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  1. jeepdiver

    14 days?

    Feeling your pain. when our youngest (border collie mix) was 6 mos he hurt his shoulder. Keep him quite for 3-4 weeks the vet said. Yeah not so easy
  2. jeepdiver

    Strawberries!

    http://www.kuchentogether.com/?p=448. This is close To the recipe my grandmother made, but it was all made from scratch, no store bought stuff, other than the Knox gelatin. Though those dadaiquiri ' s sound like they would hit the spot. Remember eating a few baskets out of the flat when they...
  3. jeepdiver

    Strawberries!

    I remember my aunts and uncles going over to LA every spring for the big strawberry festivals. Grandmother would always make me a strawberry angel food (homemade angel food cake torn apart and put back together with fresh strawberry gel it an and strawberries then covered with whip cream and...
  4. jeepdiver

    Black Olive Pellet Smoker

    The place I got my fast eddy from had the black olive and it did temp me, but they were brand new on the market. Will be interested in seeing what you end up thinking about it
  5. jeepdiver

    First time cooking a whole chicken advice please.

    Salt Pepper Onion Garlic = SPOG
  6. jeepdiver

    This forum needs an app! :)

    I never have to sign in and the mobile site is better than most apps
  7. jeepdiver

    "Blade roast" info

    If it was a whole butt that small then it was probably from a young pig and didn't have much fat. Or it could be anything you mentioned or just a non "normal" piece of meat. Sometimes cuts just don't act like they should
  8. jeepdiver

    "Blade roast" info

    The times I have seen Blade Roast, it was really a Boston Butt just called different things in some areas. Same as blade steak, just a sliced butt
  9. jeepdiver

    So torn on grill/smoker choices! Need help!

    Outside of your price range a bit, but the cook shack /fast eddy PG500 pellet grill fits your needs to a T. I use mine for grilling 2-3 times a week and smoking once a month or so. It is the best grill I have ever owned without taking into account the smoking side of things. In another fourms...
  10. jeepdiver

    Wilson's Meat Market Crystal Springs Mississippi

    When did they start selling the seasoning? Never could get Big Jack to give that up. Know what I am getting my parents to send for my Birthday. There deer sausage use to be the best around. I've been told their deer processing has gone down hill some, but people use to drive from Al and La...
  11. jeepdiver

    New to the forum and Colorado Springs.

    Guess it depends on what you are looking for. I got my pg500 from here http://rockymountainstove.com/fasteddyspg500pelletgrillbycookshack.aspx Always stop in here when in the Springs http://www.alpinehearthbbq.com/barbeques.html Always nice folks. The Ace Hardware in Higlands Ranch south...
  12. jeepdiver

    Grilling oysters

    When I was in college at University or Southern Miss one of the local bars had .10 oysters and 2.00 fish bowls (large round goblets) of beer. 10 bucks and you were stuffed and had a good buzz to start the night. Probably one of the worst things about Denver, 2.00 per Oyster. I just can not...
  13. jeepdiver

    LET'S TALK BRISKET!!

    The biggest issue I see in people who have issues with brisket is patience and checking doneness with a probe test. I have certainly got tired of waiting and pulled briskets at temps between 190-200 and have had them be tough and dry. I have also had brisket that felt that way at those temps...
  14. jeepdiver

    Propane tank?

    The liquid is compressed gas, when pressure is released as gas flows out of the tank the liquid turns to gas to fill the space in the tank. Let the pressure out to fast and the heat loss from the liquid changing to gas can freeze your regulator. Most modern burners are too puny and the...
  15. jeepdiver

    Too many choices... don't know which is best for me.

    You should let the fire get started with the lid open. The gas from beginning combustion can explode if you have it closed up. I don't have a spike when I light mine. I let it staet burning good, close it up and it climbs.s to set temp. Actually If I forget to adjust the hht setting when I...
  16. jeepdiver

    Too many choices... don't know which is best for me.

    Well wish I would have seen this earlier. I have cooked 2 15 lb brisket on my pg500. It is tight but they fit. Good luck with the new unit but if you go shopping again the pg500 is a great unit and will do what you want. I use my for grilling a few times a week and smoking a couple of times...
  17. jeepdiver

    Need help ASAP - pork in over at 190? When could I take out? Is putting in cooler mandatory?

    if a probe goes in with no resistance it is good. 200 is a guide line. You really want to give it at least 30 mins to rest so the juice doesn't all run out. If the pork is still a little tough and you don't want to wait, you could take it off, let it rest 30 mins and chop it if it doesn't...
  18. jeepdiver

    Bacon ~ Foamheart ( Experimental)

    One of the longest lines at the MS Fair every year in Jackson was the Ag Departments booth where they gave out free biscuits covered with fresh made syrup. They had a mule driven press and a few kettles boiling down the syrup on site next to the booth.
  19. jeepdiver

    Bacon ~ Foamheart ( Experimental)

    We had grandma's too in MS, I still see it here in Denver. Sweet stuff I miss the most is Blackburn's syrup. I think it was cane but not 100% positive. That was the secret to my grandma's pecan pie. The recipe calls for karo, but but she always used the Blackburn's and it was much better...
  20. jeepdiver

    Crawfish gone fishin.....literally

    I have a 60 qt pot, probably fill it close to have full of water for a batch. It is aluminum and has done hundreds of batches and no metal taste or other problems. Now what was I talking about :)
Great deal on LEM Grinders!
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