RealGM

Not sure if anyone else is interested in a topic like this, but if you're like me and like to sit on your arse all day, you're going to need food and beer. I say beer because I know if I start drinking whiskey in the morning it's going to be a short day.

I've got two great food ideas I thought I'd share, anyone else with any interesting ideas I'd love to hear:

Taco Salad

1 lb. of beef
1 taco seasoning mix

(Cook the two together like it says in the directions)

Any ingrediants you like on your tacos. For me it's:

Sour Creme
Lettuce
Cheese

Now the key is get a bag of the Frito Scoops, throw your toppings on top of the meet, and scoop up whatever you like.

I know this isn't some ground breaking idea, but it's easy and the Frito's really make it a great meal.

I'll post the best salsa recipe you've ever had later tonight when I get home from work

Right on.

This is maybe the best hot dip I've ever had:

Mark's Dip
(usually doubled)
1 tube Jimmy Dean Sausage - Hot
1 lb hamburger
3 oz Velveeta (3" or more if you like)
1 can Cambell's nacho cheese soup
12 oz med. Picante sauce
1/2 cup milk
1 can mushrooms
1 large onion chopped

Brown and drain meet & onions. Melt in Velveeta, soup, mushrooms, milk and sauce. Simmer 10-15 minutes.

Pig out!!

and the best cold dip:

Chicken and Cheese Dip
1 pkg low fat cream cheese, softened
1 cup fat free sour cream
1 cup mayo
1/8 tsp cayenne pepper
2 tbls grated parmesan
16 oz jar of HOT salsa
3 bacon strips, cooked and crumbled
1 cup shredded swiss or cheddar cheese
1 cup cubed cooked chicken or turkey
2 tbls minced fresh parsley

Crackers or tortilla chips

Squeeze liquid out of salsa.

Combine cream cheese, sour cream, mayo, salsa and cayenne; mix well.
Spread onto 10" serving plate.
Sprinkle with parmesan, bacon, swiss cheese, chicken and parsley.
Serve w/ crackers or chips.

One tip on this one, if you're in a hurry or want to make this extra easy, pick up one of those rotisserie chickens you see at most grocery stores and just use the meet off that thing.

Spicy Pepper Brats

-Party Pack of Johnsonville Brats
-1 or 2 Green Peppers
-1 small onion
-Jalapeno/Jalapeno juice if you really wanna spice it up
-Enough of your favorite beer to fill the crockpot and submerge brats.

-Boil brats in beer and prepare charcoal grill
-Grill brats to your liking
-Cut up peppers, onions, etc and place them in beer filled crockpot. (Cut med-lg slices)
-Place grilled brats in crockpot on high for 3 hours. (This is def. the most difficult step)
-ENJOY

That sounds awesome.

DrugBust wrote:That sounds awesome.

They really are. I love spicing mine up. I add half a jar of sliced or diced jalapenos and a lot of the juice from the bottle or can. The smell of the peppers, jalapenos, beer and brats slowly cooking together is slightly orgasmic. I'm not gonna lie.

Meatballs-> Buy frozen meatballs from your favorite grocer. Cook in your favorite barbecue sauce. So simple yet so delicious.

Rilamann's world famous ''im out of spaghetti sauce and don't feel like getting off my ass'' spaghetti.

Boil and entire box of spaghetti noodles,when finished dump into large bowl.

Open a can of stewed tomatoes and dump evenly over noodles.

Sprinkle on your choice of spices.

Enjoy.


Hahaha.

In all seriousness though on the subject of brats if you guys haven't yet try those pre cooked Johnsville brats that you can just throw in the microwave for a minute,I tried them awhile back thinking they wouldn't be that great but they are indeed the ****.

"Enrique's Dirty Southside Bratwurst"

Put a brat on a corn tortilla, top with pico de gallo

I know it sounds sacrilegious to put a brat on a tortilla, but it's delicious and probably a lot more common than you would think.

Bacon-wrapped water chestnuts. Not traditional as a draft-day food I know. I'm sorry to say I don't have the recipe as I'm not the one who makes them, but I'm sure there are plenty of recipes online.

I plan on eating about fifty (thousand) of them, finishing it off with glass nickel pizza, and of course beer.

ETA a great Jim Gaffigan joke: http://www.youtube.com/watch?v=CaK9bjLy3v4

Beer

MikeIsGood wrote:

Bacon-wrapped water chestnuts. Not traditional as a draft-day food I know. I'm sorry to say I don't have the recipe as I'm not the one who makes them, but I'm sure there are plenty of recipes online.

I plan on eating about fifty (thousand) of them, finishing it off with glass nickel pizza, and of course beer.

