August 27, 2011

Welcome to Tailgating and Game Day Week 1, Chicken Fried White BBQ Sandwiches

Week 1 Submission ends midnight Monday, Aug 29th 
Voting Starts Aug 30th
Suit up, it's time to start playing...

Today starts another series of football fun kinda like I did a couple of years ago where many of you jumped in and shared recipes. Of course, with time things change, so this year you can link in your recipes to share all the foods, snacks and drinks we like on game day. Find recipes from fellow football fans that know how to do some serious tailgating and serve up the best football party grub.

Plus, you might just score a game win. The more recipes you enter and the more comments you make on certain sites can better your chances for the Grand Prize. The strategy is simple; just spread the word of each Tailgating and Game Week on featured sites and follow through on other insider tips ... the playbook to earn extra points is revealed below the links.


Tailgating and Game Day Week

Here is a version of a cold chicken sandwich we just love in Alabama. Now the easiest way to enjoy this is to mix up the incredible sauce, an easy rendition of what some folks call North Alabama BBQ Sauce, grab up a box of chicken tenders and a bag of dinner rolls before heading out to the ballgame. Dip the strips in the sauce and make yourself a sammie. But iffin' you want the real deal, ya gotta follow through on the right technique - finger lickin' fried chicken. And I'm not talking store-bought, not here.

Before Mobile's own college football team, the undefeated Jaguars of University of South Alabama, take to the field, local folks know how to do some serious tailgating. Why, I would say that is why many attend, to eat, drink, socialize and then watch a good football game. Here is what I will be serving, all prepared before hand and iced down in a cooler, perfect for a warm evening game.

This chicken recipe is based on a batter I use for frying chicken, one we call Devil's Chicken, 'cause it carries a little heat but it goes so nicely with the cool white sauce. Start the marinating about 8 to 10 hours before cooking. Enjoy!

Chicken Fried White BBQ Sandwiches
makes about 6 full size subs or a dozen ones like I'm serving

Thinly sliced chicken breast cutlets, about 3 pounds, pounded
Vegetable oil
Alabama BBQ Sauce, below
Pistolettes,  hoagies, or finger rolls
Lettuce leaves, tomato slices, red onion rings
chicken in marinade

marinade:
2 cups buttermilk
2 tablespoons Creole Mustard
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoons dry mustard powder
1 teaspoons cayenne
1 teaspoons black pepper

coating:
2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoon dry mustard powder
2 teaspoons cayenne
1 teaspoon black pepper

In a resealable plastic bag, mix the marinade ingredients together and place in the cutlets one at a time coating each well. Seal removing much of the air and refrigerate for 6 to 8 hours. Turn the bag often.

Mix the coating ingredients together and place half in a large sided pan, I use a large jelly roll pan. Place the cutlets leaving as much buttermilk marinade on as possible and lay on the coating. Sprinkle with the remaining coating and Let set for an hour to absorb as much coating as possible.

Heat about 1 1/2 inch of oil in a heavy skillet to 350 degrees F. Add two or three cutlets at a time, do not overcrowd, and cook 3 to 4 minutes. Turn cutlet over and cook about 3 minutes until crust is nice and brown. Remove to paper lined pan to drain. Continue cooking cutlets.

Let chicken reach room temperature and refrigerate. I like to assemble sandwiches using lettuce, onion if desired in between buns of choice adding the tomatoes and BBQ sauce to the sandwiches right before serving.

Alabama White BBQ Sauce
Quick, easy ~ A great barbecue sauce that is just delicious with barbecued and grilled chicken

1 cup mayonnaise
1/4 cup white vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire
1 teaspoon horseradish
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon salt

Mix all together, place is a squeezable bottle if portable, chill and store in the refrigerator. Serve on sandwiches, with barbecue and grilled foods.


NOW it's time to share your recipes:
Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any game-day related food or beverage recipe – no other advertisements or coupon offers. Voting limited to participants with link-backs only.

Blog HOP
get the InLinkz code

Game Week 1 Starts Aug 27th 2012 - ends midnight, Friday, Sep 2nd
Week 1 Submission ends midnight Monday, Aug 29th - Voting Starts Aug 30th
Do not Vote for my recipes - that would be poor strategy.

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Here's a reprint from yesterday's post, just in case you need a few plays:

Foods for Football Friendly Folks
Beverages too ~ don't forget
the ol' college hunch-punch recipe...

