Game Day Entertaining
September 22, 2018
Alabama vs Texas A&M
Auburn vs Arkansas
Dueling Barbecue
Beef brisket vs pork ribs. It’s a showdown of barbecue classics in a menu filled with downright smoky goodness anyway you slice it. Regional barbecue lines were drawn in the South long ago. State to state preferences can stir a rivalry between camps as strong as The Iron Bowl not only whether to serve provisions with sauce or not but how it is prepared is just as distinctive a characteristic as any. When SEC school matchups are scheduled between teams deep in their own ‘cue territory, it seems only fitting to pay homage to those traditions. Alabama fans can smoke the competition by serving a Texas icon, beef brisket while Auburn fans can feast on a double dose of pork. Bacon wrapped ribs may be served as an appetizer or main dish. Both specialties are delicious when accompanied with Bourbon & Coke Baked Beans & Horseradish Deviled Eggs while Double Pecan Texas Sheet Cake sails the menu into the endzone no matter your team.
The Game Plan
Stir together the seasoning ingredients up to two days ahead of time.
Prep & wrap the pork ribs with bacon up to a day ahead of time.
Up to one day ahead, stir together the ingredients for the baked beans.
Place them in a baking dish. Cover & refrigerate. Bake as directed.
Prepare the sheet cake up to one day ahead of time.
If traveling, cover with foil & serve directly from the pan.
Be certain to pack a knife & a small offset spatula.
Paper & plastic goods keep the celebration real.
Let team colors lead the way.
Fill in with a few homemade crafts to sweeten the table.
With these essential tips, your festivities are sure to score big.
The Menu
Dueling Barbecue
Classic barbecue specialties face off in a menu filled with loads of good taste. Double smoky ribs, beef brisket & an indulgent slice of chocolate cake will have guests clamoring for seconds… & maybe even thirds.
Texas-Style Beef Brisket
Smoky Bacon Ribs
Texarkana Dry Rub * Barbecue Sauce
Bourbon & Coke Baked Beans * Horseradish Deviled Eggs
Double Pecan Texas Sheet Cake
Beer * Water * Lemonade
Texas-Style Beef Brisket
makes 4 servings
The Basic Fundamentals
Beef brisket can be purchased in a variety of sizes starting anywhere from 12 to 15 pounds. Expect a cook time of approximately 1 to 1 1/4 hours per pound. When smoking these larger cuts in particular, a stall time occurs around 160 to 170 degrees so many folks will wrap the brisket in foil to promote an increase in temperature & retain the juices. Since this cut is much smaller, it is not necessary.
1 cup hickory wood chips
1 {2-lb} beef brisket
Texarkana Dry Rub
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. Coat the brisket with the Texarkana Dry Rub.
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 brisket 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 brisket over indirect heat 2 1/2 to 3 hours or until an internal temperature registers between 195 to 205 degrees. You’re looking for a pink smoke ring in the beef. Be sure the side closest to the heat isn’t cooking too quickly. Rotate the brisket if necessary. Once the brisket reaches the correct temperature, remove it from the grill. Let stand 30 minutes. Slice the beef against the grain. Serve with barbecue sauce, if desired.
The Extra Point
Serve with side dishes such as Red & White Beer Battered Onion Rings & Buttermilk Fried Okra when entertaining closer to home.
Texarkana Dry Rub
makes 1/2 cup
Run The Option
This classic seasoning blend is relatively versatile as freshly snipped herbs may be substituted if they are available. Increase the ratio to 1 tablespoon for the best flavor.
1/4 cup packed dark brown sugar
1 Tbsp chili powder
1 1/2 tsp cumin
2 tsp kosher salt
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
Stir together all of the ingredients. Use as directed.
The Extra Point
Use the seasoning blend when grilling chicken kabobs or pork tenderloin for equally tasty results.
Smoky Bacon Ribs
makes 8 appetizer servings
The Basic Fundamentals
Removing the top 1/2-inch portion of the slab will make it easier to cut the ribs into individual pieces. Start the procedure by using a freshly sharpened chef knife & a sturdy cutting board that has been secured with a damp towel underneath for safety.
1 cup hickory wood chips
1 {3-lb} slab St. Louis-Style spare ribs
Texarkana Dry Rub
2 {12-oz} packages sliced bacon
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. Pull the thin membrane from the backside of the ribs. Slice away 1/2-inch from the top of the slab then cut into individual rib portions. Sprinkle with the Texarkana Dry Rub. Wrap two slices of bacon around each rib.
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 ribs 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 ribs over indirect heat 1 hour & 30 minutes or until the internal temperature reaches 185 to 190 degrees. You’re looking for a pink smoke ring in the pork. Be sure the side closest to the heat isn’t cooking too quickly. Rotate the ribs around the grate, if necessary. Once the ribs reach the correct temperature, remove them from the grill.
