I'm pumped to watch some Browns football, and I'm pumped because of the fact I'm pumped to watch Browns football (openers haven't been kind, but this ain't gonna be the Browns football we've been used to over the past 2 decades).
So what is everyone eating tomorrow? I'm so pumped up that I'm going to try my hand at brisket on the smoker again (got a much smaller cut that should be much easier for me to handle). I might also put together some smoked Mac n cheese while I'm at it.
I have 4 racks of duroc spare ribs to cook. Likely two will get vacuumed and frozen right away and we will be nibbling on the other 2 for a couple/three days.
Home made pickles, fried green maters and some corn (likely in the pit as well) will round it all out.
The only good thing about 4PM games is the extra time to get some BBQ cooked.
My band decided to have practice at 2pm. I originally thought the game was on at one. I was going to try to not listen to any radio or TV until I watched the taping. Now I will probably get home at the half. My luck the game will be on when I get home and spoil it for me. As for food, I will probably be chewing my fingernails more than anything.
Crow if Anthony Sch(w)artz gets 170 yards through the air, (10 beyond the LOScrimmage, caught) by the end of the Chicago game. The W is optional. Schwartz! and hot wings.
I will be at the sports bar, so, bar food. I'm leaning towards a salad.
Salad, not Bar food. I see a burger in your future.
Grilling Brats, simmer in beer, butter and onions for 20 min after grilling low and slow. Serve Double Brat on a fresh Kaiser Roll/ Buttered of course. Spicy brown mustard finish.
I’m doing a 1/2 Ironman in the morning so I’ll be eating a lot protein that night. Thinking chicken and sushi. I don’t know what I’m looking forward to most.
Well, the wife decides we should make our way to Mackinac Island this week... so I'll be in Holland, MI tomorrow.
I made it clear that we will be at Hops at 84 East by 4:15 sharp. Menu looks good, tough choice will be Eagle Rare or Angel's Envy... or maybe order up the Green Spot -- we may need the luck of the Irish tomorrow.
I will be at the sports bar, so, bar food. I'm leaning towards a salad.
Salad, not Bar food. I see a burger in your future.
Grilling Brats, simmer in beer, butter and onions for 20 min after grilling low and slow. Serve Double Brat on a fresh Kaiser Roll/ Buttered of course. Spicy brown mustard finish.
Go Browns!
You seem to do your brats backwards. I usually steam them up then finish on the grill or in a pan to add some color.
I am not saying your way is wrong. I am just wondering if you do that for a reason?
As for the menu, I haven't given it much thought. I don't put much effort in to regular season menus. I have 2 spaghetti squash in front of me. Maybe I will roast those with some salt, pepper, butter and real maple syrup.
Not exactly a traditional gameday menu, but we like spaghetti squash.
Doing 5 Alarm Chili. Chili is traditional Football food at my house.
Blazing hot you know the kind of hot that makes you break out in a sweat. Most of the ingredients will be garden fresh including hot peppers. The wife is putting together the Chili as I type...........
Will also have a cheese plate with some crackers and mozzarella sticks for the kids who love them. Maybe some fried shrimp as well. The Chili is the main event though, for me..............
I will be at the sports bar, so, bar food. I'm leaning towards a salad.
Salad, not Bar food. I see a burger in your future.
Grilling Brats, simmer in beer, butter and onions for 20 min after grilling low and slow. Serve Double Brat on a fresh Kaiser Roll/ Buttered of course. Spicy brown mustard finish.
Go Browns!
You seem to do your brats backwards. I usually steam them up then finish on the grill or in a pan to add some color.
I am not saying your way is wrong. I am just wondering if you do that for a reason?
As for the menu, I haven't given it much thought. I don't put much effort in to regular season menus. I have 2 spaghetti squash in front of me. Maybe I will roast those with some salt, pepper, butter and real maple syrup.
Not exactly a traditional gameday menu, but we like spaghetti squash.
I do them the same as Grateful, except using Ginger Ale instead of beer. It's not about steaming; it keeps them super juicy and adds flavor.
I dump a bunch of roasted onion and pepper into a pan, then pour the ginger ale over. By roasting them first, you get a bit extra flavor from the carmelization.
I'll have to try it. Just seems to me the roasting takes a lot of time and causes the brats to explode, losing juice.
But now that we are talking brats...that sounds good. May have to stop and get a pack or so along with buns after leaving the farmers market this morning.
As with you, I like to sweat out some onions and may even pick up some kraut. I like that and to even use in the steaming process.
I do the Johnsonville regulars, and over the flame just to brown the outside, not cook all the way through, so no splitting occurs. They only split when the casing shrinks and the juices inside start to boil a bit and push their way out. You want to move them to the pan before that. Put the pan off to the side, not over direct flame. Indirect heat. This isn't about cooking them in a hurry; have the pan on the grill and warming a good 25-30 minutes before you even throw the brats on so that you aren't adding brats to cold liquid. A standard foil pan works just fine, large enough to hold everything, small enough to allow you to close the lid on your grill with it inside (if possible). The liquid should be right at or just below a simmer.
Once the pan is warm and the brats have been browned, they finish cooking in there and all of their juices and the ginger ale (or beer) mix and it becomes brat heaven, lol
p.s. My menu for today is going to be a pork loin, marinated in my own hot sauce, done in the smoker for sandwiches, and roasted potato wedges.
My hot sauce is made from peppers I grew over a period of several years, and it's a Who's Who of the world's Top 10 hottest. Every single pepper I harvested was de-stemmed and split in half, then dropped into a large (~3 gallon) jug of vinegar & salt where it steeped until recently. Some of these peppers have been steeping since 2018, but every last one was grown in my yard. There are Carolina Reapers, Bhut Jolokia/Ghost Pepper, Dorset Naga, Scotch Bonnets, "Butch T" Scorpions , 7 Pot Douglah, Moruga Scorpion. It also includes about 1/2 lb of dried/ground Red Savina Habanero powder. The flavor, other than HOT, is a warm, sweet & smokey southwestern palette. I've been making it (with different peppers over the years) for about 25 years now, and people have found it to be amazing on pork, wings, chicken, pizza (doubly so on cold pizza!) and in their Bloody Mary's.
