Hello,

I've been lurking for awhile....

Hosting the SuperBowl party this year. I'm trying to find a "football"
friendly dinner, and I don't want to do the typical big ole pot of chili.
What I'm thinking is this...

Pulled Pork
assortment of mustards & bbq sauces
Cole Slaw
Rolls

Any ideas as to what else I could add to the dinner part of the night?

Jessica

Chicken wings

"Jessica Vincent" > wrote in message
hlink.net...
> Hello,
>
> I've been lurking for awhile....
>
> Hosting the SuperBowl party this year. I'm trying to find a "football"
> friendly dinner, and I don't want to do the typical big ole pot of chili.
> What I'm thinking is this...
>
> Pulled Pork
> assortment of mustards & bbq sauces
> Cole Slaw
> Rolls
>
> Any ideas as to what else I could add to the dinner part of the night?
>
> Jessica
>
>

On Fri, 02 Jan 2004 06:31:46 GMT, "Jessica Vincent"
> wrote:

>Hello,
>
>I've been lurking for awhile....
>
>Hosting the SuperBowl party this year. I'm trying to find a "football"
>friendly dinner, and I don't want to do the typical big ole pot of chili.
>What I'm thinking is this...
>
>Pulled Pork
>assortment of mustards & bbq sauces
>Cole Slaw
>Rolls
>
>Any ideas as to what else I could add to the dinner part of the night?

I like baked beans and potato salad with pulled pork.

Tara

In article k.net>,
"Jessica Vincent" > wrote:

> Hello,
>
> I've been lurking for awhile....
>
> Hosting the SuperBowl party this year. I'm trying to find a "football"
> friendly dinner, and I don't want to do the typical big ole pot of chili.
> What I'm thinking is this...
>
> Pulled Pork
> assortment of mustards & bbq sauces
> Cole Slaw
> Rolls
>
> Any ideas as to what else I could add to the dinner part of the night?
>
I lived in the BBQ belt for many years. One or more of the following:

potato salad (preferably the German style, especially if you make
mayonnaise-dressed coleslaw)
a mess of baked beans or cooked pinto beans
a mess of cooked greens
a tray of pickles, jalapenos, hot sauce, and the like

Cobbler for dessert is a must.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Jessica Vincent" > wrote in message
hlink.net...
> Hello,
>
> I've been lurking for awhile....
>
> Hosting the SuperBowl party this year. I'm trying to find a "football"
> friendly dinner, and I don't want to do the typical big ole pot of chili.
> What I'm thinking is this...
>
> Pulled Pork
> assortment of mustards & bbq sauces
> Cole Slaw
> Rolls
>
> Any ideas as to what else I could add to the dinner part of the night?
>
> Jessica

Chili con queso,
Lots of beer,
Chips and salsa,
Chips and Lipton onion dip.
A veggie platter with ranch dip
Nuts,
Real Buffalo wings made with franks hot sauce,
Ranch beans
Cheese and salami platter for the Atkins people.

Dimitri

>Pulled Pork
>assortment of mustards & bbq sauces
>Cole Slaw
>Rolls

How about a sour cream based potato salad or homemade macaroni and cheese? If
you don't ever make mac and cheese from scrach, the recipe on the Mueller's
macaroni box is a good general recipe. You'll want to have some hot sauce
handy for your meal, and make sure you have some sliced rolls for sandwiches.

For a traditional southern BBQ sandwich, you need a scoop of good cole slaw on
your sandwich, not off to the side. Most BBQ places in the south do that.
They put slaw on hot dogs down south also, which is quite delicious..

