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Topics - Nate
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201
« on: January 11, 2018, 05:21:12 PM »
so as the title says, I am thinking about starting a dinner party. has anybody done this before or currently doing something like this? please share good/bad/indifferents/etc with all of us. my sister sent me this as kind of a starter: https://pinchofyum.com/dinner-club
202
« on: December 18, 2017, 07:09:42 PM »
picked up a half cow (I got 1/4 and he got 1/4 of the cow, not sure who got the other half?) from the locker today, I split it with another guy that my sister knows.
203
« on: December 14, 2017, 06:56:37 PM »
So heres another one of my favorite candies from when i was a kid during christmas time...........
1 bag of pretzle sticks
1 pkg of vanilla almond bark
Plain yellow M&M's
1. Lay out pretzels in groups of 2
2. Put a little dab of the melted almond bark in the middle of the pretzels
3. Put 1 plain yellow M&M in the center
4. Put in the refrigerator so they cool and harden
206
« on: November 29, 2017, 04:50:36 PM »
I started on the stock for some smoked chicken and smoked corn chowda. ill reduce this down a couple times today/night and get to making the chowda tomorrow.
Ingredients:
- 2 cans corn or 2-3 ears of fresh corn on the cob shucked, grilled and cut from the cob
- pulled chicken from 1 smoked whole chicken
- 1 red bell pepper small diced
- 1 orange bell pepper small diced
- 1 yellow bell pepper small diced
- 1 med yellow onion small diced
- 1-2 Jalapeno's small diced
- bacon (optional)
- 4-5 QTS homemade chicken stock
- 1 QT heavy whipping cream or cream soup base
chicken stock ingredients and directions:
- chicken carcas's (i usually use 2 per pot)
- 2 yellow onions quartered
- 1 small package of celery chopped up into 1 inch pieces
- 1 small bag of carrots chopped up into 1 inch pieces
- a couple jalapeno's halved
- sodium free chicken bullion (to taste)
- 1 large pot
- water to fill pot to within 2 inches from the top
directions:
1. put carcass into pot
2. add all vegetables to pot
3. add bullion to pot
4. fill pot tp with in 2 inches from top
5. bring pot to a boil and reduce contents by 1/2 or 3/4
6. refill pot and repeat step 5
7. once pot has reduced a second time strain all contents
8. throw away all bits from liquid
9. put liquid into refrigerator until all the fat has solidified on top of the liquid
10. remove fat and throw away
11. bring liquid to a boil
chowder directions:
1. once stock has come to a boil, add all vegetables and meat and let it come to a gentle boil for about 45 minutes
2. add heavy cream or cream soup base
3. if you like it a little thicker, you can use a little cold water and corn starch slurry
4. once chowder is at your desired thickness remove from heat and serve.
207
« on: November 16, 2017, 06:12:36 PM »
So for my birthday a few weeks ago, a very awesome and gorgeous woman bought me a DiamondBack HD Tonneau Cover for the new truck. I actually settled on this cover because of shawn's recommendation based on him having the SE Tonneau Cover.
I went with the HD version because of the weight capacity and the 12 tiedowns. The instructions say that it should take about 45 minutes to assemble, I took my time, fiddled around a little bit and end result was about 2.5 hours.
A few things I noticed about this cover are. The panels are super light (all aluminum) and slide on the hinges very easily. All of the edges on the low profile cab guard and the aluminum truck box are nice and rounded and covered with rhino lining so you don't cut yourself. All of the welds look pretty good, and the Rhino Lining that is sprayed on this thing if pretty thick and evenly applied.
so here are a few pictures of how the cover came when picked up at fedex.
208
« on: October 29, 2017, 10:37:31 AM »
209
« on: October 27, 2017, 04:53:08 PM »
so tomorrow I am going to attempt a large cook with 4 different meats
1- about 7 lbs of meat loaf and a small little one for my 2 nephews that have strange food allergies
2- 3 spatchcock chickens to put in the freezer
3- an 8lb pork butt for the neighbor....when I gave him a taste of the last one I did, he messed himself and asked that I do one (he bought it) for him and his family the next I start the smoker
4- and 3 smoked turkey legs
I should be starting this early in the morning (depending on how late tonight gets)............ill post pics as we go!
210
« on: September 28, 2017, 12:04:54 AM »
212
« on: September 16, 2017, 12:59:32 PM »
so I saw this over on another threat and thought I would post here for those of you who have / had photobucket...... http://www.bbq-brethren.com/forum/showthread.php?t=251800"If you have photo bucket issues and your photos aren't showing in a post, simply edit the post by replacing '.jpg' with '.jpg~original'."
213
« on: August 12, 2017, 03:31:10 PM »
214
« on: August 08, 2017, 05:50:44 PM »
215
« on: July 28, 2017, 03:18:17 PM »
Been taking my fat azz back to the gym for about 2.5 months now.
