I'm working ;-(. But, I think chicken wings are almost a must. Some sort of sausage or other form of meat in a tube, either large or small. Some form of miniature, bastardized pizza is always fun to munch on as well.

My brother makes a killer clam dip that I eat myself sick on if I'm not careful.

Andouille sausage rolled in puff pastry ( my version of pigs in a blanket), mexican pizza is what I have on tap so far

Thin crust pizza with sausage, 'roni and onion.
Asian wings with pineapple juice, soy, sambal and sesame seeds.
Samosas with curried potato and pea filling and mint chutney.

Served in stages, not all at once!

FOOT

BALL
 

p.s. Patriots are gonna take it

Limey's Super Bowl party is now officially on my bucket list. What I wouldn't give...

Man, those chicken wings alone; I would pay a cover charge just to get in.

I'm taking the Patriots to win, but I'm rooting for the Giants. I would love Eli Manning to become Tom Brady's "kryptonite." Not that I have anything against Brady, except for the fact that he's blessed with super human ability, devilishly good looking, amazingly rich...you know, the usual.

Menu update, wings aren't meaty enough for Wisconsinites, going with small legs instead!

Brady...not to mention Gisele Bundchen...no Claudia Schiffer, but close!

Gotta go with the Giants, give the homely guy some cred.

@Zalbar.....SOCCER!  (We are A Murkins!)

@kmmore

If you are going to get a smoker I would not recommend getting one from a Lowes or Home Depot, those things are barely more than sheet metal.  You want a good thick metal wall for both your fire box and you smoke chamber so that you retain your heat.  This is assuming that you are looking at getting an offset smoker where the firebox is on the side of the chamber.  Also I would look at either getting one with a heat diffuser plate or making one yourself so you get a nice even heat all through out your smoker.  I would make sure that your chimney intake is at or slightly below your meat otherwise you will lose a fair amount of heat and smoke. And last, I would look for one that has a double flanged door, and/or some sort of seal around the door to the smoke chamber.

I have an old Home Depot smoker that I bought almost 10 years ago back when they were made from real metal, and have made several modifications to it to improve its efficiency.  I'm now looking at either making one, or buying a larger one on a trailer.  It seems that I have outgrown the one I have once I started doing 18# - 20# briskets and multiple chickens.  

@kmmore @wchatcher

I have nothing but good things to say about my smoker, the bullet: Weber Smoky Mountain Cooker   It can cook 40Lbs of pork shoulder and is pretty much set it and forget it for 14 hrs.

http://virtualweberbullet.com/

@Limey,

Not knocking the bullets, I have heard good things from people who have them. :)

@wchatcher

Didn't mean to imply you were bashing the WSM, not at all.  Just saying I really like mine.  

@kmmore

A couple summers ago I cooked for 50 in my backyard, pulled pork and ribs, to celebrate my son's college graduation.  I have the smaller 18.5" WSM and it was big enough.  I don't know that you  would need to go much bigger!

@Limey

All I can say to that is "Wow!!"  You must have had that thing packed with meat.  I would have loved to have seen that.  :)

I'm adding short rib Beef Wellington turnovers to the menu. The Mexican pizza is up in the air (no pun intended).