Whats on the menu for Saturday?

BWRhasnoAC

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Explain yourself. Are we talking like a queso here or...?
Make a roux, with butter and flower salt and pepper. Add about 2 cups of milk. Some butter, add in whatever cheese you like. We have made it dozens of ways, but our favorite is a 1/4 cup of cream cheese, with white cheddar and a touch of Velveeta for that really nice smooth texture. It's amazing believe me, plus the yellow color looks more appetizing. Pepper jack is fantastic as well if you like the spicey side of life. Add in the sliced hard boiled eggs, consume in large amounts usually over toast, my parents love english muffin toast with it. Bacon and 'home fries' as my Dad calls them are excellent couples.
 
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theantiAIRBHG

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May 25, 2011
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Make a roux, with butter and flower salt and pepper. Add about 2 cups of milk. Some butter, add in whatever cheese you like. We have made it dozens of ways, but our favorite is a 1/4 cup of cream cheese, with white cheddar and a touch of Velveeta for that really nice smooth texture. It's amazing believe me, plus the yellow color looks more appetizing. Pepper jack is fantastic as well if you like the spicey side of life. Add in the sliced hard boiled eggs, consume in large amounts usually over toast, my parents love english muffin toast with it. Bacon and 'home fries' as my Dad calls them are excellent couples.

You honestly need to stop.
 
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Spanky

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Oct 14, 2009
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Apps - Deviled eggs, seven layer dip, Corned beef pickle wraps with cream cheese (pinwheels as I call them)
Main- 10 pounds of pulled pork. We have a flat top grill that we bring and make grilled cheese pulled pork sandwiches. I may need to change my shirt from the drool just talking about it.
desert - scotcheroos . nothing more

After typing this I now can confirm why I am over weight.

Hope your tailgate party is near the mobile crapper
 

bosco

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Dec 21, 2008
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40 degrees, windy with potential rain/snow...
1yaczh.jpg
 
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CYdTracked

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Mar 23, 2006
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Grimes, IA
Chili sounds good for sure but guessing that will likely be on the menu in 2 weeks. Just hauled back a quarter of beef last weekend that filled up my freezer so seems like a good reason to pull out a package of steak for this weekend.
 

jcyclonee

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Apr 12, 2006
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Minneapolis
Youngest daughter has a year-end volleyball tournament that will last until about game time so we'll probably stop at DQ afterward which, most likely, means chicken strips and a blizzard.
 

Farnsworth

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Apr 11, 2006
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Des Moines, IA
I can never seem to make enough of these. Lots of prep, but darn well worth it. LMK if you try them and how they come out. I usually leave them in for 20 minutes or so on 350.

Ya we do them a little bit different (beef, chicken, cream cheese, sometimes flavored), but they are a lot of work. We normally pick a random Sunday and just make a crap ton and then freeze them. Helps that the cheese mixture gets frozen too so it cooks more easily and doesn't fall out everywhere. I want to entomb them in bacon but the wife isn't to found of that.
 

4everClone

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Any one ever bring something warm (chili) up and have different ways to keep it warm not using a generator?

That's what I'm trying to decide if I should. I've read using oven bricks in a cooler and such. Was curious if anyone else has tried anything?

We put our stockpot full of chili in our turkey fryer with water in the bottom.
 

Cycsk

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Texas Christo sandwiches (like a Monte Christo) with ham, cheese, turkey, and more cheese on Texas Toast cooked with a coating of egg, milk, and dijon mustard, then dipped in cardinal (strawberry) or gold (mango) sauce.
 

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