Tailgate Menu for Temple Game | Page 2 | The Boneyard

Tailgate Menu for Temple Game

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Never understood the over-glorified reputation of Yuengling,

I think part of it is that people like to say Yuengling. Plus it has a creamy head. Who doesn't like head?
 
I'm guessing that Schmidt's of Philadelphia is no longer available (this is where we'll find the age of some of the boneyarders).

We're playing the Owls so it has to be some form of bird. I'll probably make some type of chicken and refer to it as owl.
 
After last week's game, I'm more focused on drinking than eating. Bourbon more important than burger this week, unfortunately.
 
My version of Philly Cheese Steaks: Costco has these steak strips that are great for grilling post marinade. Served on a ciabata roll with real cheese (HATE Cheez Whiz) grilled fresh peppers from the garden & onions.

But is it a "Philly" Cheesesteak without Cheez Whiz? Not a fan of the stuff myself but it works in a cheesesteak.
 
Waquoit said:
Who doesn't like head?
Like, or possibly for some others on the board, apparently don't enjoy their fair share. No doubt, quality beer with a head also works well. Zum wohl!
 
Not into cheesesteaks. I'm going to call it our October game and go with the Fest menu: bockwurst, German potato salad, sweet and sour red cabbage, good mustard, Stoudt's Marzen (is from PA).
 
Worst and Dogs. Zywc (Polish Beer) and Charter Oak Pale Ale. Charter Oak brewed locally,
 
So the Mrs. went online to see which cut of beef is actually used in cheese steaks. Generally it is rib eye, but either flank steak or sirloin roast may be substituted. I went to the local butcher & sirloin roast was on sale, so it was an easy choice. The butcher sliced up 5 lbs. & packaged it, saving me the trouble of slicing. Good to go.
OR, you can buy steakums (NOPE!)
 
12 person tailgate today!
Pulled pork
Wings
Kielbasa
Sliced grinders
Lobstah

#HuskyUp
 
I actually have a full tailgate +1 (7 total) today. First time since Michigan last year!
 
coachcap said:
So the Mrs. went online to see which cut of beef is actually used in cheese steaks. Generally it is rib eye, but either flank steak or sirloin roast may be substituted. I went to the local butcher & sirloin roast was on sale, so it was an easy choice. The butcher sliced up 5 lbs. & packaged it, saving me the trouble of slicing. Good to go. OR, you can buy steakums (NOPE!)
Sliced rib eye was 5.99/lb at Bogners this morning. 5 lbs for me!
 
When your mountains turn blue, your Coors Light runs down your throat extra smooth.
image.jpg
 
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