off all the requisite boxes for any other recognized holiday: a large crew of friends and family (including some you rarely see), festive decorations (gotta have your team’s colors displayed proudly, right?), enough beer and liquor to intoxicate a large army (if the fridge isn’t overflowing, go buy more), some screaming and yelling (mostly at the TV; occasionally at a friend over a ruling on the field), and a table so overstocked with food that you worry about its structural integrity (and if you can fit just one more bowl of bean dip on there).
Not to mention that everyone laments about having to trudge into work the following day, grumbling that they should be allowed to turn up a little late. And you’re still full the next day, if you’ve Super Bowled properly. That’s because it’s the second-largest day for food consumption in the United States, right after Thanksgiving Day. The only difference between the two festive affairs—because each is a football-themed day—is we swap out fowl types. Instead of slicing into a perfectly roasted (or deep-fried, if you’re adventurous) turkey, we’re pulling every last bit of meat off a succulent chicken wing.
In fact, if the reported stats are to be believed, as a nation, we’re putting down about one billion chicken wings that Sunday. As far as beer consumption goes, we’re draining 325 million gallons of brew into our stomachs, which is enough to fill about 500 Olympic-size swimming pools. So to say it’s a party is a slight understatement. Surviving a Super Bowl fete is really a testament to gastrointestinal fortitude. Which means that you should feel extremely fortunate if you’re not one of the people who are contributing to the 20 percent bump in antacid sales on Monday.
After all, when else is entirely overindulging on fried wings wholly acceptable and even encouraged? At Brother Jimmy’s, during the pinnacle event of football season, we’re doing our part to contribute to the wings and beer love-fest that overtakes our country. We’re packed to the rafters and walls with super fans, slapping one another an abundance of high-fives whenever the pigskin advances. Given all the feverish activity, our patrons need to be fed more than adequately to keep them energized throughout the game. We’re talking about serving quantities measured not by the plate, but by the bucket. Doesn’t a bucket of anything always taste better?
Super Bowl Sunday is far and away our biggest day for wing production at Brother Jimmy’s. We deliver more containers of wings and have more orders placed for pickup than you can imagine. If we piled all the wings together—all 35,000—it’d take you a year to eat them, if you ate ninety-five wings per day. Speaking of piling, people start streaming through our doors around 3 P.M. and don’t clear out until 11 P.M. Unless, of course, their team wins. In that case, they stay and party through the night. It usually holds true that the anticipation of the event is bigger than the actual game itself, so planning and preparation is vital.
We think poultry is the perfect accompaniment to this de facto holiday because no matter how it’s prepared—be it baked, fried, stuffed, roasted, blackened, grilled, or pulled—it’s simple to make it perfectly moist and tender. As an added bonus, if your poultry is served while it’s still on the bone, you have a handy wand to wave frantically at the TV as you cheer and holler.
Since poultry is such a versatile protein, it takes on flavor easily, so you can appeal to anyone’s palate, whether it is inherently geared toward savory, sweet, or spicy. Chicken does particularly well with a brine, and our Garlic, Jalapeño, and Lime-Brined Chicken is proof of that. The flavors are so engrained within the chicken breast that even a serious dunking in water to get all the peppercorns off has absolutely no effect on the flavor that explodes with every bite after coming off the grill. It’s so unbelievably great that people won’t mind missing the game for a bit while they’re queuing up for thirds and fourths.
We’ve also got some unique methods of cooking, which will be sure to dazzle even the most stoic of your guests (like the Deep-Fried Cajun Chicken, in which you plunk a liberally seasoned whole chicken into a vat of bubbling oil). It’s all pretty basic kitchen stuff, which means you get to spend the maximum amount of time celebrating with your guests, yet you’re not skimping on the maximum taste.
If you’re hosting a Super Bowl bash, you’re nearly obligated to make sure the food spread for your grazing friends is copious enough to easily feed one of the competing gridiron teams. And because eating contests are popular at Super Bowl parties—particularly during commercial breaks and at halftime—there’s no reason you can’t have a fried chicken face-off in your own home with each of your guests entering his or her best recipe and collectively voting to decide who takes home the Super Bucket trophy. And you best have a laughable trophy handy, or a decent cash prize—people have to pay back their bookies somehow.
HANK WILLIAMS, JR.
ARE YOU READY FOR SOME FOOTBALL?!
