Food & Football: Miami Hurricanes’ 2017 Tailgating Cooking Guide

The ultimate tailgating guide for the 2017 Football Season

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Welcome to the 2017 edition of “Food and Football”.  For the new recruits, let me give you a little back ground.  Being from the South, (Georgia), summer does not precede fall or autumn. The only season that we recognize is football season.  When this season comes around, there is a perfect storm of the “3 Fs”: Family, Food and Football.  This post captures our food journey as we follow my and my wife’s (Mami) alma mater, The University of Miami Hurricanes aka The U, along with our two sons, “Osito” and “Deuce”.  Thank you for taking this journey with us and I’m sure you’ll find some great new or old recipes.

The Food
The “Game Meal” is inspired by the Hurricanes’ football schedule.  Since the Air Force has moved us to Texas, we aren’t able to attend games like we did as students or at my first duty station in Cape Canaveral.  With the location change and the added challenge of traveling with two kids under 2, every Saturday we bring the tailgate into our home with our family.  This could be the family I was born into, married into, or those friends that have become family.

The idea is to create a “Game Meal” that represents The U’s opponent that week and as we feast, the Canes are hopefully feasting on the field.  The primary influences for the meals are the opponent’s mascot, school name/nickname, or a signature dish from the location of the school.  However, the meal inspiration can have a sometimes petty aspect to it, but that is usually reserved for The Florida State game.   

The Football
Week 1:  Bethune-Cookman University, Wildcats, Daytona Beach FL  (Won 41-13) 
Food: Seafood Boil for 3:
Ingredients:
(8) Red potatoes cut in quarters
(4) Corn ears cut in half
(8 oz) Whole mushroom cut in half
(2 lbs) Shrimp (Argentine Red Shrimp if available in your area. Passing on the blessing!)
(2-3) Lobster tail
(1) Sausage link (andouille preferably)
(2) Small Old Bay boil bags
(½ Cup) “Slap Ya Mama” powder seasoning
(~1 gallon) Water
Steps:
1. In a large pot, bring water to a boil (if necessary add more water to submerge all of your ingredients) and add Cajun seasonings.
2. Add potatoes to boiling water. After ~8 minutes add the corn. After ~8 minutes add sausage. After ~5 minutes add mushrooms and lobster tail. After ~3 minutes add shrimp and cook until pink (about two minutes).
Notes: Stagger veggies and meat to ensure even cooking. Add parsley and butter it desired.
Tips: Add additional seafood or veggies as you desire. You can serve as a soup with broth over white rice, or drain and eat with hands.

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Drink: “Florida Mule” Punch
Ingredients:
(2) Navel Oranges sliced into 1 inch wedges
(12 oz) Vodka (more to strengthen beverage)
(12 oz) Orange juice
(12 oz) non-alcoholic ginger beer
Steps:
1. Place oranges into a pitcher.
2. Pour vodka over sliced oranges. Let sit overnight if possible.
3. Add orange juice and ginger beer and mix thoroughly.
Notes: For an extra kick, add alcoholic ginger beer like “Crabbies Orange Spice” and champagne if bubbles is your thing.

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Week 2:  Arkansas State University, Red Wolves, Jonesboro AR (Cancelled – Irma)  
Food: 3 King Sliders
Ingredients: 
(1 lb) Ground sirloin or beef
(1 lb) Ground sausage
(1/2 lb) Thick cut bacon
(1 tbs) Minced garlic
(½ tbs) Dried parsley
(1 pack) Hawaiian slider buns
Steps:
1. Place bacon on lite grill and cook for ~3-4 minutes. Bacon should not be fully cooked.
2. Dice bacon and mix in a bowl with ground sirloin, sausage, garlic and parsley.
3. Form into slider size patties and place on hot grill. Cook until done (~10-12 minutes pending grill temperature).
4. Serve on toasted Hawaiian slider buns.

