GAMEDAY recipe ideas!

#202
#202
Rump Roast today.. seared and then baked in the oven nice and slow for about 5 hours.. with taters and onions added in the process, pickled beets and green beans! Coconut cake for dessert:)
 
#207
#207
I know we're not playing that's no excuse
 

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#210
#210
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#211
#211
chuckb1448 said:
Not sure how to bring this back up But......... it is Almost Game Time, I figured we could bring up the Game Day Recipe Page for the poor fellers that must sit at home and watch football on tv. I have a new recipe that I found on the internet:

Mootz Balls Meatballs Recipe | BBQ Pit Boys

Many to choose from on this site.: Barbecue Recipes from the BBQ Pit Boys YouTube Show
Click to expand...

Thanks for bringing this back up. I was thinking maybe we could start a thread each week about what everyone is cooking that week. I enjoy seeing what others cook and drink for the games.
 
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#215
#215
Dadgumm it fellers, do Not be yelling out FOOD IDEAS if we do not have step-by-step INSTRUCTIONS! :)

I LOVE ME SOME FOOD:):pepper:
 
#217
#217
Boca Vol said:
Thanks for bringing this back up. I was thinking maybe we could start a thread each week about what everyone is cooking that week. I enjoy seeing what others cook and drink for the games.
Click to expand...

That is fine with me Boca, I love getting some ideas and trying them out. I run out of ideas ha ha
 
#218
#218
chuckb1448 said:
Dadgumm it fellers, do Not be yelling out FOOD IDEAS if we do not have step-by-step INSTRUCTIONS! :)

I LOVE ME SOME FOOD:):pepper:
Click to expand...

I agree. We should have a thread each week and let people share what they're making whether it's for a tailgate, at home, or taking to a gameday party.
 
#219
#219
Whoever posted that BBQ Mac n cheese last year... That stuff was ON POINT!
 
#220
#220
chuckb1448 said:
That is fine with me Boca, I love getting some ideas and trying them out. I run out of ideas ha ha
Click to expand...

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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#221
#221
PotS said:
Whoever posted that BBQ Mac n cheese last year... That stuff was ON POINT!
Click to expand...

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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#222
#222
This will bring the house down...

BACON & SWISS DIP

Ingredients

8 slices center cut bacon, chopped
8 ounces softened cream cheese
1/2 cup mayonnaise
2 rounded teaspoons prepared Dijon style mustard
1 1/2 cups shredded Swiss cheese, available on dairy aisle
3 scallions, chopped
1/2 cup smoked almonds, coarsely chopped

Directions

Preheat oven to 400 degrees F.

Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.
 
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#223
#223
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:
Click to expand...

I didnt know.. and I cook wings all season! Cornstarch here I Comeeee!!!!!:dance2:
 
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Reactions: 1 person
#224
#224
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.
Click to expand...

I have decided that I will make This for the OU game! Thanks!:good!:
 
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#225
#225
chuckb1448 said:
I didnt know.. and I cook wings all season! Cornstarch here I Comeeee!!!!!:dance2:
Click to expand...

Let the wings dry, put your rub on them, sprinkle with corn starch (use a small sifter) and place back in the fridge while the grill comes up to temp. Crispy wings on the way...:dance2:
 
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