WowBB Forums Home 
Home Search search Menu menu Not logged in - Login | Register

 Moderated by: Ron, brodiescomics, beejmi Page:    1  2  3  Next Page Last Page  
New Topic Reply Printer Friendly
Food for Sports Parties  Rate Topic 
AuthorPost
 Posted: Mon Jan 12th, 2009 08:32 pm
  PM Quote Reply
1st Post
Papa Voo



Joined: Thu Jan 17th, 2008
Location: Right Outside The Burgh, USA
Posts: 9688
Status: 
Offline
Okay, I do not know how many of those on this board organize or attend weekly parties during football season.  This has been a long-time ritual for me in relation to Steelers season.  We host the parties most of the time, but sometimes others organize the weekly party.  Attendance was somewhat down this year with all the evening games on the Steelers schedule which causes conflicts with work.

We are going have a big bash here for Sunday's game. 

Does anybody have any suggestions for dishes to serve? Anybody have any new dishes that went over well.  The Buffalo Chicken dip was the hit about 7 or 8 years but is has lost it's lustre over the years.

We had the hamburger and sauce stuff this past weekend.  We are all sandwiched out associated with hoagies and subs.  We did ribs a few weeks ago.  We always have kielbassa and a beer bologna & cheese tray.  Chips and salsa are also weekly staples.

 

 



____________________
“Anybody notice that Papa Voo can make all these posts, despite the fact he hasn't been logged in all night? #S&W (Scumbag Liars & Worthless Trash)“

-(Comedian/Troll Wanna Be) Heenan Fan-
Back To Top PM Quote Reply  

 Posted: Mon Jan 12th, 2009 08:53 pm
  PM Quote Reply
2nd Post
beejmi
The Big Kahuna


Joined: Sat Oct 13th, 2007
Location: Philly
Posts: 41301
Status: 
Offline
Have fried chicken. When you offer it to your guests refer to it as "fried Raven".

Back To Top PM Quote Reply

 Posted: Mon Jan 12th, 2009 08:55 pm
  PM Quote Reply
3rd Post
gwlee7



Joined: Mon Oct 15th, 2007
Location:  
Posts: 5301
Status: 
Offline
What kind of money are we talking about and how many people?



____________________
I just think it's amazing that Trump is really on Twitter all day, personally writing this shit. He's about 3 beers away from joining S&W and getting into a flame war with Ports.----srossi
Back To Top PM Quote Reply  

 Posted: Mon Jan 12th, 2009 09:52 pm
  PM Quote Reply
4th Post
Papa Voo



Joined: Thu Jan 17th, 2008
Location: Right Outside The Burgh, USA
Posts: 9688
Status: 
Offline
15-20

Money is not an issue other than cooking capabilities (which it usually rests with me).



____________________
“Anybody notice that Papa Voo can make all these posts, despite the fact he hasn't been logged in all night? #S&W (Scumbag Liars & Worthless Trash)“

-(Comedian/Troll Wanna Be) Heenan Fan-
Back To Top PM Quote Reply

 Posted: Mon Jan 12th, 2009 09:52 pm
  PM Quote Reply
5th Post
Papa Voo



Joined: Thu Jan 17th, 2008
Location: Right Outside The Burgh, USA
Posts: 9688
Status: 
Offline
beejmi wrote: Have fried chicken. When you offer it to your guests refer to it as "fried Raven".

I kind of like that idea.  We usually do not have a theme.



____________________
“Anybody notice that Papa Voo can make all these posts, despite the fact he hasn't been logged in all night? #S&W (Scumbag Liars & Worthless Trash)“

-(Comedian/Troll Wanna Be) Heenan Fan-
Back To Top PM Quote Reply  

 Posted: Mon Jan 12th, 2009 10:07 pm
  PM Quote Reply
6th Post
Kid_Naitch



Joined: Tue Oct 30th, 2007
Location: IOWA
Posts: 4903
Status: 
Offline
Pizza. Beer.



____________________
Back To Top PM Quote Reply

 Posted: Mon Jan 12th, 2009 10:21 pm
  PM Quote Reply
7th Post
gwlee7



Joined: Mon Oct 15th, 2007
Location:  
Posts: 5301
Status: 
Offline
Papa Voo wrote: 15-20

Money is not an issue other than cooking capabilities (which it usually rests with me).


