26 January 2010

Secrets to the Tastiest Tailgating Party

From Denny: Well, it's official! The New Orleans Saints won their last game and are on their way to the Super Bowl!!! Can I tell you that all of Louisiana is shocked and amazed - and deliriously happy? The Saints deserved a break and this season God finally shined His Face upon them. What a wild ride with so many people holding their breath, wondering if The Saints would make it. Congratulations, Saints!

Sports are big here in Louisiana and tailgating is a long time honored tradition to get together with friends and loved ones to make new friends. CBS Early Show had a great video and some recipes to share.

From CBS: "Wing expert Kevin Roberts, executive chef and owner of San Diego's East Village Tavern, chili queen Elizabeth Karmel, executive chef of New York's Hill Country and pitmaster Ed Mitchell, of Raleigh's The Pit, prepared their best to fill up your guests on game day. You can see Super Bowl XLIV on Sunday February 7, on CBS."


Smokey West Coast Wings
Far East Wings
The Original Buffalo Chicken Wings
Super Bowl Sunday Ribs
Bowl of Red (Chili)

Watch CBS News Videos Online

Kevin Robert's Smokey West Coast Wings


2 1/2 pounds Wings (flats and drumettes only)
1 stick butter, melted
1 bottle Cayenne Pepper Sauce
1 can Chipotle Peppers with Adobo Sauce Grilled - until crispy


In a large pot with boiling water boil the chicken wings for 10 minutes. Remove the wings from the water and pat dry. Place on a hot grill and cook until crispy and cooked all the through.

Combine the melted butter, cayenne pepper sauce, and chipotle peppers with adobo sauce. Add the wings and coat thoroughly. Serve immediately.



2 1/2 pounds (flats and drumettes only)
1 bottle Sweet Chili Sauce
1/4 cup Honey
1 tablespoon Soy Sauce
Juice of 1/2 Lemon


In a large pot with boiling water boil the chicken wings for 10 minutes. Remove the wings from the water and pat dry. Place on a hot grill and cook until crispy and cooked all the through.

In a large bowl combine the sweet chili sauce, honey, soy sauce and lemon juice. Mix well and add the chicken wings and coat thoroughly. Serve immediately.



2 1/2 pounds Chicken Wing Pieces
1/2 cup Cayenne Pepper Sauce
1/3 cup melted Butter


Deep-fry* wings in hot oil (400°F) for 12 minutes until fully cooked and crispy; drain.

Combine Cayenne Pepper Sauce and butter. Dip wings in sauce to coat.

Serve wings with celery and blue cheese dressing if desired.

Note: For equally crispy wings, bake 1 hour at 425°F, or grill 30 minutes over medium heat.

Ed Mitchell’s Super Bowl Sunday Ribs


Your favorite seasoning or rub
Eastern North Carolina-style, vinegar-based sauce Your favorite tangy barbecue sauce

Prepping: With a good knife and cutting board, remove “skirt” on the bone side of the ribs. Turn ribs over and remove about 2 to 2 1/2 inches along top of rack. Clean both ends of rack if they are ragged. With a small paring knife, lift up membrane on bone side, grab with a kitchen towel and remove from rack. Remove large fat deposits on “meat” side and lightly make several “knife scores” along the rack, parallel with the rib bones.

Next, cut the rack into five bone portions. Four bone or six bone portions are fine, but five are ideal. Once all the ribs are portioned, sprinkle the rub on both sides of rib. Place in covered container if not grilling immediately.

Cooking: Once you have the grill pit hot with charcoal, arrange seasoned ribs, meat side down, on the grill. Allow this side to cook uninterrupted for about 15 minutes. Using tongs, carefully and quickly turn ribs over (bone side down). Baste with Eastern North Carolina-style vinegar sauce. Allow to cook for another 15 minutes or so. With a clean kitchen towel, blot off any blood on the meat side of the ribs. Repeat, turning over ribs at 10 to 15 minute intervals for about 45 minutes to 1 hour or until just fully cooked. After each turn, baste with vinegar sauce A properly cooked spare rib will have a nice seasoned browned color.

After removing the ribs from the grill, baste the ribs with vinegar sauce again. This step helps keep the ribs moist and gives the ribs additional flavor. Cover pan with aluminum foil and put in a low-temperature warmer (150˚ F.) until they will be served. Lightly brush ribs with barbecue sauce before to serving.

Elizabeth Karmel's Bowl of Red

Serves: 4 - 6


2 large yellow onions, finely chopped
Olive oil
1 pound ground sirloin
1 pound ground chuck
1 12-ounce bottle of Lone Star or other beer
2 10-ounce cans Rotel tomatoes with Chiles
6 ounces tomato paste
2 tablespoons freshly ground cumin
1 tablespoon freshly ground oregano leaves
1 tablespoon dehydrated garlic
2 teaspoons kosher salt or more to taste
1 tablespoon Ancho Chile powder
2 teaspoons New Mexican Chili Powder
1/2 teaspoon cayenne pepper
1 cold Kreuz Market Jalapeno Cheddar link, chopped (optional)
Cornbread or Tortilla chips as an accompaniment


In a large heavy-bottomed pot, onions in olive oil for about 5 minutes. Add beef and continue cooking until onions are translucent. Add beer, Rotel tomatoes and tomato paste and stir. Stir and simmer for a few minutes, then add spices. Stir thoroughly.

Cover pot and cook on a low heat for 2 hours. Stir occasionally to break up the pieces of tomato and make sure all the spices are well incorporated. Add sausage if using and heat for 5-10 minutes more or until sausage is warmed through.

If chili is too thick, additional water or beer may be added, but add slowly and cautiously.

Serve with a slice of cornbread or tortilla chips and extra hot sauce for the heat freaks on the side.

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