I like pizza roll ups. either make your own dough or buy ready made. Cut into strips about an inch wide. put your sauce and toppings on, roll up, put in muffin tins with some cheese on the top and bake at 375 for 10 minutes. Nice little pizza bites

Clam Dip: You gotta have this with Ruffles. Nothing else will do. One Brick of cream cheese, 1/2 c of mayo, two or three cans of nice clams, a little of the clam juice reserved from the clams, garlic salt and dill if you like. Beat the mayo/cream cheese and add the clams and juice for consistency. Chill it for an hour or more and serve.

Smoked sausage sliders. Cut on bias, add bq sauce, picle slices, coleslaw.

Double and triple that not wanting to watch a football game.
Participants are a bunch of overpaid brats, primadonas and egomaniacs. I have better things to do with my time.

This site has never disappointed.

Smoked Beef Recipes | Learn to Smoke Meat with Jeff Phillips (smoking-meat.com)

Not one American or anyone who comes here should contribute to the ratings of the Knee bending SOBs who are overpaid and hate everything good about this country and want to keep it going in this direction.
NFL
NBA
NHL
NASCAR
Should all be shut off permanently.
It’s not hard to give it up once you turn it off.

Lemon Dijon steak tips:
~1/4 cup olive oil
1 TBSP lemon juice
1 to 1- 1/2 tsp dijon mustard
1-1/2 tsp crushed garlic
1-1/2 tsp mustard seed
salt
pepper
2 to 3 tsp brown sugar
1 tsp Better than Bullion Chicken flavor

Marinate for several hours and throw on the grill!

There are two general rules I like to follow when cooking with a smoker. First, your total cook time will come out to be 1 hour per pound of raw red meat. The second rule is that smoke penetration stops after 6 hours regardless of how big the overall slab of meat is. I’m assuming you’re using a coal-burning offset smoker. If you’re using one of those wonderful automatic gas-fired smokers, some of this won’t apply to you.

So: let’s say you’re going to make pulled pork out of a 10-pound Boston butt. Having a bone in it doesn’t matter. It’s 10 pounds, so you’re going to cook it for 10 hours at about 170°F. After 5 or 6 hours, you can wrap the butt in aluminum foil and finish it in the oven, saving you coal, wood, and effort. If you want a “bark” or crust on the meat, you can either finish it over the grill or sear it with the broiler or a torch.

Menagerie, you are too funny!

Taco dip

lean ground beef browned in skillet
add taco seasoning and Ortega medium red sauce
stir in one can fat free spicy refried beans
put contents into serving dish
top with sour cream
serve with Doritos Taco chips

Dislaimer: I used to be an avid NFL fan. The sit-downs for the national anthem killed it for me.
I did watch the AFC playoff game (the only game I viewed this season), but the Ravens botched it.

Will skip the Satanic Super Bowl.

That grill is outstanding!!!

GREAT BBQ photo;-)

U will NEED help eating so much food. What time should we arrive?

12-15 people…. Buy two bone-in pork shoulders (aka pork butts). Remove the fat cap as much as possible. Pork butts are well marbled, so they don’t need the large fat cap.

12 hours before you start smoking it, put the butts in a large pan with apple cider vinegar until the butts are submerged. Stick in fridge overnight before smoking (8 hours or so).

Take out of the fridge, pat fairly dry and rub with whatever BBQ rub you like. Smoke until it reaches 195-200 degrees, remove and let rest in a cooler until ready to serve.

Shred it for pork tacos.

thank you all for the recipes.
I will try some of them!

Jalapeño poppers. Find the biggest jalapeno’s you can find.
You need original not whipped cream cheese.
Some meat. Venison, chicken, Boston butt, some type of steak, doesn’t matter.
Sliced bacon.
Dale’s seasoning. If you have high blood pressure, get the lower sodium.
Vidalia onion.
Minced garlic.
Course ground black pepper.

Combine Dale’s, black pepper, and minced garlic.
Cut meat and onions into thin strips and place in Dale’s mixture for 30 minutes.
Find a corer for jalapeño’s, cut the top off of the pepper, take corer and remove all the inside. You want to make as much room as possible.
Take a sliver of meat and place it in pepper with a little hanging out of the top.
Using your thumb hold onto meat and start filling pepper with cream cheese.
Take a sliver of the onion and insert into the cream cheese in the pepper.
Take a slice of bacon, lay it over the top of the pepper then start wrapping the pepper downward.
By placing the bacon over the top of the pepper it holds all the goodness inside.

