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This quick and easy recipe is great for game day!
1 Block of Cream Cheese
1 Tsp Favorite BBQ Rub
10-12 Cherry Tomatoes
Wheat Thins is favorite crackers to dip with
Pepper Jelly
Place cream cheese block on a foil covered baking sheet. Make diagonal cuts in top of the cream cheese, creating a “cross-hatch” pattern. Dust with the rub or seasoning. Surround with cherry tomatoes. Start grill, smoker, or oven and set to 225F. Once up to temp, add the cream cheese on baking sheet. After 2 hours, remove and let cool. Add a few tablespoons of pepper jelly to the top of keep to the side. Surround with crackers, and dig in!
Ever since the full packer experience, I’ve been wanting to try a brisket flat. Finally had the time!
Weighing in at 5 pounds, and $4.99/lb at Costco, this was about a $25 cook. At bottom are a number of links where you can find the tools of the trade that made this relativley LONG cook a success (remote thermometer, slicing knife, Traeger Century 22, etc). Let’s get started …
We consider the BBQ Trinity: Ribs, Brisket, and Pulled Pork. Once you’ve mastered all three, you’ve got a lifetime of great BBQ ahead of you 🙂
Over the next few weeks, we’ll be posting videos of each one, sharing tips and tricks from our cooks.
First up is pulled pork. Here are the basics on a 6 pound pork butt we picked up at Costco:
I’ve been a Henckels fan since Mrs. Rendezvous and I were gifted our first knife block as a wedding gift. But after almost 10 years, it was time to finally start seeing what else is out there.
As you know from a previous open thread, I’ve been researching brands like Shun, Wusthoff, and Messermeister. I still plan to buy and review a few of those, especially a boning, chef, and carving knife. But let’s get to this Dalstrong first…
I took the opportunity of the first three day weekend of the year to try my hand at a full packer brisket. A “packer” contains both the point and flat.
Weighing in at 16 pounds, and $2.99/lb at Costco, this was by far the most ambitious (and expensive) cook yet! Video below shows all of the basic steps in the recipe. At bottom are a number of links where you can find the tools of the trade that made this LONG cook a success (remote thermometer, utility knife, Traeger Century 22, etc). Let’s get started …
Some like it hot! So we finally broke down and wrote out our smokey, spicy, and HOT dog recipe for you all. This is a great weeknight delight. Easy to make. Can be done in as little as 30 minutes. And if there are any leftovers, these hold well for a lunch the next day (toppings on the side). Without further ado…
Give your chicken some wood-fired sizzle and kick with this recipe! We love our fajitas with a hint of hickory smoke, but you can go with more or less, depending on your preferences. We also like that restaurant-style sizzle! Here’s how to make them at home on your Traeger or pellet grill…
RendezvousBBQ.com 