I thought I would start a thread where we can collect your proven recipe for adding to the recipe site.
Please give thought to its structure. For example look at this recipe by Hab. http://www.susanminor.org/forums/showthread.php?t=311
Now yours does not have to be this complexed but as you can see the step by step directions are a must.
Thank you for your recipes. I will say we are weak in the areas of chicken and ABTs on the recipe site.
Olds (BTW this will give Hab something to do LOL~~!)
EDIT if you want to add images and have no place to upload them then email them to me r a ye @ r mi n o r . c o m (no spaces.) Just make sure to tell me what recipe they go to.
Don't worry how large the images are as I have unlimited e-mail storage. Plus I can edit / enhance them.
Olds;
Thanks for the business. :)
What Olds forgot to mention, I can drive some folks crazy with followup questions about their recipes. ;D
Hasn't bothered me yet Habs. Your just being thorough, and it shows in the quality of the recipes on the site.
Still no one is adding recipes? Wow... not like the old days for sure. In those days folks gave... now I don't know. Gee I would have thought that folks would like to see their recipe and name on the site.
Remember there is a grillin' section and a Non-smoked food section. So what is it going to take to get the members here to support this effort?
Olds
Short of Chicken recipes you say, try this ;D
1 Chicken
1 Lemon
Herbs and spices to suit
Take the lemon, cut it in half and shove it up the backside of the chicken.
Cover the chicken in your favourite hebs and spices.
Preheat smoker to 60 deg C
Place in smoker at this temp for an hour
Then cold smoke at 30 deg C or as low a temp as you can for 3 hours
Spray chicken with olive oil and hot smoke at 160 deg C until chicken internal temp reaches 82 deg C
Enjoy
P.S. Peel potatoes and Kumara and place in Smoker also, they come out just beauuuuty, but they may need the last hour in an oven at 180 deg C to cook properly
Quote from: Oldman on July 12, 2009, 10:23:11 AM
Still no one is adding recipes? Wow... not like the old days for sure. In those days folks gave... now I don't know. Gee I would have thought that folks would like to see their recipe and name on the site.
Remember there is a grillin' section and a Non-smoked food section. So what is it going to take to get the members here to support this effort?
Olds
Olds,
i for one am not afraid to give,it's just that i feel kind of intimidated.
sometimes i feel what i have to offer may not be good enough.
there are some really talented people here!
also, when i do most of my cooking i do not measure, it just kinda comes to me.
Up in Smoke, I wouldn't feel "intimidated" or "its not good enough", just post it up. People will be grateful for any information you may be able to provide. Here in NZ we do things a little different and some turn their noses up at things, but you can't please everyone. Others may find it a whole different way, think "I've never thought of that" take it and learn from it. A complete recipe may not work for someone, but if they get 1 little piece of information from it then the forum has done it's job in providing a piece of information to someone they never had before. Take a look at my Jerky Kiwi style thread. Nobody ever heard of using special Blen before but hey, it works for me.
UIP;
I agree with Blue Legend. I would say 80% - 75% of the recipes on the site are from members who were just starting out with their Bradleys.
Blue Legend;
Thanks for the recipe. I had to google Kumara. It seems that is what we call sweet potato. Does this recipe have a name?
Quote from: Habanero Smoker on July 13, 2009, 01:46:36 AM
UIP;
I agree with Blue Legend. I would say 80% - 75% of the recipes on the site are from members who were just starting out with their Bradleys.
Blue Legend;
Thanks for the recipe. I had to google Kumara. It seems that is what we call sweet potato. Does this recipe have a name?
