tailgating

This Sriracha deviled eggs recipe is made with hard-cooked eggs, mayonnaise, mustard, bacon, and hot sauce. A new classic.

• 25 M
• 1 H
• 4

Authentic barbecue flavor in your own backyard. No smoker required. No smoking experience required, either, for that matter.

• Quick Glance
• 30 M
• 6 H
• 4

The secret ingredient to this spicy sauce? Nope. Not bourbon. We said secret. It’s smoked ketchup. (Yup. You heard correctly.) Bacon, too.

• 10 M
• 2 H, 40 M
• 6

How to make head-turning, crowd-pleasing ribs? Simple. Smoke ’em low and slow according to this straightforward and boozy recipe.

• 15 M
• 5 H
• 6

Hot enough to make you holler. That’s how they like their fried chicken in Nashville. Who are we to argue?

• Quick Glance
• 40 M
• 55 M
• 20

Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South’s smoothest booze.

• Quick Glance
• 15 M
• 12 H
• 4

No more standing idly by as the pork chops you tossed on the grill toughen into leathery dryness. Nope. Not with this clever trick that cooks a whole pork loin and then slices it into chops after it’s pulled off the heat.

• Quick Glance
• 30 M
• 15 H, 30 M
• 19

A whole hen plunked unceremoniously on a can and cooked on the grill or in the oven. A tailgating classic that’s simple and perfect—even when you’re not tailgating.

• Quick Glance
• 25 M
• 1 H, 45 M
• 2

Chimichurri-induced happiness can be yours with this foolproof, fuss-free, Argentine-approved answer to what’s for dinner.

• Quick Glance
• 20 M
• 2 H, 50 M
• 2

Grilling. Boiling. Microwaving. Roasting. Steaming. We’ve got the best ways to cook wieners right here, folks.

• 5 M
• 5 M
• 10

This may not seem like coleslaw to some given its lack of mayo. But its sweet tanginess is going to woo you like never before.

• 15 M
• 15 M
• 2

A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.

• 15 M
• 40 M
• 4

Sorta makes you wonder how you got this far in life without thinking to try this, eh?

• 30 M
• 1 H, 30 M
• 2

The secret to these knee-wobblingly tender little lovelies? Roast ’em low and slow and then toss ’em on the grill for just a short spell. Which means you don’t have to constantly tend a smoker from dawn to dusk.

• 20 M
• 2 H, 45 M
• 20