RECIPES

[oliver2-44 9,759]

Yep, I routinely use Oak, Mesquite and Pecan.  Sometimes Mesquite can have a fairly Smokey taste so I usually mix Oak and Mesquite.  Pecan is a little harder to come by, but when a Pecan limb breaks at the farm, its not wasted.  

i agree the Cedar Plank Salmon is excellent!  Now if we can get @Pullstart to smoke those turkeys without incident we'll be on a roll!

[Pullstart 62,905]

Hey @Achto we are doing two birds in two days.  Could I re-use the brine, or will it be best to start from new?  Brine is boiling for our Friday bird!  @oliver2-44 no worries, I have all my appendages still!

[Pullstart 62,905]

Oh yeah… and what about the giblets and neck?

[Achto 27,601]

14 minutes ago, Pullstart said:

Could I re-use the brine, or will it be best to start from new?

 

Good question. I have never reused the brine. It would probably be OK. Maybe boil it down some to steam off some of the extra water that was gained from the ice? 

 

The giblets and neck can be put inside the bird to cook.

 

I'll be getting up around 2am to put our bird in. 20lbs, meal is at noon.

Edited November 25, 2021 by Achto

[Pullstart 62,905]

14 hours ago, Achto said:

Good question. 

Now that I got a good question out of the way, and now that it’s Thanksgiving day, I forgot something.  It’s an electric smoker.  What do I need for chips, or that smoke flavor?!?  

[Achto 27,601]

6 minutes ago, Pullstart said:

What do I need for chips, or that smoke flavor?!?

 

Wood chips or pellets. I would suggest hickory, cherry, apple, maple or oak

Edited November 25, 2021 by Achto

[Pullstart 62,905]

2 minutes ago, Achto said:

 

Wood chips or pellets. I would suggest hickory, cherry, maple or oak

soaked?  Saturated?  In the water tray?  

[Achto 27,601]

If you smoker has a box or tray for the chips put them in there. Damp for the chips or dry pellets.

 

What kind/ brand smoker do you have?

[Pullstart 62,905]

@Achto the only problem… it fell apart when I tried to cut it! 

 

 

[Achto 27,601]

21 minutes ago, Pullstart said:

it fell apart when I tried to cut it! 

 

Perfect!!!! 

[Pullstart 62,905]

Trying some cow (Chuck roast) and double smoked pig (sister in-law’s family raised smoked ham) on the Traeger today.  I am following these guidelines, but added yellow mustard and 1/2 cup of brown sugar to the once already smoked ham before tossing it on.  
 

Of course, the maple syrup is our own 

[Pullstart 62,905]

The chuck roast was such a hit, the kids never got any,  I pulled another one out of the freezer yesterday and will toss it on the smoker today!  
 

*edit* coffee rub and chuck roasts are amazing things!  So yummy!

 

 

Edited January 19, 2022 by Pullstart

[Pullstart 62,905]

Today, we’re doing pork loin with a bacon weave blanket.  Not big enough bacon strips to wrap it, but the fats should really go well together since they used to live in the same pig!

We’ll smoke at 225 until the meat temp is 140-145.  The only added ingredients are this Kinder’s “The Blend” and black pepper grinder.  Using Traeger’s “Signature” pellets and if they run low I’ll toss their “Reserve” in too.  I’ll update later with a finished photo.  

 

 

Edited January 20, 2022 by Pullstart
Meat’s up to temp!

[Ed Kennell 38,209]

Time for the annual Kennell Oyster pie dinner.    The recipe has been posted earlier.

[stevasaurus 22,764]

ENGLISH CRUMPETS

Know that backing powder should be baking powder.  

Regular milk might be better to use.  Still experimenting.  It's a texture thing.  The Almond milk is good, but you might bet more air or texture with regular milk.

 

 

 

 

 

 

 

 

 

 

 

[Snoopy11 5,714]

Put eggs in pot, cover eggs with water, bring to boil, remove pot from heat, place lid on pot, let eggs cook for 10-12 minutes.

 

 

You may eat eggs after cooling. Just pop them into your mouth, (shell adds texture)... or you may crack them:

 

 

My kind of recipe!!!

 

 

You may also place them, peeled of course, in beet juice for 3 days, and you will have delicious, pickled pink eggs!!!

 

 

Or you can just slice them and place them on top of Steve's crumpets!!!

 

 

Don

 

Edited May 18, 2022 by Snoopy11

[Jeff-C175 7,202]

4 hours ago, Snoopy11 said:

You may eat eggs after cooling. Just pop them into your mouth, (shell adds texture)..

 

Uhhhh... yeah... ummmm... I don't think so !  A whole egg, shell and all ... yummy !!!  (texture my a55!!!)  

[Snoopy11 5,714]

14 hours ago, Jeff-C175 said:

A whole egg, shell and all ... yummy !!!  (texture my a55!!!)

Oh... you don't like that Idea?

 

Well, in that case I will give you a better recipe. This came straight from the kitchen of the female lady women here on the funny farm. Recipe has been behind closed doors for many years.

 

Keep it under your hats, guys... if the female lady women knew that I snuck into the kitchen last night and snagged this recipe... it might be the last you hear from me... for a while.

 

I have eaten this cake every birthday for my entire life... and it is the best Red Velvet cake on the planet... true southern cake. You can add chocolate chips, if you desire (although totally unnecessary) and you can also make cupcakes with this mix.

 

MOST EXCELLENT RED VELVET CAKE!!!

 

1 Cup Buttermilk

2-1/2 cup cake flour

1-1/2 cup sugar

1 TSP Cocoa

1 TSP Baking Soda

1 TSP Vanilla

1 TSP Vinegar

1 bottle red food coloring

1-1/2 cup Crisco oil

 

Mix together, pour into 2 greased/floured cake pans, bake 350 for 35 minutes

 

Cream Cheese ICING/frosting:

 

1 box confectioners sugar

1 block butter (softened)

1 TSP Vanilla

2 TSP milk

1 block cream cheese (softened)

 

Cream those ingredients together and frost cake.

