Best Tailgating Recipes by the Largest Universities (2025)

Best Tailgating Recipes by the Largest Universities (2025) brings the heat of September Saturdays to your grill. We mapped recipes by region, then picked the standout plates that rule each campus scene. Think Texas brisket with pepper bark, Midwest brats with onions, Gulf shrimp skewers, and Carolina pulled pork, all shaped by local pride. Every pick comes with clean measurements, short prep, and steps you can follow in a lot or backyard. Grab your cooler, pick your region, and claim your next crowd favorite.

Northeast Tailgating Delights: Must-Try Recipes from Largest Universities

Cold air, warm hands, and food that travels well. The Northeast tailgate calls for hearty bites, seafood classics, and a few bakery winners. These 10 recipes nod to the biggest campuses, keep prep simple, and feed a crowd fast.

Penn State Pretzel Dogs (Penn State, Temple, Pitt)

Serves 10 to 12

• Ingredients: 12 hot dogs, 2 cans refrigerated pretzel dough, 1 egg (beaten), 1 tbsp water, 2 tsp coarse salt, mustard for serving
• Steps:
  1. Heat oven to 375 F. Line a sheet pan with parchment.
  2. Cut dough into strips. Wrap each hot dog, pinch seams.
  3. Whisk egg with water. Brush dogs, sprinkle salt.
  4. Bake 15 to 20 minutes until deep golden. Serve with mustard.

Boston Crab Cakes (Boston University, Northeastern, UMass Amherst)

Serves 10

• Ingredients: 2 lb lump crabmeat, 1 cup plain breadcrumbs, 2 eggs, 1/2 cup mayo, 2 tsp Old Bay, 2 tsp Dijon, 2 tbsp lemon juice, 2 tbsp chopped parsley, 4 tbsp butter, lemon wedges
• Steps:
  1. Gently mix crab, breadcrumbs, eggs, mayo, Old Bay, Dijon, lemon, parsley.
  2. Form 20 small patties. Chill 30 minutes.
  3. Heat butter in a skillet over medium. Cook 3 to 4 minutes per side.
  4. Serve hot with lemon.

NYC Bagel Bites Board (NYU, Stony Brook, SUNY Albany)

Serves 12

• Ingredients: 24 mini bagel halves, 12 oz cream cheese, 1/2 lb smoked salmon, 1 small red onion (thinly sliced), 1/4 cup capers, 1 cucumber (thinly sliced), everything seasoning
• Steps:
  1. Toast bagels if you like.
  2. Spread cream cheese, add salmon, onion, capers, and cucumber.
  3. Sprinkle everything seasoning. Serve right away.

Buffalo Beef on Weck Sliders (SUNY Buffalo, Syracuse)

Serves 12

• Ingredients: 2.5 lb deli roast beef (rare, thinly sliced), 2 cups beef au jus, 12 slider rolls, 1 tbsp caraway seeds, 1 tbsp coarse salt, 1/2 cup prepared horseradish, 1/4 cup mayo
• Steps:
  1. Heat au jus to a simmer. Warm beef in the jus for 2 minutes.
  2. Mix horseradish and mayo.
  3. Brush roll tops with water, sprinkle caraway and salt. Warm on grill 2 minutes.
  4. Pile beef on rolls, add horseradish sauce. Serve with small cups of jus.

Rhode Island Clam Chowder Dip (URI, Brown, Providence)

Serves 14

• Ingredients: 2 cups chopped clams (drained), 8 oz cream cheese (softened), 1 cup sour cream, 1/2 cup minced onion, 1/2 cup diced celery, 1 tsp Old Bay, 1/2 tsp white pepper, 1 tbsp lemon juice, oyster crackers
• Steps:
  1. Stir cream cheese, sour cream, onion, celery, Old Bay, pepper, and lemon until smooth.
  2. Fold in clams.
  3. Warm in a small slow cooker on Low for 1 to 2 hours. Serve with oyster crackers.

Vermont Apple Cider Donuts (UVM, Middlebury)

Makes 24

• Ingredients: 2 cups apple cider, 3 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 2 eggs, 1/2 cup buttermilk, 1/4 cup melted butter, oil for frying, 1/2 cup cinnamon sugar for coating
• Steps:
  1. Reduce cider in a saucepan to 1/2 cup. Cool.
  2. Whisk dry ingredients. In another bowl, whisk eggs, buttermilk, butter, reduced cider.
  3. Combine to form a soft dough. Chill 30 minutes.
  4. Heat oil to 350 F. Scoop 2 tbsp portions, fry 2 minutes per side.
  5. Toss hot donuts in cinnamon sugar.