Place poppers on a tray designed to hold poppers upright. Smoke on the smoker for 1.5 – 2 hours.
It is a lot of work, but you will be happy once you did it. Be sure to wear gloves while handling the peppers, and do not scratch places you don’t want to burn.

Most thinking Americans won’t be watching the woke bowl.

Chicken wings. Frank’s, sauté garlic, L&P, splash tobacco. 2 cheese blue cheese. Blue cheese, gorganzola, sour cream.

I quit most sports so we will just snack all Sunday after church.

This guy has a sheet pan soup that can be smoked instead of oven roasted and his chicken ricotta sliders can definitely be smoked – https://www.instagram.com/chefstuartokeeffe
🐄🐓🐖

The most important thing to know about smoking meat is use a meat thermometer and cook to the correct temperature. Time to cook is only a rough guideline, esp. with brisket and pork. AmazingRibs dot com is probably the best, one stop place to learn about smoking and grilling. Pork butt is a very forgiving cut to learn how to smoke. Brisket is the hardest. I can nail a pork butt 99 times out of a hundred now. brisket – I’m happy to get close half the time, though it is still better than the majority of restaurants here in Albuquerque, which is not known for BBQ.

Here’s a fabulous bread recipe to go along with all the succulent meats and delicious dishes being served.

Gael’s Foccacia
https://www.kingarthurbaking.com/recipes/gaels-saturday-focaccia-recipe

King Arthur has thousands of great recipes but this is one of my favorites. I make it almost every week. It produces two loaves. Sometimes we eat both, sometimes we give one loaf away.

Here are my tweaks:

For sugar, substitute a dash of liquid stevia (I use NOW brand — it’s organic & no bitterness)
If no semolina flour, replace with bread flour
A mixture of basil & oregano can replace Herbes de Provence
I use Redmond’s kosher salt to top the loaf
Add 2-3T potato flakes

I often use sourdough starter (discard or ripe) to replace 1 cup of the flour and 1/2 cup water

I almost always use the Japanese Tangzhong method when making yeast breads:
First measure out the flours in a bowl.
In a small saucepan, add 1 cup of the water and 6 Tablespoons of the measured flours.
Over medium-low heat, mix the flour and water with a whisk.
Keep whisking until you have a slightly thick slurry.
Transfer the slurry to your mixing bowl and let cool to lukewarm

Then you can add the rest of the ingredients to the mixing bowl and proceed with the recipe.

Whether you follow the recipe at the King Arthur website or try out some of my tweaks, this bead is absolutely delicious.

Also, you can use 9″ round cake pans but the baking time will be reduced to about 23 minutes.

This recipe can also be halved for 1 loaf (you’ll need to halve my tweaks as well).

I hope everyone enjoys their celebrations with delicious food and good company, whether it’s with a football game or not!

Thank you, Menagerie! I always look forward to your posts!

I moved to my present location, a horse ranch with trails, pastures, boarders and a one-acre vineyard (Cabernet Sauvignon) in 2017. One of my boarders asked about having a get together. I said sure. After our Sunday group ride people started to gather. Some I didn’t even know. There is lots of food and it was looking like a big gathering… Then Joe comes out of my house and asks where the TV is…I tell him I don’t have one. Ten minutes later there is only a few people left they packed up their food and were gone. There were two others who stayed, they were there for the gathering, not the game. Judy commented that the cleanup would be easy, I saved lots of wine, and I would never be asked to host another Superbowl party. I ended up being the winner that day.

The last Super Bowl I watched was XXII 1988. I was living in Hawaii and had bet $5.00 on the Washington Redskins. John Elway threw a long bomb right off the bat and the Broncos were up by 7. I went surfing. Returned to find Washington won by 30 plus points.

Chicken Sushi
Grill boneless chicken thighs (with Teriyaki), onions, peppers and fresh pineapple. Cook a large bowl white rice. Wrap onions, peppers, pineapple and rice in chicken thighs. Slice into bite size pieces…Delish!

