Football Food: Spicy Pork Burgers with fennel and tangy slaw

We are officially knee deep into football season. Halle "freakin" lujah! For those of you that don't know, outside of being a passionate food culture guy, I'm just as passionate about football. Some would say I'm a bit fanatical. My passion lives with a few teams, Syracuse Orange, East Carolina University (My alma mater) and the New York "Football" Giants.

As we are getting knee deep into my favorite part of the year-football season, I figured I would post some of my favorite tailgating recipes on Chopbiscuit. I have been throwing down on the flames at tailgates all over the country for years and have led a few Pig Roasts in North Carolina, judged wing competitions in Buffalo and ventured in a few "Rib Cook Offs" in the "Dirty".

Hope this will help everyone get a few ideas for their next tailgate and enjoy Real Simple, Hearty Grub leading up until kickoff. If you don't like football, the terrorists win. That's not good.

Spicy Pork Burgers with fennel and tangy slaw:

• 1 pound ground pork sirloin
• 1 cup finely chopped applewood smoked bacon
• 1/2 cup finely diced yellow onion
• 2-3 garlic cloves, minced
• 2 tablespoons of shaved fennel
• 1/2 teaspoon red sea salt
• 2 teaspoons smoked Peri-Peri
• 1 tablespoon of extra virgin olive oil
• 4 soft butter rolls 

1. Gently saute the fennel  in a small skillet with olive oil until aromatic, remove them from the pan and set aside.
2. In a large mixing bowl, combine the onion, garlic, fennel, salt and smoked paprika, stirring to combine.
3. Add the pork and bacon, tossing gently until the seasonings are well incorporated, but taking care not to overwork the meat.
4. Divide the seasoned pork into four portions and shape into patties. 
5. Grill 'em

Fennel and tangy Slaw:

• 2 tablespoons Sherry vinegar
• 1 teaspoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1/2 teaspoon sea salt 
• 1/2 cup of minced fresh pineapple 
• 1 tablespoon extra virgin olive oil
• 1 cup shredded fennel bulb
• 1 cup shredded red cabbage

1. Combine the vinegars, dijon and salt in a mixing bowl and whisk until the salt is dissolved.
2. Add the oil and whisk until the dressing is emulsified.
3. Place the shredded fennel, minced pineapple and cabbage in the bowl on top of the dressing, and toss to combine.

chopbiscuit 101 - The business of eating local

Editors note: This is a series of posts on food, cooking and sustainable eating habits. We will explore the culture around food in this country and the little steps we can make to secure a laudable future in the world of provisions.

As a food gobbling society, we've surely had some suspect systems when it comes to sustainable practices and procedures as we procure our nourishment. I've stated on this blog about the problems with centralized focus on food production and it's vindictive ways of forcing regions of our country and lower wage earners to buy food void of nutrition. As many of you have, I've read countless books, Op-eds and articles relating to how we can get back to a more provincial and civil way of relating to our local food eco-system. For awhile, eating local has been more of a personal attribute even though I work in the food business. Local had "no business" of being in business.

Until now.

When movements start, you never know where and when they are going to end. These types of reform often start from the fringe and eventually gravitate into the masses of centrics who may or may not pick up on the premise. The term "eating local" has for years, had this hippie, elitist vibe that drove many people away from it's banjo playing, save the world and anti-business model. The moderates never really understood the message because it was clouded by the persona the movement took. As I eat all over the country and talk to restaurant owners, operators and people in the business - Local has gained a stage, not because of it's actual model, but by the buzz the term "Local" has taken.

It's the buzz word all over the big retail food world. You see it on menus, you read about the farms on their websites and often see the term bastardized by some of the big players that want an initial lift in sales. Trends always come from the little guys that have the flexibility to take chances and have the creative, nimble opportunities not to let that chance blow up their business model. When I opened my first restaurant, we bought tomatoes and certain greens from a local farm near Syracuse, NY because they were just better. We didn't buy because they were local, because frankly, back in 1999 that term wasn't being shoveled down your throat at every corner. Local, fortunately was just the byproduct of buying from that farm.

