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.

  1. Unicorn1

    Unicorn1

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

    jrcurto

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    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.

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  3. jrcurto

    jrcurto

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    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.
     
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  4. jrcurto

    jrcurto

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    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.
     
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  5. UncleJoe

    UncleJoe

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    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.

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    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.

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    While potatoes are cooking:

    Lightly scramble eggs.
    Cut Smokies in half.


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

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    Add eggs and grate cheddar cheese on top.

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    Blend until eggs are cook and cheese is melted.


    Looks like I need a second post.














     

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  6. UncleJoe

    UncleJoe

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    Top with your favorite cheese and cover again until melted.

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  7. jrcurto

    jrcurto

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    That's a Killer!!!!!!!!!!!!!!!!
     
  8. NW Walker

    NW Walker

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    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.

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  9. WeldrDave

    WeldrDave Military Outpost Moderator

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    Ok all, it's here….. Dave's "Famous" wood stove Chicken stew. I'm sorry this took so long but this winter was a bad one for us here and I just got caught up. Maybe you can enjoy this next fall and winter.

    Start off with a Purdue or any whole fryer chicken 4 to 5 lb
    Have a 8 or 10qt pot and toss the bird right in it. (note) I pull out the neck and
    innards, but cook them as well with the bird. (what the family don't know won't hurt um)
    cover with water so is just covered in the pot and cook… for me I cook it till it just about falls apart in the pot.
    "KEEP" all your broth and dump the bird in the colander and "let cool" then pick the bird clean and put all the meat back in your broth.

    "note" I like to initially cook the chicken with red pepper flakes as well, it gets a nice soft zippy flavor early.

    Ingredients; some of you might scratch your head but try it!

    1 bag of frozen sweet peas or 2 cans
    1 bag of frozen baby lima's or 2 cans
    1 bag of frozen spinach or 2 cans
    1 bag of frozen corn or 2 cans
    1 "BIG" vidalia or sweet onion cut up

    Here we go… 1 full stick of salted butter.

    Crushed red pepper flakes
    Goya adobo all purpose seasoning
    oregano
    Cilantro
    Rustic Herb seasoning, (there are different ones on the market) I use tastefully simple.


    Lastly… Fresh chopped garlic!

    You now may be asking, Wheres the carrots or celery. I have found that carrots steal the flavor of some things and for what ever reason it does here, if you want them "throw" them in… No rules here! As far as celery, It just doesn't belong here :whistle:

    OK, put your broth and meat back on the stove on a low/med heat and add all your frozen stuff, onion along with the butter and stir for a bit.

    Next add you spices, my general rule here is a heaping table spoon of the above, add more to your taste of what ever…
    "BUT" if your a garlic fan like I am, I add two "HUGE" spilling over tablespoons of garlic… But again, to your taste.

    Ok, the grand finally, slow cook for at least a good hour and stir occasionally.

    After you have done all the above, add a 1/2 bag of " Pennsylvania dutch thick egg noodles" (THIS IS A MUST) and 1 full tablespoon of worcestershire sauce…. "YES", just do it!

    Stir, :stirpot:let it cook and enjoy. :drool: This will certainly warm you up on a cold day!

    There are no rules here so have fun with it, It's just what I do….

     

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  10. WeldrDave

    WeldrDave Military Outpost Moderator

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    Oh man I'm am down with that!!!!!!!!!! stand by, God that looks good!:drool:
     
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  11. raybonz

    raybonz Moderator

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    Sounds great Dave I saved this recipe in Word.. Thanks!
     
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  12. WeldrDave

    WeldrDave Military Outpost Moderator

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    Any time Ray! I hope everyone gets a chance to make it! Throw your own spin in it!:):cool: But in "my opinion" it's great the way it is.
     
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  13. WeldrDave

    WeldrDave Military Outpost Moderator

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    Dad's Asparagus and potatoes!

    I have no claim to this dish but I'll give a little history:
    My Father was a Englishman from Liverpool and my whole family is Irish and English, I remember as a kid my Dad making this when things were tight, It went a long way and it's also "REAL" good. The wife and I decided to do some simple chicken on the grill and I said it was a good night for Dad's potatoes.

    So here they are, they are very easy and God only knows how far back in my family they go, I'm sure they go back to Ireland.

    *NOTE* He used to do these in a our big cast iron skillet and put it in the oven, I did them on the grill in a aluminum pan but I have done them with the skillet, "It's much better"

    Clean and quarter some small potatoes, white, red, it don't matter, leave skins on.
    Cover the bottom, "thin layer" of a pan of your choice with some extra virgin olive oil and toss in as much potatoes as you want.
    Crop your fresh asparagus and toss on top of taters.
    Cut about a half a sweet onion and throw them in on the asparagus.
    Add crushed garlic to your liking, I used about two table spoons.
    A light sprinkle of red pepper flakes.
    Top with a half stick of cut up salted butter.
    I add a light sprinkle of Adobo seasoning and a sprinkle of salt.
    Cover with Aluminum foil and put in the oven at 325* cook for 1/2 hour, open foil, stir up well, recover and cook for another 1/2 hour.
    Pull from the oven, let sit for about ten mins and enjoy

    "IF YOU ARE ON A BUTTER RESTRICTED DIET" use you favorite margarine if you want, if not use more olive oil.
     

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  14. TurboDiesel

    TurboDiesel

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  15. axeman

    axeman

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

    Eric VW Moderator

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    For Mrs. Dex and everyone else....
    Becky's peanut butter pie
    (Say "pee nut buttah pi")

    "Oreo" pie crust (or similar)
    (1) 8 oz package cream cheese (Neufchâtel is ok too)
    (1) cup "Jif" Creamy Peanut Butter ('Cause choosey moms.....)
    (1/2) cup sugar
    (1) 12 oz Cool whip
    (1) 8 oz jar Hot fudge

    Blend with mixer cream cheese, PB, sugar until well mixed; then add a minimum 8-10 oz of the Cool whip and continue blending- the more Cool whip, the fluffier the pie filling!
    Pour filling into pie crust
    Warm Hot fudge in microwave (use a shorter time than recommended to avoid blowing it out of the jar)-
    Add thin layer on top of filling(about 1/3- 1/2 of the jar)
    Set in refrigerator @ 10 minutes
    Spread remaining Cool whip onto cooled Hot fudge
    For fanciness- drizzle Hot fudge crisscross style on Cool whip topping, followed with crisscrossing
    stripes of PB (we load a small amount of either in sandwich bags and snip a TINY corner to do this)

    I serve it(or eat it myself) immediately, but putting back in the 'fridge allows everything to stiffen up a bit.
    If yer taking (2) pies to DexterDay's GTG, it's advisable to put them in the freezer the night before, to help the delish dessert pies make the trip.
     
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  17. Woodwidow

    Woodwidow

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

    Eric VW Moderator

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    Sounds as though you might "like" peanut buttah pie, Woodwidow !!!
    :drool::D:thumbs:
     
  19. Woodwidow

    Woodwidow

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    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.
     
  20. Eric VW

    Eric VW Moderator

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    :popcorn::rofl: :lol:
    Make 2!
     
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