Author Topic: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven  (Read 5162 times)

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Offline trojanfan12

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #25 on: January 29, 2013, 10:09:21 AM »
haha1 Pretty sure he meant U. S.  southerners, 44.

I think he meant this!!



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Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #26 on: January 29, 2013, 10:10:51 AM »
I think he meant this!!



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Oh Jesus !!!  facepalm  facepalm   I was embarrassed for her !
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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #27 on: January 29, 2013, 11:48:21 AM »
Correct, I meant US lol.
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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #28 on: January 29, 2013, 03:13:00 PM »
The Super Bowl is upon us and if you're curious as to what you should make, I will post my Super Bowl menu.

First we'll start with our Traditional Pulled Pork Sliders.
For the rub:
1/4 cup Dark Brown Sugar
1 cup Paprika
1/2 cup Celery Salt
2 Tbsps. Granulated Garlic
1/2 Tbsp. Mustard Powder
1/2 Tbsp. White Pepper
1 tsp. Cayenne Pepper
2 tsps. Ground Thyme
1/2 tsp. Salt

Combin all ingredients for the rub and coat a 8-10lb bone-in pork butt, let it sit for 2-4 hours in the refridgerator. Fire up the smoker. A temperature range of 215 to 230 degrees F is what you want, and the closer to 215, the better. (Even though it will take a little longer, lower temperature smoking makes for juicier meats.) Place the pork butt into your smoker, fat side up. After five hours or so, begin to baste it with the vinegar (below) sauce every hour. When the internal temperature reaches 190 degrees, remove the pork from the smoker, wrap it or cover it, then let it rest for at least an hour. This step make a tremendous difference in the final texture and flavor of the pulled pork. After it rests, pull the pork, and set aside. Take the remaining BBQ dressing and place on low heat on the stove to begin a simmer. Toast some Kaiser Rolls and fix some slaw if you like. Then add the pulled pork to the simmering dressing to warmm back up for 30-45 seconds then place on the toasted rolls. Spoon on a little extra of the simmering dressing top with sliced pickles or slaw and serve.

BBQ Dressing (wet wash/vinegar sauce):
3 cups White Vinegar
2 cup Cider Vinegar
3 cup Sugar
12 Tbsps. Dry Yellow Mustard Powder
4 Tbsps. Celery Salt
4 tsps. Ground White Pepper


Next is Pig in a Blanket and Lil Smokey Pork n Beans.
3 packages of Lil Smokeys
2 onions, thinly sliced
2 cooked strips bacon, chopped
1 1/2 cups you favorite barbecue sauce
2 tablespoons packed light brown sugar
1 teaspoon garlic powder
2 15 oz cans red kidney beans, drained and rinsed
Salt, optional
3 cans of Pilsbury Cresent Rolls
2-3 cups of shredded smoked cheddar cheese

First rinse and dry all the Lil Smokeys. The 3 cans of cresent rolls will get you 24 Pigs in a Blanket. The rest of the Smokeys will be for Pork n Beans. So get your shredded cheese and 24 Lil Smokeys and roll cheese and 1 Lil Smokey into 1 cresent roll and bake, add 2-3 minutes to the cresent rolls cooking instructions. 

Now for the Prok n Beans, scatter onions and bacon evenly over bottom of slow cooker. In a small bowl, whisk together barbecue sauce, brown sugar and garlic powder. Add the sauce, remaining Lil Smokeys and beans. Heat on high for 45-60 min stirring every 10 min until the Lil Smokeys are heated. Serve in a bowl.

I have to go run some errands so I have to stop posting, but when I return I'll finish my Super Bowl Menu.
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Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #29 on: January 29, 2013, 03:14:59 PM »
Looks good !
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Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #30 on: January 29, 2013, 03:18:27 PM »
Hot Wings

Ingredients:

Servings:
2
Units: US | Metric
1/4 cup butter
1/4 cup louisiana hot sauce
1 dash pepper, Ground
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
bleu cheese salad dressing
celery
vegetable oil, for frying
Directions:

1
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
2
If the wings are frozen, be sure to defrost and dry them.
3
Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
4
Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
5
Heat oil in a deep fryer to 375 degrees.
6
You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
7
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
8
Remove the wings from the oil to a paper towel to drain.
9
But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
10
Add the hot sauce and stir, coating all the wings evenly.
11
You could also use a large plastic container with a lid for this.
12
Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.


