NCAAbbs

Anybody know how to recreate the Rendezvous' cheese and sausage plate?

My dad does it all the time. I will call him this morning and ask for the recipe and PM you.

:)

The cheese plate is simply long rectangles of cheddar cheese, smoked sausage and dill pickles covered with a dusting of Rendezvous rub.

Yep.
Get some John Morrell smoked sausage,not Kielbasa, and what Miss J said.

Grill up some sausage, cut it up, put it in a bowl, spread some Rendezvous dry rub, shake it up, put it on a plate with Cheddar cheese and pickles.

(11-06-2009 10:56 AM)jchittick Wrote: [ -> ]Grill up some sausage, cut it up, put it in a bowl, spread some Rendezvous dry rub, shake it up, put it on a plate with Cheddar cheese and pickles.

I do this all the time. It's awesome.

(11-06-2009 10:56 AM)jchittick Wrote: [ -> ]Grill up some sausage, cut it up, put it in a bowl, spread some Rendezvous dry rub, shake it up, put it on a plate with Cheddar cheese and pickles.

What kind of pickles? Medium cheddar cheese or sharp cheddar cheese? What kind of sausage? You suck.

sausage and cheese ya mean

(11-06-2009 10:54 AM)cam1977 Wrote: [ -> ]Yep.
Get some John Morrell smoked sausage,not Kielbasa, and what Miss J said.

Try the Smithfield smoked sausage - it's the best. I have given away probably 2 dozen jars of the Rendezvous seasoning since I have lived here. I usually prepare one when we have friends over and without fail they all ask about the seasoning. There are others out ther that are just as good though.

also....cut the sausage at a diagonal....this provides a larger cut surface...the cut surface is moist...and thus more seasoning sticks to the sausage yum

I am grilling kpigs stuffed boneless chicken thigh recipe tomorrow night...think I just talked myself into adding this to the menu

(11-07-2009 01:13 AM)68Tiger Wrote: [ -> ]

You should try some nachos at Jim's and Nick's Barbeque. They are very good and make sure you bring three or four people to eat it. You will feel happy and full with that by itself.

(11-06-2009 09:59 PM)georgiatiger Wrote: [ -> ]

(11-06-2009 10:56 AM)jchittick Wrote: [ -> ]Grill up some sausage, cut it up, put it in a bowl, spread some Rendezvous dry rub, shake it up, put it on a plate with Cheddar cheese and pickles.

What kind of pickles? Medium cheddar cheese or sharp cheddar cheese? What kind of sausage? You suck.

Thats harsh. Dill pickle and sharp chedda!

(11-07-2009 04:42 PM)jchittick Wrote: [ -> ]

(11-06-2009 09:59 PM)georgiatiger Wrote: [ -> ]

(11-06-2009 10:56 AM)jchittick Wrote: [ -> ]Grill up some sausage, cut it up, put it in a bowl, spread some Rendezvous dry rub, shake it up, put it on a plate with Cheddar cheese and pickles.

What kind of pickles? Medium cheddar cheese or sharp cheddar cheese? What kind of sausage? You suck.

Thats harsh. Dill pickle and sharp chedda!

You don't really suck, but you mad me hungry and weren't fully descriptive. Maybe you do suck.

I'll do these quite often here for a taste of home. I always add a few pepperoncini peppers as I always remember getting these with mine in Memphis. I also like blocks of Monterrey Jack as well. Since I usually don't have any Rendezvous rub handy, I just use my own.

Dry BBQ Rub

8 parts Paprika (sweet Hungarian is best)
4 parts Season All
4 parts Garlic Powder
2 parts Chili Powder
2 parts Dry Mustard
2 parts Ground Oregano
1 part Black Pepper
1 part Cayenne Pepper
1 part Coarse Ground Pepper

(11-07-2009 05:02 PM)kpigout Wrote: [ -> ]I'll do these quite often here for a taste of home. I always add a few pepperoncini peppers as I always remember getting these with mine in Memphis. I also like blocks of Monterrey Jack as well. Since I usually don't have any Rendezvous rub handy, I just use my own.

Dry BBQ Rub

8 parts Paprika (sweet Hungarian is best)
4 parts Season All
4 parts Garlic Powder
2 parts Chili Powder
2 parts Dry Mustard
2 parts Ground Oregano
1 part Black Pepper
1 part Cayenne Pepper
1 part Coarse Ground Pepper

Hey, a little OT here kpigout, just wanted to say that I made your chili a couple weeks ago--the recipe from Trips Tigers--and it was absolutely perfect. Thanks.

Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

dill pickle

sweet pickles aren't good for anything.

(11-09-2009 10:23 PM)supertiger Wrote: [ -> ]

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

dill pickle

sweet pickles aren't good for anything.

They work with turkey sandwiches. Explore, my friend.

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

I like Clausen Dill pickle spears..................

(11-09-2009 10:45 PM)U of M/ND fan Wrote: [ -> ]

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

I like Clausen Dill pickle spears..................

Why do you have to complicate things? The Rendezvous doesn't.

(11-09-2009 11:04 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:45 PM)U of M/ND fan Wrote: [ -> ]

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

I like Clausen Dill pickle spears..................

Why do you have to complicate things? The Rendezvous doesn't.

I'm a details kind of guy. If you fly in airliners you will understand that you can't park the dang thing on cloud 9.

(11-09-2009 11:04 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:45 PM)U of M/ND fan Wrote: [ -> ]

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

I like Clausen Dill pickle spears..................

