Super Bowl Menu

[lordbannon]

Bone in Cowboy Angus Rib Eye....IMHO, it doesn't get any better.

That's what I went with for the NFC Championship. For the super bowl, I've got a 14lb brisket that I'll be smoking for 20 hours or so overnight, along with a big pot of chili

 

[den-the-coach]

That's what I went with for the NFC Championship.

Didn't eat a thing for the NFC Championship game...Afterwards a Chicken Caesar Salad with some Macallan 18...A great night!

 

[RamFan503]

Well, now I'm going to have to try it. Peaty and smoky are right up my alley. I usually drink Laphroaig, quarter cask. It's got those same characteristics.

I've read about so many scotches and have tried several. I always end up back at my favorite, and coincidentally the first one I've ever bought a full bottle of 20 years ago. They can really be different. I saw Talisker getting rave reviews. so I got some and I was disappointed that I wasted my money.

I’m with you. I just ran out of my Laphroaig so I will have to get some more before the game. I love a peaty scotch. It’s like eating a great steak.

 

[DrRage46]

Making some Italian beefs and meatball motzerlla subs with some ice cold coronas to wash it all down.Hate to rush father time but dam I cannot wait for next Sunday to come.

 

[RamFan503]

Pretty much everyone in my family are pretty private, so it'll be the same as last week: my Pop's coming over again, making it three generations again, which is special for us.

When we beat the Aints, I saw my dad smiling more than ever since my mom died last year. It was pure, unguarded elation.

He's not gonna have to worry about crap next Sunday. All he'll need to do is sit and watch the game with his favorite cat, Sweetie Pie, sleeping in his lap.

He loves my crock pot chili and corn bread, so that's what it's gonna be: Chili, corn bread, nachos, guac (avocados from his yard ) and Negra Modelo. And gotta have some Bud too--born in St. Louie, brewed in LA! :cheers:

Oh, I get the opponent food theme, but no way are we doing any chowder or Sam Adams. Fug Dat!


LET'S GO RAMS!!!

Sure wish I could get together with my dad and my sons for the game. Hard to beat having three generations all together for a game. Being the Super Bowl, it would be even sweeter. Unfortunately I have to stay available during the game and my boys are hundreds of miles away.

Sure seems we traveled a lot of the same roads. My uncle used to be a manager at Busch Gardens many years ago. Pretty funny because as little kids, they would let you have a little taster cup if your parents were ok with it. Thought it was gross then.... still do.

Gonna have to try some of that Scotch. Maybe next time I head over to the cigar bar with my wife’s cousin. I like to try before I buy.

Cheers and GO RAMS!!!

 

[1maGoh]

And they’re called ‘food trucks,’ not roach coaches Keep up, buddy.

I'm with @Dog and I'm also sad the central Texas doesn't have any good roach coaches. I miss decent taco truck tacos.

 

[Ewe83]

I think I'll probably pick up Chipotle for everybody, I'll be too jittery to cook I think

 

[Mackeyser]

Mission chips and Pace Organic Chunky Salsa medium.

It’s been my go to for awhile and not gonna mess with success.

I'm also too nervous to eat much of anything else to be quite honest.

 

[BatteringRambo]

Bump

I randomly chose my ingredients and additions, 72 hours pregame just because. Rams Rockin Mac Cheeser; grilled and chopped chicken breasts and bacon, poblano queso, pepper jack, a dash of sharp cheddar, green onions and the rest is secret stoner code. #420
[GALLERY=media, 339]IMG_20190131_214813555 by BatteringRambo posted Jan 31, 2019 at 10:38 PM[/GALLERY]

 

[tklongball]

Making Hot Italian Sausage Hogies and Meatball Hogies. With Fresh Jalepenos, Chili Peppers and Red Peppers Sauteed.

 

[IE Rams]

:yess: Excellent. My wife’s making wontons for during the game. Still doing the beef n black bean crockpot chili. Additions to the menu at Casa de IE Corneros: shredded gouda and/or green or white onions, and/or granny goose corn chips for topping + green chili cornbread. Beer, tequila and/or apple soda.

 

[Turducken]

I'm smoking a 15lb brisket and two racks of babyback ribs. Making a quart of guacamole. Bringing all that and a case of Corona to a neighborhood party hosted by another die hard Rams fan.

 

[ljramsfan]

I'm making crab legs including a crab boil with potatoes corn sausage and shrimp. Last time I made crab boil Denver was playing the Carolina Panthers and the team I picked won. Then I'm getting a large pizza from Dominos for my step-son LOL

 

[Memento]

My dad's making gumbo for the Super Bowl, so, of course, I'm going to be over there, watching the Rams demolish the Cheatriots.

 

[coconut]

10 lbs of BBQ St.L pork ribs with shrimp and andouille jambalaya.

 

[Rmfnlt]

've got a 14lb brisket that I'll be smoking for 20 hours or so overnight, along with a big pot of chili

'm smoking a 15lb brisket

Going to Costco tonight to pick up a Prime Brisket
(fyi... they're cheaper per lb for Prime than supermarkets charge for Choice ). Last one I got was 15 lbs.

Fire up the Big Green Egg I got for Christmas and let 'er smoke over white oak and a little hickory for probably 18 hours. I tried Aaron Franklin's method and rub for my first one... it was OK but I blew it by overcooking a tad. Bought the temp probes but didn't use them... will this time! And... bought Oakridge Black Ops rub (seemed to come well recommended).
http://www.greeneggblog.com/tips-for-texas-style-brisket-on-the-big-green-egg/

Feeling more confident on my second go 'round.

