POSTSEASONING: THE CHIP
POSTSEASONING

ESPN POSTSEASONING RECIPES

APARTMENT RIBSThese smoky, tangy, spicy ribs will ensure your tailgate is victorious! >

MVP (MOST VALUABLE PIMENTO)The pimento cheese that pimento cheese wants to be when it grows up. >

HAIL-MARY DEVILED EGGSScrumptious and savory eggy mouth touchdowns. >

TATERS GONNA TATE POTATO SALADIt's like potato salad, except it's actually awesome. >

It was only a matter of time brefore the footballiest spice blend to ever exist, ESPN POSTSEASONING, broke a 99-yard run into the end zone of snacking and just kept running, straight into a potato chip factory where it evolved into an entirely new form.

Introducing POSTSEASONING: THE CHIP. The only chip worthy of postseason football watching. Because of the postseasoning. You get it.

APARTMENT RIBS

These flavor-packed, melt in your mouth ribs are gastronomically worthy of headlining your postseason tailgate. And when the skin is caramelized to lock in all that smoky, tangy, spicy goodness, well, that's a mouth touchdown indeed.






POSTSEASONING BBQ SAUCE
Ingredients:

2 heaping tbsp Postseasoning
1 tbsp tomato paste
3 canned whole tomatoes
1/2 tbsp cumin
1/2 tbsp smoked paprika
2 tbsp Worcestersauce
1/3 cup cider vinegar
1/2 cup light brown sugar

Instructions:

1) In a blender, mix all ingredients except for the sugar.
2) Transfer mixture to a pot and add sugar.
3) Heat over medium high heat until bubbling slowly and thickened slightly, about 5 to 7 minutes. You don't want to burn the sugar, so do not be tempted to turn the heat too high.
4) The mixture is done when a spoonful taken off the heat has a thick saucy consistency.

This recipe is enough for 1 rack of ribs. Expand the recipe accordingly for multiple racks.

Possible substitutions/additions
1) A few drops of liquid smoke will add quite a bit of smoky flavor.
2) A chipotle pepper in adobo sauce will add some heat and smoky flavor.
3) Substitutue dark brown sugar or add a little molasses for a deeper color and slightly more robust flavor.


APARTMENT RIBS
Ingredients:

1 slab pork spare ribs, membranes removed
1 batch of Postseasoning BBQ sauce

Instructions:

1) Preheat oven to 275.
2) Slather the ribs with a little of the sauce above. Only a couple of tablespoons are necessary to coat the ribs. Place on a sheet pan and pour in 1/3 cup of cider vinegar around the ribs. Wrap the sheet pan with aluminum foil to create a sealed compartment for the ribs to steam in.
3) Put the ribs in the oven for between 2 1/2 and 3 1/2 hours, depending on whether you just want them tender, or you want them to be falling off the bone.
4) When done, open the foil and let the ribs cool for 15 minutes before you start the next step.
5) Slather the meaty side of the ribs with the BBQ sauce.
6) On a griddle, sear the meaty side for 2-3 minutes. Since ribs are curved, make sure you press down on one side and then the other to ensure you get a good sear on the edges and not just the middle. While it is searing, mop the back side of the ribs. (if you don't have a griddle, cut the ribs into half racks and use a cast iron pan - work in batches if necessary)
7) After the initial sear, flip the ribs so that the meaty side is up. Repeat the process 4 or 5 times until the ribs are beautifully coated in caramelized sauce. Be generous with the sauce, you should use up nearly all the sauce you've made. Be careful - I like to use two sets of tongs to flip an entire rack at once. It can be easy to let the ribs fall apart when flipping them, especially if you roasted them for longer than 3 hours.

Tips:

1) If you're working in batches, keep the completed ribs warm in a very low oven while you work on the other batches.
2) By all means, you can certainly use a grill to finish these ribs. Just ensure that the fire is low enough to caramelize, but not burn the sugar in the sauce.