We are hosting Super Bowl party at our house. 4pm until whenever. We sort of live in the boonies so expect some neighbors and a gathering of about 10. I will be smoking some meat and we have to use some food from the deep freezer so alligator bites will be on the menu.
We will end up with a Mexican spread, smoked pork tacos, freshly made tortillas both corn and flour, Spanish rice. Pretty basic stuff but all freshly made at home.
Enjoy the fellowship during the game, and go Niners!

Hot Sweet Cookies
(Parentheses for Italians)

2-1/2 Cups all-purpose (Type “00″) flour, sifted

1 TSP Baking Soda (Bicarbonato di Sodio)

1 TSP Salt (Sale)

Spices: Cinnamon, Nutmeg, Cloves, Ginger (or just use regular Pumpkin Pie Spice and add extras to personal taste)
(Spezie: Cannella, Noce Moscata, Chiodi di Garofano, Zenzero)

1-1/2 TSP Cayenne Pepper Powder (Polvera di Peperoncini Cayenne)

1 Cup or so of Cranberries (Mirtilli Rossi).

NOTE: you can add whatever else you choose: raisins, Chocolate chips, walnuts, etc., but start with just cranberries the first time. I put them into the flour to keep them from clumping together.  

Mix all these dry ingredients with a spoon in a large bowl and set aside. I never use measures for spices (but always use them for salt and soda). If using Pumpkin Pie Spice, put a lot in and then add some more of each other spice, to taste, but a little cloves go a LONG way, so be careful. I add a LOT of extra Cinnamon, a MEDIUM amount of Nutmeg, and a LITTLE bit of ground Cloves, and SOME ground Ginger (more than Cloves but less than Nutmeg). If NOT using Pumpkin Pie Spice, then just fake it along those same lines. It’s almost impossible to get it wrong. Real peppers may be substituted for Cayenne Powder (SEE BELOW). The flour mix should be a light-beige-ish color when done. 

2 eggs (uove)

1 Cup Brown Sugar, packed (Zucchero Marrone/Canna)

1/2 Cup White Sugar (Zucchero Bianco)

1 Cup Butter (Burro), melted (Use unsalted butter, not margarine)

2 Bananas, liquified (SEE BELOW BEFORE ADDING)

4 fresh hot Peppers (Peperoncini Piccante)(SEE BELOW BEFORE ADDING)

Mix these ingredients in a separate bowl and beat well with a mixer until “fluffy”.

NOTES FOR BANANAS AND PEPPERS:
For soft, moist cookies, add 2 ripe (ie- going brown) Bananas. Put bananas in food processor until liquid, then mix with wet ingredients.

If using real peppers, 4 red peppers about 5 inches long and thick as a thumb will be about equal to the cayenne powder, IF they are HOT peppers. I like jalapenos but can’t find them here, and so use Sicilian or Moroccan hot red peppers instead. Put them in the food processor with the bananas. I then run the banana/pepper mix through the blender to really get a fine liquid mix, then add them to the wet ingredients and mix AFTER the wet ingredients have had their first “fluffy’ mixing.

Now stir the flour mix into the wet ingredient mix, beating well.

Preheat oven at 180 CENTIGRADE (356 F, or just 350 F).

Cookie dough goes on parchment paper on a cookie sheet. Cook for 7 minutes (or so). I use a convection oven; regular oven will take longer. Remove when golden-brown and note timer setting.

Yields about 84 small-ish (2″) cookies.

I spent 50+ years on the Mexican border and love hot food. I would make them even hotter, but the Italians don’t like hot, hot food, and I give them to friends and family over here, so, …. However, all the folks at the physical therapy center look forward to hot cookies for holidays, and my therapist assures me he is getting immunized to the heat and wants hotter cookies “next time”. I sometimes give them home-made pineapple hot sauce, which always goes over well, and it’s HOT, but they can adjust the heat by amount used.  

I’ve probably made it sound complicated, but it’s not. This can be done in about two hours. I use production-line methods so the oven is only empty for about 15 seconds before the next batch is in-and-cooking. My oven is EU-small (one dozen at a time: I really miss my US-size oven with two racks), so the next batch is waiting on parchment paper when the prior batch comes out. I use the same two sheets of paper through all cooking, until done. Wish I had more cooling racks, but don’t. Alas. Adapt, Improvise, Overcome. It ain’t that hard.

