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| Favorite team: | |
| Location: | Jiggacity |
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| Number of Posts: | 565 |
| Registered on: | 10/1/2018 |
| Online Status: | Not Online |
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We've had our 23 expedition for a year now and other than a couple odds and ends it's been great. It pulls my 24ft bay boat fine and I just pulled a camper with it and it handled it. The v6 has been a very capable motor and I'm impressed. I was a anti eco boost guy since they came out. It has plenty of power and torque. As someone else mentioned, you'll also avoid cylinder deactivation.
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No, he's saying that the larger smoker has a larger "sweet spot", as he calls it, so it won't "burn" your meat.
I'm think his opinion is anecdotal because he burns his briskets.
I'm think his opinion is anecdotal because he burns his briskets.
Another thing, stop using vlookup. Use Xlookup or lean to use index match. Both are more efficient than vlookup.
re: A family of doctors forgot to pay their dinner bill while vacationing in Orlando
Posted by dtett on 7/21/26 at 9:01 am to kywildcatfanone
I went to Chimes East a year or so ago and they requested a credit card for the table before serving my drinks. It's already happening.
re: Boat Pics
Posted by dtett on 5/12/26 at 2:42 pm to KemoSabe65
quote:
7’ diameter. I didn’t even know they made 14’ nets.
I have a 7' deep drop and it sucks to throw after the first 3.
re: RIP Rodney Scott’s BBQ Locations
Posted by dtett on 5/10/26 at 6:10 am to riverdiver
The beef cheeks are great, I can't argue with that.
I'll have to try the wings. I've only ever gotten the BBQ.
Getting off subject a bit, I've been here for 9 months for work and I've found the city itself to have high quality ingredients but I'm used to heavily seasoned LA food so it doesn't hit the same to me. I usually go to restaurants around here for the view, prioritizing food second.
I'll have to try the wings. I've only ever gotten the BBQ.
Getting off subject a bit, I've been here for 9 months for work and I've found the city itself to have high quality ingredients but I'm used to heavily seasoned LA food so it doesn't hit the same to me. I usually go to restaurants around here for the view, prioritizing food second.
re: RIP Rodney Scott’s BBQ Locations
Posted by dtett on 5/7/26 at 1:16 pm to riverdiver
Palmira for sides.
Lewis for meats.
Palmira's piccodillo empanadas are amazing.
Hometeam if you within walking distance and don't have transportation.
Lewis for meats.
Palmira's piccodillo empanadas are amazing.
Hometeam if you within walking distance and don't have transportation.
re: It's that time of year baws. Post your White Perch/Sac a lait/crappie total last trip
Posted by dtett on 2/12/26 at 6:36 am to Captain Rumbeard
I remember summers at Johnson Marina. Got bit by that damn spider monkey, kiki.
The majority of "local" food is not my cup of tea.
Charleston has what I call "white girl food". Looks great with a beautiful view but doesn't taste great and is expensive. That being said, I've been ruined food in Louisiana that tends to be heavily seasoned.
Charleston has a heavy northern influence in that there are a lot of transplants that restaurants cater to.
Theres one louisiana style restaurant (LoLa's) but it's not my cup of tea either.
My recommendations, from personal experience, are as follows:
Heavy's burgers
Lewis BBQ (Texas BBQ)
Tavern and Table (Shems Creek) - Italian
Reds Ice House (Shems Creek)
High Cotton
Island Cabana
Sorelle - Coffee
Duck and Dog - Casual Bar (wings)
Taziki
Naan
Lg's by the creek - casual bar
I plan to go to the following places:
Palmira
Chubby Fish
Pages Okra grill
Obstinate Daughter
Charleston Harbor Fish House
Bad Daddys Burger bar
Poogans
Tiki Taco
Places I've been and wouldn't go back
Rancho Lewis - Expecting superior style upscale mexican. They went too upscale.
Taco Boy
I haven't found a good sizzle plate since I've been here. I have at least 2 more months before I leave.
Charleston has what I call "white girl food". Looks great with a beautiful view but doesn't taste great and is expensive. That being said, I've been ruined food in Louisiana that tends to be heavily seasoned.
Charleston has a heavy northern influence in that there are a lot of transplants that restaurants cater to.
Theres one louisiana style restaurant (LoLa's) but it's not my cup of tea either.
