Rodwrap

We've bunked up many a times at www.redwingcottages.com hope to get back there one of these days. The crappie fishing there is great, if you have kids to entertain...

PEAMEAL BACON... The only place I've had it is in the Kawartha's

I flew in with Lakeland airways about 20 years ago...great time!

My kid just passed his test this morning (17), called Ins Co...$600 /year to add him on. But, excellent grades in school, And Mom has perfect record since '84..& Dad since '76 helps a chitload. (Pennsylvania }

I've been using it since I started rodbuilding in 1972...it works great. In fact,denatured will remove the paint on some rod blanks.

Use plain ol' rubbing alcohol....

I started life at the bottom...and I like it here ( cuz I've been 37 years at the same job) {{ & I'm 55}}

Our gang goes to Chemong every June from PA. One guy pulls an 18ft. sylvan with his pontiac vibe... VERY impressive, I can't keep up to him in my Durango pulling 19' I/O. PS avoid durango at any price!

Eastern Timber Rattlers...black & yellow phase...neat critters! Sausage rolls can be stuffed with anything in your imiganation..ones above have peppers/onions/ diced tomatoes, pepperoni & cheddar cheese. try this....roll sausage out ...put in 2 hotdogs, add onions, mustard, & 'texas hot sauce'...roll it up & smoke the sucker! "Nellie" , is an OLD boiler of some type, welded up as a 'horizontal' smoker...I also have 2 UDS ( Ugly Drum Smoker)..which excel at ribs & turkeys... Nellie, before new paintjob.. UDS: Turkey ( & chicken drums for my kid),smoked on UDS... one more pic..backyard critter playing 'circus bear' on my deck railing..

I built & donated a rod for local Hi School Gridiron fundraiser... . . . . It's been hot & dry here this summer,I went 'scouting' Friday.. So, about 5pm, a guy calls my cell,,wants some BBQ for a family picnic Sat. afternoon..."kinda short order,Dude"...but..he runs a mill close by, so' I GOT-R- DONE Sat morning.. stuffed smoked sausage rolls: And, some Baby back ribs: Sunday, He said Que was great, & brought me some goodies( kiln dried Ash, Oak, Maple, & Cherry): And, some apple ( gotta dry it): So, today, while stacking this wood, I witnessed some new birds hatch in a nest built on the tongue of my boat trailer( shows how much fishing I've done this year ) Looks like they want BBQ Well, back to my real job Mon. so I can rest up

nice pics! looks like Ashville Bay..?

Yep...FATTIE it is... I do the bacon weave when I want to "impress" somebody...too much work for the general public...

The only limit as to what's inside the sausage rolls is your imiganation. These have diced tomatoes, onions, peppers, pepperoni,bbq sauce, & cheddar cheese. a couple twists are... anything you would put on a pizza... a cooked ( ball park, in the US) hotdog with texas sauce & onions with some mustard. a cooked pancake With some scrambled eggs...a little maple syrup drizzled over the top.. use hamburg...stuff with american cheese..slice for " cheeseburger" sammiches.. dream it up & smoke it..

Dang busy week smokin' stuff for Christmas, too busy to take many photos, but, here's a couple. Most stuff was for parties this past week, some was for my own use. 3 smokers doin' their thing, It's a dang lotta work tending 3 wood fires ( no wannabe girlie-assed electric or gas smokers here==if you're gonna do it..do it right! ) 7 racks of ribs: 3 turkey breasts: 4 stuffed sausage rolls: Smoked squash-WONDERFUL taste!! And, a big ol' roaster full of rigatoni ( Sausage & hamburg smoked before mixing) Kinda glad the Holiday is over, now,on to ripping part of the rodshop up & revampng the work area... It'll soon be an IMPORTANT Holiday....spring FISHING SEASON

I have the same problem, 10-16 people who want their own bed. It's hard to find places ... we use Redwingcottages.com on Chemong.

poor soul is a st..st..STEELERS fan But the creative build was fun. St.Croix 8-6" extended to 9-8"....for chucking 4-12oz. lures..60lb. braid. miles of thread: IMG]http://i147.photobucket.com/albums/r314/FrostyQ/rods/steelerswrap.jpg[/img] inscription done on my Alps printer:

My dog & my boat...never leave home without 'em..I'll leave the wife home, but, not the dog! even on a week vacation to Oneida Lake..I rent places that allow my dog..he likes to fish, too.. If my dog can't go...they can shove their cottage up their..

99 Durango 4.7L plenty of power towing 19' Grumman I/O. 176,000 mi. with never a powertrain issue. Mileage suks...ave. 15.3 Only issue is it eats ball joints like candy. And...they're hard to see out of...big pillars & trailer mirrors make pulling out in front of someone very easy.

