Gamefishin's Favorites Recipe Book!! | Gamefishin.com

Gamefishin's Favorites Recipe Book!!

Discussion in 'The Outdoor Chef! Great outdoor cooking' started by Duroboat, Dec 12, 2007.

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  1. Duroboat

    Duroboat Moderator Staff Member

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    "To make finding recipes easier in this recipe book. I have added a code number to each recipe.
    By using the "Topic Search" at the top of the page. And using the following code numbers it should make finding recipes much easier I hope. Just type in the number only in the search box. I will keep adding recipes as you guys post them . Give it a try thanks Duro"

    Codes:
    Smoked Salmon/Steelhead 1241
    Salmon/Steelhead 1234
    Other Fish 1235
    Beef 1233
    Pork 1232
    Lamb 1229
    Poultry 1231
    Shellfish 1230
    Game 1236
    Desserts 1237
    Chowders 1239
    Soup's and Chile 1240
    Other Recipes 1238
    Dip's 1242
     
  2. fishdigme

    fishdigme New Member

    Joined:
    Aug 27, 2007
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    190
    Meat Candy

    I love these for a quick easy treat while dinner is on the grill.

    Ingredients:
    1. Dates
    2. Fresh grated Parmesan cheese
    3. Bacon ( I like maple curred )
    4. Tooth picks

    HOW TO:

    Take the dates and cut a slice down one side to remove the seed
    Fill the center with the grated cheese
    Wrap the date with cheese with the bacon and secure with the toothpick
    Cook in oven or BBQ until Bacon is done

    Code 1238
     
  3. fishdigme

    fishdigme New Member

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    Messages:
    190
    Chris's Chili

    Here is another version of Chili.

    Ingredients:
    2 lbs ground beef
    2 Onions
    1 Bell Pepper
    1 Clove garlic
    1 stalk celery
    2 16oz cans tomatoes
    1 15 1/2 oz can of tomato sauce
    6 or 7 pickled jalapeño peppers
    1 1/2 cups water
    1/2 cup chili powder
    1 tbs ground red pepper
    1/2 tsp salt
    1/2 tsp pepper
    1 bay leaf
    1 can of favorite beer or more
    1 15 1/2 oz red kidney beans


    Cook hamburger, onions, green pepper, celery, garlic until tender.
    Cook everything else except kidney beans for 1 1/2 hrs
    Then add kidney beans and enjoy.

    Like all chili recipes not every batch is the same. Take and make it your own by adding different peppers or more garlic. I like to add lots of beer as it gives it great flavor. I also take my onions, garlic & celery and run them through the blender before I sauté' them.

    Code 1240
     
  4. Duroboat

    Duroboat Moderator Staff Member

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    Duro's Simple Smoked Salmon Brine.

    Duro's Simple Smoked Salmon Brine.

    1/3 cup pickling salt
    1 cup Dark brown sugar
    1 tsp onion powder
    1 tsp garlic powder
    1/4 cup Morton tender quick
    1/2 gallon water
    1 tablespoon molasses
    2 tablespoons honey

    Mix all ingredients in glass, plastic or stainless container.
    Brine fish for 12 to 16 hours.
    Rinse fish in cold water and dry with paper towels.
    Put fish on smoker racks and let air dry for 1 hour.
    Smoke the fish I use alder or an alder apple mix.

    Code 1241
     
  5. Duroboat

    Duroboat Moderator Staff Member

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    Melt In Your Mouth Smoked Salmon

    3 Cups Yoshita's Gourmet Sauce
    1/2 cup non iodized salt
    1 cup brown sugar
    1 cup white sugar
    2 cups water

    Combine ingredients and allow salmon to sit in mixture
    at least overnight making sure all salmon is fully covered.
    Use alder wood to smoke the salmon.
    After the salmon has been smoking for 4 hrs., I baste it with a mixture of equal parts honey,
    and brown sugar that has been boiled in the microwave until the brown sugar is dissolved.
    I also add coarse ground black pepper to this mixture
    and with a pastry brush, brush it on the salmon 3 times during the last 4 hrs. of smoking.

