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Josh.P 86

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About Josh.P 86

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    HotSpotOutdoors.com Family
  • Birthday 08/10/1986

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  • Location:
    Sauk Rapids MN
  1. sounds great!
  2. When i was a kid my dad and i would cut liverwurst into small pieces and put it in our leftover cereal milk. I haven't done it in years and saying it sounds gross, but i remember it like yesterday and it tasting great.
  3. Thanks for the offer eyeguy. I think i should probably just break down and get one. I'm sure I'd get plenty of use out of it. With two young kids I could do plenty of fruit as well.
  4. Who doesn't like tender jerky? It wasn't dry just hard to tear apart. Making sure i slice it in the right direction is a good pointer and next time 160 degrees it is.
  5. The jerky turned out good. Seemed to have plenty of flavor for me. It was fairly tough though. has anyone ever tried like a tenderizing additive to the marinade.
  6. Sliding the new one in isn't all that needs to happen usually. If your furnace now is 80% efficient you will need new venting that gos out the side of your home consisting of 2 2" PVC pipes. Hopefully gas is on the right side and height. That will make it easy otherwise will need to redo it. The new furnace will need a condensate line ran to a floor drain. Or attach to your a.c drain. Your t-stat may not be able to run a 2-stage furnace or not have enough wires. which isn't the end of the world because you can usually wire the furnace to go into 2nd stage on its own but having your t-stat tell is the best way. A 60,000 BTU furnace is pretty typical for a 1,500 sq ft home but there are a lot of variables. You also want to make sure there is a proper start up done on the unit. Not if it lights its good! Checking incoming gas pressure and manifold pressure and a combustion report are important to make sure its running at its peak so you get your moneys worth. As far as brands go I prefer American standard. I think of them like cars, They all do the same thing just some are built heavier duty with more bells and whistles than others. Just make sure to have a reputable company upgrade your heating system and you should be happy.
  7. Had a roast and nothing to do today so what better to do than make some jerky. I marinated it in soy sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper and some red wine for 6 hours. Just put it in the oven at 170degrees for 4 hours. Ive only done jerky one other time so lets here some of your guys recipes.
  8. I don't think two stroke to four stroke will be enough weight to make a difference. Also weight isn't the only factor. The H.P rating is to ensure it is safe to handle as well. I looked into converting my side council 1660 pro v to a tiller and I could only go 67% of max H.P compared to remote steer. It was rated for 100 H.P so I could have only went to 65 horse tiller. Or change the decals.lol
  9. I'm making deviled eggs for a party tomorrow and looked on here for some secrets to make the eggs peel easier but now i have all sorts of stuff to try. Pretty neat ideas. Definitely a couple i will be trying.
  10. nothing to say but LMAO after that
  11. There not picky. Any brand of them that are soft. We even tried our leftover breakfast sausage links and they worked too.
  12. We just got back from a two and a half day trip. The weather was absolutely awesome. The fishing was not the greatest. For us anyway. Everywhere we went it seemed we were either a day late or if we were there in the evening we should have been there in the morning. We arrived Thursday late afternoon and tried a spot we seen and wanted to try since last year. Fished the evening with a northern and one nice eye 25". Friday morning ran tip ups on pelican lake and caught 15 in about 4 to 5 hours with smelt and hot dogs. Fished afternoon and evening off Grahms island on a steep break with no success. Saturday we went to stump lake and caught only 15 perch during the day. That evening we set up in about 18 FOW for walleyes but only managed to get two. After talking with multiple people it seems six mile bay on the nw side of Grahams island would be a good bet for perch and eyes. Or by the towers on creel for perch.
  13. Venison steak in a pan with garlic, onion, salt, pepper and lots of butter. with canned sliced potatoes from the store in a pan with butter and Lawry's salt cooked until crispy and green beans. That's my favorite.
  14. What I heard a while back was 20# pike on osakis. Weather or not 110 i beleive it got speared with a boat load of small crappies.
  15. we have a group of six heading up on Thursday 3-5. This will be our 2nd year with this group. We are staying at west bay resort and will probably start out on pelican for the first day since we probably wont get there and unloaded until noon. Like nate said any info would be appreciated and i will share what we find.