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05-23-2020, 02:00 PM
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#301
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Senior Member
Join Date: Dec 2019
Location: Boulder, Colorado
Trailer: 2020 Escape 5.0TA "Zen"
Posts: 1,390
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Quote:
Originally Posted by steve dunham
Have you ever tried smoked spam or smoked bologna or sweet pickled cured and smoked pork shoulder ?
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Got the smoked pork shoulder covered. All the others would be new to me. What a joy it would be to go out back, cut out some apple wood (the best kind) and start smoking. Wow!
I bought two spare ribs, not quite St. Louis cut, but nice. Gonna smoke them up this weekend with a chicken or two and invite the kids up to distance with us. Got the idea from you guys. Thanks for that.
Pics to follow cause this is definitely gonna happen!
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05-23-2020, 02:11 PM
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#302
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Senior Member
Join Date: Oct 2008
Location: North Vancouver, British Columbia
Trailer: 2009 Escape 17B 2020 Toyota Highlander XLE
Posts: 17,136
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__________________
What happens to the hole when the cheese is gone?
- Bertolt Brecht
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05-23-2020, 02:35 PM
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#303
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Senior Member
Join Date: Aug 2015
Location: Benton County, Iowa
Trailer: 2013 Escape 21 Classic Number 6, pulled by 2018 Toyota Highlander
Posts: 8,259
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Wood
Quote:
Originally Posted by gbaglo
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I usually save what I trim off the trees in February. I’ve smoked whole small trout using chips from a Spring Snow Flowering Crab that we had at our first house too. Worked well. There’s a lot of shagbark hickory in eastern Iowa in the small timbers. My son has a small smoker that has the water pan included and he’s pretty good with it. I bought him a bag of alder chips a year or two back and he’s used that wood since. Alder will grow here but it’s not native. Some like it for pork or chicken. Smoking brine recipes and smoking wood can get pretty esoteric whether they need to or not.
Iowa Dave
__________________
Ain’t no trouble jacking a double Burma Shave
Dave
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05-23-2020, 02:38 PM
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#304
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Senior Member
Join Date: Feb 2010
Location: Oswego, New York
Trailer: 2017 Escape 21C, 2018 Ford F150
Posts: 5,373
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You guys stick with your Spam. I've got a rack of baby back ribs on the grill as I type!
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05-23-2020, 02:45 PM
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#305
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Senior Member
Join Date: Sep 2009
Location: Southwick, Massachusetts
Trailer: None, sold my 2014 5.0TA
Posts: 7,124
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Got a pork butt to put on around midnight, we could have a pretty good party tomorrow.
__________________
Happy Motoring
Bob
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05-23-2020, 04:27 PM
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#306
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Senior Member
Join Date: Dec 2019
Location: Boulder, Colorado
Trailer: 2020 Escape 5.0TA "Zen"
Posts: 1,390
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Smoking ribs tomorrow.
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05-23-2020, 05:15 PM
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#307
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Senior Member
Join Date: Oct 2008
Location: North Vancouver, British Columbia
Trailer: 2009 Escape 17B 2020 Toyota Highlander XLE
Posts: 17,136
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Comment in one of my BBQ books says that hickory makes everything taste like ham. Which, I guess, is why I use it for pork ribs and shoulders.
__________________
What happens to the hole when the cheese is gone?
- Bertolt Brecht
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05-23-2020, 05:31 PM
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#308
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Senior Member
Join Date: Aug 2015
Location: Benton County, Iowa
Trailer: 2013 Escape 21 Classic Number 6, pulled by 2018 Toyota Highlander
Posts: 8,259
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Hickory
I don’t think you have native hickory out in your area do you Glenn? I did not look in the book for the range on varieties. Pecan is a hickory too. We have a little bit of native pecan in extreme SE Iowa. It Will grow in our area but depends on a micro climate situation to thrive. The pecans are very small on the Carya Illionensis but tasty. About a fifth the size of commercial pecans. Takes a bunch for a pie. Hickory nuts are plentiful and very tasty too in cookies.
