HawkeyeFoodie

Kalypso Duke and Kristi. Lets go out drinking and get some tacos. It pains me to say this but I don't live near a Jack in the box and I absolutely crave the tacos. They're terrible but awesome all at the same time.

Well, I'm actually a pretty decent pizza roller as one of the restaurants I used to work at served some specialty pizzas. However, here's my only thoughts about rolling it out that day...if I have 15-20 pizzas to do and every pizza takes 2-3 minutes (or more) to roll out that means I'll be spending 45 minutes to an hour rolling out dough at a tailgate. I'm sure I could probably get some people to help, but the results would be very spotty and with 30-40 people wanting to eat I want to make sure I can get them out fast. I can get two pizzas on the grill at a time and they take probably 5 minutes a piece. Maybe I should just scrap this idea...unless someone thinks that a giant tortilla press will be ok...remember, I'm going to load these things with toppings (buffalo chicken, the works, red sauce and fres mozz, philly cheese steak, etc) and my crew will be drinking quite a bit. Keri - do you think if I rolled the edges it would work? Does anyone have any unique pizza ideas too? Thanks again everyone! Scott

Well it looks as is everyone has confirmed my suspicion that I would end up with a giant nasty ball of dough. I'm thinking that ill just build a large tortilla press. I know that pizza enthusiasts are cringing but I think this could work. Does anyone have any experience? I really have appreciated all of your input. Thanks again Scott

I'm going to be grilling a lot of pizzas (15 to 20) and ill most likely be using trader Joe's dough. What I want to is roll the dough o. Thursday and then keep it rolled out so I can grill it on Saturday. On Friday and Saturday all ill have is a cooler for refrigeration and rolling the dough out on Saturdaoy is not an option. So should I... A. Roll out the dough and separate with wax paper and cornmeal B. Pregrill the crust partially C. Roll out and freeze flat...letting thaw in the coolers D. Scrap the idea of grilled pizza as it'll be a trainwreck Thanks! Scott

I've done the AB wings before. I steamed them the night before and then baked them the next day. They were pretty good. I make a TON of wings during football season. Well...being large men and only having access to a grill we usually use chicken legs and put wing sauce on them. Here's a list of the crowd favorites... #1. Sirracha and Butter - simple, but a crowd pleaser #2. Hot Mustard - I found this in a my fiance's rachel ray mag...was the big hit this year. http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/appetizer-starter-recipes/Hot-Mustard-Wings #3. I made a knock off of BW3's spicy garlic and that was really good. It's a little more labor intensive to make, but it's worth it. Just do a google search for BW3 spicy garlic recipe. It involves making an emulsion and cooking the sauce. #4. Honey Jalapeño sauce...I'll post the recipe if anyone wants it, but it's pretty long and involved boiling jalapenos and blending them with honey and other ingredients. #5. Terriaki from a bottle...this is easy, but good. I'll take one bottle and marinate them and then take another bottle and mix it with butter and use that to baste the wings as they cook. Another thing I do which might be overkill, but I brine the legs for a few hours before I cook them. It makes them extra juicy. Scott

I agree with Ctzncane on a couple of different items...48 hours seems a little long for a 3lb piece of pork. I would fear that if you brined that long you'd start to cure the pork and it can start to break down cell walls and give the outside a mushy texture. I think 5-8 hours seems a little more reasonable. Further, that ratio of brine is what we've been using since college and people always rave about our pork loins. If I were just starting out I wouldn't do anything crazy...maybe I'll get beat up on the forum for this simplistic approach, but I would brine the pork in Ctzncane's brine. Then I would rinse it off, pat it dry, and find a good spice rub out of a bottle that you like (or that's on sale) and liberally spread this on the pork. Then I'd give each side a quick sear and toss it in the oven until it reaches an internal temp of about 140 (160 degrees = dry/bad pork) and then take it out, tent in foil, and let it rest for about 10-15 min (it'll carry to 145 while you let it rest). This is easy and you don't have to worry about buying a lot of special ingredients that you won't use. It doesn't sound to fancy, but I guarantee moist pork and people will really like it (plus...I'm from Iowa...and we know pork!) Scott

I would first like to say that I appreciate everyone's suggestions for a substitute for panther meat (refer to thread below). http://forums.egullet.org/index.php?showtopic=125397 I will be picking up an 8lb goat leg a week from today. If all goes as planned it will be the entire leg including the shank. I would like some suggestions on how to cook this. I have some stipulations... - I want to keep the bone in and the leg whole - This will be at a tailgate so I only have about 2 hours to cook it if I cook it on site (very large gas grill). I am currently thinking of braising the entire leg in a spicy braise, letting it soak in the braising liquid for a day and then reheating. Hopefully then it'll be fall apart tender and I can serve it on some corn tortillas with a crumbly cheese. Does anyone have any suggestions? Also, what do you think of brining the goat leg? I heard it's very lean, but I don't think that's probably a route I want to go with seeing as goat is considered red meat. Please help. Thanks!

