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What are you serving for the Super Bowl?

What are you serving for the Super Bowl?
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  • Post #61 - February 2nd, 2010, 1:40 pm
    Post #61 - February 2nd, 2010, 1:40 pm Post #61 - February 2nd, 2010, 1:40 pm
    Not sure how many people I'll be having, but I will be making my now traditional Super Bowl chili (guaranteed to result in a good game). Nothing to complicated...cubed meat (marinated overnight the day before), chorizo, a bunch of garlic, a couple of bottles of beer and other chili-related ingredients.
    -Josh

    I've started blogging about the Stuff I Eat
  • Post #62 - February 2nd, 2010, 1:46 pm
    Post #62 - February 2nd, 2010, 1:46 pm Post #62 - February 2nd, 2010, 1:46 pm
    jesteinf wrote:Not sure how many people I'll be having, but I will be making my now traditional Super Bowl chili (guaranteed to result in a good game). Nothing to complicated...cubed meat (marinated overnight the day before), chorizo, a bunch of garlic, a couple of bottles of beer and other chili-related ingredients.



    sounds like good version of chili, that was a staple on Super Bowl Sundays growing up.
    R.I.P. jimswside - 5/2/16



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  • Post #63 - February 2nd, 2010, 4:29 pm
    Post #63 - February 2nd, 2010, 4:29 pm Post #63 - February 2nd, 2010, 4:29 pm
    Trying to keep it alittle inexpensive this year.

    3 14" Deep Dish Pizzas My own of course
    Sausage/Cheese/ pepperoni

    Left over roast beef and veggie empanadas

    Brats

    Onion dip (love Alton Browns recipe)
  • Post #64 - February 2nd, 2010, 5:03 pm
    Post #64 - February 2nd, 2010, 5:03 pm Post #64 - February 2nd, 2010, 5:03 pm
    A whole bunch of fried stuff from Harold's.
    "By the fig, the olive..." Surat Al-Teen, Mecca 95:1"
  • Post #65 - February 2nd, 2010, 9:53 pm
    Post #65 - February 2nd, 2010, 9:53 pm Post #65 - February 2nd, 2010, 9:53 pm
    I am making green olive garlic spread for crackers,
    Taco plate and
    Saints and Colts "white wedding cake" cupcakes to bring to a SB party.
    Toria

    "I like this place and willingly could waste my time in it" - As You Like It,
    W. Shakespeare
  • Post #66 - February 3rd, 2010, 9:57 pm
    Post #66 - February 3rd, 2010, 9:57 pm Post #66 - February 3rd, 2010, 9:57 pm
    For this years super bowl chili cookoff:

    The Eyewall variant to the Tolbert's Original Bowl of Red (1953)

    4 pounds lean coarse ground sirloin
    1 teaspoon each oregano, cumin powder, salt, cayenne pepper, and Tabasco
    1 large finely chopped onion
    4 diced hot chile peppers (2 jalapenos and 2 serranos)
    2 oz of reconstituted dried chile de arbol (finely chopped)
    2 finely chopped cloves of garlic
    1.5 cans or bottles of your favorite 12 oz beer (I used Red Stripe)
    1 8oz can of tomato sauce

    Brown the sirloin in 2 batches..strain off any excess grease..er flavor.
    and put it and the rest of the ingredients to a crockpot and cook it on low for 6 hours.

    the original recipe calls for kidney suet and masa..
    but that just made it way too thick for the taste and my cholesterol in the crockpot..
    so substituted onion and tomato sauce for the suet and masa
    beer for the water.
  • Post #67 - February 4th, 2010, 10:06 am
    Post #67 - February 4th, 2010, 10:06 am Post #67 - February 4th, 2010, 10:06 am
    About a week ago I thought of making a nice jambalaya in honor of New Orleans and some mini pork tenderloin sandwiches in honor of Indianapolis (more of an overall "midwestern" treat but thought they sounded good). That was until my wife indicated in so many words that she didn't feel like having people over. Now, it's probably a crappy burger at a bar.
  • Post #68 - February 4th, 2010, 10:27 am
    Post #68 - February 4th, 2010, 10:27 am Post #68 - February 4th, 2010, 10:27 am
    tyrus wrote:About a week ago I thought of making a nice jambalaya in honor of New Orleans and some mini pork tenderloin sandwiches in honor of Indianapolis (more of an overall "midwestern" treat but thought they sounded good). That was until my wife indicated in so many words that she didn't feel like having people over. Now, it's probably a crappy burger at a bar.



    damn, sounds like you had a couple good ideas there.

