Jump to content
stevasaurus

Recipes

Recommended Posts

oliver2-44

Yep, I routinely use Oak, Mesquite and Pecan.  Sometimes Mesquite can have a fairly Smokey taste so I usually mix Oak and Mesquite.  Pecan is a little harder to come by, but when a Pecan limb breaks at the farm, its not wasted.  

i agree the Cedar Plank Salmon is excellent!  Now if we can get @Pullstart to smoke those turkeys without incident we'll be on a roll!

  • Haha 2

Share this post


Link to post
Share on other sites
 
Pullstart

Hey @Achto we are doing two birds in two days.  Could I re-use the brine, or will it be best to start from new?  Brine is boiling for our Friday bird!  @oliver2-44 no worries, I have all my appendages still!

Share this post


Link to post
Share on other sites
 
Pullstart

Oh yeah… and what about the giblets and neck?

Share this post


Link to post
Share on other sites
 
Achto
14 minutes ago, Pullstart said:

Could I re-use the brine, or will it be best to start from new?

 

Good question. I have never reused the brine. It would probably be OK. Maybe boil it down some to steam off some of the extra water that was gained from the ice? 

 

The giblets and neck can be put inside the bird to cook.

 

I'll be getting up around 2am to put our bird in. 20lbs, meal is at noon.

Edited by Achto
  • Thanks 1

Share this post


Link to post
Share on other sites
 
Pullstart
14 hours ago, Achto said:

Good question. 


Now that I got a good question out of the way, and now that it’s Thanksgiving day, I forgot something.  It’s an electric smoker.  What do I need for chips, or that smoke flavor?!?  :confusion-waiting:

Share this post


Link to post
Share on other sites
 
Achto
6 minutes ago, Pullstart said:

What do I need for chips, or that smoke flavor?!?

 

Wood chips or pellets. I would suggest hickory, cherry, apple, maple or oak

Edited by Achto

Share this post


Link to post
Share on other sites
 
Pullstart
2 minutes ago, Achto said:

 

Wood chips or pellets. I would suggest hickory, cherry, maple or oak


soaked?  Saturated?  In the water tray?  

  • Like 1

Share this post


Link to post
Share on other sites
 
Achto

If you smoker has a box or tray for the chips put them in there. Damp for the chips or dry pellets.

 

What kind/ brand smoker do you have?

  • Thanks 1

Share this post


Link to post
Share on other sites
 
Pullstart

@Achto the only problem… it fell apart when I tried to cut it! :banana-linedance:

 

 

4AD51C90-2614-4BF2-BA66-3C4DC3898B4E.jpeg

  • Like 1
  • Excellent 1

Share this post


Link to post
Share on other sites
 
Achto
21 minutes ago, Pullstart said:

it fell apart when I tried to cut it! 

 

Perfect!!!! :handgestures-thumbupright:

  • Thanks 1

Share this post


Link to post
Share on other sites
 
Pullstart

Trying some cow (Chuck roast) and double smoked pig (sister in-law’s family raised smoked ham) on the Traeger today.  I am following these guidelines, but added yellow mustard and 1/2 cup of brown sugar to the once already smoked ham before tossing it on.  
 

Of course, the maple syrup is our own :handgestures-thumbupright:

13518218-9DD2-4984-8212-44A876681A1E.jpeg

CF673436-7F95-4CB0-BFA4-40D1F77DA512.jpeg

F8DF233E-1A3D-4B66-92DC-96278EEADB6D.jpeg

C49A3C51-94F8-4059-ACB3-FFDE0C66368F.jpeg

DFA0C7B7-74C7-410A-89E0-7ADE4450744B.jpeg

  • Like 1
  • Excellent 1

Share this post


Link to post
Share on other sites
 
Pullstart

The chuck roast was such a hit, the kids never got any,  I pulled another one out of the freezer yesterday and will toss it on the smoker today!  
 

*edit* coffee rub and chuck roasts are amazing things!  So yummy!

 

 

EEE0B2B2-8B35-4870-97F5-8CEC63EE8827.jpeg

Edited by Pullstart

Share this post


Link to post
Share on other sites
 
Pullstart

Today, we’re doing pork loin with a bacon weave blanket.  Not big enough bacon strips to wrap it, but the fats should really go well together since they used to live in the same pig!


We’ll smoke at 225 until the meat temp is 140-145.  The only added ingredients are this Kinder’s “The Blend” and black pepper grinder.  Using Traeger’s “Signature” pellets and if they run low I’ll toss their “Reserve” in too.  I’ll update later with a finished photo.  