Haresfur, Nittany Lion will taste really good on September 26th! Probably as good as UNI Panther! Scott

My fiancee and I are thinking about serving our reception meal family style. The reception a huge old mansion and is really nice. We're going to have about 250-275 people. As we are both foodies we really HATE getting a piece of dried chicken breast/pork chop or overcooked steak slathered in sauce with a side of steamed veggies that comes along with most weddings. We're from the Midwest and love big parties and good food. So we think a family style dinner with some comfort food would be great. We're tentatively thinking of having fried chicken, a pork dish, a meatless pasta, a salad and some sides. We've had some people, including my parents, question if this was not "fancy" enough. However, we really like this idea because it reminds me of the meal I would make my family and friends if they were to come over to my place for an important event. That being said...we're looking for some food ideas that might "class" this up a little. Mainly some good side dishes and pasta ideas (the chef said he can do about anything). I'm thinking maybe we have him stuff a pork loin with a stuffing that has some wine poached pears, raisins, and stuffing or maybe a chorizo stuffing. Any suggestions would be greatly appreciated by my finacee and I! Thanks! Scott

I think you just described exactly what I want. So now that goat looks like the meat of choice, how does one go about cooking goat?! Is it like cooking a lamb shank? Should I slow cook it the night before and let it sit in a braise and reheat that day?

Ms. Meadows, I do not think it's creepy at all. Just a good little practical joke as we're having a football tailgate and we're playing the Panthers. What better way to celebrate than to eat a little of the opponent's mascot? 8-) Will I tell them before or after they eat? Well if things go well, I'll be bringing "panther" from my "secret source" for the next 30 years and people will talk about it around the water cooler on Monday. As far as my "dumb" friends...if you knew them, you would know that they are very fun, but dumb they are not. Also, they know I am a guy that likes to do things over the top, especially with tailgates and food. They also know that if there is a guy that they know that will be able to procure some illegal leopard meat it'd probably be me. While I appreciate your input, please feel free to not stop by our tailgate. Thanks, Scott PS. I really like the leg of goat idea. I think it would look very similar to a panther's leg.

We'll we're playing the Panthers so I'll call it panther and elaborate on the exact cat when I figure out what type of recipe it is. I'm sure I've seen Boar, but where would one get goat short of purchasing an entire goat?

Okay...so I don't have a panther in which I'm going to cook nor do I want to find anyone that can source big cat meat. What I'm looking to do is play a little trick on my friends and make them believe that they are eating Panther meat (it's for a football game in which we are playing the Panthers). So has anyone or has anyones' "friend" eaten any type of large cat? I assume that it's red meat. I'm thinking of going with an Elk or some Venison so it'll taste a little different than beef. An suggestions on alternatives? Does anyone have any suggestions on preparations? As a panther can mean cougar, jaguar, puma, or leopard the region it would come from could be about anything. I'm looking for something simple, bite size, and could be made on a grill as I want to start my story with "I was only able to get a little of the panther meat as it was really expensive, but I was told that this is a tradition (insert country) dish that (insert natives of previous country) would eat when they would catch a panther in the wild". Thanks for your help! Scott

I got the idea to freeze everything separately like that from Top Chef and meals in a bag. I travel a lot for work and that means a lot of eating out and not a lot of time to shop. What I'd like is some more ideas for meals like this so I can make them on a weekend and pull them out when I get home late. I've done this quite a bit for my grandma, but have kept it VERY basic. Does anyone have any great ideas/recipes for meals? Any good tips (what's good to freeze, what's bad)? Any good experience in doing this? I saw a couple of threads about frozen dinners, but nothing about making meals in a bag. Thanks in advance! Scott

Thanks for the responses. Sounds like some good ideas. I'll see if I can find Monkfish around here and maybe some pollock. I'll experiment with the fish and with the shrimp/crab idea this week. I'll post up some photos and let you know how they worked. Anyone have a tried and true recipe for lobster rolls? I've checked out epicurious, food network, and allrecipes, but I put a lot more weight from Egullet members. Thanks again