Sunday Night Football Menu

For the Sunday night football game against the Patriots it was a treat because I was able to cook during the day and bring almost all of it down to the tailgate hot and just throw in the chafing dishes.

On the Menu....

Slow Cooker/Grilled Baby Back Ribs
Baltimore Style Pit Beef
Pit Ham
Philly Cheesesteak Dip
BBQ Chicken Wings

The pit beef and pit ham I cooked on the grill and sliced before I left.  Transported in the cooler and put in the chafing dishes.

The Baby Back Ribs and BBQ Chicken Wings I cooked in slow cooker all day.  Right before leaving I cooked it on the grill for 5 mins then put in the cooler and threw in the chafing dish.

Finally I brought a smaller round chafing dish and threw in all the dip ingredients right at tailgate.  Let it melt right then and there.  It was delicious...yum!!!!

Sunday Night Football!

Sunday night football against the Patriots!  Won in the last 2 seconds of the game!  Wow...the only thing bad was the officiating.

On the menu for the tailgate was ....

• Philly Cheesesteak Dip
• Pit Beef
• Pit Ham
• Slow Cooker Ribs
• Slow Cooker BBQ Chicken Wings

Photos to follow soon and all the prep details!

Pit Ham and Pit Turkey

Seiously...I know I have issues.  Not just with the crock pots but now I'm the owner of an industrial meat slicer.  But it's AWESOME!!!  I feel like I have my own deli now.  Isn't it beautiful!

Anyways since I have my awesome new slicer I decided to do pit beef, ham and turkey.  Put the beef on the grill (see previous post in April).

To cook the ham and turkey (both Kunzler meat that I got from Amrein Foods) I didn't want to dry it out on the grill and I was running out of space on the grill.  I took out my roaster and plopped them in there.  I cut them in half with the cut side down.  The ham I rubbed with some brown sugar and poured a little Sam Adams beer over.  I let them cook for about 1.5-2 hours.

But I wanted them to have the smokey flavor from the grill.  I cut the meat in half and stuck on the grill for 10-15 mins before slicing.

All the meat as so good I was beginning to go into a meat coma :-)

Baltimore Style Pit Beef

Sometimes life gets in the way of the best laid plans.  Ry guy has been sick with an earache so I haven't gotten a chance to look for the tailgate pictures from January.  But i did take the opportunity when I was preparing the Pit Beef for the Easter Egg Hunt to take some pictures of the prep work.

But as I found out as the guest started arriving I didn't remember to take any actual pictures of the finished product :-(  Maybe next time.

So this is what I used (minus the red wine vinegar that I'll talk about later)...two 2.5lb bottom roasts, Tastefully Simple Garlic Garlic, Tastefully Simple Seasoned Salt, salt, and pepper.

Here's a close up of the meat package.  I've also used top round and eye round before and its turned out great.

Put down some plastic wrap, coat each roast with the salt, pepper, garlic garlic, and seasoned salt.

Wrap up each roast individually in plastic wrap then in aluminum foil.  Put in the refriderator overnight.

This will help the spices marinate.

Preheat the grill to 350 degrees.  Place the roasts on one side on indirect heat.

I have a 5 burner grill and turn off the right 3 and keep the left two on HIGH.  This keeps the grill at around 350 degrees.

This is where I stopped taking pictures :-(

So turn the roasts every 30 mins.  They should cook in approximately 2 to 2.5 hours.  At the 1.5/2 hour mark I cut the roast in half and check it.  I cook until its medium done.  If you like it more well done leave it on longer.  Just make sure there's still a little pink in it.

After I take it off the grill I brush the outsides of the roast with a little Red Wine Vinegar and let it sit for 5 minutes.

I have a cheap meat slicer but a really sharp knife works also.  Cut the beef into thin slices.

To finish it off grab a Kaiser roll and put a nice handful of the pit beef on the bun.  Maryland/Baltimore style pit beef usually gets topped off with either barbeque sauce or horseradish.  Optional are raw thinly sliced onions for a topper.

Enjoy! 

--Purple Tailgating Mama