Tailgating with the Kandy Koncierge

Hello my fellow tailgaters. I am back from my summer siesta and have a couple ideas to liven your tailgating festivities this Fall.

Best Tailgaters Beer – Gluten-Free

Hold that gluten. 2015 is the year of gluten-free. Well, real men are not concerned about their gluten intake but it doesn’t hurt to cut gluten when you can, as long as you don’t have to sacrifice taste.

 Omission Pale Ale
Brewer: Widmer Brothers Brewing
Malts: Pale, Caramel, Honey, and Hallertau
Hops: Cascade
Abv: 5.8%

Nice, smooth, no aftertaste beer. Amber in color, Omission Pale Ale’s floral aroma is complimented by caramel malt body. If you bring a six-pack to your tailgate make sure you pop one for yourself upon arrival. Once you turn your back the remaining five will have disappeared.

What We Left Out
We were going to list several gluten-free beers but after tasting a few the only beer we could agree on is Omissions. We also recommend Omission’s gluten-free Lager.

Tailgaters Main Course – Southwestern Pork

Photo Credit: fotolia / razmarinka
Photo Credit: fotolia / razmarinka

We’ve tried various renditions of this main course over the decades of our lives. Noting, and we mean nothing, comes close to this recipe. Our number one recipe for southwestern pork is procured from a family with New Mexico heritage so you know it is authentic and, more importantly, tasty.

 Warning: it takes time to prepare but it is well worth it and guaranteed to have all the single ladies swooning over your culinary skills.

Picnic Pork Roast – 5 to 6 lbs
8 to 10 chili peppers (dried)
Garlic Salt
Liquid Smoke
Tortillas, Cornbread or Biscuits

How to prepare the Pork Roast:
Pre-heat oven to 350 degrees. Place the pork picnic roast on a meat rack in a dutch oven. Sprinkle with a tablespoon each of garlic salt, cumin, and oregano. Shake liquid smoke on meat until the surface of the pork is well covered. Add enough water to pan so there is anywhere from a quarter to half inch of water, but no more.

Cover and bake for one hour then immediately reduce the oven temperature to 275 degrees and continue cooking for six hours.

Remove the pork from oven, let it cool for 15 to 20 minutes, and then begin removing the meat from the bone and shred. Place the shredded pork into a crockpot.

How to prepare the Red Chili Sauce:
Remove the stems and most of the seeds from the peppers. Place the dried peppers in a sauce pan and cover with water. Boil the peppers then they soften. Pour the peppers and water into a blender, add 2 tablespoons of cumin and 1 tablespoon of oregano and liquify the mixture.

CONTROL THE HEAT: The more seeds the HOTTER the pork.

 Pour the red chili sauce over the pork in the crockpot and stir together. Set the temperature on the crockpot at its highest setting and monitor. Once the pork begins to boil reduce the temperature to low or medium, whichever will provide a simmer. The longer you simmer, the better the taste. We recommend keeping the setting at low and allowing a long, slow simmer.

Serve with your favorite carb – corn or flour tortillas, cornbread or biscuits.  This pork is so good that it tastes great mixed with any of the above.