Raiderstation

In the vein of what's cooking with Scotman and Attyla.

As in years past, the 2025 What’s Cookin for Gameday thread. Post each week what you’re having on Gameday, drinks, appetizers etc,

Last year’s turned up some good stuff, so keep these in mind:

* Each week post what you are having for food, aka main dish.
* Appetizers?
* Desert?
* Each week what are you drinking?
* Include what you're having if you're tailgating.
* If you are ordering, what are you ordering?
* Brunch, you name it.

It’s still hot in So Cal, so I made some Aguachile with some ice cold brews.

Jmarti76 wrote: Sun Sep 07, 2025 2:22 pm It’s still hot in So Cal, so I made some Aguachile with some ice cold brews.

I'm So Cal too, Ventura county. It has been hot lately, and we are due for some serious heatwave, but it has been a pretty mild summer all in all.

raider_kin wrote: Sun Sep 07, 2025 3:37 pm I'm So Cal too, Ventura county. It has been hot lately, and we are due for some serious heatwave, but it has been a pretty mild summer all in all.

Looking ahead it seems tomorrow is the last day in the 90s. Then all 80s and some 70s for the next month . . . we'll see.

At least for Los Angeles County.

Jmarti76 wrote: Sun Sep 07, 2025 2:22 pm It’s still hot in So Cal, so I made some Aguachile with some ice cold brews.

Never heard of it. I had to look it up. Sounds good

RickRyb wrote: Sun Sep 07, 2025 8:28 am Keeping it simple in SoCal with deli sandwiches and various appetizers. (Remember games, and this week The Raiders, starts at 10am here)

If you ever find yourself in Santa Monica, check out the “Godmother” at Bay Cities Italian Deli. One of the best sandwiches I’ve ever had in my life.

Spam, over easy eggs, white rice with soy sauce and hot sauce wuth a black coffee

Willmark wrote: Sun Sep 07, 2025 9:01 am We have four years to go till we move to Cody WY. We cannot wait to be watching games in the MT timezone.

You just can't get enough of Buffalo Bills.

Xramfan wrote: Sun Sep 07, 2025 7:36 am My first chicken wing cook.

Spray a little duck fat on them and sprinkle with simple Lowrys seasoning. Cook on the Yoder at 400 turning occasionally. Sprinkle a little Kosmos buffalo wing dust at the end and enjoy.

No drinking for me today as I’m driving g up to Lake Tahoe after the game to help a buddy pull his boat off the water and winterize his cabin.

Go Raiders!!!!!

Camp Richardson brings back memories.

Did a 19lb brisket 2 days ago. Seasoned it and placed uncovered in refrigerator for 24 hours.

Take it out of frig, fire up smoker at 195 degrees.

Began cook at 5:00pm and let it go all night

Woke up around 7:00am, IT was 145 degrees and kicked up smoker to 225

About an hour or so later, IT was 160 degrees so I paper wrapped it. Kicked up the temp to 275 degrees.

About 1:00pm the IT came up to 205 degrees and u pulled it out and placed wrapped in cooler until 5:40pm and then I pulled it out and sliced it up.

Best brisket I’ve ever done. Phenomenal

FLORIDARAYDAH wrote: Sun Sep 07, 2025 4:48 pm Never heard of it. I had to look it up. Sounds good

It is really good, but you have to get over the mental hurdle of "raw" shrimp - the acid from the lime juice kills of any bacteria.

Keeping it simple.10 lbs of wings that I brined. Splitting it up with 2 kinds of dry rub and the rest Buffalo sauce. Mac and cheese. Salsa guac and spinach artichoke dip.

Just grilling burgers today.

I think Mrs Willmark is making Shepard’s pie today.

Midwest comfort food.... hamburger gravy over mashed potatoes.

Jerk chicken stew with white rice and black beans