Superbowl menus

[jthom19802]

It’s a very nice gesture on your part, but no, no it doesn’t

[najacks]

I know your pain brother. Hopefully you have some good restaurants around you.

[BitterSyd]

You guys suck, posting all these pics…

[Weaselpuppy]

Dude, just had Charley’s Cheesteak, their Old Skool with actual Cheez Whiz.

Damn good.

[Weaselpuppy]

Yeah, buffalo chicken dip. Yessir, good stuff.

I do that or a butter chicken dip for parties, depending on who Im cooking for.

[Weaselpuppy]

Here’s a replay of my Evil Queso recipe from 2019, aka the last year this entire planet wasnt full on Nucking Futs

@Weaselpuppy

Don’t cook the chorizo naked.

Don’t make the full Evil version for Scandanavians, Communists or the Amish.

Don’t add CBD oil. Seriously.

Ok, now that we have the ground rules established…

One brick Velveeta, cubed. Yes it’s not cheese, no I don’t care. You want farm to table, go grope a cow.

One jar HOT Pace Salsa
One medium white onion, diced.
One pound chorizo, beef if u can find it.
One or two Cubanelle or Anaheim peppers, diced.
One or two Serrano peppers, very fine chop.
Juice of 1 small lime.

That’s your base. It all goes in a microwave safe crock or bowl with the chorizo, which you have previously browned and drained 1/3 the fat. Use the other 2/3, chorizo is fattier than Aaron Gibson during his playing days or Scott Mitchell after his.

Also add at least 1 full teaspoon of cumin and of Tajin. It’s a chili lime seasoning, you can find it in most grocery stores now. Extra Wokester points for actually going into a Mercado for it.

Add ground cayenne pepper to heat level desired. Those serranos will have a fresh heat poppin, remember.

All of that together, microwave, occasionally stirring. When nearly melted, add finely chopped cilantro, stir again and complete the micro-melt.

Use your favorite non-generic ass tortilla chips. Splurge you cheapskates! If you live in West MI, it should be El Matador chips or I will f-ing haunt you after I die…which you should look forward to since that is when the Lions will win a Super Bowl.

The bad news is I plan to piece by piece Cyborgify myself for longevity, so hope you can last until 2183. Resistance is Futile.

[BigNatty]

@jthom19802

ould all of you assholes posting pictures of your awesome stuff just go away already? We get it. Show a little consideration for those of us that have to work dammit.

Bro…it’s HANDSOME assholes.
If you’re gonna tell the story, tell the whole story

[BigNatty]

@Weaselpuppy

Dude, just had Charley’s Cheesteak, their Old Skool with actual Cheez Whiz.

Damn good.

I LOVE that place man. They are all around me.

[DtownBachelor]

Those look amazing!!!

I usually do the 3-1-1 method now but have done the 3-2-1 as well…

[LineBusy]

Yeah, it’s a temp thing. Even at 225, 6 hours is too much for baby backs. At least on my grills.

[najacks]

I’ve got part of my super bowl dinner ready

[najacks]

Thanks, that was my first attempt at competition style ribs.

[najacks]

I’ve got a recteq smoker. It’s easy to regulate and monitor the temp. I wrapped mine after 3 hours of spritzing using butter and brown sugar. Best ribs I’ve ever made. Easy bite through but not fall off the bone.

[stephenboyd57]

@BigNatty

it’s HANDSOME assholes.

Do not under any circumstances google those words

[LineBusy]

Utter and brown sugar is talking my language now. I’ve been spritzing with apple juice and/or cider.

I use a Silverbac but find the ribs are overcooked if I go a full 2 hours.

[TNutZz]

@LineBusy

Utter and brown sugar is talking my language now. I’ve been spritzing with apple juice and/or cider.

I use a Silverbac but find the ribs are overcooked if I go a full 2 hours.

That’s normally what I do. But this time I a three hour smile last night at 225 and wrapped them in foil for another few hours with a Meat Church store sauce this time. Hopefully they turn out

going to let them go got a couple more hours. Busy making my chili

[najacks]

I usually use cider for my spritz. I don’t always keep the ribs on for the full time. It depends on the ribs. I just watch until the meat on the ends starts to slightly pull away from the bone.

[LineBusy]

@najacks

. It depends on the ribs. I just watch until the meat on the ends starts to slightly pull away from the bone.

Gotcha.

[stephenboyd57]

@TNutZz

Meat Church

Is this some kind of new religion I’m not aware of!?

[TNutZz]

@stephenboyd57

@TNutZz

Meat Church

Is this some kind of new religion I’m not aware of!?

lol. well BBQ is a religion for a lot of people. I love the Meat Church stuff. Some of it runs a little sweet for my taste but overall they are great. Lots of handy youtube videos too

Meat Church