mead107 Posted December 13, 2018 Share Posted December 13, 2018 Beaver chili Breakfast fatties pulled pork shrimp kabobs sauage and peppers wings after the game So many good foods Maybe Gugny can set up a poll Link to comment Share on other sites More sharing options...
YoloinOhio Posted December 13, 2018 Share Posted December 13, 2018 Recipes please and thank you Link to comment Share on other sites More sharing options...
Seasons1992 Posted December 13, 2018 Share Posted December 13, 2018 Um, you missed one......... MEAD'S STROMBOLI!!!!! Especially the breakfast one! 1 Link to comment Share on other sites More sharing options...
frostbitmic Posted December 13, 2018 Share Posted December 13, 2018 10 minutes ago, mead107 said: Beaver chili Breakfast fatties pulled pork shrimp kabobs sauage and peppers wings after the game So many good foods Maybe Gugny can set up a poll Beaver chili ? ... I think I'll stick to alcohol ... If I'm going for beaver it'll be in the backseat. Link to comment Share on other sites More sharing options...
mead107 Posted December 13, 2018 Author Share Posted December 13, 2018 We had roasted chestnuts we have some members that make awesome bloody Mary’s Link to comment Share on other sites More sharing options...
boater Posted December 13, 2018 Share Posted December 13, 2018 19 minutes ago, mead107 said: We had roasted chestnuts we have some members that make awesome bloody Mary’s I like the Bloody Mary's made with Clamato. It's a Bloody Caesar and is a big thing in Canada. Tito's vodka is a must--and is better than a vodka that costs twice as much. 1 Link to comment Share on other sites More sharing options...
Gugny Posted December 13, 2018 Share Posted December 13, 2018 53 minutes ago, mead107 said: Beaver chili Breakfast fatties pulled pork shrimp kabobs sauage and peppers wings after the game So many good foods Maybe Gugny can set up a poll Sure .... for $35. Link to comment Share on other sites More sharing options...
mead107 Posted December 13, 2018 Author Share Posted December 13, 2018 1 minute ago, Gugny said: Sure .... for $35. I thought you could do it cheaper. I will give you one of Fergy’s beers that I still have. Link to comment Share on other sites More sharing options...
coloradobillsfan Posted December 13, 2018 Share Posted December 13, 2018 chiavettas marinated chicken (for at least 2 days) is our group's favorite. that crispy skin glglglglghh Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted December 13, 2018 Share Posted December 13, 2018 1 hour ago, mead107 said: We had roasted chestnuts we have some members that make awesome bloody Mary’s When I was five... My Mother got the novel idea of roasting chestnuts in the oven. Well, she forgot to cut a relief vent. Well they were popping like bullets, then she got the great idea to open the oven door. We were running for the hills! LoL... 33 minutes ago, mead107 said: I thought you could do it cheaper. I will give you one of Fergy’s beers that I still have. You son of a... ? Link to comment Share on other sites More sharing options...
mead107 Posted December 13, 2018 Author Share Posted December 13, 2018 6 minutes ago, ExiledInIllinois said: You son of a... ? He may get one before they are all gone. ?? 1 Link to comment Share on other sites More sharing options...
Nick the Greek Posted December 14, 2018 Share Posted December 14, 2018 What’s a breakfast fatty? Donno that one. Link to comment Share on other sites More sharing options...
mrags Posted December 14, 2018 Share Posted December 14, 2018 6 hours ago, coloradobillsfan said: chiavettas marinated chicken (for at least 2 days) is our group's favorite. that crispy skin glglglglghh You realize after 4hours the vinager is actually cooking the chicken right? Marinating over 4 hours is not good for you. FYI. 26 minutes ago, Idandria said: What’s a breakfast fatty? Donno that one. Your missing out Link to comment Share on other sites More sharing options...
ExiledInIllinois Posted December 14, 2018 Share Posted December 14, 2018 34 minutes ago, mrags said: You realize after 4hours the vinager is actually cooking the chicken right? Marinating over 4 hours is not good for you. FYI. Your missing out Why is it bad? I think lemon/lime/citric acid would cook it "cerviche style", not vinegar. ??? Can anybody explain why it's bad? This from the USDA: "Piercing the chicken with a fork, or cutting it into smaller pieces will help it absorb marinade. In general, two hours of marinatingis long enough for the meat to soak up the flavor, but poultry can marinate for up to two days in the refrigerator, according to the USDA Food Safety and Inspection Service." https://www.foodsafety.gov/blog/marinades.html Storing marinated food: If things get busy and you end up not cooking the chicken, don’t worry! You can store marinated poultry in your refrigerator for two days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. Link to comment Share on other sites More sharing options...
