I won’t eat any meat these days .

Thomas Renz Warns Of MRNA Vaccines In U.S. Food Supply
https://www.globalresearch.ca/eat-your-vaccines-mrna-gene-therapy-coming-food-supply-this-month/5815134

While everyone was distracted by the mainstream media’s latest news cycles, the elites have begun pumping mRNA into the US meat supply, with plans underway to insert synthetic mRNA into commercial milk and vegetables. And Congress has been exposed covering for Big Pharma and allowing them to pump mRNA into our food supply without our knowledge.



https://thepeoplesvoice.tv/wef-insider-admits-gates-is-force-jabbing-humanity-with-mrna-in-food-supply/

Food! Now we’re talkin…

I want hot dogs and tater chips. Long time no eat.

BTW Husband listened to Bongino talk to President Trump a few minutes ago. DJT said since Biden isn’t making an appearance at the SB, he would be happy to go if invited.

Go Chiefs!

My SO and I lived in Cincinnati OH (full disclosure, not a Bengals fan 😁 but a Steelers fan) and came to REALLY like Skyline Chili. It is not for everyone but we LOVE it. We can even get it at the grocery in NE TN!

Here is our recipe for Skyline Chile dip:

A 9×9 Pyrex dish. Or larger depending on your crowd.
Spread Philly Cream Cheese to one half inch thick.
Use one can or one frozen pack of Skyline to cover the cheese. Use as much as you want!
Cover this with medium or sharp cheddar cheese, grated. At least an inch not pressed down.
Bake in a 350 oven for 20 minutes.

We use tortilla chips, scoops, Fritos, or nacho chips to dip it and enjoy. I also it right out of the dish with a spoon! Enjoy!

We did large tailgates for years and cooked seven meats. Pork Shoulder, Brisket, Sausage, Chili, St. Louis Ribs, Tri-Tip, and a Deep Fried Turkey. People complained about not getting and of the turkey skin and were always sticking thier hands in to grab some before i was done slicing. Well we decided to do Chicken Legs the same way we did the turkey. An immediate hit and that is what we did the rest of our years tailgating.
Cajun Fried Chicken Legs:
You can get 12-16 legs in a turkey fryer basket.
Trim the skin of any hanging pieces.
Then smear Dijon Mustard all over them.
Put them in the basket and shake Tony Chachere Cajun seasoning all over them.
Drop them in a 350-degree fryer for 40-45 minutes or until they float.

 Laissez les bons temps rouler

I hear ribeye cap (coulotte) is delicious,
and pork shoulder (pernil) will make everybody happy, I promise!

Food? Did somebody say “food”?

I don’t much care for the Superbowel, but I’m all about FOOD!

Unfortunately for y’all (and fortunately for me), my husband is the meat smoker in the family, so I can’t really give you a very specific method for how he does his smoked pulled pork, other than the basics: season pork loins well, wrap in foil, and cook on grill or in smoker for 6 to 8 hours or overnight over low-medium, consistent heat; then finish cooking in the oven. Pull apart meat and add bar-b-q sauce to taste.

HOWEVER, if you’re going to be smoking something, why not smoke some peppers, too? I do a pan at a time (or several pans) because they freeze well. First, I cut the tops off the peppers, and I might even slice them open (or I might not). You can also deseed them at this point if you prefer. Spray the pan and the peppers with cooking spray. Then stick them in the smoker (or grill) somewhere where they get the heat and smoke but not the flames and leave them there for a couple of hours. They are ready when the skins begin to bubble and char.

You can also smoke tomatoes, onions, and garlic with your peppers, but they turn out really sweet (too sweet for my tastes).

The peppers in particular are great in beans, soups, and–my favorite–salsa. Okay, now I’m drooling!

P.S. I’ve even smoked peppers and then dehydrated them, which worked great, too.

