OK so my team didn't win, but the game was good and the food was great!
Did some prep on Saturday to make it easier on Sunday:
Game day! Put the ribs in a 250° oven for two hours to re-heat. Then made up some stuffed bacon wrapped mushrooms. Mixed up cream cheese, blue cheese, Frank's Hot Sauce, and some BBQ rub. Then spooned it into some mushrooms and a few jalapenos I had sitting around. And wrapped it all in BACON!
Tossed the shrooms into the smoker, and while that was going on I fired up the Weber Kettle and tossed the wings on to re-heat and char a bit. Then the teriyaki rings got hit with a sauce of melted butter, Yoshida's, chopped fresh garlic, and sweet chili sauce. The Buffalo wings got the standard butter and Franks Hot Sauce treatment. Not a great picture of the wings but there they are.
After the wings come off the grill I took the ribs out of the oven, sauced them, and tossed them on the hot grill for a little crust.
Not great shot of the shrooms, the bacon contracted quite a bit and squoze them down, but they were very tasty. Two hours in a 275° smoker.
All served with various chips, dips, some taquitos for the kids, brownies, beer, soda..... a good day!
Did some prep on Saturday to make it easier on Sunday:
- Smoked 10 lbs. wings at 250°, just smoked them naked. Then tossed half of them with Yoshida's Teriyaki sauce and the other half with Frank's Red Hot, then put them in ziplock bags in the fridge.
- While the wings were smoking I smoked 3 racks of ribs for 5 hrs., then wrapped them in foil and put them in the fridge overnight.
Game day! Put the ribs in a 250° oven for two hours to re-heat. Then made up some stuffed bacon wrapped mushrooms. Mixed up cream cheese, blue cheese, Frank's Hot Sauce, and some BBQ rub. Then spooned it into some mushrooms and a few jalapenos I had sitting around. And wrapped it all in BACON!
Tossed the shrooms into the smoker, and while that was going on I fired up the Weber Kettle and tossed the wings on to re-heat and char a bit. Then the teriyaki rings got hit with a sauce of melted butter, Yoshida's, chopped fresh garlic, and sweet chili sauce. The Buffalo wings got the standard butter and Franks Hot Sauce treatment. Not a great picture of the wings but there they are.
After the wings come off the grill I took the ribs out of the oven, sauced them, and tossed them on the hot grill for a little crust.
Not great shot of the shrooms, the bacon contracted quite a bit and squoze them down, but they were very tasty. Two hours in a 275° smoker.
All served with various chips, dips, some taquitos for the kids, brownies, beer, soda..... a good day!
