BearsFansOnline.com

I am not a big rib guy but when one of your kids wants that as his bday supper what do you do? Well I marinated half the ribs in some pecan beer. The other half I mixed some Wild Cherry Pepsi 0 and some Pecan whiskey (I am in a pecan liquor phase I guess). I let them marinate over night. Next morning removed the liquid. Put a dry rub on all and smoked them with some apple wood chips all afternoon. They turned out pretty good. All enjoyed them. I have had indigestion ever since. Smoking is good, but my gut just doesn't react well.

this is a pretty decadent recipe for a stuffed pork roast ... definitely not health food

I made this as my contribution to our 4th of July festivities, which many said made up for the crappy weather preventing us from seeing the fireworks

https://www.youtube.com/watch?v=VzCBR5Oa3ew" onclick="window.open(this.href);return false;

25 DIFFERENT must have foods to graze for pre-game, during the game, half time and post. Food or drink, main dish, apps or desserts. No repeats.

List food, corresponding position and the reason.

WR
WR
TE
RT
RG
C
LG
LT
WR
RB
QB

DT
DT
DE
DE
OLB
MLB - Guinness Dark Chocolate cake with Bailey's Irish Crème Frosting. Why? This will put the smack down on you especially after pigging out on all the other shit you been eating all day.
OLB
CB
CB
SS
FS

K
HOLDER
P

Is anyone really worked up for this game? Is it going to be more about the food or the game?

It will be just the wife and I this year (OK by me). I will have prop bets for my kids who can win gift cards and shit.

Our food lineup: Boneless BBQ wings, margherita pizza, chips, oatmeal crème pies, chips and chocolate of some sort. This is an all day nosh so don't get alarmed at the amount of food.

I'm oddly not really that interested in the game this year. I think the lack of fans and overall pomp and circumstance has left me feeling a little flat about it.

We are going to a friend's house. He just got a new flat top grill and wants to do hibachi, which to me isn't a super bowl food. So that also lends to my lack of excitement. I just want wings and nachos.

Smoked pulled pork, smoked chicken wings with dry rub, homemade salsa and whiskey.

Just bought a 5 layer bean dip, and 2 Dr. Pepper 2-liters. My buddy is getting a ready made pizza to bake on my pizza stone from a local grocery, because the pizza joint near me really sucks with delivery on a normal night. Might thaw out some chicken breasts to cut, batter and fry up for some home made boneless wings.
Also got some pretzel rods and Queso sauce.

no Super Bowl shindig this year so will be on my own ... going to make a pot of chili and serve it up as Frito Pie to munch on during the game

I also have a fresh bag of mandarin oranges ... I am addicted to these things

going with chilli, sloppy joes, and chips and dips.

I will have to say my pizza was the bomb. Real mozz cheese, fresh basil, some olive oil and "fresh" tomatoes....Hit the spot.

Mine was great, but I was a little ways into the pendleton by the time I got the wings smoked up good and dry rub applied. Right after that the boston butt came out of a 8 hour smoke for a 1/2 hour rest then shredded.

Sounds damn good. I will be smoking some butts next weekend for my daughter's 25th bday.

Credit Yogi with the idea - a thread dedicated to cooking tips, questions & recipes.

Seems like a lot of members enjoy cooking like I do. To me it is one of the few things that takes my mind off of the stresses of life - I enjoy the process as much as the output. Chopping, sauteeing, searing, grilling and slow-cooking are all some of the simplest pleasures in life, IMO. And plus... great chow!

If you post a recipe or a cooking technique, upload pictures!

Here is an older thread that you can look through for some recipes.

viewtopic.php?f=8&t=48&hilit=recipes

Consolidated a few threads to make this a nice little archive for recipes, our love for Biscuits & Gravy, what we cook for the Super Bowl, and all the rest.

Damn I had just spent about 20 minutes detailing my red beans and rice recipe and went to preview it and it disappeared...

Okay, Time for some Pictures from Draft Weekend:

The first is Pasta Fagioli made with homemade brown stock and homemade irregular cut pasta:
Sorry about the picture. I was drunk when I took it and the glare from the overhead got in the pan. Should have also mixed it up so you could see more of the greens, beans, and pasta.

Couple of tricks on soups:

First, for most soups that you want hearty like Minestrone, Beef Barley, Albondigas, or this, or really any of an assortment of winter soups, try adding a chipolte or two when you're first sautéing the base. It gives that hearty taste to it.

Second, when making soup, always make your own broth if you can. I made my brown stock for this. I browned two whole chickens in the stock pot first, added water, and cooked the chicken at a slow simmer for an hour. Took out the chicken, cooled it and deboned it (used the chicken for chicken salad). Then I added the chicken with three half cut onions, 6-7 stalks celery, and 4 carrots to roasting pan. I painted the chicken with tomato paste and roasted at 425 for an hour. Added the vegetables and bones back to the stock pan. Deglazed the roasting pan with white wine and later water, scraping up all the bits. Simmered the stock at slow simmer over night.

Third, almost whenever I cook beans, I add a smoked ham hock to them. Didn't this time as one of my daughter's won't eat pork. So this recipe wasn't as good as it could have been.

