Page 1
Page 1
Started By
Message
locked post

Meal for LSU Game

Posted on 8/28/10 at 4:06 pm
Posted by Geauxdaddy88
Baton Rouge
Member since Feb 2009
885 posts
Posted on 8/28/10 at 4:06 pm
What should I cook next Saturday? It can't be outside because I have a crew installing the outside kitchen Thursday. Won't be done for a week or so. About 6 couples and around 10 kids. TIA
Posted by Covington
TD.com Premium Member
Member since Dec 2007
9414 posts
Posted on 8/28/10 at 4:08 pm to
ribeyes!
Posted by BASCTiger
34247 posts
Member since Jul 2010
5146 posts
Posted on 8/28/10 at 4:10 pm to
Anything from Tramonte's!
Posted by GRITSBabe
In the middle of town
Member since Jun 2009
1701 posts
Posted on 8/28/10 at 4:20 pm to
Get a Boston Butt, slow cook it and offer pulled pork sandwiches. Make cole slaw to go with it

Cook up a skirt steak and some chicken breasts and have a fajita bar.

Get a smoked, pre-sliced brisket from Sam's and make potato salad to go with it.

Posted by fishbig
Member since Feb 2007
1599 posts
Posted on 8/28/10 at 5:07 pm to
Something cheap and easy is a big brisket in tin pan and foil in the oven. Put a couple of cans of creme of mushroom and a can of beer or beef brothe. Slow cook in the oven for 6-8 hours. Serve over rice or make sandwiches.
Posted by DudeofLSU
Member since Mar 2009
403 posts
Posted on 8/28/10 at 6:36 pm to
Been grilling too much lately, need a change of pace..I'm taking the crock-pot route and going with French Dip sandwiches and gravy with a side of mash potatoes and dark beer for the game..
Posted by Geauxdaddy88
Baton Rouge
Member since Feb 2009
885 posts
Posted on 8/28/10 at 7:33 pm to
French dip sandwich sounds good. I posted the other day that I love French dip sandwiches from Copelands. The wife thinks the burrito/fajita bar sounds good.
Posted by akonyha
Houston
Member since Sep 2005
970 posts
Posted on 8/28/10 at 8:49 pm to
We are doing the fajita thing. With a pending Labor Day get together, we didn't want to over do it on BBQ.
Posted by Geauxdaddy88
Baton Rouge
Member since Feb 2009
885 posts
Posted on 8/29/10 at 9:24 am to
We are doing the burrito/fajita bar. What should we use to keep the different types of meat hot?
Posted by Jabberwocky
tumtum tree
Member since Sep 2007
6923 posts
Posted on 8/29/10 at 9:37 am to
sams sells those buffet warming things.

if you're doing mexican you can pick up a concoction maker there too! i think they also have pre-made 7 layer dips.
Posted by OTIS2
NoLA
Member since Jul 2008
52165 posts
Posted on 8/29/10 at 9:45 am to
I'll be cooking Shrimp Diane for my mom's birthday dinner.
Posted by Martini
Near Athens
Member since Mar 2005
49608 posts
Posted on 8/29/10 at 11:08 am to
I'm doing homemade pizzas on my green egg.

I make a bunch of dough then roll out to make small pies about seven inches or so but mine arent really round just very thin.

Then have three or four sauces; red, pesto, olive oil and a white and have all ready.

Have all the fixins on a platter, kids want pepperoni and processed mozzarella, adults more inventive.

fresh mozzarella, assiago, parmesan, romano, fresh basil, prosuitto, bacon, fresh sliced tomatos, mushrooms, sliced red and yellow peppers, anchovies, fresh spinach and well you get the picture.

Let everone make a bunch of different pies which take about five minutes to cook.

first pageprev pagePage 1 of 1Next pagelast page
refresh

Back to top
logoFollow TigerDroppings for LSU Football News
Follow us on X, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookXInstagram