Tech Topics - Fall 2008 - (Page 27) TAILGATING GUIDE Fan Favorites GREAT RIBS Submitted by Dirk Palmer on behalf of the tailgating crowd in the Alexander Memorial Coliseum parking lot Racks of baby back ribs Dr Pepper (or Cheerwine) Garlic powder Cayenne pepper Brown sugar Worcestershire sauce Barbecue sauce (Bone Suckin’ Sauce recommended) CRAB CAKES Submitted by Michael K. Murphy, Cls 69 1 pound of lump crabmeat 1 egg 1 teaspoon Dijon mustard 2 tablespoons chopped parsley 3 tablespoons chopped red pepper ½ cup chopped scallions 2 tablespoons mayonnaise 1 teaspoon Worcestershire sauce ¼ teaspoon cayenne pepper 30 crackers, crushed Sauce ¼-1⁄2 teaspoon dried dill weed 1 ⁄8 teaspoon turmeric Cut ribs into two-rib sections for easy eating and distribution. Place one layer of ribs in a baking dish. Drizzle with Worcestershire sauce and mixture of spices. Repeat with another layer. Cover with Dr Pepper. Cover with plastic wrap and refrigerate overnight. When ready to cook, preheat an oven to 225 degrees. Replace the plastic wrap with aluminum foil. Bake ribs for at least an hour, then baste meat with pan juices/soda. Return the ribs to the oven and bake an additional 60-90 minutes. Prepare a smoker with heaping coals on the bottom, a pan of water in the middle and a grill on top. (If you don’t have a smoker, skip to the grilling.) Follow smoker directions for soaking wood chips. When the coals are hot, place the ribs, meat side down, onto the grill in a single layer. Smoke the ribs for at least an hour, resisting the urge to open the smoker cover or door to take a peek. Grill the ribs 6-8 inches above coals for 10 minutes. Turn them over, cover with barbecue sauce and cook 10-15 minutes. Juice from half a lemon 3 tablespoons mayonnaise Combine all ingredients, except for 20 crackers. Stir until evenly mixed. Form mixture into cakes and coat in remaining crushed crackers. Saute in olive oil and butter until golden brown. GARLIC CHEESE GRITS CASSEROLE Submitted by Scott Petty, EE 81, MS EE 82, MS Mgt 85, and tailgating buddy Randy Scott ⁄4 cup plus 2 tablespoons butter 4 cups water 1 teaspoon salt 1 tablespoon minced garlic 1 cup quick grits (not instant) 1 egg 1 ⁄3 cup heavy cream 1 teaspoon freshly ground black pepper 1 cup grated Gouda cheese 1 ⁄3 cup grated Parmesan cheese 1 BARBECUE BEEF SANDWICHES Submitted by Christina Nguyen, ID 05, a member of the Boston Georgia Tech Club 1 2½ pounds flank steak, trimmed ⁄3 cup dark brown sugar ¾ teaspoon black pepper 6-ounce can tomato paste 1 cup chopped onions 1 cup ketchup 3 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons molasses 1 tablespoon chili powder 2 teaspoons prepared mustard 1 teaspoon salt 1 teaspoon dry mustard Cut steak into four pieces. Combine 1 tablespoon brown sugar and the black pepper. Rub the steak with the mixture. Combine remaining brown sugar, tomato paste and the next nine ingredients in a 4½-quart slow cooker and stir well. Add the steak and turn to coat. Cover and cook on high for 1 hour, then reduce heat to low setting and cook 7-8 hours or until steak is tender. Remove steak from slow cooker, reserving sauce. Shred the steak with two forks and return the meat to the slow cooker. Stir well to coat the meat with the sauce. To serve, spoon half a cup of the beef onto the bottom half of a sandwich bun. If desired, top with onion rings and pickle slices. Preheat oven to 350 degrees. Grease a 2-quart casserole with 2 tablespoons of butter. Combine the remaining 1⁄4 cup butter, water, salt and garlic in a heavy saucepan over medium heat. When the mixture comes to a simmer, add the grits, stirring until they are thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until they are thickened. Whisk together the egg, cream and pepper. Add to the grits along with cheese and stir. Pour the mixture into the casserole dish. Bake until set, about 45 minutes. Let the casserole stand about 5 minutes before serving. STUFFED BACON CHEESEBURGERS Submitted by David Joiner, IE 95, and tailgating chef Mark Brown 1 pound ground chuck 1 egg 1 ⁄3 cup barbecue sauce ¼ cup minced onion 1 tablespoon Montreal Steak Seasoning Cheddar cheese Crumbled bacon Mix first five ingredients and form into four thin patties. On two of the patties, place a heaping tablespoon of shredded Cheddar cheese and crisp, crumbled bacon. Place remaining patties over the bacon and cheese. Seal edges of the patties so filling does not escape during grilling. The stuffed patties may be assembled up to a day ahead and stored in a tightly sealed container in the refrigerator before grilling. Serves 2. TechTopics | Fall 2008 27
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