Super Bowl 54 general , all everything , pregame , gossip thread

[Cheesehead Craig]

Think I'm going with a buffalo chicken pastry ring, bacon wrapped, cream cheese filled jalepeno poppers and some pigs in a blanket.

[MadtownPacker]

Smoked pork shoulder. About 7-8 hours in the offset smoker. Gonna use pistachio wood for the first time. Usually use pecan. I’ll infuse it with garlic and some spices. It just about falls apart when done.

[Gotarace]

Smoked pork shoulder. About 7-8 hours in the offset smoker. Gonna use pistachio wood for the first time. Usually use pecan. I’ll infuse it with garlic and some spices. It just about falls apart when done.

Sounds Excellent Mad...I'm Reverse searing some Ribeyes...Smoke until 110* Then hit them on a Screaming hot Charcoal Grill 2 minutes a Side...I'll smoke up some Buffalo Wings for Pre-Game Snackin.

[Anti-Polar Bear]

So who's making what for the game?

Nothing.

Finish graveyard shift at 7 AM. Heat up a frozen meal. Wash it down with a Miller Lite. Enter the Matrix while downloading aphrodisiac vids at the same time. If peak prematurely, catch up on a little Shameless or Law and Order: SVU. Even though currently off from the burger joint on Sundays, bedtime at 3PM.

I ain't gonna watch another Super Bowl live 'til Kap returns to the NFL, or the Packers play in the fucking game.

[ThunderDan]

Not going to watch the game.

Heading over to Potawatomi to play in the WSOP Circuit event that day.

[MadtownPacker]

Sounds Excellent Mad...I'm Reverse searing some Ribeyes...Smoke until 110* Then hit them on a Screaming hot Charcoal Grill 2 minutes a Side...I'll smoke up some Buffalo Wings for Pre-Game Snackin.

Interesting technique. Is it similar to what the steakhouses do with the steak in a bag in hot water? You bringing it to temperature then making it pretty with the high heat.

[Anti-Polar Bear]

Not going to watch the game.

Heading over to Potawatomi to play in the WSOP Circuit event that day.

No TV in the Poker Room?

And how much is the buy-in?

[ThunderDan]

No TV in the Poker Room?

And how much is the buy-in?

Here is the link:

https://www.wsop.com/tournaments/schedule/?groupid=1700

They hold the event in the convention hall. Two big screen TVs in the corners.

[Cheesehead Craig]

Interesting technique. Is it similar to what the steakhouses do with the steak in a bag in hot water? You bringing it to temperature then making it pretty with the high heat.

It's the same principle as slow cooking ribs. I've done this with steaks for quite a while, it works fantastic. It does take a bit more time than the traditional way, but I find the results better.

[Patler]

It's the same principle as slow cooking ribs. I've done this with steaks for quite a while, it works fantastic. It does take a bit more time than the traditional way, but I find the results better.

Me too. I was given a sous vide cooker 2 years ago. Bring steaks to just below desired temp, then throw in a very hot grill, or cast iron pan on the stove. They turn out great. The best thing is you can hold the steaks a long time in the sous vide bath without over cooking. When everything and everyone is ready, it takes only a couple minutes to finish the steaks. Also great for steaks that are inconsistently cut or thinner than preferred. No overcooking.

My new go-to, winter rib prep is cooking the ribs with rub and sauce in an Instant Pot pressure cooker for about 30 minutes, then onto a very hot grill or under the broiler to caramelize the outside.

[MadScientist]

Me too. I was given a sous vide cooker 2 years ago. Bring steaks to just below desired temp, then throw in a very hot grill, or cast iron pan on the stove. They turn out great. The best thing is you can hold the steaks a long time in the sous vide bath without over cooking. When everything and everyone is ready, it takes only a couple minutes to finish the steaks. Also great for steaks that are inconsistently cut or thinner than preferred. No overcooking.

My new go-to, winter rib prep is cooking the ribs with rub and sauce in an Instant Pot pressure cooker for about 30 minutes, then onto a very hot grill or under the broiler to caramelize the outside.

How do the instant pot ribs compare to sous vide? When I use sous vide for ribs the bones were falling out when I took them out of the bag, and the flavor was fantastic. However it did take 20-24 hours instead of 30 minutes.

[Patler]

How do the instant pot ribs compare to sous vide? When I use sous vide for ribs the bones were falling out when I took them out of the bag, and the flavor was fantastic. However it did take 20-24 hours instead of 30 minutes.

Same with the Instant Pot. Most of the bones fall right out. Some purist say the bones should require some tug to come out. That isn't the case with this process. Most of the bones fall out clean, with no resistance.

I have used this with all types of ribs, baby back, spare ribs, St. Louis cut, beef short ribs and back ribs. All end up the same, falling off the bones. The beef ribs I prefer to sear first, then pressure cook. Pork I caramelize after pressure cooking. Bone in beef ribs usually need about 10 minutes more in the pressure cooker.

I want to experiment a little with the length of natural pressure release after cooking. I've used what recipes suggest, 10 minutes natural before manual immediate of the remaining pressure. I'm a real novice with the pressure cooker, but have read that immediate release for meat dishes can retain some of the "chewIness" some prefer.

Side note - the pressure cooker is fantastic for cheesecakes!

[George Cumby]

Great. Now I need to buy a sous vide cooker thingy.

How do the sous vide ribs compare with slow cooked?

[MadtownPacker]

It's the same principle as slow cooking ribs. I've done this with steaks for quite a while, it works fantastic. It does take a bit more time than the traditional way, but I find the results better.

I was talking about the sous way Patler mentioned. I am going to have to try your way out cuz I like the smoke flavor to sink into the meat.

Patler - I’m guessing the sous thing leaves them very tender. Do you add any seasoning during that process and does the smoky flavor get to the middle of the carne?

[MadtownPacker]

Great. Now I need to buy a sous vide cooker thingy.

How do the sous vide ribs compare with slow cooked?

Look man nothing is gonna make those mountain possums tender better than you running them over a few times with your 4x4.