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2007

Phil Mickelson

American BBQ / Southern

Phil Mickelson's second hosting after his 2006 Masters victory. An elaborate Southern BBQ feast with multiple proteins, classic sides, and crowd-pleasing simplicity.

“I wanted to honor Seve. He was so important to the Champions Dinner tradition, to Augusta, to the whole Ryder Cup. I thought a Spanish menu was the best way I could show him what he means to all of us.”— Phil Mickelson

Champions Dinner

2007

Appetizer

Steamed oysters

Boiled shrimp

Crab

Main Course

Southern-fried chicken

See recipe

Southern-fried chicken

Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.

Prep 270 minCook 60 minServes 6

Ingredients

  • 1 whole chicken (about 4 lbs), cut into 8 pieces, or 4 lbs bone-in, skin-on thighs and drumsticks
  • For the buttermilk brine:
  • 2 cups buttermilk
  • 2 tbsp hot sauce (Crystal or Tabasco)
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • For the seasoned flour coating:
  • 2.5 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1.5 tsp salt
  • 1.5 tsp black pepper
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • For frying:
  • 2 quarts vegetable shortening or lard, for frying

Instructions

  1. 1. Combine buttermilk, hot sauce, salt, pepper, and garlic powder in a large bowl or zip-lock bag. Add chicken pieces, ensuring all are submerged. Marinate in the refrigerator for at least 4 hours — overnight is better. The buttermilk acid and salt tenderize the meat and help the coating stick.
  2. 2. Remove chicken from the refrigerator 30 minutes before frying.
  3. 3. Combine all seasoned flour ingredients in a large, wide bowl. Mix thoroughly.
  4. 4. Remove the chicken from the brine one piece at a time. Allow the excess buttermilk to drip off, but do not pat dry — the wet surface is what makes the coating craggy.
  5. 5. Press each piece firmly into the seasoned flour, turning and pressing hard so the coating adheres in thick, uneven patches. Place coated pieces on a wire rack and let rest for 10 minutes — this allows the coating to hydrate and adhere better.
  6. 6. Heat the shortening in a large, heavy-bottomed pot (Dutch oven ideal) to 325°F (163°C). The oil should be at least 3 inches deep. Use a thermometer.
  7. 7. Fry chicken in batches — do not crowd. Dark meat (legs, thighs): 13 to 15 minutes. White meat (breast, wings): 10 to 12 minutes. Maintain the oil temperature at 300 to 325°F throughout — it will drop when you add cold chicken.
  8. 8. The chicken is done when it is deep mahogany brown and the internal temperature reads 165°F at the bone.
  9. 9. Drain on a wire rack, never on paper towels. Season immediately with a pinch of flaky salt while hot.
  10. 10. Let chicken rest 5 minutes before serving. It is best enjoyed within 30 minutes of frying.

BBQ-glazed baby back ribs

See recipe

BBQ-glazed baby back ribs

Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.

Prep 270 minCook 165 minServes 8

Ingredients

  • For the ribs:
  • 2 full racks baby back pork ribs (about 2.5 lbs each)
  • For the dry rub:
  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1.5 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dry mustard
  • 1 tsp cumin
  • For the BBQ glaze:
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp molasses
  • 2 tbsp Worcestershire sauce
  • 1 tbsp yellow mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne
  • 1 tsp liquid smoke (optional, adds depth)

Instructions

  1. 1. Combine all dry rub ingredients. Apply generously to all surfaces of both rib racks, pressing firmly to adhere. Wrap in plastic and refrigerate for at least 4 hours, or overnight.
  2. 2. Combine all BBQ glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook for 10 minutes until slightly thickened. Cool and refrigerate until needed.
  3. 3. Preheat oven to 300°F (150°C).
  4. 4. Remove the ribs from the refrigerator 30 minutes before cooking. Place each rack meat-side up on a large sheet of heavy-duty foil. Drizzle 2 tablespoons of water around the edges of each rack. Wrap tightly, sealing all edges.
  5. 5. Place the foil-wrapped racks on rimmed baking sheets. Bake for 2 hours 30 minutes. The ribs are done when the meat has pulled back from the bones by about 1/4 inch and a bone can be twisted freely in the meat.
  6. 6. Open the foil carefully — steam will escape. Remove the ribs to a cutting board and discard the juices. The racks will be tender but not yet done.
  7. 7. Heat a grill to medium-high (or a broiler to high).
  8. 8. Brush a generous coat of BBQ glaze on both sides of each rack. Grill or broil for 5 to 8 minutes, brushing with additional glaze every 2 minutes, until the glaze is caramelized, sticky, and slightly charred in places.
  9. 9. Rest for 5 minutes. Cut between each bone to separate individual ribs. Serve with extra glaze on the side.

Slow-cooked BBQ beef brisket

Grilled hot smoked sausage

Cole slaw, Fried okra, Potato salad, Baked beans, Green beans, Creamed corn

Dessert

Vanilla ice cream with assorted mix-ins

Served in Honor of Phil Mickelson

Phil Mickelson

Host Champion

Phil Mickelson

American

3× Masters Champion

“I wanted to honor Seve. He was so important to the Champions Dinner tradition, to Augusta, to the whole Ryder Cup. I thought a Spanish menu was the best way I could show him what he means to all of us.”

Phil Mickelson won the Masters three times (2004, 2006, 2010), finally claiming his first major on his 47th attempt in 2004. Known for fearless shot-making and left-handed flair, Lefty is one of the most popular players in golf history.

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