Jersey Pork Roll, Egg, and Cheese Sliders (Rutgers, Rowan)

Serves 12

• Ingredients: 12 slider rolls, 1 lb pork roll or Taylor ham (sliced), 12 eggs, 8 oz American cheese (sliced), 2 tbsp butter, ketchup and hot sauce
• Steps:
  1. Grill or pan-sear pork roll 2 minutes per side.
  2. Scramble eggs in butter until just set.
  3. Layer pork roll, eggs, and cheese in rolls. Cover and warm on grill 3 minutes to melt.
  4. Serve with ketchup and hot sauce.

UConn New Haven White Pie Breadsticks (UConn, Yale)

Serves 12

• Ingredients: 2 lb pizza dough, 1/3 cup olive oil, 4 cloves garlic (minced), 1 cup shredded mozzarella, 1/2 cup grated pecorino, 1 tsp red pepper flakes, 1 tsp dried oregano, 1/2 cup ricotta, lemon wedges
• Steps:
  1. Mix oil and garlic. Stretch dough into two rectangles.
  2. Brush with garlic oil. Top with mozzarella, pecorino, flakes, and oregano.
  3. Grill over medium heat on oiled grates, 4 to 5 minutes per side.
  4. Slice into sticks. Dollop ricotta. Finish with a squeeze of lemon.

Maine Wild Blueberry BBQ Meatballs (UMaine)

Serves 16

• Ingredients: 3 lb frozen cocktail meatballs, 1 cup blueberry jam, 1 cup BBQ sauce, 2 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp black pepper
• Steps:
  1. Stir jam, BBQ sauce, vinegar, paprika, and pepper in a slow cooker.
  2. Add meatballs and toss to coat.
  3. Cook on High for 2 to 3 hours, stirring once. Serve with picks.

New Hampshire Maple Bean and Beef Chili (UNH, Dartmouth)

Serves 12

• Ingredients: 2 lb ground beef, 1 onion (diced), 1 green pepper (diced), 3 cloves garlic (minced), 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1 can crushed tomatoes (28 oz), 2 cans kidney beans (15 oz each, drained), 1 cup beef broth, 1/4 cup pure maple syrup, shredded cheddar and scallions
• Steps:
  1. Brown beef in a pot. Drain fat.
  2. Add onion, pepper, and garlic. Cook 5 minutes.
  3. Stir in spices, tomatoes, beans, broth, and maple syrup.
  4. Simmer 30 to 40 minutes. Top with cheddar and scallions.

Philly Tailgate Cheesesteak Quesadillas (Drexel, Penn)

Serves 12

• Ingredients: 2 lb shaved steak, 1 onion (sliced), 1 green pepper (sliced), 2 tbsp oil, 1 tsp salt, 1/2 tsp pepper, 12 large flour tortillas, 16 oz provolone or American cheese, hot cherry peppers
• Steps:
  1. Sauté steak in 1 tbsp oil until browned. Season with salt and pepper. Remove.
  2. Sauté onion and pepper in 1 tbsp oil until tender.
  3. On a griddle, layer tortilla, cheese, steak, and veggies. Top with another tortilla.
  4. Cook 2 to 3 minutes per side until crisp and melted. Slice and serve with cherry peppers.

Tip for cold games: pack a couple of insulated thermoses for the chili and chowder dip, keep sliders wrapped in foil, and bring extra napkins. Clean hands, happy crew.

Midwest Tailgating Classics: Hearty Recipes for Big Ten Powerhouses

Big grills, cold drinks, and food you can eat with one hand. That is the Midwest tailgate. These recipes nod to the largest campuses across the region, built for big crowds and easy prep. Mix and match a few, and your spread will feel right at home from Ann Arbor to Madison to Lincoln.

