While Super Bowl XLVI is sure to be an exciting game and is certainly an intriguing rematch of the memorable Giants-Patriots Super Bowl a few years back, it is going to be hard for this Eagles fan to root for either team. Seeing the division rival Giants win two Super Bowls in a short time is too much to bear. Yet the memories of the Patriots victory over the Eagles at Super Bowl XXXIXX are still too fresh to cheer for them either. So while I can’t root for either team, I’ll hope for a good game and an even better Super Bowl Party.
As I advised in Part One of our Super Bowl blog, you should never let the cold weather deter you from throwing a memorable Super Bowl party with sweet barbecue. You’ve waited all season for this game. Sure your team may not be in it, but the game deserves your attention and your guests deserve the best football food there is. I’ve prepared two original BBQ recipes I hope you and your friends will enjoy this Sunday: a grilled pastrami sandwich for New York and smoked turkey legs for New England. The recipes are listed below and will appear in our recipes section on Monday.
Finally, what’s a Super Bowl blog without a prediction? Patriots – 28 Giants – 21. Tom Brady gets his revenge on Eli, winning MVP honors and adding another chapter to his Hall of Fame career. Why all the love for Brady? It was recently revealed that he loves BBQ! (Read carefully, its in there)
Smoked Turkey Legs
1 c. tender quick salt
1/2 c. brown sugar
1 gal. water (or amount to cover pieces)
3 tbs. of Slabs Birds and Bone BBQ Rub
Dissolve all ingredients in a sauce pan over medium heat. Pour contents into a 5 gallon bucket and pout ice water into bucket as well. Place a dozen or so turkey legs into the bucket and top with more water. Place bucket into a refrigerator or a cold area less than 40°F
Pre-heat smoker to 225°F and use apple wood for smoke. Smoke for several hours until the internal temperature reaches 160°F
Let rest for 5 minutes and serve
Grilled Pastrami Sandwich
I like to start with a whole pastrami. (I cook for a lot of people)
Set your smoker to 300° F and roast the pastrami for about 1 hour.
Let rest for 10 minutes and slice thin.
To make the sandwiches:
- 4 – Tablespoons butter, softened
- 8 – freshly baked hearth rolls
- 4 – slices provolone cheese
- 8 – ounces pastrami, thinly sliced
Spicy brown mustard
- A dash of Dizzy Pig Cowlick Rub
Preheat Grill to 350°
- Butter the rolls
- Spread the mustard on both sides of roll
- Layer the pastrami and cheese to build the sandwich
- Sprinkle with a dash of Dizzy Pig Cowlick Rub
- Grill for a minute or two on both sides (until the cheese melts)and serve!