NOLAGT

Really nice! Thanks for sharing. ...

Laffy is the same, ½ filled isles. The sads. ...

Anyone in or around laffy do SBR engraving?...

[quote]Malcom Reed's Killer Hogs Vinegar Sauce [/quote] I was going to say that one too but figured they couldn’t get it in time. His seasoning and you tube vids are solid! Just did his Alabama white sauce and love it. ...

You can try what is called a finishing sauce if you want to make vinegar based sauce (nothing like bbq sauce). I have used and like big mikes bbq sauce in PP before. Split the meat and try both...

I'm getting them direct from MB as a distributor through a side gig, but I don't keep them in stock. Just helping out some TD folks. They will have the MB warranty you just go through them like normal....

I have a map torch I use in my Primo so I’d just use it on this one too. Looks like they have a V2 now for the onboard temp controller as well. lsujro look back in this thread and email me :cheers: I downvoted my own post with a fat finger :lol:...

Do a rack. And run conduit at every possibly drop location to future proof it with that spray foam. ...

[quote] I will tell you this about fishing for mangroves out of Fourchon, do not underestimate the smaller rigs on your way out. We have taken 4- and 5-man limits of mangroves in under 2 hours on a couple of them. The 2 best have been gone for about 10 years, unfortunately. [/quote] I was just ...

Can’t you just use a torch? That’s what I use on my Primo and what I’d like to use on one of these. ...

I was shocked too. I got some and did them sous vide then hard sear in cast iron...they were solid. [img]https://i.imgur.com/2FsJCaF.jpg[/img] [img]https://i.imgur.com/fTTTiH3.jpg[/img] [img]https://i.imgur.com/C7Z2KQK.jpg[/img]...

[quote]I may just get a flat top griddle to put on my grill. [/quote] Dont. I got one for my Primo...used it once for some smash burgers. When you have no where for the grease to go...you notice how much and fast it builds up. Scrapping it off into your burning coals sucks. Id like to ge...

Diamondback water snake, you are correct...

[quote]One benefit I hope to see is with the casting of bobbers and less tangling....just a PIA.[/quote] Thats why I took the braid off. I love it for being able to run stronger line but it would always tangle up on my bait. Maybe ill go back to it and run mono or floro in the same strength to ...

Chicken parts smoked over cherry wood dipped in some Alabama white sauce. [img]https://i.imgur.com/0LsFAyK.jpg[/img] [img]https://i.imgur.com/oq204LA.jpg[/img] [img]https://i.imgur.com/FhOr3PV.jpg[/img] [img]https://i.imgur.com/Pg3NSmX.jpg[/img]...

I have never fried frozen ones but have fried fresh ones. I cut them in half and some of the outer leaves fall off and fry up like potato chips. Not sure how frozen will do tho. I’d probably thaw them. :dunno:...

What's the budget? They have ceramics like Kamado Joe Primo and BGE or they have a vast array of pellet grills that do a wide range of temps. There is also the Masterbuilt gravity smoker that uses charcoal and but is automated like the pellets. ...

Roger I’ll do that. What fertilizer you have in mind. My Lowe’s has some stagreen stuff that’s 29-0-5 with 2% iron and some Scott’s turf builder that’s 32-0-10. The rest is the weed and feed type stuff. How much peat moss? I have never fooled with that before. They have some 3cft bundles at the...

Those patches are ones (I think) that never really grew in from the winter die off. My front goes completely brown and the grass just hasn’t don’t much in the front. Back is better but still has some thin spots. Not spraying the spectraside. I’ll look at the other two I’ll try to dig up some...

They stick when they get overcooked IMO. Shrimp just need to cook to 145deg and they dont take long. Like I do with my crawfish I rather not boil them once I add them to the water. I let them poach and cook slower in the water also allowing time to soak up flavor....