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Started By
Message
Menu for Longhorns game
Posted on 9/4/19 at 7:30 am
Posted on 9/4/19 at 7:30 am
Smoked a ton of meats this past game not thinking about the whole cow thing. Was think deer sauce piquant. May be too hot for that. What y’all got
18
Posted on 9/4/19 at 8:19 am to Dale Doubak
smoking a brisket. Im hoping to get the charcoal lit at about 4:30 am 
Posted on 9/4/19 at 8:40 am to Dale Doubak
I’m thinking about a chunky chili. Diced chuck roast or a big deer hind and let it cook on the patio starting when Gameday comes on.
I’ll set it up for chili tacos or frito pies
I’ll set it up for chili tacos or frito pies
This post was edited on 9/4/19 at 8:46 am
Posted on 9/4/19 at 9:07 am to Dale Doubak
Opening dove day. So doves cooked multiple ways. Also fried catfish, shrimp and oysters and crawfish etouffee.
Posted on 9/4/19 at 10:02 am to Delacroix
quote:
smoking a brisket. Im hoping to get the charcoal lit at about 4:30 am
Damn, you cooking it at high heat or something? That may not even be ready for game time.
Posted on 9/4/19 at 11:15 am to SUB
quote:
Damn, you cooking it at high heat or something? That may not even be ready for game time.
Yeah I'm going to try and cook at 275 instead of 225. I smoke on a kamado grill and it doesn't have good airflow like offset smokers do, so I don't tend to get much bark. So Im going to try and bump up the temp and see if it helps.
ETA: you got me second guessing myself
Maybe Ill throw it on around midnight and keep it in an ice chest after it's done until ready to serve This post was edited on 9/4/19 at 11:29 am
Posted on 9/4/19 at 11:46 am to Dale Doubak
Looking at Jambalaya, Fried Shrimp, Wings and all the beers. 
Posted on 9/4/19 at 12:50 pm to Dale Doubak
Just inherited a new smoker a few weeks ago... gonna try smoking a chicken for the first time!
Posted on 9/4/19 at 12:59 pm to thatoneguy
quote:
Just inherited a new smoker a few weeks ago... gonna try smoking a chicken for the first time!
Prayers sent.
I'm just about done with smoking fricking chicken. Wings that I can finish on the grill? Sure. But whole chickens have pissed me off.
Posted on 9/4/19 at 12:59 pm to Delacroix
quote:
ETA: you got me second guessing myself Maybe Ill throw it on around midnight and keep it in an ice chest after it's done until ready to serve
That's the route I would go. I just got anxiety thinking about the panic you feel when you have a bunch of people waiting and you're on a schedule and the damn internal temp isn't moving.
Posted on 9/4/19 at 1:10 pm to Dale Doubak
I made a couple gallons of deer chili and have about 1 gallon of it left in the freezer, so it's just a matter of me pulling it out, defrosting it and heating it up. I'll do some elbow macs since the wife loves chili and macs with cheese and I just eat it by itself with some of my habanero hot sauce and a few saltine crackers.
That's my plan for the LSU game and on Monday night, it will be traditional red beans and rice pre-game, that way by the time the game starts I'll have the gas to make it through to the end.
That's my plan for the LSU game and on Monday night, it will be traditional red beans and rice pre-game, that way by the time the game starts I'll have the gas to make it through to the end.
Posted on 9/4/19 at 1:16 pm to Dale Doubak
Wanted to try something new with a pork belly, so I’m gonna marinate it al pastor style and smoke it whole. Cube it up for tacos. Roll up some pepperjack boudin eggrolls, stuff some poblanos with chorizo and cream cheese. Then the usual dips and such.
Posted on 9/4/19 at 2:31 pm to Dale Doubak
Ribeye
Posted on 9/4/19 at 2:40 pm to Dale Doubak
Gumbo and probably finger foods.
Posted on 9/4/19 at 2:53 pm to SUB
quote:
smoking a brisket. Im hoping to get the charcoal lit at about 4:30 am
quote:
Damn, you cooking it at high heat or something? That may not even be ready for game time.
I agree. What size is it? If its in the 10-12lb range that's cutting it close.
Posted on 9/4/19 at 3:28 pm to Delacroix
That brisket will be fine I did medi sizes one for burnt ends for the game
300- 250 great bark ,it hit 199 at 5pm put it on at 9:00am. BGE. No wrap.
300- 250 great bark ,it hit 199 at 5pm put it on at 9:00am. BGE. No wrap.
Posted on 9/4/19 at 4:29 pm to BIG Texan
Steak
Posted on 9/4/19 at 7:47 pm to Dale Doubak
Using my new pizza oven and homemade muffs
Posted on 9/4/19 at 8:34 pm to Dale Doubak
Bevo ribs
Posted on 9/5/19 at 2:52 pm to Delacroix
quote:
ETA: you got me second guessing myself Maybe Ill throw it on around midnight and keep it in an ice chest after it's done until ready to serve
Honestly, that's the best way to do it. Brisket will keep hot for hours in an ice chest. It's better to be done ahead of time then not done at all or have to rush it and it not turn out good.
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