sliders

Food: Tomato JamIMG_2654
Ingredients:
(4) Large tomatoes
(1/2 cup) sugar
(1 Tbs) Lemon juice
(4 Cups) Water
Steps:
1. Bring water to a boil. Enough to fully submerge tomatoes.
2. Wash and remove the tomatoes’ stems, cut a small ‘X’ into the bottom of tomatoes. (This helps remove the peel)
3. Boil tomatoes until the skin starts to peel off (~10-12 minutes)
4. Remove from water and let cool.
5. After cooling, remove peel and cut into quarters
6. Remove spine and as many seeds as possible.
7. Place tomatoes in a dry pot over medium heat and add sugar and lemon juice. Allow tomatoes to cook down until all moisture is gone, stirring occasionally for about ~10-12 minutes.
8. Remove from heat and allow to cool. Pour in a mason jar for easy storing.
Notes: Make ahead of time. It can be stored up to a month. Add chipotle powder to taste for a little heat

Drink: Bloody Mary Bar
Ingredients:
(24 oz) Tomato juice
(12 oz) Vodka
(2 Tbs) Horseradish
(1 Tbs) Worcestershire sauce
(10 or more dashes) Hot sauce
(1 ½ oz) Lemon juice
(3 Tbs) Pepper or cajun season or to taste
For the bar:
(Quantity and other items to your liking)
Bacon, Celery, Olives, Pickles, Cheese cubes and Sliders (because I’m a boss)
Steps:
1. In a pitcher, add tomato juice, vodka, hot sauce, horseradish, lemon juice, Worcestershire sauce and pepper/Cajun seasoning. Mix thoroughly.
Notes: If using different liquors don’t add until the end. Try jalapeno infused vodka for an added kick. (Make your own don’t buy it)

Week 3: Bye Week

Week 4:  Toledo University Rockets, Toledo OH  (Won 52-30)

Food:  Firecracker Shrimp

Ingredients:

(2 lbs) Argentine Red Shrimp

(3 Tbs) Mayonnaise

(1 Tbs) Minced garlic  

(2 Tbs) Sriracha  

(1 Tbs) Lemon juice

(1 Tbs) Ground Chipotle

(1 Tbs) Cajun Seasoning

(1 Tbs) Sweet Chili Sauce

(10-15) Wood skewers

(2 Tbs) Chopped green onion   

Steps:

1. Peel, devein and wash shrimp.
2. In a medium sized bowl combine mayonnaise, garlic, sriracha, lemon juice, chipotle, Cajun and sweet chili sauce. Mix thoroughly.
3. Add shrimp to mixture and smother completely. Let marinade a few hours (the longer the better).
4. Allow skewers to soak in water at least 10 minutes.
5. Pierce shrimp with skewers (~4 per skewer).
6. Grill for 12-15 minutes or until done. Flip shrimp halfway into cooking.

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Drink:  Flaming Dr. Pepper

Ingredients:

(1) Shot Glass, regular 8 oz. glass cup and lighter

(1 oz) Amaretto liqueur (Ex. Disaronno)

(.5 oz) 151 proof rum

(6 oz) Pale lager beer (Ex. Corona)   

Steps:

1. Pour ¾ of amaretto liqueur into shot glass.

2. Fill shot glass to the brim with rum.

3. Pour beer into glass cup.

4. Using lighter, hold flame over shot glass until it ignites.

5. Drop the lit shot into glass cup of beer.

6. Chug!   

shot

Week 5:  Duke University, Blue Devils, Durham NC (Won 31-6)   
Food:  Deviled Chicken Wings  
Ingredients:
(1 lb) Chicken wings
(2 Tbs) Honey
(1 Tbs) Minced garlic
(1 Tbs) Paprika
(2 Tbs) Fresh chopped parsley
(2 Tbs) Cajun Seasoning
(4 Tbs) Olive Oil
(1) Jalapeño Pepper
(2) Serrano Peppers
(6 oz) Chipotle in Adobo
(2 Tbs) Chopped green onion
Steps:
1. Wash and separate chicken wing from drummette. Place in large container or zip lock bag.
2. In a food processor add oil, honey, garlic, paprika, chopped parsley, cajun, chipotle and chopped jalapeno and serrano peppers and mix thoroughly.
3. Add mixture to chicken and let marinate a few hours in the refrigerator. The longer the better.
4. Grill for 35-40 minutes or until done. Flip half through the cooking process.
5. Garnish with chopped green onions.
Note: Remove seeds from peppers to reduce heat.

