It’s early morning in the G-lot behind what was once FedEx Field. Tailgate Ted Abela stands behind a row of stainless-steel grills and flat-top griddles, wearing a well-worn apron and checking his prep one last time. By his side, coolers are open, cooking vessels are humming, and plastic tubs of prepped meats await their moment. He is the executive chef of Hail BBQ, and for him, tailgating isn’t just pregame, it’s a full culinary theater. Each week Ted creates an entirely new menu inspired by the visiting team’s hometown cuisine. He shops on Saturday, arrives hours before the fans, and begins cooking for 150–200 people, all fueled by donations and a fierce pride in serving his community.

Ted’s roots in Washington football run deep. He didn’t just fall in love with the burgundy and gold, he was born into it. His father, a lifelong fan, put him on the season ticket waitlist when he was a kid. Twenty years later, shortly after his father passed, Ted got the call: a pair of season tickets. He hasn’t missed a home game since. Over the years his voice became familiar not only in the parking lot but also in the media, frequently appearing on FOX 5, debating team news, and showing off his tailgate recipes. His Sunday spreads are so renowned that local media outlets have featured them, with his Asian-style pork loin ribs often earning high praise.

The story of Hail BBQ begins humbly. Ted’s first tailgate was modest: a hibachi, a styrofoam cooler, and seats taken from his dad’s old minivan. He set up where fans shuffled off the shuttle, offering food freely, and welcoming strangers into his fold. Word spread fast. Other tailgaters would catch a whiff of what he was cooking, wander over for a sample, and before long, they stayed. That one hibachi grew to three Fire and Ice grills, then to a full setup with two six-foot grills, flat tops, and even deep fryers. But what really changed was the menu. Instead of burgers and dogs, Ted served dishes inspired by the visiting city. When New England came to town, he was serving lobster rolls. When Dallas made the trip, brisket and sausage ruled the menu.

For Ted, tailgating is more than feeding fans, it is building a family. The Hail BBQ tailgate has become a space where opposing fans are welcomed, but Washington supporters come first. The experience is made possible through donations; a suggested $15 donation covers food costs, and anything extra goes to charity. Ted’s tailgate has raised thousands of pounds of items for food banks, collected coats for the homeless, and supported causes like Be The Match. As much as he loves cooking, he loves giving back more. For him, the buffet line is a place where people from all walks of life can connect.

Ted’s culinary style is not formal, but it is deeply personal. He grew up watching his grandmother cook Filipino dishes, flavors of calamansi and soy sauce serving as the seasoning of his childhood. He taught himself much of what he knows now. To feed a massive crowd, he turned to sous vide methods to deliver restaurant-level consistency. Each week he crafts a menu that is regional, thoughtful, and bold, with some dishes vacuum-sealed and others grilled fresh in real time.

His demanding lunch-hour-turned-tailgate recipe has also opened doors in the media world. Local broadcasters noticed. He began appearing on television, first to grill on live segments, then to review game matchups, offer commentary and teach fans how to cook along at home. His media presence feels natural, it is an extension of what he already does every weekend.

When people recognize Ted in the stadium parking lot, he greets them with warmth. Whether they watched him on TV or simply heard about his barbecue from a friend, they’re welcomed into his pregame ritual. Some offer their thanks by stopping by, some by donating, and some by simply raising a plate. But no matter how they come, they are part of the family he has built.

Beyond tailgating, Ted’s story is one of heritage, generosity, and community leadership. He channels his culture into his food and his barbecue into action. His identity as “Tailgate Ted” has grown far beyond the grills, he is a voice for fans, a creator of connection, and a bridge between generations of Washington football supporters.

At Hail BBQ, the parking lot becomes a place of belonging, whether the scoreboard is in favor or not. Ted’s mission is clear: welcome, feed, support, and uplift. He brings the passion of fandom and the discipline of a master chef to every game. In doing so, he takes tailgating to a level where people don’t just come for the food, they stay for the fellowship. Tailgate Ted Abela has built more than a tailgate. He has built a legacy.