Tailgating season: Chef tips for grilling and food preparation

As tailgating season arrives, culinary experts and chefs are offering strategies for managing food preparation and grilling for large crowds during sporting events.

Chef John Miller of Miller’s Catering Company suggests completing as much preparation as possible the night before, such as seasoning meats, preparing sides, and organizing coolers, to reduce stress on game day. To improve cooking results, McCormick executive chef Jordan Carfagno recommends using a two-zone grill setup for hot dogs. This method involves warming the food on indirect heat before moving it to direct heat for a short period to achieve a char without burning.

Recipe suggestions for tailgating include sweet-and-smoky grilled chicken kebabs, which can be marinated up to eight hours in advance, alongside steakhouse Hasselback potatoes and salami sliders.