skipper19

Huh....Musta pulled him out of the boat!..😕

Get Em Andy!

If you value your peaceful star lit nights without disruption by blinking red lights 500 feet high all over it, better see about what you can do here! Get educated or express your own knowledge!

All the green makes him look like a fool and he doesn't care. He's nothing but a mayor with no city boundaries. Now he wants to make all of upstate pay for all that republican green. Don't forget he said all NY should boycott travel to Indiana! Lol.What a fool!.. (b"U"ffoon)

Tires too wide for rim, check that first if your older tires were not doing that ..or worst case, axle may not be truly straight..center section bowed forward slightly. Single axle, maybe if it is round tube you could loosen the ubolts and spin the axle a bit to change the spindle camber.

Sounds plenty adequate to me there Les! An adequate fisherman with an adequate supply of salmon! I love that baked salmon just as well! BBQ season is coming soon! I started collecting some smoking wood and charcoal last month. Next I'd like to try building a kiln to make my own charcoal out of wood I can actually be sure of for authentic species. Not mentioning one brand of charcoal, but I have found remnant pieces of plywood and board in one brand that I don't use anymore. I like Kingsford and I use that brand almost always as a base heat in my fire box. Royal oak is ok too.

I have used peach wood and it is great for Georgia style ribs and pork! Canadian bacon (American style not Pea meal) is really easy to do and the hardest part is waiting for the cure to finish...6 days! Get a nice large pork back loin ..not a tenderloin. Try to find one over 10 lbs if ya can. Then you can split it if you want to try two different ways of curing ...dry and or wet. Personally I like the dry version better for easy prep and less used space in the fridge. Trim all of the fat off the meat and make a mixture of 1 TBS Morton's Tenderquick mixed with 1 tsp white sugar per pound of meat. 10 lb loin..10 TBS tenderquick and 10 tsp white sugar. I spread out seran wrap big enough to seal the log up and lay the meat on it. Then rub the mixture all over the meat. Don't shake any excess off and let the extra mix lay distributed evenly on the seran so when you roll it up its all around the meat. Roll it in another seran to seal it good and place in the refrigerator for 6 days. Roll it over once each day. After taking it from the fridge, unwrap it, and rinse off the brine and then soak in cold water bath for an hour to remove some of the saltiness. Day seven get the smoker going and hold 225 degrees. I use kingsford and hickory wood. You can use what ever wood you like for different smoke character. Lay the loin on the grate away from fire. You want indirect heat and smoke as in the side fire box or a separate fire box in your grill. Slow smoke at 225 and be sure to use a good digital internal meat probe to monitor it's progress. The probe in the center if the meat should reach 160 degrees and then remove the meat from the smoker and place on a pan to cool. I like to put mine straight into the fridge and cool it. Then use a slicer and slice the bacon to your favorite thickness. The meat is cooked and all you need to do is pan fry it in butter for a minute to serve. It's good cold too! Makes a great sandwich and good on pizza. Cut in chunks it can make great kabobs. I vacuum pack it in serving size and freeze the bacon. It will be fresh and easy to serve anytime. Brining wet cure is another way and much different than dry. I have tried it but I haven't perfected it to be as good or better than dry curing. Tenderquick is a curing salt with nitrates and nitrites for curing meat. Do not use table salt. Also, Plain white granulated sugar is ok. Find tenderquick in some of the bigger grocery stores. Some outdoor stores and specialty bbq stores carry it as well. Mark

Sounds good! That's the way I boil blue crabs, clams and fish right on the beach when down in the outer banks. Sea water in a big pot along with old bay! Thanks!