Like a lot of people, I quit watching the Super Bowl some time ago. My oldest son is the only real pro football fan in the family, the rest of us only love college football. So, unless he is here for a visit, we don’t follow pro ball much. My husband stays current on playoff stuff each year just to be able to talk with (read aggravate) my son.
However, some time ago when I used to always be at work, my husband and youngest son decided to have a small family party and cook one of the leftover turkeys from Christmas in the deep fryer. Back in those days, the two of them cooked everything (I miss those days!) and it was all fried.
We have kept that family party alive, even though only a few of the guys watch the game now. I remember that after I retired I used to watch the commercials, and most of them were fun. Not so much anymore, but this is a recipe post, so, on to the important stuff.
Unfortunately, once we bought a smoker, I became the chief cook for the party. I am doing the meats this year, and I am looking for recipes.
I am still learning, and not as adventurous yet with the smoker as I am in my kitchen. I am looking for recipes to smoke that aren’t too hard. I don’t want to ruin a bunch of expensive meat when I have guests. We will probably have 12-15 people here, and I’m going to rely on appetizers and tailgate food for at least half the menu.
I will have a lot of smoked cream cheese, with pepper jelly. My favorite brand is Captain Rodney’s. Yum. I season the cheese with various rubs I usually use in smoking foods. I also plan to have bacon wrapped smoked meatballs, smoked cheezits, and smoked Alabama firecrackers, which I will do the day before. Maybe some candied smoked bacon, and definitely a smoked Mexican street corn casserole.
Help me out with some meat suggestions, preferably beef or pork. I usually default to cooking whole chickens, which I can shred, or not, and I am really good at that, and pork chops. I don’t want burgers or brats again.
Maybe I’m ready for a tri tip?
Please share all your best recipes for tailgating or a bowl party. We all still have time to change the menu, so everything’s on the table. And don’t neglect desserts! Ash Wednesday is next week on Valentines Day, so I’ll be looking for treats this weekend!
Sorry not wasting my time watching mindless football.
Just throw a party, for all of the people in your life that don’t watch football. We don’t. It would be fun. Wear your TRUMP gear, put on your best perfume and your fav lipstick. Watch your fav TRUMP rally re-run.
It is Mardi Gras season here in Louisiana. We do not participate in Mardi Gras. We don’t do the parades , drink etc. …but
New receipes are fun , if you cook (I don’t)…..or eat (I do!) Lol
It’s the camaraderie that counts!!
Yeah, we’ll be at the parades!
Am half way thru the thread on “the bill”…right now, I could use a good recipe or two right about now…
….I think the last game i watched had a coach in an overcoat with a man’s hat on and some quarterback named Roger….maybe I watched the rappin’ Bears but not the game….
I don’t fuss much in the kitchen anymore…I find the “Jewel” (Chicagoland store chain) brand of Guacamole pretty good….
And the family owned Mexican restaurant down the street from me…excellent….better than the above.
Um, if you are reading THAT bill, you are going to need a Mojito recipe.
I’d prefer a dark & stormy. But if you want an even better mojito be sure you use spearmint & opt for dark rum instead of the clear as it takes it up a notch
I think I made it abundantly clear this was about family and fun. So help me, I am so exhaustively sick of the bitching around here on every single post I could scream. Political, yes, expected. But no matter what, religious posts, family stories, recipes, it’s always the same.
I have had enough, and then some of this.
Why is it that people like you always have to comment. Why can’t you just go to another post?
Thank you Menagerie, you beat me to it. its very clear this is for recipes, family and fun. If you want to tell us what you think of the NFL and the ads and blah blah blah take it somewhere else
by the way I wish my pit looked like that one in the picture, reminds me I have a couple of packages of spare ribs I stocked up on. Im gonna thaw them out!
Thank you
So, I actually gave them a post. Maybe they’ll use it.
I wanted to share my coveting of the picture and had to go to the feed store.
Anyway, when I returned home I opened the TreeHouse and saw the snark. I then went back
to the opening line and read the clear objective was not to promote anything but
good food, good times, fellowship and simply living ones best life!
I don’t know what else to say… There’s gonna be a party tonight!
thepatriotshoppingclub.com/JParker
Yes there is an open forum thread every day.
Loneliness….
-Yearning attention?
🤪
I’m up for an awesome tri tip recipe. Haters gonna hate!
Just bought a tri tip and would love to see recipes as well! My son-in-law cooks tri tip on the grill and he marinates them overnight in Italian dressing and apple juice. Very tasty!
I used to read the comments here and get useful information. But the hostility in the comments was really getting me down, so I quit. I saw this post and thought, “Hey I could use some good recipes for my Dad’s Super Bowl party.”. He is going to be 90 in April and a Korean War vet. When the kneeling started he said, “That’s why we serve, to protect the right of people we disagree with to take a knee or otherwise peacefully protest any dang thing they want to, even the National Anthem.
