Mabes in Dechorah Iowa. When there pizza is good snuff to serve at weddings ya know it’s good.

Thanks all. I have planner and jointer. Located in NE Iowa but get to lax and Madison area. Did find some local places but open only on weekdays so hard to make it to them.

Question on butts. Have done a few over the years. Sometimes they don’t shred the best. Got 40# in chest freezer. Think I can fit it all on the traeger. Want to try putting them in Grizzly cooler at 10pm and shred next morning. Is that sound right? Thanks

NE Iowa. Probably just use straight board or string line and level from high spot to high spot. Shot with a grade laser and it’s inch and a half different from side to side. Not going to try to level that out. Still not bad for a 100 year old barn. Almost 100.

Shore from bottom is not really a option. I park truck and tractor underneath floor and the beams are not going to bend back. Pulling the floor is out to cuz the nails are stuck in to timbers so well you split boards trying.

So I’m back to plywood overlay and shim the sag with plywood and shingles.

What’s the best plywood for job and finish on top of that. Thinking 3/4 “ t&g one side sanded plywood.Stain, paint, linseed oil? Thanks all.

Throw in some pics. It’s also about 900 square feet.

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Wanting plywood or something to add strength after I pull up the top layer of planks. I roll my boat in other part of barn and it really bows the boards.

Had to drink 5 of them tonite to figure out if I liked them. First was as good as the last. Now I know why they make those big Valentines bottles.

So with all tips and suggestions I made the pizzas last nite. Cooked crust for 10 before adding toppings. Every thing turned out great. Nice using smaller skillets so you can make it a personal size. I would say pellet grill would add a good flavor to. Thanks all.

Recipe is a lot like one I make but mine uses chunk pineapple and there is no poblano or bbq sauce. Will agree makes large batch but just put in small containers and throw in lunch box for dinner.

Tabasco spicy is a good mix. Want more spice in yur bloody try drinking one hot. Like spicy chili in a glass and it will make yur nose run.

Just some tricks I have found over the years shooting sabots.
If air temp is over 50 degrees leave gun in the house.
Weight your powder.
Clean bore with a solvent that removes plastic. Like shotgun wads
Inspect your shot sabots. If pedals are bent back your good. If they are missing your a little hot. If they look like a lab chewed on them for a spell then your bore is built up and or load is really hot.
Let barrel cool between shots. Remove primer and leave action open so air can move threw.
Number one thing is take yur time. Perfection can’t be rushed.
Just my 2 cents.

Thanks waxy. Pretty sure I’m going to go with the 7Ti2?

Just say the flier. The add says Elite-9 Ti Touchscreen fish finder/ plotter/ with us Canada NavionicsPlus. They don’t state 3-1 tranducer or total scan. Do you think this deal comes with transducer? Thanks

Still confused why the salesman at marine shop said the side scan isn’t worth the extra money for fishing the Mississippi River?

I should add that the $500 price range is just the unit and trans for the boat. If I have to add the ice stuff it won’t be till next fall or winter and I can save up the cash for that. Some have said that side scan will not work as good in rivers shallowness and mud bottom. Made more for lakes?? Do like the Lowrance Elite as pointed out. Lowrance chips also cover more states then the others do? Thanks all.

Update on deer loin. Deer shot Jan 6 and butcherd on the 7. Cut 4 pieces of loin (from outside of rib cage along backbone) about 1 inch thick. Vac sealed and placed in fridge until tonite.(22 days) Rinsed with cold water salt and pepperd and fried in cast iron skillet with butter. Little more taste but not gamey and was very tender. Almost to tender to be steak. To each there own on how or what they cook.

Ended up getting the eagle claws. 40 bucks out the door for two reels I couldn’t pass. Same as eagle but plain box and no sticker on them. Time will tell.

Thanks for all the replys. I don’t have a inline yet but have read the pros and cons of them. One of the reasons im looking at a inline is there easy to store in rod case. Seems like the spinners handels and bails always get caught and are bulky. I looked for a No 8 but looks like they are all sold out every where. Thanks again.

Throw a few strips of bacon on Treager when you fire it up. Slow cook and top off with brown sugar and honey after the first flip. Makes a good little snack as yur doing the rest of meal.

Cast iron skillet. Pre heat pan with butter. Think I did around 300. Season with some lemon pepper or Cajun Blacking seasoning and fry in pan like you would on the stove. Just not as fast as doing it on the stovetop. Takes in some of the smoke flavor to.

Bought whole New York strip roast yesterday. $5 per #. Got 22 steaks. Last 2 got sealed and put in fridge. Going to age 14-21 days. Since I have no fresh deer loin to try.

Chops look good. I brine chicken hind quarters and they always have that pink look to the meat when cooked. Something about the brining will do that. I have good brine recipe for whole pork loin that will taste like a pit ham when done. Any interest will post?

As long as there getting eaten I think people can use them how ever they want. Thin slice one cross ways and make jerky on the Traeger grill. Best ever!

Here is a easy one. Fire pellet grill to 400F. Warm cast iron skillet with One stick of butter. Sprinkle fillets with blacken seasoning or lemon pepper and throw in hot pan. Cook till they curl or flake with a fork. Did this with gills the other night and there was no leftovers.

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Not sure if that chip will work? Guessing it will being a 2013 would put it closer to age of unit. What area is it for? Still wondering what a new chip will do in it? Thanks