Pretty good title there, huh?
Football is in full swing. Our infamous Lions actually don’t look to bad this year and the barbecue has been in use every Sunday since August.
We’ve grilled brats, chicken, kebobs, wings, chops, burgers and even some venison so far this season. Among the vegetables roasted on ‘Old Betsy’ include potatoes, asparagus, corn, broccoli, and even a few hundred tin foil packets of onions and peppers for toppings.
To truly ensure that all of your guests are well represented and fed during the Sunday – Mancave – Tailgate – Football Ritual, try this menu on for size:
Chicken Wings – Wash, dry and then marinate in Italian dressing about ten pounds of chicken wings. These need to sit for an hour at least and longer if possible. These will be grilled on the top rack of your grill or over to the side using indirect cooking. This will allow the skin to become golden and crispy and the Italian Dressing won’t become that nasty blackened oily coating we all dread. Rotate these little bundles of love on a 5-10 minutes basis like those Taquitos at your local 7-11 store. After about 35-40 minutes crack one open to see if they have reached the let-me-at-them stage. Once there, toss in a bowl and flip around in your favorite sauce. OR leave crispy and naked and serve the sauces on the side. These can include but are not limited to: Ranch, Honey BBQ, Chipotle, Honey Mustard, Blue Cheese, Teriyaki, Sesame Ginger, Hoisin, Wasabi, Hickory, Maple Glaze, Heinz 57, Apple Butter, Cayenne Pepper, Mesquite, Thai Peanut, Sweet Pineapple, Rosemary Butter, Creole, Tadziki Cucumber, Lemon Pepper, Ceasar, Jamaican Jerk, and the ever loving Hot as Hell Sauce.
Burgers – These are compiled using a few pounds of the best cut ground meat, a packet of Lipton Onion Soup Mix and a dash A1 Steak Sauce. Place all three in a bowl, mix, and begin to hand-form larger than bun size patties because these will cook down in size on the grill. A good tip is to press you thumb into the center of each to ensure the burgers will cook evenly. Remember, timing is everything with burgers. If you pay attention, you can have the juiciest burger in town OR you can have a raw-cold burger OR even worse a black hockey puck. Once pattied out, allow to rest at room temperature for a few minutes to let the meat relax. Place each burger on edge of the open flame or charcoal for about 3-4 minutes depending on the flame. Rotate 90º on the same side to get the cross hatch grill marks of the professionals. Another 3-4 minutes shall pass. Flip and repeat rotations. Move to an indirect grilling area and test for doneness by pressing in the middle with your thumb. If you are not sure, crack one open to see if you’ve reached that medium rare we all enjoy. Toast the buns on the grill, place cooked patty on the bun and place back into the bun bag to steam. Serve with all the sides and the chips your buddies brought.
Buffalo Chicken Dip – Butterfly and grill some chicken breasts on the grill rather quickly. Once done, place on cutting board and chop to bite size pieces. In a cast iron skillet place a block of cream cheese, a slab of butter, 12 ounces of shredded cheddar, 12 ounces of crumbled Blue Cheese, some diced onions and celery, the chopped chicken, half a bottle of Blue Cheese dressing and a cup of Franks Red Hot Sauce. Place on the grill and slowly let the mixture melt down into gooey gorgeousness. Stir as it melts and add more cheese or sauce if needed. Cover with some tin foil near the end and move off the open flame to let everything mingle together like the ‘pit’ at a heavy metal concert. Once this is done, serve with those nacho chips your buddies brought and be sure to have a cold beer nearby cause somebody is definitely gonna burn the roof of their mouth!
Grilled Beans – Open two cans of Bush’s Baked Beans and place in a cast iron skillet. Place over the fire and add half a diced onion some sliced kielbasas and that leftover bacon from breakfast. Stir in two good squirts of your favorite barbecue sauce and a dash of catsup. Cook till bubbling and stir occasionally so not to burn on the bottom. Remember to leave the spoon in this one for the boys.
Eazy Peezy Chili and Dogs – Place a pot on your side burner. Next open two cans of Hormel Chili. Place contents into said pot. Turn on burner. Open two packages of hot dogs and place on grill. Cook till done. Place in buns and back into bags to steam. Stir chili, turn off heat and leave spoon in this pot as well. Call the boys to come and get ‘em. Serve with some diced onions and a bottle of French’s Mustard.
Sides – These are the filler parts of the meal. Start with a condiment platter. This has pickles, olives, relish, pickled peppers, lettuce, onions, tomato slices, and anything in the fridge still edible. Then go to the basic vegetable platter which also includes anything else still edible in the fridge like carrots, celery, mushrooms, cukes and we include the cheese chunks and crackers on this one as well. Finally, cut up apples, strawberries, oranges and leave some grapes on the stems for the last plate.
Once again your Sunday – Mancave – Tailgate – Football – Food Frenzy will be a total success. You have everything needed except the opposing teams playbook!
Everything is easy, everything is done on the grill and everything will get eaten! Serve everything on bright colored plates and plug in some colored lights to dazzle your guests. Turn the TV on the game and turn it up loud.
Hoping the Lions pull one out this week in London but with the game starts at a very unreasonable 9 AM, therefore I foresee a few Bloody Caesar’s in my future!
Smoke ’em if you got ‘em and don’t forget your bib.