TBD Best Tailgate food before home games.

[Jauronimo]

5 hours ago, Gugny said:

 

This is interesting.  The only info I can find online about marinating is telling me the health benefits to marinating; no risks (other than the obvious, i.e. - not reusing, etc.).

 

The vinegar is breaking down tissue, but I can't find anything about the vinegar actually cooking the meat.

 

Not saying you're wrong ... I just can't find anything about it.  I'm not much of a marinater, but I still find this interesting.

There are no health risks. 

 

Citric acid will break down muscle tissue in the meat.  It doesn't "cook" so much as it cures.  At a certain point, like 5 days to a week, the texture of the end product will not be very appealing as the meat will be too tenderized. 

 

I wouldn't wet marinade a ribeye for these reasons as texture and getting that perfect crust is a big part of the experience.  But chicken thighs, pork shoulder, cheap cuts, definitely improve from an overnight or 48 hour bath in my opinion.  I don't even notice the marinade if under 12 hours.

Edited December 14, 2018 by Jauronimo

[plenzmd1]

1 hour ago, coloradobillsfan said:

 

Interesting, I had not considered it from this angle.  Of course I notice that it turns pale during the process.  But from experience I can tell you that 4 hours is not nearly enough.  Overnight is not enough either.  Sure there will be flavor but it does not reach the bone.  For a Sunday tailgate, I will start the process on Friday night and over the course of the weekend I will rotate the pieces a few times to ensure even coverage.  

4

https://www.splendidtable.org/story/food-myths-busted-by-americas-test-kitchen-marinating-basting-and-boiling

[Marv's Neighbor]

Who's superstitious?  There must be a pre-game favorite that MUST BE EATEN if the Bills are to win.

[LeviF]

All I know is that @plenzmd1's gumbo sucks.

[coloradobillsfan]

4 minutes ago, plenzmd1 said:

https://www.splendidtable.org/story/food-myths-busted-by-americas-test-kitchen-marinating-basting-and-boiling

 

I couldn't disagree more.  One year we were in a rush and we could only marinate overnight.  Everyone noticed the difference.  They used chicken breasts which we do not, partly because they are too thick but also more expensive and I find dark meat has better flavor anyway.  We pull the skin back on the thighs, which allows the marinade to not have to penetrate the skin to get to the meat.  

[Seasons1992]

9 minutes ago, LeviF91 said:

All I know is that @plenzmd1's gumbo sucks.

PATENTLY FALSE, Levi. I love that stuff!

Thanks for the beers, BTW.

[plenzmd1]

1 hour ago, coloradobillsfan said:

 

I couldn't disagree more.  One year we were in a rush and we could only marinate overnight.  Everyone noticed the difference.  They used chicken breasts which we do not, partly because they are too thick but also more expensive and I find dark meat has better flavor anyway.  We pull the skin back on the thighs, which allows the marinade to not have to penetrate the skin to get to the meat.  

it is a hard myth to overcome...it is ingrained as deep as searing holds in juices and a smoke ring is indicative of smoke penetrating the meat..both just old myths.

 

Be fun to try it out at a game next year!!

1 hour ago, Seasons1992 said:

PATENTLY FALSE, Levi. I love that stuff!

Thanks for the beers, BTW.

wait wha???? @LeviF91actually brought something to a tailgate and did not just mooch???? 

 

I am not buying it..have never seen it...its a great white buffalo

Edited December 14, 2018 by plenzmd1

[Gugny]

36 minutes ago, plenzmd1 said:

wait wha???? @LeviF91actually brought something to a tailgate and did not just mooch???? 

 

 

I was just about to say the same thing, LOL!!!!!!!!!

 

[coloradobillsfan]

47 minutes ago, plenzmd1 said:

it is a hard myth to overcome...it is ingrained as deep as searing holds in juices and a smoke ring is indicative of smoke penetrating the meat..both just old myths.

 

I've never bought into either of these other myths.  Chef Paul Kirk (aka 'the baron of barbecue') taught me long ago that smoke is accepted by most meats at a pretty low temperature which is why it's so important to have the wood chunks in the coals early in the process.  After the meat reaches a certain temperature (which varies of course) the pores close and become pretty impermeable to smoke.  

