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Here at the Sickos Committee, we’re big fans of weird ballpark and stadium food combinations. We love the gigantic portions or weird combinations of food and even things that seem really humanly impossible to eat while seated for a game. So in that spirit, our resident weird food connoisseur, the Corn Correspondent (Corn-espondent, as so many of you wish we called it, but damn it is too difficult to say out loud), Andy, will be doing a weekly food blog where he combines ingredients from two different teams randomly selected each week and gives you the recipe here each Friday during the season. Myself, Commish, will be adding in photo captions and other things to the blog. Here is the Week Eight Edition. Let’s see what’s on the menu.

Food Fusion - Week 9

According to many sources, the Cuban sandwich was invented in Tampa, the home of USF! For those who are unfamiliar, a Cuban sandwich consists of ham, roast pork, Swiss cheese, mustard, and pickle on a Cuban loaf. A lot of people use pork shoulder, either as pulled pork or as carnitas for the sandwich but I wanted to pay homage to Memphis BBQ by cooking up some dry ribs. I used Hey Grill Hey's recipe for a Memphis style dry rub, and applied that to the ribs before I let them dry brine overnight. I do this almost every time I BBQ, as it helps pull out some moisture from the meat before being reabsorbed with some flavor added.

After letting the ribs smoke for a while, I pulled them off when they were done, as indicated by the meat pulling back from the bones and the rack starting to break apart as I lifted one side. They may look burnt, but I assure you that is all tasty bark!

As I was letting the ribs rest and cool for a bit, I decided to make a mustard sauce from Chef John. This involved mixing mayo, mustard, and a bit of cayenne for a nice kick. (Any time you want to sponsor me, Duke’s, let me know!)

Once the mustard sauce was made and the ribs were cooled enough to handle, it was time to perform an act that many people would think is sacrilegious…pull the ribs! (OH MY GOODNESS HE PULLED THE RIBS) I took some of the ribs, removed the bone, and shredded them apart with my hand. It almost looks like pulled pork, but with rib meat instead of shoulder!

It was then time to assemble the sandwich. I gathered my ingredients. As a confession, I don’t like pickles. I’m not sure why I like cucumbers, and I like other pickled veggies…but pickles are not my thing. I still wanted a crunch and some acid, so I decided to use pepperoncini instead. You’re free to do the same or stick with the traditional way. The beauty of food is that you’re allowed to make things how you want to!

The sandwich was great, as I expected it to be. The rib meat was an excellent substitute for roasted pork, and the pepperoncini gave a nice spicy kick along with the cayenne in the mustard. This one is definitely a 5/5 corns for me!

Welp, that’s all for this week’s entry. Until next ti–

Bonus Entry - Ball State at Northern Illinois

In order to appease other members of the Committee, I wanted to make an effort to talk about Ball State. I already had a main course figured out, so it was time to make some dessert. Did you know that the brownie was invented in Chicago? Turns out it was! I took this opportunity to combine that with Indiana’s state pie, the Sugar Cream Pie. As we discussed on Bluesky last week, it’s really hard for a homemade brownie to beat a boxed mix so I didn’t even bother. I went to the store and bought myself a box of brownie mix to be the base, and went with the Serious Eats recipe for the sugar cream pie.

Considering that brownies usually rise more than a standard pie crust, I wasn’t sure about making this in a pie pan. I didn’t want it to overflow and make a mess all over my oven. I decided the better option would be to make it more like a cheesecake and use my springform pan. So I used about half of the brownie mix to make a base for the pie (pouring the other half in a second pan, so I have a batch of regular brownies too) and then poured the sugar cream pie mixture on top. The brownies needed the oven at 325°F, while the pie called for 375°F. I didn’t want to burn the brownie bottom, so I opted for the lower temperature and let it bake until the custard was set, a little over an hour total.

The final product came out just as I expected it too, a nice creamy custard on top of a thin brownie. The flavors mix well together, though I think there’s a little too much cinnamon in the pie. Comments on the recipe said the same, so it might be worth it to reduce from ½ teaspoon to ¼ teaspoon.

I give this pie 4 out of 5 corns. It’s good, but as noted, maybe use less cinnamon next time.

Since we know you come to the Sickos Committee for Marketing needs. Enjoy this ad lol. Just click please as it helps us to stay going as a Committee. I know it says CONTRARIAN THINKING but hey it is what the Sickos Committee is all about college football wise.

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