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Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #31 on: January 29, 2013, 05:30:10 PM »
44 try this tip any time you cook wings: After cooking when you coat the wings in sauce, take a fork (I use a salad fork at the prongs are thinner and longer) and poke the meaty points a few times while in the sauce. This helps get the sauce down in the wings and helps remove most if not all the oily flavor that gets trapped by the frying.
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Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #32 on: January 29, 2013, 05:36:46 PM »
44 try this tip any time you cook wings: After cooking when you coat the wings in sauce, take a fork (I use a salad fork at the prongs are thinner and longer) and poke the meaty points a few times while in the sauce. This helps get the sauce down in the wings and helps remove most if not all the oily flavor that gets trapped by the frying.
Good idea !  Thanks !
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Offline SuperGnat

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #33 on: January 29, 2013, 09:08:30 PM »
We eat nothing but Vinegar based barbecue's down here !

This from someone who lives in South Carolina...home of Maurices mustard based BBQ!!!
"If you make every game a life or death proposition, you're going to have problems. For one thing, you'll be dead a lot." DES

Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #34 on: January 29, 2013, 09:10:09 PM »
This from someone who lives in South Carolina...home of Maurices mustard based BBQ!!!
We do have vinegar based mustard sauce too. I prefer w/o mustard. grin1
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Offline SuperGnat

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #35 on: January 29, 2013, 09:14:47 PM »
i prefer vinegar as well, or as we say in NC, Eastern NC BBQ.
"If you make every game a life or death proposition, you're going to have problems. For one thing, you'll be dead a lot." DES

Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #36 on: January 29, 2013, 09:16:35 PM »
i prefer vinegar as well, or as we say in NC, Eastern NC BBQ.
There ya go !!! Where abouts are ya ?
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Offline trojanfan12

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #37 on: January 31, 2013, 07:30:08 PM »
Posting this over here for my own benefit (and anyone else who may use it) because I'm making it Super Bowl Sunday. It's JB's Greek Chili recipe:

3 lbs. ground beef
1 large yellow onion, chopped
5 cloves garlic, minced
1 15-ounce can tomato sauce
2 cups beef stock
15 ounces of Greek white beans, drained and rinsed
3 Tablespoons chili powder
1 teaspoon dried oregano
½ teaspoon cumin
2 teaspoons salt
1 teaspoon ground black pepper
¼ cup cornmeal
2 cups of feta cheese, crumbled

In a large pot or Dutch oven, brown the ground beef with the onion and garlic over medium heat. Once browned, remove any extra liquid in the pot and return the beef to the pot. Add the tomato sauce, beef broth, beans, seasonings and cornmeal, stirring well. Cover and cook over low heat, stirring occasionally, for about 2-3 hours. Once finished drain any excess juices/chili broth and stir in the feta cheese and it's ready to serve.

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Offline CMC18V

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #38 on: January 31, 2013, 11:19:04 PM »
I am prepping for the Superbowl as well.
Bloody Mary's will be the drink of choice.

Cheddar
Sausage
Pepperoncini peppers
Peperoni
Then marinate them in a brine of vodka, liquid smoke, and Bloody Mary mix
If someone tells you they don't like fighting in hockey every other word out of their mouth might be a lie.

Offline Fog

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #39 on: January 31, 2013, 11:30:13 PM »
CMC, how long do you let them soak in the brine?
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Offline CMC18V

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #40 on: February 01, 2013, 01:17:20 AM »
 These will last all weekend. They only get better.
If someone tells you they don't like fighting in hockey every other word out of their mouth might be a lie.