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Drink: Strawberry Fire-ade
Ingredients:
(24 oz) Fireball Whiskey
(8 oz) Triple Sec
(24 oz) Lemonade
(2) Sliced Lemons
*(12 oz) Strawberry simple syrup
             –  1 Med sized pot
             –  (8 oz) Sliced strawberries
             –  (12 oz) water
             –  (1/2 cup) Sugar
Steps:
*1. Simple Syrup: in a medium sized pot, add water, strawberries and sugar and bring to boil. Let boil for 8-12 minutes or until strawberries breakdown.
2. In a large pitcher, combine all ingredients and mix thoroughly.
3. Let chill or pour over ice to enjoy immediately.
Note: Add more or less whiskey to taste.

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Week 6:  Florida State University Seminoles, Tallahassee FL (Won 31-6)
Food:  Coffee BBQ Baby Back Ribs 
Ingredients:
Ribs
(1 Slab) Baby back ribs
(1 Cup) Italian salad dressing
(1 1/2 Tbs) Cajun Seasoning
(1 1/2 Tbs) Ground coffee
(1 Tbs) Brown sugar
(1/2 Tbs) Dry parsley
(1 Tbs) Adobo seasoning
(2 Tbs) Chopped green onion
Coffee BBQ Sauce
(1/2 cup) Plain BBQ sauce
(1/2 Tbs) Ground coffee
(1/2 Tbs) Cajun Seasoning
(1/2 Tbs) Brown sugar
Steps:
1. Wash ribs and place in large container. Coat in salad dressing.
2. In bowl, mix together cajun, coffee, brown sugar, dry parsley and adobo.
3. Spread mixture over ribs completely and marinate a few hours in the refrigerator.                – Overnight is best.
4. Via “indirect heat”, grill for 1 hour and 20 minutes (80 min) bone side down.
        –  Rotate ribs 90 degrees every 20 minutes to expose each side of the meat to the heat.
5. After last rotation, coat ribs with BBQ sauce and place on direct heat, bone side down, for 10 minutes.
6. Remove ribs from heat and wrap in foil and let rest 10 minutes.
7. Garnish with chopped green onions.
Note: Total cooking time is ~1 hour and 40 min.
Ribs
Drink: Raspberry Mint Sweet Tea Sangria
Ingredients:
(24 oz) Riesling wine
(8 oz) Brandy
(24 oz) Sweet tea
(12 oz) Raspberry simple syrup
             1 Med sized pot
             (6 oz) Raspberry
             (14 oz) water
             (1/2 cup) Sugar
(12 oz) Mint simple syrup
             1 Med sized pot
             (2 1/2 oz) Mint leaves
             (14 oz) Water
             (1/4 cup) Sugar
Steps:
1. Raspberry Syrup: In the pot, add water, raspberries, and sugar and bring to a boil.
          – Let boil for 8-12 minutes or until raspberries break down.
2. Mint Syrup: In the pot, add water, mint leaves, and sugar and then bring to a boil.
          – Let boil for 8-12 minutes or until mint leaves break down.
2. In a large pitcher, combine all ingredients and mix thoroughly.
3. Let chill or pour over ice to enjoy immediately
Note: Add more or less whiskey to make the drink stronger.
Sangria