No I don't have a name for it, just an off the top of my head experiment that turned out just great, the lemon inside as a nice flavour and probably helps keep it nice and moist. Yes Kumara is a sweet potatoe or sometimes reffered to here as the maori potatoe. Good ole google eh. Do you guys smoke potatoes there?? They taste like they come out of a hangi. (HANGI = food wrapped in breathable cloths and placed in the ground on hot stones and covered with dirt to cook over a long period of time. Gives a nice smokey earthy flavor)
Quote from: Blue Legend on July 13, 2009, 02:01:04 AM
Quote from: Habanero Smoker on July 13, 2009, 01:46:36 AM
UIP;
I agree with Blue Legend. I would say 80% - 75% of the recipes on the site are from members who were just starting out with their Bradleys.
Blue Legend;
Thanks for the recipe. I had to google Kumara. It seems that is what we call sweet potato. Does this recipe have a name?
No I don't have a name for it, just an off the top of my head experiment that turned out just great, the lemon inside as a nice flavour and probably helps keep it nice and moist. Yes Kumara is a sweet potatoe or sometimes reffered to here as the maori potatoe. Good ole google eh. Do you guys smoke potatoes there?? They taste like they come out of a hangi. (HANGI = food wrapped in breathable cloths and placed in the ground on hot stones and covered with dirt to cook over a long period of time. Gives a nice smokey earthy flavor)
Occassionally I will smoke sweet potatoes, but I generally will bake them or slice and grill them this time of year.
Basic Fish-Shrimp-Chicken Batter:
Ingredients
1 cup flour
3 Tbs corn meal
1/2 tsp baking soda
1/2 tsp baking power
1/2 tsp salt
1/2 tsp pepper
1 cup water
Directions
1. Heat cooking oil in deep pan to fryin' temp...
2. Mix dry ingredients together...
3. Add water and mix to a slightly thinner than pancake batter texture...
4. Use paper towels to dry water off surface of filets, shrimp or chicken...
5. Dip meat in batter and drop in heated oil. Cook 'till golden brown. Or, if you like a double batter, remove from oil and recoat after about 30 seconds, then submerge again until done.
Additional Information
Most often I will use my special fish coating when cooking walleye. But, we had this last night for a very pleasant change of pace.
Sodak;
Thanks for the recipe. I was just thinking of frying some catfish sometime this week. I will use your recipe.
Let me know what you think. I was tempted to throw in some other spices, but just a basic batter, a fish-n-chips batter, really hit the spot. Cat (fish) dippin' sounds good. I'll try that, too. Don't know about anyone else, but man, I have to start tossin' some walleye in the freezer for winter consumption. We're eating it the same day we catch it, which is delicious, but we really need to throw some in the savings account (freezer) for later on...
Oldman, I only have put up recipes that have been published or I have found online, etc.
They are not my own recipes. Do you still want them, like the Korean beef patties?
I know about a week ago I questioned if West Texas Smoker's mashed potato salad could be put on the forum - a not so subtle hint being made here ;). Has that been added? That would be so much easier than going back through older posts trying to locate a particular recipe.
This is a great idea, by the way. I had not responded sooner though, because I can't take credit for those recipes.
Mrs.
Quote from: sodak on July 14, 2009, 01:20:40 PM
Let me know what you think. I was tempted to throw in some other spices, but just a basic batter, a fish-n-chips batter, really hit the spot. Cat (fish) dippin' sounds good. I'll try that, too. Don't know about anyone else, but man, I have to start tossin' some walleye in the freezer for winter consumption. We're eating it the same day we catch it, which is delicious, but we really need to throw some in the savings account (freezer) for later on...
Not sure about catfish but I caught a striped bass and we fried it up very simply and it was fantastic. We cut the fillets in about four oz. pieces and put them into buttermilk. Then crushed Ritz crackers very finely. Coated the pieces in the cracker crumbs and fried. Man was that good eating! :)
I would love to catch a few more of them stripers, some call them rockfish. I'll have to try you batter, can it be used with veggies also?
Quote from: seemore on July 14, 2009, 05:39:49 PM
Oldman, I only have put up recipes that have been published or I have found online, etc.
They are not my own recipes. Do you still want them, like the Korean beef patties?