- First couple weeks was taking it slow so i didnt have massive D.O.M.S. (a little cardio with some weights)
- First full month was 30-45 minutes of cardio 4-5 days a week (eliptical, cause this guy does not run anymore unless life or death) along with little weights and abs
- month 2 i have started my full workout which includes cardio and progressive weights.
- month 3 will have much of the same.......
This is at the end of monthe 2 which ended with 45 minutes on eliptical (5.6 miles and 800 calories) a leg workout and some ab work.
216
« on: July 20, 2017, 11:10:59 PM »
I truly laughed at this.
217
« on: July 09, 2017, 11:18:28 PM »
219
« on: June 19, 2017, 11:06:59 PM »
here is a really quick and simple mac and cheese recipe that is sure to fill you up.
the recipe is based off of 1 normal box of kraft mac and cheese, but if you like more noodles then go with the family size box.
Ingredients:
1 bx kraft mac and cheese
1 small (16oz) jar of pace salsa (whatever your heat level is)
1lb ground sausage (go with whatever your heat level is or if you want you could even go Italian flavor)
Directions:
1. brown sausage completely and drain and/or rinse grease
2. make the mac and cheese whatever way you make it
3. once you have the meat browned and the mac and cheese made, combine all ingredients into the pot
4. stir together
5. and serve.
next time I make this, I will get a photo for you all and post it.
220
« on: June 16, 2017, 11:10:07 PM »
whos got the recipe for homemade liquid stitches?
221
« on: June 06, 2017, 06:39:09 PM »
I am prepped and ready to start canning 4 cases of tomato's tomorrow morning.
I am looking at doing 2 cases as sauce and 2 cases of stewed.
223
« on: May 29, 2017, 08:48:45 PM »
i have 2 sata hard drives that i pulled out of some broke laptops and am wanting to make 1 external hard drive....
can somebody assist me with a case for such a thing and or some inst on how to link both of the hard drives to act as 1?!
224
« on: May 23, 2017, 11:29:46 PM »
225
« on: May 17, 2017, 11:11:00 PM »
well folks, I had to update the pellet cooker!
this is the Louisiana Grills Champion series pellet grill/smoker.
I believe they are only available from Costco right now (they are Canadian made, but at least its still north American.....)
there was probably 100+ lbs of packaging there.
226
« on: May 15, 2017, 10:07:21 PM »
please say a silent prayer for this man"s family. I had the pleasure many nights to sit and talk with this "HERO"! https://en.wikipedia.org/wiki/Wilburn_K._Ross rest in peace my brother, your watch is over!
227
« on: May 06, 2017, 12:02:12 PM »
so today I am going to can up some razor clam chowder base. here is a youtube video of the process: https://www.youtube.com/watch?v=M97bG4jVC_cand here is the instructions on how to do clam chowder base: (please download the PDF incase it disappears from my comp) I will post progress shots
228
« on: April 25, 2017, 08:25:15 PM »
so I ordered some direct replacement light assemblies to replace the old non-functional ones that were on blackbetty.
below are the old lights
229
« on: April 25, 2017, 12:19:11 PM »
230
« on: April 25, 2017, 12:11:28 PM »
231
« on: April 21, 2017, 12:43:42 PM »
whats the deal with the leaky transmission hose coming off the radiator on the LBZ's?
whats the fix for it, and does anybody happen to know if DF or DD has a DIY on how to fix it?
232
« on: March 26, 2017, 09:14:30 PM »
I received news this evening that one of my best friends/brothers that I served with at Fort Sill in Lawton, OK. had to say good bye to his son/stepson today. I am not sure of the young mans name, age or the pertinent information yet, but as soon as I hear something I will add it to this. I will also pass this link off to him so he may add info/comment/or......
heavenly father,
I humbly ask that you please be with the Schornick/Ledbetter family this evening as they had to say good bye to their young son. please comfort them with your guidance and wisdom in their time of need / healing. AMEN
233
« on: January 18, 2017, 06:28:33 PM »
So i was asked to check out this vehicle and what my thoughts on it were. http://www.gamblinmotors.com/VehicleDetails/used-2002-Chevrolet-Silverado_2500HD-Extended_Cab_Long_Bed_LT-Enumclaw-WA/2917895013So i called this window licker named peter that works there and asked him about this truck. - He flat out refused to tell me what their stealership was into this truck for because it was a trade in and it was still going thru their service dept and not officially being posted yet..... - i asked him if he was stone cold serious about the $18k price tag and he said they were...... - i asked him if the injectors had been replaced yet (truck has something like 145k) and he asked my why that would matter........ - i asked him if the pump rub has been fixed on the transfer case and he again asked me why that mattered...... - i told him that i would come in there right now with $10k CASH and he said that his boss would not be happy with that insult........ .......smh
234
« on: December 31, 2016, 08:39:20 PM »
so my Cuisinart burr grinder (piece of crap) crapped out on me, and I found this on my door step one day!
