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About FloatnFly

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  1. theres a couple of suspect items that i saw here, the double stuffed pork chop? how do you cook that and flip it with out the stuffing falling out?, the stuffed pork chops should have the pocket cut on the other side, not through the fat layer. i didn't see any butterfly chops, and those country styles are simply half a rib end pork chop. another use for the rib end, use it to make a pulled pork. as for misfishs question, i disagree with this whole meatless concept, it is purely a money grab as someone else stated. i read somewhere that these burgers are very similar to dog food ? not sure how accurate this is. im no longer in the meat business so im a little out of touch with these things
  2. That's her, she was a good person. We hadnt seen her for few years, and I guess that was why.
  3. get yourself a set of NEOs, they are fantastic, waterproof, and spikes are replaceable. slide right over your normal footwear. they fit small though, i wear a size 12 work boot, and need a size 15 neo to fit over them. http://www.neosovershoescanada.com/ they are standard winter wear at the rail yards for anti slip
  4. was this just within the last month? my g/f cousin just passed from an od and this sounds very very familiar to her circumstances
  5. i know the area you speak of, i do not venture south of a certain spot, its too quiet and closed in, when i go there, i fish the spots that are frequented by many passer by.
  6. Thanks, I'm bringing a fly rod with me, my hotel is a couple blocks from the river
  7. This girl loves to go fishing, took her out targeting pan fish with a little ultralight rod, a small fly, and even smaller chunk of worm, and she got a very nice surprise.
  8. Anyone have any experience fishing in Winnipeg? Headed there today for 7 weeks of job training
  9. Haha no, not chad The smoker was my dad's for 20years before he gave it to me He used stainless because it won't rot out in the elements. Pork belly burnt ends, salt them over night, cube them up, smoker for 4 to 5 hours, then bbq for an hour and a half in a mixture of your favourite bbq sauce, little bit of honey, and butter. It's like pork candy0
  10. Have these yummy morsels simmering in the sauce mix right now
  11. 1 inch insulation wrapped with a sheet metal exterior. You can see the base little smoker inside
  12. Currently doing pork belly burnt ends on mine. Also, someone mentioned temperature of these units, mine is insulated with 1inch insulation all the around, took a temp reading at the very top just under the lid, it's sitting at 195 degrees F
  13. If you boil your ribs, you're making soup and dumping all your flavour down the drain
  14. I absolutely have used mine for ribs, and pork belly and smoked burgers. It can't be used as a cold smoke, because of the heating element being in the unit. Cold smoking requires smoke only. These are the ribs I did in mine last week. I cook them in a bbq sauce mixture with butter and honey on the bbq after words to make them sticky and delicious
  15. I've got that same smoker, my dad gave it to me when he upgraded, it's over 20 years old, but works like a champ. Mine has been modified to hold the heat better, has a 1 inch layer of insulation wrapped in another layer of sheet metal.
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