We can't help with the point spread, but we have the food covered.
Tailgate your way to glory with the ultimate sandwich tower and more tips.
We're visiting two of college football's most famous tailgates and teaming up with local chefs to make inspired versions of local tailgate classics.
Boiled peanuts and beef ribs at a South Carolina tailgate, and then an early morning shrimping trip on the Florida Gulf.
Chef Tom Gray makes a delicious FSU-inspired tailgate dish, and we visit the home of the world's best bacon in Tennessee.
Chef Bruce Kalman creates an unforgettable UCLA breakfast after a trip to an artisanal flour mill, and Chef Tin Vuong throws down an epic Thai tailgate at USC.
Join Chef Richard DeShantz on a tour of a traditional Pennsylvania pierogi factory, and a unique winery in the middle of the Arizona desert.
Slow-cooked Southern barbecue in Alabama, and our top three chefs meet up in Los Angeles for the Grill Iron Championship.