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  1. chopper103in

    Possum

    we would soak the coon in salt water for a minimum of 2 hours ( the longer the better), then boil it in water for about 20 min. then i pull it out of the water and dry it off, then dredge it in seasoned flour and finish it in a frying pan make gravy with the with the drippings for dinner make...
  2. chopper103in

    looking to smoke a ham for x-mas

    i did a spiral sliced at thanksgiving and all i did was put it on the smoker for about 2 1/2 hours and then put it on the grill and brought it up to temp there i coated it with sorghum when i put it in the smoker then when i put it on the grill i covered it with foil and basted it with the...
  3. chopper103in

    What's your occupation?

    i drive a ready-mix concrete truck in the Chicago suburbs , havent done much of that in the last 2 years just hit and miss hopefully thing pick up this next spring i also drive truck part time for a major pro-audio company delivering audio equipment to venues all over the Chicago area or where...
  4. chopper103in

    Possum

    when i lived in south east Kentucky, i used to hunt all the time and put whatever i caught in the freezer. i have eat squirle,coon,rabbit and groundhog but never a opossum, i always thought they were too nasty of an animal. but then again i like pork and chicken
  5. chopper103in

    meat grinders?

    does anyone still use a hand crank grinder? i have a couple of old hand grinders that i picked up a few years ago , so i know they will be getting some use in the future on some meat just wondering if anyone uses them or has everyone gone electric
  6. chopper103in

    20lb turky breast

    20lb breast, i wonder how big the whole bird was?
  7. chopper103in

    watch what you buy at Sams

    i dont doubt that sams chicken is from tyson i was at aldi and seem them stocking the case with chicken with the aldi house name from tyson boxes
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    paw bear.jpg

    • chopper103in
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  9. chopper103in

    thermometers

    lol,no i didnt----another rookie mistake  
  10. chopper103in

    thermometers

    i decided that i didnt like the thermometer gage in my smoker so i got 2 differant thermometers and installed them i put 1 in the lid of the smoker and the other one just below the lower cooking grate in the smoker i figured that i might be a little more consistant on knowing the temp of the...
  11. smoger gages 004.JPG

    smoger gages 004.JPG

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    smoger gages 003.JPG

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  13. smoger gages 001.JPG

    smoger gages 001.JPG

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    smoger gages 003.JPG

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  15. smoger gages 001.JPG

    smoger gages 001.JPG

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  16. chopper103in

    doing my first smoke

    i was going to pull it but it didnt want to come loose so i cut it with a knife  i was thinking about getting somthing for keeping tab on the temp of the unit thanks everyone for your coments
  17. chopper103in

    doing my first smoke

    OK i forgot to get the pics when it was finished, i guess i was in too big of a hurry--lol i done a 9 pound bone-in pork shoulder and it got to temp in about 7 hours i let it sit wrapped with foil for about an hour it was tender but not fall off the bone tender it was moist and had good...
  18. chopper103in

    doing my first smoke

    i decided i was doing a pork shoulder in my smoker today on saturday i made a rub and rubbed the shoulder down and wrapped it in plastic wrap and set in in the fridgerator till this morning i soaked my hickory chips overnight in water i got up this morning and got everything set up i think i...
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    smoker 005.JPG

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  20. iowa 80 & labor day smoke 011.JPG

    iowa 80 & labor day smoke 011.JPG

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