Guns & Outdoors Forum

Old time spare ribs Grandpa style.

First of the season batch of pork sausage n kraut.

News is reporting a bombing at Oktoberfest?
All good over there?

I don’t have experience with one but no hate from me. Helluva deal I’d say and if no love, send it down the road for more $$.

Sirloin cabobs…….cause that’s what I had.

Just decrease temp to 180 or so but that will increase cook time of course.

Chiro1989 wrote: ↑Sun Aug 24, 2025 6:40 pm Anyone have a good recipe to smoke salmon on a pellet grill?

I prefer skinless, light coating of olive oil and seasoned with Kinder’s Woodfired Garlic. 225 degrees for an hour or until IT of 135. Easy peasy and very good. Wife makes a dill sauce that’s perfect on it.

Homade deep dish meat lovers last night with black olives, onions and mushrooms added.

JSD, Just an FYI, as a retired electrician/facilities director, I surely do recommend an inspection of the entire house electrical system as well as hvac and plumbing. I mention this just going by the pics of the existing work in place, including the cloth wrapped electrical cable in your last pic....

JSD, Just an FYI, as a retired electrician/facilities director, I surely do recommend an inspection of the entire house electrical system as well as hvac and plumbing. I mention this just going by the pics of the existing work in place, including the cloth wrapped electrical cable in your last pic. ...

IMG_0381.jpeg86 K5 Blazer Silverado. Stored in my barn for 20+ years. Not sure I’ll ever get around to restoration any more. Dang, That would be a nice project! hope you get to it one day. I had an 83 GMC shortbox with the 350 and a 4 speed manual. hands down the best mountain climber I've ever own...

Same here jbp, dammit anyway.

86 K5 Blazer Silverado. Stored in my barn for 20+ years.
Not sure I’ll ever get around to restoration any more.

Chris, barrel length on pistol? And brand if you care to share.

I’m about 30 miles SE of St Louis, that is Illinois unfortunately. Helluva hail storm and extreme winds. Could have been way worse and I count my blessings. What got broke I can fix.

Here in flyover country and snow goose hunting winding down, tis a very good evening for a pot of homemade chicken noodle soup, heavy on the chicken.

This is lunch in the snow goose pit tomorrow.

Prayers sent.
Keep the faith.

Pork sausage n kraut, it’s what’s for dinner.

IMO it's probably darn good for what it is: a budget gun for someone who wants a 1911, a base gun to tinker with at home, etc. As Bigslug hinted at, for a few dollars more than a High Point, I would much rather have the 1911. I’m sure it is. But it’s neither for me. I don’t need a budget gun and I ...

bullsi1911 wrote: ↑Thu Nov 21, 2024 9:30 pm Yup- chuck roast is something you should try on the smoker. Smoke it to 160ish internal, wrap in smoker till it hits 205-210 internal then wrap in towels and let rest for 30-60 minutes. Reminds me of brisket point.

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Looks great. I’ll be trying that soon!