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Blackhawkxp last won the day on December 22 2017

Blackhawkxp had the most liked content!

About Blackhawkxp

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  • Birthday 04/18/1978

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  • Location:
    Granite Falls, MN
  1. After Market Remote Start

    Can you elaborate? Do you think there is an issue with the pass lock system bypass relay? Not sure why it would leave him stranded unless the security system would be causing the issue of not starting. If there is a known issue please let me know because i definitely don't want him stuck out in the middle of no where.
  2. My son has a 2004 Buick regal that had an aftermarket remote start installed when we bought it. The car starts fine with the remote start but after a few minutes of running the car shuts off and then automatically restarts the engine. I have a little knowledge of how the remote start systems typically work but i am not an expert. I assume it is loosing a tach signal but i was hoping someone would maybe have a little more knowledge on the subject. I am not sure of the brand but the below is a picture of the key fob.
  3. Made 2 turkeys over the weekend in the oil less fryer/roaster. Both turned out better than expected. The only draw back is that the skin does not get crispy like it would if it was deep fried. With that said most of my guests thought it was fried in oil. I injected the turkeys the same as i would when i deep fry them and the final product was the same with exception of the skin. Breast meat was moist and tender. Took about 10-12 minutes a pound so my 12 pound turkey were ready in a little over 2 hours. Being fully electric the cleanup was a breeze and definitely cheaper than buying oil. I would definitely purchase one again. Keep in mind that air temperature and wind does affect the temp. I had mine setup in the garage with air temp around 40 degrees. Finished product:
  4. Electric Roaster for Sausage

    I normally poke holes in the casing when i smoke them. I thought i would forgo this process because i thought water would get into the sausage. I am not talking about a lot of fat buildup, there was just a slight film under the casing in spots where I believe some small holes would allow this to drain out. This was the first time for me trying this method so there is a bit of a learning curve. Next batch will have holes and i will let you know if there is a difference.
  5. Electric Roaster for Sausage

    I used 2 roasters.
  6. Electric Roaster for Sausage

    I'm sorry but I guess i didn't really pay that much attention to the residue. I usually use a set of tongues to handle them so i really cant say. The one thing i may do different next time is poke holes in the casings. I didn't do that on this batch and i did get a bit of fat build up under the casing. Not horrible but something worth considering on the next go around.
  7. Picked the unit up last night and assembled. Hoping for the best come Thursday. Might be some disappointed people if the thing doesn't work! I'll try to give an update on how the thing works.
  8. Electric Roaster for Sausage

    The roaster method actually worked pretty well to finish the sausage. Typically when i would try to finish in the smoker and at times in the oven i would get hot spots where part of the sausage would get burnt or dried out and other spots were not up to temp. With the water bath all of the sausage is at the same temperature so it is a more consistent product. I found that i needed to keep the dial on the roaster around 375 to maintain the water temp at 160 ish. Summer sausage with hi temp pepper jack cheese.
  9. Urgent Need Request!

    I have a sneaking suspicion a missed field goal is going to lead to our demise once again!
  10. I ended up ordering one for pickup. I thought for $70.00 with tax it wasn't too big of a gamble. Hope it works!
  11. In store pickup. Kind of scares me? Not sure if it is piece of junk so they are giving them away?
  12. Anyone have any more info on these units. I am thinking it might be worth a try. I am pretty sure it wont be quite the same as a fried turkey but for the cost of the oil it might be worth it. I figure the insurance company must be getting a kick back from the turkey fryer people since the cost of oil is getting ridiculous. Local Walmart has the master-built electric unit for $66.00. Butterball Electric Oil-Free Turkey Roaster and Fryer, 18 lb. Capacity
  13. Electric Roaster for Sausage

