whats everyone cooking for the big game

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Foamheart what is a bacon finger?
I think D'Bear calls 'em bacon on a stick. I have had two racks of spare ribs curing almost two weeks now in Pops brine. Will smoke 'em 3 hours, foil and put in the oven, the last hour will raise the heat and right now thinking some type of glaze. Peach maple? Kumquat....?? Maybe Satsuma. Or I could go wild and use some Totanka magic dust or some BBQ glaze...... Who knows for sure?
I want too see them, Foam.

I have been wanting to try them.
I want too see them, Foam.

I have been wanting to try them.

Its not too informative, but it shows the ribs. This time I am shortening the brine to one week, I think I will like it better. Also as per Senor Disco's experiment I used less sugar and added molasses. I had really been thinking about dusting them with Tatonka Dust before smoking also. <shrugs> so many options so few ribs.
Last edited:
Just my wife and me this Sunday.  Will smoke something Saturday.  Going to let the meat counter deliver the inspiration on Friday when I go shopping.

Sunday for lunch and the game we'll have the leftover meat plus my $50 Focaccia sandwich, homemade potato skins, BBQ Kettle Cut potato chips, Crunchy Cheetos, beer, homemade apple pie and vanilla bean ice cream.

BTW, the sandwich doesn't actually cost $50 to make.  We gave it that name because the first time I made it I went to the store to get JUST the sandwich fixin's and I ended up spending more than $50 on the fixin's and a whole lot more.  Same thing happens every time I make the sandwich!    

Update:  we decided to skip the sandwich.  I've got two 2.5 lb Santa Maria seasoned tri tips and a 3.5 lbs Chuckie for Mexican Barbacoa on the smoker.  We'll make mock fajitas out of the tri tips and shredded beef tacos out of the chuckie.  The rest stays the same.
Last edited:
We're having more of a potluck, but my contribution will various smoked cheese and a big bowl of smoked salmon dip.
We're having a few friends over. I will be smoking 2 pork butts, rubbed with Tatonka Dust. That will go into pulled pork sliders. Likely, I will make some Scarbelly Wings, too. Everyone always asks for them.

The chicken cherry bombs sound real interesting, but I've got everything ready now for a couple rib slabs, two fatties, some ABTs and Dutch's wicked baked beans.  The chicken cherry bombs will have to wait.  Going to be an interesting weekend for me, first time I've ever mixed up what I'm smoking, plus pretty much filling the Smoke Vault up to capacity.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads