The Super Bowl, a game that draws crowds together in front of TV’s across America. To bring families and friends together and carry on with banter of who might win the big game and discuss what their team should have done better that season. All while eating sloppy barbecued cuisines that make us men proud because we spent that afternoon over an open flame, a cloud of smoke and a bed of ash. Some areas of the country under a warm sun, in my part of the country it was spent in a warm winter jacket.
Though Kick Off might have started for most at prime time, it started for me around 12:30. A last-minute Super Bowl party was set in place and so I had to pull out all the last-minute calls. I had to be picky with the plays I was going to make and how I was running the ball, for I had only four and a half hours to come up with a menu. Game on!
My day started off with cutting chicken breasts into chicken tenders and giving them an hour bath in apple cider vinegar and apple juice. During that time I gathered my ingredients for the Carolina Mustard BBQ Sauce. BOOM… 1:30 exactly and my coals were nice and hot. Into the smoker they went, water pan filled and lid closed to heat up to the blessed 250 degrees. Back inside to prepare the North Carolina Coleslaw, a recipe from Steven Raichlen BBQ bible cook book. Hark, the clock hit 2 pm, 3 hours until my door bell starts to ring, chicken now hits the grill. The chicken was dusted with Grill Mates Apple Rub and was blasted with a heavy dose of mesquite wood smoke. The chimney of the smoker quickly puffed with a thick bellow of smoke and as the smoke rose, the snow quietly began to descend with big flakes turning my pit into the scene from a snow globe. AHHH…2:30, as much as I want to sit outside in my backyard wonderland, I’m on a time crunch and I have people to cook for.
The Carolina Mustard Sauce was fun to cook. I like doing sauces because I’m a sort of mad scientist when reading recipes. I rarely stick to the main recipe, and though I can’t take credit for the idea, I’ll post how I made it.
- 1 clove garlic, minced
- 1 cup Ballpark Yellow Mustard
- 3/4 cup firmly packed brown sugar
- 1/4 cup distilled white wine vinegar
- 1/4 cup of apple cider vinegar
- 3/4 cup of orange organic blossom honey
- Coarse salt (kosher or sea) to taste
- Freshly ground black pepper to taste
- 1/4 cup of apple juice
- 1/8 teaspoon of horseradish
Bring to a simmer, turn to a low heat and let it simmer for about 5 min. Take it off the heat a settle until room temperature. This will last about 2 weeks in the fridge. Your house will become overwhelmed with the scent of mustard, but the taste is worth is. This one is great over pulled chicken and a great baste for ribs.
OH MAN…3:35, time to take the chicken off the smoke and put in a tin foil pan to speed up the cooking process. It’s a nice trick for doing pulled chicken in a crunch. After putting the chick in the pan, I gave it another splash of apple juice.
Clock check…3:45, Time for the slaw. Whisk in a large bowl mix…
- 1/3 cup Dijon mustard
- 1/3 cup sugar
- 1/3 cup distilled white vinegar (I used apple Cider vinegar)
- 2 teaspoon celery seeds
- 5 tablespoons of mayo
- Salt and freshly ground pepper
To speed things up I used pre-shredded cabbage, carrots and other junk for the slaw. Once everything is whisked together, pour it over the cabbage mix. Stir and chill.
Star Date 4:15…45 minutes until the doorbell goes nuts. Time to make the Caramel Fudge Sea Salt brownies! Ok, I will admit, I’m not good at baking. I won’t pretend either for the blogs sake. I went to the store, bought a box of mix, added eggs, oil and water and baked it as directed.
5pm and the brownies are pulled out of the oven. Let them cool for whatever time you want, pour on caramel and sprinkle on your desired amount of Sea Salt. I tend to be generous with it. It’s an amazing combination if you have never tried it.
5:15 took the chicken off the smoker and began to pull. I poured out some of the greasy fat juice and replaced with more apple juice. Last, I finished it off with a good dusting of the Grill Mates Apple Rub.
5:30…DING DONG… company arrived late. WHEW!
Though, I was a little bummed at the outcome of the game, MY game was on for the day. When everyone dove into the food that I had made, I felt that I chose the right plays. That’s right, I ran the ball at the exact time I needed too and the outcome was a victorious culinary win. I can only hope the rest of you enjoyed your day and evening as much as I did.
Please, share any of your game day creations. We would love to hear!