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      NJGF's Gun Range & Store Database   05/23/2017

      Excited about launching a new feature, our very own member- driven range and store database.  Read the announcement and watch the video here... www.njgunforums.com/forum/index.php?/topic/86658-njgfs-gun-store-range-database/

Rob0115

Premier Member
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Rob0115 last won the day on October 2

Rob0115 had the most liked content!

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About Rob0115

  • Rank
    NJGF Cornerstone
  • Birthday 01/15/1965

Profile Information

  • Gender
    Male
  • Location:
    Morris County, NJ -- Nassau County, FL
  • Home Range
    Woodland Park Range, Cherry Ridge, GRPC, Gun Gallery
  1. @AVB-AMG I couldn’t resist—Woodford reserve bourbon old fashioned. Thanks for the idea.
  2. Why, is bacon unhealthy? Rye old fashioneds sound good right now. I like to serve Turley Red Zinfandel with my turkey. It’s a bitter of a peppery zin, goes well with bird.
  3. Why choose? It was a desert island.
  4. Spatchcock. I make a boatload of typos on this efffffing iPad.
  5. Never tried the cheese but have done the jalapeño. I made jalapeño cornbread last week for my tailgate. Smoked a pork butt, pulled it real nice. Smoked pulled pork on cornbread is one of my favorites. Gonna have to try the MJ cheese though. Thanks for the tip.
  6. Very touching and if you need some help just give me a ring. Trust me, I can cook.
  7. I like greasing with crisco as well but mostly I’m lazy and throw butter in a hot pan and move it round. Nothin beats crisco.
  8. I have two I inherited from my grandmother. I don’t know the make but they are just perfect. I use them for meat searing and cornbread. I use basic recipe that’s never failed me. Cup each corn and white flour, 2 teaspoon baking powder and 1 baking soda, two eggs, 5 tablespoons butter, sugar to taste (1-4 tablespoons),1/4 tsp salt, 1cup buttermilk. I make my own by using whole milk and the juice of a lemon, mix and let sit 5 mins. Melt a tablespoon of butter in your skillet and pour the mix in. Bake at 400 15-20 mins.
  9. It’s actually removing the backbone to flatten it. It cooks quicker and much more evenly. Makes a great bird. You can use good meat shears to do it. I highly recommend it. This year I went a step further and deboned the entire bird. I was hankering for a high quality boning knife, bought a filet too, so I went to the store bought and deboned it. I’ll roll it full of stuffing and bake. 20 lb bird, less without skeleton will be about 11 mins per lb. I’m excited to try it.
  10. Changed from sparchcocked to completely deboned. Scored myself a nice kamikoto boning knife and wanted to try it. Brining it now and will lay the stuffing and roll and tie it. Baked my cornbresd in a cast irin skillet a this afternoon. Yummy, I feel fat just thinking about it.
  11. Let me check mine but it’s normally same as brake in the same caliber.
  12. No brake, target crown or thread for suppressor, in case I take it from you.
  13. My brother has a South African Boerbel and Cane Corso. I have two bullmastiffs.
  14. I drove mine from Montville to university park pa at 80+ mph and got 29 MPG in a 2016 JGC summit diesel.
  15. I’m glad you asked cause I didn’t get it either.