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Post by Rich on Jan 10, 2005 11:28:06 GMT 12.75
Well, I got it finished yesterday and what a lot of crud However, it turned out pretty nice. Now all I have to do is get me another 2 burner stove to put it on and I'll be back in business. The 2 burner I have is about 100 years old and I'm afraid it's on it's last legs. I do have a birthday coming up here in a few more days and momma promised me she would get me what I wanted. No, not twins. But, a new stove. So I am patiently waiting. Another friend gave me a gas grill made by Star Manufacturing International Inc. It is a commercial grill that came out of a restuarant. I also cleaned it up. That only took about 2 days. I am going to have it converted to propane and I think it will come in handy for doing steaks, burgers etc. I think I may have to build a bigger kitchen at the campsite. I already have a large stand-up, 2 burner propane stove in it and now I'll have to make room for the eggs and bacon griddle and the steak and burger grill. Not to mention all the pots and pans and dishes etc. It'll be fun though. If you ever make a trip out this way to visit your daughter you should plan a day or two with me. You could show me how to use all this stuff. Our turkey season opens on the 9th of April and goes through the 1st week of May. I'd love to have you shoot one. Rich
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Post by Paws on Jan 10, 2005 14:12:31 GMT 12.75
Say I just happen to have an extra stainless steel 3 bay "C" store sink sitting around doing nothing. A man might put a couple water tanks on it with a propane heater on one side and make a right dandy camp kitchen sink. $800.00 includes faucet and delivery! She is still a virgin! Better get it before I build my mobile log cabin!! Sounds like that griddle will serve you well. The grill may not even need the orifices changed Rich cause lots of commercial places used propane from the git go. Have you a gas man check it and if you know the spot it came from you might check with them. Orifices are pretty standard and sized to the tubing rather than the appliance. Should be able to find one in most any hardware store. Glad it is coming together for you. Oh, get yourself a couple "grill Stones" from your local restaurant supply. They are a very porous "lava like" stone for cleaning the grill. They look highly abrasive; but, fall apart to nothing when used and really do a super clean up job and are to be used more or less daily. Between meals, clean the surface with just a little oil, salt, and your spatula. Maybe an oil wipe down with paper towels.
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Post by Rich on Jan 10, 2005 17:22:46 GMT 12.75
Thanks for the info Phil. Sorry, I'll have to pass on the sink but appreciate the thought. I'm afraid I'm a scrounger. If it ain't free it ain't for me. I've got a double well sink already but hadn't thought about hooking something up for hot water. Usually just boil a pan of it and get to cleaning.
I haven't taken the stove to the propane guy yet. Had to get it cleaned first. You may be right about the orifice's but thought I'd better have it all checked out by someone smarter than me.
BTW the invite is still out there if you ever get out this way.
Rich
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Post by hotdoggy on Feb 5, 2005 11:23:02 GMT 12.75
I'm getting my piece in pretty good shape. Potatoes don't stick at all now. I've been running bacon and sausage through it pretty regular. Has anybody tried any of the pre-seasoned pans I'm seeing on the market now? Some of them just look spray painted to me.
Jerry
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Post by Paws on Feb 5, 2005 12:11:33 GMT 12.75
Good deal Jerry! You make sure you get her heated up before you add your cold oil and she won't stick on you. Rich I just might haveto take you up on that invite one of these days! ;D
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Post by Two Tales on Feb 5, 2005 14:14:43 GMT 12.75
Jerry, Pre seasond cast iron? never seen any of it..don't think I would want to either...that is something for a man to do on his own, kind gives him pride in his cook ware...I know a lot of the stuff is coated with parafine now a days..this must be completly removed prior to seasoning and the best way is to boil it out...boiling also hydrolically scrubs out all the sand, dust and filings that are in the pores..once the wax is melted it'll float on top of the water, the easy way to get it out is to pour hot water slowly into the pot untill all the wax is gone (remove the pot from the heat sourse before you start adding water...it acts as an over flow and the wax slips over the side and out forever then season as normal;D Speaking of gridles/grills I just picked one up thats about 24" by 40" about 1 1/2" thick...I'm gona get it cleaned up seasoned and use it on my 2 burner jet engin.. each burn can produce 140,000 BTU at the same time..(280,000 BTU total) now that's a cooker..
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Post by Paws on Feb 5, 2005 14:55:47 GMT 12.75
Yeah Lodge,Camp-Chef and even the pictures of that American???/Wagner look like pre-seasoned stuff. If comes like Jerry said looks like it's been painted black. Haven't heard anything bad about it but never used it either. I don't think I have ever bought a new piece. Jesus Keeeerist Two Tales, you ought to loan that thing to the Iron Chef kitchen so they can keep their water hot!! What does it do suck a pound of propane per minute?? ;D
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Post by Rich on Feb 5, 2005 15:30:38 GMT 12.75
Phil,
That invite is still there. Bill and I went out to the property today and tried a little varmint calling. He saw a red fox but couldn't get a shot at it.
