Best...thread....ever.
My dad and stepmom bought me a gas-powered deep fryer for my birthday. So this year, I'll be deep frying chicken or turkey for the games. Might even bring along some Anchor Bar wing sauce and make Buffalo chicken sandwiches.
Pulled pork is good, and you can do most of the prep work at home. Get some pork butt, stick it in a crock pot with a little beef broth and vinegar and cook on low for about 10 hours. You should be able to pull it apart with a fork at that point. Mix it up with some hot sauce or BBQ sauce (whatever your taste) and put it in a container (probably one of those aluminum cafeteria style ones) for the game. Reheat it, perhaps on a grill, and serve on a bun. For Carolina-style, throw some coleslaw on top.
If you have a grill, ribs are a great way to go, if you have the time. Here's my recipe:
Prep them the night before (btw, if you have a Sam's Club in your area, you can get excellent meat for dirt-cheap prices. I highly recommend it.) by cutting off the membrane (for those who don't know, it's the white skin-like thing on the back of the ribs, and it's a pain in the @$$, but it will make your ribs more tender for getting rid of it), rubbing some vinegar on them and then giving them a dry rub. I use Cajun seasoning, paprika, mustard seed, brown sugar, pepper, cayenne pepper and chili powder, but I also like mine pretty spicy. If you want a sweeter rub, use maple syrup or honey instead of vinegar, add cinammon and use more brown sugar. Wrap the ribs in plastic wrap and leave them in the fridge overnight.
The next morning, move them from the plastic wrap to some alumnium foil. Bring some liquid smoke with you to the game, and if you like, some BBQ sauce. Throw a little (not too much, it's strong stuff) liquid smoke on the ribs before putting them on the grill, in the aluminum foil. Get the grill so it's on low heat.
Throw that stuff on the grill in the foil, and let it cook for about an hour. The foil keeps the ribs from charring on the outside and helps to hold some juices in. Check periodically; it's done when the meat has receded from the bones (again, this will usually take an hour on low heat, but your grill may vary). Throw the BBQ sauce on both sides if desired and let it cook for another 10 min or so to let the sauce bake on.
Serve with beans, cornbread and a case of Labatt Blue.
Bon appetit.