I know about a week ago I questioned if West Texas Smoker's mashed potato salad could be put on the forum - a not so subtle hint being made here ;). Has that been added? That would be so much easier than going back through older posts trying to locate a particular recipe.
This is a great idea, by the way. I had not responded sooner though, because I can't take credit for those recipes.
Mrs.
Did I do something wrong?...Made it that way since Mom showed me how........Uhhh wait, I got published tater salad....! Thats just weird!
C
Quote from: seemore on July 14, 2009, 05:39:49 PM
........I know about a week ago I questioned if West Texas Smoker's mashed potato salad could be put on the forum - a not so subtle hint being made here ;). Has that been added? That would be so much easier than going back through older posts trying to locate a particular recipe.
Mrs.
Sorry, I didn't catch your post. I only log on twice a day, and often there are two pages of posts. I attempt to read every post, but often do not have the time; so I go by subject title. I'm mainly focusing on those post that seem to require assistance, or advice, and new threads. If I read a post and someone has already provided an answer I go on to the next post. I make it a point to monitor this thread.
If anyone has a specific recipe that they feel should be on the recipe site you should post it on the recipe site, or if it is already on this board send me a PM with a link to the recipe. I will then contact the author, and begin writing it up.
Pens...
Haven't tried it with veggies...but it should work!
Thanks, sodak :)
Pico de Gallo
2 Jalapenos, sliced and diced 1 Lime, squeezed
4 Large red tomatoes, sliced and diced Olive Oil, 2-3 tblspns
¼ Onion, diced Spice to taste
Cilantro, Put leaves in cup and chop with scissors Minced Garlic
Mix all together and let set before serving. Great with Chips, Meat, Bread, Rice, Pasta........
ADD IN'S: Some different ingredients to give a little different taste when added
Sour Cream, Avocado, Black beans, Mango, Sugar or Honey
Bagel Dip
Ingredients
1 1/3 Cup Sour Cream
1 1/3 Cup Real Mayonnaise
2 Tblspoon Parsley or Parsley Flakes
2 Teaspoon Dillweed
2 Teaspoon Accent
2 Pkgs Buddig Corned Beef (Cut into roughly 1/4in squares)
Fresh Bagels cut into wedges.
Directions
Mix everything together except the bagels and refrigerate for a couple of hours for the flavors to blend. Dip bagels in and enjoy. Dip may also be served in a hollowed out bread bowl.
If I remember right i got this recipe from 3men a few years ago made some changes
Creamed Corn
2 lb frozen super sweet corn, thawed and drained
1 can Creamed corn (acts as a thickener) Optional
As much love as you can spare
1/2 stick butter, cubed
1/2 tablespoon sugar
1/8 to 1/4 cup whipping cream (Just use the whole little carton, why waste the little bit left over)
2 to 3 ounces of cream cheese, cubed (Tastes much better with 3/4 or the full 8oz package)
Sea salt and fresh ground pepper to taste
Add all ingredients except the salt and pepper to a pot and slowly bring up to a low simmer, stirring occasionally. Once the cheese has started to melt, lower the temp and allow the corn to thicken. Add salt and pepper to taste. Add sugar as needed to suit your sweet tooth.
This can be cooked in the oven in a casserole dish or for real large batches use a crock pot.
A family get together staple
Veggie Pizza
Ingredients:
• 1 (8-ounce) can refrigerated crescent dinner rolls
• 1 (4-ounce) can refrigerated crescent dinner rolls
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1 to 1 1/2 tablespoons commercial buttermilk salad dressing mix
• 1 cup fresh broccoli flowerets, chopped
• The smaller the better on the following ingredients
• 1/4 cup chopped celery
• 1/4 cup chopped carrots
• 1/3 cup sliced green onions
• 1/4 cup chopped red bell pepper
• 1/4 cup ripe olives (optional)
Preparation:
Unroll both packages of rolls and form into a 12-inch square on a lightly greased baking sheet. Press edges and perforations to seal. Bake at 400° for 8 to 10 minutes; cool. In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer until smooth and well blended. Spread cream cheese mixture over crust; set aside.
