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What Would You Serve at Your Masters Champions Dinner?

iacas

By iacas,
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David in FL Incredible Member

David in FL

35 minutes ago, boogielicious said:

You had me at pulled pork!

Ah, but have you ever had the eastern NC style?  Vinegar and crushed pepper flakes.  An acquired taste, that in the 6 years I spent in eastern NC I never managed to acquire.... ;-) 

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iacas
iacas

I thought this might be fun… I'd serve: Steak of some kind (porterhouse, perhaps) Cajun-style scallops Mashed potatoes (with some skins and a little cheese mixed in)

anker0071
anker0071

Fried Chicken Pulled Pork (Eastern NC style) Brunswick Stew Cornbread sticks Slaw My homemade Collards Mac and Cheese Mashed Potatoes Desert: Banana Pudding

NCGolfer
NCGolfer

Hmmmm....I'd go one of two ways.  First option would be a Spanish tapas-style dinner with: Paella Jamon Iberico (prime Spanish/Portuguese ham) with Manchego cheese Chorizo al vino

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NCGolfer Great Member

NCGolfer

1 hour ago, Groucho Valentine said:

Oh boy...:drool:

Small plates Groucho...small plates.  Except the Paella of course.  ;-)

I go to Spain for work a couple times a year and have been there on vacation as well.  The food (and wine) there is as good or better than any other place I travel.  Italy is the only other country that competes for me.

44 minutes ago, David in FL said:

Ah, but have you ever had the eastern NC style?  Vinegar and crushed pepper flakes.  An acquired taste, that in the 6 years I spent in eastern NC I never managed to acquire.... ;-) 

I much prefer Lexington (NC) style.  I don't mind the vinegar/eastern style but Lexington (heavier, sweet BBQ) is much, much better.  Mix in some BBQ slaw and its perfect.

Fairways and Greens.

Dave
 

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cipher Super Member

cipher

Bruschetta

Choice of Halibut or Prime Rib

Garnished red potatoes

Green beans

Mark Stephanhagens

Banana cream pie

 

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Nate

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anker0071 Established Member

anker0071

3 hours ago, NCGolfer said:

Small plates Groucho...small plates.  Except the Paella of course.  ;-)

I go to Spain for work a couple times a year and have been there on vacation as well.  The food (and wine) there is as good or better than any other place I travel.  Italy is the only other country that competes for me.

I much prefer Lexington (NC) style.  I don't mind the vinegar/eastern style but Lexington (heavier, sweet BBQ) is much, much better.  Mix in some BBQ slaw and its perfect.

Lexington style is not heavy. Lexington "dip" is very thin. It is made with vinegar, ketchup, red pepper... I do agree about BBQ slaw, awesome.

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NCGolfer Great Member

NCGolfer

1 minute ago, anker0071 said:

Lexington style is not heavy. Lexington "dip" is very thin. It is made with vinegar, ketchup, red pepper... I do agree about BBQ slaw, awesome.

Very true on the "dip" comment.  I always ask for their "hot dip" sauce and it is the thin, vinegar-based sauce.  Whenever I ask for "Lexington" style BBQ though, it is much sweeter and "thicker" than what you would get down east.  Would you agree with that?

I'm a transplant from the north so when I moved down here many years ago I was educated on this.  Every place here they give you a jar of traditional, thicker BBQ sauce when you order Lexington-style.  But it will always come with another bottle of the "hot dip" sauce as well.

Sometimes confusing...but always delicious!  :-)

Fairways and Greens.

Dave
 

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anker0071 Established Member

anker0071

1 minute ago, NCGolfer said:

Very true on the "dip" comment.  I always ask for their "hot dip" sauce and it is the thin, vinegar-based sauce.  Whenever I ask for "Lexington" style BBQ though, it is much sweeter and "thicker" than what you would get down east.  Would you agree with that?

I'm a transplant from the north so when I moved down here many years ago I was educated on this.  Every place here they give you a jar of traditional, thicker BBQ sauce when you order Lexington-style.  But it will always come with another bottle of the "hot dip" sauce as well.

