I was interested in trying some new recipes for game day. I love a good bowl of chili!
Anybody have any good game day food recipes?
- Thread starter Capt.Bones
- Start date
Ingredients
- 12 slices bacon
- 20 ounces Hot Italian sausage
- 20 ounces ground beef
- 2 onions, cut into chunks (large)
- 2 green peppers, cut into large pieces
- 4 cloves garlic or 1 teaspoon garlic powder
- 1 jalapeno pepper, diced
- 2 cups dark red cooking wine
- 1 cup Worcestershire Sauce
- 2 teaspoons dry mustard
- 2 teaspoons celery seed
- 3 teaspoons chili powder
- 1 teaspoon Salt
- 3 teaspoons pepper
- 12 cups tomatoes
- 2 cans pinto beans (15 ounce cans)
- 2 cans Kidney Beans (15 oz. cans)
- 2 garbanzo beans (15 ounce )
Brown bacon in chili pot and drain, leaving a film in pot. Crumble bacon and set aside. Fry ground beef & sausage, drain & set aside with other meats. Pour excess fat from pot, and cook onion, peppers & garlic over low heat 2-3 min. Add Worcestershire sauce, wine, mustard, chili powder, salt & pepper. Cook 10 more minutes. Mash tomatoes, add meats, heat & simmer covered 30 minutes, stirring occasionally.
Stir beans with liquid into chili, heat until boiling, reduce heat & simmer 1 hr, stirring occasionally.
Best made a day ahead so flavors will meld together.
soak 1 bag of navy beans in water for 15 hours
brown 6 big hamhocks in pan
put them together with 2 yellow onions cut in half, 2 inch carrots and salt & pepper, in a big pot with 1 inch water covering the top. with lid
put in oven at 350 for 5-6 hours
good for 2 large people, or 3 small people
brown 6 big hamhocks in pan
put them together with 2 yellow onions cut in half, 2 inch carrots and salt & pepper, in a big pot with 1 inch water covering the top. with lid
put in oven at 350 for 5-6 hours
good for 2 large people, or 3 small people
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This sounds very similar to what we called calico beans. Dang you Tuco! Now my mouth is watering and I am hungry. The irony of this is my wife wanted to make this for supper and I told her we needed to get some leftovers used up. We will be gone tomorrow night for supper so she's going to make it for dinner on Saturday!! The coincidence
man = large, women = small
that corn bread is good with it.
Good quality thinly sliced smoked bacon. Cut into 3rds. And not the maple kind.
Big ole shrimp, peeled, but with the fan tails still on.
Wrap those suckers and feed 6 of them onto bamboo skewers.
Dust both sides with McCormick Cajun seasoning.
Pan fry on medium heat with 2 pats butter until shrimp is done and bacon crisp.
I mix up LG tub of sour cream with chopped chives and 2 tsp chili powder to dip them in.
They get devoured fast! Always.
Big ole shrimp, peeled, but with the fan tails still on.
Wrap those suckers and feed 6 of them onto bamboo skewers.
Dust both sides with McCormick Cajun seasoning.
Pan fry on medium heat with 2 pats butter until shrimp is done and bacon crisp.
I mix up LG tub of sour cream with chopped chives and 2 tsp chili powder to dip them in.
They get devoured fast! Always.
Winner winner chicken dinner. You can not wrong with shrimp. But I am a beef man. But I still like shrimp
1/4 cup sesame oil
1/4 cup soy sauce
2T sugar
2 cloves garlic minced
1T ginger minced
Mix that up and slice your steak about 1/4 inch into strips and marinate for 24 hrs
Poke those babies with soaked skewers and grill. I like mine pink in the middle.
Smoked in a Treger grill is really good
If that's too sweet, then just soak the steak in sherry wine over night. Then make a slightly salty garlic butter then next day. Grill the marinated steak on searing hot grill but turn the heat down right after placing on the grill. Baste(sp) the steak with the garlic butter.
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Dumb question, do you use shrimp that is already cooked? I assume not, but you know what they say about that word.
You could use either, but I suggest using raw shrimp because shrimp are more sweet and tender freshly cooked. And the bacon as thin as possible because thick bacon will insulate the shrimp and you would end up with over burned seasonings and raw shrimp.
