contest BEGIN! Super Bowl Throwdown

[Scovie]

 

[Rymerpt]

My finished dish is at the top of page 8 FYI

 

[The Hot Pepper]

Man now my replies to your teaser look like I'm replying to your dish. Ugg. Looks good man.

 

[Rymerpt]

Ah there's a 4th mussel! (sorry if it's a financial thing... don't mean to poke fun that way... cooking for oneself is awesome as well... )

The serving bowl was huge. About four inches deep. Tons of seafood.

Boss was responding to me poll photo that was just representing the ingrediants.

 

[grantmichaels]

I'd like to click my heels and teleport to breakfast at Scovie's rite fucking nao! ...

Damn fine reproduction ...

We don't have a Skyline nearby any longer =( ...

 

[tctenten]

Scovie just set the bar real high for the rest of us. Great job on the chili and I like the different presentations.

 

[Ozzy2001]

Smokes rolling

 

[Masher]

I will take mine 3 way Scovie
 
Rymerpt..No wine IN the sauce? well pass a bowl over, it's seafood!!
 
Now get this up to speed and bring on the feasts!!!
 
Ozzy...OMG dude!!! That this is HUGE!!! 

 

[bpiela]

That Sincinnati Chili was a thing of beauty!

 

[bpiela]

Wow, you guys are awesome chefs!  I bow to your greatness.  I am not a chef nor a good cook.  Just having some fun every now and then putting things together.
 
I have the Los Angeles entry, making a version of Danger Dogs for the Super Bowl.  Danger Dogs are found on street carts in LA.  They are bacon wrapped fried hot dogs topped with sauteed sliced onions & bell peppers, a jalapeno, and a squiggle each of ketchup, mustard and mayo.  Simple stuff compared to the other entries but I need to keep mine simple.  My "twist" on this dog is that I will be spiralizing the dogs and cooking them in a smoker with some Cherry wood and adding some rub.
 
Here is a pic of my ingredients:
 

 
Note the silly "as seen on tv" spiralizer and I don't know if this is cheating but in the back row, I have a jar of Olio Santo that I made a few months ago with dried Super Chiles and a dried Habanero cross.  Also, next to that jar of oil is a jar of Picklese that I intend on serving as a side.  The Picklese is spiced up with sliced Scotch Brains peppers that I grew last season.  Making these two items today would not have produced a better end product...
 
Here is a pic of the Rub ingredients:
 

 
I will be making these later today...  See you later!
 
 

 

[Masher]

Looks great bpiela You just can't go wrong with a hot dog...looking forward to seeing your finished entry!
 

 

[D3monic]

I could go for a few danger dogs. Sounds great!

 

[Student of Spice]

O.o

 

[Ashen]

 

 
I don't know if this is cheating but in the back row, I have a jar of Olio Santo that I made a few months ago with dried Super Chiles and a dried Habanero cross.  Also, next to that jar of oil is a jar of Picklese that I intend on serving as a side.  The Picklese is spiced up with sliced Scotch Brains peppers that I grew last season.  Making these two items today would not have produced a better end product...
 
 

Don't worry about it. Plenty of us cook and stock our kitchens with homemade ingredients like powders,sauces etc. It is nice when people note something is homemade and give a brief rundown on how they make it though , I think it gets extra cred.

 

[grantmichaels]

Wow, you guys are awesome chefs!  I bow to your greatness.  I am not a chef nor a good cook.  Just having some fun every now and then putting things together.
 
I have the Los Angeles entry, making a version of Danger Dogs for the Super Bowl.  Danger Dogs are found on street carts in LA.  They are bacon wrapped fried hot dogs topped with sauteed sliced onions & bell peppers, a jalapeno, and a squiggle each of ketchup, mustard and mayo.  Simple stuff compared to the other entries but I need to keep mine simple.  My "twist" on this dog is that I will be spiralizing the dogs and cooking them in a smoker with some Cherry wood and adding some rub.
 
Here is a pic of my ingredients:
 

 
Note the silly "as seen on tv" spiralizer and I don't know if this is cheating but in the back row, I have a jar of Olio Santo that I made a few months ago with dried Super Chiles and a dried Habanero cross.  Also, next to that jar of oil is a jar of Picklese that I intend on serving as a side.  The Picklese is spiced up with sliced Scotch Brains peppers that I grew last season.  Making these two items today would not have produced a better end product...
 
Here is a pic of the Rub ingredients:
 

 
I will be making these later today...  See you later!
 
 

 
So far, soooooo good - love Mexene, and that paprika!
 

 

[Ozzy2001]

Saucy

 

[Ozzy2001]

 
Ozzy...OMG dude!!! That this is HUGE!!! 

Lol they only had a couple of whole packers. So I had to go with the 17.5lb one.

 

[t0mato]

This thread is exhausting. 
 
Sooo much good content! 

 

[CheriLBW]

I am going with a traditional game day grab something as you walk by the table meal.
 
Nothing super fancy, but man the prep has brought back some fun memories of parties past.
 
Somehow I forgot the beer in this picture... Guess I add that when I get home.
 
 

 
 
The Sweet Heat Chili is a bit more heat then I planned when I put it on to cook last night.
Should still be a great topper for Brats.
 

 

[stettoman]

     Whew! There, I'm caught up with this thread. I just got back from driving 1500 miles in the last three days (wife had a job interview up in stettomanland). I can't wait to start smoking, deep frying, baking and braising tomorrow after a quick trip to the grocery store!

 
 
Well hell, I was here, don't always hear the knock. You guys shoulda just walked in!