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Posts posted by Stitches040
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I decided to go with a 18" .223 Wylde Stainless Steel setup, with a 15" Key mod free float rail system. Also did a Nickel Boron BCG and a B5 Bravo Company lower build kit.
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Hey Shuan, I figure your probably on top of this but, just want to make sure that you know that you shouldn't let your chops, (Assuming that they aren't cured), sit at a temp between 40* and 140* for 2 hours or more. It can become unsafe and cooking after won't necessarily make it safe.
"The USDA recommends that a food not be eaten if it is at an unsafe temperature (between 40 and 140 degrees) for more than 2 hours".
Yeah ... I was thinking that ... my just cook thoroughly in the smoker .... never done before
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I'm gonna Cold Smoke some run of the mill bone-in pork chops tomorrow. I'll go a light 2 hrs on smoke and pull. Then grill them up later with some Garlic powder and a side of BBQ sauce. Of course I'll make the grill screaming hot and crisp up the fat rind (yummy. ... lol)
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I have this customer at the south east bottom of Mich. that's his specialty. I was at his place in the fall, he had 2 of them. One was lifted, he was removing the lift kit and putting it back to stock ride height. 258 6's, manual, and both were from out west so super clean. I believe he said he sells them around 6K, I could be mistaken. I am gonna swing by in the next few days and see if I can catch him and see if he has one still available. I will keep you posted
How awesome would that be!!!! ... thank you ...
Please PM me, and I'll give you my Cell #
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I'm in love ... this one is perfect. (Anyone close)
http://knoxville.craigslist.org/cto/5630234442.html
Take the Jeep this time when you head out for the GTG?
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Who has one? I want another one ... Does anyone have or know of one for sale? Looking for a Mid-80's, that is in pretty much stock shape or slightly modified. Definitely would rather have the 258 inline 6. Manual transmission is must.
I had one as my first vehicle, and now I want one for a weekend cruiser, ice cream getter, going to the kid's baseball games ... I'd post up a picture ... But the only one I have is a Polaroid, and I can't find it. ... LOL
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Have a great Fourth of July to you all too ...
Sadly I have to work a quick 12 hr shift. But I will be compensated quite handsomely for it ...
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Contact any of the Admins - especially Mervz or Josh
http://www.silveradoss.com/forums/index.php?app=forums&module=extras§ion=stats&do=leaders
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Lol ... the top shelf has 4-5 kinds of soda. Middle shelf is empty (per order of wife, for food during big parties), and the door is full of oddball singles and microbrews ... :thumbs:
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Post up your pics of Beer Fridges ! ! ! !
As of 06/18/2016
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By the way, I used both Pecan and Apple woods ....
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They were awesome
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I almost forgot to take a pic for you all.
St.Louis ribs, with a light dry rub (homemade). Smoked 3.5 hrs at 225*F. Pulled, wrapped in foil for 1 hr. Finished on the grill with sauce ...
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I ordered my buddy this kit. Going to be put on an Aero Precision lower.
I am thinking of getting the 16" stainless with Key mod free float ... Also on a Aero Precision lower.
http://palmettostatearmory.com/psa-16-m4-melonite-5-56-nato-1-7-moe-freedom-rifle-kit.html
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At least there was a hot dog waiting at the end of yesterday's double.
I commonly work 56-64 hrs a week (used to work 80). So family meals with beers and dogs are always welcome. ...
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That sounds like a seriously long day. Hope the "bad guys" didn't make the working part of it too tough.
Nope, we ran heavy that day, and I was able to go home and help the fine tuning on setting up.
Mind you, I do typically work doubles, so not uncommon to work 16 hrs straight. And that's what yesterday felt like.
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Glock 23 .40cal ... My off duty weapon
http://m.ebay.com/itm/IWB-Hybrid-holster-The-EDGE-Glock-19-23-Right-Black-/121564845199
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God that looks good ....
We just cleared 36 ppl for dinner ... burgers dogs and sausages. ... I'm tire, half drunk and ready for bed ... (Mind you, that was after 8 hrs of patrol today.)
Happy Memorial Day to all ....
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You all suck ... its 7am, and now all I want are some Ribs for breakfast ...
Nice looking plates ... :thumbs:
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Thanks for the recipe buddy!!??????
Perfect for many foods ....
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I make my own.
Room temp stick of regular butter (or 2), add finely chopped fresh garlic (2 cloves), add a few sprigs finely chopped parsley. Quick turn of the Sea Salt salt mill/grinder. Fold all ingredients together in a mixing bowl until thoroughly mixed. Scoop onto plastic wrap. Roll it up into a slight log shape. Leave out for an hour or two so the flavors meld together. Put in fridge overnight. Ready to use. Slice as needed
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Looks yummy. ... I do that too, just a simple Salt, Pepper and Garlic powder. I do finish off with a small dollop of Garlic/parsley butter on top.
:thumbs:
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As a few of you know, I still hold my CDL A license. I do this, so when I retire, I can go drive off into the sunset.
So when I found these beauties, I nearly busted a nut.
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First tried a Shiner Bock about 20 years ago while visiting kin in Texas. Loved it! 10 years later it wound up in my local grocery store. Doesn't seem the same somehow. Not sure if nation wide distribution changed the beer or if my taste changed.
Maybe. ... I like it, but hell, this is New England, so I'll take what I can get. .. lol
I find the same with Labatts Blue. ... I love the Labatts from Canada itself, but won't drink the crap they ship to the USA. Sometimes definitely changes ...
Another PSA AR-15
in Firearms & Hunting
Posted
Thanks to Orlando, as soon as items go in stock, they sell out within the hour.
Vids are a must.