IF too many people eat this Saturday there could be a rise in methane
Blue Corn Tortilla Chips
Black Beans
Avocado
Cherry Tomatoes
Pickles
Blueberries
Strawberries
Hemp Hearts
Sunflower Seeds
Shredded Carrots
Legumes
Crispy Kale Chips crushed
Fresno Peppers
Onions
Roasted Garlic
Homemade Nacho Cheese (potatoes, carrots, nutritional yeast, cashews, black pepper, cayenne, garlic granules, onion granules)
Sure it's vegan but they'll be the best damn nachos you've ever had, guaranteed! Add meat if desired
Black Beans
Avocado
Cherry Tomatoes
Pickles
Blueberries
Strawberries
Hemp Hearts
Sunflower Seeds
Shredded Carrots
Legumes
Crispy Kale Chips crushed
Fresno Peppers
Onions
Roasted Garlic
Homemade Nacho Cheese (potatoes, carrots, nutritional yeast, cashews, black pepper, cayenne, garlic granules, onion granules)
Sure it's vegan but they'll be the best damn nachos you've ever had, guaranteed! Add meat if desired
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Bierocks / Runzas
Here is the recipe for the dough that I used. (From Cowgirl)
1 1/4 cups of warm water
1 pkg of yeast
2 TBs oil
2 tsp sugar
1 tsp salt
3 1/2 cups of flour (more if needed)
dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour.
Here is the recipe I used for filling which is mostly hers but slightly different.
1 large Vidalia onion. (Slivered)
2 lbs of hamburger
1/2 large head of cabbage (finely chopped)
1 tsp. of salt
2 tbsp. for fresh ground black pepper.
2 cloves of miced garlic.
After prepping all the ingredients I took them all out to my gas side burner.
Sweated the onion and added the hamburger.
After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.
To say the dough had risen was an understatement.
Rolled it out into a log and cut it into 7 roughly equal pieces
and formed each piece into a ball.
I then rolled each piece into an approximate 7” round and placed 2 giant spoonfuls in the center.
I folded up the edges and pitched them together
and placed each into my camp Dutch Oven that I had already smeared with butter flavor Crisco.
I repeated this process until it was full.
I then lit some briquettes in my chimney and waited until they were ready.
I prepped my kamado as a Dutch Oven table and placed 10 briquettes on the bottom
and 20 briquettes on the top.
I then closed the lid with the vents fully open and let this bake for 35 minutes.
And here is the result. I carefully cut around each one and plated one up with 1/2 a pickle, some pickled carrots and a Stone Brewing Xocoveza Mocha Stout.
Yum!
Thanks for looking.
Here is the recipe for the dough that I used. (From Cowgirl)
1 1/4 cups of warm water
1 pkg of yeast
2 TBs oil
2 tsp sugar
1 tsp salt
3 1/2 cups of flour (more if needed)
dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour.
Here is the recipe I used for filling which is mostly hers but slightly different.
1 large Vidalia onion. (Slivered)
2 lbs of hamburger
1/2 large head of cabbage (finely chopped)
1 tsp. of salt
2 tbsp. for fresh ground black pepper.
2 cloves of miced garlic.
After prepping all the ingredients I took them all out to my gas side burner.
Sweated the onion and added the hamburger.
After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.
To say the dough had risen was an understatement.
Rolled it out into a log and cut it into 7 roughly equal pieces
and formed each piece into a ball.
I then rolled each piece into an approximate 7” round and placed 2 giant spoonfuls in the center.
I folded up the edges and pitched them together
and placed each into my camp Dutch Oven that I had already smeared with butter flavor Crisco.
I repeated this process until it was full.
I then lit some briquettes in my chimney and waited until they were ready.
I prepped my kamado as a Dutch Oven table and placed 10 briquettes on the bottom
and 20 briquettes on the top.
I then closed the lid with the vents fully open and let this bake for 35 minutes.
And here is the result. I carefully cut around each one and plated one up with 1/2 a pickle, some pickled carrots and a Stone Brewing Xocoveza Mocha Stout.
Yum!
Thanks for looking.
Since this is a morning game how about this.
