In honor of the Steeler's anticipated victory, I'm planning on some food for the game party. Don't know yet whether we'll be here, or visiting friends, but here's the tentative game plan. Look forward to seeing some suggestions from the Bradley family:
1. Hab's pastrami, steamed version. http://forum.bradleysmoker.com/index.php?topic=5946.0;topicseen Hab's pastrami is hard to beat and the steamed variety stays moister (IMO) than the fully smoked version. At least when I'm doing the cooking. I'll probably carve and throw the meat into the crock pot with a splash of diluted broth so that people can make sandwiches throughout the game. Fresh sliced sour dough and rye, sliced Swiss, and a variety of mustards.
2. A variety of babybacks. Will do the typical sweet hot rub and Ice sauce, but also some garlic rubbed mustard glazed, and one other type.
3. Some ABTs time permitting.
4. Nepa's Olive Penquins. I'm going to see if I can find something yellow (pickled pepper) to be a Steeler colored scarf.
Hoping for a good game and a Steeler win.
Cheers.
Consiglieri.
Mine's gotta be Wings, ABT's and a couple of fattys! If my friends provide, some bacon wrapped scallops. Sliced fattys with those little party rye bread go really fast!
Looks great Consig! 8)
What time and where? :D
I've been on a rib kick lately and I've been looking for a good Smoked Asian style recipe to try. I haven't found one yet but I just thought I would throw that into the mix seeing in how you left one version of ribs open.
One thing for sure... you can never go wrong with wings.
Mike
Korean or Pacific Rim?
The menu sounds great, Sigs!
Me? I'm gonna be too nervous to eat. But, not quite sure what I'll provide for la familia.
Probably marinade some Cardinal breast, maybe hot cardinal wings.........I'm hoping both the Steelers and I will be providing cardinal fricassie on that day ;) ;D
Quote from: Gizmo on January 19, 2009, 09:43:27 PM
Korean or Pacific Rim?
I would try eitherand probably both Giz!
I'm assuming the Pacific Rim would have more heat???
Mike
Mike,
After watching a Food Network show on ribs, I too wanted to try a couple different asian recipes. Here's a couple I was interested in:
http://asiancuisine.suite101.com/article.cfm/asian_bbq_ribs
http://www.foodnetwork.com/recipes/emeril-lagasse/asian-style-braised-short-ribs-recipe/index.html
http://recipesfrom4everykitchen.blogspot.com/2008/02/sticky-asian-ribs.html
http://www.tabasco.com/taste_tent/recipes/recipe.cfm?id=220
http://www.thegutsygourmet.net/canton_shrtribs.html
Hope these give you some ideas.
Marc
Thanks Marc.
They certainly do give me some ideas. I will have to do some experimenting for sure! ;)
Mike
Thanks for the links SD.
I'm going cross country to get a taste of ya all's viddles. Hmmmmm, hope I can borrow Air Force 1. ;)
Mike: Paul Kirk has several Asian style rib recipes. I have not tried these recipes because I like the others a lot. Kind of a disincentive. That said, I haven't tried a bad recipe out of his book and might add some of the Chinese babybacks or the Hoisen ribs to the menu.
Consigs....."disincentive"....GOOD WORD..... :D
Mike,
I was looking at a book I have called The Great Ribs Book and they have an entire section devoted to Asian style ribs. Let me know if any of these titles interest you and I'll type up the recipe for you.
SD
Mahogany Glazed Ribs (More of a classic chinese, sweet and sour with a milder bite)
Ribs with Thai Red Curry Sauce (Thai curries have no resemblance to Indian curries, so don't let that fool you)
Thai Baby Back Ribs
Spicy Ribs in lemongrass-honey glaze (Lemon zest can be substituted if your local store doesn't carry lemongrass)
Spare Ribs with Hoisin-Peanut Butter Rub
Szechuan Fire Ribs
Ribs Rubbed with Asian Pesto
Baby Back Ribs with Spicy Peanut Butter slather
Thai Green Curry Ribs
Tandoori Spareribs
Thanks SD
Giz just put me onto that book as well so I just ordered it from amazon.
Thanks for the offer. I figure I might just as well have the book because there might be more interesting things in it.
Mike
Giz got you set up pretty good then........it's a good little book that has some rather interesting recipes. Raichlens book on ribs is good as well. There's another book called Killer Ribs by Nancy Davidson that I like quite a bit as well.
Marc
Well, if I can get a path dug to my smoker shed, I'll be bringing the smoker up here to do some at work smoking while Dad is at home recovering, and I thought the first thing could be a couple of Fatties for the game. Maybe some ribs late next week to be re-heated around game time.
