GAMEDAY recipe ideas!

#229
#229
Boca Vol said:
I'm the same way. Sometimes people post a trick or 2 they use and it's brilliant...

A sprinkle of cornstarch on wings before you grill them will make them really crispy! 1st tip for 2015! :rock:
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I like to grill wings. I'll try adding some cornstarch to them before I throw them on the grill.

Before grilling, I like to coat the wings in a concoction of 1/3 seasoned salt, 1/3 black pepper, and 1/3 Italian seasoning. I really like it. It's got some bite to it, but it's good stuff.
 
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#230
#230
apkvol said:
I like to grill wings. I'll try adding some cornstarch to them before I throw them on the grill.

Before grilling, I like to coat the wings in a concoction of 1/3 seasoned salt, 1/3 black pepper, and 1/3 Italian seasoning. I really like it. It's got some bite to it, but it's good stuff.
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Nice! Coat them normally. Let that sit for a while. Sift on some starch, let rest in the fridge while the grill/smoker heats up, then cook normally....oh baby! :good!:

Disclaimer: If smoking you have to get it above 275...otherwise the starch will become gummy.
 
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#232
#232
Boca Vol said:
You're welcome! Here it is again:

Pulled Pork Mac & Cheese

Ingredients
1 pound smoked pork shoulder
12oz. dried ridged pasta, preferably rotini or farfalle
kosher salt
4 tablespoons unsalted butter
2 small yellow onions, chopped
1/4 cup all-purpose flour
3 1/2 cups whole milk
1 1/2 cups Chipotle Honey BBQ (Stubb’s Sweet Heat is Good)
freshly ground black pepper
1 1/2 cups grated Cheddar cheese (4oz.)
1 1/2 cups grated Monterey Jack cheese (4oz.)
4oz. cream cheese
2/3 cups panko
1/2 cup grated Pepper Jack cheese
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced fresh chives (optional)

Cooking Instructions
Preheat the oven to 350 degrees.
Use leftover pulled pork from your last great BBQ or slow roast a pulled pork in your slow cooker or heavy duty roasting pan in the oven. Don’t sauce the pork if you haven’t already. Shred the pork into about 2″ long pieces.
Cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.
Melt butter in a large 8-quart saucepan over medium heat. Add onion, reduce heat to low and cook, stirring frequently until translucent and soft.
Whisk in flour and cook for 30 seconds. Whisk in milk slowly. Raise heat to medium high and whisk constantly until the mixture begins to thicken and bubble.
Whisk in BBQ Sauce and 1/2 teaspoon each salt and pepper. Bring mixture to a low simmer, whisking constantly.
Reduce the heat to low and use a wooden spoon to stir in all cheese except Pepper Jack until melted. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12″ cast iron skillet.
In a small bowl, mix the panko, Pepper Jack, and olive oil. Sprinkle evenly over the mixture in the skillet.
Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, around 40-45 minutes. If the topping begins to brown too deeply, tent loosely with foil. Let the dish rest for at least 15 minutes. Sprinkle with chives and serve.
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chuckb1448 said:
I have decided that I will make This for the OU game! Thanks!:good!:
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You will NOT regret making this:







 
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#237
#237
Grilled mussels with garlic and Guiness. I've made this a few times as an easy appetizer. It is based on one of the most popular starters at "The Brazen Head" in Dublin, Ireland. This pub is reputed as not only the oldest in Dublin, but also as one of the oldest pubs in all of Ireland...serving patrons for 800 years.

2 lbs fresh mussels
1 shallot, minced
3 garlic cloves, minced
1 1⁄2 tsp thyme
1⁄2 cup Guinness
1⁄2 cup half-and-half
2 tbs butter
2 tbs parsley
 

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#239
#239
cali_vol said:
Grilled mussels with garlic and Guiness. I've made this a few times as an easy appetizer. It is based on one of the most popular starters at "The Brazen Head" in Dublin, Ireland. This pub is reputed as not only the oldest in Dublin, but also as one of the oldest pubs in all of Ireland...serving patrons for 800 years.

2 lbs fresh mussels
1 shallot, minced
3 garlic cloves, minced
1 1⁄2 tsp thyme
1⁄2 cup Guinness
1⁄2 cup half-and-half
2 tbs butter
2 tbs parsley
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Looks good, how long are we tossing heat at em?:popcorn:
 
#241
#241
cali_vol said:
Until they open. Not more than 10 minutes or so.
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Oh yes, I forget that ha ha, as soon as they open. Goes to show ya I have never made em. I do like em though and will see about attempting this, not a heavy snack and will go well with the suds! :dance2:
 
#242
#242
Boca, you ever made that Mac in a big aluminum pan vice cast iron skillets?

I get you won't get the crispness the cast iron imparts, but it would be much easier to take somewhere.
 
#243
#243
chuckb1448 said:
Oh yes, I forget that ha ha, as soon as they open. Goes to show ya I have never made em. I do like em though and will see about attempting this, not a heavy snack and will go well with the suds! :dance2:
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My wife makes beer bread to sop up the goodies. Definitely a winner!
 
#245
#245
Something we do that is easy. Go buy the largest stick of bologna your store has and get a piece of 1\4" PVC pipe. Clean the pipe real good then push it through the bologna in a few places ( straight from one end to the other, and through the side a few times) it will leave some bologna in the middle of the pipe, you will use it soon. Take and stuff the holes in the bologna with cheese, onions, peppers, and worcheister sauce or Allegro and then take some of the plugs of bologna from the pipe and close the holes with them and then put it on the grill turning it so often and untill the cheese melts inside. Also pour the allegro or whatever you like over it while it is cooking. It is really good.
 
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#246
#246
MOTOVOL said:
Something we do that is easy. Go buy the largest stick of bologna your store has and get a piece of 1\4" PVC pipe. Clean the pipe real good then push it through the bologna in a few places ( straight from one end to the other, and through the side a few times) it will leave some bologna in the middle of the pipe, you will use it soon. Take and stuff the holes in the bologna with cheese, onions, peppers, and worcheister sauce or Allegro and then take some of the plugs of bologna from the pipe and close the holes with them and then put it on the grill turning it so often and untill the cheese melts inside. Also pour the allegro or whatever you like over it while it is cooking. It is really good.
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Love the idea.
 
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#247
#247
MyBloodRunnethOrange said:
I've made a pot of chili every Saturday during football season for at least the last 20 years. I'm thinking it's time for a change.
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Chili is hard to beat But.... a person has Got to do those Armadillo Eggs! I usually try to change each week, of course some weeks are better than others and by the 8th or 9th game I am making what I thought was best again:crazy:
 
#248
#248
cali_vol said:
My wife makes beer bread to sop up the goodies. Definitely a winner!
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Wife eh....... I assume she is a Volnation member!? If not she needs to create a username so she can log on and Give us that darned Beer Bread recipe:rock::crazy::pepper:
 
#250
#250
PotS said:
Boca, you ever made that Mac in a big aluminum pan vice cast iron skillets?

I get you won't get the crispness the cast iron imparts, but it would be much easier to take somewhere.
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I have and I agree it's much easier to transport.
 
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