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In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Official FHC recipe book submission thread...

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

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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..

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

Pallet Pete, Jan 16, 2016

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clemsonfor

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I think both at a minimum forum names

clemsonfor, Jan 16, 2016

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Eric VW Moderator

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

Eric VW, Jan 16, 2016

#163 Top

Pallet Pete likes this.
Machria

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Pallet Pete said: ↑

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

For the sake of putting this together a choice of one or the other will make it easier.
Click to expand...

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

Machria, Jan 19, 2016

#164 Top
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!

Pallet Pete, Jan 19, 2016

#165 Top

milleo, fishingpol, UncleJoe and 1 other person like this.
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!

Pallet Pete, Feb 6, 2016

#166 Top

milleo and clemsonfor like this.
Pallet Pete Moderator

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Unicorn1 said: ↑

Southwest Mac n Cheese

Make (4) box's of Kraft Mac & Cheese per the directions in a 12 qt stock pan.

Start to brown 1-2 lbs of ground beef or turkey in a large skillet while waiting for water to boil.

Add chopped hot green chiles, I leave the seeds in and just remove the skins and stems. If using fresh large roasted chiles I use about (12-15) whole ones, finely chopped.

Add a bag of frozen mixed veggies or (2) cans of drained cut green beans.

Cover and allow the beef/turkey to brown, and the veggies to cook/heat up, stir to mix ingredients.

Finish preparing the Mac n Cheese in the 12qt pan.

Drain excess liquid from skillet; frozen veggies/chiles and meat will add liquid so if a large amount remains drain most of it out. Too much liquid will make the finished dish a bit soggy.

Add the meat/veggies to the prepared Mac n Cheese and mix well.

This will yield about 9-10 adult servings.

Pictures to follow after I reheat a bowl Friday.

Click to expand...

So well inserting recipes for the cookbook and all over my computer this comes up! Good lord I smell it already!!!!

Pallet Pete, Feb 6, 2016

#167 Top
Star Gazer

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Butcher said: ↑

Cooking with cedar;
Baked Carp

That's Carp not crap.

We all know what carp is right?

Anyway clean the carp fish in your favorite way of cleaning fish. Wash them well after the inters and all are removed. Soak in salt water overnite in the frig. This will remove all the blood and some of the real fishy smell.

Fine yourself a nice clean cedar shingle to bake them on and set the oven to 350.

Soak the shingle in water for about 30 minutes to keep it from burning in the oven.

Next lay the fish on the board and smother with chopped onions, salt and peper.

Should have mentioned this earlier you need about 1 gallon of clean dirt. Not dirt out of the cattle lot but nice clean dirt from your garden or somewhere.

Add enough water to the dirt so you can form it into a ball to hold it together.

Now take the mud and form a nice layer over the smothered fish, totally covering the fish onions and all.

Slide that shingle with the fish into your oven for about 60 minutes or until you think the fish is done.

Pull the fish out of the oven and carefully uncover the mud off of the fish.

Now throw the fish away and eat the mud. It will taste better than that dam carp anyway
Click to expand...

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.

Star Gazer, Feb 24, 2016

#168 Top
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....

yooperdave, Feb 24, 2016

#169 Top

Pallet Pete, clemsonfor and Star Gazer like this.
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.

blacksmith, Jun 23, 2016

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Punk Wise, Chvymn99, SKEETER McCLUSKEY and 7 others like this.
axeman

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blacksmith said: ↑

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.
Click to expand...

This is definitely a winner!

axeman, Jun 23, 2016

#171 Top

Scotty Overkill and TurboDiesel like this.
yooperdave

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blacksmith said: ↑

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.
Click to expand...

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

yooperdave, Jun 23, 2016

#172 Top

Scotty Overkill and raybonz like this.
blacksmith

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yooperdave said: ↑

No supper tonight and I can tell you now that they sound great!
Click to expand...

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

blacksmith, Jun 23, 2016

#173 Top

clemsonfor, raybonz and yooperdave like this.
WeldrDave Military Outpost Moderator

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blacksmith said: ↑

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.
Click to expand...

Sounds Awesome! I'll try any kind of wing! And I got about a cord of Cherry, sooooooo!

WeldrDave, Jun 24, 2016

#174 Top

SKEETER McCLUSKEY, clemsonfor, raybonz and 1 other person like this.
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!

blacksmith, Jun 24, 2016

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Art C

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Pallet Pete said: ↑

This is the official thread for recipe submissions. Please keep this thread to recipes and recipe related topics only. Mainly for my sanity while assembling the book. The staff will delete any off topic posts in order to keep this usable for us while working on the book.

I can not guarantee every recipe will make it in but I'm going to try my hardest to fit them all into the book. Below is a guideline for those of you submitting a recipe that needs to be written out. Along with posting them here please send a copy in .docx format to
[email protected]

Please write them or submit pre-written recipes along this guideline. We want the book to be as professional as possible so that when it comes time to publish the book it will be easily usable.

An example below.

View attachment 42395

Thanks everybody!
Click to expand...

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

Art C, Nov 2, 2016

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Art C said: ↑

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
Click to expand...

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

gbreda, Nov 2, 2016

#177 Top

Art C, Chvymn99 and clemsonfor like this.
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...

Pallet Pete, Nov 2, 2016

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gbreda, raybonz, Chvymn99 and 3 others like this.
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.

clemsonfor, Nov 2, 2016

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Art C and raybonz like this.
Art C

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Pallet Pete said: ↑

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...
Click to expand...

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

Art C, Nov 3, 2016

#180 Top

Pallet Pete, clemsonfor and raybonz like this.

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