I’m 100% flower unfortunately. If I was a smart and energetic man I’d be pivoting hard to rosin.
I doubt it. Good rosin is still fetching 50-60 a gram.
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~Star~Crash~ All & Everything
- Thread starter star crash
- Start date
I got my hopes up. It’s been that way all season, kind of a single minded Ness of purpose.
@oldmaninbc … they had $10.99 a # strip steaks also (but I couldn’t tell the difference) 
Strip steaks were great. Tomorrow will be chicken wings football style with the celery and carrots.
Guava Runtz plant in the front left. Got her from pappy mason jar.
He liked her enough to enter in the last ICmag cup in the spring.
Guava Runtz plant in the front left. Got her from pappy mason jar.
He liked her enough to enter in the last ICmag cup in the spring.
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The Rose Gold Runtz is my favorite that I’ve tasted thus far
About to smoke some
Aww Sheeet! I never mess wit you Frankenmuth Bavarian Bad Boys...
Frankenmuth sucks. Bunch of entitled pricks and stupid tourists. I'm a few miles furthur north in beautiful Saginaw. Or Sagnasty as some call it.
This is how it sounds when we are having fun here
This is 228 g finished trim flowers from one Plat Dosi ..I gave her 450 g of tops so there was that much I allowed her to reject & told her only bring me back primo everything else can get discarded ...
acespicoli
Well-known member
Had to helper today. We got everything into 55 gallon drum liner bags, twirled and taped. My arm is sore. Not too bad. It’s manageable.
That’s a gigantic brisket, one of my favorites growing up my mom made a killer brisket
Great taste!
How do you do your Brisket? I've got a stick burner that I fire up from time to time. This post reminded me its a good time of year to toss a couple on there. 215-225F for a half a day or so and voila. Usually mostly oak but have been known to toss in a few chunks of pecan from time to time. Bon Appetite!
