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pikestabber last won the day on November 11 2015

pikestabber had the most liked content!

About pikestabber

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    Sr Family
  • Birthday 12/19/1980

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  • Location:
    Itasca County
  1. Sure thing! FYI, I skipped the netting and just put the ham on a rack. Worked just fine. Good luck!
  2. Mike, I have used the brown sugar cure from Curly's to cure a hind leg and it made the best ham I've ever had. They have very detailed instructions on their site, too. I cured it 8 days and it took 18 hours to smoke. Worth every second! Ham or Picnic Recipe(1).pdf
  3. What river(s) are they in down your way? No white bass (or white crappies, drum, most sucker varieties, carp, etc., etc.) in my neck of the woods.
  4. Thirdeye, can you post your process for both buckboard loins and butts? I've made Canadian bacon, but am curious about your methods for these other two. You already changed how I smoke fish. I may as well up my hog game, too.
  5. 160-170 is a common stall point. It can shoot right past it okay on some smokes or linger there for hours... I say don't rush it! In other words, don't crank your heat real high to compensate and just let it run its course instead. It'll get there. You are looking for connective tissue to break down, and that happens around 185 or higher. Pork, for the most part, is tender under 150 (loins, steaks, etc.) or after 185 (butts). Anything in the middle is frustrating.
  6. You could always just toss out some catnip in your desired area and after 3-4 nights of strays being around, you'll get that authentic cat urine smell I associate with spruce. #TeamBalsam
  7. This is why I only plant soft woods around my house...keeps the activity down. I also had various woodpecker jokes to throw around, but I'll refrain. But yes, I can echo what others have said--miserable spring allergies this year! Rain in the forecast tonight for us, thankfully.
  8. Not your place to feel bad...I promise you aren't hurting their bottom line by bringing back rotten meat. They'd rather make it right and replace it then ignore the problem and lose a customer.
  9. Ha. I'm sure that helps...
  10. If I catch myself saying how next year is their year, and we will finally gel with all this new, young talent, I am going to slap myself. (slaps self) Next year, I think we put it all together...maybe. We do have some light at the end of this tunnel: We will get a decent draft pick. We will pick up some veteran help. We will find a little more consistency on D in year two under Thibs. BUT...Is that going to be enough? Enough to crack the bottom of the West maybe, but there is no reason a team with Kat, Wiggins, and Rubio shouldn't have done that already this year. Even if we win tonight, that is only a 3 game improvement over last year, and that is not acceptable after improving 13 games from the year before. I just can't believe we are not at least a .500 team this year. I am on the fence about LaVine. I think he is so athletic, still young, and has so much upside...but I can't disagree with the fact that we seemed to gel a bit better without him. Bazz is a spark plug off the bench and can help win games in that capacity, but he can be streaky and shoot happy at the wrong time, too. His value might be about as high as it's going to get, and he is not a key cog in our future, so if we can get some value from him, I'd pull the trigger. Meh. So much "meh" this year (every year). My only silver lining is that for a guy that hates change, I immediately liked the new logo. I guess we have that going for us
  11. Positive sightings in Luverne, MN! April 12... Might be sooner than you think for you southern folks
  12. Here's the "progression map" if you're into that kind of thing:
  13. Smoked Stuffed Pepper Recipe * 1 lb ground beef or venison sausage (I prefer sausage) * 1/4 cup diced jalapenos (optional) * Half pound diced, crispy bacon * 2 cups of cooked white rice (instant is fine) * 1 regular can of petite diced tomatoes, drained * 1 small can of tomato sauce * 2 eight oz bags of finely shredded cheese (Monterey Jack) * 1 tsp onion powder * 1 tsp garlic powder * Cajun seasoning to taste * 8 large yellow peppers, halved, stemmed, ribbed and seeded (I cut these from the top straight down into two equal halves that smoke more uniformly) Brown the beef/venison and add jalapenos until softened. Drain extra grease, then add in bacon, cooked rice, tomatoes, tomato sauce, and spices. Mix well. Layer mixture in peppers with alternating layers of cheese. Hold off on adding the final layer of cheese until the last 20 minutes. Smoke on an upper rack (with foil under the peppers) at 225 degrees for 2-3 hours or until pepper are soft and mixture is heated through. Alternately, you can smoke for 1.5 hours and cook 1 hour in an oven at 375 degrees if you're short on time. ***I like yellow (or orange) peppers as they are milder and pair well when smoked. You could use green peppers and skip the smoker and just cook in the oven at 375 until tender. I find green peppers get too bitter when smoked. ***This is obviously a larger batch that you can cut in half for just a few people.
  14. I have the 1989 classic "License to Kill" on VHS cassette tape. Does that count? MINNESOTA: Sports Trout Stamp Spearing F/A Deer Duck Stamps
  15. I think Rick may have morphed from "upstanding Police Officer" to "routine bad guy," but he has done so over such a long, slow period that maybe we tend to still see him in a mostly positive light? I wonder, though, if we'd just been introduced to him now, would we feel the same, or just see him as another villain? On this current trajectory, if it keeps him alive and his group thriving, how long before he's a flat out Negan type? For that matter, he may already be more morally compromised than the Governor was. Unrelated... Does Negan get his own bat to the head this week, or do they draw this out into next season somehow? WD loves their cliff hangers.