Catfish Posted January 26, 2006 Share Posted January 26, 2006 (edited) It’s been my great pleasure to host the best super bowl party in Newcastle County Delaware for the better part of nine years now. The party initials a lot of people bringing a dish. If you’re lucky your dish is a hit and it becomes a staple. We now have several solid staples that I get real exited for around this time: 1. One of my buddies has made scotch eggs for the past five years. His exact recipe is well guarded, but it is essentially a hard-boiled egg, wrapped in loose sage sausage, breaded, and deep-fried. He then cuts them in half, and serves them with dijon mustard. Fabulous. Another one of my boys makes the best 2. Kielbasa. Fist of all he buys the stuff from some Polish butcher, hidden in the middle of an industrial park in Wilmington DE. Every year he says the guy’s at the shop make him feel like a cop. This stuff is so serious that it make his car stink like garlic for a week, just by transporting it. Again his secret is well guarded, but I do know he cooks it in a crock pot all day with kraut from the same butcher. He also adds a considerable chunk of fat back, for heath reasons. 3. Another friend of mine wife makes this peach cheesecake bake thing that is out of this world. This may be the most closely guarded secret in the bunch, I have no idea how she does it. She is a master. She always creates the biggest buzz by bringing a 10” pan of the stuff, you know, so the demand far outweigh the supply. Last year two of my A hole friends stole it and ate it in the garage, despite their physically violent consequence. 4. A southern pal of mine, in the past has made deer parmesan. He would pound and bread deer stakes and bake them with tomato sauce and mozzarella. He would then serve it on fresh rolls from the Italian market. I miss this one. He is now a jersey lawyer with little time to hunt or attend 5. I make the wings. I’m not much of a measurer, but I start the sauce with about a half gallon of crystal hot sauce. I add: about two sticks of butter, about four table spoons of home ground chili powder ( I grow, and dry cyan and habanaros for this specific purpose). I start the sauce on Wednesday before the game. I let it simmer when I’m home, and it’s done by Sunday. I then deep fry 15 lbs. of fresh wings, and dump the sauce on them. I’m proud to say my wings are the hottest I’ve ever eaten. I’m so exited about this stuff and all the new prospects. What are you guys having? Edited January 26, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
MojoMan Posted January 26, 2006 Share Posted January 26, 2006 It’s been my great pleasure to host the best super bowl party in Newcastle County Delaware for the better part of nine years now. The party initials a lot of people bringing a dish. If you’re lucky your dish is a hit and it becomes a staple. We now have several solid staples that I get real exited for around this time: 1. One of my buddies has made scotch eggs for the past five years. His exact recipe is well guarded, but it is essentially a hard-boiled egg, wrapped in loose sage sausage, breaded, and deep-fried. He then cuts them in half, and serves them with dijon mustard. Fabulous. Another one of my boys makes the best 2. Kielbasa. Fist of all he buys the stuff from some Pollock butcher, hidden in the middle of an industrial park in Wilmington DE. Every year he says the guy’s at the shop make him feel like a cop, buying Josh Gordon from a negro. This stuff is so serious that it make his car stink like garlic for a week, just by transporting it. Again his secret is well guarded, but I do know he cooks it in a crock pot all day with kraut from the same Pollock. He also adds a considerable chunk of fat back, for heath reasons. 3. Another friend of mine wife makes this peach cheesecake bake thing that is out of this world. This may be the most closely guarded secret in the bunch, I have no idea how she does it. She is a master. She always creates the biggest buzz by bringing a 10” pan of the stuff, you know, so the demand far outwat the supply. Last year two of my A hole friends stole it and ate it in the garage, despite their physically violent consequence. 4. A redneck Jew pal of mine, in the past has made deer parmesan. He would pound and bread deer stakes and bake them with tomato sauce and mozzarella. He would then serve it on fresh rolls from the Italian market. I miss this one. He is now a jersey lawyer with little time to hunt or attend 5. I make the wings. I’m not much of a measurer, but I start the sauce with about a half gallon of crystal hot sauce. I add: about two sticks of butter, about four table spoons of home ground chili powder ( I grow, and dry cyan and habanaros for this specific purpose). I start the sauce on Wednesday before the game. I let it simmer when I’m home, and it’s done by Sunday. I then deep fry 15 lbs. of fresh wings, and dump the sauce on them. I’m proud to say my wings are the hottest I’ve ever eaten. I’m so exited about this stuff and all the new prospects. What are you guys having? 1289011[/snapback] I don't consider myself PC but you've got enough slurs in there to choke a horse. Quote Link to comment Share on other sites More sharing options...
