The big game is just a couple days away. It feels just like yesterday that I was walking downtown blending in with the many fans swarming the streets. Now if the rest of you are anything like me, the most important thing on Super Sunday are good drinks and even better eats, or vice versa.

To help you prepare something for the big game, I thought I would add a couple recipes here to help you prepare for any guests coming over or to bring to any party you’re heading to.Since professional football in its simplest form is just a bunch of men in excess of 200lbs running around, what better way to celebrate it then with this recipe for Pig On A Stick provided by

8 servings
16 pork sticks

2 hours 20 min prep
6-7 lbs boneless pork butt, cut into large chunks around 2 inches each
10 cloves garlic, minced
1 (12 ounce) bottle dark beer
1 cup bottled hot sauce
bamboo skewers, soaked in water
1 teaspoon salt
1 cup flour, mixed with the salt
2 cups seasoned fine dry breadcrumbs
3 large eggs, beaten with milk
vegetable oil

Stir garlic, beer and hot sauce and marinate pork overnight– a large freezer bag is good for this as you can flip it once or twice. Heat 1 1/2 inches of veg oil in a large, heavy skilled-cast iron if you have it-to med high. Put your flour in a large pie plate-your egg mixture in another, and the bread crumbs in yet another. Skewer pork. Roll each skewer in flour, then egg, then bread crumbs. Fry on all sides until browned-remove and place on a rimed baking sheet. Repeat until done. Bake at 325 for 1 1/2 hours.

Anyone can just throw beer in the fridge and call it a “party”, but this is a drink that your guests remember, or if they’ve had too many, won’t remember.

Makes: 4 servings

5 oz tequila
3 oz triple sec
2 (6 oz) cans frozen limeade concentrate
4 cups ice cubes
coarse salt
4 slices of lime

Salt the rims of 4 small margarita glasses. To do this, just pour salt onto a small plate, moisten the rims of the glasses with a damp towel and then press them into the salt. Combine tequila, triple sec and limeade concentrate in a blender. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with a slice of lime and serve.