cooking steelers

David L. Donald · Post by **David L. Donald** » 5 Dec 2004 2:56 am

Farris, what wood do you use for smoking.
I like maple and apple wood. And sometimes mesquite.

Farris Currie · Post by **Farris Currie** » 5 Dec 2004 3:21 am

Goodmorning David,well i'm using mostly oak,thats what i got plenty of since the storms!!i really like hickory,but it hard to come by here,have used orange wood,since so many dieing orange trees around,just don't care for the orange wood taste,bitter.Lot of guys around won't use nothing but charcoal,but it's so expensive for as much as it takes me in my brick cooker.oak makes to meat blacker,lots don't like because of that.man i'd sure like to get my hands on some pecan and apple wood. thats on up north of Florida.don't have much hardwood here.pine sure ain't know good for cooking.Have a Great Wk.end.David
farris

Farris Currie · Post by **Farris Currie** » 6 Dec 2004 8:14 am

NEW week,different approach,eat ribs,tired of them.SO,first of year i bought a comercial oinon cutter.Blooming Onions,need to learn how to cook them.I'VE tried different ways,and they turn out alright,but like to make them like steak houses do.also bought a comercial Hamlinton Beach milk shake machine,now i know what to do with that!!!YEP!!!! great,putting white mountain churn in closet for winter. getting chili time now. farris

David L. Donald · Post by **David L. Donald** » 6 Dec 2004 8:42 am

For the onions
Take a baster syringe or other wide mouth syringe,
and inject the large onions with a mix of :

Sesame oil, white wine, soy sauce, ginger juice and garlic jiuce.

Or a bit of beef broth salt and pepper, and stick several cloves in the holes where the syringe was used.

Farris Currie · Post by **Farris Currie** » 6 Dec 2004 9:19 am

David,you sure blew my mind:i'm use to cutting onion with cutter,like 24 slices,cut center out,coating with egg wash,then,seasoned flour,do this twice then deep fry in peanut oil about 400 degrees,deep fry,comes out like a blossom so pretty,pull pedals off and dip in horseradish mix dip. wow so good farris

David L. Donald · Post by **David L. Donald** » 6 Dec 2004 12:31 pm

I like that too, nice recipe and stylish too.

I forgot ,after the internaly basting onions are prepped,
put them in the oven and slow bake them till soft.

Or smoke them with the skins still on.
When the skins come off there will be aroma, but not harshness.

You can also mix pesto sauce, tomatoe sauce and wine and inject them for an Italian version.

Jennings Ward · Post by **Jennings Ward** » 6 Dec 2004 4:37 pm

Hello everyone, bin under the weather last couple of days.. Sure would love to have some good vittls.......Ferris you were talking about apple wood to burn in your smoker..I dont have any apple wood but I do have a RESONATOR GUITAR, SQUARE NECK WITHA QUARTERMAN HAND SPUN CONE AND SPIDER BRIDGE, MAPLE SADDLE, " HAND MADE IN W.VA. OUT OT "CHERRY WOOD ENIRLEY." WHAT A SWELL SOUNDING INSTRUMENT. to electrify it would be like cutting your nose off because your face is ugly....... Just thought I would tease you a little.....And it realy sounds great tuned to C6....Almost Heaven... Earnie Cawby needs mor possum for sat nite, can you help.....????????? jennings........

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EMMONS D10 10-10 profex 2 deltafex ne1000 pv1000, pv 31 bd eq, +

Farris Currie · Post by **Farris Currie** » 6 Dec 2004 6:25 pm

David,wow that sure sounds good!!Jennings sorry to hear you been sick!no i quit the possum, i'm now on Blooming onions!we love them,and they are great if done right!well, tonight i made home made milk shakes!put so good ice cream in the cup,vanilla flavoring,big scoop of vanilla malt,add milk,turn on the machine.just like we use to get a the drug store!oh boy,now i'm rubbing my belly!country life ain't all bad!
Take care my Friends farris

Farris Currie · Post by **Farris Currie** » 7 Dec 2004 8:03 pm

OK,Jack,check out Huntingnet.com,man they got some of the best cooking recipts on there,that pheasant can be fixed into some fine foods. also,found a coon recipt,sounded good!!skin him out,put in a big pot,salt water and soak overnite in frig.,next day,wash him again,place in baking pan,stuff him with sweet potatoes,plenty of butter,ect.man,bet Jennings is smacking his lips!also make you a coonskin cap to wear for the eatting ocassion!! family feast!!! wow thats sounds so good!!they say get a young one cut up and fry it like a rabbit. farris

