Tailgating has become its own sport.

The Tailgating Industry Association estimates that the pasttime accounts for more than $20 billion in annual sales. Some estimates say that close to 50 million people will participate in some kind of tailgating activity this season.

Tailgating season is in full swing at this point in the year, with football teams, from the pros to prep schools, hitting fields.

A recent study titled “A Cultural Analysis of Tailgating” concludes that tailgating is “a very complex social, community-building exercise.” The study is by University of Notre Dame marketing professor and cultural anthropologist John Sherry and Tonya Bradford, assistant professor of marketing at Notre Dame.

Sherry said, “Tailgating is all fan-generated. They understand it as a contribution to the team’s victory. They are literally surrounding the stadium with their expressions of loyalty and love, and it’s much more communal.”

Many in southern Ohio are inclined to agree.

“Not only is it a fun party, but we can’t imagine not tailgating for a game. We love the experience and all of the traditions that it involves,” said Mark Hodson, 65, of Centerville. “We can’t wait for fall to come.”

Jana Antil, 23, of Springboro, feels the same way. She said, “It’s amazing going to OSU games and knowing 100,000 plus fans have at least one thing in common: a love for Buckeye football.”

Hodson, who estimates he will tailgate around 15 times this fall between Ohio State University and Cincinnati Bengals games, says it’s an all-day affair for him and his crew, with $200-$250 spent on each tailgating session. The menu includes a robust breakfast with homeade coffee cake, omelets, breakfast burritos, french toast, fruit, bacon, sausage and coffee with Baileys as well as donut holes from Bill’s donuts in Centerville. Lunch includes burgers, hot dogs, brats with numerous condiments and toppings, Fritos with Harry and David dip and seasonal desserts such as pumpkin cookies, apple pie, Buckeye candy. And, of course, plenty of beer as well as frozen mixed drinks, water and pop.

“I try to make my tailgating parties special by putting a lot of thought and creativity into the food and decorations,” said Antil said.

Two of the worst planning mistakes you can make, Antil said, is not having enough food and not preparing for bad weather. She suggests a good size pop-up tent to stay dry rain or shine.

“You can stretch the food, and your dollar, by making things like Buffalo Chicken Dip or Pizza Dip in the Crock Pot, or Mexican Relish and Layered Mexican Dip. It is fun to serve them along with a ton of dippers like tortilla chips, pita chips, cubed fresh bread, bagel chips, Fritos, or even cut veggies,”Antil said.

Here are two recipes of favorites that Antil and Hodson enjoy serving at their parties:

HORSESHOE ONION SAUCE

Source: Mark Hodson of Centerville

Ingredients

2 vidalia onions, cut into slices

2 tablespoons vegetable oil

1/4 teaspoon cinnamon

2 tablespoons honey

1/2 teaspon chili powder

1/3 cup ketchup

1/2 cup water

1 1/2 teaspoon hot sauce

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Hot dogs

Buns

Instructions: Heat oil in a saucepan over medium heat. Add onions and saute until soft. Stir in cinnamon, honey, and chili powder and cook one minute. Add water, ketchup, hot sauce, salt and black pepper. Bring to a simmer and cook until thick, about 12 minutes. Transfer to a bowl and let it cool before serving. Spread the bottom of a bun with mustard, top with a grilled dog, add Horeshoe Onion Sauce.

BUFFALO CHICKEN MACARONI AND CHEESE

Source: Jana Antil of Springboro

Ingredients

Makes 6-8 servings. Double the ingredients for a party size amount.

2 large chicken breasts, boiled and shredded

2 cups elbow whole grain macaroni

2 tablespoons butter

1/2 onion, finely chopped

2 cloves garlic, minced

2 tablespoons whole wheat flour

1 cup chicken broth

1/2 cup milk

1/4 cup Frank’s Red Hot Sauce

1/4 cup Frank’s Red Hot Buffalo Wing Sauce

1 teaspoon celery seed

6 ounces reduced-fat yellow sharp cheddar cheese, cut into thin slices

2/3 cup non-fat Greek yogurt

2 tablespoon light ranch dressing

3 tablespoons bread crumbs

1/4 cup parmesan cheese

1/4 cup reduced-fat crumbled blue cheese

Sprinkle of parsley

Instructions: Preheat oven to 350 degrees. In large pot of boiling water, cook macaroni as directed on package. Drain pasta and set aside with chicken. In a large saucepan over medium heat, add 1 tablespoon butter to pan. Sauté onions 5 minutes then add garlic to pan. Continue cooking for an additional 3 minutes. Remove onion and garlic and add to chicken and macaroni mixture. Add 1 tablespoon butter into same saucepan along with flour, cooking until flour becomes lightly brown, roughly 5 minutes. Whisk in chicken broth and milk. Add in hot sauce and buffalo sauce then bring to a slight boil until thick, about 5 minutes. Add celery seed and cheddar cheese, stirring until cheese is melted. Turn heat to low and stir in Greek yogurt and ranch dressing. Add chicken and pasta mixture to large baking dish. Pour in cheese sauce and lightly stir until combined. Sprinkle with bread crumbs and parmesan cheese. Place in oven, baking for 15 minutes. Broil on high for an additional 2-3 minutes. Remove baking dish from oven and sprinkle with parsley and blue cheese.