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Official Game Day FooD Thread

Lettucexxxx

Lettucexxxx

All-Conference
Oct 16, 2012
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It's already begun. I've crushed 3 PBR's and I'm out on the porch, 17ing with the grill. My future expaw inlaw bought me one of the big Parchman made smokers. I've had it a year and still not sure if i like it. Any advice or modification suggestions are welcome. If you have one, then you know what I'm talking about, maintaining constant temp can get tricky. Enough with that:

Whats going on the ol pit tomorrow? Any new appetizers I need to know about? New sausages or cheeses? I was going to do a Boston butt myself but want to smoke something different. So, what's it gonna be?
 
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WrapItDog

Senior
Aug 23, 2012
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The key to maintaining temperature with the Parchman Old Smokey is a strong electrical current and a good ground**
 
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Wicked Pissah

Redshirt
Aug 22, 2012
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First piece of advice. Pour out all the PBR.

And if you enjoy pbr, just dont **** with the smoker and make a bologna sammich.
 
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DerHntr

All-Conference
Sep 18, 2007
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Have you sealed it with gaskets or FDA approved high temp silicon?

Have never bought from these guys but they do have some pictures that might give you the gist of using gaskets. There are a few good YouTube videos out there on the subject as well.

http://bbqgaskets.com/catalog_6.html
 
Lettucexxxx

Lettucexxxx

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Oct 16, 2012
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Now this is where you and I disagree. Everyone knows the first ingredient to a Super Sunday dooky is prepped on Friday night. Hell, we go to winning a couple games and some of you rhinstoners wanna start drinking wine at the tailgate. 17 that. Im going to keep doing what I've been doing. I'm about 6 deep 7 deep now. When I get to 12 beers im pulling the hose out and watering my wood.
 
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Wicked Pissah

Redshirt
Aug 22, 2012
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Lettuce said:
Now this is where you and I disagree. Everyone knows the first ingredient to a Super Sunday dooky is prepped on Friday night. Hell, we go to winning a couple games and some of you rhinstoners wanna start drinking wine at the tailgate. 17 that. Im going to keep doing what I've been doing. I'm about 6 deep 7 deep now. When I get to 12 beers im pulling the hose out and watering my wood.
Click to expand...

Haha touche
 
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starkvegasdawg

Redshirt
Dec 1, 2011
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Every game I've watched on tv I've had a sausage cream cheese dip and Mello Yello. However, since tomorrow is my son's 5th birthday there will be all the birthday food stuff too.
 
dorndawg

dorndawg

All-American
Sep 10, 2012
8,767
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Damned rednecks. Do something classy & soak in eyetalian dressin, cook until well done, plate with ketchup & margerine/fake bacon bits-stuffed baked tater
 
IBleedMaroonDawg

IBleedMaroonDawg

All-American
Nov 12, 2007
25,563
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My Three Bean Chili. Haven't cooked anything bigger than that for game day yet this year and I will be DAMNED if I am the one that 17's it up.

Y'all better get your hoodoos on for tomorrow.
 
Uncle Ruckus

Uncle Ruckus

All-American
Apr 1, 2011
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Whew...I thought I was the only person who sprayed his pecker with a water hose after drinking PBR
 
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DerHntr

All-Conference
Sep 18, 2007
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Forgot to answer your question. I have 10 lbs of deer jerky going on the smoker tomorrow very early, followed by St. Louis ribs, rib tips and the best baked beans ever made.

The trick is to put the beans on the bottom shelf of the smoker and let the rib fat drip into them. Pull the beans about two hours in when you get ready to wrap the ribs. At that time, slice the rib tips (I buy spare ribs and butcher them for St. Louis style) and throw them in the beans and put them in the oven at 175 to 185 degrees. When the ribs finish I pour the juice from the wrap into the beans too and stir it in.

The beans may stop an artery.
 
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Badon

Junior
Jun 12, 2006
698
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Two TVs on back deck, fire pit, beer, steak and veg kabobs, potatoes, smoked sausage, and puss17.
 
TheStateUofMS

TheStateUofMS

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Dec 26, 2009
10,309
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This is the best thread everrrr!

I got some cold cuts...that's right I said cold cuts yesterday, yes I was number 44, and I also got a nice fa-wrench bray-ed that I'm gonna toast and pile all sorts of topping on top-lettuce, tamaytah, some seaonsings, etc. I also brewed some very niiiiiice sweet tea yesterdee. Just gonna go with a nice sammich today. I got a lot of pizza in the freezer as well.
 
Lettucexxxx

Lettucexxxx

All-Conference
Oct 16, 2012
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I've done gone and pulled out the mustard greens. My wood is wet. Time to trim this goat up. He doesn't quite fit on the grill.
 
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PBRME

PBRME

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Feb 12, 2004
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Just sent the wife to pick me up some smokin wings and half chicken dinner from Memphis Barbecue Co.
 
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1msudawg

Redshirt
Aug 26, 2006
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DerHntr said:
Have you sealed it with gaskets or FDA approved high temp silicon?

Have never bought from these guys but they do have some pictures that might give you the gist of using gaskets. There are a few good YouTube videos out there on the subject as well.

http://bbqgaskets.com/catalog_6.html
Click to expand...

i bought gaskets from from these guys for my smoker. Work great. Easy to install. Work great and temp control worry has become a thing of the past for me.
 
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