Superbowl
Steve Levine
brisket.
-Steve
Gregory Jackson
William Bates, Jr.
BB in NJ (Giant fan)
William Bates, Jr.
BB in NJ (Giant fan)
Rich McCormack
Steve Levine wrote:
>
> So, what's everyone cooking for the Superbowl? I'm doing pulled pork and
> brisket.
Beef and pork tamales with red and green chile sauce; turkey mole;
frijoles de olla; scalloped potatoes with chipotle cheese sauce;
tostaditas 'n salsa; pico de gallo (traditional version: sliced
jicama and orange wedges sprinkled with salt and ground chile);
broiled chicken wings smothered in Rich's "Gotcha Siracha" chile
sauce; cacahuetes Oaxaquenos. Not done yet, I'm still thinkin'...
--
Rich McCormack (Poway, CA) mac...@pacbell.net
Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/
Cuchulain Libby
"Steve Levine" <sle...@clark.net> wrote in message
news:M9hb6.10399$1%2.45...@sjc-read.news.verio.net...
> So, what's everyone cooking for the Superbowl? I'm doing pulled pork and
> brisket.
>
> -Steve
Ribs, chicken, sausage, deer/hog chili, Cowtown Wolf Turds (Bulldozers are
to darn laborious), and whatever sides people bring.
--
-Hound
ICQ 83719527
m thacker
Cuchulain Libby
news:3A6F03D4...@systems.dhl.com...
> I gotta ask: what are Cowtown Wolf Turds and Bulldozers?
>
Cowtown Wolf Turds
By Bigwheel
30-40 jalapeno Peppers
Pork Loin--slice thin strips (I used tenderloin)
Soy Sauce
Bacon Strips cut in half
Lemon Pepper or Greek Seasoning
Split seed and devein peppers
Marinade pork in soy sauce
Stuff peppers with marinated pork
Wrap with bacon using toothpicks to hold together
Dust with seasoning
Smoke or grill till done.
Cowtown Dragon Turds:
If you like very hot food use habenero pepper in place of jalapeno and
change the name to Cowtown Dragon Turds.
I'll get the Bulldozer recipe, can't seem to find it in the computer.
Basically they're Southwestern eggrolls. Smoked chicken, black beans,
roasted corn, green peppers, cilantro, chili powder, onions, all cooked down
and wrapped in er wraps and fried.
--
-Hound
ICQ 83719527
Cuchulain Libby
"m thacker" <mtha...@systems.dhl.com> wrote in message
news:3A6F03D4...@systems.dhl.com...
> I gotta ask: what are Cowtown Wolf Turds and Bulldozers?
>
Here's the Bulldozers
(thanks to Jerry Jungmann & Bull Pepper's rest. in San Antonio)
Smoked chicken, black beans, roasted corn, some crisp fried bacon, sauteed
or roasted chopped poblanos, bell peppers and onions, garlic, chili powder,
comino, salt, chopped cilantro and shredded cheddar. Use eggroll directions
on package to assemble and fry.
The dipping sauce - equal amounts of buttermilk to mayo - mix with dijon,
honey,
garlic, salt, pepper, sugar, onion powder and liquid mesquite smoke.
--
-Hound
ICQ 83719527
Paul Broeker
: Here's the Bulldozers
: (thanks to Jerry Jungmann & Bull Pepper's rest. in San Antonio)
: Smoked chicken, black beans, roasted corn, some crisp fried bacon, sauteed
: or roasted chopped poblanos, bell peppers and onions, garlic, chili powder,
: comino, salt, chopped cilantro and shredded cheddar. Use eggroll directions
: on package to assemble and fry.
: The dipping sauce - equal amounts of buttermilk to mayo - mix with dijon,
: honey,
: garlic, salt, pepper, sugar, onion powder and liquid mesquite smoke.
This looks great, but I never thought I'd see the day when Cuchulain uses
liquid smoke!
:*>
--
--Paul Broeker **************************************
Santa Maria CA ** Cats never bark **
** up the wrong tree. **
www.slonet.org/~pbroeker/ **************************************
Shane Crowe
"Gregory Jackson" <sp...@spam.com> wrote in message
news:230120011023147945%sp...@spam.com...
> pulled pork, sausage.
I think I'll go for that. I already know how to cook a butt. Never tried the
sausage. What kind are you using? Pre-cooked stuff like Bryan that you'd see
in a sandwich meat case? Or some raw stuff that you actually cook? How long
do you cook the sausage? I assume you put it in the with the butt at some
point timed so they finish at the same time?
Steve Graves
I'm doing briskets and chili. We are having a SB BBQ and a Chili Cook
Off at one of our favorite wartering holes. Going to use frozen left
overs from previous q's to make my chili and curious to see how it comes
out.
Steve
--
"T'was a woman who drove me to drink and I have never had the common
decency to write and thank her".........WC Fields
du...@my-deja.com
Hell no, he jis scrapes a little gunk off the inside of his smokestack.
Man, lookin at those recipes made me hungry! That man surely knows how
to eat.
