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Let's get this started: Gameday Menu
Posted on 11/1/17 at 11:41 am
Posted on 11/1/17 at 11:41 am
Potentially the biggest game of the year is here this weekend, so what's on your menu?
I was planning on cooking up a big pot of chili Saturday, but the wife isn't super excited about that idea. Hopefully this will help kickstart some new ideas I could try.
I was planning on cooking up a big pot of chili Saturday, but the wife isn't super excited about that idea. Hopefully this will help kickstart some new ideas I could try.
Posted on 11/1/17 at 11:45 am to tlsu15
Auburn early kick off and rain chances here rule out the smoker. So thinking of making some Canes/Guthries sauce fire up the fryer for chicken tenders and fries for pregame.
Posted on 11/1/17 at 12:01 pm to tlsu15
Got a chuck roast in the freezer so thinking about some po-boys and fries. Might pick up some shrimp to fry.
Posted on 11/1/17 at 1:14 pm to jaydoubleyew
We're doing it fundraiser dinner style.
Jambalaya, salad, rolls, some kind of dessert.
Jambalaya, salad, rolls, some kind of dessert.
Posted on 11/1/17 at 3:02 pm to jaydoubleyew
quote:
Got a chuck roast in the freezer so thinking about some po-boys and fries.
I like that idea!
Posted on 11/1/17 at 3:14 pm to Swagga
quote:
50 piece from Popeyes.
Your party host must be a legend.
Posted on 11/1/17 at 8:16 pm to Swagga
quote:
50 piece from Popeyes
Will never let you down
This post was edited on 11/1/17 at 8:16 pm
Posted on 11/2/17 at 1:45 am to tlsu15
LSU-bama 2nd to only Thanksgiving at our house. Have 30-40 folks showing up. Gonna try and smoke a pork butt and some ribs (gonna require me getting some help moving the smoker from the backyard to the garage overhang since its supposed to rain here). Also making duck and sausage gumbo, crawfish au-gratin and crab stuffed mushrooms.
Posted on 11/2/17 at 11:07 am to tlsu15
Several years back, Cajunate posted an awesome shrimp etouffee recipe. I've cooked it a few times and it's really good. Thinking about firing it up for Saturday.
Posted on 11/2/17 at 12:46 pm to Hat Tricks
quote:
Several years back, Cajunate posted an awesome shrimp etouffee recipe. I've cooked it a few times and it's really good. Thinking about firing it up for Saturday.
Sounds amazing. I am a fan of Cajunate's - come back and post pics if you end up making this
Posted on 11/2/17 at 12:47 pm to jaydoubleyew
quote:
jaydoubleyew
The wife loved the idea of making roast beef poboys, so it looks like that's the route we are going .
Posted on 11/2/17 at 5:02 pm to tlsu15
Got a friend who is a Jewish guy from New York and he will be providing the food....he does a killer braised brisket slow cooked in the oven in wine.....it's really good
Posted on 11/2/17 at 5:44 pm to tlsu15
Think it’s time to smoke a Costco Pork Belly - since I read the original post I’ve been waiting on an excuse.
Posted on 11/3/17 at 7:48 am to AncientTiger
I'm going to do wings tomorrow. I'm going to do 2 kinds.
I have a vortex for my weber kettle so they will get grilled and then tossed in either Sparky's wing sauce or the blackberry Sriracha glaze listed below
I have been wanting to try this blackberry sriracha glaze on some wings
½ c ketchup
½ c blackberry jam
2 Tb apple cider vinegar
2 Tb sriracha sauce
1 tsp black pepper, divided
½ tsp salt, divided
I have a vortex for my weber kettle so they will get grilled and then tossed in either Sparky's wing sauce or the blackberry Sriracha glaze listed below
I have been wanting to try this blackberry sriracha glaze on some wings
½ c ketchup
½ c blackberry jam
2 Tb apple cider vinegar
2 Tb sriracha sauce
1 tsp black pepper, divided
½ tsp salt, divided
Posted on 11/3/17 at 8:00 am to bobaftt1212
going to do some boil peanuts
then i think we are going to do a philly cheesesteak fried egg roll
then i think we are going to do a philly cheesesteak fried egg roll
Posted on 11/3/17 at 8:00 am to tlsu15
Gumbo...chicken, Rabideaux’s, and oyster...plus crawfish etouffee. Hummus for an app, bread pudding with gump tears for dessert.
This post was edited on 11/3/17 at 9:37 am
Posted on 11/3/17 at 9:30 am to tlsu15
quote:
Sounds amazing. I am a fan of Cajunate's - come back and post pics if you end up making this
I actually took pics the last time I made it.
A little quick browning of veggies and shrimp shells for the stock.
Starting the roux
Adding veggies
Adding Shrimp
Final Product
Recipe (courtesy of Cajunate):
quote:
Shrimp Etouffee
1 stick butter
1/2 cup flour
2 1/2 med. onions diced
5 ribs celery diced
1 red bell pepper diced
5 cloves garlic minced
5 bay leaves
1 Tbsp. thyme
1/2 tsp. cayenne pepper
1 tsp. smoked paprika
2 med. tomatoes seeded and diced or one 15 oz. can of diced tomatoes.
1 1/2 qts. shrimp stock
4 Tbsp. butter
3 lbs. shrimp
5 green onions chopped
5 dashes Worcestershire sauce
5 dashes Tabasco
salt to taste
fresh ground black pepper
A 6 qt. enameled cast iron dutch oven is what I used to cook this in.
Heat the Dutch oven and melt 4 Tbsp butter to saute the onions, bell pepper and celery. Add the garlic toward the end of the saute to keep from burning the garlic.
Remove the seasonings from the pot and heat the one stick of butter and add the flour to make the roux. Stir and brown to a dark peanut butter color.
Add seasonings back when roux is done along with the bay leaves, thyme, cayenne pepper, and paprika. Simmer about 5 minutes.
Add the shrimp stock and tomatoes and bring to a boil. Once it reaches boil reduce to a simmer for 7-8 minutes.
I like to then wisk in a few tbsp. of butter to sort of emulsify in smoothly and then add the green onions.
Add the shrimp, Worcestershire sauce, Tabasco, salt and pepper to taste.
When shrimp have turned pink it's ready to serve.
I have taken to liking Jasmine rice more than any of the usually used rice here in Louisiana. Serve with whatever rice you prefer. Enjoy!!!
This post was edited on 11/3/17 at 9:32 am
Posted on 11/3/17 at 11:24 am to Hat Tricks
Looks amazing!
Unfortunately, my wife is also allergic to shellfish so we don't cook any at home
Nobody is perfect
Unfortunately, my wife is also allergic to shellfish so we don't cook any at home
Nobody is perfect
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