Fall Sports Traditions

October and November is the best time of year for sports fans. As the baseball season is winding down with the World Series, High School Football on Friday nights, NCAA football on Saturdays and NFL Football on Sundays is taking its place. This is also the time of year the NBA season starts back, and we can’t forget about the NHL and NASCAR. Talk about sensory overload!!

Some great family traditions are created while tailgating at the event or tablegating at home. A weekend afternoon of football, friends and family means a hot grill and a cold beverage with plenty of appetizers in the mix. Bratwurst, burgers, shrimp or steak can’t go wrong for a sports filled afternoon.

Thanksgiving Classic

Each year, the NFL hosts the annual Thanksgiving Classic, a football tradition going back as far as 1902. There are three NFL games played during the Thanksgiving holiday in the United States. The first two are hosted by theDetroit Lions and theDallas Cowboys, with one team from each conference playing either team on a rotating basis; a third game, with no fixed opponents, has been played annually since 2006.Several other NFL teams played regularly on Thanksgiving in the past, including theChicago Bears andChicago Cardinals (1922-33; the Bears played the Lions from 1934 to 1939 while the Cardinals switched to theGreen Bay Packers for 1934 and 1935)

This annual tradition creates bonds and unforgettable memories as generations of families gather around with their favorite beverage screaming at the TV and munching on snacks as they wait for the main meal.

For most families, that main meal is turkey, and there is none other than a juicy, golden brown deep fried turkey. Once you try this succulent treat, baking turkey will seem like a crime! Grilled turkey is delicious too! If you have never had turkey on the grill or deep fried, treat your family to something incredibly juicy and delicious, Deep Fried Turkey!!

Deep Fried Turkey Instructions

Popularity: 2%

Royall Tailgater Wood Pellet Grill

Ladies: Win a Royall Tailgater Wood Pellet Grill

Contest Info:

We are putting a Women on the Grill, web page together.
This is a place that the Ladies can show off their BBQ and grilling skills.

So I am asking you to ask all the “Grillin Gals” you know to join us.
Do a bio of yourself and tell us what your favorites are and send in your recipes with pictures if you can.
Let’s have some fun with this…

Recipes will be published on datenightdoins.com and barbequelovers.com and will be rated by the readers.

Entering the Women of the Grill Recipe Contest

To enter,submit your original recipe, along with a short bio of yourself to tell us about your grilling styles, BBQ recipes, Grilling tips and how tos. There is no limit to the number of recipes that can be submitted as long as they are done on a grill/BBQ.

The contest will run until November 30, 2010, so get your recipe submitted early.

I am told that there are 36 different styles of BBQ in the U.S. let’s see how many we can find.

We look forward to your thoughts and input.

This will be Patti’s page so you can ask her any questions.
pattifisher@datenightdoins.com

Ken & Patti

Ken Fisher
Live Your Passion
Every Day Is A Good Day For BBQ
Date Night Doins BBQ For Two
http://datenightdoins.com

For More Information:

barbequelovers.com

datenightdoins.com

Popularity: 1%

Source: www.sizzleonthegrill.com

Hey CB I cooked wings for family that came over to watch the football game and some chicken legs too! (I wanted to try out the new leg racks for The Big Easy.) I had 6 full size chicken legs and a couple three dozen wings sections to cook. I rinsed and dried off all of the chicken. (Your tip about cooking dry and not wet really works. Dry = Brown & Wet = Steamed) I placed the wings in a couple of wire frame and hinged baskets on set them on the HOT grates of my Char-Broil RED infrared grill , then backed it down a bit. The legs hung in the leg racks placed in the cooking basket of The Big Easy. BTW I am happy with the leg racks because they worked really well. Skin was crispy and meat was tender & juicy. And the wings on the RED infrared came out crispy on the outside and juicy moist on the inside.

Just for gins, and to please my guests I made several sauces to finish off the chicken. Several folks wanted to have their wings/legs nekkid to dip into sauce on their plates while others wanted me to brush on the sauces as a glaze to finish the chicken pieces and get that sauce all tacky-sticky-gooey-tasty. Hey Im all about making my mother-in-law happy! Here are the sauces I made I also served several store-bought prepared sauces for those that werent adventurous! The pictures are just a bunch I took during the cook. OH and I had to go to Costco at half-time to get more wings cause they were all eaten. (I love her like my own mama but dang that woman has got an appetite!) ~ Muebe

Garlic Parmesan Sauce
Ingredients:
1/4 stick butter
3 cloves crushed garlic
1/2 tsp onion powder
Parmesan cheese to taste
Directions: Just melt butter and mix ingredients, glaze or sauce cooked wings and sprinkle freshly grated Parmesan on cooked wings.

Mango Glaze
Ingredients:
1/4 stick sweet(unsalted) butter
1/4 tsp white pepper
12 oz of Kerns Mango Nectar
1 Tbsp of clover honey
2 Tbsp of sugar
Direction: Place ingredients in sauce pan and Simmer until thickened, glaze cooked wings and toss with Crushed Butter Toffee sunflower seeds

Thai Chili Glaze
Ingredients:
1/4 stick sweet(unsalted) butter
1 tsp onion powder
1 tsp garlic powder
1 cup low salt soy sauce
3 Tbsp brown sugar
1 tsp of Sriracha Chili Sauce add more if you want it hot!
Directions: Heat and simmer mixture until it is reduced and thickened. Sprinkle wings with sesame seeds after applying glaze at end of cook.

You can cook wings on your traditional gas or charcoal grill by cranking up the heat and monitoring the cook to ensure the skin on the chicken gets brown and crisp, not black and scorched!

Note: To copy these recipes just highlight with your mouse/cursor, copy and paste to a word or text document.

