Tailgating during Vikings season can be an endurance sport, though it doesn’t stop the diehards. Twins/Saints season offers a much more palatable climate for bonding with fellow sports fans. Make the most of this friendlier season by taking advantage: embrace the outdoors, charred meat and camaraderie.

Like any worthwhile endeavor, there is a protocol to tailgating, and it involves thinking, planning and co-ordination. Only foresight can prepare for the spontaneous possibilities found in stadium parking lots throughout the metro.

There is no tailgating without a spot to park your vehicle and cooking gear: check in ahead and make sure tailgating is welcome at your stadium of choice. Make sure to find out and follow the rules, cause who wants to get kicked out of their own party? Most veteran tailgaters agree on a three to four hour head start on game time, to allow for set-up, grilling and chilling time, plus clean-up. For instance, the Saints only allow tailgating in their main parking lot, and you should plan to be there when it opens, three hours prior to game time. Park your stuff and your self directly behind your car; if you spread out, you will have to move.

Invite your friends, and decide on your level of commitment. Tailgating can be as simple as you want (though many consider the actual grilling of food a prerequisite), or as complex and nuanced as any other genuine endeavor. Team spirit is a given, local flavor an expectation, and a nod to the cuisine of the opposing team–true professionalism. Local flavor manifests itself most importantly in the consumption of locally brewed beer: the offer of a local brew to a visitor makes for some of that camaraderie we refer to. Plan your menu, ask friends to bring specific dishes (most effectively, their specialties), and shop, prep, and pack accordingly.

Basic supplies include:

• The All-Important Grill, fuel, and matches or grill lighter
• Coolers for meats, fruits, veggies, and beverages
• Cooking and eating utensils
• Plates, cups, napkins, wet wipes, aluminum foil
• Condiments
• Expandable, durable table and folding chairs
• Music
• Ball and glove, frisbee, etc. especially if kids are involved

Sound a little too basic? Had your share of burgers and brats? Again with the planning: think ahead and break out of your stock grilling routine by trying something new to you. Grill your veggies as kabobs or in “hobo” foil packets; grill some fresh pineapple for a perfect refreshing finish to the meal. Instead of brats and burgers, marinade and grill some prawns.

Grilled pizzas can satisfy everyone; let everyone pick their toppings, and you can please both meat-lovers and vegetarians. Impress your friends, and infuse the parking lot with the aroma of Tuscany instead of…let’s say, Milwaukee.

We turned to our virtual friend Heidi Swanson of 101cookbooks.com--if you don’t already subscribe to her daily email of beautifully made and photographed recipes, start now--for her take on grilling pizza.

Heidi’s Tips:

Toppings:
Use flavor-packed, fast cooking ingredients that have a tendency to melt quickly for your grilled pizza toppings.

Ideas:
Caramelized fennel & olives, spinach/pea & ricotta pesto, potatoes & smoked chile sauce, and tomato & roasted red peppers. I like thinly sliced potatoes on my pizza, I also like them creamy and tender, so I saute them ahead of time. As far as cheeses go, it's hard to go wrong - I like salted ricotta, good mozzarella, and shredded aged gruyere. Don't be afraid to pre-cook ingredients if needed. And lastly (I almost forgot this one), don't go overboard with the toppings–thoughtfully curate each pizza so that the flavors of each ingredient have room to speak.

Heidi Swanson’s Grilled Pizza Recipe

Pizza dough:
I've had success with White Whole Wheat Pizza Dough or Peter Reinhart's Napoletana Pizza Dough recipe. (see her website for specifics)

Toppings:
- my favorite five minute tomato sauce (see her website), or use ready-made
- caramelized fennel & olives: Made by slicing fennel thinly, but not paper thin (a mandolin does the job). In a large skillet over med-high heat, saute the fennel in olive oil for 3 or 4 mins, to brown a bit. Turn down the heat to low and cook for another fifteen to twenty minutes. A few minutes before the fennel is done, toss in a handful of your favorite pitted olives.
- Gruyere cheese, grated

Cooking tips:
When you are ready to pull out the dough, go for it. I try not to over handle the dough, but like it to be an even thickness throughout (so you aren't fighting parts that are burning, while other parts are still doughy). Brush olive oil on one side, and turn that side down onto the grill. Now that the dough is on the grill, brush the side that is face up with olive oil. If you are on a gas grill, this is when I'd slap on the cover in 20-30 second stretches. Check on the bottom of the dough often, and when it is deeply golden, flip the dough.

Get the toppings on quickly. In this case, brush a thin layer of tomato sauce across the pizza, a dusting of cheese, and a generous tangle of the fennel and olives. Check on the bottom of the dough regularly, and when it is deeply golden use a baking sheet or pizza peal to remove. Dust with a bit more cheese, a drizzle of olive oil and enjoy.

Experiment with different toppings, that's half the fun. If you've never grilled pizzas before, give it a go. It's fun for a small crowd because everyone can take a turn making their own custom pizza.