THE GIVEAWAY IS NOW CLOSED. Congrats to Shirley S and awoodruf on winning the two giveaway copies! I’m reviewing a new cookbook, The All-New Official SEC® Tailgating Cookbook from the Editors of Southern Living, and I also have 2 copies of it to give away to 2 winners! Continue reading below for details on how to enter the giveaway!
Are you a tailgating fan? A football fan? A fan of tasty, crowd-pleasing party and comfort foods? I’m not a huge fan of watching football on TV, but I can get into the tailgating part! 🙂 And it’s always fun to cheer on your favorite team at a game. If you’re a fan of football season, you need to know about The All-New Official SEC® Tailgating Cookbook —it’s a great guide for any game day!
Not only is it a great cookbook, it’s fun to read, too! There are features on each of the 14 SEC® (Southeastern Conference) teams and their school traditions. So you’ll learn some fun facts and trivia to share at your next tailgate. 🙂
The 150-plus recipes include some that have been especially developed for each team. These really caught my attention: Fried Chicken, Green Tomato, and Waffles with Sriracha Syrup (for Alabama Crimson Tide), Game-Day Hot Brown Turkey Sliders (for Kentucky Wildcats), Mini Biscuits with Chocolate Gravy (for Arkansas Razorbacks), Sloppy Joe Dip (for Tennessee Volunteers), Watermelon-Mint Lemonade (for Auburn Tigers), Loaded Golden Ravioli Nachos (for Missouri Tigers), Memphis-Style BBQ Chili (for Vanderbilt Commodores), Peanut Brittle Puppy Chow (for Georgia Bulldogs), and Mississippi Mud Pie Trifle (for Ole Miss Rebels).
Another nice thing about this cookbook is there are lots of great full-color photos—like this photo, at left, of the Sloppy Joe Dip. I need to make this sometime! 🙂
I tried the Memphis-Style BBQ Chili since I was in a chili kind of mood—the weekend I made it was cool and rainy and chili really sounded good. I really liked this chili—it has a mild sweet taste from the barbecue sauce you use in it and a great flavor from all the spices, meat, and beans that are simmered together. I made it a little differently in that I used ground beef instead of port shoulder, but I’m giving you the recipe as it appears in the book, with pork shoulder. This chili is also topped with shredded cabbage, sour cream, shredded cheddar cheese, and corn chips. I was a little skeptical of the cabbage topping, but somehow, it works—I liked it!
Memphis-Style BBQ Chili
MEMPHIS-STYLE BBQ CHILI from the All-New Official SEC® Tailgaiting Cookbook
Makes 8 servings
- 2 Tablespoons canola oil
- 1 (2-pound) boneless pork shoulder roast (Boston butt), cut into 1-inch cubes
- 2 cups chopped yellow onion (from 1 large onion)
- 1 Tablespoon paprika
- 1 Tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dry mustard
- 1 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- 3 cups chicken stock
- 2 cups barbecue sauce (such as Stubb’s Original)
- 2 (15-ounce) cans navy beans, drained and rinsed
- 1 (15-ounce) can baked beans
- Toppings: sliced cabbage, sour cream, shredded Cheddar cheese
- Corn chips (such as Fritos)
Heat 1 Tablespoon of the oil in a large Dutch oven over medium-high. Add half of the cubed pork roast and cook until browned on all sides, 7 to 9 minutes. Transfer to a plate. Drain the oil from the Dutch oven. Repeat with the remaining oil and pork.
Add the onion to the Dutch oven. Cook until slightly caramelized, stirring occasionally, 8 to 10 minutes. Add the browned pork, paprika, chili powder, garlic powder, oregano, mustard, celery salt, and cayenne, and cook, stirring constantly, until fragrant, about 1 minute. Add the stock, barbecue sauce, navy beans, and baked beans, and bring to a boil.
Reduce the heat to medium low; cover and simmer until the meat is very tender, about 1 hour and 30 minutes. Increase the heat to medium-high, and simmer uncovered, stirring occasionally until slightly thickened, about 20 minutes. Top as desired, and serve with the corn chips.
Excerpted from The All-New Official SEC Tailgating Cookbook by the Editors of Southern Living. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
Recipe from NancyC | nancy-c.com
THE GIVEAWAY IS NOW CLOSED
Congratulations to Shirley S, comment 2, and awoodruf, comment 6, on winning the two giveaway copies!
ABOUT THE GIVEAWAY…Does this sound like a book you’d enjoy? If you’d like to enter this giveaway for a copy of The All-New Official SEC® Tailgating Cookbook, just leave a comment on this blog post between now and Monday, October 1, 2018 at 9 p.m. (CST)–the random drawing will be made from the comments on this post only! I have 2 giveaway copies, so there will be 2 winners! The winners will be chosen randomly via Random.org and notified by Tuesday evening, October 2. Winners will be notified via email (if a winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S.
First entry: Leave a comment on this post–it would be great to hear what your favorite game day food is!
Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following (Email, Pinterest, Twitter, Facebook, or Instagram).
Note: If your comment doesn’t show up right away, it just means I need to click on it to approve it before it’s visible–I do this because of spam comments that sometimes come through! Your comment(s) WILL show up!