Throw the green flag at your tailgate party with delicious appetizers! Credit: Autostock

Mario does... appetizers!

Why should I have to make appetizers? How is that fair? I've sprung for steaks, I've got baked potatoes roasting in the coals, I sweated over brownies, and I even bought beer not from any former Soviet Bloc countries. Isn't that enough? Do I really have to prepare appetizers, too?

Of course, it's up to you. Personally, I get nervous if my crew gets too hungry. Then I have to keep an eye on them if they get too close to the grill, worried they may snatch a steak before it's fully cooked or go tartar on me and grab it before it's even cooked at all. But I agree that if you make the effort to put a stellar meal together, you shouldn't have to devote too much time to appetizers.

There's always cheese and crackers. Or salsa and chips. I'm down with those. But I also like to throw in one special thing just to get the meal off to a strong start.

- Never just serve hot salsa. Even though you've conditioned your tongue over years of consuming merciless chiles, there's no need to intimidate or discomfort you crew at the beginning of the meal.

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- Be careful you don't use up the heat on your coals grilling the apps. The shrimp kebobs listed below are a good choice because they're only on the grill for a few minutes, leaving you plenty of heat for the main course. If you're grilling the apps any longer than that, add some more coals to the fire before grilling the entrée.

- Have everything fully prepped for the main course before you start cooking the apps. That way you can segue right into the main course and keep the timing of the meal in place.

- Don't forget to snag a rib or kebob for yourself before setting out the platter. By the time you get through brushing off the grill, there's a good chance everything will be gone.

Here are a few killer app recipes from my book.

The ideal appetizer. Set it out in a bowl and put a bag of chips next to it. Everyone knows the drill. Serves 6 to 8 as an appetizer

- 4 plum tomatoes, chopped
- 1/2 cup canned corn packed in water, drained
- 1/4 cup canned black beans, drained
- 1/2 cup chopped red onion
- 1 poblano pepper or red bell pepper, stemmed, seeded, and finely chopped
- 3 scallions, green parts only, finely chopped
- 1 tablespoon fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon dried cumin
- 1 teaspoon salt
- Dash Tabasco or other favorite hot sauce

Place all the ingredients in a bowl and stir together. Serve immediately or refrigerate in a sealed container up to 24 hours.

Note: If you can't find any decent fresh tomatoes, you can substitute canned whole tomatoes.

Jeff Gordon's legendary crew the Rainbow Warriors were known for some of the fastest pit stops on the circuit. You can throw these kebobs together in almost the same amount of time and, after just a few minutes on the grill, you'll have some great appetizers. Serves 6 as an appetizer

- 1 pound hot smoked sausage
- 1 pound large shrimp, (26 to 30 size) shelled and de-veined
- 8 skewers

Cut the sausage into 3/4-inch slices about the same thickness as the shrimp. Thread the shrimp and sausage slices alternately on the skewers.

Grill them over medium-high heat for 5 minutes, turning once. Transfer the skewers to a platter and serve. If your crew is hungry enough, they'll figure out how to get them off.

These ribs are pre-cooked at home so they only require a quick pit stop on the grill to heat them through and get them nicely glazed. Serves 6 to 8 as an appetizer

- 3 to 4 pounds baby back pork ribs (about 2 slabs)
- 1/2 cup white wine
- 1/2 cup soy sauce
- 1 bunch scallions, green parts only, finely chopped
- 3-inch piece fresh ginger, peeled and finely chopped
- 8 cloves garlic, coarsely chopped
- 6 tablespoons brown sugar
- 1 tablespoon Chinese five-spice powder

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Honey Glaze

- 2/3 cup honey
- 1/2 cup orange juice
- 1/4 cup fresh lemon juice
- 3 tablespoons soy sauce
- 2 tablespoon Dijon-style mustard
- 1 tablespoon sesame oil
- 1 teaspoon curry powder
- 1 teaspoon dried ginger

• Preheat the oven to 350°F.

• In a large bowl, combine the wine, soy sauce, scallions, ginger, garlic, brown sugar, and five-spice powder

• Cut each rack into individual ribs and place them in the bowl with the wine mixture, tossing the ribs gently so they are covered. Transfer the ribs and liquid to a baking pan, cover with foil, and bake in the center of the oven for 1 hour. Let the ribs cool, then transfer to resealable freezer bags, and refrigerate for up to 2 days,

To finish the ribs on the grill:

• In a small bowl combine the ingredients for the Honey Glaze.

• Cook the ribs over a medium fire, turning and mopping them several times with the glaze until they are heated through and are nicely browned, about 15 minutes.

• Serve immediately with lots of napkins.

Mario Batali is a renowned chef, restauranteur, television personality, and author of several cookbooks, including Mario Tailgates NASCAR Style, which is now available from Sporting News. Click here to buy the book.