Tailgating a decade ago might have involved a KFC order and a cooler of beer, but today it can mean an elaborate four-course menu and hours of preparation. While hot dogs on a stick and s’mores over an open fire still have their place in a campout or picnic (you just can’t beat the nostalgia), with all the possibilities today, gourmet tailgating is far more the norm. Then there’s the additional benefit of lessening the possibility of food poisoning from Aunt Marva’s unrefrigerated deviled eggs. You need a reliable and controllable heat source, some solid cookware, and a cooler. Here are a few to consider.