I took him for a walk and showed him around a little. Liked to walked his butt off.
Mostly though, we just visited and got to know each other a little better. However, he did bring his 25-06 out and let me shoot it. What a nice weapon and very very accurate.
I'm sure glad I got to meet him and another thanks to you and this board for providing that opportunity.
Rich
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Post by Paws on Feb 5, 2005 15:55:25 GMT 12.75
25/06 ? Perfect for Whistle Pig which just happens to be this weeks featured recipe ! Think I'm going to cook up a couple for the boys at the re-enactment in June in Dutch ovens! (Of coure I'll use beef!) Shhhhhh!
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Post by Two Tales on Feb 5, 2005 16:50:15 GMT 12.75
Paws,
I know a 20# bottel doesn't last long if I turn'er up but I don't do that often...the boys left a 20 qt stock pot filled with water one night that it dropped to -10 degrees and it froze near solid. so we put it on that blaster and cranked it up..had the ice slug jumping around in there like it was alive...took a bit to melt it because it was boiling off faster than it made water so we turned it way back down...I did take 3 10 pound bags of ice cubes to boiling water in 10 minutes once just to see if the stove lived up to the ads ;D
"Pot Hog" is a right tasty dish if you can get acouple of young ones...you need a least 2 cleaned and dressed (leave whole) a couple of four of large onions quarted, 4-8 cloves of garlic cut in half salt and pepper about 3 tablespoons of lard...some sage leaves some carrots and some taters peel the carrots and cut into very large chunks, scrub the dirt of the taters (spring reds work realy well), coat the critters with lard sprinkle with salt and pepper make sure you don't forget the inside...put them in a preheated DO you might have to use two(if so devide all stuff equally between the Dos add veggies in layers.add the garlic sprinkel with more salt and pepper if you have some chinken or beef broth use it,,if not water will work...about 1 inch deep from the bottom place on coals and bring to a boil ad about two more cups liquid and cover..check in about half hr to see if it needs more water (it may or may not) if it does add it. cook until the pig is tender...then add coals to the top of the DO and cook for about 20 more minutes...remove pigs and veggies make a gravy with remaing liqiuds you might have to add some broth to get enough for every one..and don't tell them what they ate until they are done eating ;D ;D ;D
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Post by Paws on Feb 5, 2005 17:12:53 GMT 12.75
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Post by Paws on Mar 22, 2005 17:12:13 GMT 12.75
Hey it is almost camp out time. Better get in here with our Qs and As! ;D
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Post by Paws on Jul 14, 2005 3:31:59 GMT 12.75
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Post by OLKoot on Jul 15, 2005 8:09:05 GMT 12.75
Another good site yah got me into ,Olley!!!
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Post by CHUCK1 on Jul 15, 2005 11:36:35 GMT 12.75
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cage
Wood Tender
Posts: 5
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Post by cage on Aug 28, 2005 17:39:36 GMT 12.75
What is PH+ that you use in the cleaning process?
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Post by Paws on Aug 30, 2005 5:36:27 GMT 12.75
Don't know, never tested it. I use either a 2 percent or 5 percent vinegar to a gallon of water. In either case don't let it set for more than an hour before checking it. Two percent usually works fine , quickly, and is much less expensive than 5 percent. Make sure that the vinegar solution is completely rinsed and neutralized with a bath of baking soda and rinsed again to remove that as well.
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Post by Carter Northcutt on Nov 18, 2005 3:21:13 GMT 12.75
I don't really know how old my skillet is but here is what is printed on the bottom: the word "Griswold" inside a plus symbol, Erie PA (probably where it was made) and below that is the number "70". It is a NO.8. So, what does anyone here know about this brand?
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Post by Brikatw on Nov 18, 2005 4:10:48 GMT 12.75
Grandma used to use straight soda water to clean hers. She'd warm up the pan and use just enough soda water to cover the bottom. When the bad stuff was all up she would rinse and wipe it dry. She said that way you never had any funny tastes left over.
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Post by Paws on Nov 18, 2005 12:28:18 GMT 12.75
Carter look a little closer and see if that "70" isn't "704" which would make it a number 8 skillet worth about 30 bucks. ;D Brian C02 H20 is a natural odor eater! Neutralizes a lot of taste and odor. I was reading where a fella boils sweet grass or wheat grass/straw in water in his pots when he is re-doing them to sweeten them. ;D
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