The forecasts for tomorrow’s NFC and AFC Championships games both call for sub-freezing temperatures, not just at the stadium, but pretty much for the entire country except for Hawaii, South Florida and here in SoCal. (Liberally applies sunscreen and heads to the beach for pregame.)
So how to have the classic football food, barbecue? Your slow-cooker. (Or if you are brave, in a large, heavy stockpot on the stove over, low, low heat.) Why do I use a slow-cooker for ribs even though it’s warm here? It’s a super easy way to make ribs without it taking up a lot of time so I can concentrate on my other dishes and the actual game.