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Messages - Nate
1
« on: Today at 11:54:37 AM »
I am a team player, but I made dang sure that nobody used me for their advancement. I was and am still not afraid of going straight to the top and diming out somebody!
2
« on: May 23, 2019, 07:40:25 PM »
That Gerber folder is my every day pocket knife...er tool. If you didn’t know, you can mail that thing back to gerber they’ll either clean and sharpen or replace. All for the cost of shipping!
did you get lost.....?
Nope! Had my daily ration of color this morning :) post 898, the knife he velcroed into his door handle. Probably should have quoted it.
Touche brother, touche
3
« on: May 23, 2019, 07:38:28 PM »
First 2 yes, last one no.
4
« on: May 23, 2019, 02:46:33 PM »
The Gerber folder is my every day pocket knife...er tool. If you didn’t know, you can mail that thing back to gerber they’ll either clean and sharpen or replace. All for the cost of shipping!
did you get lost.....?
5
« on: May 23, 2019, 09:50:04 AM »
3 of those pertain to me....
7
« on: May 21, 2019, 09:08:22 PM »
....
8
« on: May 20, 2019, 11:17:18 PM »
Will Ford f450 brake hardware stuff work?
9
« on: May 17, 2019, 11:22:43 PM »
But it needs to be one of those crazy expensive high-speed cameras like they used on Mythbusters whenever they would blow something up.
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Im sure don could give some good recommendations on cameras that can/cant take a beating...... 
10
« on: May 15, 2019, 08:43:57 AM »
I started the smoke process for the bacon
11
« on: May 15, 2019, 08:08:53 AM »
JR let me make sure I understand this correctly.
you paid a business to re-gear your truck for you.....that business put the new gears in but did it wrong.....that business is only going to cover the cost of labor, while you have to pay more money out of your pocket to buy the same equipment for that same incompetent individual to try again?
is this correct, or did I miss something completely while I was trying to unscrew myself?
12
« on: May 15, 2019, 08:02:33 AM »
The original WDYDT thread has been restored! We have lost a few days of banter, a couple of good informative posts and a couple thought provoking threads from don.
My sincerest apologies for the headaches and heart burn I have caused people due to my negligence.
13
« on: May 11, 2019, 08:44:36 AM »
At my daughters college graduation!
Completed in three years. 
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Congratulations to the college grad
14
« on: May 10, 2019, 07:31:44 PM »
....
15
« on: May 10, 2019, 07:30:39 PM »
Hows this for today and tomorrow.....
16
« on: May 08, 2019, 07:01:09 PM »
Nate, we are the BIGGER versions,,,,, 
17
« on: May 08, 2019, 04:46:57 PM »
Nate, is it always about food! that's just a bigger version of this one...
18
« on: May 08, 2019, 08:57:04 AM »
….
19
« on: May 07, 2019, 05:07:47 PM »
Keep in mind that this will take anywhere between 6-12hrs. If it gets done before your planned service time, wrap it in a towel and stick it into a small cooler that has been pre-heated with boiling water..(dump water out before you put meat in)
1. If you want a crispy bark, do not wrap while cooking
2. If you want a softer bark, wrap at 165F / 73.8C
3. Be aware that once it reaches 165F / 73.8C it will what is called "the stall", it means it will stay at that temp for quite a while while all of the colagen is melting.
4. To help get past the stall you can wrap
5. If you want it to get done quicker, bump your heat to 350F / 176.6C
20
« on: May 07, 2019, 04:57:26 PM »
If this your first one, heres a very simple (k.i.s.s.) methid for you.
1. Get your smoker going to 275-300
2. Trim some of the thick deckle fat off as well as some of the other fat...(leave maybe 1/4" left on to protect the meat from drying out)
3. Rub a light coat of olive oil all over the brisket (it helps the rub stick) (Pay attention to the direction the meat grain is running!)
4. If you dont already have a rub that you have used before, just mix up some S.P.O.G. (salt, pepper, onion powder, garlic powder) to your taste. If you want a crispy bark add some brown sugar, and if you want a little color add some paprika.
5. When smoker has settled at temp, put brisket on and stick temp probe in it.
6. Shut the door, and DO NOT OPEN unless you have to add more fuel. And when you do open it, leave the meat alone....lol
7. When internal temp reaches roughly 190 F / 97.7c test the resistance of the meat with a temp probe (it should be able to go in very easy and have just a little pull back when taking it out)..a general rule of thumb is roughly 205-210F / 96.1-98.8C and it should be done.
8. When done, pull brisket, and wrap it in either a towel, butcher paper or parchment paper and let rest for roughly 30 minutes.
9. Slice across the grain roughly pencil thick (or whatever your preference is.
Once cut, there should be just a little resistance when trying to pull the slice apart.
21
« on: May 07, 2019, 04:30:16 PM »
What do you have to cook it on/in sam?
22
« on: May 06, 2019, 07:29:06 PM »
Depending on and if he ever had that centrifical clutch replaced, that could be a big source of your vibration?
23
« on: May 06, 2019, 06:56:56 PM »
I need a bigger kitchen and fridge/freezer for that....lol
24
« on: May 05, 2019, 11:44:11 PM »
Yeah, that was one of the very first editions of the blackstone flattop. I bought it june 2015.
There were 2 initial problems with them.
1. The front lip was way too short, so when you scraped the hot grease into the trough it had a tendency to splash out all over your front. So to fix that, i had a piece welded to it to make that grease trough a bit higher.
