CherokeeTiger

[quote]No one understands tax because the tax code is retarded and our media. You have people who actually believe businesses and the wealthy pay zero taxes and only the poor pay taxes[/quote] Financial “gurus” on social media and their loaded half-truths in the form of simplified six second vi...

[quote]Why are people always trying to compare it to Louisiana sausage on this board? It’s a totally different flavor, for better or worse depending on how you like it. If you like it, great. But stop trying to put it in the same category as LA[/quote] This. Conecuh is and has always been a ter...

[quote]Should be some good deals on lightly used vehicles later this year.[/quote] I drive a ‘16 Sierra that’s paid off and has 110k miles. I got it used in ‘18. All signs currently point to me being able to get nearly what I paid for it today. I hate trying to time the market….but damn if it’s n...

These things basically fling shite all over your tax return, turning it into something that potentially requires professional help. Some people own these within their IRA thinking they can get around it. They also can have UBTI (Unrelated Business Taxable Income) which can cause your IRA to have ...

[quote]EITC. I asked our CPA about it and she legit said "What is that?" From then on, I did my own taxes.[/quote] In their defense, there are plenty of CPA’s who never see the EITC because they don’t have any clients who qualify for it. But that isn’t the same at not knowing what it is at all (m...

Most accounting firms (mine included) are increasing their fees. Part is due to inflation, part is due to the mass exodus that has taken place in the profession and the increasing difficulty to find and keep good employees. Doubling your fees, however, is a lot and is often times an indirect way...

I too use the 15 bean soup from Hurst’s. I buy the one that has the Cajun seasoning. 1 bag of beans w/ seasoning 1/2 lb bacon 1 - 2 onions depending on size Ham hocks or neck bones Cook the beans with the hocks/necks, then fry the bacon and onion with about an hour left and add to the bean...

I like channels that are down to the point with their videos. Mad Scientist BBQ is who comes to mind when I say this. He’s great at what he does and is a wealth of knowledge, but he will drag on for 45 minutes talking about a pork butt and his videos tend to miss the forest for the trees. Malcolm Re...

[quote]Old Country Brazos[/quote] What I have. Looks like you took out your deflector plate. Are you happy with the results? I’ve been wanting to do this to mine. Nice brisket. :cheers:...

[quote]Not to hijack the thread but no matter what I do my jamb never turns out brown. Frustrating! Tips?[/quote] I never got the color I really wanted without browning the onions very well. ...