My Winter and Spring family and friends get together was a crab feed…Dad a crab fisherman…brought dozens home, heated up the big pot with boiling water and handfuls of rock salt…cooked them to a bright red…Mom and Grandma covered the table with newspapers…included a few rolls of paper towels and crab mallets to crack the crab. Finished the feast with a huge green salad, crusty sourdough bread and melted butter…The grown-ups drank a few adult beverages…That’s it folks.

No super bowl then…the little beach town was going to high school basketball games cheering on our guys…The whole town were their fans…Getting to district or state shut the whole place down…everyone was there!!!!

This is a great chili for chili dogs.
https://www.saveur.com/article/Recipes/Chili-Size-38546/

If you don’t mind sharing, where do you live?

Newly arrived here from the Bitch and Gripe post, and I can certainly understand Menagerie’s angst over this one!

So that I am not posting off topic (maybe Sundance should repost the rules as a reminder?), I will explain that the last time I had Buffalo wings, I was deathly ill, and it’s now been 15 years since I’ve eaten meat or any meat product. Just can’t do it.

However, what I CAN help with is the appetizer end of the meal, and when the desserts post shows up next week, I’ve got the absolute BEST cheesecake recipe ever that I will share.

For now, I will share my favorite “Cookie + Kate” recipe’s. Sorry, they aren’t smoked, Menagerie, but sometimes too much of a good thing is not the best way to set a table 🙂

https://cookieandkate.com/buffalo-cauliflower-recipe/?

• 1 large head of cauliflower (about 3 pounds)
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 10 twists of freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 3 to 4 tablespoons Frank’s red hot sauce, to taste
• 2 tablespoons unsalted butter, melted
• Optional, for serving: Ranch dressing or blue cheese dip, carrot and celery sticks and strips of bell pepper

1. Preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the cauliflower from sticking.
2. Cut the cauliflower into large florets, about 2 to 3 inches in size. In a medium mixing bowl, toss the cauliflower with the cornstarch, garlic powder and pepper. Then drizzle in the olive oil and toss until lightly and evenly coated. 
3. Arrange the florets evenly across the prepared baking sheet. Set the used bowl aside, but keep it nearby.
4. Roast the cauliflower for 20 minutes on the lower rack, then gently toss. Return the pan to the lower rack and bake until the cauliflower is tender and golden, about 10 more minutes. 
5. Meanwhile, in your reserved bowl, combine the hot sauce and melted butter. Whisk to combine. Taste, and stir in another tablespoon of hot sauce if desired (it won’t taste as intense once it’s on the cauliflower). Once the cauliflower is golden, transfer it to the bowl and gently toss until the cauliflower is well coated. 
6. Arrange the cauliflower on the pan in a single layer once again. Return the pan to the oven and bake until the cauliflower is blistered in spots, about 10 more minutes. Serve as desired.

NotesMake it dairy free/vegan: Substitute vegan butter, such as Miyoko’s Creamery brand. Serve with a suitable dip, if desired—this Creamy Avocado Dip might be nice.

The grill photo looks fabulous, I am hungry now, thanks…

I wish you had not posted the picture of those ribs. I have to have BBQ now! lol

I don’t cook (bowl of cereal for dinner is pretty much my style:) so I look forward to spotting any EASY recipes posted by treepers — four ingredients max would work for me!

Nothing like old tried and trues like twice baked loaded skins: bake 4 russet potatoes in oven or air fryer until done, let cool, scrape out the pulp reserving the skins. To the potato mixture add few dollops of ranch dressing, shredded cheddar-jack, bacon bits, pickled jalapenos or whatever your fixings of choice. Stuff mixture into skins, more cheese, broil till everything is melty goodness.

I have a komodo joe, smokes like a champ, gets hot for pizza, I even did chocolate chip cookies ( too smokey). For the event brisket, when it is wrapped in foil and resting in a cooler, prepare the burnt tips! Cut off as much of the brisket as you caǹ
Chunk into bite size simmer in bbq sauce when the brisket has rested the tips are ready for the buffet, they won’t survive.
I always add macaroni salad to a spread enjoy!!