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

On Sun, 04 Jan 2004 01:13:14 -0000, Dog3 >
wrote:

>"Dimiri" > deliciously posted in
:
>
>>
>> "Jessica Vincent" > wrote in message
>> hlink.net...
>>> Hello,
>>>
>>> I've been lurking for awhile....
>>>
>>> Hosting the SuperBowl party this year. I'm trying to find a
>>> "football" friendly dinner, and I don't want to do the typical big
>>> ole pot of chili. What I'm thinking is this...
>>>
>>> Pulled Pork
>>> assortment of mustards & bbq sauces
>>> Cole Slaw
>>> Rolls
>>>
>>> Any ideas as to what else I could add to the dinner part of the
>>> night?
>>>
>>> Jessica
>>
>> Chili con queso,
>> Lots of beer,
>> Chips and salsa,
>> Chips and Lipton onion dip.
>> A veggie platter with ranch dip
>> Nuts,
>> Real Buffalo wings made with franks hot sauce,
>> Ranch beans
>> Cheese and salami platter for the Atkins people.
>>
>> Dimitri
>
>Yep. Perfect.
>
>Michael


WELCOME BACK!!!!!!!!

~sunshine

On Sat, 03 Jan 2004 22:29:02 -0500, sunshine
> wrote:

>On Sun, 04 Jan 2004 01:13:14 -0000, Dog3 >
>wrote:
>
>>"Dimiri" > deliciously posted in
m:

::snip food ideas::
>>>
>>> Dimitri
>>
>>Yep. Perfect.
>>
>>Michael
>
>
> WELCOME BACK!!!!!!!!
>

(Sorry if I missed that thread, I only have time to read a few that
catch my eye)

~sunshine

"Dog3" > wrote in message
4...

<Food snipped>

> Yep. Perfect.
>
> Michael

Better than the hospital well stuff....

Dimitri

in article , Dog3 at
wrote on 1/3/04 8:13 PM:

> "Dimiri" > deliciously posted in
> :
>
>>
>> "Jessica Vincent" > wrote in message
>> hlink.net...
>>> Hello,
>>>
>>> I've been lurking for awhile....
>>>
>>> Hosting the SuperBowl party this year. I'm trying to find a
>>> "football" friendly dinner, and I don't want to do the typical big
>>> ole pot of chili. What I'm thinking is this...
>>>
>>> Pulled Pork
>>> assortment of mustards & bbq sauces
>>> Cole Slaw
>>> Rolls
>>>
>>> Any ideas as to what else I could add to the dinner part of the
>>> night?
>>>
>>> Jessica
>>
>> Chili con queso,
>> Lots of beer,
>> Chips and salsa,
>> Chips and Lipton onion dip.
>> A veggie platter with ranch dip
>> Nuts,
>> Real Buffalo wings made with franks hot sauce,
>> Ranch beans
>> Cheese and salami platter for the Atkins people.
>>
>> Dimitri
>
> Yep. Perfect.
>
> Michael

Michael, great to see you back!!!!

My friend brought some dips to NYE the other night.
The lipton golden onion soup mix dip was nice, but I prefer the regular
one....but I really liked the one she made with Hidden Valley Ranch
dip/salad dressing mix. And the one she did with the Good Seasons Italian
was very nice, too. She added extra garlic. I loved the onion with chips and
pretzels, the veggies with all of them.

Party menu sounds like a winner.

In article > , Dog3
> wrote:

> "Jessica Vincent" > deliciously posted in
> hlink.net:
>
> > Hello,
> >
> > I've been lurking for awhile....
> >
> > Hosting the SuperBowl party this year. I'm trying to find a "football"
> > friendly dinner, and I don't want to do the typical big ole pot of chili.
> > What I'm thinking is this...
> >
> > Pulled Pork
> > assortment of mustards & bbq sauces
> > Cole Slaw
> > Rolls
> >
> > Any ideas as to what else I could add to the dinner part of the night?
> >
> > Jessica
> >
> >
>
> This is good for a start. I'd add some spicy wings to the menu along with
> some snacking foods. Tortilla chips and salsa, chips and dip. Some cheese
> balls with crackers, crudite' and perhaps a smoked sausage log to slice.
>
>
> Oh, I'd also still make the pot of chili. If all else fails, it'll be
> great for lunch the next day.
>
>
> The Bowl parties I've thrown the snacky, finger foods were the favorites.
> Have fun!
>
> Michael

The Super Bowl is in Texas so I'm doing a Texas BBQ theme

--
Life is like a roll of toilet paper
the closer you get to the end...
the faster it goes..

