not so pros

[Genius]

Use an old picture negative strip Kev.

Randy turned me onto that. I still seem to struggle.

 

[p61 western]

Good morning Griswold, what are you up to today?

 

[Magnumitis]

Good morning Griswold, what are you up to today?

Keeping the young one in while mom is gone to town. I have the elder one feeding hay then putting the splitter on the tractor. Mom is sposed to pick me up some stink bait, I might wet a hook this afternoon.

The local inmates are across the pasture in the cemetery doing spring clean up, so I'm keeping an eye out at the moment.

What's up Mike?

 

[p61 western]

Not much just catching up on the forum for a bit. Keep a eye out on the inmates, might be time for some target practice. Are you going to do a little bit of cat fishing?

 

[Magnumitis]

Not much just catching up on the forum for a bit. Keep a eye out on the inmates, might be time for some target practice. Are you going to do a little bit of cat fishing?

I thought about cracking off a few, but figured less attention would be better.

Yeah catfish. The channel cats come up from the river this time of year with spring rains.

 

[p61 western]

I thought about cracking off a few, but figured less attention would be better.

Yeah catfish. The channel cats come up from the river this time of year with spring rains.

I love me some catfish, it's been a while since I caught a decent sized one though.

 

[USMC615]

Good morning my friends.

 

[p61 western]

Good morning my friends.

Good morning Jason, how are you doing?

 

[Redfin]

Some of the absolute best catfish I have eaten was when I visited my family in Baton Rouge.

 

[Czed]

 

[USMC615]

Good morning Jason, how are you doing?

Doing good buddy...got the two Boston Butts on the Traeger, little rain spell now but looks like it's ending, the Butts are doing fine. How 'bout you?

 

[p61 western]

Doing good buddy...got the two Boston Butts on the Traeger, little rain spell now but looks like it's ending, the Butts are doing fine. How 'bout you?

I'm doing good thanks for asking. Sounds like you are making some fine eats as usual.

 

[Redfin]

Lunch time.

 

[USMC615]

I'm doing good thanks for asking. Sounds like you are making some fine eats as usual.

Step over to the What's Hitting The Grill or Smoker thread...

 

[p61 western]

Step over to the What's Hitting The Grill or Smoker thread...

Will do Jason, I could use a good learning.

 

[Stump Shot]

Basket case deal 372.
Jug is good but piston is not.
I have a meteor single ring but oem is 2 ring. Does the extra ring do enuff to go oem???

Here's what I need @stumpshot.

Sent from Hoskvarna Hills

Three out of four ain't bad.

 

[hoskvarna]

Three out of four ain't bad.

View attachment 56499

Shoot me a pm on $ etc.
Thanks

 

[DSS]

Sal & company are top notch folks to deal with too.

Yes they are. They also have the fastest shipping to Canada I've ever seen

 

[huskihl]

Ive never tried eating the strips, PBR would be good to wash them down wiff.

Randy turned me onto that. I still seem to struggle.

I'd think film negative would work fine also, maybe even better because of no sharp edges. I had a beer can in the garage so I cut a piece off awhile ago. About 1.5"×2". Made sure there were no sharp burs on it. I wrap it around the shaft, grease the seal, and when I slide it on I rotate the seal away from the overlap so it won't cut it. It went right in on the 346.

 

[USMC615]

Here's the ticket fellas...internal temps looking good at about 180 degs. Ideally fellas you wanna roll Boston Butts to around 190-200 degs internally. Don't need nothing over 200 degs internally...you're just burning pellets, charcoal, LP etc.

I jacked the temp up to 275 degs on the Traeger momentarily for about 20-30 mins... get the internal temp right about 185-190, it'll be time to mop 'da juice' on that fat cap and mop the sides. (You fellas remember 'da juice' skit on SNL decades ago?)That was some funny chit! Lol.

I've tried a thousand different blends of sauces in my time screwing around on grills/smokers. The Blues Hog Tennessee Red Sauce (vinegar/Pepper based Sauce) is something ya might wanna consider. Get it by the gallon. When I get it, I usually split it into two...and add two cups of white distilled vinegar to each half. It can be a thick, sticky sauce if you cook it too long. It's fine eats, just gets tacky quick if ya don't watch your temps and mop it on lightly (remember the old school days KFC would give ya those little 'towelettes'? That's where you'll be...sucking your own digits. Like I said, thin it down with white vinegar...you'll be impressed with the base sauce. It's fine on pork, trust me. I've done this dance a thousand times. I like my mustard based sauces just as well as the vinegar based. I don't discriminate...I take my grilling/smoking seriously. If everybody leaves with a belly full, what more you want?...that's your gratification knowing you got it right...you can a turn a bunch of folks into complete sorry asses on your own couches.

I wouldn't steer ya wrong...been doing this chit for too long. I'm just a blue collar idiot. But I know my smoking and grilling... I ain't quitting my daytime DoD job fellas...my hobby and passion is on that damn grill or smoker. I ain't never asked a single man for a dime, much less a dollar for what I buy and produce on the grills or smokers. Only thing I've ever asked of folks when we get together here...bring some hungry mouths and some empty stomachs.

They don't *b-word when they leave...they simply fight over who's driving...who's the sorriest with a gut full. Ain't nuthin' wrong with that fight. I guess I am complicit when it cones down to it!