JPBiscuit

We planted Thursday and Friday in E Feliciana. Perfect rain midday Saturday, then got 2.5" about 12 hours later. We shall see if anything washed out. Tried to get everything as clean and level as possible without a cultipacker.

I did the same thing, went for a 270 WSM about 2008. Shot it for 15 years and went back to a .270 X bolt last year. The WSM ammo was hard to find and the gun/cartridge were hard to make shoot consistently. The .270 was bore sighted and spot on in about 5 shots. Much more comfortable to shoot as well.

We have a network of seven or eight cameras that all link back. Its a hell of a deal at $15/month and you can shut it off and restart it whenever you want. The image quality on the actual cameras are fine. The image quality on the photos that get emailed back to you are much less MP (thumbnails basically). We have never had any issue with id'ing deer through the thumbnails though. Enough to get a general idea of what size deer.

ETA - We have Cuddelink. We only have 150 acres, with a bigger property i could see issues in the cameras being too far apart.

We are MS GC and have a 24 Sea Hunt. Good boat, little higher gunnels. Can still slap around in the slop though, but that's likely with most of the 24' bay boats.

The guides here run Blazer Bay 2400 (rolled gunnel, not the liner model), Sea Hunts, Blackjack, Crevalle. The 2400 Blazer seems to be the model of choice, but its a little heavier on the fishing setup rather than the family set up. No jump seats, etc. It does have a little bit more deadrise at the stern than ours.

Hook is our go to but lacks a view.
Sea Level (shack in the harbor) has one of the best burgers and fries on the coast.

Its very legit Texas BBQ. I don't know how they'll do in Industriplex, but its worth seeking out. As close to Texas brisket as you'll find around here.

East Penn makes the Duracell branded batteries they sell at Sams. We use those for trolling motors and they have been great.

My recipe, which is a slightly modified take on Southern Living biscuits:

2 Cup White Lily SRF
4 tbps Frozen Butter, Grated
2 Tbs Shortening
Pinch Sugar
Pinch Baking Soda

Combine Flour, Butter, Shortening, Sugar, Baking Soda, cut with pastry blender

Add buttermilk, stir, then put on floured surface, fold 5-7x, flattening by hand.

Press out to 1/2" to 3/4" thick and cut. Bake at 475 for 13 minutes brushing with melted butter in the last minute.

Agreed Gaston - not to derail the original post, but the Pass has two Bacchus restaurants, Hook, Sea Level, Pirates Cove and Shaggys. Supposedly Nicaud putting in two more Bacchus related restaurants in his development where they tore down Fillup with Billups. Also new TBT on Henderson Point. Would have loved the Deck to actually serve decent tacos and not be an outpost for Bacchus, but that didn't happen.

Where Ichiban is now?