shepp

I was the part of one of those projects but it was a Bridgeport think my back still hurts lol

My MSF instructor had a BMW the same way, hers were ground down like knee pucks. She was cool little out there like most bemmer riders but not your typical biker chick

Can I get an amen!!!

We musta posted at the same time I don't see your post, he's lucky people want to pay up here I know many track photogs who've retired because no one wants to pay dirt or road, really sucks

Meh you'll have that......

Damn son!!! Welcome back

I agree crank that ISO down get some blur outta those wheels and backdrop. I'm a whore I'll shoot anything going to car craft nationals this weekend

I hear you bro I've spent way to much on fishing gear this year.......

Thanks I got a buddy who's a sale man for them he also shoots I'll have to ask him if he's got any

Interested to hear your tesamonial, I run their product in my bike, quad, lawnmower and used to use their mix in my ice auger but I got a propane one last winter.

Very nice!!

And the fact he said we're just barely legal at 18" thru me off a touch

Honestly I think your getting a little whiney about this........5 days? Think how much poop they sell in a day be happy you got a reply and they didn't just tell you to go fuk yourself...

Like this?

Thanks sisco I normally put my water pan in my smoker even if there's not water in it for a catch pan and it caught a lot of goo. I also tried a maple rum brine out the bradley book think the smoke covered a lot of the brine but it was still good

That's why you say "HEY!! Lemme know if this sounds like a phone hanging up" then push end

I thought she was "poor"

You'd add Illinois to that list if you'd ever lived in Wisconsin

Rene it's super easy you should make some Hell I've done it with fillets from Sam's 1/2 cup non iodized salt 2 c apple juice (I end up with more like 3 depending on my container and meat coverage) 1/2c brown sugar Then I normally add a few table spoons of diced garlic, onion powder and parsley Let It soak 8+ hours in a non metallic dish Smoke with pecan apple or cherry 3-5 hours at 225 I prefer Apple or cherry

Like cock roaches!!! Welcome Rob

SS that kinda reminds me of this nasty bitch that I went to school with. My buddy had this rubber dong at his house it was a party favor and was a virgin till one afternoon we were at his house and the nasty bitch I went to school with came out into his garage where 10-15 people were and laid down on the floor and proceeded to fuk her self with it. She was nasty and all but like you said she had all the bits, I had to act disgusted and go in the house tho my gf was there lol I was pissed she violated the dong tho

The piece I tried last night that stuck to the rack tasted like any other smoked fish I've ever done.

Been told for several years lake trout out of Lake Michigan aren't wroth eating. One guy I've told get me one I'll smoke it it'll be awesome, his reply nope they're way to oily. Well my buddy went over there and brought my three back 20-24" long. I steaked them and put two in my go to brine another in a maple rum brine I found, let them brine for a day and smoked them at 225 for 4.5 hours with Apple wood. The bits I tried are really good I'll vac seal them tomorrow night wish I could do them tonight but I don't have time to wait for the to cool Half way thru And done