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 > Your search for posts made by 'Super_Dave' found 488 matches.

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RE: Loading camper in wind....

See my signature, camper comes off every trip for the last 9 years and never had a problem. It seems that by nature, camping in places that we like to fish can get very, very windy. Be smart about it and you will do fine. Even on extremely windy days, there tends to be a point where there is at least a minor break. i.e. that 25 drops to 15.
Super_Dave 02/12/16 01:05pm Truck Campers
RE: Loading camper in wind....

For me, it was a pucker factor the first few times I did it. 10 - 15 mph doesn't seem to scare me anymore. If mornings tend to be super windy I'll put the camper back on the evening before we leave.
Super_Dave 02/11/16 08:02am Truck Campers
RE: Recipe Archive

Was it something that you couldn't find in the search function using the "older than 12 months" parameter?
Super_Dave 02/10/16 06:06pm Camp Cooks and Connoisseurs
RE: All Dually owners

Oddly, my rears tend to wear faster than my fronts, so, when I start to notice some wear on the rears, I'll rotate.
Super_Dave 01/26/16 06:32pm Truck Campers
RE: TCs at the Denver Sportsmen's Expo through Sunday

Yesterday, DW and I visited the Denver Sportsmen's Expo. TCs on display were Four Wheel, Alaskan, Adventurer, and gobs of Northstar models. A helpful Northstar factory rep was there happily answering questions. Be forewarned: The admission price is $15, cash only. What?! No credit or debit cards?! Some entrants were sharing $2 discount coupons. Bought my tickets online for the show next weekend, here in Sacramento. Google, Denver International Sportsman's Show. Discounts are also frequently available online.
Super_Dave 01/15/16 02:55pm Truck Campers
RE: Pleasanton RV show

The International Sportsman Expo is in Sacramento 21-24th this month with some campers to view including Lance among others. Our family will be there Sunday- I actually bought my camper at an ISE show in the last year that they actually had an RV presence at the show. They last several years have been pretty bad. It has kind of become my yardstick to measure the economy by. Last year, it seemed like the boat inventory had started to come back up.
Super_Dave 01/12/16 11:17am Truck Campers
RE: Pleasanton RV show

Surprised to see that the show runs through next weekend. If I don't have a side job this weekend, I might make a trip over from Sac to see the new shiny units.
Super_Dave 01/11/16 11:32am Truck Campers
RE: Favorite appetizers for potlucks?

One of my all time favs: Stuffed Mushrooms Brown sausage, drain excess grease from pan and run through food processor for finer texture. Add bread crumbs...shredded parmesan cheese and 1 block of original philly cream cheese. When mixed well, fill mushrooms. Top with pinch of bread crumbs and extra parmesan cheese. Put in the oven for 15 to 20 minutes at 350...done. 1 lbs. Jimmy Dean Hot sausage (other flavors avail) ¾ cup bread crumbs ¾ cup parmesan cheese 8 oz. cream cheese 15 – 20 large mushrooms, stem removed
Super_Dave 01/07/16 12:17pm Camp Cooks and Connoisseurs
RE: Favorite appetizers for potlucks?

It doesn't get much easier than pepper jelly over cream cheese served with some crackers. Sam's Club has an awesome assortment of warm prepared appetizers that are just cookie sheet to oven ready. I always like bacon wrapped water chestnuts or mini smokie link sausages. Spinach dip is awesome with some soft French bread.
Super_Dave 01/06/16 10:11am Camp Cooks and Connoisseurs
RE: cast iron burner

bbaker, your original post showed a prime example of the power of a variable regulator. The burner is rated for 150,000 btu but with a 5 psi regulator, it may max out at say 12,000 btu. Turn up a variable regulator and you will get a lot more out of the burner. Using the variable regulator in conjunction with the burner control knob will give you a wider range of control. One controls pressure and the other controls gas volume.
Super_Dave 01/04/16 06:13pm Camp Cooks and Connoisseurs
RE: cast iron burner

