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SuperBowl Food: What's your gameplan?

post #1 of 17
1/30/07 at 7:33am
Thread Starter 
So I am having a small gathering (10-15 people) for the SuperBowl this Sunday and need to plan some eats. It will be a BYOB party and I will encourage people to bring appetizers too. Although based on past experience, only a couple people show up with food.

I bought a pork shoulder (picnic butt, although I prefer boston) since it was on sale. I am thinking of making pulled pork which I usually do in the smoker. I am not gonna have the time to man the smoker for the usually 15+ hours I do it for, so am thinking about slow roasting it in the oven for about 12 hours at 200-220 until the connective tissue breaks down. I will brine it in a solution with liquid smoke to try to mimic the true BBQ flavor. I will also use a dry rub to get the some nice flavor on the outside. Never tried this in the oven before, so it should be interesting.

I will also be making some chicken wings that I will dry rub and either bake or grill. I am leaning towards grill right now, as the oven might be busy with the pork. They will also be hit with some hot sauce with some blue cheese and celery on the side.

I might do a spinach artichoke dip that is really simple. It's basically spinach, artichoke, sour cream, cream cheese, sauteed onions, red pepper flake, and anything else I feel like throwing in. Simple and delicious. Will be served with bread and tortilla chips.

Who else is throwing a party or cooking up some good eats? What do you got on the menus?
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post #2 of 17
1/30/07 at 7:58am
Take your pork sear it then cover it with a good 3lb. of sliced thin onions then pour in a bottle or two of hot sauce and let it cook as you discribe until falling apart. Best BBQ you will find . the recipe is from Peru
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post #3 of 17
1/30/07 at 8:08am
Sounds lovely,can I come?:beer:
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post #4 of 17
1/30/07 at 10:02am
I'm going to be busy this weekend, so I'm keeping it simple with things I can make beforehand while another friend will do much of the food anyways. Fruit crumble I can throw in the oven on game day with caramel sauce and creme anglaise I can make a few days in advance.
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post #5 of 17
1/30/07 at 11:22am
Thread Starter 
Sure, but it's a **** of a hike from Wales

That sounds pretty **** good in itself. I might have to try that sometime.
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post #6 of 17
1/30/07 at 12:26pm
I am a Chicagoan and a Bears fan so of course I have to stick with Midwestern Haute Cuisine. So I will be tearing it up with a few favorites...

"Chicago Style" Beer Brats (Brats slow cooked in Old Style™ beer with onion, ginger, caraway, grains of paradise, mustard seeds, and butter then grilled to perfection and served with spicy brown mustard, sliced tomato and the onions from the beer mix)

"Chicago Style" Red Hots©

Grilled Chicken Breasts with Sweet Baby Ray's™ Barbecue Sauce

Roasted Red Potatoes with Paprika and Roasted Garlic

Taquitos Mixtos with Guacamole and Chihuahua Cheese on top

Alfajores de Chocolate con Dulce De Leche

Plus app trays with your basic veggies, buffalo chicken fingers, steak fries with alfredo sauce etc.


GO BEARS!
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post #7 of 17
1/30/07 at 12:35pm
Ken, with that menu you have planned, is it any wonder no one brings food? :D

We are a rare couple where we live in Packerland: we have almost no interest in sports. We turn on the TV for the last five minutes of the fourth quarter to hear the sportscasters' recap of the game and see the final result. I went to a few parties over the years. The best food was my former boyfriends' mother's simmered Italian beef, and also a dish of hot Italian sausages in sauce. :lips:

It so happened the weekend we got engaged it was superbowl Sunday. We were puzzled why the mall was so dead!
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post #8 of 17
1/30/07 at 12:43pm
Sweet ba by ray's .....good choice MRED! I am actuall going to ccok for the taste the NFL banquet in miami, so I will get to cook all kinds of amazing foods with some amazing chefs. I am also smoking a 90 pound pig while I'm there in a buddy's brand new smoker!! Should be fun. I won't get to be at the actual game though, that's food service industry for ya!!
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post #9 of 17
1/30/07 at 1:08pm
WHAT MIKE...NO GOOD CHICAGO ITALIAN BEEF???? I'm hiding out from work at home, taking the phone off the hook, grilling a good steak and watch the BEARS WIN THE SUPERBOWL!!!!
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post #10 of 17
1/30/07 at 1:39pm
Thread Starter 
Do you guys think an aluminum foil pan will be enough to catch all the drippings from the pork? I can't think of anything else to use. I don't want it to be too narrow and have all that fat on the oven floor.
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post #11 of 17
1/30/07 at 3:55pm
If I can locate some casings by Saturday we'll be bring my Italian Sausage and fried peppers to the party we'll be attending.:lips: . Actually even if I don't find casings I'll still be making the sausage but in patty form.;)
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post #12 of 17
1/30/07 at 5:04pm
I'm going with thin and crispy cracker crust style pizzas. I'd like to top them with some of Oldschool's sausage. :D

