http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/-t1.htm RECIPIES FROM THE COUNTRYS BEST COOKS Sun, 22 Nov 2009 22:35:39 GMT 10 http://outlawfishing.forumotion.net/users/2913/70/92/01/album/outlaw10.jpg http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/-t1.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/practice-turkey-t1416.htm Elkrun The sales for turkeys just hit the supermarkets. Its like a family tradition that we do a practice run a couple weeks before the big day. Picked up a 16lb'er today for Sunday! We also buy a couple extras for the freezer. I love turkey! RECIPES, SMOKING AND CURES Wed, 11 Nov 2009 20:06:18 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/practice-turkey-t1416.htm#11722 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/practice-turkey-t1416.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoking-bacon-question-t1444.htm cowlitzfisherman Last month I gave hairlip some frozen bacon that I had cut when I butchered a pig. I asked him to find some recipes on how to smoke it. So far, hairlip hasn't smoked it yet as far as I know. Have any of guys every made your own bacon and smoked it? If so, can you help hairlip out? I am going to butcher another pig (I get half) around February, and I would like hairlip to figure out how to smoke it (hams and bacon). I may even have him smoke a whole rear ham if he can figure out how its done. I ... RECIPES, SMOKING AND CURES Sun, 22 Nov 2009 22:35:39 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoking-bacon-question-t1444.htm#12099 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoking-bacon-question-t1444.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/dybbq-salmon-candy-t1426.htm Hairlipangler

Any other new uses please post here. TIA]]> RECIPES, SMOKING AND CURES Mon, 16 Nov 2009 00:51:06 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/dybbq-salmon-candy-t1426.htm#11877 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/dybbq-salmon-candy-t1426.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/warthog-bbque-next-to-sportco-t1374.htm ChuckS
Good reason to go back in a week :32:]]> RECIPES, SMOKING AND CURES Thu, 08 Oct 2009 16:48:02 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/warthog-bbque-next-to-sportco-t1374.htm#11217 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/warthog-bbque-next-to-sportco-t1374.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-sausage-and-bean-soup-recipe-t1398.htm Elkrun Sausage-Bean Soup I found this recipe on a homesteading site and made it two weeks ago. My family begged me to make it two more times and nobody is sick of it! I'll give credit to the site/author if I can find it again since I HATE recipe stealers! You do not have to soak the beans overnight, simply lightly boil them in salt water for a couple hours first. Check them for doneness then add the rest of the ingredients. If the recipe is to large for your family you can cut the recipe in ... RECIPES, SMOKING AND CURES Tue, 03 Nov 2009 03:22:00 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-sausage-and-bean-soup-recipe-t1398.htm#11540 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-sausage-and-bean-soup-recipe-t1398.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoked-turkey-the-brine-t1348.htm Hairlipangler Duro has a brine recipe for poultry over on Brents site. I tried it Sunday, my neighbor had me do up a 16lb gobbler. Brined it on Saturday. I have to admit it was a little intimidating to put all that salt n spice in a 1/2 gallon of water, but no worries. The turkey wasn't salty at all, it worked great. But I didn't quarter the turkey, smoked it whole and empty in a disposable roaster pan. I tented it off loosely but the smoke chamber just isn't tall enough for a whole turkey. The temp ... RECIPES, SMOKING AND CURES Mon, 21 Sep 2009 19:23:44 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoked-turkey-the-brine-t1348.htm#11045 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoked-turkey-the-brine-t1348.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/beef-and-chicken-enchiladas-t1295.htm ChuckS The basic ingredients: First put a roast in the crock pot, add some salt and pepper, dry onion and a 1/2 cup of water and let it cook all day. Then take it out and shred into a frying pan. Take 4 chicken breasts and cut into cubes and place into other fry pan. Grab cold beer to assist in process Tup: Then add 1/4 cup of taco seasoning to each pan and 1/2 cup of water. Bring to boil and then simmer off the rest of water. Next, open can of Enchilada sauce and add 1/2 ... RECIPES, SMOKING AND CURES Sun, 30 Aug 2009 04:59:41 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/beef-and-chicken-enchiladas-t1295.htm#10640 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/beef-and-chicken-enchiladas-t1295.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/tuna-time-t1281.htm ChuckS
101 1/2lb cans of fresh canned tuna. I am definately going to get prepared to do myself next year as it didnt come cheap

It is however ... very tasty :32:

