Once You Go Lumberjack

Official FHC recipe book submission thread...

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

  1. basod

    basod

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    I copied it from allrecipes.com - some of the links embedded, couldn't delete them
    Probably should have pasted to Notepad then pasted from txt file
    not everyone has office suite - anyone with windows should have Notepad(under accessories) here it is fixed

    Ingredients
    2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
    1/2 teaspoon lemon-pepper seasoning
    1/2 teaspoon salt, optional
    1/4 teaspoon garlic powder
    1 salmon fillet (1-1/2 pounds)
    1/4 cup packed brown sugar
    3 tablespoons chicken broth
    3 tablespoons canola oil
    3 tablespoons reduced-sodium soy sauce
    3 tablespoons finely chopped green onions
    1 small lemon, thinly sliced
    2 onion slices, separated into rings

    Directions
    1. Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar,
    broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once.
    2. Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top.
    Cover and cook for 15-20 minutes or until fish flakes easily with a fork.

    We keep the portion to 2 fillets and I'd add grill the salmon on a piece of aluminum foil near the size of the fillet if cooking on gas, for a better controllable grill you can forego the foil and indirect heat provided your racks have a good non-stick grilling surface.
    Don't worry about fresh dill dry substitute is just fine, and the cooking time recommended is far too long for a hot grill
     
  2. Grizzly Adam

    Grizzly Adam Technical Administrator

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    Office always presents hyperlink as well, note pad is superior.
     
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  3. Machria

    Machria

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    I liked the orange print better, please repost!!

    :D


    .
     
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  4. raybonz

    raybonz Moderator

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    You can fix that easily though .. We have the MS HUP program so I only pay $10.00 for everything.. I like Ashampoo office too.. Light on resources and think last version is free?
     
  5. Grizzly Adam

    Grizzly Adam Technical Administrator

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    I like Libreoffice myself.
     
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  6. Machria

    Machria

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    Grizz, how far are you from Debuque? (sp?)
     
  7. Grizzly Adam

    Grizzly Adam Technical Administrator

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    A long ways, Debuque is at the Illinois/Wisky border and I am dead Center east-west 10 miles south of Minnesoder.
     
  8. NH mountain man

    NH mountain man

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    laffin my azz off !!!!!!!!!!!!!
     
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  9. Pallet Pete

    Pallet Pete Moderator

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    Ok folks I have REALLLLLLLY dropped the ball on this one bad and I apologize! Hopefully your all still interested in it! I have downloaded a book creator and am as we speak starting to wright the book again. In my spare time ( something that I haven't had in a good while ) I am gonna go at it both barrels loaded.
     
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  10. Eric VW

    Eric VW Moderator

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    Hey Pete- Life happens, bud.... Wonder if I have time to add our recipe for "Coq Au Vin" tomorrow.... Yummy yuuuuummmmmy:drool::drool::drool:
     
  11. Pallet Pete

    Pallet Pete Moderator

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    Yes it does....

    Please post away and include pics!
     
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  12. Eric VW

    Eric VW Moderator

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    Haven't made it in years.... My wife can't take "strong" cheese.... Too much for me to make it for only me. But I'll try to put it up tomorrow....
     
  13. Pallet Pete

    Pallet Pete Moderator

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    I should have the new computer in a couple of days folks and then we are off for the races!! :thumbs:
     
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  14. Mitch Newton

    Mitch Newton

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    Venison Burger, very juicy and tasty

    • 6 slices bacon, minced
    • 2 tablespoons olive oil
    • 1 teaspoon minced garlic
    • 2 shallots, minced
    • 2 pounds ground venison
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon chopped fresh parsley
    • salt and pepper to taste
    • 2 egg, beaten to mix
    • 6 hamburger buns

    Plus ½ cup oatmeal, ¼ cup buttermilk

    • Prep 25 m
    • Cook 15 m
    • Ready In 1 h
    1. Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon.
    2. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes.
    3. Preheat an outdoor grill for medium-high heat.
    4. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.
     
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  15. milleo

    milleo

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  16. milleo

    milleo

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    What suppose to do with oatmeal and buttermilk??? Did I miss something???
     
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  17. clemsonfor

    clemsonfor

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    I just figured it went in with the meat?
     
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  18. milleo

    milleo

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    You are probably right but guess he forgot to mention it. :)
     
  19. papadave

    papadave

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    Yeah, just throw it in there.
    I'll have to try that one....sans the venison. It'll have to be burger, regular old cow burger.
     
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  20. milleo

    milleo

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    I got venison but no oatmeal or buttermilk, having deerburg for supah tonight.