manitoubass2

Lol. I mean two slices of habenero the size of dimes. Here is my sons, no sour cream cause he likes it hot

Here is how the chilli looks one hour in 1.5lbs cooked beef, seasoned with cracked black pepper, onion powder, and garlic. Added to crock pot after I added 3 cans stewed tomatoes. 3 cans of kidney beans, 2 cans black beans, 15 chopped mushrooms, 4 tablespoons of minced garlic, two small cans of tomatoe paste, 1/2 cup sugar, a ton of paprika, turmeric, chilli flakes, and pepper, and two dimes of dried habenero. Lol I think thats it? Oh 2 cups of local corn But the dish is far from done...

I didnt even know they came in big bottles now lol. Must be pretty popular these days. I havent had one for about 6 years. But out of all the beers ive had over the years this is one of the handfull that stuck out I cant believe the price dropped so much

3 maybe 4 lbs hahahahah. Ah well he was stoked, good for him.

Awesome!!!! I hope you enjoy! Good or bad post it up! Be careful pulling them out so they dont fall apart lol. That dish is the definition of "fall off the bone". And cook the sauce going after, whatever is left cheese cloth it and save it. Its good on other foods as well And post a pic if ya can!!!

Of course I got a wicked chilli going and its now +18 here hahaha Ill post pics when its done

Ive already tried it m&s. Cant remember how it tastes? I saved the bottle though? The beer i was talking about youll find in the LCBO but probably only in singles. They make 3 differents brews that im aware of, get the regular one. They come in real nice glass bottles. The price dropped alot. First time I bought a 12 pack(actually maybe a 6 pack cant remember) it was like $60 or something rediculous. Last time I bought one I think it was $4 for a single I looked up images and i dont believe i tried that one on the right?

For smallies and walleye i always fish alot of black cranks and platics. Always my go to no matter the conditions. For pike its white, in any conditions Funny though. Years ago i posted this shallow crank that i had repainted with a glow in the dark chartruesse and that drove bass nuts. Some people just sat and watched me hammer em on everycast. Too bad it was a poor quality crank and broke down quickly. Id love to paint more baits in that color for smallies

The one in your hand is a deadly walleye bait

Ive long exceeded what the LCBO and the Beer Store offer lol Ever try Innus & Gunn (I think thats what its called?). I like that for a sipping beer, like 2-3 max

I used to really enjoy tasting all the offerings. I got that from my gramps. He collected bottles of beer he had tried from all over the place then displayed them in his bar. It was pretty cool. Ive probably tried well over a thousand beers in my life. It would be cool to see craft stores where you could go in and get a 6 pack of different beers to try

Oh gawd, my local walmart is bad enough I dont even wanna think about them stocking alcohol.

My stormtech gear is unreal for rainy cold conditions. My viking I do like for beginning of the ice fishing season. it just doesnt breath and you sweat way to much. of course thats just my gear. They make other stuff as well.

I hate mine. I switched last year to stormtech( gift from my dad) and its wicked good

Id only use it on cheap cuts. Other meats can be prepared super tender without salt method. Roasting a lamb leg wouldnt benefit imo because its cooked with moisture and can be basted. You can use olive oil before rubbing though(like irishfield mentioned about beef cuts)

Did you wash them thoroughly enough? Ive done this along time and you shouldnt taste salty or maybe just a touch. It shouldnt add a salty taste. Also I use coarse sea salt. What salt did you use?

Yeah no doubt. Pork steaks and pork chops are two items I wont leave unattended on the bbq. They overcook or undercook in the span of a minute or so. Make sure to tinfoil tent them regardless and let them settle, makes a big difference. I also keep basting them with liquid while bbqing. Or if you add say a bbq sauce, you can tell they are done basically when the sauce lightly caramalizes

Did you overcook them? I see lotsa people that dry out pork chops or pork steak. As much as I love them on the bbq when done properly, I prefer to cook mine in a liquid and that keep them really moist and tender Also, if bbqing or baking or broiling, cover them afterand let them rest for bout 5 minutes

Ic ic. Sorry I kinda took that the wrong way. I never would have thought of olive oil. Since it burns at low heat it probably gives those nice grill marks as well

Yeah I seen your post. Are you saying this is what they use in conjunction with olive oil?

Anyone else try tumeric or bromelain? They break down proteins pretty good as well.

My wife just shakes her head lol. More for me. Alot of dishes I make have a combination or all three of these components. Sauteed criminis in butter, with just some sea salt and cracked pepper is a favorite for me.

Yep, I added 6, wish I woulda doubled that. 3 of my kids wont eat them, but the others and me just cant get enough. Im kinda weird with mushrooms, garlic and onions. If cooked I could just make a plate of all three and chow down lol.

It was crushed... I just wish I added more onions, man o man that complimented the meat

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