Barbeque

Conference Championship Sunday

   giants.png   VS.   packers.png       

AND

chargers-white-away.png   VS.   patriots.png

On the Belmont Front Porch, Conference Championship Sunday is actually a bit bigger than the Super Bowl. The reason? There are TWO games and a lot more emotion wrapped up in the outcomes — plain and simple.

There is a split in the factions, so this year it seems that everyone will be rooting for someone else. This makes for an interesting evening.

No school on Monday and with MLK holiday on top,  it is all working well for a wonderful get-together.

There were some stores sales the past week to help with party planning. The food prep is pretty easy — with two games back-to-back — there is time for two complete meals. Nobody really stresses out over it all.

Ok, well, one for the kids, and one for the gamers. The rest of us just sorta come and go.  

We will have chili, hotdogs, chips (lots of ’em), wings, and a lot of pickups like the smokie sausage thingy’s. Since we have too many cheese-heads in Belmont, we have to grill out Brats — they are sooo picky with their food choices during ball games.

Right now it appears that overall, people are predicting the Pats and the Pack in the Super Bowl.

It has been a great football season.

   

Southern staples unite: Cheerwine, pork

MMMMM…sweeeet, — uh, suuu-eeeeee?

cheerwine-bbq.gif

(Picture not related to story, but we thought it was cool – this is Wilber, the mascot of Dave’s Brick Barbeque Pit of Lexington, NC)

The Charlotte Observer, ever-present, and ever thought provoking, offers up a story about the Cheerwine Championship Cooking team.

 And, we like the results:

Championship Cheerwine Barbecue Sauce

Mix the following in a large pot over high heat:

• One 12-ounce can of Cheerwine

• 5 ounces molasses

• 6 ounces brown sugar

• 10 ounces your favorite brand barbecue sauce

• 2 ounces white distilled vinegar

• 1/4 teaspoon white pepper

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon black pepper

• 1/4 teaspoon crushed red pepper

• 1 ounce liquid smoke

Bring to boil while stirring. Cool, pour in container and refrigerate. Makes approximately 32 ounces of sauce. Good with pork, chicken or beef.