Dewinterizing - help!

On Mon, 17 Apr 2006 12:59:06 -0400, Reggie Smithers
wrote:

>JohnH wrote:
>> On Mon, 17 Apr 2006 02:44:50 GMT, Jack Redington
>> wrote:
>>
>>> JohnH wrote:
>>>> My marina has a new 'special' this year. Three years ago, they had a
>>>> 'spring tune up' special. They installed new plugs, rotor, cap, timed the
>>>> engine, adjusted carb, checked belts, etc. for $195. I felt it was worth
>>>> it, especially given the 'guarantee' for 90 days.
>>>>
>>>> This year the 'Dewinterization' special consists of no more than checking
>>>> flluids, all the lights and switches and accessories, and engine running,
>>>> for $120. Note that there is no 'fixing' of anything involved. The result
>>>> of the special will be a list of items checked and faults, if any, found.
>>>> Then arrangements must be made to get the faults corrected.
>>>>
>>>> What I'm wondering is: can I just hook up the muffs and start the engine to
>>>> run the anti-freeze out of it? I'm planning to go up tomorrow and see if
>>>> the damn thing will run. The batteries are charged, must be installed.
>>>> Other than that, and checking to see that everything works, what 'special'
>>>> things must be done to 'dewinterize'?
>>>>
>>>> Thanks!
>>>> --
>>>> 'Til next time,
>>>>
>>>> John H
>>>>
>>>> ******************************************
>>>> ***** Have a Spectacular Day! *****
>>>> ******************************************
>>>>
>>> I use to just put the muffs on and go. The only thing I have had to deal
>>> with in the past was finding a drain cock on the block had not been
>>> reinstalled after winterization. So I would run it on the muffs and look
>>> for leaks on the engine and plumbing.
>>>
>>> Of course check oil etc.
>>>
>>> So of the winterizations I have seen they will intentinally leave some
>>> plumbing disconnected, hoses etc. Thus creating a "need" to return for
>>> dewinterization. I guess some need to check for that ?
>>>
>>> Capt Jack R..
>>
>> Thanks. I'll check it out as you suggested.
>> --
>> 'Til next time,
>>
>> John H
>>
>> ******************************************
>> ***** Have a Spectacular Day! *****
>> ******************************************
>JohnH,
>Even if everything is connected, I always run the engine for 5 min. then
>check the engine compartment for leaks before I leave the dock. I then
>check the engine compartment in 15 min of running at cruise.
>
>Once I caught a problem with a hose because I saw the bilge pump light
>come on, which very rarely happened on my boat.

Thanks. Will do. I was going to do this yesterday, but I forgot it was
Easter and the kids were coming for dinner and I had a turkey to fix. Maybe
later this week.
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************
 >> Stay informed about: Dewinterizing - help! 

JohnH wrote:
> On Mon, 17 Apr 2006 12:59:06 -0400, Reggie Smithers
> wrote:
>
> >JohnH wrote:
> >> On Mon, 17 Apr 2006 02:44:50 GMT, Jack Redington
> >> wrote:
> >>
> >>> JohnH wrote:
> >>>> My marina has a new 'special' this year. Three years ago, they had a
> >>>> 'spring tune up' special. They installed new plugs, rotor, cap, timed the
> >>>> engine, adjusted carb, checked belts, etc. for $195. I felt it was worth
> >>>> it, especially given the 'guarantee' for 90 days.
> >>>>
> >>>> This year the 'Dewinterization' special consists of no more than checking
> >>>> flluids, all the lights and switches and accessories, and engine running,
> >>>> for $120. Note that there is no 'fixing' of anything involved. The result
> >>>> of the special will be a list of items checked and faults, if any, found.
> >>>> Then arrangements must be made to get the faults corrected.
> >>>>
> >>>> What I'm wondering is: can I just hook up the muffs and start the engine to
> >>>> run the anti-freeze out of it? I'm planning to go up tomorrow and see if
> >>>> the damn thing will run. The batteries are charged, must be installed.
> >>>> Other than that, and checking to see that everything works, what 'special'
> >>>> things must be done to 'dewinterize'?
> >>>>
> >>>> Thanks!
> >>>> --
> >>>> 'Til next time,
> >>>>
> >>>> John H
> >>>>
> >>>> ******************************************
> >>>> ***** Have a Spectacular Day! *****
> >>>> ******************************************
> >>>>
> >>> I use to just put the muffs on and go. The only thing I have had to deal
> >>> with in the past was finding a drain cock on the block had not been
> >>> reinstalled after winterization. So I would run it on the muffs and look
> >>> for leaks on the engine and plumbing.
> >>>
> >>> Of course check oil etc.
> >>>
> >>> So of the winterizations I have seen they will intentinally leave some
> >>> plumbing disconnected, hoses etc. Thus creating a "need" to return for
> >>> dewinterization. I guess some need to check for that ?
> >>>
> >>> Capt Jack R..
> >>
> >> Thanks. I'll check it out as you suggested.
> >> --
> >> 'Til next time,
> >>
> >> John H
> >>
> >> ******************************************
> >> ***** Have a Spectacular Day! *****
> >> ******************************************
> >JohnH,
> >Even if everything is connected, I always run the engine for 5 min. then
> >check the engine compartment for leaks before I leave the dock. I then
> >check the engine compartment in 15 min of running at cruise.
> >
> >Once I caught a problem with a hose because I saw the bilge pump light
> >come on, which very rarely happened on my boat.
>
> Thanks. Will do. I was going to do this yesterday, but I forgot it was
> Easter and the kids were coming for dinner and I had a turkey to fix. Maybe
> later this week.
> --
> 'Til next time,
>
> John H
>
I smoked a ham for Easter, made a basting sauce out of pineapple juice,
garlic, cloves and cinnamon. Smoked it for six hours at around 210-220,
then made a glaze out of crushed pineapple, cloves, brown sugar and
ground coriander, putting it on for the last two hours. Everyone said
it was the best they'd had.
 >> Stay informed about: Dewinterizing - help! 