    I have used the wifes oven as well to her dismay. The water bath method seems like it would be a lot quicker with less hot and cold spots for a more even finished product. I figured the roaster has a thermostat that would help keep the temp more consistent than the turkey fryer. I think i am going to give it a try and I will let you know how things go. Here is a post from a different forum on the subject: Tee asked me to do a write up on the use of a hot water bath to speed up the time on smoking sausage.For full disclosure, this is not my idea and I learned of the Turkey Roaster idea on another forum. The first one to bring the hot water bath to my attention was Kirby and he posts on another forum. When he and his buddies make sausage they are making 60 pounds or more at a time. Kirby has a large stainless steel tub that he made that is heated by propane heaters that he puts the tub over. He has water circulation pumps pulling water off the bottom and shooting over the top to keep the water at a constant temp. He will smoke a load of summer sausage or hot dogs or sausage or what ever road kill he has made up and smoke with heavy smoke for a few hours. After the smoke he pulls them and puts them on racks and lowers them into his tub to finish off. While the hot water bath is going he puts another load in his smoker and repeats the process. He can put up a lot of smoked sausage in a short amount of time.After Kirby started posting about his hot water bath a few other guys on that forum started doing the hot water bath using a Turkey Roaster. I don’t know who came up with the idea and if I remember I will be sure to edit this to give them credit.Why a hot water bath instead of just finishing them off in the smoker you ask. Well, several things. First it cuts the time by at least one half. Second, the sausage turns out plump and juicy. Third, you can do several loads in a day instead of just one. Why does doing the hot water bath speed up the process? Heck, I don’t know the scientific reason but I would hazard a guess that water is a great conductor of heat verses air. For some reason, meat that is put in hot water say at 160 degrees will get to an IT of 152 a lot faster than meat that is in 160 degree air. You can have hot and cold spots in your smoker and that too will tend to keep the meat from coming to IT. Water will cover all surfaces of the meat and be consistent which helps drive the IT up.It is just like having your house temp at 78 degrees and having a tub of water at room temp, the tub water will feel cooler to the touch than just sticking your finger in the air. When you finish a long smoke in the smoker it is suggested that you plunge the sausage in a cold water bath to take the temp down to around 100 degrees to stop the sausage from cooking and then to let it bloom at room temp for a few hours. I don’t use any ice in my cold-water bath as I just fill a tub with cold water from the faucet and it is pretty much at room temp. When I pull sausage from the smoker with an IT of around 152 they go into the cold-water bath and they loose the heat pretty fast. They loose it faster then if you just lay them out or hang them at room temp and let the air-cool them down. So the process for cooling is the same as for heating if you get my drift.If you decide to do a hot water bath please very carful not to let the water temp get above 165 degrees or you will fat the sausage out. Also remember that probes are not waterproof and you will short a probe out if you get the lead in the water. Don’t ask how I know this. You can use a food grade sealant to seal where the lead goes into the probe and this should take care of a potential problem.I don’t use the hot water bath on all of my sausage as I am kinda old school and like to finish my summer sausage in the smoker then do the cold water bath and then bloom and fridge them. When I am making Kielbasa or smoking other sausage that have been stuffed in hog casings I like to do the hot water bath as I have found that the casings don’t dry out or become tough. If I am using collagen casings I don’t hot water bath them as I have had them get loose and peel. I have had good success with using cellulose casings with the hot water bath and after blooming them and in the fridge over night the casings peel right off and I have a great skinless dog or skinless sausage.I will mention that if you do use the hot water bath and if you see what looks like water between the casing and the meat DO NOT poke a hole in the casing to drain out the “water”. It ain’t water!!!!!! It is fat that has rendered and it is under pressure. I can tell you that poking a hole in a casing to let the water out will shoot a stream of hot grease across the room and if properly aimed it can coat the kitchen ceiling. Don’t be concerned about the “water” pockets if you get them. Just let the sausage cool down and fridge over night and the fat will get solid and you can peel the casing and wash it with warm water and all is good. Or you can just throw on the grill and all is well. Them little fat pockets between the casing and the meat never hurt anyone. You generally get them when you stuff and get a fat lump next to the casing and as the meat sets up the fat doesn’t have anywhere to go.I hope this has some been of some help to those that are willing to try a hot water bath or perhaps never heard of the hot water bath.
  14. Starting the next batch of summer and polish sausage this weekend. I've been toying with the idea of using an electric roaster to finish the sausage from the smoker. From the limited research i have done it looks like it would speed up the process quite a bit. The process as i understand it is that you bring the water temp in the roaster to 165 degrees or so and then drop the sausage into the roster and once it has reached an internal temp of 152 degrees you pull it and drop in ice bath. They claim smaller links like polish takes about 30 minutes to reach 152. Seems to take hours in the smoker. Has anyone attempted this? If so can you chime in on the do's and dont's. Seems pretty straight forward from what i have read.