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  2. I have used whitcomes scent from Princeton mn and the wolves loved it!
  3. Today
  4. All I have to worry about are deer and racoons. Thankfully.
  5. I really think to rid you and your friend of this dasturdly problem you should just send the rest of the meat up to me and just let me deal with it
  6. Yesterday
  7. Bacon , shroom and cheese burglars again.. they just dont get old..unlike smurf.. j/k pal!!
  8. Maybe you could shave it thin across grain and stick it in the slow cooker. Or dice up and slow cook in chili.
  9. Hey Booboo I found a picinic basket!
  10. any idea on finish weight or do you plan to get it on a scale?
  11. Cripes..........enjoy it for what it is, the Gophs haven't had a start like this in 60 years. Are they a top tier team yet? Nope. Maybe they will be in a few weeks? And maybe they won't.
  12. Although they haven't really played anyone great the last few games have been blowouts which shows you they can score and they can also stop teams from scoring. Its only going to get tougher from here. With Wisconsin losing to Illinois that gives me hope that they can beat them also.
  13. No worries! I will have a full write up and a bunches of pics to go with it. I will also go over the things I tweaked on this house compared to my first one.
  14. Chaffmj, that hasn't happened yet in Brainerd.
  15. Yep see fishhunts comment. That's the tell tale info you need. No way for us sideline QBs to know, but is very likely they opened.
  16. The best way to tell if they opened is to look at the entrance and exit wound. If they did not open you would only have a bout a 1 inch hole. If it did expand pull the blades back and check the diameter. it should be larger than if they did not open
  17. Ok, but your not getting by without final project walk through pictures!! It would also be nice to see-hear changes and improvements that you made on this one from your first one.
  18. What was you're final cost on this project ? Might think about doing one myself.
  19. Based on schedule I don't think you can say much about the gophers yet. They were gifted a win against an FCS team. Barely beat Fresno St in OT. Had a close game against Georgia southern at home? I get it they beat who they had scheduled, its a great start credit to them. But it doesn't move the needle for me. Go get a win against Penn St or Iowa and then I might start buying what Fleck is selling.
  20. I got the center cabinet door made up last night. All of the cutting is officially done. I have a little sanding to do and I will stain it and it will be completed. He doesn't want carpet so that saves me some time and money. The plan is to deliver it this Saturday when I go to get my deer stands ready for the season.
  21. I was pleasantly surprised that the gophers jumped up to #17. I of course wasn’t expected Boise State to lose to BYU. I also assumed that the Michigan bias would have prevented them from dropping in the rankings. The most recent bowl projection I could find was a couple weeks old, but it had the gophers in the outback bowl against Auburn.
  22. I usually use soy sauce and lemon juice among other things in my marinade which usually does a good job of tenderizing. You can even use Coca Cola.
  23. Now ranked 17th! Look out Big Dave!
  24. Of course, sear the steak or roast before serving. In fact some folks sear before sous vide and again after. Sous Vide can really help with the toughness problem. Normally tough cuts are cooked low and slow with moist heat, like brisket with the texas crutch, or 321 ribs. But that means they will be cooked well done. Sous Vide lets you cook lower and slower and keep that nice medium rare doneness. I did a beef rump roast for like 36 hours at 132 this summer. It was great.... seared it on the grill.
  25. There are some seasoning tenderizes as well, or you could always Rocky it!
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