Monday, November 21, 2011

Week 11: A BBQ Bonanza

Tyler Palko?!?!?! 

Nice headband buddy.  

This is absolute bullshit.  There are only 2 reasons to get excited for a Kansas City game.  

Number 1: The food.  Anyone who doesn’t like BBQ can stop reading my blog right now because they obviously suck at life.

Number 2: Matt Cassel.  Cassel is the only NFL quarterback to have never started a college game.   The poor man played behind The Great Carson Palmer and the Great Big Joke Matt Leinart at USC.  He then rode the bench for 3 full seasons as Tom Brady’s backup before getting to start in 2008 after Brady injured both is ACL and MCL against none other than the Kansas City Chiefs.  Although we didn’t win any titles that year, Cassel did get us into the playoffs.  Not to shabby for a Backup.

But Alas, Cassel managed to injure himself, handing the game over to Tyler Palko.  


Before we get to the food (oh the delicious food!) I want to talk about something very important.  Last night’s American Music Awards.  They were awful.  It opened with rap’s #1 Hot Mess Nicki Minaj, (is it just me or does she look like Helena Bonham Carter’s long lost daugher? ) and it never improved.  Queen Latifah, Jennifer Lopez, Enrique Inglesias, Joe Jonas, Lionel Ritchie... What is it, 2005? The only amusing part to the AMA’s was  when I walked into the kitchen and looked back just in time to see Dan take a flying leap off the loveseat and over the coffee table to steal control of the remote.  Now that is a man with moves like Mick Jagger.

Back to the food.  Dan is going to tonight’s game and as much as I love food, making 8 lbs of it for myself didn’t seem like the best idea.  Instead we made it one day early and invited the Lesperances over for a little Sunday Funday action.  Erica made these incredible BBQ Chicken Tartlets.  For the recipe, hop on over to

Kansas City Beef Brisket

5-8 Lbs Beef Brisket, trimmed
4 Tablespoons Liquid Smoke
2 teaspoons Meat Tenderizer
2 teaspoons Salt
2 teaspoons Pepper
2 teaspoons Celery Salt
2 teaspoons Onion Salt
2 teaspoons Garlic Salt
2 teaspoons Nutmeg
2 teaspoons Paprika
⅓ Cup Brown Sugar
2 Tablespoons Worcestershire

1. Trim Meat.
2. Season meat with Liquid Smoke, Tenderizer, Salt, Pepper, Celery Salt, Onion Salt and Garlic Salt. Wrap in foil and let sit overnight.
3. Preheat oven to 275.  Season with the remaining ingredients and wrap in foil.  (Wrap well, the Brisket will dry out if there are any holes).  Bake for 5 hours.

OB Baked Beans

53 Ounces Pork and Beans (Extra Large Can) Thoroughly rinsed and drained.
6 Slices Bacon, cooked and crumbled
⅓ Cup Light Brown Sugar
⅓ Cup Molasses
1 Onion, caramelized and diced
2 Tablespoons Yellow Mustard
1 Tablespoon Chili Powder
1 teaspoon Smoked Paprika
½ teaspoon Celery Salt
1 Cup Zesty BBQ Sauce
1 Granny Smith Apple, peeled and diced


1. Combine all in a 3 quart casserole and bake, covered, for 75 minutes on 325 OR combine in a crockpot on low for 6-8 hours.

Happy Cooking!

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