]]> RECIPES, SMOKING AND CURES Wed, 26 Aug 2009 03:06:36 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/tuna-time-t1281.htm#10532 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/tuna-time-t1281.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/the-web-site-is-as-busy-as-hell-t1059.htm Down Yonder BBQ If ya'll are looking for recipes and smoking information come check us out. I know everyone will find some usefull information on there, especially Ice Shark.........You need this man......... Downyonderbbq.com Come and register its free and takes a simple 2 miniutes, unless your computer idiot!!!!!!!!!!!!!!! Boater I do expect you and Chuck to register at least............. RECIPES, SMOKING AND CURES Sun, 17 May 2009 05:39:09 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/the-web-site-is-as-busy-as-hell-t1059.htm#8525 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/the-web-site-is-as-busy-as-hell-t1059.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/sundance-squash-t1172.htm boater anyone have any good recipes for sundance squash ??, thanks. RECIPES, SMOKING AND CURES Tue, 07 Jul 2009 01:31:37 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/sundance-squash-t1172.htm#9495 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/sundance-squash-t1172.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/crab-cake-site-t1170.htm Elkrun
http://www.crabcakeguy.com/]]> RECIPES, SMOKING AND CURES Mon, 06 Jul 2009 19:09:06 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/crab-cake-site-t1170.htm#9473 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/crab-cake-site-t1170.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/ribs-this-weekend-t1169.htm ChuckS
Good Stuff Brent!]]> RECIPES, SMOKING AND CURES Mon, 06 Jul 2009 15:15:37 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/ribs-this-weekend-t1169.htm#9463 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/ribs-this-weekend-t1169.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/need-some-input-from-ya-bbq-snobs-t840.htm Down Yonder BBQ We have finally batched a new season salt for the BBQ folk in mind, has some bite but not enough to bother some of ya sissy's, so tell us how we should package it. 8oz, 16oz, or 32 oz containers....................Thanks RECIPES, SMOKING AND CURES Sun, 22 Mar 2009 19:50:43 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/need-some-input-from-ya-bbq-snobs-t840.htm#6487 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/need-some-input-from-ya-bbq-snobs-t840.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/fresh-shrimp-on-the-que-t1022.htm ChuckS
I think we may have a problem

Good thing there are a few more bags left :92:

Gonna try a dab of teriyaki on the next batch. One question....

