RALEIGH, NC -- (Marketwire) -- 11/15/12 -- College football season is in full swing, and the North Carolina State University Wolfpack have started the season with an impressive five-win, two-loss record. With a location just minutes from the home of the Wolfpack, Carter-Finley Stadium, this Raleigh, NC airport hotel is the perfect place to stay on game weekends. If you can't make it to the city and are looking for ways to make your at-home tailgating party a little tastier, executive chef Ron Salerno of the Raleigh Marriott Crabtree Valley has a few recipes that are sure to score big with you and your fellow fans.
The award-winning cuisine at this hotel near RDU airport is the work of Salerno, who has taken his talent and time to create his own Rib Rub, sold at the hotel, and used it to create these special recipes for game day or every day meals.
Shrimp on the Barbie
1 pound jumbo shrimp (10-15)
2 tbs. vegetable oil
1/4 C Crabtree's Rib Rub BBQ Spice Blend
1 fresh lemon
Combine shrimp, oil and spice blend in bowl and marinate for 1 to 1 1/2 hours, turning periodically. Place on hot grill and cook until just pink and slightly charred on the outside. Squeeze with fresh lemon juice and serve.
BBQ Spiced Chips
Oil for frying
1 1/2 lbs. Idaho russet potatoes
Crabtree's Rib Rub BBQ Spice Blend
Preheat oil in deep-fryer to 375 degrees F. Wash potatoes and then slice into very thin 1/8-inch slices using a mandoline with a straight-blade attachment. Keep potatoes in very cold water until ready to fry. Drain potatoes in a colander and blot dry with paper towels. Fry potatoes in batches, a few at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove chips from the fryer and drain on a paper-towel-lined sheet-tray. Dust immediately with BBQ Spice Blend to taste.
3 lbs. chicken leg quarters
1/8 C vegetable oil
1/2 C Crabtree Rib Rub BBQ Spice
1 C Crabtree Rib Rub Sweet & Spicy sauce
Put chicken in a bowl and combine with seasoning rub and oil. Cover and marinate chicken in refrigerator at least 4 hours, preferably overnight. Preheat grill to low temperature setting and oil rack to prevent sticking. Chef Salerno of this Raleigh hotel prefers a charcoal grill, but it's easier for most to manage temperature with a gas grill. Place chicken on grill, cover and cook slowly. Continue cooking until internal temperature reaches 165 degrees F or about 45 minutes. Brush chicken with BBQ sauce and continue to cook, being careful not to burn it. Turn chicken and continue to brush with sauce. Remove chicken from grill and serve.
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