[Duroboat]

"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

 

[fishdigme]

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

 

[fishdigme]

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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

Squaw Candy Dry Mix

1# â€" 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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

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

 

[Duroboat]

Duro's smoked chicken recipe

Duro's Smoked Chicken Brine.
(Also works great on fish)

1/2 gallon water
1/4 cup pickling salt
1/2 cup packed dark brown sugar
1 tsp onion powder
1 tsp garlic powder
1/4 cup morton tender quick
1 tablespoon dark molasses
2 tablespoons honey

DONT use a aluminum pan for the brine plastic or glass is best.(But you probably already know that)

I like to cut my chickens in quarters for brineing and I think they smoke better that way too.I soak them in the brine for about 14 to 16 hours in the fridge.

When your ready to smoke them take the chicken out of the brine and rinse well in clean water.Dry with paper towels and load the racks.

I smoke the 1/4's at about 220 to 225 degrees for
4 hours (3.5 hours for smaller 1/4's).After the chicken has been cooking for 2 hours brush the skin with light olive oil(this really helps from drying out and looks great too).Breast meat is done at 170 degrees,180 for the legs/thighs.

I like using hickory on chicken.And be sure to soak the chips in water for at least an hour.

Code 1231

 

[fishdigme]

Smoked Turkey

Brine is pretty easy. Get % gallon bucket and put 2 to 3 gallons of water in it (depends on size of bird, enough to fully submerge the beast). Add kosher or sea salt (1 cup per gallon of water) and brown sugar (1/2 cup per gallon of water). 2 lemons, 2 limes, and 2 oranges(cut in half and squeeze a little bit) then drop'em in. 4-6 nice sizedsprigs of fresh rosemary and some fresh peppercorn (crushed coarsely)(at this point you can add any other herbs or spices if you want depending on your favorites. Mix it all up good until salt and sugar isdissolved. Drop in the beast and cover. If it is less than 45 degrees just set him outside if not put him in the fridge. Leave him drowning for 12 to 24 hours (longer just makes juicier). Take him out of the goo and rinse him real good. Pat his littel butt dry and rub him up with your favorite oil (I use olive oil or peanut oil (although I have heard a bit of sesame oil gives a nice flavor too) this is just to help him brown up whether you are smoking or baking. That's it. Throw em on the smoker or in the oven and cook normal. If smoking, and you like a lot of smoke flavor you can put him on late the night before(150-180F). Finish him off on medium about 2 hours before your ready to eat. You don't need to spray the bird but you can if you want. I use Apple juice mixed with whiskey and olive oil.

Code 1231

 

[Duroboat]

Duke's Clam Chowder

Good Clam Chowder.

Duke's Clam Chowder
Yields 1 quart (6 - 8 servings)

3 oz. diced bacon (approximately 4 slices)
1 medium diced onion
3 stalks diced celery
1/4 lb. diced new potatoes (blanched)
4 cups heavy cream
1 1/2 cups chopped clams, fresh or frozen
1/3 cup flour
1/2 cup half & half
3 oz. butter
2 oz. clam concentrate or clam base
1 1/4 cups clam juice or nectar
1 pinch chopped fresh garlic, white pepper, black pepper, cayenne pepper to taste
1 teaspoon marjoram
2 teaspoons chopped fresh basil
1 teaspoon Italian seasoning
1/4 teaspoon dill
1/2 teaspoon thyme
2 bay leaves
1/8 cups chopped fresh parsley

Cook bacon until transparent.
Add butter, onions, celery and all the seasoning except dill and parsley.
Cook until tender.
Add flour and cook for another 3 - 4 minutes over low heat.
Add all dairy products, clam nectar and base.
Heat just under boiling point.
Steam potatoes and cool.
Add chopped clams and potatoes.
Bring to a boil slowly and cook for 2 - 3 minutes.
Add dill and parsley.

Code 1239

 

[Duroboat]

Seafood Chowder

From other forum.

Seafood Chowder

1 PACKAGE BACON

2 LARGE ONIONS

4-6 CLOVES GARLIC MINCED

3 STALKS CELERY, CHOPPED

4 CUPS CHICKEN STOCK

6-8 RED POTATOES, CUBED, SKIN ON

3 BOTTLES CLAM JUICE

AS MUCH SEAFOOD AS YOU WANT, CLAMS, CRAB, SHRIMP

2-3 TABLESPOONS CRUSHED ROSEMARY

3-4 CUPS CREAM

SALT AND PEPPER TO TASTE

OPTIONAL â€" SHERRY

SUGAR TO TASTE

Cook bacon until crisp. Drain on paper towels. Sauté onions, garlic and celery in bacon fat until onion is soft and translucent. Remove to food processor or blender. Drain any remaining grease from the pot. Add the chicken stock and potatoes. While the potatoes begin cooking, chop or crumble the bacon into the onion mixture, add the clam juice and process until nearly smooth. (May be done in batches). Add to the potatoes. Add the seafood and rosemary. When the potatoes are done add the crème and adjust the seasoning. Reheat to a low simmer and serve. Optional: About a teaspoon of Sherry swirled on top in the serving bowl gives a wonderful taste and sweetness to the chowder.

Code 1239

 

[Duroboat]

Chile Verde by T-Rex

From other form By T-Rex.

Disclaimer------ The following is a recipe for Chile Verde. This recipe is only for the "BASIC" As each individual has his or her own ideas as to how much heat is required to make "Good" Chile. I will in no way try to influence anyone with what I would call the right amount of heat. The basic recipe has Chilies included and required. As to your own choice of Chilies, WELL, that’s your call.

Chile Verde

"Ortega" diced green chilies are what make up the substance of this recipe. Most (and I believe all) of the Ortega products have a little picture of a thermometer on the side of the packaging. The buyer can select Hot, Medium and Mild. Who determines what is hot and what is mild, depends on who is putting the stuff in their mouths. But at least Ortega does make available a their impression of what’s in the can. One can always add additional types of processed green chilies if so desired.

The starting point for Green Chile is a formula.

For each two (2) pounds of meat you’ll need three (3) cans of diced chilies (7oz) and one can of WHOLE tomatoes (28 oz-1lb 12oz can)

4 lbs.----Pork shoulder

6 cans--Ortega diced green chilies (7 oz.)

2 cans--whole tomatoes (1 lb. 12 oz.)

Fresh garlic to taste

Butter per need

Flour per need

Salt and pepper to taste

Cooking the pork.

If you have one, use a pressure cooker. Cook at 10 lbs. for one hour with lots of water. Retain the cooking water and let the meat cool.

Without a pressure cooker you’ll have to use a slow cooker. Lots of water and lots of cooking time. Retain the cooking water.

Once the meat is cooled hand shred it. Don’t cut it, just pull it apart. You’ll want stringy pieces not chunks.

Then make rue by taking butter and flour and heating. Stirring the flour into the butter

Now combine about 2 cups of the cooking liquid to the rue. You’ll want this to be as a thicker gravy texture.

Add the meat and the peppers. Crush the tomatoes by hand (you’ll want some larger chunks floating around in there too).

Crush, mince, or chop the garlic and add it.

Salt and pepper to taste.

Simmer for a couple of hours.

Serve with warmed flour tortillas.

If you can keep your hands off it, It is much better the next day. (With some of the left over, try it on your eggs for breakfast)

Code 1240