6 minutes too long for cook time?]]> RECIPES, SMOKING AND CURES Sun, 03 May 2009 19:43:44 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/fresh-shrimp-on-the-que-t1022.htm#8136 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/fresh-shrimp-on-the-que-t1022.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/on-the-q-today-t901.htm Elkrun Fired up the Camo-Q and did a couple rack o ribs today. Had some surplus cherry wood laying around from my father in laws fall tree trimmings. Ran them low temp lots of smoke most of the day. Just about ready to plate! Almost feels like summer, minus the snow, rain, and wind. Even made some potato salad to go with... yep, almost like summer. :32: RECIPES, SMOKING AND CURES Wed, 01 Apr 2009 23:37:39 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/on-the-q-today-t901.htm#7147 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/on-the-q-today-t901.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/prime-rib-questions-t491.htm Hairlipangler Trying a prime rib for Christmas dinner. I have cooked prime rib before in a resturaunt years ago, but haven't done it at home. You guys are the best, so I would love to hear some suggestions. Can I smoke the beast? RECIPES, SMOKING AND CURES Thu, 18 Dec 2008 00:15:16 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/prime-rib-questions-t491.htm#3359 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/prime-rib-questions-t491.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-tasting-jerky-t519.htm kren Jerky - Thin Pre-sliced beef or Flank steak sliced thin across grain 2 Cups Water 10 Ounces Kikoman Teriyaki sauce ¼ cup kosher salt 3 cups loose packed brown sugar ½ cup white sugar 2 tablespoons molasses 2 tablespoons liquid smoke 2 tablespoons Worcestershire sauce coarse ground black pepper (to taste) Lawry's seasoning salt (to taste) pinch garlic powder (to taste) pinch onion powder ( to taste) shake red pizza peppers (to taste) Mix ... RECIPES, SMOKING AND CURES Fri, 26 Dec 2008 20:46:18 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-tasting-jerky-t519.htm#3525 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-tasting-jerky-t519.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/winco-at-it-again-t515.htm mics just like last year ,winco selling rib eye roast for 2.99. and this year there is no limit. RECIPES, SMOKING AND CURES Wed, 24 Dec 2008 05:01:54 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/winco-at-it-again-t515.htm#3504 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/winco-at-it-again-t515.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/holiday-drink-recipes-t511.htm Elkrun Tom and Jerry Batter 12 eggs, separated 1/2 teaspoon salt 1 pound butter, room temperature 3 pounds confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground allspice DIRECTIONS 1.Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. 2.Beat the egg yolks to soft ... RECIPES, SMOKING AND CURES Mon, 22 Dec 2008 06:08:42 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/holiday-drink-recipes-t511.htm#3473 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/holiday-drink-recipes-t511.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-chili-recipe-t298.htm Elkrun Chili- (Disclaimer- I have to keep this pretty mild because I have little kids. If I didn't I'd definitely add some heat.) Start with the meat. If you have Brisket leftovers, use them. Smoked brisket adds a flavor to chili that cant be beat! I always cube the leftovers, package and freeze. I shoot for about 1.5 lbs per pack. If you dont have brisket, use some type of steak... cube it and brown it with hot oil in a dutch oven. As a LAST resort, use ground beef... browned. Cook ... RECIPES, SMOKING AND CURES Thu, 20 Nov 2008 05:17:35 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-chili-recipe-t298.htm#2193 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/great-chili-recipe-t298.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/halibut-fingers-t437.htm Elkrun Simple one. My kids love those stupid fish sticks, so from I did this.. Cut halibut into strips about 1 inch thick. Dry throughly on paper towels. Set up three bowls: 1. Flour 2. and egg or two mixed throughly. 3. Dry breading mixture: (Half a package of ritz crackers crushed finely in a ziplock. Italian breadcrumbs in equal amount to the ritz Garlic powder, onion powder, Johnny's fish seasoning.) Heat 1/4 inch of oil in an electric pan to 375. (adjust up or ... RECIPES, SMOKING AND CURES Mon, 08 Dec 2008 02:54:24 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/halibut-fingers-t437.htm#3004 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/halibut-fingers-t437.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/down-yonder-rubs-rock-i-have-tested-them-t332.htm Iceshark
Welcome to the site Mighty man! Your a great dude! Hope to Q with you someday.
Ice]]> RECIPES, SMOKING AND CURES Mon, 24 Nov 2008 01:36:34 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/down-yonder-rubs-rock-i-have-tested-them-t332.htm#2357 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/down-yonder-rubs-rock-i-have-tested-them-t332.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/first-billy-bones-rubs-and-sauce-review-t368.htm Iceshark Not enough time for smokin today so we did the alternative. Nice que on the big stainless Q monster. Wanted to try the great Billy Bones rubs Mics gave me. Could not try them all so here is what I did try, 1. Cut up Chicken on the Q. Used Billy Bones Original rub. First off I really like the fine consistancy of the rubs. It melted right into the skin and added a nice color. I could smell the spices cooking with the chicken. Always a good sign. I did some sauceless and some with mild ... RECIPES, SMOKING AND CURES Sun, 30 Nov 2008 23:49:40 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/first-billy-bones-rubs-and-sauce-review-t368.htm#2602 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/first-billy-bones-rubs-and-sauce-review-t368.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/hey-did-the-t362.htm mics ]]> RECIPES, SMOKING AND CURES Sat, 29 Nov 2008 08:29:54 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/hey-did-the-t362.htm#2561 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/hey-did-the-t362.