Weeknight Tailgating Made Simple

"It's only preseason" - how many times have we heard that since the NFL kicked off their 2013 season four weeks ago?

Well preseason or not....we've got football on a Thursday night!  Rushing from work, picking up the kids, getting them fed (something other than a pizza) and rushing out the door to get to the Dome doesn't have to be that difficult. I love a good Dome dog, hot pretzel and a variety of other stadium foods but tonight I've decided Sir J and I are going to take it easy, not rush to our seats and enjoy the lovely underbelly of the downtown area affectionatly known as The Gulch.  Atlanta Falcons premier tailgating destination!

Early this morning while doing the Berkley Heights - Underwood Hills loop I passed by P. Red's BBQ and had a thought of picking up some of Pappy's great pulled pork. No offense to Pappy but I thought about the logistics of ordering it, picking it up and getting to The Gulch in time to soak in all the pre-game fun was just another kink in the busy day.

No time to prepare means putting that slow cooker to work and you'll have a great tailgating food ready for pregame fun.  Falcon's taligating on a weeknight doesn't have to create any fumbles as there are many simple and delicious menu ideas you can create with items already in your pantry.

Tonight's pregame pantry menu for us includes:

Korean Style Beef Short Ribs
Asian Potato Salad
Steamed Edamame

Pretty simple - absolutely delicious!

Enjoy the football food and fun and always remember Peace Love Food.

 

Korean Style Short Ribs

1 cup soy sauce
1/3 cup packed light brown sugar
4 TBSP sesame oil
4 TBSP rice vinegar

2 TBSP minced fresh ginger
4 cloves garlic, crushed
1 tsp red pepper flakes
4 cloves garlic, crushed
5 lbs beef short ribs
3 cups cooked white rice
Sesame seeds
Shredded carrots

Blend soy sauce, sugar, oil, vinegar, ginger; garlic and red pepper in bowl.
Place ribs in slow cooker; add sauce. Cover and cook on High for 3 hours or low for 6 hours, until meat is tender.
Transfer ribs to serving platter. Skim and discard excess fat from liquid.
Top ribs with remaining sauce. Garnish with carrots and sesame seeds.
Serve with cooked rice.
Makes 6 servings.