Ohio State Buckeye Peanut Butter Balls (Ohio State, Ohio U, Kent State)

Serves 20

• Ingredients: 1 1/2 cups creamy peanut butter, 1/2 cup unsalted butter (softened), 1 lb powdered sugar, 2 cups semisweet chocolate chips, 2 tbsp shortening
• Steps:
  1. Mix peanut butter and butter until smooth. Add powdered sugar to form a stiff dough.
  2. Roll into 1-inch balls. Chill 1 hour.
  3. Melt chocolate with shortening. Dip balls, leaving a circle of peanut butter showing on top. Chill to set.

Deep-Dish Nachos for the City (UIC, Illinois, DePaul, Northwestern, Illinois State)

Serves 12

• Ingredients: 1 lb ground beef, 1 packet taco seasoning, 1 can refried beans (16 oz), 2 cups sturdy tortilla chips, 2 cups shredded cheddar-jack, toppings: salsa, guac, sour cream, jalapeños
• Steps:
  1. Cook beef with seasoning. Warm refried beans in a skillet.
  2. Layer beans, chips, beef, and cheese in a cast-iron pan.
  3. Bake at 375 F for 10 minutes. Load with toppings and serve hot.

Wisconsin Beer-Battered Cheese Curds (UW Madison, Marquette, UW Milwaukee)

Serves 10 to 12

• Ingredients: 1 lb cheese curds, 1 cup flour, 1 tsp baking powder, 1/2 tsp kosher salt, 1 egg, 1 cup cold beer, oil for frying, ranch for dipping
• Steps:
  1. Whisk flour, baking powder, and salt. Add egg and beer to make a thick batter.
  2. Heat oil to 375 F. Dip curds in batter.
  3. Fry 2 to 3 minutes until golden. Drain and serve right away.

Michigan Rivalry Pot Chili (U Michigan, Michigan State, Central Michigan)

Serves 12

• Ingredients: 2 lb ground beef, 1 onion (chopped), 3 cloves garlic (minced), 2 cans kidney beans (15 oz each, drained), 1 can black beans (15 oz, drained), 1 can crushed tomatoes (28 oz), 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, 1 cup beef broth
• Steps:
  1. Brown beef with onion and garlic in a large pot.
  2. Stir in beans, tomatoes, spices, salt, and broth.
  3. Simmer 45 to 60 minutes, stirring a few times. Serve with shredded cheddar and oyster crackers.

Purdue Pork Burger Sliders (Purdue, Indiana, Ball State)

Serves 12

• Ingredients: 2 lb ground pork, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 12 slider buns, 1/2 cup pickle chips, 1/2 cup yellow mustard, 1 small red onion (thinly sliced)
• Steps:
  1. Mix pork with salt, pepper, and garlic powder. Form 12 small patties.
  2. Grill over medium-high heat, 3 to 4 minutes per side.
  3. Serve on buns with mustard, pickles, and onion.

Iowa Sweet Corn and Bacon Dip (Iowa, Iowa State, UNI, Drake)

Serves 14

• Ingredients: 6 strips bacon (chopped), 4 cups corn kernels (fresh or frozen), 8 oz cream cheese, 1 cup sour cream, 1 cup shredded pepper jack, 2 scallions (sliced), 1 tsp chili powder, salt and pepper, tortilla chips
• Steps:
  1. Cook bacon until crisp. Remove, leave 1 tbsp drippings.
  2. Sauté corn in drippings 3 minutes. Stir in cream cheese, sour cream, cheese, chili powder, salt, and pepper.
  3. Warm until melted and bubbly. Top with bacon and scallions. Serve with chips.

KC Burnt Ends Bites, Tailgate Style (KU, Kansas State, Mizzou, Missouri State)

Serves 12

• Ingredients: 3 lb chuck roast (cut in 1.5-inch cubes), 2 tbsp BBQ rub, 1 cup BBQ sauce, 1/4 cup brown sugar, 3 tbsp butter, salt and pepper
• Steps:
  1. Toss beef with rub, salt, and pepper. Grill or roast at 275 F until tender, about 2 hours.
  2. Pan with BBQ sauce, brown sugar, and butter. Cover and cook 30 more minutes.
  3. Uncover and cook 15 minutes to glaze. Serve with picks.

