Each week I”ll be posting a tailgate recipe that is specific to a football city (usually a town that has some major fantasy football  goings on).  The McNabb trade to Washington was a blockbuster that sent shock waves through the NFC East. Here is our first recipe, followed by my fantasy football outlook for the 2010 Hogs.

Redskins BBQ Pulled Pork Sandwich:

The great thing about this version of a traditional Redskin’s tailgate dish is that it can be prepared ahead of time that and easily finished on the spot in the lot!!!

1- 5 to 7 pound Pork (Boston) Butt

1- Tablespoon of Granulated Garlic

1- Tablespoon of Granulated Onion

2- Tablespoons of Salt

2- Tablespoons of Smoked Paprika

1- Tablespoon Dry Mustard

2- Tablespoon Brown Sugar

2- Tablespoons of Liquid Smoke (optional)

About 2 Bottles of Wheat Beer

2- 12 oz bottles of your favorite BBQ sauce

12 to 18 Burger Buns (go with the fresh baked french style, not the mass produced buns)

1-2 pounds of coleslaw

2- dozen pickle spears

2- Aluminum catering pans with 1 lid (available at any party store)

Mix all of the dry ingredients in a small bowl. Rinse the pork in cold water and pat dry with a paper towel. Coat the entire pork butt with the dry seasoning mixture, cover and refrigerate over night (or a minimum of 6 hours).

Pre-heat the oven to 300 degrees.

Place the pork into a roasting pan, add about two inches of beer and the liquid smoke. Cover the pork with foil and place into the pre-heated oven. Roast the pork for approximately 6 hours or until the the pork begins to fall apart. (minimum of 170 degrees for food safety).

When the pork is done, place it into a large pan or platter and allow it to cool for 15-20 minutes. With two pairs of tongs or two forks “pull the pork into approximately two inch by one inch lengths. DO NOT OVER PULL (words to live by), this will cause your pork to dry out. Once you have pulled your pork add enough sauce to heavily coat the pulled pork, much of this will soak in and you will be reheating it so this heavy coating is important. Place the pulled pork into an aluminum pan with a lid.

If you are not taking the warm pork directly to the tailgate it is important that you chill it below 40 degrees within 4 hours. (you can place the pan of pulled pork into the refrigerator without the lid, placing several bags of ice on top, mixing the pork every 30 minutes of so.)

Once you get to your tailgate destination you will need to re-heat your pork to at least 165 degrees. Take the second catering pan, place it on the grill over medium heat filled with an inch of water (or beer in a jam) and place your pan of pork, lid on, atop the hot pan of water. Close the grill cover and re-heat your pork mixture to at least 165 degrees.

Once heated properly, place a nice big portion of pulled pork on the bottom half of your buns, top with some coleslaw, and place the bun top over the coleslaw. Add a pickle to the plate and……. delicious parking lot pork!

Washington Redskins 2010 Outlook

The 2010 Washington Redskins will be a very different team than the team that took the field at the beginning of 2009.  Gone is the head coach that was so clearly over his head and in steps one of the most well respected football minds in the world, Mike Shanahan.  The offense will be led by former division rival Donovan McNabb and it seems likely that last year’s big offseason addition Albert Haynesworth (with the largest free agent contract of all time) could be playing elsewhere as the trade winds are whirling.  Backfield fixture and part-time malcontent Clinton Portis will compete for his job with full-time malcontent Larry Johnson and a slower version of “Fast” Willie Parker.

Other Expert Views:

  • Christopher Harris is on the same page with me on  most views around the McNabb fantasy football impact.  He goes much deeper into the subject in a great ESPN article here.
  • For a more bullish opinion on McNabb take a look at KFFL’s Michael Egnak who thinks that McNabb remains a better fantasy option that Kevin Kolb and the Reskins offensive weapons are not  much of a downgrade.
  • SB Nation affiliate Hog Haven explores the Redskins offseason and what still may be done to improve the team.  They have an up close and personal take on everything Redskins for all diehard Hogs fans.
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2 Responses to “Who Else Has A Chef On Staff? No One, That’s Who! Here is the First Tailgate Recipe for a Pulled Pork Sandwich and Fantasy Analysis of the Washington Redskins”

  1. Looks good man! If I ate one I’d probably be asleep at halftime though.

  2. I’m going to try this for game one of the regular season! I like being able to make stuff early, by the time it comes to cooking I’m usually a bit drunk.

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