"There's a core of about 10 of us who just rotate assignments," said Jim Lyman, a U. alumnus. "One will bring the drinks, another most of the food, another snacks, and so on. We usually come up with some kind of main dish and everyone brings things to go with it."

His advice to first-time tailgaters is, "Start out small and simple. We've learned from our mistakes, when you don't give yourself enough time and end up just getting hot dogs at the game and then eating your food afterward."

On another part of the campus, a crowd of about 30 fans gathered under an awning.

"We've been doing this for eight years, we've got family, friends, alumni and ex-baseball players," said Stephen Hilton of North Salt Lake. "We have a big group, and we coordinate for every event."

He added, "We boycotted the tailgate lot and started our own." (A season pass for the U.'s tailgate lot is $150.)

Hilton's group starts gathering at 2 p.m. for a 6 p.m. game. Although they always have brats, other items have ranged from burgers, omelets, chili, soup and sandwiches. A couple of people brought football-shaped sugar cookies decorated with white icing and a red "U."

They have a basic salsa recipe that can be served as is, or embellished with mango, peach or corn and black beans. "There are only two of us approved to make it," Hilton said.

Moose's book is sprinkled with accounts of tailgating venues across the country. Many NASCAR fans set up motor homes and tailgate for a whole week. At the University of Mississippi, a lot of Ole Miss fans don't even make it into the game, they just bring their own generators, big-screen TVs and satellite dishes.

The Alaska Pacific University tailgaters watch the dog teams in the Iditarod mush through the campus. At the University of Washington in Seattle, fans sail right up to he stadium and tailgate in boats on Lake Washington.

It's true that you can buy ready-made takeout on the way to the game, "but with just a little effort, you can prepare some really good food and feed your friends a little better, and also a little more cheaply, because you pay for convenience," said Moose.

First-timers can simplify things with make-ahead items that don't need actual cooking at the venue. You can try a sandwich-ingredient buffet, with the meats, tomatoes, onions and other fixings sliced at home. Or make a batch of barbecue beef, chili or stew ahead of time in a slow cooker. Wrapped in layers of newspaper or an insulated carrier, the crockery should stay warm for at least an hour.

Moose's Marvelous Mole Chili can be made a day ahead and transported hot or reheated at the site.