Dale
In article <msKb6.9$R15....@news.callamer.com>,
Sent via Deja.com
http://www.deja.com/
pjs47
list below. In particular, I'd like to know how you make the
scalloped potatoes with chipotle cheese sauce and the cacaheutes
Oaxaquenos. I know enough spanish to recognize they are peanuts but I
have no idea how they might be prepared.
Anything you're willing to share will be most appreciated.
pj
On Wed, 24 Jan 2001 02:01:19 GMT, Rich McCormack <mac...@pacbell.net>
wrote:
Tyler Hopper
Paul Broeker <pbro...@oso.slonet.org> wrote in message
news:msKb6.9$R15....@news.callamer.com...
> Cuchulain Libby <cuch...@satx.rr.com> said this about that:
>
> : Here's the Bulldozers
>
> : (thanks to Jerry Jungmann & Bull Pepper's rest. in San Antonio)
>
> : Smoked chicken, black beans, roasted corn, some crisp fried bacon, sauteed
> : or roasted chopped poblanos, bell peppers and onions, garlic, chili powder,
> : comino, salt, chopped cilantro and shredded cheddar. Use eggroll directions
> : on package to assemble and fry.
>
> : The dipping sauce - equal amounts of buttermilk to mayo - mix with dijon,
> : honey,
> : garlic, salt, pepper, sugar, onion powder and liquid mesquite smoke.
>
>
> This looks great, but I never thought I'd see the day when Cuchulain uses
> liquid smoke!
>
They are awesome. I get them just about everytime I go to BP's
Tyler Hopper
I make some awesome salsas.
_______________________
Tyler Hopper
"He's a High Tech Redneck"
Rich McCormack <mac...@pacbell.net> wrote in message
news:3A6E37A9...@pacbell.net...
pjs47
settle in before smoking some salmon. They were a real hit with the
wife and daughter (I liked em too). Just to have something to do, I
threw in a few jalepeños stuffed with cream-cheese and small shrimp
(bacon-wrapped, of course). They were pretty tastey as well.
Thanks for the tip Chuchulain!!
rocc...@webtv.net
rain so it will haveo be sausage and chicken gumbo, cooked
inside...(sigh)
zymus
Going to do some baby backs this time, should take less time than spare
ribs, given the weather in Richmond may be less than stellar tomorrow,
hush puppies, of course, pigs in a blanket, and maybe some baked beans.
Rich McCormack
pjs47 wrote:
>
> I'd be grateful if you'd share the recipe for some of the delights you
> list below. In particular, I'd like to know how you make the
> scalloped potatoes with chipotle cheese sauce and the cacaheutes
> Oaxaquenos. I know enough spanish to recognize they are peanuts but I
> have no idea how they might be prepared.
>
> Anything you're willing to share will be most appreciated.
>
Cacaheutes Oaxaquenos (Oaxacan Peanuts)...roasted, salted peanuts
with hot chiles my way...
Take a handful of dried serrano chiles (sub chile de arbol or some
other such chile if ya don't have any serranos) and cut crosswise
with kitchen shears into 1/4 inch pieces (when about 1/2 way to the
stem end, shake out as many seeds as possible if desired). Saute
chile pieces briefly in a cast iron skillet in about one tablespoon
of hot oil, stiring frequently so as not to scortch the chile pieces).
I use my homemade chile oil, sub peanut or corn oil as desired. Toss
in three or four cups roasted peanuts (salted or un-salted as desired)
and stir until the peanuts are coated with oil. Sprinkle lightly with
some pico de gallo spice (50:50 mix of fine ground salt and ground
chiles), stir and repeat with the pico de gallo spice. Heat oven to
300 degrees farhenheit and roast peanuts for about 10 minutes. Lower
heat to 250 degrees F. and roast for another 15 to 20 minutes, stiring
peanuts and rotating skillet every 5 minutes. Be careful not to
scortch or burn the peanuts. Cool, crack open a beer, eat and enjoy.
Scalloped Potatoes with Chipotle Chile Cheese Sauce
Take yer fravorite scalloped potatoes au gratin recipe and add ground
chipotle chiles as per yer discretion to the cheese sauce. As I layer
the sliced potatoes, I sprinkle some chopped roasted poblano chile and
grated cheese on each layer. Mmmmm, mmm...good stuff!
Tom D
tangy!!!!!!!
td
CafeMojo
I sub-contracted this year ;-)
I got a pound of chopped smoked pigmeat
from Pete Jone's Skylight Inn in Ayden, NC and served it on toasted buns with
King's Barbecue Sauce from Peterburg, VA and
Trappy's Bull Hot Sauce from Loiusiana,
Wakun Gong Vietnamese Red Pepper Sauce, Mama Ukrop's Homemade Coleslaw,
Herradura Anejo Tequila,
and a bottle of Bee's Squeeze XXX Moonshine made from fermented honey mead by
Tarnation Distillery.
Hell YEAH!!!!!!
MMM-mm-mmmm!!!!!! Good!!!!!!!
Bein' a hillbilly, when it comes to Super Bowl parties and such, sometimes I'm
just too lazy to do all the work myself <g> ;-)
yee-haa! ron@cafemojo
Jack Schidt
"CafeMojo" <cafe...@aol.com> wrote in message
news:20010129011123...@ng-cp1.aol.com...
sometimes ya just gotta take a day off.
Jack