Both Tacos

Only thing those varmint cages do is let the coins have something to hang onto while they empty your corn.

I guess you guys don't have a home alarm system that you can turn on/off chimes for doors and windows? If not, that would be probably the best option is to get an alarm company to do a free install with a one year contract.

You got a bunch of antifa deer.

Stand and fill feeders are your friend....

Griddle at deer camp. Like peanut butter and jelly.

Bitches always be fighting

Bucket list...

Anyone heard anything on this new BBQ place. Tex-Mex style. https://www.msn.com/en-us/foodanddrink/foodnews/dallas-has-a-new-barbecue-joint-serving-brisket-tacos-and-pimento-cheese-dip/ar-BB19A413?li=BBnb7Kz Dallas has a new barbecue joint serving brisket tacos and pimento cheese dip By Sarah Blaskovich, The Dallas Morning News 36 mins ago Dallas has a new barbecue joint serving brisket tacos and pimento cheese dip When people visit Texas, they want to eat barbecue. That’s the thinking behind Seely’s Mill, a new barbecue restaurant with Tex-Mex and Southern influences located inside the newly rebranded Beeman Hotel in Dallas. Learn More Both the Beeman and Seely’s Mill were named after parts of Dallas' history. The hotel is named for John Beeman, one of Dallas County’s earliest settlers. According to Dallas Morning News archives, Beeman claimed 320 acres in North Texas in the 1840s. His son-in-law, John Neely Bryan, is credited as being the founder of the city of Dallas. The new barbecue restaurant Seely’s Mill is named after a mill in Dallas County that a spokeswoman says was built by Beeman. The Beeman Hotel and Seely’s Mill are located on Central Expressway, across the thoroughfare from Southern Methodist University. The hotel and its restaurant are intended to be a spot for visitors to experience Dallas, and Texas, all in one place. “With everything stemming from the John Beeman name and the family, we felt it was a good time to focus on Texas barbecue,” says hotel general manager Jared Williams. “Anybody visiting from outside of Texas really doesn’t have to go far to get a taste of what Dallas is offering.” The restaurant has an indoor and outdoor smoker, and Williams says the best way to get a taste of the restaurant’s barbecue is with the Signature Sampler: sliced brisket, pulled pork, smoked pulled chicken, burnt ends pit beans and a cheddar biscuit. The brisket comes rubbed with salt and pepper, Central Texas style, though Williams says the barbecue is meant to represent Texas as a whole, not just one region. Plus, there are plenty of menu items with wider culinary reach. The street tacos — especially the chopped brisket with pickled jicama — take on a Tex-Mex spin. The smoked onion and pimento cheese dip leans Lowcountry. Burnt ends got their start in Kansas City but have become staples at some Texas barbecue joints. “When you come to Texas, you either want Tex-Mex or barbecue. And we wanted to offer both,” Williams says. And then there’s a cheeseburger, made with beef from 44 Farms, a ranch southeast of Waco that has become popular among independently-owned restaurants in the Dallas area. Diners at Seely’s Mill will enter the hotel lobby to get to the restaurant, which is designed to feel like a modern-day saloon. Diners can also sit outside on the patio, a detached area available for those who prefer open-air seating. The barbecue menu is also available as a “knock and drop” room service option for hotel guests. Anyone who prefers takeout — or is choosing to avoid restaurants or bars during the COVID-19 pandemic — can call the restaurant or walk inside to order, then take it to-go. The cocktail menu has Texas, Tex-Mex and Southern roots. A spiced pecan Old Fashioned, made with praline liqueur and orange bitters, was one of the most popular drinks on opening weekend, Williams says. It comes with an orange slice frozen into one big ice cube that sits in the middle of the glass. The “skinny” serrano margarita is made with Desert Door sotol from Driftwood, Texas, a town near Austin. “We get a lot of requests for skinny margaritas and skinny, spicy margaritas,” says Williams, whose company operates other hotels in Dallas and beyond. “The thought there was: This [margarita] goes well with your street tacos.” They’re also selling beer flights, tequila flights and whiskey flights. The beer flight, $22, lets customers pick four options, including popular local brews such as Revolver Brewing’s Blood & Honey and Deep Ellum Brewing Co.'s Dallas Blonde. A side room called the Rhapsody Room is intended to have a speakeasy vibe, where hotel guests and locals can go to enjoy a cocktail. “I just envision sitting down, having a nice Old Fashioned, listening to some acoustic,” the GM says. Seely’s Mill is at 6070 N. Central Expressway, Dallas (inside the Beeman Hotel). It opened Sept. 25, 2020.

Yes, go with a large gas griddle and the Big Joe. You'll have all your bases covered.

I don't think I have ever seen a euro mount on an elk.

Croc pot or I usually go with the Instant Pot.

Looks like it isn't a true or faux infinity edge then, so tell your builder to stop calling that. It's going to have water level below the edge and tiled edge. It will give you an unobstructed view out the back which is nice.

If you have the infinity look where the water is at the edge of the pool, then it should be set up for the water to go over the edge and caught by a return system. You shouldn't have water just going over the edge of your pool and into your yard.

It's odd how mourning dove will come to a mojo but whitewings won't even look at them.

All those cages do is give the coins something to hang onto while emptying your feeder. On that particular set up, you would start up on the barrel and take it down to the legs to wrap around the whole thing and then a piece on the bottom to cover that access.

The chicken wire will work if you wrap it around the feeder. Just know that it will affect how far the corn will be thrown as a lot will hit the chicken wire and fall straight down. I've gone to the either the All Seasons stand and fill or the Ecolution spinners (like the spintech, but like them better when replacing a 12v spin plate).

As soon as Justin started leaving the pits to someone else and then not being in the kitchen for quality control it all started going down hill. The days of them back at the Farmer's Market in the shed was the bomb.

May the force be with you.

Losing an onside kick the way Atlanta did, should count as a turnover.

Those Russian boars can be some nasty creatures.

Started the day with a teal hunt. My place doesn't get many teal during early season but I had work to do here so decided to put in a hunt before getting things done. Ended up with the only teal that came in. Then went to spreading seed and using the drag in the deer food plot. Moved the blind for a better shooting lanes and concealment. Hoping this rain this week is just enough to get things growing.

Actually it is bovine.

That's the lodge.

Picked up a S'Mores blizzard today. Never had it before so decided to give it a try. It was pretty good.

Let's tap the brakes here a little. This is against UTEP. Nice warm-up but we will see what we have when we get into conference play.