JAY-Z
RUN THIS TOWN
JOAN JETT AND THE BLACKHEARTS
I LOVE ROCK ’N’ ROLL
AC/DC
BACK IN BLACK
VAN HALEN
AND THE CRADLE WILL ROCK
BON JOVI
IT’S MY LIFE
BLACK EYED PEAS
I GOTTA FEELING
MICHAEL FRANTI
SAY HEY (I LOVE YOU)
LUCKY BOYS CONFUSION
BOSSMAN
KINGS OF LEON
THE BUCKET
TODD RUNDGREN
BANG THE DRUM ALL DAY
THE RAMONES
BLITZKRIEG BOP
RED HOT CHILI PEPPERS
GIVE IT AWAY
KID ROCK
COWBOY
JANE’S ADDICTION
STOP
BLACK SABBATH
PARANOID
GUNS N’ ROSES
PARADISE CITY
GREEN DAY
LONGVIEW
PEARL JAM
WORLD WIDE SUICIDE
FOO FIGHTERS
THE PRETENDER
Who doesn’t love crispy deep-fried chicken, bursting with juices at first bite? We’ve added toasted garlic for a little more depth of flavor.
6 garlic cloves, finely chopped
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
¼ teaspoon ground white pepper
1½ teaspoons granulated garlic
2 large eggs
1 cup evaporated milk
1 teaspoon Frank’s Red Hot Sauce (optional)
1 (3-pound) fryer chicken, cut into 8 pieces
2 to 3 cups canola oil for frying
SERVES 4 to 6
1 Preheat the oven to 300°F. Lay parchment paper on a baking sheet and sprinkle the garlic on top, dispersing it as much as possible. Place in the oven and bake for about 30 minutes, moving the garlic around every 10 minutes or so, until golden brown and crisp. Cool and crush the garlic slightly with the bottom of a sauté pan to break it up.
2 Combine the flour, salt, black pepper, white pepper, and granulated garlic in a shallow bowl. In a separate shallow bowl, beat the eggs with the evaporated milk and add the hot sauce.
3 Pat the chicken pieces dry and dredge them in the flour, shaking off as much excess as you can. Place in the egg mixture, then back into the flour coating. Make sure there are no wet patches on the chicken or the coating will not stay on.
4 Start by heating 2 cups of the oil in a heavy flat-bottomed pan (cast iron is ideal) over medium-high heat. The oil should be about halfway up the side of the chicken—if it isn’t, add more oil. When the oil is hot but not smoking, start frying. (It should crackle if you drop a bit of flour into it.) If you don’t have a big enough pan to cook all of the chicken at once, then do it in batches, starting with the legs and thighs, which take the longest, 15 to 20 minutes.
5 Turn the chicken often to ensure even cooking and coloring. When the chicken is done, place it on a platter and sprinkle the toasted garlic on top. You can keep the chicken warm in a 300°F oven if you’re making it in batches.
This is the base for all of our recipes that include fried chicken. It’s a simple, easy, and delicious staple you’ll use more than you think. If you want to get creative, you can experiment with adding various spices and herbs to the flour mixture. For Buffalo Fried Chicken Breasts, just toss the finished cooked chicken in Buffalo Sauce (this page) to coat.
1 cup all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1 large egg
½ cup buttermilk
1 cup canola oil for frying
3 to 4 boneless, skinless chicken breasts, trimmed of any fat
SERVES 3 to 4
1 In a shallow bowl, combine the flour, salt, and pepper. In a separate shallow bowl, beat the egg with the buttermilk.
2 Heat the oil over medium heat in a large frying pan.
3 Dredge the chicken in the flour, then into the egg mixture, then back into the flour.
4 When the oil is hot, place the chicken in the pan. Cook for 10 to 15 minutes until golden brown, turning a few times to cook evenly.
A turkey burger can taste just as delicious as a ground beef burger, and it’s a healthier option. The potato rolls are the perfect resting place for these patties.