Chile Relleno Breakfast Pie with Bacon Crust
Recipe Ingredients:
Bacon – enough to make up a crust (I use 1 package plus some more)
Green chiles - roasted, skinned, sliced and enough to make up 2 layers plus top design
1 Potato – thinly sliced and enough to make up 2 layers.
4 eggs, lightly beaten
2 cups cheese - grated. I used the Costco 4 cheese Mexican blend. (or sharp cheddar cheese + Monterey Jack cheese) Plus some for the top
1/2 medium onion - slivered
¾ cup Bisquick or AP flour
1 teaspoon baking powder (If not using Bisquick)
1 cups milk
½ cup sour cream (plus some for garnish if desired)
¼ teaspoon salt
½ cup guacamole or 1 avocado sliced (for garnish if desired)
1 cup salsa (for garnish if desired)
¼ cup fresh cilantro, chopped (for garnish if desired)
I’ve made this before and it is delicious. This time I decided to try doing a single bacon weave as the crust and add an additional bacon weave on the top. Here are most of the ingredients.
Greased up my CI pie pan with some Crisco.
Did my crust weave in it. Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape.
Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes.
While that was cooking I whipped up the egg, milk, sour cream and Bisquick
Once the bacon crust was cooled I placed in a layer of thinly sliced potato.
Now some slivered onion
and then the Hatch Chiles.
Now I added half the egg mixture and 1 cup of cheese.
I repeated this process and placed it on the kamado for 50 minutes at 300 degrees. Here it is after 50 minutes.
Now I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease) Here it is after the additional 10 minutes.
Close-up.
Absolutely delicious.
Thanks for looking.
Chile Relleno Breakfast Pie with Bacon Crust
Recipe Ingredients:
Bacon – enough to make up a crust (I use 1 package plus some more)
Green chiles - roasted, skinned, sliced and enough to make up 2 layers plus top design
1 Potato – thinly sliced and enough to make up 2 layers.
4 eggs, lightly beaten
2 cups cheese - grated. I used the Costco 4 cheese Mexican blend. (or sharp cheddar cheese + Monterey Jack cheese) Plus some for the top
1/2 medium onion - slivered
¾ cup Bisquick or AP flour
1 teaspoon baking powder (If not using Bisquick)
1 cups milk
½ cup sour cream (plus some for garnish if desired)
¼ teaspoon salt
½ cup guacamole or 1 avocado sliced (for garnish if desired)
1 cup salsa (for garnish if desired)
¼ cup fresh cilantro, chopped (for garnish if desired)
I’ve made this before and it is delicious. This time I decided to try doing a single bacon weave as the crust and add an additional bacon weave on the top. Here are most of the ingredients.
Greased up my CI pie pan with some Crisco.
Did my crust weave in it. Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape.
Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes.
While that was cooking I whipped up the egg, milk, sour cream and Bisquick
Once the bacon crust was cooled I placed in a layer of thinly sliced potato.
Now some slivered onion
and then the Hatch Chiles.
Now I added half the egg mixture and 1 cup of cheese.
I repeated this process and placed it on the kamado for 50 minutes at 300 degrees. Here it is after 50 minutes.
Now I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease) Here it is after the additional 10 minutes.
Close-up.
Absolutely delicious.
Thanks for looking.
Fast, easy and decent I go with the recipe on the back of a McCormick's chili powder packet. I usually get 3 packets- 1 hot, 2 original and use 1lb hot Italian sausage, 2lbs ground beef for the meat. I also use Mrs Grimes Chili Beans, in Chili Sauce - 1 can hot, 2 cans original. They key is to cook the sausage first, remove and dab up a bit of fat and then brown the beef in the same pan. I find it is a great base to build from. Add any veggies you like. It wont win any awards but I can make it in 30 min and for an 11 AM kick that's a good thing.
If you have more time this was a hit when I made it.
Chef John's Chicken Riggies
Ingredients for 4 portions:
- 1 tbsp olive oil
- 4 oz hot Italian sausage, crumbled
- 1 onion, sliced or diced
- 1 cup sliced mushrooms
salt and pepper to taste
- 1 1/2 pounds boneless skinless chicken thighs, roughly chopped or cubed
- 1/2 cup Marsala wine
- 1 (28-oz) can whole, peeled San Marzano tomatoes, crushed
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup water, or as needed
- 1 1/2 cups chopped hot and/or sweet peppers (any jarred or fresh peppers will work, but cherry peppers are a good choice)
*if using mild peppers, use chili flakes or chili paste to increase the spiciness.
