hammertime Posted August 19, 2009 Report Share Posted August 19, 2009 Here's something everybody likes. Food. What is your specialty when it comes to tailgating? Beer. Got a game brew thats a notch above the rest? Booze. Is there a bottle of Jameson Select just for game day? Link to comment Share on other sites More sharing options...
hammertime Posted August 19, 2009 Author Report Share Posted August 19, 2009 here's an appetizer Link to comment Share on other sites More sharing options...
hammertime Posted August 19, 2009 Author Report Share Posted August 19, 2009 can they come? Link to comment Share on other sites More sharing options...
Brownshirt Posted August 19, 2009 Report Share Posted August 19, 2009 here's an appetizer Thanks hammer, I've been tellin the wife for years, "just cuz I'm on a diet doesn't mean I can't look at the menu" (nice menu) http://www.youtube.com/watch?v=7SCt8JPAkgU Link to comment Share on other sites More sharing options...
hammertime Posted August 19, 2009 Author Report Share Posted August 19, 2009 Pittspuke tailgate party. Link to comment Share on other sites More sharing options...
ndneighbor Posted August 19, 2009 Report Share Posted August 19, 2009 Maybe we can get Skippy to run some of this through the new Slurpee machine so some of the not so faithful can finally have some koolaid and a little faith. http://www.recipezaar.com/Absolutely-Perfect-Kool-Aid-33387 Absolutely Perfect Kool-Aid By: Lennie Jul 7, 2002 Who would have thought you could improve on the package directions of Kool-Aid? Well, you can! This is now my family's favourite way to prepare Kool-Aid, at one-and-a-half strength. We tried it at double-strength, but preferred this method, with this amount of sweetness. The extra flavour burst is particularly noticeable, we have found, with cherry, orange, and grape. SERVES 16 Ingredients * 3 (6 g) packages Kool-Aid, your favourite flavour * 1 1/2 cups sugar * 1 gallon cold water Directions 1. In a LARGE juice pitcher (1 gallon/4 litres), stir together the 3 packages of koolaid and the sugar. 2. Add about 1/3 of the water and stir well, making sure Kool-Aid and sugar dissolves. 3. Slowly stir in remaining water; chill. Link to comment Share on other sites More sharing options...
hammertime Posted August 19, 2009 Author Report Share Posted August 19, 2009 These 3 are definately invited Link to comment Share on other sites More sharing options...
Brownshirt Posted August 19, 2009 Report Share Posted August 19, 2009 Pittspuke tailgate party. Lumber futures just went off the charts in pittspuke!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
ndneighbor Posted August 19, 2009 Report Share Posted August 19, 2009 Ballpeen had graciously shared a chili recipe with us a while back. I hope he'll forgive my audacity for pasting it here. Thank you Peen. found here: http://thebrownsboard.com/forums/index.php...11&hl=chili (Thank Peen Here) Sure man. 3lb ground beef 1lb part italian or hot sausage(whatever you feel like....I went Italian this go) 3 can diced tomatos...4 doesn't hurt anything 1 small can of tomatos and chilis to add some zing...Rotel or any other brand 2 large onions chopped 2 cans kidney beans if I feel like beans That is the best I can tell you as far as measured ingredients. The rest sort of depends on feel and taste.... Chili powder....say 5-6 tablespoons to start Half that amount of cumin....gives chili flavor without heat Salt..whatever tastes good to you Maybe 15 grinds of black pepper garlic powder....not salt...not a lot...a few dashes from the shaker. I guess that is it... Oh....my secret ingredient...vinegar...plain white vinegar...I have no idea how much it is, but it is added a little at a time...just keep taste testing...too much will screw it up...too little and it doesn't give it that ohhh and ahhh factor. maybe 4-5 tablespoons worth....just don't know Brown the meat, drain the grease...add all the other stuff and enough water to cover the meat and bring to boil...then simmer a few hours. I always make mine the day before, let cool, the refirgerate. It allows you to pikc off that last layer of grease that cooks out of the meat. The sausage releases a lot of grease....if you don't skim, it can be a little fatty IMO(if you knew me, you would know I am not against grease...lived in the south most of my life) Oh....if you add beans, I do it near the end of the simmer process as I don't like to get them all broken up due to stirring once in a while....but it doesn't really matter. Also...the vinegar...it is best to add it later in the simmer process...don't know why, but it seems to give you a better read. Just play with the chili powder level to get what you want...my measurements were a start. You can also use one of those chili packs...McCormack or whatever as a starting point on the chili powder If you have a moment, stop at the original posting at the link above and shoot Peen a Thanks. Link to comment Share on other sites More sharing options...
DawgTracker Posted August 19, 2009 Report Share Posted August 19, 2009 One 250 pound (dressed weight) hog. Start charcoal, add wet apple wood. Cook for eight hours while rotisserie is turning Feeds quite a few Link to comment Share on other sites More sharing options...
hammertime Posted August 19, 2009 Author Report Share Posted August 19, 2009 One 250 pound (dressed weight) hog. Start charcoal, add wet apple wood. Cook for eight hours while rotisserie is turning Feeds quite a few She said the pork wasn't cooked enough Link to comment Share on other sites More sharing options...
SoCalBrownsFan Posted August 19, 2009 Report Share Posted August 19, 2009 Stooler fans tailgate Part 2: Link to comment Share on other sites More sharing options...
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