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 > Your search for posts made by 'Super_Dave' found 74 matches.

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RE: New Toy

You are not doing good things for my bank account :) I have been debating on one of these for a while but have yet to pull the trigger. I need to just get one and get it over with. I wouldn't have pulled the trigger if it wasn't for the fact that they were on sale and I had half the sale price in gift cards from Christmas gifts.
Super_Dave 01/20/17 12:21pm Camp Cooks and Connoisseurs
New Toy

I collected all my Christmas gift cards and bought a new toy for the camping season. It is a Green Mountain Grill, Davey Crockett pellet grill. The size seems perfect for the campsite and smoking & grilling food everyday is going to be great. The unit is heavier than the size would make one think but this translates into quality in my mind. http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0556_zpsttdu0vuq.jpg http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0557_zps099ffyqf.jpg
Super_Dave 01/19/17 06:32pm Camp Cooks and Connoisseurs
RE: Pulled Pork in the cold

My smoker would be the one for you. It emits very little smoke, no clouds. The smoker only requires a couple ounces of wood. Smokin-It smokers.
Super_Dave 01/09/17 10:37am Camp Cooks and Connoisseurs
RE: Pulled Pork in the cold

So the Force is with you even in freezing weather:C NYC, yesterday was cheat day on the diet. Lol!
Super_Dave 01/08/17 03:35pm Camp Cooks and Connoisseurs
RE: Pulled Pork in the cold

Mowin, it's so cold here that I'm about to pull my double smoked ham bone out of the freezer for some bean soup. Makes the best soup ever. Good luck with your smoke.
Super_Dave 01/08/17 03:08pm Camp Cooks and Connoisseurs
RE: Pulled Pork in the cold

My smoker is a Smokin-It dual wall and insulated smoker. It holds temp is any condition you would be willing to go out in.
Super_Dave 01/08/17 12:00pm Camp Cooks and Connoisseurs
Pulled Pork in the cold

We had some company coming over yesterday and I had planned to smoke a butt for pulled pork. When I got up at 6:00 a.m. is was -2 outside. I took the butt out of the brine, which I'd left in the garage over night, and there was a thin layer of ice on the top of the brine. By the time I had rinsed, injected and rubbed the butt it was a balmy 0 degrees. I was real glad that I didn't have to spend a lot of time outside tending the smoker. http://i40.photobucket.com/albums/e204/dave_rce1/Pork1_zps5moqiwp3.jpg http://i40.photobucket.com/albums/e204/dave_rce1/Pork2_zpsu63wjpda.jpg
Super_Dave 01/08/17 09:28am Camp Cooks and Connoisseurs
RE: New Year Food Resolutions? .

I'm sure that I've lost and regained my body weight over the years. I'm starting a modified low carb diet that will try to be more strict with portion control than trying to eliminate any food category completely. I tried doing the no carb thing but just couldn't manage to find enough other sources of fiber to make my life manageable. Week one of the new year, I think I'm going to have dropped 3 lbs.
Super_Dave 01/07/17 01:17pm Camp Cooks and Connoisseurs
RE: Art of Manliness: Prime Rib Roast

But I will say that they were full of **** when they said that 15-20 minutes per pound at 275 degrees would do the job!!!! No way that will happen,at least not in my oven. Mine either. I don't cook mine at that high of temp but at 250, I've had pretty consistent smokes at 30 - 40 minutes per pound with rib bones.
Super_Dave 01/05/17 12:32pm Camp Cooks and Connoisseurs
RE: Art of Manliness: Prime Rib Roast

People just starting out with brisket typically make 1 or 2 primary mistakes. 1) Try cooking a brisket flat for their first attempt. 2) Try to cook to a temperature rather than actually done. Brisket flats are tough, lean pieces of meat, aka dry. Cooking a full packer that contains the point, aka some fat is very important in getting a juicy brisket. Because briskets start out as shoe leather tough, one has to cook them until they decide to give up. This is different for every piece of meat. Some use the floppy test and I use a toothpick test. In the floppy test the meat becomes very flexible/pliable. In my toothpick test the toothpick goes in and out with no tension of grab by the meat. There are always the fine details like whether to inject or brine but IMO, the 2 items I listed is what prevents most people trying brisket for the first time from having success.
Super_Dave 12/21/16 03:23pm Camp Cooks and Connoisseurs
RE: Art of Manliness: Prime Rib Roast