How are we going to know who the a**holes are if we don’t let them tell us?”
That being said, I love my dad and if he is going to have a party of any kind, I’m going.
Boy would I go to your dad’s party. I’m a sucker for good looking boys. Does he like stuffed jalapeños wrapped in bacon?
I use jalapeños stuffed with soft cream cheese and minced garlic and lemon juice(just a little) wrap with slice of bacon and cooked or grilled. Never forget to remove the jalapeño seeds!!!
Happy Birthday to your Dad! We love our Vets!
Your post is almost identical to the poor gal who is head of out HOA.
Have to laugh while I send you a big hug. ❤️❤️❤️
My husband jokingly accuses me of being a “it’s the small things” kind of a person. It was a concept he was not familiar with at all when we wed years ago. I’m pleased to say he’s getting better at appreciating the small things in life.
The joy of sharing a favorite crowd-pleasing recipe.
The joy of playful ribbing of the opposing teams fans.
The joy (hopefully) of forgetting the politics for a day and fondly embracing the sports-filled gatherings many of us enjoyed for most of our lives.
I liken it to Sundance’s “live your best life”.
Traditions are not always easy to maintain. I’m finding I am less and less willing to sacrifice them.
I appreciate your posts. I thought the first comment was so rude and self-centered. I am always looking for new recipes as I cook from scratch every night. I don’t follow football so much but I always watch the Superbowl if I can find it on the internet anywhere…no tv. If I can’t find it live, I can usually watch it the next day somewhere. I am rooting for Kansas City.
Looks like a lot of people commenting here did not do well on those tests where you were told to start by reading the test instructions, and when done, put your pencil on your desk with your hands folded in your lap until the instructor told you to start with the first question. 😁
Retired Magistrate here: This is the other Marcia; not me.
Hang in there Menagerie. This too shall pass. Thank you for all that you do for us Treepers!
This x 1000.
If you hate a topic, stop yourself from commenting.
I like the recipe posts. I don’t have time to look at all the comments this week, but it is really nice to be able go back through those posts and comments and look for interesting recipes that I haven’t heard of or tried. Thank you Menagerie!
How ’bout “….go to another site” 💯
Since ~ 2020 – NO football, baseball, basketball … for me – they became anti-maga …
For goodness sake, stop y’all. Why must you do this?
You “this is a fun recipe post”. Them “let’s suck the fun out of a recipe post”. I don’t often comment on here, but I really enjoy reading these type of posts. What a bunch of joy killers.
President Trump loves football
Football is soccer where we live!! Love Mexican Football!!
Well alrighty then
Feel free to not read the recipes and skip the article.
Normally I enjoy your comments, but frankly I don’t understand. If you’re not interested, why post a comment?
“Take what you like, and leave the rest.”
Thats not the Retired Magistrate Marcia. Different poster.
Thank you for pointing that out! I stand corrected and apologize to our Retired Magistrate for the mistake.
Retired Magistrate here: That’s is not me; another poster. If people enjoy watching the Super Bowl and want to have a party; good.
Thanks for clearing that up Retired Magistrate Marcia.
I have always enjoyed your posts and was wondering what was going on.
A different Marcia, good to know.
Sorry about the mistaken identity. I love reading your thoughtful posts 🙂
Did you read the entire post? It’s a family gathering!
President Trump loves football. Just sayin’
I do too.
Haven’t watched FB since many took a *knee*.. Also, understand the *black* national anthem will be played at this year’s SB.
Who cares.
People trying to share some good food ideas here.
Remember…live your best life. And that includes much BBQ!
😋
Dat racist, man!
another virtue signaler – well aren’t you special
We still enjoy throwing get-togethers with friends and family. Maybe not as far-flung or as lavish as in years past, especially as many have passed on. But we do, especially around the traditional Seasonal Holidays. The food and preparation is a labor of love. But it’s a lot of labor!
So I have empathy for the “chief cook and caterer” in events such as this one.
That being said, we have tuned out the NFL and its “Super Bowl” for many years now. Its message today is immoral, fake and corrosive. I don’t want me or my family to be around it. It has become a deranged mutation of the old WWF events of the 1970s: rigged, phony, and woke.
Here’s a thought, and one we do here. How about a Retro Super Bowl party on that day? That’s what we do. There are hundreds of old NFL Classic games from the golden era (1967-1985) now available on the Internet, for FREE. Many are complete games, even including the old family-friendly commercials. Many have been digitally reprocessed and upscaled from the original tapes, and play very nicely on today’s big screen TVs. Here’s just one gentleman who has made the effort, with 100s of games available:
https://www.youtube.com/@davevolskysbackdoor5673/featured
Consider a party with plenty of family, friends and food centered around Super Bowl XIII (Steelers v. Cowboys, 1979). One of the best Super Bowls of all, and so long ago that most guests will have forgotten the details. And one I almost guarantee will be a far better football game, and a better experience, than any garbage they pass off today as a “game”, squeezed in among 200 woke and offensive ads.