    I am doing gumbo to honor the Saints I guess, wasnt really thinking about Indy.
    R.I.P. jimswside - 5/2/16



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  • Post #69 - February 4th, 2010, 11:09 am
    Post #69 - February 4th, 2010, 11:09 am Post #69 - February 4th, 2010, 11:09 am
    Going to a buddy's party, but no one was in the mood to do any cooking and he let me play the role of menu consultant...as a result our main courses will be Toons wings, Honey 1 rib tips, and Brick's pizza (I figured Brick's "party-cut" pies be more easily shareable for a big group than Coalfire's pizzas). For snacking we'll have my wife's hummus, his wife's chorizo-taco dip, a friend's spinach dip, and various bags of junkfood (Doritos & whatnot).
  • Post #70 - February 5th, 2010, 2:53 am
    Post #70 - February 5th, 2010, 2:53 am Post #70 - February 5th, 2010, 2:53 am
    jimswside wrote:Muffaletta(whole):

    Wow, that looks great!
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #71 - February 5th, 2010, 9:04 am
    Post #71 - February 5th, 2010, 9:04 am Post #71 - February 5th, 2010, 9:04 am
    G Wiv wrote:
    jimswside wrote:Muffaletta(whole):

    Wow, that looks great!


    thanks gary,

    It was a beast of a sandwich from last year. If I didnt have the menu kind of set already for Sunday, and with no plan to stop @ Cautos deli for the meat, Id do it again.
    R.I.P. jimswside - 5/2/16



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  • Post #72 - February 5th, 2010, 9:52 am
    Post #72 - February 5th, 2010, 9:52 am Post #72 - February 5th, 2010, 9:52 am
    Adding smoked shrimp to the Super Bowl Menu(my menu was lacking seafood, and was pork heavy) taking BB ribs off(gonna smoke the ribs tomorrow for supper instead).

    Fixin' to get up around 3:00 a.m. Sunday morning to get the WSM up and going for the 1 or 2 bone in butts I am doing(not sure of the wood I am using yet, hickory? cherry? apple? oak? maybe a little mix of two of these?). Hoping to have them done by 4:00 to be foiled and tossed in a cooler til halftime. Im just glad I have Monday off.
    R.I.P. jimswside - 5/2/16



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  • Post #73 - February 5th, 2010, 12:59 pm
    Post #73 - February 5th, 2010, 12:59 pm Post #73 - February 5th, 2010, 12:59 pm
    I'm making a gyros platter.

    I love gyros but I hate getting to the end of a sandwich after all the tzatziki sauce and veg have been eaten off the top of the sandwich. My idea is to make lamb meatballs, probably from a combo of ground lamb and pork, rolled with sauteed onion, garlic and fresh oregano. I'll serve the meatballs in a chafing dish, with warm pitas & sides of tomato, tzatziki, olives, shredded lettuce, feta and thinly sliced red onion.

    I figure with the meat in "ball shape", that'll allow the sauces and veg to slide down into the bottom of the pita in places for a more consistent bite start to finish.

    Sides TBD.
  • Post #74 - February 5th, 2010, 1:34 pm
    Post #74 - February 5th, 2010, 1:34 pm Post #74 - February 5th, 2010, 1:34 pm
    Which regional sandwich has the upper hand in Super Bowl XLIV?

    Image
    The New Orleans Po' Boy's

    vs

    Image
    Indiana (polis) Pork Tenderloin's

    I like Po' Boys and the Saints to win.
    Last edited by Da Beef on February 5th, 2010, 1:40 pm, edited 1 time in total.
  • Post #75 - February 5th, 2010, 1:38 pm
    Post #75 - February 5th, 2010, 1:38 pm Post #75 - February 5th, 2010, 1:38 pm
    Da Beef wrote:Which regional sandwich has the upper hand in Super Bowl XLIV?

    Image
    The New Orleans Po' Boy's

    vs

    Image
    Indiana (apolis) Pork Tenderloin's

    I like Po' Boys and the Saints to win.