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/que-ing-belly-beef-brisket-t323.htm Down Yonder BBQ I think that beef brisket belongs to Texas like peanuts to Georgia and pulled pork to North Carolina. But did you know, 'till about forty years ago brisket was a worthless cut of meat that most folks would just discard or grind into hamburger meat? Down in the hill country of Texas, ol' brother Wolf was buying all the brisket he could get to make his chili with. Then about 1950 two German brothers who had a meat market began cooking BBQ in their market to use up left over meat. One got the idea ... RECIPES, SMOKING AND CURES Sun, 23 Nov 2008 22:13:00 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/que-ing-belly-beef-brisket-t323.htm#2345 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/que-ing-belly-beef-brisket-t323.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/pork-rib-rub-t328.htm Down Yonder BBQ 1/3 cp sugar 1/3 cp brown sugar 1 tbsp sea salt 3 tsp cumin 3 tsp onion powder 3 tsp garlic powder 2 tsp chili powder 2 tsp paprika 2 tsp black peper 2 tsp dry spicey mustard Mix all ingredients in a bowl and rub generously on the meat. Wrap in plastic or pit ribs in a bag and let sit overnite in the fridge . Pull from fridge and let sit at room temp for 1 to 2 hours. Prep smoker or barbecue and cook it low and slow. The longer the cook the softer the meat. Try using a ... RECIPES, SMOKING AND CURES Sun, 23 Nov 2008 22:21:58 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/pork-rib-rub-t328.htm#2350 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/pork-rib-rub-t328.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/rub-for-beef-brisket-or-chicken-t327.htm Down Yonder BBQ 1/2 cup seasoned salt 2 tablespoons salt 1/2 teaspoon dried whole thyme 1/2 teaspoon ground cumin 1/4 teaspoon paprika 1/4 teaspoon freshly ground black pepper 4 pound beef tri-tip, or 6 skinless chicken breasts Combine all the dry ingredients and mix together. Generously sprinkle the mixture onto the tri-tip or chicken and let it sit, covered, overnight in the refrigerator. Just before grilling, rub the mixture a second time all over the tri-tip or chicken, making ... RECIPES, SMOKING AND CURES Sun, 23 Nov 2008 22:20:49 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/rub-for-beef-brisket-or-chicken-t327.htm#2349 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/rub-for-beef-brisket-or-chicken-t327.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/brisket-rub-t326.htm Down Yonder BBQ Liberally apply this rub to brisket a few hours before putting the meat in the smoker. 1/4 cup dark brown sugar, firmly packed 1/4 cup cracked black pepper 1/4 cup sweet paprika 2 tablespoons coarse kosher salt 2 tablespoons granulated garlic 1 tablespoon dry mustard 1 tablespoon granulated onion 2 teaspoons ground cayenne Combine the ingredients in a small bowl and mix well. Yield: About 1 cup Heat Scale: Mild RECIPES, SMOKING AND CURES Sun, 23 Nov 2008 22:19:18 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/brisket-rub-t326.htm#2348 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/brisket-rub-t326.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoke-rings-t325.htm Down Yonder BBQ How to Get That Coveted Pink Ring With Your Cooking Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product. This pink ring may range from 1/8 inch to 1/2 inch thick. In beef the ring is a reddish-pink and in pork, chicken and turkey it is bright pink. This pink ring is often referred to as a "smoke ring" and is considered a prized attribute in many barbecue meats, especially barbecue beef briskets. Barbecue connoisseurs feel the presence ... RECIPES, SMOKING AND CURES Sun, 23 Nov 2008 22:17:07 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoke-rings-t325.htm#2347 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoke-rings-t325.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/choosing-a-good-brisket-t324.htm Down Yonder BBQ 1] Fat and Marbling: Choose a brisket which has most of the fat down in the meat and not all the fat on the outside. You do need a layer of fat on the outside too. Fat inside the meat will help keep it moist, so you still need some fat both on inside and ouutside. But remember selecting a good brisket is half the technique of good Que. 2] Size: A real good size is a brisket from 6 to 10 lbs, big or small will be more of a personal choice. Just remember that slow cooking for 1 1/2 to 2 hours ... RECIPES, SMOKING AND CURES Sun, 23 Nov 2008 22:14:35 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/choosing-a-good-brisket-t324.htm#2346 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/choosing-a-good-brisket-t324.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/dr-pepper-brisket-t322.htm Down Yonder BBQ -------------------------------------------------------------------------------- Ok, I marinated a 6-7 pound brisket in 2 cans of Dr.Pepper, teriyaki, Worcestershire sauce. I marinated it for 2 days. Took it out poured the marinade in a sauce pan and added pomegranate juice and simmered for about 45 minutes. I should have used it to inject but I didn't used it for spritz. Anyway, I put Down Yonder Ribeye Seasoning blend and Que'ed the brisket at 235-250. Spritzed it every hour, cooked for 6 ... RECIPES, SMOKING AND CURES Sun, 23 Nov 2008 22:08:12 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/dr-pepper-brisket-t322.htm#2344 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/dr-pepper-brisket-t322.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/cajun-brisket-t321.htm Down Yonder BBQ 1 4 lb brisket flat, ¼ cup of liquid crab boil, boiling pot, brisket rub Directions: Fill boiling pot about ¾ full of water and add liquid crab boil, bring water to boil and insert brisket flat, boil for 5 minutes and turn off fire, cool to room temperature, pre-heat smoker to 220°, remove brisket flat from boiling pot and place in a pan, rub DYBBQ brisket rub over brisket flat on both sides, set brisket on smoker and close lid, smoke for 3½ to 4 hours (cover for the last hour ... RECIPES, SMOKING AND CURES Sun, 23 Nov 2008 22:05:34 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/cajun-brisket-t321.htm#2343 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/cajun-brisket-t321.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/down-yonder-bbque-t297.htm ChuckS
NOW WE CAN TALK SOME BBQUE BROTHER!