 

EAT 4 PIECES!!!

 

 

Don

[Pullstart 62,905]

We had a great weekend at the races, camping and cooking!  
 

@Achto’s Smoked Mac N Cheese (should be cheese with some mac!) was a huge hit…

…here’s some pictures of the progress.  Adding multiple trays to the smoker did add some time to each recipe.  We only checked on other things when it was time to stir the Mac n Cheese.  I’ll list what is recommended and be advised it may take up to 50% longer.  We added the poppers first, so when they were done we had something to snack on while the rest was cooking.

 

 

 

[Pullstart 62,905]

Smoked Jalapeño Poppers

 

2 packages of softened cream cheese

2 cups shredded cheddar cheese (I imagine pepperjack would be amazing, but we had some ninnies who did ‘t like things too spicy at the campsite.)

Diced chives to your liking

mix up all the ingredients listed above.

 

Halve and empty about 15 jalapeños.  Stuff the filling into the peppers.  We heaped each one and had a few left over scoops (that went into Dan’s mac recipe).

 

wrap each popper with about 3/4 slice of bacon.  Some recipes called for 1/3-1/2 slice, but we opted for more bacon.

smoke at 250F for about 45 minutes.  We left the poppers in foil pans.  The peppers will soften with time and the bacon will cook more.  The cheese seems to hold in place quite well without oozing out.

sorry, no finished pictures.  They were gone too fast!

[WHX?? 48,828]

5 minutes ago, Pullstart said:

 we had some ninnies who did ‘t like things too spicy at our camp site 

You need to ditch those 

7 minutes ago, Pullstart said:

with about 3/4 slice of bacon.  Some recipes called for 1/3-1/2 slice

Keep calm and eat more bacon..

[Pullstart 62,905]

We had beer bacon cheese sloppy joes…. No shortage of cheese this weekend!  We brought Wisconsin to Indiana!

 

*note* the recipe does not call for draining the meat once it’s cooked.  We did most of this work on a stovetop in the camper before placing it in the smoker to finish.  I’d surely drain the meat.  I like a little grease on my spoon, but we couldn’t quite get the sloppy consistency; it was more like soup that needed a drain spoon for serving.

 

 

Beer bacon cheese sloppy joes

• 16 slices of chopped bacon
• 3 lbs burger
• Chopped yellow onion
• 1 cup ketchup
• 1/2 cup tomato paste
• 2 tbs washyersister sauce
• 2 tbs Dijon mustard
• 2 cups beer
• 1 cup beef broth
• 4 cups sharp cheddar cubed
• 12 brioche buns

 

• In a large skillet cook the bacon on medium high heat for 2-3 minutes or until crispy but still bendable.
• Remove the bacon from the pan and drain all but two tablespoons of the fat.
• Add the onions and cook for 4-5 minutes, or until softened.
• Add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
• Cook until well browned (5-6 minutes), then add in the ketchup, tomato paste, Worchestershire sauce, dijon mustard, beer and beef broth.
• Stir well, continue cooking until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
• The consistency you are looking for is reduced enough that spoonfuls can be placed on top of each other with the bottom spoonful not spreading more than a half inch or so.
• Add in the chunks of cheddar and cooked bacon crumbles a minute before serving and stir just slightly to melt them into little puddles.
• Toast the buns then spoon over the mixture and top with additional bacon (if desired).

Edited October 17, 2022 by Pullstart
Recipe and notes added

[Pullstart 62,905]

Some awesome cheesy garlic Italian bread…

 

 

 

 

Smoked cheese bread

• 18 pillsbury rolls cut into fourths (we used 3 cans or 24 rolls)
• 1.5 cups shredded cheddar cheese(we used 2 cups=one bag)
• 1/2 onion diced
• 1 tbs diced garlic (it was a huge clove, we cut it up and tossed most of it in.)
• 4 oz canned chiles drained (we were camping!  It was a small can.  Didn’t measure)
• 1/4 cup olive oil (we added a splash more for the extra ingredients)
• 1 tsp garlic salt
• 1 tsp basil
• 1 tsp Italian seasoning

 

 

• Mix together in a bowl your olive oil, diced chiles that have been drained, cheese, diced onions and seasonings. 
• Cut rolls into 4 equal pieces each and put them into the bowl. Gently toss together so each piece is nicely coated.
• Spray aluminum pan with non stick spray and dump pull apart mixture inside.
• Preheat your smoker to 350 degrees F.
• Cover tray with aluminum foil and place on the smoker grates for 40 minutes.  We ended up smoking longer, closer to an hour because of the extra food on the grill.
• Then remove the aluminum foil over the top and continue cooking for 10 minutes to brown the top. Keep on an additional 5 minutes if you want them browner.

 

Edited October 17, 2022 by Pullstart
Recipe and notes added

[Pullstart 62,905]

And (same pictures) though not totally appealing to the eyes in the pan, smoked chili dogs (and cheese of course!) in the background.

 

These were day two, so of course we really-smoked the left overs from day one!

 

Smoked Chili Dogs

 

Place 2 packages of hot dogs in the foil pan.

Mix 2 cans of Hormel chili (with no beans) and one package of dry cheese soup mix

Pour mixture over dogs and place on the smoker.  We had the smoker at 350 for the bread recipe, so that’s what we ran with.  

 

 

Edited October 17, 2022 by Pullstart
Recipe and notes

[Pullstart 62,905]

I think that sums up the food portion of the weekend.  If you noticed any other food items in the pictures, let me know!