Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[Sorce]

Originally Posted by Pablo

Stuffed mushrooms and smashed garlic parm potatoes for a little early victory dinner.




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What did you stuff the mushrooms with? Normal cream cheese mixture or something else.

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[Coogs]

Originally Posted by Pablo

Stuffed mushrooms and smashed garlic parm potatoes for a little early victory dinner.




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Looks pretty tasty! How many people are actually eating on a feast like that?

[Pablo]

Those are spinach artichoke but they're hyvee made. I usually do a cream cheese and hot sausage stuffing if I feel like making them.

And two people. And lots of leftovers. Eat the best bites of the steak and make a steak breakfast burrito the morning after with the rest.

[Coogs]

Originally Posted by Pablo

Those are spinach artichoke but they're hyvee made. I usually do a cream cheese and hot sausage stuffing if I feel like making them.

And two people. And lots of leftovers. Eat the best bites of the steak and make a steak breakfast burrito the morning after with the rest.

Awesome!

[Rasputin]

I was going have Buffalo burgers for the game tomorrow but stupid ****ing ****s Dillons quit selling Buffalo burgers ****ing bundle of stickss.

[cooper barrett]

I'm using a gift card and a promo for pot stickers from Noodles & Co. They are in Flagstaff but I have this new vacuum food carrier that is suppose to keep food within 10 degrees for an hour. Time for the test.

I have 2 3.5lb flank steaks I am going to dry brine for smoking this week. Smoked taters, veggies, and pumpkin gouda for avocado scalloped taters. It's a stretch but someone's got to try it.

[Pablo]

Just a watch party app. Smoked this queso and that's the only way to go moving forward.


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[cooper barrett]

welcome to Kroger making money vs offering service.

Originally Posted by Rasputin

I was going have Buffalo burgers for the game tomorrow but stupid ****ing ****s Dillons quit selling Buffalo burgers ****ing bundle of stickss.

[HonestChieffan]

white chili game time, some queso and chips, cold beer...winter bock

too nervous to do much else

[Buehler445]

Originally Posted by Pablo

Just a watch party app. Smoked this queso and that's the only way to go moving forward.


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You have a recipe for that noise?

[BucEyedPea]

Originally Posted by Sorry

Thanks man. I absolutely love garlic. Do you mess with packaged pot roast seasonings like McCormick or just do your own melody of spices

Ass packet of Lipton Onion Soup Mix. Follow directions. Can't go wrong.

[BucEyedPea]

Originally Posted by KCUnited

Italian wedding soup

Just curious about your broth—is it chicken or beef? Because when I make Italian Wedding Soup, my broth is pale. I use chicken broth. Or is your's just green from the escarole being cooked in the broth longer?

Here's mine from earlier in the thread.


https://www.chiefsplanet.com/BB/show...ostcount=11875

[Pablo]

Originally Posted by Buehler445

You have a recipe for that noise?

Yeah, no prob.

1lb breakfast sausage, big block of velveeta, 8oz block cream cheese, then I sauteed an onion, red pepper and 3-4 garlic cloves. Added a can of rotel after the pic. Grated some parmesan just a little bit, then threw in some cheese slices I had in the fridge. That's colby-jack, swiss and monterey jack in there also. Used just one each but will prolly go two each next time. I've been adding whatever random sliced cheese I have in lately just for contrast. Then I smoked for about an hour at 275 with post oak just until it all melted and came together, added about a cup of milk to increase creaminess at the end.

Even if you just did the standard velveeta, meat and rotel and put a little smoke on it, it makes a huge difference. I'll definitely do it this way going forward.

[Sorce]

Originally Posted by Pablo

Yeah, no prob.

1lb breakfast sausage, big block of velveeta, 8oz block cream cheese, then I sauteed an onion, red pepper and 3-4 garlic cloves. Added a can of rotel after the pic. Grated some parmesan just a little bit, then threw in some cheese slices I had in the fridge. That's colby-jack, swiss and monterey jack in there also. Used just one each but will prolly go two each next time. I've been adding whatever random sliced cheese I have in lately just for contrast. Then I smoked for about an hour at 275 with post oak just until it all melted and came together, added about a cup of milk to increase creaminess at the end.

Even if you just did the standard velveeta, meat and rotel and put a little smoke on it, it makes a huge difference. I'll definitely do it this way going forward.

The last one I did I added cream of mushroom soup to and some BBQ rub, came out great.

[Pablo]

Originally Posted by Sorce

The last one I did I added cream of mushroom soup to and some BBQ rub, came out great.

Yeah the cream of mushroom is a good addition too. I used to make one with it but just haven't thought about that in a while. That would give it some extra flavor and creaminess and I could omit the milk at the end. I like the rub idea though, will have to throw some in next time around.