What is everyone planning for the Super Bowl?
Me: Pulled pork, brisket, some ABTs, Cilantro Potato Salad. Think I may throw some chicken thighs or ribs in as well. Heck I may even make some gumbo.
U got time to make your own sausage for gumbo.
Made 5lbs of Cilantro Potato Salad for a "GOOD" friend today.
man that stuff is good.
A friend of mine hosts super bowl every year. He grills up sausages, burgs, dogs, and anything not bolted down while everyone plays street hockey in the afternoon. Other than women and children, it is an un written rule that you don't go in the house(with exceptions) until the football game begins. Some years it is like hitting a brick wall going in the house when the heat gets you!!
Once inside, his chili is in the slow cooker ready to go, my hunter buddy has his veni chili in a slow cooker, and I usually try to mix it up a bit. This year I am doing Irish stew* (Emeril Lagasse) with CRG's dinner rolls. Last year it was Jambalaya (again Emeril) and store bought rolls...never again unless my oven breaks.
Saturday night is poker night. I am bringing my salsa, my olives and not much money ;D.
Coincidentally the recipes I use and posted below are from Emeril's cook book about the food that he experienced growing up living in New Orleans. The cookbook's name is Every Day's a Party. Go represent Forum Members!!
* I will be substituting beef for lamb this time. Both work well.
Irish Stew Recipe - It is the second recipe of the two.
http://www.labellecuisine.com/archives/Main%20Dish/Irish%20Lamb%20Stew%20-%20Two%20Recipes.htm
CRG's Rolls - killer!!
http://forum.bradleysmoker.com/index.php?topic=17601.0
Jambalaya - I use chorizo sausage. I do not have access to Andouille...yet!
http://www.labellecuisine.com/archives/Main%20Dish/Crawfish%20and%20Sausage%20Jambalaya_.htm
Man, that sounds good...
Got a brisket in the second week of dry aging that starts smoking on Friday or Saturday (after 24 days of wet age). Will add a pork butt. Must have Chile con Queso, and will load it up with Hatch NM Chiles from the freezer stash. Sides will be beans of some kind, a baked potato salad and some kind of cole slaw.
The best part will be the friends and watching the game on the new system -- Samsung 65" LED LCD (3D if you wish).
That sounds good BLSH. Do you do anything to the chilies to prep them for freezing?
Wow monstor tv with all the bells and whistles. Last fall I read they were trying to get the 3D technology in place for the Superbowl. Anyone know if they met their mark?
JJ, I have a freezer ful of hatch chiles myself. They were fire roasted first. That is all. Seem ok when they come out.
BLSH, I do not have a wall big enough for a 65-inch TV
For the chiles, I buy them roasted, peeled and frozen from these folks (http://www.hatch-chile.com/). They do a super job and will let you mix your order (10 lb lots). Really good chiles. The taste of Hatch chiles is truly amazing.
If you buy them fresh, then I suggest following Pachanga's method, as shown here.
http://forum.bradleysmoker.com/index.php?topic=18053.0
The new TV is way cool. Once you get it dialed in the video is stunning. There was talk of trying to broadcast the Superbowl in 3-D, but as far as I know that isn't happening. With this set if you want 3-D that's not a limitation - it will generate it's own 3-D from a 2-D broadcast. It's not up to the quality of a 3-D broadcast or a 3-D Blu-Ray disc, but it's a step along the way and ain't bad. Comcast and HBO are now starting to stream 3D on demand.
Thanks for the info guys.
Gunpowder Brisket here!!! Since I am not hosting the party, thats all I gotta bring!
I'm going to use Gunpowder as well
Corn Flakes, Jack Daniels and Bud light
Havent decided yet but there will defiantly be a bottle of Jack at my side.
Quote from: GusRobin on February 01, 2011, 11:20:23 AM
Corn Flakes, Jack Daniels and Bud light
What rub you goin' to use on the flakes ?
8lb Pulled pork, some recipe i got from my coworker but I'll sub in Jan's rib rub
5lb BBQ brisket. Probably something off of susanminor.org but haven't decided yet.
2lb smoked salmon (my first shot at this one)
3 racks of spare ribs (Jan's rub, 3-2-1)
buffalo wings (catered)
Polish sausage, not sure what kind yet. There's a new Polish deli in my town and the Kabanosi is really good, so we'll see what else works out. They have a great selection.
Polish cakes, also from the deli.
x layer dip. Not sure how many layers. Beef, pork, cheese, more cheese, sour cream, home made quacamole, salsa, olives, hot peppers, ...
Hmmm... that's about 2.5lb per person, guess I'll just have to freeze some for leftovers.
