Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. mikesr

    How Much Do You Weigh? For Men Only

    6'7", 240. I was up to 250 but after knee surgery May 1 I didn't feel like eating much and lost 20 pounds. Went to the doctor two weeks ago and he was impressed that I lost ten pounds. He lost the smile when I said it was 20 a couple of months ago. I think it's the sauces and the sides.
  2. mikesr

    How Old Are You?

    61 here and all the young guys I fish with keep reminding me that I'm the oldest guy. Maybe that's because I pull rank on them all the time.
  3. mikesr

    Reheating Babybacks

    I had some leftover ribs that I cut up and put into foodsaver bags. Reheated them by bringing a pot of water to a boil and placing the bags in for a half hour or so. Came out great. I was kind of expecting mush but they still had a lot of texture.
  4. mikesr

    Stalled Chuckie

    Those chopsticks BTW are cooking chopsticks, not eating chopsticks. They're about ten inches long.
  5. mikesr

    Stalled Chuckie

    It was time for dinner so it only sat in the cooler for an hour. It wasn't tender enough to pull but my intention was to slice it anyway. My wife liked it, that's all that counts. I got points from her.
  6. mikesr

    Stalled Chuckie

    I'm tempted to dip into my drip pan and put a few tablespoons of that into the foil wrap. Has anyone ever done that? It looked like beef broth the last time I opened the door.
  7. mikesr

    Stalled Chuckie

    Doesn't that just drive you crazy??????? I'm doing my first chuck roast (Dude style) and it's stuck on 151* for the last hour. I have a Polder dualtemp stuck in there and the oven temp is around 275*. That's where I could get it to level off so I left it. I went through three foil packets...
    • mikesr
    • Thread
    • Replies: 11
    • Forum: Beef
  8. mikesr

    Bacon-Wrapped Walleye Appetizers

    http://www.michigan-sportsman.com/ph...45/ppuser/6457 These were done by a friend of mine. He says 190 degrees for 3 hours. I'm sure he brined them first.
  9. mikesr

    Bacon-Wrapped Walleye Appetizers

    I can usually get a correct flame but today's swirling winds gave me fits. I managed to get these done without any soot or creosote. The fish was great. Anything edible wrapped in bacon should be great. As Emeril says "PORK FAT RULES!" The barbecue sauce helped.
  10. mikesr

    Bacon-Wrapped Walleye Appetizers

    Usually these are done on the grill but I thought I'd try it in the smoker today. The way the wind was blowing today, I should have used the grill. I couldn't keep a consistent heat in the propane smoker. The wind kept giving me a yellow flame so when I tried to adjust for more blue I ended up...
    • mikesr
    • Thread
    • Replies: 7
    • Forum: Fish
  11. mikesr

    First Time Meatloaf W/Qview

    Actually I thought that a thread started by Ron would get a lot more views than one that I start. I feel it's an honor to tag along on his apron strings.
  12. mikesr

    First Time Meatloaf W/Qview

    I thought I'd tag along on this thread. Did my first Meat Loaf today along with some drumsticks since I had the room. I used Jeff's recipe but left out the salt and pepper (blasphemy!) because my wife wants to add her own (or not). I was sitting at the table looking out to the smoker on the...
  13. mikesr

    First Time Meatloaf W/Qview

    Ron, I have a question. In the first picture you have the meatloaf sitting on a rack above the drip pan. In the next picture the meatloaf is sitting in the drip pan. Hows come?
  14. mikesr

    First Time For Fish - Steelhead

    It's MiketheElder to you, Spanky!
  15. mikesr

    First Time For Fish - Steelhead

    http://www.aa-fishing.com/ks/kansas-...e-fishing.html I belong to the Lake St. Clair Walleye Association so I figured there must be something in Kansas also. http://kansaswalleye.org/
  16. mikesr

    First Time For Fish - Steelhead

    Smoke some walleye. i have fishing buddies that keep the larger walleyes for the smoker. They keep some smallmouth bass also. Lake St. Clair and the Detroit River are infested with an overabundance of smallies. My friend Alex makes a smoked smallmouth pate' that is excellent.
  17. mikesr

    First Time For Fish - Steelhead

    Today was my first attempt at smoking fish. I had some Steelhead fillets in the freezer so I thawed them yesterday and smoked them today using Dutch's sauce. My wife is watching her salt intake so I made it kind of bland. Since it is freshwater (Lake Erie) fish I decided to take it up to...
    • mikesr
    • Thread
    • Replies: 7
    • Forum: Fish
  18. mikesr

    Favorite meat for rolling a fattie?

    OOOPPSSSS! Top of the page has Dan's technique as a sticky. Oh well, at least I had an opportunity to display another great website for anyone interested in Michigan. We may be economically challenged but it's a great state to live in.
  19. mikesr

    Favorite meat for rolling a fattie?

    From another site that I frequent often. The author of the thread (Spanky) is a member here also I believe. http://www.michigan-sportsman.com/fo...d.php?t=242324
  20. mikesr

    Too Much Smoke in the Vault!

    I have the same problem with a lot of white smoke using storebought apple chips. I'm going to try putting some ceramic lava rocks in the bottom of the smoke tray to act as a heatsink (I hope). And soak the chips. Speaking of soaking the chips, does anybody use the soak water as your water...
Top Bottom
Back
Clicky