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<blockquote data-quote="O4L" data-source="post: 2521539" data-attributes="member: 24429"><p>We don't have many family gatherings anymore, it seems everyone does their own thing these days, but my cheese dip was always a favorite with the group.</p><p></p><p>The recipe is simple enough, but it sure is tastey.</p><p></p><p>I mix Velveeta, salsa, green chiles, and browned, crumbled breakfast sausage for a crowd pleasing dip with tortilla chips.</p><p></p><p>It is also good on tacos or as a filling for enchiladas or burrotos.</p><p></p><p></p><p></p><p>Another favorite is my Smoked Red Beans.</p><p></p><p>Its a more complicated undertaking, but well worth the effort.</p><p></p><p>I usually smoke a ham and turkey for the holidays using my electric smoker with a water pan.</p><p></p><p>After having red beans and rice with a smokey flavor at Pearl's years ago, I wanted to try my own version. </p><p></p><p>I came up with the idea to add red beans to the water pan to get the flavor I was looking for.</p><p></p><p>The water pan holds two pounds of beans, so it makes a lot. I add cajun spice and a few others to taste, and fill the pan with water.</p><p></p><p>The best part is I place the ham on the rack just above the water pan so it catches all the good drippingd from the smoked ham.</p><p></p><p>After everyting has been in the smoker about twelve hours, I finish cooking the beans on the stove until they are tender and the juice is thick like gravy.</p><p></p><p>These red beans over rice with some anduoille sausage and covered in cheddar cheese are crazy good!</p></blockquote><p></p>
[QUOTE="O4L, post: 2521539, member: 24429"] We don't have many family gatherings anymore, it seems everyone does their own thing these days, but my cheese dip was always a favorite with the group. The recipe is simple enough, but it sure is tastey. I mix Velveeta, salsa, green chiles, and browned, crumbled breakfast sausage for a crowd pleasing dip with tortilla chips. It is also good on tacos or as a filling for enchiladas or burrotos. Another favorite is my Smoked Red Beans. Its a more complicated undertaking, but well worth the effort. I usually smoke a ham and turkey for the holidays using my electric smoker with a water pan. After having red beans and rice with a smokey flavor at Pearl's years ago, I wanted to try my own version. I came up with the idea to add red beans to the water pan to get the flavor I was looking for. The water pan holds two pounds of beans, so it makes a lot. I add cajun spice and a few others to taste, and fill the pan with water. The best part is I place the ham on the rack just above the water pan so it catches all the good drippingd from the smoked ham. After everyting has been in the smoker about twelve hours, I finish cooking the beans on the stove until they are tender and the juice is thick like gravy. These red beans over rice with some anduoille sausage and covered in cheddar cheese are crazy good! [/QUOTE]
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