Citica8

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Deer will eat in the bright arse daylight at a freaking sonic if there is no pressure on them. The biggest oldest “smartest” buck will do it

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Agreed, they love the tots

We get daylight pics of bucks at one feeder more than the others, its in the woods not on a food plot.

RiceBran or something like MoBucks seems to work better at getting them in front of the camera, but day time pictures are more rare

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ou will need to pull and clean the burner assembly at least every couple years (as well as flame rod, etc).

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First I've heard of this, only heard of people cleaning the intake bug screen. Mine is not mounted outside though.

I'm not sure if this is what you're talking about, but I took a Boston butt and seasoned it with just salt, like a lot of salt, to the point it could no longer hold any more. Let it sit for half an hour or so while I got the ceramic up to temp and put it on, smoked it like I would regular pulled pork. Let it rest and then pulled it.

Pulled ham is the only way I can describe how it tasted. Enjoyed it, and told myself I would do it again, but I haven't.

Depends on water quality. Plumber who installed mine told me every year if you have well water, and every other year if you have city water.

Pretty sure it's an outdoor edge 3 piece set. All fixed blade knives.

Has a boning knife, regular drop point, and a knife with a gut hook, under $50 for all 3 knives, textured handles so they don't slip, blaze orange so easy to find if you set it down. Easy to sharpen, clean, and don't take up much room.

Conecuh is "country" smoked sausage not "cajun" smoked sausage, which is essentially mild sausage. It's pretty easy to adjust for, it has some sugar in it, but so does Manda (coarse grind, not the hot dog sausage).

Personally, I'd rather add hot sauce to get the heat where I like it, with the added benefit of getting some acid from the vinegar, than to have the red pepper in the sausage be the driving factor on heat, but I guess if you don't know how to season to taste, then you're better off buying sausage that's twice as much per pound to put into a pot of beans.

D&J's grocery is my go to, but I'll use Conecuh doesn't matter as long as it is cooked with the beans, and not thrown on top after

3 cups of flour, 2 cups of fat (usually 1 cup of ghee and 1 cup of bacon grease) 2 gallons of stock

Current
Country Kitchen in Gonzales
Vines in Centreville
Does Texas de Brazil count as a buffet?

I've heard the buffet at the Houmas House is pretty good, haven't been yet though.

Past
Cotton's in St Francisville
Fred's truck stop in St Gabriel before they closed/burned down.

Adding Ryan's and the Pizza Hut to the list, buffets made up the majority of times we sat down to eat as a kid. I don't think I went to Chinese buffet until I was in late middle school, but once I did, that's all I wanted.

Buffets are rarely the best food, but I think I have to credit them with expanding my palette

There’s a better chance of them growing enough that they latched the greenhouse closed and are turning into an impenetrable ball than withering away