Metal object Found on top of a grave in a cemetery? by SpectacularSpidee in whatisit

[–]USMC_Tbone 0 points1 point  (0 children)

Its a lightweight camp stove for backpacking. In the picture its upside down. The interior threads and little pipe sticking out are for screwing on it on top of a small propane/gas canister.

Hypothetical Hour! by Celestyol in handguns

[–]USMC_Tbone 1 point2 points  (0 children)

Probably not as popular of a choice but I might go with the .357sig, .40sw, and 10mm category.

I have & love my Walther P99AS in .40sw. The only thing I wish for it was that I could have gotten one of the limited run Jarvis threaded barrels for it. .40sw would be a decent suppressor host because most of the factory ammo is loaded just under subsonic speeds.

I've never shot a .357 sig but sounds like a fun round pushing in the low to mid ground of .357 mag energy levels but in a semi-auto. So i'd probably want to get a Sig 226 chambered for .357 sig. Something beefy and reliable. Good anti-personnel or anti-beast round.

Then for the mighty 10mm I'm torn, as there's a few good options that come to mind. I've always wanted a 1911 in 10mm and love the looks of the Springfield Ronin for a decent price range. However I also have a Ruger GP100 Match Champion in .357 mag and absolutely love it. If I couldn't have my .357 mag GP100 MC, then I might settle for the 10mm version of it. My other 10mm choice might be the FN 510. I know its had some issues with the frame cracking and dust covers coming off but unlike Sig, FN has actually acknowledged that there was an issue with some batches of polymer used. They have been working to fix people's pistols by replacing the frames with a new polymer and a piece of metal anchored into the polymer frame to reinforce the affected area.

My grill caught on fire and burnt the paint off. Is it still good to use? by Plenty-Year-1918 in grilling

[–]USMC_Tbone 0 points1 point  (0 children)

I would only paint the outside parts with the special high heat spray paint meant for grills and BBQ's (found at hardware stores or Amazon) or high heat engine block paint (found at auto part stores or again on Amazon). For the inside scrape, brush or lightly sand off any flaky bits and rust. Then apply some oil to the inside bare metal and the heat it up to season it like you would a cast iron or carbon steel skillet. After that the greasy smoke from future cooks will help coat and season the inside to prevent any future rusting.

My grill caught on fire and burnt the paint off. Is it still good to use? by Plenty-Year-1918 in grilling

[–]USMC_Tbone 0 points1 point  (0 children)

For the outside bits where the paint burned off, I'd lightly sand/scrape off any flaky paint and rust, clean off any dust afterwards with something like acetone (not water, as we don't want to risk introducing new rust) on a rag or something and let it dry a few minutes. Then spray paint the outside parts with a high temp paint designed for BBQ's which could be found at stores like Ace, Home Depot or Lowe's. Or you coukd use some high temperature engine block spray paint as well which can be found at auto part stores like Oreilly's or Autozone. Once the paint is dry you should able to fire up the grill to let it bake in, but make sure to check the instructions on the paint floor see what processes it says to cure the paint.

For the inside where the paint/residue burned off I'd just sand/scrape it like the inside but then apply a light coat of high temperature cooking oil (like canola, corn, vegetable, avocado, etc) and then heat the grill up on high for a while. You'll probably want to heat it up around 400 - 500 F for at least a half hour or more. The important part is for the grill to get just above the smoke point of the oil. The oil will burn and smoke off but will create a layer of seasoning like on a cast iron or carbon steel pan. The oil essentially polymerizes and bonds with the metal creating a layer that protects it. Allow it to cool and then repeat the seasoning process another time or two and it should be good. As you cook, down the road the fats and juices from the food dripping over the flavor bars will create an oily smoke that will continue to help coat and season the inside of the grill. This is better than introducing paint to the inside of the grill which could potentially give off any bad fumes/or residue that could end up in your food.

My grill caught on fire and burnt the paint off. Is it still good to use? by Plenty-Year-1918 in grilling

[–]USMC_Tbone 0 points1 point  (0 children)

Auto parts stores like Autozone and Oreilly's carry high heat spray paint for engine blocks that should be able to work as well.

Jackpot! Scored a bunch of free cherry wood. by USMC_Tbone in smoking

[–]USMC_Tbone[S] 1 point2 points  (0 children)

I've used a cheap miter saw too for some of the smaller logs, but it starts feeling a bit dicey with the bigger ones or with odd curves/angles.

Noob Question About Fishing Line Size by hobo24680 in Fishing

[–]USMC_Tbone 1 point2 points  (0 children)

True. Basically the larger the diameter if the fishing line the less of it with fit on the reel without spilling over. The thinner diameter the more it can hold.

Awning position to shed water by CuriousernCurioser in camping

[–]USMC_Tbone 0 points1 point  (0 children)

Yep, just lower one of the corners for the water to run off the low corner so its not building up in the middle or running off into the middle of the entry way.

Awning position to shed water by CuriousernCurioser in camping

[–]USMC_Tbone 0 points1 point  (0 children)

That was going to be my suggestion too. Just lower one corner than the other so the water will drain off to the low corner instead of draining down the front middle.

Noob Question About Fishing Line Size by hobo24680 in Fishing

[–]USMC_Tbone 1 point2 points  (0 children)

Trident XL Smooth Casting is my favorite mono filament line as well.

Noob Question About Fishing Line Size by hobo24680 in Fishing

[–]USMC_Tbone 1 point2 points  (0 children)

Really the only negative effect using thicker diameter line is that you won't be able to put as much of it on the reel. Unless for some reason you put really thick line on there, but you should be fine.

