Thread: recipes

This rub will make you drool when you smell it on the chicken you are
cooking, or eating, its' that good!!

Best Dry Rub for Chicken

To start with, be sure to use fresh ingredients if you can get it. If not, a high quality spice from
your grocery store will do just fine.

1/4 cup of sugar (we usually use brown sugar, but natural raw cane sugar is fine too)
1/4 cup sweet paprika (the freshest you can find)
3 tablespoon kosher salt
1 tablespoon ground pepper (fresh peppercorns recently ground!)
1 tablespoon garlic powder (do NOT use garlic salt)
1 tablespoon onion powder
1 tablespoon chile powder (no, it will not be “hot”)
1 tablespoon cayenne pepper

1. Start by mixing the ingredients of this dry rub together in a large mixing bowl
(make sure the bowl is large enough to fit the chicken in too).

2. Then (as suggested in the previous step) set the entire chicken down into the dry rub mixture.

3. Roll the chicken around in the mixture for a bit.

4. Gently rub and work the spice mixture into the skin of the chicken. Also, lift up the skin of
the chicken in places and get some of the dry rub under the skin of the bird and into the real
meat of the chicken.

5. Place the chicken (and bowl) into the fridge and let sit for 1 to 3 hours.

6. Remove the chicken from the fridge.

7. Smoke, grill or bake the chicken and ENJOY!

NOTE: Be sure to put all remaining rub not used in the trash. DO NOT reuse due to the
possibility of salmonella.

Dill Pickles
The following recipe is from my 80 year old grandma. She got this from a Missouri Farmers Association cookbook that she recieved as a wedding gift in 1950. It had been submitted by an old women from north missouri. These are easy to make and fit perfect with fried crappie. I know everyone thinks their grandma makes the best, but I'm telling you these are awesome.

Kosher Dill Pickles

Place the items below in a dry quart jar.

3 tsp Dill seed
1 tsp mustard seed
3-5 gloves of garlic depending on your taste
1 tbls of crushed red pepper flakes. More if you like them hot
1/8 tsp of Alum

Fresh 4-5 inch cucumbers work best. I cut them in half long ways or leave them whole. Place on top of dry ingredients.

In a large pot mix 1 quart of white vinegar, 2 quarts of water, and 3/4 cup of pickling salt. Heat your lids and flats in water. Bring brine to a boil and pour into jars. Put the lids and rings on then hot bath (place jars into a pot of hot water) at 190-200 degrees for 5-7 minutes. I use a large pot with about 3 inches of water for the hot bath process. One batch of brine will make 6-7 quarts.

I like to wait at least a week to 10 days before I start eating them.

Serve chilled

I found this macaroni & cheese recipe online this weekend and really liked it .. it doesn't have any velveeta (which I can't stand) and it's pretty darn simple ..

(make 6 servings)

Ingredients
1 (8 ounce) package elbow macaroni
1 (8 ounce) package shredded sharp Cheddar cheese
1 (12 ounce) container small curd cottage cheese
1 (8 ounce) container sour cream
1/4 cup grated Parmesan cheese
salt and pepper to taste
1 cup dry bread crumbs
1/4 cup butter, melted

Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
Bake 30 to 35 minutes, or until top is golden.

AppleBarbecue Sauce:

• 1 onion, peeled and chopped
• 1 chipotle pepper, in adobo sauce, chopped ( less or not at all if you don’t like the heat)
• 1 clove garlic, minced
• 1 cup apple sauce
• 1 cup ketchup
• 1/2 cup honey
• 1/4 cup molasses
• 1/4 cup soy sauce
• 1 tablespoon Worcestershire sauce
• Juice of 1 lemon
• Salt and freshly ground black pepper

Take a 3 pound beef or pork roastsalt and pepper all sides.
Mix all other stuff in slow cooker.
Add the roast and cook slowly for 6to 8 hr’s

I've cook this mant times and the only problem is i never cook anough

For those of you who won't be able to enjoy these at camp:

Originally Posted by rugsrme

http://www.crappie.com/crappie/misso...gg-recipe.html

Quinn your going to make Cliff a happy man!!!!!!

Originally Posted by got crappie

Quinn your going to make Cliff a happy man!!!!!!

Yep I made him his own jar again!

Corned Venison `
2 qt. –Water
3 ea. - Garlic cloves
3 TB – Sugar
3 ea. – Bay leaves
6 ea. – Peppercorns
2 TB – Pickling spice
¼ C. – Canning salt(Salt)
¼ C. – Tender Quick(Morton’s)
3 lb. – Venison(solid cuts deboned)

Directions
Bring all ingredients except venison to a boil, remove from heat and cool. Put mixture in 1- gallon freezer bag and add 3-lb. roast. Squeeze air from bag and seal. Refrigerate for 5-7 days, turning daily. When ready, remove and drain liquid, I rinse well as it can be a little to salty, then cook in fresh water with a tbs of pickling spice. Cook like you would normally cook corned beef. I either boil it, or put in a crock pot with veggies. It also can tend to be a little dry as there is no fat, I usually add a chunk of beef fat when cooking. You can also freeze for later use, remove excess liquid before freezing.