowchow is perfect with all types of grilled meator poultry or as a hot dog relish.

5 of 19

Nacho Burgers

Go to Recipe

Of all the burger recipes F&W has run (more than 100), and of the six from chef Bobby Flay, this one is the over-the-top best, with juicy meat, gooey cheese, salsa and tortilla chips.

6 of 19

Grilled Chicken Breasts with Grapefruit Glaze

Karen Mordechai
Go to Recipe

Simply prepared yet special, these chicken breasts are grilled and basted with a bitter, tart, and sweet glaze.

Advertisement
Advertisement
Advertisement

7 of 19

Bacon-Bourbon Brownies with Pecans

FREDRIKA STJÄRNE
Go to Recipe

Kat Kinsman tops her rich brownies with bacon and pecans. To enhance the smoky flavor, she mixes some of the bacon fat into the batter.

8 of 19

Game-Day Pork and Black Bean Chili

Go to Recipe

9 of 19

Grilled Skirt Steak with Green Sriracha

DAVE LAURIDSEN
Go to Recipe

“So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce.

Advertisement
Advertisement
Advertisement

10 of 19

Chile-Cheese Yucca Chips

Go to Recipe

Yucca, sometimes called cassava, is a starchy root that grows in very warm climates and makes supercrunchy chips. To remove the tough outer skin, use a sharp, heavy knife rather than a peeler.

11 of 19

Grilled Merguez Sandwiches with Caramelized Red Onions

Go to Recipe

A North-African lamb sausage flavored with the spicy pepper spread harissa, merguez is delicious in sandwiches like these (fresh Mexican chorizo or another spicy sausage will also work well in this recipe).

12 of 19

Grilled Oysters with Spiced Tequila Butter

Go to Recipe

Blaine Wetzel grills oysters, then drizzles them with butter flavored with sage, oregano, lemon juice and tequila. He prefers oysters from Samish Bay in the northern Puget Sound, where some food historians say the first Pacific oysters grew in 1919.

Advertisement
Advertisement
Advertisement

13 of 19

Crosshatch Hot Dogs on Grilled Croissants

Go to Recipe

These sweet-savory glazed hot dogs were inspired by a dish Marcia Kiesel discovered at a Manhattan Chinatown restaurant. They're cut in a crosshatch pattern, which makes the franks cook even faster, and served in a grilled mustard-brushed croissant.

14 of 19

Hellfire Club Bloody Mary

Go to Recipe

Black pepper, Tabasco and fresh chile give this delicious Bloody Mary a fiery kick.

15 of 19

Grilled Lamb Ribs with Chimichurri

Go to Recipe

Chef Santiago Garat grills these lamb ribs at outdoor barbecue parties at the farm so they’re crispy on the outside. The tangy, extra-herby chimichurri is a perfect partner for the rich meat.

Advertisement
Advertisement
Advertisement

16 of 19

Grilled Vegetables with Roasted-Chile Butter

Go to Recipe

Fresno chiles are similar in shape and heat to jalapeños, but they’re red and a little less meaty. Roasting them over a flame tames their spice and brings out their natural sweetness. Grace Parisi likes folding them into softened butter, then melting a little on grilled vegetables or steaks or spreading some on bread.

17 of 19

Grilled Shrimp with Oregano and Lemon

Go to Recipe

The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

18 of 19

Quick-Aged Grilled Rib Eyes

Go to Recipe

In this brilliant trick from the book Modernist Cuisine at Home, Nathan Myhrvold simulates the taste of weeks-old, dry-aged beef by marinating fresh steaks in fish sauce for three days, then air-drying them for three more.

Advertisement
Advertisement
Advertisement

19 of 19

Black Pepper Jerky

Go to Recipe

This classic jerky gets a double dose of peppery flavor from both cracked peppercorns in the marinade and coarsely ground peppercorns on top.

Replay gallery

Share the Gallery

Up Next

By Food & Wine