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Cooks for the Super Bowl?

SouthernSmoke
SouthernSmoke Posts: 43
edited January 2013 in EggHead Forum
What is everyone planning on cooking for the Super Bowl in a few weeks?  Would love to hear about it!!!!
Hunter - LBGE
Oxford, MS
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Comments

  • GrannyX4
    GrannyX4 Posts: 1,491
    TFJ'S tamales.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Duganboy
    Duganboy Posts: 1,118
    I've got a dip that I call Super Bowl Dip.  Make it every Super Bowl and maybe a couple of times during the year.
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  • DaveM
    DaveM Posts: 100
    I've got so much smoked pork butt in the freezer that I may just enjoy some really good left-overs without the fuss. My egg and I are in a "time out" until I use some of it up! Go Patriots!
    --Dave from Leesburg, VA BGE XL, Viking 42", Firepit with $16 grill
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  • Grambler
    Grambler Posts: 153
    edited January 2013
    Once I know who is in it I will decide. We always do our Super Bowl meals based on the foods of the cities in the game.
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  • erniemcclain
    erniemcclain Posts: 505
    I was thinking about Kristi's Sticky Chicken Wings and a Tri-Tip.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • thetrim
    thetrim Posts: 11,357
    How about grilling up some Falcon?
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • SouthernSmoke
    SouthernSmoke Posts: 43
    @GrannyX4 I freaking love tamales and have seen that recipe, they look great!!  I used to make tamales for a restaurant in my hometown.  We sat them straight in a pot and added water about halfway up the tamale. We seasoned the water with cayenne pepper, paprika and garlic powder.  so good.




    Hunter - LBGE
    Oxford, MS
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  • GrannyX4
    GrannyX4 Posts: 1,491
    Southern smoke - they are good. I made them last year. Yummy!
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • JRWhitee
    JRWhitee Posts: 5,678
    I am going to do another Packer Brisket. I did this one last year and followed Bubba Tims recipe it turned out great. 

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Grambler said:
    Once I know who is in it I will decide. We always do our Super Bowl meals based on the foods of the cities in the game.
    This is an awesome idea. Too bad Houston crapped the bed. Coulda had brisket.

    Let's go Bawlmer, I want some crab cakes!



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  • JRWhitee
    JRWhitee Posts: 5,678
    Eggcelsior said:
    Grambler said:
    Once I know who is in it I will decide. We always do our Super Bowl meals based on the foods of the cities in the game.
    This is an awesome idea. Too bad Houston crapped the bed. Coulda had brisket.



    Let's go Bawlmer, I want some crab cakes!

    I'll do a Brisket anyway.


                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I probably will to. I did pulled pork last year.
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  • JRWhitee
    JRWhitee Posts: 5,678
    I did 2 this weekend, put them on at 10:00pm pulled them at 8:00 am, 260 indirect. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Did you rub those?
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  • Ragtop99
    Ragtop99 Posts: 1,570
    chili is the traditional dish in my household.
    Cooking on an XL and Medium in Bethesda, MD.
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  • JRWhitee
    JRWhitee Posts: 5,678
    Yes, Fat Boys Cow Girl Ridem Rub. I initially bought it because I like the name but now it is my favorite on baby backs and boston butts, the butts were from Costco. They were very moist and melted in your mouth. Some of my best work yet...lol
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • nolaegghead
    nolaegghead Posts: 42,102
    "Fat Boys Cow Girl Ridem Rub" ?  Meow!
    ______________________________________________
    I love lamp..
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  • cazzy
    cazzy Posts: 9,136
    JRWhitee said:

    I am going to do another Packer Brisket. I did this one last year and followed Bubba Tims recipe it turned out great. 


    That seems like a ton of work!

    I'm in the set it and forget it camp. Have you had a mopped and un-mopped brisket off your egg? If so, how big of a difference does mopping make?

    Just a hack that makes some $hitty BBQ....
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  • JRWhitee
    JRWhitee Posts: 5,678
    I only mopped it for the first couple hours as I did it over night so it was out there by itself for a while so I am not really sure how much of a difference it would make. Mine turned out great though.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • SouthernSmoke
    SouthernSmoke Posts: 43
    @JRWhitee That looks awesome.  I still have not mustered up enough confidence to do a brisket, especially a packer.  I've seen many horror stories on this site that made me nervous

    I am thinking about doing pork three ways. 
    First, I am going to try this bacon recipe I saw on here (or somewhere).  The recipe says to smear red and green chili pepper jam on both sides of the bacon and then cook it and served it as a snack.  Second, I am thinking about smoking a boston butt for pulled pork.  Lastly, I am making bacon cinnamon rolls I saw on the Necessary Indulgences website.

    Some of my friends are going to do wings and some side dishes.  We will be eating like kings...and queens!
    Hunter - LBGE
    Oxford, MS
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  • Village Idiot
    Village Idiot Posts: 6,959
    I may do Texas Crab Cakes (from the Homesick Texan).  They have chipotle, cilantro, corn, cumin, and cayenne in them.  yum !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • JRWhitee
    JRWhitee Posts: 5,678
    SouthernSmoke said:
    @JRWhitee That looks awesome.  I still have not mustered up enough confidence to do a brisket, especially a packer.  I've seen many horror stories on this site that made me nervous

    I am thinking about doing pork three ways. 
    First, I am going to try this bacon recipe I saw on here (or somewhere).  The recipe says to smear red and green chili pepper jam on both sides of the bacon and then cook it and served it as a snack.  Second, I am thinking about smoking a boston butt for pulled pork.  Lastly, I am making bacon cinnamon rolls I saw on the Necessary Indulgences website.

    Some of my friends are going to do wings and some side dishes.  We will be eating like kings...and queens!
    It took me 3 briskets to finally nail it, first one was shoe leather right after I got my egg and had no idea what I was doing. This was prior to finding the a forum. After that I got ideas but the real key imo is taking it off when it is tender not some predetermined temperature somewhere between 190-200 for mine. I thought the packer was easier than the flat.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Chubbs
    Chubbs Posts: 6,929
    My wife has been wanting my shrimp burgers so I will make those unless we have company. Not going to all that effort for free loaders. :))
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Village Idiot said:
    I may do Texas Crab Cakes (from the Homesick Texan).  They have chipotle, cilantro, corn, cumin, and cayenne in them.  yum !
    This is blasphemy! That's like putting beans in chili!  ;)
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  • Village Idiot
    Village Idiot Posts: 6,959
    Eggcelsior said: Village Idiot said: I may do Texas Crab Cakes (from the Homesick Texan).  They have chipotle, cilantro, corn, cumin, and cayenne in them.  yum ! This is blasphemy! That's like putting beans in chili!  ;)
    =))  As the Cajuns say over yonder in Louisianne,     Touché

    Really, these are great.

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • BYS1981
    BYS1981 Posts: 2,533
    Last year I did a brisket (flat) on my gasser.. this year I may do pork butt, who knows.
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  • fishlessman
    fishlessman Posts: 32,733
    might just do pretzels, some regular with salt and mustard and some with walnuts and maple syrup
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Village Idiot said:
    Eggcelsior said:
    Village Idiot said:
    I may do Texas Crab Cakes (from the Homesick Texan).  They have chipotle, cilantro, corn, cumin, and cayenne in them.  yum !
    This is blasphemy! That's like putting beans in chili!  ;)

    =))  As the Cajuns say over yonder in Louisianne, Touché

    Really, these are great.

    image
    I'm certain they are. Too much filler, though. Not enough crab. I would still enjoy them. Open mouth, open mind.
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