MVP (Most Valuable Pimento)

This ain't your grandmother's pimento cheese recipe, unless your grandmother invented a spice blend specifically created to elevate any and all postseason football food. In which case, your grandmother is awesome.






Ingredients:

1 pound sharp cheddar cheese (yellow is traditional, but white is fine)
8 ounces cream cheese, at room temperature
1 cup Duke's mayonnaise
1 cup jarred diced pimentos, drained
3 tablespoons Postseasoning
1 teaspoon Colman's mustard powder
1 teaspoon onion powder
3 ounces pork skins
1 medium bag of celery stalks, for serving

Instructions:

Using a box grater, shred the cheddar on the medium shredding holes into a medium bowl. In a large bowl, mix together the cream cheese and mayonnaise. Add the pimentos, Postseasoning, mustard powder, and onion powder, mixing until blended. Fold in the grated cheddar, making sure it is evenly incorporated. Transfer to a serving bowl and serve as a dip with pork skins or celery stalks. Pimento cheese can be refrigerated in an airtight container for up to 1 week. SERVES 8 TO 10 AS AN APPETIZER.

Hail-Mary Deviled Eggs

Imagine. It's 4th and a mile. You run a fade. Over your shoulder, you sense an incoming football. You jump and fight for the contested catch - and you succeed. Touchdown. That's what every bite of these flavorful Hail-Mary Deviled Eggs feels like. Mmmm.






Ingredients:

12 hard-boiled eggs, peeled
1/2 cup Duke's mayonnaise
2 teaspoons yellow mustard
1/2 teaspoon Diamond Crystal kosher salt
1 tablespoon Postseasoning

Instructions:

Halve the hard-boiled eggs lengthwise and gently scoop out the yolks into a bowl. Reserve the empty egg whites. Add the mayonnaise, mustard, and salt to the yolks and mash together with the back of a fork until smooth. Using a small spoon, scoop some of the egg mixture back into the whites, making a bit of a mound. Sprinkle Postseasoning on each half of Deviled Egg for some kick and garnish with your chosen topping.

TATERS GONNA TATE POTATO SALAD

Hundreds of years from now, we will remember this as the year potato salad changed forever, thanks to the flavor-enhancing powers of Postseasoning. One bite of this elevated classic will have you throwing your carb-conscious diet out of bounds forever.







For the potatoes:

1 3/4 teaspoons Diamond Crystal kosher salt
3 1/2 pounds red-skinned potatoes, skin on, washed and quartered

For the dressing:

2 cups Duke's mayonnaise
1/4 cup yellow mustard (French's or whatever you prefer)
1/2 cup distilled white vinegar
1/4 cup fresh lemon juice
1/2 cup sweet pickle relish
1 tablespoon Diamond Crystal kosher salt
2 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 cup finely diced celery (1 to 2 stalks)
1/2 cup finely diced red onion (about 1 medium onion)

For the salad:

4 hard-boiled eggs, peeled
1 1/2 tablespoons Postseasoning
1/4 cup thinly sliced scallions (optional), white and green parts (about 2 scallions)

Instructions:

Cook the potatoes: Bring a large saucepan of water to a boil. Add the salt and quartered potatoes. Reduce the heat and gently boil the potatoes until they yield easily when a knife is inserted through their centers, 15 to 20 minutes. While the potatoes are cooking, make the dressing: In a large bowl, combine the mayo, mustard, vinegar, lemon juice, relish, salt, sugar, black pepper, pepper flakes, and cayenne and mix until incorporated. Whisk in the celery and red onion. Taste and adjust the seasoning if needed. Make the salad: Once the potatoes are tender, drain them and add them (while hot) to the bowl with the dressing. Use a large spoon to break up the potatoes to really get the dressing into everything while the potatoes are hot. Chop the eggs to your liking or press them through a sieve to break them up into fine bits. Fold the eggs into the salad. Finish the salad with a sprinkle of Postseasoning and the sliced scallions (if using).

ENJOY POSTSEASONING DURING THE NFL POSTSEASON