Prepare for the perfect tailgating experience at Levi's® Stadium for the 2015 Coors Light NHL Stadium Series™ by bringing these delicious dishes to pregame. Below are recipes for each of the items seen in the video.

To see a photo gallery of the perfect tailgating experience, click here.

To find out about parking and tailgating restrictions at Levi's Stadium, click here.

INGREDIENTS

1 1/2 pounds fingerling potatoes

1 tablespoon olive oil

3/4 teaspoon salt divided

1/2 teaspoon black pepper divided

6 ounces smoked spicy sausage

1 cup finely grated sharp cheddar cheese

DIRECTIONS

Preheat oven to 375° toss potatoes in olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place potatoes on a baking sheet and bake 25 minutes or until tender, let stand until cool enough to handle.

Crumbled sausage and cook until browned, drain on paper towel.

Cut potatoes in half length wise, scoop out the inside pulp leaving the shelves intact. Combine potato, sausage, and cheese in a bowl. Season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

Scoop potato mixture into each potato shell and place on a baking sheet, bake 15 minutes or until heated through and browned on top. serve with chipotle lime guacamole.

INGREDIENTS

4 ripe avocados

1/4 red onion finely chopped

1 teaspoon lime zest

3 tablespoons fresh lime juice

2 teaspoons minced chipotle pepper in adobo sauce

1 teaspoon salt

1/4 teaspoon ground cumin

DIRECTIONS

Mash avocados with a fork in a bowl and stir in the remaining ingredients, cover and chill until ready to serve.

INGREDIENTS

3 pound pork shoulder

1/2 cup dark brown sugar

3/4 cup bourbon

2 tablespoons soy sauce

2 tablespoons Dijon mustard

2 tablespoons ketchup

1 large sliced onion

1 bottle favorite barbecue sauce

crispy onions

slider buns

pickles

DIRECTIONS

Season the pork shoulder with salt-and-pepper on all sides and brown in a skillet. Using a slow cooker (crock pot), scatter the sliced onions on the bottom of the pot then place the pork shoulder on top.

In a bowl combine brown sugar, bourbon, soy sauce, Dijon mustard, and ketchup. Mix and place on top of the pork. Close lid and set on low for 8 hours. When the work is done remove and let cool for 10 minutes.

Using an immersion blender, blend the leftover liquids and onions until a smooth consistency. Shred the pork shoulder, combine half of the reserved onion liquid and mix it with your favorite bottle barbecue sauce. Mix the shredded pork with sauce, place on slider buns, and top with crispy onions.

INGREDIENTS

4 lobster tails

1 large stalk of celery

1/4 onion

2 tablespoons mayonnaise

Lemon

Cayenne pepper to taste

Salt to taste

Hotdog buns

Butter lettuce

Potato chips

DIRECTIONS

Use scissors to cut away the underneath part of the lobster shell and remove the lobster meat, chop into bite-size chunks.

In a skillet melt butter and sauté celery and onion until soft, add the lobster meat and cook until just cooked through. Cooking the meat too long will make it chewy. Put the sautéed onion,celery and lobster on a paper towel to cool. Once cooled mix with 2 tablespoons mayonnaise (just enough to cover the ingredients) then add salt, cayenne pepper, and lemon to taste. Place in refrigerator for 30 minutes or overnight.

In a skillet melt butter and toast hot dog buns until a nice crunchy exterior forms. Remove and let cool then stuff the hot dog buns with the lobster salad. Arrange the butter lettuce (purple or green leaves) and potato chips so that you can see each layer.

INGREDIENTS

Brownie mix

6oz semi sweet chocolate chips

1/2 cup heavy whipping cream

Edible sharks logos

DIRECTIONS

Make brownies according to package instructions. Let cool then take a 3" ring cutter to cut out "pucks" from the brownies.

In a double boiler warm the cream then add the chocolate chips to make the ganache. Once the chocolate is fully melted and combined dip the "pucks" in the chocolate ganache. Make sure all sides are covered with the ganache, let cool for a few minutes then place the edible logo on top.