Ohio State football players have been plotting their strategy toward a winning season for months. Now it's time for fans to do the same.

OK, maybe a tailgating party doesn't take weeks to execute, but a successful one isn't impromptu.

"The best winning teams are prepared, and the best tailgaters are prepared," said Debbie Moose, author of Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home.

For tips on successful tailgating, we talked to Moose, self-proclaimed "Commissioner of Tailgating" Joe Cahn, other experts and avid Buckeyes fans. They all said that planning is the key.

More specifically:

^{1. Pack it up.}

Moose recommends gathering all the necessary supplies -- paper plates, napkins, plastic cutlery, serving utensils -- before game day. And if you'll be tailgating again this season, keep them in a ready-to-go plastic tub.

Cahn -- who has made a career out of tailgating, publishing recipes and information on www.tailgating.com -- suggests a dry-erase board listing essentials. Before each game, follow a checklist as you gather nonperishables.

Don't forget trash bags for cleanup and a small first-aid kit for mishaps, both said.

^{2. Plan the menu.}

Decide whether you want a "munchie-only" menu (such as wings, chips and salsa) or a substantial spread (chili, grilled sausages or other main-course fare) -- then keep it simple, the experts say.

Moose picks food that can be made ahead and travels well. Two of her favorites: fried chicken and marinated green beans (see recipes above).

Columbus resident Rick Williams, who has been tailgating at Ohio State since 1971, is planning a breakfast party Saturday for the season opener against Youngstown State.

His menu: egg casserole, muffins and fruit -- all of which can be made ahead.

Those who want to cook at the game can still do a lot of advance work, such as marinating a flank steak the night before or slicing and dicing veggies.

Brett Younkin of Columbus, who throws potluck-style tailgates for 40 to 200 people at every home game, boils Italian sausages the day before to reduce game-day cooking time. He also makes dips the previous day.

Another tip from Younkin: Skip dishes that require utensils.

"It's hard to balance a beverage and eat a salad or soup at the same time," he said. "And nobody wants a spilled beverage."

^{3. Don't forget drinks.}

Take plenty of nonalcoholic drinks for designated drivers, and be sure to check the parking-lot policy on alcohol.

Cahn says to make ice a priority.

"There is no excuse to ever run out of ice. Just bring a full extra ice chest."

^{4. Remember food safety.}

Moose recommends packing separate coolers for cooked food, raw food, beverages and ice.

"You have to be mindful of food safety," she said. "You don't want your friends to miss the game because they're sick."

Cold food should be completely chilled before packing, she advises; hot food that you don't plan to reheat (such as chili) should be stored in insulated containers.

^{5. Arrive early.}

The ealry bird, Williams says, avoids "the madness of Lane Avenue" en route to Ohio Stadium.

An early arrival is even more crucial, he said, when following the Buckeyes on the road.

"When you tailgate at an away game, you need to really do your research -- know the rules, the do's and don'ts, and where the best location is."

^{6. Be a hospitable fan.}

The best party is fan-friendly - regardless of team loyalties, many say.

"I always invite people from the opposing team to join in," Williams said.

Said Cahn: "Meet your tailgate neighbors, and have a good time."

^{7. Have some fun.}

Cahn suggests showing your true colors by decorating the tailgating spot -- and then some.

Consider scarlet-and-gray frosting for cupcakes and sugar cookies or cutting cookies into letter shapes (block O, anyone?).

There are, of course, any number of scarlet-and-gray food products for purchase -- from popcorn and pretzels to cookies and cakes.

Those not going to the game Saturday shouldn't despair: At-home tailgating parties are all the rage, too.

Plus, there's the advantage of not having to pack up the party.

Said Moose: "Tailgating has turned into the picnicking of the 21st century."

robin.davis@dispatch.com

'Fan' cookbook

Those looking for more recipes for a successful tailgate can turn to the new 1460 The Fan Tailgate Cookbook ($9.99). It includes recipes from Chris Spielman and other broadcasters at the radio station, as well as Jim Tressel, Thad Matta and Gov. Ted Strickland. The book will be available at Kroger starting Friday. Proceeds from the book will go to the Stefanie Spielman Fund for Breast Cancer Research.

