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Big slick 01-22-2013 07:34 AM

Super Bowl menus
 
I didn't see a thread like this yet so I figured I'd start one.

What's on everyone's menu this year for game day? I'm heading over to a buddy's house to watch the game. Last year I did pulled pork and this year I'm thinking country style ribs. They are super cheap and cook up nicely. Plus they are small enough to be finger food.

What's your situation and what are you making?

dwfisk 01-22-2013 07:47 AM

I want to try some hot wings, never done them on the smoker before. I'm kinda partial to straight-up Franks hot sauce and/or a hot soy-ginger-teriyaki taste. Anybody have any recipies, techniques or tips?????

daninnewjersey 01-22-2013 07:49 AM

I'm definitely thinking finger food of some kind. I also would appreciate some ideas....

5string 01-22-2013 07:52 AM

http://www.bbq-brethren.com/forum/sh...d.php?t=152049

daninnewjersey 01-22-2013 07:53 AM

Quote:

Originally Posted by 5string (Post 2337570)

Muchas gracias.....:mrgreen::mrgreen:

Big slick 01-22-2013 08:05 AM

Quote:

Originally Posted by 5string (Post 2337570)

Not the same thing. Nice attempt though.

Gato Gordo 01-22-2013 08:07 AM

Quote:

Originally Posted by dwfisk (Post 2337566)
I want to try some hot wings, never done them on the smoker before. I'm kinda partial to straight-up Franks hot sauce and/or a hot soy-ginger-teriyaki taste. Anybody have any recipies, techniques or tips?????

This is the sauce we use for wings. Just grill the wings (or any part of the chicken) and apply the sauce. Unfortunately, I forgot where I found this recipe.

4 tablespoons butter
3 cloves garlic, sliced
2 chili peppers, seeded and cut into medium-sized pieces (I used one habanero and one serrano chili)
2 1/4 cups Franks Red Hot Sauce. You could probably use another Louisiana-style hot sauce, but this is supposedly the ‘authentic’ Buffalo sauce
2 tablespoons garlic powder
1 tablespoon paprika
2 tablespoons honey
2 tablespoons black pepper
2 teaspoons cayenne pepper

Begin by melting the butter in a medium size saucepan, add the sliced garlic chili peppers, and any leftover rub from the wings. Sauté the peppers and garlic for a few minutes, then add the remaining ingredients and stir thoroughly. Leave on a low heat, and continue to simmer until the wings are ready, or at least 30 minutes. Stir occasionally.

BAD324 01-22-2013 08:11 AM

So far my party looks like it will be this:
*Smoked Wings
*Pulled Pork Dip
*ABTs
*Potato Skins
*Jumbalaya
*Pasta Salad
*Cheesy Potatoes

and of course lots and lots of beer and alcohol to wash it all down

Big slick 01-22-2013 08:15 AM

Pulled pork dip?? Go on.....

JohnHB 01-22-2013 08:35 AM

As you seem to be ignoring the same issue running on another active thread ill provide my unusual suggestion.
Try Otak Otak & buckt of beer.
Otak Otak & a bucket of beer.
We make the Otak Otak every Christmas as one of the starters. We get the kids to do the wrapping & BBQing. It is the most popular dish (even though I serve turkey, hot smoked salmon, gravlax etc). My recipe is below (sorry it is in metric):
Southeast Asian Otak Otak
(Smaller quantity)
(Singapore, Indonesia and Malaysia)

375g white fish
375g peeled green prawns
250ml thick coconut cream
2 small red onions
4 cloves garlic
25ml fish sauce
12g shrimp paste
12g palm sugar
12g ground coriander seeds
8 g turmeric powder
20 candlenuts (or macadamia nuts), freshly roasted and pulverised
fresh red chilli to taste
galangal (thai ginger)
lemongrass
lime peel
Pieces of fresh banana leaf about 12cm by 25cm (soaked in hot water or place on hot BBQ to soften)

Take all the ingredients and mix in a blender, or pound to a paste in a mortar and pestle. Spread a good tablespoonful of the paste lengthwise in the centre one-third of a piece of banana leaf, leaving a space all around. Fold the sides over. Encase this again in another leaf folded similarly (a singly-wrapped one will burn and insides will stick to the outsides). Staple the ends or attach with toothpicks. Barbeque over coals for about ten minutes. The outside layer can blacken in parts, it only adds to flavour and presentation.

Substitutions: This can be made with fish or with crab (all quite authentic), and if you have some form of Thai curry paste (red may be best. You can also add an egg if you think that the mixture is not thick enough.
Worth a ty.
John

BAD324 01-22-2013 08:59 AM

Quote:

Originally Posted by Big slick (Post 2337589)
Pulled pork dip?? Go on.....

I used this as a guideline: http://www.food.com/recipe/spangy-sh...ork-dip-388256

*Substituted Sweet Baby Rays for Montgomery Inn Rib King sauce. Use whatever sauce you enjoy most for pork
*omitted the dill and celery bits
*kicked up the hot sauce content too

It has been a huge hit at all the parties I've done it for

Big slick 01-22-2013 09:00 AM

Sounds good. What do you dip into it?

daninnewjersey 01-22-2013 09:06 AM

Quote:

Originally Posted by Big slick (Post 2337629)
Sounds good. What do you dip into it?

A fork sounds like enough....:mrgreen::mrgreen:

BAD324 01-22-2013 09:08 AM

Quote:

Originally Posted by Big slick (Post 2337629)
Sounds good. What do you dip into it?

We've used Tortilla chips the most, Tostitos Scoops seemed the best. We've also used pita bread (it was ok) and french bread (pretty good)

Youngin' 01-22-2013 09:10 AM

I'm going for my first brisket and baked potato salad as my main. ABT's and MOINKS as finger foods. Might have to switch up to the Pulled Pork Dip BAD324 just posted, sounds really good!


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