Treat yourself to a tailgate in style

We're into the crisp-weather months of football season and it's time to plan your tailgate party. By way of definition, this tradition of dining in a stadium parking lot is named for the practice of using the open tailgate of a truck as a table. As with any meal connected to a sporting event, there's always a little competition, and the original tailgate has evolved.

Instead of unwrapping pre-made sandwiches, packages of chips and containers of dip, the conceit has become preparing the meal on-site. Portable grills, electric skillets and crock pots regularly make appearances. And the tables are not simply handy car surfaces, but also fold-up options. Sometimes an entire group will congregate under logo-decorated pop-up tents wearing school-mascot shirts and drinking beers wrapped in school-colored can-cozies.

At special games like the ones held during alumni weekends, you'll encounter a slightly different vibe. These groups will be treated to a tailgate experience with a lot more style. There may be a tent, but it will have sides, windowed panels and sometimes a floor. Actual tables covered with matching linens and napkins will be arranged with real china, cutlery and champagne flutes. While the regular fans are impossible to miss, decked out in colorful attire proclaiming their school loyalty, many of the alumni will be more discreet, perhaps wearing cufflinks or a tie featuring subtle references to their alma mater. Many women will be in sensible heels, woolen skirts and cashmere sweater sets adorned with the ubiquitous string of pearls.

But, no matter how sophisticated or how simple the tailgate, it's all about the food. There are a few key considerations to keep in mind when planning your menu: make it grillable, portable and easy to eat. If you've brought a gas or charcoal grill, you can start cooking as soon as you find your parking spot. If you want to serve something that's been slow-cooked in a crockpot, make sure you have an extension cord.

Select sides that can survive the journey and don't take long to reheat (or you'll quickly run out of room on the grill). Vegetable-based soups are a good choice, since they travel and heat better than cream-based versions. Transport the cooked soup in a covered pot and set it on the side of the grill to reheat. Serve it in disposable cups to avoid cleanup hassles, and don't bother with spoons.

If you're grilling burgers, steaks or sausage, have your garnishes already prepared. Sauté a mixture of sliced onions, mushrooms and peppers before you leave home. Wrap it up tightly in an aluminum foil packet for the trip and set the packet directly on the grill while you're cooking the meat.

Since burgers are a tailgate staple, I've included two different recipes. The first one is made with minced bacon directly mixed in with the ground beef. The other is stuffed with cheese, specifically, feta because it is less likely to ooze out during grilling. In the photo you can see the lime-and-cilantro-flavored sauce served with the burger.

For dessert, cookies or brownies are always easy, but if you'd like to cook a version of apple crisp, this one can be assembled at home and heated on the grill while you eat the main course. And don't forget the adult beverages.

Bacon Burgers

1 egg
1 T Worcestershire sauce
1/2 C bread crumbs
1/2 t salt
1/2 t pepper
4 slices bacon
1 1/2 lbs ground beef
1/2 C diced onion

Crack egg into a mixing bowl and whisk. Stir in Worcestershire, bread crumbs, salt and pepper. Finely dice the bacon and add to the bowl. Add ground beef and onion; use your hands to thoroughly combine the mixture. Form into 8 balls, then flatten each into a patty. Grill over direct heat, turning once, about 3 minutes per side. Move to indirect heat and cook to an internal temperature of 160 on an instant-read thermometer. Yield: 8 burgers.

Feta Burgers

1 lb ground beef
4 oz block feta cheese
salt & pepper, to taste
2 T mayonnaise
1/2 t lime zest
1 t lime juice
1 T minced cilantro

Divide the beef into 8 equal portions. Form each into a thin patty. Cut the cheese into 4 equal slices and place one piece on each of 4 patties. Place remaining patties over cheese and crimp edges to seal tightly. Season both sides of the burger with salt and pepper, to taste. Grill over high heat until cooked through, about 3 minutes per side for medium. While burgers are cooking, whisk together remaining ingredients as a sauce to serve with the burgers. Yield: 4 burgers.

Apple Crisp

2 apples
1/3 C brown sugar
3 T butter, softened
1 t cinnamon
2 T oatmeal

Spray the inside of a disposable aluminum baking pan with nonstick cooking spray. Core the apples, cut into thin wedges and scatter them in the pan. In a small bowl, mix together the remaining ingredients into a thick paste. Spoon the topping evenly over the sliced apples. Cover tightly with aluminum foil. When ready to cook, place the pan on the grill set on low. Remove cover after 25 minutes and continue cooking until apples have softened and topping is lightly browned, about another 10 minutes.