Smoking Meat Book - I Need Great Recipe Submissions

Discussion in 'Messages for All Guests and Members' started by tulsajeff, Nov 16, 2009.

  1. billbo

    billbo Master of the Pit OTBS Member

  2. cycletrash

    cycletrash Meat Mopper

    Soak Duck in brine of Buttermilk overnite.
    Dry the duck off and season it with salt, Black pepper, garlic powder.
    then stuff it with apple and onion

    Make a wine butter sauce
    2 sticks of butter , half a bottle of red wine and mince garlic
    mix in a sauce pan til it reduce to half

    Put duck in the smoker 225 to 240 for 4 to 6 hours basting with wine sauce every hour!

    Yum!!
     
  3. triplebq

    triplebq Smoking Fanatic

    Tx
    TripleBQ mashed potatoes ...

    1) bag of new or red potatoes

    2) shaker bottle of KC MASTERPEICE BBQ seasoning

    3) slab of Mrs Wright's smoked bacon

    4) butter full stick

    5) cup and half of milk

    Peel and boil potatoes in a large pan , add 3 tablespoons of KC Masterpeice seasoning while boiling . Cut bacon into small peices and fry in a skillet or pre bake in oven at 450 for 15 minutes .... drain grease and let bacon sit ... drain potatoes , add butter and milk ( eye ball measure for perfection ) add a couple hard shakes of bbq seasoning and then stir in bacon . These go perfect with smoked brisket , smoked ham and ribs .

    You can add minced garlic and a dash of sea salt and fresh ground black pepper to taste but I serve them per my recipe and get requests to make them all the time .

    Buddy Burk
     
  4. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Jeff,

    Just submitted an entry for this month's throwdown. If it would qualify for the publication I would be honored. Check with Brad (Firedup)

    Thanks, John
     
  5. cheech

    cheech Master of the Pit OTBS Member

    Cheech’s Jamaican Jerk Chicken
    2 Tablespoon non-iodized salt 1 Tablespoon granulated cane sugar
    2 teaspoons ground cayenne 2 teaspoons granulated onion
    1 teaspoon granulated garlic 1 teaspoon ground all-spice
    1 teaspoon ground ginger 1 teaspoon ground black pepper
    ½ teaspoon ground cinnamon ¼ teaspoon ground cloves
    ¼ teaspoon ground nutmeg

    Mix all the ingredients up and smoke the chicken - It can even be used on a grill instead of a smoker for a nice crispy version
     
  6. silverwolf636

    silverwolf636 Smoking Fanatic OTBS Member

    What I'm finding odd here is Jeff asked for "Smoking Recipes". I'm seeing a few recipes that is goin in the ovens.
    --ray--
     
  7. robinny

    robinny Newbie

    Main Course:
    Filet d'Filet Mignon avec "Smoke": (serves 8)
    One Filet Mignon, 5-7 lb strip, peeled
    Charley's Sticky Sauce - Original 1/2 cup
    Butter 1/2 lb
    Thyme 2 fresh sticks, remove stalks, keep leaves
    Shallots 2 stalks, rinse, remove hard end,,chop coarse
    Chive, fresh, 25-30 stalks chopped fine

    Preparation of smoker: I prefer apple wood chunks and 6-8 whole apples placed upon the charcoal of choice (please, no starter fluid!) Get smoker to 275 degrees, it will cool down when food is inserted. Maintain at 250-275 degrees, replace apples when replacing charcoal.
    Sides:
    Oven roasted Pommes de Terre (potatoes! - 8 ea. Idaho "Burbank" Russet 50 count preferred)
    Wash pomme d' terre, oil skin, pierce with fork twice, same side. Place Pomme d'Terre pierced side up on smoker rack, bake until soft and mushy inside (to light squeeze), Serve hot, un-opened, or "flowered" (opened and squeezed from ends and pushed upward from the bottom)
    Smoke roasted Asparagus: 2-3 lbs.
    Remove hard end from asparagus, use only tender stalks
    lay asparagus stalks parallel in shallow pan, salt with Kosher salt, add balsamic vinegar to cover 1/2 depth of asparagus. Place in smoker for 1 hour prior to tenderloin finishing.keep liguid in pan while roasting. Drain to serve.
    Dessert:
    Smoked Apple Pie with Cabbot Cheddar Cheese (sharp)
    Make an apple pie (which-ever recipe you choose) re-warm in smoker at the same time you insert the asparagus. Place cheese slices (1/4" thick) on top of pie, evenly distributed. keep warm until ready to serve.

    COOKING TENDERLOIN:
    Slice tenderloin 3/4's through loin width-wise in 2" segments
    lay over upside-down pyrex bowl to "fan" the tenderloin

    Melt butter slowly, do not burn
    mix all other indgredients (spices and Charlie's Sticky Sauce) into butter and keep liquified (warm). Skim off fat if able to

    Baste tenderloin completely with melted butter sauce

    Place basted tenderloin in smoker: Lay tenderloin atop a large round upside-down pyrex bowl creating a "fanned" effect. Bowl should be placed inside a large baking dish/pan to catch the drippings (save the drippings!)

