There are regional rituals that we just assume all parts of the country also do.

I just assumed when two people get married they have a wedding, reception and then a dance. I was a little let down when I hauled the family 1,000 miles to attend a wedding, only to find out that after the vows and a small reception, that was it, we were done. The main thing is the people whose wedding you attended decided to include you in their day — I guess.

Another regional ritual we do is tailgating. I realize a lot of the country has become jealous and tried to duplicate how we tailgate here, but this is a religion to a lot of people. If performed wrong, be ready for some criticism.

The fellowship that goes along with tailgating can be a wonderful experience, or can leave you bruised and bloody, depending on what you choose to bring for refreshment. One tip if you’re in Packer country (Wisconsin): Don’t wear any sort of Vikings clothing or better yet don’t wear any purple. Just do what they do, eat what they eat, keep your mouth shut and you’ll leave in tact. Just show good judgment, which might also include a designated driver.

What to wear and who to cheer for I will leave up to you. In this column, we will focus on the food — mainly the meat. When tailgating, a grill is a must. I personally like the smaller gas, hibachi-type grills for the convenience. The die-hards will rightfully use charcoal, but don’t forget about the hot coals when it’s time to pack up.

When tailgating in the upper Midwest, brats are king. There are numerous ways to cook a brat. Cutting open a package and putting the contents on the grill is probably the easiest. Just keep the burners low, turn brats until all sides are golden brown, and when juices just start to spit out, they’re done.

To do it right, though, a brat should be simmered in a liquid. Here is time- tested, proper recipe for brats. This is a 10-brat recipe:

Add two beers to the pot. Throw in a medium-sized chopped onion and add brats. If you need additional liquid to cover the brats, add water. Simmer for 20 minutes. The purists say never to boil the brats but to simmer, letting the steam rise from the pot.

The next phase of cooking can make you a hero or zero, depending on how focused you are. Place brats on the grill. Use tongs and turn until all sides are golden brown (or 10 to 15 minutes) and they will be perfectly cooked.

The grill can be a means to a end for a prideful man. During this stage, you must have tongs ready to turn. Do not squeeze too tightly and puncture; be ready for grill flare-ups. Flare-ups can ruin any good your previous steps accomplished. When this happens, move the brats to another area, control the flare-up with water. A spray bottle filled with water is easiest. Or you can adjust vents on grill to control the heat. The black charred areas caused by a flare-up can result in some dirty looks from your group. Sometimes it’s easier to push the damaged brat off the grill and throw it away when no one is looking.

After the brats are properly cooked, there are numerous condiments that can be added. This can be quite varied and emotional. I have seen a couple donnybrooks based on using or not using sauerkraut. Even in your tailgating community there can be a huge difference of opinion.

These are the most common compliments to your brats: ketchup, barbecue sauce, fresh onions, sauerkraut, mustard, pickles, relish and more.

The bun is probably the most overlooked part of perfect brat cooking. In haste, many just use a hot dog bun, and this can be a bad decision. A fresh brat bun or even a hoagie bun is a bit bigger, and will hold your whole brat.

For some people, just going to the football game or sporting event is enough, but tailgating can be almost a religious experience, and the ketchup-stained, beer-spotted T-shirt can have a nice story for the owner.

Dan Matz is a member of the Albert Lea Farmers Market.