Wings, nachos, burgers, dips and the grill: tested recipes and techniques for the food that goes with the game.
No balcony grill and a room full of playoff guests. How grill pans, smokeless grills and broilers compare, and how to keep the smoke alarm quiet.
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Why pilsner loves fried food, why IPA makes hot wings hotter, and what to pour with burgers, pizza, nachos, smoked meat and dessert.
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How a pellet grill turns compressed sawdust into steady heat, why the smoke fades as the dial climbs, and four easy first cooks for game day.
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Soggy nachos come from steam, wet toppings and one thick pile. This layering method keeps the chips crisp from the first scoop to the last.
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How an electric smoker works, how much smoke is enough, and a plan for wings, pulled pork sliders, sausages and smoked queso ready by tip-off.
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A first-timer's guide to charcoal: lump or briquettes, a chimney start, a two-zone fire and a cooking plan that has everything off the grill by tip-off.
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Fried, baked or smoked: how each wing method compares on crunch, time and mess, plus sauce ratios and how to keep a big batch crisp until halftime.
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