    Id throw the mufaletta in as a wild card for the Big Easy as well.

    go saints.
    R.I.P. jimswside - 5/2/16



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  • Post #76 - February 5th, 2010, 2:11 pm
    Post #76 - February 5th, 2010, 2:11 pm Post #76 - February 5th, 2010, 2:11 pm
    NOLA wins the food battle easily. But...

    jimswside wrote:go saints.


    Turning against your AFC brethren and the team that unceremoniously catapulted your Ravens out of the playoffs? For shame!

    31-21 Colts and Da Beef's Po Boy to go.
  • Post #77 - February 5th, 2010, 2:12 pm
    Post #77 - February 5th, 2010, 2:12 pm Post #77 - February 5th, 2010, 2:12 pm
    DeathByOrca wrote:NOLA wins the food battle easily. But...

    jimswside wrote:go saints.


    Turning against your AFC brethren and the team that unceremoniously catapulted your Ravens out of the playoffs? For shame!

    31-21 Colts and Da Beef's Po Boy to go.



    I am kind of torn on this one, I like Payton Manning, but I kind of want to see New Orleans as a city get a win.

    Pretty much just rooting for a good game, and a good feast.
    R.I.P. jimswside - 5/2/16



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  • Post #78 - February 6th, 2010, 9:57 am
    Post #78 - February 6th, 2010, 9:57 am Post #78 - February 6th, 2010, 9:57 am
    final menu:

    - 17#'s of bone in pork butts, Ill inject them this afternoon, and pull the all nighter to get it ready for some pp sandwiches
    - homemade cole slaw
    - smoked 8-12 monster shrimp in garlic oil
    - Honey & Jack Daniels glazed pork belly
    - Smoked sausage, smoked pork, okra & rice gumbo - topped with a single 8-12 shrimp as garnish
    - cubed cheddar cheese with cubed Volpi Soprasetta

    Not a bad feast for 3 adults and 1 toddler.
    R.I.P. jimswside - 5/2/16



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  • Post #79 - February 7th, 2010, 2:30 am
    Post #79 - February 7th, 2010, 2:30 am Post #79 - February 7th, 2010, 2:30 am
    got an early jump on the butts, injected them Sat around noon, rerubbed and got them on the smoker @ 11:00 p.m., been on a couple hours now.

    made the slaw Saturday afternoon to allow the flavors to mix:

    Image

    Image

    pork belly has been marinating since about noon, I still need to make the gumbo, and I am going to brine the big shrimp before I smoke them.
    R.I.P. jimswside - 5/2/16



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  • Post #80 - February 7th, 2010, 9:10 am
    Post #80 - February 7th, 2010, 9:10 am Post #80 - February 7th, 2010, 9:10 am
    Damn Jim it sounds great! If I wasn't cooking up #250 mudbugs I would be at your place!! Go Saints!!!
    Do You Know What It Means To Miss New Orleans?...........Louis Armstrong
  • Post #81 - February 7th, 2010, 9:21 am
    Post #81 - February 7th, 2010, 9:21 am Post #81 - February 7th, 2010, 9:21 am
    jhawk1 wrote:Damn Jim it sounds great! If I wasn't cooking up #250 mudbugs I would be at your place!! Go Saints!!!



    thanks Danny, good luck with your boil today, wish i could be there.

    he is a pic of the butts after 8 hours @ 180 degrees internal already.

    Image

    marinated pork belly will go on around 12:30, kilbasa is on now, and shrimp wil go on around 4:30. WSM might be running empty for a couple hours.
    R.I.P. jimswside - 5/2/16



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  • Post #82 - February 7th, 2010, 11:38 am
    Post #82 - February 7th, 2010, 11:38 am Post #82 - February 7th, 2010, 11:38 am
    jhawk1 wrote:Damn Jim it sounds great! If I wasn't cooking up #250 mudbugs I would be at your place!! Go Saints!!!



    Good luck with dem bugs. I wish I could be there. I'm cooking some ribs and some stuffed long red peppers I found at Fresh Farms this morning.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #83 - February 7th, 2010, 11:50 am
    Post #83 - February 7th, 2010, 11:50 am Post #83 - February 7th, 2010, 11:50 am
    jimswside wrote:got an early jump on the butts, injected them Sat around noon, rerubbed and got them on the smoker @ 11:00 p.m., been on a couple hours now.

    made the slaw Saturday afternoon to allow the flavors to mix:

    Image

    Image

    pork belly has been marinating since about noon, I still need to make the gumbo, and I am going to brine the big shrimp before I smoke them.