FOR THE CHIPOTLE BBQ MAYO:
½ cup Hellman’s mayonnaise
¼ cup Brother Jimmy’s Chipotle BBQ Sauce (this page)
¼ teaspoon Chipotle Puree (this page)
¼ teaspoon kosher salt
FOR THE BURGERS:
2 pounds ground turkey (we prefer the leg/thigh)
3 tablespoons ketchup
1½ tablespoons Worcestershire sauce
1½ teaspoons dried oregano
1½ teaspoons salt
¾ teaspoon granulated garlic
¼ teaspoon ground black pepper
6 potato rolls
SERVES 6
1 Make the Chipotle BBQ Mayo: In a medium bowl, whisk all the ingredients together until well incorporated. Cover and refrigerate until ready to use.
2 Make the burgers: In a large bowl, combine all the ingredients and mix well. Form 6 equal-size burgers, no more than ½ inch thick.
3 Cook on a well-oiled griddle pan or frying pan over medium-low heat for 4 to 5 minutes per side. Cover once the burgers are added to the pan, and then again after you flip them because this will help retain moisture.
4 Place inside a roll and top with the Chipotle BBQ Mayo.
Brining the poultry helps make this barbecue staple extra-flavorful as well as extra-moist. Most people will want seconds, so just multiply the recipe by the number of birds you want to serve.
FOR THE BRINE:
3 cups cold water
¼ cup sugar
7 teaspoons kosher salt
2¼ teaspoons ancho chile powder
1 cup apple juice or cider
1 (3½- to 4-pound) chicken, cut in half
1 cup Brother Jimmy’s Original BBQ Sauce (this page)
SERVES 4
1 Make the brine: Place 1 cup of the water in a small saucepan over low heat and add the sugar, salt, and chile powder. Cook until the sugar and salt dissolve. Remove from the heat and add the juice or cider and the remaining water. Refrigerate until it is cold.
2 Place the chicken into the cold brine—either in a brining bag, a large zip-top bag, or a bowl—and refrigerate from 8 hours to overnight. About 20 minutes before you’re ready to grill, pull the chicken out of the refrigerator and let come to room temperature.
3 Prepare your smoker or grill for barbecuing, using the indirect heat setup (see this page) with a drip pan in place, and preheat to 240°F. Have 3 or 4 wood chunks soaking and ready to go (we recommend apple). Just before you’re ready to cook, pour some water in the drip pan and place the wood on the hot coals.
4 Remove the chicken from the brine and pat dry. Smoke for about 3 hours, covered, until the chicken reaches an internal temperature of 170°F when tested at the thigh joint. This could take from 3 to 5 hours, depending on your equipment.
5 Finish the chicken on the grill over direct, medium-high heat, basting it with the BBQ Sauce and letting the sauce caramelize.
Pulled chicken is a perfect filling and topping for sandwiches, quesadillas, grilled pizzas, nachos, and more. The possibilities are endless with this versatile recipe.
6 pounds chicken legs
Salt and ground black pepper
½ to ¾ cup Brother Jimmy’s Original BBQ Sauce (this page)
SERVES 6
1 Lightly season the chicken legs with salt and pepper.
2 Prepare your smoker or grill for barbecuing, using the indirect heat setup (see this page) with a drip pan in place, and preheat to between 225°F and 240°F. Have 3 or 4 wood chunks soaking and ready to go.
3 Just before you’re ready to cook, pour some water in the drip pan, place the presoaked wood chunks on the hot coals, and oil the hot grate. Smoke the chicken for about 4 hours, until an internal temperature of 180°F is reached at the joint.
4 When the chicken is ready, place it in a bowl and let it cool until you are able to handle it.
5 Pull the skin off and discard it. Then pull the meat off the bones, breaking up the larger pieces.
6 Mix with the BBQ Sauce, adjusting the amount to your liking.
This is a great use for leftover pulled chicken. We’ve given quantities based on one wrap, so multiply by the number of people you want to feed.
1 (12-inch) flour tortilla
2 slices cheddar cheese
¾ cup hot Pulled Chicken (this page)
2 slices cooked bacon
SERVES 1
1 Keep the tortilla at room temperature for easier rolling or warm it in the oven for 1 minute.
2 Place the cheese slices, side by side, just below the center of the tortilla, leaving about 1½ inches on either side. Place the pulled chicken on top of the cheese and then add the bacon.
3 Fold the bottom part of the tortilla up over the filling, tuck it in toward the filling, then fold the sides in. Start to roll toward the top until the tortilla is wrapped all around.