- 1/2 cup pitted, halved Greek olives
- 3 cloves minced garlic
- 1/4 cup chopped Italian parsley
- 1 pound rigatoni
- 1/2 cup grated Parmigiano-Reggiano or Romano cheese
If you have more time this was a hit when I made it.
Chef John's Chicken Riggies
Ingredients for 4 portions:
- 1 tbsp olive oil
- 4 oz hot Italian sausage, crumbled
- 1 onion, sliced or diced
- 1 cup sliced mushrooms
salt and pepper to taste
- 1 1/2 pounds boneless skinless chicken thighs, roughly chopped or cubed
- 1/2 cup Marsala wine
- 1 (28-oz) can whole, peeled San Marzano tomatoes, crushed
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup water, or as needed
- 1 1/2 cups chopped hot and/or sweet peppers (any jarred or fresh peppers will work, but cherry peppers are a good choice)
*if using mild peppers, use chili flakes or chili paste to increase the spiciness.
- 1/2 cup pitted, halved Greek olives
- 3 cloves minced garlic
- 1/4 cup chopped Italian parsley
- 1 pound rigatoni
- 1/2 cup grated Parmigiano-Reggiano or Romano cheese
1 package Fairbury hot dogs (any brand will do but come on. Seriously?)
1 package hot dog buns.
1 can of your favorite chili. You can make your own if you are feeling ambitious.
1 package of your favorite shredded cheese.
I think you can probably figure out the rest from here.
1 package hot dog buns.
1 can of your favorite chili. You can make your own if you are feeling ambitious.
1 package of your favorite shredded cheese.
I think you can probably figure out the rest from here.
I just wet mysef. That sounds fantasticBierocks / Runzas
Here is the recipe for the dough that I used. (From Cowgirl)
1 1/4 cups of warm water
1 pkg of yeast
2 TBs oil
2 tsp sugar
1 tsp salt
3 1/2 cups of flour (more if needed)
dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour.
Here is the recipe I used for filling which is mostly hers but slightly different.
1 large Vidalia onion. (Slivered)
2 lbs of hamburger
1/2 large head of cabbage (finely chopped)
1 tsp. of salt
2 tbsp. for fresh ground black pepper.
2 cloves of miced garlic.
After prepping all the ingredients I took them all out to my gas side burner.
Sweated the onion and added the hamburger.
After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.
To say the dough had risen was an understatement.
Rolled it out into a log and cut it into 7 roughly equal pieces
and formed each piece into a ball.
I then rolled each piece into an approximate 7” round and placed 2 giant spoonfuls in the center.
I folded up the edges and pitched them together
and placed each into my camp Dutch Oven that I had already smeared with butter flavor Crisco.
I repeated this process until it was full.
I then lit some briquettes in my chimney and waited until they were ready.
I prepped my kamado as a Dutch Oven table and placed 10 briquettes on the bottom
and 20 briquettes on the top.
I then closed the lid with the vents fully open and let this bake for 35 minutes.
And here is the result. I carefully cut around each one and plated one up with 1/2 a pickle, some pickled carrots and a Stone Brewing Xocoveza Mocha Stout.
Yum!
Thanks for looking.
Super easy, we call it Husker dip.
Brown some ground sausage, drain and set aside.
Melt a couple sticks of cream cheese.
Drain the juice off a couple cans of Rotel
Add Rotel and Sausage to melted cream cheese.
Bake.
Eat with tortilla chips
Brown some ground sausage, drain and set aside.
Melt a couple sticks of cream cheese.
Drain the juice off a couple cans of Rotel
Add Rotel and Sausage to melted cream cheese.
Bake.
Eat with tortilla chips
Buffalo Chicken Dip
Cheap, Easy, Deeelish....
throw all of this crap in a slow cooker on low about 2.5 hrs before you want to eat it...
2lbs shredded cheddar
8oz cream cheese
2 cans of chicken breast (or grill and chop your own)
1 bottle buffalo sauce (I use cookies)
add ranch dressing to your taste preference I usually use 1/2 bottle
chips or crackers of your choosing
Cheap, Easy, Deeelish....
throw all of this crap in a slow cooker on low about 2.5 hrs before you want to eat it...