Offline ninermanic63

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #41 on: February 01, 2013, 05:57:25 AM »
Oh I think I found me a new thread to post on.  Thank you for posting the link, Fog.

I will certainly be posting recipes here and trying out some of yours.  For now, though, I thought I would recommend what I consider the best BBQ cookbook around, Steven Raichlen's BBQ Bible.  I have a couple others of his but that one is a staple.  I had the paperback version but I beat it up and it was falling apart so I went and got the hardcover.  Took me quite a while to transfer all my notes and bookmarks.
Everyone should believe in something.  I believe I'll have another beer.

Offline SuperGnat

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #42 on: February 01, 2013, 08:32:20 AM »
There ya go !!! Where abouts are ya ?

I'm in Charlotte, but lived in Raleigh for 7 years...Eastern NC BBQ is heads and tails better than Western NC BBQ.
"If you make every game a life or death proposition, you're going to have problems. For one thing, you'll be dead a lot." DES

Offline SoonerThunderJB

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #43 on: February 01, 2013, 10:18:37 AM »
Oh I think I found me a new thread to post on.  Thank you for posting the link, Fog.

I will certainly be posting recipes here and trying out some of yours.  For now, though, I thought I would recommend what I consider the best BBQ cookbook around, Steven Raichlen's BBQ Bible.  I have a couple others of his but that one is a staple.  I had the paperback version but I beat it up and it was falling apart so I went and got the hardcover.  Took me quite a while to transfer all my notes and bookmarks.

Niner, I hate Steve. I'll have you making the types of BBQ that made Steve Raichlen a thief and got him banned from BBQ competitions. His BOB (Best of Barbeque) recipes are what got him banned. Most of those are stolen recipes other competitors had to retire when he released his first BOB series of cookbooks. BBQ competitors follow strict 'codes' to keep trade secrets as secrets. Raichlen basicly pissed on all his peers when he took the money route, stealing and claiming recipes as his own.
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Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #44 on: February 01, 2013, 10:18:39 AM »
I am prepping for the Superbowl as well.
Bloody Mary's will be the drink of choice.

Cheddar
Sausage
Pepperoncini peppers
Peperoni
Then marinate them in a brine of vodka, liquid smoke, and Bloody Mary mix

Love Bloody mary's...there's an art to a good BM !
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Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #45 on: February 01, 2013, 10:19:21 AM »
I'm in Charlotte, but lived in Raleigh for 7 years...Eastern NC BBQ is heads and tails better than Western NC BBQ.
No doubt !  grin1
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Offline ninermanic63

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #46 on: February 01, 2013, 10:41:26 AM »
Niner, I hate Steve. I'll have you making the types of BBQ that made Steve Raichlen a thief and got him banned from BBQ competitions. His BOB (Best of Barbeque) recipes are what got him banned. Most of those are stolen recipes other competitors had to retire when he released his first BOB series of cookbooks. BBQ competitors follow strict 'codes' to keep trade secrets as secrets. Raichlen basicly pissed on all his peers when he took the money route, stealing and claiming recipes as his own.

Didn't know any of that but it won't change the fact I like that cookbook. 
Everyone should believe in something.  I believe I'll have another beer.

Offline SuperGnat

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #47 on: February 01, 2013, 11:49:54 AM »
Love Bloody mary's...there's an art to a good BM !

A good BM is grossly under appreciated.... grin1
"If you make every game a life or death proposition, you're going to have problems. For one thing, you'll be dead a lot." DES

Offline 44Diesels

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #48 on: February 01, 2013, 11:52:14 AM »
A good BM is grossly under appreciated.... grin1
You got that right...My Aunt makes the best I ever had.
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Offline ninermanic63

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Re: JB's Smokehouse: The Tailgaiting and Sports Foodie Haven
« Reply #49 on: February 01, 2013, 12:07:54 PM »
Pretty sure Supergnat wasn't referring to a Bloody Mary, lol.
Everyone should believe in something.  I believe I'll have another beer.