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Saturday's Menu

Saturday's Menu
« on: September 21, 2023, 09:50:16 AM »
Since we have an early kick off, I am looking for a quicker cook on the Egg on Saturday.  After taking freezer inventory, I have landed on Conecuh bites.  Will go perfectly with Mimosas or Bloody Mary's that we have the fixin's for.

I know that you can just slap Conecuh on the grill with no prep and it will taste just fine.  However, I have been to several tailgates in my lifetime that have served Conecuh with a rub (maybe something even caramelized on), served on toothpicks.  Any recipe suggestions on how to accomplish that deliciousness? 

Would rather listen to one of you than read a 12 page blog to get to a recipe that may or may not work. 
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Snaggletiger

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Re: Saturday's Menu
« Reply #1 on: September 21, 2023, 11:47:44 AM »
No recipes here. I just normally get a mild and hot Conecuh, or Kelly, and heat em' up as is.  I'm a big fan of dipping in some skrate up yellow mustard.

You're spot on with the sausage suggestion.  On early game days like this, it's usually sausage and open up a veggie tray from Pube Licks.  Keep it simple.
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chinook

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Re: Saturday's Menu
« Reply #2 on: September 21, 2023, 11:02:15 PM »
Snakebite, you know how I know you're gay? 
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Re: Saturday's Menu
« Reply #3 on: September 22, 2023, 06:39:02 AM »
Snakebite, you know how I know you're gay?

Because I macraméd a pair of Jean shorts?

Or because I’m talking about rubbing sausage before grilling? I found the recipe for what I was talking about, by the way.
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GH2001

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Re: Saturday's Menu
« Reply #4 on: September 22, 2023, 07:54:22 AM »
Good sausage don’t need nothin. Conecuh is good sausage. Carry on accordingly Snake.
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wesfau2

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Re: Saturday's Menu
« Reply #5 on: September 22, 2023, 01:42:03 PM »
Good sausage don’t need nothin. Conecuh is good sausage. Carry on accordingly Snake.

This is the correct answer.

I usually lay out some cheeses (a sharp cheddar, some smoked gouda and a nice brie) with my perfectly charred Conecuh.
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GH2001

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Re: Saturday's Menu
« Reply #6 on: September 22, 2023, 02:01:40 PM »
This is the correct answer.

I usually lay out some cheeses (a sharp cheddar, some smoked gouda and a nice brie) with my perfectly charred Conecuh.

Every variety is good by me but especially dig their Hickory one.
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Snaggletiger

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Re: Saturday's Menu
« Reply #7 on: September 22, 2023, 03:22:18 PM »
Went to my favorite country meat market at lunch and picked up a pound of Kelly's mild and a pound of hot.  Will hit the Pube Licks for some Conecuh tonight.

I'm going to try Serpentchomp's recipe on the Kelly, and cook the Conecuh as is. 
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CCTAU

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Re: Saturday's Menu
« Reply #8 on: September 25, 2023, 11:41:40 AM »
Went to my favorite country meat market at lunch and picked up a pound of Kelly's mild and a pound of hot.  Will hit the Pube Licks for some Conecuh tonight.

I'm going to try Serpentchomp's recipe on the Kelly, and cook the Conecuh as is.

Doesn't your local Sam's carry the Conecuh in 2lb packages( $9?)?

I don't usually go in, I just hit the pumps.

And whatever y'all cooked Saturday caused some raw asses on the field. Knock it off!
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Re: Saturday's Menu
« Reply #9 on: September 25, 2023, 12:52:12 PM »
Doesn't your local Sam's carry the Conecuh in 2lb packages( $9?)?

I don't usually go in, I just hit the pumps.

And whatever y'all cooked Saturday caused some raw asses on the field. Knock it off!

You got it, Cochise.  I'll be in your & Wes's country for FUGA through the following Friday.  My grill will stay cool, so that means we should win this one easy.
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wesfau2

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Re: Saturday's Menu
« Reply #10 on: September 25, 2023, 03:11:40 PM »
You got it, Cochise.  I'll be in your & Wes's country for FUGA through the following Friday.  My grill will stay cool, so that means we should win this one easy.

Holla atcha boy.
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You can keep a wooden stake in your trunk
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To get motel parking lot, balcony crunk.

Snaggletiger

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Re: Saturday's Menu
« Reply #11 on: September 26, 2023, 12:11:13 PM »
Took a little something from everyone's suggestions, and Snake's recipe he sent.

Scored the sausage about 3/4 of the way down.  Liberally applied a rib rub, getting it down in the cracks. Mmmmm.....crack.  Put them on the Egg for about 20 minutes, then rubbed on a mixture similar to my wing sauce.  Sweet Baby Ray's, honey, cinnamon powder and brown sugar.  Put them back on direct heat for a good char.

Cut up some Smoked Gouda and Vermont Cheddar (Something I found at Pube Licks)

Son!
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