junebugz Posted January 26, 2006 Share Posted January 26, 2006 I don't consider myself PC but you've got enough slurs in there to choke a horse. 1289050[/snapback] Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 26, 2006 Share Posted January 26, 2006 (edited) catfish..... i appreciate your contribution to the forum. please refrain from the racial slurs.... consider yourself warned. fwiw... it looks like he didn't intend to type twat (was meant to read outweigh- mispelled "outway")... and when typing kraut he wasn't referring to a german, but sauerkraut. Edited January 26, 2006 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted January 26, 2006 Share Posted January 26, 2006 Ima havin' me sum fried yardbird, polkchops, chitlins and blackeyed peas with mustar greens. All washed down wit plenty of good ol' orange sody pop Quote Link to comment Share on other sites More sharing options...
darin3 Posted January 26, 2006 Share Posted January 26, 2006 Just havin' the traditional hamburgers n' hot dogs, for the most part. Oh, and that beer stuff. But throwin' some twists in... asking all that come to bring a random 6-pack of beer so there's a great variety. Oh, and for the second consecutive year, we're having a combo Mardi Gras / Super Bowl party. So the girlfriend will be making jambalaya and king cake... and we'll be making hurricanes! Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted January 26, 2006 Share Posted January 26, 2006 Ima havin' me sum fried yardbird, polkchops, chitlins and blackeyed peas with mustar greens. All washed down wit plenty of good ol' orange sody pop 1290339[/snapback] MMMMMMMmmmmmm, dat sound good. I bring da mac an cheese an grape koll-aid. :doah: Quote Link to comment Share on other sites More sharing options...
MojoMan Posted January 26, 2006 Share Posted January 26, 2006 Just havin' the traditional hamburgers n' hot dogs, for the most part. Oh, and that beer stuff. But throwin' some twists in... asking all that come to bring a random 6-pack of beer so there's a great variety. Oh, and for the second consecutive year, we're having a combo Mardi Gras / Super Bowl party. So the girlfriend will be making jambalaya and king cake... and we'll be making hurricanes! 1290574[/snapback] Are you prepared to provide the incentive of many, many strings of beads to the ladies attending the party? Quote Link to comment Share on other sites More sharing options...
darin3 Posted January 26, 2006 Share Posted January 26, 2006 Are you prepared to provide the incentive of many, many strings of beads to the ladies attending the party? 1290591[/snapback] I made the critical mistake of adding my parents and aunt/uncle to the email distribution. They stopped by last year, and I didn't think they'd come this time. Alas, they're all planning on coming. So, no magic dragons, no super-heavy drinking... unless I drop the hammer and tell them to only come for the first half or something... Quote Link to comment Share on other sites More sharing options...
Catfish Posted January 27, 2006 Author Share Posted January 27, 2006 I’m sorry if I offended. That twat was a typo as explained by Bier Meister. I did mean sauerkraut when referring to kraut and was in no way disparaging the German people . I should have gone with African American instead of Negro. Pollock is an insensitive term, I’m sorry to have typed it, I have no beef with the polish. I don’t really see the problem with redneck or Jew, as both rednecks and Jews describe themselves with these terms, but I can see how the context makes it offensive. Rereading, I’m sorry for the gratuitous racial references in a food and beverage post, and it won’t happen again. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 27, 2006 Share Posted January 27, 2006 thank you. Quote Link to comment Share on other sites More sharing options...
