Official Shottalk Cookbook

[azgreg]

We're thinking about trying out tonight.

 

[MCDavis]

We're thinking about trying out tonight.

Just do it!

 

[TrickyPutt]

I want to smoke some fish. Whole. Headed, gutted, skinned and almost split to the tail. Alder wood?

 

[anonymous golfaholic]

I like cedar.

 

[TrickyPutt]

For smoking or grilling salmon?

 

[anonymous golfaholic]

I don't own a smoker. I want one.

I like to add a couple of pieces of cedar when I'm grilling steaks on charcoal or salmon on the gas grill.

 

[TrickyPutt]

I will try it

 

[azgreg]

AG, that was pretty good. Like MC I had to change it up a little as the chicken we had is boneless fillets. I might have cooked it a little to long as the chicken was starting to dry out, but it smelled terrific and the kids at everything on their plates.

 

[eclark53520]

Word...40 minutes is a bit much for boneless chicken breasts. We typically do 20 minutes.

 

[azgreg]

I cooked them for 30. They were frozen, and I defrosted them in the microwave. I would have preferred to defrost them overnight in the fridge, but this was a quick decision.

 

[anonymous golfaholic]

Word...40 minutes is a bit much for boneless chicken breasts. We typically do 20 minutes.

Just boneless chicken breast, yes, 40 minutes will dry it out. I covered mine in a bunch of mushrooms, peppers and bacon...the chicken was not exposed at all. When it was done, I had probably a 1/4" of juices standing in the bottom from the olive oil, butter, bacon grease and moisture from the fresh veggies. Mine worked out.

Still, recipes are just guidelines. I'm not sure if I've ever followed a recipe exactly. Cook times can always vary and everyone's taster is different. So yeah, do what you do.

 

[MCDavis]

Just boneless chicken breast, yes, 40 minutes will dry it out. I covered mine in a bunch of mushrooms, peppers and bacon...the chicken was not exposed at all. When it was done, I had probably a 1/4" of juices standing in the bottom from the olive oil, butter, bacon grease and moisture from the fresh veggies. Mine worked out.

Still, recipes are just guidelines. I'm not sure if I've ever followed a recipe exactly. Cook times can always vary and everyone's taster is different. So yeah, do what you do.

I agree with this. I cooked mine for 40 minutes, but the breasts were covered. Came out great!

 

[eclark53520]

I prefer naked breasts.

 

[TrickyPutt]

The curing burn. I sealed it up with 1 tube of fireplace cement caulk. Some guys do the felt thing, but that stuff can hold water so I dont care for it. Looks like the top round needs a bit. Its spot welded, and screws with bolts. And the top door flange may need to be flexed out a bit to seal it. Its stinking to high heaven right now. It will hold 20lbs of charcoal. I havent seen a design this good for the price out of Brinkmann in maybe ever. Those front feet even spin out so you can pitch it or level it. Water in your ashes makes lye, which will eat your machine just sitting there, so I like them about 1/4" slope back to the firebox. My Cimarron horizontal is propped up with rocks.

 

[Fitzpatrick]

Took 1/2 white onion, 2 celery stalks, and 1 green pepper. Cut into a small dice. With butter, sweated until tender. Add 1 1/2 tsp total of salt, pepper, garlic powder, and smoked paprika. Stir for about a minute. Stir in a few ounces of white wine to add flavor. Once the alcohol has cooked out, add 8oz heavy cream. Stir well, reduce heat to simmer, and let thicken.

Tenderize a thin flank steak with a mallet, season with salt and pepper, coat with bread crumbs. In a hot pan with olive oil, cook steak to preferred doneness.

Serve with the cream sauce over the top. Serve with hash browns or French fries on the side.

This is my version of jäger schnitzel