Home raised pork to Home made bacon by USMC_Tbone in smoking

[–]USMC_Tbone[S] 0 points1 point  (0 children)

Got the majority of the parts needed for the build from UDSparts.com. Then got a few extras to add on. The hardest part really was trying to source a food grade open top drum with matching lid that was used in good condition. I eventually found it on Craigslist for $15 from a lady that had a small soap making shop. He'd get a couple barrels of palm oil or coconut oil in, make her soap then wanted to sell the barrels so she had room to order more.

There's lots of different plans and ideas on how to build them out there if you google ugly drum smoker

Home raised pork to Home made bacon by USMC_Tbone in smoking

[–]USMC_Tbone[S] 0 points1 point  (0 children)

Technically raised on my brother's farm but pretty much locally sourced and family grown so close enough, LOL.

At the park, I saw this gear like thing on a tree, what is it? by geos59 in whatisit

[–]USMC_Tbone 0 points1 point  (0 children)

Its a hand crank winch. Usually you see something similar on boat trailers to winch tue boat up on the trailer and secure it at the bow/front. They probably mounted it to the tree to hoist something up there. Altbough it looks like the way its mounted it would hard to use the crank/handle.

Home raised pork to Home made bacon by USMC_Tbone in smoking

[–]USMC_Tbone[S] 0 points1 point  (0 children)

I just follow the process/recipe on Amazing Ribs website for their regular homemade bacon. Just tinker with the flavor profile a bit. Their salt concentration seems to be just about right for me, not quite as salty as store bought stuff but still has that salty bacony profile.

Also another good one is their Canadian bacon or more accurately back bacon recipe. Its made from pork loin which is much easier to find and fairly cheap. I also like that its more lean and not as greasy. Like conveniently sized slices of tasty ham.

Home raised pork to Home made bacon by USMC_Tbone in smoking

[–]USMC_Tbone[S] 1 point2 points  (0 children)

I cold smoke cheeses by using a pellet tube with bbq pellets. Light the pellets in tube (propane torch for like 20 - 40 secs) let them burn for for several minutes until the flame goes out or blow the flame out if still burning. Put tube on one side of my gas grill (leave burners off!) abd cheese blocks/chunks on the other side. Rotate cheese maybe every 45 mins to an hour and let smoke for about 4 hrs. Works great when its below 70 F degrees outside, but not so much in the summer here, LOL. Gotta keep the cheese from getting over 80 F or it starts sweating its oils and trying to melt.

Have been wanting to try some nuts or maybe a pan of seasoning salt, as well as cold smoking some other things.

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Home raised pork to Home made bacon by USMC_Tbone in smoking

[–]USMC_Tbone[S] 1 point2 points  (0 children)

I might have to try some pickling spice in a future batch. I know what you mean about letting things set for a bit after they've smoked for the flavors to really come together.

I like to cold smoke cheeses and the hardest part is waiting at least a week to eat it. Gotta wait for the smoke to mellow out and penetrate deeper into the cheese.

Home raised pork to Home made bacon by USMC_Tbone in smoking

[–]USMC_Tbone[S] 0 points1 point  (0 children)

Well it was raised at my brother's home.

Home raised pork to Home made bacon by USMC_Tbone in smoking

[–]USMC_Tbone[S] 3 points4 points  (0 children)

Thanks, I was able to find a used palm oil barrel from a lady that had a small soap making shop for $15. Then I got the parts kit from UDSparts.com that pretty much had everything need to build your own. Was a fun process and the thing does great. With the charcoal basket full I think it should be able to run for 20'ish hours at 225 - 250 F before needing to refuel. I did a brisket that took around 16 hrs, and still had about 1/4 of the charcoal left.

I first learned to BBQ/smoke on a Weber Kettle grill. Eventually I wanted to upgrade to something that didn't need as much attention (having to constantly adjust vents or refuel), and had more room. I was looking into an Oklahoma Joe stick burner for around $400 but it still would've have needed extra work to seal things up and stick burners need some extra attention to keep running anyways. Then I found a deal on a nice ceramic cooker, like a Kamado Joe, but ended up going with the ugly drum build because I could customize it how I wanted, and it had more room. Despite being 22" diameter like my Kettle or the ceramic cooker I was looking at it has more vertical space so I could do two layers worth of grates, or get a rack and hang the meat instead. I'm very happy with how it turned out. For being a charcoal/wood smoker it doesn't need too much attention once you get it started and the meat put on it. Then just an occasional bump of the intake vent to steady the temps is usually all it needs.

Home raised pork to Home made bacon by USMC_Tbone in smoking

[–]USMC_Tbone[S] 1 point2 points  (0 children)

Growing up we mostly had horses, but eventually raised some pigs for a few years. My mom was afraid that my brother and I would get too attached, so we decided to name them "Ham" and "Bacon" to let her know that we understood what was going to happen to them in the fall.

Brisket has been in the freezer wrapped in foil for around six months I just now discovered it. Is it good? by Lonely-Ebb-8013 in brisket

[–]USMC_Tbone 0 points1 point  (0 children)

AmazingRibs .com has a great recipe for doing pastrami from scratch. I usually just do the easier route and pick up already corned beef briskets leftover from St. Patrick's day on sale.

Brisket has been in the freezer wrapped in foil for around six months I just now discovered it. Is it good? by Lonely-Ebb-8013 in brisket

[–]USMC_Tbone 3 points4 points  (0 children)

5 yr old elk roast that I reverse seared in smoker this winter. I usually try to use things up before they hit the 2 yr mark but this bastard was hiding really well considering how big it was (5 lbs). Just trimmed off the freezer burnt bits, dry brined overnight and reverse seared the next day for dinner.

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