Football tailgating is the ultimate excuse for overindulging in socializing, fun and snacks. These four recipes promise to be as memorable as the games.
Photo by Gwénaël Le Vot
EASIEST-EVER SMOKED BRISKET HOAGIES
Serves 12–16
1 (6–8 pound) brisket, trimmed
⅓ cup SPG (salt, pepper, garlic) seasoning (see recipe in Chef's tips, below), or all-purpose seasoning
2 tablespoons brown sugar
2 tablespoons liquid smoke, optional
½ cup barbecue sauce
Hoagie rolls
Sliced red cabbage or slaw, for garnish
Sliced pickled peppers (jalapeño, banana or pepperoncini) for garnish
Place brisket on a baking pan lined with heavy-duty foil. In a small bowl, mix seasoning with brown sugar, and spread spice blend generously all over brisket. Sprinkle with liquid smoke. Wrap in foil, fat side up, and seal completely. Place on baking pan. (Juices will leak out of the foil packet during cooking. Lining the baking pan with foil and then using additional foil to form a cooking packet allows for easier cleanup!) If possible, refrigerate overnight to allow seasoning to penetrate meat. Remove from refrigerator at least 1 hour before putting into oven.
Preheat oven to 275 F. Bake brisket for about 6–7 hours (total cooking time will be approximately 1¼ hour per pound). Remove foil packet, pour off accumulated juices and reserve them. Increase oven temperature to 425 F. Return brisket, unsealed from the packet, to oven and cook 15–20 minutes to create a crust (called bark) on top.
In a small pan, add reserved meat juices. Cook on medium until liquid reduces and becomes syrupy. Remove from heat and let cool slightly, then stir into barbecue sauce. Remove brisket from oven and tent with foil. Brisket should be tender but not falling apart. Let rest 1 hour before carving, then cut into thin slices across the grain. Build sandwiches with hoagie rolls, red cabbage and sliced pickled peppers. Finish with barbecue sauce.
Chef's tip: SPG—salt, pepper, garlic—the holy trinity of seasoning.
This is a great homemade mix to have on hand for:
- Speed—No need to constantly pull out three separate items when cooking.
- Consistency—The flavor profile remains the same whenever used.
- Versatility—Use it on beef, pork, chicken, eggs, vegetables, potatoes and more.
¼ cup kosher salt
2 tablespoons coarse ground black pepper
2 tablespoons granulated garlic
Combine in a small jar and store in a cool, dry place. Shake before each use.
Chef's tip: What to know about briskets:
- Flat cut versus point cut: The flat cut is lean; the point cut is fattier and, therefore, more moist after cooking.
- A brisket loses half its weight during cooking thanks to moisture loss and fat rendering. That means an 8-pound raw brisket will yield about 4 pounds of cooked meat.
- Buying a whole brisket versus a half: A whole brisket is a better value and allows for leftovers. A whole brisket will also be more moist when cooked due to the fat cap.
- Storing leftovers: Cool completely and store in vacuum-sealed bags or airtight containers. Refrigerate cooked meat for up to 4 days or freeze for up to 3 months.
Nashville hot wings
Photo by Gina Moore
Serves 4 as an appetizer
1 cup buttermilk
½ cup pickle juice
2 tablespoons Sriracha hot sauce
2 pounds chicken wings (drumettes and flats)
2 cups self-rising flour
¼ cup cornstarch
1 tablespoon fresh ground black pepper
1 teaspoon garlic powder
Canola or vegetable oil, for frying
Hot sauce
2–3 tablespoons cayenne pepper
2 tablespoons packed brown sugar
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ cup unsalted butter, melted (or hot frying oil from pot)
Dill pickle chips, for garnish
In a large bowl, whisk together buttermilk, pickle juice and Sriracha. Add wing parts and toss to coat. Refrigerate for at least 1 hour, preferably up to 4 hours.
In a shallow dish, whisk together flour, cornstarch, black pepper and garlic powder. Remove chicken from refrigerator. Remove wing parts one at a time from marinade and shake off excess liquid. Dredge in flour mixture, pressing firmly to make sure flour adheres to chicken. Place on a rack and let rest for 15 minutes before frying. In a heavy pot, heat 3 inches of oil to 350 F. Fry wings in batches for 8–10 minutes until golden brown and meat reaches an internal temperature of 165 F. Drain on a clean rack placed over a sheet pan or on paper towels.
Meanwhile, in a small, heat-proof bowl, whisk together cayenne, brown sugar, paprika and salt. Carefully ladle the hot butter or oil into the spices. Whisk until smooth and bubbly. Place wings in a large metal bowl and pour the hot sauce mixture over them. Toss until well-coated. Serve immediately with pickles.
Cheesy meatball sliders
Photo by Karen Hermann
Makes 12
1 pound ground beef (or ½ beef and ½ pork)
⅓ cup low-salt giardiniera relish, strained and finely chopped (optional)
2 tablespoons grated Parmesan cheese
1½ teaspoons SPG (salt, pepper, garlic) seasoning (see recipe in Chef's tips, above)
2 teaspoons Italian seasoning
1 egg
1 15-ounce jar marinara sauce
12 slider buns, sliced and hollowed out slightly (so meatballs will nest)
3 slices provolone cheese, cut into quarters
Fresh basil leaves
Preheat oven to 425 F. In a mixing bowl, combine ground meat, giardiniera, Parmesan, SPG, Italian seasoning and egg. Mix until well-combined, but do not overmix. Using a cookie scoop or tablespoon, divide mixture into 12 meatballs and place 2 inches apart on a foil-lined baking sheet. Bake for 15–20 minutes until completely cooked. Heat marinara in a small saucepan over medium heat, 5–7 minutes. If desired, spread a small amount of butter on the cut sides of the buns. Place on a grill pan or hot skillet on top of stove, over medium heat, and toast for 1–2 minutes until golden brown.
To assemble sliders, on bottom half of buns, add 1 or 2 pieces of cheese and top each with a meatball, 1 tablespoon of marinara and a basil leaf. Cover with top bun halves.
Easy jalapeño poppers
Photo by Iuliia Nedrygailova
Makes 24
8 ounces cream cheese, softened
½ cup sharp cheddar cheese, shredded
2 tablespoons chopped chives
12 jalapeño peppers, halved and seeded
¼ cup seasoned breadcrumbs
2 teaspoons unsalted butter, melted
4 slices bacon, cooked and crumbled into bits
Preheat oven to 400 F. In a medium bowl, mix cream cheese, cheddar and chives. Stuff peppers with cheese mixture, even with the sides; do not overfill. Arrange on a foil-lined baking sheet in a single layer.
In another small bowl, mix breadcrumbs and butter until moistened, then add crumbled bacon. Spoon mixture over peppers. Bake for 17–20 minutes until peppers are tender and breading is crispy and browned. Remove from oven and let rest for 10 minutes before serving. Garnish with additional chopped chives, if desired, and serve warm or room temperature.
Chef's tip: Handling jalapeño peppers. Always wear food-grade plastic or vinyl gloves when handling jalapeño or any spicy peppers. Avoid touching eyes or sensitive areas. Wash hands thoroughly with soap and water after handling.