DevilDog Posted February 5, 2017 Report Share Posted February 5, 2017 What are you having at your Superbowl party I am having the following. 1. Smoked Hot Wings (Texas Baby) 2. Shrimp Burritos (Can't get the Cali out of me) 3. Fried Okra and Fried Green Beans 4. Chips and Salsa 5. Not really a drinker but I have a few Dos Equis/Also wine for the Lady and Vodka and Cranberry That is what's going on in My Log Cabin in the Hood of West McKinney this evening. No dog in this fight. But I am pulling for Dem Falcons. 4 Quote Link to comment Share on other sites More sharing options...
maxchoboian Posted February 5, 2017 Report Share Posted February 5, 2017 North Denver used to be very Italian, now is more Mexican. Kind of like how Reese's Peanut Butter Cups were created, either the Mexicans got their green chilis in the Italians sausage, or the Italians got their sausage in the Mexicans green chilis, but wrap the two up like a pig in a blanket and the flavors together are hard to beat. Can serve with a marinara dip if you like. Some people do, I prefer just the way they are. LittleDevils Also saw prosciutto bread being made on DDD last night and am giving it a whirl. It is from Dolce and Clemente's in Robinsville, NJ, if any of you Jersey/Philly guys have been there. Prosciutto Bread The misses is Italian, so I gotta make pepperoni and salami and sausage and capicola and provolone and romano dishes for her sake. And my sake now, too -- I like the stuff. Not many people don't. 3 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted February 5, 2017 Report Share Posted February 5, 2017 Man I just finished off my special kickin' wings. I use Cactus BBQ sauce that is made down the road in Jacksonville. Apple cider based. Last time I saw the owner, I told him he should change the name to sticky fingers. I do the wings every year, but I really wanted to change from the tradition this year because the Falcons are in, but I couldn't do it. That and tater tots at 5 every year. Chips and dip if we get hungry later. Probably knock back a couple of beers, eyeing those Sweet Water 420's first. After that... Who knows. Hahaha 2 Quote Link to comment Share on other sites More sharing options...
Cossacks Posted February 5, 2017 Report Share Posted February 5, 2017 Brisket baby! 14.5 hours on the smoker, 50/50 apple and hickory! Doing the burnt ends with the point right now. I'm a tri tip guy first and foremost (Cali in the house) , but I ain't afraid to Texas it it bro!!!! 7 Quote Link to comment Share on other sites More sharing options...
TheMaximumHornetSting Posted February 6, 2017 Report Share Posted February 6, 2017 Im at Buffalo Wild Wings with my game extension button ready... Quote Link to comment Share on other sites More sharing options...
Cossacks Posted February 6, 2017 Report Share Posted February 6, 2017 Almost ready! 1 Quote Link to comment Share on other sites More sharing options...
HawgGoneIt Posted February 6, 2017 Report Share Posted February 6, 2017 2 minutes ago, Cossacks said: Almost ready! Damn! I'm jealous. lol Quote Link to comment Share on other sites More sharing options...
DevilDog Posted February 6, 2017 Author Report Share Posted February 6, 2017 1 hour ago, Cossacks said: Brisket baby! 14.5 hours on the smoker, 50/50 apple and hickory! Doing the burnt ends with the point right now. I'm a tri tip guy first and foremost (Cali in the house) , but I ain't afraid to Texas it it bro!!!! My Man: KING KONG AIN'T GOT SHIT ON YOU. 1 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted February 6, 2017 Author Report Share Posted February 6, 2017 7 minutes ago, Cossacks said: Almost ready! Burn't end to boot. What are we washing these morsels down with Sir. Quote Link to comment Share on other sites More sharing options...
Cossacks Posted February 6, 2017 Report Share Posted February 6, 2017 9 minutes ago, DevilDog said: Burn't end to boot. What are we washing these morsels down with Sir. 2 Quote Link to comment Share on other sites More sharing options...
DevilDog Posted February 6, 2017 Author Report Share Posted February 6, 2017 1 minute ago, Cossacks said: Nice sir indeed. Quote Link to comment Share on other sites More sharing options...
Cossacks Posted February 6, 2017 Report Share Posted February 6, 2017 Just now, DevilDog said: Nice sir indeed. Outta likes, but thank you kindly!! Quote Link to comment Share on other sites More sharing options...
Horsefly Posted February 6, 2017 Report Share Posted February 6, 2017 2 hours ago, DevilDog said: What are you having at your Superbowl party I am having the following. 1. Smoked Hot Wings (Texas Baby) 2. Shrimp Burritos (Can't get the Cali out of me) 3. Fried Okra and Fried Green Beans 4. Chips and Salsa 5. Not really a drinker but I have a few Dos Equis/Also wine for the Lady and Vodka and Cranberry That is what's going on in My Log Cabin in the Hood of West McKinney this evening. No dog in this fight. But I am pulling for Dem Falcons. Brother you're throwing down with a full meal. Next time let me know. Lol Quote Link to comment Share on other sites More sharing options...
DevilDog Posted February 6, 2017 Author Report Share Posted February 6, 2017 Just now, Horsefly said: Brother you're throwing down with a full meal. Next time let me know. Lol Sir I got you for sure. But my man Cossacks went full Caveman today with that meat. Quote Link to comment Share on other sites More sharing options...
