Official FHC recipe book submission thread...

I'll need to edit this so it follows the outline, sorry.

 

VENISON PASTRAMI

Cure:

5 tablespoons (1 tbsp. per pound of meat) Morton Tender Quick meat cure
2 tablespoons brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
1 tablespoon crushed bay leaf
1 teaspoon ground allspice
1 teaspoon garlic powder
5 pounds venison rump roast, or rounds of preference

Rub:

3 Tbsp. black pepper
1 tsp. ground coriander
1 tsp. garlic powder
1 tsp. paprika


Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Make sure all of the ingredients are as close to the same size as possible. Rub mixture over venison roast, pack on the cure evenly. Wrap tightly in plastic wrap, ziplock, or use a tight container. Refrigerate for 5 days, turn meat daily. Liquid will form, leave it.
If you want stronger flavor go longer.
Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. *Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain, pat dry
Preheat oven to 250 degrees. Convection use 225 or lower
Season roast with additional Rub and place in a roasting pan.
Bake, uncovered, in the preheated oven until the center reads 160 degrees, about 2-3 hours.
Or
Smoke at 200 degrees for 3-4 hrs, 150 internal.
Smaller pieces will cook faster but come out like salami, I use feel to test doneness. Slice very thin (get a slicer)and enjoy.

 

This stuff melts in yer mouth

Guinness Corned Beef
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer
Directions

1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

A bigger piece of corned beef is usually needed. It is easier to mix the brown sugar and stout in order to make a paste to coat both sides of the meat. Usually double the beer and sugar so there is more gravy in the end.

 

And this one is just devastating

Emeril’s Brisket

• 8 to 10 pound brisket
• Garlic cloves
• 1 quart beef stock (unsalted or low salt)
• 3 large onions, sliced
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• 2 teaspoons Emeril's Original Essence, recipe follows
• 1 teaspoon freshly ground black pepper, to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup ketchup
• 1 cup chili sauce
• 1 cup brown sugar
• Essence (Emeril's Creole Seasoning):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
  DIRECTIONS
  Preheat oven to 500 degrees F.
  Using a paring knife and your finger, stuff brisket all over with garlic (optional). You can rub some of the essence on the meat instead. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. * Brown all edges as well. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour.
  While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside.
  Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Add some water to the bottom of pan to keep the brisket moist and the gravy intact. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven)
  Brisket is better if made a day in advance.
  * You can brown the brisket on a grill in order to keep the smoke down and out of the oven. Grilling adds a better crust and flavor to the finished brisket. Pouring off the gravy and broiling the meat quickly at the end helps add crispiness and renders more of the fat off. Be sure to let the meat rest for 30 minutes before carving. Carve carefully and place on a deep platter and then pour some of the gravy all over the slices. Potatoes and bread on the side.

 

Sorry, I don't know what that doc thing is either.

Uncle Joe's One Skillet Breakfast

Ingredients:

Olive Oil
4-5 medium potatoes
1- 130z package of Lit'l Smokies (or any meat of your choice)
10 (fresh from the chicken) eggs. (About 2.5 cups scrambled)
4-5oz smoked cheddar cheese
Fresh or minced, dried onion
Fresh or minced, dried garlic
Salt
Black Pepper

In a large skillet, pour enough oil to cover the bottom. Add 1 tspn of garlic and onion. Put on low heat to simmer.



Dice potatoes and add to hot oil. Salt and Pepper to taste.

Cover and cook over medium heat for about 20 minutes or until lightly browned, stirring occasionally.



While potatoes are cooking:

Lightly scramble eggs.
Cut Smokies in half.







When potatoes are cooked, mix in Smokies. Heat for 5-6 minutes.




Add eggs and grate cheddar cheese on top.


Blend until eggs are cook and cheese is melted.

Looks like I need a second post.

 

Top with your favorite cheese and cover again until melted.

 

That's a Killer!!!!!!!!!!!!!!!!

 

Smoked Peanut Butter Cookie Plum Pie

Crust:
1 T Flour
1/2 T Brown Sugar
pinch of Baking Soda
pinch of Baking Powder
1 T Peanut Butter

Filling:
3.5 oz (about a handful) plums or fruit of your choice
1 tsp brown sugar
1 tsp flour
nutmeg
cinnamon

Crust:
Mix the dry ingredients in a small bake ware bowl. Add peanut butter, fold until combined and smooth. Form into crust.

Filling:
Chop up the plums or fruit on a cutting board. Add in the dry ingredients and add cinnamon and nutmeg to taste. Put in filling.

Smoke in your smoker or bake in the oven at 350°F for 45 minutes.

Let cool.

 

Pallet Pete
I put a bbq sauce recipe in this thread . Can it be moved to you recipe book thread?

http://firewoodhoardersclub.com/forums/threads/reverse-flow-smoker.7743/page-5#post-308866

 

Fantastic recipes! You all deserve a like. And I'm stuck on a conference call and am starving now.....

 

How many times can a person hit the like button? I think this deserves a superlike button!!

 

Definitely, definitely like "peanut buttah pie" Scared to make one as I am sure I will come to blows with Campinspecter as to who gets the most.