<…even including the old family-friendly commercials.>
The best was the Mean Joe Greene Coke commercial!
How can one not see these old greats, and not smile about an earlier time …
Aaaahhhh those were the days!
My family loves board games – Monopoly, Yahtzee, Pass-the-Pigs, you name it! That’s another way to spend a fun Sunday afternoon making fab food!
Even more fun when you find games the little kids can play and you can join them. Good example of that is Pass-the-Pigs, and keeping score helps the kids apply their math skills. That’s a WIN all the way around!
What a great idea!
Hate football. Except Ohio State. I would get up and leave the room if anybody put a FB game on the TV.
For great “Game Day” recipes try Meathead’s “amazingribs.com.
https://amazingribs.com/
THIS. Amazing site that makes smoking meats easy enjoyable and amazingly good. Way more than ribs as the name may suggest. Tri tip included. Highly recommended.
My family also no longer watches football but I hope the thread title doesn’t discourage others from posting fun, enjoyable and delicious recipes they share at get togethers. I for one enjoy these threads and appreciate the time folks put into sharing their favorites.
It matters not why we’re getting together, it matters that we get together and enjoy each others company.
Baby back ribs (Sam’s club has baby back, Costco has loin back which aren’t as good in my opinion) on the smoker:
225 degrees
season ribs – last time I used Buc-ee’s rib rub which was good, but whatever rib rub you can find at store that catches your eye (McCormick one’s are pretty good too)
2-hours uncover in smoker (all are bone side on grates)
take off and wrap each rack in foil
2-hours covered in foil
take off and unwrapped, cover in bbq sauce of choice
1-hour uncovered with bbq sauce, can re-apply sauce a few times if desired
ribs will be done, fall of the bone (this is my go to method and has never let me down), be careful removing as to not lose product
At the same temp (225) you can also do chicken breasts. Season, place on rack (use meat prob if you have it) when chicken is at 140, place a 1/2 size tray with a cube of butter in it to melt. When chicken gets to 150, remove tray and chicken.Place chicken in tray in butter rolling each piece. Cover with foil and return to smoker. Continue cooking until chicken is 165. It’s delicious.
You can find the chicken on the YouTube channel below, I haven’t done the one in the video I’ll link below, but it looks delicious!!!!
Eric C I use pretty much the same method, I used to use 3-2-1 but they got to tender, I usually use butter or honey when I go to the foil. Also use a water pan, like you said never fails
Wow! Those ribs in the picture look absolutely YUMMY!! KISS (keep it simple, stupid) applies to smoking ribs or pork butt. I use the 3-2-1 principle; 3 hours at about 200 degrees bone-side down; 2 hours in foil with apple juice and some brown sugar meat-side down; and finish it for maybe an hour, or less, basted with various sauces. I use applewood pellets and smear the racks with mustard and seasoned simply and let it marinate overnight in the fridge. I use mostly sweet & spicy sauces, but also use a sweet sauce on some rib racks for folks who don’t like the spice. My 2 grandkids absolutely demolish a full side of the sweet-sauced ribs every time I make them, and they are both 10 years old or less. Steaming the ribs in apple juice in the foil pouch leaves them “fall off the bone” delicious! And don’t forget to remove the membrane on the bone side before smoking, otherwise you’ll get some tough and chewy bites when done. But, of course, you know all of this already since you are such a great cook. Enjoy the Super Bowl! It’s the only pro football game I’ll watch each year, mostly for the commercials. I’d rather watch college football, and some of those games are getting just like pro games. I had a coach that drilled a couple things into our heads when I played and they are “don’t look for the spotlight” and “act like you’ve been there before”. If anybody did anything after a touchdown, no matter how fantastic a play, the only thing you did was hand the ball to the nearest ref and run off the field to your bench. No dancing, no posing, nothing other than getting off the field. Have fun!
Who doesn’t love the good old standbys from times way past: clam dip with BeauMonde seasoning and Lipton’s French Onion soup dip with Ripples Potato chips.
I made an amazing dip recently, I missed Lipton’s onion as I can’t eat can sugar. To get that effect I used dried toasted onion bits from the Spice House (Closet Trumo supporters, they don’t take political sides in their business) to sour cream and a little mayonaise, added chopped smoked peppers both spicy and sweet, read and green and salt to taste. Came out amazing.
Buy a bottle of Carlo Rossi Sangria, add a couple of shots of Triple Sec & Vodka, add some raw Sugar, cut up Oranges & Apples, and mix it all together add some ice and let sit an hour so and you got some real Sangria that packs a punch.
We are having a party for my mom’s friend who is turning 90. She is Italian. I’m sending mom this recipe. Thank you!
That sounds yummy. I will probably make something like this while I pretend that I am an NFL fan.
