Game Day Entertaining: The Tailgaters Quick Reference BBQ Guide

Game Day Entertaining By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating BrandGame Day Entertaining

Light My Fire

When Pigs Fly 

Exceptional barbecue rises from the ashes. Smoked game day specialties are a prime ingredient to a remarkable tailgating spread option & those who man the fire on football Saturday’s are generally the least likely contenders. From surgeons by day & every profession in between to up in smoke come weeks end, they’re beyond passionate from equipment to kindling when it comes to their extra curricular activity. Then you have the opposing team. The red shirt freshmen of sorts where the entire process sounds absolutely intimidating & they’ve been shut down before hitting the field but only due to a lack of basic fundamentals. After all, they’re new to the game at this level of playing. For the latter, consider this your playbook. A simple guide to get you prepared & confident to take on the more seasoned players & regardless of what they may tell you just know that you don’t need any fancy equipment to make some pretty darn good barbecue. Some of the best smoked chicken I’ve ever had was prepared on a rudimentary pit constructed from cinder blocks. A slab or two of Peach Sweet Tea Ribs are an ideal starting point to bring you up to speed. You’ll start by seasoning them with a Sweet Tea-Citrus Rub & finish the game with a Peach Sweet Tea Glaze before removing them from the fire. Once you get comfortable with the process you may want to ask Santa for a few big ticket items but in the mean time just give it a go by following The Tailgaters Quick Reference BBQ Guide & have a taste for yourself. 

Game Day Entertaining: Peach Sweet Tea Ribs By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Pastry Chef Southern Hostess Tailgating Expert Sports Entertaining Tailgate Party Ideas Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPeach Sweet Tea Ribs
makes 4 servings

The Basic Fundamentals

The thin membrane on the back side of a slab of ribs must be removed making them easier to eat when it’s mealtime. Make a few cuts with a paring knife & pull it away with your fingers. You can then season the slab as directed in the recipe.

2 cups hickory wood chips
1 {3 1/2-lb} slab St Louis-style spare or baby back ribs
The juice from 1/2 of a lemon
Sweet Tea-Citrus Rub
Peach Sweet Tea Glaze

Soak the hickory wood chips in water for 30 minutes. Drain. Place the chips in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Pull the thin membrane from the backside of the ribs. Squeeze the lemon juice on both sides of the ribs. Pat the Sweet Tea-Citrus Rub on both sides of the ribs.

Add the packet of wood chips to the grill or smoker. Place the ribs over indirect heat, about 225 to 275 degrees. Check the progress every 30 minutes. Be sure the side closest to the heat isn’t cooking too quickly. Rotate the ribs if necessary. Cook the ribs over indirect heat 2 1/2 to 3 hours or until the internal temperature reaches 185 to 190 degrees. You’re looking for a pink smoke ring in the pork. Pinch the ribs with tongs after 2 hours. They should be tender enough to give easily with a slight tug. Meanwhile, prepare the Peach Sweet Tea Glaze & brush over the ribs. Cover with the lid & cook an additional 10 minutes. Let stand 10 minutes, then cut & serve.

The Extra Point

Ribs pair well with many of our top picks. They can be served with a variety of other appetizers or more traditional barbecue side dishes such as deviled eggs & potato salad. Change up the overall flavor of this recipe by using your favorite preserves for an equally winning taste. Cherry preserves or orange marmalade would make for fine substitutions.

Game Day Entertaining: Citrus-Sweet Tea BBQ Rub By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Birmingham Alabama Sports Entertaining Tailgating Expert Tailgate Party Ideas Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom Sports

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet Tea-Citrus Rub
makes about 1/2 cup

Game Changer 

Add a smoky element to the rub by replacing the ground red pepper with ground chipotle pepper.

2 family-size tea bags
1/4 cup dark brown sugar
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground red pepper
The zest from 1 lemon
The juice from 1/2 of a lemon

Cut the tea bags open & empty the tea leaves into a small bowl. Add the remaining ingredients & combine well. Use as directed.

The Extra Point

Try the rub on chicken wings. Brush with the Peach Sweet Tea Glaze just before removing them from the grill.

Game Day Entertaining: Peach Sweet Tea Glaze By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Birmingham Alabama Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Raycom Sports

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickPeach Sweet Tea Glaze
makes about 3/4 cup

Run The Option

Try adding a more pungent flavor to the glaze by substituting minced shallot for the sweet onion.

1/2 cup boiling water
1 family-size tea bag
1 tsp vegetable oil
1 Tbsp minced sweet onion
1/2 cup peach preserves
The juice from 1 lemon
1 Tbsp ketchup
1/8 tsp freshly ground black pepper

Pour the water over the tea bag. Steep for 15 minutes. Remove the tea bag. Set aside. Sauté the onion in the oil in a 2-quart saucepan over Medium-High heat 3 minutes or until softened. Deglaze the pan with the tea concentrate & cook 2 minutes or until reduced by half. Stir in the peach preserves, the lemon juice, the ketchup & the pepper. Bring to a boil, stirring occasionally & cook 30 seconds. Remove from the heat. Use as directed.

