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- Please no inappropriate usernames (remember that there may be youngsters in the room)
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- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
2019 Gameday Recipes
mattmd2
✭✭✭✭✭ Graduate
What are some of your favorite things to make on Gameday? Have any family secret recipes for the best baked beans ever? Have a trick to making those sliders taste amazing?
I'll be looking to experiment with some new things this season. Would love some ideas of UGA fan favorites.
Comments
I'm a fan of several "Pioneer Woman" recipes, especially these beans.
Favorite BBQ mop/sauce for my smoked boston butt from AmazingRibs
Cheese dip
1 pound velvetta
8 ounces cream cheese
1 can rotel
Half a pound of chorizo
1 can of beer of choice
^^^ all in crock pot
Grilled baked beans, yes I said grilled
place ingredients in aluminum pan
cook the onions and some of the bacon. Put diced onions and bacon in the baked beans
mix all the other ingredients and line the top with strips of bacon
then throw it on the smoker for about an hour until it’s starting to bubble
also, if I have some pulled pork then sometimes I throw it in. The hamburger meat and pulled pork are optional
sweet baby rays is usually the bbq sauce I use for these
Baked buffalo chicken dip
i shred an entire rotisserie chicken, use hidden valley for ranch and use Franks for the hot sauce
line the bottom of the pan with a thin layer of cream cheese
mix the chicken, hot sauce, ranch, and some cheddar cheese and then spread it
top with cheddar and monzarella
serve with green onion and bleu cheese crumbles on the side if people want those as toppings
How long do we cook these things?
Here’s a tip that I’ve enjoyed recently: grilling burgers or chicken sandwiches? Decent quality brioche buns. Don’t have to be fresh baked: WF, Publix, lots of places have them now.
Quick toast on the grill and it really does make a burger/sandwich better IMO.
Cheese dip, until it melts in the crock pot
baked beans, you can put them in the oven on 350 for an hour or you can put them on the grill for the same amount of time. Until it is bubbling pretty good is what I always say, I know that’s a down south way of looking at things and not exactly scientific
baked buffalo dip, 350 for 30 minutes. The cheese on top should be good and melted
also, you can never go wrong with MORE cheese
Melt butter and add some garlic powder and a little steak seasoning and brush that on the bun before you toast it
Quick fix when you're in a bind for wings:
Easy and delicious. Way less effort than grilling/baking/frying wings myself (not that there's anything wrong with grilling them yourself.)
This Spicy Italian Crescent Ring is amazing. Easy to make. Can be cut into hand-held pieces. I've done this multiple times for my gameday parties. Always a favorite.
Another easy gameday favorite - BLT Sliders. Can be prepped ahead of time.
I’m on a real burger kick lately but trying to make a really good burger at home can be daunting nowadays with the poor quality of mass ground beef, lower fat content, and the popularity.
Half the sites want you to grind your own meat. I’ve tried it before but it’s just not something that I can or want to do on a regular basis. That being said, and I’m not being snobby but I’m a picky eater, there’s places I won’t buy ground beef from. Any place where it’s sealed in the mass container in uniform weight/shape with the weird gases in the package ugh.
So I try to find a happy medium and heard a good tip on a podcast: you want fresh ground beef but that doesn’t mean it has to be ground by you. I am lucky enough to have places with butcher counters near me that I can get meat that’s ground daily. Even with most places cutting the fat i find the 85/15 fresh ground can make a pretty **** good burger.
The other thing about getting meat from a butcher/meat counter is that it’s usually less compacted/handled less. If you really want a great burger for the love of God do not pack the hell out of it: pat it gently together just enough so it doesn’t fall apart. If grilling right before you put it on, take a finger and press down in the center leaving an indentation. Keeps it from puffing up.
And there concludes a summary of my unsolicited treatise on burger prep lol. 🤷♂️
Ribeye steak and moonshine
@PharmDawg2054
You been raiding my mom’s recipe book!?!? Mom Mom Dawgatron makes all the same things, almost exactly the same way...and they are all delicious.