Saturday is your last chance this year to have some fun with tailgating food at a Boise State Broncos home football game. BSU hosts Colorado State at 1:30 p.m.

Here are some ideas to choose from, whether you’re thinking main course or sides. Many dishes can be prepared hours — even a day or two — in advance. A few, such as the pressed muffuletta sandwich, require advance preparation. Nothing too complicated, just a little planning.

We’ll start with the traditional fare, then move into more exotic options.

BURGERS

Simply season ground beef with a little kosher salt and pepper, being careful not to overwork the meat, then divide and shape into 8-ounce patties. Offer a selection of cheeses and toppings, and perhaps a flavored mayonnaise or two.

BRATWURST

Simmer fresh brats over the grill in a deep pan filled with butter, sliced onion and beer, then grill to order. It's heaven on a roll piled high with sauerkraut, mustard and pickles.

ROASTED POTATO SALAD

Roast small potatoes with a little garlic and seasoning, then toss with crisp bacon bits, capers and sliced red onion. Bind with mayonnaise brightened with a little red wine vinegar and whole grain mustard in this take on the classic.

BELL PEPPER AND CORN SLAW

Slice a colorful assortment of bell peppers into thin strips and toss with fresh corn and a quick dressing of lemon juice, garlic, oil, agave syrup and a touch of chipotle pepper.

MUFFULETTA

For a perfect portable meal, pile a hollowed-out loaf of bread with purchased or homemade olive relish, lettuce, cheese and a medley of sliced meats, then wrap and weight the sandwich at least a few hours to compress. Unwrap and slice to serve.

CELERY ROOT/APPLE SLAW

Thinly slice celery root and apple, and toss with toasted pecans and currants. Bind together with a dressing of sour cream whisked with a touch of prepared horseradish and Dijon mustard.

CARNE ASADA

Blend cilantro, a little garlic, onion, serrano chile, salt and a touch of Worcestershire sauce. Rub the marinade over skirt steak and marinate an hour, up to several, before grilling.

GRILLED STUFFED PORK CHOPS

Stuff thick, center-cut, bone-in pork chops with goat cheese flavored with roasted garlic, spinach, chopped fresh thyme and rosemary up to several hours ahead of grilling.

CALABACITAS

Flavor chopped zucchini, tomatoes and corn with onion and garlic, then add a little diced jalapeno for a touch of heat in this Southwestern classic. Combine in a foil packet and steam until tender and fragrant. Sprinkle crumbled fresh cheese over it before serving.

WATERMELON WITH MINT AND LIME

Toss watermelon cubes with chopped fresh mint, a touch of olive oil and lime juice. Chill at least 1 hour before serving.

FENNEL AND WHITE BEAN SALAD

Toss drained white beans with thinly sliced fennel, crisp bacon, garlic, lemon juice, cumin, olive oil and a dash of hot sauce in this simple bean salad.

YAKITORI

Ahead of time, skewer bites of pork belly, peppers, chicken, mushrooms — even tomatoes wrapped in bacon — on soaked wooden skewers, then grill to order.

AVOCADO CORN RELISH

Combine sauteed corn with avocados, green onions, bell pepper, roasted chiles, red wine vinegar and olive oil. Set aside to marry the flavors and serve at room temperature alongside steak or grilled meats.

GRILLED PORK STEAKS WITH FENNEL

Slice boneless pork butt into steaks and dust with a blend of ground fennel seeds, peppercorns and salt. Grill for a few minutes on each side over a hot fire.

THREE-BEAN/HOMINY CHILI

Black, pinto and kidney beans are slow-cooked with hominy and diced tomatoes in a rich chili flavored with garlic, onion, cumin and oregano.