GAMEDAY recipe ideas!

[chuckb1448]

This weekend it's boring old brats cooked in beer and then grilled. Next weekend after dove season it will be dove poppers on the grill (dove breast, jalapeno, wrap in bacon, grill). I love football food almost as much as football season.

Amen Brotha!!:dance2:

 

[chuckb1448]

So........ we only EAT on the First Game of the Year??? How about talking here guys and adding the recipes that you use!!.. Crap, the fun in these games are eating and drinking!! The posts we read here after each game of how we should have played is DRIBBLE!! This post helps everyone!:clapping::good!::dance2:

 

[vols72]

Next week I'm making my chili, chuckwagon style

 

[chuckb1448]

Next week I'm making my chili, chuckwagon style

How do you make it????!!! I think its official, gona try those armadillo eggs Saturday.... but if I get this recipe I may have to try both.. or those pepperoni egg rolly things ha ha:dance2:

 

[Give_All_Vol]

How do you make it????!!! I think its official, gona try those armadillo eggs Saturday.... but if I get this recipe I may have to try both.. or those pepperoni egg rolly things ha ha:dance2:

I tried both the armadillo eggs and pizza egg rolls last week both were very awesome! Probably gonna do the armadillo eggs again this weekend to munch on before we pull the butt off around game time

 

[chuckb1448]

I tried both the armadillo eggs and pizza egg rolls last week both were very awesome! Probably gonna do the armadillo eggs again this weekend to munch on before we pull the butt off around game time

Awesome, I will do that as well... you mentioned Butt.... you on the grill with it? I have one in the freezer and was considering attacking it but was not sure how to cook it.... grill oven.... car engine block??:crazy::clapping::dance2:

 

[Give_All_Vol]

Awesome, I will do that as well... you mentioned Butt.... you on the grill with it? I have one in the freezer and was considering attacking it but was not sure how to cook it.... grill oven.... car engine block??:crazy::clapping::dance2:

Smoker. Low heat and slow is the only real way to do it. If you don't have a smoker though, you can do the deed in the oven or in a slow cooker if you have one big enough (or the butt is small enough). You just won't get the crispness of the bark and smoke flavor.

Here is a slow cooker recipe: Easy Slow Cooker Pulled Pork Recipe - CHOW

And the smoked version. Also, this site is a good resource for outdoor cooking in general: Perfect Pulled Pork From Pork Butt Recipe

There's tons of meat science on that last site that was really interesting to me.

And if you're gonna give it a shot this weekend you might want to get that bad boy in the fridge now so it can start to thaw!! lol

 

[JohnMarxism]

Here's my main recipe for UT games...

 

[chuckb1448]

Smoker. Low heat and slow is the only real way to do it. If you don't have a smoker though, you can do the deed in the oven or in a slow cooker if you have one big enough (or the butt is small enough). You just won't get the crispness of the bark and smoke flavor.

Here is a slow cooker recipe: Easy Slow Cooker Pulled Pork Recipe - CHOW

And the smoked version. Also, this site is a good resource for outdoor cooking in general: Perfect Pulled Pork From Pork Butt Recipe

There's tons of meat science on that last site that was really interesting to me.

And if you're gonna give it a shot this weekend you might want to get that bad boy in the fridge now so it can start to thaw!! lol

Many Thanks Fellow Vol!!

 

[cali_vol]

I always make this for those who don't just want to eat meat. Weird people IMO:

Grilled Mac and Cheese

16 oz Velveeta, cut into 1" cubes*
4 Tbsp butter
1 cup heavy whipping cream
1 cup whole milk
1 tsp kosher salt
1/2 tsp black pepper
18 oz large elbow macaroni, dry
1 cup Shredded Cheddar
1 cup smoked Gouda
1 tsp McCormick's Smoked Paprika
3 Tbsp roasted red pepper (or chopped Serrano)

Instructions

Pour the cream and milk into a medium sauce pan over medium heat. Add the Velveeta and allow to melt, stirring occasionally. Add the butter and melt. Season to taste with salt and pepper.
Cook the pasta according to directions.
Place the pasta and half of the shredded cheese in a iron skillet (or stone dish) that will hold the pasta about 2-3 inches deep. Pour the cheese sauce over the pasta. Top with the other half of shredded cheese. Sprinkle with smoked paprika.
Bake at 350f on charcoal grill (indirect heat) until the top is golden and bubbly, 45 minutes to 1 hour.

GO VOLS!

 

[PotS]

I'm doing BBQ egg rolls (notice a theme here?) saturday. I don't have the capability to smoke my own pork shoulder, so I'll just buy a pound from a local place here.

I am making the slaw for the inside, though (using Neely's Sweet and Sour cole slaw recipe). Basically just layout egg roll wrappers (they're bigger than won ton wrappers - won ton wrappers are too small for this application), add pulled pork, add slaw, roll, and fry (or bake). Use your favorite bbq sauce as a dip.

I'll post pics on Saturday.