New restaurant Entrepreneurs are flocking to local food, starting businesses devoted to producing and delivering food within their communities. This is a good thing for business and for social and moral avenues as well.  Just as consumers focus new attention on what we eat and where it comes from, farmers, restaurateurs, retailers, distributors, and processors are rethinking the business models behind it. It's about creating enterprise and a sound model for that enterprise to capture a movement that has finally solidified as a major player in our food culture. They want to create enterprises that will succeed in the long run and for local food to be more than just a fad for your hippie friend or a luxury for those so called "elitist" consumers.

So, don't dismiss these types of movements. The ones that resonate and have the staying power prove themselves out in the market place. Sometimes a room of MBA's cannot analyze the nuances of behaviors these models take and the potential impact of it's potential scale. It's a funny thing how these things just sneak up on you and make you do the "Right thing".

Chopbiscuit on the road dining review: The Gallows - Boston, MA

A progressive, farm country feel

Welcome (again) to another delightful ad hoc Chopbiscuit inspection of some of the USA's most frequented saloons, dining halls, dive bars, food trucks, in-room dining and high end bistro's. At least one of your humble contributors is on the road virtually every week and luckily have the opportunity to dine at some of the finest institutions and loathsome watering holes known to man. Now and then we had a hope that if we lived and were good, some deity would permit us to be pirates and savage our nutriment.

We like eating. It fascinates us. We sit and look at the food for hours. We often eat while laying down in my hotel room with a bib in my lap and my outlook calendar open. Eating is our tweeting, except it's much cooler. Food is often made into the celebrity of carnage, which makes us appear to be pompous and scarce in regards to the act of eating itself. You eat because you fuel. We eat because we're hungry. We eat because it's our job. We go out to these establishments to consume their lineups with arrogance.

I then judge it. (Poncho Sinatra style)

The Gallows
1395 Washington Street
Boston, MA 02118

(617) 425-0200

This past weekend brought us back to Boston to see some of my wife's college brethren and family. Luckily during the visit I was able to keep up on some football scores via my ESPN Scorecenter app. I love you technology. It was a great weekend in Beantown, especially as a Yankees fan snickering at the 1 game lead they are holding over the Tampa Bay Ray's for the American league wild card. He-he. For dinner Saturday night, a family friend referred us to one of his favorite spots on the South End, The Gallows. The meal and experience ended up being one of my favorites in some time.

What I ingested:

When you take a look at The Gallows menu, you immediately think fun comfort food with a un-traditional Irish take on some old school classics. They feature staples such as Poutine fries, Ploughman and Roasted chicken. All the items are done with a genuine touch and feel of their take on the classics. I started out my dinner with a Rapscallion Lager, first brewed in 1898 by the Harvard Brewing Company. A beer review to surely come. For appetizers we started out with some Poutine fries, which are hand cut fries topped with house made gravy & cheese curd. A solid App for a burger with fries - don't you think? Call me glutenous or call me hungry, it was a savage night of gastronomy for our party of four. For my entree I went on a recommendation from a savy gentleman in our party to try the "Our Way" burger. A burger that sounds simple on it's face - (american cheese, grilled onion, iceberg, homemade pickles, fries) but huge in flavor. What made this burger special is that the patty was a bit pressed and seared, to give it a "In -N- Out" style mouth feel and flavor. Hand-ground meat and a really pillowy bun, simple and hearty.

For dessert, it was simple.  They have only one dessert. I'm not going to describe it, but just order it and experience it for yourself. Also, you might want to wear an elastic waistband style pants - it will help on your way out.

Concept & Design:

I was entranced by the redesign of this modern, yet "barny"space.  Edgy lighting, the extensive use of wood pine planks running vertically on the walls, the merger of urban and woodsy - that provided a natural yet provocative environment for the wonderful food, service, and sense of casual in a special, unique place in Boston's south end.

Football Food: Cuban Panini

The beginning of the fall football season has arrived. Halle "freakin" lujah! For those of you that don't know, outside of being a passionate food culture guy, I'm just as passionate about football. Some would say I'm a bit fanatical. My passion lives with a few teams, Syracuse Orange, East Carolina University (My alma mater) and the New York "Football" Giants.