2lbs shredded cheddar
8oz cream cheese
2 cans of chicken breast (or grill and chop your own)
1 bottle buffalo sauce (I use cookies)
add ranch dressing to your taste preference I usually use 1/2 bottle
chips or crackers of your choosing
Taco dip:
Big rectangle baking dish, line the bottom with 1-2 cans refried beans depending on how much you like them.
1-2 pounds ground beef depending on how deep the dish is. Fry up the beef and season it to taste, then stir in one big jar Pace Medium picante sauce. Cook until the water boils out of the picante sauce.
Pour the beef mixture over the beans, coat the top with shredded cheddar jack or 4-cheese mix.
Pop it into the oven at 350 for 5-10 mins, just long enough to melt the cheese.
Serve it up with tortilla chips and sour cream.
Big rectangle baking dish, line the bottom with 1-2 cans refried beans depending on how much you like them.
1-2 pounds ground beef depending on how deep the dish is. Fry up the beef and season it to taste, then stir in one big jar Pace Medium picante sauce. Cook until the water boils out of the picante sauce.
Pour the beef mixture over the beans, coat the top with shredded cheddar jack or 4-cheese mix.
Pop it into the oven at 350 for 5-10 mins, just long enough to melt the cheese.
Serve it up with tortilla chips and sour cream.
My great-uncle used to say, 'never waste a $20 buzz on a 2-bit meal.' Seems appropriate for game day food talk.
Also, get a charcoal grill. A Weber will do just fine or a BGE if you're Der and you can convince your wife that all grills cost $2,500 (I say this out of jealousy, Der). Get it to about 400F with all the coals on one side.
Get chicken wings, thighs and drumsticks. Take the drumsticks and cut the skin and tendons around the knuckle (the opposite side from the meat). Peal that cap off of the knuckle. Pull the meat away from the knuckle, making it look like a lollipop. This will expose the tendons. Cut as many tendons out as possible. This may take some time and it is a bit of a pain, but it is worth it. There is also a little bone against the main bone. break that out of there (it can be a little sharp, so be careful). Pull the meat back away from the knuckle again to make it look like a lollipop. Wrap the exposed bone in tin foil if you are worried about presentation (unwrapped bone will look charred).
Liberally apply '3 Little Pigs' BBQ seasoning to all of the meat. Add to the grill opposite side of the coals. Add in smoking wood to coals if you want smoke flavor. Fat side up for the thighs. Cook at 400F for 1 hour or so for the thighs and drumsticks. The wings need about 20-30 minutes.
When the wings are done, sauce and char over direct heat. You can also char the fat side of the thighs when they are done if you want to. The skin will be crispy without charring it though.
Should look like this:
Also, get a charcoal grill. A Weber will do just fine or a BGE if you're Der and you can convince your wife that all grills cost $2,500 (I say this out of jealousy, Der). Get it to about 400F with all the coals on one side.
Get chicken wings, thighs and drumsticks. Take the drumsticks and cut the skin and tendons around the knuckle (the opposite side from the meat). Peal that cap off of the knuckle. Pull the meat away from the knuckle, making it look like a lollipop. This will expose the tendons. Cut as many tendons out as possible. This may take some time and it is a bit of a pain, but it is worth it. There is also a little bone against the main bone. break that out of there (it can be a little sharp, so be careful). Pull the meat back away from the knuckle again to make it look like a lollipop. Wrap the exposed bone in tin foil if you are worried about presentation (unwrapped bone will look charred).
Liberally apply '3 Little Pigs' BBQ seasoning to all of the meat. Add to the grill opposite side of the coals. Add in smoking wood to coals if you want smoke flavor. Fat side up for the thighs. Cook at 400F for 1 hour or so for the thighs and drumsticks. The wings need about 20-30 minutes.
When the wings are done, sauce and char over direct heat. You can also char the fat side of the thighs when they are done if you want to. The skin will be crispy without charring it though.
Should look like this:
Bierocks / Runzas
Here is the recipe for the dough that I used. (From Cowgirl)
1 1/4 cups of warm water
1 pkg of yeast
2 TBs oil
2 tsp sugar
1 tsp salt
3 1/2 cups of flour (more if needed)
dissolve the yeast in water, add the sugar, oil and then the salt.. stir in 2 cups of flour and add enough of the remaining flour to make the dough come together. Knead 5 minutes, cover and rest for 1 hour.
