Jump to content

Whatcha Cookin? - Crown Championship Edition

GhostOfJoeMcCray

By GhostOfJoeMcCray
in The Haymarket Hardwood

 Share

Recommended Posts

GhostOfJoeMcCray

GhostOfJoeMcCray

Posted
Posted

I see this topic on Husker football message boards all the time, and who knows it might be another 30 years before we play for a postseason banner again. 

 

So, what’s on your menu for the big Nebraska Men’s Basketball game tonight? Grilling? Smoking? Pizza? Soup? A glass of Crown?

 

 

Norm Peterson

Norm Peterson

Posted
Posted

So, I WAS going to do paella. I have two big paella pans. Was going to do a traditional Valencia paella except without the rabbit and snails. Just the chicken and green beans. The other was going to be Paella Mariscos with frickin squid and clams and these beautiful wild-caught shrimp with the heads still on. Bomba rice. Saffron. Sofrito. Spanish paprika. Develop a good socarrat on the bottom. To die for.

 

But it requires some attention. And I can't do that today.

 

So I cancelled that plan and this morning I threw a couple of pork butts on the smoker and just let them roll all day. Wrapped them just now and the bark was magnifique. Plan to follow that up with some chicken wings on the smoker when the butts come off closer to game time. That will also be mighty fine vittles.

 

Either way, it's a win for me on the food end of things. Now, just need the fellas to do their part.

HB

HB

Posted
Posted (edited)
2 hours ago, Norm Peterson said:

So, I WAS going to do paella. I have two big paella pans. Was going to do a traditional Valencia paella except without the rabbit and snails. Just the chicken and green beans. The other was going to be Paella Mariscos with frickin squid and clams and these beautiful wild-caught shrimp with the heads still on. Bomba rice. Saffron. Sofrito. Spanish paprika. Develop a good socarrat on the bottom. To die for.

 

But it requires some attention. And I can't do that today.

 

So I cancelled that plan and this morning I threw a couple of pork butts on the smoker and just let them roll all day. Wrapped them just now and the bark was magnifique. Plan to follow that up with some chicken wings on the smoker when the butts come off closer to game time. That will also be mighty fine vittles.

 

Either way, it's a win for me on the food end of things. Now, just need the fellas to do their part.

 

Damn Norm, I haven't even heard of half the words in your first paragraph. 

 

OK, frickin.   I got that one.

Edited by HB
CanadianHusker

CanadianHusker

Posted
Posted
2 hours ago, Norm Peterson said:

So, I WAS going to do paella. I have two big paella pans. Was going to do a traditional Valencia paella except without the rabbit and snails. Just the chicken and green beans. The other was going to be Paella Mariscos with frickin squid and clams and these beautiful wild-caught shrimp with the heads still on. Bomba rice. Saffron. Sofrito. Spanish paprika. Develop a good socarrat on the bottom. To die for.

 

But it requires some attention. And I can't do that today.

 

So I cancelled that plan and this morning I threw a couple of pork butts on the smoker and just let them roll all day. Wrapped them just now and the bark was magnifique. Plan to follow that up with some chicken wings on the smoker when the butts come off closer to game time. That will also be mighty fine vittles.

 

Either way, it's a win for me on the food end of things. Now, just need the fellas to do their part.

So is now the right time for all of us to come over? 😁

Norm Peterson

Norm Peterson

Posted
Posted
5 hours ago, CanadianHusker said:

So is now the right time for all of us to come over? 😁

 

Yes. I'm still up and testing out some new ... beverages I acquired over the weekend.

 

The wings were frickin awesome. Actually had never tried to smoke wings before because I have a beast of a burner that puts out like 100,000 BTUs and I usually just deep fry them. But I decided to smoke them this time because the smoker was already out and running. And great decision. Ran it at 350* for maybe 45 minutes and they turned out amazing. Highly recommend.

 

Season with a little salt and your favorite dry rub. I did a local vendor's poultry rub and it worked great.

 

Will definitely be doing again.

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing
×
×
  • Create New...