4 Cut in half and serve.
These little morsels of tastiness are like tiny canvases; they’ll take any flavor or method of cooking. How you choose to adorn them is up to you, but we’ve got a few suggestions that have always been a hit at our restaurants. Make sure you have plenty of napkins on hand because a wing feast can get pretty messy rather quickly—especially with those who are sauce fanatics. And also have a garbage bag ready for all the discarded bones. It’s never a pretty sight to pile them on a plate.
4 pounds chicken wings
FOR THE TEQUILA-LIME MARINADE:
½ cup tequila
Zest and juice of 2 limes
1 jalapeño, seeded and very thinly sliced
1 tablespoon kosher salt
1 teaspoon ground black pepper
¼ cup canola oil
1 Cut the pointy tips off the chicken wings, and either discard or save for chicken stock. Cut the wing in half at the joint.
2 In a gallon-size zip-top bag, combine the ingredients for the marinade. Give it a little swish to mix and add the wings. Marinate in the refrigerator for 4 to 6 hours or up to overnight. About 15 minutes before you’re ready to grill, pull the wings out of the refrigerator and let come to room temperature.
3 When you are ready to cook the wings, preheat your grill to moderate heat.
4 Oil the hot grate and place the wings on the grill. Do not discard the marinade. Cook the wings for 12 to 18 minutes, depending on the size of the wings, until done; they should reached an internal temperature of 165°F at the joint bone.
5 While the wings are cooking, pour the marinade into a small saucepan and bring to a boil. Lower the heat and simmer for about 10 minutes, until it thickens.
6 Place the cooked wings into a bowl and toss with the reduced marinade, which is now a glaze.
SERVES 6 to 8
4 pounds chicken wings
FOR THE JERK MARINADE:
2 tablespoons dried thyme
4 scallions, cut into 2-inch pieces
¼ cup ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 to 5 ounces habañero sauce (we like Melinda’s Habanero Hot Sauce)
½ cup soy sauce
2 tablespoons finely grated fresh ginger
½ cup diced onion
3 garlic cloves
Zest and juice of 3 limes
½ cup packed brown sugar
1 Cut the pointy tips off the chicken wings, and either discard or save for chicken stock. Cut the wing in half at the joint.
2 Combine all the ingredients for the marinade in a blender and blend until the scallions are well chopped.
3 Place half of the marinade in a gallon-size zip-top bag (reserve the other half for basting). Add the wings to the bag, seal it, and shake to coat the wings. Set in the refrigerator and marinate for 6 to 8 hours or up to overnight. About 15 minutes before you’re ready to grill, pull the wings out of the refrigerator and let come to room temperature.
4 Preheat your grill to moderate heat. Oil the hot grate and grill the wings, turning often and basting them with the reserved jerk sauce. Cook the wings for 12 to 18 minutes, or until they reach an internal temperature of 165°F at the bone joint.
SERVES 6 to 8
FOR THE TERIYAKI SAUCE:
¼ cup low-sodium soy sauce
¼ cup brown sugar
2 tablespoons minced or finely grated fresh ginger
5 garlic cloves, minced or grated
¾ teaspoon crushed red pepper flakes
¼ cup ketchup
½ cup hoisin sauce
2 tablespoons rice vinegar
About 4 cups canola oil for deep-frying
3 to 4 pounds chicken wings
2 scallions, very thinly sliced
1 teaspoon sesame seeds
1 Cut the pointy tips off the chicken wings, and either discard or save for chicken stock. Cut the wing in half at the joint.
2 Make the sauce: Combine the ingredients for the sauce in a saucepan, place over medium heat, bring to a simmer, and cook until slightly thickened, about 10 minutes. Set aside.
3 While the sauce is cooking, heat 5 to 6 inches of oil in a deep-fryer or heavy-bottomed stockpot to 350°F. Place the wings into the hot oil and cook until golden and crisp, about 12 to 15 minutes. Depending on the size of your pot, you may need to do this in two batches.
4 Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove the wings and drain for a moment on paper towels or on a wire rack. When all the wings are cooked, toss them in a bowl with about half of the sauce, the scallions, and sesame seeds.