As we are getting knee deep into my favorite part of the year-football season, I figured I would post some of my favorite tailgating recipes on Chopbiscuit. I have been throwing down on the flames at tailgates all over the country for years and have led a few Pig Roasts in North Carolina, judged wing competitions in Buffalo and ventured in a few "Rib Cook Offs" in the "Dirty".

Hope this will help everyone get a few ideas for their next tailgate and enjoy Real Simple, Hearty Grub leading up until kickoff. If you don't like football, the terrorists win. That's not good.

Cuban style Panini
Beer Pairing: Malt lager style beer

Who said you couldn't grill sandwiches for tailgating? A nice pork tenderloin is great for grilling some cuban panini style sandwiches for a bunch of hungry football fans.


Ingredients:

1 pork tenderloin (approximately 8 ounces)
2 tablespoons extra virgin olive oil, divided*
2 teaspoons Caribbean Barbecue Seasoning*
1 loaf ciabatta bread (I've heard Panera has pretty decent bread?)
2 tablespoons mayonnaise (optional)
4 ounces sliced nitrate/nitrite-free Black Forest or other lean deli ham
4–6 ounces sliced muenster cheese*
2 kosher dill pickles, thinly sliced lengthwise*
2-3 sprinkles of Peri-Peri

Method

Preheat grill or broiler. Brush tenderloin with one tablespoon of oil and coat all sides with seasoning. Grill pork over medium heat, about 5 minutes each side. Remove, and let cool slightly, then thinly slice on the diagonal. Half ciabatta lengthwise and spread with mayonnaise (if desired) then layer with sliced pork, ham, cheese and pickle slices. Place top on sandwich and brush bread with olive oil. Press down very firmly on sandwich. Place on the grill* and weigh down with a heavy cast-iron skillet or 2—3 bricks wrapped in foil. Flatten the sandwich to about 1/4 its original thickness while grilling 2—3 minutes on each side.

*If using a double-sided sandwich maker, grill 3—4 minutes, watching carefully.

Chopbiscuit at home coffee review - Counter Culture Coffee {Apollo Espresso}

Every morning when I'm not on the road, prior to performing 100 one-handed push ups (Jack Palance) style, and flying head scissor moves on my neighbor, I make my cup of morning Joe. Generally, I have a new blend from one of the many favorite joints and roasters I've seen throughout my years on the road. Lately, I've been ordering most of my coffee (mail order) from Counter Culture. For me, it doesn't get any better than this. These guys and gals eat, sleep and breathe coffee and all the nuances around it.


This month's shipment featured a seasonal selection, Apollo.

Good. Good. Good.

 Two words. Per-fection. Well, maybe that's one word. Anyhoot, I was given a bag of Apollo from the fine folks at The Cupcake lab to sample, so I was gladly to oblige. This is the new standard for clean espresso. The blend is 100% Organic Shilicho, Sidama and Ethiopia. It's the perfect body for a nice clean shot with a rich, nutty flavor. The great thing for you local folks is that this blend is available at the Cupcake lab here in Saratoga Springs. So, I would recommend that you make a little stroll over there and try Apollo.

You can see Coffee Review's {review} of Apollo here. If you've never read any coffee reviews from professionals, they are often pretty hilarious - similiar to some of the hoity-toity verbiage that comes from the wine world.

One of my favorites from a guy named Andy is,

Andy described it in multiple ways, from "citrus jelly" to "chiffony and meringuey" in the small cup to "lemon curd" in four parts milk.

As a coffee lover I appreciate the experts and their ability to taste important flavors, but c'mon Andy - "chiffony and meringuey"? You need to go drink a Miller lite at your local dive bar soon.

Chopbiscuit on the road dining review: 51 Front Street - Ballston Spa, NY

Welcome (again) to another delightful ad hoc Chopbiscuit inspection of some of the USA's most frequented saloons, dining halls, dive bars, food trucks, in-room dining and high end bistro's. At least one of your humble contributors is on the road virtually every week and luckily have the opportunity to dine at some of the finest institutions and loathsome watering holes known to man. Now and then we had a hope that if we lived and were good, some deity would permit us to be pirates and savage our nutriment.

