Hi I am going to trow a Super Bowl party. 1-20 people. Want to keep it simple so I can enjoy the party and the game. Grills available:
Charcoal Cabinet Smoker
BGE Lrg
PK360
DCS Gasser
Definitely doing simple things like chips salsa, guac, etc.
Here we go again. Show us what you're cooking! III (https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/108549-show-us-what-you-re-cooking-iii) was starting to act a little quirky so we're starting the next round with SUWYC! IV.
Past Show Us What You're Cooking Threads:
SUWYC I (https://pitmaster.amazingribs.com/for
I rub the wings with homemade rub the night prior. I smoke them for bout an hour at 250 then let them cool. Once guests arrive I deep fry them to finish cooking. I am amazed how they turn out. They are crisp and smoky
When I need an easy app while smoking a butt or whatever, I usually throw together a fatty or two. A roll of breakfast sausage with 2 cheddar cheese sticks inserted in the center, and dusted with MMD does the trick for me.
ABTs are my usual go to but this year I’m pivoting and doing armadillo eggs. Take a half a jalapeño, stuffed with cream cheese and cheddar and then wrap in sausage and smoke. Haven’t tried it yet but pretty excited for it.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Doing crispy wings, from the public site. Taco dip, that I've made for years. My wife is going to do a Pizza dip. Got that from my daughter in law. Jalepeno Poppers and pigs in a blanket. This is Pillsbury rolls and Oscar Myer weiners . Tomorrow I going to do about 2.5 lbs of chuck burnt ends. So weather is going to cooperate 30's Saturday and 40's Sunday and no rain. I could be out there in my shorts and a tee-shirt. Not really.
We will be watching at the in-laws. We'll be having sub sandwiches. My wife made macaroni salad as an accompaniment and I'm going to make pork belly bites in the Pit Barrel as a snack.
Roast, peel, and de-seed some poblanos and jalapenos, so you end up with long strips of yummy pepper flesh, then take some large flour tortillas, spread out some room temp cream cheese on them, and lay on the pepper strips. Then roll them up like a, er, cigar, and finally slice them into pinwheels, about 1" thick or so. Yummy app and easy, especially if you do the pepper roasting before-hand. Serve them up on a platter with (or without) some salsa, guac, whatev. We love these! You can also use green chile peppers instead of poblanos to kick up the heat.
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