Here are a couple of recipes I have been playing with over the summer for tailgaiting.
The first is a Vietnamese five-spice chicken wing recipe that is an incredible alternative to buffalo spiced wings. The recipe is from a Dallas restaurant that should be on any foodie's casual weekend lunch bucket list.
The second one of for an easy baby back rib recipe that takes a fraction of the time it would take to smoke them.
The third is a chicken souvlaki for those not into eating pork or beef.
The last one is for prime rib on a grill. If you want to do a first class tailgate, prime rib is a lot easier than steaks. It takes longer, but you don't have to worry about flipping steaks to keep them from overcooking and with a meat thermometer, you can be assured the prime rib is cooked to the desired degree. The recipe has a horseradish sauce that I make up in plastic squeeze bottles and keep in the cooler until needed.