Well, the first tailgate is in the books. The seafood keg steam worked out great. Thanks for everyone that helped chip in to get the food off in time.
As I had mentioned last week, we’ve built a new fire pit and are going to be doing some more open fire cooking this year. Many of the menu items and techniques are being inspired from Man Fire Food. This week will be another open fire cook.
We welcome the Colorado State Rams to campus this week. In researching Colorado, I found they are the 4th largest producer of Bison in the US and that their lamb is indeed one of the most sought after foods they produce.
With a late game, I’ll be doing some easy snacks starting around noon with the main meal off around 4:30.
So to honor the state and tie into the Rams theme I’ll be cooking the following.
- Fire Roasted Leg of Lamb
- Braised Leg of Goat
- Grilled Pork Tenderloin
- Charred Cabbage Slaw
- Coal Roasted Potatoes
See yall Saturday!
Roll Tide,
Shane