Game Day Entertaining
Southern Socials
Fire & Ice
A classic gridiron menu that originally ran to honor the matchups between Alabama vs Louisville & Auburn vs Washington on September 1, 2018, Fire & Ice, is ideal to serve for a number of tailgating festivities when hosting guests for a day of tailgating & games. Honey-Garlic Smoked Chicken Sliders are not only a fan-favorite recipe but are delicious when topped with Buttermilk-Herb Barbecue Sauce & handcrafted pickles. Although they are winner when served on Game Day Brioche Rolls, try the combination over hot biscuits. Get ready to cross the plane to sweet victory & host your best tailgating social to date with this irresistible menu that’s guaranteed to score big.
The Menu
Classic southern specialties ground this menu filled with team taunting twists. Smokin’ hot chicken sliders served on handcrafted rolls, fresh herb infused sauce & icy cold cocktails filled with loads of team spirit deliver effortless style & undeniable good taste.
Honey-Garlic Smoked Chicken Sliders
Buttermilk-Herb Barbecue Sauce
Game Day Brioche Rolls * Classic Dill Pickle Chips
Red & White Gridiron Onion Rings
Classic Old-Fashioned
Honey-Garlic Smoked Chicken Sliders
makes 16 servings
Run The Option
Smoked chicken pairs beautifully with a variety of tangy sauces. Try it with Honey-Ginger Barbecue Sauce. Top the sliders with any additional barbecue sandwich classics for a custom creation.
2 cups hickory wood chips
2 Tbsp honey
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 tsp kosher salt
1 tsp crushed red pepper flakes
1/2 tsp freshly ground black pepper
6 small garlic cloves, pressed
2 {5-lb} whole chickens
Butchers twine
Charcoal
Buttermilk-Herb Barbecue Sauce
Game Day Brioche Rolls
Classic Dill Pickle Chips
Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Combine the honey, the mustard, the lemon juice, the salt, the red pepper flakes, the black pepper & the garlic in a small bowl. Tie the chicken legs together using the butchers twine. Spoon some of the honey mixture between the skin & the meat. Secure with a wooden pick to keep the mixture contained, if desired. Brush the remaining mixture over the outer skin surface of the birds. Sprinkle additional salt, black pepper & crushed red pepper flakes over the chickens, if desired.
Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the chickens over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the chickens over indirect heat 2 hours & 15 minutes to 2 hours & 30 minutes or until the internal temperature reaches 165 degrees in the breast portion & 175 degrees in the legs & thighs.
Meanwhile, prepare the Buttermilk-Herb Barbecue Sauce. Remove the chickens from the grill. Let stand 10 minutes. Pull the meat from the bones & shred with a fork. Split the Game Day Brioche Rolls & top with the chicken, the Buttermilk-Herb Barbecue Sauce & the Classic Dill Pickle Chips.
The Extra Point
Try the chicken & Buttermilk-Herb Barbecue Sauce combination over a baked potato for a quick & tasty supper.
Buttermilk-Herb Barbecue Sauce
makes 1 1/2 cups
Run The Option
The sauce can easily be doubled as it’s bound to go quickly.
1 cup mayonnaise
1 large garlic clove, pressed
2 tsp chopped fresh thyme, oregano, rosemary or basil
2 tsp sugar
1 tsp freshly ground pepper
1/2 tsp celery salt
1/2 tsp paprika
5 Tbsp fresh lemon juice
2 Tbsp whole buttermilk
Whisk together the first 7 ingredients in a small bowl. Whisk in the lemon juice & the buttermilk until well blended. Use as directed.
The Extra Point
Drizzle the sauce over quesadillas, loaded nachos or in sandwiches beyond barbecue for effortless weeknight meal solutions.
Game Day Brioche Rolls
makes 64 {1/2-oz} rolls
Run The Option
Stir together a lightly beaten egg & a dribble of water. Brush the mixture over the dough portions after the second rise & sprinkle with seeds, if desired, for a lovely variation.
1 cup warm water
1 {1/4-oz} envelope highly active dry yeast
2 Tbsp sugar
3 1/2 to 4 cups bread flour
1 1/2 tsp kosher salt
3 Tbsp softened butter
3 Tbsp whole buttermilk
1 egg
2 Tbsp heavy whipping cream
1 egg yolk
Stir together the water, the yeast & the sugar. Let stand 5 minutes or until foamy. Whisk together the flour & the salt in the bowl of a stand mixer. Add the butter, the buttermilk, the egg & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will come together in a ball around the hook. Increase the speed to Medium & mix 5 minutes. Shape the dough into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray & cover the bowl with plastic wrap. Let rise in a draft-free spot for about 1 hour or until doubled in bulk. Punch the dough down & divide it into 64 {1/2-oz) pieces. Shape into balls & place on parchment-lined half sheet pans. Cover loosely with plastic wrap. Let rise in a draft free spot for about 20 minutes or until an increase by a half their original size has been achieved.
