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Everything posted by Grainbelt

  1. Time for a smoke

    It was a bit snowy yesterday so I didn't fire up the grill. Here is some buffalo chicken dip and french bread toasted up for the Vikings game. What a game!!
  2. Time for a smoke

    Skol Vikings!
  3. Time for a smoke

    Time to fire up the coals again and crisp these up.
  4. Time for a smoke

    It's at 167 degrees and smells great! Little bit longer then time to cube, sauce and rub it up then back on the grill. I'm really appreciating no wind today!
  5. Time for a smoke

    Happy Playoffs! I'm building some burnt ends for the games today. A couple chucks marinated and smoked with cherry. I smoked on high for an hour and they are in the oven now at 240 till 190 internal. Man it smells good!
  6. Putting out the birdfeeder again

    They also love white millet. I throw out around 3 handfuls on the ground after the cardinals feed at dark by the feeders. I had 8 cardinals feeding this morning at low light on the ground.
  7. Frost build up around entry door

    I like to bring a little butane torch for that and a flat blade screwdriver.
  8. Help for Condensation

    Burning propane creates the moisture. Burning wood is dry. Maybe bring a hand broom to knock down the frost buildup. Same problem that I have had for 35 years of ice fishing.
  9. Kettle grates

    I like the one you have in the picture Bobberineyes. The grates raise on the sides for adding charcoal and wood. I would think a shot of Pam after things cool would keep the grates from rusting too bad, like you would a cast iron pan. They are $150 on their site, a little too steep for sear marks for me.
  10. Were did the grouse go?

    Where did the grouse go? ... In My Belly!
  11. How many years on cables? I'm curious.

    I'm going on year 12 with 3/8" cable, frame built by Miltona blacksmith. I have always sprayed mine with LPS 2 lubricant several times a year along with all moving or pivoting points on the winches. I also lube the pivot often.
  12. Another speaker question

    I used to have the same kind of setup, it uses quite a bit of battery to run it. Especially when liquor is added and the volume goes up. I now use a portable radio and AA batteries. Works good enough. This year I have one of my kids old Ipod loaded up with music and one of those bluetooth rechargable speakers. Good for places without much radio station choices.
  13. Time for a smoke

    I like to use the tray, keep the vents wide open so it'll keep burning. The pellets are normally in a tray over the top of the burner, but the burner doesn't run all the time when the insulated cooker is up to temp.
  14. Time for a smoke

    The birds look good. I put a water pan under mine with onion, carrots, celery and the neck and giblets and the ends of the wings. Made some tasty gravy. For an electric I have the Masterbuilt made for Cabelas with 6 racks and solid door. I use it mainly for jerky and sticks. I'm going to build a offset smoker next spring. I found a 175 gallon upright propane tank that should work well.
  15. I'd like your opinion

    Yea good for scratchin' and what not!
  16. I've never seen ones like this before, anyone know what they are? They are growing by a dying Maple. They are up in the morning and gone by afternoon. I think I'd call them "Morning Wood Mushrooms"! How do you rotate pictures?
  17. Mounting Fish House License on Shack

    I tape it to the inside of the window per game warden's recommendation when I was on Red a few years ago.
  18. Venison Bacon

    Anyone knowing RH1 knows about the pop's brine that he liked for making buckboard and canadian bacon. Has anyone here tried a venison roast in the brine for 10 - 14 days? Pork shoulders tasted like ham and the pork loin like bacon. Both were very tasty and I think I am going to try a roast. Smoke to 145 - 150 internal, slice across the grain and maybe fry up in bacon grease.
  19. Venison Bacon

    Thanks! I need to use up a couple roast from last year.
  20. Whole Smoked Chicken

    You could brown up the parts on the stove and then put them into the smoker to add the flavor, It should crisp up. I like the Weber kettle for crispy chicken.
  21. Bird Feeding Newcomer

    Here's one I just built a little while back. I put sunflower seed in it. The front tray is for suet.
  22. What do you use for portable chairs?

    When portable fishing I like this chair, the metal bar from the front leg to the back leg helps to keep you from sinking in the snow if you have no floor. The table is handy.
  23. Hot Water!!

    I'll bet you had to use gloves and a mask turning those into powder! Wow pain!
  24. Smaller brisket smoke method

    Rundrave, next time do exactly like you did but leave the foiled brisket on the grill or oven and use your meat thermometer as a probe to see if it is done by touch and not by the reading. You can poke through the foil into the meat when you think it's about done, if you feel any resistance when inserting it isn't ready to pull off yet. When you reach the point of tenderness, like sticking it into room temp butter, then it is time to put in a cooler like you did. If you are going to cook another small flat maybe try fat side down and bacon on top. Mmmm bacon.
  25. Smaller brisket smoke method

    I agree. web s i t e sausageheavenoutdoors