Week 1 - Grilling, smoking, & drinking ENTRY thread

[Seinfeld]

Alright fellas, the initial rules thread took a few turns that I wasn’t expecting which is absolutely cool for game week, but we’re inside of 24 hrs to kickoff and it’s time to get real.

Once again, simple rules: Week 1 is anything goes as far as your game-day menu, and all you have to do is tell us what you’re cooking and post some pics of the finished product. If you’re entering, only upvotes from your initial entry count, so if you’ve got updates to share, please edit your original post. Don’t make a bunch of different posts. Oh, and with all due respect to my #1 fast food spot, Popeyes, no store bought, fast food, etc allowed in this thing.

The prize this week is your favorite Meat Church seasoning, and I’ll call it late Sunday afternoon.

Good luck and hail state tomorrow. I feel like a kid at Christmas

 

[Seinfeld]

My entry

Smoked wings, sausage & chs, and Mexican white cheese dip with Sam Adams for early afternoon

Dinner will be smoked prime rib French dip sandwiches, fries, and Uncle Nearest

I’ll be firing things up dawn tomorrow because this is the best damn time of the year.

Round 1

View attachment 21617

 

[PBRME]

I know this isn’t a winner, but I really like grill talk.

Starting the day with a bloody mary or 2.

Transitioning to Sam Adams Octoberfest and grilling burgers with basic *** Kraft orignal bbq sauce. Along with some 1/4 lb Hebrew National dogs. Panchos and chips with pasta salad as a side.

My Sunday cook would be more competitive in the contest. Beef ribs, sweet potatoes, and fried okra.

View attachment 21616

 

[Jeffreauxdawg]

You got me excited earlier this week about the competition. I don't have a smoker yet and recently moved and my Kamado Joe is still in storage. All I have is my little Inferno steak cooker.

So I was focused on doing a surf and turf until I had a beer with my new neighbor Wednesday. They went grouse hunting last weekend and offered me a bunch of meat.

So I am now going with what I am calling the Churchill... Land, sea, and air.

Land-Snake River Farms Wagyu Tri Tip Steaks
Sea-6 OZ Lobster Tails
Air-Seared and then Baked Bacon Wrapped Grouse
18 Year Old Glennfidich

View attachment 21634

 

[Antonio Brown's Foot]

Stuffed Peppers

Got Jalapeno, banana, and bell peppers in the garden. Open them up, and stuff them with mix of cream cheese, cheddar, sausage, and bisquik. Tried Texas twinkies last week. Tasted great, but too hard to make. Make sausage balls from what isn't stuffed in the peppers.

Also from the garden, cucumbers cut, dipped in egg and corn meal, and either frying them or baking them on a sheet at 400 degrees.

To go with this is Regal beer- $3.97/six pack, 5.5% alcohol, sold at HEB.

 

[vandaldawg]

Mimosa, box of Chikin in a Biskit

 

[Lettucexxxx]

16 month old been up since 3.

i just stopped drinking for an hour to cook eggs and biscuits

Prob be a hotdog cooked somewhere soon

 

[Rebeldude]

Got two racks of ribs and baked beans on the smoker now, gonna grill corn and smoke a block of cream cheese later. Woodford later, ultras now. Pics to follow.

 

[RivaDawg]

View attachment 21657Steaks on the grill with a nice Cabernet.

Don’t know how to post picks.

 

[Jrobb]

Now that I feel like eating somebody tell me how to post a pic.

 

[Jeffreauxdawg]

NT

 

[hdogg]

I vote for the ribs, but this thing turned out nice, a "picanha" cut
(not sure if it posted right, sometimes pics dont work)

 

[Jeffreauxdawg]

Figure out how to post it. I want to see it. I have never pulled the trigger. Seems like it's rich, but lean. Is that the case? How did you cook it?

 

[HotMop]

Tri-Tip sammiches...

 

[boatsandhoes]

An entry for ya

A 18 hour brisket and couple of beef tenderloins

 

[Jrobb]

Cmon man. Give me the tutorial. I’m a good cook and have some awesome pics of this beef tenderloin but I am not the most tech savvy individual

 

[Jrobb]

 

[hdogg]

The pic is just ok but it turned out really good. I seared it on both sides for about 3 mins, then indirect heat for a little over an hour. I have a green egg, so put a drip pan under the rack-holder-thingy.
I finally got it to upload, had to do a smaller size. Probably anti-climactic, not as pretty as the ribs but it's a lot of meat for $6/lb so give it a try!
View attachment 21642

 

[dawgstudent]

Are you on mobile or desktop view? If desktop view, click the insert image button and upload them from your device. If it's mobile, it's not easy. That's one reason I have been thinking about upgrading the forum software but then we lose the threaded view.

 

[Jeffreauxdawg]

Looks lean. (Which I like.)So you cooked it whole and sliced after cooking?

I was thinking about slicing into steaks and searing both sides, then cooking rotisserie if I ever do one. Do you think that would come out good?

 

[hdogg]

Yes I sliced after cooking. From what I read, a lot of people slice them first, as you said. No idea which is better but give it a try! It's inexpensive enough to experiment.

