- The lovely Lori was not here again to co-host, and I was still sad about it.
- I was so pleased that this game was better than last year's.
- But I still wish the New England dynasty would end. I'm kinda over New England-themed menus.
- Parties are not fun when battling a fever and cough.
- A fever and cough also clouded my brain, and I forgot to snap any photos. Oops.
The menu included these items from the west coast ...
- Seahawks Nachos (Translation: tortilla chips on the nacho bar were blue, green and white. I do what I can in the name of theme development.)
- Voodoo Donuts Bread Pudding with Chocolate Sauce (Someone told me Voodoo Donuts is a thing in Seattle. It worked.)
- Seattle Coffee Bar (Exploiting the Keurig.)
... and these ones from the east coast ...
- New England Crab Dip (I made way too much of this. But it was tasty.)
- Cape Cod Kettle Chips with Truffle Oil and Parmesan (A new go-to in a pinch.)
... and this, the shining star and sole recipe worth sharing:
Boston Butt with Rolls, Pickles and Sauce
Makes about 20 sliders
3/4 c. packed brown sugar
2 Tbsp. favorite steak seasoning
1 Tbsp. kosher salt
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. cayenne pepper
5 lb. shoulder blade roast (Boston butt)
8-10 dashes Worcestershire sauce
BBQ sauce of choice
Frozen yeast rolls (or other rolls of choice)
Dill pickle chips for serving
The day before, make your dry rub by combining the brown sugar, steak seasoning, salt, chili powder, garlic power and cayenne pepper. Keep this in an airtight container and have it ready to go. You'll thank me the next morning.
The day of, at the crack of dawn, stumble to your kitchen, place the meat fat-side down in your crock pot, sprinkle with Worcestershire sauce, and rub it down on all sides with the dry rub that's sitting very handy on your counter.
Cover the crock pot, and set on the low setting for eight hours. (But wait! You still have four more hours to go.)
Now set the crock pot on the "keep warm" setting for four more hours. Now listen. That's twelve hours total. So when you're hosting a party at say, five o'clock, you'll need to be setting and forgetting this at approximately five o'clock in the mo'nin'. Don't say I didn't warn you.
But ooooh my goodness gracious. If you commit to the low and slow method, you will not regret it. At serving time, shred it up -- it'll fall right off the bone -- and for looks, put the shredded meat in a big cast iron skillet. Serve it up with warm rolls, sauce, and pickles.
This was my fan favorite from the Super Bowl. Make it yours next year!
2 Tbsp. favorite steak seasoning
1 Tbsp. kosher salt
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 tsp. cayenne pepper
5 lb. shoulder blade roast (Boston butt)
8-10 dashes Worcestershire sauce
BBQ sauce of choice
Frozen yeast rolls (or other rolls of choice)
Dill pickle chips for serving
The day before, make your dry rub by combining the brown sugar, steak seasoning, salt, chili powder, garlic power and cayenne pepper. Keep this in an airtight container and have it ready to go. You'll thank me the next morning.
The day of, at the crack of dawn, stumble to your kitchen, place the meat fat-side down in your crock pot, sprinkle with Worcestershire sauce, and rub it down on all sides with the dry rub that's sitting very handy on your counter.
Cover the crock pot, and set on the low setting for eight hours. (But wait! You still have four more hours to go.)
Now set the crock pot on the "keep warm" setting for four more hours. Now listen. That's twelve hours total. So when you're hosting a party at say, five o'clock, you'll need to be setting and forgetting this at approximately five o'clock in the mo'nin'. Don't say I didn't warn you.
But ooooh my goodness gracious. If you commit to the low and slow method, you will not regret it. At serving time, shred it up -- it'll fall right off the bone -- and for looks, put the shredded meat in a big cast iron skillet. Serve it up with warm rolls, sauce, and pickles.
This was my fan favorite from the Super Bowl. Make it yours next year!
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