Week 7:  Georgia Tech Yellow Jackets, Atlanta GA  (Won 25 – 24) 
Food:  Grilled Option Fajitas   
Ingredients:
Chicken
(4) Chicken Breast
(1 Tbs) Minced garlic
(1/2 Tbs) Dry parsley
(1/2 Tbs) Paprika
(1 Tbs) Cajun seasoning
(1 Cup) Italian salad dressing
Skirt Steak
(1) Skirt steak
(1/2 tea) Salt
(1/2 tea) Black pepper
(2 Tbs) Dale’s steak seasoning
Shrimp
(1 lb) Argentine Red Shrimp
(1 Tbs) Adobo seasoning
(1 Tbs) Chopped cilantro
(1 Tbs) Cajun seasoning
(1 Tbs) Lemon juice
(2 Tbs) Olive oil
(1/2 Tbs) Dry parsley
(1/2 Tbs) Basil
Sausage
(1) Link smoked beef and pork sausage
Veggies
(1) Red bell pepper sliced
(1) Green bell pepper sliced
(1) Red onion sliced
(1 Tbs) Cajun seasoning
(1 Tbs) Olive oil
(1 Tbs) Honey
(1 Tbs) Adobo seasoning
Guacamole
(2) Hass avocados
(1/4) Diced red onion
(1/2 of a bunch) Diced cilantro
(1) Roasted red tomato
(1 Tbs) Olive oil
(1 Tbs) Lemon juice
(1/2 Tbs) Cajun seasoning
(1/2 Tbs) Black pepper
Steps:
Chicken
1. Wash chicken breast and cut into chunks to ensure even cooking.
2. Combine garlic, parsley, paprika, cajun and Italian dressing.
3. Pour marinade and chicken into a ziploc bag/bowl and marinate a few hours or overnight.
4. Cook chicken on grill for 30-35 minutes or until done.
Flip halfway through the cooking process.
5. Slice and serve.
Skirt Steak
1. Wash steak, trim fat and remove silverskin.
2. Combine salt, pepper and Dale’s seasoning and rub into steak.
3. Marinate a few hours or overnight.
4. Cook steak on grill for 14-18 minutes to achieve medium temperature steak (145℉ 63℃) in the thickest part.
Flip halfway during the cooking process.
5. Wrap in foil and let rest for 10 min. Slice and serve.
Shrimp
1. Peel, devein and wash shrimp.
2. Combine Adobo, cajun, lemon juice, cilantro, olive oil, basil and parsley.
3. Pour marinade and shrimp into a ziploc bag/bowl and let marinate a few hours.
4. Cook shrimp on grill for 10-14 minutes or until done.
Flip halfway during the cooking process.
5. Serve.
Sausage
1. Remove sausage from packaging and place on grill.
2. Cook for ~10 minutes or until desired temperature.
Flip halfway during cooking process.
3. Slice and serve. Add BBQ if desired.
Veggies
1. Wash bell peppers and slice into thin strips.
2. Peel onion and slice into thin strips.
3. Place veggies on a foil sheet.
Foil must be long enough to form a pouch over the veggies.
4. Add honey, cajun, olive oil and Adobo and mix in with the veggies.
5. Seal foil pouch and place on grill for 15-20 minutes. (Less time if you want a crunch in your veggies.)
6. Remove from grill and serve.
Guacamole
1. Place tomato directly on grill coals. Rotate every 1-2 minutes until all sides have been roasted
