Enjoy some regional recipes inspired by expert tailgaters across America.  Don't miss how tailgating varies in food & style.

As fall temperatures drop in the North and the leaves begin changing colors, the crisp weather calls for hearty fare that can be piled with kraut and eaten with one hand.  Parking lots are filled with fans firing up their kettle grills and serving up burgers, bratwurst, brisket, chili and chili dogs, and other traditional tailgating favorites.  In the latter part of the season, Northerners expect to see some snow flurries on game day, but they keep cozy with mugs of steaming chowder, hot chocolate, or warm apple cider.

Tailgating in the South-it's like a great neighborhood full of people who never lock their doors, and everyone is invited to the party!  On game day, university parking lots become seas of cars and trucks with school fight songs playing on a continuous loop.  Groups of families and friends gather together in the same spot they've been tailgating at for years as they savor their favorite Southern fare-biscuits, barbecued chicken, and spicy jambalaya.

The states that border the Atlantic have nature’s seafood emporium at their doorstep.  Shrimp po’boys and grilled seafood drizzled with butter warm up parking lots all across the East.  Tailgating fare also includes the classic Philly cheesesteak and hoagie sandwiches.  When the first cold snap strikes and fall is at its height, decadent desserts like warm apple crisps, cranberry cobblers, and pecan cakes become a must for Eastern tailgaters.

With easy access to some of the best produce in the nation, it’s no wonder that tailgate menus in the West take a “fresh” approach.  On the Pacific coast, seafood and salmon are never in short supply.  There, they grill up oysters as well as the occasional tofu burger and serve up hearty helpings of a seafood stew called cioppino.  Grilled fruits and veggies come with the turf, and fresh squeezed lemonade and flavored iced teas are the beverages of choice.

Enjoy this year's tailgating experience,  while sharing the fun in your new Dodge Durango or Grand Caravan.  There's nothing quite like the mouthwatering aromas of grilled food, and the laughter of family and friends. 

THICK and HEARTY
NORTHERN CHILI
 

1.     Heat oil in a large saucepan over medium-high heat.  Add onion to pan; sauté 3 minutes.  Add garlic to pan; sauté 1 minute.  Add chili powder, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble.  Add tomatoes and remaining ingredients; bring to a boil.  Reduce heat and simmer 1 1/2  hours or until mixture is thick, stirring occasionally.  Serve over hot dogs; garnish with sliced green onions, relish, and reduced-fat shredded cheddar cheese, if desired.  Yield: about 8 cups.

EASTERN HARVEST
PECAN CAKE
with MAPLE FROSTING
 

1.    Preheat oven to 350°.
2.    To prepare cake, coat two
9-inch cake pans with cooking spray.  Line bottom of pans with parchment paper.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, salt, and nuts.  Combine granulated sugar and 10 tablespoons butter in a bowl; beat with a mixer at high speed until light and fluffy.  Add eggs, 1 at a time, beating well after each addition.  Beat in vanilla.  Reduce mixer speed to low.  Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined.  Spoon batter into prepared pans; bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 5 minutes. Invert onto racks; cool completely.
3.    To prepare frosting, combine 1/4 cup butter, brown sugar, and half-and-half in a heavy saucepan; bring to a boil.  Cook 3 minutes without stirring.  Combine butter mixture, powdered sugar, and maple syrup in a mixing bowl; beat with a mixer at high speed for 2 minutes.  Spread 1/2 cup frosting over 1 cake layer; top with remaining cake layer.  Drizzle with remaining frosting.  Let cake stand until frosting is set.
Yield: 16 servings.

SAUCY SOUTHERN
BARBECUE CHICKEN
 

1.    Combine the first 8 ingredients.  Add 1/2 teaspoon salt; stir well with a whisk.  Reserve 1/2 cup marinade for basting.  Reserve an additional 1 cup marinade to serve with chicken.  Cover and chill the reserved marinade.
2.    Place chicken in 2 heavy zip-top plastic bags; sprinkle chicken with remaining 1 teaspoon salt.  Divide remaining marinade mixture evenly between bags; seal.  Shake to coat.  Marinate chicken in refrigerator up to 8 hours, turning occasionally.
3.    Prepare fire on one side of grill.
4.    Remove chicken from bag; discard marinade.  Place chicken over direct heat; grill 10 minutes or until browned.  Remove chicken from direct heat to the opposite side of grill, turning chicken over; grill an additional 40 minutes or until chicken is done, basting once with 1/2 cup reserved marinade after 20 minutes.  Serve chicken with reserved 1 cup sauce.
Yield: 8 servings.

ZEST of the WEST
GRILLED VEGGIE SKEWERS
with RANCH DRESSING DIP
 

1.    Prepare grill.
2.    Soak 8 (10-inch) wooden skewers in water for 30 minutes. Drain and pat dry.  Combine tomatoes, zucchini, squash, and bell pepper.  Sprinkle vegetables with salt and black pepper; toss gently. Drizzle with oil; toss gently to coat. Thread vegetables alternately onto skewers.  Grill skewers over direct heat 5 minutes per side or until vegetables are crisp tender.
3.    Serve 1 tablespoon dressing with each skewer.
Yield: 8 servings.