2. The second inherent problem was the grease drain hole. All they did from the factory was litterally drill a small hole and hoped that the grease would drain thru it. But what actually happened was that the grease would actually drip/drain backwards underneath the grease trough. So when i had the lip on the grease trough raised, i had a bigger drain hole drilled out and also had a piece of angle iron shaped and welded underneath to divert the grease out and down.
I think on the newer versions, they put the drain hole in the back middle?
One of the other things that really bothered me was the flimsyness of the whole thing. Because of how they made it to be somewhat portable, the legs were held in place by one small roll pin with clip, and the lower shelf easily fits between the 2 legs and was held in place by a little screw on each side. Had they put some sort of angle bracing on the legs and made it more stable, i would have been happy with it.
25
« on: May 05, 2019, 08:50:55 PM »
Is this a cooking or MAN forum,,,,,,,,
Dont hate jr.....if you ever get anywhere near my casa, you know youll eat like a king
26
« on: May 05, 2019, 05:38:34 PM »
honestly guys, you are witnessing me admit that I screwed up. (mark your calendars....lol)
but in all reality, I just sold it. why you ask?!
this one takes up too much room. I have a 2 burner camp chef stove that I am going to get a flat top for. that way I can actually keep it stored inside and out of the elements and not take up so much room on my patio with all of my other cooking equipment.
27
« on: May 05, 2019, 02:20:04 PM »
The rust was soo bad that it actually pitted the metal and i had to use a 60 flap disc over the entire top to somewhat fix it.
But after that was done and cleaned up, i seasoned it and of course had to use it to make sure it still works....lol
28
« on: May 05, 2019, 02:17:40 PM »
I found this atrocious mess the other day.....nobody's fault but my own, because i didnt clean it the last time I used it....(last fall)
29
« on: May 04, 2019, 07:36:41 PM »
30lbs of belly going into cure......
30
« on: May 04, 2019, 11:45:49 AM »
….
31
« on: May 01, 2019, 11:13:26 PM »
AWESOME NEWS!!!!!!!!
32
« on: May 01, 2019, 10:55:36 PM »
Who you calling old pops!
Not you yah boob.....don.
33
« on: May 01, 2019, 10:27:42 PM »
Got a brush cutter for the mini excavator. Actually ordered Thursday pm and it showed up on a freight truck Monday morning...it was in North Carolina and I'm in AZ. Pretty impressive if you ask me.
The Idaho property is so thick you can't walk through it, so I think this will help, especially since it's not flat property. 
Are you going to do a how to video and show the old man how to properly use implements with out destroying them on the first use.....
34
« on: May 01, 2019, 10:07:08 PM »
....
35
« on: May 01, 2019, 10:06:14 PM »
DANG!!!!!! That will he some GREAT sippin by the fire pit wood right there!
36
« on: April 28, 2019, 10:51:37 AM »
Leftover spaghetti.
And this left over spaghetti.....was it some canned stuff or did your girl make it for you...(hopefully shes still around?)?
37
« on: April 27, 2019, 09:30:28 PM »
Ken my dream is to build it again in ID or MT. If you want to replicate I’m happy to help you. Would love to come up and help.
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Such a deal, Ken don't pass that one up. If I can still drive the truck and trailer when you get going on it I will drop over and "WATCH"
You ok bob?.....or are you talking about the weather?
38
« on: April 27, 2019, 09:28:46 PM »
You should be good to upload pics now without an issue
39
« on: April 27, 2019, 07:38:44 PM »
Crab rangoon pizza with some tempura fried shrimp.
40
« on: April 23, 2019, 11:08:47 PM »
The real question......how does the wife like it?
41
« on: April 23, 2019, 09:34:18 PM »
Welcome clemon
42
« on: April 23, 2019, 09:15:56 PM »
Thats awesome, did you buy it?
43
« on: April 22, 2019, 06:51:22 PM »
I was upset when springfielde was forced to change their outer design....it fit my big paw really well..... 
44
« on: April 20, 2019, 06:50:49 PM »
Rounded corners don't get dinged up as bad as a sharp corner. Common sense. .. Dave don't like them because they are harder to do, and the trim is more difficult. (Almost done doing my brothers trim.. finally)
Been a couple days since I took out my frustrations on Dave... feel better now.
45
« on: April 20, 2019, 12:57:11 PM »
HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
46
« on: April 20, 2019, 09:52:56 AM »
You guys aren't helping.
.. but thanks for the effort.
I can feel your pain Ken......not being able to accomplish the mission in the time frame allotted drives me nuts as well. All these guys built like Donkey Kong picking on us who are built closer to the ground and more svelte! 
Your last word/wish is pretty far fetched....
47
« on: April 19, 2019, 10:26:08 PM »
Don. Happy birthday Soldier!
I’m grateful to the Lord for you. You have given us a place to commiserate with like minded people. These men can swallow the anger at today’s Godless world and still keep doing the right things. But you, sir, have given us a place of respite from the everyday where instead of surviving, we are thriving because we gain sustenance from each other.
I’m lifting you up to Him and may He keep and preserve you in His will for years to come.
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Brown noser....
48
« on: April 19, 2019, 10:24:00 PM »
He does wear skinny jeans.......
49
« on: April 19, 2019, 10:21:19 PM »
Weird size JR...thought it was supposed to be like 36x24x36. :)
Only if shes 5'3"
50
« on: April 18, 2019, 09:17:53 PM »
Jr, pm farmer jon and see where he got those side boxes that hes been putting on his pulling rig.
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