    "Smoke roast" at 250-275 degrees @ 3/4 hour per lb. in smoker (slow roasted)
    Baste all surfaces with residual sauce each hour.
    when done to personal satisfaction (rare / medium rare / well / and so on)
    remove from smoker and let rest 15 -20 minutes, covered.

    Use the 15 minutes to make a sauce/gravy from the drippings deglazing pan of drippings. (not necessary but sometimes appreciated). Serve gravy on the side, or under meat slice. Never place a sauce on top of main entree'

    Serve individual slices, those closer to the ends will be cooked more than the middle, serve accordingly. Garnish with an edible flower blossom, or slices of fresh melon, a dollop of sour cream and a few blueberries


    This has been a favorite recipe of all our house parties...the only variation I came up with was smoke-cooked Toll House Cookies, served warm with fresh Vanilla ice cream (un-smoked of course!)

    Jeff,
    Best of fortunes with the book, I too would enjoy a signed first edition..

    Rob Wyman, CEC
    Wyman Concession and Catering
    34 Emerald Woods Way
    Salem, NY 12865

    [email protected]

    "Smoke 'm if you got'm" --- RobInNY (on SMF)

    New Braunfels Bandera (Original-refurbrished and "tuned")
    Magicater lpg 60 SS
    Dewars for the final compliment!
     
  8. robinny

    robinny Newbie

    Main Course:
    Filet d'Filet Mignon avec "Smoke": (serves 8)
    One Filet Mignon, 5-7 lb strip
    Charley's Sticky Sauce - Original 1/2 cup
    Butter 1/2 lb
    Thyme 2 fresh sticks, remove stalks, keep leaves, chop leaves coarse
    Shallots 2 stalks, chopped coarse
    Chive, fresh, 25 blades chopped fine

    Preparation of smoker: I prefer apple wood chunks and whole apples placed upon the charcoal of choice (please, no starter fluid!) Get smoker to 275 degrees, it will cool down when food is inserted. Maintain at 250-275 degrees
    Sides:
    Oven roasted Pommes de Terre (potatoes!)
    Wash pomme d' terre, oil skin, pierce with fork twice, same side. Place Pomme d'Terre pierced side up on smoker rack, bake until soft and mushy inside (to light squeeze), Serve un-opened, or "flowered" (opened and squeezed from ends and pushed upward)
    Smoke roasted Asparagus:
    cut hard end from asparagus, use only tender stalks
    lay asparagus stalks parallel in shallow pan, salt with Kosher salt, add balsamic vinegar to cover 1/2 depth of asparagus. Place in smoker for 1 hour prior to tenderloin finishing.keep liguid in pan while roasting. Drain to serve.
    Dessert:
    Smoked Apple Pie with Cabbot Cheddar Cheese (sharp)
    Make an apple pie (which-ever recipe you choose) Place in smoker at the same time you insert the asparagus. Place cheese slices (1/4" thick) on top of pie, evenly distributed. cook until ready to serve.

    COOKING TENDERLOIN:
    Slice tenderloin 3/4's through loin width-wise in 2" segments
    lay over upside-down bowl to "fan" the tenderloin

    Melt butter slowly, do not burn
    mix all other indgredients into butter and keep liquified (warm)

    Baste tenderloin completely with melted butter sauce

    Place basted tenderloin in smoker: Lay tenderloin atop a large round upside-down pyrex bowl creating a "fanned" effect. Bowl should be placed in a baking dish to catch the drippings (save the drippings!)

    "Smoke cook" at 250-275 degrees @ 3/4 hour per lb. in smoker (slow roasted)
    Baste with residual sauce each hour.
    when done to personal satisfaction (rare / medium rare / well / and so on)
    remove from smoker and let rest 15 -20 minutes.

    Use the 15 minutes to make a sauce/gravy from the drippings (not necessary but sometimes appreciated). Serve gravy on the side.

    Serve individual slices, those closer to the ends will be cooked more than the middle, serve accordingly.


    This has been a favorite recipe of all our house parties...the only variation I came up with was smoke-cooked Toll House Cookies, served warm with fresh Vanilla ice cream (un-smoked of course!)


    Best of fortunes with the book, I too would enjoy a signed first edition..

