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  1. #4301
    Senior Member t_glover's Avatar
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    Quote Originally Posted by tigrr View Post
    My find. 1974 Ski Doo TNT Silver Bullet 340. I will restore it and enjoy it.
    Attachment 27894
    Can you post some more larger pics of the bullet.
    I used to sno-mobile with a friend that had the identical machine.

  2. #4302
    Moderator kennymo's Avatar
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    550A0A94-CC21-4F53-9C61-C965D7E5864D.jpg

    CVA Wolf. Finally went stainless for black powder. Sighted in and took it for a walk this afternoon, it’s lighter than my T/C too. Satisfied so far.
    Cleverly disguised as a responsible adult.

  3. The Following 6 Users Like This Post By kennymo

    2012Cvoguy (10-23-2020), Aniest (10-23-2020), awndray (10-22-2020), Dewey Cox (10-22-2020), Macds (10-23-2020), Rory McCanuck (10-23-2020)

  4. #4303
    Señor Member Dewey Cox's Avatar
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    Quote Originally Posted by tigrr View Post
    My find. 1974 Ski Doo TNT Silver Bullet 340. I will restore it and enjoy it.
    Attachment 27894
    A '70's snowmobile with an intact hood.
    That is quite the novelty.
    Why does the rest of the country get first dibbs on half my income?

  5. #4304
    Super Moderator Rory McCanuck's Avatar
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    Not a purchase, more of an acquisition
    Poor man's Green Egg.


    20201023_130919.jpg


    Now to figure out what's for supper tonigbt
    Don't blame me, I didn't vote for that clown. Oct 20, '15

  6. The Following 6 Users Like This Post By Rory McCanuck

    Aniest (10-23-2020), awndray (10-23-2020), jwirecom109 (10-23-2020), kennymo (10-23-2020), Macds (10-23-2020), Sabio (10-23-2020)

  7. #4305
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    First thing to cook on this Komoda style grill has to be a juicy ribeye steak. Salt and pepper on the steak. Sear each side for 1 minute at 600F. Shut down all the vents and let the steak cook thru for 3 minutes. Voila... perfect medium rare steak. That was the first thing I cooked when I got my Big Green Egg.

  8. #4306
    Senior Member Gaidheal's Avatar
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    Rule # 1 with a Kamado... it is STUPID EASY to raise the temp (the temp actually goes UP when you open the lid!) but IMPOSSIBLE to lower the temp! ALWAYS *creep* up on the temp you are aiming for or you are screwed. LOts of awesome info on makamadogurus

    Rule #2 you HAVE to use LUMP charcoal. The bonus is that when you are done cooking, close the vents and you reuse the charcoal. A 40kg bag lasts me all summer of cooking most nights. A 40kg bag of quality hardwood lump won't leave more thna a cup or two of ask to empty at the end of teh season either.

    I made bacon on mine recently - I will never buy bacon again. SO easy, SO good

    pork belly from costco $45
    1 cup of kosher salt
    1 cup of brown sugar
    rinse and pat dry the belly
    in my case I cut the belly in 2 so the pieces would just barely fit in the largest ziplock bags I had
    1/2 the salt/sugar mixture on each of the 2 slabs in the bag... putting the rub on IN the bag is the easy way
    zip the bags closed, getting as much of the air out as possible, put in the fridge laying flat for 7 days
    after 3-4 days, flip it over
    at the end of teh 7 days remove from fridge, drain, rinse WELL or it will taste like salt not bacon
    pat DRY
    place in Komado @200* until internal temp is 150* (maybe 1.5 hours)

    Eat bacon that will make you give up on the store bought crap you used to like...

    My next trick might be a brisket. The komado can run for at least 20 hours at low temp on one load of lump - perfect for brisket!

  9. The Following 7 Users Like This Post By Gaidheal

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  10. #4307
    Super Moderator Rory McCanuck's Avatar
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    Rule # 1 with a Kamado... it is STUPID EASY to raise the temp (the temp actually goes UP when you open the lid!) but IMPOSSIBLE to lower the temp! ALWAYS *creep* up on the temp you are aiming for or you are screwed. LOts of awesome info on makamadogurus
    Wow, you ain't kidding!
    I was using regular charcoal and didn't make a snake.
    Temp got up to 275° and I just couldn't get it down.
    I did an outside round roast with the intention of letting it go for several hours to soften up.
    It was done in 2 hours.
    Tasted great but still really tough.
    Going to make a beautiful stew though.
    Don't blame me, I didn't vote for that clown. Oct 20, '15

  11. The Following User Liked This Post By Rory McCanuck

    Gaidheal (10-25-2020)

  12. #4308
    Senior Member Gaidheal's Avatar
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    Forgot to mention above... the recipie listed does NOT use pink salt (prague powder #1) so there are no nitrates. Good or bad I won't discuss (I didn't use ant because I didn't have any, and it is not *needed*)

    That said, it should be good for a week in the fridge (its cured & cooked!) and for at least a year in the freezer

    I vacuum seal everything (even dry goods in mason jars) and regularly eat meat frozen for WAY more than 5 years... that was frozen RAW, not cured & cooked. So my unofficial guestimation is that cured, cooked, vacuum-packed bacon will last as long as the bag does.

    My next batch, I will add some ghost pepper extract for flavour...

    Oh - another bonus, If you keep/strain your bacon fat for other cooking, the fat from this bacon is hard to beat. I know what's in it, and it is the best I've ever come across. Saving some now for my next batch of pemmican!

  13. The Following User Liked This Post By Gaidheal

    Aniest (10-25-2020)

  14. #4309
    Senior Member GTW's Avatar
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    Not a purchase, but a gift from my sons. Nothing brings home the true meaning of Christmas like fresh ammo!
    CC2719C2-A079-4FCA-BB52-4715BA3D120B.jpg
    "Mr. Speaker, we really could replace Justin Trudeau with a cardboard cutout, and his peanut gallery wouldn't know the difference"

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    Aniest (10-28-2020), Dewey Cox (10-28-2020), FightingShiba's (10-28-2020)

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