Nebraska Mini Runza Hand Pies (Nebraska Lincoln, Creighton, UNO)

Serves 12

• Ingredients: 2 tbsp oil, 1 lb ground beef, 2 cups shredded cabbage, 1 small onion (diced), 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 2 tubes refrigerated pizza dough, 1 egg (beaten)
• Steps:
  1. Sauté beef with onion, salt, pepper, and garlic powder. Add cabbage and cook until soft. Cool.
  2. Cut dough into 4-inch squares. Fill with 2 tbsp beef mix. Fold and crimp.
  3. Brush with egg. Bake at 400 F for 15 minutes until golden.

Minnesota Tater Tot Hotdish Cups (U Minnesota, St. Thomas, Mankato)

Serves 12

• Ingredients: 1 lb ground beef, 1 tsp salt, 1/2 tsp pepper, 1 can cream of mushroom soup, 1 cup frozen peas and carrots, 1 cup shredded cheddar, 36 tater tots, cooking spray
• Steps:
  1. Brown beef with salt and pepper. Stir in soup and veggies.
  2. Spray a 12-cup muffin tin. Press 2 tater tots into each cup base.
  3. Spoon beef mix on top. Add cheese and a tot. Bake at 400 F for 20 minutes.

Dakota Bison Sloppy Joes (NDSU, UND, SDSU, USD)

Serves 12

• Ingredients: 2 lb ground bison, 1 small onion (diced), 1 green pepper (diced), 1 cup ketchup, 2 tbsp brown sugar, 1 tbsp yellow mustard, 1 tbsp Worcestershire, 1/2 tsp smoked paprika, 12 buns, salt and pepper
• Steps:
  1. Brown bison with onion and pepper. Season with salt and pepper.
  2. Stir in ketchup, brown sugar, mustard, Worcestershire, and paprika. Simmer 10 minutes.
  3. Pile on buns. Keep warm in a slow cooker.

Bratwurst Skewers with Dijon-Honey Glaze (UW Madison, UW Oshkosh, UW Whitewater)

Serves 12

• Ingredients: 3 lb bratwurst links, 1 cup sauerkraut (drained), 1 red onion (chunks), 1 cup bell pepper chunks, 1/3 cup Dijon, 2 tbsp honey, 1 tbsp apple cider vinegar, 1 tbsp oil, salt and pepper, skewers
• Steps:
  1. Slice brats into 1-inch pieces and par-cook in simmering water for 8 minutes. Drain.
  2. Whisk Dijon, honey, vinegar, oil, salt, and pepper.
  3. Thread brats, onion, peppers, and small nests of sauerkraut on skewers. Grill over medium heat, brushing with glaze, 8 to 10 minutes.

Pro tip for big crowds: pack one slow cooker recipe, one fryer item, one grill star, and one sweet. You will cover every craving without juggling six burners.

Southern Tailgating Comforts: Bold Flavors from SEC and ACC Schools

The South does tailgating like few others. Smoke curls from grills, coolers stay packed, and plates fill fast. These recipes travel well, hold heat, and bring that spicy, smoky soul we crave on Saturdays.

You will find crowd-pleasers tied to the biggest campuses across the SEC and ACC. Pack them in warm pans or chilled tubs, set them out, and watch the lot turn into a block party.

LSU One-Pot Tailgate Gumbo (LSU, Tulane, UL Lafayette)

Serves 12

• Ingredients: 1/2 cup oil, 1/2 cup flour, 1 lb andouille (sliced), 1 lb shrimp (peeled), 2 cups sliced okra, 1 onion (diced), 2 bell peppers (diced), 3 celery stalks (diced), 4 cups chicken broth, 2 tsp Cajun seasoning, salt, cooked rice
• Steps:
  1. Cook oil and flour in a pot, stirring, until deep brown, about 20 minutes.
  2. Add onion, peppers, and celery. Cook 5 minutes.
  3. Stir in broth, Cajun seasoning, and okra. Simmer 30 minutes.
  4. Add sausage and shrimp for the last 10 minutes. Salt to taste.
  5. Serve over rice. Keep warm in a slow cooker.

Texas Brisket Sliders (Texas A&M, UT Austin, Texas Tech)

Serves 12

• Ingredients: 3 lb brisket, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 12 slider buns, BBQ sauce, coleslaw
• Steps:
  1. Rub brisket with salt, pepper, and garlic powder.
  2. Smoke or roast at 300 F until tender, 4 to 5 hours.
  3. Rest, then slice thin.
  4. Pile on buns with sauce and slaw. Wrap in foil to hold.