It doesn’t hurt to use a football game as an excuse to have a celebration of living in the USA with all of the food, libations, and comforts of life.
The “cut the cord”, anti “whatever”, and anti traditional USA past times haters can go sit in their rooms doing purity tests on what may be considered entertainment.
If MAGA does a takeover of NFL, NBA, PGA, NASCAR, and MLB then we will have taken back what was OURS and left the woke/racists out in the cold. If we are going to fight for our political lives then we might as well fight for what was OUR CULTURAL HERITAGE.
Classic Santa Maria style Tri-trip BBQ: Tri-tip first covered with Season-All; fresh salsa; piquinto beans (SuziQ brand); macaroni salad, garlic french bread slices, and a tart Italian dressing green salad. Could have been California’s first “fusion” cuisine.
Drooling!!! SLO?
I grew up there, I want to build a Santa Maria style bbq – nothing beats cooking over red oak!!!!
No season-all, season with light salt, pepper, garlic powder and Suzi-Q seasoning (my favorite, I need too replace mine it’s been empty)
Silva (other brands don’t hold a candle) linguica as an appetizer
You can order Suzi-Q online -a packet of seasoning also comes with the piquinto beans. We also add fresh chorizo sausage to the slow cooker pot of beans.
When I moved to this area decades ago, every single summer even served tri-tip. It is a local classic, and always the same package. Most local “oil-drum chefs” do use Season All now.
Jalapeño poppers
So many recipes to choose https://duckduckgo.com/?q=stuffed+jalepenos&t=iphone&ia=web
Halve the peppers
Remove seeds
(Don’t touch eyes)
Fill em and fire away!
I know you didn’t want chicken, but
wings; slurp!
In a Zip log bag:
Olive oil
Dash of red vinegar
Salt
Pepper
Teriyaki sauce
Onion powder
Garlic powder
Marinate over night or longer
-grill or smoke !
squeeze lemon over after cooked
-enjoy
Can use meat with same marinade
Way back in the 60’s one of our soft ball players hosted a super bowl party. Imagine our surprises when it really was a soup-er bowl party when he walked out with a big bowl of soup.
That’s a great idea! Maybe next year. I have been known to throw parties and serve three kinds of soups, breads, and crackers.
Red chili (made with beef and dried chilis) and green chili (pork, black beans, a lot of cilantro and fresh chilis) is standard winter party fare for us. Hot corn bread made in cast iron skillets and declare victory. Unless you’re feeling rambunctious then also offer Macncheese with bacon.
sigh
Can’t go wrong with smoked wings (of any flavor but prefer the traditional “hot”). Here’s a financial tip…wings are around $3/lb while thighs & drumsticks are $0.99/lb – $1.49/lb & get much more meat. Have done them by doing a “flash fry” in a cast iron pot with peanut oil. Dip them in your hot sauce or season them how you like then throw them on the smoker. It should come out well even if you muddle through it, you honestly can’t go wrong.
Part of my living my best life is celebrating with family or friends anytime I get the chance. I refuse to let all the negative things take away my joy. Overcoming and doing life well in spite of the things going on around us is key. I was created for the joy of the Lord and me being thankful for that is shown by celebrating. On that rant I love these stuffed jalapeños. It’s not listed on the directions but I highly encourage the non use of Bud Light as an accompanying beverage 🫠
https://keviniscooking.com/how-to-make-jalapeno-poppers/?utm_source=convertkit&utm_medium=email&utm_campaign=NEW%21+Stuffed+Jalapeno+Poppers+Recipe%20-%2012805692
NJ Sloppy Joe’s. Go to a Kosher Deli buy Pastrami and Corned Beef, their Cole Slaw, and Rye Bread, and make sure you have a bottle of Russian dressing. Go home and place the meat mixture on the bread with the Cole Slaw on top and Russian dressing spread on one or both sides. Voila! The best sandwich you are going to have. Welcome to NJ the Soprano state. Enjoy the game
No cheese? I’d put Swiss on that.
Try it first friend without, and then with it. If you have a great Jewish deli that you are getting your ingredients from, its incredible. I think sometimes in other parts they call this a “Rachel” but its Jersey and thats what we always called it. If you buy the ingredients in bulk its a bit cheaper than having them make them for you at the deli.
Sounds like a great day to make pulled pork!
One Pork Butt-Shoulder roast.
One spritzer/spray bottle loaded with apple cider.
Yellow mustard.
Your favorite rub.
Start the day before with a pork shoulder that has a nice fat cap, and trim carefully any external fat over 1/4″ thick, then score the fat cap like you would a ham.
Rinse it and pat it dry, then smear it all over with plain yellow Mustard. I like French’s for this.
Then it’s time for the rub.
My rub consists of:
1 Tbs of Old Bay Seasoning
1 tsp of black pepper.
1/3-1/2 Cup of brown sugar.
But any sweet/salty/spicy rub will work.
