Best Gameday Food

#3
#3
Envelope raw, trimmed pieces of beef top blade in croissant dough with a bit of course ground mustard and fresh watercress or baby arugula. Brush with egg wash and bake at 425 for 15 minutes, reduce temp to 350 for 10-15 minutes more. Remove from oven and rest for ~10 minutes before serving.
 
  • Like
Reactions: HalfullVol, Proud Army Wife, RavinDave and 5 others
#5
#5
Chili once October rolls around and its cools off a touch. Very flexible, easy to make, lots of different ways to make it, lots of things you can add to it for multiple people. easy to keep, so you don't have to worry about it getting cold, or getting dry if you get distracted. Portion control is easy as well.

Its also a fall/winter food for me which fits in with football.
 
  • Like
Reactions: HalfullVol, volwindy, Coach_Z and 5 others
#7
#7
Vol banh mi - grilled slices of beef and or chicken that have been marinated in orange juice, soy sauce & red pepper flakes, sweet-sour pickled carrot & daikon, fresh cilantro, basil, or baby arugula, optional ribbons of habanero or scotch bonnet peppers for those who want the heat. If possible, get the rolls from a Vietnamese bakery. Bolillos or soft French or Italian bread rolls will do in a pinch. I’ve made these at a tailgate and a watch party.
 
Last edited:
  • Like
Reactions: SmashMouth, titansvolsfaninga, HalfullVol and 8 others
#8
#8
LouderVol said:
Chili once October rolls around and its cools off a touch. Very flexible, easy to make, lots of different ways to make it, lots of things you can add to it for multiple people. easy to keep, so you don't have to worry about it getting cold, or getting dry if you get distracted. Portion control is easy as well.

Its also a fall/winter food for me which fits in with football.
Click to expand...
I usually do an over-the-top chili on the Egg for at least one away game. Next level chili.
 
  • Like
Reactions: cobbwebb0710
#10
#10
Just something laying around to snack on during the game.

Had a good friend whose mom made this hot slaw that is best with saltines. Just basic bag of slaw, Hellmann’s Mayo, and ground Cayenne. Mix well. Use what best suits you. Slaw is better over night. Be careful with the cayenne, it will get more spicy over night.

Careful! It’s addictive
 
  • Like
Reactions: HalfullVol, Coach_Z and cobbwebb0710
#11
#11
I like taking a flank steak and beat it pretty flat, some smoked provolone, peppers, and onions after I sauté em in some red wine vinegar and Cavendars, then roll it up, tie it up, throw it on the grill or in the oven cook it to medium rare. Tastes so good, you could put it on top of your head and your tongue will beat your brains out trying to get to it.

Deep fried deviled eggs is a solid dish too if you wanna go that route with them.

Hard to beat a good ole NY strip medium rare with a twice baked tater too

It’s all going down with a cold one either way!
 

Attachments

  • IMG_2764.jpeg
    IMG_2764.jpeg
    157.7 KB · Views: 4
  • Like
Reactions: UT_Dutchman, HalfullVol, RDU VOL#14 and 2 others
#12
#12
I encourage all to consider using smokers, specifically the standing charcoal-fueled ones. Using a smoker is an all-day affair, which synergizes perfectly with college football, as it is also an all-day affair, with the added bonus being that smokers are mostly low maintenance, high reward devices. Here's a random spread I did for a basketball game last spring; a rack of beef ribs, two racks of baby back ribs, a sirloin steak soaked in soy and fresh garlic, and hidden on the lower rack are three of those thick Costco sirloin tips. Salt, pepper, and a lot of love. No need to sauce; just trust the meat and let it do the work.

smoke_2.jpg
Took some of those smoked sirloin tips, chopped 'em up, and then served with those smaller street-sized flour and corn tortillas, queso fresco, pickled onions, cilantro, and lime. You can eat as many or as few as you want, and you don't have to over-commit. And you can make those little tacos with any sort of meat, which you conveniently smoked in the smoker. Pork? Check. Beef? Check. Chicken? Check. If it's a meat with any moisture, the smoker can smoke it. The perfect vehicle to drive you all the way to flavor country.
 