JohnH wrote:
snip

>>>>Believe it or not, you can use either, although I prefer fresh. Another
>>>>one of my favorites that people can't believe until they try it, is
>>>>smoked corned beef! If you have a desire, I'll let you know the recipe.
>>>
>>>I usually simmer corned beef, although I like it roasted also. Never tried
>>>it smoked. Lay it on me!
>>>--
>>>'Til next time,
>>>
>>>John H
>>
>>You must simmer it first, or it'll be too salty. Save the broth for the
>>cabbage, though! Okay, soak it for an hour in water, drain, refill.
>>simmer it in water with a couple of bay leaves for two hours, let it
>>cool, rinse it off. If you have a favorite bbq rub, mix some ground
>>coriander seed with it, and don't be shy about it. If not, a simple rub
>>of brown sugar, some lemon pepper, salt, onion power, garlic powder,
>>paprika, chili powder, and a good dose of ground corianer seed. Rub the
>>corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
>>smoke. Leave it about 4 hours, three if it's falling apart. During this
>>time wet the meat with apple juice. I use a spray bottle. I will
>>guarantee some fine eating when it comes off. Almost fork tender,
>>juicy, and tastes a lot like pastrami.
>
>
> Sounds good. Next time Safeway has the stuff on sale I'll load up.
>
> Thanks!
> --
> 'Til next time,
>
> John H
>

mmmmm boiled dinner...corned beef & cabbage
Haven't had that in a long time...time to start pressuring the wife.
 >> Stay informed about: Dewinterizing - help! 

On Fri, 21 Apr 2006 20:18:34 GMT, Don White wrote:

>JohnH wrote:
>snip
>
>>>>>Believe it or not, you can use either, although I prefer fresh. Another
>>>>>one of my favorites that people can't believe until they try it, is
>>>>>smoked corned beef! If you have a desire, I'll let you know the recipe.
>>>>
>>>>I usually simmer corned beef, although I like it roasted also. Never tried
>>>>it smoked. Lay it on me!
>>>>--
>>>>'Til next time,
>>>>
>>>>John H
>>>
>>>You must simmer it first, or it'll be too salty. Save the broth for the
>>>cabbage, though! Okay, soak it for an hour in water, drain, refill.
>>>simmer it in water with a couple of bay leaves for two hours, let it
>>>cool, rinse it off. If you have a favorite bbq rub, mix some ground
>>>coriander seed with it, and don't be shy about it. If not, a simple rub
>>>of brown sugar, some lemon pepper, salt, onion power, garlic powder,
>>>paprika, chili powder, and a good dose of ground corianer seed. Rub the
>>>corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
>>>smoke. Leave it about 4 hours, three if it's falling apart. During this
>>>time wet the meat with apple juice. I use a spray bottle. I will
>>>guarantee some fine eating when it comes off. Almost fork tender,
>>>juicy, and tastes a lot like pastrami.
>>
>>
>> Sounds good. Next time Safeway has the stuff on sale I'll load up.
>>
>> Thanks!
>> --
>> 'Til next time,
>>
>> John H
>>
>
>mmmmm boiled dinner...corned beef & cabbage
>Haven't had that in a long time...time to start pressuring the wife.

I absolutely love it, especially with a little horseradish sauce for the
corned beef. However, my bowels seem to have a rough time with cabbage
lately. It's best if I eat it a day before I'll be out on the water -
alone!
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************
 >> Stay informed about: Dewinterizing - help! 

