Once again football season is firing up and that means Let the tailgating begin!
Tailgaters are a very creative and interesting bunch of foodies. Who else would go out into extreme temperatures – hot and cold – to cook food, and never leave the parking lot? You gotta love cooking and eating to do that!
There is an art to tailgate food and the list is long. But a consensus of several surveys (who are these people?) indicates the top ten 10 tailgating foods are:
- Pulled Pork Sliders
- Grilled Sausages
- Potato Skins
- Seven Layer Dip
- Beer (obviously the newest food group)
What makes these foods favorites with tailgaters? Is it the ease of preparation – or the prowess of showing off that it’s not that easy after all? Is this comfort food on some level? Maybe it’s just as simple as “something to do.” Whatever the reason, tailgate foodies everywhere, start your smokers! Now let’s kick back and watch some football.
Chef B’s Triple XXX Drummettes
Beware if you take this dish to a party! You will be expected to bring it to every event thereafter.
- 2 pounds drummettes (large part of wings), marinated
- 1/4 cup srirachi hot chili sauce
- 2 cups all-purpose flour
- 1/2 cup bread crumbs, optional
- 1/2 teaspoon salt, fine
- 1 teaspoon cayenne pepper
- Canola oil, for frying
- 1/2 cup unsalted butter (1 stick), melted
- 2 tablespoons lemon juice, freshly squeezed
- 1/4 cup hot sauce (Frank’s is recommended)
- Blue cheese or ranch dressing
- Celery sticks
- Carrot sticks, optional
Marinate drummettes in sriracha chili sauce for 4 hours or overnight.
Preheat oven to 400 degrees.
In a large bowl whisk together the flour, salt and cayenne. Pour the oil into a large heavy- bottom skillet – about 2 inches deep. Do not overfill. Place over medium heat and heat until the oil registers 375 degrees on a deep frying thermometer. (This process is easier if you have a deep fryer.)
Working in three batches, dredge the drummettes in the flour mixture and fry until lightly browned, about 6-8 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined plate or cookie sheet. Make sure the oil temperature comes back to the proper temperature before frying each batch.
In a large bowl, combine the butter, hot sauce and lemon juice. Toss the fried drummettes in the hot sauce mixture. Transfer the drummettes to a large foil-lined baking sheet, or 2 small ones. Bake until crispy and they have absorbed most of the sauce, turning the wings halfway through the cooking time, about 35 minutes.
Transfer the wings to a serving platter and serve with the desired dressing and celery and carrot sticks.
Makes 4 layers
- 1 12 oz. bag tortilla chips
- 1 small can refried beans
- 1 small can black beans, drained
- Chicken breast, cooked and diced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1-1/4 pounds Monterey jack cheese, grated
- 1/4 cup sliced jalapeno peppers
- 3 green onions, white and green parts, chopped
- 1 6 oz. can black olives, chopped
- Sour cream
- Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside.
Spread a thin layer of refried beans or bean dip over the bottom of a platter or shallow, heat-proof bowl to anchor the first layer of chips.
Then spread a layer of chips over the beans, top with a layer of cheese, ground beef, chicken, green onion, jalapenos, black beans, and black olives. Repeat layering until all the ingredients are used. Bake at 375° for 20-30 minutes. Serve warm with salsa, sour cream and guacamole, if desired.
Easy Perfect Pulled Pork Sliders
Servings: 16-20 sliders
- 1 5-pound boneless pork butt (shoulder)
- 1 1/2 teaspoons smoked paprika
- 2 teaspoons black pepper
- 1 teaspoon cayenne
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup water
- Mini sandwich/slider buns
- Barbecue sauce
Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6- quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull pork into pieces – using two forks – or slice or chop to serve. Serve on buns with barbecue sauce.