The PIG

tikkat3 · Super Member Joined: Jul 30, 2006 Posts: 800

Cut it out Vince, you are only showing off now.
I'm trying to eat less and you are making me want more!

Vince · Posted: Mon Mar 14, 2011 9:52 pm Post subject: Re: The PIG

Sorry Tiks...get out there and catch some of those magnificent South Coast fish mate...very healthy and a great diet.

Cheers, Vince

Elvis · Posted: Mon Mar 14, 2011 11:20 pm Post subject: Re: The PIG

hapuka steaks..mmmmmmm
sorry thats grouper for you non kiwis.

Vince · Posted: Tue Mar 15, 2011 3:45 am Post subject: Re: The PIG

A nice Blue Groper filet is magnificent I gotta agree...but I do much prefer a good big knobby snapper or a BIG barramundi filet.

Coime to think of it...I don't think there is any fish, or seafood, that isn't nice in its own way. Very Happy

Let's see...a good tasty seafood basket would be made up of fresh oysters in the shell, any of Tiger Prawns/Lobster/Mud Crab/ Balmain Bug/Marron / Blue Claw Yabbie, fresh fish filets battered and flash fried, calamari all on a bed of fresh crisp iceberg lettuce and with seafood sauce. Damn...I'm hungry now.

Stovey...stop licking your computer monitor mate.

Cheers, Vince

gelandangan · Posted: Tue Mar 15, 2011 1:37 pm Post subject: Re: The PIG

Vince wrote:

Stovey...stop licking your computer monitor mate.

Is that why this here keyboard is so sticky??
Nah.. thats my drool.. Confused

YOU MADE ME DROOL !!! Mad

inthedark · Posted: Tue Mar 15, 2011 10:45 pm Post subject: Re: The PIG

PaulS wrote:

In the states most of our "propane" is a blend of butane and propane and we just market it under propane.

That must be the reason that some of the American hunters were having a problem with propane not burning in the winter a few years ago. It was about -20 to -30C. Butane doesn't burn worth a sh^t below 32F.

inthedark · Posted: Tue Mar 15, 2011 10:47 pm Post subject: Re: The PIG

Vince wrote:

A nice Blue Groper filet is magnificent I gotta agree...but I do much prefer a good big knobby snapper or a BIG barramundi filet.

Coime to think of it...I don't think there is any fish, or seafood, that isn't nice in its own way. Very Happy

Let's see...a good tasty seafood basket would be made up of fresh oysters in the shell, any of Tiger Prawns/Lobster/Mud Crab/ Balmain Bug/Marron / Blue Claw Yabbie, fresh fish filets battered and flash fried, calamari all on a bed of fresh crisp iceberg lettuce and with seafood sauce. Damn...I'm hungry now.

Stovey...stop licking your computer monitor mate.

Cheers, Vince

You are just going to drive me to coming down under for a holiday aren't you? BBQ 24-7-365
lmao

stovepipe · Posted: Thu Mar 17, 2011 11:13 am Post subject: Re: The PIG

why'd i go back two pages and see that stuff on the pig? why. never had grouper. and calimari? i dont do bait, woof. them bacon and eggs on the pig looked fantastic. bet that griddle is super seasoned now. gotta go, shortin out my keyboard from salivting.

gelandangan · Posted: Thu Mar 17, 2011 4:37 pm Post subject: Found it..

To those that wants a stove similar to Vince's pig,
Here it is
Wood Stove
US$62

No where near as sturdy, but I think its great value for money Smile

It even have the attachment to dry wet SOCKS Yuck

Vince · Posted: Thu Mar 17, 2011 6:27 pm Post subject: Re: The PIG

Cool...but it needs a hotplate on top...maybe a flat section or something.

Cheers, Vince

inthedark · Posted: Thu Mar 17, 2011 10:03 pm Post subject: Re: The PIG

inthedark wrote:

PaulS wrote:

In the states most of our "propane" is a blend of butane and propane and we just market it under propane.

That must be the reason that some of the American hunters were having a problem with propane not burning in the winter a few years ago. It was about -20 to -30C. Butane doesn't burn worth a sh^t below 32F.

Well I just educated myself about propane/butane mixtures and the reasons for the different uses and here is the best explaination I found. This has to do with why mountain climbers use mixed gas VICE propane for mountain stoves etc:

Why not use common propane instead? The problem with using pure propane is that it has a boiling point of -43 °F (-42 °C), which means that it has a high vapor pressure at common ambient temperatures, and therefore requires a heavy steel canister to safely contain it (like the heavy 1-pound propane canisters used for Coleman stoves and lanterns). So canisters of pure propane are too heavy for backpacking. Butane is easy to contain because it has a boiling point of 31 °F (-1 °C), but it doesn't vaporize well when the temperature drops below freezing. Thus, pure butane has major limitations for cool-weather backpacking.

The solution is to use a blended fuel consisting of propane, n-butane, and iso-butane. The thinner canisters can handle up to about 30% propane, with the remainder being n-butane and/or iso-butane (boiling point 12 °F/-11 °C). The propane/ iso-butane mix vaporizes well at lower temperatures and provides enough vapor pressure for adequate stove performance at colder temperatures. Basically the propane in blended fuels drives the system. With its low boiling point, it provides plenty of vapor pressure at normal ambient temperatures; the other gases are carried along and burned with the propane. There is evidence to indicate that the propane burns off first, causing performance to drop (lower gas pressure and heat output) for the last third of a canister. For an insightful discussion of stove fuels (and other stove topics), see Roger Caffin's article, Got Gas? Stove Theory and How They Work (click link to purchase PDF reprint), in Backpacking Light Magazine (print issue) volume 1, Summer 2004.

stovepipe · Posted: Fri Mar 18, 2011 7:03 am Post subject: Re: The PIG

i got so hungry once i would have eaten my sock, if i handnt already. i'd do it w/o thinkin if it had some of vince's bacon and egg's in it!