Game Day Grub: Crowd-Pleasing Recipes for Tailgates and Watch Parties

Crowd-pleasing foods that travel well, taste great and fuel your football fandom

Story By Lance Hanlin

Tailgating isn’t just a pre-game ritual, it’s an art form. A well-packed cooler and a loaded table can turn any parking lot or backyard into a party zone. Whether you’re rolling up to Williams-Brice, Death Valley or your neighbor’s driveway with a flatscreen and folding chairs, the right food makes all the difference. These tailgate MVPs check all the boxes: easy to share, low-maintenance and flat-out delicious.

Piggy pancake poppers

Some recipes are showstoppers. Others are crowd-pleasers. This one’s both, and it just happens to involve tiny pigs. Hilton Head Plantation resident Bridget Colbert swears by this playful take on pigs in a blanket, made with The Original 12 Little Pigs in Blankets oven-safe silicone mold ($15 on Amazon). It’s equal parts clever and comforting, with a nod to Southern pancake mornings and Saturday football spreads. Perfect for tailgates, kids’ parties or just a rainy Sunday, these mini bites are cute, easy and always the first to go.

Ingredients

Nonstick spray

Pancake batter 

Cocktail wieners (aka little smokies)

Directions

[1] Heat your oven to 375 degrees. [2] Spray the mold with nonstick spray, making sure to get in all the nooks and crannies. This helps the pigs pop out clean with all their snouts and tails intact. [3] Mix up your batter. Bridget uses Bisquick, halved from the box directions. You can also grab a bottle of ready-made pancake mix from the store if you’re short on time. Crescent dough works too, but you’ll lose some of that adorable piggy detail. [4] Fill each pig cavity about three-quarters full with batter. A spoon or squeeze bottle works well here. [5] Press one cocktail wiener into the center of each pig. No need to push it all the way down; it’ll settle during baking. [6] Bake for about 15 minutes, or until golden brown. They should rise slightly and pull away from the edges. [7] Let them cool just enough to handle, then serve warm with mustard, maple syrup or nothing at all. They’re that good.

Tailgate tip: Reheat at your setup using foil packs on the grill, or keep warm in a slow cooker or an insulated container.

Jalapeño poppers

These little guys bring the fire and the flavor. Creamy, cheesy, crispy and just spicy enough to keep things interesting. You can prep
them ahead, bake at home and reheat on-site.

Ingredients

10 jalapeños, halved and seeded

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

20 slices of bacon, halved

Toothpicks

Directions

[1] Heat oven to 400 degrees. [2] Mix cream cheese and cheddar in a bowl. [3] Spoon mixture into each jalapeño half. [4] Wrap with a half-slice of bacon and secure with a toothpick. [5] Place on parchment-lined sheet and bake 20-25 minutes, until bacon is crisp. [6] Serve warm or let cool and reheat on a grill at the tailgate.

Tailgate tip: Use a foil pan and reheat covered on indirect heat for 5-7 minutes.

Walking tacos

Less mess, more crunch. These are handheld, build-your-own taco bags made for wandering the tailgate scene.

Ingredients

1 pound ground beef

1 packet taco seasoning

6-8 snack-size bags of Doritos or Fritos

Toppings: Shredded lettuce, diced tomato, cheese, salsa, sour cream, jalapeños, chopped onion, cilantro

Directions

[1] Brown ground beef in a skillet, drain fat, and add taco seasoning and water per packet instructions. [2] Crush chips slightly in the bags to make room. [3] Open each chip bag, and top with a scoop of beef and desired toppings. [4] Hand out forks and dig in.

Tailgate tip: Keep toppings in labeled containers in a cooler for quick assembly. Keep the beef warm in a slow cooker
or thermos-style container.

Egg sliders

Low-carb doesn’t mean low-fun. These mini protein bombs are like breakfast sandwiches that traded their buns for boiled egg halves. They’re perfect for powering through four quarters (and maybe even overtime).

