What else is everyone making for the Super Bowl?

[prov1900]

Besides the fish dip, what is everyone making for the big game? I wanted to do ribs but man o' man, are those things getting pricey. 10 bucks per rack. I really want to make them, but that means that I would have everyone that I invited and everyone that I didn't invite, to pony up. Probably won't work. The prices on those (baby backs) are really disturbing. If you take out the bones, rind, and fat...what do you have? Some pretty expensive pork. Lobster is cheaper.

Anyway, I will make/serve chili, smoked eggs (of course), assorted cheese based dips, deer summer sausage. I am missing something though. I feel like a need a killer main course smoked/grilled meat item. Anyone have any ideas?

[L_Cappo]

making steaks.but i wil be out on the ice icefishing.lol

[fishinchicks]

Are you talking pork or beef ribs, and where are you getting those prices? The price for pork right now for the producer is incredibly cheap, so it should be cheaper in the stores as well.

I was planning on having a crowd over, but those plans changed, so it will just be the family for superbowl. We will be having a bigger Daytona 500 party, though.

[Deitz Dittrich]

Buffalo wings. thats my plan!

[polarsusd81]

We are doing a big spread here. Room-mate is throwing the party, we will have two types of chili, some fried shrooms and onion rings, venison meat balls, my specialty crab cakes, some spinach and artichoke dip, cheese tray...the whole works. Forgot the blue pops (Miller Lite).

[kingkobbla]

I'm going to a party and my job is to bring 20-25 soft pretzels and cheese dip. YUMM!!!

[LABS4ME]

Prov...

Here is a killer smoked turkey breast sandwich. I used up my wild turkey breast, but just buy a store bought breast. A lot cheaper than buying ribs on Super Bowl week! You can feed a pretty big group with two loaves and the breast... Give it a shot... nice change of pace! The chicks really dig it!

http://www.fishingminnesota.com/forum/ub...rue#Post1040494

Good Luck!

Ken

[tunrevir]

I feel like a need a killer main course smoked/grilled meat item. Anyone have any ideas?

[polarsusd81]

Screw it, I am heading to tunrevir's place.

[prov1900]

I do have some back straps in the freezer as well as some venison loin steaks. Steak is always good.

Fishinchicks, these are pork baby backs. They are 10 bucks per rack, and have been for many years. I know that pork is dirt cheap, but from what I have read, the popularity of ribs now and in the past, have driven up the price. Maybe I am living in an expensive (rib) area. Beef spare ribs are cheaper, but they aren't as good, IMO.

I may do some smoked chicken legs and/or brats. Then again that turkey breast sandwich idea is a good one as well.

[so haaad]

Don't forget the jerky. I'm making venison jerky Friday night. Mini pizzas on muffins or tortillas are always a good snack too.

[hoggs222]

Costco has always been pretty good on baby back rib prices. I always seem to get good ribs there, lots of meat on them, not the bad ones where you feel like a dog gnawing on a bone.

[SilverLakeBoy]

I make these when I want to feed a bunch and not use a steak for each person

Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil

1 1/4 sticks unsalted butter

6 cloves roasted garlic, pureed

Salt and pepper

12 slices French bread, cut 1/2-inch thick

6 slices aged provolone cheese, halved lengthwise, cut 1/4-inch thick

Steak, recipe follows

Parsley oil, recipe follows

Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.

Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.

Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.

Steak:

1 boneless rib-eye, about 16 ounces

Olive oil

Salt and freshly ground black pepper

Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.

Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.

Parsley Oil:

1/4 cup finely chopped fresh flat-leaf parsley

1/2 cup canola oil

Salt and pepper

Mix together ingredients in a small bowl. Season with salt and pepper, to taste.

[Lisa Almquist]

Whoa! I want to make those SilverLakeBoy! I'm making guacomole for the 1st time. I'm using a recipe out of Cooks Illustrated and anything from them is awesome in my book. I also make a really great taco dip every Super Bowl Sunday. Ask me who's playing???? It's all about the food for me!

