Tide & Tigers Today Tailgating: Smoke The Competition

Rebecca Gordon Tailgating Tide & Tigers Today Buttermilk LipstickTide & Tigers Today
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Tide & tigers Today Tailgating Rebecca Gordon Buttermilk LipstickBe sure & join us in the Tide & Tigers kitchen for all of the details!

Smoke The Competition
{watch the video}

Go hog wild.
Set a tailgating spread of classic smokey barbecue favorites…
Spike it all with a shot of Tennessee whiskey

Auburn vs Arkansas
Alabama vs Tennessee

Game Day Entertaining
here’s what we’ll be having… snack along with us

 Classic Barbecue Favorites
with spirit

Smokin’ Sweet Bourbon-Mustard Ribs
Bourbon & Coke Baked Beans
Bourbon Brookies

Bourbon-Mustard Ribs RebeccaGordon Buttermilk Lipstick Tailgating Recipes

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSmokin’ Sweet Bourbon-Mustard Ribs
makes 6 servings

2 cups hickory wood chunks
2 slabs baby back ribs
Sweet & Spicy Rub
1/2 cup creole mustard
Bourbon-Molasses Barbecue Sauce

one
Soak the wood chunks in water for about 30 minutes. Drain.

Place in heavy-duty foil & make a packet.
Poke a few holes in the foil.

two
Pull the thin membrane from the backside of the ribs.
Pat the Sweet & Spicy Rub liberally on both sides of the ribs.
Slather the mustard over both sides of the ribs.
Let stand 20 minutes.

three
Place the ribs over indirect heat, about 225 to 275 degrees.
Add the packet of wood chunks to the grill or smoker.

Check the progress every 30 minutes just to be sure
the side closest to the flame isn’t cooking too quickly
Rotate the ribs if necessary.

you’re looking for a pink smoke ring in the pork…
pinch the ribs w/ your tongs after 2 hours

they should be tender enough to give easily w/ a slight tug
this will take anywhere from 2 1/2 to 3 hours

four
Before removing from the grill grate

Slather a 1/2 cup Bourbon-Molasses Barbecue Sauce on the ribs
before removing from the grill grate.

Cover with the lid & cook for 10 minutes.
Remove the ribs & let stand 10 minutes before cutting.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSweet & Spicy Rub
makes enough for 2 slabs of ribs

3/4 cup dark brown sugar
4 1/2 tsp kosher salt
4 1/2 tsp dried thyme
2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp pepper
3/4 tsp celery salt
3/4 tsp crushed red pepper flakes

Stir together the ingredients.
Use as directed. 

Jack Daniels Barbecue Sauce Mustard Molasses RebeccaGordon ButtermilLipstick Tailgate

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon-Molasses Barbecue Sauce
makes 3 cups

1 tsp olive oil
1/2 of a small onion, diced
1 garlic clove, pressed
1/2 cup bourbon
1 {24-oz} bottle ketchup
1/3 cup water
1/4 cup red wine vinegar
1 Tbsp molasses
1 Tbsp creole mustard
1/2 tsp crushed red pepper flakes
Freshly ground pepper

one
Sauté the onion in the oil in a 2-quart saucepan over medium-high heat
for 8 minutes or until softened.

Add the garlic & cook 1 minute.
Carefully deglaze the pan w/ the bourbon.

be careful if you have a gas stove eye as things could catch a blaze
remove from the flame to add the bourbon

two
Add the ketchup, the water, the vinegar, the molasses, the mustard,
the red pepper flakes & a little pepper to the pan.

to be sure & get all of the ketchup out of the bottle
add the water to the container & shake like the dickens
pour into the pan

three
Reduce the heat to a low-ish simmer & cook 10 minutes.
Use as directed.

Gameday Bourbon Molasses Baked Beans Rebecca Gordon Buttermilk Lipstick Tailgating Recipes Southern Hostess Lifestyle Expert

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon & Coke Baked Beans
makes 10 servings

1 1/3 cup sliced spicy smoked sausage
1 cup diced sweet onion
1/2 cup diced green bell pepper
2 cloves garlic, pressed
1/3 cup bourbon
2 {16-oz} cans dark red kidney beans, rinsed & drained
1 {15-oz} can cannellini beans, rinsed & drained
1 {15-oz} can black eyed peas, rinsed & drained
1 {18-oz} bottle barbecue sauce
1 {7.5-oz} can co-cola
1 Tbsp molasses
1 Tbsp red wine vinegar

one
Preheat the oven to 375 degrees.