2. Peel and remove seed from avocados.
3. Add tomato, avocado, onion, cilantro, olive oil and lemon juice, cajun and pepper to a bowl.
4. Mix thoroughly and serve.
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Drink:  Drunken Peach Punch    
Ingredients:
(2) Peaches sliced
(1 Tbs) Olive oil
(1) Muddler
(1 Tbs) Brown sugar
(10 oz) Triple sec
(12 oz) Vodka
(10 oz) Peach schnapps
(14 oz) Peach nectar
Steps:
1. Slices peaches into wedges and lightly coat with olive oil.
2. Places peaches on grill for ~10 minutes, flipping halfway through grilling process. (Peaches should be lightly charred.)
3. Remove peaches and place in pitcher with sugar and muddle thoroughly.
4. Add triple sec, vodka, schnapps, and nectar. Stir thoroughly.
5. Let chill or pour over ice to enjoy immediately.
Note: Add more or less vodka to make the drink stronger.
drink
Week 8:  Syracuse University Orange Syracuse NY  (Won 27 – 19)  
Food:  Grilled Apple Coleslaw with Pork Tenderloin    
Ingredients:
Coleslaw
(1) Sliced Gala apple
(1) Sliced Grannysmith apple
(2 Tbs) Olive oil
(1 bag) Classic coleslaw
(1/2 Cup) Chopped cilantro
(2 Tbs) Apple cider vinegar
(1 Tbs) Dry parsley
(1/2 Tbs) Black pepper
(2 Tbs) Honey
(2 Tbs) Plain Greek yogurt
(1/2 Tbs) Mustard
(3) Green onion stalks
Pork Tenderloin
(2 lbs) Boneless whole pork tenderloin
(1/4 Cup) Olive oil
(3 Tsp) Soy sauce
(3 Tbs) Brown sugar
(1 Tbs) Minced garlic
(1 Tbs) Adobo
(1 Tbs) Cajun seasoning
Steps:
Coleslaw
1. Slice apples ~ 1 inch wide and coat with olive oil.
2. Place apples on the grill and cook for ~2 minutes each side or less for a crunch.
3. Coat green onions in olive oil and place on grill until charred, ~ 5 minutes.
4. After grilling, slice apples into strips and chop onions.
5. In a bowl, mix together slaw, apples, onions, cilantro, vinegar, parsley, pepper, honey, yogurt, and mustard.
6. Chill and serve.
Pork Tenderloin
1. Wash tenderloin, trim fat and remove silver skin.
2. Combine olive oil, soy sauce, sugar, adobo, Cajun, and garlic.
3. Pour marinade and pork into a ziploc bag/bowl and marinate a few hours or overnight.
4. Cook on grill via indirect heat for 60 minutes or until done. Flip every 20 minutes to expose each side to heat.
5. Place on direct heat for 10 minutes flipping half way through
6. Wrap in foil and let rest for 10 minutes.
7. Slice and serve.
Food
Drink:  Grand Orange Dream Punch    
Ingredients:
(3-3 ½ Cups) Orange sherbet
(16 oz) Grand Marnier
(32 oz) Ginger ale
Steps:
1. In a large pitcher mix together sherbet, ginger ale and Grand Marnier
2. Mix thoroughly and chill or serve over ice.
Note: Add more or less cognac to make the drink stronger.
Drink

