Before you know it sval be prophcin all sorts Bible. you'll see!!
He already proved his worth as a Christian/Human being in my book! Called to check up on me and encouraged me to come back around when I was feeling really anxious and depressed. He’s been a helpful boi.
Savell is salt of the earth as far as I'm concerned.
Just found out they're releasing a 2025 remaster of The Lamb Lies Down on Broadway that restores Brian Eno's missing sound effects (like modifiers to Peter Gabriel's voice, e.g. at 2:53). It makes me incredibly happy that the album is finally getting the audio treatment it deserves.
I have never had trapping expenses near 6 thousand dollars. Back when I was depreciating snowmachines i may have made it to 3 thousand.
Obviously they were surveying the rich trappers that know you have to spend money to make money.
Actually, I could see the average middle class trapper in Alaska spending this kind of money to catch 3 thousand worth of fur. Especially on the road system. Or an airplane trapper.
Looks like you should have bought it a couple months ago when it was under $2. I don't know anything about the company to know if its a good pick or not but it certainly has had a good run over the past couple months.
An ole boy fishing the Mississippi river had a honey hole on a sharp bend where a giant tree had fallen in. The fishing faded once the weather got hot. He went back out there after a long drought and found out what the attraction was and why it faded away. There was bib overalls hanging from one of the limbs of that big ole tree. Good news was, they finally figured out whatever happened to Uncle Ellis earlier that Spring...
Most are less then a pound . Most hard heads are about the size of a small dink channel cat..and as far as taste.....I mean.... I've cooked one before and wish some butter and seasoning it tasted really good but as far as just the bare meat ....idk . Things eat legit anything edible so
Next time try lower heat for shorter amount of time. A meat thermometer is ur friend. 205 to 207 is where its extra tender and your still able to slice it without it falling apart and its still juicy. Never injected a brisket or heard it done that way as I like the natural meat flavoring and if u dont over cooked it the natural juice is running out it. As long and as high as u cooked ur lucky u injected it. If you use a meat thermometer I wrap mine when the internal temp stalls out. Can't remember the temp but I believe its around 130. You will see it when it stalls. I've cooked them with out wrapping but they came out a bit dryer and took longer to cook.
Reckon I'll try that next go round , honestly when it comes to brisket either cap does it himself or he just tell us exactly what to do ....he's kinda anal about his process lol. But yeah injection is kinda his deal ...and with the way everyone's been acting last few days I don't feel much like arguing
Rainer, Kokanee, most of the canoe beers are better than an IPA. Heck, Lucky Lager, Sparks or even the aforementioned Zima were better than most IPAs.
Wolfdog, do they still make Mad Dog? I drank that when I was a teenager and liked it. We weren't after the taste anyways, high octane is what we were looking for. MD 20/20, 2 11 Steel Reserve, and Schmidt Ice were all popular for their dollar to octane ratio. I'm pretty sure I haven't touched a one of them since I turned 21. But then I did most of my drinking before I was 21.
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