Recipes

[indaswamp]

I don't think its any secret that I look up to GR a lot and use many of his recipes

It's a secret to me....Who is GR? Gordon Ramsey?

 

[clifish]

What is the carousel ? Guess I never made it? That and thin blue smoke order will elude me for a while..
I must miss most of the drama posts referenced here but this is still the best damn smoking/cooking/grilling/cooking site I have ever been part of!

Thanks to all that admin and post.

 

[noboundaries]

Interesting read. I guess I also missed the drama. As far as recipes, I'm an open book. Unfortunately, I cook by feel and instinct. I do try and document my recipes, but they literally change a little each time I make the same dish. Drives my wife crazy.

 

[pineywoods]

Lmao bullying? That's about as woke as it gets. Especially when you say the people who are bullying are asking questions for food safety sake. Food safety used to be important here. As it should be. Sometimes you have to ask some questions to get someone to tell you what's going on. Otherwise it's a crapshoot and not worth anybody's time. I see people take food safety, especially curing, very seriously. Never see anyone out of line with their answers. Bullying.....lmao

Jake I stated more than once the thread everybody wants to point at wasn't the one that got this posted. In that thread two members who most of us consider very well educated on the subject were asking for the recipe I'm sure to make sure it was safe and I'm sure they weren't looking for the entire recipe but the things used for and affecting the curing process to make sure it was safe.
I don't know if you read every single post every single day I know I don't years ago I did but it has gotten to big with to many posts for me to do that anymore. So maybe you haven't seen the other threads giving people a hard time because they didn't post a recipe. When someone does "Report" a post a staff member or several will look at it and either dismiss it or take action to correct whatever was reported.

 

[OldSmoke]

I have learned so much from the folks here. From the great cooks, and the failures. I will freely share anything that I have that wasn’t purchased or copyrighted. In those cases, I’ll provide the source.

The “search” feature is a major source of entertainment, much better even than porn. I love picking apart techniques and recipes, selecting ideas. Fortunately, there are many knowledgeable and generous people here. I am often in awe by the depth of what is discussed. This hobby has been made fun by the people here. I hope to get to the point where I actually have something worth sharing!

 

[pineywoods]

Well I haven’t wanted to, but I’ll wade in the pool since my post was deleted because “recipes don’t matter”.
In rank and file posts, I don’t think a recipe is necessary. I think you will get a lot more interaction if you do include method and recipe, but not strictly necessary. However, this is directed to the administration, if we are going to have a carousel that highlights the members work and achievements, those achievements most definitely need to have details or they don’t get the carousel ride. Some folks spend a lot of time and effort to create, document and display their cooks. For them to be “bumped” for the ride by a member who puts half the effort in and gives no process or recipe, but gets the ride, because they are a new member,,,,,well that’s just wrong. Period. The core members here deserve more respect than that. There needs to be a separation between requirements for the board generally, and the showcase of the carousel. That carousel needs to be the high brass ring. That place we all aspire to be, some day. We need to watch how those who are there document their cooks, their presentation, the creativity, the effort. It should be a cut above that is strived for, not just cheaply thrown around to a newbie to to encourage them at the expense of the the guy who worked hard, played by the rules to achieve that ride. It’s just plain wrong.

I don't think I've seen where anyone has implied recipes don't matter there is a difference between matter and required. Yes it's nice to see the recipe but it is not required there is a difference.
As for the carousal I did that at one time but a couple other staff members have been doing it for awhile now. There are no rules that I'm aware of for something to be featured it's kind of whatever catches the eye of those featuring them. We have had complaints about what is featured before and Jeff has said the same it's what catches the eye of who is looking for things to feature.
As far as I know the carousal was never intended to be a competition it's not like a throwdown where people look and judge and vote on the threads that are featured.

 

[1MoreFord]

What is the carousel ? Guess I never made it? That and thin blue smoke order will elude me for a while..
I must miss most of the drama posts referenced here but this is still the best damn smoking/cooking/grilling/cooking site I have ever been part of!

Thanks to all that admin and post.

The carousel is a scrolling banner on the homepage of the site; not the forum home page, and likely I'll never make it since I don't often post photos. The TBS order is something else I'm unlikely to ever make. I try to share my knowledge but, again, I don't know how long it's been since I posted a photo.

 

[BGKYSmoker]

It's a secret to me....Who is GR? Gordon Ramsey?

GR would be Great/Rick....baaaahahaha

 

[civilsmoker]

It's a secret to me....Who is GR? Gordon Ramsey?

Great Rick!!! Thanks funny right there!!

Yes GR=Gordon Ramsey...... I use to think he was a cocky prick that ran his mouth....then my fam went to his Hell’s Kitchen in Vegas and I walked out thinking ......GR is a humble guy because I NEVER thought food could taste so good!!!!

