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Subject |
Author |
Date Posted |
Forum
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RE: What Does Autumn Mean to You in the Kitchen?
It means Winter weight to me. Comfort food!
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Super_Dave
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09/22/16 03:41pm |
Camp Cooks and Connoisseurs
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RE: Inspired by Shortie
Seasoned the roast with one of my off the shelf beef rubs that includes a little rosemary and thyme.
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Super_Dave
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09/18/16 10:43am |
Camp Cooks and Connoisseurs
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RE: Inspired by Shortie
Dean, it doesn't add vinegar taste but does add a medium bite of heat. Peppers could easily be omitted. I think this recipe could be as flexible as your imagination.
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Super_Dave
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09/18/16 09:19am |
Camp Cooks and Connoisseurs
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Inspired by Shortie
Shortie's post on beef sandwiches inspired me to make some sandwiches.
Somewhat copied this from the Pioneer Woman recipe but enhanced it by putting it in the smoker.
4 lbs chuck roast
1 can beef broth
1 cup water
1 TBSP Italian seasoning
1/2 jar of pepperchinis
1/2 packet of onion soup mix
I smoked the roast for 3 hours and then braised in the oven at 275 for 3 hours.
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0368_zpsuyrjzy3g.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0367_zpsnpxsuh9y.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0369_zpsmt6udmq1.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0373_zpsqbzywsg8.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0375_zpsbymmov17.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0376_zpsivvq3ofm.jpg
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Super_Dave
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09/17/16 09:30am |
Camp Cooks and Connoisseurs
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RE: Traeger Grills
3 dog nights, eat some food cooked with pellets before you buy any pellet fired smoker/bbq. I don't think it compares to real wood and am therefore not a fan of pellet anything.
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Super_Dave
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09/13/16 07:23am |
Camp Cooks and Connoisseurs
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RE: Smoked or BBQ'd
Shortie, if my picture had cole slaw on it, it was probably a pulled pork sammich. For my brisket or beef sandwiches I usually stick to a garlic aioli on a toasted roll.
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Super_Dave
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09/09/16 08:40am |
Camp Cooks and Connoisseurs
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RE: Chili Revisited
Make any chili recipe that sounds good and push it over the top by putting it in the smoker for a couple hours. It makes otherwise average chili awesome.
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Super_Dave
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09/06/16 07:14am |
Camp Cooks and Connoisseurs
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RE: BBQ Lighters
They make some pretty good spark igniters in gun & trigger form. I HATE the liquid fuel flame lighters but the spark gun works great for the grill.
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Super_Dave
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08/26/16 02:21pm |
Camp Cooks and Connoisseurs
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RE: Camper Garage Progress Report
Now that it is done can you place a sewer dump out along side the driveway along with a hose bibb?
There is a sewer cleanout at the curb in the front of the house that is easily accessible. When I start my landscaping I will be running a hose bibb to each end of the garage.
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Super_Dave
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08/18/16 03:28pm |
Truck Campers
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RE: Camper Garage Progress Report
Very nice Dave. Going to insulate the inside?
You are going to enjoy keeping your rig out of the weather.
What are the dimensions?
Jim
Jim, the roof is insulated for condensation. I'll have to see whether I want to insulate the walls. I'm contemplating sheathing them to like 6 or 8' with plywood. 24'W X 36'L X 15.5'H
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Super_Dave
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08/17/16 04:02pm |
Truck Campers
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RE: Camper Garage Progress Report
Finished door shot and some interior pics. Notice how much light the transom windows let in with no artificial light required.
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0325_zpstwpmm1js.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0326_zpsdwfggvib.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0327_zpsh0bhtx5p.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0329_zpsdp2qg75c.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0328_zpsaoimpvdf.jpg
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Super_Dave
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08/17/16 04:00pm |
Truck Campers
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RE: Camper Garage Progress Report
Today is button up day with the finishing of hanging the big doors. Here are a few progress shots.
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0319_zpsvzykz689.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0320_zpsfmfb5yiv.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0323_zpsiav2se6c.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0324_zpszlj0spvc.jpg
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Super_Dave
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08/17/16 08:48am |
Truck Campers
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RE: Brake Lights Stay On
My experience with this was the brake light wire in the camper cord came loose and was touching another wire in the head of the cord. Remove your cord head cap and check your connections.
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Super_Dave
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08/15/16 07:06pm |
Tech Issues
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RE: Camper Garage Progress Report
Cal, all wood. The main posts were all treated posts with the old arsenic green. The 4" X 6" door framing was the brown treated wood.
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Super_Dave
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08/13/16 05:03pm |
Truck Campers
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Camper Garage Progress Report
Shop/garage project took on some real progress today with the roof getting framed out. The roof frames were assembled on the ground and winched into place. Contractor said that project should be done by mid next week.
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0310_zpsjvgwf3a6.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0312_zpslhxgnl80.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0313_zpstwlqodld.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0314_zpszi3fxz1a.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0315_zps9qb6xlbc.jpg
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Super_Dave
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08/13/16 02:30pm |
Truck Campers
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RE: Smoked Corned Beef
Soaked in clear water for 3 hours? I'd say that was the mistake. I would expect that to draw out a lot of the flavor.
Store bought corned beef tends to be overly salty for a lot of people. Soaking for a few hours or even overnight is common. With appropriate rub and smoke there is plenty of flavor.
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Super_Dave
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07/17/16 07:03am |
Camp Cooks and Connoisseurs
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RE: Smoked Corned Beef
3dn,
The biggest mistake you made was pulling it at 165 and slicing. Pull at 165 and wrap in foil with some apple juice. Put back in the heat until 195 and start checking with a toothpick for doneness. It isn't done until the toothpick goes in and out with no resistance. Once that happens, remove from heat and allow to rest for a minimum of an hour.
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Super_Dave
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07/11/16 04:44pm |
Camp Cooks and Connoisseurs
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RE: 14.5 # Prime Rib for a red,white and blue BBQ.
Mowin, outstanding menu right down to the deviled eggs. Your guests are very lucky! Prime rib looks to be around 140, what did you pull it at?
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Super_Dave
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07/03/16 01:48pm |
Camp Cooks and Connoisseurs
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RE: Making Canadian Bacon
Take a look at this link which is my "how to" post on it.
Canadian Bacon
http://i40.photobucket.com/albums/e204/dave_rce1/CB7_zps0d119589.jpg
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Super_Dave
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06/28/16 08:29am |
Camp Cooks and Connoisseurs
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RE: Cuts of beef, different tastes ?
I would be leery of brisket at $2 per pound! Around here, it is $6 - $8 per pound.
$2 - $3 a pound is untrimmed packer price. The $6+/pound price is usually trimmed brisket flat price and a rip off. Buy in the full packer size is the only way to go with brisket.
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Super_Dave
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05/21/16 08:29am |
Camp Cooks and Connoisseurs
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