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Author |
Date Posted |
Forum
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RE: Old Fashion North Carolina Hotdogs
rv2go, now you're just sucking up. LOL!
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Super_Dave
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03/06/14 08:31pm |
Camp Cooks and Connoisseurs
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RE: crockpot
Any way to measure the charge rate versus the draw rate? If I did it, which I have no aversion to doing it, I'd just want to make sure that I was charging at a higher rate than I was drawing.
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Super_Dave
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03/06/14 03:18pm |
Camp Cooks and Connoisseurs
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RE: Old Fashion North Carolina Hotdogs
Having watched some TV shows on hot dog joints from the midwest to the east coast, I've been fascinated by the chili. It always looks like a watered down slurry. I'm used to a more chunky, hearty chili on my dogs rather than the slurry version.
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Super_Dave
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03/06/14 09:06am |
Camp Cooks and Connoisseurs
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RE: best brisket in Texas
...... and no disposable plates and forks. I hate eating good food off of Styrofoam.
You clearly have never eaten bbq in Texas. No plates, everything served on a sheet of butcher paper.
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Super_Dave
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03/06/14 08:08am |
Camp Cooks and Connoisseurs
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RE: Stable Loads or Supersprings?
I'm a Dodge guy with airbags and home made stable loads and love the ride of my truck loaded. I hate the ride of my truck unloaded and believe that i would hate it more if I had the super springs.
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Super_Dave
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03/05/14 03:57pm |
Truck Campers
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RE: Diesel Question for truck campers
Gas engines must have really come a long way. My 2001 gasser had trouble with climbing the Sierras without a camper and just my boat in tow. Guys testifying to hauling heavy campers and a trailer are blowing my mind.
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Super_Dave
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03/05/14 12:41pm |
Truck Campers
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RE: Diesel Question for truck campers
Hmmmm ... are you saying that many campers plus a pickup to carry them (no trailer) would weigh in at over 12,000 lbs.?
I ask this because I see a lot of diesel pickups carrying just a camper and wonder why a diesel pickup is needed in that situation, since my gasser setup pulls and climbs so well with it's 4:56 diff. Our Class C has large fresh/grey/black tanks, too.
My truck weighs approx. 8,000 lbs and my loaded 850, which is on the small end of campers, is pushing the 4,000 lbs.
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Super_Dave
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03/05/14 12:07pm |
Truck Campers
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RE: New Smoker/Grill
Can I get info on your dough and sauce?
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Super_Dave
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03/03/14 08:25pm |
Camp Cooks and Connoisseurs
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RE: Smoked Stuffed Pork Chops - Revisited
Since the ratio of sausage to stuffing is like 2:1, I don't think it much matters. I've used both Stove Top and bagged scratch dried bread. Last night was just what I had on hand and was a bag of Pepperidge Farms so had to chop my onions and celery. If you use a sausage that you really like, be prepared to get a spoon and start eating it before you get to the stuffing of the chops.
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Super_Dave
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03/03/14 02:20pm |
Camp Cooks and Connoisseurs
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RE: Big finds at the Thrift Store!
My best thift store find was a china set with cannisters for $60. The cannisters alone retailed for way more than that and I Googled the plates when I got home and they retailed for $25 a place setting. It seems like each thrift store kind of specializes in different mechandise. I have 3 or 4 that I frequent and get different prizes at each, some for clothes,another for kitchen and yet another for furniture type items.
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Super_Dave
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03/03/14 01:37pm |
Camp Cooks and Connoisseurs
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RE: Italian sausage spaghetti sauce...
So....How do you like that induction cooker?
Pro's or Con's anyone?
Entire threads devoted to that question.
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Super_Dave
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03/03/14 11:44am |
Camp Cooks and Connoisseurs
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RE: Italian sausage spaghetti sauce...
We made spaghetti on Saturday night with garlic bread. I like making meat balls.
What other spices do you use?
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Super_Dave
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03/03/14 09:27am |
Camp Cooks and Connoisseurs
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RE: Smoked Stuffed Pork Chops - Revisited
It's like eating an inside out smoked meat sandwich.
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Super_Dave
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03/03/14 09:01am |
Camp Cooks and Connoisseurs
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RE: Smoked Stuffed Pork Chops - Revisited
I butterflied and brined 4 thick cut chops for a couple hours. While the chops are brining, I brown a tube of spicy sausage. I then make a box of stuffing. Add just enough of the stuffing to the sausage to make it stick together. The remaining stuffing can be served with the meal. Rinse your brined chops and prepare to stuff. I try to get as much stuffing into the butterfly and then pin with a couple of toothpicks. Sprinkle with a little rub and it is ready to smoke.
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Super_Dave
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03/02/14 09:52pm |
Camp Cooks and Connoisseurs
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Smoked Stuffed Pork Chops - Revisited
Got the hankering for some more smoked pork chops so I mixed up some stuffing with extra spicey sausage. I smoked until I hit an internal temp of 145 and let rest wrapped in foil. For thos of you that didn't get the motivation the last time we discussed these, ya gotta do it.
http://i40.photobucket.com/albums/e204/dave_rce1/porkchop2_zps99cdd34b.jpg
http://i40.photobucket.com/albums/e204/dave_rce1/porkchop1_zpsd7d21d47.jpg
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Super_Dave
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03/02/14 07:01pm |
Camp Cooks and Connoisseurs
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RE: So installed my new Upper bump stops, question...
If the stops are a little above the spring, there is a little slap I can feel. Engaged provides immediate support and IMO, provides the best anti jello ride.
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Super_Dave
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03/02/14 03:11pm |
Truck Campers
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RE: German Apple Pancakes in 9" round pans
Made this for breakfast this morning. My tweak was to sprinkle the sliced apples with sugar and cinnamon and then microwaving them for a minute or 2 before putting in the buttered round pans. The end product was very good and reminded me a lot of french toast.
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Super_Dave
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03/01/14 09:16am |
Camp Cooks and Connoisseurs
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RE: Have (2) ham bones - now need to make split pea soup. Help!
Didn't know I was doing it wrong all these years. I cook everything together at the same time.
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Super_Dave
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02/28/14 12:56pm |
Camp Cooks and Connoisseurs
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RE: best brisket in Texas
I make a simple version.
1 cup mayo
2 - 3 cloves finely minced fresh garlic
1/2 Tbsp lemon juice
Mix and allow to set in frig for at least an hour before using.
If you want a smokey aioli, add some hickory bbq sauce to the mayo as well.
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Super_Dave
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02/28/14 11:31am |
Camp Cooks and Connoisseurs
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RE: best brisket in Texas
Garlic aoili. Awesome change of pace from bbq sauce!
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Super_Dave
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02/28/14 10:42am |
Camp Cooks and Connoisseurs
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