Since, we have used many many of his recipes at home (have all his cook books) and just amazed at how simple techniques can makes such a huge difference in taste and presentation.

oh and PS I also have both of Jeff Phillips books and have used many recipes as is and as stepping stones for creation!!!! I have given them out to many new BBQers as gifts to help their foundation start right!

Learning is about finding what works for you and then perfecting it!

 

[smokin peachey]

If admin need your opinions they will ask otherwise if you have a problem with something send a pm. If you don’t like how smf admin run this forum leave and go make your own forum. The lack of respect to the admin here anymore is appalling and I’m sick of seeing it. I’ve seen numerous times people putting down admin in a lengthy post that they close with saying they aren’t calling the admin person out if you weren’t calling them out what the heck was the point of what you posted. Imagine a new member that just joined reading this thread. I personally couldn’t even bring myself to read all the replies. With everything going on in the world right now I can’t believe there are people concerned with whether or not someone post a recipe or not and if someone is boosting an ego. News flash stop pointing out the sawdust in someone else’s eye while you have a plank in your own eye.

 

[tx smoker]

if we are going to have a carousel that highlights the members work and achievements, those achievements most definitely need to have details or they don’t get the carousel ride. Some folks spend a lot of time and effort to create, document and display their cooks. For them to be “bumped” for the ride by a member who puts half the effort in and gives no process or recipe, but gets the ride, because they are a new member,,,,,well that’s just wrong. Period.

I tend to agree but it's tough to figure what to feature and what not to feature. There is so much content here to sift through...

Robert

 

[noboundaries]

When it comes to pics, I'm horrible. I've actually been shocked the one or two times I've seen a picture of mine on the Carousel.

I cook 98% of our meals and I don't think about taking pics until after something is fixed, plated, and consumed. Then inside my head, a little voice says, "You probably should have taken pictures of that from start to finish." And when I do take pics, they look like I gave the camera or phone to my grandson and said, "Here, take a picture of that (whatever)." I'm always amazed at the detailed eye and photographic ability of the person whose pics are posted on the Carousel.

As far as recipes, there's only one time I've told someone no because it was obvious to me he was going to use it commercially. Which takes us full circle. As a writer, I've seen posts that are obviously from a writer researching material for a book. Trolls and fake robo-posts are also obvious. In each case, Admin obviously caught the intent and addressed the issue. I'm thankful for their efforts.

 

[daveomak]

Below are some points I consider worth the read... I have deleted the originator as to not be portrayed as playing favorites, which I'm not...
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Nothing at all wrong with keeping certain things under your hat, but don't post the cook if you can't give the details. The site is supposed to be instructive, so if you can't give ingredients/methods, what's the point?
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Maybe I'm just generous by nature but it does bother me when somebody comes in here and takes, takes, takes but gives nothing back. Seems kind of one-sided to me and that's not (IMHO) the culture of this forum.
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Maybe I'm the oddball in this one but I was raised to believe that whatever you get, try to give back twice that much. Sure, you can't always do it but at least make an effort.
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As far as I know the carousal was never intended to be a competition it's not like a throwdown where people look and judge and vote on the threads that are featured.
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When I joined this forum, I didn't know squat about making sausage or curing meats... I think I have come a long way, like the rest of you... I felt I needed to repay and pay-it-forward, what I had learned...

First, were problems with smokers not providing even heat and hot spots burning food...
My education provided me with some tools to remedy those problems...
Over about a 2-year time period, and with the help of members kind enough to listen to my ideas and build their new smokers incorporating those ideas and incorporating others' ideas as we progressed, the tutorial that was put together makes one of the best smokers anyone can build...
I have spent countless hours on the phone and in private messaging, helping folks put together those smokers so they could have the best smoker SMF has to offer... I'm still doing that today... Right now, I am helping a new member with 5 pages of private messaging get his smoker together... There will probably be a few more pages before it is completed...
I am most proud of my ham recipe... It was born out of a screw up... Bride (RIP) wanted pork butts... The store I shop at had fresh picnics... She wanted to make pulled pork... That being noted I knew I had to do something different... She made the best pulled pork I had ever eaten; she was from Fort Scott, Kansas... That's how I experimented with my first direct injection of ingredients in that pig leg... Wandering into the pantry and grabbing Kitchen Basics unsalted veggie stock as the carrier liquid for the injection of the salt, sugar, STPP and cure#1... First time I had used it... When I cut into that picnic and tasted it, rockets went off, the stars aligned, and a star was born...The absolute best ham I had ever tasted... My first thought, the folks on the forum will not believe how good this ham is... And I published the complete recipe... Here's my chance to repay what others had been so kind and shared with me... How to make something really delicious... I got many thanks for that recipe... I was finally paying back what meant so much... I'm glad folks use it to make their family hams...
I spent many days at Seattle Children's Hospital, during the Jack-in the Box E-coli fiasco, watching families suffer while their child was teetering on the edge of death all because they undercooked their beef to sell juicy burgers...
I learned of a way to make juicy, near raw, meats that even health compromised individuals could eat from Dr. Douglas Baldwin... It's called pasteurization... Now I push that method not wanting anyone to go through what I witnessed in 1993...
1993 Jack in the Box E. coli outbreak - Wikipedia
I was compelled, and with help from admin and TulsaJeff's blessing, I was allowed to post threads on the Food Safety forum...

