The 502 Red Rage Crew (my tailgating group) will be serving up the following:

Hickory smoked BBQ baby back ribs
Grilled corn on the cob
Bell pepper and onion stuffed Italian sausages
Bacon Baked Beans
Cornbread

Everything but the cornbread will be made on a Weber charcoal grill (mainly because it is easier to make cornbread at home)

What does your tailgate menu look like?

That sounds good. Got a group of close to 40 that TexanMark is organizing for the game @ Akron. Me thinks its going to be very potluck.

That does sound good. It would be nice if I could make it up for the WVU game, and taste something similar. It would be even better if a bunch of folks from the board could arrange a meet somewhere around the stadium. But whether I'll be able to get up there or not is seriously in doubt at present...

I'd have to avoid anything with onions in it though. But I'm not a bad cook either, if you like spicy foods. I like to eat food that bites you back...

Still finalizing the details, but we're starting about 10 AM with breakfast:
Eggs, Bagels, Turkey Sausages, Pork Roll, Bacon, Mimosas, Beer, Bourbon

Then we'll switch to lunch/dinner at somepoint:
Burgers, Dogs, Turkey Burgers, Sausage & Peppers, "Stapedip", Beer, Bourbon, Texas Weiner Chili Sauce for dogs, (filet mignon might be on sale next week so that may end up on the menu)

"Stapedip" (My last name is Staples although I'm not the originator of the recipe just made one modification and introduced it to this group.)
Get a deep foil pan usuall lasagna size.
Soften 3 8 oz packages of cream cheese and spread evenly along bottom of pan.
Then get a large jar or two regular jars of Tostitos Salsa con Queso (or your favorite brand) and spread evenly over cream cheese.
Then get a large jar or two regular jars of medium or hot salsa (I prefer hot myself) and spread evenly over salsa con queso
Then add a very generous, even layer of mexican or taco shredded cheese blend over salsa
Then add 2 to 3 cans of Hormel Chili with or without beans (I and my group prefer beans and I usually use at least 1 can of Hormel Hot Chili) spread evenly over cheese
Then spritz to taste Frank's Red Hot Sauce over chili
Then add a 2nd very generous, even layer of mexican or taco shredded cheese blend over the chili/frank's red hot
Bake it at 400 until the cheese is all melted on top either eat immediately or refridgerate.
For reheating either put it right on the grill (recommended) or if you have a camp stove you can put it on the rack over the burners both turned on medium-low. Cover with foil very loosely for reheating.