xsubsailor

I wonder what being a vegan and vegetarian has to do with this

Welcome to the group . BTW......life member

I'm on the same thing, Plavix and low dose aspirin and yes, it's a pain in the butt. I can't even mow the yard without a blackberry bush jumping out and grabbing me. It won't hurt to at least try the pepper. As I said, it hardens the blood and with a tight bandaid it creates a pressure point right on the cut.

For reasons I won't go into, I highly recommend that you not stop taking it until you talk to your doctor. In the meantime, this is your friend: When you get a cut, dump some pepper on it until you build up a nice mound. It soaks up the blood and something in it makes the blood congeal and harden. Blow off the excess and slap a nice tight bandaid on it. If it seeps through, put another one on top of it. (I've never had to use more than two). You just need to keep it dry for a few days. The ash tray in my truck used to be full of the little pepper packets from fast food joints and bandaids

Welcome from the other end of the state.

I considered an electric but went with the propane instead. I just liked the fact that I could use it anywhere instead of having to be close to the house or using an extension cord. I'm very happy with mine. You guys talking about thermometers got me looking. For the price, I might have to give one of these a try. Right now, I use a Thermapen which is great but I still have to open the door to use it. https://www.bbqguys.com/maverick/redi-chek-wireless-digital-bbq-thermometer-with-two-hybrid-probes

Welcome to the group

Track of the wolf has 380 rounds balls for $10.99 per hundred, or you can get a mold from Midway for $21.99 https://www.trackofthewolf.com/List/Item.aspx/127/1 https://www.midwayusa.com/product/1010208462/lee-2-cavity-bullet-mold-380-diameter-round-ball

From the link above: “We are concerned about reports of canine heart disease, known as dilated cardiomyopathy (DCM), in dogs who ate certain pet foods containing peas, lentils, and other legumes or potatoes as their main ingredients,” It doesn't sound like it would be a problem just adding some to the existing food.

The first thing I would do is see if the ball "falls" through the barrel also. I've never seen a mismatched barrel and cylinder but would make sure. (hands and fingers are valuable) Here's some info that might be of help. https://www.thehighroad.org/index.php?threads/1851-colt-36-ball-size.676740/

We're supposed to be talking about the Boss's fondness for eating shoe leather

I quit making white gravy when I found this. It tastes as good, if not better, than what I made and is a lot more healthy.

One man's sashimi is another man's bait

That looks like a cake that they would sell at IKEA (unassembled)

I don't have any rocks handy but...............................

Somewhere, in one of our many boxes of old pictures, we have a picture of our oldest daughter sitting in her highchair gnawing on a steak bone with blood running down her arm and dripping off her elbow. This was before she had any teeth. Now days, we would probably get reported to Child Services

You're supposed to clean them ?

Wish you were closer. I have one I haven't used in so long that I don't even know if it still works. I've tried for years to come up with the perfect rub for pork butts, but I gave up after I found this. It's too salty for things like ribs but is great for butts or shoulders. Funny story that goes along with it but that's for a later time. screen shot pc

I smoke the large ones (about 2 1/2 lbs each) so the smoking time will have to be adjusted if using the regular store bought size. Smoked Turkey Legs Ingredients: For the brine: 1 gallon water 1 cup salt ½ cup brown sugar 3 tablespoons garlic powder 3 tablespoons onion powder 3 tablespoons dried thyme 3 tablespoons dried sage 1 1/2 tablespoons black pepper 1 teaspoon ground cloves 1 teaspoon ground allspice 1 tablespoon paprika 1 teaspoon liquid smoke You'll also need: turkey legs Smoking wood chips (hickory) Combine all of the ingredients for the brine in a large pot and bring to a boil. Let cool to at least room temp. Rinse the turkey legs and place in a container, with brine, that you can cover. Place legs in frig and let brine overnight. Remove legs from brine, rinse really good, dry, and set aside. Start the smoker and bring it up to about 230-240. Smoke for 4-6 hours until you get an internal temp. of about 170.

I must have been running early today. When I went in I was the only one there but when I left, a line was starting to form. A lot of old folks like myself

As Garufa said, don't overlook the Savage. If you're going to compete, no, but just for casual shooting they're hard to beat. Here's one in .223 https://www.sportsmansoutdoorsuperstore.com/products2.cfm/ID/204701/22133/savage-axis-ii-xp-223-rem-bolt-action-rifle-with-4-12x40mm-scope-and-heavy-barrel

I suddenly feel like an outsider. I'm going to have to side with poor ol' Travis on this one. If you were using that language in front of my family you would have had more than Travis in your face. BTW, this has nothing to do with walmart, it could have happened anywhere. Your odds are just better at walmart.

I highly recommend http://castboolits.gunloads.com/ for someone even thinking about casting. There's a lot more to it than melting lead and pouring it in a mold. They have enough stickies over there to keep you reading for a month.

I can almost hear the conversation those two sailors are having

Just wanted to give the Memphis area people a heads up on this. Guns and Ammo on Summer is having their bi-annual, no sales tax, sale this month. $10 for the background check and whatever is on the tag is the price out the door. Just in case someone is wondering, I've pre-priced several guns over the last few months and they are still the same price so they didn't raise the price to cover the tax loss I think they told me it was cash sales only though. BTW, I'm not affiliated with store. Just a long time customer.