• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

jcam222

Gameday practice, very spicy dry rubbed jalapeno chipotle wings cooked in the air fryer with a side of homemade sweet Alabama white sauce. Friday night munchies. Next up is Sundays dinner. Dry rubbed crispy pork skin with a roasted jalapeno relish, sweet and sour Brussels sprouts w/ homemade bacon and lastly a keto version of smoked Gouda cheesy grits. Yum yum.

DieHardBrownsFan

@jcam222 said:

Gameday practice, very spicy dry rubbed jalapeno chipotle wings cooked in the air fryer with a side of homemade sweet Alabama white sauce. Friday night munchies. Next up is Sundays dinner. Dry rubbed crispy pork skin with a roasted jalapeno relish, sweet and sour Brussels sprouts w/ homemade bacon and lastly a keto version of smoked Gouda cheesy grits. Yum yum.

so how about a recipe? I just picked up an air fryer and wouldn't mind trying this.

TexasAg1969

@diehardbrownsfan said:

so how about a recipe? I just picked up an air fryer and wouldn't mind trying this.

So how do those things work and what kind of clean up do they require?

jcam222

@diehardbrownsfan said:

so how about a recipe? I just picked up an air fryer and wouldn't mind trying this.

For the wings first dry them REALLY good. Once dry rub them good with a mix of

1/2 tsp kosher salt (plus more to taste)
1 Tbsp smoked paprika
1 tsp granulated garlic
1/2 Tbsp baking POWDER (NOT baking SODA, it's not the same)
1 tsp of chipotle powder
etc etc tailor it to flavors you like, add some brown sugar if you like that bbq chip taste

The key is drying them well and including the baking powder. After rubbed let them sit a good 20 minutes. Put them on the racks in the fryer @ 400F for 22 minutes.

The sauce I make so often when I grill chicken I dont even pay much attention. Essentially do a 1/2 cup of mayo, a good size splash or two of white vinegar, course black pepper, tbsn or so of minced garlic and a sweetener of your choice to taste. Its awesome on all grilled / fried chicken.

Pork belly I did in the Instant Pot to tender. Drained and cooled, sliced into strips. Rubbed the strips with a rub similar to the one above. 20 minutes on the rack at 400F to crisp the outer fat and rehead meat. Delicious. I love fatty succulent pork belly.

Hope that helped, I am not overall a recipe cook so hard to pass along sometimes.

DieHardBrownsFan

Thanks! Will try this.

jcam222

A little smoker food porn while we wait on draft picks. This is from a 17 lb. beef chuck clod I smoked today after I finished 20 lbs. of Canadian bacon. This is a bargain cut of meat for around $3 a lb. Will be doing a lot of this for away games this year hosting friends.

Pics show a few slices, some shredded with smokey au jus , burnt ends and the whole shoulder clod split in two.

TexasAg1969

@jcam222 said:

A little smoker food porn while we wait on draft picks. This is from a 17 lb. beef chuck clod I smoked today after I finished 20 lbs. of Canadian bacon. This is a bargain cut of meat for around $3 a lb. Will be doing a lot of this for away games this year hosting friends.

Pics show a few slices, some shredded with smokey au jus , burnt ends and the whole shoulder clod split in two.

Man nothing like good old cancer causing, heart clogging BBQ!! Yum!!?️?

TexasAg1969

Back to the top for the wine aficionados here. I got this sign in Mystic Seaport in a small frame for my library. Spouse approved.??

"Men are like a fine wine. They start out like grapes and it's our job to stomp them and keep them in the dark until they mature into something you'd like to have dinner with"

mjp28

@jcam222 said:

A little smoker food porn while we wait on draft picks. This is from a 17 lb. beef chuck clod I smoked today after I finished 20 lbs. of Canadian bacon. This is a bargain cut of meat for around $3 a lb. Will be doing a lot of this for away games this year hosting friends.

Pics show a few slices, some shredded with smokey au jus , burnt ends and the whole shoulder clod split in two.

