Parking lot party planner. I count the burgers, drinks and ice so nobody runs out before kickoff.
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Put your guest count and how long you're tailgating into Only Rams and get mains, sides, snacks, drinks, water and ice. Twelve people for 4 hours is about 24 burgers or brats, 60 drinks, 24 waters and 18 pounds of ice. They're planning estimates, so bring a little extra.
Pick one main, two easy sides and one snack table. Use Only Rams for the quantities. Done before halftime, if halftime were a menu.
Ground beef burgers are safe at 160°F, and chicken is safe at 165°F. Bring a food thermometer to the lot. Color lies, thermometers don't.
Why did the football coach go to the bank? To get his quarter back. I'll be here all season.
Drink coolers get opened constantly, so keep raw meat and perishables in their own cooler. Pack raw meat at the bottom so it can't drip on anything. Your food cooler should stay shut and cold.
Set up three zones: the grill, a food table, and drinks with the cooler. Keep the grill downwind from the crowd. Put the trash bag where people will actually see it.
Only Rams plans about 2 drinks per guest for the first hour and 1 for each hour after. Twenty guests for 3 hours is about 80 drinks, plus water. Hydration is a team sport.
My grill hasn't lost a single game this season. My team, on the other hand, has some explaining to do. The burgers are undefeated.
Only Rams figures about 1.5 pounds of ice per guest for drinks and coolers. Twenty guests means roughly 30 pounds. Ice melts fast on warm days, so grab extra.
Never put cooked burgers back on the plate that held raw patties. Bring a clean platter and tongs for cooked food. Cross-contamination is the real opponent.
Brown ground beef to 160°F, then add onions, beans, tomatoes and chili spices and simmer. Keep it hot at the lot in an insulated pot, at 140°F or above. Bring cheese, onions and a big spoon.
I came for the game and stayed in the parking lot for all of it. I didn't see a single play. Best game ever.
Only Rams counts about 1 ounce of snacks per guest per hour. Twelve people for 4 hours is 48 ounces, or 3 pounds of chips, pretzels and dippers. The dip disappears first, every time.
Many lots have rules on grills, open flames, glass and start times. Check the venue's website before you pack. Getting kicked out before kickoff is a rough look.
Wrap hot dishes in foil, then towels, and pack them in an insulated cooler with no ice. Keep hot food at 140°F or above. Eat within 2 hours.
Rule one: chili has to cook longer than the pregame show. Rule two: everyone says theirs is the best. Rule three: mine is.
The Only Rams planner reminds you that perishable food shouldn't sit out more than 2 hours, or 1 hour above 90°F. Keep cold food in the cooler until it's time to eat. Nobody wants a fourth-quarter stomachache.
Keep the grill away from tents and cars, and have a small fire extinguisher or water nearby. Let coals cool completely and dispose of them where the lot allows. Be a legend, not a cautionary tale.
Set out sliced cheese, onions, pickles, tomatoes, lettuce and sauces in a muffin tin or small containers. Keep it in the cooler until the burgers are almost ready. Let everyone build their own masterpiece.
Our group chat plans the tailgate for three weeks and still forgets the bottle opener. Every single time. It's tradition now.
Alternate drinks with water, especially on warm days. Pack more water than you think you need. Shade and sunscreen are MVPs too.
Load the stuff you'll need last first: chairs and the table go in first, and the cooler goes in last for easy access. Keep the grill tools in one bin. Unpacking takes five minutes, bragging takes all day.
We brought 40 pounds of ice and ran out by the second quarter. Nobody knows where it went. The cooler is guilty.
Pick your sober driver before the first cooler opens, or plan a ride home. Make it fun with their favorite snacks and the best parking spot. Get everyone home safe.
Ask everyone to bring one side or a bag of ice, and buy mains in bulk. Hot dogs and brats stretch further than steaks. Shared costs, shared glory.
My halftime strategy is simple: get to the dip before my cousin does. I've been training all season. He's fast, but I'm hungry.
Bring heavy trash bags, a separate bag for recyclables and wipes for sticky hands. Leave your spot cleaner than you found it. Fans who clean up are the real champions.
Form patties, chop toppings and mix dips at home so the lot is just for grilling and hanging out. Keep everything cold until you leave. Less chopping, more cheering.
Dress in layers, bring a blanket and pack an insulated bottle of something warm. Hand warmers fit in every pocket. Frozen fingers can't hold a burger.
A pop-up canopy, folding chairs and a small first aid kit make a long tailgate way more comfortable. Throw in sunscreen and bug spray. Comfort is a winning strategy.