Gugny Posted December 14, 2018 Share Posted December 14, 2018 6 hours ago, mrags said: You realize after 4hours the vinager is actually cooking the chicken right? Marinating over 4 hours is not good for you. FYI. Your missing out This is interesting. The only info I can find online about marinating is telling me the health benefits to marinating; no risks (other than the obvious, i.e. - not reusing, etc.). The vinegar is breaking down tissue, but I can't find anything about the vinegar actually cooking the meat. Not saying you're wrong ... I just can't find anything about it. I'm not much of a marinater, but I still find this interesting. 1 Link to comment Share on other sites More sharing options...
sherpa Posted December 14, 2018 Share Posted December 14, 2018 I make ceviche regularly. It's my absolute favorite food. I've been told the process will ruin the texture of chicken as it breaks down the proteins, and not to leave chicken in any acidic marinade for more than four hours, but that would vary depending on the acidity. 1 Link to comment Share on other sites More sharing options...
plenzmd1 Posted December 14, 2018 Share Posted December 14, 2018 (edited) 15 hours ago, Seasons1992 said: Um, you missed one......... MEAD'S STROMBOLI!!!!! Especially the breakfast one! And Seasons Manhattans..although we had one in our group maybe had one too many Manhattans!!! Awesome 15 hours ago, frostbitmic said: Beaver chili ? ... I think I'll stick to alcohol ... If I'm going for beaver it'll be in the backseat. not just beaver..ROADKILL beaver !!! 45 minutes ago, Gugny said: The vinegar is breaking down tissue, I would think this is the biggest detriment. Chicken can become mealy if marinated, and for the case brined, for too long. And for @YoloinOhio who wanted recipes..here is our group's wing recipe 1) Lots of oil @ 360 2) throw naked wings in 3) Swirl cooked wings in big bowl with some Franks in the bottom, might even be some butter in the Franks if @mead107 has some after we forgot to bring ours! 4) repeat like 5 times with about 20 wings each batch BTW, for those who have never had a breakfast stromboli to start their football day at Hammers..you are missing an essential part of tailgating at Bills games! While the breakfast fatties are great..the sandwiches @mrags made @ the Monday nighter might be the best thing I have ever tasted at a football game Edited December 14, 2018 by plenzmd1 1 1 Link to comment Share on other sites More sharing options...
Ridgewaycynic2013 Posted December 14, 2018 Share Posted December 14, 2018 In my experience knowing a few Port Colborne residents, ‘breakfast fatties’ were what you smoked upon rising, then off to the breakfast table to quell the requisite hunger pangs resulting from such usage. ? Link to comment Share on other sites More sharing options...
Chef Jim Posted December 14, 2018 Share Posted December 14, 2018 Beer 1 Link to comment Share on other sites More sharing options...
coloradobillsfan Posted December 14, 2018 Share Posted December 14, 2018 11 hours ago, mrags said: You realize after 4hours the vinager is actually cooking the chicken right? Marinating over 4 hours is not good for you. FYI. Interesting, I had not considered it from this angle. Of course I notice that it turns pale during the process. But from experience I can tell you that 4 hours is not nearly enough. Overnight is not enough either. Sure there will be flavor but it does not reach the bone. For a Sunday tailgate, I will start the process on Friday night and over the course of the weekend I will rotate the pieces a few times to ensure even coverage. Bone-in chicken thighs are my usual choice because they are cheap and have that wonderful chicken skin that crisps to perfection when grilled right. No one reaches for any sauce, and at the end there is just a pile of bones - an indication of success in my book. I do not notice any discernible change in texture, so if there is I would say it is negligible. If there is any actual health hazard involved in marinating meat this long I'd be curious to know about it, if only to conscientiously ignore it like I do with most other such things at our tailgates Link to comment Share on other sites More sharing options...
