Superbowl 50 Food Thread

[Spunky Porkstacker]

It's thoughts like this why you will never be invited to OmeletDen

That's very disconcerting .
:cringe:

 

[mcmahon85]

Well I do a ton of BBQ and I make a killer brisket. I never marinade or inject meat, I only use my dry rub. 6 hours is not near long enough unless you're only doing a flat. A whole brisket will take you 12-14 hours (I do not normally do the foil wrap). The way you're talking about cooking it, if doing a whole brisket I would recommend cooking it with chips 5-6 hours then remove from grill and wrap brisket in foil. After wrapping you can place it on a cookie sheet or put it in a throw away aluminum pan and place it in the oven at 250 for 3-4 hours. When you remove meat you should be able to gently insert a fork, if not wrap it back up and cook another hour until you can. If you have any other questions just ask. Yes the hours I gave you do not add up to the hours I said I cook mine but I use a real smoker and this will work better for you.

 

[Space Invader]

Kolaches with smoked sausages and cheese, guacamole/pico de gallo, and maybe a mac salad.

I wanted to do Denver Omelets and Carolina BBQ but I doubt I could hold those two items down; together; with liquor involved.

 

[Burque]

Will be doing beef brisket on Traegar like last year. A special rub I get from the locker. Smoke Saturday afternoon for 5 hrs. Take off and wrap in tinfoil and refrigerate overnight. Cook at 225 wrapped in foil on Sunday until internal temp is 200-205. Takes about 4-5 hrs on Sunday. Did this last year and it turned out great. I used Hickory chips. Good luck with yours, Dr. G.

Ahhh I want Traeger so SO badly! They turn out some amazing smoked food! Do you have the full size or the halfer???

They are spendy though like 800-1000 for the small one last time I checked. Talk about an awesome machine though, bake cookies, do pizza, smoke anything you can think of on it!

 

[baselman1974]

Snacks spinach pies and chicken wings. For dinner Beef stew with mashed potatoes.

 

[Dumpster Fire]

I'm making a mountain of carne asada with all of the burrito/taco fixings. Keeping it simple.

 

[Wild_x_Card]

I had a post deleted.

That doesn't sound very appetizing.

 

[Spunky Porkstacker]

That doesn't sound very appetizing.

Boiled Cabbage never is.

I doubt a lot of people would be interested on Superbowl Sunday.

 

[Crystallas]

Eating at a friends place. I brought the home made chips and home made salsa. Not nearly as deep as the rest here.

 

[DrGonzo]

Only thing about slow cooking over low heat on a Gass grill is the burner isn't high enough to make the chips smoke very much. Was hoping to smoke the he'll out of it but I guess a little smoke will still go a fairly long way in terms of flavor. Got it on the grill about 3:30 this morning and went back to bed. Temp has stayed a consistent 250. In a couple of hours will wrap in foil and finish in the oven. Thanks again for all the advice.

 

[Novak]

Let's get this party started errbody. I'm pumped about this one because duh, it's superbowl sunday and I've got a small army to feed at the hhm household. Super busy this week but managed to dig through the fridge and freezer last night to be thrilled that I only have to go out for some beer and bourbon while this stuff slow cooks to perfection.

Menu: wingz w/ homemade bleu cheese dip and crudites. Bbq beef Pot roast sliders and some simple slaw for a little healthy balance.

Wings: I'm doing a "confit" method for ultimate crispy skin and pull off the bone texture. I am a big fan of this guy's nerd approach to bar food, the science is all here:
http://www.seriouseats.com/recipes/...crispy-double-fried-confit-buffalo-wings.html

Tl;Dr version, you fry the wings at a very low temp for like 20 min which cooks them through and breaks down the connective tissue and renders the fat. Then u let them rest for like an hour then flash fry them at high heat for 3 to 4 minutes making them crisp golden brown and ready to be spun in your sauce.