    Rob Wyman, CEC
    Wyman Concession and Catering
    34 Emerald Woods Way
    Salem, NY 12865

    [email protected]

    "Smoke 'm if you got'm" --- RobInNY (on SMF)

    New Braunfels Bandera / (Original)
    Magicater lpg 60 SS
     
  9. smoking gun

    smoking gun Smoking Fanatic OTBS Member

  10. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

  11. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Congrats on the book deal [​IMG]



    BLAKE’S BURGER’S
    2LBS. GROUND BEEF

    ½ LB. SAUSAGE

    ½ LB. SCRAPPLE W/BACON

    2 EGG’S

    1 PACKAGE BEEFY ONION SOUP MIX

    OLD BAY TO TASTE

    MIX WELL AND COOK TO DESIRED DONENESS

    ALSO MAKES A GREAT MEATLOAF BY ADDING 1 CUP OF BREADCRUMBS.


    [font=&quot]MEMPHIS BBQ SAUCE[/font]
    • [font=&quot]1 tablespoon butter [/font]
    • [font=&quot]1/4 cup finely chopped onion [/font]
    • [font=&quot]1 1/2 cups ketchup [/font]
    • [font=&quot]1/4 cup chili sauce [/font]
    • [font=&quot]3 t o 4 tablespoons brown sugar [/font]
    • [font=&quot]3 to 4 tablespoons molasses [/font]
    • [font=&quot]2 tablespoons prepared yellow mustard [/font]
    • [font=&quot]1 tablespoon fresh lemon juice [/font]
    • [font=&quot]1 tablespoon Worcestershire sauce [/font]
    • [font=&quot]1 tablespoon liquid hickory smoke flavoring [/font]
    • [font=&quot]1/2 teaspoon garlic powder or granulated garlic [/font]
    • [font=&quot]1/2 teaspoon salt [/font]
    • [font=&quot]1/2 teaspoon ground black pepper [/font]
    • [font=&quot]1 teaspoon chili powder [/font]
    • [font=&quot]dash cayenne pepper, or to taste[/font]
    [font=&quot]PREPARATION:[/font]

    [font=&quot]In a saucepan, slowly sauté the chopped onion in butter until soft and just beginning to turn yellow. Add remaining ingredients. Simmer for about 15 minutes. Taste and adjust seasonings. Delicious on chopped pork sandwiches or use with chicken. [/font]
    __________________
    __________________
     
  12. Red Onions;

    1/4 cup apple cider vinegar
    1 TBS chopped fresh tarragon or 1tsp dried tarragon
    1/4 tps salt
    Coarsely gound black pepper to taste
    1/2 cup canola oil
    1/2 pound red onions, thinly sliced

    Slaw:

    4 cups shredded red cabbage
    2 cups grated carrots
    3 TBS chopped sweet pickle
    1/3 cup apple cider vinegar
    1/2 cup canola oil
    2 TBS sugar
    1 tps Creole or grainy mustard
    1/2 tsp salt
    Coarsely ground black pepper

    1. To prepare onions, combine vinegar, tarragon, salt, peppers in a small bowl. Whisk in oil, pour over slice onions. Regrigerate overnight, makes aboput 2 cups.

    2. To prepare cabbage, combine cabbage, carrots, pickles, and 1/2 cup red onions (you'll have some left over) in a large bowl & toss.

    3.Combine vinegar, oil, sugar, and mustrad in a small saucepan. Bring to a boil over medium-high heat. Remove fromheat and pour over cabbage mixture while still hot. Refrigerat several hours before serving. Add salt and pepper. Serve cold.[​IMG]
     
  13. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Jeff I got your pm and am honored. I assume the book will be available here to purchase correct? Again I can not wait to see it in publication so I may share with friends and family. Just let me know where to get it.

    AGAIN THANKS

    Blake

    [​IMG]
     
  14. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Yes, I will provide purchase information once that is available. The book went into the fall catalogs and will be available in stores everywhere this coming spring. It will also be available on amazon as I understand it.

    Thanks everyone!!
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Jeff,

    You're welcome to use anything I post, including anything in my signature, after all, I'm not exactly hiding any of it.

    You can also use my favorite dessert my wife makes, that I posted awhile back (Mrs Bear's Raspberry Chiffon Pie).

    It's Great & real easy to make, with the directions I put in that post.

    Link to that pie:

    http://www.smokingmeatforums.com/fo...berry-chiffon-pie-mrs-bear-s-recipe-with-pics

    Bearcarver
     
    Last edited: Nov 10, 2010
  16. thebarbequeen

    thebarbequeen Smoking Fanatic

    that is such great news!  I hope you're starting on Vol. 2??
     
  17. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    Just came across this while searching for something else and thought I would bump for more info on purchase, cause if it is available I have missed it.  Thanks for any info guys
     
  18. rowdyrawhide

    rowdyrawhide Smoking Fanatic Group Lead

    One more time, then I will assume this is a dead thread.
     
  19. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    The book was going to be released this past spring but the publisher has some delays and decided to wait until next spring. So it should be out sometime then. I know that Jeff will let us all know when it will be released.

    Hope that helps
     
  20. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I forsee a need for a SMF Cookbook/AMNS Pellet smoker combo kit! [​IMG]
     

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