Bob Gottlieb

Dog3 > writes:
> Let's just say I have a new appreciation for jello. When starved for weeks
> and put on a semi liquid diet, the jello was like caviar. And the oatmeal
> was to die for ;(

Oh, how I remember that. Two times in my life (broken jaw and
right after fundoplication surgery) I've been on the all-liquid diet,
and it gets old real quick. For the broken jaw I was pretty much a
fixture at the local fruit smoothy bar near my place in Minneapolis.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

"Dog3" > wrote in message
4...
> "Dimiri" > deliciously posted in
> :
>
> >
> > "Dog3" > wrote in message
> > 4...
> >
> > <Food snipped>
> >
> >> Yep. Perfect.
> >>
> >> Michael
> >
> > Better than the hospital well stuff....
> >
> > Dimitri
>
> Let's just say I have a new appreciation for jello. When starved for
weeks
> and put on a semi liquid diet, the jello was like caviar. And the oatmeal
> was to die for ;(
>
> Michael <- eating anything he wants these days

"Dog3" > wrote in message
4...
> "Dimiri" > deliciously posted in
> :
>
> >
> > "Dog3" > wrote in message
> > 4...
> >
> > <Food snipped>
> >
> >> Yep. Perfect.
> >>
> >> Michael
> >
> > Better than the hospital well stuff....
> >
> > Dimitri
>
> Let's just say I have a new appreciation for jello. When starved for
weeks
> and put on a semi liquid diet, the jello was like caviar. And the oatmeal
> was to die for ;(
>
> Michael <- eating anything he wants these days

Several years ago after 5 days of no solid food (clear liquids only) I was
allowed some HOSPITAL runny cold cream of wheat - it could have been the
best steak in the world...........................

I will never forget savoring every little overcooked grain.

LOL


Dimitri

Hey, off topic for this thread, but can somebody post REAL recipes for
pulled pork and beef BBQ? My family never ate them growing up, and
hubby's did. We've been getting the Lloyd's buckets, but I'd rather
make it homemade. We get every variety except chicken (he's allergic
to chicken). (We generally eat it with bread/biscuits and a green veg
on the side or salad. Or Doritos.)

Thanks!
Tara Danielle
The other Tara who's also a teacher :-)

PS I don't mean the Philly style kind, I mean the Southern kind.


>Hello,
> >
> >I've been lurking for awhile....
> >
> >Hosting the SuperBowl party this year. I'm trying to find a "football"
> >friendly dinner, and I don't want to do the typical big ole pot of chili.
> >What I'm thinking is this...
> >
> >Pulled Pork
> >assortment of mustards & bbq sauces
> >Cole Slaw
> >Rolls
> >
> >Any ideas as to what else I could add to the dinner part of the night?
>
> I like baked beans and potato salad with pulled pork.
>
> Tara

TaraDanielle typed:
> Hey, off topic for this thread, but can somebody post REAL recipes for
> pulled pork and beef BBQ? My family never ate them growing up, and
> hubby's did. We've been getting the Lloyd's buckets, but I'd rather
> make it homemade. We get every variety except chicken (he's allergic
> to chicken). (We generally eat it with bread/biscuits and a green veg
> on the side or salad. Or Doritos.)
>
> Thanks!
> Tara Danielle
> The other Tara who's also a teacher :-)
>
> PS I don't mean the Philly style kind, I mean the Southern kind.
>
>
Here's the FAQ for Barbecue.
http://www.eaglequest.com/~bbq/faq2/toc.html

Good pulled pork barbecue is cooked low and slow over a wood fire. No other
way.
There aren't really any specific recipes, just techniques.

I start a pork butt and put a dry rub on it. Basically, salt and pepper,
though you can add any other spices that you want. I might add some red
pepper flakes and/or cayenne pepper.

