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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
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 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,432
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#16021 |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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Posts: 2,446
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#16022 |
In Search of a Life
Join Date: Aug 2000
Location: Northern Kansas
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Posts: 21,768
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#16023 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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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. |
Posts: 41,259
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#16024 | |
In Search of a Life
Join Date: Aug 2000
Location: Northern Kansas
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Posts: 21,768
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#16025 |
Tip of the hat LIV Champs
Join Date: Jun 2007
Location: ks
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I was going have Buffalo burgers for the game tomorrow but stupid ****ing ****s Dillons quit selling Buffalo burgers ****ing pillowbiters.
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Posts: 55,115
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#16026 |
MVP
Join Date: Aug 2017
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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. |
Posts: 13,669
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#16027 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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![]() Just a watch party app. Smoked this queso and that's the only way to go moving forward. Sent from my iPhone using Tapatalk |
Posts: 41,259
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#16028 |
MVP
Join Date: Aug 2017
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Posts: 13,669
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#16029 |
Seeking the Truth daily
Join Date: Jan 2006
Location: In the Country in MO
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white chili game time, some queso and chips, cold beer...winter bock
too nervous to do much else |
Posts: 53,684
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#16030 |
Supporter
Join Date: Apr 2007
Location: Scott City KS
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Posts: 57,432
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#16031 |
Deep Thoughts
Join Date: Apr 2006
Location: None of your business
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Posts: 163,080
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#16032 |
Deep Thoughts
Join Date: Apr 2006
Location: None of your business
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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 |
Posts: 163,080
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#16033 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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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. |
Posts: 41,259
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#16034 | |
Veteran
Join Date: Jan 2006
Location: Kansas City, MO
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Posts: 2,446
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#16035 |
Ultrabanned
Join Date: Oct 2007
Location: North da River
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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.
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Posts: 41,259
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