Smoked Cream Cheese Dip

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!







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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…

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If you grill, BBQ, or smoke a lot of meals, you’re bound to have leftovers. We know. For some, the word “leftovers” and “BBQ” together seems like sacrilege. But for us, it’s a reality.

We’ve used a variety of storage containers over the years, including Tupperware. We still use it. But with the annual weight loss goals coming into focus, we sought out better solutions. Juggling all those small containers in our lunch bag can be a hassle. They also get pushed around in our fridge between “meal prep Sunday” and the end of the week.

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