Superbowl Gameday Menu!
- Thread starter Ranching
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JohnnyTheFox
Achilleslastand
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Probably the usual chips, salsa, homemade 7 layer dip as well as the main course which will probably be something awesome being that the cook is actually a top tier chef in real life.
dwmyers
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Retro stuff. pickled onions. Green olives with pimentos.
I found some small street sized tortillas at my grocer, so with those, cheeses and queso dip and some Jimmy Dean sausage crumbles, all to be tossed in the microwave.
Carrots and Hidden Valley ranch dressing, the original ranch.
Drumsticks and pizza as the mains, but I figure it's mostly snacks tonight.
Four kinds of soda. Leftover beers.
Chips and three kinds of salsa. Some tomatillo sauce, as my wife favors that.
I might cook up that andouille sausage I have in the fridge and cut it up for Cajun sausage nachos.
I found some small street sized tortillas at my grocer, so with those, cheeses and queso dip and some Jimmy Dean sausage crumbles, all to be tossed in the microwave.
Carrots and Hidden Valley ranch dressing, the original ranch.
Drumsticks and pizza as the mains, but I figure it's mostly snacks tonight.
Four kinds of soda. Leftover beers.
Chips and three kinds of salsa. Some tomatillo sauce, as my wife favors that.
I might cook up that andouille sausage I have in the fridge and cut it up for Cajun sausage nachos.
panchucko
It's Back
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Malcom Reed is who i try and imitate when i BBQ, I really like his videos, not so much the PodCasts
CouchCoach
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Depends on what you like. You like super sugar sauce, it's fine but taste the food without the sauce, that's the test. Arthur Bryant's ribs were good with the sauce, as long as that's what you want, but without it, blah.
You come to Austin to Frankin's or Mueller's, no sauce needed and none of that thick super sweet stuff. Carolina, Memphis and Texas put KC with BBQ in their place, last.
In KC when they say BBQ, they mean sauce, not a way of cooking. Even named a super sweet sauce after the city.
CouchCoach
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Either one of those cheesecakes bacon?
Vintage
The Cult of Jib
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I should have been more clear. I’m a fan of all barbecue. North Carolina, Texas, Memphis/Tennessee, South Carolina, Kansas City...
The only thing I can’t do is the overly mustard base stuff (I hate mustard).
They all have their unique tastes/spins... and it depends on what mood I’m in.
I tend to make more KC based stuff because the kids like the sweeter sauces on things. But I enjoy it all and don’t think any one style is overrated. But it’s all good.
Here in the north mid west (I am from WI), being invited to a barbecue is more likely to be brats/burgers/hot dogs. Don’t get me wrong; I love brats and burgers.... but that isn’t a barbecue.
Edit again: I am one of the few people in WI that I know that actually smoke things. That isn’t to say there aren’t smokers amongst us: there are. But it’s definitely not as common.
CouchCoach
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Yep, I lived in PA for 3 years and BBQing was synonymous with cooking out.
And I agree about the sweet but don't agree about it being overrated, I think KC is all about that sweet sauce and I am not a fan. Now, I haven't been there in a long time so it could have changed. But in the past, I could have done KC BBQ in the oven.
Steaks, different story, they know some beef. I've tried all of the prime online steak companies Omaha Steaks, Chicago Steaks, Allen Brothers and KC Steaks for the money, beat them all. That 22oz prime bone-in ribeye is a fine hunk o meat.
But, like you, the art of BBQing is not what you put on it afterwards, the art of smoke and spice and timing is everything. And I thought brisket was just brisket until I tasted Franklin's and Mueller's and it's all in that bark. I just don't like waiting for my Q.
viman96
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LOL hmmm brown sugar candied bacon with a maple flavored crust could work!
I'm baking a chocolate chip cheesecake and a NY cheesecake with fresh raspberry sauce.
Bob-Lillys-War
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Can anyone make a Superbowl pre-game thread ?
Blast From The Past
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Nothing special as the Boyz are not in it. But pulling for my Texas boy Pat Mahomes. Go Chiefs, win one for Big Red.
Vintage
The Cult of Jib
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I use a lot of sweet sauce when I do ribs, but that’s because the crowd I cater to (my kids are 6, 5, and 2) prefer it that way. I do prefer dry rubbed ribs with no sauce, but I typically only get to do that when eating out.
Pork butts - I prefer the Carolina based vinegar and spices based sauce. My kids prefer sweet barbecue sauce.
I don’t do much with beef as they prefer pork. I did beef ribs once. Ended up wasting half of it because they’ve wouldn’t eat it.
I’ve done a brisket once. Turned out better than what I thought my first attempt would go... but there is room for improvement. Kept it simple with a salt, pepper, garlic rub.... kids actually liked that for beef. (I didn’t tell them ITV was beef, either).
As one would expect, WI is part of the Midwest so it tends to side more with KC and sweeter sauces. I can’t begin to tell you how much Ranch dressing is used on crap (dip pizza in, fries, burgers, chicken, or basically anything). The point in mentioning that is simply to explain that we are in an area that generally uses sauces for everything. But I agree, it does take away from the taste of the meat.
dwmyers
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BBQ styles definitely interest me. I was a food blogger for a few years, and have been in the various "what is BBQ" wars that sprout up in different places (mostly Urbanspoon, when that site was around).
In Atlanta, you can get most styles. Fox Brothers for a Texas style. Grand Champion BBQ for a kind of generic Southern style (but well smoked). And then there is Heirloom Market BBQ.
I'll drop a link so you can see a pic of the owners: https://heirloommarketbbq.com/
The guy is an American, and the gal is from Korea, a former K Pop singer, who I am told, still has KPOP videos on Youtube.
They do very good smoked 'cue, and started a craze in the Atlanta area for a kind of fatty smoked brisket. But you can't eat inside their place anymore. Too many folks and not enough space. All take out.
On another side of the coin, there is Dreamlands BBQ, out of Tuscaloosa. I went to the original once, to find out what it is like, and the founder wants his ribs to be meaty and juicy, like a nice juicy pork chop.
Almost no smokiness to it, but that's the kind of 'cue that conquered the Crimson Tide bunch.
D-
Blackthorn
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I have been recovering from surgery for a month and today was a good day. I poured some charcoal in the living-room fireplace and grilled some ribeyes to perfection. Hmmmm perfect.
Grilled ribeyes
Baked shrimp, baked spring rolls and Mac-n-cheese.
During the game I will sip a little Jack in moderation.
Grilled ribeyes
Baked shrimp, baked spring rolls and Mac-n-cheese.
During the game I will sip a little Jack in moderation.
5Stars
Here comes the Sun...
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Smoked a brisket for some brisket nachos. Wings extra hot, club sandwiches and some good old fashioned banana pudding for dessert
Where do you live, dog? I'm coming over!
Ranching
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Salud!! Sounds like you're feeling better.