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Haha, yeah, we live in the east side. Someone gave him a big box of colerain t-shirts. East Fork lake is full of stripers. I've caught a bunch of nice ones there.

So I was going to spend a little of my tax return on a charter on the Ohio River to go striper fishing. I'd like to learn how to catch the big river ones so I could go out on my own boat and do it. https://www.fishohioriver.com/ I was going to take my dad, and I asked a friend if he'd like to...

Tons of great ideas here - https://www.reddit.com/r/sousvide/

That sounds awesome! I'm making korean BBQ boneless ribs tomorrow. Going to start them as soon as I get out of bed in the morning and then finish them on the grill for dinner.

I actually use a wok. I have a fry daddy, but for big items like whole thighs or breasts or whole fish fillets, the surface area of the wok works the best.

The key is to add a little of the buttermilk to the flour. Just a splash. Then mix up the flour so its clumpy. This makes clumps on the chicken so you have crunchy and crispy pieces. Then you have to push the chicken against the flour. Cover it in the flour and really pack it on there and push...

I attached mine to the transom with a length of cable.

I made fried chicken tonight. Cooked thighs at 165* for 4 hours, then dunked in egg and buttermilk and rolled in flour.

5" or so here in Southern Ohio.

Going nuts. Bored out of my mind. Too cold to do any of my hobbies. Can't camp, fish, boat, nothing. Lakes are freezing up. Only thing I enjoy inside is cooking, and I'm getting fat. So...yeah.

Yep, I heat my iron skillet up under the broiler for 20 minutes, then 30 seconds a side.

Some of my cooks so far - I did a 4 hour flank steak at 130* It was super tender. I used them for steak tacos with some guacamole pico de gallo. Salmon. I did salmon at 125* for 20 minutes. It was AMAZING. I will never do salmon any other way, ever again. It tasted like salmon flavored...

I've gone to the one in Cincinnati a few times. Its gotten a lot worse since I was a kid. I remember in the early 90's it was massive and took up the entire convention center. Last time I went, it was half the convention center, and most of it was boat and RV dealers, with hardly any fishing /...

Nope. It's food safe at the temps the foods are cooked at.

Dang that looks good. Deer loin? I actually didn't know it was pronounced "Soo Vee" for a long time until my wife started making fun of me for sounding like an idiot for saying "Soose Viday"

He's not. He's heating water to 140, and using the cooler to keep it there for a short cook. That actually works pretty well for short cook stuff like steak or fish, but if you want to do a long haul cook for like ribs, you need someone that can keep the water warm.

I've got 3lbs of beef ribs at 170* right now. Doing a 8 hour cook on them.

Awesome!!! Let me know how you like that one. I went the cheap route, but if I get a little money together I might buy a nicer one.

You have to have the controller I bought, its the "Brains" that keeps the crockpot at the prices temperature.