Here is the recipe I used for filling which is mostly hers but slightly different.
1 large Vidalia onion. (Slivered)
2 lbs of hamburger
1/2 large head of cabbage (finely chopped)
1 tsp. of salt
2 tbsp. for fresh ground black pepper.
2 cloves of miced garlic.
After prepping all the ingredients I took them all out to my gas side burner.
Sweated the onion and added the hamburger.
After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.
To say the dough had risen was an understatement.
Rolled it out into a log and cut it into 7 roughly equal pieces
and formed each piece into a ball.
I then rolled each piece into an approximate 7” round and placed 2 giant spoonfuls in the center.
I folded up the edges and pitched them together
and placed each into my camp Dutch Oven that I had already smeared with butter flavor Crisco.
I repeated this process until it was full.
I then lit some briquettes in my chimney and waited until they were ready.
I prepped my kamado as a Dutch Oven table and placed 10 briquettes on the bottom
and 20 briquettes on the top.
I then closed the lid with the vents fully open and let this bake for 35 minutes.
And here is the result. I carefully cut around each one and plated one up with 1/2 a pickle, some pickled carrots and a Stone Brewing Xocoveza Mocha Stout.
Yum!
Thanks for looking.
I add one thing to this recipe that the cooks at Meridian High School added to their homemade runzas: a cup of shredded/grated carrots. Love this recipe! And the pictures do say thousands of words!
It's 9 AM in Oregon:, Hot coffee, shot of Crown Royal maybe 2), toast & play with wife. Then it's halftime & all hell breaks loose. #GBR
I absolutely love jalapeno poppers on the grill....... But they take a lot of prep time and make your hands dangerous! To avoid this, and add a spin to the recipe I turn it into a dip!
Chop/dice your bacon
Fry it, add some onion if you want.
When the bacon is about half way done, add 6 or 8 or 11 jalapenos that have been diced while they are still frozen.
While waiting for bacon/jalapenos coat the bottom of a 9x13 pan with cream cheese.
Add the warm bacon/jalapenos ontop of the cream cheese.
Add a layer of shredded mexican cheese.
Pour some wheat thins in a bowl.
Have at it!
Jalapeno Popper DIP!
Chop/dice your bacon
Fry it, add some onion if you want.
When the bacon is about half way done, add 6 or 8 or 11 jalapenos that have been diced while they are still frozen.
While waiting for bacon/jalapenos coat the bottom of a 9x13 pan with cream cheese.
Add the warm bacon/jalapenos ontop of the cream cheese.
Add a layer of shredded mexican cheese.
Pour some wheat thins in a bowl.
Have at it!
Jalapeno Popper DIP!
This one turns every game day into a W:
1 bottle of Makers Mark
12 pack of Heineken
1 glass (can be optional depending on the Huskers performance)
Fill the glass with Makers Mark and consume 4-5 times to prepare for the next step (administer straight from the bottle if the game doesn’t go as planned)
Watch the Texas Longhorns struggle against G5 teams or lose to lower tier P5 teams while consuming Heineken in order to make yourself feel better about the past 2 decades.
Spend the whole next day in self loathing while watching every NFL commentator circlejerk over Aaron Rodgers.
Spend Monday-Friday preparing your body for another round
1 bottle of Makers Mark
12 pack of Heineken
1 glass (can be optional depending on the Huskers performance)
Fill the glass with Makers Mark and consume 4-5 times to prepare for the next step (administer straight from the bottle if the game doesn’t go as planned)
Watch the Texas Longhorns struggle against G5 teams or lose to lower tier P5 teams while consuming Heineken in order to make yourself feel better about the past 2 decades.
Spend the whole next day in self loathing while watching every NFL commentator circlejerk over Aaron Rodgers.
Spend Monday-Friday preparing your body for another round
Thanks. The wetting thing would be funny except for the fact that we are now taking care of my 92 year old M.I.L. She has Alzheimer's and we unfortunately have to deal with that problem way to often. (It sucks getting old!)
Thanks a lot @DerHusker I copied your recipe, added some sliced jalapeños and sriracha cuz I’m a spicyboi
Yeahhh boiiiThanks a lot @DerHusker I copied your recipe, added some sliced jalapeños and sriracha cuz I’m a spicyboi
