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ZachD

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ZachD last won the day on May 7

ZachD had the most liked content!

About ZachD

  • Rank
    Sr HotSpotOutdoors.com Family
  • Birthday 05/24/1988

Profile Information

  • Location:
    Ramsey, Minnesota
  1. FLx 28 or Marcum Lx6 or 7

    Love my lx 6
  2. ^ just sold my glock 19 looking to buy a sig wanting a hammer for my ccw
  3. Dang I just sold my .45 carbine If I would of known you wanted one I would have gave you a good deal. If anything hi point did right it is make a good carbine. not pictures but had a red dot on it too fun gun
  4. Ice show

    They look like nice machined pieces I think I will order a couple
  5. Ice show

    Nope they dont
  6. Who Else Tagged a Bird This Fall?

    Nice job I didn't see any this year while I was bowhunting Last year the one year I didn't buy a fall tag I was sitting I the deer blind and had about 30 walk past me at 15 yards single file one by one.
  7. Would You Sell It All For Your Own Pond?

    No license? pretty sure you need permits to stock and what not and I believe once you build it, it becomes a natural resource so you would need a license to fish it and abide by the rules of the dnr. Kind of like when I plant pheasants on my property I have to abide by the rules of the land.
  8. Whole Smoked Chicken

    ^ what he said electric smoker will not get hot enough to make that crispy skin. I usually hit them on the grill at 500 and crisp it up real nice
  9. Electric Roaster for Sausage

    I would use the oven That is what I do when I have multiple batches I have to make. That way I can get the next batch in the smoker sooner
  10. Wet Deer opener on the way.

    Farmers around here been working fields night and day Only a couple still standing when I left the farm today. I suspect he should have it clear by tonight.
  11. Wet Deer opener on the way.

    Its suppose to be windy on Sunday perfect conditions to go into the corn and shoot one. Just walk down the rows and glass each direction if see a deer that is too far step back 4-5 rows and count paces towards the deer to get within decent go back up to the row and bam dead deer. I have shot a couple of deer this way. Just try to move with the wind gusts
  12. Smaller brisket smoke method

    It was tough because you pulled it too early you need to pull it at 190-195 for slicing and 200 - 205 for pulled meat then let it rest. I don't know anyone in the bbq world that would pull and let rest at 165-170 internal temp not for a brisket no way. I think the only thing that saved you that it was just a portion of the flat. Had it been the whole flat or the point that thing would have been 100 times worse.
  13. Smaller brisket smoke method

    If you want a car tire sure if not cook it to 195 .... I find it hard to believe you are seeing a 10 degree raise pulling at 160 when typically that is where you get the stall.
  14. Smaller brisket smoke method

    According to the USDA, any food held in the so-called temperature "danger zone" (between 40°F and 140°F) for more than two hours presents a risk of food-borne illness from the growth of pathogenic bacteria — whether it's cooked sous vide or by conventional means. In truth, these numbers have a built-in buffer zone, so 130ºF is a much more accurate cutoff point. Harmful bacteria can't grow above that temperature, and at around 135ºF, most bacteria will actually be destroyed after a few hours, making pasteurization possible. The precision temperature control of sous-vide cooking means it actually has the potential to be safer than traditional cooking methods. (This is exactly why one of its first major applications was making hospital food). And most home sous-vide circulators will let you know when you're cooking in the danger zone. Anyway a lot of times you smoke briskets ect your food will be in the danger zone for awhile and it is perfectly fine. This is why I wont probe my meat until further in the cook where I know it is 140 otherwise you are introducing surface bacteria to the otherwise sterile center. With proper finished cooking temps you shouldn't have to worry anyway. I look at the danger zone is more of a hold temp cook a turkey stick it on the table with a temp at 90 degrees for 4 hours eat turkey get sick.