“Typically occurring in late January or early February, it is considered a de facto national holiday in the United States. On Super Bowl Sunday many people gather to watch the Super Bowl. Such gatherings are known for the large amount of food that is consumed by attendees.” Wikipedia
Okay, Super Bowl Sunday is coming up, and what better time to get our grub on?
A quick confession (before my friends rat me out anyway)…I’m really not a spectator sports guy (I’m not much of a participatory sports guys either, but let’s not open THAT can of worms…)
However, the annual Superbowl party is my exception to the rule.
Our friends the Andersons throw an EPIC super bowl party every year, with a bunch of my best friends, tons of great food…and, sure, I have to watch some football…but there are some great commercials to break THAT up, so…three outta four awesome elements…I’ll take that percentage any day!
As much as I’d like to think that I get invited to these parties every year for my witty banter and cutting-edge heckling of the event at hand, I know the truth…it’s my food that gets me in the door.
I’m okay with that.
So, I thought this year we’d take a look at three specific ways that “Game Day” can play out, and how we can do some grilling and/or BBQ for each.
Most parties, where we would be offering the fruits of our kitchens, fall into one of three categories:
1. Party at my place! – Hosting a Superbowl party at you own home offers the most flexibility in what you can prepare and serve (‘course, it also means cleaning bean dip off the ceiling, finding wing-bones behind the couch next summer, and two-weeks of lethal dog flatulence because your best friend won’t stop feeding bacon-wrapped jalapenos to Rover …).
2. Invitation to the pot-lick. – My personal favorite, lots of new dishes to try, and my place stays clean. Watch the game (or commercials) in comfort on my pals cushy garage home-theater. Nice!
3. Pull in & Pig out! – Ah, the pièce de résistance for armchair quarterbacks everywhere. It’s a ball game, it’s a picnic, it’s a camp-out…it’s the Tailgate Party…how can that be anything but awesome?
So, let’s take a look at three next-level recipes for hosting a Pig Skin party at your own crib…Oh, and I have a great homemade cleanser for getting out those bean-dip stains…
Party at My Place
Hosting the party at your own place allows for a lot more freedom in recipes and preparation. All of your own toys, spices, and gear, are close at hand. This is your pit-master backyard…awesomeness should be a given!
For the main dish, let’s go all-out with Luau Party featuring a whole Kalua pig, or pork shoulder.
Kālua is a traditional Hawaiian cooking method that utilizes an imu, or underground oven. The word kālua literally means “to cook in an underground oven” and also describes the flavor of food cooked in this manner – e.g. the kālua pig, kālua turkey (Hawaiian puaʻa kālua) which is commonly served at luau feasts. – From Wikipedia
8 pounds pork butt
4 tablespoons liquid smoke
4 tablespoons Hawaiian salt
8 to 12 large ti leaves, ribs removed
Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke.
Wrap the pork completely in ti leaves, tie with string, and wrap in foil.
Place meat in a shallow roasting pan with 2 cups of water and roast for 6 hours.
Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.
Man…that’s makin’ me hungry!
Hawaii plate-lunch-style macaroni salad.
The beauty of macaroni salad is that it is quite forgiving and welcomes a wide range of personalization and experimentation. It’s a casual dish that easily adapts to any type of food or occasion—it is, in other words, quintessentially local.
To make a basic macaroni salad, you don’t need a recipe; just follow these guidelines:
The pasta: Cook 1 pound macaroni (for really local style, cook until soft and fat, but you can go al dente if you prefer).
The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi).
The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more.
The add-ins: Carrots, watercress, celery, hard-boiled eggs, pickle relish—whatever suits you.
The finale: Salt and pepper, to taste. Stir well; refrigerate.
Oh, and if you’re lucky enough to get invited to a Super Bowl Potlick, here’s my favorite crowd-pleasin’ recipe. In fact, it’s what I’m bringin’ this year…