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Big Cliff

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Big Cliff last won the day on January 11

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About Big Cliff

  • Birthday 01/13/1946

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  • Gender
    Male
  • Location
    Lindsay ON Canada
  • Interests
    Fishing

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  1. Single (39") Available in Lindsay, in good condition, must pick up, I cannot deliver. Non smoking home.
  2. Ya, a little Yamaha 2.3 hp air cooled two stroke for about $800.00 . A spare liter of gas weighs less than a battery, heck the whole motor only weighs about 29 lbs. And a liter of gas will run it for hours.
  3. The same people that make most of the rules that don't make much sense, mourns without a clue but a connection in Ottawa.
  4. You might be able to use freezer burned meat and fish as bear bait, that would be one way to recover it, just let the bear eat it before you shoot it πŸ˜€, kind of like "how do you unscramble an egg?" Feed it to a chicken 😊
  5. As far as I know there is no good way to salvage freezer burned foods but if you vac seal things before freezing them you won't have a problem with freezer burn. I have packages of fish in my freezer from last winter and they are just as good now as the day they were caught. I often do things like smoked salmon or trout then vac seal and freeze it, occasionally I have found a package that has been shuffled to the bottom of the freezer and been there for many months, never a problem. That looks like a real kick ass bbq/smoker/do just about anything unit but I personally wouldn't spend the money on it unless you are really serious about smoking one heck of a lot of stuff. I have my little chief smoker and it does just about anything I want but each to their own.
  6. We lost power about 4:30 yesterday afternoon, hooked up my little 2KW generator, turned my phone into a hotspot, fired up the propane fireplace and enjoyed the evening with a good movie and dinner😊.
  7. I have been doing bread crumbs and crutons for quite a while now and just store them in a ziploc bag in the pantry, I have never had any problems! Got to try thay curry on some pork chops, sounds good😊
  8. Oh that cheese cake recipe looks so good, I think I am going to have to try it this week. Thanks for the link 😊
  9. Well, you got to try this! I love my baked beans but it always takes so long so I started looking for options, enter "Instapot". I did some digging on line and found a recipe I thought I could work with (recipes are just something to start with for me) and the results were even better than I expected so here is my version. Mine is an 8 qt. Ingredients: 8 cups water (I am fussy, non chlorinated) plus 1 1/2 cups reserved 1 LB dry Navy beans (rinsed and picked through) 1 TBS olive oil 6 oz salt pork cubed 1 small onion minced 1/4 cup ketchup 1/3 cup molasses 1/4 cup Brown sugar 1/4 cup maple suryp 1 TBS yellow mustard Step 1: Add the 8 cups water and beans to the Instapot and cook on high pressure for 15 minutes then use natural release. Remove the beans and drain and cool. Step 2: I just made two trays out of foil to spread the beans out a bit and put them in my smoker, 1 pan of maple chips and smoked them until the chips were done. Step 3: Whisk together the ketchup, molasses, maple syrup, brown sugar, mustard and 1 1/2 cups of water. Step 4: In a sauce pan heat olive oil, add the salt pork and onion and cook just until the fat begins to render. Step 5: add the smoked beans, salt pork and onion and the whisked combination back to the instapot and cook on high pressure for 35 minutes then use natural release. You'll never buy canned beans again and you probably won't bother doing them the old fashion way again either! Notes: You don't have to smoke them, I have done it both ways and they are fantastic. You can add extra bacon if you want but 6 oz of salt pork is plenty. (I like PORK and beans) These freeze really well, you could can them but why bother, these are so quick and easy to make you don't need to.
  10. One thing I have learned through experience is temperature is critical for the best results. I use a digital remote thermometer so I can monitor the internal temperature without having to open the oven door.
  11. Dan, that's a wonderful idea, after I retired it took about 6 months and I decided that was enough. I did volunteer work for a few years and loved it! Your people skills will be put to good use and your mechanical experience will be invaluable. Have fun! 😊
  12. Looks fantastic! Job well done ! πŸ€—πŸ€—
  13. Make sure you trim EXCESS fat first, I render mine down and use it later for other things. If I have little bits of solids after rendering I just salt them and make beef scrunchions 😊. Instead of foil I just wrap mine in butcher paper, I don't know if it makes a difference or not, thats just the way I have always done it. I have found it is harder to get a good seal with foil and it springs leaks if you aren't careful. I did one on the Bbq to finish it, had a heck of a hard time regulating the temperature, the last few I finished in the oven and was quite happy with the results. I have always done mine Texas style, just a salt and pepper rub but almost any rub will work. What wood are you using? I did my last one with maple, 3 pans, and it was probably the best one I have made so far. Yup, fat on top 😊
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