Be sure to measure the flour, soda, salt, and sugars. All the rest can be more-or-less faked.

Sweet comes with the first bite; hot comes after the first swallow. Enjoy!! 

This is my Sunday Dinner recipe for the family but I make it for some football games too as its meat and everyone loves it. The pages in my cookbook are stained with cooking excess from the years of making this dish.

I often pair it with a potato side (mashed, baked, scalloped, whatever), or if even lazier, just a pile of rice. Vegetable up to the wife, we often do green beans or broccoli or corn as those work well with the kids.

Sweet & Sour Beef Brisket

Results best if you’ve got a dutch oven but if not, you can still be successful.

First, preheat your conventional oven to 350F

2-4 lbs of beef brisket (whatever will fit in your Dutch Oven) – Trim off as much of the fat cap as you desire. I think leaner is better in this dish.

Spread with minced garlic (3-4 cloves or a generous amount of the jarred stuff)
Salt & pepper to taste

Heat to medium-high heat with a tablespoon or two of oil and brown the brisket about 3 minutes on each side.

Once brown, remove brisket, set aside.

Reduce heat to medium, throw in 2 sliced onions. Brown very well, probably about 6-7 minutes.

Once onions are browned,
Add 1/2 cup dry red wine
1/2 cup beef broth
1 cup chili sauce
1/2 cup cider vinegar
1/2 cup brown sugar

Adjust sauce amounts a bit if you have a very large brisket but those numbers are pretty good for anything between 2.5-3.5lbs brisket.

Put brisket back in dutch oven, spoon sauce & onions over it to get it nice and wet.

Put lid on dutch oven and throw in conventional oven for 2.5 hours.

You can go as long as 3.5 hours or even 2.5 hours and then another 2 hours on the warm setting. Too much longer will make the meat so tender it kind of gets hard to plate it in an attractive manner.

Pull the meat, slice it across the grain, plate it.
Put the sauce in a bowl to be spooned over servings.

My kids call it “best meat ever”, my wife enjoys it, and I think it’s just delicious.

I dunno, normally I love the recipe threads but this one has bummed me out. Instead of adding a recipe I will add a party game, most people say skip the oven mitts as they make it too hard. The ideas are ENDLESS of what you can add to the ball, cater it to kids, adults (like airplane liquor bottles), or a general mix for everyone. The person that turned me on to this game says her aunt always puts a $100 dollar bill at the end for the grand prize and will slip other bills through out as well as the candy and other useful items. I spent an hour on YouTube watching all the videos. I am looking forward to the day I have an event to make one for.

https://www.youtube.com/shorts/IYIS7wCCNOY

Thanks for what you do Menagerie.

I got a great Bundt Cake recipe from the holiday recipe posting.

I enjoy reading the recipe’s and look forward to find something new to try especially for a party or special occasion

Give this appetizer a try. He calls it Grilled Shrimp Brochette. It is outstanding. Matt links a recipe to the video and gives an ingredient list.

No to be outdone:

Smores

Fire, open flame
Skewers, preferably metal
Graham crackers, plenty
REAL Chocolate bars, lots, pick your flavor
Marshmallows, dreaming about JUMBOS
Napkins, keep away from fire

Cook marshmallows on skewers over open fire until fire attaches to the marshmallow and begins to burn. A little brown is good.

Put out fiery marshmallow between two graham crackers with at least one chocolate bar on them, so the chocolate melts with the marshmallow and creates a gooey, yummy, one of a kind dessert.

Use napkins for, well, You know the thing!

OH, and one more desert, because RUSSIA:

Russian Tea Cakes
https://www.allrecipes.com/recipe/10192/russian-tea-cakes-i

😉 😉 😉 YUM!

You can not go wrong with a tri tip. In CA it’s so common that I didn’t realize it wasn’t available everywhere. (Although brisket wasn’t common here until recently so there you go) Anyway, season it with a rub and throw on the BBQ. Do not overcook, let it rest and cut AGAINST the grain (otherwise it tastes like a regular pot roast to me)

Baked potato bars are a hit. An assortment of toppings arrayed like a buffet:

-Russets
-butter
-sour cream
-green onions
-real bacon bits
-cubed ham
-cubed chicken
-shredded cheddar
-shredded Colbyjack
-chili
-beer cheese soup

Basically, anything you want put on a potato, to your liking!