Jauronimo Posted December 14, 2018 Share Posted December 14, 2018 (edited) 5 hours ago, Gugny said: This is interesting. The only info I can find online about marinating is telling me the health benefits to marinating; no risks (other than the obvious, i.e. - not reusing, etc.). The vinegar is breaking down tissue, but I can't find anything about the vinegar actually cooking the meat. Not saying you're wrong ... I just can't find anything about it. I'm not much of a marinater, but I still find this interesting. There are no health risks. Citric acid will break down muscle tissue in the meat. It doesn't "cook" so much as it cures. At a certain point, like 5 days to a week, the texture of the end product will not be very appealing as the meat will be too tenderized. I wouldn't wet marinade a ribeye for these reasons as texture and getting that perfect crust is a big part of the experience. But chicken thighs, pork shoulder, cheap cuts, definitely improve from an overnight or 48 hour bath in my opinion. I don't even notice the marinade if under 12 hours. Edited December 14, 2018 by Jauronimo 2 Link to comment Share on other sites More sharing options...
plenzmd1 Posted December 14, 2018 Share Posted December 14, 2018 1 hour ago, coloradobillsfan said: Interesting, I had not considered it from this angle. Of course I notice that it turns pale during the process. But from experience I can tell you that 4 hours is not nearly enough. Overnight is not enough either. Sure there will be flavor but it does not reach the bone. For a Sunday tailgate, I will start the process on Friday night and over the course of the weekend I will rotate the pieces a few times to ensure even coverage. 4 https://www.splendidtable.org/story/food-myths-busted-by-americas-test-kitchen-marinating-basting-and-boiling Link to comment Share on other sites More sharing options...
Marv's Neighbor Posted December 14, 2018 Share Posted December 14, 2018 Who's superstitious? There must be a pre-game favorite that MUST BE EATEN if the Bills are to win. Link to comment Share on other sites More sharing options...
LeviF Posted December 14, 2018 Share Posted December 14, 2018 All I know is that @plenzmd1's gumbo sucks. 1 Link to comment Share on other sites More sharing options...
coloradobillsfan Posted December 14, 2018 Share Posted December 14, 2018 4 minutes ago, plenzmd1 said: https://www.splendidtable.org/story/food-myths-busted-by-americas-test-kitchen-marinating-basting-and-boiling I couldn't disagree more. One year we were in a rush and we could only marinate overnight. Everyone noticed the difference. They used chicken breasts which we do not, partly because they are too thick but also more expensive and I find dark meat has better flavor anyway. We pull the skin back on the thighs, which allows the marinade to not have to penetrate the skin to get to the meat. Link to comment Share on other sites More sharing options...
Seasons1992 Posted December 14, 2018 Share Posted December 14, 2018 9 minutes ago, LeviF91 said: All I know is that @plenzmd1's gumbo sucks. PATENTLY FALSE, Levi. I love that stuff! Thanks for the beers, BTW. Link to comment Share on other sites More sharing options...
plenzmd1 Posted December 14, 2018 Share Posted December 14, 2018 (edited) 1 hour ago, coloradobillsfan said: I couldn't disagree more. One year we were in a rush and we could only marinate overnight. Everyone noticed the difference. They used chicken breasts which we do not, partly because they are too thick but also more expensive and I find dark meat has better flavor anyway. We pull the skin back on the thighs, which allows the marinade to not have to penetrate the skin to get to the meat. it is a hard myth to overcome...it is ingrained as deep as searing holds in juices and a smoke ring is indicative of smoke penetrating the meat..both just old myths. Be fun to try it out at a game next year!! 1 hour ago, Seasons1992 said: PATENTLY FALSE, Levi. I love that stuff! Thanks for the beers, BTW. wait wha???? @LeviF91actually brought something to a tailgate and did not just mooch???? I am not buying it..have never seen it...its a great white buffalo Edited December 14, 2018 by plenzmd1 1 Link to comment Share on other sites More sharing options...
Gugny Posted December 14, 2018 Share Posted December 14, 2018 36 minutes ago, plenzmd1 said: wait wha???? @LeviF91actually brought something to a tailgate and did not just mooch???? I was just about to say the same thing, LOL!!!!!!!!! 2 Link to comment Share on other sites More sharing options...
coloradobillsfan Posted December 14, 2018 Share Posted December 14, 2018 47 minutes ago, plenzmd1 said: it is a hard myth to overcome...it is ingrained as deep as searing holds in juices and a smoke ring is indicative of smoke penetrating the meat..both just old myths. I've never bought into either of these other myths. Chef Paul Kirk (aka 'the baron of barbecue') taught me long ago that smoke is accepted by most meats at a pretty low temperature which is why it's so important to have the wood chunks in the coals early in the process. After the meat reaches a certain temperature (which varies of course) the pores close and become pretty impermeable to smoke. Link to comment Share on other sites More sharing options...
