NFL Championship Sunday - what’s on the menu?
- Thread starter Brett-EDH
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
I’m not a big “Detroit pizza fan, sorry.
im thinking I might pull the cover off the roti grill and spin a chicken! Skins sound really good! Have not done any of those in years! I might to a cocktail sausage puff pastry “pull apart“ thing if I can find the recipe, the sauce was really good but didn’t make enough. Chips, dips, beer, Buffalo Trace, dippable vegetables, maybe I’ll just do wings and do the whole bird tuesday?
I need to find that sausage recipe!
Oh, Go Lions!
I might be persuaded to go to a buddies but, I like my own couch and I’m doing well not smoking, had one in 18 days! Didn’t taste particularly good either!
im thinking I might pull the cover off the roti grill and spin a chicken! Skins sound really good! Have not done any of those in years! I might to a cocktail sausage puff pastry “pull apart“ thing if I can find the recipe, the sauce was really good but didn’t make enough. Chips, dips, beer, Buffalo Trace, dippable vegetables, maybe I’ll just do wings and do the whole bird tuesday?
I need to find that sausage recipe!
Oh, Go Lions!
I might be persuaded to go to a buddies but, I like my own couch and I’m doing well not smoking, had one in 18 days! Didn’t taste particularly good either!
timothy
TVWBB 1-Star Olympian
Easier said but, just be done with it. Two years for me.
Brett-EDH
TVWBB Olympian
Congrats on your Chud Press. Please post some pics and offer up a review of it.
Mark_E
TVWBB Super Fan
Thank you! I am planning on doing an amateurish youtube review on it - soon!
Bruno
TVWBB Hall of Fame
Let us know, I’d like to watch that.
russ olin
Closed Account
Well no horse in the race. So, I get to kick back & enjoy 2 fantastic championship games. It's forecasted to be 22* in Gods country Sunday morning. With the high of 46*. We like to call this winter/spring in the 4corners. Since its so nice & warm I decided to throw on a 2lb wagyu tri-tip on the PK.
The tri-tip has fantastic marbleing. And I will smoke that bad boy all day into a trisket. To enjoy during the late afternoon game. Of course chips, salsa & guacamole will be on hand. Beans with Bobs bacon, fresh homemade buns & a few tater tots maybe. And a few Bud Light Platinum's. Hope that the Ravens win the AFC game & pulling for the 9rs in the NFC game. I'd like to see young Shanny win the SuperBowl.
Cheers,
Russ
The tri-tip has fantastic marbleing. And I will smoke that bad boy all day into a trisket. To enjoy during the late afternoon game. Of course chips, salsa & guacamole will be on hand. Beans with Bobs bacon, fresh homemade buns & a few tater tots maybe. And a few Bud Light Platinum's. Hope that the Ravens win the AFC game & pulling for the 9rs in the NFC game. I'd like to see young Shanny win the SuperBowl.
Cheers,
Russ
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ChuckO
TVWBB 1-Star Olympian
That’s going to be a mighty fine TT Russ. Which grill? You have a couple way cool grillsWell no horse in the race. So, I get to kick back & enjoy 2 fantastic championship games. It's forecasted to be 22* in Gods country Sunday morning. With the high of 46*. We like to call this winter/spring in the 4corners. Since its so nice & warm I decided to throw on a 2lb wagyu tri-tip on the PK.
The tri-tip has fantastic marbleing. And I will smoke that bad boy all day into a trisket. To enjoy during the late afternoon game. Of course chips, salsa & guacamole will be on hand. Beans with Bobs bacon, fresh homemade buns & a few tater tots maybe. And a few Bud Light Platinum's. Hope that the Ravens win the AFC game & pulling for the 9rs in the NFC game. I'd like to see young Shanny win the SuperBowl.
Cheers,
Russ
russ olin
Closed Account
ChuckO,
I'll be using my PK Grill. Which is the Portable Aluminum Kitchen. Grill/Smoker.
It's great for keeping heat in cold & windy weather. I'll be using a little JD lump with a chunk of Whiskey Oak barrel wood.
I'm surprised that I haven't seen more guys making wings here on the site. That's usually a big game day favorite.
During the regular season I did wings on a regular basis.
I hope that Brock has a great game.
I'll be using my PK Grill. Which is the Portable Aluminum Kitchen. Grill/Smoker.
It's great for keeping heat in cold & windy weather. I'll be using a little JD lump with a chunk of Whiskey Oak barrel wood.
I'm surprised that I haven't seen more guys making wings here on the site. That's usually a big game day favorite.
During the regular season I did wings on a regular basis.
I hope that Brock has a great game.
Rick P
TVWBB Pro
We don't have a horse in this race either. I've got mixed feelings about the AFC...not a fan of KC, but I can't stand the Ravens. Ideally, KC beats Baltimore, and loses in the Super Bowl.
I'm pulling for Detroit, because a good friend of ours is a fan. That, and I have great memories from the last NFC Championship game that the Lions played
Who knows, now that we have a new owner, we'll be legitimate once again....
I'm going traditional. Buffalo wings & Old Bay shrimp.
I'm pulling for Detroit, because a good friend of ours is a fan. That, and I have great memories from the last NFC Championship game that the Lions played
Who knows, now that we have a new owner, we'll be legitimate once again....I'm going traditional. Buffalo wings & Old Bay shrimp.