Hint if you get an order from an online beef company, in addition to great beef you get a cooler for resting the brisket, some dry ice to wow the grandkids, and food

Not sure about watching the SB, but I like food. As far a recommendation, get a pre marinated tri tip. Easy to cook and hard to mess up.

Being a south Texas girl you can’t really mess up meat and smoke. Start early, go slow. Ribs, I rub those the day before or maybe two days before. Leave them in the fridge on a sheet pan uncovered. Then the day of smoke, I start the wood, let it get really going, choke it down and put on the ribs. I rotate those every half hour or so to get smoke all over the place. After about 3-4 hours of low and slow, the meat has absorbed about all the smoke it can. At that point I remove the ribs to a double layer of heavy duty foil, generously add some apple juice concentrate or beer if you drink, enough to get the meat wet but not puddle. Cover really well, seal up those edges of foil and put on a sheet pan in the oven. About 300 or even 250 for another 4-5 hours. The meat will fall off the bones and you will be the winner. Rub is your own preference but we like Head Country. Or make your own, I would just warn about sugar, I leave it out, tends to burn. That’s how we do it in Texas

Never tried my hand at smoking but the picture is making me think I should.

If you want a quick side:
1 can black beans
1 can corn
1 med white onion chopped
1 bell pepper any color chopped
3-4 drops mesquite liquid smoke
Cilantro chopped amount up to you
1 lemon, zest half juice whole lemon
Vinegar to taste
Worcester to taste
Salt n Pepper to taste

Rinse and drain the can beans n corn
Put everything in mixing bowl and blend together; taste adjust seasoning as needed. Transfer to serving bowl chill covered in fridge until ready to serve. Works as side dish and appetizer if served with chips.

Anything my middle brother, Dad or Mom would grill or cook. Locus of family moved from our childhood home in the Berkshire Hills to Twin Cities area.

My son is the chef in our family and I cannot reach him right now, but this looks very similar to the way he has made smoked Pork Belly. It was delicious! (He served smoked brisket as well—low and slow—up early for a lunch meal)

https://heygrillhey.com/bbq-smoked-pork-belly/

My family has always enjoyed this dish for snacking:

Ground, mild/hot Italian sausage,
take enough to wrap around a green, pitted olive,
make it into a ball,
roll in panko crumbs, bake @325 until brown,
serve with marinara sauce for dipping.
Enjoy!

Go to a big box store and get 2 dozen croissants, a large assorted cheese tray, spicy mustard, quart of OJ, and a spiral cut ham. Brine your ham with the OJ and 1/4 cup of salt for 2 to 6 hours. Pat dry the ham and put it in the smoker until internal temp gets to 130. Add the sugar glaze that comes with the ham and every 5 degree increase baste the ham with a quarter cup of honey until it gets to 150 degrees. Let it set for 15 minutes and your guests can make ham and cheese croissants.

Bacardi Rum Cake

1 box butter recipe yellow cake mix
1 lg box instant vanilla pudding
4 large eggs
1 stick of butter
1/2 cup rum
1/2 cup water
1/2 c chopped pecans

glaze icing:
1 cup sugar
1 stick butter
1/2 c rum
1/4 c water

Preheat oven to 325 degrees, grease and lightly flour Bundt cake pan, chop pecans and place in bottom of prepared pan

Cake: Mix cake mix, pudding mix, eggs, softened (not melted) butter, rum and water in bowl and mix per package directions. Pour batter evenly into pan and smooth the top to flatten.
Bake 60 minutes on rack in middle of the oven at 325

Start icing / glaze 10 minutes after cake comes out of the oven (need to glaze while cake is still warm)

Glaze: Mix all glaze ingredients above in medium sized saucepan over medium – high heat and bring to a full boil. Once it reaches a full boil, set timer and continue to boil for 5 full minutes. Do not walk away from the pan…

Turn the cake out onto a plate and use a pastry brush to glaze the cake from the inside to the outside, all the way around until the glaze is gone. This part takes the longest but it is worth it! Enjoy

If you want a plate that will leave the party empty, make “Dad’s Ultimate Nachos”, as we call them. Super simple.