5 Use the reserved sauce for extra dipping.
SERVES 6 to 8
4 pounds chicken wings
2¼ teaspoons salt
1½ teaspoons white pepper
1½ teaspoons chili powder
1⅛ teaspoons paprika
⅛ teaspoon granulated garlic
About 8 cups canola oil for deep-frying, plus 1 tablespoon for coating the wings
½ cup Buffalo Sauce (this page) for serving
2 cups Blue Cheese Dressing (this page) for serving
Celery sticks for serving
1 Cut the pointy tips off the chicken wings, and either discard or save for chicken stock. Then cut the wing in half at the joint.
2 In a large bowl, combine the salt, white pepper, chili powder, paprika, and granulated garlic. Add the wings and the 1 tablespoon of oil. Toss together to coat the wings. Cover and marinate in the refrigerator for 1 to 2 hours. About 15 minutes before you’re ready to bake the wings, pull them out of the refrigerator and let come to room temperature.
3 Preheat the oven to 350°F. Lay the seasoned wings on a sheet pan and bake for 15 minutes.
4 Cool the wings completely. (You may do steps 1 through 3 a day earlier, if you like. The wings will keep for 2 to 3 days in the fridge.)
5 Heat 5 to 6 inches of oil in a deep-fryer or heavy-bottomed stockpot to 350°F. Place the wings into the hot oil and cook until crisp, 7 to 9 minutes. Depending on the size of your pot, you may need to do this in two batches.
6 Using the deep-fryer’s wire basket, a slotted spoon, or a spider, remove to a bowl and toss with the Buffalo Sauce.
7 Serve with the Blue Cheese Dressing and celery sticks.
SERVES 6 to 8
4 pounds chicken wings
1 tablespoon Southern Rub (this page)
¾ cup maple syrup
1 teaspoon chili powder
½ teaspoon ground coriander
1 teaspoon dry mustard
¼ teaspoon ground black pepper
1 teaspoon lemon zest
2 tablespoons lemon juice 2 tablespoons brown sugar
¼ cup water
1 tablespoon Worcestershire sauce
1 tablespoon bourbon
1 tablespoon Dijon mustard
1 Cut the pointy tips off the chicken wings, and either discard or save for chicken stock. Cut the wing in half at the joint.
2 Prepare your smoker or grill for barbecuing, using the indirect heat setup (see this page) with a drip pan in place, and preheat to 220°F. Have applewood or cherrywood chunks or wood chips soaking and ready to go.
3 Just before you’re ready to cook, place the presoaked wood chunks (or a packet of presoaked wood chips) directly on the hot coals and oil the hot grate. Smoke the wings, covered, for about 2 hours, until an internal temperature of 165°F at a joint bone has been reached.
4 Place all the ingredients for the sauce in a medium nonreactive saucepan, place over medium heat, bring to a simmer, and cook for about 20 minutes, until sauce thickens.
5 Preheat your grill to moderate heat. Oil the hot grate; place the smoked wings on the grill and baste with the sauce. You’ll want the sauce to caramelize in a couple of additions, so take them off occasionally and give them a quick toss in a bowl with the sauce. Be careful not to burn them, as there is a lot of sugar in the sauce, and sugar cooks quickly.
SERVES 6 to 8
4 pounds chicken wings
1 tablespoon Southern Rub (this page)
½ cup Brother Jimmy’s Chipotle BBQ Sauce (this page)
1 Cut the pointy tips off the chicken wings, and either discard or save for chicken stock. Cut the wing in half at the joint.
2 Prepare your smoker or grill for barbecuing, using the indirect heat setup (see this page) with a drip pan in place, and preheat to 220°F. Have applewood or cherrywood chunks or wood chips soaking and ready to go.
3 Just before you’re ready to cook, place the presoaked wood chunks (or a packet of presoaked wood chips) directly on the hot coals and oil the hot grate. Smoke the wings, covered, for about 2 hours, until an internal temperature of 165°F at a joint bone has been reached.
4 Place the smoked wings in a bowl and toss with half of the Chipotle BBQ Sauce.
5 Preheat your grill to moderate heat. Oil the hot grate and place the wings on the grill to caramelize the sauce. When you are ready to turn the wings, place them back in the bowl, toss with the remaining sauce, and return them to the grill.
6 When the sauce seems like it’s cooked onto the wings, they’re done; this will take 5 to 6 minutes.
SERVES 6 to 8
For this simple yet potentially dangerous recipe, we recommend using a turkey fryer—a large pot with a device to lower and raise the turkey or chicken from the oil—as it is a safer way to deep-fry a bird. Make sure to follow the manufacturer’s directions for safe frying and trussing the chicken. Take serious care when lowering the chicken into the hot oil. (“See Deep-Frying 101” on this page if you’re a first-time fryer.)