CopilotCompanion, I'd also be willing to help you get a brisket victory.
Super_Dave 12/19/16 08:47pm Camp Cooks and Connoisseurs
RE: Art of Manliness: Prime Rib Roast

DC, Not too far off from your plan. This process will be repeated next weekend. http://i40.photobucket.com/albums/e204/dave_rce1/PrimeRib1_zps8f6bba62.jpg Fresh green beans and twice baked potatoes will round out the main meal. Working on the taters while the PR is doing its thing. http://i40.photobucket.com/albums/e204/dave_rce1/BP1_zpsd1df8f48.jpg http://i40.photobucket.com/albums/e204/dave_rce1/BP2_zpsabe71fb5.jpg http://i40.photobucket.com/albums/e204/dave_rce1/BP3_zpsc2f1ab98.jpg Baked, mashed and smoked http://i40.photobucket.com/albums/e204/dave_rce1/BP4_zps1e767475.jpg Meat: http://i40.photobucket.com/albums/e204/dave_rce1/PR2_zps2770ca4d.jpg Separate rib plate from roast http://i40.photobucket.com/albums/e204/dave_rce1/PR3_zps493f3f4e.jpg http://i40.photobucket.com/albums/e204/dave_rce1/PR4_zps8adc1148.jpg http://i40.photobucket.com/albums/e204/dave_rce1/PR5_zpsf7493979.jpg
Super_Dave 12/16/16 09:30am Camp Cooks and Connoisseurs
RE: Art of Manliness: Prime Rib Roast

DC, nicely done. We are all going to be hungry way too early.
Super_Dave 12/15/16 08:20pm Camp Cooks and Connoisseurs
RE: Art of Manliness: Prime Rib Roast

Garmp1, this will be the easiest thing you ever smoke. The most important part of the smoke will be the meat thermometer. I believe the RecTec has one integral to the grill? Rub the roast with some olive oil and coat with kosher salt, black pepper and garlic powder. Smoke between 230 and 250. Read the link in the original post that describes appropriate internal temp to achieve your desired level of doness.
Super_Dave 12/15/16 03:46pm Camp Cooks and Connoisseurs
RE: Art of Manliness: Prime Rib Roast

It's on our Christmas menu and of course I'll be adding a little smoke.
Super_Dave 12/15/16 09:50am Camp Cooks and Connoisseurs
RE: Adjusting muffin cooking time?

They are talking about an 8" X 8" square baking dish. Personally, I start checking at 5 minutes prior to muffin directions.
Super_Dave 12/14/16 01:23pm Camp Cooks and Connoisseurs
RE: Let there be smoked meat!!

I see that there is a year end sale going on right now. If the kids get me Visa gift cards for Christmas I might just have to add one of these to the arsenal.
Super_Dave 12/08/16 04:38pm Camp Cooks and Connoisseurs
RE: Soaked Chip Smokers vs Pellet Smokers

Find you a piece of sheet metal that will cover your chip pan. Drill a half dozen to a dozen holes in it. The wood will not catch fire and just smolder/produce smoke.
Super_Dave 12/05/16 12:06pm Camp Cooks and Connoisseurs
RE: Soaked Chip Smokers vs Pellet Smokers

BTW, soaking chips or chunks has been proven to be a waste of time. It just takes longer to start the smoke process and doesn't make the smoke last any longer. X2. Just produces steam until they dry out. I'll ask the two pros, SuperDave and mowin: How do you set up your chips/chunks if you don't soak them? Knowing your smoker is key. They all perform a little different. Electric, propane or charcoal would have different answers to your question. I have some of everything and do my prep according to which one I'm using that day. For a novice, I recommend foil boats which is a fancy term for loosely wrapped chips in foil to reduce oxygen. That allows the chips to smolder without igniting. Magnus, what do you use for a smoker and I can advise more specifically. Dave
Super_Dave 12/04/16 07:14pm Camp Cooks and Connoisseurs
RE: Soaked Chip Smokers vs Pellet Smokers

BTW, soaking chips or chunks has been proven to be a waste of time. It just takes longer to start the smoke process and doesn't make the smoke last any longer.
Super_Dave 11/29/16 10:32pm Camp Cooks and Connoisseurs
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