It’s pigskin season, and that means it’s also tailgate season. To QB your pregame party, we’ve drafted James Beard Award–winning chef Bradford Thompson, who’s created NFL city-themed menus for his tailgates for the past 20 seasons. His feasts have featured local dishes like smoked alligator (New Orleans Saints), mahi-mahi tacos (Miami Dolphins), Mission-style burritos (San Francisco 49ers), and Texas-size barbecue ribs (Dallas Cowboys). On these pages, Thompson hands off a six-team menu (which we’ve taken the liberty of “muscle-fying”) and provides tips for having a fun, safe tailgate that won’t set the parking lot ablaze.