1 (3½- to 4-pound) chicken
¼ cup store-bought Cajun spice (we recommend Paul Prudhomme’s Cajun Magic)
2 to 3 gallons canola oil, as needed
FOR THE INJECTION:
¼ cup lemon juice
¼ cup beer
¼ cup olive oil or melted unsalted butter
2 tablespoons Cajun spice
SPECIAL EQUIPMENT:
A turkey fryer (don’t fill the oil level more than halfway up the pot to prevent boiling over)
A kitchen syringe
A deep-fat-fryer thermometer
SERVES 2 to 4
1 Rub the chicken inside and out with the Cajun spice, cover, and refrigerate from 6 hours to overnight. About 30 minutes before you’re ready to fry, pull the chicken out of the refrigerator and let come to room temperature.
2 In a medium bowl, combine the ingredients for the injection. Pull as much of the liquid as you can through a syringe and inject all parts of the chicken several times.
3 Heat the oil in a turkey fryer until it reads 350°F on a deep-fat-fryer thermometer.
4 When you are ready to lower the chicken, do it very slowly, inch by inch, with the trussed legs up. If you do it too quickly, the oil could shoot up through the cavity of the chicken. Fry for about 20 minutes, until the internal temperature—taken at the thigh joint—is 155°F.
5 Slowly lift the chicken out of the oil, making sure to let the majority of the excess oil drip back into the pot. Transfer the chicken to a counter and let it rest for 10 minutes before carving into it.
This is perfect sliced up and served over some mashed potatoes (or by itself), or it can be saved to make the ideal turkey sandwich.
FOR THE BRINE:
2¾ cups cold water
1 cup honey
½ cup brown sugar
¾ cup salt
¼ cup garlic cloves
1 tablespoon whole black peppercorns
1 tablespoon mustard seeds
2 allspice berries
2 whole cloves
1 (2½-pound) boneless turkey breast
SERVES 6
1 Combine ¾ cup of the water in a medium saucepan with the honey, brown sugar, salt, garlic, peppercorns, mustard seeds, allspice, and cloves. Place over medium heat and cook, whisking, until the honey, salt, and brown sugar dissolve.
2 Remove from the heat and pour into a large nonreactive container. Add the remaining water. Cool in the refrigerator completely before putting the turkey in.
3 Remove any netting from the turkey and place in the brine—weigh it down with small plates—and refrigerate overnight. About 30 minutes before you’re ready to grill, pull the turkey breast out of the refrigerator and let come to room temperature.
4 Prepare your smoker or grill for barbecuing, using the indirect heat setup (see this page) with a drip pan in place, and preheat to 225°F. Have a packet of presoaked wood chips or chunks at the ready. When you’re ready to cook, pour some water in the drip pan, place the wood chips or chunks directly on the hot coals, and oil the hot grate. Smoke the turkey breast until the internal temperature reaches 150°F. Remove it and wrap it in foil to retain moisture and to allow the carryover cooking to occur without drying out.
Brining keeps the chicken moist and succulent, and the flavor of the jalapeño comes through without a burning heat finish. The rainbow slaw is the perfect crunchy and cool complement to the warm, tender chicken.
FOR THE BRINE:
6 cups cold water
¼ cup salt
½ cup sugar
⅓ cup garlic cloves
Zest of 3 limes
1 jalapeño, sliced
1 tablespoon whole black peppercorns, crushed a little with the back of a pan
6 boneless, skinless chicken breasts, lightly pounded to even them out
1 recipe Rainbow Slaw (this page)
SERVES 6
1 Make the brine: Combine 2 cups of the water, the salt, sugar, garlic, lime zest, jalapeños, and peppercorns in a saucepan, place over medium heat, and heat until the sugar and salt dissolve, about 5 to 8 minutes. Remove from the heat, add the remaining 4 cups of water, cover, and refrigerate until cold.
2 Add the chicken to the cold brine, cover, and refrigerate for 8 hours or up to overnight.
3 About an hour before you’re ready cook the chicken, prepare the Rainbow Slaw (it needs to sit for the flavors to meld).
