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*Before you attempt You will need a wide mouth quart canning jar and a fermentation lid of some sort and a fermentation weight or some other solution. *

Ingredients:

1/2 bag of whole Carrots *DO NOT US BABY CARROTS They have a preservative that prevents proper fermentation.*
At least 1 dry Cayenne Pepper
At least 2 Cloves garlic, pealed and cut in half.
1 Tablespoon of Seas Salt
1/2 Cup of Water

Method:

Drop Garlic and dried pepper into bottom of jar.
Take a whole carrot and slice a little off of each end, removing the dry tip and stem.
Cut the carrot in half.
Split a half in half and then once again to make four long skinny pieces from that half.
Repeat with other half.
Tightly pack the carrot spears into your jar so that they all are standing up.
Repeat until you can not fit any more in.
If you have a weight, add it now.
Mix 1 Tablespoon of Sea Salt into 2 cups of water and fill jar with it until about 3/4 inch below rim.
Seal tight with fermentation lid.
Place in dark area 60-70f for about a week and a half.
When you place them in they will start to bubble. After it is done the bubbles will stop.
Refrigerate after opening and replace fermentation lid with a canning lid LOOSELY screwed down Just In case!

This is supposed to keep in the fridge almost a year but I never had it last longer than two weeks before it was devoured!

Smoked Baked Beans

1 Large can of Bush Baked Beans Plain
1 Medium Onion
3 Strips of thick Bacon cut in half
1 Tabelspoon of your Favorite Rub
2 Cloves ove Minced Garlic
1/3 Cup of your Favorite BBQ Sauce

Start to preheat your Smoker! (temp depending upon the main course)
In a cast iron skillet fry the bacon until it is about 1/2 way done and reserve.
Remove bacon and add garlic, saute for a few minutes then shut off heat and add the rest of the ingredients.
Mix well.
Arrange bacon ontop of beans and place in preheating Smoker.
*You want Beans in first to form a dry crust on top so that it accepts smoke Flavor!
DO NOT EVER STIR while smoking!!!!!!!!!!
After the rest of your meal is done and your beans have been in Smoker at LEAST 3 hours, Take Bacon off to and dice up.
Just beafore serving mix bacon back in and thoroughgly mix beans.

Smoked Chicken Adobo

Bouch's Smoked Trout

Taken from the Bradley Smoker Forum

I have used this recipe MANY times and LOVE it although most of the time I use Burbon because it is what I have on hand! The only thing I do different is I ramp up the temp slowly as described in the Smiked Lake Erie Steelhead Recipe on this site.

Quote from Bouch:

" am from Québec and my english is not very well because i translate the french on english and probably you will have fun to read me[:I]
But me i smoke trout and all my friend love it[:p]

i hope i will be able to give you my recipe correctly.[^]
first the brine.
it is for 5 pounds of trouts... ok
in a plastic plate always not in metal never.
40 once cold water
1 cup coarse salt
1 cup brown sugar or sirup maple
4 once cognac not to cheap[]
4 once honny
1 lemon
1 onion
2 clove of garlic
cut garlic, onion, 
mixing all well until salt is dissolve.
put trout in and place to fridge for 18 hours

after rinse just a little bit under cold water verry little bit
wipe it with scott towel and less dry 2 hours.

for smoking ... me i smoke with apple or cherry.
and i keep the température at 57 degree celcius not more.
for about 6 to 7 hours to depend tickness of trout
and texture you love it.
and finaly for the best resultat put the trout on fridge for 24 hours to lest the smoke and brine is finished.

hope you enjoy this recipe
 and if possible if you try it let me know if you have 
successful"

Pastrami Rub Recipe:

½ cup Restaurant Ground Black Pepper
¼ cup Sugar in the Raw
2 Tablespoons Granulated Garlic
2 Tablespoons Ground Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Onion Powder

Start Out With

One or Two Corned Beef Brisket Flats
*Try and find one that is uniform in thickness, lean and able to slice well.

Pastrami Rub Recipe:

½ cup Restaurant Ground Black Pepper
¼ cup Sugar in the Raw
2 Tablespoons Granulated Garlic
2 Tablespoons Ground Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Onion Powder

Prep

Soak the Briskets overnight in Cool Water, changing the Water every 4 hours to remove the salt.

Drain the Bricet and pat dry, rub in Pastrami Rub on entire Brisket and place on a rack at room Temperature for 1 hour.

The Smoke!

Pre-Heat Smoker to 250f

Smoke with wood of your choice at 250f for 4 hours.

Remove from smoker and place on a rack in a metal pan and add beef Broth or your choice of liquid to the pan. cover with foil to make air tight and return to Smoker or Oven without smoke until Internal Temperature of 202f is reached. Remove, cover with towels and allow to rest for at least 1 hour.

You may carve at this point but I reccomend allowing brisket to get close to room temperature then refrigerating over night. Slice in the morning and freeze what you will not be using in  a few days.

*I take ends before I put in fridge over night...... Enjoy!

Chicken Fried Steak

Ingredients

• 4 (1/2 pound) beef cube steaks
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1 1/2 cups buttermilk

• 1 egg
• 1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
• 2 cloves garlic, minced
• 3 cups vegetable shortening for deep frying
• 1/4 cup all-purpose flour
• 4 cups milk
• kosher salt and ground black pepper to taste

Directions

1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
3. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Ingredients

2/3 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Cheesy Baked Fish

1lb Fish Fillets (Ment for smaller size fillets under 8oz)
1/2 Cup Unseasoned Breadcrumbs
1/4 Grated Parmeson Cheese
1/2 Cup Milk
1/2 Teaspoon Salt
1 Tablespoon Butter
1/2 Cup Grated Sharp Chedder Cheese

Pre Heat oven to 400F

Add Salt to Milk in small bowl and mix

Mix Breadcrumbs and Parmesan Cheese in another bowl

Dip Fish fillets in Milk then coat with Breadcrumb and cheese mixture

Place a slice of butter on top of each piece of fish

Drop Chedder Cheese on the Fish

Bake for 15 minutes or until done

My favorite Christmas Eve dish!
This is the way my Great Grandmother made it. So simple to make! Even if you do not like anchovies you will love this!

Ingredients
1# - Uncooked Spaghetti
4 - 2oz cans of Anchovies in Olive Oil
2 - Cloves of Garlic

Start Water for Spaghetti.
Open all for cans of anchovies enough to drain Olive Oil into a small Gravy Pot.
Peal and slice garlic into 1/4s and add to Olive Oil
Under low heat until Garlic is nicely browned.
Remove Garlic and discard.
Add anchovies and constantly stir until hot oil breaks them down in very small pieces.
Turn off heat.
Continue with spaghetti until done and remove 1 1/2 cups of water from Spaghetti and add to anchovies and oil mixture.
Reserve another cup of water and set back.
Drain DO NOT RINSE spaghetti.
Return Spaghetti to Pot it was cooked in and add Anchovy mixture and stir in.
Cover tightly and allow to rest 30 minutes (should be almost soupy)
Spaghetti should absorb all of the liquid and swell. Add more reserved pasta water if needed.
This is best after resting over night but who can wait that long?
Serve with lots of Shake Cheese and maybe a bit of red pepper flakes!