Looking forward to getting up on sunday mornings , throwing something together and putting it in the oven or crock pot , smelling up the house by game time , and stuffing my face while watching the games . I try to make something different every sunday and i'm looking for some new recipes . What are some of your favorite football foods ? Looking for snacks , dips , meals etc....
hmm love threads like these
pulled pork sandwiches
sliders
buffalo wings
but what i do most for football sundays in the morning wake up go to church, come back and cook a huge pot of sauce and then do the meatballs and sausage.. and that is some good ass comfort food
that is just what i do in an italian household on a sunday dinner...
pulled pork sandwiches
sliders
buffalo wings
but what i do most for football sundays in the morning wake up go to church, come back and cook a huge pot of sauce and then do the meatballs and sausage.. and that is some good ass comfort food
that is just what i do in an italian household on a sunday dinner...
I made this last weekend and will definitely be doing it again this sunday....its a little spicy but if you can handle it it's worth it!!
Recipe: Beef Burgers with Peanut-Chipotle Barbecue Sauce
http://www.foodandwine.com/recipes/beef-burgers-with-peanut-chipotle-barbecue-sauce
Recipe: Beef Burgers with Peanut-Chipotle Barbecue Sauce
http://www.foodandwine.com/recipes/beef-burgers-with-peanut-chipotle-barbecue-sauce
thats the way we do it here too. i'm not mocking spaghetti and meatballs and i'm sure yall can cook up a hell of alot better spaghetti and meatballs than anything i get in texas. but around here spaghetti and meatballs doesnt equal football.....we smoke ribs, brisket, chicken, pulled pork.....or for easier and quicker meal just grill up some fajitas, brats, burgers steaks etc....last season was the first wkd of dove season, so i'm sure some dove breast wrapped in bacon with a jalepeno in the middle will be in the near future
i havent tried the cream cheese with the dove, jalp, and bacon but it sounds good. every now and then i'll stuff some jalepenos with sausage and cream cheese and throw em on the grill, they are pretty good but its a lot of prep deseeding the jalepeno, cooking the sausage etccc....i'm not sure all the prep warrants the reward. i will try the cream cheese with the dove though, hopefully soon. thanks
Steak Fajitas with trio of Salsas
Nothing better than meat and chips and salsa. This brings it together.
Here's what you need:
Fajitas
2 lb flank steak
1 yellow onion sliced 1/2" thick so that you get circle onions
2 green, yellow, red, or orange bell peppers sliced the same way, with seeds and stem removed
1/2 cup red wine vinegar
3/4 cup olive oil
5 cloves crushed garlic
2 teaspoon salt
2 teaspoon lemon pepper
2 teaspoon cumin
2 teaspoon chili powder
1 teaspoon onion powder
Marinade the above over night 8-24 hours. Cook meat on hot grill for 4-5 minutes per side to medium rare (or however you like it). Cook peppers and onions on grill the same way until they have some color but retain a bite. Slice the meat across the grain at 1/2". Serve with cheese, sour cream, tortillas warmed up on the grill, and the following salsas:
Tomato salsa
6 roma tomoatoes
1/2 red onion
1/2 bunch cilantro
2 cloves garlic
2 jalapenos (remove stems and seeds if you're a sissy)
salt to taste
juice of one lime
Blend with food processor until smooth.
Roasted Corn Salsa
3 ears of good sweet corn, grilled, and kernels removed from cob
1/2 bunch cilantro, chopped
1 jalapeno, grilled, and then chopped
1/2 red onion, sliced and grilled, and then chopped
2 tablespoons red wine vinegar
juice of one lime
salt to taste
Mix with spoon and let sit in fridge to cool while everything else is getting done.
Mango and Avocado Salsa (for the ladies)
2 mangos, Peeled, pitted and diced
2 avocados, peeled pitted and diced
juice of a lemon
salt to taste
Mix with spoon and keep cool.
It's a lot to do, but it's all delicious. I do the salsas the night before when I marinade the meat and then put the salsas out to eat with chips all day. You can also add a can of drained and rinsed black beans to the corn salsa.
Nothing better than meat and chips and salsa. This brings it together.
