Sabre Edge Features 
Hoos Tailgating With Mom - Easy Dips & BBQ
TheSabre.com
Sep 28, 2006
This weekend's game brings a couple of firsts for the 2006 season. The Cavaliers will be making a trip to the state of North Carolina for the first time - for that, the Sabre's got an excellent Bar-B-Que recipe for you. It is also the first time for a noon kickoff - check out a couple of pre-done dips to help you out with brunch before the game.
Let's start there. We've heard enough about ham and eggs this season in reference to quarterbacks so we tried to steer clear of those traditional breakfast treats this week. Instead, pick out some healthy fruit and vegetables to go with the following dips, which you can make the night before. That's a perfect snack for the 10 or 11 o'clock hour - if you really pack some food away, it will last you until the postgame celebration where the BBQ recipe will hit the spot.
Vegetable Dip
1-1/2 cups sour cream
2-1/2 cups mayonnaise
1 cup chopped onions
1 cup chopped green peppers
1/2 cup chopped pimiento
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
1/4 teaspoon garlic salt
Talk about easy! Combine all ingredients in a large bowl and stir to blend well. Cover and chill for at least one hour or preferably overnight. On game day, serve with your favorite fresh vegetables such as carrots, cauliflower, broccoli, cucumbers, or celery.
Fruit Dip
8 oz. cream cheese softened
1 jar marshmallow cream
2 tablespoons orange juice
This one is simple too. Combine all the ingredients in a bowl and chill. Serve with your favorite fresh fruit such as strawberries, pineapple, grapes, or apples.
Bar-B-Que
1 whole Boston Butt Pork Roast
1 32-ounce bottle of ketchup
32 ounces of water
1/2 cup vinegar
1/2 cup Worcestershire Sauce
1/2 cup sugar
2 teaspoons black pepper
4 teaspoons paprika
4 teaspoons chili powder
3-1/2 teaspoons salt
The great thing about noon kickoffs is that there's more tailgating to do after the game is over! So in honor of the Cavs' trip to North Carolina, we've brought out a Bar-B-Que recipe.
The first step of this recipe needs to be done a day or two in advance - unless you want to sit by your grill all day waiting for the meat to cook. Place the pork roast in an oven bag (maximizes tenderness) and roast the pork at 350 degrees until it is completely done (use a meat thermometer to be certain). Allow the meat to cool and chop the entire roast into small pieces.
While the roast is cooking, combine the remaining ingredients in a bowl and mix well for sauce. The ingredients make approximately 1/2 gallon.
From here, you have a choice in terms of tailgating. You can do the next step at home and reheat at the grill; you can take the pork and sauce with you and do it at your tailgate; you can do this step at home, freeze it, and then break it out whenever you want it. The next step? Pour the desired amount of sauce over the chopped pork and simmer for approximately one hour.
Serve the BBQ on buns or on a plate - this recipe goes great with potato salad, macaroni salad, slaw, baked beans, or potato chips!
Tell us tailgating thoughts on the message boards!
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