Recent content by one eyed jack

Here's a site with a good bit of info Backyard Chickens

I haven't been around in a long time. Life gets busy. I lucked up and found this video, today, and thought that a number of you all might enjoy it, too. I lived parts of this lifestyle, 50 years ago, hard to be bored, living this way. Homesteading

Here are a couple that I am comfortable in suggesting. Also, no picture, Ernest Shackleton / Endurance.

My 18" WSM with 12 lit briquettes Minion method, would take a good hour to get to 225*, and it takes "forever" to get it to 325. Well; maybe not forever, but along time with all vents / draft wide open. Did you catch your smoker temp on the way up and start shutting down the vents? I almost...

Just learned that there are options for purchasing the mustard, on Amazon. Here's one...

Your welcome Chris, and your description is pretty accurate. It's not overly spicy, but "flavorful", and not hot. I like it a lot for sandwiches. Used to be available in the local grocery stores here in eastern NC, now my only source is Amazon and these small jars.

https://smile.amazon.com/dp/B006UCUG24?ref=nb_sb_ss_w_as-reorder-t1_ypp_rep_k0_1_8&amp=&crid=49P2LK93Q6MZ&amp=&sprefix=zatarain

Looks like you've got her dialed in pretty good. What is your material?

:emoji_thumbsup::emoji_thumbsup: Nice play on words Keith. Great looking bowl!

Great looking bird Clif. Good step by step pictures, too. :emoji_thumbsup:

Thanks for the tip on not mixing half recipe, Rich. I might have tried that. :emoji_thumbsup:

Thanks Rich. Precisely what I was looking for. Thanks to everyone for your input.

There is a "Robert standard" and a "rest of us standard" when it come to cook pic's. You always hit the mark. In the immortal words of Tom T. from "Old Dogs and Children, and Watermelon Wine" "Women thinks about theyselves, when men folk ain't around"

Thanks Kieth. Do you have an idea as to what weight I should go for per gal. of water? I'll rechecked but I don't think that Pop mentioned weight measure for any of his brine ingredients. Just quantity measurements. From the Morton Kosher box, coarse salt. "TIP; You can use Morton Kosher...

It's been several years since I mixed up Pop's brine and I just can't remember what I used for salt. Probably sea salt, but I have a box of Norton Kosher, (coarse), and I don't use much salt, day to day, so I'd rather not buy another box of salt and have half of it laying around. I've used...