If you have a decent, normal  sized grill, one great thing to do is buy a whole bonelss ribeye loin, trim the lip off of it (the thin, fatty kind of flat looking piece), and slow cook it basting it with a little worchestershire sauce from time to time.  A 13 or 14 pounder will easily feed that many people and they will think that thery are eating prime rib from their favorite steak house.   Stick a meat thermometer into the middle of the bigger end and cook it till about 155 to 160* F for medium rare to medium.  The other end will be  more towards medium well with the ends being well done. Slice it into pieces about the width of your thumb and you should get about a 10/12 oz serving per person.

 



____________________
I just think it's amazing that Trump is really on Twitter all day, personally writing this shit. He's about 3 beers away from joining S&W and getting into a flame war with Ports.----srossi
Back To Top PM Quote Reply  

 Posted: Mon Jan 12th, 2009 10:27 pm
  PM Quote Reply
8th Post
Papa Voo



Joined: Thu Jan 17th, 2008
Location: Right Outside The Burgh, USA
Posts: 9688
Status: 
Offline
Kid_Naitch wrote: Pizza. Beer.


That has been done over and over so many times.

 

If you have a decent, normal  sized grill, one great thing to do is buy a whole bonelss ribeye loin, trim the lip off of it (the thin, fatty kind of flat looking piece), and slow cook it basting it with a little worchestershire sauce from time to time.  A 13 or 14 pounder will easily feed that many people and they will think that thery are eating prime rib from their favorite steak house.   Stick a meat thermometer into the middle of the bigger end and cook it till about 155 to 160* F for medium rare to medium.  The other end will be  more towards medium well with the ends being well done. Slice it into pieces about the width of your thumb and you should get about a 10/12 oz serving per person.

That could be an idea although I do not want to spend most of the pre-game outside cooking.  I do not have an indoor grill. Good idea, though, which I will look into.



____________________
“Anybody notice that Papa Voo can make all these posts, despite the fact he hasn't been logged in all night? #S&W (Scumbag Liars & Worthless Trash)“

-(Comedian/Troll Wanna Be) Heenan Fan-
Back To Top PM Quote Reply

 Posted: Mon Jan 12th, 2009 10:40 pm
  PM Quote Reply
9th Post
gwlee7



Joined: Mon Oct 15th, 2007
Location:  
Posts: 5301
Status: 
Offline
You won't have to "hover" over it at all if you use low heat.  In fact, you could cook it inside in the oven uncovered and it'd be just as good.  You might have to cut it in half and use two pans for it to fit depending on the size of your oven.

Your friends will swear you are cheftell or something.



____________________
I just think it's amazing that Trump is really on Twitter all day, personally writing this shit. He's about 3 beers away from joining S&W and getting into a flame war with Ports.----srossi
Back To Top PM Quote Reply  

 Posted: Mon Jan 12th, 2009 11:11 pm
  PM Quote Reply
10th Post
Papa Voo



Joined: Thu Jan 17th, 2008
Location: Right Outside The Burgh, USA
Posts: 9688
Status: 
Offline
You are saying to bake or broil on low heat?

 



____________________
“Anybody notice that Papa Voo can make all these posts, despite the fact he hasn't been logged in all night? #S&W (Scumbag Liars & Worthless Trash)“

-(Comedian/Troll Wanna Be) Heenan Fan-
Back To Top PM Quote Reply

 Posted: Mon Jan 12th, 2009 11:19 pm
  PM Quote Reply
11th Post
gwlee7



Joined: Mon Oct 15th, 2007
Location:  
Posts: 5301
Status: 
Offline
Sorry about that.  In the oven, you'll want to bake it at about 350* and still use the meat thermometer to let you know when it needs to come out.  It'll still cook inside itself even after it comes out so it's important to pull it out when the thermometer reads 155ish for a nice medium/medium rare towards the middle of the piece.  Once again, the ends will be more done than that.  It is super easy as long as you use the thermometer. Don't have to guess that way.



____________________
I just think it's amazing that Trump is really on Twitter all day, personally writing this shit. He's about 3 beers away from joining S&W and getting into a flame war with Ports.----srossi
Back To Top PM Quote Reply  

 Posted: Mon Jan 12th, 2009 11:34 pm
  PM Quote Reply
12th Post
Papa Voo



Joined: Thu Jan 17th, 2008
Location: Right Outside The Burgh, USA
Posts: 9688
Status: 
Offline
Gotcha!  I think we are going to go with that.

Never used the meat thermometer, but I can get one of during my lunch hour.

