• RE: I need some hot stuff, baby, tonight!

    And a little Donna Summer thumping through the speakers.

    posted in Better Living Through BBQ with Joe Hell
  • RE: Any Mechanics?

    For the price of a vehicle I keep them until I get my money’s worth. I like doing my own work when I can. I have been collecting tools since I was 16, only thing I wish I had is a lift. I put a plow on my trucks and it is hard on the vehicle, brakes and tranny’s get abused the most. A buddy of mine still has the first new truck he brought, 78 Ford, looks almost new, it has lived a charmed life.

    posted in Non-Food Related
  • RE: Beef liver dog treats

    Shoot. Add a little S&P and garlic powder to that, and that could be a TexLaw treat!

    posted in Non-Food Related
  • RE: solutions to temperature setting by no_Eyes_Processor

    I also have no problem closing the PK 100 door on a probe wire. The seal is very good.

    If you were terribly concerned about it, you could run the probe wire through the smoke stack. It is short enough for a long probe wire. However, I just don’t see an issue.

    posted in General
  • RE: Liver Recipes

    For tongue, I like to smoke it on the pit for a couple hours or so and then finish it up by braising (or in the crock pot) with whatever sounds good until it’s tender. I usually add a little onion, cumin, and Mexican oregano, but I do keep it simple. I might even add nothing. It’s easy enough to add seasonings to smaller portions and cook a little longer to get rid of any raw spice flavor.

    For liver, yeah, just sprinkle a little salt on it and fry it up and don’t overcook it (leave it at least a little pink). Grind some pepper over it when it’s done. You also can chicken fry it.

    Personally, I haven’t done anything with kidneys, but I love a kidney pie. I also had some deviled kidneys and loved them.

    posted in General
  • RE: The Republic of Meatgistica

    Having a decent amount of Welsh blood in my veins, this could be a great way to get a spot in one of my many homelands.

    Talk about a great party house!

    posted in Non-Food Related
  • RE: Breakfast Sausage - Season before or after?

    I don’t think it matters all that much, either. Some say that seasoning before a grind can increase some wear on your plates and knives, but I have a hard time imagining much a difference to a home user.

    posted in Meat Processing
  • RE: Any Mechanics?

    Joe Hell nice looking rig. In my area of the country the metal doesn’t look that good. We are the top area for putting salt down on the roads during winter. The cab of my last truck was rusting off the frame. I haven’t found a full size truck that doesn’t have a drinking problem, but they have gotten better over the years. I have a pretty good mechanic. He will talk me through some things I am having issues with and will even come out to the house. He gets my business and I treat him and his crew well. I do the things I can and let them do the rest.

    posted in Non-Food Related
  • RE: The Republic of Meatgistica

    Jonathon definitely a fixer upper with potential. Heating and maintenance would be a challenge.

    posted in Non-Food Related
  • RE: Any Mechanics?

    Jonathon replacing the caliper, pads, rotor and bleed is maybe an hour job outside of a shop. As long as you don’t break anything. It should be an easy diagonals on those parts, if they are bad, not a guess. Spongey brake pedal or with fade is a possible sign of air in the brake lines or possibly old contaminated fluid. Brake fluid likes to absorb water, I usually flush my lines about every three years. A wheel bearing can be a little tougher to diagnose until it really gets bad or fails. You need time, tools, the willingness and as Dirty Harry stated a man must know his limitations.

    You got alot of good advice from folks so far. The best is buy a Ford, LOL. My last F-150 lasted me 25+yrs I am now on my second, but I do have a Toyota SUV.

    posted in Non-Food Related