• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Smoked chuck roast turned out great today ( roast beast lol)
Yep, looks like a real great heart stopping addition to the diet.??
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Nice! I’m new to smoking myself. Feel free to share the process and recipe. I have yet to attempt any kind of roast in the smoker.
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
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https://howtobbqright.com/2014/09/11/smoked-chuck-roast-for-pulled-beef-sandwich/
This is what I'm doing Sunday. His recipes have all been great?
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
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I really like Malcolm. Unlike many in that universe, he has stayed grounded.
I tend to watch his old videos better...making the best with what he had. It was all about the smoke, seasoning and meat.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
I checked out the recipe and he mentioned that at a certain temp the meat will no longer take in any more smoke. I didn’t realize that was a thing and l thought that little nugget of info was helpful.
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Agree. I actually stopped at his store in Hernando, Mississippi last fall & got some supplies, but he wasn't there.
He explains things simple, makes it easy on us.
I checked out the recipe and he mentioned that at a certain temp the meat will no longer take in any more smoke. I didn’t realize that was a thing and l thought that little nugget of info was helpful.
I checked out the recipe and he mentioned that at a certain temp the meat will no longer take in any more smoke. I didn’t realize that was a thing and l thought that little nugget of info was helpful.
Yep. One of the biggest mistakes of newcomers, me included is over smoking. Most meats only need a hour or so to bring with.
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I made slumgullion. It’s eggs and potatoes fried together. Many years ago l read about it in a Jack Kerouac novel. It’s a weird name for eggs and potatoes fried together.
But it’s easy and satisfying. I threw some onions and pepperoni into this batch. I’m not Jack Kerouac so l’m not going to create some weird name for this variant, but it was pretty good.
Throw some pepper and hot sauce on it. Mmm…
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I introduce to you the “green omelette.”
Making omelettes is hard. I still screw something up as often as l get it right, but this one turned out real good.
Omelette batter:
2 eggs
splash of milk (about a TBSP)
couple shakes of garlic salt
3 grinds of black pepper
small squirt of ranch dressing (about a tsp - trust me, it works in scrambled eggs)
Small dollop of leftover green salsa from your favorite Mexican restaurant (about 2 tsp)
Fork whip it together until you get some bubbles in there, and throw it on medium low in your favorite omelette sized pan with oil.
Let it cook a few minutes then add the stuffing.
Stuffing:
3-4 baby spinach leaves
1/8 cup of grated Swiss cheese
TBSP of green bell pepper, chopped into tiny bits
TBSP of green salsa
Flip it into a half moon shape and cook for a few more minutes, then flip again and cook another few minutes
This one turned out browner than l usually aim for, but the cheese was nice and melted and the salsa and veggies gave it a nice textured kick.
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Tomorrow is SB soup day after church for all members to bring some kind of soup. We're bringing our famous Portuguese Soup with tons of Elgin Beef Sausage in it. Yummy! Should be enough left over to have it at SB halftime. I always hold back a couple of links back to add to the leftover soup too.
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Tomorrow is SB soup day after church for all members to bring some kind of soup. We're bringing our famous Portuguese Soup with tons of Elgin Beef Sausage in it. Yummy! Should be enough left over to have it at SB halftime. I always hold back a couple of links back to add to the leftover soup too.
Tomorrow is SB soup day after church for all members to bring some kind of soup. We're bringing our famous Portuguese Soup with tons of Elgin Beef Sausage in it. Yummy! Should be enough left over to have it at SB halftime. I always hold back a couple of links back to add to the leftover soup too.
Interesting. I don’t even know what Elgin Beef Sausage is but l’m a fan of linguica, and l can’t seem to find it near my part of the world.
I am curious what some of you are having for GAMEDAY food today. Let’s see some photos and recipes, please.
I’ll be smoking some wings.
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Simple recipe - potato fritters
3 large potatoes, peeled, shredded
1 xlarge egg, 2 otherwise
3 tbs flour
1/2 tsp baking powder
finely chopped onions if you want, bacon bits if you want.
fry in patties, I like them browned a good bit and crunchy on the outside
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Roadkill nocho cheese dip
This is a favorite from many years ago. It uses mild salsa, but if you like, use the hot.
1 lb Bob Evans sausage
1 lb hamburger
2 lb box of velveta cheese
16 oz jar of your favorite salsa - I like the chunky mild
1 can of cream of mushroom soup
Brown meats well, drain grease off, add to a crockpot with the cheese,
and mushroom soup, heat on low till well blended. A terrific dip with nochos.
Not a low cholesterol party dip, but it's great.
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Roadkill nocho cheese dip
This is a favorite from many years ago. It uses mild salsa, but if you like, use the hot.
1 lb Bob Evans sausage
1 lb hamburger
2 lb box of velveta cheese
16 oz jar of your favorite salsa - I like the chunky mild
1 can of cream of mushroom soup
Brown meats well, drain grease off, add to a crockpot with the cheese,
and mushroom soup, heat on low till well blended. A terrific dip with nochos.
Not a low cholesterol party dip, but it's great.
Roadkill nocho cheese dip
This is a favorite from many years ago. It uses mild salsa, but if you like, use the hot.