[Guffalo]

The fatties that had about 5-7 different cuts of meat in them, I don't know if it was a breakfast fatty or not, but that was the best tailgate food I ever sampled thanks to Mr Rags

[plenzmd1]

34 minutes ago, coloradobillsfan said:

 

I've never bought into either of these other myths.  Chef Paul Kirk (aka 'the baron of barbecue') taught me long ago that smoke is accepted by most meats at a pretty low temperature which is why it's so important to have the wood chunks in the coals early in the process.  After the meat reaches a certain temperature (which varies of course) the pores close and become pretty impermeable to smoke.  

blind taste test on the marinade thing would be fun....make sure you come the Hammers for the opener next year!!!!!

[Johnny Hammersticks]

25 minutes ago, Guffalo said:

The fatties that had about 5-7 different cuts of meat in them, I don't know if it was a breakfast fatty or not, but that was the best tailgate food I ever sampled thanks to Mr Rags

 

Fatties?

[mrags]

17 hours ago, plenzmd1 said:

 

 

And Seasons Manhattans..although we had one in our group maybe had one too many Manhattans!!! Awesome

not just beaver..ROADKILL beaver !!!

I would think this is the biggest detriment. Chicken can become mealy if marinated, and for the case brined, for too long.

 

And for @YoloinOhio who wanted recipes..here is our group's wing recipe

 

1) Lots of oil @ 360

2) throw naked wings in

3) Swirl cooked wings in big bowl with some Franks in the bottom, might even be some butter in the Franks  if  @mead107 has some after we forgot to bring ours!

4) repeat like 5 times with about 20 wings each batch

 

BTW, for those who have never had a breakfast stromboli to start their football day at Hammers..you are missing an essential part of tailgating at Bills games!

 

While the breakfast fatties are great..the sandwiches @mrags made @ the Monday nighter might be the best thing I have ever tasted at a football game

Thanks bud. Didn’t remember which ones I made then. I think it was either the whole hog fatty or the heart attack fatty. 

[Gugny]

23 hours ago, Johnny Hammersticks said:

 

Fatties?

 

Food of the Gods.

[Ridgewaycynic2013]

1 hour ago, Gugny said:

 

Food of the Gods.

Ah...GOAT food.  ?

[mrags]

On 12/14/2018 at 3:46 PM, Guffalo said:

The fatties that had about 5-7 different cuts of meat in them, I don't know if it was a breakfast fatty or not, but that was the best tailgate food I ever sampled thanks to Mr Rags

Thanks for the kind words. Still don’t know which one it was. Could either be the whole hog or heart attack

On 12/14/2018 at 4:12 PM, Johnny Hammersticks said:

 

Fatties?

If you ever came to a tailgate you could experience too. 

 

 

 

 

 

 

 

That was an invite 

1 hour ago, Gugny said:

 

Food of the Gods.

Is it because I made them? Or because I serve them to gods? 

 

Not sure which is which. I mean, I am a god. 

Edited December 15, 2018 by mrags

[mead107]

Cletus grilled corn is great. 

Mrags did cream cheese and sausage on bagel a few years back.   Awesome. 

[mrags]

17 minutes ago, mead107 said:

Cletus grilled corn is great. 

Mrags did cream cheese and sausage on bagel a few years back.   Awesome. 

Yeah. I miss those sausage breakfast bagels. They were damn good. You wouldn’t think how good they are but they are 

[Ridgewaycynic2013]

1 hour ago, mrags said:

Not sure which is which. I mean, I am a god. 

You misunderstood.  The girl that called you that was dyslexic.

 

EDIT:  Oh hell, mrags, I thought I was quoting Gugny.  My apologies.  

Edited December 15, 2018 by Ridgewaycynic2013

[mrags]

3 minutes ago, Ridgewaycynic2013 said:

You misunderstood.  The girl that called you that was dyslexic

No. Not every woman I’ve ever been with is from Gowanda