MojoMan Posted January 27, 2006 Share Posted January 27, 2006 (edited) No prob Catfish. I just couldn't resist the "twat" crack and I knew what you meant with the sauerkraut but I was on a roll. EDIT: No pun intended. Edited January 27, 2006 by MojoMan Quote Link to comment Share on other sites More sharing options...
Catfish Posted January 27, 2006 Author Share Posted January 27, 2006 If you say twat crack again, I’ll be offended. Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted January 27, 2006 Share Posted January 27, 2006 Where's all the good polish twat crack jokes when you need them? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted January 28, 2006 Share Posted January 28, 2006 Twat is a pretty funny word. Say it out loud: I promise you will laugh. Anyway, the smoker will be in full force on Super Bowl Sunday. Probably some ribs, brisket, pork shoulder, yada yada yada.... You've all heard this before. Quote Link to comment Share on other sites More sharing options...
Big F'n Dave Posted January 30, 2006 Share Posted January 30, 2006 Is twat censored? Quote Link to comment Share on other sites More sharing options...
Big F'n Dave Posted January 30, 2006 Share Posted January 30, 2006 Guess not. Quote Link to comment Share on other sites More sharing options...
devilwoman Posted February 3, 2006 Share Posted February 3, 2006 Making hot wings...two different kinds, a friend is bring over some ribs, another friend some little smokies (I love those things), also making beans and sauage and some tri-tip and some salmon dip. There will several kinds of beer and wine and at half time a dip in the hot tub. One of these days I will have to get a TV outside so I can soak and watch the game. Quote Link to comment Share on other sites More sharing options...
Piranha Posted February 3, 2006 Share Posted February 3, 2006 Sausage & peppers, wings, taco dip ( ) just for starters Quote Link to comment Share on other sites More sharing options...
MojoMan Posted February 3, 2006 Share Posted February 3, 2006 Sausage & peppers, wings, taco dip ( )just for starters 1303050[/snapback] I thought you were going to say little fishes or animals that fall into the water. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted February 3, 2006 Share Posted February 3, 2006 A big ol' crock pot of chili. Chased with a lot of beer! Quote Link to comment Share on other sites More sharing options...
ChuckB Posted February 3, 2006 Share Posted February 3, 2006 A big ol' crock pot of chili. Chased with a lot of beer! 1304042[/snapback] This will be my contribution to the party as well [Homerdrool]MMMMMMMMMMMM......chiiiiiilleeee.....[Homerdrool] Quote Link to comment Share on other sites More sharing options...
Hugh B Tool Posted February 4, 2006 Share Posted February 4, 2006 Hot wings chips with homemade salsa and gauc beer and hornitos pizza and egg rolls tempura and coconut shrimp more beer and hornitos meat cheese and veggie plate with ritz and wheat thin crackers brawts with kraut and onions with spicy mustard more beer and hornitos and maybe a hit off the peace pipe once or twice rinse, stir and repeat Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted February 4, 2006 Share Posted February 4, 2006 Gonna be up at 5:00 am tomorrow to get the smoker going. Looks like some ribs, turkey breast, pork shoulder and sausage. Maybe a small brisket as well. We'll put the brisket and pork shoulder on first, and put the ribs on about noon. Quote Link to comment Share on other sites More sharing options...
Catfish Posted February 5, 2006 Author Share Posted February 5, 2006 Gonna be up at 5:00 am tomorrow to get the smoker going. Looks like some ribs, turkey breast, pork shoulder and sausage. Maybe a small brisket as well. We'll put the brisket and pork shoulder on first, and put the ribs on about noon. 1304784[/snapback] Do you brine your pork and or poultry prior to smoking? Are you a dry rub man? Do you make your BBQ sauce? I understand that BBQ details are fiercely guarded, but I’ll appreciate any you care to divulge. Quote Link to comment Share on other sites More sharing options...
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