Use this time and space to discuss your favorite meals for gameday. I've heard people talking about rubbing their butts, roasts, and other meat parts early on Saturday mornings. Include recipes if you feel like it and what you use to wash it down before, during, and after the game.
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We mix it up every time.
Always include bacon though.
At home I'll grill something, late game will BBQ. Back that up with something that can stay in the crock pot like chilli dogs.
Early tailgates take something else. Last week we did BLTs for breakfast and fruit and cheese.
I haven't figured out next nooner yet.
Cocktail shrimp premise and cold is always easy.
Blackened shrimp is better.
For these nooners, it's tough, but one of my favorites is my version of a McGriddle. Recipe as follows:
- cook up some pancakes from your favorite batter. Keep em' small-ish
- grill some country sausage patties. I hand patty my own, but at the very least use some good country sausage, otherwise too much grease.
- set your grill on low
- grab a flat cast iron skillet. Lightly grease it
- cut some slices of really sharp cheddar (I like the Cabot extra sharp)
- assemble a pancake sandwich. Pancake, sausage patty, cheese, pancake
- place your pancake sandwiches on the skillet, throw it on the low grill (away from heat source), close the lid
- when the cheese is melted & the pancake edges are a bit crunchy add a desired amount of good quality maple syrup to each one
I like to wash them down with a strong rye IPA. Cuts the sweet.
Nice.
Mught be a bit sweet for me but, if I drop the syrup and make a spicy sausage.....
I bet it would be good with Belgian waffles that I can make the night before and heat up panini style....
The sharp cheddar cuts the sweetness, & use real maple syrup instead of the corn syrup stuff. These are easier & can be pretty much assembled the night before & heated up on the grill the next day. I dunno the name of them, but it's a common recipe. Ingredients:
- pound of country sausage (again, quality sausage is better. Less grease)
- pack of English muffins
- spicy brown mustard
- jar of English cheese (only comes in one size. Normally by the velveeta in the store)
1) fry the sausage, drain grease if needed
2) mix sausage w/ English cheese
3) cut English muffins in half
4) spread desired amount of mustard on the English muffins
5) evenly distribute the sausage/cheese mixture on top the muffins.
6) place the muffins w/ mustard & sausage on top on a cast iron skillet
7) cook on low grill, lid closed, away from the heat source until desired doneness (I like em' crunchy)
These are easy & amazing. Did them last week. Top of the muffin to ya!
A. This sounds delicious.
B. This sounds like it'll give you incredible heartburn when coupled with VT's playing style and my drinking style.
C. I'll take two of these paneggwiches and a half bottle of Tums, please!
I make loaded baked potato dip. Everyone loves it. It's sour cream, cheese, ranch dressing mix, and bacon. The link is to the recipe on my personal blog.
http://www.sororitylifetoarmywife.com/2014/09/the-loaded-baked-potato-di...
Actually, a loaded baked potato isn't a bad idea for tailgate food.
Just have stuff laid out they can load it with.
Have potatoes wrapped in foil precook end and put them in a steam tray to heat through at the lot.
Bacon, sour cream, melted butter, chives, chilli, salsa, cheese, steak.
Good for soaking up all that alkeehaul.
Baked potato bars are the bomb.com. And do we start a debate about putting barbeque on other foods like pizza and potatoes?
I'm all in on bbq on other food mediums. Both the meat & the sauce. Potatoes (french fried & baked), pizza, & nachos are just blank canvases for food art.
Agreed. BBQ on baked potatoes are excellent.
Sean's sexy butt rub (makes enough to rub about a 10 lb butt)
2 tablespoons ground black pepper
2 teaspoons cayenne pepper
1 tablespoon chili powder
2 tablespoons cumin
4 tablespoons paprika
1 tablespoon oregano
2 tablespoons dark brown sugar
1 tablespoon white sugar
2 tablespoons salt
dash of cinnamon
If you drank too much last night and overslept your alarm to get up and smoke,
1 large bag of frozen meatballs (~96)
24 oz of chili sauce (usually sold in 12 oz glass bottles near ketchup)
~18 oz of grape jelly
dump ingredients into crockpot, put on high for a few hours to make sure the meatballs get warm (they're already fully cooked), enjoy.
Oregano. Interesante. I put some dried onion and garlic in mine as well, but remarkably similar. I guess we're all starting from the same base.
Also, I'm hoping against hope I'll make it down for Western Michigan. If I do, I'm making a (slightly modified) shooter sandwich. I have to go back to look up quantities, but the concept is essentially:
Take a big round loaf of bread, cut off the top (neatly, you're putting it back on) and hollow it out
Grill up two steaks to desired doneness (if you're cooking them past medium rare you're wasting good cow), let rest
Saute some onions and mushrooms, if you like
Line the inside of the loaf with cheese of your choice. NOTE: Swiss is NOT optimal because it has holes. The cheese is the barrier between the steak and the bread to keep it from getting soggy, so overlap and line well.
Slice the steaks (This where I go off script to make it easier to eat, traditionally you just throw the steaks in whole). If you let it rest, shouldn't be too much juice leaking
Place about half the steak in the loaf, then onions and mushrooms (horseradish or good mustard also recommended here), then the other half of the steak.
Top with the cheese to protect the upper crust, replace the top of the bread.
Wrap in parchment paper, then aluminum foil.
Put something heavy as shit on top of it to press it and wait 3-4 hours.
Unwrap, slice (like a pie) and eat. If you have a grill, warming up the slices in a pan to get it a little crispy makes it even better.
I just saved your recipe. It sounds great, I've got to try it.
I'm definitely not anti-dried onion/garlic, just haven't experimented with them yet (we've only had our smoker for a few months). I've played around a bit with dry mustard, which was solid as well.
Your butt rub is almost the same as my rib rub. I sub garlic powder for cumin, and no white sugar. Varied quantities of course. My girlfriend makes the exact same meatballs. Simple and delicious!
Ah yes, the chili sauce / grape jelly on frozen meatballs is a classic. Made this for my Ohio State friends last week and they loved it. One interesting variation I saw on Allrecipes.com is to substitute cranberry sauce for the grape jelly. Might just try this on turkey meatballs and call it the easiest Thanksgiving dinner ever haha!
I made this for the OSU game. I took a couple 2 pound pork roasts and put em in a crock pot covered in apple juice and let em cook all day until you could shred em. Then I made a nice Carolina style sauce. The pork has a nice sweetness from the apple juice and the vinegar cuts it nicely.