Ingredients for a roughly 6-layer mega-nacho:
1-2 bags of nacho chips (thick)
Jar of salsa (jarred tastes better than homemade for this)
12 oz can black olives
12 oz jar jalapeños
1 lb chicken breast grilled
1 lb top sirloin grilled
Large bag Mexican blend cheese

– Get a big ass microwaveable plate – we use an 20” Italian pasta plate (like a deep dish you’d use for paella).
– layer of corn chips – thicker are better like the “On the Border” brand so they don’t get mushy
– add: salsa, protein, black olives, minced jalapeño – spread toppings out a bit so each chip gets roughly “one dollop of each”
– layer of shredded Mexican cheese blend
– Repeat.
– Keep making layers until you say to yourself, “My goodness, that’s enormous.” or you run out of toppings

Our 20” pasta plate makes a roughly 6-7 layer nacho plate that is transportable. You can honestly go as tall as your microwave allows.

If traveling: nuke it for about 90 seconds to hold it together. Give it another 2 min at the party. Total of about 3 min should do.

Serve with sour cream.

I make this for parties because it is simple, cheap, and will get devoured. I actually felt bad at the last party because people filled up on it, and the gal who hosted the party had all this other food she made, lol. We washed our giant plate and snuck out the back door. 😛

Desserts that can be made the day before really helps for big get-togethers. My hubby is from Puerto Rico so learning to make a perfect flan was a personal goal. Can be whipped up in no time.

Caramel Coconut Flan
 1 can coconut milk
1 can condensed milk
5 eggs
1 tsp vanilla or coconut flavoring
2/3 cup sugar
1/3 cup water

I use an electric turkey roaster on the counter to make a moist oven (huge difference). Leave the rack in the oven and add water just to the rack. Preheat oven to 350.
Make caramel by mixing the sugar with the water in a non-stick 9″ cake pan and bring to a boil over high heat. Let this bubble until it turns caramel colored and coat the bottom of pan. Watch it carefully as it can burn quickly. Set this aside to cool down a bit.
In a bowl mix the condensed milk into beaten eggs with whisk. Add in coconut milk and vanilla and pour mixture into slightly cooled caramel coated pan. Set into roaster to bake for about 50 minutes to an hour or till a knife inserted comes out clean. Let it cool, then refrigerate. Run knife along edge and invert onto serving plate with raised lip edges so caramel sauce stays on plate.  

for a gathering like this, I’d smoke wings with Traeger’s poultry rub and some with Frank’s hot wing rub. Smoke at 225 until 10 degrees short of finished, then crank the smoker to 500 degree for 2 minutes (turning at 1) for crisp up.

Also, Susie at Hey Grill Hey has a smoked hotdog recipe that is simple, flexible and fantastic for tailgating.

We’re having a Super Bowl get together at our house for family and friends so any new recipes are great. Of course my family is from KC so it’s obvious who we root for and KC ribs will be on the menu. Unfortunately we also we live where Patrick Mahomes grew up and with his dad getting arrested here locally over the weekend for his 3rd dwi, that’s been all the talk here in Tyler.

One of my go to appetizers is a buy the frozen buffalo style wings either season or unseasoned. I put them on the Traeger for about 45 minutes at 325 degrees. I sprinkle a seasoning salt, such as Johnny’s to them. For some reason the barbecue smoke greatly reduces the hotness of the Buffalo wings and they are really good. I keep them warm in a crockpot. Easy and alway a hit.