1 lb Bob Evans sausage
1 lb road kill armadillo hamburger
2 lb box of velveta cheese
16 oz jar of your favorite salsa - I like the chunky mild
1 can of cream of mushroom soup
Brown meats well, drain grease off, add to a crockpot with the cheese,
and mushroom soup, heat on low till well blended. A terrific dip with nochos.
Not a low cholesterol party dip, but it's great.
FIFY
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Simple recipe - potato fritters
3 large potatoes, peeled, shredded
1 xlarge egg, 2 otherwise
3 tbs flour
1/2 tsp baking powder
finely chopped onions if you want, bacon bits if you want.
fry in patties, I like them browned a good bit and crunchy on the outside
Simple recipe - potato fritters
3 large potatoes, peeled, shredded
1 xlarge egg, 2 otherwise
3 tbs flour
1/2 tsp baking powder
finely chopped onions if you want, bacon bits if you want.
fry in patties, I like them browned a good bit and crunchy on the outside
I forgot to add a bit of instructions needed.
The shredded potatoes should be rinsed in water, once or twice, til the water is clear.
This will get a lot of the starch out of your mix. Then drain well, even scrunch the shredded potatoes to get most of the water out. At this point, I use paper towels to push on them to get even more water out. I usually use peanut oil for frying - higher fry temp and a bit healthier than other seed oils, like canola/sunflower/etc.
I have heard using ghee or regular butter works well to brown them, but I don't know, haven't tried it.
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Simple recipe - potato fritters
3 large potatoes, peeled, shredded
1 xlarge egg, 2 otherwise
3 tbs flour
1/2 tsp baking powder
finely chopped onions if you want, bacon bits if you want.
fry in patties, I like them browned a good bit and crunchy on the outside
I forgot to add a bit of instructions needed.
The shredded potatoes should be rinsed in water, once or twice, til the water is clear.
This will get a lot of the starch out of your mix. Then drain well, even scrunch the shredded potatoes to get most of the water out. At this point, I use paper towels to push on them to get even more water out. I usually use peanut oil for frying - higher fry temp and a bit healthier than other seed oils, like canola/sunflower/etc.
I have heard using ghee or regular butter works well to brown them, but I don't know, haven't tried it.
I forgot to add a bit of instructions needed.
The shredded potatoes should be rinsed in water, once or twice, til the water is clear.
This will get a lot of the starch out of your mix. Then drain well, even scrunch the shredded potatoes to get most of the water out. At this point, I use paper towels to push on them to get even more water out. I usually use peanut oil for frying - higher fry temp and a bit healthier than other seed oils, like canola/sunflower/etc.
I have heard using ghee or regular butter works well to brown them, but I don't know, haven't tried it.
I've used regular butter to brown regular hash browns, so I suspect that would do quite well in this recipe. Right now I'm trying to lose a few more pounds before going snorkeling next November on Oahu, so I'll try this when I'm down these last 10 (out of 25). My emergency inflating life vest fits snug, but it would be nice to have it perfect. Fritters sound too good not to add a couple back, so I better make it 12 last lbs.????
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Simple recipe - potato fritters
3 large potatoes, peeled, shredded
1 xlarge egg, 2 otherwise
3 tbs flour
1/2 tsp baking powder
finely chopped onions if you want, bacon bits if you want.
fry in patties, I like them browned a good bit and crunchy on the outside
I forgot to add a bit of instructions needed.
The shredded potatoes should be rinsed in water, once or twice, til the water is clear.
This will get a lot of the starch out of your mix. Then drain well, even scrunch the shredded potatoes to get most of the water out. At this point, I use paper towels to push on them to get even more water out. I usually use peanut oil for frying - higher fry temp and a bit healthier than other seed oils, like canola/sunflower/etc.
I have heard using ghee or regular butter works well to brown them, but I don't know, haven't tried it.
I forgot to add a bit of instructions needed.
The shredded potatoes should be rinsed in water, once or twice, til the water is clear.
This will get a lot of the starch out of your mix. Then drain well, even scrunch the shredded potatoes to get most of the water out. At this point, I use paper towels to push on them to get even more water out. I usually use peanut oil for frying - higher fry temp and a bit healthier than other seed oils, like canola/sunflower/etc.
I have heard using ghee or regular butter works well to brown them, but I don't know, haven't tried it.
Ghee wiz.
The concept of “controlling the moisture” is one l’ve taken to heart with cooking. Definitely a must for frying potatoes.
Thanks for the tip on using peanut oil.
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I love matzo ball soup! We made a batch a few weeks ago. Did you use a box or make it from scratch? I’ll admit l usually just make it from a box, Manischewitz brand typically.
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I love matzo ball soup! We made a batch a few weeks ago. Did you use a box or make it from scratch? I’ll admit l usually just make it from a box, Manischewitz brand typically.
I love matzo ball soup! We made a batch a few weeks ago. Did you use a box or make it from scratch? I’ll admit l usually just make it from a box, Manischewitz brand typically.
Yup Manischwitz... Dare I say.. Its deli quality worthy... Diamonds at Richmond mall had the best back in the 70's and early 80's.. I always get it when I'm at Manhatten Deli here on the east side... That and a corned beef and swiss.. i could probably eat that every day just about... Matzo Ball soup is a thing unto its own.. Often reffered to as "Jewish Penicillin" I love it to death..
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