smitty55

Hard to get a cabin for just a few days sometimes. Most lodges try and rent for the week. Good luck.

Leafs are 4-4-2 in their last 10. 10 points Sens are 6-4-0 in their last 10. 12 points If you go by expectations Sens are doing far better this year. Dubas has really put them in a bad spot this year with no cap space. Plus he did the Sens a huge favour by taking Ceci and now having to try and stick up for Cody to cover his ass for a bad trade. Pageau, a real good third line center leads the league in +/- at 19, almost twice as much as "superstar" Mathews at 10 who has 2 more games and 11 more points Just sayin...

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.

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

Both those players made it through waivers, not one team was interested.

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

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.

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.

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

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

Tks Dougie. I have some white here too but wanted the coloured so it tints the meat. Cheers

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

Works fine on my windows pc.

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

Rick is that you?

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

Gotcha.

Pretty good, never would have figured they'd get that hot. I do have one question though. It's very important that old smoke be allowed to escape and not get stale, hence the vents in the top. With your cover I don't see anywhere for the smoke to escape. Cheers

I did a double take when he said it, and then he said it again when Ron questioned him on the comment. This was right after he said the Leafs wouldn't get past the second round because they weren't tough enough.

According to Don Cherry last Saturday he's the best goalie in the league.

So long as ice is relatively dry there is nothing better for traction than wood ashes. I carry a pail full in both my vehicles all winter long and my driveway gets a healthy dose whenever we have icy conditions. Might not be the best for a real wet ramp but if you can get the ashes to stick to the ice it works great.

Quite normal for the Big Chief, cool temps and wind do not help. Here's how I look at it. My main purpose with the smoker is for flavouring, not necessarily worrying about cooking it, although fish will work in them fine. Whether it's ribs, back bacon, pork chops or poultry it's no problem to finish the meat on the grill or fry pan or in the oven to bring it up to temp. So even in the winter there is no problem with smoke production, which is all I mostly care about. Cheers

That Greta is the biggest joke of all the paid activists, she's not even a good actor. Soon as anything goes of script and she doesn't have her answer sheet in front of her she's clueless. Checking out at the store, the young cashier suggested to the much older lady that she should bring her own grocery bags, because plastic bags are not good for the environment,. The woman apologized to the young girl and explained, "We didn't have this 'green thing' back in my earlier days." The young clerk responded, "That's our problem today. Your generation did not care enough to save our environment for future generations." The older lady said that she was right our generation didn't have the "green thing" in its day. The older lady went on to explain: Back then, we returned milk bottles, soda bottles and beer bottles to the store. The store sent them back to the plant to be washed and sterilized and refilled, so it could use the same bottles over and over. So they really were recycled. But we didn't have the "green thing" back in our day. Grocery stores bagged our groceries in brown paper bags that we reused for numerous things. Most memorable besides household garbage bags was the use of brown paper bags as book covers for our school books. This was to ensure that public property (the books provided for our use by the school) was not defaced by our scribblings. Then we were able to personalize our books on the brown paper bags. But, too bad we didn't do the "green thing" back then. We walked up stairs because we didn't have an escalator in every store and office building. We walked to the grocery store and didn't climb into a 300-horsepower machine every time we had to go two blocks. But she was right. We didn't have the "green thing" in our day. Back then we washed the baby's diapers because we didn't have the throw away kind. We dried clothes on a line, not in an energy-gobbling machine burning up 220 volts. Wind and solar power really did dry our clothes back in our early days. Kids got hand-me-down clothes from their brothers or sisters, not always brand-new clothing. But that young lady is right; we didn't have the "green thing" back in our day. Back then we had one TV, or radio, in the house -- not a TV in every room. And the TV had a small screen the size of a handkerchief (remember them?), not a screen the size of the state of Montana. In the kitchen we blended and stirred by hand because we didn't have electric machines to do everything for us. When we packaged a fragile item to send in the mail, we used wadded up old newspapers to cushion it, not Styrofoam or plastic bubble wrap. Back then, we didn't fire up an engine and burn gasoline just to cut the lawn. We used a push mower that ran on human power. We exercised by working so we didn't need to go to a health club to run on treadmills that operate on electricity. But she's right; we didn't have the "green thing" back then. We drank from a fountain when we were thirsty instead of using a cup or a plastic bottle every time we had a drink of water. We refilled writing pens with ink instead of buying a new pen, and we replaced the razor blade in a razor instead of throwing away the whole razor just because the blade got dull. But we didn't have the "green thing" back then. Back then, people took the streetcar or a bus and kids rode their bikes to school or walked instead of turning their moms into a 24-hour taxi service in the family's $45,000 SUV or van, which cost what a whole house did before the "green thing." We had one electrical outlet in a room, not an entire bank of sockets to power a dozen appliances. And we didn't need a computerized gadget to receive a signal beamed from satellites 23,000 miles out in space in order to find the nearest burger joint. But isn't it sad the current generation laments how wasteful we old folks were just because we didn't have the "green thing" back then? Please forward this on to another selfish old person who needs a lesson in conservation from a smart ass young person. We don't like being old in the first place, so it doesn't take much to piss us off... Especially from a tattooed, multiple pierced smartass who can't make change without the cash register telling them how much.

I do get what you guys are saying, but you are also assuming the money is going to get properly invested and make a pile of coin, but that doesn't always happen with investments. Plus its not like it's a whole year ahead, to my knowledge the NHL players contract still consists of 26 weekly payments starting October. Most signing bonuses are July 1, so there's 3 months of investment income Marner will love. Regardless, what I was pointing out is that players in states with no income tax take home a much larger percentage of their NHL paycheck. It's straight math, and it has a bearing on why NHL players are willing to sign smaller overall cap contracts which of course is essentially an advantage for those teams. It's not a Leafs thing. I said nothing about contract structure like signing bonuses or investing, you guys brought that up. Point has 8M in bonuses in his 3 year deal, nothing like Marner has though, 30M in the first two years is just crazy. Can you imagine the tax on that pay stub in Ontario! Anyways Chris, I watched 10 minutes of that and most of the next one too. He can say all he wants, there is a good reason those players are willing to sign in Florida. As for the Leafs in their present structure, I don't care what franchise it is, any team that consumes 44% of it's cap space in three players and with one pretty good goalie and one real good D a good push in to the conference finals is going to depend on those players staying healthy all year, better hope so. Btw weren't the Leafs the least penalized team last year? I think you're right, for sure they need more skilled grit mixed in to the mix. Cheers

Chris it makes no difference. Income for the year is income, regardless if it's up front or spread out. The bottom line is that there is no income tax, so after tax take home pay is way higher. That's why guys will take less salary to play in states like Florida, Texas, Nevada and Washington. It's pretty basic math, if you can't figure it out I would suggest talking to a player agent or accountant. As for signing bonuses some teams use them others don't. Ottawa just signed Chabot for 8 years with no performance or signing bonuses. Cheers