Using ketchup instead of plain tomato sauce or paste is lol.

Have either of you had chili with ketchup in it? Added late in the cooking process it adds a nice flavor to the chili.

Once you make this chili you'll never make another one: http://allrecipes.com/recipe/boilerm...ailgate-chili/

Protip - cook chili the night before, refrigerate overnight and reheat the next day

+1

To honour P Chippa, as every year this feels like a meccan pilgrimage to this thread, I am making something experimental, with 4 kinds of pork. Prep and result pics on Sunday!

Peter,

You're still in the UK, right? Having a party or watching on your own?

meth

Hey RDH,

bit of a change this year, for the last forever my friend (a steelers fan) was the perennial host, but he is away this year, so it falls to me (as usual attendee and pork provider) to host! There'll be half a dozen of us, happily there are a few of us who are football fans.

And this year I won't be racked with nerves (9ers fan) so I will enjoy the beer and snacks...

Best,
Pete

Bump. Anyone got a good crock pot or oven slow cooked pulled pork recipe?

A friend is a chef for Campbell's so with that bias in mind:

The Campbell's new line of slow cooker sauces is really good. I've had two of the (three?), the mexican one and the korean one. I preferred the mexican overall, but both were tasty, and the korean sauce motivated me to make some quick pickled red onion, which is delicious. The sauces are basically insert protein, dump sauce, walk away.

Candied bacon jam.

Chop a whole package of smoked bacon into small bits. Put it in a saucepan and render the whole thing down to crispy. Take out the bacon, add a sliced onion. Caramelize to golden brown. Add brown sugar and sherry vinegar. Add the bacon back and put in some chicken stock to cover. Boil it down to nothing, repeat until you've boiled a whole carton of chicken stock away. Put it all into a food processor and refine until it has the texture of marmalade. Serve room temp.

My menu so far:

These wings. I did the first fry last night, so the wings are in the freezer awaiting game time. I've traditionally done Alton's steam-then-bake, so I'm excited to see if these are better (these will be better).

The ever popular cheese dip. I picked up some chorizo from a local sausage maker that does great work, so I'm totally sure I'll be able to appreciate the more subtle nuances of the meat after I cover it in Velveeta.

Crab Dip, recipe undecided.

Guacamole, recipe undecided and dependent on being able to get some avacados at the store tonight.

Lil' smokies, I kind of want to try this whiskey-infused recipe, but the missus may not allow it. If not that, then old-fashioned pigs in a blanket it is.

Making a double batch of the spice rub in this recipe, rubbing it on your butt, letting it sit overnight, and then 10 hrs in the crock pot works great. If the butt fits snugly in your crock pot, that's all you really need, but if you have a big crock pot, add a beer or two for extra braising liquid.

Awesome, thanks!

Awesome - this is the recipe I follow every Superbowl. Cn't go wrong with this one.

I guess in order to get it ready for game time, you'd have to get up early, or maybe your crock pot has a start timer? Some of the fancier ones do. Or cook it on high for 5-6 hrs instead of low for 10. And I forgot to mention that I usually use 2 tbsp of chopped fresh rosemary instead of the dried.

I'm planning on starting it at about 4AM CT.

I've had some rosemary in the fridge that I need to use so that works out perfectly. Thanks again!

Anyone have a good wing recipe using oven instead of frying?

all rubbed up and ready to go.


I have used the alton brown method before with success, assuming you have the equipment necessary to steam the wings.

http://www.foodnetwork.com/recipes/a...gs-recipe.html

Nice looking butt.

The sriracha wings can be done 100% oven.

I'm cooking a pork butt for the first time, and unfortunately its gotta be in the oven (booooo) but this looks like a solid recipe considering:

http://www.101cookingfortwo.com/oven...rom-pork-butt/

If anyone has any experience with cooking times let me know, me and my buddy are debating it and I want to eat during the game at some point and he's an idiot who thinks it will be done in 5 hours slow-cooking 7 pounder at 250.

Also, hooking up the Sriracha wings, so glad I saw those here........both are loaded and rubbed in the fridge waiting to go!

Just made this. Added some maple syrup and used apple cider vinegar instead of sherry vinegar.

Absolutely incredible. 1.5 lbs of bacon made 3.5 small jars.

Oven Wings

Light coat of veg oil on the wings

Mix
1 Cup flour
1 TSP Cayenne Pepper
1 TSP Salt
1 TSP Garlic Powder

Rub wings in mix and bake for 50 minutes at 400, flipping once 1/2 through,

Sauce Mix

Franks
Butter
Pepper
Salt
Sugar
Chili Powder
Garlic Powder
Vinegar
Mustard