Typically called a 'fattie', It's just a stuffed sausage roll. My 2 biggest requests are, onion/pepper/cheese ( cream cheese, cheddars..whatever you like ),,pizza roll-cheese & pepperoni inside. I had a request last week to do some for a reunion, so ,I took some pics.. I've tried many different things to roll the sausage out on,and can tell ya..PARCHMENT paper sprayed with Pam, is the easiest to use...bar none! ingredients & setup... roll CHILLED sausage out on parchment paper,, put ur favorite 'stuff' on the sausage...sauce, cheese & pepperoni in this case.. lift one end of the paper to start the rolling up... just keep rolling slowly, squeeze the roll as needed..till it looks like a meatloaf.. smoke ur favorite way.. yum!!!!! another treat is to use groung beef, layered with American cheese, roll up & smoke...sliced cheeseburgers!! go have fun

Monday was hot as heck here. The wife went out to take a dip in the pool about 9 pm. I heard a blood -curdling scream from her. I figured it was a bat, cause she's paranoid about them. I went out, there's a bear on the deck..LOL. I yelled at it, didn't move, I had to turn the hose on it so the wife could get back to the door. She oughtta be used to it by now...we have them all the time...

FWIW.... This place in Texas specializes in repairing & customizing Shimano reels. I've heard a LOT of praise for them.... http://www.lakeforktacklerepair.com/

A cheap & easy smoker you can build...from a NEW, or used FOOD grade drum. If used, burn a VERY HOT wood fire inside to burn out any liner. Pressure wash ( car wash) it out. Drill three 3/4" holes close to the bottom 1/3 arond bottom circumfrence ( not critical). Drill four 1/4" hole every 22 inches around circumfrence along the top 'ring' of the drum. Put four 1/4" bolts,X 1 1/2" long onto hole & put nuts on them ( these hold the food rack). I use a charcoal rack from any old charcoal BBQ , supported off the bottom by 3 or 4 half red bricks. Oh, you'll need another 3/16" hole just below the food rack to insert a thermometer. I made a 'basket' ring from expanded metal 12" tall & about 16" in diameter. U CAN used the flat lid that came on the drum, or, buy a 22" weber charcoal grill, ( our "Save-a-Lot" stores carry an off brand for about $20) Then you get the small grate for the bottom, the 22" cooking grate, plus the dome top that may fit the drum as is , or you may need to tweak the lip a little. Here's a peek... inside..charcoal basket setting on a grate supported by bricks.. My prefered charcoal is HARDWOOD LUMP...you have to experiment with different brands, but some inferior brands ( mostly briquets) have all kinds of 'junk' in them. We have a great one here in PA.. ok..so using a charcoal "chimney' ...LOOSLY, crumple some newspaper in the bottom...fill with charcoal, then light the paper from the bottom...Obviously, set it on a metal surface.. when it's burning good...just dump it in the basket inside the drum, fill the basket,put lid on the drum Let it burn a half hour while you prep the ribs. Target temp is 225`--275` ..you 'adjust' temp by closing off the air supply at the bottom 3 holes. I simply stuff a plug made from aluminum foil into 1 or 2 of the holes if temps get too high. You can also use 'refridgerator magnets'. Ok..while you're waiting for the drum to settle in temp. wise..prep the ribs. I use a 3-pack from Sam's Club. I peel the membrane ( gut liner) off the inside of the ribs by getting under it with a spoon, or a knife, then grab it with a paper towel & pull steady... peel the membrane.. then trim racks to "St. Louis" style.. now, rub the ribs with whatever spices you like. I like a 'wild game rub" and Mrs. Dash combo.. rubbed & ready... Ok...load the rack, then set it in the drum on the four bolt supports ( careful here, it's easy to tip & dump meat into the bottom) about 2 hrs later, you can spray the racks with apple juice. Another option is to remove the ribs, & wrap in foil with an apple juice bath for an hour or so. When the meat has pulled back from the bones, you can slather them with bbq sauce..or (I) do a light slather, & serve sauce on the side at the table. About 20-30 min later...pull & cut up....(( total time on these was 4hrs. 20 min)) another treat is baked taters in the smoker...great in hot weather to keep from heating the kitchen up. I scrub the taters ( I eat the skins too),poke 'em with a fork, put on foil, then I use a 'garlic dipping oil' slather & sprinkle with course grin sea-salt...wrap up in fiol & toss 'em in the smoker. It takes 60-90 min. Check to get them 'fork tender' This is a cheap way to get into smoking, (the worst part is finding a NEW, or a FOOD GRADE drum with a removeable top). Hope this give you a incentive to get into a great, tasty hobby!!! Here's a couple mor pics... chicken.. chicken, turkey breast ,& squash stuffed sausage rolls ( in my horizontal smoker, not a drum) inside a sausage roll..onions,peppers, cheese, whatever you like .. turkey.. ok..you ought to be hungry enough now to get started..

Flexcoat is very easy to use, but, one of the worst for yellowing after some sun exposure. I learned to hate it almost 30 years ago when I built 10 ft. musky - leadcore trolling rods, on Fenwick ( Ah, the good ol' days) WHITE Fenglass blanks. In 2 weeks, the flexcoat would turn amber.

X2 Flexcoat ( yuk!) will last for years, user friendly IF you measure both parts CAREFULLY. Humidity will not effect drying( curing)..temp will. But as hot as it's been, I have a problem with finish ( threadmaster) setting too quickly.

We have to deal with these critters this time of year, but, luv seeing them...