4 Preheat your grill to medium heat and, about 15 minutes before you’re ready to grill, pull the chicken out of the refrigerator and let come to room temperature.
5 Oil the hot grate and grill the chicken for 5 to 8 minutes per side, until cooked through. Brined foods tend to cook more quickly, so be careful not to overcook.
6 Place the slaw on a platter. Slice the chicken and serve alongside or on top of the slaw.
This is one of those dishes that’s perfect for summer because it’s great hot or cold. It makes a mess of the grill, but the flavor makes the cleanup entirely worth it.
FOR THE MARINADE:
1½ tablespoons chopped garlic
2 tablespoons minced or finely grated ginger
2 tablespoons soy sauce
1 cup peanut butter (the chunkier, the better)
1 (6-ounce) can pineapple juice
2 tablespoons honey
1½ teaspoons salt
4 to 5 pounds chicken parts
SERVES 8
1 Combine all the ingredients for the marinade in a large bowl and whisk to incorporate the peanut butter and honey. Add the chicken and toss to evenly coat; let it sit for 15 minutes.
2 Preheat your grill to moderate heat and oil the grates well.
3 Cook the chicken, turning often so it doesn’t burn. Grill for 20 to 30 minutes, until it reaches an internal temperature of 165°F at the joint bone.
SUPERFLUOUS SUPER BOWL DRINKING GAMES:
I HEART ANY GAME THAT USES A PIGSKIN, provided it’s actually not made from the skin or bladder of a pig. There’s a ton of fun drinking (and nondrinking) games you can play during the Super Bowl to help ensure you’re capitalizing on all the fun that can be had. And maximizing your beer intake. These little numbers should get you and your friends well on your way in no time flat.
SCORING DRINKING GAME
Throughout the game, take one sip for every touchdown by your team and two sips every time the opponent scores. Or you can assign a drink value to scored points, too, so three sips for a field goal, seven sips on the touchdowns.
KEYWORD DRIINKIING GAME
This one is a little more fun. Before the game, have everyone write down one or two words or phrases you think you’ll hear often during game play. Assign each a drink value. So for instance, you’ll drink once every time you hear the word “flag” and twice whenever a player says “it is what it is.” Be as creative as possible. I recommend the following: “fumble,” “just shy of,” “what a hit,” “deep in the pocket,” and any mention of “Brett Favre.” If you want to get super-serious, up the level of difficulty with gems like “sexual harassment suit,” “arrested,” “like a rock” (applicable only during truck commercials), or any mention of “beer.” Careful with the last one; that has the potential to get you soused quick.
PICK-A-PLAYER.
Jot down the names of the key players in the game on both teams. Drop them all in a bowl and have everyone draw a name. Each time that player is remotely involved with a play, that friend gets to pass out one drink to whomever he or she chooses. Just don’t haze the new guy or girl too much, okay? It’s up to you whether or not to include quarterbacks—and it really depends on how drunk you wish to become. Finally, if your player happens to score a touchdown, that’s seven drinks for you.
PASS THE CUP
This one’s simple and can be altered for gambling purposes. The only requisite is that all players should be drinking the same brand of beer. One person starts by putting a splash of beer into a cup and naming a play, like first down or field goal. For each play that is not the one named, each person quickly pours a bit of beer in the cup and passes it on. When the play finally occurs, the person holding the cup drinks the whole thing. You can substitute one-dollar bills for pours of beer to make the game more lucrative.
This isn’t your mom’s Thanksgiving turkey. Flavored with a sweet and tangy brine, it’s great sliced and eaten straight up on the plate or in a sandwich or wrap. The recipe for the Cranberry BBQ Sauce will be more than you need for this amount of turkey legs, but it’s so good, you may just want to double the amount of turkey legs you smoke. The leftover bones also add great flavor when cooking beans or soup.
FOR THE BRINE:
1 gallon cold water
1 cup salt
1 cup brown sugar
1 cup honey
3 tablespoons whole black peppercorns
1 cup garlic cloves
4 allspice berries
3 tablespoons mustard seeds
1 tablespoon rubbed sage leaves
6 turkey legs
FOR THE CRANBERRY BBQ SAUCE:
1 pound fresh cranberries
1 jalapeño
1 cup water
1¼ to 1½ cups sugar
½ cup diced red onion
2 tablespoons red wine vinegar
1½ teaspoons salt
¾ teaspoon orange zest
SERVES 6
1 Make the brine: Combine ½ gallon (8 cups) of the water with the salt, brown sugar, honey, black peppercorns, garlic cloves, allspice, mustard seeds, and sage in a large saucepan. Bring to a simmer and cook until the salt, brown sugar, and honey dissolve.
