Well kids, this is it. The big kahuna of football games, the Super Bowl.
Over the past two weeks, the National Football League, TV and cable shows and Madison Avenue have squeezed every last drop of promotional hype they possibly can from the game, analyzing and dissecting every player, coach and official, down to their shirt size.
Me? I'm borderline ho-hum. My team didn't make it, so per tradition, I'll probably root for the underdog. In this case, the Bengals.
But football aside, a major part of the hoopla are the parties and get-togethers, where food takes centerstage. With the pandemic still in effect, that's not happening here. But it doesn't stop me from whipping up something special for the Big Game.
This year I'm going full-on gonzo. No wings, no dips, no chips, no pigs snuggled in blankets. Nope --I'm going for the full monty (foodwise) and making... are you ready? ... Barbecue Spaghetti.
Maybe it does border on oxymoronic, but hey, it combines two of my favorite things: BBQ and pasta.
The idea stems from a recipe I ran across on the web headlined, "BBQ Spaghetti: A True Memphis Original." According to the author, Robert Moss, it was invented by a former railroad cook named Brady Vincent, and remains a Memphis favorite.
Preparation couldn't be easier. You simply combine pasta sauce, barbeque sauce and pulled pork. Let that cook and add the spaghetti. Voila!
Despite my enthusiasm, Pam is skeptical. So are our friends. But ye of little faith, I think you'll change your minds once you give it a taste.
So stick around. I'll post an update and reveal the results. It just could be more interesting than the game.
Yes, I know it's spelled like "Jerry." No, I don't know why it's pronounced "Gary."