crappyice

I feel like I’ve been a part of this conversation before...pm sent regarding course Biz & TF... Sent from my iPhone using Tapatalk

They were definitely not hens- way too “Woody” Sent from my iPhone using Tapatalk

For shame!! You are a Jerk master and you recommend that?!! If anything you should be admonishing me for even asking, I have done that(with homemade sauce to make it palatable) in the winter but it is nowhere near actual smoked pulled pork. Sent from my iPhone using Tapatalk

CT country club just closed for 14 days after a camp Counselor tested positive. My camp(also at a CC) is 10 minutes away in NY. If we close due to one of my counselors being sick I am F’ed! Sent from my iPhone using Tapatalk

Round 2 Spinach dip and venison nachos Round 3 Round 4 Pics May get me banned by fasteddie even if we share an anniversary day!!! PM sent to Pygmy! Sent from my iPhone using Tapatalk

I gotta guy who said he could make it happen....doubtful but hopeful- hows that for logic. Sent from my iPhone using Tapatalk

Game on...we need a 4th. They don’t allow curled mustaches at this place. Sent from my iPhone using Tapatalk

Ok but then I know you just tie on a big bushy simulator and put a dropper off the back. The big bush is the best indicator of something going on....have at it Pygmy- teed one up for you! Sent from my iPhone using Tapatalk

#BobbersLivesMatter Sent from my iPhone using Tapatalk

Some stuffed shrooms and a great cheese plate (Brie (clear winner with the fig jam), Irish cheddar, Gouda, and a cheddar called Barley buzzed)z hydrangeas from the front and our 19 year old today wedding day candle. Champagne for us both(her’s Prosecco; mine Of Beer) Sent from my iPhone using Tapatalk

That’s a lot of toothpicks! Sent from my iPhone using Tapatalk

Went to dececcio in Pelham looking for Genesee black cherry cream ale...no dice. Ended up with this ....refreshing Sent from my iPhone using Tapatalk

Shoot what you love...love what you shoot. I love venison so you know my answer! Sent from my iPhone using Tapatalk

Well what do ya know ..fasteddie and I share a wedding day..except mine was only a comparatively piddly 19 years ago! Congrats Eddie! Sent from my iPhone using Tapatalk

That one can just out of Pygmy’s reach looks more like an Ensure than a beer! Nice day gentlemen....and Pygmy! Sent from my iPhone using Tapatalk

Asking for a friend.... Looking to “cheat” the 10-16 hour pulled pork process and don’t know if the 3-2-1 process will fly with pork shoulders. 3 hours exposed to a hottish smoke (275) 2 hours at same temp but butts are wrapped in foil or parchment 1 final hour unwrapped (and then let rest for 20 or so). I like this guy and use his rubs when not using Bionic’s! https://barbecuebible.com/2017/11/07/3-2-1-method-pulled-pork/ Anyone have any experience with this process for pork shoulders- I am Nervous that they will be too large - prob 6-8 pounds. Air fryers and insta pots need not apply but would be willing to hear about a crock pot or oven roasting technique after some smoking. Could steps be started the day/night before and resumed the following day? Sent from my iPhone using Tapatalk

I miss [mention]PREDATE [/mention] He would confirm or warn against all my fungi finds!!! Now it’s a real roll of the dice! Sent from my iPhone using Tapatalk

Overrated and too easy for you longer hitters. Sent from my iPhone using Tapatalk

Nice idea....unless I don’t win then it’s a stupid idea! Sent from my iPhone using Tapatalk

I hope to duplicate last season and stack up to venison of every variety (a good doe, a nice buck, a few 1.5 year old to round things out). I just hope to still be distance-teaching so I can multi-task—-E-teaching from a climber would be pretty sweet. Sent from my iPhone using Tapatalk

Crappyice may offer a “course closed” Monday afternoon venue where I guarantee a handful of 3 putts. Gotta walk and carry your own but I can guarantee no wait. Sent from my iPhone using Tapatalk

Umm...what?!? Growie is that YOU?!? Sent from my iPhone using Tapatalk

What I got here?!? Sent from my iPhone using Tapatalk

pork chops in a mustard cream sauce courtesy of Otto! Came good (we used ramps instead of scallions) but we like other ones better! Sent from my iPhone using Tapatalk

Those sound amazing....love the combinations. Some questions about your UNIT if you don’t mind. Could you get a temp reading on the stone? Did they lose heat fats (aka 3rd 4th pies didn’t brown as well)? How heavy in the top dome? I Assume you had to cook only right over the burners? Is the a knot the dome open Could you throw some wood fire on top of the stone? Clearly I’m curious!!!! Sent from my iPhone using Tapatalk