Week 9:  University of North Carolina Tar Heels Chapel Hill NC  (Won 24 – 19)  
Food:  Grilled Lamb Slider with Spicy Garlic Sauce      
Ingredients:
Lamb Slider
(2 lbs) Ground lamb
(1 Tbs) Minced garlic
(1 Tbs) Mayonnaise
(1 Tbs) Dry parsley
(1 Tbs) Black pepper
(1 Tbs) Lemon juice
(1 Tbs) Adobo
(1/2 Tbs) Rosemary
(1 pack) slider buns
Spicy Garlic Sauce
(1 Tbs) Mayonnaise
(1 Tbs) Plain Greek yogurt
(1/2 Tbs) Lemon juice
(1 Tbs) Horseradish
(1/2 Tbs) Cajun seasoning
(1/2 Tbs) Paprika
(1 Tsp) Dry parsley
(1 1/2 Tbs) Minced garlic
(1 Tbs) Chopped green onions
Steps:
Lamb Sliders
1. In a medium bowl combine lamb, garlic, mayonnaise, parsley, pepper, lemon juice, Adobo and rosemary.
2. Form into slider patties.
3. Place on the grill for 30–35 minutes or until done. Flip halfway through the cooking process.
4. Toast buns on grill if desired and serve.
Spicy Garlic Sauce
1. In a small bowl, mix together mayonnaise, yogurt, lemon juice, horseradish, cajun, paprika, parsley, garlic and green onions.
2. Garnish with additional green onions.
3. Chill and serve.
food (use)
Drink: Blueberry Mojito
Ingredients:
(5 oz) Fresh mint leaves
(1) Lemon
(1 Tbs) Brown sugar
(8 oz) Club soda
(24 oz) White rum
Blueberry simple syrup
Ingredients:
(16 oz) Blueberry
(24 oz) Water
(1/2 cup) Sugar
Steps:
1. Blueberry simple syrup: In a medium sized pot add water, blueberries, sugar and bring to a boil. Let boil for 8-12 minutes or until berries break down.
2. In a large pitcher, add mint leaves, brown sugar, club soda and juice from lemon.
3. Muddle until mint is broken down and sugar is dissolved.
4. Pour in rum and blueberry simple syrup and mix thoroughly.
5. Chill or serve over ice.
Note: Add more or less rum to make the drink stronger.
Drink
Week 10:  Virginia Tech Hokies Blacksburg VA (Won 28 – 10)   
Food:  Grilled Turkey Legs       
Ingredients:
(3) Turkey Legs
(1 Cup) Italian Salad Dressing
(1 Tbs) Lemon juice
(2 Tbs) Adobo
(2 Tbs) Cajun seasoning
(1 Tbs) Paprika
(1 Tbs) Dale’s seasoning
(1 Tbs) Minced garlic
(1 Tbs) Dry parsley
Steps:
1. Wash turkey legs and cut a slit in the thickest part of the drum stick deep enough to hit the bone and place in a large Ziploc bag.
2. In a medium bowl combine dressing, lemon juice, cajun seasoning, paprika, Dale’s, garlic and parsley.
3. Pour mixture over turkey legs and seal bag. Let marinate at least over night
4. Place turkey on direct heat for a total of 12 minutes rotating every ~ 3 minutes to sear all sides.
5. Cook via indirect heat for ~ 60 min rotating every 20 minutes.
6. Place legs in foil and place on direct heat for another 20 minutes or until legs are cooked fully through.
Turkey 2
Drink: El Presidente
Ingredients:
(16 oz) White rum
(6 oz) Dry Vermouth
(6 oz) Triple Sec
(12 oz) Pineapple juice
(3 oz) Grenadine
(1) Lime
Steps:
1. In a pitcher mix together rum, vermouth, triple sec, juice and grenadine.
2. Chill or serve over ice and garnish with lime peel.
Note: Add more or less rum to make the drink stronger.
Drink
Week 11:  Notre Dame Fighting Irish,  South Bend IN (Won 41-8)   
Food:  Grilled Irish Beer Brats        
Ingredients:
(1 Pack) Original Brats
(1 Pack) Potato buns
(1 Can) Irish beer
(1) White onion
(1/2 Tbs) Crushed red peppers
(1 Tbs) Cajun seasoning
(1 Tbs) Minced garlic
Steps:
1. Slice onions.
2. In a large ziplock bag combine onions, beer, red peppers, cajun seasoning and garlic.
3. Let marinate at least 12 hours.
4. Remove sausage from the bag and place on direct heat for a total of 20 min or until done. Rotate halfway through cooking process.
5. Remove onions from bag and wrap them in foil. Place on grill for ~10-15 min and rotate halfway through cooking process.
6. Remove sausage and onions from grill and serve on a potato bun.
Food
Drink: The Last Confession
Ingredients:
(2 oz) Absinthe
(8 oz) Vodka
(8 oz) Irish Cream liqueur
(2 oz) Crème De Menthe
(16 oz) Vanilla Ice Cream
(1 bottle) Green food coloring
Steps:
1. In a pitcher mix together absinthe, vodka, Irish cream, crème de menthe and ice cream.
2. Add ~8 drops of food coloring and mix thoroughly.
Note: Add more or less vodka and Absinthe to make the drink stronger.
Drink
Week 12: Virginia Cavaliers, Charlottesville VA (Won 44 -28) 
Food: Grilled fish tacos