My sauce? I lactose ferment hot peppers I grow in my backyard for like 3 months in the basement, then this particular batch continued to ferment in the fridge for like 3 more months. I then puree the peppers and simmer this liquid with a stick of butter, a little honey and finish with some white wine vinegar. The batch of peppers was Thai super chilies, red jalapeños, cayennes and a handful of yellow habenero like peppers from African origins I got from seed savers. All together very tasty and just hot enough where you have to keep eating them or you might die from the burn.

Blue cheese dressing is simple, just greek yogurt, Stilton crumbled, dry Colemans mustard, onion powder and sugar to taste with a splash of buttermilk to thin it out.

For the sliders just through a chuck roast in the crockpot and covered it with some bbq sauce. Going to shred this in like 8 hours, slather it on some kings Hawaiian rolls with a fuckton of caramelized onion and top with some cheddar cheese sauce (just bought that at aldi because I don't feel like making more mess)

Slaw is a bag of cabbage slaw, added in shredded jicima, radish and did a simple red wine vinaigrette, mixing that all uowith some poppy and mustard seed.

Dessert? Wifey bought some mini cannoli from tonys finer foods. Bom.com.


Post your menus, recipes and food porn up in this bitch today, shit is gonna be ca$h.

Gravysauce!

 

[Urblock]

Cooking the turkey in the oven because it's so windy that the grills need to be strapped down. Fuck. Bacon wrapped water chestnuts will start things off. Snack on veggies and dip along with shrimp. Beer. HHM was good at food threads.

 

[SilenceS]

Boudin egg rolls, hot sausage, burgers, mac and cheese, German hot potato salad, Crawfish fettuccine, garlic dip, 7 layer dip, this really good avocado and corn dip, and duck bombs

 

[DC]

F it. Was going to bring chili. Now gonna bring apple pie X 2 and a nice bottle of P/N. Heard there will be steaks at the party we're headed to.

 

[brett05]

Only thing about slow cooking over low heat on a Gass grill is the burner isn't high enough to make the chips smoke very much. Was hoping to smoke the he'll out of it but I guess a little smoke will still go a fairly long way in terms of flavor. Got it on the grill about 3:30 this morning and went back to bed. Temp has stayed a consistent 250. In a couple of hours will wrap in foil and finish in the oven. Thanks again for all the advice.

How did it turn out?

 

[DrGonzo]

How did it turn out?

Ok, not great. I'm chalking it up to experience and I have some good guesses on how to change it up next time. I think the single biggest issue was it was small (6 lb), so whether I cooked it too long or waited too long to wrap it, or cooked it too hot, or the marinade had the opposite effect I wanted, in the end at some point the juice cooked out and it got fairly dry. The experts say only change one variable each time so you know what works and what doesn't. That makes sense but I would at a minimum use a larger/thicker cut and forgo marinade for starters.

I also made ribs and we had a ton of appetizers so no one went hungry.

 

[mcmahon85]

Ok, not great. I'm chalking it up to experience and I have some good guesses on how to change it up next time. I think the single biggest issue was it was small (6 lb), so whether I cooked it too long or waited too long to wrap it, or cooked it too hot, or the marinade had the opposite effect I wanted, in the end at some point the juice cooked out and it got fairly dry. The experts say only change one variable each time so you know what works and what doesn't. That makes sense but I would at a minimum use a larger/thicker cut and forgo marinade for starters.

I also made ribs and we had a ton of appetizers so no one went hungry.

Sounds like you cooked a flat. If it were dry I would guess maybe you trimmed off too much fat. When I hear brisket I think of a whole brisket. I did a smaller one yesterday about 15 pounds. Smoked it 15 hours and it was dead on. Take the whole idea of the marinade and throw that idea away. If you do a flat again you can make 6 hours work. Make sure you leave plenty of that fat cap on, I leave a quarter inch and smoke it 3.5 hours and then wrap it and toss it in the oven for 2 more hours. Brisket is one of the hardest to master but when you do its easy. Keep working on it and trust me there are a lot of tricks to saving one. The one you cooked yesterday I guarantee I could have fixed. Just keep trying.