Two weeks I got to spend the weekend at the NASCAR race in Las Vegas and learn some BBQ tips from Chris Lilly and Ken Hess at Kingsford University.
Here Chris explains his techniques for smoking brisket.
It was my first NASCAR experience.
One of the things Chris stressed was "grill once, eat twice". Remember those spatchcocked chickens I made? I used the leftovers to make panini. I made this for tailgating at this weekends NASCAR race in Bristol, since it is a short track famous for a lot of bumping and crashes.
The kicker was the high octane bbq sauce I made by mixing KC Masterpiece hickory bbq sauce with apple pie moonshine.
I layered the chicken, bbq rub, bacon, bbq sauce, pepper jack cheese, grilled onions, and grilled pickles...
And then grilled it under a foil wrapped brick.
I am not a big race fan but tailgating is always fun.