You have to be tactical about these things. Bring a six pack of hot Milwaukee's Best and a bag of stale pretzels from Dollar Tree, make a big deal about how you're contributing. Then load up your plate with ribs and steaks, and fish the good beer out of the bottom of the cooler.
You have to be tactical about these things. Bring a six pack of hot Milwaukee's Best and a bag of stale pretzels from Dollar Tree, make a big deal about how you're contributing. Then load up your plate with ribs and steaks, and fish the good beer out of the bottom of the cooler.
You have to be tactical about these things. Bring a six pack of hot Milwaukee's Best and a bag of stale pretzels from Dollar Tree, make a big deal about how you're contributing. Then load up your plate with ribs and steaks, and fish the good beer out of the bottom of the cooler.
Basically it's a foil tray of mac and cheese with broken up boudin mixed in. A local market puts it together in different sizes to suit the number of eaters. The store makes their own spicy boudin and it mixes well with the creaminess of whatever cheese they're using. After heating it through in the oven you can crisp up the top with a quick pass under the broiler.
You have to be tactical about these things. Bring a six pack of hot Milwaukee's Best and a bag of stale pretzels from Dollar Tree, make a big deal about how you're contributing. Then load up your plate with ribs and steaks, and fish the good beer out of the bottom of the cooler.
#winning
You know that guy too?
Yep, we all know him (or her). But I was exaggerating - the ones around here usually never bring a damn thing, not even a roll of paper towels or bag of chips.
2 cups dry pinto beans 4-5 cups of water Can of schitty beer Tablespoon minced garlic 1/2 chopped onion Teaspoon of cumin Cup of chopped pork fat/bacon/side pork/scraps 15-20oz crushed tomatoes or ro-tel Salt
Put all in a crockpot and set to low. Pass out and check when awake.
Take to place. Answer how to make for entire event. Take empty crock pot home.
2 cups dry pinto beans 4-5 cups of water Can of schitty beer Tablespoon minced garlic 1/2 chopped onion Teaspoon of cumin Cup of chopped pork fat/bacon/side pork/scraps 15-20oz crushed tomatoes or ro-tel Salt
Put all in a crockpot and set to low. Pass out and check when awake.
Take to place. Answer how to make for entire event. Take empty crock pot home.
Flave had a thread a few years back where he cored out a cabbage and put a room temp stick of butter and whatever seasoning you like blended into the hollowed out core.
Wrap in tin foil and smoke it for a couple hours butter side up.
2 cups dry pinto beans 4-5 cups of water Can of schitty beer Tablespoon minced garlic 1/2 chopped onion Teaspoon of cumin Cup of chopped pork fat/bacon/side pork/scraps 15-20oz crushed tomatoes or ro-tel Salt
Put all in a crockpot and set to low. Pass out and check when awake.
Take to place. Answer how to make for entire event. Take empty crock pot home.
Flave had a thread a few years back where he cored out a cabbage and put a room temp stick of butter and whatever seasoning you like blended into the hollowed out core.
Wrap in tin foil and smoke it for a couple hours butter side up.
It's delicious.
And easy like Flave.
I've done this a few times since Travis posted that. I mix the butter and spices (Tony's etc.) in a bowl and then smear it inside the cabbage core with a spatula.
I don't know how much smoke it actually gets since it's wrapped in tinfoil so a regular grill will work just fine, IMO. It really is delicious.
Something so easy you can whip it up with a hand tied behind your back?
I have a 3 day, rotating cycle of easy to prepare meals. First day, canned chili over Fritos corn chips. Second day, Dinty Moore beef stew. Third day, Chow Mein, any flavor you choose. Fourth day, start over and follow the cycle with total ease and economy…
Flave had a thread a few years back where he cored out a cabbage and put a room temp stick of butter and whatever seasoning you like blended into the hollowed out core.
Wrap in tin foil and smoke it for a couple hours butter side up.
It's delicious.
And easy like Flave.
I've done this a few times since Travis posted that. I mix the butter and spices (Tony's etc.) in a bowl and then smear it inside the cabbage core with a spatula.
I don't know how much smoke it actually gets since it's wrapped in tinfoil so a regular grill will work just fine, IMO. It really is delicious.
Sub peach or parchment paper for foil and fold it to hold the butter and it will pick up plenty of smoke. I use the black paper clips to hold things together and it works beautifully. I usually use a pound of bacon at the base to soak up the butter and make a place for the cabbage to sit. Fold the paper at the edges and it will hold the fats nicely.
Shrimp and Artichoke Heart Salad with Lemon Dressing
This is incredible stuff and leaves people talking about it afterwards... it is important to keep the pepper as coarse as possible. Our good friend Dennis Neill also said this was the best salad he ever ate.
2 pounds of medium to large cooked shrimp, chilled 1 teaspoon fennel seeds, lightly crushed 2 cans Artichoke Hearts drained well (NOT marinated)
2-3 hearts of Romaine lettuce torn into pieces
Dressing: 1 ½ cup Mayonnaise ½ cup fresh squeezed lemon juice 3 Tablespoons chopped fresh chives (or 3 teaspoons dried) 1 Tablespoon chopped fresh tarragon (or 1 teaspoon dried) Fresh coarse ground pepper and salt to taste ½ cup whipping cream
Mix the mayonnaise, lemon juice, chives, and tarragon thoroughly in a medium bowl. In a separate bowl whip the cream until medium-firm peaks form. Fold the whipped cream into the mayonnaise mix and chill in the frig.
In a large bowl mix the shrimp, fennel seeds, and artichoke hearts and then add about half of the dressing and mix gently. Then add the lettuce and toss gently to coat the lettuce. Add more dressing as needed and serve whatever is left over on the side.
Quite a few folks here have had this and no one bitched... The bigger the shrimp the better IMO.
They invited me which means this while thing was their idea. Pisses my wife off because I never want to take anything.
When we put something on we make and supply everything. My idea I will take care of it.
+1 In my circle of family and friends it’s the same way. We cover all the main stuff and most the time the woman coordinate the deserts/salads and guys always show up with drinks!
If you are feeling inclined to bring a side dish you can never go wrong with a bunch of jalapeños poppers!
Flave had a thread a few years back where he cored out a cabbage and put a room temp stick of butter and whatever seasoning you like blended into the hollowed out core.
Wrap in tin foil and smoke it for a couple hours butter side up.
It's delicious.
And easy like Flave.
I've done this a few times since Travis posted that. I mix the butter and spices (Tony's etc.) in a bowl and then smear it inside the cabbage core with a spatula.
I don't know how much smoke it actually gets since it's wrapped in tinfoil so a regular grill will work just fine, IMO. It really is delicious.
You can leave the foil unwrapped for the first hour and plenty of smoke will permeate the dish if it's something you're after.
Just keep the smoke heavy and temps low. Then wrap tight and let it go.
If you don't care about smoke at all you can achieve the same results in an oven or even a crock pot.
Here's the German Potato Salad recipe I use. I highly recommend the gold potatoes the recipe calls for. Yellow onion. I use Edmond Fallot dijon mustard. I also reserve more than 1/4 cup of the bacon fat for the sauce, usually all of it. I skip the salt.
A couple of weeks ago a friend of mine was having a birthday party for his son and his wife was texting everyone and giving a virtual grocery list of things to bring. Kind of insulting......
A couple of weeks ago a friend of mine was having a birthday party for his son and his wife was texting everyone and giving a virtual grocery list of things to bring. Kind of insulting......