Hitch Covers

Official FHC recipe book submission thread...

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

  1. Pallet Pete

    Pallet Pete Moderator

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    I think I asked that wrong I meant to say do you want your names, forum names or both.. :emb:

    For the sake of putting this together a choice of one or the other will make it easier.
     
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  2. clemsonfor

    clemsonfor

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    I think both at a minimum forum names
     
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  3. Eric VW

    Eric VW

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    :rofl: :lol:
    My forum name.......IS......MY.....NAME.....and the 2 initials of my last name:rofl: :lol:
    No mystery there.....
    Oh yeah- I gotta get my Coq Au Vin in Rosettes recipe up......:rolleyes:
    Dang.....maybe I should change my forum name to Procrastinator VW
    :rofl: :lol::rofl: :lol::rofl: :lol::rofl: :lol::rofl: :lol::rofl: :lol::rofl: :lol:
     
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  4. Machria

    Machria

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    You should put both names... ex: Peter "Pallet Pete" Smith (assuming your last name was Smith)
     
  5. Pallet Pete

    Pallet Pete Moderator

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    We are digging in folks! The book is now officially in progress so keep those recipies, grilling foods, brick oven meals fishingpol and even drinks coming!:thumbs::thumbs::thumbs: FHCcookbook.png
     
  6. Pallet Pete

    Pallet Pete Moderator

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    Ok I have more time this weekend so Ill be back at it this weekend folks... We are getting there but could certainly use more recipes! It will be released as a PDF for members free! hopefully we can make a print edition at some point as well!
     
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  7. Pallet Pete

    Pallet Pete Moderator

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    So well inserting recipes for the cookbook and :drool: all over my computer this comes up! Good lord I smell it already!!!!
     
  8. Star Gazer

    Star Gazer

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    When I was young, a long long long time ago, this older lady introduced me to smoked carp. I thought it was really good, but then my taste buds are a bit weird.
     
  9. yooperdave

    yooperdave

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    Guy on the jobsite brought us some smoked lake trout from Lake Superior, yesterday! YUM!

    Sorry, no recipe, none left!

    He did say that it soaks in a brine overnight and uses traditional seasoning for the electric smoker though....
     
  10. blacksmith

    blacksmith

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    Blacksmiths wings.

    Iam not sure if there are any wing recipes on here I tried to look but couldn't find any. This is something that I came up with by tweeking different recipes to my liking don't want to take any thing away from someone who may have a recipe similar. So here it is.

    Blacksmith wings for aproximitly 4 dozen
    I start with a rub concoction.
    1st lay out the wings on a metal pan sprinkle with coarse ground pepper. Then I use McCormick sweet and smokey and applewood rubs. Sprinkle lightly or heavily depending on how much flavor you like then rub so it sticks to the wing. Flip over and repeat the process on the other side.

    While the flavor soaks in I make up the sauce. Add the ingredients in this order listed below. For me it just allows me to build the layers of taste easier. I do not have measurements I mix it all to taste.

    The sauce

    1 bottle of hidden valley ranch dressing.

    Franks red hot mix in till the color changes then add more if you like it hotter (add more for taste).

    Lea Perrins worstershire sauce (to taste).

    A-1 steak sauce (to taste)

    Half stick of real butter

    1 1/2 Tbsps of minced garlic

    Real maple syrup. (I like to use the homemade stuff that me and Scotty overkill make.) Again add to taste depending on how much of a sweet tooth you have.

    Next I like to cook mine over a charcoal grill and smoke with apple and cherry wood. This usually take about 35 to 40 minutes depending on the size of the wings.

    Add the sauce and enjoy! Drop a reply let me know how you like it.
     
  11. axeman

    axeman

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    This is definitely a winner!
     
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  12. yooperdave

    yooperdave

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    No supper tonight and I can tell you now that they sound great!
     
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  13. blacksmith

    blacksmith

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    Hey thanks for the compliment, you'll have to let me know if it's as good as they sound.
     
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  14. WeldrDave

    WeldrDave Military Outpost Moderator

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    Sounds Awesome! I'll try any kind of wing! And I got about a cord of Cherry, sooooooo! :cool::drool:
     
  15. blacksmith

    blacksmith

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    I almost forgot after they are on the plate I like to sprinkle them with Romana Pecorino grated cheese, I like it because it has a bit more flavor and bite!
     
  16. Art C

    Art C

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    Pete,

    I've been out of commission for quite some time and haven't been back to the site in over a year. Did the cook book get finished? and how can I go about getting a copy?

    Thanks
     
  17. gbreda

    gbreda

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    Welcome back Art! I hope all is moving in the right direction.

    Keeping on track with the thread......I am curious on the book as well
     
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  18. Pallet Pete

    Pallet Pete Moderator

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    Art C giod too see ya again! I hope all is well..

    Honestly I'm hoping to get back to it this winter.. It hasn't been smooth sailing here either over the last year. I had a major surgery and have had some job changes recently. Point being I had to stop again....

    With any luck the PDF will be done by spring...
     
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  19. clemsonfor

    clemsonfor

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    Glad everyone is back home.

    Maybe one day we will get some cooler weather here. the cool doesn't w my projects down as much as the lack of light with the shorter days.
     
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  20. Art C

    Art C

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    Thanks Pete. So sorry to hear about the surgery - I know how that goes. Best of luck to you.
     
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