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Started By
Message
1
Posted on 2/1/18 at 1:47 pm to Panny Crickets
quote:
Balls, what time would you like for us to show up?
We'll crank up sometime Saturday. Bring it on
Posted on 2/1/18 at 2:15 pm to SaDaTayMoses
Smoking a pork butt Saturday night- for sliders or sandwiches with slaw
Smoked wings- half dry rub, half buffalo sauce
Probably pick up some boudin, make rotel and cream cheese/pepper jelly for snacks
Smoked wings- half dry rub, half buffalo sauce
Probably pick up some boudin, make rotel and cream cheese/pepper jelly for snacks
Posted on 2/1/18 at 2:23 pm to Gris Gris
Posted on 2/1/18 at 2:35 pm to upgrayedd
Simple table fare:
chicken wings
Detroit style pizza
crock pot meatballs and little smokeys
bbq nachos
chicken wings
Detroit style pizza
crock pot meatballs and little smokeys
bbq nachos
Posted on 2/1/18 at 2:35 pm to SaDaTayMoses
I’ll probably go snag 3-4 lbs of snow crab legs at WF and 50 wings from Pluckers, or maybe a big ol greasy pizza from Roma Pizza
Posted on 2/1/18 at 2:44 pm to the paradigm
Just picked up 6lbs of wings at Costco, gonna smoke them and offer several different sauces. We host and everyone brings a dish. Wife making some kind of dessert.
Posted on 2/1/18 at 2:47 pm to skipreid
quote:
Detroit style pizza
I could go for a Jet’s Detroit style Pizza right now
Posted on 2/1/18 at 3:10 pm to fightin tigers
quote:
Might take a shot at pork belly poppers again
Well these sound awesome, you got a recipe?
Posted on 2/1/18 at 3:30 pm to skipreid
quote:
Detroit style pizza
I am unfamiliar with this. Closer to NY or Chicago, or just it's own thing?
Posted on 2/1/18 at 3:38 pm to hehatedrew
quote:
Man, some of y'all take your super bowl parties way more serious than I do
SUPERBOWL is just the likely excuse - lol
Posted on 2/1/18 at 3:43 pm to jchamil
quote:
I am unfamiliar with this. Closer to NY or Chicago, or just it's own thing?
Closer to Chicago but not as thick of a crust. Square in shape with the dough cooked in a pan with a ton of butter or oil so it’s crispy on the outside.
Posted on 2/1/18 at 4:50 pm to jchamil
quote:
I am unfamiliar with this. Closer to NY or Chicago, or just it's own thing?
It originated from Detroit. They used square steel automotive parts trays for the pans from the automotive industry. It usually has the toppings in reverse order from what we are accustomed to. Generally the pepperoni would be placed onto the dough, then the cheese(which is traditionally called brick cheese). It's a mild cheese from Wisconsin. Like a cross between a havarti and muenster. The cheese goes out to the edge and makes a crispy crust up the sides. The dough is not burnt. You are seeing the crispy cheese around the sides. That is what makes it pretty special. Sauce is put on top.
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Posted on 2/1/18 at 4:54 pm to Winston Cup
quote:
Buddy’s wife makes a cowboys super bowl champions cake every year
She did it wrong. If its a Cowboys cake there has to be a missing piece.
Posted on 2/1/18 at 5:52 pm to WaltTeevens
quote:
She did it wrong. If its a Cowboys cake there has to be a missing piece.
Or the cake has to collapse at the end
This post was edited on 2/1/18 at 5:53 pm
Posted on 2/1/18 at 7:27 pm to SaDaTayMoses
Just caught two limits of perfect size Reds. 1/2 shells it is....
Posted on 2/2/18 at 6:15 am to TypoKnig
quote:
Detroit Style Pizza
I grew up in the suburbs of Detroit. Both sets of grandparents came from Italy and my grandmothers always made their pizza this way, except the sauce went on first. Who knew it would become a style of pizza? The best was having a piece of pizza in your lunch the next day at school.
Posted on 2/2/18 at 1:37 pm to mdibar
Probably doing lamb lollipops, brisket queso, buddy is making flank steak fajitas, probably an artichoke dip or two.
Maybe this
Crawfish Dip
Ingredients
1 lb good crawfish tails with fat
8 oz cream cheese
1/2 T garlic ,minced
1 can Cream of Mushroom Soup (FTH)
1 stick unsalted butter
1 bunch green onions, minced
Salt, red and black pepper to taste
1 or 2 T of water
Method
Over medium heat, melt the butter and cream cheese together, adding the garlic and green onions and whisking until smooth...a few minutes. Add the soup, crawfish, and I like to take a T or two of water and wash the fat from my crawfish package into the dish. Whisk until smooth. Season to taste...I usually add Tony's until the salt is correct then add red pepper to taste.
Serve in a chafing dish with either mini pastry shells , Scoops, or toast points. Damn good.
Maybe this
Crawfish Dip
Ingredients
1 lb good crawfish tails with fat
8 oz cream cheese
1/2 T garlic ,minced
1 can Cream of Mushroom Soup (FTH)
1 stick unsalted butter
1 bunch green onions, minced
Salt, red and black pepper to taste
1 or 2 T of water
Method
Over medium heat, melt the butter and cream cheese together, adding the garlic and green onions and whisking until smooth...a few minutes. Add the soup, crawfish, and I like to take a T or two of water and wash the fat from my crawfish package into the dish. Whisk until smooth. Season to taste...I usually add Tony's until the salt is correct then add red pepper to taste.
Serve in a chafing dish with either mini pastry shells , Scoops, or toast points. Damn good.
Posted on 2/2/18 at 2:08 pm to SaDaTayMoses
Ham sandwich and a handful of Zapps. Dr Pepper
This post was edited on 2/2/18 at 2:09 pm
Posted on 2/2/18 at 2:10 pm to LSUballs
quote:
We'll crank up sometime Saturday. Bring it on
The game is Sunday
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