Georgia Peach Salsa (UGA, Georgia Tech, Georgia State)

Serves 10

• Ingredients: 4 ripe peaches (diced), 1/2 red onion (minced), 1 jalapeño (minced), 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/2 tsp salt
• Steps:
  1. Mix all ingredients in a bowl.
  2. Chill 30 minutes.
  3. Serve with tortilla chips or over grilled chicken.

Florida Cubano Pinwheels (UF, FSU, UCF, USF)

Serves 12

• Ingredients: 4 large flour tortillas, 8 oz deli roast pork (thinly sliced), 8 oz ham, 8 oz Swiss, 1 cup dill pickle chips (patted dry), 1/4 cup yellow mustard
• Steps:
  1. Spread mustard on tortillas.
  2. Layer pork, ham, Swiss, and pickles.
  3. Roll tight and chill 30 minutes. Slice into 1-inch rounds.
  4. Pack cold. Serve with extra mustard.

Alabama White Sauce Chicken Bites (Alabama, Auburn, UAB)

Serves 10

• Ingredients: 2 lb chicken thighs (bite-size), 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, oil for grilling; sauce: 1 cup mayo, 1/4 cup apple cider vinegar, 1 tbsp lemon juice, 1 tsp prepared horseradish, 1 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp salt
• Steps:
  1. Season chicken with salt, pepper, and paprika. Grill until charred and cooked.
  2. Whisk sauce in a bowl until smooth.
  3. Toss hot chicken in sauce or serve for dipping.

North Carolina Pulled Pork BBQ Cups (UNC, NC State, ECU)

Serves 12

• Ingredients: 3 lb pork shoulder, 1 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp black pepper, 1 tsp paprika, 1 cup apple cider vinegar, 1 tbsp hot sauce, 12 cornbread muffins, slaw
• Steps:
  1. Rub pork with salt, sugar, pepper, and paprika. Slow cook until shreddable, about 6 hours on Low.
  2. Shred and stir in vinegar and hot sauce.
  3. Split muffins, pack with pork, and top with slaw.

Tennessee Fried Green Tomato BLT Sliders (UT, Vanderbilt, MTSU)

Serves 12

• Ingredients: 3 firm green tomatoes (sliced), 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1/2 tsp pepper, oil for frying, 12 slider buns, 8 slices bacon (cooked), lettuce, 1/2 cup mayo, 1 tbsp hot sauce
• Steps:
  1. Mix cornmeal, flour, salt, and pepper. Dredge tomato slices.
  2. Fry in hot oil until golden, 2 to 3 minutes per side.
  3. Stir mayo and hot sauce.
  4. Build sliders with spicy mayo, fried tomatoes, bacon, and lettuce.

Mississippi Comeback Shrimp Dip (Ole Miss, Mississippi State, Jackson State)

Serves 14

• Ingredients: 1 lb cooked shrimp (chopped), 8 oz cream cheese (softened), 1/2 cup mayo, 1/4 cup chili sauce, 1 tbsp ketchup, 1 tsp Worcestershire, 1 tsp hot sauce, 1 tsp lemon juice, 1/2 tsp paprika, 2 scallions (sliced), salt
• Steps:
  1. Beat cream cheese and mayo until smooth.
  2. Stir in sauces, lemon, paprika, and a pinch of salt.
  3. Fold in shrimp and scallions. Chill 1 hour.
  4. Serve with crackers or celery sticks.

Kentucky Hot Brown Party Rolls (UK, Louisville, WKU)

Serves 12

• Ingredients: 12 Hawaiian rolls, 8 oz sliced turkey, 6 strips bacon (cooked and chopped), 1 cup shredded Swiss, 1 cup shredded cheddar, 2 tbsp butter, 2 tbsp flour, 1.5 cups milk, 1/4 tsp nutmeg, salt and pepper, chopped parsley
• Steps:
  1. Make a quick Mornay: melt butter, whisk in flour, add milk, cook until thick. Stir in cheeses, nutmeg, salt, and pepper.
  2. Split rolls, layer turkey, spoon cheese sauce, and bacon.
  3. Bake at 350 F for 12 to 15 minutes. Sprinkle parsley.

