lowridns1020

I am the 2nd owner of this. Runs great, just had to step up to a little bigger rig to haul my fishing boat. CR Price $9,500 firm. http://columbus.craigslist.org/cto/6189297508.html Sent from my iPhone using Tapatalk

http://www.bigdarbysravine.com/ Troy2285 , a member on here owns this place. It is a very nice facility.

I like ultrasonic I still use my tumbler at times though for large batches of 223.

You definitely are doing the right thing starting out with a single stage. Learn each stage. I would suggest a couple of good calipers and as everyone else says a good manual. I have two progressives and a single stage. I still start almost every load on the single stage. Reloading turns into essentially organized hording. I don't have near the amount of calibers that RedRocket has but I still have a ton of stuff. When I bought my current house packing and moving everything was a bear. I am guessing I have at least 500 lbs of just bullets not counting brass and the machines and powder.

I travel to Pittsburg as well every other week, the issue with that stretch is getting stuck behind mining dump trucks and other semis avoiding 70. You can actually run from Cadiz all the way to 161 on the same Rd... don't recall the changes but it's 16 and I believe 250. I try and take different routes depending on my departure times for a change of scenery, I've always wanted to take one of the cars out there.

Being this late in the season start watching for clearance Crossbows. I have always been a compound shooter but I was still chasing a certain buck last year until the end of the season and I found it was a PITA to draw a bow when it is -10 out. I picked up a Wicked Ridge with bolts and scope at Buckeye for ~$300 which was around 50% off. I sighted it in in three shots and it has been great.

I am looking to hire a Road Mechanic for the Dayton area. Prefer CDL license but not a must. Specialized in Diesel trucks, equipment and Horizontal Direction Drills. Competitive wages and great benefits. PM me for details.

Send a PM to Troy2285 on here, it is one of the many things he does.

Cook to temperature. Which I know is hard in a crock pot and kind of defeats the purpose.

http://tapatalk.imageshack.com/v2/15/03/28/23e8bc72401ae3f3378a11240467a264.jpg It is grilling season... Maple glazed salmon. Bacon wrapped filet. Surf and turf.

The outside, mine is a light yellow. Had green shutters but went to black. Plan is to stucco it though within a year or so. Inside our colors are about them same... Picked out by my wife also.

Based off his pictures, appears there is a half bath in the basement. Nice looking house, very similar looking to mine. Though I like your color scheme better (purchased mine as a foreclosure)

Couple of recent steaks 2lb T-bone reverse seared on the big green egg http://tapatalk.imageshack.com/v2/15/02/01/77231c7b1bbc2064bc5916cf6fbab570.jpg http://tapatalk.imageshack.com/v2/15/02/01/235609dc716fac828e2ebb35c517ed13.jpg Super Bowl prime ribeye. http://tapatalk.imageshack.com/v2/15/02/01/f496987b5c8f8021a508c978ecdafcab.jpghttp://tapatalk.imageshack.com/v2/15/02/01/20a289741b06394acf2c8a95e6e4ec24.jpghttp://tapatalk.imageshack.com/v2/15/02/01/49b639d76531c7a5dc8bf1f17c8cdc18.jpg

Yea, hard to tell from the picture but I can usually see the slightest discoloring where the crimp is made. Wonder how many more they have floating around out there? I would think they will be recalling a batch soon.

Yea I can understand that. Mine stays out so I am inclined to use it more often. I usually pull two to three butts at a time, so it saves some time.

http://tapatalk.imageshack.com/v2/15/01/04/78a881e2b68f465530129539ddbc9907.jpg Deer Burgers rubbed with a homemade coffee rub, cooked to medium rare. Ended up topping them with some green hatch chili's. http://tapatalk.imageshack.com/v2/15/01/04/923096b0219eb493a603e60376a977bb.jpg Spatchcocked chicken, rubbed with a mixture of a homemade bbq rub and a little bit of the limited addition Oakridge BBQ Crucible Ghoste Chili rub. Cooked on the egg, raised direct with a little bit of pecan wood. Cooked to an internal temp of 180 degrees on the thighs and 160 on the breast. Which occurred at the same time (the joy of spatchcocking). Ended up shredding the other half of the chicken for sandmich protein for lunches this week.

Do you happen to have a Kitchenaid mixer? I pitched my claws after using my mixer to pull pork.

Shore lunches are my favorites.

$1.79 lb baby backs, turbo method. Rubbed with a homemade blend. (Most of my rubs are homemade) Plated with ABT (Atomic Buffalo Turds) http://tapatalk.imageshack.com/v2/14/12/28/004508fe46ec96d9c04d1416d7d54a26.jpghttp://tapatalk.imageshack.com/v2/14/12/28/d96d5d526891a12a42ddd86868c1a194.jpg

Ribeye, Big green egg. S&P for rub. http://tapatalk.imageshack.com/v2/14/12/28/09398fa492af5007dddd7e6c7678549e.jpg Thanksgiving Turkey, spatchcocked, raised direct on the egg. Rubbed with a homemade coffee rub, which is just espresso coffee, ancho chili powder and a couple other items. http://tapatalk.imageshack.com/v2/14/12/28/eb529c1ff2fd91baf604bfbdd40e36d2.jpghttp://tapatalk.imageshack.com/v2/14/12/28/824596645f2dab41c2572689f5962363.jpg This is a cheap NY Strip that I buy from the local grocery store near my hunting cabin. Its actually non rated and is a product of Mexico. They are good for the money. Coocked on a old cheap Weber, I don't use charcoal on this grill. I split small pieces of Cherry and cook over it. http://tapatalk.imageshack.com/v2/14/12/28/e4ac57df1a5d99b41abde4f3b71d0352.jpg

I am interested...trying to get the girlfriend to give me an answer

Sold... lock it please.

http://www.crkt.com/Moxie-Folding-Pocket-Knife This is my EDC, I love it so far. Its my second CRKT carry knife, I believe I accidentally l left my other one in a takeout box from Roadhouse. I was using it to cut my steak.

Nitrous Plate is a Harris Speed Works

Can't blame you there