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Fire Up the Game-Day Grill with Tips from Floyd Cardoz

The next few weeks are all about football, and football is all about spicy, delicious food. To best prepare for game day, we suggest you fire up the grill, and have plenty of Tabasco Sauce on hand. For help with foolproof cooking, we've enlisted executive chef of NYC's North End Grill, Top Chef Masters winner, and avid tailgater and football fan, Floyd Cardoz. Here now, some of his time-tested lessons:

•You don't always have to use the best cut of meat or fish. Instead, try using a lesser cut and marinate it. It works really well and tastes delicious (like this Tabasco Spicy Moroccan Glaze).
•Skewer small pieces of meat so that you can easily turn them and to prevent them from falling through the grill. (Try this out with Tabasco's Spicy Grilled Shrimp and Sausage Skewers with Creole Mustard Dipping Sauce)
•Don't move the meat too many times—the maximum number of times you should move something is four.
•If you have a big cut of meat, give the meat time to rest before cutting it so that the juice retains—these Chipotle Dijon Barbecued Short Ribs (pictured above) would benefit well.

For more game day recipes, and to test out Floyd's tips, head to