We like eating. It fascinates us. We sit and look at the food for hours. We often eat while laying down in my hotel room with a bib in my lap and my outlook calendar open. Eating is our tweeting, except it's much cooler. Food is often made into the celebrity of carnage, which makes us appear to be pompous and scarce in regards to the act of eating itself. You eat because you fuel. We eat because we're hungry. We eat because it's our job. We go out to these establishments to consume their lineups with arrogance.

I then judge it. (Poncho Sinatra style)

Jumbo coconut shrimp and baked eggplant

51 Front
Ballston Spa, NY 12020
(518) 727-2089

Greetings folks, it's been awhile for a lil' biscuit review. I've been nose deep in work for the past few weeks and blogging has been put on the back burner. I know, it's a crying shame right. 51 Front is a lil' gem in Ballston Spa, NY just north of Albany and South of Saratoga Springs. It has a great wide-ranging menu that encompasses a diverse taste for food lovers. My wife and I really enjoy this place and it's a nice short retreat to get away from the Saratoga Broadway shit show.

What I ingested:

We started out with a Baked Eggplant (pictured on the right) with a balsamic reduction. This may have been the best eggplant I've ever ingurgitated. Is that a word? Well, it was a simple dish with big flavors cooked to perfection. For dinner I ordered the jumbo coconut shrimp with vanilla grits. Again, big flavors and nice contrasts and you can tell by the picture - a beautiful arrangement on the plate. I ordered a bottle of  Merkin Vineyards 2006 Chupacabra to get my swerve on and we ended the meal with strawberry cake from the mysterious, local "cake man".  ( I need to find out who he is)

51 Front is a cozy, quaint Bistro that serves wonderful, creative plates in a very warming atmosphere. The concept is owned by a husband and wife team where you will see them actively involved with the guests and operations. If you're ever in Ballston Spa, NY - make this place your first stop.

Chopbiscuit pompous wine review - 2006 Merkin Vineyards Chupacabra

Welcome to Chopbiscuit's elitist, smarty pants and stiff-neck wine review. We will be completely patronizing and pretentious as we review some of our favorite wines. As we do with with the barley pop, we will review anything from your local "box" of magistracy or the most pompous french cardinal blush.

Now, go get me some crackers and turn on the Bravo network for some clever metrosexual programming.

What we drank: 2006 Merkin Vineyards Chupacabra

If you like progressive Grammy award winning metal rock from the early 1990's, you're going to love this wine. Makes sense right? Well, welcome to one of my favorite reds I've drank in a long time. This wine is the protocol son of former Tool front man, Maynard James Keenan.

Keenan took some time of his day job and started Merkin Vineyards and Caduceus Cellars, based in the  area of Page Springs/Cornville, Arizona, southwest of Sedona, where he resides. The winery is named after an ancient symbol for commerce (caduceus), the vineyard is named after a pubic wig (merkin). If you ever get the chance, turn on your Netflix and watch the movie "Blood into Wine". It's a very entertaining and comical portrayal of Keenan's adventure into the wine business.

So, let's get to the wine. Chupacabra is a blend of Cabernet and Syrah. The color reflects these grapes; it is deep red with a hint of violet at the rim of your glass. Although it takes a bit to settle when opened, the wine comes alive in the mouth.  It is peppery and spicy, with tobacco and ripe black cherry that has a nice round finish. The blend has very persistent tannins and strong acidity, but the overwhelming taste is the alcohol at the bottom. It has a long finish with lingering currants and slight sweetness. It's not a beginners red, but has a nice mouthfeel for those looking to find any likeness for a wine that has a round, full body.

Drink up Sonny!

Football Food - Slow cooked maple glazed baked beans

It's about the beans

 The beginning of the fall football season has arrived. Halle "freakin" lujah! For those of you that don't know, outside of being a passionate food culture guy, I'm just as passionate about football. Some would say I'm a bit fanatical. My passion lives with a few teams, Syracuse Orange, East Carolina University (My alma mater) and the New York "Football" Giants.

As we are getting knee deep into my favorite part of the year-football season, I figured I would post some of my favorite tailgating recipes on Chopbiscuit. I have been throwing down on the flames at tailgates all over the country for years and have led a few Pig Roasts in North Carolina, judged wing competitions in Buffalo and ventured in a few "Rib Cook Offs" in the "Dirty".

