Cookin’ on the grill on Super Bowl Sunday

Hard to see we’re in a recession, judging by the long lines at the supermarket today for Super Bowl Sunday. Neither team is one that most of us root for regularly. (At least one of them is west of the Mississippi).

We’ve been swimming a lot and eating a little, but the Super Bowl calls for something special. The beautiful weather makes the choice a “no brainer”: Fire up the grill.

I cooked a turkey on the spit on the barbeque and slow cooked some ribs on the “Big Green Egg.” As an appetizer, I prepared some shrimp in cilantro and lime marinade. I’ll grill those, too.

We’ll cook some veggies on the grill too.

To wash it down: A bottle of Lucchesi “Tempranillo” from our quarterly wine club selection and, yes, water.

Enjoy the game.

Author: jeffpelline

Jeff Pelline is a veteran editor and award-winning journalist - in print and online. He is publisher of Sierra FoodWineArt magazine and its website Jeff covered business and technology for The San Francisco Chronicle for 12 years, and he was a founding editor and Editor of CNET News for eight years, among other positions. Jeff has a bachelor's degree from UC Berkeley and a master's from Northwestern University. His hobbies include sailing, swimming, and trout fishing in the Sierra.

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