My recommendations, from personal experience, are as follows:
Heavy's burgers
Lewis BBQ (Texas BBQ)
Tavern and Table (Shems Creek) - Italian
Reds Ice House (Shems Creek)
High Cotton
Island Cabana
Sorelle - Coffee
Duck and Dog - Casual Bar (wings)
Taziki
Naan
Lg's by the creek - casual bar
I plan to go to the following places:
Palmira
Chubby Fish
Pages Okra grill
Obstinate Daughter
Charleston Harbor Fish House
Bad Daddys Burger bar
Poogans
Tiki Taco
Places I've been and wouldn't go back
Rancho Lewis - Expecting superior style upscale mexican. They went too upscale.
Taco Boy
I haven't found a good sizzle plate since I've been here. I have at least 2 more months before I leave.
quote:
Bowen's Island Restaurant. Great view over the marsh and good food.
This is half correct. The view is amazing. The food... meh. This isn't just at Bowen's though. The shrimp are battered with flour and maybe have some salt added. Other than that it's bland.
re: Aldis brisket and other preseasoned meats?
Posted by dtett on 7/10/25 at 1:39 pm to Tiger In the Swamp
The biria is good.
I bought a 24ft sea pro with a gen 1 verado that needed work. The main thing I was looking for, coming from a gator tail, was longevity. I can do the work to make it what I want as long as it was close to meeting my needs.
I looked for an all composite hull and a <500 hours on a popular, reliable motor.
I've done a lot of work to it and will be taking it offshore in the next couple of weeks as well as dragging it all the way to orange beach for a week.
I looked for an all composite hull and a <500 hours on a popular, reliable motor.
I've done a lot of work to it and will be taking it offshore in the next couple of weeks as well as dragging it all the way to orange beach for a week.
Some say salt makes the shell stick, some say the heat makes the shell stick. It's probably both.
I've been told that you can boil your shrimp for 15 minutes and they come out perfect. I'm not sure what the truth is anymore.
The thing I do know is that you have to stop the shrimp boiling as fast as possible once they are close to being done or they will over cook. That means lots of ice to cool the water and shrimp.
Look up stalecracker's method. It works for me.
I've been told that you can boil your shrimp for 15 minutes and they come out perfect. I'm not sure what the truth is anymore.
The thing I do know is that you have to stop the shrimp boiling as fast as possible once they are close to being done or they will over cook. That means lots of ice to cool the water and shrimp.
Look up stalecracker's method. It works for me.
I've eaten at LaVaca before but it wasn't memorable. Maybe they've improved?
re: Caitlin Clark looking hot.....
Posted by dtett on 4/23/25 at 10:24 am to turnpiketiger
I call it boomer bait. I've had to educate a couple of my older coworkers that the delicious meal and recipe on their facebook feed is, in fact, a computer generated image.
re: Simple question: Why do older generations rag on the younger when they created them?
Posted by dtett on 4/9/25 at 7:29 am to tigerinthebueche
Because it's easier to complain about someone else's mistakes than to take ownership of your own.
The older generations and the younger generations have this problem.
The older generations and the younger generations have this problem.
re: Baton Rouge made ZillowGoneWild
Posted by dtett on 4/8/25 at 5:59 am to Tigahs24Seven
quote:
the mansion that the film The Toy with Tom Hanks
Different black actor I think.
re: Hyundai to build new $5 billion steel mill in Ascension Parish
Posted by dtett on 3/24/25 at 10:16 am to DownshiftAndFloorIt
Grapevine gonna eat.
I saw one for 600$ the other day still in the box.
I went with a used t top in decent shape. The downside to this is fitment. You will have to go custom to get the feet in the absolute right spot. Mine is close but not perfect.
The one thing I am slightly concerned about is fastening to the deck. I plan to use 4 zip toggle anchors through my deck, ss screws and 4200 adhesive. Hopefully that's enough.
I went with a used t top in decent shape. The downside to this is fitment. You will have to go custom to get the feet in the absolute right spot. Mine is close but not perfect.
The one thing I am slightly concerned about is fastening to the deck. I plan to use 4 zip toggle anchors through my deck, ss screws and 4200 adhesive. Hopefully that's enough.
re: Where to get actual Cajun food in Louisiana? Recommend some spots please.
Posted by dtett on 1/10/25 at 8:07 am to _Hurricane_
Suires Grocery in Kaplan.
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