Tailgating Recipes from Kajun Kenny

Tired of the same ole, same ole brats, weenies, and frozen hamburgers? Every week Kajun Kenny, my alter ego, will provide 2 easy recipes sure to spice things up, and have everyone talking about your tailgate party.  Kajun Kenny is from the city of different cultures and great food, The Big Easy.

“Get Your Mind Right” Bloody Mary

Ingredients:

1 bottle of Absolut Peppar (or your choice of vodka)

1 bottle of Zing Zang bloody mary mix (or your choice of bloody mary mix)

1 cut piece of lime

1 cut piece of lemon

½ tablespoon of A-1 steak sauce

Salt & Pepper Shakers

1 jar of Snap Beans

1 stalk of cut celery

Directions:  Fill your glass with ice.  Add in your vodka (your choice). Then pour ½ tablespoon of A-1 steak sauce (not too much) and your Zing Zang mix into glass.  Leave about a half-inch of space for remaining ingredients.   Squeeze and add the piece of lemon and lime in glass.  Pour a small amount of juice from the snap beans.  Add a shake of salt & pepper.  Mix thoroughly.  Add celery stalk and snap beans.

This can be used for multiple purposes:  nursing the night before the game hangovers, early breakfast before the tailgating, or a little variety from drinking beer all day to “Get Your Mind Right” for the game.

Rack ‘Em Up Ribs

Ingredients:

4 pounds pork spareribs

3 tablespoons chili powder

3 teaspoons black pepper

2 teaspoons salt

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon thyme

1 teaspoon oregano

Hot sauce and Worcestershire sauce to your taste

Prep Time: 15 minutes

Cook Time: 45 minutes

Preparation:

Mix together the dry ingredients. Trim and clean ribs. Rub ribs with spices; add hot sauce and Worcestershire sauce to your taste, and let sit for 1 hour. Preheat grill. Cook over an indirect heat for about 45 minutes. Turn once. Watch carefully to avoid burning. The ribs are done when a knife passes easily into the meat between the ribs and you can see no or very little pink.  Serve with your favorite BBQ sauce.

These ribs are grilled slow enough to keep them from getting tough, but hot enough to give them a good crust over the surface. You can use this recipe for smoked pork ribs as well.

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