Tailgate Food

**Clones21** · 10-01-2009, 12:43 PM

What do you guys plan on cooking up for the K-State game??

**EJ4CY** · 10-01-2009, 01:45 PM

Originally Posted by Clones21

What do you guys plan on cooking up for the K-State game??

food

**JP4CY** · 10-01-2009, 01:54 PM

Eating wedding reception food in Des Moines. I'll miss the game and all of you unfortunately. I love KC, love Arrowhead, love BBQ, love Kelly's, love Power and Light's district, love the Plaza....sigh

**clones_jer** · 10-01-2009, 01:55 PM

wild cat, we're ordering chinese.

**AustinCyclone** · 10-01-2009, 02:06 PM

Miller Lite

oh, you said food..... Miller Lite!

**Colorado** · 10-01-2009, 02:10 PM

guac, ribs, chili, brownies....and beer.

**bigcyfan82** · 10-01-2009, 02:12 PM

Brats, Burgers, oh and Beer!

**bos** · 10-01-2009, 02:18 PM

Originally Posted by Colorado

guac, ribs, chili, brownies....and beer.

Im stopping by.

**CYdTracked** · 10-01-2009, 02:29 PM

Probably slow cook a marinaded pork roast for pork sandwiches and have not decided yet for the Chiefs game the next day but ribs are a possibility. Wish I could do charcoal instead of gas but the soot left over from the charcoal might be a little messy when we are already tight on packing space.

**swammi** · 10-01-2009, 02:42 PM

Originally Posted by Clones21

What do you guys plan on cooking up for the K-State game??

Brisket.

I got a 6.5 lb brsket with a nice 1/4 in layer of fat on one side. I washed it in cold water, patted it dry and rubbed it with this:

2 Tbspns garlic powder
1 Tbspn onion powder
2 Tbspn sugar
3 Tbspns freshly ground pepper
1 Tbspn coarse salt (sea salt, kosher salt, etc)
3 Tbspns chili powder
2 Tbspns cumin

I put it in a large tupperware container with a lid to let it "cure"

Sat AM I will start cooking it.

I'm setting the grill up for indirect cooking using about a dozen coals and wet hickory chips.

I will put the brisket in one of those cheap aluminum roasting pans you get at the store ($2). And cook with the grill's lid on. and get it started about 6-7:00 AM.

Every 50 min - hour: add coals, wet hickory and baste the brisket with the accumulating juices . Sometime after 6 hours of this, the brisket will be done. (When it is fork tender).

Let it rest for about 15 min and slice it across the grain with a sharp knife (electric works well - the wife gave me a Lorena Bobbitt signature model several years ago for my birthday).

You are now ready to enjoy the best brisket going.

**3TrueFans** · 10-01-2009, 03:11 PM

Originally Posted by swammi

Brisket.

I got a 6.5 lb brsket with a nice 1/4 in layer of fat on one side. I washed it in cold water, patted it dry and rubbed it with this:

2 Tbspns garlic powder
1 Tbspn onion powder
2 Tbspn sugar
3 Tbspns freshly ground pepper
1 Tbspn coarse salt (sea salt, kosher salt, etc)
3 Tbspns chili powder
2 Tbspns cumin

I put it in a large tupperware container with a lid to let it "cure"

Sat AM I will start cooking it.

I'm setting the grill up for indirect cooking using about a dozen coals and wet hickory chips.

I will put the brisket in one of those cheap aluminum roasting pans you get at the store ($2). And cook with the grill's lid on. and get it started about 6-7:00 AM.

Every 50 min - hour: add coals, wet hickory and baste the brisket with the accumulating juices . Sometime after 6 hours of this, the brisket will be done. (When it is fork tender).

Let it rest for about 15 min and slice it across the grain with a sharp knife (electric works well - the wife gave me a Lorena Bobbitt signature model several years ago for my birthday).

You are now ready to enjoy the best brisket going.

Holy too much work, can I just have a brat?

**ISUCLONES15** · 10-01-2009, 03:25 PM

Originally Posted by swammi

Brisket.

I got a 6.5 lb brsket with a nice 1/4 in layer of fat on one side. I washed it in cold water, patted it dry and rubbed it with this:

2 Tbspns garlic powder
1 Tbspn onion powder
2 Tbspn sugar
3 Tbspns freshly ground pepper
1 Tbspn coarse salt (sea salt, kosher salt, etc)
3 Tbspns chili powder
2 Tbspns cumin

I put it in a large tupperware container with a lid to let it "cure"

Sat AM I will start cooking it.

I'm setting the grill up for indirect cooking using about a dozen coals and wet hickory chips.

I will put the brisket in one of those cheap aluminum roasting pans you get at the store ($2). And cook with the grill's lid on. and get it started about 6-7:00 AM.

Every 50 min - hour: add coals, wet hickory and baste the brisket with the accumulating juices . Sometime after 6 hours of this, the brisket will be done. (When it is fork tender).

Let it rest for about 15 min and slice it across the grain with a sharp knife (electric works well - the wife gave me a Lorena Bobbitt signature model several years ago for my birthday).

You are now ready to enjoy the best brisket going.

Sounds great Swammi! I just did a 11lb brisket for the Iowa vs ISU game. Did a similar dry rub and smoked mine for 12 hours and it turned out fantastic. I think the key was basting it ever hour with a mop recipe that I found online. It was 1 12oz can of beer, 1/3 of a cup of apple cider vinegar, 1 finely chopped small onion, 2 cloves of garlic & a tablespoon of Franks Red Hot. The beer really brings out the flavor of the meat and the acid in the vinegar pushes the wood/smoke flavor deeper into the meat, while keeping it extra moist in the process. It was by far the best brisket I have ever tasted!