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Kidd

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Kidd last won the day on April 6 2018

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About Kidd

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    Sr HSO Family
  • Birthday 01/10/1952

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    Mars
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  1. I have the same engine and what you're saying is normal in my experience..
  2. In my humblest of opinions the simpler the better for prime rib. Take it out of the refrigerator, salt (kosher) the entire piece and let stand until it's at room temp. Stick it into your smoker/oven at 450-500 degrees until crusted (about 1 cocktail). Lower heat to 325. Have a least 3 cocktails before poking it with a thermometer. Remove once internal temp is 120. Let rest for at least 1 more cocktail Cut and serve with horseradish.
  3. Yup, people overcook pork all the time. I'm a 145 -150 guy.
  4. I’ve always gotten a kick out of folks who fillet their fish, dredge them in egg, coat them in a flower mixture, cover them in some type of breadcrumb, fry them in some type of oil and that is all OK. But, put a little tarter sauce on and suddenly it no longer taste like fish. To me, it’s no different than putting Ketchup on a hamburger.
  5. I'm assuming based on the rubbery consistency that some kind of silicon caulk was used. Check this site out: https://www.hunker.com/12314253/how-to-remove-a-silicone-stain-from-concrete Good Luck.
  6. If you're feeling adventurous some time follow the same process you just explained but instead of using a rib rub try using a generous amount of Montreal Chicken seasoning with yellow mustard as your glue. Also, try a wing or thigh before using the Famous Dave sauce. Goof Luck
  7. Chicken feet are used primarily in the south for casting spells, protection etc in the VooDoo religion. I was trying to be funny but I guess it was a swing and a miss.
  8. If this was when you lived in the south they were probably using them to place a curse on someone.
  9. It doesn't have to be a rug, promise her a new outfit.
  10. I have a question about the Bow hunting license. I rifle hunt in a zone that has a lottery for a Doe permit. If I were to bow hunt in that same zone does the bow hunting license allow you to shoot a doe or is there a lottery with a bow the same as with a rifle? Thanks in advance.
  11. You might want to rethink your internal temp of 200. I take mine off the smoker at about 160 - 165, stick in small cooler and let rest an hour or so. After the rest I will get an internal temp of 170 - 175.
  12. Snips from: https://www.leaf.tv/articles/does-curing-salt-expire/ Artificial flavors and propylene glycol are perishable, yet they too don't have standard expiration dates. One curing salt manufacturer suggests its product is good for three years beyond the best by date printed on the bottle. If your curing salt is only salt and sodium nitrate or sodium nitrite, it's good forever. Salt itself never goes bad. Store curing salts in dry, moisture-lock, airtight containers and in a cool dry place, such as your pantry or a dry goods storage closet. Do not refrigerate or freeze curing salt.
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