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Recent content by 173rdherd
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just pulled a couple of 12 pounders (turkey) out of the MES 30....did them on hickory and used Slaughterhouse brine for 36hrs presoak and used my own Cajun style rub. Dinner by next kickoff.
great screen name....that makes it official
In 68 our sniper (Jimmy Thompson) was issued a match M14 that was effective(live action) at over 2 meters downhill.
Most of my jumps were from C130's.....quite a versatile aircraft with a long lifespan
jumped from 123 caribou's also.....as I recall for a long time they were all that could land at An Khe due to the mountains
middle of August I get a case of hatch peppers roasted at the local H.E.B. grocery and bag and freeze them to use all year.....I just made a batch of Pasole day before yesterday with the last two bags of peppers....it should go well with the two shoulders coming out of the mes30 in a couple hours