Search results for query: *

Thanks Chris! I can say it hit a few difference flavor points for my tastes for sure Many thanks JL!

@indaswamp Ok, just happened to have a scalable item in the pic.... Ok so none we caught were under 4".....The little one just below the worm container is about 4 inches and any smaller than that get tossed back. Extrapolating means most were in the 5-inch range with 2-3 in the 6-6.5 range.

Well there you go….the ones on top are 5-6 inch range the claws are 3 ish inches. They are extremely tasty….better than the lobster…. No catch limit by the way….just size restrictions on the trap, # of traps (5 per license), and soak time.

Yea that’s how you do it!!! Just amazing grub!!!

They are “Signal” and are an invasive species, but they feed lots of bass! By the way the Signal are known for large claws and they can walk over ground for several miles to find water……

Go deep go big or go home! The water to at that depth is more consistent…..still too cold for the shallows! We have them in all our creeks rivers and lakes….potting them is the easy way!

So I had Friday planned as a honey do list day and Mrs C says why don’t we break out the boat……so out it came….. So after a made scramble to get the the gear cleaned up and installed new batteries (10 years on the old ones….not more trust) got up to the lake after lunch and set 10 pots along...

Mint jelly.... OR (My son has been eyeing some Lam....I think the above with the below is gonna be the ticket!) Red currant reduction 2C beef broth 1/3C red wine 1/4C balsamic 1 small shallot diced Couple sprigs of thyme 1/4 tsp black pepper corns 1 Tbsp Dijon 2 Tbsp molasses 1-2 Tbsp sugar in...

Yea those are MONEY!

I was going to say your pics were a perfect example of how to use the brasero (fire box) to get nice clean coals. Additionally, adding charcoal into the mix is something I do on the X-Fire all the time. It really helps reduce the time to generate a coal bed. Just and idea for ya for different...

Yes, it can be run from the unit, no connectivity is needed. The Porch Pro 400 (Plenty big for one person) is on sale at the moment, and they do run sales on the others, but they rotate, I would suspect FD sales for sure though Other good options would be: The Weber Smoque 594 Green Mountain...

Man that thing is pure cooking beautifulness all around!!! @seenred did you right!!!! Congrats and enjoy as I know we are all going to enjoy the pics you will share for sure!!!!

Looks very nice! Oh do you happen to have the recipe of the rub you used on the veg, I'm wondering If I can get some at the local GS..........LOL

The key element that you missed with wrapping vs a foil pan is dressing it with the rendered fat from the pan, this makes a huge difference. 205ish is my target (I think you were a little low as steve noted), I also dry brine them every time now as well...

Most of the off brand are not very reliable, I have had good luck with Blum hidden pocket soft close but be warned they aren't $ they are $$$$. The ones I have the soft close can be turn off or on with a pocket lever.

Congrats that is very exciting as a parent and pass my congrats along as well!

Even though my RT will go up to 650ish I run my RT1250 at 500 to 550 for Pizza....That is screaming hot for a pellet. As a side note before running this hot, it gets a full clean, ie vacuum and new foil, ie no standing or build up grease or oils, even then it takes 35 mins or so to burn off all...

I have ground the pork shoulder and made paddies pre-smoke...very tasty! topped with bacon jam....very yummy!

Ah yes, this one.......I still believe it's the only roundabout in the country that's interlay on a bridge....If anyone knows of another, please share.....

A previous company I worked for designed/prepared the plans to build targets, ie buildings, runways, roads, utilities, etc...... then they would go survey "map" the results after such "objects" that "fell" from aircraft.... It was a good gig while it lasted....