Join in and share your favorite recipes for all your game day foods whether you're tailgating near a stadium or in the comfort of your home. Every Saturday I will share one of mine and hope you tag along with me during the next week until game day. Just link in at the bottom of each week’s Tailgating and Game Week post. Visit back during the same game week and cast your VOTE for your favorite recipe. You can vote on 10 different recipes during this first week, but more than one vote from the same URL per recipe will be rejected. After all 10 votes, you can see the results. Next week, voting parameters may change.

15 WINNERS
SCORE – Each recipe link you summit enters you into a drawing held at the end of the season for the Grand Prize, the Championship Bowl, filled with spices, delectable mixes and southern goodness and an autographed copy of my cookbook, Grits to Guacamole. Giveaway takes place the week of January 2nd, 2012, right in time for the BSC Championship Game in New Orleans LA. Selection by InLinkz. Drawing open to anyone with a mailable address in all cities, townships, countries that USPS serves. In the event of non-service, a draw-down will occur.

WIN - There is a prize each week too. The recipe submitter with the most votes tallied by InLinkz is the weekly winner and will receive an e-book copy of my newest publication, Best of Drick’s Kitchen featuring top 10 recipes in four categories – 40 recipes in all including recipes with unposted comments and tips. Available early 2012.
14 available winners beginning August 30th and ending the week of Nov 28th with the SEC Championship Game in Atlanta Ga.

EXTRA POINTS
(FINE PRINT) Score more points on various plays:
Follow me on Blogger, Twitter, Facebook, StumbleUpon, delicious, Digg, eRecipeCards and CookEatShare, or make a comment, just be sure to use my name, DRICK somewhere in your message. The more my name (DRICK) links to your URL, and the top stats I recieve each week gets a wild-card play (top 3 winners each week) toward the Grand Prize.
Earn valuable points by summiting your recipe on my CES group 'Football Groupies and Tailgate Huggers'.
Tweet your recipe link to #gamedayweek, become a gamedayweek twub member and make a comment.
Share your recipe or link on your Foodblogs, Google+, Facebook, Twitter, CookEatShare, StumbleUpon, Digg sites ... just make sure DRICK and the weekly Tailgating and Game Week post link appears somewhere in the text. I will be tracking your efforts using traffic and tag counters from HiStats.com, Google Analytical and other tracking monitors. Hey, I'm giving you the home advantage here.
Submission of recipes for week 1 starts August 27th. Each week's play starts on Saturday and ends midnight the following Friday, Central Time. Voting starts on the following Tuesday from the start of each game week. Just see below each Game Week post for clarification.
Your extra efforts can take you into overtime with points toward the wild card play which puts you into the top winning circle for the Grand Prize drawing.

Grand Prize - Championship Bowl overfilled with many of my favorites: spice mixes and rubs, Alabama seasonings and local Creole and Cajun food related items. Over $150 smackaroos worth of planned goodies. Cajun Country Mardi Gras Dip, Slap Your Mama Spice White Pepper Blend, Zatarain's Fish Fry Meal, Mexene Chile Powder Seasoning, Zatarains's Creole Seasoning, Louisiana Crawfish-Shrimp-Crab Boil, Everglades Breader, Cajun Land Jambalaya Mix, Arnett's Stone Ground White Corn Meal, Deep South Bay Leaves, Gumbo File, Liquid Hickory Smoke, Alaga Cane Syrup, plus much more including the large snack bowl and my signed cookbook, Grits to Guacamole.


Linked to:
Potluck Friday @ EKat's Kitchen

6 comments :

  1. OK my friend, we are IN!!! submitted a few and will make you a weekly habit... Good luck!

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  2. Hi Drick! What a fun way to share recipes. The first photo of my apple cake wouldn't work so I used a photo of my favorite 49er casserole/cake carrier, just had to get that in there;-) Although, looks like it's going to be a challenging season;-(

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  3. Wow what a great prize love spices of all kinds! This is a hoot of fun here! Count me in!

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  4. WOW, this takes a simple sandwich to a whole new level.Looks awesome!

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  5. That sandwich looks delicious.

    I must say that living in Ontario (Canada) I hadn't seen a real tailgate party until about seven years ago in New Jersey. I was amazed at the efforts to provide these great meals - people arrived early in the morning to set up.

    A few years ago, a tailgate party was attempted near our sports stadiums in downtown Toronto and I'm not sure that it went as planned. Cars were banned from the area and I imagine you were forced to buy food from vendors, so I'm quite positive they missed the "tailgate" part.

    Cheers!

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  6. This bbq sauce is incredible...gorgeous sandwich! All of the entry's look great!

    ReplyDelete