Let's Talk BBQ
Welcome Center => Announcements => Topic started by: teesquare on February 22, 2012, 09:57:27 PM
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There was some interest in a forum cookbook when we started the site.....
Anybody have opinions on this? We can have them published for a very reasonable amount - and it would be comprised of recipes from forum members exclusively.
Of course - to make the book - you need to post the recipes on this forum!
Could be fun - and a nice addition to your library of cookbooks.....
I need your input on this to see if we have enough folks and recipes to do this.
My thinking is that we can do a yearly cookbook. I would like to see some seasonal/holiday favorites, and other unique or interesting versions of even "regular" foods.
Thoughts?
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... and a nice addition to your library of cookbooks.....
One more hardcopy cookbook in the library and I may well be looking for a new bookshelf (in a new house in a new town). "But, Honey, I know these people and, look, there's your favorite recipe for..." probably won't cut it. I've been down that road before (see photo).
(http://i618.photobucket.com/albums/tt269/KaHonu/IMAG0099.jpg)
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I wanna see CaptJack do a book by himself and nepas on sausage making. And smokeasaurus and muebe does some fantastic stuff. Old Dave is my guy tho, I love his food. Sounds good to me but I really don't need another cook book as I have over 300 now. So copy and paste works for me in a Word file with pics..only thing missing is the taste. Pam .☆´¯`•.¸¸. ི♥ྀ.
Turtle looks a lil banged up there..yowsahhh .☆´¯`•.¸¸. ི♥ྀ.
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Apparently....The Turtle's shell is getting soft...maybe due to meeting up with a baseball bat...??? YIKES!
Gee Ka Hanu...try drinkin' more and talkin' less....that keeps me out of trouble with my wife....
We are not talkin a big book...slim, paper back, under $10.00 and a "yearbook" of sorts - with the highlight recipes and the name of each cook submitting it, and their comments.
Just a scrapbook of friends....
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Why doesn't everyone submit their one and only prized "Signature Recipe" for the book?
Maybe if it isn't too much trouble, we can have a Signature Recipe thread for the sole purpose of getting all the recipes in one spot for the book..........just thinkin out loud.........
I know already what mine is going to be..................
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Good idea smoke! Sounds like we need to sell that to more of the folks here. Wonder if Ka Honu's lady friend will allow us to use his picture with her signature on it.... With a caption: "I made this!"
Could make for a nice cover...? hehehehehe......
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In all fairness (and in case she ever sees this), SWMBO had nothing to do with my condition in that photo (but it fit the post so well).
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I am in. but with on the web book
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I think the idea of submitting your one special recipe for the book will be an easy sell T. Also we should submit a money shot to be included as well.
I have a great Irish joke we can include for the preface ;D ;D just kidding folks..just kidding 8)
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In all fairness (and in case she ever sees this), SWMBO had nothing to do with my condition in that photo (but it fit the post so well).
Come on Turtle..you are ruining the mental imagery....! <G>
But really - WHAT happened to you? Chasin' parked cars? Man - that looks a bit un-comfortable.....
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I think the idea of submitting your one special recipe for the book will be an easy sell T. Also we should submit a money shot to be included as well.
I have a great Irish joke we can include for the preface ;D ;D just kidding folks..just kidding 8)
O.K.-- how about a "web book" - that can be pulled down and printed out *IF* you want one? That way everyone can get what they want. It will make the price of printed copies more expensive - but it may be the most fair way of doing it....?
And - I have an Irish joke for you Smoke...see "Humor" section!
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I think a web book would be a great idea, this way we could sorta keep it up to date and not have a copy that will be outdated and have to keep re-doing it from time to time
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I agree with Tommy on the web-book. Seems more practical.....of course a hard copy book at the house would be kinda like a part of everyone here on the forum will be here with me.....just sayin
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I see both sides of this as positives: There are times when I want to just crise the internet and read about stuff to cook....and then there are times when I want the recipe in front of me in the kitchen.
So - I either have to print out something from the 'net....Or I pull out a book....
But - in either case - ( for me ) I must have a written recipe to make up for a terrible short term memory.
