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 > Your search for posts made by 'Super_Dave' found 1030 matches.

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  Subject Author Date Posted Forum
RE: Loud cracking noise in rear of camper when raising jacks

Is your frame wood or aluminum? If it is wood and I heard cracking, I'd be a little nervous.
Super_Dave 04/23/15 08:41am Truck Campers
RE: Dish Tailgater on a TC - looking for custom mount ideas

If anyone is familiar with the Honda generator mounting plate or electric trolling motor mounting plates, the concept is to permanently mount one plate on the structure and another plate to the device. The plate either slide inside of each other or padlock together. This is an example of a portable trolling motor mounting bracket that I could see working well fro this application. Mounting Plate
Super_Dave 04/22/15 01:39pm Truck Campers
RE: Sold home and gone!

I am retiring next summer and plan on putting our house on the market next spring. One of my fears is that it sells too quickly and I've got 3 months of work left with no where to live. However, I think I would prefer that scenario to being ready to move and the dang place won't sell. Good luck on your adventures.
Super_Dave 04/15/15 03:09pm Truck Campers
RE: Ribs and Spuds

bigred, did you go to the link? I was being literal, it is made by a little old lady from Utah whom makes it out of her garage. It is the primary layer for all my smokes before I start adding my own spices.
Super_Dave 04/14/15 07:54pm Camp Cooks and Connoisseurs
RE: Exterior charging port

This is what I use on my boat for my electric trolling motor and my downriggers. 50 amp plugs
Super_Dave 04/14/15 10:06am Truck Campers
RE: Bake on your gas grill

Baking on/in a grill is essentially the same as cooking in our RV ovens. It is all about protecting the bottom from burning. For lower temperature baking, 1 stone is enough. If I'm going for 400 +, I use 2 stones. P.S. - Grill designs make a big difference. If your grill has direct heat it will crack tiles. If your grill has a diffuser plate, add some ceramic briquettes on top and your tile and you will be golden.
Super_Dave 04/14/15 09:06am Camp Cooks and Connoisseurs
RE: Ribs and Spuds

Mitch, 235 degrees. Finishing up. http://i40.photobucket.com/albums/e204/dave_rce1/Rib4_zpsq9dm3nlp.jpg http://i40.photobucket.com/albums/e204/dave_rce1/Rib3_zpsz1c5zwkj.jpg http://i40.photobucket.com/albums/e204/dave_rce1/Rib6_zpskppismeu.jpg
Super_Dave 04/12/15 06:27pm Camp Cooks and Connoisseurs
RE: Ribs and Spuds

Wait; you're a Chef Master of Smoke and you've never done St Louis ribs???? New horizons await, SD :c Done plenty of the ribs, first time for baked potatoes in the smoker.
Super_Dave 04/12/15 04:07pm Camp Cooks and Connoisseurs
RE: Ribs and Spuds

Ron, This rub is made by a little old lady out of her garage. She isn't real web savvy so ordering is by phone. https://www.facebook.com/pages/Wild-Bills-Gourmet-Seasonings/174607959273291?sk=info&tab=page_info Ingredient list for my 2 favorites: Great Basin Dry Rub (Blue Label) Brown sugar Kosher salt garlic paprika onion crushed pepper cayenne other spices Garlic Pepper (Red Label) Garlic Kosher sea salt onion brown sugar spices celery seed citric acid parsely
Super_Dave 04/12/15 04:06pm Camp Cooks and Connoisseurs
Ribs and Spuds

I'm knocking off another new item for me, smoking some baker size russets and threw in a single rack of St. Louis ribs. I used 2 varieties of my much loved Great Basin rub and some mustard on the ribs. The potatoes were rubbed with a little oil and sprinkled with some garlic pepper rub. Food has been in for about 2 1/2 hours and smells great. http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0167-R1_zpshvaleczd.jpg http://i40.photobucket.com/albums/e204/dave_rce1/IMG_0165-R1_zpshz7mxqm7.jpg
Super_Dave 04/12/15 02:58pm Camp Cooks and Connoisseurs
RE: Buckboard bacon . ???

Jerry, I do recommend you trying the loin for Canadian bacon if you like that. I have a thread on here from making my own about a month ago.
Super_Dave 04/10/15 07:54am Camp Cooks and Connoisseurs
RE: Buckboard bacon . ???

Jerry, Buckboard bacon won't taste like bacon. You can add some maple flavoring but still closer to ham than bacon. Canadian bacon is made with straight loin but you won't confuse that with bacon either.
Super_Dave 04/09/15 07:41pm Camp Cooks and Connoisseurs
RE: Quick road food

the cold wine for roadside lunch is cracking me up.
Super_Dave 04/09/15 11:23am Camp Cooks and Connoisseurs
RE: Multi-tasking condiments

I typically don't change my pantry spices or condiments. I try to get my multi-tasking out of my grocery items, i.e. make multiple meals with same ingredients. Bell peppers, onions and mushrooms can be pizza, spaghetti and Philly Cheese steaks in the same trip.
Super_Dave 04/09/15 09:38am Camp Cooks and Connoisseurs
RE: Quick road food

I was thinking about items that could be eaten will travelling in the tow vehicle and not at campsite while sightseeing. Dean 10 minutes in a rest stop and all things are relevant options.
Super_Dave 04/08/15 03:35pm Camp Cooks and Connoisseurs
RE: STRAWBERRY BANANA CHEESECAKE SALAD

My only critique would be either way more fruit or less cream mixture.
Super_Dave 04/06/15 10:00am Camp Cooks and Connoisseurs
RE: Cherry wood for Baby Back ribs?

I 100% agree with robsouth. Each wood has its own flavor profile and a combination of woods is the best way to get it as complete as possible. Apple, cherry & hickory or pecan in place of the hickory are my go to combinations.
Super_Dave 04/05/15 03:12pm Camp Cooks and Connoisseurs
RE: Cherry wood for Baby Back ribs?

What if I mix cherry with a little mesquite? If you aren't already in the smoke, this is what I was going to suggest with using very little on the mesquite side.
Super_Dave 04/05/15 12:41pm Camp Cooks and Connoisseurs
RE: Cherry wood for Baby Back ribs?

Cherry is always in my mix. It adds beautiful color to pork
Super_Dave 04/05/15 09:41am Camp Cooks and Connoisseurs
RE: Pretty Easter Eggs

I smoked for 2 hours at 250 degrees. My first attempt so it was pure guess work from other posts that I had read. I haven't tried one yet as I think they will be better if I let them rest overnight.
Super_Dave 04/04/15 08:36pm Camp Cooks and Connoisseurs
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