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Brett-EDH
TVWBB Olympian
I just made a Sicilian pizza dough ball. 500g 00 flour, 350g water so I’m at 70% hydration. Looking for a fluffy and airy dough. Will top it with San Marzanos, mozz and fresh basil.
I have a pork shoulder in the fridge. I might break that down to smaller pieces and make a Cuban pork for either pulled pork or Cubano sandwiches.
I have a pork shoulder in the fridge. I might break that down to smaller pieces and make a Cuban pork for either pulled pork or Cubano sandwiches.
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This is what is in the "MAKE THIS WEEK" folder for tomorrow.
Cuban Pork Ribs with Mango Mojo
The meat:
4 TB. ground annatto or paprika
2 Tb. ground cumin
2 TB. Kosher salt
2 TB. freshly cracked black pepper
2 TB. finely chopped fresh garlic
2 racks pork spareribs,
2 TB. olive oil
The mojo:
1 ripe mango, peeled, stoned and diced small
4 oz. olive oil
4 Tb. white vinegar
juice of 2 limes (4 TB.)
4 Tb. chopped fresh coriander (cilantro)
2 TB. finely chopped fresh chili pepper of your choice
1 TB. finely chopped fresh garlic
Kosher salt and freshly cracked black pepper to taste
1. Light a fire well over to one side of your grill, using enough coals to fill half a shoebox.
2. Combine the annatto, cumin, salt, pepper and garlic in a small bowl and mix well. Rub the ribs with the oil, then coat them
thoroughly on all sides with the spice mixture, pressing gently to be sure it adheres.
3. When the coals are well lit, place the ribs on the side of the grill away from the coals, being careful that none of the meat is
directly over the coals. Put the lid on the grill with the vents open 1/4 of the way and cook, adding a handful of fresh charcoal about
every 30 minutes, until the juice runs clear when you poke the meat with a fork and the meat is tender and pulls easily from the bone
(3-4 hrs.)
4. While the ribs are cooking, combine the mojo ingredients in a small bowl, mix well and set aside.
5. When the meat is done, remove from the grill, cut the racks into individual ribs and serve "dry", passing the sauce on the side.
Serves 4-6
Source: "Barbecue" - Chris Schlesinger - 2008
Cuban Pork Ribs with Mango Mojo
The meat:
4 TB. ground annatto or paprika
2 Tb. ground cumin
2 TB. Kosher salt
2 TB. freshly cracked black pepper
2 TB. finely chopped fresh garlic
2 racks pork spareribs,
2 TB. olive oil
The mojo:
1 ripe mango, peeled, stoned and diced small
4 oz. olive oil
4 Tb. white vinegar
juice of 2 limes (4 TB.)
4 Tb. chopped fresh coriander (cilantro)
2 TB. finely chopped fresh chili pepper of your choice
1 TB. finely chopped fresh garlic
Kosher salt and freshly cracked black pepper to taste
1. Light a fire well over to one side of your grill, using enough coals to fill half a shoebox.
2. Combine the annatto, cumin, salt, pepper and garlic in a small bowl and mix well. Rub the ribs with the oil, then coat them
thoroughly on all sides with the spice mixture, pressing gently to be sure it adheres.
3. When the coals are well lit, place the ribs on the side of the grill away from the coals, being careful that none of the meat is
directly over the coals. Put the lid on the grill with the vents open 1/4 of the way and cook, adding a handful of fresh charcoal about
every 30 minutes, until the juice runs clear when you poke the meat with a fork and the meat is tender and pulls easily from the bone
(3-4 hrs.)
4. While the ribs are cooking, combine the mojo ingredients in a small bowl, mix well and set aside.
5. When the meat is done, remove from the grill, cut the racks into individual ribs and serve "dry", passing the sauce on the side.
Serves 4-6
Source: "Barbecue" - Chris Schlesinger - 2008
Andy Kaminski
TVWBB All-Star
We don’t have a TV so I’m gonna hit the Casino.
Their TV is the size of a large wall and it’s just right down the road.
I don’t drink or gamble but I’m always down for a good party.
I think most of the people on my road are from California and there is even a whole bunch more in town.
These Californians turn the Casino’s sports bar into a big 49er party on the big games.
Food wise It will just be appetizers and I‘m ok with that.
I will probably be the designated driver again for several of the folks I know, and yes they are from California
.
Their TV is the size of a large wall and it’s just right down the road.
I don’t drink or gamble but I’m always down for a good party.
I think most of the people on my road are from California and there is even a whole bunch more in town.
These Californians turn the Casino’s sports bar into a big 49er party on the big games.
Food wise It will just be appetizers and I‘m ok with that.
I will probably be the designated driver again for several of the folks I know, and yes they are from California
.
Andy Kaminski
TVWBB All-Star
What are you using for a pizza oven Brett?
Brett-EDH
TVWBB Olympian
for Sicilian I have a 14 x 14 Lloyd’s pan. I used my regular oven at 450° for a parbake with the sauce first, then after 10 minutes or so, I’ll top it with more sauce and cheese, evoo and basil.
The crispy bottom is what the Lloyd’s pan delivers, with a little evoo in it.
I’m trying to replicate Golden Boy pizza on Green St in SF. My last dough was too dense. This one should be nice at 70% hydration. More focaccia like.
Andy Kaminski
TVWBB All-Star
I haven’t done the parbake method yet but I think that will work good for some of my thicker pizza recipes.