Had a hospital hamburger yesterday....NO GRILL MARKS.... bland dull stuff, yeech. Some of their food is ok, Better than in years back.

Day 62...Can't wait to get home and fire up the grill maybe in two or three weeks. Ummmmmm fire!

TexasAg1969

@dutch-oven said:

Jesus mjp, you've been in the hospital for two months?

Debbie's daughter does hospitals. Can you blame him??

Kvoethe

I just bought one of those 36 in griddles to replace my grill. Blackstone brand.

Wow..talk about fun!!

Burgers and dogs...

Japanese rice and shrimp

Teriaki chicken and vegetables

For mothers day...a lb of bacon..hash browns...sausage...then eggs...

Im having a blast with it.

I will be blasting thru propane this season.

mjp28

@dutch-oven said:

Jesus mjp, you've been in the hospital for two months?

Yeah I'm hoping to be out by early to mid-June, this one was a real ass kicker, surgery 4/3 and a month in bed and two months on some nasty IV antibiotics now rehab!

And no showers allowed just bed baths with nurses........what a bitch!

TexasAg1969

We always have a traditional July 4th steaks on the grill with all the fixins at my house. My wife has been collection everything stars & stripes for years so the house is filled with them. Also I have a 10 X 6 ft or so original 1876 flag (the year of Custer's last stand and the 1st centennial) which I pin on the wall of the dining room fully visible as you come through the front door entrance. Then we head out for fireworks around 9 that evening if the weather is decent.

hoorta

@texasag1969 said:

Italian cheeses. Provolone, Parmesan, Asiago, Mozzarella, and so many more you can't even count 'em. There are some pretty good Spanish goat cheeses out there too.

Since we bumped the thread, and I noticed cheeses. LOL, I noticed https://www.cheese.com/ has 13 pages of cheese- just from France.

Good old cheddars from mild to extra sharp. (Cabot's Old School 4 y\o) Blue cheeses, Roquefort and Stilton to go with porto. Those soft ripened cheeses like brie are fine on french bread. Blu\bries lake Saga, cambazola or Blue Castello. I don't care for goat cheeses, not many others I don't like.

DieHardBrownsFan

Don't eat them furin cheeses. Only:

Image result for American Cheese pics

jcam222

@mjp28 said:

Had a hospital hamburger yesterday....NO GRILL MARKS.... bland dull stuff, yeech. Some of their food is ok, Better than in years back.

Day 62...Can't wait to get home and fire up the grill maybe in two or three weeks. Ummmmmm fire!

Man 62 days?? Hope all is well my friend

jcam222

@kvoethe said:

I just bought one of those 36 in griddles to replace my grill. Blackstone brand.

Wow..talk about fun!!

Burgers and dogs...

Japanese rice and shrimp

Teriaki chicken and vegetables

For mothers day...a lb of bacon..hash browns...sausage...then eggs...

Im having a blast with it.

I will be blasting thru propane this season.

I have a 48 inch Blackstone and love it! I do hibachi parties and do the onion volcano lol! I can whip out about 3 dozen scrambled eggs and mix in chorizo , peppers and onions in one batch on it. Also love doing smashburgers on butter!

calfoxwc

I'll be taking this to Canton Mike's for a big away game watch.

https://duckcommander.com/recipes/boiled-squirrels-and-dumplings

Canton Mike

@calfoxwc said:

I'll be taking this to Canton Mike's for a big away game watch.

https://duckcommander.com/recipes/boiled-squirrels-and-dumplings

Yeah? Maybe after you make it, eat it, & survive!

I'll be sure to have LOTS of fresh ground salt & pepper!

Mike

TexasAg1969

@canton-mike said:

Yeah? Maybe after you make it, eat it, & survive!

I'll be sure to have LOTS of fresh ground salt & pepper!

Mike

I would suggest you grind the squirrel meat too. Fortunately cal is a good enough shot he only hits 'em in the head so you don't end up with ground lead too.? But be careful. I hear he uses fake squirrel. ???