Hey Grandpa, What's for Supper? Part 2

[thechickenchick]

Quote:
You are so welcome. I can't tell you how many times this thread (you wonderful friends) has bailed me out! No food, no ideas. We can fix that!

Aneesa Muse- I know, now I wish I would have picked up some things too. However it is a blizzard out there at the moment! My DS stayed in town last night and due to the weather he may have to tonight! His friends Mom is so great, she lets him stay whenever he needs or wants to!
. So I won't be going to town for groceries! Like I said earlier I am hoping to get by with nachos for dinner and a dip or popcorn for snack! I have the stuff for chilli/cream cheese dip.


8 oz cream cheese
smear in bottom pie plate
can of chili
pour on top of CC
2 cups shredded cheddar cheese
put this on top of chili
Heat in microwave until cheese melts.
Serve with tortilla chips.

 

[Redfeathers]

I forgot to mention, the party we are going to is tomorrow, so I have time to buy stuff if anybody else wants to chime in with another idea. So far I'm taking the jalapeno rolls, a chili cheese dip and maybe one more thing...gotta make sure everyone is fed!

 

[skand]

oooo I made shepherd's pie tonite. Hamburger meat with onion cooked with it, a can of cream style corn, shredded cheese, mashed potatoes and shredded cheddar on top. mmmmmm tasty!
Have a Happy New Year everyone! It's going to be a wonderful year starting tomarrow. Enjoy every minute of it!!!

 

[thechickenchick]

skand I make sheperds pie all the time and have never thought of using cream style corn. That sounds like a yummy idea. Thanks for the tip! Next time!

 

[skand]

To me it seems to help pull the different textures togather easier. I'm a texture eater, if it has a funky texture to it, more then likely, I wont even try it. lol Took my 5 years to finally break down and try cottage cheese!!! Those lumps look strange. hehehe

 

[mjdtexan]

One 12 lb brisket on the smoker right now with my secret rub rubbed on it two days prior. Slow cooking at 225f for at least 12 hours.


Shhhh, dont tell anybody but I spray it once ever 45 minutes with a mixture of cherry juice, apple juice and Captain Morgan's spiced rum. I have won a lot of trophies with this rub/spray application.

I'm serious about shhhhhhhhh-dont make me---------------------

 

[thechickenchick]

Quote:
Oh my! That sounds really good. We just got a smoker this past summer. We are still learning what works best. Thanks for the tip.

 

[mjdtexan]

Quote:
Oh my! That sounds really good. We just got a smoker this past summer. We are still learning what works best. Thanks for the tip.

fire management. that has won me more trophies than anything else. recipies are good, and its a large part of the process but it is meaningless if you cant keep a steady tempature. Meat does not like tempature spikes while being smoked. I use smaller parts of wood than most of my competitors do. It allows me to keep things nice and level tempature wise. Another trick that I use is to pre-heat my wood. If your firebox has a square top you can put the wood there while the wood in the firebox is burning. Pre-heated wood ignights (sp?) a lot faster that non pre-heated. It also saves your tail end if you are away from the fire a little longer (due to beer) than you intended because it will light almost instantly in a small bed of coals ifin you forget your fire.

Also, if you use a certain wood for smoke taste (I use hickory) you can switch to a cheaper wood (oak) after the meat reaches an internal tempature of 140f. Meat will not take on any more smoke "flavor" after it reaches that tempature.

 

[Backyard Buddies]

Aneesa's Muse :

Thanks for the well wishes, everyone!

Backyard Buddies.. try this version of Nuoc Cham:

Thanks Annesa's Muse! I can't wait to try it. It sounds yummy and I'm sure it'll be delicious! Yay!​

 

[SeramaSweetie]

I'm ordering Domino's pizza.