Would like to get my grill up here too (for finishing the ribs before packaging in serving portions), but I can't load and unload that by myself.
If I get real ambitious, I'll make some bacon wrapped smokies covered in caramelized Brown Sugar.
The Killer series are good books, they group their recipes by regions. I got the Killer Chili cook book for Christmas with a kit to make chili. Now I got my eye on Killer Pies. All the recipes come form well known restaurants in different regions.
I didn't know they did one for other foods........I really like the ribs book.......gotta imagine the chili and pies would be great as well.
Marc
The Killer Chili I'm still going studying. I've made three of their chili's so far and they were all good.
If you're looking for a good appetizer while awaiting a Steeler victory on Superbowl Sunday, I've got one that's extremely easy to do however, it requires smoking cheese. If you plan on smoking some cheese, throw some string cheese (which is mozzarella) while doing the other cheeses. After the appropriate resting period, cut the string cheese in half so that you have about 2-3" pieces. Dip the cheese in flour. then in egg, then in breadcrumbs (I prefer the Panko Italian Style, but any wil do). Be sure all of the cheese. especially the ends of the cheese are covered in crumbs. While preparing the cheese, heat some oil (I use canola but any type will do) in a frying pan. When the oil is really hot, simply place half of your cheese sticks in the pan. Be sure to turn as soon as starting to turn brown (shouldn't take more than 1 minute per side) and then take out and repeat with remaining cheese sticks. The smoked flavor adds a little to the average mozzarella sticks and are extremely easy to make and , IMO, better than you will buy in most restaurants. The only way I think this would be better is if I could find the sticks that had pieces of jalapenos inside them.
SD
SD, take a peno or hab if your feeling daring, split it in half, clean out the seeds and membrene. Then do the flour, egg, breading the same as the mozz sticks. Fry up and enjoy.
I'd do the peno with no problem.......the hab would put me in a coma but quick. I will definitely have to try that. Got some stored up for the SuperBowl. You're gonna have to come out to Indiana and party with us Feb 1st. I'm doing ribs, pulled pork, ABTs, mozz/peno sticks and all the cinnamon rolls you can eat. Depending on how much is collected for the meal, I may even get to throw in a brisket.
QuoteYou're gonna have to come out to Indiana and party with us Feb 1st.
I'd love to but as you can imagine there are tons of Steeler parties going on all around here. However I doubt many will have smoked goodies unless I bring them. It sounds like your party will be great, man all that food and the Steelers winning #6 what could be better? :)
The breaded and fried penos are really good as is or dipped into ranch dressing, but they also go great on a pulled pork sammie. I'll keep checking for my doggie bag to arrive. ;D ;D ;D
OK, my menu so far (just a small gathering):
Hell-fire Brisket (that is the name of it and is not just what the Steelers will be bringing to the Cardinals)
Corky's Slaw (which will be renamed to Steel Curtain Slaw)
Smoked Bacon and Beans Baked beans (will be renamed Hines Ward beans as he smokes the Arizona D)
ABT's (will be renamed Big Bens)
Smoked Deep fried Mozzarella Sticks (renamed Troy Polamalu as he covers WRs like a good panko breading)
Dessert Ribs (molasses and spice grilled Bananas) These will be renamed Fast Willie Parker Bananas as they will be long gone quickly
Will also be doing some Maple Bourbon Turkey Jerky for pre and post game snacking.
Quote from: Smoking Duck on January 28, 2009, 01:10:49 PM
OK, my menu so far (just a small gathering):
Hell-fire Brisket (that is the name of it and is not just what the Steelers will be bringing to the Cardinals)
Corky's Slaw (which will be renamed to Steel Curtain Slaw)
Smoked Bacon and Beans Baked beans (will be renamed Hines Ward beans as he smokes the Arizona D)
ABT's (will be renamed Big Bens)
Smoked Deep fried Mozzarella Sticks (renamed Troy Polamalu as he covers WRs like a good panko breading)
Dessert Ribs (molasses and spice grilled Bananas) These will be renamed Fast Willie Parker Bananas as they will be long gone quickly
Nice! I'm still doing the pastrami (cured Cardinal, smoked, steamed, then cut up). Wife is letting others host the party this year so I won't be making all the stuff I wanted to. So I'll set back with a sandwich and a cold one and let someone else do the driving.
Very small gathering here. I have belly bacon curing ready to smoke Friday or Saturday so we are having:
Sliders w carmelized onions, smoked cheese & bacon. I'll make the rolls and they may contain cheese, maybe some bacon too
The fried chicken that Pens posted the other day.
