Food & Wine & Football

Food & Wine is all geared up for football season, and it’s been talking with chefs from across the country about their favorite teams and their favorite tailgate foods. Michael Symon, a Cleveland Browns fan and chef at Lola and Lolita, says he loves to get a tailgate party going with a pig roast. And New England Patriots fan Tony Maws, of Craigie Street Bistrot, describes a heavy-duty game-day meal he shared last season with the cooks from his restaurant:

The ribs were ridiculous: Berkshire pork we cured for three days, smoked, then grilled outside during the game. We also made Jamaican jerk wings, 7 layer dip, and lamb chili.

As mouth-watering as that sounds, you gotta appreciate the honesty of Tim Love, Dallas Cowboys fan and chef at Lonesome Dove Western Bistro: “In Texas you have to have Ro*Tel chiles and Velveeta dip. Not exactly the fanciest food, but, man, is it good.”

Want to throw your own tailgate party? Here’s how to do tailgating right.