  • Like
Reactions: SmashMouth, UT_Dutchman, HalfullVol and 6 others
#13
#13
Voltopia said:
I encourage all to consider using smokers, specifically the standing charcoal-fueled ones. Using a smoker is an all-day affair, which synergizes perfectly with college football, as it is also an all-day affair, with the added bonus being that smokers are mostly low maintenance, high reward devices. Here's a random spread I did for a basketball game last spring; a rack of beef ribs, two racks of baby back ribs, a sirloin steak soaked in soy and fresh garlic, and hidden on the lower rack are three of those thick Costco sirloin tips. Salt, pepper, and a lot of love. No need to sauce; just trust the meat and let it do the work.

View attachment 573794
Took some of those smoked sirloin tips, chopped 'em up, and then served with those smaller street-sized flour and corn tortillas, queso fresco, pickled onions, cilantro, and lime. You can eat as many or as few as you want, and you don't have to over-commit. And you can make those little tacos with any sort of meat, which you conveniently smoked in the smoker. Pork? Check. Beef? Check. Chicken? Check. If it's a meat with any moisture, the smoker can smoke it. The perfect vehicle to drive you all the way to flavor country.
Click to expand...
Looks delicious
 
  • Like
Reactions: Voltopia, LadyVolette and cobbwebb0710
#17
#17
kiddiedoc said:
Beer brauts (love Fresh Market's), smoked pork butt, good burgers, marinated and grilled gator for that week, tailgate sliders, wings.
Click to expand...
doc, I have a friend who lives in Green Bay and makes the best beer brauts, peppers and onions, ever!!
 
  • Like
Reactions: kiddiedoc
#20
#20
Vol$_Deep_11_9 said:
I like taking a flank steak and beat it pretty flat, some smoked provolone, peppers, and onions after I sauté em in some red wine vinegar and Cavendars, then roll it up, tie it up, throw it on the grill or in the oven cook it to medium rare. Tastes so good, you could put it on top of your head and your tongue will beat your brains out trying to get to it.

Deep fried deviled eggs is a solid dish too if you wanna go that route with them.

Hard to beat a good ole NY strip medium rare with a twice baked tater too

It’s all going down with a cold one either way!
Click to expand...
Whoa whoa whoa! I need more info on the deep fried deviled eggs!!
 
#21
#21
Voltopia said:
I encourage all to consider using smokers, specifically the standing charcoal-fueled ones. Using a smoker is an all-day affair, which synergizes perfectly with college football, as it is also an all-day affair, with the added bonus being that smokers are mostly low maintenance, high reward devices. Here's a random spread I did for a basketball game last spring; a rack of beef ribs, two racks of baby back ribs, a sirloin steak soaked in soy and fresh garlic, and hidden on the lower rack are three of those thick Costco sirloin tips. Salt, pepper, and a lot of love. No need to sauce; just trust the meat and let it do the work.

View attachment 573794
Took some of those smoked sirloin tips, chopped 'em up, and then served with those smaller street-sized flour and corn tortillas, queso fresco, pickled onions, cilantro, and lime. You can eat as many or as few as you want, and you don't have to over-commit. And you can make those little tacos with any sort of meat, which you conveniently smoked in the smoker. Pork? Check. Beef? Check. Chicken? Check. If it's a meat with any moisture, the smoker can smoke it. The perfect vehicle to drive you all the way to flavor country.
Click to expand...
It’s hard to beat those Costco steaks!😍
 
  • Like
Reactions: Voltopia
#23
#23
Bratwurst isn’t just for the B1G. Whether you poach them in beer, grill them over coals, blister them on the griddle, or some combination of these, a brat with mustard and caramelized onions on a fresh roll is game day fare. Oh, and those of you who eat them on a plate with French fries or sauerkraut and German potato salad are alright with me.
 
  • Like
Reactions: Proud Army Wife, orangebloodgmc and SpecialKVolfan20
#25
#25
Tin Man said:
Bratwurst isn’t just for the B1G. Whether you poach them in beer, grill them over coals, blister them on the griddle, or some combination of these, a brat with mustard and caramelized onions on a fresh roll is game day fare. Oh, and those of you who eat them on a plate with French fries or sauerkraut and German potato salad are alright with me.
Click to expand...
My weight just went up 5 lbs reading your post
 
  • Like
Reactions: Tin Man and cobbwebb0710
New posts
You must log in or register to reply here.

VN Store



Back
Top