Toss chopped vegetables together in a bowl. Sprinkle vegetables over cream cheese layer. Cut vegetable pizza into and serve.
Makes about 24 slices of vegetable pizza.
10.5 - I use exactly the same ingredients (slightly different proportions) for my Pico de Gallo except for the olive oil. Guess I better try it in the next batch to see what I'm missing.
Black Bean Dip
3 16oz cans black beans Drained and rinsed very well
1 16 oz can whole corn drained (White or yellow works)
4 or 5 Roma tomatoes seeded and diced
6 to 8 jalapenos seeded, deveined and minced. I will leave some seeds in for heat
1 onion diced
1/2 bunch cilantro chopped
juice of 2 limes
Combine all ingredients and mix. Refrigerate several hours before serving with tortilla chips. I like to use scoops for this as it's much easier to dip with. Amounts on ingredients for the recipe can be adjusted to taste.
Hint: You cannot over rinse the beans. If not rinsed well, they will turn the other items black, it will taste fine but the appearance is not that good. Also can use a 1 lb bag of dried black beans cooked, drained and rinsed in place of the canned beans.
10.5 & HawkeyeSmokes;
Thanks for the recipes. When they are typed I will send you a PM with a link to them.
Cole Slaw Dressing
1/2 C Sugar
1 t salt
1/2 C Salad Oil
1 small onion grated
1 1/2 t dry mustard
1/3 C vinegar
1 t celery seed
3 to 4 lb head cabbage thinly shredded
1 or 2 grated carrots
Whisk the dressing and pour over the cabbage and carrots. Mix well, refrigerate for several hours or more. This slaw keeps well and will store for 3 or 4 days easy.
Thanks all... as far as using copyrighted materials you would need the permission from the author. However, if you take a base recipe and modify it to your taste then we should be safe in adding to the site.
FLBentRiders Cold Smoked - Braised Baby Backs and it makes its own Sauce
Recipe inspired by Alton Brown
This recipe is scaled for 2 racks of baby back ribs. I usually make six racks.
Remove the membrane from the back of the ribs. If this takes you more than 10 minutes, return the ribs to the
refridgerator for 30 minutes or so.
put the ribs in the Bradley and apply up to 1:40 of your favorite smoke. I use Hickory.
I rested them in the fridge for an hour to chill them a little more, then applied this rub:
Dry Rub: - This is for 2 racks
1/2 Cups light brown sugar, tightly packed
1 tablespoon kosher salt
1 tablespoon chili powder
1 1/2 teaspoon ground black pepper
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon Old Bay Seasoning
1 1/2 teaspoon rubbed thyme
1 1/2 teaspoon onion powder
I wrap each rack in foil, leaving a "spout" at one end.
Use all the rub. If you have extra, distribute it among the racks. This rub will end up flavoring your sauce.
Back into the refridgerator for at least 3-4 hours.
I mixed up a braising liquid:
1 cup white wine ***I would NOT use "cooking wine" here - it has too much sodium - makes the sauce too salty***
(I use a full-bodied white - "twisted chard"
2 tablespoons white wine vinegar (I have used red wine vinegar and apple cider vinegar as well)
1 tablespoon honey
2-3 cloves garlic, chopped
Mix all the ingredients except for the garlic. Microwave on high 1 minutes. add garlic, stir, let rest 10 minutes.
you should have about 1 1/3 cups of liquid at this point. Add 2/3 of a cup to each boated rack.
Tilt the foil boat to even distribute the liquid.
2.5 hours in a 250F oven.
Take the ribs out of the oven, pour the liquid from each foil boat into a pot to make the sauce.
re-close the foil boats, put the ribs back in the oven on "warm"
I skim the fat off the top with a ladle.
Bring the sauce to a boil, until it reduced in volume by at least 1/2 and starts to thicken.
remove the ribs from the foil boats, mop with the sauce, and place under the broiler to "set" the sauce.