Hope this will help everyone get a few ideas for their next tailgate and enjoy Real Simple, Hearty Grub leading up until kickoff. If you don't like football, the terrorists win. That's not good.


Slow cooked maple glazed baked beans
cook time: All damn day
serving size: 10-12 hungry football fans

24 ounces dry black beans
1 pound Applewood bacon
*If you live near the Lake George area, you know where to get your bacon. Oscars baby.
1 red onion, chopped
1 cup packed brown sugar
1 cup maple syrup
*real maple syrup only
2 teaspoons red sea salt
4 cup water
3 garlic cloves, chopped
1/2 cup molasses
1/4 cup apple cider vinegar
1 cup Heinz ketchup (or tomato paste)
1 teaspoon mustard
1 teaspoon of course black pepper

Directions:

1.  The night before, combine the beans with water to cover by an inch or two.  Bring the beans to a boil and cook for 1 hour or until done.  Pour beans and their liquid into a bowl, cover and place in the refrigerator overnight.  Drain beans and place them in a slow cooker.  Add  bacon, onion, brown sugar, maple syrup, salt, pepper, molasses, garlic, vinegars and water.

2. Mix well, cover and cook on high setting for 4-5 hours, stirring occasionally.  Cook on low for another 3 to 4 hours.  During the final hour of cooking, add the ketchup and mustard. Then remove the applewood bacon, chop it up and put it back into the slow cooker.  Add one tablespoon of maple syrup and mix generously and serve to your hungry football fans

Drinking at lunch - A Chopbiscuit opinion

What's happened to us here in America. There was a time when co-workers gathered at their favorite lunch haunt and collaborated over their next big business deal, or planned who would be working the tower crane at the construction site over a nice single malt scotch or pint of their favorite ale. Well, maybe working a tower crane and having a pint may not be a good idea, but you get the point. I'm promoting a movement to change the business culture so that it is not just tacitly and half heartily tolerated but actively accepted to drink alcohol at lunch again. I'm not promoting a Happy Hour, just the ability to have one drink during the lunch time. Plain and simple.

I know many of you are probably saying, "You have to stop watching Mad Men." Well, I actually haven't watched many episodes, but from what I've seen it's the old business stereotype of men womanizing, smoking and drinking Martini's during their lunch breaks. Fortunately, I'm not going in that direction at all.

I'm also not saying,"let's support the European approach and share a glass of wine over some cheese during the lunch hour". Wrong again.  I'm actually promoting this from someone who enjoys food and the eclectic pairings with food that is shared by wines, beer and cordials. I enjoy my food with certain cocktails which accentuate the attributes I enjoy while partaking in local fare. So, raise your glass at lunch and enjoy a nice stiff drink - it might stimulate some creative brain function.

So, loosen up America.

Family eats in Saratoga Springs

Virgina Ham with Cheddar Cheese, Apples and a Walnut/Raisin   Dressing on Farm Bread

A few weeks back, the ladies in my family (Mom, sister and two nieces) came out to see me in Saratoga Springs, NY and we took in some of the sights of this beautiful town. My niece Kristin is a very accomplished photographer and took the shot above while dining for lunch at Mrs. London's Bakery and Cafe.  Although she's not a formal food photographer, she sure has quite the eye for arrangement on a plate.

*The only thing I question is the drinking of Coke Kristin - you're better than that. You and your High Fructose Corn Syrups.

Get your Oktobeerfest on

If you're not a marxist and appreciate great, handcrafted beers and good company - make it over to the 2nd annual Oktobeerfest September 17 at the Ellms Family Farm in Ballston SPA, NY. Yours truly will even be pouring some great handcrafted beers again for your pleasure. Stop by, we can talk about beer related stuff like how many beers Ogre, from Revenge of the nerds could put down in one hours time.

It's surely to be a hoot at the farm this Saturday, according to the website,

So, what's a better way to bring in the fall than to have some great craft beers on a farm, hang out with your rowdy friends, check football scores on your phone and to celebrate the heritage of David Hasselhof all in one location? It doesn't get any better folks.

Nerds are welcome.

If you don't attend Oktobeerfest, Ogre will getcha..

