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smitty55 last won the day on May 14

smitty55 had the most liked content!

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About smitty55

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  • Birthday 11/01/1955

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  • Location
    Lanark County
  • Interests
    Hunting, fishing, good food and friends

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  1. It's only offensive to the easily offended. I say to them grow a backbone and get over it. By FAR most of the comments I've seen on social media totally support him, one petition had over 60K signatures. Tons of the comments are also about dropping sportsnet from their tv packages and switching their phone packages from Rogers. Rogers is likely going to take a big hit financially and it looks good on them for succumbing to all the lefty hypocrites.
  2. There are several aviation based hydraulic fluids that are specified for cold weather operation but you need to know if the seals are compatible. But a good synthetic like from Amsoil would likely solve your issue with cold temps. Cheers
  3. Both those players made it through waivers, not one team was interested.
  4. So it took until 11PM before the meat reached 165°. Then I double wrapped it in heavy foil and poured in a cup of apple cider and sealed it real well. By 3AM the temp probe went through the meat like soft butter and read 205° just like the guys on smoking meat forums had said, the meat will tell you when it's ready. So I sealed it back up and put it in the downstairs fridge along with the crockpot full of beans. So along with a batch of scalloped potatoes that was last night's dinner. Even cold the meat easily shredded, it was hard to actually hard to get a clean slice it was so tender. OMG the flavour was incredible, never had pork like that before. Even the gel inside the foil had so much flavour I couldn't stop sticking my finger in it to taste and even smeared some on my meat. Wifey couldn't stop commenting on how fabulous the meal was and I agree. As a bonus, yesterday I made up a somewhat complicated 14 ingredient mustard sauce that I found perusing the forums and looked so intriguing I printed out the recipe. It's a real old recipe handed down by a grandmother in NC. Only 25 minutes of cooking gives almost 2 cups of the sauce. It was so different and went really well with the pork. I was impressed for sure but next time might cut back on the cider vinegar some. The author also uses it as a coleslaw dressing so I will try that too. Here's the recipe. 3/4 cup yellow mustard 1/4 cup lite brown sugar 1/2 cup apple cider vinegar 1/4 tsp cayenne pepper 1/2 tsp white pepper 1/2 tsp hot sauce (personal preference, I use Texas Pete's) 3/4 tsp Worcestershire sauce 1 TBS molasses 1 TBS mustard powder (fresh ground from mustard seeds is best) 1 TBS unsalted butter 1/4 cup fine minced onion ( I use yellow) 2 cloves finely minced garlic (about 2 tsp) 1 TBS neutral flavored cooking oil (I use vegetable) 1 tsp liquid smoke Directions Sautee the onion and garlic in the 1 TBS cooking oil until the onion is translucent and drain excess oil off (I put the sauteed mix a dish lined with paper towels to soak up the excess oil) Measure the liquid smoke, Worcestershire sauce, butter and hot sauce and set aside... Add all remaining ingredients to a sauce pan (including sauteed onion and garlic) and simmer on med heat for 15 minutes...DO NOT BOIL... Add the liquid smoke, butter Worcestershire sauce and hot sauce and simmer an additional 10 minutes... Cool completely then put sauce in an airtight container and refrigerate over night... I'd suggest experimenting a little with the liquid smoke and hot sauce quantities to match your personal preference and as always Quality in = quality out... I use all name brand ingredients... Cheers
  5. 7 hours in the smoker, building up a nice bark. 1 hour in oven, temp still only 140° at best. It will be a late night. The whole house smells like smoke now.
  6. So I found some pink #1 curing salt at Cabelas. Then I checked the due date on those pork shoulders and it was getting close so I put one in the freezer and decided to just smoke the other one without the week long cure it would need. Yesterday I took all the skin and fat off to start. Mixed up a cup of 4 different mustards to smear the roast with. Then I mixed up almost 2 cups of spice rub, including brown sugar, salt and pepper, garlic and onion powder, chili powder, cayenne, lots of smoked paprika and a few tablespoons of Blackened Saskatchewan Rub, a Traeger mix I picked up while at Cabelas. It sure smelled good, and I completely covered the roast with it. Wrapped in foil overnight in the fridge and it's in the smoker today. There's no way I'll be able to get it up to temp in my Big Chief, so it will go in the oven to finish. Once it hits 165° I'll wrap it in foil and then return to the oven till it hits around 200°or so, the temp needed for pulled pork. Definitely looking forward to trying this, got a batch of baked beans on the go as well.
  7. So one of the guys on TSN1200 was in Toronto for the weekend. Went out to a restaurant Saturday night. One big tv on the wall and it's the Raptors game on, no volume, not the leafs game. Later he goes to a bar with some big screens and small. All the big screens were carrying the Raptors game volume up and the small screens had the leafs game with no sound. It wasn't that long ago a bar in TO wouldn't dream of playing basketball over hockey. Goes to show what a championship season will do to a city's fan base. Cheers
  8. Dillon laid out Duclair real good in the sens game tonight, clean hit but he was vulnerable for sure. Right away Tkachuk goes over and has a little chat. Later Brady made sure he finished good and hard on a Karlsson hit. Message sent. As a Sens fan and an old time hockey guy I'm loving the fact that our top line winger is tough as nails just like the rest of his family and has no problem backing it up. He's getting real good on face offs too, they're not shy to use him on his strong side. In fact he set the family record tonight for fewest games to 25 goals, beating out his old man by 5 games. That is huge bragging rights in that household... Cheers
  9. Tks Dougie. I have some white here too but wanted the coloured so it tints the meat. Cheers
  10. So I was in the grocery store yesterday and saw pork picnic shoulders on sale at $.99/lb so I picked up a couple of 8-9 lb ones. Always wanted to try smoked picnics but have never tried it. Joined up smoking meat forums. Anyone here have any experience with them? I see some articles say to remove the fat and others say no leave it on like the ones you buy in the store. Some call for a long brining while others say to use injection to cut brining times but then they won't get the flavour from the added spices. First thing I need to do is to find some #1 pink curing salt. Cheers
  11. Good to see you back, I've missed your posts, and not just on this thread. I hope things are well with you and your family. Cheers
  12. For small engines I would recommend seafoam over stabil for sure. I actually use it all year as a maintenance and then add extra for winter storage. Stabil is a glycol based product that basically just sits on top of your fuel whereas Seafoam is petroleum based product which works better to prevent phase separation and actually cleans your engine when used, which stabil does not. Cheers
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