No tailgate party is going to be lacking in meats. Balance out the fatty flavors with some bright vegetables, letting the vidalia onions, sweet peppers, and cucumbers hit the grill before your serving dish. By chef EJ Hodgkinson of King + Duke in Atlanta, Ga.—Serves 4-6.

Get More Tailgate-Ready Recipes

Whiskey Gastrique

• 1 cup sugar
• ½ cup water
• 2 cups George Dickel whisky (or other Tennessee whiskey)
• 1 cup cider vinegar
• kosher salt
• black pepper

Night Before: In small sauce pot, combine sugar and water and bring to a boil. Cook until the mixture has turned golden brown. Remove from...