FOOD: Scoring some tasty football grub
Free Press Food Columnist
BBQ PULLED BEEF
5-6 lbs. of beef chuck roast
3 carrots, chopped in large chunks
1 large onion, quartered
2 bay leaves
4 large garlic cloves, smashed
2 ribs celery, cut in large chunks
1 large bottle of favorite BBQ sauce, I use Sweet Baby Rays spicy honey
In a large stock pot, add all ingredients except the BBQ sauce, and just cover with water. Bring to a boil, then cover, and turn down heat to a simmer. Let beef simmer for about 2-1/2 hours or until meat begins to fall apart easily. Remove meat from pot reserving the cooking liquid. Let cool briefly, then begin to “pull” the beef with two forks, resulting in shredded beef.
Add the pulled beef to a large bowl. Add BBQ sauce and enough of the cooking liquid to give the beef a “coleslaw” look. I add about 1 cup of the cooking liquid along with the BBQ sauce. I then place the beef in a foil pan so it can be heated up on the grill, and serve on toasted hamburger buns. It is the best! Enjoy!
While I do enjoy a lot of other sports — baseball, lacrosse, hockey, even the occasional foray into hitting that little white ball down a fairway — I do love me my football! Pro, college (go Mavs!), high school, I do love it.
The pros are encamped in their training modes, pre-season games have already started, and the first official game of the season kicks off on Thursday, Sept. 5, with your beloved Broncos hosting the Superbowl champion Baltimore Ravens in Denver. Payback time for last year’s playoff loss? And not to be remiss, our own CMU Mavericks kick-off their season on Sept. 7 at home vs. Menlo College.
To me, the football season also means that fall is not that far off and fall is my favorite season. The weather is great, tourists are thinning out, the mountain passes are not snowed in yet, and the food, oh the food of football!
To be sure, the sports bars will be full with fans, some who could not tell a Bronco from a Raven, but one thing is for sure, football fans do love their food. From chicken wings to pizza, from pumped-up nachos to fall-off-the-bone ribs and more, enough food is consumed during a football weekend to feed a small nation for at least a week.
But whether it is at your favorite sports bar, at a tailgate in the parking lot, at a friends, or just at your own place, football just seems to “score” on some very tasty grub, home and away.
So, cheer on your favorite team, get out and see a game — be it pro, college, high school, it matters not; football is football. And it’s time to get your grub on.
WEBSITE OF THE WEEK
This one is from our friends at http://www.tailgating.com. This is a great site, with more than 100 recipes, tailgating tips, even maps and information on NFL, college and other tailgating locations. Naturally, the Recipe of the Week is also from tailgaiting.com — BBQ Pulled Beef.
Lee is the founder and owner of Decadence Gourmet Cheesecakes and Catering. He can be reached via email at firstname.lastname@example.org, on the web at http://www.decadencecheesecakes.com, or by calling 970-256-4688. Also, find him on the web by searching Facebook, Pinterest or by visiting Twitter (@decadenceGJ).
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