FLB;
Thanks for the recipe. I may have to try this one.
My Family says the best ever. except for the 17YO that does not like them as "Fall off the bone" as the rest.
Next up - ribs cooked to order.... :D :D :D :D
seriously though, I could pull two racks at the 2 hour mark and start the sauce early...
I plan on doing a pictorial the next time I do them.
Quote from: FLBentRider on July 19, 2009, 02:15:57 PM
.............I plan on doing a pictorial the next time I do them.
Great. I can always add the photos in later.
Imitation Beef Steak
Originally, this recipe was very hot as I only used various hot chilis. However, over the years the family changed and now I use sweet peppers. Also I now add mushrooms for Mother.
This is a stir-fry -- passive oven combo cooking method.
Ingeredients:
Cabella Pepper
Red Pepper (bell)
Yell Pepper (bell)
Orange Pepper (bell)
Green onions
Spanish onions
Garlic
Kidney beans
Steak (I use either rib-eye or porter-house)
Mushrooms
(http://www.susanminor.org/Beef-steak/ingredients.jpg)
This is my passive oven set up.
(http://www.susanminor.org/Beef-steak/passive-oven.jpg)
Old cheap wok
(http://www.susanminor.org/Beef-steak/wok.jpg)
Stir-fried items in Passive oven for about one hour.
(http://www.susanminor.org/Beef-steak/passive-oven1.jpg)
The finished item.
(http://www.susanminor.org/Beef-steak/finished.jpg)
Serve over rice. Do note that only get the Kidney beans warm. Once you see three or four split open remove from wok. If you don't they will mush out and ruin everything.
Olds,
That looks like a "Hand Hammered Wok". Looks identicle to the one I have including the handle with the 2/3/2 rings in the handle and the small gap at the top where the handle mates to the wok. Mine came with the fire ring (shown in your photo), chan, brass strainer, bamboo steamer and a "Time Dome".
Quote from: sodak on July 13, 2009, 07:14:13 AM
Basic Fish-Shrimp-Chicken Batter:
Ingredients
1 cup flour
3 Tbs corn meal
1/2 tsp baking soda
1/2 tsp baking power
1/2 tsp salt
1/2 tsp pepper
1 cup water
Directions
1. Heat cooking oil in deep pan to fryin' temp...
2. Mix dry ingredients together...
3. Add water and mix to a slightly thinner than pancake batter texture...
4. Use paper towels to dry water off surface of filets, shrimp or chicken...
5. Dip meat in batter and drop in heated oil. Cook 'till golden brown. Or, if you like a double batter, remove from oil and recoat after about 30 seconds, then submerge again until done.
Additional Information
Most often I will use my special fish coating when cooking walleye. But, we had this last night for a very pleasant change of pace.
Hi SoDak;
I sent you a couple of PM; so I'm just checking to see if you saw them. As you know, I am in the process of updating the download and I have a question about your recipe.
Question:
- I just have one question about your recipe. In the following statement it is unclear what the 30 seconds refers to.
Dip meat in batter and drop in heated oil. Cook until golden brown. Or, if you like a double batter, remove from oil and recoat after about 30 seconds, then fry again until done.
1. Does it mean let it cool for 30 seconds then fry again? If so how long should it be fried the first time?
Or
2. Does it mean fry for 30 seconds, then recoat and fry again? If so, do you need to let it cool down before recoating?
Quote from: Gizmo on July 27, 2009, 03:20:02 PM
Olds,
That looks like a "Hand Hammered Wok". Looks identicle to the one I have including the handle with the 2/3/2 rings in the handle and the small gap at the top where the handle mates to the wok. Mine came with the fire ring (shown in your photo), chan, brass strainer, bamboo steamer and a "Time Dome".
Mine came with all of that stuff too and a bamboo whisk; however, while I "think" I remember a steamer I don't have it now.... Got it off of a TV ad in the mid-80s!