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Stitches040

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Posts posted by Stitches040

  1. Niece looking piece. Looks like you got the last one, (Site says out of stock). How about posting an action vid when you get it done?

    Thanks to Orlando, as soon as items go in stock, they sell out within the hour.

     

    Vids are a must.

  2.  

    Hey Shuan, I figure your probably on top of this but, just want to make sure that you know that you shouldn't let your chops, (Assuming that they aren't cured), sit at a temp between 40* and 140* for 2 hours or more. It can become unsafe and cooking after won't necessarily make it safe.

     

    "The USDA recommends that a food not be eaten if it is at an unsafe temperature (between 40 and 140 degrees) for more than 2 hours".

    Yeah ... I was thinking that ... my just cook thoroughly in the smoker .... never done before

  3. I'm gonna Cold Smoke some run of the mill bone-in pork chops tomorrow. I'll go a light 2 hrs on smoke and pull. Then grill them up later with some Garlic powder and a side of BBQ sauce. Of course I'll make the grill screaming hot and crisp up the fat rind (yummy. ... lol)

  4. I have this customer at the south east bottom of Mich. that's his specialty. I was at his place in the fall, he had 2 of them. One was lifted, he was removing the lift kit and putting it back to stock ride height. 258 6's, manual, and both were from out west so super clean. I believe he said he sells them around 6K, I could be mistaken. I am gonna swing by in the next few days and see if I can catch him and see if he has one still available. I will keep you posted :cool:

    How awesome would that be!!!! ... thank you ...

     

     

     

    Please PM me, and I'll give you my Cell #

  5. Who has one? I want another one ... Does anyone have or know of one for sale? Looking for a Mid-80's, that is in pretty much stock shape or slightly modified. Definitely would rather have the 258 inline 6. Manual transmission is must.

     

    I had one as my first vehicle, and now I want one for a weekend cruiser, ice cream getter, going to the kid's baseball games ... I'd post up a picture ... But the only one I have is a Polaroid, and I can't find it. ... LOL

     

  6. That sounds like a seriously long day. Hope the "bad guys" didn't make the working part of it too tough.

    Nope, we ran heavy that day, and I was able to go home and help the fine tuning on setting up. :thumbs:

     

    Mind you, I do typically work doubles, so not uncommon to work 16 hrs straight. And that's what yesterday felt like.

  7. I make my own.

     

    Room temp stick of regular butter (or 2), add finely chopped fresh garlic (2 cloves), add a few sprigs finely chopped parsley. Quick turn of the Sea Salt salt mill/grinder. Fold all ingredients together in a mixing bowl until thoroughly mixed. Scoop onto plastic wrap. Roll it up into a slight log shape. Leave out for an hour or two so the flavors meld together. Put in fridge overnight. Ready to use. Slice as needed

  8.  

    First tried a Shiner Bock about 20 years ago while visiting kin in Texas. Loved it! 10 years later it wound up in my local grocery store. Doesn't seem the same somehow. Not sure if nation wide distribution changed the beer or if my taste changed. :cry:

    Maybe. ... I like it, but hell, this is New England, so I'll take what I can get. .. lol

     

    I find the same with Labatts Blue. ... I love the Labatts from Canada itself, but won't drink the crap they ship to the USA. Sometimes definitely changes ...

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