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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Recipes (Old Contest)
- Thread starter kyturkey
- Start date
Bigfattyt
Gold Member
- Joined
- Jun 23, 2007
- Messages
- 19,215
Great contest!
Here is my easiest recipe ever!!!
For delicious jerky made in your smoker.
Take your game meat (Deer, Elk, rabbit etc........even works stellar with beef of course). Slice it thin,
Take a big ziplock bag. Pour in Original Yoshida's sauce (a very tasty, slightly sweet teriyaki sauce).
Add Sriracha sauce. (the hot pepper sauce with the rooster on the bottle and the green top you see in most Asian restaurants). Add to taste. I like it hot.
Add a bit of salt if you like.
Smoke for about 3-4 hours depending on how thin you cut your slices of meat. I use my grill with a side smoker.
Absolutely tasty. I have yet to have some one not like it, including little kids (as long as you don't make it too spicy).
Here are some pics in the making.
Hickory chips soaking in the water.
MMMMHHHHHHHH!!!!!
I prefer fruit wood with this recipe but Hickory chips work fine too.
So far, any relatively lean cut of meat has worked just fine.
Here is my easiest recipe ever!!!
For delicious jerky made in your smoker.
Take your game meat (Deer, Elk, rabbit etc........even works stellar with beef of course). Slice it thin,
Take a big ziplock bag. Pour in Original Yoshida's sauce (a very tasty, slightly sweet teriyaki sauce).
Add Sriracha sauce. (the hot pepper sauce with the rooster on the bottle and the green top you see in most Asian restaurants). Add to taste. I like it hot.
Add a bit of salt if you like.
Smoke for about 3-4 hours depending on how thin you cut your slices of meat. I use my grill with a side smoker.
Absolutely tasty. I have yet to have some one not like it, including little kids (as long as you don't make it too spicy).
Here are some pics in the making.
Hickory chips soaking in the water.
MMMMHHHHHHHH!!!!!
I prefer fruit wood with this recipe but Hickory chips work fine too.
So far, any relatively lean cut of meat has worked just fine.
- Joined
- Sep 30, 2009
- Messages
- 2,351
First, a pic......my son and Uncle T
or two.....my fishing buddy, The Bassassin
Ok, more than a few I guess....
And a recipe or two....
Grilled Caesar Salad
(1/2) Head romaine lettuce (per serving)
Caesar Dressing
Croutons (of choice)
Diced Tomato (optional)
Parmesan Cheese (whole)
Split heads of romaine lengthwise
Baste with dressing on flats
Grill split heads, flat side down (this will probably take longer than you might think, I do mine until the heads have grill marks and are just slightly limp)
Dress with additional dressing, shaved slices of cheese (or parmesan crisps) and diced tomato (if you like it)
The grilling really gives it a different taste.
Smoked Salmon
3ish lbs Fresh Wild Salmon Filets
Rub
Smoker or grill
Rub:
2 cups Brown Sugar
1 cup Kosher Salt
2 tbs Honey Mustard
"Big Pinch" each of celery salt, smoked paprika, white pepper
Place the fish in a shallow dish or baking pan and cover fish in a thick crust of the rub, cover pan with foil and place in fridge. Leave overnight (at least 12 hrs.)
After resting, smoke fish (I like hickory or apple wood) in either a smoker or grill (indirect heat), approximately 1.5-2 hours until cooked through.
Yummy
or two.....my fishing buddy, The Bassassin
Ok, more than a few I guess....
And a recipe or two....
Grilled Caesar Salad
(1/2) Head romaine lettuce (per serving)
Caesar Dressing
Croutons (of choice)
Diced Tomato (optional)
Parmesan Cheese (whole)
Split heads of romaine lengthwise
Baste with dressing on flats
Grill split heads, flat side down (this will probably take longer than you might think, I do mine until the heads have grill marks and are just slightly limp)
Dress with additional dressing, shaved slices of cheese (or parmesan crisps) and diced tomato (if you like it)
The grilling really gives it a different taste.
Smoked Salmon
3ish lbs Fresh Wild Salmon Filets
Rub
Smoker or grill
Rub:
2 cups Brown Sugar
1 cup Kosher Salt
2 tbs Honey Mustard
"Big Pinch" each of celery salt, smoked paprika, white pepper
Place the fish in a shallow dish or baking pan and cover fish in a thick crust of the rub, cover pan with foil and place in fridge. Leave overnight (at least 12 hrs.)
After resting, smoke fish (I like hickory or apple wood) in either a smoker or grill (indirect heat), approximately 1.5-2 hours until cooked through.
Yummy
1066vik
Gold Member
- Joined
- Nov 28, 2009
- Messages
- 21,305
campfire breakfast biscuits
1 cup shredded cheese
1 pound breakfast sausage (not links or patties)
1 cup bisquick
brown sausage, save back the grease
put in bowl with bisquick and a bit of water
stir until it's a really sticky mess (does not take much water)
stir in the shredded cheese
divide the mess up however you like -- or not.
pan-fry in sausage grease.
1 cup shredded cheese
1 pound breakfast sausage (not links or patties)
1 cup bisquick
brown sausage, save back the grease
put in bowl with bisquick and a bit of water
stir until it's a really sticky mess (does not take much water)
stir in the shredded cheese
divide the mess up however you like -- or not.
pan-fry in sausage grease.
- Joined
- Dec 4, 2009
- Messages
- 4,555
Hahahaha awesome. I never win the random number/drawing contests . Thanks so much. Very cool contest and a sweet prize. Again thank you good sir!
. Thanks so much. Very cool contest and a sweet prize. Again thank you good sir!
- Joined
- Dec 4, 2009
- Messages
- 4,555
thanks again guys. I can't wait to get this bad boy. it will be a companion on many trips
- Joined
- Dec 4, 2009
- Messages
- 4,555
It did show up today. was waiting on me a few minutes ago when I walked in the door. thank you so much sir. I greatly appreciate it. still nice and sharp, cool little sheath and this bad boy locks in to your hand much better than I expected. nice and light do the big hole drilled out just under the choil. great design all around and is very sheeple friendly if you ask me.
Thank you good sir!
Thank you good sir!