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(01-30-2021 04:56 PM)doss2 Wrote:  Do you guys have a cardiologist on speed dial? You might need to!

I keep my Phi Beta Kappa,Mayo Resident concierge cardiologist in my guest house.

Super Bowl is the last of the cream cheese holidays (so many cream cheese based dips...so little time!). My arteries appreciate me after the Super Bowl is over.

I've been making bacon wrapped cocktail wienies lately (no cream cheese here). Wrap 1/4 piece of bacon around a cocktail wienie and secure with a toothpick. Make a mustard based bbq sauce - grainy mustard, brown sugar, pepper, some red pepper flakes, smoked paprika, etc. Brush on the bacon/wienie combo. Place a rack on a foil lined cookie sheet and place wienies on rack. Bake at 400° until crispy, brown and delicious.

(01-30-2021 05:00 PM)bearcatmark Wrote:  

(01-30-2021 04:56 PM)doss2 Wrote:  Do you guys have a cardiologist on speed dial? You might need to!

I keep my Phi Beta Kappa,Mayo Resident concierge cardiologist in my guest house.

LOL

(01-30-2021 04:56 PM)doss2 Wrote:  Do you guys have a cardiologist on speed dial? You might need to!

LOL! Most of these guys are younger than you and I. You're not going to get too many spinach, chickpea spread wraps on the menu.

I had a plaque in my coronary that was mostly velveta, cream cheese, and sausage upon analysis. However I like to keep my blood thinned properly with Maker’s 46.

(01-30-2021 05:30 PM)cpawstoney Wrote:  

(01-30-2021 05:00 PM)bearcatmark Wrote:  

(01-30-2021 04:56 PM)doss2 Wrote:  Do you guys have a cardiologist on speed dial? You might need to!

I keep my Phi Beta Kappa,Mayo Resident concierge cardiologist in my guest house.

LOL

Does he also have a son on the UC football team?

I like the standard Buffalo chicken dip.

I follow Frank’s Red Hot recipe, with a few edits.

Where they call for all blue cheese dressing, I go half blue cheese, half ranch dressing.

Where they call for all mozzarella cheese, I go half mozzarella, half cheddar cheese.

(01-30-2021 02:39 PM)Bearcatbdub Wrote:  Another super easy one is a can of rotel and a pound of velveeta cubed in the crockpot. Let it melt and stir it up. Some of the most addictive queso ever, I could drink it.

I like to add some beer to mine, but...yeah...easy and good queso.

1 pound ground beef - Browned and drained
1 can hormel chili - no beans
1 block mexican Velvetta (The small block) - Cut into chunks
1 can Nacho Cheese Soup
1 can Cheddar Cheese Soup

Throw all in crockpot for 3-4 hours and enjoy.

(01-30-2021 11:11 PM)namrag Wrote:  I like the standard Buffalo chicken dip.

I follow Frank’s Red Hot recipe, with a few edits.

Where they call for all blue cheese dressing, I go half blue cheese, half ranch dressing.

Where they call for all mozzarella cheese, I go half mozzarella, half cheddar cheese.

Always a crowd pleaser around here

(01-31-2021 09:53 AM)BigDawg Wrote:  1 pound ground beef - Browned and drained
1 can hormel chili - no beans
1 block mexican Velvetta (The small block) - Cut into chunks
1 can Nacho Cheese Soup
1 can Cheddar Cheese Soup

Throw all in crockpot for 3-4 hours and enjoy.

I do the same except replace ground beef with chorizo. Easy dip when you're in a hurry and forgot to do any prep the night before.

You city folk...We are doing the 1st batch of New Zealand meat rabbits that that we raised from stock this past fall.

(01-31-2021 07:56 PM)rath v2.0 Wrote:  You city folk...We are doing the 1st batch of New Zealand meat rabbits that that we raised from stock this past fall.

You're not doing it right if you don't have some smoked or dry aged venison back strap in storage somewhere lol

Too gamey

(01-31-2021 08:11 PM)BearcatMan Wrote:  

(01-31-2021 07:56 PM)rath v2.0 Wrote:  You city folk...We are doing the 1st batch of New Zealand meat rabbits that that we raised from stock this past fall.

You're not doing it right if you don't have some smoked or dry aged venison back strap in storage somewhere lol

We put 4 in the chest freezer this year. Up here the butcher adds 15-20% pork fat to their ground...delicious. Had one of the big does converted to Italian sausage and chorizo. I’m ready for the apocalypse.

Chickens, rabbits, and bees for now...add in my horticultural endeavors and I’m landing somewhere between redneck and gentleman farmer.

(01-31-2021 07:56 PM)rath v2.0 Wrote:  You city folk...We are doing the 1st batch of New Zealand meat rabbits that that we raised from stock this past fall.

Ah, rabbit! Lightly breaded and pan fried, then baked in the oven on low heat for several hours to make the meat fall off the bones (crock pot also works, but I prefer the oven).

(01-31-2021 10:54 PM)Billy_Bearcat Wrote:  Too gamey

Next time you get up to Skeegamog, the missus will grill a blackstrap that will taste so good it will make you smack yo mamma. Not gamey at all the way we roll.

And yeah, Bruce...rabbit is glorious when it falls of the bones. The hidden gem in protein. I’m going to try to rotisserie them.

(02-01-2021 09:47 AM)rath v2.0 Wrote:  

(01-31-2021 10:54 PM)Billy_Bearcat Wrote:  Too gamey

Next time you get up to Skeegamog, the missus will grill a blackstrap that will taste so good it will make you smack yo mamma. Not gamey at all the way we roll.

And yeah, Bruce...rabbit is glorious when it falls of the bones. The hidden gem in protein. I’m going to try to rotisserie them.

I'd like to try rabbit one of these days. I couldn't raise and butcher them though... they're just too damned cute.

I have a friend who used to shoot me a rabbit early every hunting season and then bring it to me for my birthday.

And an uncle who used to raise rabbits and bring cook them for the family Christmas gathering every year. Each was a great treat!

(02-01-2021 11:50 AM)robertfoshizzle Wrote:  

(02-01-2021 09:47 AM)rath v2.0 Wrote:  

(01-31-2021 10:54 PM)Billy_Bearcat Wrote:  Too gamey

Next time you get up to Skeegamog, the missus will grill a blackstrap that will taste so good it will make you smack yo mamma. Not gamey at all the way we roll.

And yeah, Bruce...rabbit is glorious when it falls of the bones. The hidden gem in protein. I’m going to try to rotisserie them.

I'd like to try rabbit one of these days. I couldn't raise and butcher them though... they're just too damned cute.

Try snapping turtle too...if cooked right, it tastes like chicken mixed with popcorn shrimp.

I've always been of the mindset to try everything once...I've eaten some goofy ass foods on my trips over the years.