 

[PotS]

I always make this for those who don't just want to eat meat. Weird people IMO:

Grilled Mac and Cheese

16 oz Velveeta, cut into 1" cubes*
4 Tbsp butter
1 cup heavy whipping cream
1 cup whole milk
1 tsp kosher salt
1/2 tsp black pepper
18 oz large elbow macaroni, dry
1 cup Shredded Cheddar
1 cup smoked Gouda
1 tsp McCormick's Smoked Paprika
3 Tbsp roasted red pepper (or chopped Serrano)

Instructions

Pour the cream and milk into a medium sauce pan over medium heat. Add the Velveeta and allow to melt, stirring occasionally. Add the butter and melt. Season to taste with salt and pepper.
Cook the pasta according to directions.
Place the pasta and half of the shredded cheese in a iron skillet (or stone dish) that will hold the pasta about 2-3 inches deep. Pour the cheese sauce over the pasta. Top with the other half of shredded cheese. Sprinkle with smoked paprika.
Bake at 350f on charcoal grill (indirect heat) until the top is golden and bubbly, 45 minutes to 1 hour.

GO VOLS!

That, my friend, sounds fantastic. Gooey, crispy, and fantastic.

 

[Boca Vol]

In keeping with the Mac & Cheese/ Pulled Pork theme, this stuff is crazy good:

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 or Big Green Egg 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....or any baking dish.

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.

 

[cali_vol]

In keeping with the Mac & Cheese/ Pulled Pork theme, this stuff is crazy good:

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 or Big Green Egg 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....or any baking dish.

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.

Sounds like a winner to me. Great idea.

 

[vols72]

In keeping with the Mac & Cheese/ Pulled Pork theme, this stuff is crazy good:

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 or Big Green Egg 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....or any baking dish.

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.

Boca this sounds amazing

 

[Orangedogsrule]

CROW

To be served up to Vol "realist club" on any given Sunday after we whoop dey azz offa team the "realists" are calling for a loss.

1: One murder of crows (it'll take a lot to feed that bunch) Clean as you would a chicken, but leave on the head.

2. Prepare a hickory fire in backyard, let burn down to coals and ash.

4. Wrap crow in old wet washcloths and throw in the hot ashes for 3 or four minutes.

5. Serve up to "realist" with ONLY Blair's Death's Head Possible Side Effects habenero food additive as a sauce.

 

[chuckb1448]

I'm doing BBQ egg rolls (notice a theme here?) saturday. I don't have the capability to smoke my own pork shoulder, so I'll just buy a pound from a local place here.

I am making the slaw for the inside, though (using Neely's Sweet and Sour cole slaw recipe). Basically just layout egg roll wrappers (they're bigger than won ton wrappers - won ton wrappers are too small for this application), add pulled pork, add slaw, roll, and fry (or bake). Use your favorite bbq sauce as a dip.

I'll post pics on Saturday.

Yesss, we want to see them!:clapping:

 

[chuckb1448]

CROW

To be served up to Vol "realist club" on any given Sunday after we whoop dey azz offa team the "realists" are calling for a loss.

1: One murder of crows (it'll take a lot to feed that bunch) Clean as you would a chicken, but leave on the head.

2. Prepare a hickory fire in backyard, let burn down to coals and ash.

4. Wrap crow in old wet washcloths and throw in the hot ashes for 3 or four minutes.

5. Serve up to "realist" with ONLY Blair's Death's Head Possible Side Effects habenero food additive as a sauce.

:clapping: The "Realists" will Love this!!:dance2:

 

[chuckb1448]

Boca this sounds amazing

I agree, but if I could get like a One pound sample sent to me I could be certain:dance2:

 

[bowlinggreenvol]

In keeping with the Mac & Cheese/ Pulled Pork theme, this stuff is crazy good:

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 or Big Green Egg 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....or any baking dish.

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.

Puckett's in middle TN just added a pulled pork-Mac n Cheese to their menu. It's amazing. Whoever decided to combine my 2 favorite foods into one is a bonafide genius.

 

[Gramps]

Puckett's in middle TN just added a pulled pork-Mac n Cheese to their menu. It's amazing. Whoever decided to combine my 2 favorite foods into one is a bonafide genius.

This is getting some rave reviews on here, I will have to try it. To be honest pulled pork and mac&cheese together doesn't sound appealing to me.

 

[bowlinggreenvol]

This is getting some rave reviews on here, I will have to try it. To be honest pulled pork and mac&cheese together doesn't sound appealing to me.

Thought the same thing but said I had to try it just cause I like them separate so much. Don't know if it's the smokey flavor or what but the individual tastes compliment each other so well.

 

[vols72]

Chili's on low and slow for tonight

 

[Outofmyvolcanmind]

I have nothing to contribute yet. Just found this thread however and now want to eat large quantities of quality tailgate food at 7:30am.

So hungry. Proceed with the great recipes.

 

[Boca Vol]

This is getting some rave reviews on here, I will have to try it. To be honest pulled pork and mac&cheese together doesn't sound appealing to me.

My wife thought the same thing as I was making it, but she loved it.