shepp

All their brews are tweaked song titles Brewery is super cool old records on the walls, microphones for tappers and mock amp faces on the walls

They’re making a ton of good stuff, if you can get ahold of their triple is super good, but it’ll kick you in the pants

Rest easy sir

That’s some good shit!!

🤘🏽🤘🏽 Been listening to a lot of it lately 70’s-early 90’s

kinda makes me think of @98Z5V @Robocop1051 but they’d never be with out theirs

It’s sad but as I think about it these men and women we’re hearing about passing at 90-100 years old made it out of the war alive and lived a long and Hopefully prosperous lives. They are treasures and hero’s may they’re story’s live on forever. Rest easy sir

Same here, we got freak storms in August dropping insane amounts of rain in places. We got 3” in less than two hours one night.

Been raining like a fucker here too, get one day that’s 6o and beautiful then the next three days it’s 45 and rainy

Updated

Rest easy

Fast as fuck sounds like pussy farts 🤣🤣🤣🤣 @Madhouse where in Utah? That state is so beautiful

My dad did it, HE LOVED IT! Said if he could afford it he’d do it yearly

As much as a appreciate this, the stickers were just a side project I did at the request of others best way to support the forum is use the banners at the top of the page when you visit those companies or make purchases that’s how we get kick backs beachin has also been great to us too

A ribbing for a ribbing 😉😉

Same here the river is MOVING! We couldn’t stay below 2.5 mph with the kicker all the way down on idle

I’d like to see a slot put on this lake (where you and I had dinner) 3 fish 15”-20” 1 over 28”. A 20” fish is a good fish out there. I normally throw anything back over 20-21” and I wouldn’t mount one unless it was a slob like 29-30+

It was the season opener here again this weekend, instead of battling the masses on lakes we fished the river and flowage, which is open all year. Put a pretty good hurt on the walleyes, I had a monster pike on that was big enough to pull the trolling board under like jaws!!! Two head shakes and the slimy fuck cut the line. think we caught 15 fish, I kept one for dinner and thru the rest back. Also think I caught my PB SAUGER at 17”

I had walleye and eggs for breakfast, I’m eating like a king 😬

IStupid tender like when people cheat and put them in the crock pot, except these got all the flavor Think the only thing I would do different is maybe after pulling outta the foil, 30 min back on no sauce to firm up the rub then sauce them for 30-45 longer. They were soooo juicy and tender idk if you’d have an issue drying them out 2 RACKS BABY BACK PORK RIBS 1/3 CUP YELLOW MUSTARD 1/2 CUP, DIVIDED APPLE JUICE 1 TBSP WORCESTERSHIRE SAUCE 1/2 CUP DARK BROWN SUGAR 1 CUP TRAEGER 'QUE SAUCE 1/3 CUP HONEY, WARMED TRAEGER PORK AND POULTRY RUB, TO TASTE (I used oakridge dominator and secrete weapon with a touch of death dust like I use on my butts) PREPARATION If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry rub. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉. Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs. Return the foiled ribs to the grill and cook for an additional two hours. Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 minutes to 60 minutes more. Let the ribs rest for a few minutes before serving. Enjoy! *Cook times will vary depending on set and ambient temperatures.

I’ll report back soon

3-2-1 ribs just about done, on the last step right now and if they taste as good as the smell they’ll be heaven. If im doing the dead crappie flop in a few hours I guess wash was right, but I HIGHLY doubt that seeing how we both used the same stuff a year ago. Think that magic potion he’s taking it making him go far out man

Mind you these were the latest and greatest pellets a year ago according to wash. But you good old guys can’t even remember what ya’ll ate for breakfast sooooo who am I to judge......

🙄🙄🙄