shepp

I've never used it but I vacuum seal ALOT of my food

Robo just comments about them on a post in the general area I'll see if I can find it

Welcome to the forum feel free to post in the intro section if by AR10 you actually mean armilite, I think I remember someone saying that there is a restriction on armilite because of the name? There was a guy here building a Cali legal armilite, but he is no longer with us. But I'm sure someone will be along to add to or correct what I said above

We went outta Port Clinton area

Right! The warthog one would be painted drab olive green or AF gray then paint the warthog like nose art

135* med rare

Sliced left overs into sandwich meat better cold than it was streaked last night

there we go, finish to start

Some one needs to tell him that your suppose to eat it buy the slice not by the box....

Welcome from southern wi

I guess now what I think about it I always slow cooked the wild hog I had. beef turned out good, I cut off a few steaks for dinner the rest I'm gonna slice for sandwich meat. Santa Maria rub was ok could use some more salt tho maybe a touch of garlic. pretty easy to do tho took2.5 hours or so Annnnd it won't let me upload my pictures........

I just hope that the gop doesn't get a third party runner to counter trump, that will fukk all of us right in the ass

Welcome from southern wisconsin

That's some funny poop right there

Kinda like then especially when they're painted, if I was going to get one it would be the warthog

Oh and don't forget about shoulders

That's awesome!!! Loin is good too

Lol @Armed Eye Doc

And I paid extra to have him rub some luck on mine.

I don't know what the difference is between the Nikon scope mount I now have is but getting a clear sight picture is night and day

Mine is the same I shoot both

Got two sirloin tips I need to get taken care of (been in the freezer to long) so I'm gonna make lunch meat. think I'm gonna rub them with oak ridge Santa Maria then follow this recipe http://www.smoking-meat.com/january-9-2014-smoked-sirloin-tip-roast-beef

Welcome from southern Wisconsin, what's the barrel marked? That's what you should go by

I'll have one of these some day!