Ingredients

6 hard-boiled eggs, peeled and halved

6 slices bacon, cooked crisp

1 avocado, sliced

6 cheddar slices, cut to slider size

Leaf lettuce

Salt, pepper 

Directions

[1] Arrange lettuce, cheese, bacon and avocado between two egg halves. [2] Secure with a toothpick or small skewer. [3] Sprinkle with salt and pepper. [4] Chill until ready to serve.

Tailgate tip: Transport in a lidded container in a cooler and serve chilled, or let them come to temperature before kickoff. Serve with a side of ketchup, sriracha mayo or chipotle aioli for dipping.

Sheet pan nachos

These nachos are meat- and dairy-free but full of flavor and texture, proof that even a plant-based option can make the starting lineup. Even die-hard carnivores will go back for more.

Ingredients

Tortilla chips

1 can black beans, rinsed and drained

1 cup corn kernels

1 cup vegan shredded cheese

1 avocado, diced

1-2 roma tomatoes, chopped

1/4 cup diced red onion

Fresh cilantro, chopped

Lime wedges

Directions

[1] Heat oven to 375 degrees. [2] On a sheet pan, layer chips, black beans, corn and vegan cheese. [3] Bake for 10-12 minutes until cheese melts. [4] Top with tomatoes, onion, avocado and cilantro.

Tailgate tip: Transfer pre-assembled nachos (minus the fresh toppings) to a disposable foil pan. Reheat over indirect heat on a grill with the lid closed for 5-10 minutes or until the chips are warm and the vegan cheese has melted again. Keep toppings in separate containers in the cooler, and add fresh after reheating nachos. Serve with lime wedges on the side.

Cocktail meatballs

Sticky, savory and just sweet enough, these saucy meatballs hit every flavor note, kind of like your team’s offense when it’s finally clicking. They’re best warm but still tasty at room temperature, making them a solid play for any tailgate lineup.

Ingredients

1 bag frozen meatballs (or homemade)

1 cup BBQ sauce

1/2 cup grape jelly

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

Chopped chives, for garnish

Directions

[1] Combine BBQ sauce, jelly, Worcestershire and hot sauce in a slow cooker. [2] Add meatballs and stir to coat. [3] Cook on low 3-4 hours until heated through and glazed. [4] Garnish with chives and serve with toothpicks.

Tailgate tip: Reheat in a slow cooker, or serve hot from home in an insulated bag.

Lazy cake

If your idea of baking involves zero ovens and maximum chocolate, this one’s for you. It’s perfect for tailgates, potlucks or late-night snacking after a nail-biter of a game. 

Ingredients

2 cups crushed tea biscuits 

1/2 cup sweetened condensed milk

1/2 cup unsalted butter

1/2 cup dark chocolate chips

1/4 cup cocoa powder

1 teaspoon vanilla extract

Pinch of salt

1/2 cup granola (for topping)

Optional: Dark and white chocolate chunks for garnish

Directions

[1] Line a loaf pan or square dish with parchment paper, letting it hang over the edges for easy removal. [2] Crush the biscuits into bite-sized chunks and place them in a large bowl. [3] In a saucepan over medium heat, melt the butter and chocolate chips together, stirring until smooth. [4] Whisk in the cocoa powder, condensed milk, vanilla and salt until everything’s glossy and well combined. [5] Pour the chocolate mixture over the biscuits and stir until every piece is coated in chocolaty goodness. [6] Transfer the mixture into your lined pan, pressing down gently to even it out. [7] Top with granola and chocolate chunks, gently pressing them into the surface so they stick. [8] Refrigerate for at least 4 hours or until firm. [9] Once set, lift from the pan and slice into squares. Serve chilled or at room temperature. 

Tailgate tip: Make it in advance, slice it into bite-sized squares, and store in a chilled container layered with parchment paper. It holds up well in a cooler and is the perfect sweet bite between downs.