Please help us restrict the Recipes Only section to Recipes Only. If you want to show off a cook please use Show Us What You’re Cooking https://pitmaster.amazingribs.com/fo...tion/show-tell
If you want to discuss a problem you are having or a technique, please use Everything Else Food & Technique https://pitmaster.amazingribs.com/fo...astery-program
We all find and want to share great recipes on the internet and in books and elsewhere. You may want to share it verbatim or with your own twists.
We have ZERO problem with you posting a recipe you found elsewhere, with or without your original twists. But ETHICS and fair play DEMANDS you give credit where credit is due. Recipes are often the result of hard work. Sharing them without proper credit is called plagiarism.
Here's what I say:
Going beyond ethics, without proper credit, the author might get huffy at us and demand we remove it, or sue. But most publications will forgive plagiarism if you post a link, because links help them with their Google ranking so long as you don't post a lot of copied recipes. One or two is easily overlooked.
Now Google "Memphis Dust" my popular pork rub recipe. Google says there are 16 million hits NONE of which asked for permission and few link back to our site which drives traffic to us and traffic is money.
If you are sharing a recipe please include a list of ingredients, instructions, and a picture. It is very helpful to tell us how many servings it makes and how long it takes.
You don’t need to be formal. A simple recipe could be “Take a 3 pound pork belly, remove the skin, dry brine for 3 hours or more, sprinkle with Meathead’s Memphis Dust, and smoke at 225F until it hits 175F. Freeze, slice, and fry as needed."
The pros on AmazingRibs.com use this standardized format. You do not have to stick to this, but it is a good way to help people cook your recipe correctly.
Name of Recipe (be descriptive because people often search by title)
Headnote (A description of the dish and important background info and the source)
Makes (servings)
Takes (how long for prep and cooking)
Special tools (if it needs something unusual like a pizza stone)
Ingredients (usually listed in the order they are used)
Ingredient notes (substitutions, etc.)
Method (numbered steps)
If you want to discuss a problem you are having or a technique, please use Everything Else Food & Technique https://pitmaster.amazingribs.com/fo...astery-program
We all find and want to share great recipes on the internet and in books and elsewhere. You may want to share it verbatim or with your own twists.
We have ZERO problem with you posting a recipe you found elsewhere, with or without your original twists. But ETHICS and fair play DEMANDS you give credit where credit is due. Recipes are often the result of hard work. Sharing them without proper credit is called plagiarism.
Here's what I say:
- Copied from a recipe in the Washington Post by The Swedish Chef https://www.washingtonpost.com/swedi...frog-with-pork
- Inspired by a recipe in the Washington Post by The Swedish Chef https://www.washingtonpost.com/swedi...frog-with-pork
Going beyond ethics, without proper credit, the author might get huffy at us and demand we remove it, or sue. But most publications will forgive plagiarism if you post a link, because links help them with their Google ranking so long as you don't post a lot of copied recipes. One or two is easily overlooked.
Now Google "Memphis Dust" my popular pork rub recipe. Google says there are 16 million hits NONE of which asked for permission and few link back to our site which drives traffic to us and traffic is money.
If you are sharing a recipe please include a list of ingredients, instructions, and a picture. It is very helpful to tell us how many servings it makes and how long it takes.
You don’t need to be formal. A simple recipe could be “Take a 3 pound pork belly, remove the skin, dry brine for 3 hours or more, sprinkle with Meathead’s Memphis Dust, and smoke at 225F until it hits 175F. Freeze, slice, and fry as needed."
The pros on AmazingRibs.com use this standardized format. You do not have to stick to this, but it is a good way to help people cook your recipe correctly.
Name of Recipe (be descriptive because people often search by title)
Headnote (A description of the dish and important background info and the source)
Makes (servings)
Takes (how long for prep and cooking)
Special tools (if it needs something unusual like a pizza stone)
Ingredients (usually listed in the order they are used)
Ingredient notes (substitutions, etc.)
Method (numbered steps)
Comment