mowin

My basic rib rub. 1 Cup brown sugar 1/2 Cup paprika 2 Tablespoons black pepper 2 Tablespoons salt 2 Tablespoons garlic powder 2 Tablespoons onion powder 2 Teaspoons cayenne pepper 2 Tablespoons chili powder You can tweak the heat or sweet to your taste. Great on venison too. Heck, great on just about anything. Lol.

When I took my bow course back in '79, IIRC, we had to shoot, and hit a certain sized bullseye at 20 yrds if we wanted to hunt public land, or certain public lands. Can't remember exactly. My grandnephews take there course Sep 9th. They don't have bows yet. Trying to save up the money as there mom can't afford to get two bows let alone one.

Ha... Ask any DEC officer and they will tell you there's no MT lions in NY, and you seen a bobcat or coyote.

Well, 8 more yrs until the wife retires. We'll be outa here as soon as we can get everything sold off.

He lives in Phoenix. We can find him by following the smell of the pork cooking low and slow.

You pulling a all nighter? Looking good. Love pulled pork. Is that a masterbuilt two door?

I don't see a dedicated recipe section? Do I just start a new thread in this section?

Absolutely. For every gallon of water. 1 tbs cure #1 1/4 to 1/2 cup of( I use 1/4 cup) Non iodized salt(coarse kosher is what I use Light brown sugar. (Again I use 1/4 cup I have used stevia, and couldn't tell the difference. Add tsp of garlic powder and onion powder. In a sauce pan add a cup or so of water and 1/4 cup of picking spices. Bring to a boil, the simmer for 10 min to release the flavors. Let cool and add to the brine. I inject the brine in the meat so it cures from the inside as well as the outside. I let em soak for 10 days min. It's ok to go longer. The meat will equalize with the brine mixture. It won't keep absorbing the cure. I smoke at 225* until I reach a IT of 130. I then place in a aluminum pan with a rack in the bottom, add some broth, a beer, whatever you want, to the pan. 1/2 cup is plenty. Cover tightly with foil, and into the oven( or pit if it's still going) till a IT of 155*. Slice and enjoy.

Thanks. I separate the 3 main muscles in the hind. Either one will work fine.

Broke in the new pit today. Chicken legs, whole chicken, pork belly and brisket.

What did you coat them with? Time and temp?

I was waiting for someone to mention that. Lol. Technically, it pulled it. There was no tongue wt.

I need a 3500, so the Toyota is out. It just can't tow what I need it too. My last GM, 2011, had the rear axle go at 1800 miles, taking out the tranny. They replaced the entire rear, but rebuilt the tranny. So I had a new truck with a rebuilt tranny. Joy. 2 1/2 yrs later with 35k the tranny started to slip, another rebuilt tranny. Traded it in on a 2014 Ram 3500 SRW with the 6.4 hemi. Fantastic truck. Traded that in this may for a 2017. Same truck just different color and few more options. As far as gas trucks, the gm 6.0 is anemic compared to the Ram and Ford options. (Can't get the GM 6.2 in a 2500 or 3500).

Spotted him right away. The rust color of their fur this time of year is very evident. Hope you get to see him during hunting season.

Nice score. Like the cobweb pattern on the deer skull.

Just sent my deposit in. Should be here in a few weeks. Thinking of tagging a good sized doe this fall for a whole deer smoke. I did a whole deer on a spit several years ago, and it came out fantastic. Here's a stock pic from the builders web site.

I like you thinking.

Neighbor has the 17A. Thing is a tac driver. Ive got a savage bolt, and ive tried a few different rounds. The 17A shoots best out of mine. Shot tons of critters with my Ruger 22m. Great cartridge. But I'd give a slight edge to the 17hmr.

I use the expanding tube smoker in my pellet grill all the time. I have a old masterbuilt cabinet smoker I use as a cold smoke cabinet for cheese, bacon ECT. I connected a mailbox with a 4' length of dryer vent hose to the lower vent on the smoker. I place the tube in the Mailbox so there's no heat in the smoker. The tube does generate a bit of heat. I smoke my cheddar with hickory for 4 hrs. Vac seal and into the fridge for several weeks to mellow.

That's gotta be a PITA to set.

Those are fantastic. Really like the burnt oak themed deer skull. Do you sell those or do skulls for others?

Anyone know of a place in NY that builds smokers? Looking for a reverse flow offset. The custom manufacturers down south are plentiful, but shipping is rather expensive.

I'm jealous of those that have talent like that. Lol Have you done any others? Pics?

How can there be a penalty if it's the states position that there's none here??

I'm reluctant to relay this story, because it may be just that, a story. W yrs my brother was at a property he caretakes, and the propane truck pulls in for a delivery. Guy said your not going to believe this, but I just seen 2 Mt lions. And One had a tracking collar. He claims he was filling a tank just down the road, when he seen the cats. Said not a min later, two vehicles, one encon and another with no markings pulled over, and jumped out and went into the woods. Couple min later the officer walk by and the driver asked if they were looking for the lions? Response, sir there's no MT lions in NY. Now, I don't know this guy. No clue if it's true. But I will say it was only 6 mi away from where I seen a Mt lion.