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Messages - Nate
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2701
« on: January 23, 2018, 07:57:44 PM »
So, for the last 4 days, i have had a lot go on.
Sat, i had to fly to WA.
Sun, repo my car from the ex-wife..... (luckly she gave it back with no issues or fighting)
Mon started the drive back to NE...had some snow around tremonton....and stayed for a few hours rest in ogden, ut.
Tue i made it home safely.
All in all the trip was roughly 2k miles, and 25 hours drive time. My car used 2.5 tanks of fuel and got 51.5mpg at an average speed of 79mph......too bad i am turning that VW Jetta in (it is one of the vw dieselgate models)
I had a bowl of soup and now have to go get after a little snow blowing of the drifts in the driveway and walk.
Heres a pic for proof of said mpg's
Ken, ill deal with those shenanigans later...............
2702
« on: January 22, 2018, 10:34:43 PM »
I am currently in ogden, ut. For the night. Looks like ill be comin into lincoln on its coat tails tomorrow night.
2703
« on: January 22, 2018, 10:03:46 PM »
Is that were those 2 are stationed.........FML
2704
« on: January 21, 2018, 04:23:16 PM »
^^^^what these 2 said!^^^^^^
2705
« on: January 21, 2018, 04:19:13 PM »
That is awesome!!!!!!
I am sure they uave learned to leave hunters alone......they may have been mistaken a time or 100.....HAHAHAHAHA
2706
« on: January 21, 2018, 11:11:01 AM »
Your making me have flashbacks jon to when i was teaching idiots how to operater those......those freightshakers were the exact models we used... 
2707
« on: January 20, 2018, 05:41:23 AM »
So it was good?
2708
« on: January 19, 2018, 07:57:46 PM »
And finished results
2709
« on: January 19, 2018, 11:37:11 AM »
2710
« on: January 19, 2018, 11:35:33 AM »
Ingredients:
- 1 head red cabbage finely chopped or thinly sliced
- 1 yellow onion diced (or red if you dont want the onion flavor to be so pronounced)
- 1-2 TBLS minced garlic
- 2 rings kielbasa or what ever flavor you prefer cut into 1.5x1.5 inch chunks
- 6 TBLS cider vinegar
- 2 TBLS sugar
- 3-4 TBLS water
- salt and pepper to taste
Directions:
- combine cabbage, onion, garlic, salt&pepper and kielbasa into a big (6qt+) crockpot
- combine water, vinegar, sugar and stir until sugar is desolved and pour over stuff in crockpot
- cover crockpot
- set to low and let it go for 6-8 hours (stir occasionally)
2711
« on: January 19, 2018, 09:37:42 AM »
OK guys, serious moment, you knuckleheads... (I'm starting to sound like Don.....:-0 )
So I successfully negotiated my being robbed by a pool contractor....which means that I will also be pouring a slab for an outdoor kitchen..(gotta up my game to keep up with Nate)
Its going to be 14x24 with a roof structure over it. I'd like to use the same wax treated 4x6 posts to match the porch on the main house and the castia.
My concern is how to attach the posts to the slab so that the roof is stable. I'm convinced that surface mounting the posts will lead to a rickety structure. there will be 6 posts.
While I could use 45 degree braces on each side of each post at the top it would clash as none of the other structures have that on the posts.
Is there a way to attach posts to concrete in a more solid fashion?
Or should I sink the posts in the ground prior to the pour?
The structure will be typical shed type roof with hardie soffit, metal roof, etc, so there will be some mass to it.
Looking for some advice and experience. ........
Where's Jared?
hey now, I am just trying to keep folks from getting complacent. check out this thread.....its a bit long but dang if there isnt some great ideas here. www.bbq-brethren.com/forum/showthread.php?t=108239
2712
« on: January 19, 2018, 09:24:47 AM »
didn't your state put into effect that you have to show proof of employment to get some sort of gov assist?
2713
« on: January 19, 2018, 09:23:31 AM »
that almost looks like Darwinism is about to take effect.......lol
2714
« on: January 18, 2018, 11:47:34 PM »
Tell me about the sprouts, Nate? Good thing I?m not gay. I?d probably marry you.
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So......Are you saying Nate is a bit, never mind
Bob, I am not saying that, but I'm saying his cooking is good enough to make me think about it......
