With the big game today, what's everyone doing food wise?
We're doing wings and a spicy cheese dip. Nothing exciting, good solid choices though.
We're doing wings and a spicy cheese dip. Nothing exciting, good solid choices though.
Super Bowl food
- Thread starter Baller23Boogie
- Start date
I’m going to a SB party. My daughter is going to a SB party. Different parties. I have to pick her up after. So my SB is wrecked
Uber and pick her up? Lol
I picked up racks of ribs, chicken thighs, pulled pork shoulder, a brisket, and a smattering of sides from a terrific new food truck that is all the buzz around here.
I’m going to compare it to the Q we’ve had done by our insurance agent — who won overall champion at The Jack Daniels World Championship Invitational last year…which is one of the “majors” in the world of competition barbecue. It’s like winning The Masters.
He’s catered for us before. And, oh my Lord, it’s on a whole different level.
Smoked buffalo chicken lollipops, smoked queso, and BBQ lil smokies. If I see a vegetable anywhere near the house we will have words. Oh, and numerous Miller Lites.
Damn!!!!!! There’s been some legends at that one too. That old salt lick mr Myron mixon. Jonny trigg. Smokin trig’s bbqI picked up racks of ribs, chicken thighs, pulled pork shoulder, a brisket, and a smattering of sides from a terrific new food truck that is all the buzz around here.
I’m going to compare it to the Q we’ve had done by our insurance agent — who won overall champion at The Jack Daniels World Championship Invitational last year…which is one of the “majors” in the world of competition barbecue. It’s like winning The Masters.
He’s catered for us before. And, oh my Lord, it’s on a whole different level.
100 homemade pierogis and a case of Icehouse.
Icehouse is a blast from the past. Any Red Dog?
Straight from the Racing Louisville College showcase to a SB game watch at "The Red Room" at "Catch Steak" in Aspen. 😄
My invite must have been lost in the mail . . .I picked up racks of ribs, chicken thighs, pulled pork shoulder, a brisket, and a smattering of sides from a terrific new food truck that is all the buzz around here.
I’m going to compare it to the Q we’ve had done by our insurance agent — who won overall champion at The Jack Daniels World Championship Invitational last year…which is one of the “majors” in the world of competition barbecue. It’s like winning The Masters.
He’s catered for us before. And, oh my Lord, it’s on a whole different level.
The old man requested bratwurst, so we're doing bratwurst, pit beans, fried potatoes & onions, and whatever dessert wifey is making. Maybe banana bread?
Cast iron skillet, butter, potatoes cut into cubes a little larger than dice, thick cut onions, start with high heat to get a crust then covered on med/low heat with salt and pepper until potatoes are done. Keep them moving while in high heat.
Homemade red chilli, , cheese quesadillas with Texas Caviar. Couldn’t any Rocky Mountain Oysters.
Damned Post Office, can’t count on them for nothin anymore.
I’ll send your invite for next year in the mail today. Going international. Early plan is for Haggis and Surströmming. Looking forward to having you!
He does everything damn near perfectly. His brisket, ribs, chicken…they’re all like nothing you’ve ever had.
But, aside from a 40 YO Port Ellen, his smoked turkey is probably the best thing that has ever made its way into my mouth.
Similar to Lyonnaise in a cast iron skillet.
Blanch the potatoes briefly in boiling water first. Helps them cook more evenly and gets all that starch off them.
Get them as dry as possible before you fry them with onions (bacon goes well too, of course). They’ll be crispy on the outside, fluffy on the inside. Good stuff.
I love pit beans. So easy and everyone loves them. Anytime I doing a longer cook, I always throw a cast iron of pit beans on.
My mom does it the way crazed describes. I'm more of a fan of home fries though, so I do the chunks.
Any leftovers are used for breakfast. I add some crumbled bacon or sausage in with them and pour some whisked eggs over it all to make a skillet scramble.
They're the best. I've got half of a leftover linguica link. I'm going to dice it up and toss it into them too.
I almost exclusively use Beef tallow. Amazon sells it:
South Chicago packing Wagyu beef tallow
I’ve never used any bread coating. But that sounds interesting, I might try it.
I might have to hire you as my chef on the mountain.
Any meat works, which is great. I’ll hold a few bacon slices over from breakfast. Game meat works great too. Ground elk and venison. Also can’t beat some Tennessee Pride hot sausage.
I'm a cook, not a chef. Just want to make sure I'm setting the right expectations.
He’d be an asset. NB GRILLERZ with a front shirt pocket notebook (that has all the secrets)
Don’t fall for it @hookyIU1990. That’s how Jake got Heath in BM.
My son is making chicken bacon ranch nachos and bbq wings. Got the ingredients for him yesterday.
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