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Messages - Tom-ADC

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1
Miner's Diner / Re: Smokin'!
« on: July 04, 2016, 11:56:03 AM »
A little sliced Maple-Rum bacon...





Danger! Daughter at three o'clock! Initiate evasive maneuvers!




Great pictures good to see the kids involved!

I'm doing chicken wings and baby back ribs. Two of the grandkids joining us.

2
Miner's Diner / Re: Maple-Pepper-Rum bacon
« on: June 26, 2016, 05:54:44 PM »
E.M. I had to stop over and see what your up to, all I can say is you still got chef par excellence!

3
Colt Automatics / Re: A few Colt automatics
« on: March 15, 2016, 11:55:33 AM »
Nice collection I really like those Hammerless models. Do have a few 1911's.

4
Miner's Diner / Re: New toy for outdoor kitchen!
« on: March 14, 2016, 09:49:58 AM »
Nice looks like a quality piece!  Bought my Treager at Costco few years back.

5
Conversions / Re: 38 Colt conversion cylinder for 1851
« on: February 22, 2016, 09:16:08 AM »
No that's the front end, those are what Federal first loaded as a 38 special Hyrashok bullet, they shoot great out of my snub nose , I'd load the proper way. These expand to the size of a .50 cent piece when shot into duct seal with that little post intact, still have a box left.

6
Conversions / Re: 38 Colt conversion cylinder for 1851
« on: February 22, 2016, 07:37:21 AM »
Wonder how these would work if you can still find them.


7
Miner's Diner / Re: Broil tonight, brisket tomorrow.
« on: December 12, 2015, 08:48:47 AM »
Trying to brisket again.

8
Leather / Re: Crossdraw holster and belt
« on: September 27, 2015, 12:54:10 PM »
Mike, that holster fit a Ruger Blackhawk with a 51/2 inch barrel?

9
Off-Topic Discussion / Re: What did you do today?
« on: September 22, 2015, 07:44:16 AM »
Off to the airport in a hour to pick up my younger brother, he is going to stay with us until he finds a place in AZ yuma I think.

10
Walkers & Dragoons / Re: Old & New
« on: September 22, 2015, 07:14:45 AM »
Not to hi-jack but a couple of Rugers 44 mag on top & 45 Colt on bottom.


11
Walkers & Dragoons / Re: Old & New
« on: September 21, 2015, 08:04:03 PM »
Great pictures, never a RedHawks fan, but do have a few Blackhawks, and a SBH.

12
Off-Topic Discussion / Re: What did you do today?
« on: September 21, 2015, 08:02:26 AM »
Getting the back bedroom ready for my brother, he comes in tomorrow to stay with us until he finds a place in AZ.

13
Miner's Diner / Re: Broil tonight, brisket tomorrow.
« on: September 18, 2015, 05:06:41 PM »
Miner every time I see your brisket I'm tempted to give it another try.
Well done, good pictures.

14
Miner's Diner / Re: Jerky mixins ?
« on: September 18, 2015, 05:05:03 PM »
Here's a nice how to if you've never made jerky before.
http://www.smoked-meat.com/forum/showthread.php?t=3901

15
Miner's Diner / Re: Jerky mixins ?
« on: September 18, 2015, 04:56:43 PM »
Ingredients:
(optional) Sriracha
1 Cup Soy Sauce
cup dry White Wine or cooking sherry
cup white sugar
cup Worcestershire Sauce
cup GMG Cherry Chipotle BBQ Sauce
2 tablespoons black pepper
3 lbs. lean beef or game meat
Jerky2
Jerky developed in several cultures before the use of refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.

MARINADE:
3 lbs. lean beef or game meat, thin sliced with the grain
1 Cup Soy Sauce
cup Worcestershire Sauce
cup dry White Wine or cooking sherry
cup GMG Cherry Chipotle BBQ Sauce
cup white sugar
2 tablespoons black pepper
*1-2 tablespoons Sriracha sauce (optional for heat)
Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.

Drain the juices on a wire rack or a wad of paper towels. Smoke at 165F (74C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.

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