okay you guy's.
- Thread starter fiver
- Start date
JonB
Halcyon member
No cell phone for me...in general, I dislike talking on the phone.
what am I doing? or more properly stated, what should I be doing ?
I need to get the lead hot, and cast some 40 cal RN for Joe in San Antonio.
ALSO, I just received a Boyds stock for my plain $219 Axis in 243, so I should be fitting that.
what am I doing? or more properly stated, what should I be doing ?
I need to get the lead hot, and cast some 40 cal RN for Joe in San Antonio.
ALSO, I just received a Boyds stock for my plain $219 Axis in 243, so I should be fitting that.
WILCO
Member
I miss my flip phone. Now I've a pocket computer. It can be neat.
F
freebullet
Guest
I'm so irritated about missing the sale on those rifles! I shoulda bought one in 223 & 270 & 2 in 308.
35 shooter
Well-Known Member
Work and trying to work in some of this weather we've had this year has kept me from doing much shooting or even hunting this winter.
Finally got in the woods yesterday and this morning for the first time this hunting season....felt really good to get "out there".
Been so long since i've had a range day i think i'm having withdrawal pains?
Finally got in the woods yesterday and this morning for the first time this hunting season....felt really good to get "out there".
Been so long since i've had a range day i think i'm having withdrawal pains?
Bullwolf
New Member
I can't stand the cell phone myself. I do have an ancient dumb phone (not a flip phone but a slider) in case I have a vehicle problem on the road. I normally keep it turned off.
My Ranch has no cell phone reception. Most folks have learned to call my land line ahead of time, long before they get off the county round. I like it that way, it's quiet and peaceful.
Now if someone could only convince all the telemarketers to quit calling my land line, I would be even happier. The national Do Not Call Registry is a pathetic joke! I'm pretty sure that I get more calls now after registering. I have to screen everything through the answering machine these days anyways.
- Bullwolf
My Ranch has no cell phone reception. Most folks have learned to call my land line ahead of time, long before they get off the county round. I like it that way, it's quiet and peaceful.
Now if someone could only convince all the telemarketers to quit calling my land line, I would be even happier. The national Do Not Call Registry is a pathetic joke! I'm pretty sure that I get more calls now after registering. I have to screen everything through the answering machine these days anyways.
- Bullwolf
smokeywolf
Well-Known Member
Red oak for beef, apple & hickory for pork, cherry for fowl. If you don't have red oak for the beef, combination of mesquite and pecan works pretty well.
My rub is about 30% granulated onion, 20% granulated garlic, 15% salt, 10% paprika, 10% ground chipotle pepper, 10% ground cayenne pepper, 5% medium grind black pepper.
I never measure so it comes out a little different each time.
On pork, I give it a good thick coating of honeyed mustard and the rub; lots of rub. The honey-mustard/rub should become a paste. Let it sit in the fridge over-night. Then, about an 8 hour smoke. Wrap it with aluminum foil for the last hour. Let it rest in the aluminum foil for another hour after you take it off. The honey mustard/rub will have become a dark "bark". When you shred the pork, mix the "bark" into it. Serve with home made bread and cole slaw. Baked beans are good with it too, but you'll have to have someone wheel you away from the table in a wheel barrow.
My rub is about 30% granulated onion, 20% granulated garlic, 15% salt, 10% paprika, 10% ground chipotle pepper, 10% ground cayenne pepper, 5% medium grind black pepper.
I never measure so it comes out a little different each time.
On pork, I give it a good thick coating of honeyed mustard and the rub; lots of rub. The honey-mustard/rub should become a paste. Let it sit in the fridge over-night. Then, about an 8 hour smoke. Wrap it with aluminum foil for the last hour. Let it rest in the aluminum foil for another hour after you take it off. The honey mustard/rub will have become a dark "bark". When you shred the pork, mix the "bark" into it. Serve with home made bread and cole slaw. Baked beans are good with it too, but you'll have to have someone wheel you away from the table in a wheel barrow.
Made just a couple hours away in Beatrice, Nebraska.
I shoulda kept the brisket on a little bit longer. It was ever so slightly tough but not dry. Flavor was good too. Next rub will have less pepper, more brown sugar. My wife prefers it a bit sweeter. Like me!
Hope it cooks as good as it looks!
I cooked my briskets for 18 hours for the Christmas eve feast.
4 hours smoking, then up to 225, until internal hit 150.
Then double wrapped in foil until 205 internal.
Hard to go wrong with equal parts garlic salt, salt, and pepper. Brown sugar and paprika could be added as well.
I cooked my briskets for 18 hours for the Christmas eve feast.
4 hours smoking, then up to 225, until internal hit 150.
Then double wrapped in foil until 205 internal.
Hard to go wrong with equal parts garlic salt, salt, and pepper. Brown sugar and paprika could be added as well.
Mine got to 198 internal.
I did 3 hours at 190 for smoke, then to 225 until at 160. Wrapped in foil til I pulled it. Left in foil and covered with a couple folded towels to retain heat for another hour.
Rub had too much black pepper. I also made enough rub for a full flat, this was just a half flat so it was over rubbed.
Only one way to learn, right?
The grill does what it is supposed to. It worked extra hard in 10 degree weather. This weekend it might by a pork shoulder. Might need to get up early.
I did 3 hours at 190 for smoke, then to 225 until at 160. Wrapped in foil til I pulled it. Left in foil and covered with a couple folded towels to retain heat for another hour.
Rub had too much black pepper. I also made enough rub for a full flat, this was just a half flat so it was over rubbed.
Only one way to learn, right?
The grill does what it is supposed to. It worked extra hard in 10 degree weather. This weekend it might by a pork shoulder. Might need to get up early.
smokeywolf
Well-Known Member
Brad, if you and the Mrs. can appreciate beef on the rare side, try smoking a tri-tip; prime if it's available. A liberal sprinkling of your favorite rub, followed by a good spritzing of Worcestershire. Let it sit on the kitchen counter for an hour or two to take the chill off the meat. Smoker at 225 for approx 1.5 hrs. Then, double wrap with heavy duty foil, close the lid, wait 5 minutes, kill your pellet feed, close your dampers, leave for another 20 minutes. Bring it in, leave in foil and let rest for another 20 minutes. Unwrap, put it on the butcher block, slice thin across the grain and enjoy.
I usually have trouble getting the tri-tip onto a plate as the Mrs. & kids crowd around the butcher block with forks in their greedy little hands and grab the pieces as I slice them off.
Any smoker that has to have a counter-weight on the lid is almost certainly well built.
Yeah, what is that white stuff on the ground in the background?
I usually have trouble getting the tri-tip onto a plate as the Mrs. & kids crowd around the butcher block with forks in their greedy little hands and grab the pieces as I slice them off.
Any smoker that has to have a counter-weight on the lid is almost certainly well built.
Yeah, what is that white stuff on the ground in the background?
Ian, that is my driveway. The white stuff, called snow, is preventing me from getting the smoker to the patio . The fact it needs to go up about 12 feet along with the smoker weighing well over 100 pounds isn't helping either.
Right now the smoker resides in my garage, rolls out for use, then back inside.
Right now the smoker resides in my garage, rolls out for use, then back inside.