Jennings Ward · Post by **Jennings Ward** » 8 Dec 2004 10:12 am

FERRIS, GLAD YOU DIDN' FORGET ME, PHESANT UNDER GLASS, NOW THAT IS WHAT THEY FEED KINGS. THAT BOY IN KANSAS SURE KNOWS HOW TO MAKE MY MOUTH WATER AND GET ME SLOBBERING ALL OVER MYSELF.....FERRIS YOU LEFT OUT THE SWAMP CABBAGE WITH THE COON..GREAT STEAMED.. COOK COON ON ROTESERY WITH A 1/4 POUND OF BUTTER , SALT , PEPPER, STOVETOP WITH OYSTERS AND WALNUTS, SHELLED, PECONS, AND A LITTLE LEMON PEEL OR GRAPEFRUIT PEEL IN THE STUFFING,,,, NOTHING BETTER..ALL GOOD..UUUMMM WISH I HAD A COUPLE OF THEM RIGHT NOW AND A PHESANT TO CAP IT OFF.....UUUUUMMMMMM, GOOOOOOODDDDDD. FERRIS ARE YOU GOING TO LIVE OAK THIS SAT.???? THERE IS GOING TO BE A GREAT BUNCH OF MUSICIANS AND PLENTY OF POSSUM FOR YOU WHEN YOU GET THERE.....I GOT THE BOYS IN NASHVILLE EATING POSSUM NOW..HOW DO YOU LIKE THAT??? THEY KNOW WHAT IS GOOD...MAYBE IF THEY GIVE SOME TO THE SINGERS IT WILL HELP THEM, THEY CAN SING MORE THAN ONE LINE...MORE LATER,,,,,,JENNINGS

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EMMONS D10 10-10 profex 2 deltafex ne1000 pv1000, pv 31 bd eq, +

David L. Donald · Post by **David L. Donald** » 8 Dec 2004 12:17 pm

BAKED PHEASANT AND RICE
2 cut up pheasants
Salt and pepper to taste
1/4 c. butter or 1/8c butter 1/8c duck fat

1 (16 oz.) pkg. long grain and wild rice
1 c. cream of chicken soup Or broth with cremfresh
3/4 c. white wine (Sauterne) Or for sweeter Montbalziac

1 (13 oz.) can sliced mushrooms, drained
or better, fresh Shitkae preferend, but Pied de Mouton, or Porobelo will do too,

1/2 c. sliced celery

1/4 cup small bits of red pepper

1 bouquet garni bundle.

1 tbsp. chopped pimento

Season pheasant with salt and pepper. Brown in butter in skillet.
Prepare rice using package directions, but add bouquet garnie bundle
.
Spoon rice into greased baking dish; top with pheasant.

Combine soup with remaining ingredients in saucepan; blend well. Bring to a boil; pour over pheasant.
Bake covered at 350 degrees for 30 minutes.
Uncover. Bake for 15-20 minutes longer or until tender.

A fairly stock recepie, but with my additions.

Serve with a side of whole cranberry and whole black currents sauce, spiced with a bit of caenne pepper,
nice and chunky like an x mas ot thanksgiving sauce,.
[This message was edited by David L. Donald on 08 December 2004 at 12:24 PM.]

Ron ! · Post by **Ron !** » 8 Dec 2004 1:11 pm

Ingredients:
1 or 2 quarts Whiskey
1 cup butter
1 cup sugar
1 tsp. salt
4 large eggs
1 cup dried fruit
1 tsp. baking powder
1 tsp. baking soda
1 cup brown sugar
1 cup of nuts
1 oz of lemon juice

Mixing Instructions:

Before you start, sample the whiskey to check for quality. Good, isn't it? Now go ahead. Select a large mising bowl, measuring cup, etc. Check the whiskey again as it must be just right. To be sure whiskey is of the highest quality, pour one level cup into a glass and drink it as fast as you can. Repeat.

With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 tsp. of thugar and beat again. Meanwhile, make sure that the siskey is of the finest quality. Cry another cup.