Then you cook it in your "pit" of choice (mine is a Kamado, www.kamado.com)
for many hours at about 200° to 250° F for as long as it takes to get the
internal temperature to about 195° so that the fats and collegen will break
down and render out. This can be up to 24 hours or longer. It is done when
you can shred it with a couple of forks.

The dipping sauce that I use is basically cider vinegar, red pepper flakes,
freshly ground black pepper, salt, and cayenne pepper (to taste).

If you want a better definition, or other techniques, you might visit
alt.food.barbecue, or for some pictures, alt.binaries,food.

Hope this helps and gets you eating real barbecue.

BOB
Who is going to start the fire for some pulled pork about now. Lunch
tomorrow should be great!

TaraDanielle wrote:

> Hey, off topic for this thread, but can somebody post REAL recipes for
> pulled pork and beef BBQ? My family never ate them growing up, and
> hubby's did. We've been getting the Lloyd's buckets, but I'd rather
> make it homemade. We get every variety except chicken (he's allergic
> to chicken). (We generally eat it with bread/biscuits and a green veg
> on the side or salad. Or Doritos.)

Pulled Pork with Carolina Style Basting Sauce

Makes 6 main course or 8 side dish servings

For the pork roast:

A 4 to 5 lb pork shoulder, bone in or out
¼ cup Holiday Spice Rub
3 tablespoons brown sugar
2 tablespoons yellow mustard

For the basting sauce:

2 cups apple juice
¼ cup Worcestershire sauce
2 tablespoons cider vinegar
2 teaspoons Holiday Spice Rub
1 teaspoon dry mustard
2 tablespoons brown sugar
2 bay leaves, crushed
2 cloves garlic, minced
1 teaspoon ground ginger
¼ teaspoon cayenne

Coat the pork roast evenly with a very thin layer of yellow mustard. In a small
bowl, combine the Holiday Spice Rub with 3 tablespoons of the brown sugar. Rub
the dry mixture evenly over the pork, getting as much to stick as possible.
Wrap the roast in plastic wrap and leave in the fridge overnight.

Preheat oven to 275 F

Remove the pork roast from the oven about an hour before you plan to cook
it to allow it to come to room temperature somewhat. Put it into a roasting
pan and load it into the oven. A roasting rack can be used but it’s not necessary.

You can make the basting sauce while the roast is in the oven. Here’s what to do:

Heat all of the basting sauce ingredients in a non-reactive pan. Bring it
to a boil, then reduce the heat and simmer for 15 min.


The roast should come out of the oven when it reaches an internal temperature
of 190 to 195 degrees F. Since it cooks at a relatively low oven temperature of
275 F it will take longer then the average roast, plan on about an hour per lb,
but that’s only an estimate. It’s strongly recommended that you use a meat
thermometer to determine when it’s finished cooking.

When pork cooks to such a high internal temperature, in this case 190
degrees F, it shreds or “pulls” apart very easily, hence the name “pulled pork”.
After removing the roast from the oven, allow it to rest for at least 20 minutes,
then shred the meat using your hands or a pair of forks. Moisten the meat with

a touch of the basting sauce, then serve the remaining sauce on the side.

It’s a Carolina tradition to serve pulled pork on hamburger buns with an
apple/vinegar basting sauce like the one given here. It’s also good served
with prepared mustard or BBQ sauce. Some serve it with coleslaw as well,
right on the bun with the pork.

Cook’s Notes:

- This dish can be cooked in an oven as shown, but it’s best when cooked
on a BBQ/smoker. It’s worth the effort if you have one.
- If you don’t have time to leave the roast in the fridge overnight after
applying the rub, it’s not a problem. You can apply the rub and cook it right away.
- This is a “low and slow” cooking method. Patience is required, and the
cooking time can vary significantly for various reasons. Use a meat
thermometer to get the cooking time just right; the “one hour per pound”
rule is only an estimate.
- When cooking, especially for a crowd, it’s usually better to have the
roast finish too early than too late. Since the finished roast will keep
for hours wrapped in foil in a warm oven with no loss in quality, you can
start cooking early knowing that it will keep warm as long as you need it to.
- Pulled pork freezes very well. Splash a bit of the sauce onto the meat
and freeze it in zip bags. They can be defrosted easily by
in simmering water.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

thanks!
I'll try it after the next time I get to Sam's Club for pork!
Tara

Jessica Vincent > wrote:
> Hello,

> I've been lurking for awhile....