Here's what you need:
Fajitas
2 lb flank steak
1 yellow onion sliced 1/2" thick so that you get circle onions
2 green, yellow, red, or orange bell peppers sliced the same way, with seeds and stem removed
1/2 cup red wine vinegar
3/4 cup olive oil
5 cloves crushed garlic
2 teaspoon salt
2 teaspoon lemon pepper
2 teaspoon cumin
2 teaspoon chili powder
1 teaspoon onion powder
Marinade the above over night 8-24 hours. Cook meat on hot grill for 4-5 minutes per side to medium rare (or however you like it). Cook peppers and onions on grill the same way until they have some color but retain a bite. Slice the meat across the grain at 1/2". Serve with cheese, sour cream, tortillas warmed up on the grill, and the following salsas:
Tomato salsa
6 roma tomoatoes
1/2 red onion
1/2 bunch cilantro
2 cloves garlic
2 jalapenos (remove stems and seeds if you're a sissy)
salt to taste
juice of one lime
Blend with food processor until smooth.
Roasted Corn Salsa
3 ears of good sweet corn, grilled, and kernels removed from cob
1/2 bunch cilantro, chopped
1 jalapeno, grilled, and then chopped
1/2 red onion, sliced and grilled, and then chopped
2 tablespoons red wine vinegar
juice of one lime
salt to taste
Mix with spoon and let sit in fridge to cool while everything else is getting done.
Mango and Avocado Salsa (for the ladies)
2 mangos, Peeled, pitted and diced
2 avocados, peeled pitted and diced
juice of a lemon
salt to taste
Mix with spoon and keep cool.
It's a lot to do, but it's all delicious. I do the salsas the night before when I marinade the meat and then put the salsas out to eat with chips all day. You can also add a can of drained and rinsed black beans to the corn salsa.
If you like a Spicy Queso Dip then this is the best i've ever tasted. Takes 15 minutes tops to make and everyone will love it!!
4 Packages of Philadelphia Cream Cheese
2 Cans of Hotter Ro-Tel Dip
2 Cans of Milder Ro-tel Dip
1 Large (The long one) of Jimmy Deans Hot Suasage
Cook up the Sausage in a pan chopping it up with a fork until its cooked well.
Add the 4 Ro-tel cans in a large sauce pan and add the 4 pkgs Cream Cheese. Med Heat works best.
Stir in the Cheese with the Ro-tel and add the sausage you cooked into the sauce pan and mix it all together.
Eat with the chips of your choice. I usually use Tostitos Scoops or Doritos Regular Flavor.
It's the bomb!!
(If you don't like spicy then substitute the Jimmy Deans Regular Sausage and use 4 cans of the Medium Ro-Tel)
4 Packages of Philadelphia Cream Cheese
2 Cans of Hotter Ro-Tel Dip
2 Cans of Milder Ro-tel Dip
1 Large (The long one) of Jimmy Deans Hot Suasage
Cook up the Sausage in a pan chopping it up with a fork until its cooked well.
Add the 4 Ro-tel cans in a large sauce pan and add the 4 pkgs Cream Cheese. Med Heat works best.
Stir in the Cheese with the Ro-tel and add the sausage you cooked into the sauce pan and mix it all together.
Eat with the chips of your choice. I usually use Tostitos Scoops or Doritos Regular Flavor.
It's the bomb!!
(If you don't like spicy then substitute the Jimmy Deans Regular Sausage and use 4 cans of the Medium Ro-Tel)
Smoked Pork Shoulder
If you've never smoked a big chunk of meat before, it can be a little intimidating. It takes a long time, the temperature is very important, and the equipment can be a bit tricky. The shoulder, which turns into pulled pork, is the easiest because it's the most forgiving. Here's how you do it.
Get a 6-10lb shoulder, boston butt, with bone. There are two types of shoulder; you do not want the picnic. Make this rub:
1 cup brown sugar
1/2 cup paprika
2 Tablespoons Onion powder
2 Tablespoons Salt
2 Tablespoons garlic powder
2 Tablespoons black pepper
2 Tablespoons chili powder
2 teaspoons cayenne
2 Tablespoons lemon pepper
Mix together and taste, to see if you like it.
Rub the shoulder first wth plain yellow mustard all over. Then, liberally rub the spice mixture over the yellow mustard and massage into the meat. Wrap in plastic wrap and refrigerate for 24-48 hours. Now, you're meat is ready.