Horsefly Posted February 6, 2017 Report Share Posted February 6, 2017 12 minutes ago, DevilDog said: Sir I got you for sure. But my man Cossacks went full Caveman today with that meat. Yea I see that I was liking all his pics 1 Quote Link to comment Share on other sites More sharing options...
Cossacks Posted February 6, 2017 Report Share Posted February 6, 2017 Pullled at 205, rested about 2 hours. Very tender, happy w/the smoke ring (pix make it look a little dry, but it was on point (no pun) but burnt ends were huge hit and legit! 4 Quote Link to comment Share on other sites More sharing options...
Cossacks Posted February 6, 2017 Report Share Posted February 6, 2017 My meat was better than the game! -Only time in history I'll be able to pull off that line.... Quote Link to comment Share on other sites More sharing options...
old_e Posted February 6, 2017 Report Share Posted February 6, 2017 Corn chips with water. Quote Link to comment Share on other sites More sharing options...
Horsefly Posted February 6, 2017 Report Share Posted February 6, 2017 33 minutes ago, Cossacks said: Pullled at 205, rested about 2 hours. Very tender, happy w/the smoke ring (pix make it look a little dry, but it was on point (no pun) but burnt ends were huge hit and legit! Doesn't look dry at all! Those slices would be perfect for me on a BBQ sandwich with a little sauce. Quote Link to comment Share on other sites More sharing options...
DevilDog Posted February 6, 2017 Author Report Share Posted February 6, 2017 My 23 year old Nephew who is here with me. Said Unc the one thing McKinney is missing is a Food Truck with your Hot wings. This young man was T-boned by an 18 wheeler 8 months ago, Multiple back surgeries and Neck problems waiting on settlement as Lawyers have asked for 1 MIL. He said I know what my 1st investment will be. Dammit I might be dropping Insurance and Pushing these damn wings. LOL Classic. 2 Quote Link to comment Share on other sites More sharing options...
old_e Posted February 6, 2017 Report Share Posted February 6, 2017 That lagunita IPA are a good choice to wash those down. Quote Link to comment Share on other sites More sharing options...
DevilDog Posted February 6, 2017 Author Report Share Posted February 6, 2017 2 hours ago, Cossacks said: Almost ready! Cossack's I see that you are a Smoker like myself. If you get a chance try this but use the Flat of a brisket not the ribs. I don't eat Pork and when I want bacon I take time about once a year and make me and friends some beef Bacon using the flat of the brisket. This is exactly how I do it except I sometimes brine it instead of the cure. But either way Man it will make you never want to buy store bought bacon. If you eat Pork and prefer it. I am sure you could make it as well from the Belly or Ribs too. The flat is perfect as it is uniform in size and you get great slices after chilling it. I assure you this is damn good. Your burnt ends have me craving some beef bacon. I went and took out a brisket from the freezer. Will make some this weekend. I use applewood because Hickory can be overpowering at times. Also I smoke it for about 8hrs at 100% Quote Link to comment Share on other sites More sharing options...
Cossacks Posted February 6, 2017 Report Share Posted February 6, 2017 28 minutes ago, DevilDog said: Cossack's I see that you are a Smoker like myself. If you get a chance try this but use the Flat of a brisket not the ribs. I don't eat Pork and when I want bacon I take time about once a year and make me and friens some beef Bacon using the flat of the brisket. This is exactly how I do it except I sometimes brine it instead of the cure. But either way Man it will make you never want to buy store bought bacon. If you eat Pork and prefer it. I am sure you could make it as well from the Belly or Ribs too. I assure you this is damn good. Outstanding sir! Yeah not often but I get a porky belly and smoke it down (meat knows no politics (thank god lol ). Ribs 1A and tri tip 1B are my go to. Brisket is a bitch, if you can master that you can smoke (I've not gotten it down). This was a ton of work, put it on at 11pm, woke up 2am and 5am. I ain't no Aaron Franklin 1 Quote Link to comment Share on other sites More sharing options...
TheMaximumHornetSting Posted February 6, 2017 Report Share Posted February 6, 2017 Wanna know what I ate? Quote Link to comment Share on other sites More sharing options...
DevilDog Posted February 6, 2017 Author Report Share Posted February 6, 2017 45 minutes ago, Cossacks said: Outstanding sir! Yeah not often but I get a porky belly and smoke it down (meat knows no politics (thank god lol ). Ribs 1A and tri tip 1B are my go to. Brisket is a bitch, if you can master that you can smoke (I've not gotten it down). This was a ton of work, put it on at 11pm, woke up 2am and 5am. I ain't no Aaron Franklin You telling me sir. I know what you went thru to produce that. Yes meat knows no Politics. Brisket is a bitch because each is different. A guy should me a trick and I use it every TIME. I don't know if you wrap or not. But I pull min at 195 -200. A guy taught me to wrap it in a heavy towel and place in a styrofoam cooler and let it rest for 2 hrs. Man it does wanders keeps the juices in and controls the cooling. Try it and I promise you will not be disappointed As it will rise about 5 degrees in the cooler. Money each time sir. Aaron Franklin is an Austin Brisket Legend. Quote Link to comment Share on other sites More sharing options...
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