Gameday menu!

[Ranching]

Gonna grill some bone in ribeyes, medium. Side of corn with some sour cream, butter and chopped jalapeño and a small salad. Nice and simple. Might ask the wife to make a carrot cake in honor of Garrett. What's on your plate?
Go Cowboys!

 

[CalPolyTechnique]

Homemade beef jerky.

 

[Ranching]

Homemade beef jerky.

One of my former players makes it and sells it a local sporting good stores. I asked him to make me some with red pepper flakes. I can't stop eating it!

 

[acr731]

 

[Ranched]

 

[Sarge]

Probably some biscuits.

 

[youngjerryjones]

20 beers on an empty stomach because this team through 4 weeks has made me want to throw up any good food I’ve ate

 

[Typhus]

I remember when brisket was on sale at 99 cents a lb, now its never less than 4 dollars a lb,, ah the good old days.
So picked up a full brisket for 68 bucks,, smh,, and got the smoker going about an hour ago, brisket is going in now, might be ready by half time.

 

[Blackthorn]

Ribeyes over wood,Bacon-Wrapped Dove Jalapeno Cream Cheese Poppers, steamed broccoli with a squeeze of lemon and roasted garlic.

And of course Jack. Some call it neat, I just say it is in a glass.

 

[VACowboy]

Nachos and homemade posada.

 

[cern]

It looks like yom kippur at my house. Lox, bagels, cream cheese, pastrami, corned beef, rye bread, etc. Deli all the way today.

 

[Centex]

Grilled flank steaks with a lime cilantro marinade and dipping sauce. Recipe subject to change in the fly.

Tortillas heated over the coals. Corn and beans.

Ice cream flavor to be determined.

 

[Typhus]

Nachos and homemade posada.

VACowboy, it seems crazy when I see some originals like you,, we are both 16 years in here...lol
Thats crazy bro when I think about and actually remember responding and corresponding with you over 16 years ago...
We must be preparing our game day menus accurately...

 

[Silver N Blue]

After watching the debacle live last Sunday it’s nice to be home today. I have to admit with fan limitations it was pretty relaxing at Jerry’s Palace. Smoking some salmon, corn on the cob, Cesar salad and some bbq baked beans. Go Cowboys!

 

[Silver N Blue]

Ribeyes over wood,Bacon-Wrapped Dove Jalapeno Cream Cheese Poppers, steamed broccoli with a squeeze of lemon and roasted garlic.

And of course Jack. Some call it neat, I just say it is in a glass.

Yum!

 

[SoBlue128]

I remember when brisket was on sale at 99 cents a lb, now its never less than 4 dollars a lb,, ah the good old days.
So picked up a full brisket for 68 bucks,, smh,, and got the smoker going about an hour ago, brisket is going in now, might be ready by half time.

Check Wallyworld next time I usually find it there for 199-249 a pound. You will have to trim it a bit but it will save you some bucks and as long as you go low and slow it comes out great. I usually start mine the night before we are gonna eat and smoke it with post oak at abt 250-260 then crank it up to 275 once I wake up. I pull it once the internal temp reaches 198 and let it rest in a cooler for a minimum of 2 hours.

 

[Typhus]

Probably some biscuits.

Sarge, I learned my great grandmothers recipe for bisquits and gravy, not just initially from her, but from my grandmother at the same time... I know,, it was really cool.
So both have passed years ago, but I practice their recipe and believe that I have honored the original family recipe to a tee,, Im proud of that,,, tried to tweek it a couple times, but
always come back to the original,, thats why it was written and practiced that way, weekly, daily.
What was proven was right,, no reason to change that recipe.
Cooking is somewhat similar to football,, when you really think about it.

 

[HoplessCowboysFan36]

Our power is still out from that damn Delta Hurricane. So I'll probably be grilling everything I have on the pit out back. Im going to mix beer and whiskey all day just in case!

 

[Typhus]

Check Wallyworld next time I usually find it there for 199-249 a pound. You will have to trim it a bit but it will save you some bucks and as long as you go low and slow it comes out great. I usually start mine the night before we are gonna eat and smoke it with post oak at abt 250-260 then crank it up to 275 once I wake up. I pull it once the internal temp reaches 198 and let it rest in a cooler for a minimum of 2 hours.

Sorry and thanks brother for the tip, but I have no Wallyworld near me, nor have I ever heard of one, other than an episode from the Grisswalls?
Wasnt it like Vacation or something, they had the dead aunt on top of the wood panel station wagon...

 

[Typhus]

Our power is still out from that damn Delta Hurricane. So I'll probably be grilling everything I have on the pit out back. Im going to mix beer and whiskey all day just in case!

Yes sir, that weather , mother nature, she be throwing some punches for sure,, and your answering the bell,, still take that step up man, and try and celebrate the day, every day.... esp today!