Now You're Cooking With Steel
Tailgating for Steelers games is serious business. And it calls for seriously good food, often made over a charcoal grill with a beer in one hand and basting brush in the other. Here are our favorite fan-tested tailgating recipes sure to take the chill out of your car-side celebration.
Photos by Laura Petrilla
Pork Ribs on the Grill
1 rack pork ribs
1 cup beer
1/2 cup dry pork rub
Barbecue sauce to taste (Sweet Baby Rays is best)
Preheat oven to 375 degrees. Pour beer into large baking pan. Massage pork rub into ribs on all sides. Baste ribs sparingly with barbecue sauce. Place ribs into the pan and cover it tightly with foil. Place into the oven, mid-rack. Cook for 1 1/2 hours. Transport ribs to tailgate. Preheat grill to low. Place ribs on the top rack and baste with more barbecue sauce. Rotate every 15 to 20 minutes for another 45 minutes or until very tender.
Black Bean Chili
1/4 cup olive oil
1 pound lean ground beef
2 cups chopped onions
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons dried cumin
1/2 teaspoon crushed red pepper flakes
1 can black beans, liquid reserved
1 16-ounce can tomato sauce
Sour cream and cheddar cheese for garnish
Brown the meat in a 6-8 quart pot. Drain the fat in a colander, then place meat back in pot over medium heat. Add onions and garlic and sauté until onions are soft, about 10 minutes. Add spices and stir to combine. Add beans, 1/2 cup reserved bean liquid and tomato sauce. Bring chili to a boil, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Garnish with sour cream and cheddar cheese and serve.
Broiled and Grilled Smashed Redskin Potatoes
3 pounds small redskin potatoes, cleaned
1/3 cup oil
2 tablespoons lemon juice
2 garlic cloves, chopped finely
Salt and freshly ground pepper
Herbes de Provence
Chopped fresh parsley
Boil the potatoes in salted water until they are fork-tender, about 10 minutes. Drain and cool. Flatten each potato using the palm of your hand. Once you are done with this step, you can store the potatoes in the refrigerator for up to three days. When you are ready to prepare them, preheat the grill. In a small bowl, whisk the oil, lemon juice, garlic, salt, pepper and herbes de Provence. Brush the potatoes with the dressing and sprinkle with more salt. Grill the potatoes over a medium-hot fire until crisp. Serve.