Preheat the oven to 400 degrees. Whisk together the cream & the egg yolk; brush over the tops. Bake 10 to 12 minutes or until golden brown, rotating the pan after 9 minutes. Cool completely.
The Extra Point
Hold on to this recipe for holiday entertaining. Fill the rolls with a variety of grilled or roasted meats from pork to beef tenderloin.
Red & White Gridiron Onion Rings
makes 6 servings
Run The Option
Place the fried onions on a paper towel-lined half sheet pan & place in a 200 degree oven for up to 45 minutes to keep warm. The recipe can easily be doubled to feed a large crowd.
1 large sweet onion {about 12-oz}
1 large red onion {about 12-oz}
2 {12-oz} bottles beer
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1 1/4 cups all purpose flour
1/2 cup plain cornmeal
1 tsp paprika
3/4 tsp ground red pepper
3/4 tsp celery salt
Slice the sweet onion to 1/8-inch thickness & place in a medium bowl. Add 12-ounces of beer, 1/4 teaspoon salt & 1/4 teaspoon pepper. Coat the onions & submerge them in the mixture using a pair of tongs. Repeat the procedure with the red onions in a separate bowl. Chill 1 to 6 hours.
Pour the oil to a depth of 1 inch in a 3 1/2 quart sauce pan & heat to 360 degrees. Whisk together the remaining 1/2 teaspoon kosher salt, the flour, the cornmeal, the paprika, the ground red pepper & the celery salt in a medium bowl. Remove 1/4 cup of the mixture & set aside. Dredge the sweet onion slices in the flour mixture, shaking off the excess. Drop the onions into the hot oil, in batches, being certain not to overcrowd the pan. Cook 2 to 3 minutes or until golden brown. Remove the onions from the oil & place over paper towels. Toss the reserved 1/4 cup dredging with the remaining mixture. Repeat the process with the red onions. Sprinkle with additional kosher salt & freshly ground black pepper, if desired.
The Extra Point
If you’re in need of additional instruction in regards to preparing onion rings from scratch, look to Buttermilk Onion Rings for details & photos to guide you every step of the way.
Classic Old Fashioned
makes 1 serving
The Basic Fundamentals
The recipe can easily be prepared in large quantities & poured from a pitcher to serve a crowd.
1 tsp sugar
4 drops bitters
1 tsp water
2 ounces bourbon
Ice
Garnishes: Fresh cherries & orange rind
Stir together the sugar, the bitters & the water in the bottom of an old fashioned glass. Add ice & top with the bourbon, stirring well. Garnish with fresh cherries & orange rind.
The Extra Point
Substitute cranberries in place of the cherries for a lovely late season variation.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Make Homemade Rolls
There is absolutely no need to be afraid of making your own yeast-risen dough at home. The original recipe, Brioche Rolls, showcases poppy seeds over the top & they are shaped into 1-ounce portions for heartier appetites. Look to this version for more in-depth instruction & step by step photos on how to prepare a traditional yeast risen dough from scratch. In the meantime, follow these three valuable baking tips to yield a successful batch of rolls every time.
The Technique
Keep the water temperature on task. If it’s too warm you’ll kill the yeast. Plus as you blend the ingredients, the dough will naturally become warmer. Next, keep the dough covered at each stage with plastic wrap. It will prevent a film from forming over the dough surface. Finally, warm-from-the-oven bread is one of the most glorious indulgences around however, as tempting as it may be to slice into the rolls right away, allow them to cool completely so as not to tear the interior crumb which could result in a gummy texture.
etc
Game Day Entertaining 101
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The Ultimate Game Day Snack Mix
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Game Day Logistics 101: Kick-Off A Smashing Tailgate Season
Game Day Provisions 101: Gridiron Whiskey Caramel Corn
Game Day Crafts 101: Tag Football Sacks
Game Day Crafts 101: Gridiron Tailgating Bags
Game Day Crafts 101: Almond Footballs
The Tune
“Wild Night” Van Morrison
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Be sweet.
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