Any Home Bakers Here?

[ronott1]

@ronott1 I was reading your Pork Chop recipe and saw the BBQue 3000 and went - hey, Penzies spices! Penzies is dear to my heart, I started going there when they were just one little spice store in Brookfield, WI. I get a smile when I see the Penzies spice bottles on the TV cooking shows - even when the lables are blurred out, I can recognize them, lol.

Try the BBQue 3000 on your smoked chicken some time, that is pretty scrumptious also. I am a big fan of their Barbeque of the Americas mix, more so than the BBQue 3000 though.

If the weather cooperates I plan on getting some smoking going soon.

I will try the BBQue 3000. Thanks for the review. I have been sing some nice weber spices this year. They started carrying them locally.

 

[ronott1]

I haven't smoked anything for a very long time. In years past we did had a variety of woods and smoked just about everything until the smoker finally died and never got replaced. I'll have to look and see if I can find any of the old recipes. Baking sourdough muffins today. Made bread yesterday and doughnuts the day before. Been busy rearranging my coops and pens and getting my breeders sorted out.

The smoker pan rusted out on my smoker. I bought a replacement and a cover to keep water out of it. It is nice to be able to get parts for things like this now.

There are a lot of nice smokers out there!

 

[cmom]

Quote:
Maybe one of these days I'll invest in another one. The one we had we bought nearly 50 yrs ago and used it for many years (we did keep it covered) but it did eventually rust out so we haven't had one for probably around 20 years. DH gave away the unused variety of woods we had for smoking. We used to deep fry a lot of different things outside too. We do still have the deep fryer but haven't used it in years either. Maybe it's time.

 

[wyoDreamer]

Maybe one of these days I'll invest in another one. The one we had we bought nearly 50 yrs ago and used it for many years (we did keep it covered) but it did eventually rust out so we haven't had one for probably around 20 years. DH gave away the unused variety of woods we had for smoking. We used to deep fry a lot of different things outside too. We do still have the deep fryer but haven't used it in years either. Maybe it's time.

I vote to stay off the deep-fry wagon, but get back on the smoke-the-meat band-wagon. Unless it is a deep-fried fish of course. and maybe French fries - home-made French fries are the best.

DH went ice fishing and caught his limit of white-fish. One of the guys who was ice-fishing with him only wanted two of the 10 he caught, so DH came home with an extra 5 fish. (the other guy fishing took the rest) We baked a couple, froze a couple more for baking, pickled a few and then smoked the rest. Turned out pretty good for our first smoked fish attempt. I have about 4 pound of smoked white-fish sitting in the freezer.

I saw on a show last night that a restaurant in WI (that specializes in smoked meats) has a smoked tomato soup on their menu. My sister says it is very good... we may have to try making that this summer.

 

[ronott1]

I vote to stay off the deep-fry wagon, but get back on the smoke-the-meat band-wagon. Unless it is a deep-fried fish of course. and maybe French fries - home-made French fries are the best.

DH went ice fishing and caught his limit of white-fish. One of the guys who was ice-fishing with him only wanted two of the 10 he caught, so DH came home with an extra 5 fish. (the other guy fishing took the rest) We baked a couple, froze a couple more for baking, pickled a few and then smoked the rest. Turned out pretty good for our first smoked fish attempt. I have about 4 pound of smoked white-fish sitting in the freezer.

I saw on a show last night that a restaurant in WI (that specializes in smoked meats) has a smoked tomato soup on their menu. My sister says it is very good... we may have to try making that this summer.

New studies are showing lots of benefits to oils and fats--The problem comes from using the oil too many times at fry temps. That causes conversion to transfat.

Using the oil less than 6 times is likely safe.

 

[cmom]

Quote:
There is a place on St. Petersburg Beach, Florida that specializes in smoked fish. We did fry a lot of fish (a fish fry).

Quote: Depending on what we fried in the oil, pretty much dictated how often we changed it. French Fries, not as often as fish, chicken, turkey and anything breaded (fish, clams, onion rings). I usually had a couple of pots of oil. Often times I would have one pot of oil for french fries and after 2 or 3 fries, use it to fry fish. French Fries definitely taste better from fresh oil. We have smoked meatloaf.

 

[ronott1]

Has anyone ever made Irish soda bread? I haven't made it in a while, but I've been craving it lately!

I make one each year for St. Patricks day.

I like this one a lot!

Irish Brown Bread
Legend has it that the different Irish counties vied to see whose brown bread were the best. The secret lies in the flour, so buy the best flour you can get.

• 1/2 cup all-purpose flour
• 2 1/2 cups whole wheat flour
• 1 cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons dark brown sugar
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 1 3/4 cups buttermilk

METHOD
Preheat oven to 400°F.
In a large bowl, combine flours, bran, baking soda, baking powder, sugar and salt.
In a separate bowl, mix together egg, oil, and buttermilk.
Make well in the center of flour. Using a fork, gradually mix in liquid ingredients. When the dough leaves the sides of the bowl and can be shaped into a loaf, turn onto a lightly floured surface. Knead lightly for about 5 minutes.
Divide ball in half. Put each half into lightly greased 8 inch round pan. Cut an X across whole top of dough with a sharp knife.
Bake in preheated 400°F oven for 30 minutes until crust is light golden brown, and loaf sounds hollow when rapped with the knuckles. Cool on wire rack.
Yield: 2 small loaves
This recipe from www.inmamaskitchen.com

 

[cluckcluckgirl]

I make one each year for St. Patricks day.

I like this one a lot!

Irish Brown Bread
Legend has it that the different Irish counties vied to see whose brown bread were the best. The secret lies in the flour, so buy the best flour you can get.

• 1/2 cup all-purpose flour
• 2 1/2 cups whole wheat flour
• 1 cup oat bran
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons dark brown sugar
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 1 3/4 cups buttermilk

METHOD
Preheat oven to 400°F.
In a large bowl, combine flours, bran, baking soda, baking powder, sugar and salt.
In a separate bowl, mix together egg, oil, and buttermilk.
Make well in the center of flour. Using a fork, gradually mix in liquid ingredients. When the dough leaves the sides of the bowl and can be shaped into a loaf, turn onto a lightly floured surface. Knead lightly for about 5 minutes.
Divide ball in half. Put each half into lightly greased 8 inch round pan. Cut an X across whole top of dough with a sharp knife.
Bake in preheated 400°F oven for 30 minutes until crust is light golden brown, and loaf sounds hollow when rapped with the knuckles. Cool on wire rack.
Yield: 2 small loaves
This recipe from www.inmamaskitchen.com

That sounds so delicious! I'll have to give it a try!!!

 

[henny1129]

It is very tasty! I also haven't baked in a while. I could really go for some banana bread, but I kinda think bananas are needed for that and we don't have any. 

Sounds great! Haha, yeah that might not work too well, lol!

We'll be smoking/bbq'ing for the restaurant at the golf course so we'll be doing lots of brisket, ribs, pork butt, chicken, etc. For ease in preparation, I'll be making side dishes of mounds of potato salad, coleslaw and baked beans. 

I'll check out the books you all mention.

Thanks everyone!

That sounds like it will tasty and wonderful! Unfortunately, I don't smoke/BBQ much, so I can't offer any books/recipes.

 

[CuzChickens]

Those books somebody was looking for on Amazon and EBay, check half.com as well, they have super cheap books in good condition.