Menagerie

don’t know if you have a Costco close to you but they carry pork belly with the skin removed

one of my all time favorites and go to for family get togethers and parties is pork belly burnt ends.

cut the pork belly into inch to inch and a half cubes season with your favorite rub…smoke the cubes of pork belly @ 250 -275 for 2 hours or so with your favorite wood …I use apple

then place the cubes into an aluminum pan…. cover the cubes with about a half cup of brown sugar and drizzle them with a 1/4 cup of honey (honey is optional) …..take a stick of butter cut into pats and place the pats in between the burnt ends cover the pan with foil and return to the smoker for another 1 to 1 1/2 hours until the cubes are tender….give one a squeeze to check for tenderness

remove the pan ….drain the liquid and glaze them with your favorite bbq sauce..(I use sweet baby Ray’s original) mixed with a touch of apple juice and a couple shakes of hot sauce….give the cubes a toss to cover them in the glaze …return to the smoker for 15 minutes or so until the glaze is set.

the result is basically cubes of bacon as tender as butter ……the end result is a foodgasm………there are never any leftovers when I make this……..

Girl, you do know how to get my attention. [insert drool emoji]

I was on my way outside and just making a quick pass to see if there was a traveler’s update, and found the graphic for this post starin’ me in the face.

Oh honey.

Now I’m strugglin’.

You’ve itched my food gene.

But I’ve gotta go rebuild the floor of a sheep jug before the weather hits, so I’ll come back afterward and share a couple of things. I think you might like the gingerbread orange pecan bread pudding I recently discovered.

I love smoking meats and fish. And squash!

Thank you for this post.

Boston butt pork roast is super easy and very inexpensive.
Normally between 4-6 pound roast, need to rub the night before and cook low and slow for 6-8 hours.
Common to find on sale at Publix for under $3 per pound.
Pull it and use your favorite BBQ sauce for an easy platter full of pulled pork sandwiches.
Can’t go wrong!

Smashed potatoes with BACON, brie, and cranberry – looks most awesome

https://www.youtube.com/shorts/ezy3fWJIXTE

I cook pork loin cut into 3 inch thick roasts by my butcher. Season with your favorite rub the day before. Before I put in smoker, I lay strips of thick sliced bacon on top of roast. Cook for 5 or 6 hours at low temperature (250* max). Once meat internal temperature reaches 160/165* take out of smoker and put in aluminum pan, pour can of Dr Pepper over meat and seal with Aluminum foil and put in oven at 250* till internal temp reaches 190/195* usually 2 hours or so. The smoked bacon strips are great with eggs and can be stored in freezer for weeks

Boston butt $1.99 / pound now through 7 Feb. @ Publix.

https://www.publix.com/pd/publix-pork-boston-butt-roast-bone-in/RIO-PCI-119435

Thank You for the thread Menagerie!

I would venture to guess that the people that dislike football are/were the same people in school who did not participate in sports at all and that the rest of the people who claim to dislike football or all sports are just trolls!

The ingredients in this recipe sound horrible, but sooooo good. I found the recipe here: https://www.theartofdoingstuff.com/bacon-wraps-a-christmas-clogging-miracle-recipe/

Good tips in comments under recipe for freezing and reheating. Go great with Old Smokey Salted Carmel Whiskey!

I leave the crusts on, bake halfway through, then freeze. Reheating works well from frozen state.

Ingredients

• 1½ pounds bacon each piece sliced in half
• 20 slices white bread crusts cut off
• ¼ cup dijon mustard
• 1 can sweetened condensed milk
• 2 cups cheddar cheese old, shredded
• 1 tsp. Worcestershire sauce.

Instructions

• Preheat oven to 375.
• Mix together condensed milk, Worcestershire sauce, and dijon mustard.
• Flatten bread with rolling pin.
• Lay 3 strips of bacon side by side.
• Lay single piece of bread on top.
• Smear with a large tablespoon of condensed milk mixture.
• Top with a fingerful of shredded cheese.
• Roll up tightly.
• Secure each bacon piece with a toothpick.
• Lay bacon wraps on a rack over a tin foil lined cookie sheet to catch drips. Also line the bottom rack of your oven.
• Bake until bacon is cooked to your liking (approximately 45 minutes – 1 hour)

I wish I could locate my moms recipe for smoked nuts, they’ve always been a hit at parties, but I’m unable to locate it at this time. I found one linked below that seems fairly similar.