RECIPES FROM THE COVER

^{FIESTA CORN DIP}

Makes 10 to 12 servings

This recipe from Stephanie and Chris Spielman appears in The Fan 1460 Tailgate Cookbook.

3 cans (10 ounces each) Mexi-Corn, drained

1/2 to 1 teaspoon ground cumin

3 to 5 pinches of cayenne pepper

1 leek, chopped

1/2 cup chopped cilantro

Shredded cheddar cheese to taste

Sour cream or mayonnaise to taste

Tortilla chips for serving

Mix corn, cumin, cayenne, leek and cilantro. Add cheddar and sour cream to taste and desired consistency. Mix well.

Serve with tortilla chips.

PER SERVING: 271 calories; 6 g protein; 31 g carbohydrates; 3 g fiber; 14 g fat (5 g saturated); 22 mg cholesterol; 392 mg sodium

^{BETTER THAN THE BUCKET FRIED CHICKEN}

Makes 4 to 6 servings

This recipe is from Fan Fare by Debbie Moose. She says, in the South, fried chicken is the ultimate tailgating food -- plus it can be made ahead. The key is the temperature of the oil, so be sure to use an instant-read thermometer to monitor the temperature.

1 cut-up chicken or 8 of your favorite chicken parts (thighs, legs or breasts)

1 quart buttermilk

Salt and freshly ground black pepper to taste

1/4 teaspoon cayenne pepper (optional)

1 tablespoon paprika (optional)

2 cups all-purpose flour

Oil or vegetable shortening for frying

Place the chicken in a large bowl. Pour buttermilk over, making sure all of the pieces are covered. Cover and refrigerate at least 6 hours or overnight.

When ready to cook, drain the chicken, but do not rinse. Sprinkle lightly with salt and black pepper. If desired, combine the cayenne and paprika, then sprinkle it on the chicken.

Place the flour in a large plastic bag. Add 3 or 4 pieces of chicken at a time. Toss to coat, then shake off as much excess flour as possible when removing the chicken from the bag.

In an electric frying pan or a heavy frying pan on the stove, pour in enough oil to a depth of 2 inches. Heat over medium-high heat to 350 degrees.

Gently place chicken in the pan, in batches if necessary to avoid crowding. Cover and cook for about 5 minutes until the undersides of the pieces just begin to brown. Uncover and cook

4 to 5 minutes longer, or until the undersides are completely brown. Turn, cover and repeat the process for the second side. Adjust the heat to keep the temperature of the oil between 325 and 350 degrees.

The chicken is done when no pink juices run when the chicken is pricked with a fork and the internal temperature is 180 degrees.

Place the chicken on wire racks set over newspapers to drain. (Chicken can be made a day ahead. Cool completely, then wrap in foil and refrigerate. It can be reheated on a grill, but is also delicious cold.)

PER SERVING: 409 calories; 42 g protein; 32 g carbohydrates; 1 g fiber; 12 g fat (2 g saturated);

93 mg cholesterol; 146 mg sodium

^{CROWD PLEASING MARINATED GREEN BEANS}

Makes 8 servings

This recipe, from Fan Fare by Debbie Moose, is ideal for tailgates because it travels well and adds a vegetable to the menu, "which are sometimes in short supply at a tailgate," she says.

1/2 large red onion, thinly sliced

1/2 cup extra-virgin olive oil

1/4 cup Italian herb-flavored wine vinegar or plain wine vinegar

Salt and freshly ground black pepper to taste

2 garlic cloves, crushed

2 pounds fresh green beans, ends trimmed

Bring a large pot of water to a boil. Place the onion in a colander over the sink.

Stir together the oil, vinegar, salt and pepper until combined. Stir in garlic.

Add the green beans to the pot of boiling water. Cover and cook 5 to 10 minutes or just until the beans are bright green; do not overcook.

Drain the beans into the colander with the onions. Rinse with cold water. Drain well.

Place the beans and onions in a large bowl or large zipper-top plastic bag. Pour the dressing in and mix with the vegetables.

Chill at least 4 hours or overnight, stirring or shaking occasionally.

Editor's note: Because of the nature of this recipe, nutritional analysis isn't possible.