    Hi, first-time poster here, just wondering what you put on that nice-looking slaw.

    Love this board!
  • Post #84 - February 7th, 2010, 11:53 am
    Post #84 - February 7th, 2010, 11:53 am Post #84 - February 7th, 2010, 11:53 am
    scoobert wrote:

    Hi, first-time poster here, just wondering what you put on that nice-looking slaw.

    Love this board!


    did a basic slaw dressing(mayo, sugar, cider vinegar, celery salt, black pepper)

    cant wait top top some pulled pork with it in a few hours.

    shredded all the cabbage, carrots, and dice the onions as well.
    R.I.P. jimswside - 5/2/16



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  • Post #85 - February 7th, 2010, 11:56 am
    Post #85 - February 7th, 2010, 11:56 am Post #85 - February 7th, 2010, 11:56 am
    jimswside wrote:
    scoobert wrote:

    Hi, first-time poster here, just wondering what you put on that nice-looking slaw.

    Love this board!


    did a basic slaw dressing(mayo, sugar, cider vinegar, celery salt, black pepper)

    cant wait top top some pulled pork with it in a few hours.

    shredded all the cabbage, carrots, and dice the onions as well.



    Sounds great...I've been experimenting with mayo-less slaw dressings, but they seem to lack that creamy yumminess...

    Cheers!

    And go Saints! :)
  • Post #86 - February 7th, 2010, 11:57 am
    Post #86 - February 7th, 2010, 11:57 am Post #86 - February 7th, 2010, 11:57 am
    scoobert wrote:

    Sounds great...I've been experimenting with mayo-less slaw dressings, but they seem to lack that creamy yumminess...

    Cheers!

    And go Saints! :)



    I agree, theres just something about the mayo based slaw that I prefer. This one is sweet, tart, etc.

    enjoy the game.
    R.I.P. jimswside - 5/2/16



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  • Post #87 - February 7th, 2010, 12:25 pm
    Post #87 - February 7th, 2010, 12:25 pm Post #87 - February 7th, 2010, 12:25 pm
    jimswside wrote:
    Da Beef wrote:Which regional sandwich has the upper hand in Super Bowl XLIV?

    Image
    The New Orleans Po' Boy's

    vs

    Image
    Indiana (apolis) Pork Tenderloin's

    I like Po' Boys and the Saints to win.



    Id throw the mufaletta in as a wild card for the Big Easy as well.

    go saints.


    Torn...but I am gonna have to go with Indy and the pork tender. Indy by three pig ears for the win. :lol:
  • Post #88 - February 7th, 2010, 12:28 pm
    Post #88 - February 7th, 2010, 12:28 pm Post #88 - February 7th, 2010, 12:28 pm
    butts are done, 12 hours start to finish, Pulled the allnighter(not gonna leave a smoke unattended - i like my family and house too much).

    Actually mopped these for the last couple hours with apple juice and jim beam.

    bone pulled right out, these butts are foiled and in a cooler resting.

    Image


    meat is popping with flavor, crust is crisp and flavorfull too.

    cant wait for game time.

    pork bellies about to go on, Gumbo to be started @ 3:00.
    R.I.P. jimswside - 5/2/16



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  • Post #89 - February 7th, 2010, 12:35 pm
    Post #89 - February 7th, 2010, 12:35 pm Post #89 - February 7th, 2010, 12:35 pm
    jimswside wrote:butts are done, 12 hours start to finish, Pulled the allnighter...
    ...cant wait for game time.


    Anyone wanna take bets that Jim is asleep by game time? :)
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #90 - February 7th, 2010, 12:36 pm
    Post #90 - February 7th, 2010, 12:36 pm Post #90 - February 7th, 2010, 12:36 pm
    Kennyz wrote:
    jimswside wrote:butts are done, 12 hours start to finish, Pulled the allnighter...
    ...cant wait for game time.


    Anyone wanna take bets that Jim is asleep by game time? :)



    I did take a nap last night after dinner, and stopped drinking pretty early as well.

    I may not make it past halftime though
    R.I.P. jimswside - 5/2/16



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