If you're using a smoker or electric smoker, soak some hickory, apple, peach or other wood and slowly smoke over the course of 6 hours. The meat at this point should be brown at almost a color of maple syrup on the outside. Wrap the pork in foil and finish for another 6 hours. During the second 6 hours, the meat will take on very little smoke and therefore should just be cooking rather than smoking. Wood is not necessary except as a heat source. A meat thermometer should read about 180 when done. Let the pork sit for an hour before pulling with your hands. Finish the pulled pork with the finishing sauce below.
If you're using a gas grill, get two disposable aluminum bread pans (8"x8"x2") found in your baking aisle at the grocery store. Soak some wood for 1/2 hour and put it in one of the pans. Flip the other pan upside down and staple or crimp the edges together so that you have a box full of soaked wood. Poke a few small holes on top of the box. Make sure you have a full propane, as you'll use about 1/2 can. Turn one side of the grill to low and take the grill surface out on that side. Place the box on top of the heat element cover. Once it starts to smoke, Put the pork on the other side of the grill and cook for 6 hours. Then, wrap the meat with foil and cook for 6 more hours until the temp is 180. Let sit for an hour, pull and finish with the finishing sauce.
With charcoal, light a lot of charcoal and set to one side of the charcoal grill (the bigger grill, the better). Put the same box from the propane example on top of the lit charcoal and smoke just like the propane. It will be necessary to add more charcoal as you're cooking. Just remove the box and add dry charcoal to well lit charcoal already present.
Finishing sauce:
1 cup apple cider vinegar
1 cup water
1/4 cup yellow mustard
1/4 cup worchestershire
2 tablespoons crushed red pepper
1 teaspoon salt
1 teaspoon black pepper
Bring to boil and reduce to simmer for 30 mins. Add to pulled pork until it is all moist but it shouldn't be a soup.
If you've never smoked a big chunk of meat before, it can be a little intimidating. It takes a long time, the temperature is very important, and the equipment can be a bit tricky. The shoulder, which turns into pulled pork, is the easiest because it's the most forgiving. Here's how you do it.
Get a 6-10lb shoulder, boston butt, with bone. There are two types of shoulder; you do not want the picnic. Make this rub:
1 cup brown sugar
1/2 cup paprika
2 Tablespoons Onion powder
2 Tablespoons Salt
2 Tablespoons garlic powder
2 Tablespoons black pepper
2 Tablespoons chili powder
2 teaspoons cayenne
2 Tablespoons lemon pepper
Mix together and taste, to see if you like it.
Rub the shoulder first wth plain yellow mustard all over. Then, liberally rub the spice mixture over the yellow mustard and massage into the meat. Wrap in plastic wrap and refrigerate for 24-48 hours. Now, you're meat is ready.
If you're using a smoker or electric smoker, soak some hickory, apple, peach or other wood and slowly smoke over the course of 6 hours. The meat at this point should be brown at almost a color of maple syrup on the outside. Wrap the pork in foil and finish for another 6 hours. During the second 6 hours, the meat will take on very little smoke and therefore should just be cooking rather than smoking. Wood is not necessary except as a heat source. A meat thermometer should read about 180 when done. Let the pork sit for an hour before pulling with your hands. Finish the pulled pork with the finishing sauce below.
If you're using a gas grill, get two disposable aluminum bread pans (8"x8"x2") found in your baking aisle at the grocery store. Soak some wood for 1/2 hour and put it in one of the pans. Flip the other pan upside down and staple or crimp the edges together so that you have a box full of soaked wood. Poke a few small holes on top of the box. Make sure you have a full propane, as you'll use about 1/2 can. Turn one side of the grill to low and take the grill surface out on that side. Place the box on top of the heat element cover. Once it starts to smoke, Put the pork on the other side of the grill and cook for 6 hours. Then, wrap the meat with foil and cook for 6 more hours until the temp is 180. Let sit for an hour, pull and finish with the finishing sauce.
With charcoal, light a lot of charcoal and set to one side of the charcoal grill (the bigger grill, the better). Put the same box from the propane example on top of the lit charcoal and smoke just like the propane. It will be necessary to add more charcoal as you're cooking. Just remove the box and add dry charcoal to well lit charcoal already present.
Finishing sauce:
1 cup apple cider vinegar
1 cup water
1/4 cup yellow mustard
1/4 cup worchestershire
2 tablespoons crushed red pepper
1 teaspoon salt
1 teaspoon black pepper
Bring to boil and reduce to simmer for 30 mins. Add to pulled pork until it is all moist but it shouldn't be a soup.
