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What Are You Chef-ing: Super Bowl Edition

2

Comments

  • Chief9
    Chief9 Posts: 143
    @RRP thinking of making your Texas Dip, what type of sausage do you use?
    Carrollton, Va
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  • RLS
    RLS Posts: 49
    Looking at making Pig Shots, unless I find the recipe for Lil' smokies in Polish sausage covered with Jimmy Dean sausage formed into meatballs. Seems to me after that they were wrapped in bacon, but I can't remember. Nor can I remember what they are called.

    Rick
    Rick in Tampa
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  • johnmitchell
    johnmitchell Posts: 6,780
    I will be doing a short rib stew in the crockpot served with peas over mash, serve yourself so no interruptions!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • RRP
    RRP Posts: 26,064
    Chief9 said:
    @RRP thinking of making your Texas Dip, what type of sausage do you use?
    I just use mild since there are already enough tastes in the recipe. I have found that the pound tubes crumble up better than freshly ground sausage. BTW I did use 5 large cloves of garlic in my batch yesterday. I hope you like it!
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  • Legume
    Legume Posts: 15,257
    Legume said:
    No idea.  I have two butts in the fridge, a Costco pack of wings and a nice brisket flat (cooked before Christmas) in the freezer.  Options, I have options.
    Decision made for me, pork butts froze solid in the garage fridge 😂
    Love you bro!
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  • Legume
    Legume Posts: 15,257
    edited February 10
    http://www.instagram.com/reel/C3LJDYALdED/?igsh=OGhiY2gyYXJ3Y3Ex

    this looks like a winner
    Love you bro!
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  • ColtsFan
    ColtsFan Posts: 6,585
    🤮 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • otter
    otter Posts: 347
    Doing wings. Dusted with cornstarch and in the fridge.
    Pure Michigan
    Grand Rapids, Michigan  LBGE, SBGE
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  • caliking
    caliking Posts: 18,943
    Legume said:
    http://www.instagram.com/reel/C3LJDYALdED/?igsh=OGhiY2gyYXJ3Y3Ex

    this looks like a winner
    WTF did I just see...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Legume
    Legume Posts: 15,257
    caliking said:
    Legume said:
    http://www.instagram.com/reel/C3LJDYALdED/?igsh=OGhiY2gyYXJ3Y3Ex

    this looks like a winner
    WTF did I just see...
    I love that guy - his takedowns on the (crappy) home chef videos are fantastic.  Most seem to be all ingredients you can buy at a gas station.
    Love you bro!
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  • JohnInCarolina
    JohnInCarolina Posts: 32,761
    Legume said:
    http://www.instagram.com/reel/C3LJDYALdED/?igsh=OGhiY2gyYXJ3Y3Ex

    this looks like a winner
    Hahaha
    "I've made a note never to piss you two off." - Stike
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  • lousubcap
    lousubcap Posts: 34,071
    edited February 11
    @danhoo- Nice trim to nail that point.  I won't ask how you intend to cook as the burnt ends response always lurks.  You can wow with just rolling that to the finish line and then brisket sliders.  
    As you are ware the high fat content means it will likely probe smooth relatively early compared to getting all the fat rendered.   If in doubt roll into the 205-210*F finish temp assuming it's all probe smooth by then.  
    Enjoy the SB-
    Any prop bets on how many times Taylor will be seen on network TV?  =)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • WoodworkerBED
    WoodworkerBED Posts: 63
    Nothing too adventurous,  we are going to be doing wings on our LBGE using the recent recipe from the Mother Ship.  BGE Sweet & Smokey rub followed by BGE Valhalla Onion Barbecue Sauce.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,839
    Only partially BGE related, but I will be cooking some brisket chili with the cubed remnants of a brisket I smoked this summer.
    Stillwater, MN
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  • danhoo
    danhoo Posts: 699
    lousubcap said:
    @danhoo- Nice trim to nail that point.  I won't ask how you intend to cook as the burnt ends response always lurks.  You can wow with just rolling that to the finish line and then brisket sliders.  
    As you are ware the high fat content means it will likely probe smooth relatively early compared to getting all the fat rendered.   If in doubt roll into the 205-210*F finish temp assuming it's all probe smooth by then.  
    Enjoy the SB-
    Any prop bets on how many times Taylor will be seen on network TV?  =)
    I'm going to smoke the point and flat and slice for sammies. I want it ready by kickoff.

    Just lit JD XL. 

    I'll stabilize temp at 200F and go to bed.

    Wake up at 5am, put meat on and back to bed. 



    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • danhoo
    danhoo Posts: 699

    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • GrateEggspectations
    GrateEggspectations Posts: 10,129
    dmchicago said:
    3.5 lb. Prime Brisket Point heading for burnt ends. 
    Love the size of those chunks of pepper. Great eats await. 
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,788
    What’s left of pork loin with peach barbecue sauce. Will probably turn it into pork chili verde.
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  • danhoo
    danhoo Posts: 699
    12.30 pacific time. Ready to wrap.


    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • flynnbob
    flynnbob Posts: 669
    120 Wings on the XL with the AR. Someone else is bringing a brisket. Supposed to be my Daughter's party but it is at my house, I bought all the food, am doing all of the cooking and she and her friends aren't showing up until it starts.  Oh well, I quess that is what parents are for .....
    Milton, GA.
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  • RRP
    RRP Posts: 26,064
    SGH said:
    Snake River Farms wagyu beef ribs. 4 hours in and looking pretty good. 


    Retirement must be treating you pretty good, Scottie! Snake River Farms wagyu beef ribs no less! 

    Wish I had Scottie's money...
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  • SGH
    SGH Posts: 28,887
    @RRP

    Unfortunately I have not retired. This is this first day I have had off since October. I’m currently working on Hess Black Pearl project. Sadly retirement is still a couple of years away for me my friend.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • DoubleEgger
    DoubleEgger Posts: 18,135
    SGH said:
    @RRP

    Unfortunately I have not retired. This is this first day I have had off since October. I’m currently working on Hess Black Pearl project. Sadly retirement is still a couple of years away for me my friend.  
    Cheers to overalls and close shaves in the meantime. 
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  • lousubcap
    lousubcap Posts: 34,071
    SGH said:
    @RRP

    Unfortunately I have not retired. This is this first day I have had off since October. I’m currently working on Hess Black Pearl project. Sadly retirement is still a couple of years away for me my friend.  
    Glad you dropped in and in top form.  SRF Dinos are as good as it gets.  Those look every bit the part.  
    You must be banking serious $$ for that Caribbean island.  
    BTW- have not bled out with the Muhle R 41 you suggested in 2022.  Does a sweet job on my dome!
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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