Cook the sausage in a 10-inch cast iron skillet over high heat for 2 minutes.
Add the onion & bell pepper.
Cook for 7 minutes or until the sausage browns & the vegetables are tender.
Stir in the garlic & cook for 1 minute or until fragrant.
Turn off the heat & stir in the bourbon.

two
Combine the kidney beans, the cannellini beans & the black-eyed peas in a large bowl.
Stir in the barbecue sauce, the co-cola, the molasses, the vinegar & the sausage mixture.
Pour the beans back into the cast iron skillet & place on a half-sheet pan.

three
Bake for 1 hour or until the center is hot & bubbly.
Let stand 10 minutes before serving.

brownie chocolate chip cookie bars rebeccagordon buttermilklipstick tailgating dessert snacks recipes party ideas easy entertaining southern recipes SEC football

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon Brookies
makes 16 bars

1/3 cup butter, softened
3/4 cup dark brown sugar
1 egg
1 Tbsp bourbon
1 1/3 cups ap flour
1/4 tsp baking soda
1/4 tsp kosher salt
3/4 cup bittersweet chocolate morsels, chopped
Bourbon Brownie Batter

one
Preheat the oven to 325 degrees.

Line the bottom & sides of a 8-inch baking pan with foil,
allowing 2-inches to extend over the sides.
Lightly grease the foil & set aside.

two
Cream the butter & the brown sugar in an electric stand mixer on Medium speed
until light & airy, about 5 minutes.
Add the egg & the bourbon, blending just until the yolk disappears.

Whisk together the flour, the baking soda & the salt.
Add to the butter mixture & blend on Low speed just until combined.
Stir in the chopped chocolate morsels.

three
Prepare the Bourbon Brownie Batter & pour into the prepared pan.
Spoon the cookie dough on top of the brownie batter.

four
Bake for 40 to 43 minutes or until set.

expect a few moist crumbs when tested with a wooden pick
the outer edges will be more set & the center a tad more fudgy…
something for everyone

Cool completely.
Lift the brownies from the pan using the foil as handles.
Cut into bars.

Bourbon Brownie Batter
makes enough for 1 {8-inch} pan

1/2 cup melted butter
1 cup dark brown sugar
2 eggs
1/4 cup bourbon
3/4 cup cocoa powder
1/3 cup ap flour

Stir together the butter, the sugar, the eggs & the bourbon in a large bowl until smooth.
Blend in the cocoa powder & the flour.
Use as directed.

rebeccagordon buttermilklipstick southern tailgate hostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Chocolate Chip Cookie Brownie Bars rebeccagordon buttermilklipstick tailgating recipes party tips ideas SEC football Southern HostessHow To Make Brookies
two batters calls for a streamlined list of ingredients & techniques
follow these tips for success in your own kitchen

The 411

The Cookie Dough

A stand mixer is the perfect choice for mixing this cookie dough.

You will think there is too much cookie dough to cover the top of the brownie batter.
Not so. Pinch pieces of dough & generously cover the surface.
This bakes up like a dream.

The Brownie Batter

Cocoa powder eliminates the need to chop & melt chocolate.

Go ahead & melt the butter in the microwave using a glass bowl.
It can cool down a bit while preparing the cookie dough.

I used a rubber spatula to blend all of the ingredients together.
The batter will appear to be a touch skimpy looking in the baking pan.
Proceed as directed.
Everything bakes beautifully.

The Substitution

You can omit the bourbon for a more family-friendly version.
Substitute 1 Tbsp of pure vanilla extract in the cookie dough.
Replace the bourbon with either coffee or water in the brownie batter.

The Oven Temperature

A reduced temp allowed everything to set just so.
No burned or crisp edges here.

etc

The Slicing Technique

So much depends upon how pretty a bar cookie looks.
Neat & tidy cuts can be yours.

Use a a sharp chef’s knife & cut straight down the center of the brookies.
It will take two cuts.

The Rinse & Repeat

The most important thing to do is to wipe the knife clean in between the cuts.
Run it under hot water & dry thoroughly…
Between each cut.

Cut each half in half & continue until you have a total of 16 squares.

The Storing

Place the cut bars in an air tight container.
Store these beauties at room temp.

How To Make Brownies Chocolate Chip Cookies RebeccaGordon ButtermilkLipstick Tailgating recipes southern hostess SEC Football snacks tips party ideas gameday The taste

The brownie is intense with a velvety texture.

Although there’s a touch of all-purpose flour in the batter
think flourless chocolate cake in flavor & texture.
The bourbon simply quadruplifies it.

The cookie balances nicely while the chocolate morsels mimic the fierce base.
The bourbon is present & accounted for in a lovely way.

Completely worth the splurge.

Game Day 101
visit these posts for spirited ways to show team pride

Tailgating Party Ideas: Easy Field Day Decorations

Tailgating Party Ideas: Easy Football Fanfare

Tailgating Party Ideas: Spirited Sideline Snacks

Tailgating Essentials: Chalkboard Sandwich Wraps

Tailgating Essentials: Chic & Easy Picnic Style

Tailgating Essentials: Party-Perfect Beverages

music to your ears
“Saved” Lavern Baker

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Rebecca Gordon

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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