Sunday, September 11, 2011

BnB Game Day Recipe Swap

Football Season is upon us and even if there are those among us who don't follow the sport, there's more to game day than the game. It's an awesome time to hang out, eat, meet new people, eat, sip adult beverage, and did I mention eat? So, if we were having a BougieLand NFL Kickoff Potluck... what would you bring and what's the recipe? If you can't/don't/won't cook, how about a beverage recipe? 

I have a million faves, but today I'll share my teriyaki baby back rib recipe.
Here's what you need:
2 slabs of baby back ribs
Mesquite seasoning (My favorite is Weber Smoky Mesquite)
4 heaping tbsp fresh crushed garlic
Seasoned Pepper
Garlic Salt
2 bottles of Teriyaki Marinade (I'm partial to Kikkoman or KC Masterpiece)
4 tbsp of molasses
2 tablespoons extra virgin olive oil
1 can of chicken broth
Your choice - either 1 bottle of sweet sparkling wine or 4 bottles of dark beer. If you want the ribs to have a little fruity twang, go with the wine. If you want the ribs to be a little woodsy, go with the beer.

Slice the slabs in half. Stab the meat repeatedly with a fork, front and back. Rub meat with olive oil and seasonings. Place in deep airtight container. Pour beer/wine, teriyaki sauce, molasses over the top. Meat should be completely submerged in liquid. If not, add chicken broth. Before sealing, add garlic to the marinade. Ribs should marinade overnight or eight hours. Grill evenly on both sides until thoroughly cooked.

These ribs have no need of sauce but... here's my BBQ sauce recipe:
1 bottle KC Masterpiece Hickory Brown Sugar Sauce
1 bottle KC Masterpiece Mesquite Sauce
1 8 oz. bottle medium garlic salsa
1/4 cup of honey
Southwest Chipotle Seasoning (4 generous shakes)

Blend all ingredients in a large saucepan. Heat but don't boil. I sometimes add fresh chopped tomato, garlic and onion if the sauce seems to be missing a little something. In other words, season to taste. Glaze the ribs and enjoy!

Whatcha got, BougieLand? Do share...


bougiesis said...

Recipe warning from one who knows - before you try to replicate you must understand that my sister is a mad scientist in the kitchen.  She's given you a recipe but what we really need to know is what pinch of something, something dis she leave out.  OneChele? (I'm speaking from experience, ya'll.)

tishatweets said...


1 bag of frozen meatballs (I'm not a red meat eater, so mine are always turkey)
I 12 oz jar of Welch's grape jelly
I jar (I think it's 12 oz., too) of Heinz Chili Sauce

Dump all of the above, in that order, into a crock pot.
Turn it to low (if you have lots of time) or high (if you don't)
Come back some hours later.
Delicious snacks while you're waiting for the real these ribs 'Chele is talkin' bout. I wish they could invent,  like.....chicken ribs! Turkey ribs? Yeah, I've got nothing. LOL.

GrownAzzMan said...

Ok Chele, those ribs are lookin' mighty tastey ova deah...

I have to rep for the Bougie Bruhs with JD's Smoky links. On football Sundays simple food is the best foot. You start these the night before. Here is what you need:

1 Box of the links of your choice. (I prefer Farmer John's Red Hots but do you)
Sea Salt
Garlic Powder
Red Pepper
1 bottle of beer (I have been using Red Stripe but I don't think it matters)

Rinse the links
Rub them down with a mixture of the sea salt, garlic powder & pepper
Soak in beer and refrigerate overnight

Grill to your preference. I like mine black on the outside but again, do you.

After that all you need is a bun and the sauce of your choice.

Grace said...

Easiest wing recipe ever - bag of unseasoned wings, defrosted. Dust with Lawry's Season Salt & Zataran's Cajun Seasoning. Roll in flour and fry (I used Butter Flavor Crisco for a lil sumthin extra). Roll fried chicken in Frank's Red Hot Sauce - done.

For less calories, skip the flour and the frying. Roll the chicken in Frank's sauce and bake slowly, for an hour on 300 or you can grill and then roll in Frank's Sauce.

ShawnSoze said...

At Sam's/WalMart - they have Fireside Gourmet Angus Burgers with Bacon and Cheddar already blended up in the patty. Eight in a box. Toss them on the grill frozen, they are done in ten minutes. 

thinklikeRiley said...

Uncle Paul (who is a drankin' man) fixes this every Sunday (by the gallon):

Mint Iced Tea
Sweet Tea Vodka
Vanilla Rum

Mix to taste, freeze, drink. Prepare to apologize da next day.

GrownAzzMan said...