Ingredients:
(1 lb) Rainbow trout or other white fish
(1/4 Tbs) Paprika
(1 Tbs) Cajun seasoning
(1 Tbs) Minced garlic
(1 tsp) Chipotle powder
(1 Tbs) Parsley
(3 Tbs) Lemon juice
(2) Tortillas
Steps:
1. Wash fish.
2. In a large ziplock bag combine paprika, Cajun, garlic, chipotle, parsley and lemon juice.
3. Let marinate no less than 2 hours in the refrigerator.
4. Remove fish from the bag and place on grill. Cook for 10-15 minutes or until done. Flip fish halfway through cooking process.
5. Grill tortilla until warm.
6. Serve taco with lime, pico de gallo and cheese if desired
food
Drink: The Royal Breakfast
Ingredients:
(8 oz) Maple Crown Royal
(32 oz) Apple Juice
(1 Bottle) Champagne
Steps:
1. In a pitcher mix together apple juice, whiskey, and champagne. Chill or serve over ice.
Note: Add more or less whiskey to make the drink stronger.
drink
Week 13: Pittsburgh Panthers, Pittsburgh PA (Loss 14 – 24)  
Food: Grilled Cheese Steak
Ingredients:
Steak:
(2 lb) NY Strip Steak
(4 Tbs) Dale’s steak seasoning
(2 tsp) Minced garlic
(2 tsp) Black pepper
(1) Bag of steak roll buns
Veggies:
(1) White sweet onion
(1/4) Green bell pepper
(1/4) Yellow bell pepper
(1/4) Red bell pepper
(4oz) Sliced mushrooms
(1 Tbs) Cajun seasoning
(1 Tbs) Honey
(1/2 Tbs) Adobo seasoning
(2 Tbs) Minced garlic
(1 Tbs) Parsley
(2 Tbs) Olive oil
Cheese Sauce:
(8 oz) Cheddar cheese
(4 oz) Milk
(2 Tbs) Butter or Olive oil
(1 Tbs) Flour
(1 tsp) Cajun seasoning
(1 tsp) Adobo seasoning
Steps:
Steak:
1. Wash steak and flatten with a meat hammer until 1 inch thick.
2. In a bowl, mix together steak seasoning, pepper, and garlic.
3. Rub mixture onto both sides of the steak and then place into a Ziploc bag.
4. Allow to marinate at least 2 hours.
5. Remove steak and place on grill. Cook for a total of 8 minutes, 4 min each side.
6. Allow meat to rest before slicing into thin strips.
Veggies:
1. Slice onions and peppers into thin strips.
2. Place onions, peppers and sliced onions into a bowl and add in honey, cajun, adobo, garlic, parsley and olive oil and mix thoroughly.
3. Place mixture into a foil pouch and place on the grill.
4. Cook for 10-15 minutes. The peppers should still have a slight crunch.
Cheese Sauce:
1. In a large pot, add olive oil or butter.
2. After pot is hot, add flour and stir consistently until brown, ~2-3 minutes.
3. Add milk, Adobo and cajun to the mixture and stir thoroughly.
4. Add cheese to the mixture and stir until it thickens and smooth.
5. Build sandwich by spreading cheese sauce onto bread then adding steak and veggies.
Note: Can use other types of cheese for sauce.
Food
Drink: The Pink Panther
Ingredients:
(12 oz) Vodka
(12 oz) Pineapple Juice
(6 oz) Amaretto liqueur
(2 oz) Grenadine syrup
Steps:
1. In a pitcher mix together pineapple juice, vodka, amaretto and grenadine.
Note: Add more or less vodka to make the drink stronger.
Drink.jpgWeek 14 ACC Championship: Clemson Tigers, Clemson S.C. 
Food: Grilled Pulled Pork
Ingredients:
Pork:
(8 lb) Pork Shoulder
Injection:
(6 oz) Beer
(2 Tbs) Cajun seasoning
(2 Tbs) Brown sugar
(2 Tbs) Adobo seasoning
(1 Tbs) Dale’s seasoning
(1 Tbs) Paprika
Rub:
(3 Tbs) Yellow mustard
(2 Tbs) Minced garlic
(1 Tbs) Dry parsley
(1 Tbs) Paprika
(1 Tbs) Brown sugar
(1 Tbs) Apple cider vinegar
(1/2 cup) BBQ sauce
(4 oz) Beer
Steps:
1. Wash pork shoulder.
2. In a bowl mix together beer, Cajun, sugar, adobo, dale’s and paprika. Use an injection needle and inject the pork with the mixture.
3. In a bow mix together mustard, garlic, parsley, paprika, sugar and vinegar. Rub mixture completely over the meat.
4. Allow to marinate at least 2 hours in the refrigerator.
5. Place on grill and cook for 3 hours using indirect heat. Rotate the meat to insure all sides get equal exposure.
6. Remove and place meat in a crockpot with half cup of beer and favorite BBQ sauce. Cook on low for 4 or until tender enough to pull apart.
Food
Drink: Peach Sweet Tea Sangria
Ingredients:
(20 oz) Riesling wine
(8 oz) Peach moonshine
(28 oz) Peach sweet tea
(12 oz) Peach schnapps
(1 can) Slice peaches in light syrup
Steps:
1. In a pitcher mix together wine, moonshine, tea, schnapps, and slice peaches.
Note: Add more moonshine and wine to make the drink stronger.
Drink