Allow the smeared and rubbed shoulder to rest overnight in the fridge lightly covered in plastic wrap.
Remove from the fridge 1-2 hours before it goes on the smoker, to lose the chill of the fridge.
Fire up the smoker early and bring the temp to 250-300*F to start the cook.
Load the roast and plan on one hr/lb cooking time.
Once every hour spin the roast 180 degrees and spritz with cider.
About half-way through the cook, drop the smoker temp to 220-250*F
Cook to an internal temp of 185*F and hold it there, or above, for 45min to an hour
Beware the stall, and wrap if necessary for the last hour or two.
Remove wrap and and rest in a cooler or warm oven for 20-30 minutes before cutting/shredding.
Have a selection of BBQ sauces for your guests that might like it sweet, spicy or smokey/mustard-ey etc.
And don’t forget the plain white bread and pickle chips!
Bon Appetit!
Pork Butts are practically foolproof in any slow cooker. I use a rub consisting of brown sugar, salt, pepper, garlic, and fennel in about an 8:3:1:1:1 ratio. I put it all in a coffee/spice grinder. Let sit overnight with rub
When I pull it, I add a vinegar (Carolina) type sauce…Apple cider vinegar/cayenne/and a bit of rub.
Cook pork around 225-250. Pork temp should be around 195-203 for good pulling. Can take anywhere from 6-12 hours. After 6 hours, feel free to wrap in foil and put back in…it’ll cook quicker.
I love eastern North Carolina bbq!
This is my favorite Carolina style BBQ sauce, I’ve made gallons of it!
http://www.bigdaddyskitchen.com/cookbook/recipes/Carolina%20Style%20Barbecue%20Sauce.htm
I’m in Missouri but when I did pulled pork, I always used Caroline style BBQ sauce.
Giant “pig in a blankets:”
Hot dogs, narrower sausages, etc.
Crescent rolls
Take pad and grease. Dust lightly with cornmeal.
Wrap dogs or sausages with crescent rolls
Dust lightly with cornmeal (crunches them up a little)
Bake to crescent roll directions.
Serve with dipping sauce (mustard, etc)
I’ve owned three Traeger smokers over the years, including a little Scout smoker that fits nicely in the storage area of our motorhome. Traeger has an extensive list of recipe’s for both appetizer’s such as bacon wrapped, cheese filled jalepeno’s, as well as ribs, chicken, whole porked tenderloin’s, etc just search for Traeger recipe’s in your search engine. Another good source is heygrillhey.com.
I love heygrill. I’m doing one of her recipes for the party.
My son and son-in-law love their Big Green Eggs. Even their pizzas come out great and everyone asks for more.
@Menagerie Menagerie, thank you for all that you do here.
I want to share with you my source for all smoked recipes https://howtobbqright.com/
Just follow whatever Malcom says to do and guaranteed awesomeness
Specific for your party is the following – easy, cheap, fast and a crowd pleaser.
We buy the wings at Costco because they are already cut, taste good and won’t break the bank.
You can sauce them any way that you like. We typically split into 3 batchs (1) a lemon pepper dry rub (2) sweet baby rays bbq sauce (3) Texas Pete hot sauce. Something for everyone!
https://howtobbqright.com/2014/09/25/smoked-hot-wings/
Man, that smoker looks great!
All I could add is mesquite!
Smoke em if ya got em!
Best tacos on planet earth!
https://www.thespruceeats.com/tri-tip-steak-tacos-recipe-333755
I love using tri tip for tacos.
Have been looking for a great marinade. This sure looks worth a try!
I just bought a Traeger at black Friday and have been smoking my brains out. Wait, that didn’t come out right.
My favorite, hands down, are whole chickens, 225 for 3-4 hours. I stuff them with whatever fruit I have, usually oranges, apples and lemons, whole garlic cloves, rosemary, and onions. Then I stick some butter under the breast skin, rub it with olive oil, and my super secret dry rub, which you can find the recipe for here:
. https://www.foodnetwork.com/recipes/competition-bar-b-q-ribs-recipe-1938860
I’ve been doing this rib recipe for about 30 years, always comes out great, works awesome on a smoker. Smoker’s are a lot of fun.
All the best for a great party!
This is really close to what I do with whole chickens. Easy and reliable.
If I was going to smoke Tri-Tips, I would use the same method as I would for brisket which for me is 1.5 hour per pound at 235 Deg F. I only add wood for the first 3 hours or so for the smoke, and wrap in foil for the last hour and when the meat has reached 195 deg I leave it wrapped and put it in a cooler for another hour. I like mine thin cut, so I put it in the fridge to chill it out and slice it with my electric slicer.. Tri-Tips are cheaper per pound in my neck of the woods (SW Missouri), but never tried smoking one.
I have smoked Tri-tips and it’s magnificent. Did the sear at the end which is a little different. But it was so incredibly good.
I thank you for these recipes, without a single gripe! lol. They look delish
Most will do a quick burger, dogs type of gathering plus chips and dip, plenty of beer.