 

 

8C6656D5-9E8B-467E-877B-9649C6853722.jpeg

A960C365-AFE2-49CB-B25E-52266DA5ACB2.jpeg

E787348E-BC16-44B8-84FA-9FE84BAA4B16.jpeg

4D9EC606-F4E4-4648-A888-4608E5ABD0FF.jpeg

Edited by Pullstart
Meat’s up to temp!
  • Like 2
  • Excellent 1

Share this post


Link to post
Share on other sites
 
Ed Kennell

Time for the annual Kennell Oyster pie dinner.    The recipe has been posted earlier.

104_0303.JPG.502ea12d7882f1b43a8f53e7f29c0347.JPG104_0305.JPG.eebe8a64e707129ffb917c7494c9ac08.JPG104_0306.JPG.350e2034c523e039a49c22d690a6bd73.JPG

  • Like 1
  • Excellent 2

Share this post


Link to post
Share on other sites
 
stevasaurus

ENGLISH CRUMPETS

Know that backing powder should be baking powder.  :UK:

Regular milk might be better to use.  Still experimenting.  It's a texture thing.  The Almond milk is good, but you might bet more air or texture with regular milk.

DSCF9563.JPG

 

DSCF9553.JPG

 

DSCF9554.JPG

 

DSCF9555.JPG

 

DSCF9556.JPG

 

DSCF9557.JPG

 

DSCF9558.JPG

 

DSCF9559.JPG

 

DSCF9560.JPG

 

DSCF9561.JPG

 

DSCF9562.JPG

 

  • Like 5
  • Thanks 1

Share this post


Link to post
Share on other sites
 
Snoopy11
Posted (edited)

Put eggs in pot, cover eggs with water, bring to boil, remove pot from heat, place lid on pot, let eggs cook for 10-12 minutes.

 

Instructional pictures show how to boil eggs.

 

You may eat eggs after cooling. Just pop them into your mouth, (shell adds texture)... or you may crack them:

 

Three images showing you how to easily peel eggs by placing them in a water bath and rolling them on a table.

 

My kind of recipe!!! :lol:

 

:laughing-rolling::confusion-helpsos::laughing-rolling:

 

You may also place them, peeled of course, in beet juice for 3 days, and you will have delicious, pickled pink eggs!!!

 

Red Beet Eggs - Crafty Cooking Mama

 

Or you can just slice them and place them on top of Steve's crumpets!!!

 

Boiled Eggs with a Kick on Golden® Crumpets with Oats - Real Recipes ...

 

Don

 

Edited by Snoopy11
  • Thanks 2

Share this post


Link to post
Share on other sites
 
Jeff-C175
4 hours ago, Snoopy11 said:

You may eat eggs after cooling. Just pop them into your mouth, (shell adds texture)..

 

Uhhhh... yeah... ummmm... I don't think so !  A whole egg, shell and all ... yummy !!!  (texture my a55!!!)  :text-lol:

  • Haha 2

Share this post


Link to post
Share on other sites
 
Snoopy11
14 hours ago, Jeff-C175 said:

A whole egg, shell and all ... yummy !!!  (texture my a55!!!)

Oh... you don't like that Idea?

 

Well, in that case I will give you a better recipe. This came straight from the kitchen of the female lady women here on the funny farm. Recipe has been behind closed doors for many years.

 

Keep it under your hats, guys... if the female lady women knew that I snuck into the kitchen last night and snagged this recipe... it might be the last you hear from me... for a while. :lol:

 

I have eaten this cake every birthday for my entire life... and it is the best Red Velvet cake on the planet... true southern cake. You can add chocolate chips, if you desire (although totally unnecessary) and you can also make cupcakes with this mix.

 

MOST EXCELLENT RED VELVET CAKE!!!

 

1 Cup Buttermilk

2-1/2 cup cake flour

1-1/2 cup sugar

1 TSP Cocoa

1 TSP Baking Soda

1 TSP Vanilla

1 TSP Vinegar

1 bottle red food coloring

1-1/2 cup Crisco oil

 

Mix together, pour into 2 greased/floured cake pans, bake 350 for 35 minutes

 

Cream Cheese ICING/frosting:

 

1 box confectioners sugar

1 block butter (softened)

1 TSP Vanilla

2 TSP milk

1 block cream cheese (softened)

 

Cream those ingredients together and frost cake.

 

EAT 4 PIECES!!!

 

Red velvet cake

 

Don

  • Excellent 1

Share this post


Link to post
Share on other sites
 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×
×
  • Create New...