JohnH wrote:

> On Fri, 21 Apr 2006 20:18:34 GMT, Don White wrote:
>
>
>>JohnH wrote:
>>snip
>>
>>
>>>>>>Believe it or not, you can use either, although I prefer fresh. Another
>>>>>>one of my favorites that people can't believe until they try it, is
>>>>>>smoked corned beef! If you have a desire, I'll let you know the recipe.
>>>>>
>>>>>I usually simmer corned beef, although I like it roasted also. Never tried
>>>>>it smoked. Lay it on me!
>>>>>--
>>>>>'Til next time,
>>>>>
>>>>>John H
>>>>
>>>>You must simmer it first, or it'll be too salty. Save the broth for the
>>>>cabbage, though! Okay, soak it for an hour in water, drain, refill.
>>>>simmer it in water with a couple of bay leaves for two hours, let it
>>>>cool, rinse it off. If you have a favorite bbq rub, mix some ground
>>>>coriander seed with it, and don't be shy about it. If not, a simple rub
>>>>of brown sugar, some lemon pepper, salt, onion power, garlic powder,
>>>>paprika, chili powder, and a good dose of ground corianer seed. Rub the
>>>>corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
>>>>smoke. Leave it about 4 hours, three if it's falling apart. During this
>>>>time wet the meat with apple juice. I use a spray bottle. I will
>>>>guarantee some fine eating when it comes off. Almost fork tender,
>>>>juicy, and tastes a lot like pastrami.
>>>
>>>
>>>Sounds good. Next time Safeway has the stuff on sale I'll load up.
>>>
>>>Thanks!
>>>--
>>>'Til next time,
>>>
>>>John H
>>>
>>
>>mmmmm boiled dinner...corned beef & cabbage
>>Haven't had that in a long time...time to start pressuring the wife.
>
>
> I absolutely love it, especially with a little horseradish sauce for the
> corned beef. However, my bowels seem to have a rough time with cabbage
> lately. It's best if I eat it a day before I'll be out on the water -
> alone!
> --
> 'Til next time,
>
> John H
>
> ******************************************
> ***** Have a Spectacular Day! *****
> ******************************************

John,

How do you make your horseradish sauce? I've got a simple recipe with
two ingredients.

Dan
 >> Stay informed about: Dewinterizing - help! 

On Fri, 21 Apr 2006 23:36:07 GMT, Dan Krueger
wrote:

>JohnH wrote:
>
>> On Fri, 21 Apr 2006 20:18:34 GMT, Don White wrote:
>>
>>
>>>JohnH wrote:
>>>snip
>>>
>>>
>>>>>>>Believe it or not, you can use either, although I prefer fresh. Another
>>>>>>>one of my favorites that people can't believe until they try it, is
>>>>>>>smoked corned beef! If you have a desire, I'll let you know the recipe.
>>>>>>
>>>>>>I usually simmer corned beef, although I like it roasted also. Never tried
>>>>>>it smoked. Lay it on me!
>>>>>>--
>>>>>>'Til next time,
>>>>>>
>>>>>>John H
>>>>>
>>>>>You must simmer it first, or it'll be too salty. Save the broth for the
>>>>>cabbage, though! Okay, soak it for an hour in water, drain, refill.
>>>>>simmer it in water with a couple of bay leaves for two hours, let it
>>>>>cool, rinse it off. If you have a favorite bbq rub, mix some ground
>>>>>coriander seed with it, and don't be shy about it. If not, a simple rub
>>>>>of brown sugar, some lemon pepper, salt, onion power, garlic powder,
>>>>>paprika, chili powder, and a good dose of ground corianer seed. Rub the
>>>>>corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
>>>>>smoke. Leave it about 4 hours, three if it's falling apart. During this
>>>>>time wet the meat with apple juice. I use a spray bottle. I will
>>>>>guarantee some fine eating when it comes off. Almost fork tender,
>>>>>juicy, and tastes a lot like pastrami.
>>>>
>>>>
>>>>Sounds good. Next time Safeway has the stuff on sale I'll load up.
>>>>
>>>>Thanks!
>>>>--
>>>>'Til next time,
>>>>
>>>>John H
>>>>
>>>
>>>mmmmm boiled dinner...corned beef & cabbage
>>>Haven't had that in a long time...time to start pressuring the wife.
>>
>>
>> I absolutely love it, especially with a little horseradish sauce for the
>> corned beef. However, my bowels seem to have a rough time with cabbage
>> lately. It's best if I eat it a day before I'll be out on the water -
>> alone!
>> --
>> 'Til next time,
>>
>> John H
>>
>> ******************************************
>> ***** Have a Spectacular Day! *****
>> ******************************************
>
>John,
>
>How do you make your horseradish sauce? I've got a simple recipe with
>two ingredients.
>
>Dan

I'll show you mine, if you show me yours!

