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Food & Wine Ground >> What to cook/eat for Super Bowl?


1/25/08 10:52 AM
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Orchid Man
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Edited: 25-Jan-08
Member Since: 07/09/2003
Posts: 469
 
Anybody have plans yet for what to cook/eat for Super Bowl Sunday? Any traditions? I'm torn between a really good French onion soup (stock from beef bones left over from Christmas dinner) and Cuban sandwiches (with pork I would roast myself). And then there's always the traditional chili option.
1/25/08 10:53 AM
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MikeZev
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Edited: 25-Jan-08
Member Since: 12/15/2002
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i've been thinking about this too. maybe gonna try some beef tenderloin lollipops wrapped in bacon. probably some grilled lamb chops since we have them for almost every game.
1/25/08 11:05 AM
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Orchid Man
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Edited: 25-Jan-08
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God, beef tenderloin lollipops wrapped in bacon sound good. Do they have to be grilled or could you do them under the broiler?
1/25/08 11:29 AM
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MikeZev
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Edited: 25-Jan-08
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i'll prolly grill em since my broiler is broke
1/25/08 12:28 PM
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shibbytastic
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Edited: 25-Jan-08
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Buffalo Wings Beef on Weck Yuengling Ganja
1/25/08 1:14 PM
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CR1chard
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Edited: 25-Jan-08
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I usually do chili every year - I want to use brisket along with some chuck stew meat, but it's between 10-30 degrees outside, and I'm pretty sure I won't be able to maintain temps in my smoker.

Can I get away with roasting the brisket in my oven, with liquid smoke?
1/25/08 1:32 PM
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MikeZev
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Edited: 25-Jan-08
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i've done a pork shoulder in the oven but brisket is like my kryptoniteman. i just can never get it right.
1/25/08 3:05 PM
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Orchid Man
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Edited: 25-Jan-08
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I would vote against liquid smoke. That stuff is gross.
1/25/08 3:06 PM
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Kevin Curtis
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Edited: 25-Jan-08
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What is this ganja that you speak of...?
1/25/08 3:35 PM
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CR1chard
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Edited: 25-Jan-08
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fuck

You guys think I can pull off smoking in the high-30s, low 40s? It's warming up the middle part of next week. I'll seperate the point and flat before I put it on, so I can get it done faster
1/26/08 9:04 AM
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crescentwrench
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Edited: 26-Jan-08
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If nothing else you can start it outside and finish in the oven.  Even if you run through all your fuel in like 3 hours it will still benefit from that time imo.  Then you could wrap it tight in foil and do a pseudo-braise.  I have done that with good results.  I think I even threw in a little of that Dale's Seasoning liquid before I closed up the foil.  It's not the ideal but as long as it gets tender and doesn't dry out then any brisket is going to be better than not having brisket. 

Then you could not put it in stew and instead put in on some white bread or tortillas. That's even more clutch. 

I say get enough chuck for your entire stew. It's a pretty cheap cut, especially the jumbo pack.

I think I'm going to do some type of carnitas. It's crock pot so it's idiot proof. I might try my hand at homemade corn tortillas though. I tried flour tortillas once and they didn't turn so great. Maybe I need to be a 100lb Mexican woman.

1/26/08 11:30 AM
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samichlaus
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Edited: 26-Jan-08
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You're more like three 100lb Mexican women.
1/26/08 10:24 PM
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Xtina
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Edited: 26-Jan-08
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chili sounds great.
1/27/08 6:15 PM
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odysseyroc
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Edited: 27-Jan-08
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You really need to pick up a good cast iron tortilla press if you're going to make homemade tortillas.
1/28/08 9:37 AM
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MikeZev
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Edited: 28-Jan-08
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i think i'm gonna try to smoke a couple chickens too. i only have a crappy bullet smoker but i'll just finish in the oven.
2/3/08 4:15 PM
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LeftBench
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Edited: 03-Feb-08
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I'm going to the deli for this one.
2/3/08 4:52 PM
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Kevin Curtis
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Edited: 03-Feb-08
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Making pulled pork ( at 7+ hrs as we speak) and oriental coleslaw. And, my daughter made some double chocolate biscotti.
2/3/08 5:38 PM
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shootfightermike
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Edited: 03-Feb-08
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grillin the usual baby backs and cheeseburgers prob some tatertots in the oven
2/4/08 1:21 PM
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Mullet @ Heart
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Edited: 04-Feb-08
Member Since: 01/01/2001
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I made chipotle shrimp etouffee.



Turned out pretty damn good. This was the first time I ever attempted an etouffee, and did so without a recipe.  I could have let the roux get a tad darker, but it was still great.
2/5/08 1:13 AM
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Xtina
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Edited: 05-Feb-08
Member Since: 04/11/2004
Posts: 25265
i made london broil/italian sausage chili, and cheesy cornbread. it gave everyone gas. we had to open a window.

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