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Everything posted by dmoto
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Selling my 2200 for $150. In great shape, packed out one cow elk. No rips, tears and all zippers/buckles work great. Optional water bladder is available for $20. Located near 101 and Baseline also travel quite a bit near 24th St and Camelback. Dane - 3O3-9O9-2425
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Sold pending funds
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Sous Vide - Sounds weird.. changes the game..
dmoto replied to Prettyman's topic in Cooking Wild Foods
I could see fryers working as long as the temp control is accurate. My only issue would be the volume of the fryer. If I'm doing a large batch of tri tips, ribs, etc (for instance I did 6 tri tips and 9 racks of ribs for a houseboat trip to Powell) it wouldn't work so well. Using a sous vide "tower" allowed me to do huge batches in a 75 qt cooler. -
TTT - Price dropped to $150
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Where are you located?
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Sous Vide - Sounds weird.. changes the game..
dmoto replied to Prettyman's topic in Cooking Wild Foods
I've been using one for 5+ years. It's great and really just another kitchen tool. I've been using it for anything from pre-making camp meals, to 36 hour short ribs, infusing vodkas and bourbons, tomahawk steaks, etc. Camp meals typically include a couple tri tips at 132* for about 12 hours (at home), then leave the tri tips in the bag and back into the fridge/cooler until they're time to eat. Cut them very thin and a quick sear on a cast iron skillet. Makes for a good lunch with King's Hawaiian rolls and some horseradish sauce. Short ribs - use a Korean gochujang paste on the ribs. Vacuum seal and sous vide at 150* for 36 hours. Remove from the bath, refrigerate and when ready to eat, just sear on a skillet and good to go. Makes for good social bbq or camp meal. Vodka - Pour vodka in an empty glass beer growler until 3/4 way full. Dump in cut up fruit such as apple, pear, mango. Put the lid on the growler and into the bath at 150* for 4 hours. Makes for great infused booze. Works the same with bourbon or rum. Makes good for social get togethers. Chicks who booze love it. Elk backstraps - same as a steak, 132* with just salt/pepper and a tbsp of butter. Into the bath for 2 hours and sear on a skillet or screaming hot grill. Turns out great, as it's cooked medium-rare all the way thru, not just in the middle with well done outer edges. I could go on and on, but hope you get the idea. Kenji Lopez has a bunch of good tips on his website on sous vide. -
Looks awesome. Nice work! Now I'm thinking I need to add a meat slicer and a griddle to my kitchen.
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PSA has a Sig Romeo for $199 today.
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2nd in line, text sent.
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Did pretty well last year with Federal HI-bird in #6 shot. Probably using the same this year.
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I have a pair of Danner Steadfast boots in a size 13 that I can part with if you're interested? Photos in link below. https://photos.app.goo.gl/fySHuThyT8WL2hW1A
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Cafe Bustelo is great.
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Scrap the boat at the dump off of the 87. Shouldn't cost too much. Or list it for free on CL/OfferUp. For the trailer, you're probably going to have to file for an abandoned title. Which is kind of a pain in the arse. But without the trailer title, that might be your only option.
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Check with Oliver (Ropofishhead) from the old Bass Zone. Been a while since I last had him work on some of my reels. But always did good work. 480-252-2228
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My go to marinade for mako shark steaks: 1 cup orange juice 3 tablespoons of olive oil 2 tablespoons of soy sauce 4 chopped garlic cloves 1/2 chopped onion 1 teaspoon of red pepper flake Salt and pepper to taste Marinate for an hour or two Grill 5 min a side over medium high heat and baste with leftover marinade
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Tikka makes a decent wood stock, Hunter Stainless. This is their older model, T3 in 30.06. Took me a while to find one, but no regrets. But I think their T3x comes in wood stock and stainless.
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These are fantastic for braid. +1 on Boomerang snips. I'm a fan of the ones with a bit longer shears to help snip off any leftover leader from the albright knot if it's catching when spooling out line....happens from time to time.
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Victorinox fibrox are inexpensive and hold an edge longer than most.
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PM sent
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Anyone have a lead on where to find 10MM ammo locally in PHX/Mesa? I've been to BPS, Healy, etc for a few weeks now and have come up empty handed.
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Anything specific you're looking for? Let me know if you want any pics out of this, if that would help you out.
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Bump for a nice pistol. Have the same one and love it. Great price too.
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After a few going thru a couple Foodsavers from Costco, I went with the "Big Game" heavier duty model (if that's even a thing). Seems to be holding up after 3 years and countless uses sealing up some elk cuts, quail, ducks, stripers, store bought chicken, t-bones, sous vide, etc. I ended up finding it on sale at Amazon for $125 and spent the extra $5 for a warranty. Zero issues so far and has a 12V if needed. For bags, I also been using knockoffs for years. No issues with those either. I can absolutely see the need for a commercial model, but so far, this seems to be working well.
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What kind of left hand reel are you returning?