Oklahoma Smoked Bologna Burnt Ends (OU, Oklahoma State, Tulsa)

Serves 12

• Ingredients: 2 lb bologna chub (peeled), 2 tbsp BBQ rub, 1/2 cup BBQ sauce, 2 tbsp brown sugar, 2 tbsp butter
• Steps:
  1. Score bologna in a crosshatch. Rub with BBQ seasoning.
  2. Smoke or roast at 275 F for 1.5 hours.
  3. Cube, then toss with sauce, sugar, and butter in a pan.
  4. Cook 20 more minutes to glaze. Serve with picks.

West Virginia Pepperoni Rolls (WVU, Marshall)

Serves 12

• Ingredients: 2 lb pizza dough, 12 oz pepperoni sticks or slices, 1.5 cups shredded mozzarella, 2 tbsp oil, 1 tsp garlic powder, marinara for dipping
• Steps:
  1. Cut dough into 12 pieces. Flatten into ovals.
  2. Fill with pepperoni and mozzarella. Roll and pinch seams.
  3. Brush with oil and garlic powder. Bake at 400 F for 15 minutes.
  4. Serve warm with marinara.

Need a quick plan for the lot? Pick one big-batch main, one hot dip, one cold bite, and one handheld. You will cover heat, crunch, and a little sweet. Bring extra napkins and a spare pan, because refills happen fast.

Western Tailgating Twists: Fresh and Adventurous Recipes from Pacific Schools

From coastal seafood to high-desert heat, the West brings bright flavors and lighter plates that shine in sunny lots. Think fresh, fast, and packable. These recipes nod to the largest campuses across the Pacific states and Mountain West, and they are built for easy setup and quick serving. Mix a few for color, crunch, and big flavor.

ASU Green Chile Chicken Quesadillas (ASU, UArizona, NAU)

Serves 12

• Ingredients: 8 large flour tortillas, 2 cups shredded Monterey Jack, 1 lb cooked shredded chicken, 1 can diced green chiles (4 oz), 2 tbsp oil, 1 tsp cumin, 1/2 tsp salt
• Steps:
  1. Mix chicken, chiles, cumin, and salt.
  2. Heat a skillet with oil over medium.
  3. Layer tortilla, cheese, chicken, more cheese, and a second tortilla.
  4. Cook 3 minutes per side until crisp and melted. Cut into wedges.

UCLA California Avocado Turkey Wraps (UCLA, UC Berkeley, CSU Fullerton)

Serves 8

• Ingredients: 4 large spinach tortillas, 1 lb sliced turkey, 2 ripe avocados (sliced), 2 cups shredded lettuce, 1 tomato (thinly sliced), 1/3 cup ranch, 1 tsp lemon juice, pinch of salt
• Steps:
  1. Stir ranch with lemon and salt.
  2. Spread on tortillas. Layer turkey, avocado, lettuce, and tomato.
  3. Roll tight, seam side down. Chill 10 minutes.
  4. Slice each into 4 rounds. Secure with picks.

UH Manoa Island Poke Bowls (UH Manoa, Hawaii Pacific, Chaminade)

Serves 8

• Ingredients: 1 lb sushi-grade ahi tuna (1/2-inch dice), 1/4 cup soy sauce, 2 tbsp sesame oil, 1 tsp rice vinegar, 1 tsp toasted sesame seeds, 2 scallions (sliced), 2 cups cooked rice, 1 avocado (diced), 1 sheet nori (snipped)
• Steps:
  1. Toss tuna with soy, sesame oil, vinegar, seeds, and scallions. Chill 15 minutes.
  2. Spoon rice into bowls.
  3. Top with tuna and avocado. Finish with nori.

Washington Teriyaki Salmon Skewers (UW, WSU, Western Washington)

Serves 10

• Ingredients: 2 lb salmon fillet (cubed), 1/2 cup teriyaki sauce, 1 tbsp honey, 1 tbsp soy sauce, 2 tsp grated ginger, 2 tsp oil, skewers, lemon wedges
• Steps:
  1. Whisk teriyaki, honey, soy, ginger, and oil.
  2. Toss salmon in marinade, chill 20 minutes.
  3. Thread on skewers. Grill over medium, 3 to 4 minutes per side.
  4. Serve with lemon. Brush with extra sauce.