> Hosting the SuperBowl party this year. I'm trying to find a "football"
> friendly dinner, and I don't want to do the typical big ole pot of chili.
> What I'm thinking is this...

> Pulled Pork
> assortment of mustards & bbq sauces
> Cole Slaw
> Rolls

Hand type foods, such as pizza, hoagies, the kind of thing that
can be eaten while holding a plate and watching the game.

On Sun, 11 Jan 2004 05:40:55 -0600, wrote:
>
>I plan to have 3 or 4 guys over for our party. My shopping list is
>this:
>
>5 half barrels of Budweiser
>2 fifths of Jack Daniels
>1 Fifth of Vodka
>2 cans of tomato juice
>1 lemon
>1 lime
>25 packs of microwave popcorn
>1 bag pretzels
>2 boxes potato chips
>1 large tub of dip

i hope you're saving the vodka and tomato juice for the next day.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sun, 11 Jan 2004 05:40:55 -0600, wrote:
> >
> >I plan to have 3 or 4 guys over for our party. My shopping list is
> >this:
> >
> >5 half barrels of Budweiser
> >2 fifths of Jack Daniels
> >1 Fifth of Vodka
> >2 cans of tomato juice
> >1 lemon
> >1 lime
> >25 packs of microwave popcorn
> >1 bag pretzels
> >2 boxes potato chips
> >1 large tub of dip
>
> i hope you're saving the vodka and tomato juice for the next day.
>
> your pal,
> blake

He's going to need it...... ;-D

K.

--
>,,<Cat's Haven Hobby >,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

hey
Glad I decided to try it ahead (due to not having a slow cooker)
Pork Shoulder is not carried near me, you have to order it
The butcher said only some older people used to get it, then when
their kids moved out it was too large, so he stopped selling any.
Must be a Yankee thing :-) Everyone buys the Lloyds I guess? It was
really inexpensive to order.
Tara

On 7 Jan 2004 11:32:44 -0800,
(TaraDanielle) wrote:

>Hey, off topic for this thread, but can somebody post REAL recipes for
>pulled pork and beef BBQ? My family never ate them growing up, and
>hubby's did. We've been getting the Lloyd's buckets, but I'd rather
>make it homemade. We get every variety except chicken (he's allergic
>to chicken). (We generally eat it with bread/biscuits and a green veg
>on the side or salad. Or Doritos.)
>
>Thanks!
>Tara Danielle
>The other Tara who's also a teacher :-)
>
>PS I don't mean the Philly style kind, I mean the Southern kind.
>
Pork butt or shoulder
225 oven
Dry rub, (There are a number of commercial ones on the market, if you
don't have one of your own)
roast until the meat reaches 195

Pull with two forks.

And wipe the juice from your chin. :-)

Pan Ohco

Pan Ohco wrote:
> On 7 Jan 2004 11:32:44 -0800,
> (TaraDanielle) wrote:
>
>> Hey, off topic for this thread, but can somebody post REAL recipes
>> for pulled pork and beef BBQ?

<snip>

>> PS I don't mean the Philly style kind, I mean the Southern kind.
>>
> Pork butt or shoulder
> 225 oven
> Dry rub, (There are a number of commercial ones on the market, if you
> don't have one of your own)
> roast until the meat reaches 195
>
> Pull with two forks.
>
> And wipe the juice from your chin. :-)
>
> Pan Ohco

Try alt.food.barbecue, http://www.eaglequest.com/~bbq/index.html (this is
the BBQ FAQ page), and http://virtualweberbullet.com/index.html

Some really great info on all of these. Heads up, though, the barbecue
newsqroup can tend to be VERY opinionated as to what is and is not BBQ. The
recipe above would incite a newsgroup riot in that group.

Lou-Lou in NC