All ActivityMost RecentMost LikesSolutionsRe: Blocking EV chargers? Jay Pat wrote: I don't know anything about these chargers. Could the rv been plugged in for power? Pat I think the EV chargers are specific to the car, an RV can’t plug into them.Re: Lost Recipe - It was Corona, Shrimp, and Hot Sauce...maybe?Took that in a big bucket to several parties and picnics. Extra shrimp scattered around on the ice.Blocking EV chargers?Just curious, I’ve seen a few times lately where RVs are pulled through several EV/Tesla charging slots, effectively blocking almost all of them, when there are other spots open, such as pull-through at highway rest stops or other empty areas in large parking lots. In one instance, the driver was eating lunch at the class C’s dinette. Is this a “thing”? Is there RV’er animosity toward EVs? (I’ve seen pickup trucks do it quite a bit, but just started noticing RVs, maybe because warm weather is here and people are RVing more).Re: Breaking down and smoking a turkey?Thanks for all the great suggestions, much appreciated!Re: Breaking down and smoking a turkey? gkainz wrote: Do you need to break it down because of smoker rack size? Consider spatchcocking the bird if you can fit it in your smoker. Everything lays flat and gets even smoke and heat. Also, I smoke poultry as hot as I can get my smoker - ignoring the smoker's mantra of "everything low and slow". Basically, I'm oven roasting birds in my smoker. Eliminates the rubbery skin problem and produces a nice crispy skin. I can easily get 325-350° in both my wood fired and propane fired smokers. Yes exactly, due to the rack size.Breaking down and smoking a turkey?Hi, I have an extra Thanksgiving turkey defrosting in the refrigerator. I’d like to smoke it in my small propane smoker. Any advice? I need to break it down, never done that before but there’s plenty of you tubes. I’ve got a variety of wood chips, all kinds of stuff for a dry rub, beer, wine, apple juice I can use in the pan. I’d be grateful for any tips. Thanks!King Arthur Flour's Baking Circle shutting downIt will be open until May 24th. There are years of awesome recipes there for all kinds of baked goods, techniques, etc. Worth a quick look.Re: Super DaveI've been away too. Get better fast! We are having smoked meat picture withdrawals!!Re: What are your "GO TO" seasonings?Anything by Penzey's. I have two cabinets with just spices and seasonings, oils and vinegars! I use Penzey's shallot pepper blend in almost everything. Favorite flavored balsamics and olive oils are from Ariston in CT. Simply the best- won't use any other brand. And a second vote here for Tapatio hot sauce from San Diego. Also love Milletello's Cajun olive oil from the farmer's market in Baton Rouge.Re: Smoked cheese - first effortsI made homemade mozzarella and then smoked it. It was awesome. It got a nice amber skin and very smoky flavor, no melting. A lot of work, though. A smokehouse up the road sells smoked cheese, it's quite good. Had some this week.
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