Cooking Through the Football Season – Week 7

Auburn.  War Eagle.  Tigers.  So many mascots. 

Not that A&M is any less guilty of multiple mascot syndrome.  Reveille.  Ol’ Sarge. 12th Man. Yeah.

And do you want to know how I deal with a game like that was?  I eat.

Slow-Cooked BBQ Chicken and Sweet Potato Cornbread.

We’re kind of corn bread purists around our house.  So to add something like sweet potatoes to our cornbread was a bit of a stretch for us.  However, it works.

This particular recipe calls for some pumpkin pie spice to be added as well.  I think I might skip that next time in favor for something more savory or spicy… like some chipotle chili powder. 

I also got to thinking that this recipe might make some good cornbread for dressing to go with your Thanksgiving Day turkey.  Just thinking out loud here.

The chicken was easy enough.  Just sprinkle a cut up whole chicken with a spice mixture (salt, pepper, garlic powder and paprika), put it in the crock-pot, add the liquid (ketchup, apple cider vinegar, brown sugar, “cola” - I used root beer – and bourbon – which I skipped) and cook on low for 6-7 hours. 

I served mine on top of the cornbread and it worked really well together.  But I only did that because we were out of sandwich buns, the kids used the last of the sandwich bread and I was far too depressed and judgment impaired after the game to go to the store to buy anything else.

*sigh*

On to “The Next One.”

Gig ‘em and God Bless the Aggies… and Johnny’s shoulder.