Summer may be the time for grilling, but autumn is the season for tailgating. Luckily, living in San Diego, you can do both at the same time well into November and beyond.

I've been barbecuing professionally since 1994 and I've learned a few things along the way. Grilling and tailgating go great together, and I have some tips that can help make sure that your party is hotter than the grill you're using!

The right tools are as important as the right foods.
Make sure you bring the right cooking and serving utensils to get the job done properly and safely. So many times you see people at a tailgate BBQ turning meats with a small dinner fork when a spatula or tongs work so much better.

Make a supplies checklist before leaving for the tailgate.

Keep it cool.
Make sure you transport cold food properly. Have a cooler with real ice or blue ice blocks. Also, remember that cold air travels down, not up, so keep the ice or blue ice packs above the food products.

Never spray lighter fluid thru the grill grate.
It’s never a good idea to put food on a grill that has lighter fluid all over the cooking surface. Always remove the grate, and then spray a small amount of lighter fluid on the charcoal, light the charcoal, and put the grate back on.

Patience is key.
I'd say the biggest mistake that “amateurs” make when grilling at a tailgate is not being patient enough. It's imperative that you wait for the charcoal to get gray and ready for grilling. Don't rush the cooking.

Not all meats should be pre-cooked.
Some people like to pre-cook or par-boil meats the night before. This isn't always necessary, but you should have everything prepared ahead of time. Marinate the meats in baggies so all you have to do is throw them in a cooler with ice until you’re ready to do your cooking.

If you want to smoke your meats and have a pulled-pork or brisket sandwich, then cook your meats the day before. Do not pre-cook boneless skinless chicken breasts because they have very little fat and will dry out very quickly; however, you SHOULD pre-cook chicken that is bone-in, skin-on because it will cook more evenly on the grill and that will save you time.

Always have a meat thermometer when cooking meat at any event … here is a list of proper meat cooking temperatures:

Chicken/Poultry: 165˚
Beef: 145˚
Pork: 145˚
Fish: 145˚
Ground Beef: 160˚

Appearances can be deceiving.
Always thaw meats properly before grilling them. If you don’t thaw meats properly, they will appear finished on the outside but still be very undercooked towards the center.

Similarly, bigger isn’t always better when it comes to flame. Sure, a big flame LOOKS great, but it doesn't make for better tasting food. If the flame is too big, it can sear the outside of the meat to make meats look done, but the center will be raw and dangerous to eat. Again, use that meat thermometer to guarantee proper cooking temperatures.

If time is of the essence, stick with the letter "H."
If you just want to have a quick meal in the parking lot before going inside to see the game, stick to the good old hamburger and hot dog. Traditionally, a medium size hamburger should be grilled for 5-7 minutes per side, and a hot dog of standard size should be grilled for about 8-10 minutes total.

Thin is in for fajitas and carne asada.
The key to cooking great fajitas or carne asada is using a thin steak (such as flank) and marinating the meat 3-4 hours before cooking. Always have some kind of citrus (lemon or lime juice) in the marinade to help break down the meat.

When grilling, remember to place the whole marinated steak in the center of the grill’s grate for about 8-12 minutes, only turning over once. Always slice or chop thinly and against the grain.

Pay attention to the food when you're cooking it.
Bratwursts are great on the grill, and a perfect tailgate treat, but how can something that is soaked in beer be so dry?

Here's the answer: The cook didn’t pay attention to the bratwurst’s casing splitting due to overcooking. As a result, the bratwurst burst open and that resulted in the brat losing valuable juices.

Once you see little juice bubbles form big lumps on the casing, put the bratwurst in a pan on one side of the grill filled with simmering beer, onion, and peppers, and then put a piece of foil over it to seal in the moisture. This acts as a steamer which keeps the brats moist and hot, and adds great flavor.

Never smash a burger -- no matter how bored you get.
Why do people insist on smashing burgers flat? They must think pressing the meat cooks the burgers quicker, but they are actually smashing out all the juices and flavors. People do it because they get bored at the grill, and they think they should always be turning, poking, or pressing the meats. Let the meat cook and leave it alone!

Prevent car-BQs by having a place to put your coals.
Find a hot-coal ring to dispose of the coals before you go into the stadium or the event. Don’t leave the coals unattended and never, ever put them under your vehicle.

Leave large groups to the professionals.
If you plan to have a tailgate party for more than 50 people, you're better off hiring a professional (hint! hint!). That way, you can enjoy your party to the fullest.