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Old 05-24-2020, 10:31 AM   #321
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They were delicious!
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Old 05-24-2020, 10:34 AM   #322
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Bobbie, I volunteer to be a tester for the Dutch oven cinnamon rolls. I will do the dishes.

Just name the time and place.

Maybe the rally can be a spam and baked goods one!
Of course, after eating a bunch of healthy spam fries and scrapple with pork roll, sweets are needed to cleanse the pallet for next course..........
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Old 05-24-2020, 12:06 PM   #323
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I've been learning how to bake bread. Finding yeast and flour has been a bit of a challenge as lots of people apparently are doing the same.
you created a very nice looking loaf.

And then of course some just like to loaf on the job
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Old 05-24-2020, 01:22 PM   #324
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Hi Steve
Do not forget pickled ham and jowl bacon and yes to all but smoked spam. Guess I’ll have to get my little smoker out and some apple wood from trimming the orchard.
Iowa Dave
Dave ; I figured that you being from Iowa would smoke with corn cobs ?

I want to do my part, so for the Jim Norman Rally , I volunteer to smoke up a couple of pork shoulders or some racks of spare ribs . If that doesn’t work I can make up and stuff into hog casings a bunch of Italian fennel sausage to throw on the grill
I know this rally will be a huge success with many eager participants so there will be a lot of hungry mouths to feed .
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Old 05-24-2020, 02:02 PM   #325
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Maybe a rally name: POPU, acronym for pig out and pork up. Bonus, urban dictionary defines popu as short for popular.
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Old 05-24-2020, 02:34 PM   #326
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We also need a place and time. this year or next, and where........hard to pick while unsure of the future. Looking into Indianna SP on the lake but they are closed.
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Old 05-24-2020, 03:29 PM   #327
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You can call it Taylor ham pork roll, or you can call it Spam, or you can even call it Poutine ....yeah, got to love a good isolation camping sandwich.
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Old 05-24-2020, 03:32 PM   #328
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Cobs

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Dave ; I figured that you being from Iowa would smoke with corn cobs ?

I want to do my part, so for the Jim Norman Rally , I volunteer to smoke up a couple of pork shoulders or some racks of spare ribs . If that doesn’t work I can make up and stuff into hog casings a bunch of Italian fennel sausage to throw on the grill
I know this rally will be a huge success with many eager participants so there will be a lot of hungry mouths to feed .
We only ever used corn cobs for two things restroom duty when the catalog ran out and to start a fire in grandmas wood stove.

My best friends dad was Joseph Metelak. He came to the USA from Bohemia in about
1905. He worked at Wilson Foods packing house his whole career. He was well aquatinted with the guys on the spice room which was a secure cage with a desk in one corner. The spices came in 50 and 100 lb cardboard drums. They went to the cure rooms in smaller drums made up by the spice mixer guys. And they went home in small nickels worth of candy paper sacks in a shirt pocket, coat lining, boot top etc. Joe made and his wife made some fine sausage and wonderful dinners always plenty spicy and fennel was a maintstay. After Joe died I bought his cleaver and beef heading knife with his clock number stamped on them at his auction. I still have them. Nothing says meat cutter like a Foster Brothers Cleaver and a good heading knife.
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Old 05-24-2020, 03:43 PM   #329
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you created a very nice looking loaf.

And then of course some just like to loaf on the job
Thanks, Ronn.
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Old 05-24-2020, 04:35 PM   #330
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Three of my uncles (one still living) worked in various capacities at the stockyards and packing houses in Omaha back in the day. I don't recall which operation...Armour? Cudahay? Swift?

We lived in south Omaha at the time and if the wind was right, you could get a whiff where we lived about 2.5 miles away.
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Old 05-24-2020, 04:53 PM   #331
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When I first started working downtown Baltimore in the 70's, McCormick Spices were located downtown. You could tell what day of the week it was based upon smell. Thursdays was Old Bay day, Tuesday was cinnamon. They moved their plant out of the city when the inner harbor was rebuilt in the 80's downtown. Missed that smell....when it was gone.
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Old 05-27-2020, 02:35 PM   #332
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Spicey spices!!!