Guffalo Posted December 14, 2018 Share Posted December 14, 2018 The fatties that had about 5-7 different cuts of meat in them, I don't know if it was a breakfast fatty or not, but that was the best tailgate food I ever sampled thanks to Mr Rags Link to comment Share on other sites More sharing options...
plenzmd1 Posted December 14, 2018 Share Posted December 14, 2018 34 minutes ago, coloradobillsfan said: I've never bought into either of these other myths. Chef Paul Kirk (aka 'the baron of barbecue') taught me long ago that smoke is accepted by most meats at a pretty low temperature which is why it's so important to have the wood chunks in the coals early in the process. After the meat reaches a certain temperature (which varies of course) the pores close and become pretty impermeable to smoke. blind taste test on the marinade thing would be fun....make sure you come the Hammers for the opener next year!!!!! 1 Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted December 14, 2018 Share Posted December 14, 2018 25 minutes ago, Guffalo said: The fatties that had about 5-7 different cuts of meat in them, I don't know if it was a breakfast fatty or not, but that was the best tailgate food I ever sampled thanks to Mr Rags Fatties? Link to comment Share on other sites More sharing options...
mrags Posted December 15, 2018 Share Posted December 15, 2018 17 hours ago, plenzmd1 said: And Seasons Manhattans..although we had one in our group maybe had one too many Manhattans!!! Awesome not just beaver..ROADKILL beaver !!! I would think this is the biggest detriment. Chicken can become mealy if marinated, and for the case brined, for too long. And for @YoloinOhio who wanted recipes..here is our group's wing recipe 1) Lots of oil @ 360 2) throw naked wings in 3) Swirl cooked wings in big bowl with some Franks in the bottom, might even be some butter in the Franks if @mead107 has some after we forgot to bring ours! 4) repeat like 5 times with about 20 wings each batch BTW, for those who have never had a breakfast stromboli to start their football day at Hammers..you are missing an essential part of tailgating at Bills games! While the breakfast fatties are great..the sandwiches @mrags made @ the Monday nighter might be the best thing I have ever tasted at a football game Thanks bud. Didn’t remember which ones I made then. I think it was either the whole hog fatty or the heart attack fatty. Link to comment Share on other sites More sharing options...
Gugny Posted December 15, 2018 Share Posted December 15, 2018 23 hours ago, Johnny Hammersticks said: Fatties? Food of the Gods. Link to comment Share on other sites More sharing options...
Ridgewaycynic2013 Posted December 15, 2018 Share Posted December 15, 2018 1 hour ago, Gugny said: Food of the Gods. Ah...GOAT food. ? Link to comment Share on other sites More sharing options...
mrags Posted December 15, 2018 Share Posted December 15, 2018 (edited) On 12/14/2018 at 3:46 PM, Guffalo said: The fatties that had about 5-7 different cuts of meat in them, I don't know if it was a breakfast fatty or not, but that was the best tailgate food I ever sampled thanks to Mr Rags Thanks for the kind words. Still don’t know which one it was. Could either be the whole hog or heart attack On 12/14/2018 at 4:12 PM, Johnny Hammersticks said: Fatties? If you ever came to a tailgate you could experience too. That was an invite 1 hour ago, Gugny said: Food of the Gods. Is it because I made them? Or because I serve them to gods? Not sure which is which. I mean, I am a god. Edited December 15, 2018 by mrags 1 Link to comment Share on other sites More sharing options...
mead107 Posted December 15, 2018 Author Share Posted December 15, 2018 Cletus grilled corn is great. Mrags did cream cheese and sausage on bagel a few years back. Awesome. Link to comment Share on other sites More sharing options...
mrags Posted December 15, 2018 Share Posted December 15, 2018 17 minutes ago, mead107 said: Cletus grilled corn is great. Mrags did cream cheese and sausage on bagel a few years back. Awesome. Yeah. I miss those sausage breakfast bagels. They were damn good. You wouldn’t think how good they are but they are Link to comment Share on other sites More sharing options...
Ridgewaycynic2013 Posted December 15, 2018 Share Posted December 15, 2018 (edited) 1 hour ago, mrags said: Not sure which is which. I mean, I am a god. You misunderstood. The girl that called you that was dyslexic. EDIT: Oh hell, mrags, I thought I was quoting Gugny. My apologies. Edited December 15, 2018 by Ridgewaycynic2013 Link to comment Share on other sites More sharing options...
mrags Posted December 15, 2018 Share Posted December 15, 2018 3 minutes ago, Ridgewaycynic2013 said: You misunderstood. The girl that called you that was dyslexic No. Not every woman I’ve ever been with is from Gowanda Link to comment Share on other sites More sharing options...
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