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  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

  1. Big Dave2

    Big Dave2

  • Your Responses - Share & Have Fun :)

    • icefishinnut gets 2nd win with a 301 score.. 2--rl_sd                     298 3--BlackLundProV  293 4--Fishing_Novice   285 5--mnwildman         284 6--Juneau4               282 7--Swiveldigger       275 8--huckfin                 274 9--Rip_Some_Lip     244 ___________________________________________________ SEASON TOTALS 1--Fishing_Novice           5274 2--BlackLundProV           5126 3--huckfin                         5094 4--Juneau4                       5076 5--Rip_Some_Lip              4952 6--Swiveldigger                4876 7--rl_sd                              4825 8--icefishinnut                  4804 9--mnwildman                  4780
    • Box? i don't think I've ever seen them but will be looking in a little while
    • Buy a box of cheesy tots.  Cook.   Use rack over sheet pan on grill or in oven.  😀
    • Cheesy tots sound great! Anyone got a recipe?
    • If you're feeling adventurous some time follow the same process you just explained but instead of using a rib rub try using a generous amount of Montreal Chicken seasoning with yellow mustard as your glue.  Also, try a wing or thigh before using the Famous Dave sauce.   Goof Luck
    • I took wings, thighs and legs and put rib rub on them and let them sit for 4 hours then I smoked them for about 90 minutes this morning. Tonight I put them on the grill to crisp up and slathered with Famous Dave's. I seem to kill chicken on the grill but with the smoker I can regulate better plus all that flavor. Only way I'll do chicken now!
    • The grain belt is a bigger sin.😁
    • Yes, I noticed the bottled water in the back👺
    • I did 2 racks of St. Louis style ribs on the pellet smoker yesterday, rubbed with smoky mesquite seasonings...  so good no bbq sauce was used when they were eaten!!!  did the 3-2-1 method but used different temps from the last time I did them...  started at 175 for 3 hrs, then 230 wrapped and finished unwrapped at 230...  Oh Yea!!!
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