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When I first started working downtown Baltimore in the 70's, McCormick Spices were located downtown. You could tell what day of the week it was based upon smell. Thursdays was Old Bay day, Tuesday was cinnamon. They moved their plant out of the city when the inner harbor was rebuilt in the 80's downtown. Missed that smell....when it was gone.
Hi: cpaharley2008... Gonna do a few links of sausage on our new Napoleon Prestige 500 Q tonight!!! Yesterday I did pork steaks on the SizzleZone side burner. In 30 sec. it heats up to sear the meat @ around 1800*F I think. Alf
escape artist N.S. of Lake Erie
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Old 05-27-2020, 02:41 PM   #333
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That looks hot............ I hope you are not cooking inside your garage, that is a no/no around here. Stay safe Alf, we need you.....
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Old 05-27-2020, 03:03 PM   #334
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Grill temps

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That looks hot............ I hope you are not cooking inside your garage, that is a no/no around here. Stay safe Alf, we need you.....
Alf is a man after my heart. I always like to get double duty out of my equipment. With that grill he will be able to sear a steak and melt lead to make sinkers. And I understand he has a new wild game cookbook out . It’s called cooking crispy critters on the Napoleon 500Q by Alf “Mr. Niagara Falls” Stacey. Can’t wait to see him on Rachel and order my copy.
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Old 05-27-2020, 03:08 PM   #335
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That looks hot............ I hope you are not cooking inside your garage, that is a no/no around here. Stay safe Alf, we need you.....
Hi: cpaharley2008... Meh... I've been doing just that for the last 20 yrs. Both Q's are Nat. gas so I put my old Napoleon on the deck with the smoker box in it. Just hope the neighbourhood snitches don't call on me. So fa so good!!!
We due park our Elantra GT in there even though it's prone to catch fire so I'm told. Alf
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Old 05-27-2020, 03:11 PM   #336
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I looked up your Q. What does it mean by "charcoal capabilities"?
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Old 05-27-2020, 03:20 PM   #337
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Your "Road kills" ready!!!

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Alf is a man after my heart. I always like to get double duty out of my equipment. With that grill he will be able to sear a steak and melt lead to make sinkers. And I understand he has a new wild game cookbook out . It’s called cooking crispy critters on the Napoleon 500Q by Alf “Mr. Niagara Falls” Stacey. Can’t wait to see him on Rachel and order my copy.
Iowa Dave
Hi: Iowa Dave... So far I've only been able to do a "Pavement pizza" but I'm practicing daily. Alf
escape artist N.S. of Lake Erie
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Old 05-27-2020, 03:28 PM   #338
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I looked up your Q. What does it mean by "charcoal capabilities"?
Hi: gbaglo... There's an optional pan to hold charcoal and/or wood chips avail. It goes on top of the flavourizer bars under the cooking grids. This thing does almost everything except serve drinks. I could have got the one with a built in icebucket... but at what price... cold beer? It's made in Canada Eh?
Just received a great ass. of spices from a camper friend!!!
Welcome to SpecialShit.com Alf
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Old 05-27-2020, 03:55 PM   #339
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Have to decide if I'm going to replace my 15-year-old Weber or just use my Napoleon p285. Also have to decide if I'm going to spend $2,715 in recommended services on my 12-year-old RAV4 or buy a new Highlander.
I wish I still liked cars.
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Old 05-27-2020, 04:08 PM   #340
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Have to decide if I'm going to replace my 15-year-old Weber or just use my Napoleon p285. Also have to decide if I'm going to spend $2,715 in recommended services on my 12-year-old RAV4 or buy a new Highlander.
I wish I still liked cars.
Hi: gbaglo... My old Napoleon is 20. I'm 70+ and have some dough. Life's too short for shitty toys!!! Alf
escape artist N.S. of Lake Erie
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