Here's a picture of the beef slow smoking over a base of Beef Broth, V8, tomatoes, and Marsala after browning:
Here's a picture of it done:
And here's a picture cut:

I like to smoke the meats.

wab wrote: ↑Wed May 05, 2021 9:32 am I like to smoke the meats.

Your facebook is often cruel meat pornography. It's all fucking delicious lookin' stuff.

Here's another one:

Put potatoes in large ziplock, add rosemary and ranch seasonings, shake, add olive oil, let sit for at least a half an hour. Roast at 425 about 45 minutes turning once.

UOK wrote: ↑Wed May 05, 2021 9:50 am

wab wrote: ↑Wed May 05, 2021 9:32 am I like to smoke the meats.

Your facebook is often cruel meat pornography. It's all fucking delicious lookin' stuff.

@wab seriously! Once baby G08 arrives, I'm going to have to start picking your brain for tips and tricks, man!

wab wrote: ↑Wed May 05, 2021 9:32 am I like to smoke the meats.

Is that a brisket? Looks good.

Do you have a Traeger or do you use a regular smoker? I turned an outside fireplace into a smoker myself (I have lots of cherry, apple, and alder trees for green wood). But I haven't used it much since getting my Green Mountain Grill (which is like a Traeger). Love it. So much easier. Have a pizza attachment for it and grill grates too.

Here's another one. I sauté sliced onions and peppers and garlic. Add the beans toward the end of sautéing. Add a couple of cans of diced italian tomatoes. Stir. Add tomato sauce, V8, the brown stock I made for Pasta Fagioli. I also added the left over Italian dry rub that wasn't used on the beef. Simmer until done.
This was not as good as I could make it. Normally, I'd fry bacon and cook it in bacon fat. I'd also add some diced prosciutto when i added the bacon back. But like I said earlier, one of my daughters won't eat pork. Heavy sigh.

Here's yet another one: Balsamic Beets. Separate the Beets from the greens. Roast beets about an hour at 350. Skin them. Sauté the beets in olive oil. Chop the greens and add them. Continue sautéing. Add the Feta. You can also add blue cheese which I prefer but my other daughter doesn't like blue cheese. Add Balsamic Vinegar and salt to taste. I took this picture before adding the cheese:

When I make Italian Roast Beef, I always make a lot more than necessary. Only cut what you need the first day. Refrigerate the roast and the au jus over night. Thinly slice the roast beef. Here's a picture of that:
I then cut a diagonal wedge out of the top of my buns and slather them with my Horseradish Cream Sauce. Bake them in over at 225 while doing the rest:
I then add more beef broth to my Au Jus and bring to boil. Add the sliced beef in batches cooking no more than a minute. Just to heat.

While doing this I sauté sliced onions, peppers, and Italian Jardiniere (I use both hot and Italian).

When done, take buns out. Add a ladle of beef broth to the center. Add the slice beef. The softened bun allows you to cram a bunch of beef in. In the picture you see, the beef is about an inch and a half thick. Add another ladle of Au Jus. Top with the Jardiniere mixture.

Put thee wedge you cut on top. Believe it or not, this actually holds together much better than a typical Italian Beef Sandwich or French Dip.



Serve with a small bowl of the au jus for dipping.

Here's the finished sandwich:

Yogi da Bear wrote: ↑Wed May 05, 2021 11:02 am Here's another one:

Put potatoes in large ziplock, add rosemary and ranch seasonings, shake, add olive oil, let sit for at least a half an hour. Roast at 425 about 45 minutes turning once.

Rosemary Ranch Roasted Potatoes.jpeg

I can attest to that one. This works great.

I do something very similar except garlic instead of rosemary and I add melted butter.

Here's a picture of Lemon Titty Chicken before cooking:
Hence, you can understand the name.

You have to separate the skin at the neck. Add half a lemon (can use lime, Tangerine, or small orange) to each side of the breast (I usually zest the fruit I use to add to the dry rub). Dry rub your chicken.

A can of beer (with a couple of gulps taken out) goes into the butt(where my hand is). You can use ginger ale, or empty the beer and add wine, OJ, Limeaid, Hard Cider, Hard Lemonade, or whatever you want.

Stand the chicken up on the beer can on your grill, spreading the legs out to make it more stable. You can cook at low heat or higher. The higher the heat, the crispier the skin becomes. And yes you can smoke it. I usually cook it at 325 for about an hour, until I reach 260 internal temp on the chicken.

Sorry, I forgot to take a finished picture. I was pretty buzzed by that time. lol

And that was my feast fest this year.

The Marshall Plan wrote: ↑Wed May 05, 2021 11:41 am

Yogi da Bear wrote: ↑Wed May 05, 2021 11:02 am Here's another one:

Put potatoes in large ziplock, add rosemary and ranch seasonings, shake, add olive oil, let sit for at least a half an hour. Roast at 425 about 45 minutes turning once.

Rosemary Ranch Roasted Potatoes.jpeg

I can attest to that one. This works great.

I do something very similar except garlic instead of rosemary and I add melted butter.

I've tried Garlic. It works well. I used Rosemary because I used Rosemary as part of my dry rub for my Italian Beef. You really can use about any herb. I really like rosemary and garlic though.

Never tried butter before. I'll have to try it. It'll probably congeal in the bag a bit though while it marinates. But that should cook off. Sounds good. Does it get the same browning as oil does?