Smoke Spiced Mixed Nuts

https://www.gabrickbbq.com/2024/01/15/the-best-smoked-spiced-and-roasted-nut-recipe/

Equipment

• Smoker or grill
• Aluminum 1/2 pan (or sheet pan)
• Quart size Ziplock bag

INGREDIENTS  

• 4 ounce Pecans (or Mixed nuts)
• 2 tbsp Melted Butter
• 1 tbsp Spicy Red BBQ Sauce 
• 1 tsp Worchestshire Sauce L&P
• 1 tsp Seasoned Salt Lowrys

INSTRUCTIONS 

• Melt butter, add all ingredients and mix thoroughly.
• Place nuts in Ziplock bag.
• Add melted butter mixture to nuts and thoroughly coat all nuts.
• Poke small holes into bottom of Aluminum pan.
• Pour nuts from baggie into aluminum pan and spread out into a thin layer.
• Smoke at 250-275º (or grill on the indirect heat side) for approximately 30-45 minutes, Stir every 5-7 minutes.
• Remove from heat.
• Place in a storage container for up to 3-4 days.

Cut open dates and insert ½ teaspoon of goat cheese, wrap in the best bacon you can find and bake on foil covered baking sheet for 20-25 min at 350. Best served warm

quick simple dessert (also one of my go to’s) nutter butter cookies …wrapped in a half slice of bacon…..toss them in the smoker at 225 or so until the bacon crisps up….they disappear pretty quickly ……don’t use thick sliced bacon….takes too long

I just finished all of the comments and recipes on this thread and thank you very much Menagerie for offering this space for sharing such great food.

We are not hosting a SB party this year but I have picked up some great suggestions and recipes for many many family and friends get togethers that we do have through out the year.

Thanks Menagerie!

Amos Miller Organic Farm, the best meat I have had in a while, and you get to support food freedom in America. Support the America First Law Center while you’re at it! Make meat fun again.
What is the draw of using a smoker? Just curious here, as I am not a fan of smoke flavor, but wonder if I am missing something…

My husband is BBQ crazy, but we do not own a smoker. I found this America’s Test Kitchen recipe for smoking ribs in the oven. The meat is smoked to perfection and falls off the bone. One word of caution, the tea will ruin any pan you use. I always use disposable foil pan and elevate the ribs on a rack covered in foil. The only change I make to recipe is to put apple cider vinegar in pan first, sprinkle generous ground tea leaves over vinegar, then place ribs and cover everything with foil. I do not stop to open the pan halfway through to add apple juice. I do heat the oven stone up and cook at 500 for the 30 minutes, then switch oven temp to 250 degrees and cook for the allotted time. I have also found the ribs turn out about the same whether you do the extra freeze and refrigerate steps. Some days I do not have time to follow those steps, cooking ribs the minute I have them coated.

     Oven-Barbecued Spareribs
From Rainy Day Barbecue Episode 

1 pkg country pork ribs or 2.5 – 3 lbs St. Louis style Ribs trimmed
   Or chicken parts of your choosing
¼ c. Lapsang Souchong tea leaves finely ground or 10 tea bags
¼ c. apple cider vinegar
¼ c. water

 RUB:
6 T. yellow mustard
2 T. ketchup
3 med. Cloves garlic (minced)
2 t. ground black pepper
1 T. sweet paprika
½ t. chili powder
¼ cumin
1 T. brown sugar

For the Rub: Combine mustard, ketchup and garlic in small bowl; combine pepper, paprika, chili powder, cumin and brown sugar in separate bowl. Spread mustard mixture in thin, even layer over both sides of ribs; coat both sides with spice mixture, then wrap ribs in plastic and refrigerate for at least 8 hours and up to 24 hours.