Open the second quart is necessary. Add the 2 arge eggs, 2 cups dried fruit and beat till high. If druit gest stuck in the beaters, juse pry it loose with a drewscriver. Sample the whiskey again, checking for toxscisticity.

Next sift 3 cups of the salt or anything: it really doesn't matter. Sample the whiskey. Sift 1/2 pint lemon juice.

Fold in chopped butter and strained nuts. Add one babblespoon of the brown thugar, or whatever color you can find and wix mel.

Grease oven and turn cake to 350 degrees. Now pour the whole mess into the coven and bake. Check whiskey again, and go to bed.

Ron

Nikaro SD10 4x6

Ron ! · Post by **Ron !** » 8 Dec 2004 2:56 pm

Got one......ask your friend Farris.
He knows me well enough but hey I know when a guy can't take a joke.Guess this is one of those moments ey?

Ron

Nikaro SD10 4x6

David L. Donald · Post by **David L. Donald** » 8 Dec 2004 3:13 pm

My fav is definitly :

" Sift 1/2 pint lemon juice. "

Man, I always hated lumpy lemon juice

Farris Currie · Post by **Farris Currie** » 8 Dec 2004 4:14 pm

You guys,DAVID man that sounds GOOD,Jack,waiting on the birds man.Ron,you know i can't afford that much whiskey!YOU been watching EMERIALs cooking show to much.as Johnny Bond said,TEN LITTLE BOTTLES,huh.in which i sank!!all except one little swallow!!well,today was my lucky day,friend has a big farm,and the deer are eatting it up.so war has been declared on the deer.so somebodys gotta eat it!!!! well,big bucket of fresh green beans,and yellow squash.oh boy,moving on up,and Christmas time a comming!!Jack hurry with the birds man.Jennings hope your feeling better!!!Ron i hope you sleep it off. David keep those good receipts comming!Thanks for all my FRIENDS, later farris

Jennings Ward · Post by **Jennings Ward** » 8 Dec 2004 5:00 pm

RONALDS REIPET DOES NOT CALL FOR ENOUGH WHISKEY, 1 QT BURBON, 1 QT BLEND, 1 QT SCOTCH, 1 QT WHITE LIGHTNING, MIX THOURGHLY AND DRINK AS FAST AS POSSABLE....."RESULTS". YOU WILL BE ABLE TO GET THAT BEAUTIFULL ANGELIC SOUND WITHOUT A STEEL..... as you hit the ground.........Jennings

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EMMONS D10 10-10 profex 2 deltafex ne1000 pv1000, pv 31 bd eq, +

Farris Currie · Post by **Farris Currie** » 8 Dec 2004 6:18 pm

JACK, RONS my buddy,he can take it.Hey that dude has got it made over there!!He sent me some pictures,Man lives like a king!!already got his Christmas tree up!next he'll send a picture with a brand new steel!then i'm gonna cry!!Don't really think the dude can cook,be little afraid of it!ha ha
good night all farris

Ron ! · Post by **Ron !** » 9 Dec 2004 12:17 am

Sure can take it.HA.
Gottcha Jack.
Farris you got enough Deer huh?
Let's give this recipe a try and serve it on the Forum.

Ingredients:
1 Medium deer
4 Lambs
20 chickens (Rosted)
150 Eggs (Boiled)
40 Kilos of Tomatoes
Salt and Seasonings

Directions:

1. Stuff eggs into tomatoes
2. Stuff tomatoes into chickens
3. Stuff chickens into lambs
4. Stuff lambs into deer
5. Roast until tender

Serves 150 people

Ron

Nikaro

Tony Prior · Post by **Tony Prior** » 9 Dec 2004 1:59 am

Baby Back Ribs on the Grill..take about 4 1/2 hours with the lowest possible flame without it being off. Leave the lid about 1/4 open..

what a bargain..4 1/2 hour cooking time..20 minutes eating time..

I've been using Sweet Baby Rays Barbeque Sauce. First 2 hours with the bones down, then the hard part..open the lid , flip em' over, put some more sauce on them, close the lid about 3/4, go away..come back in about 2 hours.

Wheres the Food channel for my interview ?

t[This message was edited by Tony Prior on 11 December 2004 at 01:39 PM.]