User Recipes

@rafterw nice looking slabs.

@nicholls47 I used Pa’s Black Bull marinade before cold smoking the chops. Then, seasoned them with the garlic/butter Excalibur seasoning and sous vide them at 130 for 2 hrs. Result: juicy and tasty.

@johng5 It’s like a jelly donut!

@twilliams Agree on the dehydrated cherries thought.

I make a good apple cinnamon bratwurst that is a base brat recipe with extra pie spice and cinnamon with finely diced Granny Smith apples that is super delicious. I have also done that style with a little bourbon mixed in with it instead of just water. It’s fantastic

@zbigjeff right! It’s like a blind taste test Pepsi vs Coke experiment where everybody says “I like X” but then chooses Y. I can’t do that with these though because I created these to sell retail, and legally I have to present what it is and have allergen info available.

I saw that, thankfully the deer processor I use for some things makes some goods ones at well below sketchy parking lot prices!

@knifemaker3 sounds good

@mrobisr that sounds really good. Thanks

@dr_pain @Chef I am a bit late to the table here after being offline for a good two weeks. Man that looks like good eating, spent 4 days around the Shreveport/Bossier City area eating some good local eats before my sabbatical. I learned lot from everyone here and you guys are helping me up my game. My chef brother is going to be surprised at the next brothers gathering.

@herbcofood Looks great & you do yours quick. I usually have to put a few of em in the freezer first, then smoke em a little more. Then it takes me a solid two days to form the bone broth right. I used to freeze them in mason jars or soup cylinders for future use, but now thanks to Chef’s information, process them & shelve them for the future.

@idaho-smokey looks good. Thanks

Does anyone have a good meat and cheese trail mix recipe? Specifically looking for what type of cheese to add? Last time, when it came out of the freezer the cheese was kind of wet and slimy!

@idaho-smokey I would do it that way now, but I remember when I was a kid we had a bunch of small square Tupperware containers and they would stack so nice in the back of our chest freezer.

@supplysergeant Welcome aboard, I am sure you will be able to help others and also learn a lot, it is such a great community.

@cdavis said in Homemade bread recipe by Claude: @dr_pain as always thanks for a great looking recipe and instructions. You are very welcomed. Love to share recipes with my meastgistic friends

I think you could dip wood chips in that dip and they would be delicious.

@gwg8541 I am not necessarily a big Dr. Pepper fan, but it has its place. If I am even doing soda I would prefer Coke most of the time, which is not much, very, very little. Otherwise, Buffalo Rock is my hands down favorite. It just has that kick that none of the others have any more & the right ingredients are there too. That would probably be too much for this recipe though, but I thought the Pepper would have that flavor twist to it that might do it right.

@gwg8541 I’m heading out tomorrow for next week’s festivities for items I don’t make. Today was spent carpet cleaning and didn’t have to go to the gym because it was a goooood workout. Thanks for the info.

Pumpkin Dressing: 1 cup diced pumpkin (I use Butternut squash) 3 tablespoons butter 1 1/2 cups diced sweet onions 1 1/2 cups diced celery 1/4 cup finely chopped fresh thyme leaves 1/4 cup finely chopped sage leaves Salt and cracked black pepper 2 1/2 cups stale cornbread 1 egg, beaten 1/4 cup chicken stock Parsley sprigs, for garnish Preheat the oven to 425 degrees F Cut pumpkin in half, and then cut each half into several pieces. Place the pumpkin on a baking sheet and roast until tender, about 30 minutes. Let cool, peel away skin, and dice. Lower oven temperature to 350 degrees F. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, thyme, and sage, and saute for 5 minutes or until tender. Season, to taste, with salt and cracked black pepper. Meanwhile, crumble the stale cornbread into a large bowl. Add sauteed vegetables to the corn bread crumbs. Stir in remaining 1 tablespoon butter, beaten egg, and roasted pumpkin and mix well. Then add the chicken stock and mix well. Transfer stuffing into a medium-sized casserole dish. Bake for 45 minutes. To serve, cut stuffing into squares and garnish with a couple sprigs of parsley.