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ThunderLund78

we are 'the leading edge' I Share on HSO
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ThunderLund78 last won the day on March 12 2019

ThunderLund78 had the most liked content!

About ThunderLund78

  • Rank
    Sr HotSpotOutdoors.com Family
  • Birthday 03/23/1978

Profile Information

  • Location:
    New Prague, MN
  • Interests:
    All outdoor pursuits, providing as much food as possible for my family through hunting, fishing and gardening, cooking and smoking, processing my own meat, charcuterie, DIY projects and the learning that comes from it. Introducing my two boys to the outdoors when I'm not watching them play sports (which is pretty much all of the time!)
  • Gender:
    Male

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  1. I'll catch flak for this - but I've actually ground up backstrap before, and went 50/50 mix on the venison/bacon. If you're gonna sacrifice such a great piece of meat to the grinder, you got to do it justice. So I mixed up cream cheese, shredded cheddar, garlic powder and salt/pepper to taste. Kind of like you're making a holiday cheeseball mix. Then I made a giant Juicy Lucy using this mix. Cooked it in a good seasoned cast iron pan. This is the only time I break my flip-once burger rule. You have to keep this one rotating after the initial sear on both sides until it cooks through. On
  2. For BBRs I do 2-2-1. For St Louis or Spareribs I do 3-2-1. Also, no matter what type of ribs - I will see how the meat is doing with a fork at the start of the last hour - if it's really shredding I may just sauce them and let them carmelize/set-up a bit (10 min or so). If they still have a little resistance, I'll go the whole hour. All part of the adventure, no two racks are the same :)
  3. Nice! Best move I ever made was to learn how to do it myself. Economic and fun. We still do some processing, depending on how many deer we get; just because time's sometimes a factor. I like to butcher myself but sometimes it's worth it to have it cut-up and ground by a shop and then make your sausage at home. Enjoy your the fruits of your labor!
  4. I've found nothing better than a simple dry brine, you can find this one demonstrated on the web. 1 Cup Kosher Salt 4 Cups Brown Sugar If you need more, then just make more in in these proportions. Pack the mixture around the salmon (skin side down) in a glass or plastic container, covering it completely - like you're burying it in sand a the beach. You should see no part of the fish. Let it sit in the fridge overnight. The next day it will be completely transformed. All the moisture will have been drawn out of the fish and it will be sitting in a pool of thic
  5. Not sure I can add to what's already been said, but just another vote for cutting the cord! Did so almost three years ago and we're saving about $80/month compared to DirectTV. We chose the Roku platform to access all our streaming apps - I've since updated all our TVs to Roku TVs and we have one Roku stick that we use when we go to the cabin, etc. which plugs into the HDMI on any flatscreen (smart or not) and makes it a Roku TV. I found that I don't even need a HD antenna because Hulu TV has all local stations and most of the popular cable networks for a fraction of
  6. All looks GREAT RL! Makes me want to get the smoker out of the garage and get to work!
  7. I ended up buying some corned beef at the deli counter this weekend as well, and you're right - basically have to take out a mortgage if you wanna make a homemade Ruben! Pastrami sounds great and another thing I've been wanting to try. We gotta be getting a warm stretch here pretty quick - we've paid our dues. I think my smoker will keep up OK below freezing, but it's not as fun.
  8. Wow, Bobber! You resurrected an oldie from the good old days, here! I STILL haven't tried this yet - although I have bought a LOT of Prague Powder between then and now. I think any roast wold work but you might get a pretty fatty result with chuck. If you're looking to make corned beef & cabbage for St.Patty's Day and eat it more like a pot roast - a little extra fat might not be bad. But if you're looking to make your own lunch meat or eat it cold, I think chuck would get a little greasy in your mouth. Corned beef is traditionally made with brisket.
  9. I have seen that clip - and it's a perfect example of how to deal with the subject. He refrains from insults and labels. Doesn't demean the vegan's opinion or position, rather wins the argument with respect, intellect and wit.
  10. I love Steve Rinella, He's a true advocate for the American Outdoorsman, modern conservation and champion of hunting and fishing rights. If you listen to his podcast you'll get a great and unbiased education on the history of Big Game hunting and conservation in America. He also has his finger on the pulse of issues facing sportsman today and doesn't get pulled into the extreme political camps on either side. It's really refreshing to have someone in the middle have such an influential voice. Wish there were more like him, Maybe someday he could be Secretary of the Interior.
  11. I agree BIG DAVE! u4ic is great stuff. I grew up about 4 miles from there. My mom and dad still live there, I swing in every chance I get. They got a good thing going in Blakeley.
  12. Thank you to those who replied and @Rick for helping me with my issue! I'M BACK UP AND RUNNING!
  13. Hi there, Sorry to use this forum for a personal issue - I sent an e-mail to admin but am not getting a response. I'm an site user who hasn't posted for a while. Most recently I've posted under ThunderLund78. Pikehunter78 was my original handle, but because of a tech issue several years ago where my hard drive crashed when I was logged in, I essentially got locked-out of my account - so I created a new handle. Now, when I try to log-in as ThunderLund78 (The handle I did most of my past posting under) and try to reset my password, it tries to reset under Pikehunter78. I try to change
  14. I've only tried them with Northern, but honestly, I'm not sure I could taste the difference if I didn't make them myself. All psychological, IMO - this will likely start an off-topic discussion BUT I participated in an 8 person taste test between Walleye, Northern and Bass (yes, we cut-up a medium sized bucket-mouth). I was the only one to name all three fish correctly and it was only due to the fact that my friend who was in-charge of the test accidentally missed a y-bone so I just had to guess in-between walleye and bass and I guessed correctly. A couple of the guys also had a y-bone and
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