The Extra Point
Change the seasoning blend for a different flavor. Look to The Essential Guide To Crafting An Impeccable Spice Blend for pointers on how to make your own.
Horseradish Deviled Eggs
makes 2 dozen
The Basic Fundamentals
Spoon the filling into the egg whites for a more casual approach, if desired.
12 hard-cooked eggs
5 to 6 Tbsp mayonnaise
2 Tbsp Dijon mustard
1 Tbsp prepared horseradish
1/4 tsp table salt
Paprika & freshly ground pepper
Cut the eggs in half & remove the yolks. Mash the yolks well in a medium bowl with a fork. Whip in the mayonnaise & the mustard with a fork. Stir in the horseradish & the salt. Fill a disposable pastry bag with the yolk mixture. Snip the end of the bag about an inch from the bottom. Fill the egg white halves with the mixture. Refrigerate until ready to serve. Sprinkle with paprika & pepper just before serving.
The Extra Point
Deviled eggs make ritzy lunch salad additions plus they pack in a bit of filling protein. Consider skipping the classic salad dressing & drizzle with a fresh burst of lemon juice instead.
Double Pecan Texas Sheet Cake
makes 12 servings
The Basic Fundamentals
The cake will bake close to the top of the pan leaving just enough room for a thin layer of Pecan-Chocolate Frosting to be spread over the surface. Be certain to level the batter in the pan well before baking for an even rise.
1/2 cup butter, cut into pieces
3 Tbsp cocoa powder
1/2 cup water
1 cup all purpose flour
3/4 cup plus 2 Tbsp sugar
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup buttermilk
1 egg, lightly beaten
1 tsp vanilla extract
Pecan-Chocolate Frosting
2 Tbsp finely chopped, toasted pecans
Preheat the oven to 350 degrees. Melt the butter in a 2-quart saucepan over Medium-Low heat. Whisk in the cocoa powder, then whisk in the water until smooth. Cook the mixture a minute or two, just until steam begins to rise from the surface. Turn off the heat. Let stand 5 minutes. Meanwhile, whisk together the flour, the sugar, the baking soda & the salt in a large bowl. Combine the buttermilk, the egg & the vanilla in a small bowl.
Pour the chocolate mixture into the flour mixture, whisking to incorporate. Whisk in the buttermilk mixture. Pour the cake batter into a greased & floured 13 x 9-inch quarter sheet pan & spread evenly to the pan edges. Drop the pan an inch from the counter surface 3 times for an even rise. Bake 20 minutes or until set & the cake begins to pull away from the pan edges. Cool 30 minutes. Prepare the Pecan-Chocolate Frosting as directed. Immediately pour over the cake & spread to the pan edges. Sprinkle with the pecans. Cool completely.
The Extra Point
Serve the cake for a variety of celebrations from birthdays to casual supper club gatherings.
Pecan-Chocolate Frosting
makes about 1 1/3 cups
The Basic Fundamentals
Once the frosting has been prepared, spread it immediately over the surface for the smoothest base recipe texture.
3 Tbsp butter, cut into pieces
2 Tbsp cocoa powder
1/4 cup whole milk
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/3 cup finely chopped, toasted pecans
Melt the butter in a 2-quart saucepan over Medium-Low heat. Whisk in the cocoa powder & the milk until smooth. Remove from the heat. Add the powdered sugar & the vanilla. Beat with an electric hand mixer until blended & smooth. Fold in the pecans. Use immediately as directed.
The Extra Point
The frosting may be drizzled over Buttermilk Pound Cake or vanilla sheet cake for equally delicious results.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Talk A Good Game Of Football
Learn some facts & get in the game. Be certain you’re up-to-date with the team matchups each week. While perusing the tailgating spread option with a cocktail in tow, it’s always a smart idea to have a few tidbits of information to offer when small talk beckons with Uncle Jebediah who’s inevitably reaching in for another rib. Here are some team facts & a smidgen of history to help you navigate a game winning conversation full of football know-how.
Alabama vs Texas A&M
Bear Bryant & Gene Stallings coached the Aggies at one time. Stallings, a Texas native, played college ball there surviving one of most grueling training camps ever ironically led by Bryant becoming apart of a group known as the “Junction Boys”. The Crimson Tide hosts Texas A&M in Bryant Denny Stadium Saturday with a kick-off scheduled for 2:30 pm cst on CBS.
Auburn vs Arkansas
The first matchup between the Auburn Tigers & the Arkansas Razorbacks took place in 1984. The tigers would jump the lead over the Razorbacks proving to be victorious with a 21-15 win in the Liberty Bowl in Memphis, Tennessee. Auburn hosts Arkansas in Jordan-Hare Stadium with a 6:30 pm cst kickoff on SECN.
etc
Game Day Entertaining 101
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The Tune
“Roadhouse Blues” The Doors
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Be sweet.
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