Kevin

Send 'em some good pizza, that should calm 'em down.
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post #13 of 17
1/30/07 at 11:59pm
Hi Oldschool,I've never made Italian sausage before.What do you put in yours?:)
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post #14 of 17
1/31/07 at 4:04am
Well,

I could tell ya exact but then I'd have to....:look: :rolleyes: :lol: :D (It's an Italian thing:rolleyes: )

It's all a personal taste thing and very subjective here in the states. The basic start is ground pork butt, fennel seed, salt and crushed red pepper.

Many will swear by garlic so that's always in there in huge amounts, others put wine, vinegar, spices and many other things and well those are all well and good but I usually stick to the basics.

If you've never made it before then it's hard to explain (more of a visual explaination) but it is simple to prepare the mix. Just talk to a butcher over there and let him/her know that you wish to make some. They should be able to grind the meat for you. Get it home break it into small amounts and begin to experiment. Just watch the salt and Red pepperflakes. I always have to adjust these last since my taste is different each time I make it. I do love it extra spicy though.:lips:
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post #15 of 17
1/31/07 at 5:38am
Indianwells, heres my recipe for it, I sometimes add 1/2 pork 1/2 veal, or 1/2 pork 1/2 venison but the basic recipe is below. Use hog casings.

6 pounds boneless pork butt, preferably, or shoulder, with its fat, coarsely chopped or ground (I grind mine)

2 pounds pork fatback, rind removed and fat coarsely chopped or ground

6 tablespoons fennel seed or ground fennel

2 tablespoons salt if the pork fatback is salted, 3 to 4 tablespoons if using unsalted fatback

2 tablespoons freshly ground black pepper
1 1/2 cups freshly grated pecorino cheese

1 tablespoon red pepper flakes (optional)

Grind all together and refrigerate overnight. Make a patty and fry the next day to adjust seasonings, then put into casings.
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post #16 of 17
1/31/07 at 12:04pm
When I do pulled pork in the oven I put the meat in a very large roaster with the meat on a rack inside the pan. The rack keeps it out of the juices. Some liquid in the bottom of the pan (NOT MUCH!) helps braise the meat and make it tender. Pulled pork is supposed to be braised not smoked or dry roasted.

I usually baste while the meat is braising. Depending on what I'm shooting for, it could be anything from worchestershire to BBQ sauce. I also never sear the meat prior to braising as searing would add a hard outer crust. A crust would defeat the whole idea of pulled pork which is just shredded meat in a light juicy sauce. You don't want tough/hard/crunchy bits in your portions. What you want is tender shredded meat that is flavored by the sauce and cooking method. I don't know that a rub will do the same thing as basting since the rub is confined to the outer surface. Brine will help but.....

If you don't have a huge roaster get a couple of the big foil serving pans and invert one as a lid. The first time I made pulled pork I was amazed at how simple and delicious it is.
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post #17 of 17
1/31/07 at 1:49pm
I am not a huge fan of the "IB" or Italian Beef unless it is more of a "Cheddar Beef" with loads of fake Velveeta style cheese dumped on a bun dipped in Au Jus and piled high with beef. Actually I love them but I don't love having to slow cook all that beef. I am more of an "instant grat" kind of guy if I am going to eat the food. If it's for service than you know I don't really have a choice.

I want so badly to have a restaurant someday that serves absolutely nothing but awful for you decadent Chicago style everything! All I need is a financial backer and a space. :smoking:

I am starting to think I might want to make something healthy for the more health conscious connoisseur should any show up at my place but in the end if you want health food I have Odwalla bars and Horchata. If you want to EAT you better eat brats! :lol:

powers: Sweet Baby Rays is the best Barbecue Sauce on the planet!
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