2715
« on: January 18, 2018, 11:44:03 PM »
Thx guys
2716
« on: January 18, 2018, 08:26:03 PM »
2717
« on: January 18, 2018, 08:21:22 PM »
Smoked meat loaf with mushroom rice....
2718
« on: January 18, 2018, 07:16:02 PM »
Takes a few to make, but dang is it good. I used unsalted beef stock i stead of water and also doubled the mushrooms. http://www.recipetineats.com/mushroom-rice/Ingredients - 2 - 3 tbsp olive oil - 2 tbsp butter - 1.5lb mushrooms, sliced 1/8-1/5" thick (Note 1) - 2 garlic cloves mince - 1 small onion finely dice - 1 1/2 cups long grain rice (Note 2) - 2 1/4 cups vegetable stock / broth (or chicken) (Note 3) - 1 1/2 - 2 cups sliced green onion / scallions - Optional: More butter to stir through Instructions Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside. If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic. Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown. Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here) Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low. Cook for 15 minutes or until there is no residual liquid (tilt pot to check). Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!). Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. Serve! Recipe Notes 1. Use any mushrooms you want, I used normal button mushrooms, it's even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don't slice them too thin otherwise they literally disintegrate! Mushrooms do "suck up" oil but don't be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning. 2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice. BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed). QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes. 3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos. 4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it's a lot but it will keep well in the fridge for a few days and it freezes well too!
2719
« on: January 18, 2018, 05:04:27 PM »
2720
« on: January 18, 2018, 04:59:53 PM »
Don do we have a introduction to this forum or maybe a something fancy to send to someone that would be a good fit for this group? Sort of a request invitation ?
Sent from my iPhone using Tapatalk
Whatcha talkint about dave?
2721
« on: January 18, 2018, 09:09:43 AM »
how many miles does it have on it?
2722
« on: January 18, 2018, 09:07:51 AM »
the real question is, have you run this by the boss lady yet? or is this just getting info together so that it briefs well to her?
2723
« on: January 16, 2018, 09:41:39 PM »
Shame on you trn!!!!!!!
Your thumb should get its own glass for all the pain and suffering you just it through. .....why does it have to share with you......HAHAHAHAHAHAHA
2724
« on: January 16, 2018, 09:37:25 PM »
No worries man.
- pre heat oven to 350
- cube up 4-5 strips of bacon and fry them
- cut the little ends off the brussel sprouts, halve them and get rid of the loose leaves.
- come up with a good spice blend for the brussel sprouts
- mix spice blend, bacon grease and 1-2 tbls melted butter and coat the brussel sprouts
- put coated brussel sprouts on a sheet pan and bake for 30ish minutes
- when just about to your tenderness, turn oven to broil and get a little brown on them
- serve with a sprinkle of bacon bits and some finely grated Parmesan cheese
2725
« on: January 16, 2018, 08:50:36 PM »
I would have done TRN's steak he was talking about the other day, but i cant find any dried porcini mushrooms here in the heartland, so i guess ill have to order some of the dust from amazon.....
2726
« on: January 16, 2018, 08:42:05 PM »
Baked brussel sprouts in bacon grease with bacon bits and an aged balsamic glaze with a sprinkle of Parmesan,
Sautéed mushrooms and onions
A "T" bone and a porter house from the locker beef stock seared in the cast iron..... (i have actually had that cast iron pan for 12 years and this is the first time i have ever seared or done a steak in it).
2727
« on: January 16, 2018, 02:52:52 PM »
let me offer this recommendation for those of you talking about building out basements and additions and such.
go and make contact with your local high school wood shop program and or trades schools.....I am sure that it will only cost you $$$ for the materials.
when I was in high school, I talked my buildings trades teacher into having that class complete my foster parents basement...all my foster parents had to pay for was the supplies and all of the kids got the hands on knowledge of how to do it the right way.
2728
« on: January 16, 2018, 12:28:09 PM »
HAHAHAHAHAHAHAHAHAHA
2729
« on: January 15, 2018, 08:07:48 PM »
2 questions jon.
Why do you only want a single axle?
And
What is it that you are concerned about with seating in the tractor cab?
