joebabyny Posted June 25, 2014 Share Posted June 25, 2014 I am starting to get excited for the season, so much so that I am already thinking of week 1! For those of you who join us on gameday, you know that the home opener is a tradition to do a mexican-ish theme for the tailgate party. I wanted to do a breakfast dish and came up with this, mexican breakfast tacos. We will be serving these week 1. They did not suck. Link to comment Share on other sites More sharing options...
RutgersJetFan Posted June 25, 2014 Share Posted June 25, 2014 Link to comment Share on other sites More sharing options...
CTM Posted June 25, 2014 Share Posted June 25, 2014 Crusher pron Link to comment Share on other sites More sharing options...
JetsFanInDenver Posted June 25, 2014 Share Posted June 25, 2014 There should be some technology that sends food via pics. Otherwise its just torture. Link to comment Share on other sites More sharing options...
SouthernJet Posted June 25, 2014 Share Posted June 25, 2014 Link to comment Share on other sites More sharing options...
The Crusher Posted June 25, 2014 Share Posted June 25, 2014 I am starting to get excited for the season, so much so that I am already thinking of week 1! For those of you who join us on gameday, you know that the home opener is a tradition to do a mexican-ish theme for the tailgate party. I wanted to do a breakfast dish and came up with this, mexican breakfast tacos. We will be serving these week 1. They did not suck. But I would to try one. Link to comment Share on other sites More sharing options...
The Crusher Posted June 25, 2014 Share Posted June 25, 2014 Crusher pron porn Dude I know you drunk of young fur-poon but please take the time to proof read your Crushers joke. Your making me feel insignificant, considering I have to get weighed at a highway rest stop for my yearly physical that is no easy task. Link to comment Share on other sites More sharing options...
slats Posted June 25, 2014 Share Posted June 25, 2014 There should be some technology that sends food via pics. Otherwise its just torture. http://www.youtube.com/watch?v=tPi71LSZxT0 Link to comment Share on other sites More sharing options...
De-Jet-Erate/Duane Posted June 28, 2014 Share Posted June 28, 2014 Can't wait!! Glad I am tailgating next to you! Link to comment Share on other sites More sharing options...
Maxman Posted June 29, 2014 Share Posted June 29, 2014 Can't wait!! Glad I am tailgating next to you! What? there goes the neighborhood. Link to comment Share on other sites More sharing options...
faba Posted June 29, 2014 Share Posted June 29, 2014 What? there goes the neighborhood. Oh OH Phil is asking for trouble Link to comment Share on other sites More sharing options...
RutgersJetFan Posted June 30, 2014 Share Posted June 30, 2014 Smoked a tri-tip and some chicken quarters. Tri-tip lives up to the hype, great smoking meat. Link to comment Share on other sites More sharing options...
De-Jet-Erate/Duane Posted June 30, 2014 Share Posted June 30, 2014 What? there goes the neighborhood. It won't be the first neighborhood I brought down to my level. Link to comment Share on other sites More sharing options...
Maxman Posted July 1, 2014 Share Posted July 1, 2014 It won't be the first neighborhood I brought down to my level. You are all talk. I have been to your neighborhood. It is really nice! You are on a pretty serious level! Link to comment Share on other sites More sharing options...
joebabyny Posted July 1, 2014 Author Share Posted July 1, 2014 Smoked a tri-tip and some chicken quarters. Tri-tip lives up to the hype, great smoking meat. Nice! And your chicken looks great! I did some tri tip a few months ago, not an easy cut to find here in NY or the northeast in general. I found, and a lot of bbq heads say, that smoking isn't really needed much for this cut, especially since you are only cooking it to med rare-med, not like a brisket taking it to like 200 degrees IT. The real way to cook this, which i have not done yet, is direct grilled over a real wood fire. After my using the reverse sear, I am going to be doing tri tip with that technique next. I'll probably do some tri tip at one game this season, slice them up thin, and serve Baltimore pit beef style with a horseradish mayo and sliced white onions. Here was my 1 and only foray into tri tip, did a teriyaki marinade and asian slaw, and a traditional santa maria dry rub and carmelized onion and blue cheese. Link to comment Share on other sites More sharing options...
joebabyny Posted July 1, 2014 Author Share Posted July 1, 2014 Can't wait!! Glad I am tailgating next to you! Yup! And week 1 is gonna be great! Link to comment Share on other sites More sharing options...
RutgersJetFan Posted July 1, 2014 Share Posted July 1, 2014 Nice! And your chicken looks great! I did some tri tip a few months ago, not an easy cut to find here in NY or the northeast in general. I found, and a lot of bbq heads say, that smoking isn't really needed much for this cut, especially since you are only cooking it to med rare-med, not like a brisket taking it to like 200 degrees IT. The real way to cook this, which i have not done yet, is direct grilled over a real wood fire. After my using the reverse sear, I am going to be doing tri tip with that technique next. I'll probably do some tri tip at one game this season, slice them up thin, and serve Baltimore pit beef style with a horseradish mayo and sliced white onions. Here was my 1 and only foray into tri tip, did a teriyaki marinade and asian slaw, and a traditional santa maria dry rub and carmelized onion and blue cheese. That looks absurdly good. Blue cheese is the perfect compliment with the texture too. The one thing I'll say about the tri tip is this, it tasted better the day after cold. Off the smoker and hot it was almost too flavorful, I'm not sure of that had more to do with using a rub instead of a marinade (I've heard that marinades can be better for the cut), but it certainly wasn't the wood because I used milder fruit woods. That said, served cold the day after it was insanely good with some horseradish. Served hot it was just great, but something tells me a sweeter marinade, like the teriyaki you used, then maybe pulling it at rare and finishing it off on the grill would have really produced something great. The good thing is that it was a 5 pounder and it was done in under 3 hours. So if you'd like to get a smoke in but don't want to plan your day around it, it's a good option. Great butchers here in Chicago. I'm about 15 minutes from one of the best in the Midwest. Any cut you want they have it, top quality and for about 1/2 the price of the supermarket. Link to comment Share on other sites More sharing options...
JoeC36 Posted July 1, 2014 Share Posted July 1, 2014 Smoked a tri-tip and some chicken quarters. Tri-tip lives up to the hype, great smoking meat. so are you feeding me in September when im out there? Link to comment Share on other sites More sharing options...
RutgersJetFan Posted July 1, 2014 Share Posted July 1, 2014 so are you feeding me in September when im out there? Lol, I'll be happy to grab a few beers my dude. Link to comment Share on other sites More sharing options...
JoeC36 Posted July 1, 2014 Share Posted July 1, 2014 Lol, I'll be happy to grab a few beers my dude. i'll take it Link to comment Share on other sites More sharing options...
De-Jet-Erate/Duane Posted July 2, 2014 Share Posted July 2, 2014 Yup! And week 1 is gonna be great! Yes it will and so will that all Van Halen music game. For that matter all the tailgate parties will be great! How the Jets do, well thats yet to be seen. Link to comment Share on other sites More sharing options...
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