Popularity: 3%

Source: www.sizzleonthegrill.com

Hiya CB!

You and the folks who read The Big Easy conversation board on the Users Forum know I do enjoy coming up with new ways to cook food in The Big Easy. After many test runs Ive developed a way to make baby back ribs that are tasty and fall-off-the-bone finger-lickn good. I know we like them here at home, the boys at work do and, by the positive comments Im reading on the posts in the Users Forums the folks who try this method are enjoying them too! I hope everyone will give baby back ribs My Way a try! - Tommy I dont need no stinkin oil! Bommarito.

Tommys Way of Cookn Baby Back Ribs

1. Place the two half racks of ribs in a standard hinged grilling basket you know the kind, one that you might use for burgers these have two halves that open like a clam shell and hold the burger patties in place when closed..
2. Place the basket with the ribs centered into The Big Easy cook for 30 35 minutes
3. Remove basket from The Big Easy and take ribs from basket to rub with your favorite rub, wrap in two sheets of heavy duty foil and place back in the basket and back into The Big Easy for another 45 minutes
4. Remove basket from The Big Easy and take ribs from foil and add sauce if you like at this time.
5. Place ribs back into the basket and back in The Big Easy for a few minutes to caramelize the sauce.
6. Remove and allow 10 minutes to rest before serving.

To print a copy of this recipe with full list of ingredients, click here:

TOMMYS WAY FOR COOKN BABY BACK RIBS IN THE BIG EASY OIL-LESS INFRARED TURKEY FRYER

More Information: The Big Easy Oil-Less Turkey Fryer

Popularity: 33%

Grilled Beer Bratwurst

Everyone has their own secret perfect bratwurst recipe. Not being from Wisconsin, I can’t tell you if this recipe is perfect or not. What I can tell you is this recipe has produced for me some very delicious bratwurst. I have heard people say the Secret to great bratwurst is to simmer them in beer first (Really? Gee no kidding?), or cook them slow or make sure the fire is the right temp.

In my experience, the secret is simply patience. How long to grill bratwurst depends on how you grill them. You can throw them straight on the grill which will take about 25-30 minutes or boil the brats in beer, wine or water for about 20 minutes. After boiling, then they are grilled for 4-6 minutes. Boiling them first (also called par-poaching) in beer first improves the flavor so dramatically its almost a sin just to throw them straight on the grill. Regardless, brats take a little while to cook thoroughly. If you rush, you could easily end up with a bratwurst that is burnt on the outside and not so done on the inside. If not handled properly, the long cooking time often burst the brat’s thin skin letting all the glorious juices out, causing a dried up brat.

Bratwurst Tradition

Due to the large German population, Wisconsin is known for their beer and bratwurst. Germans brought their bratwurst sausage recipes as they settled throughout the area in the 1800′s. Bratwurst is traditionally made from pork, although there are bratwurst that are all beef or other meats. In selecting which brand of brat to cook is a personal choice.Johnsonville is a popular national brand and is as good as any, unless you live around Wisconsin, where you can find many delicious alternatives.

Although gas grills are fine to use, bratwurst tastes the best when grilled over charcoal or wood. I have seen some fry bratwurst in a pan, but this reduces the taste to nothing more than a large breakfast sausage.

Here’s how to grill perfect bratwurst

What To Grill

6 Brats
6 Good quality rolls (Semmel Rolls if you can find them)
1 whole onion
1 large Green pepper
12 ounces of beer
1 cup of water
2 tablespoons of butter
1 tablespoon salt

How To Grill It

If you have a gas grill, the sideburner is perfect for this.

Cut the onion in half and slice. Slice the green pepper into 1/4 inch wide strips.

In a 2 quart saucepan, saut the sliced onion and green pepper in 2 tablespoons of butter for three to four minutes.

Remove 1/2 of the sauted onions and green peppers and place in a bowl covered with foil to keep warm. (You can use these on the brats later) Leave the remaining onion and peppers in the pan.

Next add 1 bottle or can of beer and 1 cup of water and bring to a low simmer. Never boil bratwurst –it will break open the skins. A low simmer is when there is steam rising off of the water and no bubbles are coming to the surface.

You can use any beer, but full flavored Mexican beers like Corona or Tecate work great. Light beer is not reccomended

Simmer the brats on low heat for 20 minutes and remove. (Discard the liquid and peppers).

Take your simmered brats straight to the grill. Be careful not to break the skin. Grill on a low setting. the key here is low and slow. Brats can be cooked either directly over the fire or indirectly, where the fire is on one side of the grill and the food is grilled over the unlit portion. This allows the bratwurst to cook with little risk of burning from flare ups.

Grill the brats for 4-6 minutes total, turning often until brown. They are now ready to serve.

Use only tongs to turn. Using a fork or anything else that can poke holes in your brats will let all the good juices out and result in a dried out brat. Flare-ups from the dripping fat will cause the outside to burn as well.

Condiments:

Serve on good quality fresh baked rolls (not hot dog buns) and top with the onion and pepper mix that you sauted, or with brown or deli-style mustard –or all of the above.

If you like Sauerkraut on your brats, Use the fresh Sauerkraut from the refrigerated section of the supermarket. I like to use the Bavarian style with caraway seeds. Heat it in a pan with some course cracked black pepper.

Bratwurst and Beer with sauerkraut is one of my favorite grilled foods. It is fun to cook and so delicious.

Popularity: 67%

Four Easy Lessons in Safe Food Handling

Don’t let foodborne illness ruin your game day experience. Follow these tips from the US Dept of Agriculture before you tailgate. Here is USDA’s Pat OLeary.

Popularity: 5%