    Code 1241
     
  6. Duroboat

    Duroboat Moderator Staff Member

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    Campbell River Candy

    This recipe is becoming quite popular in Campbell River, BC, Canada, known as "The Salmon Capital Of The World". It goes great with any beers, especially dark ales. It uses a DRY brine that caramalizes while in the smoker. It works equally well with all species of salmon.
    1 cup rock salt
    4 cups brown sugar
    4 large cloves garlic, coarse grated
    Equal amount of fresh ginger, coarse grated
    Skin of 2 oranges, coarse grated.

    Slice fillets of salmon into 1" ~ 1 & 1/2" strips, head to tail. If using larger fish, slice top off fillet to get part next to skin about 1" ~ 1 & 1/2" thick. Slice cut off top part into strips too. You can also take off skin for a less oily finished product. This recipe makes enough for 1 batch in a "Little Chief " smoker. Make brine & cover fish with it. I use a Lasagna pan & cover it with shrink wrap. Leave in Fridge for 2 days.. You will have a gooey sludge in the pan when done. Discard. You can lightly rinse some of the strips & leave some strips with the sludge, including grated pieces still on. I smoke it for 12 ~ 14 hours with 2 pans of alder.

    Code 1241
     
  7. Duroboat

    Duroboat Moderator Staff Member

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    Dr. Hooks recipes

    Dr. Hooks recipes.

    Smoke Salmon Melody

    Brine: Dissolve 1 cup Salt, 1 1/2 cup sugar in 2 qts water. Add 3 bay leaves. (Obviously, quantity of Brine dependent on how big the fish as you want to cover the fish).

    Brine several hours ( I usually brine a minimum of 6 hours), drain, allow to pec (in the process of drying out on the counter, the meat side develops a sheen, which is referred to as pec) up on the counter (generally 30 minutes), cook in your favorite method, either indirect heat method in a covered BBQ with smoke (Soaked Alder, Hickory or a few Mesquite chips - wrapped in aluminum foil, poke holes for smoke) or a traditional smoker (my preferred choice) or water smoker. Temperature is critical. I try to stay between 150 and 180 degrees as that's about how low my smoker operates, efficiently. Time will be about 2 1/2 to 3 hours with this method. Note: I only use Alder for this recipe, kinda traditional that way.

    Baste with the following:

    1/4 cup PURE maple syrup (worth the expense, COSTCO has the best price in quantity). It's gotta be pure, not the same otherwise.
    1/4 tsp Pepper
    2 Tbsp Soy Sauce
    1/4 tsp ground ginger
    1 clove garlic (minced or pressed)

    If you keep an eye on the smoking towards the end, you can brush on some more baste and take the product into the "candy" stage.

    ----------------------------

    John's Family Smoked Salmon Recipe:
    As this is one of the most requested recipes I have, I decided to put it first. If anyone has another smoked salmon recipe they really enjoy, please pass it on to us. This recipe is a family recipe used by our family for years.

    It works not only for salmon but trout and sturgeon as well

    First thing you will need of course is some fish, preferably frozen first and then thawed out. Freezing your fish first will help to break down the meat's enzymes making it easier to accept a brine and speeding up the curing process.

    Brine Ingredients:

    - 2 Cups of brown sugar
    - 1/3 Cup of salt (pickling or coarse)
    - 2 Tbs. garlic salt
    - 2 Tbs. onion salt
    - 2 Tbs. celery salt
    - 2 Tbs. dry mustard
    - 2 Tbs. coarse black pepper

    Mix ingredients together in a large mixing bowl. As this is a dry brine recipe, no liquids should be added.

