https://www.mercurynews.com/2021/01/25/super-bowl-2021-game-day-recipes-for-oven-pork-ribs-vegan-nacho-dip-and-more/

James Beard award-winning chef John Currence feels stupid for releasing a tailgating cookbook in the middle of the plague. His words.

It’s true that “TAILGREAT: How to Crush It at Tailgating” (Ten Speed Press, $28) came out in August, when most of the world was too worried to even gather for a picnic. But this exciting collection of flavorful, global dishes, which goes far beyond burgers and ‘dogs, is everything we need as Super Bowl LV nears this Feb. 7 — and it was cultivated by a self-proclaimed tailgating fanatic.