2730
« on: January 15, 2018, 02:15:38 PM »
Have to bring some of you apprentices in to run some of these toys.
is this to show you how to properly run them or...............:stickpoke: 
2731
« on: January 15, 2018, 09:30:36 AM »
The one with an amazing view is the one your referring to JR, while I liked the view, the drive up that Mt to get to it. It was a pretty steep grade that I or the wife lost interest in.
This lot is a little more flat and more farm type land. There is a large pond in the back yard. It looks like the developer has back filled in the road and area over the pond and some neighbor conversations tell me that the pond usually flexes up and down a good amount.
I do t want to get caught by some dumb developer who cut a corner and have water problems for ever.
Sent from my iPhone using Tapatalk
for this, I would go directly to your city or county office. any sort of development like you are talking about has to be approved by somebody in your city/county and has to have those plans on file for public viewing......who ever those folks at your city/county office are will also have documentation on the 500 year flood plane/level, which is what your homeowners insurance will use in the assessment of your insurance.
2732
« on: January 14, 2018, 10:30:09 AM »
2733
« on: January 13, 2018, 07:38:37 PM »
Yummy
2734
« on: January 13, 2018, 06:21:50 PM »
Its about 10deg here and ill be darned if its gonna stop me from smoking some wings.
This this is purring right along and staying at temp easily.
2735
« on: January 13, 2018, 05:30:38 PM »
is that right out your back door?
2737
« on: January 12, 2018, 06:50:32 PM »
dang....brother better watch out in the future when they get older, because we all know pay backs are a B$%^H
2738
« on: January 12, 2018, 06:47:48 PM »
so "private" is out of the question? because you know as well as I do that what you are about to ask of this thing is exactly what is asked/expected of a private......you have been there done that got the t shirt.....HAHAHAHA
2739
« on: January 12, 2018, 06:09:55 PM »
nice, did one of the JD tractors get used as a trade in for spud.......or is this one going to be called private?
2740
« on: January 12, 2018, 05:56:19 PM »
2741
« on: January 12, 2018, 04:49:52 PM »
Nate that’s awesome. Thanks for the Google fu. Will try and report back
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no problem man, I think I may try something like this as well. have you thought about getting an aging system put together? That is my style of cooking. I can burn water. My wife does all of the cooking and it is probably a good thing or I would weigh 65 pounds or have a standing table at Taco Bell. I do grill hamburgers and hot dogs when she asks and they come out ok. Or at least kids will eat them. 
I'm runnin' about 50/50 on the burgers...
Whatever you do, do not answer Nate’s texts or phone calls. In no time flat he will have you spending a grand on equipment that will make you look like you know whatcha doin.....
Case in point, my GMG & Christmas dinner that included prime rib (holy cow my Christmas dinner budget tripled thanks to Nate  )
your welcome..... by the way, the next time you are thinking about pulled pork give me a call before hand and ill help you get it dialed in a lot better with times and such.
2742
« on: January 12, 2018, 04:46:38 PM »
Prayers sent Dave - JR, is there any update on your sons vision/eye?
Thx. Yes they think it might be from trauma so we wait to see if it gets better for about 30 days.
did the boy get his bell rung or .................?
2743
« on: January 12, 2018, 04:45:17 PM »
would you happen to have a pics of these gems sean?
2744
« on: January 12, 2018, 04:43:10 PM »
that pretty and expensive rec-tec is gonna take a beating on the back of that trailer with all of that vibration and bouncing around with road conditions...........
2745
« on: January 12, 2018, 04:39:26 PM »
2746
« on: January 12, 2018, 11:41:44 AM »
OK Nate that looks good.
I want to recreate a steak I've had at capital grille. Its a porchini mushroom rubbed bone in ribeye with a 15 year balsamic vinegar glaze. I have to do some research on powdering dried porchini mushrooms and making a glaze. Then I have to drop the coin on prime steaks but it shouls still be cheaper than a trip to capital grill
Something like this? https://www.savoryexperiments.com/capital-grille-porcini-rubbed-delmonico/
2748
« on: January 11, 2018, 07:47:06 PM »
yeah right tate! Charles living in that farked up libtard state?!
2749
« on: January 11, 2018, 07:44:22 PM »
just wait till I post up in the whats fer dinner thread.................
2750
« on: January 11, 2018, 07:07:37 PM »
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