The recipe you are proud of...

Oldman · July 11, 2009, 06:42:24 AM

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.

Habanero Smoker · July 12, 2009, 03:24:09 AM

Olds;

Thanks for the business. :)

What Olds forgot to mention, I can drive some folks crazy with followup questions about their recipes. ;D

Tenpoint5 · July 12, 2009, 06:59:09 AM

Hasn't bothered me yet Habs. Your just being thorough, and it shows in the quality of the recipes on the site.

Oldman · 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

Blue Legend · July 12, 2009, 12:30:19 PM

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

Up In Smoke · July 12, 2009, 03:29:30 PM

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.

Blue Legend · July 12, 2009, 03:37:21 PM

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.

Habanero Smoker · 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?

Blue Legend · 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)

Habanero Smoker · July 13, 2009, 02:17:18 AM

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.

sodak · 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.

Habanero Smoker · July 13, 2009, 02:00:20 PM

Sodak;

Thanks for the recipe. I was just thinking of frying some catfish sometime this week. I will use your recipe.

sodak · 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...

seemore · 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.

pensrock · July 14, 2009, 05:54:47 PM

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?