The Extra Point

Brush the glaze over pork tenderloin or grilled chicken for an effortless weeknight supper.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}
How To Prepare Game Day Barbecue

Smoky ribs, chicken & everything in between essentially utilizes an indirect heat process that involves wood. Whether it’s used to build & maintain the fire or simply added with charcoal to enhance the flavor of the foods you’ll be preparing, the type of wood used acts to provide that iconic flavor football fanatics crave on game day. Follow these tips & get ready to make your best barbecue to date.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brand

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Tailgaters Quick Reference BBQ Guide

Planning & logistics are key to any great gathering so put on your game face.
This straightforward playbook will prove to be indispensable.
Use it to get the fire started on game day all season long.

No. 1

The Equipment 

From Cajun microwaves to Big Green Eggs, there are a host of quality pieces that can produce mouthwatering barbecue when coupled with your know-how. The grilling market has become flooded with an array of fancy items but just know that a classic kettle grill or even your gas grill can produce delicious smoked meat, vegetables & appetizers on game day. 

The Kettle Grill

Since tailgating is a movable feast of sorts sometimes your only option may be a small kettle grill depending upon how many folks you’ll be cramming into your SUV for a day trip to campus. Go ahead & admire the competition’s Denny-Chimes smoke stack but like my father always told me, in the end you just need something that will get you from point A to point B.

The Gas Grill

Your grill out back is certainly a route you can take to produce delicious barbecue however, these are pretty much built to cook fast over a direct heat source. By turning off a burner or two & adding a foil packet filled with wood chips or utilizing the smoker box that many grills now feature, several slabs of ribs can be prepared no problem. Just be certain the gas tank is plenty full before beginning.

No. 2

The Tools & Accessories

You should have several items handy to make the process efficient. Invest in a thermometer designed specifically for a grill particularly if you’ll be using a kettle grill as many brands are not equipped with one. Maintaining the proper temperature during the cooking process is a must as it directly effects the final result. Heavy duty oven mitts that protect your hand & arm will prove to be safe & invaluable. Have a mutil-purpose gas lighter, long handled tongs, a basting brush & bar mops close, too.

The Chimney Starter

A chimney starter is an accessory that aides in getting the fire started effortlessly. Stuff a little newspaper in the bottom, then fill the top portion with briquettes to make lighting charcoal a cinch. 

No. 3

The Fire

The Charcoal

Charcoal is an easy & reliable choice to build & maintain the fire. It’s readily available & coupled with a packet of wood, produces delicious smoky flavors in food. Never use lighter fluid either infused in briquettes or to build the fire as you will taste it at the table. 

The Wood

The type of wood used affects the final flavor of the barbecue you’ll be preparing. It should be thought of as a flavor enhancer that highlights the meat & the seasonings used in the spice blend. Hickory is by far the most popular & an ideal choice to use when preparing pork, beef or poultry. The most readily available varieties include: hickory, cherry, oak, mesquite, apple & pecan. 

No. 4

 The Temperature Zone

 Barbecue is prepared by cooking over an indirect heat source. This simply means that the fire will be on one side of the grill & the other side will be open without any charcoal or wood underneath the cooking grate. The food will be placed over the empty side during cooking.

The ideal range to maintain during the process is between 225 to 275 degrees with your target temperature being 250 degrees. If using a kettle grill, there are ventilation holes in the lid that help to maintain the fire. Air circulation or lack of it is what basically keeps a fire going or puts it out. You can perch a grill thermometer in one of the holes to keep a close watch over it. If the temperature is getting too high, close them a little. If too low, open them. 

No. 5

The Technique

The Kettle Grill

Soak the wood chips you’ll be using in water for 30 minutes. Drain. Place the chips in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside.

Remove the cooking grate. Position the bottom grate securely. Stuff newspaper in the bottom of a chimney starter. Flip it over & fill the top with charcoal. Light the newspaper & place it on the bottom grate. Expect billowy smoke to emerge from the chimney starter after about 5 minutes. Once the charcoal catches fire, it will cast an orange glow. Eventually, the smoke will subside & after about 20 minutes, the briquettes will cast a gray glow. This is when they’re ready to place onto the bottom grate.

Using heavy duty oven mitts, carefully pick up the chimney starter by the handle & step back a bit while you pour the fiery, hot coals on one side of the bottom grate. Even them out a little with long handled tongs. Place the wood packet over the coals & position the cooking grate securely. Swipe the grate with a grill brush. Place the food on the empty side of the grate & follow individual recipe instructions to complete the cooking process.

The Gas Grill

Soak the wood chips you’ll be using in water for 30 minutes. Drain. Place the chips in heavy-duty foil & make a packet. Poke a few holes in the foil. Set aside. Follow individual manufacturers instructions if utilizing the smokers box. 

Turn on one side of the grill. Close the lid & allow the grill to preheat. When the temperature reaches between 225 to 275 degrees, swipe the grate with a grill brush. Place the wood packet over the lit side & position the food over the unlit side of the grill. Follow individual recipe instructions to complete the cooking process.

Game Day Entertaining: How To Make Boiled Peanuts By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Tailgating Expert Southern Game Day Hostess Sports Entertaining Tide & Tigers Today Tailgate Hostess Birmingham Alabama Original Crafts Recipes Tailgate Party Ideas Hog Wash Boiled Peanutsetc

Game Day Entertaining 101
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Be sweet.  

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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