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

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Looks pretty tasty! How many people are actually eating on a feast like that?
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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.
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Awesome!
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I was going have Buffalo burgers for the game tomorrow but stupid fucking cunts Dillons quit selling Buffalo burgers fucking faggots.
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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.
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Just a watch party app. Smoked this queso and that's the only way to go moving forward.


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welcome to Kroger making money vs offering service.


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

too nervous to do much else
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You have a recipe for that noise?
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Ass packet of Lipton Onion Soup Mix. Follow directions. Can't go wrong.
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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
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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.
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The last one I did I added cream of mushroom soup to and some BBQ rub, came out great.
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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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