Hi Brent. :55:]]> RECIPES, SMOKING AND CURES Thu, 20 Nov 2008 04:17:21 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/down-yonder-bbque-t297.htm#2183 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/down-yonder-bbque-t297.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/basic-rub-t80.htm Elkrun
8 parts Brown sugar
3 parts kosher salt (smoked if possible)
1 part chili powder
1 part combination of spices (old bay, garlic powder, paprika, onion powder, etc…)

Shake and apply liberally]]> RECIPES, SMOKING AND CURES Thu, 23 Oct 2008 23:20:15 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/basic-rub-t80.htm#563 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/basic-rub-t80.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/so-you-think-you-can-barbecue-t304.htm Down Yonder BBQ

http://www.bbqsearch.com/game/index.html]]> RECIPES, SMOKING AND CURES Fri, 21 Nov 2008 03:12:25 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/so-you-think-you-can-barbecue-t304.htm#2245 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/so-you-think-you-can-barbecue-t304.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/new-topic-idea-s-t302.htm Down Yonder BBQ ]]> RECIPES, SMOKING AND CURES Fri, 21 Nov 2008 00:26:54 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/new-topic-idea-s-t302.htm#2221 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/new-topic-idea-s-t302.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/ohhhh-shit-t300.htm ChuckS I was putting a bunch of chicken breasts on the grill tonight to cook up and slice for sandwhiches during the week for all of us in the house. Started the barbeque....got meat on....got busy working on basement etc. Needless to say about 4hrs later the wife says "How did your chicken turn out this time" OH SHIT Is all I could say I would take a pic but honestly....I am too embarassed as I have never done this. The breasts are now about the size and color of a hockey ... RECIPES, SMOKING AND CURES Thu, 20 Nov 2008 06:21:56 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/ohhhh-shit-t300.htm#2199 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/ohhhh-shit-t300.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/crab-bisque-t269.htm Fishloveme This is perfect for all that crab you have in the freezers! 4T butter 1/4c Sherry 6 cups heavy cream 2 - 15oz cans tomato sauce 2 - 6oz cans tomato paste 3-4T Old Bay seasoning 1/2tsp Tabasco sauce 1lb fresh lump crab meat (I use more!) 2T chopped fresh parsley (I use cilantro) Melt butter in a large pot over medium heat. Add sherry and cook for 1 minute. Add cream, tomato sauce, tomato paste, Old Bay seasoning, parsley (cilantro), and Tabasco sauce. Stir until ... RECIPES, SMOKING AND CURES Fri, 14 Nov 2008 18:08:29 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/crab-bisque-t269.htm#1983 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/crab-bisque-t269.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoked-salmon-ball-t78.htm Elkrun
1lb Salmon or Steelhead (cooked, flaked, deboned - barbequed, smoked, or whatever).
8oz cream cheese
2TBL grated onion - fine
2TBL - horseradish
2TBL - Lemon Juice
1 tsp liquid smoke
salt to taste.
Mix all ingredients thoroughly, form into ball, roll in dried parsley. 

Great for potlucks, holidays, whatever... a family favorite.]]> RECIPES, SMOKING AND CURES Thu, 23 Oct 2008 23:06:32 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoked-salmon-ball-t78.htm#558 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/smoked-salmon-ball-t78.htm http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/pickled-salmon-t77.htm Elkrun Elkrun’s Pickled Salmon This recipe has been in my family for a long time. It is fairly simple, in fact the hardest part is waiting for it to be ready! Prepare Fish – Remove skin and cube salmon into approximately 1 inch cubes. You can use up to 5 lbs of cubed fish for the amount of brine this recipe makes. Salt Water Brine - 1C pickling salt, 1 C water.  Add fish to brine and soak overnight (8-10 hours). If fish will be in longer than 8-10 hours, I add another half cup of water ... RECIPES, SMOKING AND CURES Thu, 23 Oct 2008 23:05:05 GMT http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/pickled-salmon-t77.htm#557 http://outlawfishing.forumotion.net/recipes-smoking-and-cures-f13/pickled-salmon-t77.htm