Super Bowl sundaes have been a thing at my parties for several years, with homemade ice cream and toppings. So, I've been making batches of ice cream for nearly a week now.
Other items likely to be on the menu:
Last meal back ribs (of course)
Wings
BBQ beans
Cheesy corn
Coleslaw
Nacho dip
Beef dip
Misc. chips and crackers
Frosted sugar cookies (see photo of last year's cookies)
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I’m making cheesesteaks. Being about 120 miles north of PHL, it makes sense. We aren’t Eagles fans, but they have a good team and play a hard nosed game, and we have a lot of friends who are Eagles fans. That being said, Mrs Mosca is still a HUGE Patrick Mahomes fan. I’m over it, myself.
If I were to do a mashup, I’d consider some sort of shaved pork cheesesteak. Maybe take a pork tenderloin, partially freeze it, and slice it thin with a mandoline. Then cheesesteak it with mushrooms, peppers, onions, and smoked Gouda.
But that’s not happening; cheesesteaks have been requested, so cheesesteaks it’s going to be.
I don’t care one way or the other about Taylor Swift. She is wallpaper to me. Same with the commercials, I don’t watch them, and none of them has ever stuck with me. I tune out when the game isn’t on.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
If I can talk my bride into it, I think I'm going to try RichieB 's post for Garlic Parmesan Cheeseburger Bombs. They read delicious, easy to make and almost like finger food.
Great, hope you get to making. I portioned out the beef using a tablespoon today. Each came in at 1.2 oz. and i froze them as we're 5 days out. I have 1 roll of 8 biscuits. So I'm making 8. As you've heard me before, I cook for one. Nancy consumes very little of the food I cook and this would fall into not for me category. I'll have chili and then we'll see.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Whatever I find in the airport for the cross country trip to Boston…Midway is my connection, so perhaps some Nuts on Clark Carmel popcorn and a salad 😂
Thanks RichieB - appreciate it. yes, Cambridge specifically. I enjoy getting back there when I can, especially in the summer months so I can catch a baseball game. I looked to see if the Celtics or Bruins were in town but they aren’t. So will find some good grub, north end most likely and even in Cambridge there are a few restaurants I enjoy.
Unfortunately, not summer. Bring your wooly clothes and snow shoes. 2 or 3 storms expected tomorrow and mid week which seems to likely have the biggest impact. Oh, I forget Cambridge. Had many clients there. I haven't been to one in years but Legal Sea Foods was great. It's in Kendall Square.
I got $5 on the pizza. Just cause I've done that plenty. I'm going with blackened Mahi Mahi. At least that is what the bag says. It just needs to taste fish-ish after doing the same recipe with tilapia likely caught in a ditch in Peru.
I also like a dish repping each city...it's getting hard not to repeat with KC. Having done ribs and burnt ends the last 2 years, this year I'm trying bbq baked beans using a KC bbq sauce. (And cheesesteaks b/c they came out so well when I tried them 2y ago and haven't made them since..)
I'll be going with my traditional chili for the game. Starts at 3:30 Pacific for me and with chili I can do the prep before the game and add the beans towards the end of the cook. Just makes it easier not spending a lot of time cooking during the game. No party just the usual suspects for dinner and I am the only one that watches the game.
So on Instagram I follow Emeril Lagasse. He has been posting a lot of New Orleans food lately. I mean a lot. I was wondering why that was.....then it hit me where he lives and what might be happening in a few days. lol.
Well, wife is going to the Carolina coast this weekend with her daughter and our grandkids (both boys). I'll be hanging with my dynamic duo rotties, Walker and Kahlua. If I make something it'll have to be beef so they get some nice trimmings to snack on. I do have a mushroom infused chocolate Boomer Bar that I may partake in. Gotta' do that early though lol.
Just returned from the Keys so just started thinking about it. I wasn't going to watch the game but I have always liked the Eagles and the wife likes to see if the commercials are actually good this year. Found some really nice wings at City Market and bought enough in case some friends want to join in. I plan on cooking them in the Yoder pizza oven attachment. I found a great video so i want to give it a try. We will also make gourmet Nachos with everything on them. Might have some leftover ribs if I get around to smoking them on Saturday.
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