And - it is nice to have a bit of something that a friend has written as a recipe, for all of the reasons that none of us (especially us men...) like to talk about - that sentimental junk....<G>
Let' keep throwing the ideas around. We may come up with something that creates a real landmark for a cooking forum...who knows?
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tee - You could always put a computer in the kitchen.
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Not the way I cook Turtle.....I have 2 laptops and a desktop....But I would ruin a 'puter in the kitchen - flyin' around slingin' grub and tossing stuff toward the sink ;D
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LTBBQ is welcome to include any of my recipes on my web site: www.CapeCodBBQ.com. Attribution would be appreciated.
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tee - You could always put a computer in the kitchen.
Can you say iPad?
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I tend to like hard copies for cook books and recipes - I have iPads, tablets, kindles, laptops - way too much technology. When I cook I tend to go back to fire, coals, paper... just me. I have used Lulu self publishing in the past. One of the best things is it is free to set up your book. Then you can decide the various forms it can be published in - e.g. spiral bound, paperback, hardcover, pdf, etc. You also have control over the "price." So, the book could be "published" at cost and the costs are very reasonable. It is ONLY actually published when ordered.
So, you could create a cook book - and when anyone wants one,they go on-line and order it. Takes a day or two for printing and then shipping cost / time is chosen by the purchaser. No need to publish x number of books. They are only printed on demand - and you could also get a pdf version if you don't want print. T - you could set up an account and sell the book to the general public via Lulu as well. Again, all of this is free to the author. The buyer pays for the book when ordering and the author recieves the profit that he built into the price. www.lulu.com
Very easy to use and creates books that look like they came from the full service publishers.
David
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I agree with Tommy on the web-book. Seems more practical.....of course a hard copy book at the house would be kinda like a part of everyone here on the forum will be here with me.....just sayin
thanks my vote. I could write something about ribs if you need some recipes. I cook a few every now and then. ::)
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I would think we may want a disclaimer in the front of the book that mentions something about not being responsible for any of the recipes. You know just in case my recipe closely resembles Sparkys recipe for doing ribs. That way Sparky doesn't get in any legal bind for stealing my recipe off the web and using it as his own. Ain't that right Sparky
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I would think we may want a disclaimer in the front of the book that mentions something about not being responsible for any of the recipes. You know just in case my recipe closely resembles Sparkys recipe for doing ribs. That way Sparky doesn't get in any legal bind for stealing my recipe off the web and using it as his own. Ain't that right Sparky
lol, lol, lol......that's to funny. do you want me to teach you how to cook a proper rib buddy. I will. ;)
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Why not do both, then everyone is happy..the ones who want hard copies and the onliners. just sayin. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I agree with Pam, do both, or at least allow for some of us to buy a printed version.
ditto on the good idea Smoke... Get that thing started Tee!
Picture should be a must... especially with digitals now.. Just make them all 5mb(camera setting wise) and that should do for close to same size for getting it all together...my 2 cents...or was that 5 cents.... ???? ::)
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Ok boys and girls. Far be it from me to conjure a dark cloud over these proceedings, but have you really thought thru this master plan and its implications? This plan is fraught with danger!! You know they say what goes on the internet stays on the internet. Where will we all be 15-20 years from now. I know you ask how can something so benign possibly haunt us in our later years! Oh you innocent fools. 10 years from now the environmentalists’ have pushed thru legislation that bans all outdoor cooking with fossil fuels. We will have developed a cult following. I shall speak the words which are not to be spoken. FOOD GROUPIES. I can see it now, lying in my adjustomatic bed with a comforting Lipitor drip and a oxygen mask with 5% nitrous oxide. Watching Anthony Bourdain reruns and all of a sudden the doorbell rings . It’s a 300lb 75 year old man wanting to know if Rick can come out and play!
I’m just sayin!!! ???