I can do this!

keishabrown said...

i work for a catering just tell me what y'all want and ill have the chefs whip it up. 
i love their yukon gold & sweet potato salad with pommery mustard. delish! ;)

rozb said...

Sorry I'm late. I have  an avocado dip recipe.

6 Haas avocados
1 pint sour cream
2 Jalapenos, finely diced with no seeds
2 bulbs diced scallions
1 green pepper, cut into chunks
1 red, yellow, or orange pepper, cut into chunks
1 TBSP lime juice
The following to taste:
Garlic powder
Red pepper flakes
Sea salt

Peel and mash avocados. Blend with lime juice (keeps avocado from turning brown). Add all the ingredients except the sour cream and mix into the avocados. Add the sour cream and mix well.

This tastes good using tortilla chips, as a taco topping, and as an added kick to chili by putting a dollop in the center of the chili just before serving.

rozb said...

I think all great cooks do this! ;D

Just_A_Thought1218 said...

Oooh, I migt just take that rib recipe and tweak it for my guests (since I rarely eat ribs).  Anywho, I don't use recipes (which is why I can't bake to save my life), but here is what I bring to cookouts, along with a nice large bottle of alcohol since my dish is a glorified snack:

1 package frozen creamed spinach
a bunch (as in a lot) of fresh spinach
red onion
fresh garlic
fresh parmesan
heavy cream
can of artichokes
red pepper flakes

let frozen creamed spinach thaw completely, and wash and rinse fresh spinach. Drain and rinse artichokes and rough chop into small pieces and set aside. Rough chop spinach as well (removing stems). Finely dice shallots and red onion (should be a 2-to-1 ratio) and saute/sweat in butter and olive oil. Add fresh spinach and artichokes when onions are glassy.

In a sm or med sauce pan, start a bechamel sauce (white roux) with a tablespoon each of butter and flour. Add heavy cream ( I think I use about a quarter of a cup, but I usually just wing it based on consistency).  Stirring constantly, slowly add grated parmesan and gruyere (I use about a half cup of parmesan, and maybe a third of that of gruyere. I keep these around the house, so it usually ends up being what is on hand. More parmesan than gruyere). Add a pinch of salt, some fresh ground black pepper, and a pinch of red pepper flakes.  Pour over sauteed veggies and mix thoroughly.  Check consistency, and add creamy and cheese accordingly.  Add creamed spinach and heat through.  Do a final taste test and serve with pita toast points or tortilla chips.

You can omit the creamed spinach if you  prefer, I just like how the packaged veggies add a nice creamy consistency and depth of flavor in a quick way with minimal additional ingredients.  Plus you get a lot of volume since fresh spinach cooks down so much.

I like to serve this on its own, or with my simple shrimp skewers. Peel and devein shrimp (tails on), rinse, soak in a sugar-salt brine for at least 30 mins in the fridge, season with old bay, drizzle with olive oil (I like garlic and pepper infused olive oil for this) and grill on kabobs.  Excellent finger food.

Oh, all olive oil is extra virgin, fyi.

MsJamie14 said...

I leave the grilling to the menfolk in my life...but these recipes make me want to get me a grill and throw  down.

CaliGirlED said...

 My aunts are notorious for this!!! Especially one in particular who while teaching my cousin how to make sweet potato pies "the way she makes them" was caught slipping something extra into the bowl when she told my cousin to "go over there and get..." We still don't know what she slipped in there, but her sweet potato pies are THE BEST!!!

CaliGirlED said...

I don't usually grill either. My specialty is my roast and whipping cream pound cake, which I save for holidays. But for your drinking pleasure, here's E's Special:

In a tall glass filled with ice:

4 oz of Vodka
2 oz of Malibu Rum
2 0z of orange juice
2 oz of cranberry juice
1 oz of pineapple juice
Splash of 7up

That was hard seeing how I don't measure when I make it, but I think that should be about right!
Makes a good fruit punch too, if you leave out the alcohol. But why would you want to do that??? LOL

rozb said...

Mmmm! Can you do a tequila version?

CaliGirlED said...


GammasWorld said...

I'm trying to steal a recipe for this taco dip that a friend makes for such gatherings.  She wouldn't share since she was living here and didn't want to give out her secrets.  She's in NYC now so the taco dip should be shared freely IMO.  Will report back. 

thinking that... said...

 sweet hot wings....

1/4 cup of hot sauce
1 tbsp of honey
1 tsp of butter

mix above in a container with a lid

prepare wings (i prefer oven fried.  400 degree oven, season wings as desired rub a little bit of olive oil on wings, place in oven for about 35 /40 minutes, turn wings once)

place hot wings in mixture shake until evenly coated and enjoy!!!!

the mixture covers about 12 wings or so.


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