It would be nice to have a nice, juicy brisket…roasted in a slow oven (350). Prep brisket with simple condiments: garlic gloves inserted into the beef, sprinkled with salt and pepper. Tightly wrap in foil and bake until it meets your desire for taste, juiciness and doneness. Serve with large wedges of fries from air fryer, and cold veggies, dipping sauces, and a nice wine or beer.
My mom roasted the most wonder briskets like this. Just a thought.
I love brisket more than prime rib. Thanks for the recipe.
With the world on fire, I could read this thread all day! 🙂
I make a great chili for the OSU vs Xichigan and Super Bowl. Sadly, it’s a secret recipe. But I will share a few of the secets:
I use ground African Bird Pepper (yes, it’s a real pepper) as part of my spicy mix. It’s a pepper that has a kick but doesn’t linger. It’s pow…then gone (at least I think it is). One of the five peppers I use to create a very sharp, fiery, and spicy yet flavorful kick.
And, I use real maple syrup…a dark one. I always buy a few in the fall from the farmer’s markets- always very dark grade since it transfers the flavor to the chili better. The maple really comes in after the spice to make it wonderful.
I watch football and eat good food. Bring the recipes on!
We always make this dip for crackers and chips. It is devoured. We have others, but there’s never anything left of this one.
Donna’s Dip (she gave it to us and never named it so we named it after her)
8 oz. Cream cheese
½ cup mayo
1 cup shredded swiss cheese
2 tsp. Chopped green onion
Mix till smooth (a mixer works great)
Top with:
8 pcs. Bacon crumbles (Hormel 2.5 oz)
½ cup crumbles Ritz crackers
Bake @ 350 15-20 minutes
Double the ingredients for 15-20 people. We use a stoneware baking dish.
not a big BBQ guy, but one tip i learned while tailgating at a Houston game years ago… soaking your lower-end beef cuts in dr pepper as a marinade or part of a marinade. i was almost insulted when i heard it from a bunch of Texans… but tried it and yup – GOLDEN.
Yay! Love these. And thanks to the person who gave me the classic lasagne recipe at Christmas. It was a huge hit!
The focus of this blog article is food, family and recipes not politics and it’s associated whining. Can you just for one post, please leave the political BS out of it? Yes I get your take on professional sports….but, again, nobody is asking or expecting you to “advertise their event”. So please post your favorite party recipe, put a smile on your heart and enjoy the day.
I’m currently making pork belly burnt bits.
2 pounds pork belly cut into 1 inch pieces in a mixture of brown sugar, salt, garlic powder, Spanish smoked paprika, ground black pepper, and cider vinegar powder. 3 hours at 275 F.
I’ve corned a lot of beef and used to smoke and dry beef. All tasty treats and fun to share with friends.
From my youth I remember head cheese. Got a hog head from a friend and processed it. Still trying to find the time to cook the meat and create my head cheese.
Many people are put off from just mentioning it. My recipe just scavanages the scraps of meat and fat from the hog head. The head isn’t cooked so no fear of prion diseases
My mom made head cheese when I was a kid. I don’t remember if I liked it or not. Was in a local grocery store back in the fall and saw headcheese in the meat box. Took some home, a black lady saw it in my basket and told me to eat it with crackers. It was just okay, I wouldn’t buy it again.
DH has a Cajun Cooker-type smoker. He smokes a ham on bottom rack, ribs on top. The ribs drip all over the ham – both come out really yummy.
Ha! Just like I learned to put the turkey on the bottom rack and the ham above on the top rack to drip down on the turkey!
Some people’s only recipe:
Soap BoxLegs.Voice.Bullhorn.
Stand on the soap box and yell through the bullhorn about how much you hate football.
I like to use a wet marinade on a pork cut for pulled pork (usually boson butt). My favorite is a combination of apple cider vinegar, whole grain mustard, and brown sugar in equal proportions. Either apple wood or cherry wood for smoking it (and I prefer low-and-slow on the temperature). It’s messy but delightful.
I saw the post above first. I rarely watch the Super Bowl, for me the Super Bowl snacks are far more important than the game or even the ads and I make them for our church General Conference which is broadcast, so we relax, munch and enjoy at home.
So here is a favorite of mine in this category. Seed Japapeños, stuff them with goat cheese, wrap in bacon and put on the smoker until the bacon is crispy. Mind bogglingly delicious. I don’t think you can top a simple brisket in the smoker, but Pastrami is corned beef smoked essentially and there are recipes online if brisket is getting to be too much. It smokes for a very long time, but the deliciousness is next level. I like Texas style BBQ without sauce so the beef and the smoke are the starts.
I can’t believe Ash Wednesday is next week.! Garden and Gun often has great recipes – often with a little different twist on some long time favorites. Here are a few… I’m not seeing much for the meat / grill category, but maybe something here is worth a try, now or in the future. There is a lot more where these came from.