Why do you have to complicate things? The Rendezvous doesn't.

I'll take things a complicated step forward and say make your own dill pickles. Easiest thing in the world to do--salt, vinegar, water, dill, dill seeds, garlic, and peppercorns--refrigerate for a week and voila, crispy and as good as the finest kosher deli pickles.

(11-09-2009 11:20 PM)cotton1991 Wrote: [ -> ]

(11-09-2009 11:04 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:45 PM)U of M/ND fan Wrote: [ -> ]

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

I like Clausen Dill pickle spears..................

Why do you have to complicate things? The Rendezvous doesn't.

I'll take things a complicated step forward and say make your own dill pickles. Easiest thing in the world to do--salt, vinegar, water, dill, dill seeds, garlic, and peppercorns--refrigerate for a week and voila, crispy and as good as the finest kosher deli pickles.

My sister does that. Since she's in the hospital and I'm here, I'm gonna bust out all her goods. Where can I get pork at this hour? Tops?

(11-09-2009 09:53 PM)cotton1991 Wrote: [ -> ]

(11-07-2009 05:02 PM)kpigout Wrote: [ -> ]I'll do these quite often here for a taste of home. I always add a few pepperoncini peppers as I always remember getting these with mine in Memphis. I also like blocks of Monterrey Jack as well. Since I usually don't have any Rendezvous rub handy, I just use my own.

Dry BBQ Rub

8 parts Paprika (sweet Hungarian is best)
4 parts Season All
4 parts Garlic Powder
2 parts Chili Powder
2 parts Dry Mustard
2 parts Ground Oregano
1 part Black Pepper
1 part Cayenne Pepper
1 part Coarse Ground Pepper

Hey, a little OT here kpigout, just wanted to say that I made your chili a couple weeks ago--the recipe from Trips Tigers--and it was absolutely perfect. Thanks.

You're welcome man. Glad you liked it.

gotta be the kosher dills.

(11-10-2009 04:13 PM)maeby Wrote: [ -> ]gotta be the kosher dills.

Whatever. You're a girl.

i happen to have very good taste in pickles thankyouverymuch

(that's what she said)

well played maeby.

(11-10-2009 08:26 PM)TJT Wrote: [ -> ]well played maeby.

I concur but you're an ass.

(11-07-2009 01:13 AM)68Tiger Wrote: [ -> ]

I just ate and that pic made me starving all over again! Seriously, I'm drooling.

(11-10-2009 09:54 PM)CCC Wrote: [ -> ]

(11-07-2009 01:13 AM)68Tiger Wrote: [ -> ]

I just ate and that pic made me starving all over again! Seriously, I'm drooling.

Probably isn't much barbecue in Mass. huh? They probably think barbecue is a verb.

(11-11-2009 02:17 AM)TJT Wrote: [ -> ]

(11-10-2009 09:54 PM)CCC Wrote: [ -> ]

(11-07-2009 01:13 AM)68Tiger Wrote: [ -> ]

I just ate and that pic made me starving all over again! Seriously, I'm drooling.

Probably isn't much barbecue in Mass. huh? They probably think barbecue is a verb.

I haven't tried any BBQ from up here yet. I imagine it will go over like a German drinking Bud Light for the first time.

central bbq sausage and cheese plate is very good...

(11-09-2009 11:20 PM)cotton1991 Wrote: [ -> ]

(11-09-2009 11:04 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:45 PM)U of M/ND fan Wrote: [ -> ]

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

I like Clausen Dill pickle spears..................

Why do you have to complicate things? The Rendezvous doesn't.

I'll take things a complicated step forward and say make your own dill pickles. Easiest thing in the world to do--salt, vinegar, water, dill, dill seeds, garlic, and peppercorns--refrigerate for a week and voila, crispy and as good as the finest kosher deli pickles.

Can't wait to try them...can you tell us what the ratio is for each ingredient?

(11-11-2009 05:15 PM)GermantownTiger Wrote: [ -> ]

(11-09-2009 11:20 PM)cotton1991 Wrote: [ -> ]

(11-09-2009 11:04 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:45 PM)U of M/ND fan Wrote: [ -> ]

(11-09-2009 10:15 PM)georgiatiger Wrote: [ -> ]

(11-09-2009 10:09 PM)supertiger Wrote: [ -> ]Next time I do this I'm going to try a pickle and a slice of pickled jalepeno.

What kind of pickle?

I like Clausen Dill pickle spears..................

Why do you have to complicate things? The Rendezvous doesn't.

I'll take things a complicated step forward and say make your own dill pickles. Easiest thing in the world to do--salt, vinegar, water, dill, dill seeds, garlic, and peppercorns--refrigerate for a week and voila, crispy and as good as the finest kosher deli pickles.

Can't wait to try them...can you tell us what the ratio is for each ingredient?

Sure, takes about 10 minutes

4 tablespoons kosher salt
1 tsp dill seeds
1/2 cup white vinegar
1 tsp black peppercorns
1 tablespoon pickling spice
5 cups water
1 or 2 chopped up garlic cloves--depends how much you like garlic

1 bunch fresh dill
1 pound cucumbers

boil the first 7 ingredients together for 3 minutes. then you have to let it cool down to at least room temp

quarter the cucumbers--you might have to slice them in half too if they're large--then pour the cooled down brine over them to cover--and add the bunch of fresh dill.

I usually use old mayonnaise jars for this. refrigerate for a few days. they're great.