Sometimes confusing...but always delicious!  :-)

I used to live in Lexington for a while as a kid, and we only went to one place, Cook's BBQ. Not sure if it's still there. Anyway they only had the thin "dip" and it was awesome. They would also bring hot dogs to out little league games. They had chili, mustard, onion and slaw... but the slaw was BBQ slaw. I was a fat kid. Sorry not trying to hijack the thread.

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jamo Incredible Member

jamo

You guys are killing me. I need barbeque so bad now.

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boogielicious Incredible Member

boogielicious

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23 hours ago, David in FL said:

Ah, but have you ever had the eastern NC style?  Vinegar and crushed pepper flakes.  An acquired taste, that in the 6 years I spent in eastern NC I never managed to acquire.... ;-) 

I've have. Love it. Love Western NC style and SC style and KC style and Texas style too! They are all different but all excellent IMO. Even Cuban and PR styles are excellent. 

I guess I just like pulled pork.

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Scott

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Shooting29 Dedicated Member

Shooting29

I would serve bone in, pan fried pork chops, fried potatoes with onions and peppers, braised collard greens with smoked pork shanks, macaroni and cheese, pinto beans and cornbread all served family style. Dessert would be warm chocolate layer cake with vanilla ice cream. And don't forget tall cold glasses of whole milk.

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6244473405_cbe8bf14d2.jpg

20170217-collard-greens-vicky-wasik-9-thumb-1500xauto-436856.jpg

slow-cooker-mac-cheese-35-600.jpg

1d6977e2ccc8dacb0d553bb121a7df1e.jpg

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Gator Hazard Great Member

Gator Hazard

(edited)

This whole thread is making me hungry. 

Appetizers: Seafood Ceviche and mini street tacos (one al pastor, one fish, one Spanish chorizo)  served with Dom Perignon

Soup: Pork Posole (Pozole) Rojo

Main Course: Chicken and Seafood Paella 

Dessert: Sopapilla cheesecake

 

 

Edited by Gator Hazard
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GolfLug Incredible Member

GolfLug

(edited)

Samosas and Onion fritters with tamarind chutney

Choice of hearth cooked breads - Naan, Kulchas or Parothas

Shahi chicken

Goat curry

Vegetable Jalfrezi

Okra Vindaloo

(All very gently spiced..)

Mango Lassi for accompanyment

Choice of Gulab Jamoon or Kulfi Malai for desert.

My mama would be so proud..:-)

 

Edited by GolfLug

Vishal S.

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Hacker James Great Member

Hacker James

Crow

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"James"

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boogielicious Incredible Member

boogielicious

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12 minutes ago, GolfLug said:

Samosas and Onion fritters with tamarind chutney

Choice of hearth cooked breads - Naan, Kulchas or Parothas

Shahi chicken

Goat curry

Vegetable Jalfrezi

Okra Vindaloo

(All very gently spiced..)

Mango Lassi for accompanyment

Choice of Gulab Jamoon or Kulfi Malai for desert.

My mama would be so proud..:-)

 

I've had goat curry on Tortola. Very good. 

Scott

Titleist, Edel, Scotty Cameron Putter, Snell - AimPoint - Evolvr - MirrorVision

My Swing Thread

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  • 2 years later...
ChetlovesMer Incredible Member

ChetlovesMer

Okay, this topic came up in the "Would you Rather" thread.

If you won The Masters, what would you serve at The Champions' Dinner?

 

My bag is an ever-changing combination of clubs. 

A mix I am forever tinkering with. 

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CarlSpackler Incredible Member

CarlSpackler

5 minutes ago, ChetlovesMer said:

Okay, this topic came up in the "Would you Rather" thread.

If you won The Masters, what would you serve at The Champions' Dinner?

Skyline Chili!!!

- Shane

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Vinsk Incredible Member

Vinsk

Grilled Sea Bass, steamed asparagus and a scoop of rum raisin ice cream.

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dagolfer18 Great Member

dagolfer18

(edited)

If I won the Masters, I would definitely go with steak as the main course, with a side of French fries. And for dessert, sherbet.

Edited by dagolfer18

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