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We had T-bones tonight.  I was really craving real meat today.  Not lookin to gain weight but on weekends all bets are off.  good luck.  

Shore lunch on Basswood Lake. Fish, potatoes, onions and sliced polished sausage.

It's called the "clean out the cupboards" dinner. Using up all the dried stuff, like rice and noodles, etc. I don't use those things during the Summer, just fresh meat and  fresh veggies. So, with the

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Man, I love braunschweiger. It's been a while.

Went over to fuji ya friday for dinner with the ladyfriend. Here's some Chilean Uni, Bigeye Tuna, and a nice black ale from Japan (asahi kuronama).

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The uni was really interesting. Incredible flavor... really, really horrible texture.

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Asahi Extra Dry is a great beer if you can find it in the states. It's a nice change of pace from the carbonated high fructose corn syrup we call beer here.

With all of the foods I've eaten in Asia, the only ones that really got to me were the ones with odd textures. For the most part, everything tastes really good, it's the texture that can turn you off in a second.

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With all of the foods I've eaten in Asia, the only ones that really got to me were the ones with odd textures. For the most part, everything tastes really good, it's the texture that can turn you off in a second.

I agree completely. I think the "problem" I had with the uni was I kept thinking "what does this texture remind me of," instead of thinking "this is sea urchin. It's tasty." and left it at that smile It really was delicious. Just needed to take it in smaller bites or the texture would get to me.

We have a groupon to use there so I'll be tryin it again before too long. I'll see if they have the Asahi extra dry, thanks for the heads up!

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I rub them with my rib rub the night before, and wrap tightly in plastic wrap in 'fridge overnite. Build up a good head of smoke from the apple wood chunks, and toss 'em on. Maintain it at about 250*,according to the Weber T'mometer. Cook on indirect flame for first 45 mns or so, flipping twice, and spraying with concentrated apple juice, then brush with the BBQ sauce for last half hour. Last 5 minutes crank burner under ribs up to get a bit of blackening, which I really like. Pull at 150* degs internal or so, tent in foil and let rest. If the ribs have been in my freezer for a long time, I soak them in really concentrated apple juice overnite, them follow same steps.

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So about a 45 minute shot and then another half hour with sauce on it?

Ya, about that, depending on how thick I cut 'em, and how much bone is in each one. Right before I brush the sauce on, I flip 'em over a couple times quick to get any liquid/grease of, or the BBQ sauce will "slide around' andnot "set". 20 -30 mns is about right for the sauce to glaze up.

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I'm sure this has been done a few million times over. Classic, Wonder Bread and Spam.  Dressed up with provolone, candied jalapeños, and a hot sauce mayo. Wash it down with some spicy V8 and the 2% stuff. 

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Edited by DrJuice1980
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I handle my heat pretty well and those jalapeños aren't that bad at all. They're the Nelson Bros. brand and I would highly recommend them if you like sweet pickles. Their pickled quail eggs are super good too.

 

Pretty sure I dipped my sandwich in that V8 once or twice.

Edited by DrJuice1980
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    • I've been using the Digger Rack on my ATVs and sleds for some time now.  IMO they are the quickest and easiest way to go.   When I pull up to a spot the 1st thing I want to get at is the auger. 2nd is the depth finder.  I may start fishing or there or I might move but for sure I don't want to unload and dig for those in my tub.    Really though where the Digger proves its worth is with my sharpening business.  The Nils is unique to other auger blades in that the head is adjustable.  That means every blade is taken out to be tested and adjusted on the ice.  I may have 20 heads to test and adjust on any given day.  Racking the auger and clamped in takes a matter of a few seconds.   This makes for a perfect platform to change heads. 
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    • Ding,ding,ding Winner! 👍👍   "I have to unload everything to drill a hole.  With the rack, I find myself willing to move more."
    • Sorry to hear @smalliehunter it’s always hard to lose a good bird dog.   hopefully another bearded lady is in your future soon...the dog kind  
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    • that can really hurt too....  sorry for ya...
    • kinda on the same page with Dave...a sled or trailer!!!!!
    • We lost another good one.  My best friend kaya left us today.  Hunted with her for 11 years she left us today at 13 years old.    
    • Well, maybe that's why I don't get it. I don't see a reason to bring more than the sled can carry. I usually have an auger, a heater, vexilar, a bag with 6 poles and tackle, bait bucket, bucket for fish, a case of Busch Light, a few other misc. odds and ends, and that's about it.   Actually, I just put the auger on top of everything anyway. If I had to carry something on my wheeler it would probably be my FL-20 to protect it.
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