Colorado Craft Beer Brats with Peppers (CU Boulder, CSU, U Denver)

Serves 12

• Ingredients: 3 lb bratwurst, 12 buns, 2 cups sliced onions, 2 cups sliced bell peppers, 12 oz pale ale, 1 tbsp butter, 1 tsp mustard seeds, salt and pepper
• Steps:
  1. Simmer brats in beer with mustard seeds for 12 minutes.
  2. Grill brats over medium-high, 3 minutes per side.
  3. Sauté onions and peppers in butter. Season with salt and pepper.
  4. Serve brats on buns with the pepper mix.

Wyoming Bison Smash Burgers (UWyo, Casper College)

Serves 8 to 10

• Ingredients: 2 lb ground bison, 1 small onion (finely chopped), 1 tsp kosher salt, 1/2 tsp black pepper, 10 slider buns, 6 slices cheddar (halved), pickles
• Steps:
  1. Mix bison with onion, salt, and pepper. Form 10 loose balls.
  2. Sear on a hot griddle. Smash flat with a spatula.
  3. Cook 2 minutes per side. Top with cheddar to melt.
  4. Serve on buns with pickles.

Idaho Loaded Potato Skin Boats (U Idaho, Boise State)

Serves 12

• Ingredients: 6 large russet potatoes, 4 tbsp oil, 1 tsp salt, 1 cup shredded cheddar, 6 slices bacon (cooked and crumbled), 1/2 cup sour cream, 2 scallions (sliced)
• Steps:
  1. Bake potatoes at 400 F until tender, about 55 minutes. Cool.
  2. Halve and scoop, leaving 1/4 inch flesh.
  3. Brush skins with oil and salt. Bake 10 more minutes to crisp.
  4. Fill with cheese and bacon. Bake 5 minutes. Top with sour cream and scallions.

Oregon Marionberry-Chipotle Chicken Drumettes (UO, OSU, Portland State)

Serves 12

• Ingredients: 4 lb chicken drumettes, 1 cup marionberry jam, 1/4 cup apple cider vinegar, 1 tbsp chipotle in adobo (minced), 1 tsp garlic powder, 1 tsp salt, 1 tbsp oil
• Steps:
  1. Whisk jam, vinegar, chipotle, garlic, and salt.
  2. Toss chicken with oil and half the sauce.
  3. Grill over medium, 20 to 25 minutes, turning often.
  4. Brush with remaining sauce for the last 5 minutes.

Montana Trail Mix Energy Bars (U Montana, Montana State)

Makes 24 bars

• Ingredients: 3 cups quick oats, 1 cup chopped roasted nuts, 1 cup dried cherries or huckleberries, 1/2 cup mini chocolate chips, 1 cup peanut butter, 1/2 cup honey, 1/4 tsp salt
• Steps:
  1. Warm peanut butter and honey until smooth. Stir in salt.
  2. Mix oats, nuts, dried fruit, and chips.
  3. Combine with peanut butter mix. Press into a lined 9×13 pan.
  4. Chill 1 hour. Cut into bars. Pack cold.

Alaska Smoked Salmon Tailgate Dip (U Alaska Fairbanks, UAA)

Serves 14

• Ingredients: 8 oz smoked salmon (flaked), 8 oz cream cheese (softened), 1/2 cup Greek yogurt, 1 tbsp lemon juice, 1 tsp Dijon, 2 tbsp chopped dill, 1 tsp capers (chopped), 1/4 tsp black pepper, crackers and cucumber slices
• Steps:
  1. Beat cream cheese and yogurt until smooth.
  2. Stir in lemon, Dijon, dill, capers, and pepper.
  3. Fold in salmon. Chill 30 minutes.
  4. Serve with crackers and cucumbers.

Pro move: pack a small cooler for cold items and a foil pan for hot hold. Keep flavors bright with citrus, herbs, and fresh toppings. Your crew will notice the pop.

From Northeast pretzel dogs to Southern barbecue cups to Western poke, these tailgating recipes celebrate big-campus flavor with regional pride. Each pick includes clear measurements and simple steps, so hosting stays easy, fun, and stress free.

Put your spin on the menu with team colors, rival-themed dips, or school-famous sauces. Play it safe, no drinking and driving, coolers closed when parked, grill space clear.

Try a recipe this weekend and drop your university’s favorite in the comments. Here is to full plates, loud cheers, and the kind of memories only food and football friends can make.

Tailgating Budget-Friendly Recipes by State: (Crowd Actually Love)