Just kiddin guys! :D :D
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Oh you innocent fools. 10 years from now the environmentalists’ have pushed thru legislation that bans all outdoor cooking with fossil fuels.
and then i'm moving to Canada. and learning how to ice fish. wife already said its ok. 8)
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What ever is decided I am in for a copy ;D
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Oh you innocent fools. 10 years from now the environmentalists’ have pushed thru legislation that bans all outdoor cooking with fossil fuels.
and then i'm moving to Canada. and learning how to ice fish. wife already said its ok. 8)
Spark you might take warning sign! :) :)
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Oh you innocent fools. 10 years from now the environmentalists’ have pushed thru legislation that bans all outdoor cooking with fossil fuels.
and then i'm moving to Canada. and learning how to ice fish. wife already said its ok. 8)
Spark you might take warning sign! :) :)
what? ???
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Oh you innocent fools. 10 years from now the environmentalists’ have pushed thru legislation that bans all outdoor cooking with fossil fuels.
and then i'm moving to Canada. and learning how to ice fish. wife already said its ok. 8)
Spark you might take warning sign! :) :)
what? ???
Y'all are welcome, but taxes are almost 50%, lol
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Oh you innocent fools. 10 years from now the environmentalists’ have pushed thru legislation that bans all outdoor cooking with fossil fuels.
and then i'm moving to Canada. and learning how to ice fish. wife already said its ok. 8)
Spark you might take warning sign! :) :)
what? ???
Y'all are welcome, but taxes are almost 50%, lol
I was going to tell him that Canada would be gone before us but didn't want to pop his balloon ! :)
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ya, no balloon popping. :( I always tell my wife, "tell me what I want to hear, not the facts".
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ya, no balloon popping. :( I always tell my wife, "tell me what I want to hear, not the facts".
I hear ya Spark. But as we have seen we now have 51 percent thinking that way and we are suffering the results. Bad JuJu!
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Oh you innocent fools. 10 years from now the environmentalists’ have pushed thru legislation that bans all outdoor cooking with fossil fuels.
and then i'm moving to Canada. and learning how to ice fish. wife already said its ok. 8)
Spark you might take warning sign! :) :)
what? ???
Y'all are welcome, but taxes are almost 50%, lol
I was going to tell him that Canada would be gone before us but didn't want to pop his balloon ! :)
Just curious, where are we going???
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I want a semi hard copy with the spiral binding. I have a few receipts of my own I would contribute :)
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I'm up for 1- two recipes per member. It's great to try new stuff. Looking forward to trying a new batch of Savor rubs, but would like a suggested recipe for at least some of them. Chicken, pork and beef.
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I think that you guys could generate one helluva cookbook. You are very talented. Submitting a recipe would be very doable for those that want to contribute. I would hope that you might want recipes that are not just BBQ alone. I have some recipes from my Mom that you might be interested in.
I would suggest that we create an email address to send the recipes to in a Microsoft Word Document. That these recipes be categorized by whatever definition and then sorted to be put in these categories. The first edition can be a large multi-page Microsoft Word Document that can either be delivered to each member who wants the recipes via that email account or posted in another section where it can be picked up and downloaded either as a word or PDF document.
Just thinking outloud.
If it is worth publishing, then we could find out later.
With kind regards,
Ed
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I have most of my recipes from web sites, printed and in a big binder. It is much easier than looking through different books trying to find a recipe.
If we post them, how many people would just rather download than order a copy?
That said, I don't have a strong opinion either way and look forward to some great recipes regardless the format.
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It's quite simple.
Open up a recipe section as is done on other forums. Catagories for Pork, Chicken, etc. etc. Sauces, Desserts. Whatever.
If you like the looks of a recipe and want to use it - have at it. If not, ignore it. A member can read it off his computer/laptop/pad/phone or whatever, if he wants to he can print it out on his printer. Or copy and paste it in his own recipe book. Cost? Already taken care of.
As you can tell, I operate under the K.I.S.S. principle.
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Here's a link to a little free online recipe server-side script: http://www.maianrecipe.com/ Likely Tee could install it if the hosting solution allows it.
A demo can be seen here: http://www.maianscriptworld.com/demos/recipe/
I actually installed this script on one of my servers and am using it for a personal recipe database - have added some of the great recipes you folks have posted so I have easy access without trying to remember exactly where I saw it.