    You will need a large 2 inch deep pan to cure fish in. Place fillets skin side down in your pan and coat heavily with brine ingredients. Cover with a piece of foil or Saran wrap and place in refrigerator for 24 hours. After salmon has cured for 24 hours remove from refrigerator and rinse fillets off in cool water. Pat dry with paper towels and place on smoker rack. If you like a stronger tasting smoked salmon as I do, you can pepper lightly and brush fillets with liquid and brine left over in the bottom of the tray you used to brine your fish. Use either alder or apple wood for smoking. Smoke to desired doneness. Depending on the size and thickness of the fillets you are smoking, it can take anywhere from 4-6 hours to smoke.

    http://www.johns-guide-service.com/Recipes.html

    --------------------------------------

    Code 1241
     
  8. Duroboat

    Duroboat Moderator Staff Member

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    Honey Glazed Smoked Salmon Delight by Dr. Hook

    Dr. Hooks Recipe.

    1 cup white sugar
    1 cup brown sugar
    1/3 cup salt
    2 tbsp garlic powder
    2 tbsp onion powder
    1 tbsp pepper
    Honey

    Prepare your fish into 5" x 4" pieces.

    Place ingredients into a large bowl and mix thourghly. Place ingredients and prepared fish into a large ziploc bag and shake until fish has been completly and heavily coated. Remove fish from ziploc and layer pieces in a large glass or stainless steel container.

    Refridgerate for 2 days give or take depending on the size of the pieces. Rotate pieces every 12 hours. Once the fish has completed the brining stage, remove from brine and rinse in fresh cold water. Put pieces on smoker rack until they have glazed, then smoke until done using your favorite smoking chips. For added candy flavor, brush fish pieces with honey during the process.

    Code 1241
     
  9. Duroboat

    Duroboat Moderator Staff Member

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    Joe’s Smoked Salmon Candy

    Brine:
    4 cups water,
    1 cup sugar
    1 cup brown sugar,
    ½ cup maple sugar,
    1 tbs garlic powder.

    Brine 24 hrs

    Remove from brine, rinse, then dry until tacky
    Sprinkle with brown sugar

    Smoke 11 hrs at 145 degrees

    Code 1241
     
  10. Duroboat

    Duroboat Moderator Staff Member

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    Sweet smoked salmon

    Combine the following to make the brine:

    1 cup water
    1 can of coca-cola
    1 can of root beer
    1 can of pineapple chunks w/ all the juice
    4 TBLS molasses
    2 big splashes of dark rum ( about 5 TBLS )
    1 cup brown sugar
    1/2 cup Worcestershire sauce
    1 TBLS liquid smoke
    1/2 cup non-iodized salt
    2 tsp black pepper
    1 tsp white pepper
    1 tsp garlic powder
    1 tsp ginger powder

    Mix well, it will remain gritty.
    Rinse whole fillets or cut peices with cold water and submerge, skin side down in brine.
    Cover and refrigerate 12 hours.
    Remove salmon pieces, rinse quickly under cold water and place on towel.
    Let stand at room temp for 1-2 hours prior to smoking.
    The salmon should have a visible sheen.

    Smoke with alder only.

    Code 1241
     
  11. Duroboat

    Duroboat Moderator Staff Member

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    Old time Whiskey smoked Northwest Salmon

    1 Qt. of distilled water
    1 1/2 cup of jim beam Whiskey
    1/2 cup of brown sugar
    4 tsp. of non-iodized salt (canning salt)
    1 tsp. of Garlic powder
    1 tsp. of fresh ground black pepper

    Mix ingredients thoroughly.
    Place salmon into brine, and let sit for at least 8 to 12 hours
    before smoking (the longer the better).
    remove salmon from brine and rinse lightly.
    Place on paper towel, skin side down for 30 Minutes.
    Smoke with alder about 3 pans.

    This recipe will yeld a sweet Smoked salmon, almost like a fish candy.