ETA a great Jim Gaffigan joke: http://www.youtube.com/watch?v=CaK9bjLy3v4

It's called rumaki and it's one of my favorites. There are a lot of versions, here's one that I love:

Cut a jalapeno into a one inch piece. Wrap a thin slice of venison, about two inches long, around it. Wrap that bundle in bacon and skewer them with a toothpick. Make as many as you like. Dip them in a mixture of soy sauce and maple syrup (about four to one maple syrup to soy sauce). It's best if you let them marinade for a few hours.

Plop them on the grill until they're done and eat up.

Until I can't feel my face.

Then:



Topped off with:



If TT takes Oher:

Ewwwwwwwwwww Luke, how can you drink Miller Lite and/or catch a buzz from that beer flavored water? That's some terrible tasting beer IMO.

As for a recipe, this tastes outstanding, but takes prep work.

A nice sized slab or two of round steak

2-4 cans of beef consume soup depending on how much you make

A big bag or two of shredded sharp cheddar

Bacon

Onions if you like them which i don't

Corn starch or flour


Take the slaps of round steak and cut off the fat. Tenderize the meat well with one of those meat pounders. Then cut the meat in dollar shaped pieces, but a little smaller than a dollar bill. In a pan fry up the cut up onions and bacon or just bacon until crispy. Put a teaspoon or so of the onions/bacon in the center of each piece of round steak you cut along with a little cheddar cheese. Roll then each piece of round steak until closed and then use two/three toothpicks to keep each roll together so that the onions/bacon/cheese stays inside.

Put flour or corn starch in a large bowl. Take each meat roll and roll it in the flour or starch, put them on a plate. Take a larger pan/skillet and put lots of butter in it or you can use oil, but i prefer butter. Quickly flash fry each meat roll, you aren't trying to cook through the meat, just wanting to crisp the corn starch/flour a bit.

Lastly put all the rolls in either crock pot or a very large pot with a lid. I always use my crock pot because you don't have to watch over it. Dump plenty of cans of beef consume soup so that all the rolls are covered and extra besides that because you want gravy. Let that cook for at least 4 hours until the meat is ultra tender. About an hour before eating, (as the meat is starting to feel tender) you dump at least one full bag of shredded sharp cheddar into the crock pot and mix it all up.

The meat is so tender and tasty, the gravy is fabulous on mashed potatoes. It takes time to make, but i often put together the meat rolls the night before so all that is left is putting them in the crock pot the next day. It's then so easy because you don't have to watch over it until they are done besides adding cheese. My mom makes them sometimes for family gathering and everyone goes crazy over it.

I love Miller Lite for binge drinking, which is what I'll be doing. If I was sipping all day, I'd definitely be drinking something better. But overall, I am a ML fan for Lite Beer.

DrugBust wrote:It's called rumaki and it's one of my favorites.

I've been eating them for as long as I can remember (my whole family loves them), but never knew they had a name. Interesting. It's one of my favorites, too.

El Duderino wrote:Onions if you like them which i don't

BLT Dip

There are many variations of this recipe out there, so this is the most basic:

1 cup mayo
1 cup sour cream
1 lb. bacon, crispy and grease drained
2 med tomatoes, diced and NO seeds

Mix everything together and chill for a few hours before serving with bacon flavored crackers, toasted bread or your favorite dipping chip (like Fritos Scoops!).

I was planning on cooking up some plain old beer brats too, but those spicy pepper brats sound pretty kick ass good, so I think I'll be trying those instead.

I love Miller Lite too. Grilling outside at miller park with a ML in hand is one of the best thing on earth. Oh and its called Lite for a reason. Its because its light beer so I don't know why anyone would expect it to be otherwise. I too like heavy or darker beers but if I am going to be drinking beer for hours on end, Miller Lite is my beer hands down. I am not sure if this is true yet but down here in AZ, way more people seem to drink miller lite over any bud product.

Yuck.

Not a beer guy at all. You could fill a pitcher with the amount I have in a year. But my favorites are Shiner Bock and The Diesel.

ETA: I've been to Texas four times and each time I got my fill of Shiner Bock. I love it. Back in college I checked to see where it was distributed and I found out they didn't sell up here in the North.

But two years ago I was dating this girl and after a month I met her folks during a party for her dad's birthday. Tera's giving me the tour of her parents' place and while we're checking out the bar in the basement she opens the fridge and it's stocked with Shiner Bock.

You know the scene in Half-Baked when Chappelle's character finds out there's a pound of weed for him at the clinic where he works? That was me at that moment. I guess they sell it up here now.

Hopslam by Bell's when it is in season is amazing. It is only brewed late Feb/early March but I just picked up another case on the shelves about a week ago.

Usually is 16 bucks for a 6-pack but tastes delicious and is 10% alcohol(2 1/2 beers worth)

I was always a fan of what Bell's had to offer but I didn't discover this seasonal one until recently. Amazing.