variable regulator, they com with 20,,10,,5. do I remove the factory one. after 45 yrs of camping, still learning. what a great site Many regulators have a set psi such as the 5, 10 & 20. But there are also regulators that are variable 0 - 25. That means you have control of how much pressure is being delivered. The pressure delivered will translate to btu's being delivered. If you want to melt a pot or boil water in minutes, turn it up. If you want a slow simmer, turn it down. Yes, you would replace the factory regulator if you weren't happy with the level of control.
Super_Dave 01/04/16 02:19pm Camp Cooks and Connoisseurs
RE: cast iron burner

bbaker, I have both of the units that you have posted pictures of. Both will produce much higher output than a standard, green Coleman camp stove. Get a variable regulator. Flame control on the cast iron single burner is pretty limited with the stock knob. The variable regulator will help you control flame from high to low much better. The burners in those 2 units are virtually the same.
Super_Dave 01/04/16 01:55pm Camp Cooks and Connoisseurs
RE: Surprising Danger experienced With My HappiJacks

The jacks have always been free fall in the down direction of the leg and is how I always deploy my jacks to the ground. I was always under the impression that this was a one way feature of the manual mode.
Super_Dave 01/03/16 06:58pm Truck Campers
RE: Front bumpers with receivers?

No bumper replacement. I went with a Drawtite Hidden Hitch. http://i40.photobucket.com/albums/e204/dave_rce1/HillbillyBasket_zpse058d57d.jpg
Super_Dave 01/01/16 10:43am Truck Campers
RE: NYE Prime Rib

I'm so jealous. I'm cooking mine tomorrow but it will have to be done in the oven. We're in a temperature inversion here in northern Utah, which happens to us often in the winter. Unfortunately, it means I can't use the pellet grill. We will be living in Harrisville/Ogden area this time next year. Do they actually prohibit you from using your grill? Yikes!!!
Super_Dave 12/31/15 04:47pm Camp Cooks and Connoisseurs
RE: NYE Prime Rib

What's your temp strategy? Alton Brown taught me to cook at a low temp say 300 until 128 take it out, crank it to 450 and put it back in to crust it up. Bigger pink center. If I do this right, it will be pink from edge to edge with no brown ring at all. I'm smoking at around 240 to an internal temp of 130 and then a reverse sear in the oven at close to 500 for 5 to 10 minutes to finish the outside. Pictures will be forthcoming to grade me on how I did.
Super_Dave 12/31/15 03:55pm Camp Cooks and Connoisseurs
NYE Prime Rib

I didn't have the right guests at Christmas so I'm getting my prime rib to start the new year. EVOO, salt, pepper, garlic powder, onion powder, thyme. http://i40.photobucket.com/albums/e204/dave_rce1/Pic1_zpsvdlisqsn.jpg http://i40.photobucket.com/albums/e204/dave_rce1/Pic2_zpscczzg5zx.jpg
Super_Dave 12/31/15 03:34pm Camp Cooks and Connoisseurs
RE: Timbrens or Firestone ride rite bags and camper cover?

Air bags add bounce, not reduce it. They level the load. The torquelift stableloads are then added to eliminate the excessive bounce created by having the weight lifted off of the overload springs.
Super_Dave 12/30/15 12:07pm Truck Campers
RE: How tall is your truck and camper really?

I drove under a overpass that was labelled 11'6" last week. and there was at least 1 foot space between the overpass and my A/C I might have scrapped. I'm between 11'-4" and 11'-6" depending on whether the boat is hooked up or how much air I decided to put in the bags that trip.
Super_Dave 12/30/15 08:57am Truck Campers
RE: twice smoked Christmas ham

I start by rubbing my spiral cut ham with yellow mustard and sprinkling liberally with a couple of my favorite rubs. For this smoke, I used Bad Byron's Butt Rub and some McCormick Applewood Rub. Smoke temp can be between 275 and 325. When my ham internal temperature reaches around 120ish, I pour a wet glaze of brown sugar, maple syrup and either apple juice or pineapple juice over the top of the ham. Take to 135 and you are ready to eat. This smoke had the added step of putting the dry sugar glaze on with the torch. I thought that it added a nice caramelized flavor at the end.
Super_Dave 12/29/15 09:25am Camp Cooks and Connoisseurs
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