    Code 1241
     
  12. Duroboat

    Duroboat Moderator Staff Member

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    Squaw Candy Dry Mix

    1# – package of brown sugar
    6Tbs. Coarse ground black pepper
    2 Tbs. Garlic powder
    1/8 (+/-)Cup non-iodized salt
    2 Tbs. of cayenne pepper (optional)
    2 Tbs. Lowery’s Ground pepper w/Tobasco (Green Lid and hard to find)


    Mix all ingredients together well.

    Skin and cut fish into 1/4" to 3/8� strips. Cover liberally with dry mix and let soak for 5-6 hrs. Turn fish and let sit another 5-6 hrs. Lightly rinse fish in cold water and let air dry for 24 hrs. or so. Smoke in smoker for 3-5 hours depending on consistency you like.

    Code 1241ickly under cold water and place on towel.
    Let stand at room temp for 1-2 hours prior to smoking.
    The salmon should have a visible sheen.

    Smoke with alder only.

    Code 1241 smoking chips. For added candy flavor, brush fish pieces with honey during the process.

    Code 1241tes, efficiently. Time will be about 2 1/2 to 3 hours with this method. Note: I only use Alder for this recipe, kinda traditional that way.

    Baste with the following:

    1/4 cup PURE maple syrup (worth the expense, COSTCO has the best price in quantity). It's gotta be pure, not the same oth
     
  13. Duroboat

    Duroboat Moderator Staff Member

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    Steve's Smoked Salmon Brine Recipe

    1/2 Gallon Dole pine-orange banana juice
    1/2 cup non-Iodized salt
    1/3 cup of white sugar
    1 lb. (1 box) of brown sugar
    12 ounces of Grandma's molasses
    Soak For 12 hrs. Do not rinseSmoke with Alder chips for 9 to 11 hours at 120F

    Code 1241
     
  14. Duroboat

    Duroboat Moderator Staff Member

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    SMOKED SALMON or STEELHEAD SMOKER RECIPE

    This is a dry brine that I find makes a wonderful smoked fish.
    This recipe will produce a fish that is almost candied.

    1.25 cups non-iodized salt
    3 pounds dark brown sugar

    Mix dry ingredients in bowl.
    This recipe was plenty to smoke 4 average size (28 inch) steelhead.
    Adjust the quantity to the amount of fish you are going to prepare.
    Place fillets or pieces of fillet into a non reactive baking dish.
    Pack each layer of fish with generous quantity of the sugar and salt mixture.
    Cover the dish and refrigerate.
    Rotate (every 12 hours or so) the fish and make sure that it is covered with the mixture.
    The fish will exude all the moisture the brine needs
    and will eventually be covered in a thick briny ooze.
    Some of the sugar might not dissolve but that is normal.
    I usually smoke my fish after 48 hours using alder.
    I do not rinse my fish before I smoke it - I simply wipe off any excess ooze
    and place on the smoker racks.


    I smoke my fish in an electric smoker between 6 and 9 hours depending
    on the temperature outside, the temperature that is reached inside the smoker,
    and to the degree I want to smoke it.
    I stop smoking it when it looks dark and caramelized.
    When it is done let it cool in the smoker and remove.
    If I am going to freeze any of it I wrap it in saran wrap and place into ziplocks.

    Code 1241
     
  15. Duroboat

    Duroboat Moderator Staff Member

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    Pepper Smoked Salmon

    4 cups brown sugar

    2 1/2cups pure salt

    6 tblspoons pepper

    2 tblspoons cayenne

    4 tbls garlic powder


    Cut salmon fillets into pieces like one fillet or side could be cut in half or thirds. Find a large roasting pan and lay out a layer of the fillets skin side down, cover the fillets with the brine you made, about a 1/8 to 1/4 inch layer, put next layer of fish and do the same. cover the dish with foil and place in a cool spot or the refrigerator.let stand overnight. after standing remove fish fom baking dish and rinse thoroughly with fresh cold water. Allow fish to air dry on a dry rack until a glace forms and the fillet looks dry.At this time you are ready to smoke your creation.

    Code 1241
     
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