Danger Close

Yea I don't know I thought the same thing, just saw a couple a few months ago and loved the look.

Does anyone have experience with these dogs?

Any reputable breeders in or around Louisiana?

My family has a had a couple goldens and we always look for a lighter colored coat, but I guess they have decided for the next puppy they want this. retrievers






Thanks y'all.

updated...appreciate any help.

PPR, start 3Wrs and 2Rbs.

I own Cruz.

I think he is going to go nuts the next few weeks which is my hesitation to trade him.

Murray is still banged up and Fred has to deal with Spiller.


My Rb2 Willis just went down though...I have Ivory and can probably pick up someone on the waiver wire like Bryce Brown for a spot start and bank on that for the next few weeks. I am in third so def going to playoffs.



My other WR's are Lloyd, D.Thomas Jennings and Roberts.




He has also toyed with Rice/Amendola and Fred for Cruz/Forte.

Thanks, what are yalls thoughts on cooling off the crawfish to allow the flavor to soak in? Should I do this? If so, how?

From start to end

I wash them off. Pour the sauces in the water, which consist of the blends they sell at the place I buy the crawfish.Then wait till the water is boiling throw the suckers in. Wait a few minutes taste testing in between. Then once they taste cooked and have risen towards the top I throw the corn, sausage, potatoes etc. Let them cook, then throw ice on top and try to get the sauces to saturate into the crawfish etc. After that I pull it all out and throw it on the table and eat. My boils usually turn pretty good, but I feel like I'm missing a few tips to put me over the top. Anyways see if yall got any tips to help me out, and wanted to know what others do.

40 pounds each day

Definetely money.

:rotflmao:

:rotflmao: