|Cynthia Smoot, Chris Lilly|
Feeding the hungry masses was Chris Lilly, head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team, which has amassed four World Barbecue Grand Championships and 12 world titles at Memphis in May, the American Royal World Series of Barbecue and Jack Daniels World Barbecue Championship -- the most recent at the 2014 Memphis in May competition (Grand Champion and first place in pork shoulder) and the 2011 Jack Daniels World Barbecue Championship (Awarded Reserve Grand Champions).
Barbecue has always brought people together with the sights, sounds and smells that can only be created by charcoal and that’s why this season Kingsford is encouraging football and barbecue fans alike to keep their friends close and rivals closer by tweeting @Kingsford using #BBQDiplomacy.
Here are a few of Chris Lilly's secret recipes to ensure a kick-ass tailgate party:
Barbecue Chicken with Wisconsin White Sauce
Pitmaster note: This is a fun play using traditional Alabama whole split chickens smoked over indirect heat. Every chicken that comes off this tailgate grill is dipped into a vat of Wisconsin White Sauce and before serving to the fans.
Cook Time: 2 hours
Makes: 4 to 8 servings
Ingredients: 2 whole chickens, butterflied; 1 tablespoon salt; 1/2 cup oil (vegetable, olive, lard); 2 teaspoons black pepper; Wisconsin White Sauce 1 pound; (4 cups) White American cheese, shredded; 1 3/4 cup buttermilk; 5 teaspoon coarse black pepper, ground; 3 3/4 teaspoons lemon juice; 1/2 teaspoon salt
Ingredients: Build a charcoal fire for indirect cooking using Kingsford Charcoal® by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 325 degrees Fahrenheit. Coat each whole chicken evenly with salt. Place the chickens over indirect heat, with the skin side up. When the skin on the chicken is golden brown, after about 1 hour, turn the chickens skin side down, basting both sides with the oil. Sprinkle the cavities of each chicken evenly with black pepper. Cook the chicken for an additional 1 hour or until the internal temperature of the thickest part of the thigh reaches 180 degrees Fahrenheit.
In a medium saucepan, combine the cheese, buttermilk, pepper, lemon juice, and salt. Put the saucepan directly over the coals for 5 minutes or until the cheese melts. Stir the mixture until smooth.
Remove the chicken from the grill and place them into a serving pan. Pour the Wisconsin white sauce over the chickens, making sure to coat both sides. Cover the pan with aluminum foil and let the chicken rest for 10 minutes before serving.
Crimson & Cardinal Coleslaw
Pitmaster note: This coleslaw recipe is made from red cabbage, red onions, red peppers and dried cranberries a perfect tailgate side-dish to give tribute to the teams in crimson and cardinal.
Prep time: 2-4 hours
Cook time: None
Makes: 10 servings
Ingredients: 1 large head of cabbage, finely shredded; 1 red onion, julienned; 1 large red bell pepper, diced; 1 10-ounce package dried cranberries; 1 1/3 cups sugar; 1 cup cider vinegar; 3/4 cup vegetable oil; 1 tablespoon salt
Instructions: Combine the cabbage, onion, pepper, cranberries and sugar in a large mixing bowl. Mix well and set aside. Combine the vinegar, oil, and salt in a small bowl and mix vigorously. Pour the dressing over the cabbage mixture and stir well. Cover and refrigerate until chilled.