burns_312
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Posts posted by burns_312
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Just buy this one and be done with it.
https://earthroamer.com/pre-roamed/pre-roamed-217/
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Snagged a bottle of Blanton’s that was bottled on my birthday in 2019. I’m pretty excited about that.
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Wellers and water x 8 before dinner.
Blantons on the rocks x4 after.
Happy Easter!
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Did you play a game where you close your eyes and grab 4 things and whatever you grab you have to make a meal of it?
Used to do that at the bar in college. Everyone that wanted to play got a piece of ice and had to close their eyes and throw the ice at the liquor selection. Whatever bottle the ice hit, a shot got added to the concoction. When everyone that wanted to play was done, you mixed all the bullshit together and everyone that played had a shot. Fucking awful usually but every now and again it would work out. Called it the Ray Charles game.
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Talked to folks that flew through Houston and Vegas today and both said they were literally the only people in the security line at the respective times they arrived at the airports. Hard for me to wrap my head around that.
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I'm going to Vegas beginning of June for a conference but I'm boring and don't drink or gamble so I need some suggestions of other things to do. Conference is over on a Thursday so I'm thinking of staying out there and flying back Sunday instead. I'm even open to renting a car and traveling those 2 days.
I’d say start drinking now.
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Denver, Nashville, Bull Shoals/White River
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Met a guy from Kansas a few days ago at The Jane in Winter Park. He was commenting about how much water once needs to drink at altitude. Be like him.
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Does it count if I mix with bourbon every now and again?
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Be careful, 9k feet is no joke coming from sea level. If youre good there, welcome to Colorado!
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I’m from western KS and come up several times a year but that first night always hits different. I’m getting pretty wound up in short order. Thanks for the warm welcome!
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Should be able to navigate the first couple days in Breck now.
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Not sure how casual or fancy you are looking for but I’ve suggested this place once before to someone on here looking for a good spot for a big group dinner (and they said it worked great for them): Battista’s Hole in the Wall. It’s right behind the Cromwell, center strip. Been there since 1970. Casual place used to catering to groups in a festive atmosphere. Very affordable relative to other Strip options.
http://battistaslasvegas.com/
Seconded
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Looks great!
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I coach college baseball and my 3 year old son has begun to catch on to things that go on at the ball field. He sees me talk to players when things go wrong, etc. Last night I was throwing him passes with his Nerf football. He dropped about 5 in a row, which is a lot as he usually catches 1-2 out of 3 or so. He came back and said “I need the coach to talk to me” so he walked over to the corner of the room and stood there with his back to me for a minute or two then ran another route and caught the pass. He came running back and flipped me the ball. I asked him what the coach told him and he screamed at the top of his lungs “catch the god damn ball!”
Proud dad moment.
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Those of you that are cooking backstrap Medium Rare, are you not overwhelmed by the taste or are you brining them for a few hours first?
We hang ours in a walk in cooler for a week or so after we field dress and skin. I’ve never had any issue with a gamey taste. Matter of fact, I prefer a thick cut backstrap to a filet. The deer’s food source also plays a role in the flavor profile.
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not with chili and cheese on them it doesn't.
Sure it does.
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next time i'm at sonic i'll ask them to air fry my tots.
If my Sonic (or any fast food joint) fries or tots sog up on the drive home I throw them in the air fryer for a minute every single time to crisp them back up. Works great.
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My mom’s side are all Volga Germans who settled in Hays. Spent a lot of time there growing up.
My mom’s side too. I’m born and raised Hays and still live here.
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Yeah I am interested. Walk us through the backstrap process here in pic #1 please.
I leave my backstraps whole and cut them to my desired thickness depending who I’m cooking for. This one I butterflied, got my cast hot, sprinkled some of this on and cooked for a couple minutes per side. About as simple as can be to be honest.
Tonight I’m chicken frying some backstrap and some pheasant as well.
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Partook first the first time last night. Excellent addition to this thread.
Try the rub next, it’s life altering.
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No need to brag about the big city, Marine. All my in-laws hail from a variety of towns just east/southeast of there--Grainfield, Hoxie, Grinnell, Park, Gove City, and Quinter. We've probably passed each other on those county dirt roads, lifting a finger off the steering wheel, as if to say..."where's the liquor store?" It ain't the end of the World out there...but you can see it from there.
Small world, I live in Hays but my family hails from Hoxie.
And to half keep the thread on track, I get along great with my in-laws.
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I have one of these and really enjoy it. You don’t have to buy the whole island.
https://www.sabergrills.com/product/5081/R-Series-EZ-Outdoor-Kitchen--Copper
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Whitetail backstrap.
Fried pheasant.
Bacon wrapped dove with japs and pepper jack.
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How bout a butterflied backstrap off a Kansas whitetail?
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My families Great American Adventure
in Food and Travel
Posted
Just a giant dick measuring contest basically. Google them up and you’ll see. You’re not missing anything, they’re tiny and cost about 10x more than what they should. They only make like 6 a year or something like that.
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