So, that will take of the main course.

Any ideas on any new sides with potatoes, rice or something like that?

Don't want to sound selfish, but you gave one good idea for the meat, now I need the potato side. 

Did you ever hear of Dutchess Soup?

I got a recipe from this recipe we were at a couple of years ago, and I though this would be perfect for a game day snack.  The only thing with the making of this soup is that it starts with a rue and can burn easy, and I am not the swiftest cook in the kitchen.  I may let the other half deal with that if I make it.  It is a beer, cheddar cheese and vegetable soup.  Very hearty. 

 



____________________
“Anybody notice that Papa Voo can make all these posts, despite the fact he hasn't been logged in all night? #S&W (Scumbag Liars & Worthless Trash)“

-(Comedian/Troll Wanna Be) Heenan Fan-
Back To Top PM Quote Reply

 Posted: Tue Jan 13th, 2009 12:43 am
  PM Quote Reply
13th Post
gwlee7



Joined: Mon Oct 15th, 2007
Location:  
Posts: 5301
Status: 
Offline
I'd just fix a massive pot of garlic mashed potatoes and then a huge tossed salad.  It will be awesome and easy.

EDIT:  Oh, the meat thermometer doesn't have to a fancy one.  It can be one of the basic ones. Just put it in the middle of the end of the loin.  It really does take the guesswork out of roasting meat and poultry.

Last edited on Tue Jan 13th, 2009 12:48 am by gwlee7



____________________
I just think it's amazing that Trump is really on Twitter all day, personally writing this shit. He's about 3 beers away from joining S&W and getting into a flame war with Ports.----srossi
Back To Top PM Quote Reply  

 Posted: Tue Jan 13th, 2009 03:13 am
  PM Quote Reply
14th Post
Ultimark



Joined: Sun Oct 28th, 2007
Location: USA
Posts: 6870
Status: 
Offline
gwlee7 wrote: I'd just fix a massive pot of garlic mashed potatoes and then a huge tossed salad.  It will be awesome and easy.

EDIT:  Oh, the meat thermometer doesn't have to a fancy one.  It can be one of the basic ones. Just put it in the middle of the end of the loin.  It really does take the guesswork out of roasting meat and poultry.


A friend of mine cooks pork in a smoker on his deck when the Eagles have a 4 O'clock or night game.  He cooks it all day and it is usually ready about a half hour before game time.  The shit is fantastic.

I hold the parties for the 1 PM games.  It is standard fare but still works - wings (hot not honey glazed), shrimp (early in the year, I will wrap bacon around the shrimp, smother it in lemon juice, cover it with aluminum foil and bbq it for about 20 minutes), pigs in a blanket, hoagies from a great place around the block (avoid wawa or supermarket hoagies - that is a fucking insult to your guests) and at least 3 different beers - Coors Light for the women and then 2 real beers for the guys.  This week I went with Bass and Peroni.  I was not in the mood for a dark beer.

Last edited on Tue Jan 13th, 2009 03:14 am by Ultimark

Back To Top PM Quote Reply

 Posted: Tue Jan 13th, 2009 02:08 pm
  PM Quote Reply
15th Post
Kid_Naitch



Joined: Tue Oct 30th, 2007
Location: IOWA
Posts: 4903
Status: 
Offline
Papa Voo wrote: Kid_Naitch wrote: Pizza. Beer.


That has been done over and over so many times.

 

If you have a decent, normal  sized grill, one great thing to do is buy a whole bonelss ribeye loin, trim the lip off of it (the thin, fatty kind of flat looking piece), and slow cook it basting it with a little worchestershire sauce from time to time.  A 13 or 14 pounder will easily feed that many people and they will think that thery are eating prime rib from their favorite steak house.   Stick a meat thermometer into the middle of the bigger end and cook it till about 155 to 160* F for medium rare to medium.  The other end will be  more towards medium well with the ends being well done. Slice it into pieces about the width of your thumb and you should get about a 10/12 oz serving per person.

That could be an idea although I do not want to spend most of the pre-game outside cooking.  I do not have an indoor grill. Good idea, though, which I will look into.

I never mind eating better fare, just preparing it. :cool:



____________________
Back To Top PM Quote Reply  

Current time is 11:44 pm Page:    1  2  3  Next Page Last Page    
WowBB Forums > Sports And Wrestling > General Discussion > Food for Sports Parties Top




UltraBB 1.172 Copyright © 2007-2013 Data 1 Systems