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About Mutt

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  • Birthday 07/15/1955

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  1. Thanks. Just trying to get my life back together right now. Just haven't had time for much of anything it seems. Trying to find someone to go hunting with but I only shoot black powder seems like no one wants to be around bp anymore lol. Steve if you have any questions let meknow I can more then likely walk you through most any issue with it. big thing to remember keep it out of the rain and keep the pellets dry. Also in turlock at dennis rv best prices around on pellets I do not use traeger pellets unless I want high temps I have gas grill fo high heat.
  2. Still have it love my jr. 3 years and not a single issue at all ive burned a lot of pellets in that thing. Paint is still good everything still works perfect. Mine had the 3 position switch on it so I did upgrade to the digital one with shut down on it right after I got it best thing I ever did except for putting 4 8 inch lawn mower wheels on it to raise it up a bit higher for me and i do have the front fold down shelf on mine now also. If you have questions by all means ask. I do peek in once in a while.
  3. way over priced for miles and how beat up it is. I got rid of mine at 490k never had the head off of it. the 22r is a good engine. But that one is way over priced.
  4. I wouldnt eat it.
  5. Sounds good how long will it keep
  6. I dehydrate my peppers then grind them to make my powders. Also make good self defense powders too lol. About 10 years ago some "idiot" (being nice) hassled my wife she had 3 bags of ground habaneros with her she tore one open tossed it in the guys face no more hassling her lol. She was taking them to a friend at a store in town. Stuff is great for lots of things. Ive been putting Tabasco on ice cream once in a while sure is good.
  7. John it works but you do not want to overdo it though. It is like putting salt on say watermelon makes it taste good but dont put to much.
  8. It is really good love it on my toast or english muffins even on peanut butter and jelly sandwiches lol. Now I am using it for a glaze. Even as a jelly on bread it is not hot has a tiny bite in the back ground with this burst of sweetness and yet the flavor of the pepper. I make around 30 pints a year lol. and a dozen half pints to hand out as samples.
  9. You will like it. Going to use my jalapeno jelly on baby backs next time I do them and on chicken
  10. 12 oz jalapeño peppers (about 12 med) 2 cups cider vinegar, divided 6 cups sugar 2 3-oz pouches Liquid Pectin Green food coloring, optional 5 (8 oz) half pint glass preserving jars with lids and bands PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside. PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée. COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. ADD Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary. LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude.
  11. This is one I did on the rotisserie with a home made teryaki glaze.
  12. Pork loins have very little fat on them. I dont cook by time I cook by Internal Temp (IT) I put it in 225* using apple pulled at 115* slathered with my home made jalapeno jelly put back in untill it hit a IT of 140 pulled and tented for about 20 minutes lets the juice redistribute and still climbs up in temp just past the recommended IT set by the USDA. Slice and enjoy. No I didnt inject I have but I have found for pork loin no need, You should see my rotisserie loin lol
  13. good looking crabs love me some fresh sea food.
  14. Thanks Tom.
  15. Thanks. I was pleased with this one for sure.