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Recipes

  1. Tips Slaughterhouse Recipes For Poultry

    I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here.  These recipes are well-received and deserving of a WIKI entry. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C Dark Brown Sugar 2 tsp Garlic Powder 2 tsp Onion Powder 2 tsp Cajun Spice (Louisiana Cajun Seasoning) 2 tsp Celery Seed Slaughterhouse Poultry Injection ½ Pkg Good Seasons Italian Dressing 2 tsp Garlic Powder 2 tsp Celery Seed 2 TBS melted Butter (non...
  2. pops-wet-curing-brine

    real simple curing brine:  for every 1 gallon of water, add: 1/3 - 1 cup sea salt (depending if you're on a lo-salt diet) 1 cup granulated sugar or Splenda174 1 cup brown sugar or Splenda174 brown sugar mix 1 tbsp cure no. 1 pink salt stir thoroughly until clear amber color, pour over meat, inject if necessary to cure from inside-out as well as outside-in weight down with a partially filled 1 qt or 1 gal. ziploc bag or bags to keep meat immersed Curing times vary with meat, but...
  3. Cherry Dry Rub Recipe And Process

    Included are 8 recipes for beef and pork: Cherry Rub for Beef Steaks; Cherry Rub for Beef Roasts; Cherry Rub for Pork Chops; Cherry Spiced and Cured Brisket; Cherry Spiced and Cured Brisket Dry Rub; Cherry Marinade for Beef; Cherry & Red Bell Pepper Brisket Rub: Cherry/Balsamic Finishing Sauce for Pulled Beef. CHERRY RUB FOR BEEF STEAKS (all measures are pre-grind) 6 Tbls (heaping) dried cherries, hand-minced and freshly ground 1 Tbls freshly ground black pepper 1 Tbls freshly ground...
  4. Dutchs Wicked Baked Beans

    WICKED BAKED BEANS (Beans that will even make Chili Heads happy) 6-8 strips of bacon cut into 1/2 inch squares 1/2 Medium onion, diced 1/2 Bell pepper, diced 1 - 2 Jalapeno Peppers, diced (seeding is optional) 1 - 55 ounce can Bush's Baked Beans 1-8 ounce can of pineapple chunks, drained 1 Cup Brown Sugar, packed 1 Cup ketchup 1/2 - 1 Tbs. dry (ground) mustard Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper...
  5. Chef JimmyJ's Smokey Au Jus

    Even though I have this copied, I thought it would be a good idea to include it here. Smokey Au Jus 1- Lg Onion, 4-5 Carrots, 3-4 Ribs Celery 3-4 Peeled Cloves of Garlic Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, THEN add 4-6 Cups Beef Broth, 2 Tbs Tomato Paste, 1/2tsp Dry Thyme (4-5 sprigs Fresh) 1-2 ea Bayleaf Finish the Smoking process to the IT you want. While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot...
  6. Finishing Sauce For Pulled Pork By Soflaquer

    The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course Black Pepper 1 Teaspoon Red Pepper Flakes Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. I use it in one of those clear Ketchup bottles you can get from Wally World for about $0.99. Snip a little bit larger hole out of the spout with a pair of scissors. Once all your ingredients are mixed...
  7. Rib Rub Recipes

    About six years ago I settled on a rub that I liked on my ribs and have used it ever since. It consists of the following ingredients- 1/2 cup of turbinado sugar 1/4 cup of Hungarian paprika 1/4 cup of salt free chili powder 2 TBS of granulated garlic 2 TBS of ground black pepper 2TBS of cinnamon 1 teaspoon of cayenne pepper The ingredients- The ingredients mixed- Ribs cooked using this rub- Over the past two or three months I have been thinking about taking a slightly different...
  8. My Copy Cat Of Zatarains Seasoning

    Describe 'My Copy Cat Of Zatarains Seasoning' here Here is a copycat recipe for zatirains seasoning Ingredientstable salt, 26 oz cayenne pepper, 5 tbs black pepper, 3 tbs onion powder, 3 tbs garlic powder, 3 tbs chili powder, 3 tbs thyme, 1 tbs sweet basil, 1 tbs bay leaf, 1 tbs grind all ingrediants except salt in food processor. Add the salt and mix well.
  9. Pops6927's Curing Brines - Regular and Lo-Salt

    These are my Curing brines for pork, beef (corned and dried), poultry, and so on. Regular Curing Brine: 1 gallon of clean water 1 cup plain, regular non-iodized table salt 1 cup sugar or sucrolose 1 cup brown sugar or sucrolose equiv. 1 tablespoon of Cure#1 Lo-Salt Curing Brine: 1 gallon of clean water ½ cup plain, regular non-iodized rable salt ½ cup sugar or sucrolose ½ cup brown sugar or sucrolose equiv. 1 tablespoon of Cure #1 mix in food-safe container, stir until clear....
  10. Best Ever Prime Rib by Bearcarver

    This pairs extremely well with Chef JJ's Smokey Au Jus: [URL]http://www.smokingmeatforums.com/a/chef-jimmyjs-smokey-au-jus[/URL] This one is the best one yet! There is soooo much difference between a Smoked Prime Rib, and one not smoked!!! Prepping (8-16-2011): 2PM-------Rinse, Dry, and Score through the surface fat.  2:10-------Coat with Worcestershire Sauce (Thick), and rub with small amounts of Sea Salt, Black Pepper, Garlic Powder, and Onion Powder. 2:15-------Cover with Saran Wrap, and put...
  11. Fireman's Chicken - Variation of Cornell Chicken

    When my dad had his store in our little town of Adams Center, NY., our Volunteer Fire Department would have their annual Fireman's Field Days in August. There were rides and games and beer of course; plus they'd have a big pit Chicken BBQ every year. Dad would get in the chickens and split them for the department and we'd separate the left halves in one 55 gal. drum and the right halves in another. They'd come in and make up their 'secret Fireman's Field Days brining formula' by the gallon...
  12. My First Smoked Brisket

    Nothing fancy here. A 3lb corned beef brisket. Rubbed with brown sugar, sea salt, and black pepper, all over... and some traditional corned beef seasonings on top, including coriander and rosemary. Smoked it at 220 degrees for the first 3 hours, then 235 degrees for the remainder. Wrapped it in foil for the last 3 hours, after internal temp hit 169 degrees. Internal temp topped-out at 200 when I pulled it from the smoker. It was almost perfect. Tender, juicy, and delicious! Added a dipping...
  13. Dutchs Ranch Style Beans

    Okay, folks-Uncle Dutch has been busy in his research kitchen again working on another bean recipe. Kind of knew what I was shooting for so this recipe didn't take as long to develope as my Wicked Baked Beans did. So give it a try and let me know what y'all think! Just so ya know, this is not a sweet bean recipe like the WBB. But it's still good stuff! Enjoy! ---------------------------------------------------------------------- DUTCH’S RANCH STYLE BEANS Ingredients: 1 cup dried pinto...
  14. Hawg Heaven Rub

    A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine. HAWG HEAVEN DRY RUB ****for approx 16lbs of brined pork butts**** 4 Tbls ground apple 4 Tbls ground red bell pepper 3 Tbls ground tart cherry 1 Tbls ground rosemary 2 tsp ground oregano 2 tsp thyme 1 Tbls onion powder 1 tsp cumin 1 tsp ground sage 1 tsp chili powder 1 Tbls spanish paprika 1.5 Tbls gound black peppercorn 1.5 Tbls garlic note: if using for non-brined pork, add salt as desired Some...
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