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Game Day Menu


Captain Morgan

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Week 1, the wife always lets me bust out the deep fryer, so I go all out. Last time I had the deep fryer out was Superbowl Sunday.

So today it's Bone-In and Boneless Wings with homemade buffalo sauce and gold fever sauce, dipped in homemade ranch and blue cheese, side of fries, and celery and carrots on the side. 

Marinated the chicken breasts in buttermilk and a little pickle juice overnight. Will bread them with a blended bread crumb and flour mixture with spices. Will toss them in the gold fever sauce and then into the oven to crisp up the sauce.

Bone-In are frozen, will be quickly coated with a light layer of corn starch and into the fryer. 

Homemade ranch is egg whites and vegetable oil and white vinegar into the blender with a little brown mustard and salt/pepper. Add in the ranch packet and viola. Blue cheese in the same thing sub blue cheese crumbles and more pepper for ranch spice.

Polishing it off with Bud Lights. Can't wait.

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1 hour ago, Jeremy Igo said:

My lady is making a batch of my favorite chorizo dip for chips today. 

 

Also, veggie brats. 

 

Also, shuddup, they are great. 

I'd try 'em! But, I suggest Johnsonville Turkey sausages! Only 110 calories per link! I've been using them on the really (too) thin 45 calorie white corn tortillas with sauteed onions and sweet peppers, and they're really delicious. 

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Brats smoked on the pellet grill at 300 for 40-45 minutes. Apple wood. Add some smoked peppers and onions and  use a brioche split top bun.  Pretty awesome. The skin of the brat keeps the juices in and when you bite it you can feel a snap followed by a rush of savory flavor and smoky overtones. I will probably never cook a brat any other way.

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1 hour ago, panthers55 said:

Brats smoked on the pellet grill at 300 for 40-45 minutes. Apple wood. Add some smoked peppers and onions and  use a brioche split top bun.  Pretty awesome. The skin of the brat keeps the juices in and when you bite it you can feel a snap followed by a rush of savory flavor and smoky overtones. I will probably never cook a brat any other way.

German brats on a fresh baked brotchen along with the mustard on it makes a perfect gameday meal along with a few cold German beers of choice.

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