Here are some of the recommendations for Georgia fans from “Southern Living: The Official SEC Tailgating Cookbook.”

Sweet Heat Hot Dogs

Hands on: 15 minutes

Total time: 15 minutes

Makes: 8 servings

3/4 cup mayonnaise

1 tablespoon whole-grain mustard

1 green onion, minced

2 tablespoons Asian Sriracha hot chili sauce, divided

8 hot dogs

8 hot dog buns, toasted

1 cup chopped sweet-hot pickles

2 cups shredded red cabbage

1. Preheat grill to 350 degrees to 400 degrees (medium-high heat).

2. Combine mayonnaise, mustard, green onion and 1 tablespoon chili sauce in a small bowl. Brush hot dogs with remaining 1 tablespoon chili sauce.

3. Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated.

Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.

Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.

Hot Spiced Boiled Peanuts

Hands on: 10 minutes

Total time: 5 hours, 25 minutes

Makes: About 4 cups

2 pounds raw peanuts in the shell

3/4 cup hot sauce

1/3 cup salt

1 (3-inch) piece fresh ginger, sliced

1 tablespoon black peppercorns

2 teaspoons coriander seeds

2 bay leaves

1. Bring all ingredients and 1 gallon water to a boil in a stockpot over high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, 4 hours or until peanuts are tender. Add water as needed to keep peanuts covered.

2. Remove from heat; let stand, covered, 1 hour.

Note: We tested with Texas Pete Original Hot Sauce.

Baked Vidalia Onion Dip

Hands on: 20 minutes

Total time: 55 minutes

Makes: 6 cups

2 tablespoons butter

3 large Vidalia onions, coarsely chopped

2 cups (8 ounces) shredded Swiss cheese

2 cups mayonnaise

1 (8-ounce) can sliced water chestnuts, drained and chopped

1/4 cup dry white wine

1 garlic clove, minced

1/2 teaspoon hot sauce

Tortilla chips

1. Preheat oven to 375 degrees. Melt butter in a large skillet over medium-high heat; add onion, and saute 10 minutes or until tender.

2. Stir together shredded Swiss cheese, mayonnaise, water chestnuts, wine, garlic and hot sauce; stir in onion, blending well. Spoon mixture into a lightly greased 2-quart baking dish.

3. Bake at 375 degrees for 25 minutes, and let stand 10 minutes. Serve with tortilla chips.

Root Beer Baked Beans

Hands on: 23 minutes

Total time: 1 hour, 18 minutes

Makes: 4 servings

3 bacon slices

1 small onion, diced

2 (16-ounce) cans pork and beans

1/2 cup root beer (do not use diet)

1/4 cup hickory-smoked barbecue sauce

1/2 teaspoon dry mustard

1/8 teaspoon hot sauce

1. Preheat oven to 400 degrees. Cook bacon in a large skillet over medium heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

2. Saute diced onion in hot bacon drippings over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, root beer, barbecue sauce, dry mustard and hot sauce in a lightly greased 1-quart baking dish.

3. Bake beans, uncovered, at 400 degrees for 55 minutes or until sauce is thickened.