Transfer ribs from refrigerator to freezer for 45 minutes. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500 degrees. Sprinkle ground tea evenly over bottom of rimmed baking sheet; set wire rack on sheet. Place ribs meat side up on rack and cover with heavy-duty foil, crimping edges tightly to seal. Roast ribs directly on stone for 30 minutes, then reduce oven temp to 250 degrees, leaving oven door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple cider vinegar into bottom of baking sheet; reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 ½ hours. Begin to check ribs after 1 hour; leave loosely covered with foil for remaining cook time.)

Remove foil and carefully flip racks bone side up; place baking sheet on upper-middle oven rack. Turn on broiler; cook ribs until well browned and crispy in spots, 5-10 minutes. Flip ribs meat side up and cook until well browned and crispy, 5-7 minutes more. Cool for at least 10 minutes before cutting into individual ribs. Serve with bbq sauce.

Adjustments: Country ribs cook on stone for 30 minutes at 500 degrees and then at 250 degrees for one hour. Broil for 10 minutes with or without coating of bbq sauce.

Both types of ribs cook fine without the refrigerator or freezer steps, which is the way I always cook them. Tea, apple cider vinegar and water can be placed in pan from the beginning. Be sparing with liquid, as related to size of your pan, as ribs will add their own amount of juices. You do not want to pan to overflow with liquid.

I have also used this oven smoking/rub on various Chicken parts, which cook well with this method. I never refrigerate or freeze and I always put the tea, vinegar and water in the pan together at beginning and crimp the foil. Chicken thighs require 30 minutes at 500 degrees and then 1 and ¼ hours at 250 degrees.

The tea will ruin your pan. Either coat your pan or use a pan that you are not worried about marring. 

Rainy Day Barbecue
Makes 1 ½ cups

1 med onion, peeled and quartered
¼ cup water
  1 cup ketchup 5 T. molasses
2 T. cider vinegar
2 T. Worcestershire sauce
2 T. Dijon mustard
1 ½ t. liquid smoke (optional)
1 t. hot pepper sauce
¼ t. ground black pepper
2 T. vegetable oil
1 med clove garlic minced = to about 1 t.
1 t. chili powder
¼ t. cayenne pepper (I use ¼ t. ground red pepper)

Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids with a rubber spatula to obtain ½ cup juice. Discard the solids.

Whisk the onion juice, ketchup, molasses, vinegar, Worcestershire, mustard, liquid smoke, hot pepper sauce, and the black pepper together in a medium bowl.

Heat the oil in a large nonreactive saucepan over medium heat until shimmering but not smoking. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently, uncovered, until the flavors meld and the sauce is thickened, about 25 minutes. Cool the sauce to room temperature before using. (The sauce can be refrigerated in an airtight container for up to 1 week.)

Recipe work fine with or without straining the onion step. 

I’m kinda the opposite re football, i.e., college football has become insufferable to me with the payouts that our “scholar/athletes” get with the new regs; so, what little football I watch is pro grade, after all, the days of “Doomsday and Captain America” are “Long-Gone Dupre” in the rearview mirror.

Sounds to me like an occasion for a brisket?

A Super Bowl traditional snack/meal in our household. Sticky wings

https://omnivorescookbook.com/sticky-wings-with-hot-sauce/

Beef is vegan. It comes from only grass, and nothing else.

Oh my goodness, I saw the ‘Bitch and Gripe’ post and had to go back to read first page of recipes request to see what was up.

I thought the recipe sharing idea was great, part of the ‘Live your best life’ advice.

Sad folks didn’t read what the post was about before going in that direction.

More than a few times I have regretted commenting at all because somebody just had to get snipy or say something snide and condescending.

Such behavior stifles engagement and I found myself thinking ‘isolation is better than this meanness’.

So, I looked these up, maybe it’s time to repost Sundance’s comment rules.

https://theconservativetreehouse.com/blog/2023/08/26/guidelines-for-comments-6/#comments

McCormicks Montreal Seasoning ……….. on everything.
Including the lemon meringue pie for dessert.