Favorite team:LSU 
Location:south la
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Number of Posts:79
Registered on:7/7/2012
Online Status:Not Online

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I can buy 50 boxes of 7-08 ammo within a 30 minute drive and I don't shop ammo at Wal-Mart.
Can't figure why people still by the 243 instead of a 7-08.
This the problem. "Conservation Reserve Program"

really can't do anything but hunt and fish. You can cut timber in wetlands but not in this program unless permission is given.
For heat try a wood burning stove with glass windows in front.
"Benoit's in addis for jerky"

I tried it a month ago and was not impressed.

Bergeron in New Iberia has great boudin
Far Niente cab.is my all time favorite. I have two bottles left that I purchased several years ago. At that time they were $110/bottle.
I would be concerned about cooking at a high temp.

re: NOLA light lunch spots

Posted by rodnreel1 on 12/3/13 at 6:28 am to
I like to go to the El Gato Negro during the day. can sit outside and sip margaritas or beer eat Mexican food and watch people at the market. Then right around the corner is the Italian Barrel for supper
2006 Far Niente
2010 Wente cab
2006 Amarone

re: Northshore Land question, who owns it

Posted by rodnreel1 on 11/12/13 at 6:36 am to
Most assessors have a GIS "Geographic information system" which include aerial maps with property lines shown. If you click on the parcel you will get ownership info.

Many parishes can be done from your home computer thru the internet while a few others require you to go to their office.

hey punchy I may be stupid but now am 10k richer

re: Hunting Knife

Posted by rodnreel1 on 11/8/13 at 9:33 pm to
If you want to go just a tad bit higher

LINK

re: Homemade jerky advice needed

Posted by rodnreel1 on 11/1/13 at 8:35 pm to
I think you cooked it too long. I cook on an offset smoker and check at 5 1/2 hours @ 180-185 then every 30 minutes after that. Most of the time it takes between 6-7 hours. I cut 1/4" strips. When you bend and see white stringy fibers it is very close to done,
I took Bama at 15 and bet the house

re: Please suggest a fry rig.

Posted by rodnreel1 on 11/1/13 at 8:28 pm to
LINK

I don't know if it is the right size but the link above is what I use with cast iron. I tried many electric fryers with good results but they take way too long to come back to the proper temp after finishing a batch. My cast iron rig comes back to proper temp in 30-60 seconds.

re: Anyone on here ever bred labs?

Posted by rodnreel1 on 11/1/13 at 8:10 pm to
I am a lab breeder, towards the high dollar pups. Don't do it unless both bitch and sire have hips certified good or excel and both have a negative brusolouses (sp)test. The K9 equivalent to vd.

re: Please suggest a fry rig.

Posted by rodnreel1 on 11/1/13 at 6:29 am to
I use a cast iron dutch oven with a wire basket on a banjo burner. I use a C-clamp to attaché a regular file to the side of the burner. The basket has an attachment that slips over the file to drain the oil.

I have two sizes one for 6 or under and the other for more than 6 people. I use a thermometer, perfect every time.

Factor in replacing the engine in the next 2-3 years and see how good a deal it is.