By Matt Abdoo
Tailgating is more than a pregame ritual — it’s a celebration of food, fire and community. And for me, pork is always the centerpiece. Whether I’m grilling in a stadium lot or my backyard, pork delivers the flavor, flexibility and crowd-pleasing power that game day demands.
Why Pork Wins on Game Day
Pork is my go-to because it works across cooking styles. From fast-seared chops to low-and-slow barbecue, it’s a protein that adapts and impresses. I prep ahead — marinate, portion and pack — so I can focus on cooking once the grill is hot. Pork shoulder is perfect for pulled pork sandwiches, tenderloin makes great skewers and thick-cut chops grill up fast and juicy.
Tailgating Gear That Works
Efficiency is key. I keep my setup simple but effective with gear that’s portable and reliable.
- Grills and Griddles: The Blackstone Flexfold 28-inch Griddle folds down for easy transport and offers plenty of cooking space. For gas grilling, the Weber Traveler is compact and powerful. When I want charcoal flavor, I reach for the Weber Jumbo Joe — lightweight, durable and perfect for live-fire pork.
- Fire Starters: A charcoal chimney and Royal Oak Tumbleweeds get the fire going fast and clean.
- Coolers and Storage: Yeti wheeled coolers and soft-sided totes keep pork cold all day. I pack marinated cuts in gallon-size Ziploc bags and use aluminum pans for reheating. Airtight containers like Weber Works Prep & Serve help keep everything organized.
- Tools and Prep: My grilling kit includes tongs, spatulas, a meat thermometer, foil, cutting boards and towels. Prepping ahead keeps the cooking stress-free.
Cold-Weather Grilling Tips
Some of my best tailgates happen in winter. Cold weather just means planning smarter.
- Preheat longer — cold air slows everything down.
- Use a Bluetooth thermometer like the Meater Probe to monitor temps without lifting the lid.
- Bring extra fuel — cold burns through propane and charcoal faster.
- Block the wind — it can mess with your flame and heat.
- Dress smart — insulated boots and layered gloves keep you warm and nimble.
- Protect your gear — use all-weather covers to prevent rust and moisture.
- Warm your trays — cold platters pull heat from food.
- Pack a hot drink — a warm beverage in a Yeti bottle goes a long way.
Final Thoughts
Tailgating is about more than grilling — it’s about gathering, eating and celebrating. Prairie Fresh is always at the heart of my setup because it delivers every time. With the right gear and a little planning, you can turn any parking lot or backyard into a great place to cook and connect — no matter the weather.
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Chef Matt Abdoo is executive chef and partner of Pig Beach BBQ, with locations in Queens, New York; West Palm Beach, Florida; and Boston, Massachusetts. A Culinary Institute of America valedictorian, he blends fine-dining training with a passion for barbecue. He’s a nine-time first-place winner at the Memphis in May World Championship Barbecue Cooking Contest and a proud Prairie Fresh ambassador.
Matt began cooking in upstate New York with his Italian American Lebanese family. He’s a regular guest on NBC’s “Today” and has appeared on Food Network shows including “Beat Bobby Flay” and “The Kitchen,” sharing his love of bold flavors and barbecue with national audiences.