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Built a table, bought a dutch oven and firing it up.
Cowboy stew for supper.
Coming along nicely, one hour left.
Because I Can, and Have
-------------------------------------------------------------
USAF-72-76
God Bless America.
Disclaimer, not responsible for anyone copying or building anything i make.
Always consult an expert first.
Bill in Oregon wrote: ↑Tue May 02, 2017 1:53 pm
That'll work. Reminds me I need to dig mine out and do likewise. Hey, what happened to your snow, Pitch?
Just ate some, turned out great.
Snowed yesterday but in the 50`s today.
Because I Can, and Have
-------------------------------------------------------------
USAF-72-76
God Bless America.
Disclaimer, not responsible for anyone copying or building anything i make.
Always consult an expert first.
Thanks fellars, Rusty thanks for the link, that`s the same guy we got the cowboy stew recipe from.
I`ve seen the horseshoe trivets before but the bolts for legs is a good idea.
Because I Can, and Have
-------------------------------------------------------------
USAF-72-76
God Bless America.
Disclaimer, not responsible for anyone copying or building anything i make.
Always consult an expert first.
Well fellars these were the best ribs I`ve ever ate, fall off the bone cut with a fork tender.
Because I Can, and Have
-------------------------------------------------------------
USAF-72-76
God Bless America.
Disclaimer, not responsible for anyone copying or building anything i make.
Always consult an expert first.
Because I Can, and Have
-------------------------------------------------------------
USAF-72-76
God Bless America.
Disclaimer, not responsible for anyone copying or building anything i make.
Always consult an expert first.
Because I Can, and Have
-------------------------------------------------------------
USAF-72-76
God Bless America.
Disclaimer, not responsible for anyone copying or building anything i make.
Always consult an expert first.
I have a couple of indoor Dutch ovens that my wife's grandfather gave me. I cook in them quite a bit in the over.
I keep looking for a camp style one, but no luck. May have to break down and buy one. I sure like the texture of my old ovens and skillets better.
I've never been a big smoker, but I've been doing a lot of cooking over an open fire lately using black jack oak from a tree I cut down 14 years ago and put out of the weather. Slowly making a dent in my pile A unique flavor and coloring, to say the least.
"Make yourself an honest man, and then you may be sure that there is one less scoundrel in the world." - Thomas Carlyle
Good on you, todays meal country style ribs but I liked the St Lewis style ribs.
I put them in the pit barrel smoker for a hour on low heat then mix up,
2 cups of ketchup
1/2 cup brown sugar.
1 cups water.
1/2 cup vinegar.
1 onions chopped.
Rub for the ribs.
3 Tbsp brown sugar
1 1/2 Tbsp tender quick
1 1/2 Tbsp black pepper
1 tsp garlic powder
Marinated for couple hours.
Because I Can, and Have
-------------------------------------------------------------
USAF-72-76
God Bless America.
Disclaimer, not responsible for anyone copying or building anything i make.
Always consult an expert first.