Quotebuffalo wings (catered)
:o ::)
Where ya at MJ? I'll bring the SRG and cater your wings. ;D ;D ;D
Quote from: SnellySmokesEm on February 01, 2011, 05:30:51 PM
Quotebuffalo wings (catered)
:o ::)
Where ya at MJ? I'll bring the SRG and cater your wings. ;D ;D ;D
Jersey. But yeah I know. I hate getting things catered if I could do it myself. Paying too much money for small wings. But they're tasty and I don't have a fryer. I need to figure out how many wings it would take to buy before it would equal the price of an SRG, then of course convince my wife that it makes total sense! to buy it.
If you have a grill, grilling wings is a very tasty alternative.
QuoteIf you have a grill, grilling wings is a very tasty alternative.
I've grilled them once or twice but looking at my menu I doubt I'll have time. Last year I didn't even have my first beer until second quarter started, and it was a simpler menu. Also my grill is now buried in a foot of snow and as of this morning a 1/2 inch of ice. I was trying to keep it shoveled out but this winter has been a little unusual in terms of snow fall. We've been getting at least 1 storm a week, all with at least 4", and usually more than 8.
QuoteLast year I didn't even have my first beer until second quarter started
GASP, THUD!!!
Thats unheard of! You have to keep yourself properly hydrated while cooking all that food. Start at noon on SuperBowl Sunday to keep your body properly hydrated! ;D ;D ;D
Quote from: SnellySmokesEm on February 02, 2011, 07:22:34 AM
QuoteLast year I didn't even have my first beer until second quarter started
GASP, THUD!!!
Thats unheard of! You have to keep yourself properly hydrated while cooking all that food. Start at noon on SuperBowl Sunday to keep your body properly hydrated! ;D ;D ;D
I tend to make up for it. I definitely did last year. Ended up pretty hungover on Monday.
The first time I made brisket it was in the smoker for only 8 hours and it was very tender, but a couple of subsequent tries and they were a bit tougher. I plan on starting the butt and the brisket on Saturday, so I plan to be well hydrated for the whole weekend. ;D
I just remembered I also will have a bacon explosion. I made two for a Rutgers / Army tailgate last October and still have one left over. It's huge, 2lb of gnd pork sausage and 2 lb bacon.
I am making pulled pork...we do pot luck so who knows what everyone else will bring.
Brisket, mustard slathered, with sweet/hot rub (from Championship Barbeque, Paul Kirk), 4 hours of hickory/apple/pecan equally split, basted with applejuice, and finished with the last of the saved Soppin' Sauce (thanks Iceman). Started Saturday evening, continuing through morning.
Pulled pork, same
Baby backs: one rack as above finished with the last of the Soppin' Sauce one rack garlic rubbed salt and pepper and finished with a molasses-rum-mustard glaze (thanks Paul Kirk), one rubbed with garlic, salt, pepper, and Italian seasoning served dry. 3 hours of Apple/Maple/Pecan, apple juice basted. Started early Sunday morning.
All served with the last of the spiced Christmas ale homebrew, and whatever other interesting beer catches my eye.
Oh boy. Not sure if it was the wine or the scotch, but I'm guessing both. I accidentally used the butt rub on the brisket, and the brisket rub on the pork. Luckily I made enough of the brisket rub for a double batch (just in case 8)) and the pork recipe I used said only to use half at first (which I did, but on the wrong meat) sooo.... after rinsing all those good spices off I was able to get it right without too much hassle. I'm not sure I can describe the moment where I figured out what went wrong, but I'm sure we've all been there at one point or other, BBQing or not.
If you see how many spices are in the brisket recipe you might understand why I was considering my options of screaming, going in the backyard and throwing stuff, or just leaving it alone and seeing how it came out. Then I remembered I made more rub...
Brisket: http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga&p=845#post845 (http://www.susanminor.org/forums/showthread.php?532-Brisket-Pachanga&p=845#post845)
Pork: http://www.susanminor.org/forums/showthread.php?86-Pulled-Pork-and-Sauce (http://www.susanminor.org/forums/showthread.php?86-Pulled-Pork-and-Sauce)
They are both dead pieces of meat. you can't hurt them.. Smoke them!!
Im doing smoked chicken legs and my wing sauce and a big batch of ABT's for a pot luck ;D
Wings! Ribs! Beer!
That's all a man needs.........
Ribs and some kind of a chicken and white/black bean 'chili/chowder' of sorts.. That one is still a moving target.
Still not desided on the meal but one thing is for sure, I'll be havin JD. ;D
Glad to see you your priorities straight Curt!
Quote from: DTAggie on February 05, 2011, 11:08:49 AM
Glad to see you your priorities straight Curt!
;D ;D ;D