Food & Football Week 12 2016: The U vs NCSt

My Beloved Osito,

Week 12 is upon us as The U travels to the state of North Carolina (NC) again to face off with the mr-and-mrs-wufNC State Wolfpack.  Going into the last two games of the season, knowing you don’t have a chance to play for the ACC Championship, can make you think that there is nothing to play for.  I hope this mindset is not the case as The U looks to increase their win streak to 3 games and close out the season on a high note, for a change. Realizing that we play a lot of teams from NC, and in an effort to avoid duplicating a meal, I decided on Carolina pulled pork.  It was basically my only option, given that their mascot, Mr. and Mrs Wuf was a nonstarter and I needed a break from the sweet potatoes, state veggie, trend, but I’m sure it will be back though.

Admittedly, I did not cook the “game meal” on game day, but on Sunday.  I was in Albuquerque, New Mexico at the Air Force lab overseeing testing for one of our experiments.  One of the tests was to make one of the cells in the satellite’s battery burn-up to see if the heat would spread and destroy the other cells. This is called thermal runaway and we were going to create this by drilling a screw into one of the battery cells.

The other test was called vibration (vibe) testing. In simple terms we shake the experiment very hard to see if anything breaks.  Unexpectedly during this trip, I govib-testt some parenting tips. Prior to the start of Vibe Testing, we were delayed for about 10 minutes as one of the Doctors brought his kids in to watch. I thought to myself, how cool is this…not many kids get to see things like this and I need to expose you to things like this. You may like it and you may not, but at least you will know it’s an option because I never thought I would be doing this.

Despite cooking the meal after the fact, the game meal and the actual game were both very similar.  The game started off slow, and as a purely defensive battle, as both teams were only able to score 3 points in the first half.  For the meal, it was a slow process, since low and slow is the best when cooking pulled pork. I used smoke and indirect heat on the grill.  I left the pork on the grill for a few hours as we went to church, but upon our return, things began to pick up pace.  The pace picked up for The U as well after they returned from halftime with some much needed offensive adjustments scoring 14 points in the 3rd quarter.

I picked up tpressure-cookerhe pace for the game meal by transferring it from the grill to the pressure cooker. The U completed the game by outscoring NCST 24-10 in the second half on their way to a third straight victory winning 27-13.  After removing the pork from the pressure pot and pulling it, Mami voted to have loaded baked potatoes. The meal rated out at a 7 out of 10 because the grilled (baked) potato just wasn’t the best, but the pork was really good. Next week in the regular season finale, The U hosts the Duke Blue Devils.

Ingredients:
Meat Prep:
pork-in-seasoning
1. Fully unthaw pork butt and place in a large pan. Pour a bottle of beer into pan
2. With a sharp knife cut small slits (aka season pockets) all around the meat
3. Coat with olive oil, then cover and stuff season pockets with dry rub and minced garlic
4. Let marinate for at least 24 hours turning the butt over half way through the process

Dry rub:
1. In a bowl mix brown sugar, Cajun, dried onion flakes,
adobo, parsley, thyme and black pepper

Cook Prep:
1. Remove meat from marinade and pat dry
2. Lightly coat with soy sauce and add another layer of the dryer rub

Grill Prep:
1. Soak wood chips (I used cherry wood) according to packet instructions
2. Light the grill using the indirect heat method with fire on opposite side of chimney
3. Place the pan with liquid marinade under the rack where the meat will be placed

Cooking:
1. Place meat on grill for ~5 hours rotating the meat on all sides
2. Make sure to keep the heat going by adding coal and soaked wood chips as needed
– The flames died out a little when we went to church
3. Remove meat and cut into chunks
4. Place meat in pressure cooker with some of the liquid marinade from the pan
5. Place on high ~15mins depending on pressure cooker
– Ensure meat is done and it should easily pull apart

Potatoes:
1. Take baking potato and cut a few slits into it and coat with olive oil
2. Place the potato in foil with a slice of butter, salt and pepper and seal completely
3. Cook until soft, turning to ensure even cooking

final-meal

Love you to “Infinity…and Beyond”
@Outer_space_dad