Game day
- Thread starter Oldschool
- Start date
Looks amazing!
I need those two recipes.
Mud Creek
Well-Known Member
Not OP, but2-3 cans of Rotel, block of cheese(cubed), 1-2 pounds of hot(or mild)pork sausage. Sprinkle your favorite rub on top. Throw on the smoker about 250-300. Stir in as it starts to melt. Let the smoke hot it for half hour to an hour. Enjoy!
At least that's what I do lol
At least that's what I do lol
Sorry I just sent a message to slugger.
2 lb box velveeta cheese
8oz of pepper jack
1 onion
Jar of jalapeños
1 pound of hot breakfast sausage
2 cans of rotel
If you want to thin it use some evaporated milk. Placed on the smoker at 225 degrees. Stirring it every 20 minutes.
I smoked a pork butt the next day and added some of it to the leftover cheese dip…good stuff
2 lb box velveeta cheese
8oz of pepper jack
1 onion
Jar of jalapeños
1 pound of hot breakfast sausage
2 cans of rotel
If you want to thin it use some evaporated milk. Placed on the smoker at 225 degrees. Stirring it every 20 minutes.
I smoked a pork butt the next day and added some of it to the leftover cheese dip…good stuff
BigRod
Well-Known Member
what about the apple crisp?
Long recipe from traeger.
10 Apples, large
3 cups Oatmeal, old fashioned
1 cup Brown sugar, dark
2 cups Brown sugar
2 tsp Cinnamon
2 cup Flour
1/2 cup Butter
1 1/2 cups Butter, salted
10 Apples, large
3 cups Oatmeal, old fashioned
1 cup Brown sugar, dark
2 cups Brown sugar
2 tsp Cinnamon
2 cup Flour
1/2 cup Butter
1 1/2 cups Butter, salted
- Preheat your smoker to 350°.
- Wash, peel, and core your apples. Dice into medium-sized cubes.
- Mix together 1/2 cup flour, 1 cup dark brown sugar, 1/2 teaspoon cinnamon, and toss in with the apples.
- Liberally spray a 10x13 baking pan or a deep 10x12 foil grill pan with cooking spray. Place all of the apples inside, and place slices of the 1/2 cup butter all of the top of the apples randomly.
- Mix together the crisp topping ingredients until they are well combined, and place over the apples. Pat down gently if you need to. This makes a THICK top crust because I'm slightly obsessed with the crisp topping. If you get to a point where you are like OKAY ENOUGH, feel free to leave some aside. You can freeze it and use it at a later date.
- Place the crisp on the grill, making sure that it isn't over the hottest part of the grill. Check every 15-20 minutes or so, and adjust the placement of the pan to ensure for even cooking.
- Remove from the grill when the apples are tender and the topping is golden browned, and the edges are bubbly.
- Let sit for 20-25 minutes to let it set up, and then serve while still warm.
