Saw & Log Tees

Official FHC recipe book submission thread...

Discussion in 'The Smokehouse' started by Pallet Pete, Dec 29, 2014.

  1. Art C

    Art C

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    Dave,
    Sounds great and will surely have to try it out.
     
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  2. Pallet Pete

    Pallet Pete Moderator

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    Thanks Art same to you bud all is on track here again! Im starting to think this book will never be done!:headbang: That is unacceptable!
     
  3. Shawn Curry

    Shawn Curry

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    Sacrilege!!:faint:

    If you ever come to Buffalo, make sure you substitute blue cheese for the ranch... Otherwise an angry mob may rise up and ride you out of town on a rail! I'm not kidding! This is serious business!! :D

    Around here, if you order wings, you can get blue cheese, extra blue cheese (recommended option), or no blue cheese. If you ask for ranch, they'll probably bring you out a salad. :rofl: :lol:

    Sorry for the rant. I do love me some smoked chicken wings. :drool:


    Here's a couple of my favorite wing sauces:

    Honey Buffalo:

    - 1 part Frank's Red Hot
    - 1 part Butter
    - splash white vinegar
    - 1-2 parts Honey

    Char-B-Que:

    - Sweet Baby Ray's BBQ sauce
    - Chicken wings, cooked

    Preheat grill to 400+, and oil the grates. Apply light coating of BBQ sauce to wings, then cook 1-2 mins on grill until caramelized.
     
    Last edited: Nov 4, 2016
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  4. Shawn Curry

    Shawn Curry

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    Well I feel bad about my blue cheese rant so hopefully this makes up for it. Tis the season for turkey!

    image.jpg image.jpg

    Shawn's Smoked Turkey

    The Brine:
    - 1/2 gallon water
    - 1/2 gallon ice water
    - 225g salt
    - 125g sugar
    - 1 bunch fresh terragon
    - 5 cloves garlic, halved
    - 1 onion, sliced
    - 3tbs black peppercorns
    - 2 lemons, halved

    The Rest:
    - 1 turkey or turkey breast
    - 1 lb bacon
    - large stock pot or 5 gal bucket

    The Day Before:

    Increase batch size for brine as necessary. A whole turkey will require 2 gallons. Combine all ingredients in stock pot and simmer until all salt and sugar is dissolved. Remove from heat and chill in refrigerator to 40F. To speed up this process, reserve ice water, and add it in before refrigerating.

    Once the brine has chilled, submerge the turkey and refrigerate for 24-36 hrs.

    The Day Of:

    Preheat smoker to 315-325F. Remove turkey from brine and stuff with herbs, lemons, onion, and garlic from the brine. Pull the skin tight on the bird and arrange slices of bacon to cover the skin. Smoke-roast over fruit woods at 325F for 1 hour, then remove bacon and consume. :D Continue smoking at 325F until internal temp reaches 160F. Rest 15 mins before carving.

    The Secret:

    Brining the bird is a nearly foolproof method of ensuring that the white meat ends up juicy. However, the sugar in the brine will cause the skin to darken faster than usual, hence the layer of bacon.
     
  5. blacksmith

    blacksmith

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    Hey shawn no worries about the rant.
    The smoked turkey sounds awesome! If I can ever get enough time to cook that I'll do it. Scotty overkill keeps us quite busy with tree work.
     
  6. TurboDiesel

    TurboDiesel

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    Mrs. TurboDiesel's Famous BBQ Sauce

    Makes 1 QT

    1 1/2 cups brown sugar
    1 1/2 cups ketchup
    1 cup unsweetened applesauce
    1/2 cup white vinegar
    1/2 cup water
    1/2 cup worchestshire
    2 cloves garlic
    1/2 tbsp dry mustard
    2 tsp paprika
    2 tsp salt
    1 tsp onion powder-granulated
    1 tsp black pepper
    2 dashes Frank's hot sauce (or more)
    2 dashes liquid smoke
    (some red pepper flakes just for kicks, thats how i roll)

    bring to a boil & simmer 1/2 hour

    this is a sweet tangy thick sauce with a little kick
    and don't tell anyone where you got it. :yes:
    in ( ) is added when the mrs. isn't looking
     
  7. wildwest

    wildwest

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    :rofl: :lol: Bleu Cheese /Ranch Rant. Cute:)
     
  8. blacksmith

    blacksmith

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    Sounds awesome I'll have to give that a try the next time that I BBQ!:drool::drool::chef::grizz::thumbs:
     
  9. TurboDiesel

    TurboDiesel

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    I should come over and try it to make sure it's ok! ;)
    :rofl: :lol:

    Give it a try. It's pretty popular 'round these parts.
     
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  10. blacksmith

    blacksmith

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    I posted this recipe on the site somewhere but I can't remember what thread it was but this is an awesome dipping sauce if anyone would like to try it.

    I find that it's a good to dip just about anything in, and is a good topping for burgers and hot dogs as well.

    One part of mayonnaise
    One part Sweetbaby rays hickory brown sugar BBQ sauce.

    Mix well together in a bowl and your done!
     
  11. blacksmith

    blacksmith

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    Here is another one for some seasoned fries.

    If they are frozen and going into the oven place them on a cookie sheet to let them thaw out a little.

    Use a pepper grinder coat with black pepper.

    Coat with garlic sea salt grinder.

    Then sprinkle with aome McCormick sweet and smokey seasoning and bake.

    Half wa through flip the fries and add a little more of what you already put on the fries to begin with.

    If you are deep frying them place them in a bowl with the above ingredients and toss.

    These fries pair nicely with the dipping sauce above that I posted!

    Enjoy!
     
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  12. clemsonfor

    clemsonfor

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    Those sound good
     
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  13. Chvymn99

    Chvymn99

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    That's pretty close to my recipe...

    - 1/2 bottle of Franks Red Hot or Louisiana Buffalo Sauce
    - 1/2 bottle of Sweet Baby Rays Buffalo Sauce
    - 1 stick of butter
    - Garlic Powder (I like garlic :DI'll cover the top of the liquid in the pan)
    - Onion Powder (cover the top of the liquid)
    - Honey - 1 to 2 cups of Honey depends on how hot I want the wings to be.

    I do my wings low and slow. I'll put the wings on the opposite side of the grill from the charcoal. I typically use Mulberry wood as my smoking wood. It take pretty close to 1 hour for my wings to get done. The wings go on the farthest away on the grill and they typically don't get flipped. I put the legs closer to the fire and flip them about every 15 minutes.