Coleslaw
Homemade french fries
the rest is up in the air
I have a drs appt tomorrow - I will not be running this menu past her ;D
I have the belly bacon going now as well. Made the brine for the maple turkey jerky from Marinades-Tarentino. Finished 10 lbs of peppered beef jerky Sunday night.
For the Super Bowl, still undecided. Have 3 racks of ribs in the freezer I'll probably take out. Will do a fire roasted habanero key lime pie (no bake recipe, but I haven't made it all up yet ;D)
Just pulled ten pounds of spareribs from the chest freezer for the weekend. Not sure exactly what the plan is yet but I'll most likely be using a recipe or two from the esteemed members of this great forum! ;)
~Nick
Found out years ago that this was the best time to go to popular restaurants where you would normally have to wait to get in. Ain't nobody there sometimes. For years there was this really good Irish restaurant down in the honky-tonk section of town. Didn't go too often because of the 1 to 2 hour wait. But on SB Sunday - we were usually the only ones there. Usually got special treats like free swigs of premium single-malts from them just for being there. So decision time - where to go?
Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
Looks like the plan is fajitas, beef and chicken...some drumsticks and thighs maybe some abts or some poppers (or both) tater skins, cheese sticks...and way to much adult beverage!
C
I allways have smoked stuff in the freezer or fridge. A popular game day thing is to mix that last batch of sausage you have in the fridge because it was not enough to fill the stuffer. I am talking about smoked cooked sausage. Thaw and mix in some sharp Cheddar, smoked or not, some roasted dry onion, even if you think it has enough. Spoon on some of those little party rye things and pop in the oven. I have also
put a final sprinkle of fresh ground Parmesan with great results.
My first ever Fatties are in the smoker right now. Giving 2 hours of hickory, smoking at 200*. Hopefully they'll be done by noon (3 hours from the time they went in) as we're goin' to the City. I'll jack the temp up if I have to, to get them done.
Also thought some devilled eggs would be pretty good tomorrow, just gotta find the ambition to make them when we get back tonight.
Suppose you're wondering what I did for the fatties. Well, I took a pound of Farmland Original Sausage, and a pound of Farmland Pork and Bacon sausage and mixed them together forming a longer log about the size of the original chubs, and also have a pound of each of the sausages left in their chub form in there as well. Real adventurous, huh?
Went to Sams last night BB were on sale for $1.02 lb so bought a case will be putting in 2 of them in the Bradley as soon as it comes to temp.
I picked up a bird last night and put it in the brine. ;D
(http://i322.photobucket.com/albums/nn436/msovik/thesqueeze.jpg)
;D ;D ;D
Duck, the beek is supposed to have magical properties when smoked.
;D ;D ;D
Quote from: Smoking Duck on January 31, 2009, 08:14:04 AM
I picked up a bird last night and put it in the brine. ;D
(http://i322.photobucket.com/albums/nn436/msovik/thesqueeze.jpg)
I don't think this one is going to be too tasty Duck. :P
I had plans of compressing it and placing it on the burner :D
Pastrami is steaming and I'll be heading out to get some fresh baked rye and crusty sourdough (after a few more cups of coffee).
Hope we have a good game this year. It'll have to be a really good game for my squares to win
I just made something up to take to a party. Smoked Xsharp cheddar (about two pounds), Smoked Americian (about one pound), beef sticks cut into 2" pieces (about two pounds), hot pepper mustard and crackers. That should be a nice little snack. :D
Got my Steeler jersey out and the Terrible Towel is ready.
HERE WE GO STEELERS! ;D ;D
I actually feel its going to be a closer game than people think, it should be a great game.
Quote from: pensrock on February 01, 2009, 08:23:19 AM
I just made something up to take to a party. Smoked Xsharp cheddar (about two pounds), Smoked Americian (about one pound), beef sticks cut into 2" pieces (about two pounds), hot pepper mustard and crackers. That should be a nice little snack. :D
Got my Steeler jersey out and the Terrible Towel is ready.
HERE WE GO STEELERS! ;D ;D
I actually feel its going to be a closer game than people think, it should be a great game.
I was flipping through the channels this morning and one of them was running a documentary on the terrible towel.
Myron Cope a long time Pittsburgh sportscaster came up with the idea and its been a tradition ever since. I do believe he had donated all the proceeds to charity. He has sadly since passed away. But he will be up there waving his terrible towel this afternoon, you can bet on that. :)
One of his favorite sayings....... yoi and double yoi!