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This sounds like a good idea :) I'm in!
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If it's something we all could use I would gladly support it.
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I'm in! Not sure want I could contribute, but I'd certainly buy one!
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I am always interested in trying to help make this a reality…If anyone wants to volunteer - that can run this as a project, we can make it happen. Sounds like pz has the tech-savvy part…
DO we want it to be strictly an on-line thing? Or a published on paper cookbook? How would we up-date it? Make it a loose leaf?
Ideas ladies and gentlemen?
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I'd be willing to volunteer to maintain an online cookbook (heck, I'm online most of the time anyway). I installed the recipe database a while ago that appears to be simple enough to use, yet has enough features to actually be somewhat useful ;D. Essentially anyone can submit a recipe, which enters an approval queue to ensure that it is not spam. Pictures can even be added. Once approved, the recipe appears in the list.
The advantage of online is that the recipe database is searchable, and any recipe can be printed for a hard copy of your personal favorites. There are unlimited categories, and we can tailor the existing ones to our preferences. It even does RSS
This is a really simple system, and certainly is not as sophisticated as something like allrecipes.com, but it could be a central location for our favorite recipes. I've already copied several recipes from LTBBQ (with proper credits of course) so I can more easily find them. It is currently hosted on one of my servers, but if you like, I certainly would not mind turning over the administration to you Tee or any of your designees.
If anyone is interested, here's a link: Recipes (http://recipes.openworldgames.org/index.php)
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I like your site pz! Looks simple enough to find what you are looking for and after browsing
a few of the recipes I like the way the step by step instructions run. Great job and I bookmarked
the site for easy reference!
Mike
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Thanks Mike,
If Tee agrees, I'd like it to be renamed to something like "Welcome to Let's Talk BBQ recipes" or whatever the LTBBQ administration deems appropriate. A recipe site administrator can be assigned or elected, whatever Tee decides. I am simply happy to provide the infrastructure if it is wanted.
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I would be a heavy user of the proposed cookbook. (Is that what it's called when it's a database?) I agree with HighOnSmoke.
I I like the way the step by step instructions run.
As I re-read this before posting I realized that it's sort of a rant about what I often don't understand when reading recipes.
To be useful for me the Ingredients and Directions sections need to be complete and specific so that any beginner (like me) can follow them and produce the expected result. Some posts appear to assume that the user will have skills well above entry level.
For instance, even instructions to "grill over medium heat" are rather vague for me. My three grills top out at widely different temperatures so, to me, medium (if that's the middle temperature) isn't the same from one to the other. A cheap oven thermometer will provide a temperature at grate level.
Don't guess at variables. If it's a time interval, time it with a stopwatch 'cause I'll use a stopwatch when I follow the recipe. One recipe I was following gave a flame setting and an interval for leaving something over the direct grilling portion of my pellet grill. Either the flame setting or the time was wrong. The result was a new charcoal supply. When possible give target internal temperatures.
Here's an excerpt from one of my recipes that I shared with some friends as an example of what I mean. I tried to write it so that nothing is left to interpretation—
Directions
1. Preheat the smoker to 350°.
2. Lay out all measured ingredients before starting. Some steps go fast and you won't have time to find what you need and measure.
3. Brown the sausage in a tablespoon of oil. Set it aside in a bowl.
4. Cook the pasta according to the directions on the package, usually 8 to 10 minutes. Add the kale during the last three minutes.
5. Drain the pasta/kale and return it to the pot.
6. Add the onion and two tablespoons of oil to the skillet. Season with ½ teaspoon each of salt and pepper and cook it covered, stirring occasionally, until tender (six or eight minutes).
7. Stir in the garlic and cook for an additional minute.
8. Sprinkle the flour over the onion mixture and cook, stirring, for one minute.
9. Stirring constantly, gradually add the milk. Simmer, keeping it well-stirred, until somewhat thickened (two or three minutes).
There's more to the recipe but you get the idea.
Okay, that's enough of a rant. Again, you get the idea.