Superbowl Menu:
2 loaves of homemade Pepperoni Bread
~8 lbs baked chicken wings tossed in various sauces depending on preference. (I'm doing hot Buffalo, Wife is doing sweet n sour, guests can do what they want)
1 tray of shrimp cocktail
Got some fancy toasted crackers and a couple different pub cheeses
2 bags of Tostitos, 2 jars of salsa, 1 jar of queso
and to top it off, home made brownies with vanilla ice cream and various toppings.
The Great BFO Food, Recipe, & Eating Thread
Moderator: wab
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I will kill you if you cut me at the knees. You will drink with me when invited and stay til I say so. We only listen to American Music. I make men nervous with just my presence. I expect an apology if you hold. I throw linemen at QB's. Believe the Lore!
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We didn't host a party for the first time in like 8 years. I still made an incredible spread...and was way too much for just the fam.
3 racks of ribs
2lbs of smoked sausage
Smoked baked beans
Buffalo chicken mac and cheese
Various cheeses and crackers, olives, chips and dips...
Was a real banger, but we have SO MANY leftovers
3 racks of ribs
2lbs of smoked sausage
Smoked baked beans
Buffalo chicken mac and cheese
Various cheeses and crackers, olives, chips and dips...
Was a real banger, but we have SO MANY leftovers
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Dang sounds good WAB.
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I got bored one day, threw some things in the crock pot, and it worked. This was really good.
Stew Meat: 2 pounds raw
Large Baking Potato: 1. Cut up small
Cream of Mushroom Soup with Garlic: 1 can
Cream of Potato Soup: 1 can
Butter: IDK how much. A couple tablespoons for sure.
Then some chives and bacon bits. I wish I had sour cream when I did this, but I didn't have any on hand.
Low for 6 hours or so until the beef broke apart.
Stew Meat: 2 pounds raw
Large Baking Potato: 1. Cut up small
Cream of Mushroom Soup with Garlic: 1 can
Cream of Potato Soup: 1 can
Butter: IDK how much. A couple tablespoons for sure.
Then some chives and bacon bits. I wish I had sour cream when I did this, but I didn't have any on hand.
Low for 6 hours or so until the beef broke apart.
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Do you have a dedicated smoker? If so, gas, wood, or electric?wab wrote: ↑Mon Feb 12, 2024 11:51 am We didn't host a party for the first time in like 8 years. I still made an incredible spread...and was way too much for just the fam.
3 racks of ribs
2lbs of smoked sausage
Smoked baked beans
Buffalo chicken mac and cheese
Various cheeses and crackers, olives, chips and dips...
Was a real banger, but we have SO MANY leftovers
Where are my old Chicago Bears and what have you done with them, Ryan Poles?
- wab
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I do, it's a Masterbuilt 1080. It's a gravity fed charcoal smoker. You can use it to grill too...but it's a but of a pain in the ass, so I'll still use my gas grill for general grilling....burgers, chicken, hot dogs...stuff like that.Grizzled wrote: ↑Fri Feb 23, 2024 2:23 pmDo you have a dedicated smoker? If so, gas, wood, or electric?wab wrote: ↑Mon Feb 12, 2024 11:51 am We didn't host a party for the first time in like 8 years. I still made an incredible spread...and was way too much for just the fam.
3 racks of ribs
2lbs of smoked sausage
Smoked baked beans
Buffalo chicken mac and cheese
Various cheeses and crackers, olives, chips and dips...
Was a real banger, but we have SO MANY leftovers
- southdakbearfan
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Had my oldest out for Easter supper with her husband, along with the two still at home.
Smoked Prime - kosher salt, rosemary, garlic powder, olive oil, fresh ground cracked pepper rub. Smoked to 115 degrees then a sear on all sides at 650f. Let rest 30 minutes to 125 internal. Used hickory and cherry mix.
Fresh mashed potatoes with skins
Fresh grilled asparagus
Homemade garlic bread.
I even remembered to take one picture of the prime and washed it down with a Pendleton sour.
Smoked Prime - kosher salt, rosemary, garlic powder, olive oil, fresh ground cracked pepper rub. Smoked to 115 degrees then a sear on all sides at 650f. Let rest 30 minutes to 125 internal. Used hickory and cherry mix.
Fresh mashed potatoes with skins
Fresh grilled asparagus
Homemade garlic bread.
I even remembered to take one picture of the prime and washed it down with a Pendleton sour.
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Crab cake recipe
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Will you adopt me?southdakbearfan wrote: ↑Tue Apr 02, 2024 4:33 pm Had my oldest out for Easter supper with her husband, along with the two still at home.
Smoked Prime - kosher salt, rosemary, garlic powder, olive oil, fresh ground cracked pepper rub. Smoked to 115 degrees then a sear on all sides at 650f. Let rest 30 minutes to 125 internal. Used hickory and cherry mix.
Fresh mashed potatoes with skins
Fresh grilled asparagus
Homemade garlic bread.
I even remembered to take one picture of the prime and washed it down with a Pendleton sour.
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I had some company show up for the eclipse last minute and had to feed them, so I threw a couple racks of spare ribs on the smoker at 300 for 1.5 hours before turning it down to 190 for 25-30 minutes to try and get some more smoke on them. Internal temp was ~172 when I pulled them off and because they weren't baby backs I wasn't expecting anything. Wrapped them in foil for 25 minutes before everyone wanted to eat and they turned out pretty good. Quick rub of granulated garlic, chili powder, salt and pepper, and only had the generic smoke pellets instead of the peach, or cherry that I normally like to do ribs with.
I got the idea to do them quick and dirty from reading a smoking article about doing brisket at a higher temp. So looking up rib recipes, I went for it. Figured the worst thing is I'm out $28 for the ribs and would have to resort to home made subs.
Anyone else throw out conventional time and temps on other smokes and have success?
I got the idea to do them quick and dirty from reading a smoking article about doing brisket at a higher temp. So looking up rib recipes, I went for it. Figured the worst thing is I'm out $28 for the ribs and would have to resort to home made subs.
Anyone else throw out conventional time and temps on other smokes and have success?
I will kill you if you cut me at the knees. You will drink with me when invited and stay til I say so. We only listen to American Music. I make men nervous with just my presence. I expect an apology if you hold. I throw linemen at QB's. Believe the Lore!
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For some reason when I read your post this sprang to mind:Atkins&Rebel wrote: ↑Tue Apr 09, 2024 7:09 am I had some company show up for the eclipse last minute and had to feed them, so I threw a couple racks of spare ribs on the smoker at 300 for 1.5 hours before turning it down to 190 for 25-30 minutes to try and get some more smoke on them. Internal temp was ~172 when I pulled them off and because they weren't baby backs I wasn't expecting anything. Wrapped them in foil for 25 minutes before everyone wanted to eat and they turned out pretty good. Quick rub of granulated garlic, chili powder, salt and pepper, and only had the generic smoke pellets instead of the peach, or cherry that I normally like to do ribs with.
I got the idea to do them quick and dirty from reading a smoking article about doing brisket at a higher temp. So looking up rib recipes, I went for it. Figured the worst thing is I'm out $28 for the ribs and would have to resort to home made subs.
Anyone else throw out conventional time and temps on other smokes and have success?
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I made Salmon Piccata with mashed potatoes last night and it was spectacular.