TinCupTiger

I get what you're trying to say bro but it's a different world we live in now. You're suddenly a "sick frick" because you dare not be outraged over the whipping. Two things I learned when getting a whipping as a kid...if you put your hands back there, they're gonna get hit too...and never drop to the...

Never tried it but when I use a commercial sauce I almost always thin it down so it's just a light glaze....

[quote]Yellow Onions Bell Pepper Celery Garlic Green Onions[/quote] Same here. But I only use half as much bell pepper as I do onion. And I chop it fine....

[quote]And loses with it when forced to adjust but cannot.[/quote] You mean like the Wisconsin game? Oh, wait.........

I honestly don't care for Fox Sports 1 but I put it on there just because of how bad ESPN has become. I'll watch SVP and maybe Highly Questionable. And the later has went down for me when they added Bomani Jones. Bout to be SVP only here soon....

[quote]The Dipchit King [/quote] There....that fits better...

Played there once. This past July. And loved it. Can't wait to go back. Maybe this time in. After U Club....

[quote]Pretty novice shooter but is there that much of a lead necessary for some of those shots?[/quote] Not a bird hunter but shoot quite a bit of sporting clays and some of those 40 yard crossers need what looks like 8ft of lead. You'd be surprised....

I know man. Soaking them does do something though...it prevents them from catching on fire during the most critical part of the cook. Explained this to BIL last weekend and he was like, no shite huh. I use the chips occasionally when I'm doing a little chicken on my small pit but the big smoker g...

I pray you're right (cooling off). The heat just drains me of energy later in the round and the swing suffers (see the quad bogey on 18 at GS)....