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

DieHardBrownsFan

http://www.hotdogdiner.com/

The Gipper

@dutch-oven said:

Something really cool about Jib Jab... I mean the food is great and cheap, but the place just reminds you of simpler times.

How is the conversation in there? I hear not very good. They say it is all a bunch of Jibber Jabber.....kinda like here.

flyingfooldoug

Our first preseason game and a birthday to celebrate Thursday. Good occasion for some steamed crab legs, drawn butter, oysters on the half shell and some good hard French bread.

Go Browns

calfoxwc

new simple recipe ! We made it just this week !

chicken breasts - cooked to very tender

salt-pepper lightly

homemade wild blackberry jam (btw, blackberries are getting ripe, I have frozen about 8 lbs so far)

scalloped potatoes

store bought Rhodes rolls

iced tea with mango sweetener (that's if I'm out of root beer)

**********************************

or some great bbq ribs with carolina sweet bbq sauce, but that's too much work usually.

SD_Tom

Ribs usually hit the spot. Same with wings.

mjp28

@sd_tom said:

Ribs usually hit the spot. Same with wings.

Some good looking man size slabs of meat there.

TexasAg1969

@calfoxwc said:

homemade wild blackberry jam (btw, blackberries are getting ripe, I have frozen about 8 lbs so far)?

iced tea with mango sweetener (that's if I'm out of root beer)

squirrel and dumplings

You're staying at my place when you finally make a Browns game Bill (tex).?

FIFY?

flyingfooldoug

@sd_tom said:

Ribs usually hit the spot. Same with wings.

Ever do western style ribs like this? I think they’re just as good but with way more meat to bone. More bang for the buck

SD_Tom

@flyingfooldoug said:

Ever do western style ribs like this? I think they’re just as good but with way more meat to bone. More bang for the buck

Not sure what that is. These are St Louis cut. I prefer baby backs, but this is all they had.

Smoked the top one for about 5.5 hours unwrapped, the two other slabs were 3-2-1 style.

If I'm going bang for buck, pork butt wins, but it takes forever

flyingfooldoug

@sd_tom said:

Not sure what that is. These are St Louis cut. I prefer baby backs, but this is all they had.

Smoked the top one for about 5.5 hours unwrapped, the two other slabs were 3-2-1 style.

If I'm going bang for buck, pork butt wins, but it takes forever

They’re cut from the ends. Meatier and more akin to chops. I’ll cook them the same as spare or baby back. A little bit longer but great to eat as is or doing pulled pork. Wanna roll some eyes? Pulled pork on a bagel

mjp28

@dutch-oven said:

I think a trip to Royal Oaks is happening this Saturday or next, speaking of ribs...

If you guys and gals out there aren't afraid of dive bars and Youngstown, Ohio (it's not really that scary. ) .......and want some good barbeque and cold beer try the Oaks the ROYAL OAKS. I remember it as a dive bar and bookie hangout when I was going to YSU....but that's just me.

Kvoethe

@sd_tom said:

Not sure what that is. These are St Louis cut. I prefer baby backs, but this is all they had.

Smoked the top one for about 5.5 hours unwrapped, the two other slabs were 3-2-1 style.

If I'm going bang for buck, pork butt wins, but it takes forever

What temp?

flyingfooldoug

@kvoethe said:

What temp?

I cook em the same as slab ribs but a couple hours longer. My temp varies according to my charcoal. I just sauce em up and use lots of applewood and let em smoke about 8 - 10 hours

SD_Tom

@kvoethe said:

What temp?

I don't know for sure, but hopefully it was around 250-275

No temp gauge

flyingfooldoug

For the dolts preseason game, we’re gonna go down to the Briar Hill Italian Fest and see what looks good. Gip might call it putrid but the reality is...... Some of the best Italian grub you can get anywhere.....World Class Cuisine

Leave the gun, grab the cannoli...lol

ballpeen

I don't eat ribs that are all slathered up with sauce. I like a Memphis Dry. Maybe take a squeeze bottle and put a little sauce on the outer edge.

My attitude is if you have to put sauce on them to make them good, you didn't make them right in the first place.

TexasAg1969

@ballpeen said:

I don't eat ribs that are all slathered up with sauce. I like a Memphis Dry. Maybe take a squeeze bottle and put a little sauce on the outer edge.

My attitude is if you have to put sauce on them to make them good, you didn't make them right in the first place.

Ah, a rib snob I see. ??

The Gipper

@flyingfooldoug said:

For the dolts preseason game, we’re gonna go down to the Briar Hill Italian Fest and see what looks good. Gip might call it putrid but the reality is...... Some of the best Italian grub you can get anywhere.....World Class Cuisine

Leave the gun, grab the cannoli...lol

Not me I love Italian food.

jcam222

@ballpeen said:

I don't eat ribs that are all slathered up with sauce. I like a Memphis Dry. Maybe take a squeeze bottle and put a little sauce on the outer edge.

My attitude is if you have to put sauce on them to make them good, you didn't make them right in the first place.

I have to admit I agree. Virtually everything I smoke I do not sauce. I serve sauce on the side for those who want it. If more than a few people need to bury it in sauce I figure I have failed on that cook

TexasAg1969

For today's game against Indy (3pm CDT) I'm opening a bottle of Grenacha-this one a red wine from the Valencia area in southern Spain. Never had this before. Was a great value pick for only about $10 so I need to try it out to decide whether to get more while it's still on the shelf locally. During a game is as good a time as any.