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.

Smash burgers and Still Austin Bourbon.

Dr Death wrote: Sun Dec 21, 2025 9:50 am Smash burgers and Still Austin Bourbon.

Found this and am enjoying a couple

Roast beef dip sandwiches with fries

We’re going lighter today with a grazing cheese and cracker tray, spring rolls and mini pizza bites. Quite the selection actually as there are bries, cheddars and havarti cheeses.

Wine for Mrs Willmark and @FLORIDARAYDAH it’s Carmel Apple time!

Today is my carb day but haven’t decided my poison.

Burgers and dogs and fries?

Tacos with chips and salsa?

Fondue with local baked sourdough or French bread?

Spaghetti or lasagne?

Undecided

Beer Bongs and Booze!
Brought on by RDS.

Sack Giants 3r and long Viks

Xramfan wrote: Sun Dec 21, 2025 12:14 pm Today is my carb day but haven’t decided my poison.

Burgers and dogs and fries?

Tacos with chips and salsa?

Fondue with local baked sourdough or French bread?

Spaghetti or lasagne?

Undecided

All of the above . Make it a cheat day to remember

KillerRaider30 wrote: Sun Dec 21, 2025 12:25 pm Sack Giants 3r and long Viks

You are eating Giant sacks and Viks long one's?

Sick bastard, not that there is anything wrong with that.

Willmark wrote: Sun Dec 21, 2025 11:42 am We’re going lighter today with a grazing cheese and cracker tray, spring rolls and mini pizza bites. Quite the selection actually as there are bries, cheddars and havarti cheeses.

Wine for Mrs Willmark and @FLORIDARAYDAH it’s Carmel Apple time!

Thanks a lot. You just cost me a run to the liquor store . But damn they are good

Beef Bourgignon over mashed potatoes and a nice chianti.

Last night I hosted 20 so I smoked up 4 tri tips and and some chicken. Today we have tons of leftovers but I’m still smoking a small prime rib roast and have a turkey in the oven.

We will have sandwiches for a week

Ive never tried smoking tritip. Always did it the Brazilian way. How long are you smoking it? About 230-240F?

Cruisin with Tooz wrote: Thu Dec 25, 2025 6:55 pm Ive never tried smoking tritip. Always did it the Brazilian way. How long are you smoking it? About 230-240F?

Tri tips are a staple at my house and I buy them by the bag at a local butcher. (20lb minimum which is about 7 or 8 roasts)

I’ll smoke them anywhere from 225 or as high as 350 if I’m in a hurry.

I’ll pull them off anywhere with an IT of 125-135 but always defer to the “probe” test for tenderness.

Periodically I’ll do them “triskett” style and wrap them at 160 and pull at 205 but I’m not a fan of that. I just do that on occasion for fun.

Some I marinade but most I have various dry rubs

Also sometimes combine a slow smoke and then sear on charcoal Weber grill

Or start with a charcoal sear and finish on a smoker indirect grill

Xramfan wrote: Thu Dec 25, 2025 11:52 pm Tri tips are a staple at my house and I buy them by the bag at a local butcher. (20lb minimum which is about 7 or 8 roasts)

I’ll smoke them anywhere from 225 or as high as 350 if I’m in a hurry.

I’ll pull them off anywhere with an IT of 125-135 but always defer to the “probe” test for tenderness.

Periodically I’ll do them “triskett” style and wrap them at 160 and pull at 205 but I’m not a fan of that. I just do that on occasion for fun.

Some I marinade but most I have various dry rubs

Also sometimes combine a slow smoke and then sear on charcoal Weber grill

Or start with a charcoal sear and finish on a smoker indirect grill

With an IT of 125-135 wouldnt they still be alive?