I LOVE GnGun. So many great suggestions and inviting choices.
One of my favorite sites!
I had all my teeth pulled a few years back but that doesn’t stop the salivation from seeing that picture of those ribs…When I had teeth, that was my game choice…Actually I was a big Nascar fan…I know, this is about football…But a thirty pack, stuffed green peppers with cheese and prochuito along with home smoked pork baby-back ribs as I watched my number 2 (Rusty Wallace)vying for the win…Especially North Carolina, night time-short track…Those were the days….I use to smoke my ribs in an “Old Smokey” by our apt. window down in Joisey and one year our neighbors called the fire dept…Our landord wasn’t impressed….These days, it’s pudding and ice cream….Dam you all….Dam you-:)
I don’t have any recipes, but I do know Costco has PRIME Brisket. My son does the cooking and it is so tender. It is a long process though. Myself I like oysters on the grill until they open and slurped down warm. Maybe a little Tabasco. Maybe a little beer. There is a direct ratio of proportionality. More beer=more Tabasco. Caution advised. Have fun.
Unfortunately a lot of food’s especially meats have been contaminated with mRNA and nanotech by these WEF psychopaths who openly admit to it .
Even dental numbing agents are loaded with nanotech .
Nanotech Found In Dental Anesthetics
https://principia-scientific.com/nanotech-found-in-dental-anesthetics/
Just stop! Go to a political thread. This is a fun thread no Eeyores allowed!
Sweet and sour pork chops
Marinate pork chops in 1 part vinegar to 1 part brown sugar and salt to taste for a few hours. For 6-8 pork chops, I use 1 cup of each and a teaspoon of salt.
Remove pork chops from marinade and brown in greased saucepan. Add the marinade to the browned pork chops along with a half jar of apricot jam, 1/4 cup chopped onion, 1 garlic clove, 1/4 tsp ground black pepper, 1 tablespoon of vegetable bouillon, and any veggies desired: sweet pepper, carrots, celery, green onion, parsley, or mushrooms. Adjust salt as needed. I pile the veggies on top of the meat and simmer in closed pan for about 45 minutes to an hour.
Serve the whole mess over rice.
This isn’t a recipe for the smoker but it’s one of my favorite appetizers so here goes:
1 can water chestnuts (usually makes a baking sheet full)
Bacon, cut up in 3″ strips (usually a slice of bacon cut in 2 makes 2 strips)
Sweet Baby Ray’s Sweet Vidalia Onion BBQ Sauce (Sweet Baby Ray’s makes tons of wonderful sauces, so use whichever one you like)
Toothpicks
Wrap each water chestnut with bacon, secure with a toothpick, dip or roll in BBQ sauce and place on a baking sheet lightly sprayed with Pam or other cooking spray of choice. Bake for 30 to 40 minutes at 375 degrees, long enough to sizzle the bacon.
My husband and I love the occasion to cook for our family and friends, who love these treats. Enjoy!
I need help with hummus. I’m using 2 cans drained chickpeas, 1/4c of the liquid, 1 squeezed lemon, 1/4c tahini, 1-1/4t coarse salt, 1/8t cayenne, 2t minced garlic.
It is too runny, not rich enough. I have tried variations for two years, with and without olive oil. One time I had some at a banquet and it was perfect, but I never got the recipe.
I love hummus! My go to recipe is from Cookie + Kate (my favorite chef!):
https://cookieandkate.com/best-hummus-recipe/
This is amazing. I am going to simmer the chickpeas, use cumin, and increase the ratio of tahini to chickpeas. This is exactly the information I need. Thank you.
There are a few tricks to it. Using Yotam Ottolenghi’s recipe and directions will yield the perfect hummus. Notice that starting with dried chickpeas will give best results and the trick there is soaking overnight and cooking with some baking soda which roughs up the skins, that allows for easier removal of skins and the chickpeas will cook faster. He also has tips for canned, all the details are in the link but most important is that you can’t just open a couple of cans of chickpeas and put them in the processor. Once drained they need to be rubbed between two kitchen towels to get the skins off. Then they go into a saucepan, cover with water, add salt and simmer for 15 minutes, until soft. Drain (save the cooking water to use as necessary) and process while warm with the lemon juice, garlic, salt, tahini, 2 T. cooking water and 2 ice cubes. The ice shocks the warm chickpeas and will aerate the hummus. Never add olive oil to the.hummus base, use for topping only. Hummus will thicken up as it sits too. Good luck!
https://food52.com/recipes/87555-hummus-recipe-from-ottolenghi-test-kitchen
This is vital information. Removal of the skins, use of ice cubes in the food processor, cumin, use dried chickpeas. I will try this. Many thanks.
