So what are you making to eats for Super Sunday??

WGA Member Joined: 2006-12-23 Posts: 5951

BigJim60 wrote:

RSplash40 wrote:

BigJim60 wrote:

If I have it? Laughing

Well, I didn't for a while...

now the wife says I have to make my nacho dip every superbowl... I guess there could be worse things Razz

With 15 (+/-) Dutch ovens, I think I can find one that will work.

Um...Jim...I think you might have a problem... Razz

Posted: Mon Feb 07, 2011 5:13 pm

Nah ... I've done demos and training sessions where I used 10 - 12 of them

Posted: Tue Feb 08, 2011 8:22 am

Now you've made me want to dig out the dutch oven. I've only had ho-hum success with this implement, but maybe I just need more practice.

Posted: Tue Feb 08, 2011 2:39 pm

CodeJunkie wrote:

Now you've made me want to dig out the dutch oven. I've only had ho-hum success with this implement, but maybe I just need more practice.

Maybe I'll bring a couple to the winter event in a couple weeks. It all depends on how much time I want to spend cooking and how much time I want to spend caching.

Posted: Tue Feb 08, 2011 8:16 pm

cheezehead wrote:

Team Honeybunnies wrote:

I'm firing up the smoker for ribs and chicken. Chicken will be served with Big Bob Gibson-style white sauce. Basically half and half cider vinegar and mayonnaise plus spices. Unbelievable. Almost a religion unto itself if you like 'que. Homemade baked beans on the side and peach cobbler from scratch for dessert.

Mind posting your recipie?? I tried to make it once and it was not very good. But I think the recipie I used was all out of wack.

My recipe is straight out of "Peace, Love and Barbecue" by Mike Mills:

1 Cup Mayonnaise
1 Cup Apple Cider Vinegar
1 1/2 Tablespoons Cracked Black Pepper
1/4 Teaspoon Kosher Salt, Finely Ground
1/4 Teaspoon Cayenne

Pretty straight-forward. My one recommendation is to combine all the ingredients except the cider vinegar and then add that slowly until you get the desired consistency. The full cup seems to make it pretty watery, and really any amount added is going to give it that vinegary kick. At the restaurant they have this in a five-gallon pail and dip halved chickens in it before serving.

Posted: Wed Feb 09, 2011 8:16 am

Team Honeybunnies wrote:

cheezehead wrote:

Team Honeybunnies wrote:

I'm firing up the smoker for ribs and chicken. Chicken will be served with Big Bob Gibson-style white sauce. Basically half and half cider vinegar and mayonnaise plus spices. Unbelievable. Almost a religion unto itself if you like 'que. Homemade baked beans on the side and peach cobbler from scratch for dessert.

Mind posting your recipie?? I tried to make it once and it was not very good. But I think the recipie I used was all out of wack.

My recipe is straight out of "Peace, Love and Barbecue" by Mike Mills:

1 Cup Mayonnaise
1 Cup Apple Cider Vinegar
1 1/2 Tablespoons Cracked Black Pepper
1/4 Teaspoon Kosher Salt, Finely Ground
1/4 Teaspoon Cayenne

Pretty straight-forward. My one recommendation is to combine all the ingredients except the cider vinegar and then add that slowly until you get the desired consistency. The full cup seems to make it pretty watery, and really any amount added is going to give it that vinegary kick. At the restaurant they have this in a five-gallon pail and dip halved chickens in it before serving.

THANKS!