2 Remove from the heat and pour onto a container large enough to hold the brine and the turkey legs. Add the remaining cold water and let cool to 40°F in the refrigerator before adding the turkey legs.
3 Brine the legs from 8 hours to overnight in the refrigerator. About 20 minutes before you’re ready to grill, pull the turkey legs out of the refrigerator and let come to room temperature.
4 Prepare your smoker or grill for barbecuing, using the indirect heat setup (see this page) with a drip pan and a packet of wood chips or chunks in place, and preheat to 220°F. Just before you’re ready to cook, pour some water in the drip pan and oil the hot grate. Rinse off the brine and smoke for 4 to 6 hours, until an internal temperature of 185°F is reached. Let cool slightly. (Be sure to use a water pan to keep the moisture level up, because there isn’t much fat in the legs.)
5 Make the BBQ sauce: While the meat is cooling, combine all the ingredients in a nonreactive 2-quart saucepan. Place over medium-high heat, bring to a boil, then reduce the heat and simmer for 25 minutes. Cool, transfer to a blender, and blend until smooth.
6 Pull the turkey off the bone into a bowl, making sure to remove all the tendons, grizzle, and fat. Mix the turkey meat with enough of the Cranberry BBQ Sauce to evenly and lightly coat.
The bright citrus flavors from the zest make this chicken taste like summer exploded in your mouth. The citrus holds up well against the fatty content of the legs and thighs.
FOR THE THREE-CITRUS MARINADE:
3 garlic cloves, minced or finely grated
Zest and juice of 1 orange
Zest of 2 limes
Juice of 1 lime
Zest of 2 lemons
1 tablespoon salt
½ teaspoon ground black pepper
¼ cup olive oil
8 chicken legs and thighs
SERVES 6 to 8
1 Combine all the ingredients for the marinade in a large nonreactive bowl or large zip-top bag. Add the chicken pieces and toss or shake to evenly coat; cover or seal and marinate in the refrigerator for 2 to 4 hours.
2 About 15 minutes before you’re ready to grill, pull the chicken pieces out of the refrigerator and let come to room temperature.
3 Preheat your grill to moderate heat. Have some wood chunks or chips soaking and ready to throw on.
4 Just before you before you’re ready to cook, oil the hot grates. Grill the chicken for 20 to 30 minutes, covered, until cooked through.
This is another one of our staple recipes. It is great with Smoky Corn and Black Bean Chow Chow (this page) on the side or cut up atop a salad. Remember that “blackened” doesn’t mean “burned,” folks.
2 tablespoons Blackening Spice (this page)
6 boneless, skinless chicken breasts, trimmed of excess fat or sinew
4 to 6 tablespoons vegetable oil Salt
SERVES 6
1 Sprinkle the Blackening Spice on the smooth side of the chicken breasts.
2 Heat a cast-iron pan over medium-high heat until very hot, add the oil, then place the chicken in the pan spice-side down. Sprinkle with salt and lower the heat to medium.
3 Cook for 4 to 5 minutes, then turn the breast over, cover the pan to keep some moisture in, and cook for another 4 to 5 minutes, until cooked through.
Another Southern tradition, the sauce for this dish can change regionally, but we like it with a good dose of maple syrup. And don’t think you’re limited to serving it for dinner; it’s popular at brunch in our restaurants.
1¾ cups all-purpose flour
1¼ cups cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
2 cups milk
3 tablespoons vegetable oil (or any flavorless oil)
2 large eggs
Cooking spray
4 Fried Chicken Breasts (this page)
Maple syrup
SERVES 4
1 Combine the flour, cornmeal, baking powder, sugar, and salt in a large bowl.
2 In a separate bowl, whisk together the milk, oil, and eggs.
3 Add the wet mixture to the dry mixture and mix until smooth.
4 Heat a Belgian-style waffle iron and spray with cooking spray. Cook the waffles according to the manufacturer’s instructions.
5 Serve with the Fried Chicken Breasts on top of the waffle and maple syrup on the side.