 

[Jrobb]

On mobile. It worked about as good as our offense in the 3rd quarter

 

[Jrobb]

View attachment 21644View attachment 21645Beef tenderloin on the green egg. Obviously with plenty of Dales*

 

[Jeffreauxdawg]

Nice pool flex.**

 

[notoriousD_O_G]

I cooked ribeyes they turned out really good. No pics because I drank too many beers and forgot. You'll just have to take my word for it.

 

[cowbell88]

I’m on mobile, so no pictures.

I boiled some peanuts in Zatarains seafood seasoning and grilled boneless pork chops on the grill that we’re marinated in Italian and worchesterchire for about 6 hrs.

 

[Jrobb]

Thanks. But I was trying to show the egg

 

[birdawg]

I'm a tit...err tidbit disappointed there are no boobies... err chicken breasts

 

[Seinfeld]

Congrats to klc90 for taking home the victory this weekend with a good looking set of ribs, grilled corn, and cream cheese dip. I’ll PM him shortly to get a bottle a Meat Church seasoning headed his way.

A few questions for the board, though…

1) is there interest in trying to keep this going every week during football season or is that too much?

2) How do y’all feel about themes each week(wings, ribs, sides, etc)? Or would you rather keep things wide open to keep it easy?

3) we had some solid entries this weekend but not a whole lot of votes. Should we keep the judging open past Sunday to try to get more votes and time to post pics?

 

[Seinfeld]

I won’t lie. I’m incredibly jealous

 

[Maroon Eagle]

I like having desktop view as an option on my iPhone and have it set that way.

 

[Jeffreauxdawg]

1. I'm in.
2. Themes would be tough. Meat prices are higher than a cat's ***. So you may catch brisket on sale this week, but I can't find one under $100 locally right now.
3. I think we are going to get a small participation no matter what. Doesn't mean we should not do it.


I think we could use a format though. I kinda dorked it up by starting another post.

I'll let you figure out how you want to do it, but something like a Friday deadline for the description. Then we can add pics and details later. Maybe 4 pics max (prep, cook, finish, libations?) No matter the details, I think a good format would make it simple.

 

[Dawgbite]

It would help if you didn’t have to go around the world in order to post a picture from a phone.

 

[Jeffreauxdawg]

The easy way to post from a phone.

Type in your message and post in mobile view. Leave a couple lines if you want to post in between paragraphs. Like so...

View attachment 21655

After posting. Hit edit post. Then switch to full site view. Go to the line you want to post the picture and hit the picture icon and select photo. Upload and then save edit. Switch back to mobile version.

 

[RivaDawg]

The easy way to post from a phone.

Type in your message and post in mobile view. Leave a couple lines if you want to post in between paragraphs. Like so...

View attachment 21655

After posting. Hit edit post. Then switch to full site view. Go to the line you want to post the picture and hit the picture icon and select photo. Upload and then save edit. Switch back to mobile version.

Thanks.

 

[Smoked Toag]

Congrats to klc90 for taking home the victory this weekend with a good looking set of ribs, grilled corn, and cream cheese dip. I’ll PM him shortly to get a bottle a Meat Church seasoning headed his way.

A few questions for the board, though…

1) is there interest in trying to keep this going every week during football season or is that too much?

2) How do y’all feel about themes each week(wings, ribs, sides, etc)? Or would you rather keep things wide open to keep it easy?

3) we had some solid entries this weekend but not a whole lot of votes. Should we keep the judging open past Sunday to try to get more votes and time to post pics?

My Bammer friend usually does a food theme in line with whoever they are playing (LSU - Cajun, Florida - Spanish, etc.). I would adopt that but I'm not usually home enough to cook. Anyways, just a suggestion.

He usually does chicken for Ole Miss because he said they were too scared to stand up for Col. Reb.

 

[msubrave]

My Bammer friend usually does a food theme in line with whoever they are playing (LSU - Cajun, Florida - Spanish, etc.). I would adopt that but I'm not usually home enough to cook. Anyways, just a suggestion.

He usually does chicken for Ole Miss because he said they were too scared to stand up for Col. Reb.

Spanish food for Florida? What?!

 

[Rebeldude]

1. I'm in
2. Themes are fine with me
3. I think a description before the game and then pic/voting thread sometime GameDay. I think when we edited posts with pictures it didn't generate a new post and therefore people did t know to go look at the thread. So either separate posts in same thread, or separate voting thread.

 

[RivaDawg]

Congrats to klc90 for taking home the victory this weekend with a good looking set of ribs, grilled corn, and cream cheese dip. I’ll PM him shortly to get a bottle a Meat Church seasoning headed his way.

A few questions for the board, though…

1) is there interest in trying to keep this going every week during football season or is that too much?

2) How do y’all feel about themes each week(wings, ribs, sides, etc)? Or would you rather keep things wide open to keep it easy?

3) we had some solid entries this weekend but not a whole lot of votes. Should we keep the judging open past Sunday to try to get more votes and time to post pics?

Definitely continue it. Now that I have learned how to post pics, it will make it more fun. I think it is a good addition to game week.

 

[kired]

I think you’ll have more participation on away game weekends, but definitely keep it going. I’ll try to join in a few times for away games. Maybe one or two theme weeks - not every one, but mix in a couple. That would be fun and maybe force me to try something different. Sunday night should be good enough.