Iowa Dave
__________________
Ain’t no trouble jacking a double Burma Shave
Dave
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05-23-2020, 06:13 PM
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#309
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Senior Member
Join Date: Oct 2008
Location: North Vancouver, British Columbia
Trailer: 2009 Escape 17B 2020 Toyota Highlander XLE
Posts: 17,136
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I buy the hickory in bags at an outrageous price.
I picked up a pork shoulder on sale once and paid more per pound for the smoker chips than the meat.
__________________
What happens to the hole when the cheese is gone?
- Bertolt Brecht
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05-24-2020, 06:01 AM
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#310
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Senior Member
Join Date: Oct 2008
Location: St. Thomas not BVI., Ontario
Trailer: 2014 Escape 5.0TA / 2016 Ram Eco Diesel 4X4
Posts: 8,038
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Quote:
Originally Posted by Iowa Dave
I don’t think you have native hickory out in your area do you Glenn? I did not look in the book for the range on varieties. Pecan is a hickory too. We have a little bit of native pecan in extreme SE Iowa. It Will grow in our area but depends on a micro climate situation to thrive. The pecans are very small on the Carya Illionensis but tasty. About a fifth the size of commercial pecans. Takes a bunch for a pie. Hickory nuts are plentiful and very tasty too in cookies.
Iowa Dave
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Hi: Iowa Dave... We have a lot of "Native" nuts!!! Some of them even blow a lot of smoke. Alf
escape artist N.S. of Lake Erie
__________________
Quote Bugs Bunny..."Don't take life too seriously, none of us get out of it ALIVE"!!!
'16 Ram Eco D. 4X4 Laramie Longhorn CC & '14 Escape 5.0TA
St.Thomas (Not the Virgin Islands) Ontario
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05-24-2020, 06:37 AM
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#311
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Senior Member
Join Date: Aug 2015
Location: Hudson, Ohio
Trailer: 2017 Escape 19 "Terrapin"
Posts: 428
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Wow, that price is a steal. Sounds like you are ready for some fine eating. Hope all is well. Stay safe and wash your hands.
__________________
Things are more like they are now than they've ever been before.
-Ohio Ralph-
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05-24-2020, 06:44 AM
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#312
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Senior Member
Join Date: Aug 2015
Location: Hudson, Ohio
Trailer: 2017 Escape 19 "Terrapin"
Posts: 428
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W went camping with the same group of work friends for 20+ years. The group varied between 10-20 people depending on the year. The highlight was the Spam cook off. Many delicious and inventive dishes over the years. From appetizers to entrees, from sweet to savory, from main dish to dessert it was always the best part of the weekend.
__________________
Things are more like they are now than they've ever been before.
-Ohio Ralph-
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05-24-2020, 06:49 AM
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#313
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Senior Member
Join Date: Jun 2010
Location: Central, Pennsylvania
Trailer: Escape#5 2022 E19
Posts: 26,268
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I think we have another spammer..........
__________________
Jim
Sometime life gets in the way of living.......
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05-24-2020, 07:00 AM
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#314
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Senior Member
Join Date: Aug 2015
Location: Benton County, Iowa
Trailer: 2013 Escape 21 Classic Number 6, pulled by 2018 Toyota Highlander
Posts: 8,259
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You never know
Hi Ralph
And to think we’ve camped with you about a half a dozen times or more and never knew you were a SPAM family. Hope you’re holding up ok during this Covid 19 pandemic. Not much fun getting refunds on the credit card for camping reservations. Hope
To see you on the road soon.
Iowa Dave
__________________
Ain’t no trouble jacking a double Burma Shave
Dave
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05-24-2020, 07:33 AM
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#315
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Senior Member
Join Date: Oct 2008
Location: Calgary, Alberta
Trailer: 2017 Escape 5.0 TA
Posts: 15,550
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Man, you guys have me wanting to get that replacement smoker. I used to do so much but had to abandon a worn out and rusting cheaper smoker. Just love the foods I smoked in it.
