She also recommends her marinated green beans, another do-ahead dish. "Everybody asks for them, and they're so easy," she said. "It's also a vegetable, which are sometimes in short supply at the tailgate."

Another veggie dish that she recommends: Mo's Mother's Cole Slaw. "It's a nice change from mayonnaise-y coleslaws, and it can be made the day before. It's also a good foil for chili."

Even if you're serving a main dish like burgers or fried chicken, you should still plan on a few munchies while people are standing around and talking, Moose advised.

If you have season tickets or plan to go to several games, organize a big plastic container with non-perishables like plastic forks, plates, napkins, etc. and refill it every time you come back from the game, said Moose. "Then you can just grab it before the game and go."

CARNE ASADA

2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo marinade (recipe follows)
Olive oil
Kosher salt and freshly ground pepper
16 7-inch corn tortillas
Shredded romaine or iceberg lettuce
Chopped white onion
Shredded jack cheese
Pico de gallo or salsa
2 limes, cut in wedges

Lay steak on a large baking dish and pour mojo over it. Wrap tightly in plastic wrap and refrigerate for one hour or up to eight hours, so the flavors can sink into the meat.

Preheat grill over medium-high flame. Brush grates with olive oil to prevent meat from sticking. Pull steak out of the marinade, season steak on both sides with salt and pepper. Grill (or broil) the steak for 7-10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack 2 of the warm tortillas, lay about 4 ounces of beef down the center and sprinkle with lettuce, onion and cheese. Top with pico de gallo or salsa and garnish with lime wedges.

Mojo marinade:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar and oil. Shake well to combine. Use as a marinade or as a table condiment. — Tyler Florence, Food Network