I feel so guilty. I should have been sending out some tasty Super Bowl recipe traditions, but my excuse is that I’ve spent most of my free time the last few weeks testing, tasting and putting finishing touches on the cookbook.
You’re Grown – Now You Can Cook is finally heading off to be edited. Now it’s time to do my favorite thing again, cook and share recipes.
As fate would have it, Super Bowl Sunday is actually here and I’m quite sure everyone reading this has a great menu in mind, or is off to a fabulous party, but maybe you can file this away for a later date. We’re expecting a crowd for the game. Between friends, family and those Belmont boys it’s hard to keep a number straight, so the key here is lots of good food. But if you are planning to go to the grocery this morning and see what looks good, my message is – it’s not too late for homemade barbeque!
Spending so much time in Memphis is bound to make anyone a barbeque snob. When I lived there and someone would ask me for directions (generally not a good idea) I would give the directions based on where good barbeque joints were. It went something like this: “You know where Leonard’s is? Well from there go to Interstate’s and turn left.”
We’re having two kinds of barbeque today. Yesterday the pork shoulder smoked on the grill about 8 hours and then some. It’s too late to have that one, but if you get up and read this you could still make turkey barbeque. Turkey barbeque was added to our barbeque menu partly because some people don’t eat red meat, and partly because it’s pretty healthy, but mostly because it’s just delicious. It cooks about four hours, plus maybe 20 minutes on the grill, but there’s very little prep time involved. Don’t wait for a special event for turkey barbeque; it’s so good you’ll want to make this soon. Leftovers? Turn them into Memphis classics, barbeque spaghetti, barbeque pizza, barbeque fried rice, and barbeque chopped salad come to mind. Yum.
Ingredients
2 (3 lb) turkey breasts or 1 breast and 1 small turkey roast that has some light and dark meat, thawed (They are packaged exactly the same which is how I accidentally discovered how much I like the mix.)
1/2 c apple cider
optional: 2 tsp liquid smoke
For Rub:
1/2 c paprika
1 Tbsp garlic salt
1 tsp ground cumin
1 tsp pepper
1/2 tsp celery seeds
2 Tbsp brown sugar
Directions
Light your grill.
Rinse turkey and pat dry with paper towels.
Combine all ingredients for the rub together in a small bowl.
Rub all over the turkey.
When the grill is hot, brown turkey on both sides about 10 minutes a side.
Preheat oven to 275 degrees
Remove turkey from the grill and put in a large baking pan lined with enough heavy-duty foil to be able to completely wrap the turkey.
Add the apple cider and liquid smoke, then wrap the turkey in foil sealing the edges.
Roast for 4 hours.
Cool and pull apart or chop – personal preference!
You can use any barbeque sauce you like, but I’ve been making this for years and love it.
Barbeque Sauce
Recipe
2 c ketchup
1/2 c apple cider vinegar
1/2 c apple cider
1 tsp garlic salt
1/4 c brown sugar
1/2 c white sugar
1 tsp celery seeds
1 tsp Worcestershire sauce
1 tsp hot sauce
juice of one lemon
Directions
Add all ingredients to a medium sized saucepan and bring to a boil. Stir and lower heat to simmer. Let the sauce simmer for about 30 minutes stirring occasionally. Cool and enjoy!
