Search This Blog

Sunday, October 20, 2013

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.

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.

sweet potato cornbread & slow-cooked bbq chicken

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.

0 Comments: