Tailgating
Recipes
Oven-Style
Pulled Pork Sandwiches
6 cups
SLOW-ROASTED PORK SHOULDER, recipe follows
2 1/4 cups QUICK BARBEQUE SAUCE, recipe follows
Kosher salt
6 hamburger buns, lightly warmed
Preheat
the oven to 300 degrees F. In large bowl, mix together
the pork butt and sauce. Transfer the pork mixture to
an 8- by 8- by 2 -inch pan. Cover tightly with foil and
bake until very hot, about 1 hour. Divide the mixture
on the hamburger buns and serve immediately.
SLOW-ROASTED
PORK SHOULDER
2
heaping tablespoons black peppercorns
25 cloves garlic, (about 2 heads) peeled
10 whole cloves
3/4 cup vegetable oil
1 bone-in pork shoulder, (about 7 pounds)
Kosher salt, as needed
White distilled vinegar, as needed
Preheat
the oven to 275 degrees F.
In
a food processor, combine the peppercorns, garlic, and
cloves and puree. While the motor is running, drizzle
in the oil until a paste is formed. Using a rubber spatula,
scrap the garlic paste into a small bowl.
Place
the pork butt on a work surface and season all over generously
with salt. Rub all over with the garlic paste. Place
in an oven-safe roasting bag and close with a twist tie.
Place in a large roasting pan, and cook until tender,
about 5 hours.
Remove
roast from the oven. Slip the oven-roasting bag off the
meat and discard. Transfer the cooking liquid to a medium
saucepan. Skim the fat from the cooking liquid with a
ladle or de-greaser. Bring to a boil, lower the heat,
and simmer to thicken the juices slightly.
Raise
the oven to 400 degrees F. Return the pork, in the roasting
pan, to the oven. Continue roasting, basting frequently
with the simmering cooking liquid, until well-browned,
about 30 minutes. If there is any cooking liquid left,
pour it over the pork.
Remove
pork from the oven and let it rest at room temperature
for 10 minutes. With the pork drippings you may make
a vinegar sauce using this formula: for every 1/2 cup
of drippings, whisk with 3 tablespoons vinegar and 1/4
teaspoon salt. Either carve the pork into thin slices,
or, using 2 forks, pull into small pieces. Serve with
the vinegar sauce on the side.
QUICK
BARBEQUE SAUCE
2
tablespoons vegetable oil, like soy, corn or peanut
1/2 medium Spanish onion, chopped
6 cloves garlic, minced
Pinch of crushed red pepper
1 tablespoon tomato paste
1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
1 cup plus 2 tablespoons red wine vinegar
1 cup firmly packed light brown sugar
1 1/2 teaspoon kosher salt
Freshly ground black pepper
Heat
the oil in a medium saucepan over medium-high heat. Add
the onion and cook, stirring, until lightly browned,
about 4 minutes. Add the garlic and crushed pepper and
cook, stirring frequently, until fragrant, about 45 seconds.
Add
the tomato paste and cook, stirring, until lightly browned,
about 1 minute more. Add the tomatoes, vinegar, sugar,
and salt and bring to a boil. Lower the heat, and simmer,
uncovered, stirring occasionally, until deep red in color
and reduced to about 4 cups, about 25 minutes. Season
with pepper to taste. Use now, or store, covered in the
refrigerator for up to 3 days or freeze for up to 1 month.
Tailgating
Chili
2 tablespoons
vegetable oil or bacon fat
1 1/2 pounds onions, coarsely chopped
3 large garlic cloves, minced or crushed through a press
2 pounds lean ground beef, sirloin, or chuck
2 pounds lean ground pork
3/4 cup chili powder, preferably a mix of half ancho and half pasilla,
but any will do
3 tablespoons unsweetened cocoa powder
2 to 3 tablespoons sugar
1 tablespoons plus 1 teaspoon ground cumin
1 tablespoon plus 1 teaspoon dried oregano, crumbled
2 teaspoons fennel seeds (optional)
2 teaspoons salt
1/2 teaspoon cayenne pepper (optional)
3 bay leaves
1 can (28 ounces) whole tomatoes, undrained and roughly chopped
1 can (8 ounces) tomato sauce
3 bottles (12 ounces each) dark or medium beer, such as Mexican Dos Equis,
Heineken, or Beck's
Beans:
6 slices hickory-smoked bacon, finely chopped
1 pound dried small pink beans, soaked and still in their soaking liquid
1 large garlic clove, minced or crushed through a press
2 teaspoons salt
Spoon
the oil into a large, heavy casserole or Dutch oven set
over moderate heat. Add the onions and saute until softened
and lightly colored, about 10 minutes. Add the garlic
and saute for 2 minutes. Reserve.
Return
the pot to moderate heat and crumble in the beef and
pork. Increase the heat to high and brown well, without
stirring, for 5 minutes. Reduce the heat to moderately
high and brown, stirring occasionally, for 15 minutes
longer. Return the onions to the pot and stir in 1/2
cup of the chili powder, 2 tablespoons of the cocoa,
2 tablespoons of the sugar, 1 tablespoon of the cumin,
1 tablespoon of the oregano, fennel seeds, salt, cayenne,
and bay leaves. Add the tomatoes and their juices, the
tomato sauce, 2 bottles of the beer and 4 cups of water.
Bring the mixture to a boil over moderate heat. Reduce
the heat to low and simmer, uncovered, for 3 hours. Stir
gently every 30 minutes, but do not stir during the last
15 to 20 minutes so all of the fat will rise to the top.
Meanwhile,
prepare the beans. Put the bacon in a large, heavy saucepan
set over moderate heat. Cook, stirring frequently, until
crisp and deep golden brown. Spoon off all but 1 tablespoon
of the fat. Drain the beans (no matter which soaking
technique you have used) and measure the liquid. Add
water to make 6 cups. Add the beans and liquid to the
bacon in the pan and bring to a boil, stirring frequently,
over moderate heat. Reduce the heat to low, partially
cover, and simmer for 1 hour. Add the garlic and salt,
partially cover, and simmer until the beans are tender,
about 1 hour longer. Remove from the heat and set aside.
When the chili has cooked for 3 hours, degrease it, skimming
off most of the fat. Place a paper towel flat on the
surface to soak up any remaining fat repeat, if necessary.
Stir in the remaining 1/4 cup chili powder, 1 tablespoon
cocoa, 1 teaspoon cumin, and 1 teaspoon oregano. Taste
for balance of acidity to sweetness and stir in the remaining
1 tablespoon sugar, if needed. Add the beans and their
cooking liquid. Set the chili aside to cool to room temperature.
If making ahead, cover and refrigerate overnight. Pre-heat
the oven to 300 degrees. Stir the remaining 1 bottle
of beer into the chili. Bake, uncovered, for 2 hours,
stirring once in a while. Serve hot. |
Football
season is finally here and in full swing. Merchant’s
Fine Wine has some great wine suggestions for your tailgating
and home football parties. Score a touchdown with any of
these suggestions.
2002
Bogle Vineyards Old Vine Zinfandel - 
2002
Murphy-Goode Liar’s Dice Zinfandel -
Black
Box Wines (assorted) - 