How to Cook A Bronco

We're going nuts here in Seattle. Everyone has Seahawks fever. 70% of the city is convinced that for luck they must wear Seahawks jerseys until the game. I'm pretty sure they haven't washed them since the San Francisco game.

As a barbecue caterer, I can confirm that there will be no work done on Friday, because offices everywhere are having parties, many of them catered by me. We have begun stockpiling wings, remembering the wing crisis of '05.

While I can't add anything to the conversation about the defensive line or quarterback match ups (though I do think Richard Sherman was totally misunderstood in that interview and unfairly skewered by the media. It was simply a Howard Dean moment where the crowd and his energy from making the play of his career didn't match the noise-reducing mic.), I can offer a cooking perspective.

We've gotta barbecue those Broncos.

It's not going to be easy: Bronco meat is tough. I suggest cooking them slow and low, rubbed with a good amount of spice, and finished with a glaze in the last 30 minutes.

Here is my recipe:

Spice: Pepper them offensively to shut Peyton Manning down. Sack him, attack him and rattle him if you can. Spice them completely - underneath all the hype, Bronco meat is pretty bland.

Low: Make a low, consistent fire. You want overall heat, rather than high flames in one area. Persistent and grounded heat will keep down the jitters of being at the Super bowl.

Slow: The only way to break down the sinews of Bronco meat is to cook it slowly, relentlessly. Focus on each yard, making those first downs, and completing each pass. This process will tenderize the connective tissue of the Bronco. Now it's time for the glaze.

Glaze: Once the Bronco meat is tender, finish them off with some zing in the last 30 minutes of cook time. Glaze them with plays like that amazing 35-yard pass by Russell Wilson, Marshawn Lynch's 40-yard touchdown, or Richard Sherman's intercepting tip that sealed our win against San Francisco.

We know you have it in you, Seahawks, and we are behind you all the way.

Me? I'm clearing out the smoker ashes, stacking up the wood, and getting ready for the feast on Sunday.

Sneaking in my Husky pride, a mini contest.

I recently posted about tailgating on Char-broil. We've had some huge games if you are a Huskies fan, and you may notice something about the photos in my post, Tailgate Pulled Pork: Timing it so you don't miss any of the game (or party!). For all you that go to that post and read it, comment here about what you notice and you'll be entered to win an awesome, slightly used, Huskies T-shirt.

It may not be the most awesome contest you've ever entered, but it's one of the easiest. Hopefully as easy as the Huskies will win this weekend.

Game Day Nosh: Pulled Pork-n-Mac Egg Rolls

I'm going through an egg roll phase. Once you realize how easy they are to make, you will too. You can put anything into these perfect little wrappers. Forget about traditional Chinese fillings for the moment. We'll get to Chinese New Year dishes next. Put anything that you would put into a tortilla, bun, or pastry. Leftovers work great, but don't stop at savory. Ricotta, chopped nuts and Nutella are cannoli with extra hail Mary's (on account of the sin).

For the Super bowl, I think sticking to stick to your ribs fare is best. Pulled pork and macaroni and cheese, which a squirt of barbecue sauce make a perfect appetizer for watching football.

Here is what you'll need:

Egg roll wrappers
About 2 lbs of mac-n-cheese
About 1 lb of pulled pork (If you barbecue regularily, you have baggies of the stuff in your freezer. If not, I suggest paying a visit to your local barbecue restaurant).
Barbecue sauce
Vegetable oil
Stock pot
Paper towels
Makes about 24 full egg rolls/48 pc


The key is to not overstuff each wrapper. Put a scoop of warm mac-n-cheese and spread out in the center of the wrap, leaving an inch at each end clear, and a little more than an inch on either side.

Put a layer of pulled pork on top of the mac. Spread a spoonful of barbecue sauce on top.

Wrap in a circle: Fold bottom flap first, then one side, then fold the top. Wet the last open side with water and tightly roll it closed. Wet outside as well to seal it. Place each roll on a plate.

Heat oil to medium high. It's important that the oil is hot enough, but not so hot as to burn the rolls too quickly before the insides are warm. Once oil is fully preheated, put one roll in the oil for a tester. If you are happy with the oil temperature, add another 4-5 to do at a time, depending on the size of your pot.
Remove and let cool on a paper towel. When cool enough to touch, cut in half on a diagonal, arrange on a platter and serve with barbecue sauce.

Hope your team wins!