Fresh Guacamole

Published: July 1, 2002

Makes about 1 1/2 cups

INGREDIENTS

2 small avocados , ripe, (preferably Haas)

1 tablespoon minced red onion

1 small clove garlic , minced or pressed through garlic press

1/2 small jalapeño chile , minced (about 1 1/2 teaspoons)

2 tablespoons minced fresh cilantro leaves

Table salt

1 tablespoon lime juice from 1 lime

1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8 teaspoon salt until just combined.

2. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.

[Scott M]

Venison steaks fried up, Taco dip plate with chips, Cool Ranch Doritos, Snickers, The Silver Bullet (Official Beer Sponsor of Super Bowl XLII J/K ), a few different kinds of pop for mixed drinks, the deep fryer is coming out of dormancy for egg rolls, taquitos, beer battered Mille Lacs walleye and perch, french fries, and wings; veggies and dip, little smokies, cheese and crackers, pizza, I'm probably forgetting a few things. Should be way too much, which is par for the course on Super Sunday. Leftovers all week.

[Lisa Almquist]

Dang da chise! Toss the guac! I'm heading south!!

[Coach Dog]

My recipe is similar to that with a couple exceptions:

I don't add the jalapeno chile, but that sounds like it will add a litte zip so I'll be trying that.

I add mayo, yes mayo to mine, about a tbsp.

Add good squeeze (or to taste) fresh lime juice or RealLime. This adds a little sweetness and also tends to keeps the guac from getting brown.

A couple other guac tips, keep the avacadoes in a brown paper bag at room temperature as this ripens them quicker. If you pick of the "bud" of where the stem was, that is a way to tell the color of the avacado in the store and how ripe it is. Save the pit and throw it in the guac as it keeps it from turning brown. I just mush the avacado with a fork and like to keep it chunky.

[Lisa Almquist]

That sounds just perfect Coach Dog. I'll go put them in a bag right now. They're just sitting out on the counter. I like guac when it's chunky too so I won't mash it too much. Thanks a lot!

[Coach Dog]

Thank you also. By the way, I think the garlic is a must! Also, I always chuckle to myself at those who make guacamole by adding a bag of that seasoning to the avacadoes. They don't know what they're missing!

[TwinkeeDink]

Da Chise, dang!! when can we come over?? i've been in a new home/area for a couple years now. this will be my 3rd bowl watching all by myself. still try to gorge though.

[Team Salmo]

WOW!!! I'm a wrestler and all this food talk is getting me really hungry... I knew I shouldn't have clicked on this post!! Good news is only two more days until its crunch time.

[Whoaru99]

Gotta have some wings...

How about these? From Paula Dean(?) show. I saw this on another forum.

3 lbs. chicken wings

6 whole serranos

10 whole jalapenos

1 red bell pepper

1 sm. bottle of hot sauce

1/2 bottle Worcestershire sauce

4 tbsp. cayenne pepper

1 cup sriracha hot pepper sauce (google it- you'll recognize it)

1 tbsp. salt

1 tbsp. black pepper

1/2 cup red wine vinegar

At least 2 bottle of beer- one for the recipe, the rest to drink while enjoying wings

In blender, puree all ingredients, being very careful of the hot peppers. Place chicken wings in a bowl and pour 2/3 mixture on top; marinate wings overnight.

Heat Dutch oven with fry oil at 350 degrees.

Remove wings from bowl and gently place them in the hot oil. Fry wings until golden brown and crisp- about 8 to 10 minutes. Meanwhile, take the leftover marinade and place in a small saucepan on stove and bring to a hard boil. After the sauce is heated throughout, put sauce in large bowl, add wings and toss until coated.

[prov1900]

Those sound like I would need to call in sick on Monday, unless I could move the office to the bathroom

Sounds good!!!

[ripstick]

The one we are going to I am bringing homemade pizzas 3 shrimp with white wine alfredo sause and 3 barbq chicken with a sweet and tangy sause.

[Whoaru99]

 Originally Posted By: prov1900

Those sound like I would need to call in sick on Monday, unless I could move the office to the bathroom

Sounds good!!!

Sauce is made and wings are marinating.

It's got a pretty good kick, but it's not THAT bad. Just hot enough to give me the sniffles...