When a new member volunteers "I won't share this recipe", while he/she is asking for help on a few other threads to help him start up his/hers smoked meats business, I chose to not help him/her and said the same... He could have kept his fingers off of the keys, if his bacon was that good, I'm sure he got the recipe here, before he joined, why else would he join this forum???... He joined only because this is the best smoking meat forums on the web... We share recipes to help others... members or not...

 

[tx smoker]

When I joined this forum, I didn't know squat about making sausage or curing meats... I think I have come a long way, like the rest of you... I felt I needed to repay and pay-it-forward, what I had learned...

Excellent post Dave. As much as I agree with and respect everything you've noted here, the most interesting (and hilarious) thing I've read in this forum was your incident in the restaurant bathroom after eating a bit too much Seriously though, you make some fine points here. I have your ham recipe bookmarked and fully intend to make it when I get some freezer space available...and your thread sir is the personification of what this forum is all about. Thank you for many years of your contributions.

Robert

 

[noboundaries]

When a new member volunteers "I won't share this recipe", while he/she is asking for help on a few other threads to help him start up his/hers smoked meats business, I chose to not help him/her and said the same...

I figured that's what the "Ignore" feature is for, and I've used it a few times. Heck, I'm sure it's been used on me, too. We're both better for it!

 

[texomakid]

I just read this whole thread - I still don't have a clue what the hell went down

I'm sure to some in this community I appear aloof but the reality is I stumbled across this placed years ago and thought it was a great place to hang out and fine tune my weekend warrior BBQ & smoking skills (and I definitely have)

Hope everyone finds their "happy" cause what makes me happy is good food and no drama. I'm a full paid member for a reason - I like this place for great smoking & BBQ idea exchanges without all the political crap. It's the only source of social media that I do

FWIW - I've never kept a cooking secret of mine from this forum - including most of my failures but I'll take to my grave anything that was shared to me by other members that asked to keep it secret.

Now, let's all go cook something good to eat!

 

[DRKsmoking]

Hi everyone , this is a good read.

I have been here just over a year. I came here to learn how to smoke foods. I have been helped by a lot of people and I thank them all for that.
I love to cook and did it for awhile as my first part of life . I also use the search on here to look up different ways to do different types of foods . I try to incorporate smoke to most items in one way or another. In my pickling and preserves I have not figured out how to bring smoke into that yet....yet lol.
I love to read cook books or find recipes on the web and that take parts of different cooks and build something with that. I do try to show and write how I do my foods, and love that you guys are ok with that. I have no problem with anyone asking how or saying maybe next time try this .
That is what cooking and learning is all about.

I also want to learn how to get better at some things ....sausages and the rest of the stuffed family of foods, so I will keep reading others posts and ask questions as I need to .

Also I would have never been able or even trusted myself at curing meat without the help of this forum and its members that showed and helped me with that.

As for the Carousel , I think it is great , and very happy that someone thinks that when a post of mine is good enough it is there.

Love this site and the new friends I have made ( and never meet as someone else has said )

Just my 2 cents

David

 

[HalfSmoked]

Wow what a great post Jerry to stop some of the BS a lot of great statements from many and yes some from the people you are implying about guilty of some of the things you are talking about. Most members will supply their info to others unless like said they have been asked to protect then and not share. Being a administer is never a crown winning job anywhere if you think so then find a place to try and see the realty of the job. No thanks they are welcome to it. Thanks to those who have choose to be one. Anytime you have to settle a dispute somebody is not going to be happy as everyone can't win. Well, that's enough of my $.02. Just enjoy the forum as it was intended a friendly place to discuss cooking and smoking meat.

Warren

 

[bigfurmn]

Warren... totally agree.

 

[gmc2003]

I feel and understand your passion regarding selfish, self centered, pretentious, artificial, highfalutin, sophomoric, pompous, ostentatious, grandiloquent, knuckleheads!

Well, I'm happy to see I haven't been forgotten.

Chris