Last week we used Maple Syrup to give our ribs a sweet taste and this week we continue with another sweet ingredient to accompany our Pulled Pork.
The Root Beer Sauce livens up our tender pork sirloin roast and the added chili sauce give it a kick of heat to balance out the sweetness. This is definitely an easy meal that you can start early on game day or even the night before. It’s also great for leftovers throughout the week.
Recipe
Pulled Pork Sandwich With Root Beer Sauce
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| Pulled Pork Root Beer Sauce |
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If you want moist, tender, quick and easy ribs with a few ingredients, nothing gets as simple as the Maple Baby-Back Ribs we made this episode. They can be made on the grill or in the oven – we prefer the grill!
There is no need to be scared of grilling ribs. All it takes is time and we show you how easy it is with this simple recipe that packs a favorable punch.
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Sometimes making a whole meal for your tailgate isn’t an option. A late start to the day because you over slept isn’t an excuse to not have something homemade while watching your favorite team score touchdowns. Quick and easy dips are a fast and tasty way to prepare something that dosen’t take a lot of time but packs a lot of flavor.
The Rama Dama Amber Dunk Dip and Philly Cheese Beer Dip both have two essential tailgating staples – beer and cheese. We also used the WMD Hot Sauce we used for our Fajitas last week. Make sure you check out the other options that WMD Hot Sauce offers
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We were given some hot sauces from WMD Hot Sauce and thought a marinated flank steak would highlight the flavor so we decided Fajitas would do the trick. We used the Cleo Carrot which has a lightly sweet, crisp carrot flavor which is made with the Bhut Jolokia pepper.
We used 2 of the 5 levels of hotness – 1st degree, 2nd degree, 3rd degree, Chemical Burn and Nuclear Burn. While the levels change the great carrot taste stays the same. If you are looking for a great tasting hot sauce that still has heat check out WMD Hot Sauce.
Recipe:
Fajitas with Cleo Carrot Hot Sauce
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| Spicy BBQ Fajitas |
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While football season starts tomorrow, the second season of Pigskin Gourmet starts NOW! One of our most talked about episodes from last season was the Wings and Dip episode with the Strawberry-Jalapeno Chicken Wings. Since it’s early in the season (before the season actually), we wanted to give you something easy and just as tasty.
Grilled wings are some of my favorite tailgating food and the perfect way to start the season. The Asian Orange Chicken Wings we made are sweet and spicy with a kick of heat from the sriracha. Yes, we used sriracha! Had to use it for something.
If you want a little more for your tailgate you can make these and the Strawberry-Jalapeno Chicken Wings and be in awesome wing heaven. Anyway, check out our triumphant return!
Recipes:
Preseason Rub
Asian Orange Chicken Wings
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| Asian Orange Chicken Wings |
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(Set in late May – just to help set the scene)
Ahhhhh . . . Spring is in the air, the weather is finally warmer, the NFL draft has been completed, and McNabb is a Redskin. At this point, I get stuck. Being an avid Birds fan since forever, I’ve been learned to hate the Giants, the Redskins, and (doesn’t everyone) the Cowboys. And now – 5 is a Redskin. I’m trying to deal with it – slowly. Although, I am thankful that I have a Trotter jersey and not a McNabb jersey. What do you mean Trotter isn’t coming back!
Alright, enough Bird talk, on with the grilling, right? Wrong. After Season 1 of Pigskin Gourmet and then sitting through that blizzardy winter of ours, the grill is pretty banged up. However, with the sun shining bright today, I felt the strength to peel away the black pollen-covered tarp protecting our treasured outdoor “kitchen” from weather, animals, and the helicopter seedings of the Oak trees. Those annoying things are everywhere! I remember as a kid loving them. I would fill a whole bucket with the helicopter seeds and then once it was full – “dump” it high into the air. Yeah, it’s raining helicopters! They are zero fun today. Somehow they managed to flutter up inside the grill – so confusing.
Nevertheless – here’s a picture of the mess that was laid out before us:
Yum! Thankfully, my wife was up for the challenge as well. In fact, once the party of cleaning began to unfold, she really ran with this one and who am I to stop her pleasure for cleaniness. Thank you, my dear!
First things first, prior to this sunny day, I had purchased a Professional Strength Stainless Steel Cleaner. The sign at the orange flavored depot store said that every grill needed this product for its spring tune-up of their grill. I felt as if the sign was written specifically for our grill and promptly bought it. Upon further review at home, I read the can and saw how it highlighted the removal of fingerprints. Fingerprints! What about sludge, rust, piles of I don’t know what – fingerprints? Before today, that stupid can sat for two weeks in my backroom. In my mind, it was not a miracle can for cleaning and, in turn, I would still have my work cut out for me.
Back to the cleaning day – I dragged the shop vac up from the basement, gathered up a boat load of clean towels, and hooked up the garden hose. The grill had to be cleaned by day’s end, because we just bought a steak to go with our salad. Actually, if you go back to the Pigksin Gourmet episode on 11/13/09, you can watch Cecil and me create “Steak and Salad” magic.
Okay, on with the cleaning of this dirty grill – really! I first took the shop vac and vacuumed out a whole lot of crap. Gone! Next, we took the hose and fired that grill up. Whoa, whoa, whoa, there was no actual firing up of the grill by lighting it. Nope. We actually unleashed a jet stream of water via the garden hose. The gas was disconnected and safely put away for the time being. We then removed all that we could remove – the drip pan, the grill plates, these little triangle thingies that hold up the grill plates – basically, if it became disconnected, it was removed. Every one of these items was then separately cleaned via the garden hose. This is the part where my wife took over and did a great job of cleaning. I had the difficult time of entertaining our son, Elliott.
So difficult! 
Once my honey was done with the hose (heh heh), we turned it back on the grill again. Black sludge was trickling everywhere. Our patio would require a hose down at the very end of this grill cleaning day, too. All parts that were removed and drilled clean via the water spray were now returned to their rightful spots within the grill. Did you think I forgot about the miracle can of cleaning? I didn’t. I sprayed and wiped the grill clean. I then sprayed some more and wiped the grill clean some more. I was spraying like a mad man and wiping that grill clean! In the end, the can gave us a pile of towels that carried its stench with it to the garbage. We did try to clean the towels once, twice, three times even! They still stunk, so in the garbage they went. The grill was fingerprintless, but it still had some rust marks along with some other banged up areas, but it was ready for 2010!
I stood there so proud of my grill (North American Outdoors – feel free to send me an updated version. Actually, send me one each year and I won’t have to do this cleaning regimen.) With my smile wide, I slowly closed the top down to the grill. I forgot to clean the hooded top. There were fingerprints everywhere. But you know what, I lifted the hood back up and you would never know. However, what you would see is . . . is the miraculous helicopter seed survivor.
I flicked it aside – it’s time to hook up the gas and really fire up the grill this time! We got some steaks to cook!
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