2 cups fresh sour cream (Check the expiration date on the lid).
3 Tablespoons of freshly grated, washed horse-radish roots from your garden
or a jar of prepared, white grated horse-radish from your local store.
1 teaspoon white granulated sugar
1/2 teaspoon plain or iodized salt
Mix all the ingredients together in medium stainless steel mixing bowl.
Cover and chill for 1 hour. This will allow the flavors to mingle together.
Serve the horse-radish sauce at room temperature with your meal. Enjoy this
very tasty sauce...!

It only gets better with more horseradish!
--
'Til next time,

John H

******************************************
***** Have a Spectacular Day! *****
******************************************
 >> Stay informed about: Dewinterizing - help! 

JohnH wrote:
> On Fri, 21 Apr 2006 23:36:07 GMT, Dan Krueger
> wrote:
>
> >JohnH wrote:
> >
> >> On Fri, 21 Apr 2006 20:18:34 GMT, Don White wrote:
> >>
> >>
> >>>JohnH wrote:
> >>>snip
> >>>
> >>>
> >>>>>>>Believe it or not, you can use either, although I prefer fresh. Another
> >>>>>>>one of my favorites that people can't believe until they try it, is
> >>>>>>>smoked corned beef! If you have a desire, I'll let you know the recipe.
> >>>>>>
> >>>>>>I usually simmer corned beef, although I like it roasted also. Never tried
> >>>>>>it smoked. Lay it on me!
> >>>>>>--
> >>>>>>'Til next time,
> >>>>>>
> >>>>>>John H
> >>>>>
> >>>>>You must simmer it first, or it'll be too salty. Save the broth for the
> >>>>>cabbage, though! Okay, soak it for an hour in water, drain, refill.
> >>>>>simmer it in water with a couple of bay leaves for two hours, let it
> >>>>>cool, rinse it off. If you have a favorite bbq rub, mix some ground
> >>>>>coriander seed with it, and don't be shy about it. If not, a simple rub
> >>>>>of brown sugar, some lemon pepper, salt, onion power, garlic powder,
> >>>>>paprika, chili powder, and a good dose of ground corianer seed. Rub the
> >>>>>corned beef with it. Put it on slow smoker, 200 to 225. Use oak to
> >>>>>smoke. Leave it about 4 hours, three if it's falling apart. During this
> >>>>>time wet the meat with apple juice. I use a spray bottle. I will
> >>>>>guarantee some fine eating when it comes off. Almost fork tender,
> >>>>>juicy, and tastes a lot like pastrami.
> >>>>
> >>>>
> >>>>Sounds good. Next time Safeway has the stuff on sale I'll load up.
> >>>>
> >>>>Thanks!
> >>>>--
> >>>>'Til next time,
> >>>>
> >>>>John H
> >>>>
> >>>
> >>>mmmmm boiled dinner...corned beef & cabbage
> >>>Haven't had that in a long time...time to start pressuring the wife.
> >>
> >>
> >> I absolutely love it, especially with a little horseradish sauce for the
> >> corned beef. However, my bowels seem to have a rough time with cabbage
> >> lately. It's best if I eat it a day before I'll be out on the water -
> >> alone!
> >> --
> >> 'Til next time,
> >>
> >> John H
> >>
> >> ******************************************
> >> ***** Have a Spectacular Day! *****
> >> ******************************************
> >
> >John,
> >
> >How do you make your horseradish sauce? I've got a simple recipe with
> >two ingredients.
> >
> >Dan
>
> I'll show you mine, if you show me yours!
>
> 2 cups fresh sour cream (Check the expiration date on the lid).
> 3 Tablespoons of freshly grated, washed horse-radish roots from your garden
> or a jar of prepared, white grated horse-radish from your local store.
> 1 teaspoon white granulated sugar
> 1/2 teaspoon plain or iodized salt
> Mix all the ingredients together in medium stainless steel mixing bowl.
> Cover and chill for 1 hour. This will allow the flavors to mingle together.
> Serve the horse-radish sauce at room temperature with your meal. Enjoy this
> very tasty sauce...!
>
> It only gets better with more horseradish!
> --
> 'Til next time,
>
> John H
>
Mmmm!! I've got some horseradish growing in my backyard, I'm gonna dig
up a root and make some today! Thanks.
 >> Stay informed about: Dewinterizing - help! 

> Mmmm!! I've got some horseradish growing in my backyard, I'm gonna dig
> up a root and make some today! Thanks.
>

Tell us asslicker- what's growing in the basement this time of year?
 >> Stay informed about: Dewinterizing - help! 

Jono wrote:
> > Mmmm!! I've got some horseradish growing in my backyard, I'm gonna dig
> > up a root and make some today! Thanks.
> >
>
> Tell us asslicker- what's growing in the basement this time of year?

What a childish simpleton you must be. Get away from mommy's computer
before you get in trouble.
 >> Stay informed about: Dewinterizing - help!