Who's getting ready for some football???
It's that time of year for this group of Nebraska fans and we are ready to get things kicked off! The excitement of the new football season has us thinking about more than just bowl games and national championships (yes, Matt is the die-hard hopeful) - we are thinking all about tailgating (and OBVIOUSLY the FOOD!).
In fact, we spent a large part of this weekend coming up with some DELICIOUS Not Tom's tailgating recipes to share with you! So stay tuned for more. This is one of the first and Lisa swears, hands down, these are the BEST wings she's EVER tasted!
We hope you enjoy too!
Not Tom's wings are on the grill! Making them perfectly crispy and delicious!
2 pounds chicken wings
2 Tbsp Not Tom's All Purpose Seasoning
Rinse and pat dry
Dust wings with 2 Tablespoons of Not Tom's All Purpose Seasoning.
Put on grill (350 degrees) and grill until crispy (turning every 10-15 minutes).
2/3 cup hot sauce (we used Frank's Red Hot)
1/2 cup butter
1 tsp Worcestershire sauce
1 & 1/2 Tablespoons Not Tom's All Purpose Seasoning
Put hot sauce in a sauce pan and warm over medium heat. Add butter and stir frequently to incorporate. Add Worcestershire sauce and Not Tom's. Whisk and toss with wings.
If you love pulled pork, you will go nuts for this NOT TOM'S Pulled Pork recipe!
Lisa made this for her work crew a few days ago and their mouths were watering all day just from the smell of it! And yes...every single bite was claimed and no one went home hungry!
I guess you *could* say our dear Lisa can get a bit carried away....she just NEVER wants to leave anyone hungry! lol. (see above example of the 32 pounds of pork she had ready to stick in the oven!)
Without further ado - here is the recipe!
NOT TOM'S Pulled Pork
Pork shoulder (average size around 7 pounds)
1/2 cup Not Tom's All Purpose Seasoning
1/2 cup brown sugar
(mix these together to create a half and half mixture of NOT TOM'S and brown sugar)
1/2 cup brown sugar
1/2 cup salt
1/3 cup of the Not Tom's and brown sugar mixture (from rub mixture)
8 cups water
2 bay leaves
Mix all brine ingredients together in a bowl and pour over pork shoulder into a large Ziploc bag. Seal bag and marinate in fridge for 12-24 hours.
Once marinating is complete, remove pork and pat dry. Liberally coat pork with the NOT TOM'S and brown sugar mixture, massaging well into pork shoulder.
Cook in oven at 225 degrees until meat thermometer reads 200 degrees. **Note - pulled pork takes 1.5-2 hours per pound to cook.
Once the meat temperature reaches 200 degrees you can cover the pan with foil. Turn off oven and let pork rest for a couple of hours (until it reaches 170 degrees).
After the meat has cooled to 170 degrees you can pull out of the oven. Remove the fat cap and shred pork using two forks.