Football Food - Texas Fire Chilli

The beginning of the fall football season has arrived. Halle "freakin" lujah! For those of you that don't know, outside of being a passionate food culture guy, I'm just as passionate about football. Some would say I'm a bit fanatical. My passion lives with a few teams, Syracuse Orange, East Carolina University (My alma mater) and the New York "Football" Giants.

As we are getting knee deep into my favorite part of the year-football season, I figured I would post some of my favorite tailgating recipes on Chopbiscuit. I have been throwing down on the flames at tailgates all over the country for years and have led a few Pig Roasts in North Carolina, judged wing competitions in Buffalo and ventured in a few "Rib Cook Offs" in the "Dirty".

Hope this will help everyone get a few ideas for their next tailgate and enjoy Real Simple, Hearty Grub leading up until kickoff. If you don't like football, the terrorists win. That's not good.


Texas Fire Chilli
Makes about 7-8 cups. Serves up to 8

Ingredients

• 8 whole dried chiles (3 ancho and 5 guajillo roughly about 3 ounces)
• 3 tablespoons EVOO, plus more as needed
•  3-4 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
•  Red Sea Salt salt and freshly ground pepper
• 2 large onions, coarsely chopped (4 cups)
• 6 to 7 garlic cloves, minced (5 tablespoons)
• 2 serrano chiles, seeded if desired and minced
• 3 teaspoons ground cumin
• 2 teaspoons of Peri-Peri
• 1 can (28 ounces) whole peeled plum tomatoes, pureed  (3 1/2 cups)
• 4 cups of filtered water,
• 2 to 3 teaspoons white wine vinegar, to taste

 

Directions

1. Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and additional seeds; discard. Transfer chiles to a  bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 20- 30 minutes. Remove from water, and puree in a blender or processor witth 1/2 cup of water.
   
2. Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in segments, adding more oil as needed, about 8-10 minutes. Transfer to a plate.
   
3. Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. Add cumin and Peri-Peri, and cook, stirring constantly, 30 seconds to 1 minute.
   
4. Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).
   

Eat up son!

The Alchemist Pub and Brewery - The Recovery

One of my favorite stops on the way to my in-laws in Stowe, VT is the  The Alchemist Pub and Brewery in Waterbury. The Alchemist is a 7 barrel brew pub specializing in hand-crafted  beer and casual, creative pub fare. The Pub burger on Elmore Mountain foccacia, is one of my favorite burgers, period. Chef Jeff Lang and his talented crew offer creative comfort food and seasonal specials to take advantage of Vermont's fresh, organic produce and meats. These guys and gals are a passionate group of folks that care about great local food, and hand crafted brews with big flavors.

Unfortunately last week, Hurricane Irene literally took out The Alchemist with the heavy rains. I had the opportunity to drive through the town of Waterbury yesterday and it was a deeply saddening sight to see the damage this horrific event has done to this little Vermont haven.

The Pub during cleanup after Hurricane Irene

As I said, this place is a staple on my visit to Vermont and I would put their menu and beer lineup to some of the greatest pubs in the nation. Knowing how much Vermonters love their state and community I'm sure the The Alchemist will be back in full force after the cleanup and rebuilding is completed. So, the next time you're nestled up at your favorite bar, tip your pint to The Alchemist and hope for a speedy and safe recovery.

Football Season is here: Good cheer and crapulence

The day of reckoning is upon us. The beginning of the fall football season has arrived. For those of you that don't know, outside of being a passionate food culture guy, I'm just as passionate about football. Some would say I'm a bit fanatical. My passion lives with a few teams, Syracuse Orange, East Carolina University (My alma mater) and the New York "Football" Giants.

As we are getting knee deep into my favorite part of the year-football season, I figured I would post some of my favorite tailgating recipes on Chopbiscuit. I have been throwing down on the flames at tailgates all over the country for years and have led a few Pig Roasts in North Carolina, judged wing competitions in Buffalo and ventured in a few "Rib Cook Offs" in the "Dirty".

Hope this will help everyone get a few ideas for their next tailgate and enjoy Real Simple, Hearty Grub leading up until kickoff. Look for our first post tomorrow.

Co 'Cuse!