I figured that if I was going to be gifted a new burr grinder, I should order some coffee from a true VETERAN OWNED COMPANY along with a 20oz titanium coffee and see how things stack up.
as you can see I am doing a live review of the drinking vessel (morning and evening beverages should be able to be enjoyed out of the same vessel). once a proper review of this equipment has been conducted, I will report the findings for all.
235
« on: December 31, 2016, 08:39:09 PM »
picked these up for $240 a piece, will give them a try and do a review once properly tested...........lol
236
« on: December 31, 2016, 10:14:53 AM »
238
« on: November 30, 2016, 11:15:57 AM »
Happy Birthday Ken
239
« on: November 24, 2016, 03:47:31 PM »
I just wanted to open say thank you to our heavenly father for assisting me in my time of darkness by placing people in my life that can help me stay on a straight path and to keep focused on what is important in my life. I would also like to say thank you to those that have assisted with counsel.
one last thing that I want to say thank you for and to ask for from our heavenly father is our men and women who are currently deployed and protecting our freedoms.
240
« on: August 28, 2016, 04:44:35 PM »
:P
241
« on: August 18, 2016, 07:48:51 PM »
243
« on: August 07, 2016, 02:48:44 PM »
244
« on: August 03, 2016, 12:38:56 PM »
Who can tell me what is wrong with this picture?!
Is this a common issue?
Who has had this issue before?
245
« on: July 22, 2016, 08:13:04 PM »
so I ran out of my long 6" wood handled Q-tips and had to reorder some more. I came across these on amazon, dang good price and I picked up 2 boxes. each box has 10 packages with 100 each in them. https://www.amazon.com/gp/product/B000FDP8YK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1these are so much better than regular Q-tips when it comes to weapon cleaning applications. what do others have in their cleaning kits / range bags? do we even have a thread that talks about weapon cleaning stuff / range bags / weapon maint kits?????????
246
« on: July 19, 2016, 07:48:39 PM »
well I finally broke down today and added to the inventory! I also got 510 rounds of 55/56grn 5.56 for $206, which comes out to $.403 a round.
248
« on: July 06, 2016, 08:32:44 PM »
not sure if many of you have been on DF lately, but there has been a major data breach and they are making everybody reset their passwords.
249
« on: July 05, 2016, 09:46:22 AM »
I came across this recipe and thought I would share, why? because.......bacon..........pecan pie The CrustIngredients- 1C plain flour - 2TBS of brown sugar - 1/4tsp of sea salt - 1/2C unsalted butter COLD - 1 egg yolk - approx. 2 TBS of water Instructions1. combine the first 4 ingredients until you have a nice crumbly crust 2. add egg yolk and water until you have formed a dough 3. grease a pie dish / tin 4. roll out dough and place it in dish / tin, and give a few pricks to the dough with a fork along the bottom of the dish 5. place in fridge for 30 minutes 6. pre heat whatever cooking instrument you are going to use for 375ish (smoker, pellet pooper, weber kettle, stick burner, oven, etc) The FillingIngredients- 1/4C brown sugar - 1TBS of corn flour - 2 eggs + 1 egg white - 1C maple syrup - 4 slices of bacon - 2C pecans Instructions1. mix first 4 ingredients together in a bowl 2. Chop and brown bacon (save the grease in the pan) and set aside on a paper towel to cool for a few minutes 3. Toast the pecans in the bacon grease, and set aside on a paper towel to cool for a few minutes 4. Once the bacon bits and pecans have cooled, add them to the filling and give a good stir 5. Add filling to the dish / tin 6. Back for 30 minutes or until the filling is firm 7. Let pie cool completely or get it in the fridge to cool once pie is ready for serving, plate with a bit of ice cream, cool whip, etc here is the original link http://smokinghotconfessions.com/maple-bacon-pecan-pie-recipe/
250
« on: July 05, 2016, 09:15:03 AM »
so since don and mike have been talkin bout this bourbon cream stuff, I decided to do a little searchin and see what it is and why the hype. so mike and don, here is a little DIY for you two! Ingredients• 1 ½ cups of bourbon • ¾ cup of cream (I used heavy whipping cream) • 1 14 ounce can of sweetened condensed milk • 2 tablespoons of vanilla extract • 2 tablespoons of almond extract • 3 tablespoons of honey (or to taste) Instructions1.Add all ingredients to the blender and gently blend for a few minutes. 2.Pour into a container and let it rest in the fridge for a few hours before serving, it should be a little thicker after cooling. here is the actual posting, which has a non dairy version as well. http://dearhandmadelife.com/how-to-make-diy-bourbon-cream-dairy-vegan-recipes/
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