Saturday, 21 January 2012 21:53

Championship Sunday Chow

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Are You Ready for Some Football Food?

Heck, I'm always ready for some football. Championship Sunday is almost here and that means die hard football fans are going to need some extra chow around the house in order to watch football. It's a great time to tryout a few dishes before the big Bowl Game that is SUPER comes around. The Super Bowl demands good grub!

Here are two recipes that will make a flavor filled dish with only a few simple ingredients. ENJOY!

The first recipe is from Checkered Flag Cooking, my recipe collection and stories gathered from fans, teams, drivers and drivers moms on various racing circuits. It's pretty easy and is a hoped up version of a big crock pot of meat balls. The second is a rib recipe that should bring great results ran or shine and it's from my collection of recipes that I use with my Timbertech cooking dishes.

Tailgate Doggie Bits
Ingredients:
1 lb hot dog
1/2 lb smoked sausage
1/2 lb kielbasa
1/2 lb bratwurst
1/2 lb frozen cooked meatballs
1 (15 1/2 ounce) can sloppy joe mix
2 cups favorite barbecue sauce
hot sauce (to taste)
water or beer , to thin sauce as needed
Directions:
Slice all meats into bite size pieces & combine with barbeque sauce & Manwich in a crockpot. Add optional hot sauce and other seasonings of choice to taste i.e. garlic, onion, liquid smoke, etc. If you have another favorite meat or sausage, toss it in!2Simmer 4-6 hours on low. Serve hot with wooden skewers.3Recipe can be prepared ahead and stored in a freezer bag; reheat and you're set to go. 

Kent's Secret Tailgate Grilled Pork Ribs
From my recipes for Amazing Timbertech Decks!
2 slabs pork ribs
Favorite marinade or BBQ Sauce
1 packet seasoning of choice
Remove the back membrane from the underside of the ribs. Lightly coat with the marinade and rub both slabs with the seasoning. Tightly wrap the ribs in cling wrap and store in the fridge overnight. Remove wrap and sear both sides on the grill over high heat, enough to brown both sides; about ten to fifteen minutes per side. Remove from heat and carefully drizzle with a small amount of marinade and add any remaining seasonings. Wrap tightly in several layers of foil. Reduce the heat on the grill and cook foil wrapped ribs, with the cover down, turning every fifteen minutes for about two to three hours.

My wife Ally and I love ribs! She says I still have to cook ribs for her if we ever break up. "It's in my pre-nup," she laughs. Now that's dedication to her husband's lip smacking, finger licking pork! Here is an easy variation you can try. In fact, there are no secret ingredients. Whenever I demonstrate this recipe, I use ingredients from local stores. The brands will vary but the results are always delicious. 

This is a terrific starter dish for someone wanting great ribs on the grill. Each person I have showed this rib cooking method to loves it. These ribs are not slow smoked but the wood chips give a hint of hickory flavor. I suggest using wood chips and additional seasonings of your choice when adjusting the method of tastes. But for this version, grab a simple seasoning packet from the store. These packets were once only used for tacos, chili, fajitas, and spaghetti. Now the variety and flavors available are staggering.

Grilled Rib Tip:
Ribs will start off stiff in the foil but turn very limber when finished. Use tongs and gloves to turn. You will see the grease beginning to pour out as the fat and connective tissue break. Remove the meat from the heat and allow the ribs to rest for about five minutes before cutting and serving. Baste in sauce if desired. 

 

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