First, the secret to really good creamy hummus is to remove the chickpea skins. All of them. Yes, it’s tedious, but not too bad once you get the knack of squeezing just right and then the skins slides right off. Second, that sounds like too much liquid. Do a bit of mashing without liquid and then add gradually until you get the viscosity where you want it. The rest of the ingredient proportions are up to your taste buds!
Thank you. I will try removing the skins and deleting the chickpea liquid. I have never known what is in that clear, thick liquid that canned beans are embalmed in. I think most are in favor of rinsing canned beans off in a colander.
That liquid is called aquafaba and is used by vegans as an egg replacement. One T. = 1 egg yolk, 2 T. = 1 egg white, 3 T. = 1 whole egg. It can be whipped like egg whites for meringue, etc.
If I have an order for vegan baked goods I use ground flax seeds and water as an egg replacer. Too many cans have linings that include BPA, interferes with hormones (BPA will leech into thin liquids easier than solids) and other compounds that interfere with digestion.
Cooking dried chickpeas avoids the BPA issue, also avoids extra sodium, so that liquid is better to use than canned. But your hummus will turn out just fine if you use water rather than any bean liquid.
Try olive oil instead of liquid. Add some ice at the end
Thank you. I will try the olive oil and see for myself. The suggestions above are evenly split about using it in the base of the hummus.
Smoked Salon, cheese and crackers goes great with trolling for fresh salmon. Fishing is always the best on Super Bowl day. Everyone else is sitting at home watching football on the boob tube when I am fishing all the hotspots with no one there.
Gotta love it…
Very true-Very smart
easy recipies:
1. cantaloupe balls wrapped in prosciutto with a toothpick.
2. Salami with room temp cream cheese spread on it, stacked eight on top of each other. Refrigerate to firm up the cream cheese. Slice stacks in as many pieces as you want & toothpicks.
3. Flatten out a bar of room temp cream cheese with a roller. Take a can or two of smoked oysters, drain the oil, rinse & pat dry. Then spirinkle them on top of the cream cheese. Roll the cream cheese into a pinwheel, like you’re making a wrap with a burrito wrap. Chill down in the refrigerator. When ready to serve, cut the cream cheese in 1″ slices & toothpick.
No cooking. Easy ingredients & not too costly & requires minimal prep work.
No politics.
Melon with prosciutto (or serrano) is one of my favorites! If you haven’t tried swapping the cantaloupe for honeydew, you should give that a try.
Your meat on the grill looks yummy!!!
So I’m trying to be more healthy this year and will be roasting a turkey breast. They were on sale at King Soopers a while back so thought I could have some nice ciabatta rolls, and all of the fixins for turkey sandwiches. Of course we will have someone bring chili, chips & dip, and veggie platter so it won’t all be super healthy.
Thanks Menagerie for the post. I also don’t understand when people feel the need to add their two cents when obviously, it’s meant to be a fun lighthearted post.
As a wise sage once said, “Live your best life!”
That means, passin on when someone’s offering something I don’t care for. That’s why they make vanilla & chocolate!
Cheers 😀
On another note, I’ve been so down lately because of all of the news about the border (especially a few days ago with the TC interview). I really appreciate something else to focus on. I could care less about the NFL and any of it’s nitwit players and their poor behavior. But I do appreciate being able to gather with family and friends and enjoy an afternoon together.
Quick story. My husband invited his Dad to a college football game. We don’t live in the area so not only did it involve air travel, but everything else that goes along with making that happen: tickets, tailgaiting, etc. This was at the height of the NFL/Kapernick BS. The college team they attended was playing a Christian college. When the National Anthem was played, the Christian team kneeled in prayer. My FIL mistakenly thought they were being disrespectful. As much as my husband tried to explain it to him, my FIL was so fired up, got up and walked out of the stadium and sat in the car for three hours. He was so focused on his anger, that he couldn’t recognize that he was there with four generations of our family. He was a very very angry man. Watched Faux TV constantly and I honestly think it did something destructive to his brain cells. It’s almost like he was planning the whole thing – maybe expecting everyone else to follow him? I dunno. But it was just sad. Being happy is a decision.
Bottom line, if you think something is going to offend you, or you have no interest in it, you will save yourself (and those around you) a lot of unnecessary grief. Just take a pass. You don’t have to compromise your values, but you don’t have to participate. Either you can be right or you can be happy. Sometimes, it just can’t be both.
Okay – rant over. I’m off to hunt for for a healthy veggie dip 😉
OK, got one for you:
Combine:
16-oz container small curd cottage cheese
2 tbsp. real mayonnaise
2 tbsp. grated onion
1/2 tsp garlic powder (or you can use finely grated fresh garlic)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dill weed
1/4 tsp celery seed
2 tsp caraway seed
Mix all together and refrigerate till ready to use. (best if done the night before you want to use it)
Serve with all your favorite veggies cut into 2-bite size.
This recipe keeps well for 2-3 days.
Enjoy!
Thanks! I’m going to give this a try. Do you blend the cottage cheese or leave it the way it is?