That and homemade chili... a decades old recipe from a dear, departed friend. Been doing it since he passed many years ago.

Going to a buddy's house (moved to his place after my friend passed)... they'll be tons of food, as always:
* Wings
* Little Smokies
* Stuffed meatballs
* Deviled eggs
* 7 layer dip
* and tons of other stuff...
And, of course BEER!! :cheers:

I told them that, anyone not rooting for the Rams is subject to a random kick in the nuts at any time of my choosing.

Problem is... my son - who is one of those nutjob NE fans - will be there... does he get a kick in the gonads? We'll see...

 

[coconut]

Problem is... my son - who is one of those nutjob NE fans - will be there... does he get a kick in the gonads? We'll see...

If he will raise his kids NE fans, then yes MULTIPLE kicks in the nads are called for. (Hopefully he's just ribbing you. My daughter does that to me.)

BTW there's only homemade chili. Cool that you remember your friend in that way.

 

[Rmfnlt]

If he will raise his kids NE fans, then yes MULTIPLE kicks in the nads are called for. (Hopefully he's just ribbing you. My daughter does that to me.)

I'm afraid he will... he was poisoned by his grandfather... all things Boston.

I really need a Rams victory here!

 

[Selassie I]

Going to Costco tonight to pick up a Prime Brisket
(fyi... they're cheaper per lb for Prime than supermarkets charge for Choice ). Last one I got was 15 lbs.

Fire up the Big Green Egg I got for Christmas and let 'er smoke over white oak and a little hickory for probably 18 hours. I tried Aaron Franklin's method and rub for my first one... it was OK but I blew it by overcooking a tad. Bought the temp probes but didn't use them... will this time! And... bought Oakridge Black Ops rub (seemed to come well recommended).
http://www.greeneggblog.com/tips-for-texas-style-brisket-on-the-big-green-egg/

Feeling more confident on my second go 'round.

That and homemade chili... a decades old recipe from a dear, departed friend. Been doing it since he passed many years ago.

Going to a buddy's house (moved to his place after my friend passed)... they'll be tons of food, as always:
* Wings
* Little Smokies
* Stuffed meatballs
* Deviled eggs
* 7 layer dip
* and tons of other stuff...
And, of course BEER!! :cheers:

I told them that, anyone not rooting for the Rams is subject to a random kick in the nuts at any time of my choosing.

Problem is... my son - who is one of those nutjob NE fans - will be there... does he get a kick in the gonads? We'll see...

I've had my BGE for over 10 years now. A big part of the fun is the learning process you have when cooking different things. Eventually you'll get your perfect method of cooking down pat for all the different things you grill or smoke. I screwed up a bunch of times in the beginning... and that helped me learn my egg's tendencies. Enjoy the process!

Here's a tip you might like. The lump charcoal that you use makes a big difference. On the long cooks... try to use the biggest pieces possible. Also, not sure what your using under your charcoal... but on the longer cooks, the grate that comes with your egg when you bought it works best. I use a metal basket (made for the egg) for high temp cooks... it allows more air to circulate around the coals. You don't want that for low/long cooks because your coals will burn out before your cook is complete.

There are lots of different lump charcoals to choose from... but I have found the very best. It's called FoGo. I'm lucky because my BGE dealer is a big time eggy himself, so he always brings in the best stuff (mainly for himself lol). If you can't find it locally... order some for yourself and you will never want to use another kind.

Have fun!

 

[Rmfnlt]

I've had my BGE for over 10 years now. A big part of the fun is the learning process you have when cooking different things. Eventually you'll get your perfect method of cooking down pat for all the different things you grill or smoke. I screwed up a bunch of times in the beginning... and that helped me learn my egg's tendencies. Enjoy the process!

Here's a tip you might like. The lump charcoal that you use makes a big difference. On the long cooks... try to use the biggest pieces possible. Also, not sure what your using under your charcoal... but on the longer cooks, the grate that comes with your egg when you bought it works best. I use a metal basket (made for the egg) for high temp cooks... it allows more air to circulate around the coals. You don't want that for low/long cooks because your coals will burn out before your cook is complete.

There are lots of different lump charcoals to choose from... but I have found the very best. It's called FoGo. I'm lucky because my BGE dealer is a big time eggy himself, so he always brings in the best stuff (mainly for himself lol). If you can't find it locally... order some for yourself and you will never want to use another kind.

Have fun!

Thanks!!

I used the BGE charcoal for my first brisket and it lasted fine for the long cook... when I cleaned it out later, there was a good amount left. I was worried about that (burning out) but this is one thing I have learned and feel better about.

I really wanted to replicate Frankin's method (if you don't know about him, he's probably the most respected pitmaster in Austin TX. His place is legend). His rub is as simple as can be - 50/50 S&P. Cook at 275 until internal hits 165, then wrap in butcher paper and cook until 203.

Like I said, I overcooked it a tad... I went fat side up and the bottom got a little too cooked (although I used a water pan). So, that's another thing I learned... going fat side down this time... at least into the early-to-mid part of the cook.

Different rub... stay with a water pan... use the temp probes... wrap after the stall... and take off at ~195. That's my game plan. This stuff is fascinating... really enjoying the challenge!

Thanks for the info!