StPatrick

What would be the advantage of a .243 on the 10 platform vs. one on the 15? I've seen .243s available (DPMS? can't remember) on the AR-15 lower, so I'm curious.

DL'd via crimsonaudio.net. This will be a great resource when I get a chance to start an AR build.

I guess I hadn't considered what lubes were available at the time the weapons were designed - this is why I read this stuff. Anybody tried peanut oil?

I see one of their Tahoes frequently on my commute into Nashville - anybody know when they started showing up? I can't remember seeing one until ~3 months ago.

One other fun recommendation - when you have pork in the smoker, put a roll of breakfast sausage on (or hang a package of bacon from) the rack above. The smoked sausage makes the best breakfast gravy ever. The bacon comes out chewy, and needs a couple minutes in the frying pan, but after that, it makes incredible sandwiches. The bonus is that all the delicious fat from the bacon / sausage lands on top of whatever you're smoking, adding flavor and keeping the moisture in. The above is also how you make a pan of baked beans go from normal cookout fare to incredible. You can also save your smoked bacon / sausage fat in the freezer for use in chili and soups.

Any chance you'd take a slightly used (okay, thoroughly used - rode hard and put away wet by Brady and Bloomberg) Bill Haslam? We don't want him here in Nashville, and Chattanooga would give him a whole new venue in which to aid gun control advocates and then deny it later. Waddayasay?

Are you threatening to Jack me up?

And how would you know what that smells like?

I PMd requesting an edit before the 1st reply, and explained why I'd appreciate said edit. Maybe he got the PM in time, maybe he didn't. Either way, now a mod has to spend time clearing this up, and any idiot with google who gets in beforehand can cite the comment as proof that we are who they say we are.

JAB is absolutely right about oils, and there's another point - the stuff made by Ma Nature is a blend of all kinds of different oils and oil-like chemicals. Some of the "natural ingredients" will oxidize (with or without heat) which leads to all the issues you can think of when you think of oil going bad. Synthetics don't have this issue, since they're specifically formulated for a particular use, and taste bad on chicken. My : try some Slide Glide. I just read the BP threads for fun, and don't own one, but grease is grease, and it's been a solid performer on my (modern semi-auto) pistols.

BLACKFIVE: The Battle of Another Gun... I don't have an M4 (or M4gery), haven't fired one, and don't know a thing about them, but figured you AR guys might be interested. Blackfive is a great site. Check it out regularly. StP

I'm amazed it took this long for somebody to notice that - I thought it would be funnier and more obvious than it truly was. Well done, Mike.

I was not aware of the connotation. Duly noted.

I'll bet he drake alcohol before he did it...it can make a man blind to the consequences.

Wow...I may be guilty of the lamest threadjack ever. We went from guys arguing about swords / clubs / spears to a serious discussion of aforementioned swords...to grammar. Mea culpa, mea culpa mea maxima dork-culpa. Man, as cool as we are with guns and stuff, imagine how lame the hardcore REAL dorks out there are? Amiright? Fellas?

So, to summarize your point, you're saying: 1st -It is improper to blow that much cheese on a cheesed*ck punk who stole some different cheese? 2nd - this impropriety, because of all the cheese wasted, stolen, or lost due to the actions of said cheesed*ck, has you righteously cheesed? If I understand you correctly, your indignation is entirely warranted (cheese).

Is he an anti-duckite, or woodie have shot at any other birds? Geese need lead too, you know.

Dude, I really wanted to know about the proper usage of [sic]. The implications were interesting, since I wrote (so it was not a 2nd hand quote) the line about "sweet numchucks" as sarcasm, as I was impersonating an editor while quoting myself. Despite my educational handicap, having never minored in English (since I already speak it good) I wanted to know the proper usage. You've probably disappointed a lot of people by showing a rudimentary conscience here.

Mods, please close this thread before the stupidity proceeds any feather.

I can't say I'm entirely unsympathetic to the boy,as I do love fried cheese myself. It's damned gouda.

He muenster been real hungry if he had to resort to thievery.

Steaks: 1 hour to get to room temp, light coating of olive oil, sea salt and black pepper, then grill at 600+ until just past rare. Top with a pat of butter, or a cabernet sauce if feeling froggy, or crabmeat, sauteed asparagus and bearnaise sauce when cooking for very special occasions. Burgers: make it up as I go. Chicken: stir fry or marinate in whatever is handy Pork: ribs get smoked with a spicy dry rub, then glazed with a mix of hot TN-style bbq sauce and honey when almost finished to make them pretty. Tenderloins get grilled with either a dry rub OR this: country style dijon or creole mustard mixed with balsamic vinegar into a paste, brush on one side of the tenderloin and cook bare side down. Easiest thing ever for those who don't like to cook much, but need to class it up a little for whatever reason. Make sure they don't cook past medium. Fish: depends. Tuna steaks marinate in soy sauce / honey / minced garlic / powdered wasabi / powdered ginger for an hour, then seared. Most anything else gets a basic "salt and pepper in the breadcrumbs and pan fried" treatment.

^^OT, Jack, how should an editor indicate a misspelling? Thanks!

Three wolf moon shirt and sweet numchuks [sic]. Once I've taken all your women, I'll breed you out. YouTube - Edward I Of England (Longshanks) Real answer: my 3-iron.