A new beginning
And just before the feast
__________________
2017 Escape 5.0 TA
2015 Ford F150 Lariat 3.5L EcoBoost
2009 Escape 19 (previous)
“Most folks are about as happy as they make up their minds to be.” — Abraham Lincoln
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05-24-2020, 09:19 AM
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#316
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Senior Member
Join Date: Oct 2015
Location: Lansing, Michigan
Trailer: 2017 Escape 21, 2016 GMC Canyon Duramax
Posts: 587
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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.
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05-24-2020, 09:35 AM
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#317
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Senior Member
Join Date: Jul 2016
Location: Whidbey Island, Washington
Trailer: 2020 Escape 17B "Voyager"
Posts: 2,685
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Quote:
Originally Posted by stephen99
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.
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Both are finally becoming more available here. I had ordered a pound of yeast a few weeks ago and checked the other day and it was now available for half as much, sooner, so cancelled the first order and reordered. (I have four packets left to last me until that comes.) I always bake so it was unexpected to me to have a run on flour and yeast! March 7 when I first stocked up for the duration I just bought one bag of flour and figured I had enough yeast. It more than a month before I found flour on the shelf again and I still haven't seen yeast on my weekly trip to the grocery.
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05-24-2020, 09:41 AM
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#318
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Senior Member
Join Date: Oct 2015
Location: Lansing, Michigan
Trailer: 2017 Escape 21, 2016 GMC Canyon Duramax
Posts: 587
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Quote:
Originally Posted by Bobbie54
Both are finally becoming more available here. I had ordered a pound of yeast a few weeks ago and checked the other day and it was now available for half as much, sooner, so cancelled the first order and reordered. (I have four packets left to last me until that comes.) I always bake so it was unexpected to me to have a run on flour and yeast! March 7 when I first stocked up for the duration I just bought one bag of flour and figured I had enough yeast. It more than a month before I found flour on the shelf again and I still haven't seen yeast on my weekly trip to the grocery.
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I had to order a pound of yeast for an inflated price on eBay. It will easily last me a year or more (good until Nov 2021) so even at 3x normal price it was worth it to be able to bake the bread.
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05-24-2020, 09:50 AM
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#319
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Senior Member
Join Date: Jul 2016
Location: Whidbey Island, Washington
Trailer: 2020 Escape 17B "Voyager"
Posts: 2,685
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Quote:
Originally Posted by stephen99
I had to order a pound of yeast for an inflated price on eBay. It will easily last me a year or more (good until Nov 2021) so even at 3x normal price it was worth it to be able to bake the bread.
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I used up all mine but a dear friend sent me 6 packets and those will get me through until the lb arrives from Amazon (likely the same day it reappears in the store!)
I used the limited availability of flour to try a few more expensive bread flours. Picked up Bob's Red MIll Artisan bread flour finally- it's interesting, the gluten develops more easily than their regular, but I didn't think the flavor was any improvement and it was actually. harder to use for pizza dough as it wouldn't stretch as easily. Haven't broken into the King Arthur bread flour yet. Also got a "cheap" bag of generic white and that was nowhere near as good as the regular Bob's Red Mill.
I like seeing other people learning to bake- I learned with the bread machine! Trying to figure out how to get consistent results, I would stop after the knead cycle and check the consistency of the dough, and either add water or flour or knead again. It gave me a good sense of what bread dough should look like and feel like and made me aware of how sensitive it is to atmospheric conditions. Then a few years ago I started baking again with rolls.
Still working on the perfect cinnamon roll- has to be something I can do camping and bake in a Dutch oven.
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05-24-2020, 10:11 AM
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#320
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Senior Member
Join Date: Nov 2017
Location: Placerville, California
Trailer: 2018 Escape 17A double dinette
Posts: 1,520
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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!
__________________
--Time and trouble will tame an advanced young woman, but an advanced older woman is uncontrollable by any earthly force. --Dorothy Sayers
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