vernon

When it comes right down to it I guess I would too but for a completely different reason in that I just can't get enough and absolutely hate it when I can't get out there. Same as fishing - I just never wanna quit and go home. Now the weather deal you're referring can definitely readjust my way of thinking though as I ain't quite as hardy nor as foolish as I used to be!

I like the way you think! Although I've always related a little more closely with Noah what with his love of big boats and all....... 👍

Good thing that golfer's are so honest and NEVER lie! Better hope them thermometers get there fast....

Throw in no tournaments for a month or so and this could be one of the best spawns in a long, long time if it just doesn't turn into some sort of epic event. Now if I can just stay alive long enough to benefit from the whole deal......

State of Kansas Fish & Wildlife webpage states that "parks, lakes and wildlife areas will remain open to the public." Administrative offices will be closed for two weeks beginning today. No mention of the virus that I can find at all on the Missouri site which is kind of hard to believe. I've also received an email from a privately owned public golf course in Johnson County that states that they are allowed to remain open so long as they follow CDC guidelines. I find both items to be extremely encouraging! Heck, I might even get out of bed now!!

Wish I woulda said that......

You know I used to get in the middle of these Corps arguments all the time but since I've been retired for seven years now (wow - that's hard to believe) I've been staying out of 'em for quite a while as what I know/knew might not be all that pertinent anymore. That being said, one thing that I DO know to still be accurate is that the Corps does not create policy. That's done and dictated totally by congress and the Corps just does what its told.

Smarter than Forrest Gump this one is!

Well, I guess on the bright side I never really expected to live to be 536 but here I am. It's been a good ride though. Can't wait to see what the next two or three centuries I have left are gonna be like......

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You always share the most perspicuous insights and have such a beer mug half full attitude. So refreshing in these difficult times! And golf "talk" is about all we got left of the game. You're beyond right about the nuclear winter we've been experiencing - it's like the dang groundhog has sentenced us to another six months. We're currently stuck at the Forty Days and Forty Nights stage but I'm most afraid of what might be next since it sounds like it's gonna be the Ice Capades by the weekend!

With today's PC culture and media there isn't much leeway in the decision making process anymore. Fall in line or be crushed. CYA is all that matters. At least that's my view which doesn't mean a whole lot but then neither does anything else at the moment. I just wanna go fishin' again but our April-May trip is beginning to look lightyears away.

I'm sure lots of people won't be happy if they pull the plug on tournaments but might make for a heckuva spawn year.

Dang - 20K? Pretty sure my first Ranger was under 4K! Of course it had a paper graph and flasher so there's that.......

That's good to hear!

What’s all that green stuff? Looks kinda cool. Seems like I’ve seen something like it before but can’t remember for sure......

🤦‍♂️ It has been a long, cold, lonely winter........

Twelve days till Palm Springs. That'll be the next time that I see 50 degrees!

I've never cooked on one so I can't really say. Might want to check out some of the videos on the website as I've only researched gas, pellet and "normal" charcoal applications but I know they've got a bunch of videos and testimonials for using them on eggs both there and on non associated YouTube videos.

I kinda felt the same way but after doing considerable research I decided to order a set when I got my new Camp Chef smoker with the Sidekick burner/grill and I have been amazed. They get super hot super quick and virtually eliminate flareups. On a gas grill things like burgers, chicken breasts and salmon filets take about fifteen minutes. Five to preheat the grates and ten to cook. For example, I heat the grates to 475 - 500 and then cook the burgers two minutes then give 'em a quarter turn, cook two minutes, flip and repeat and that produces a perfect medium rare. Salmon is three minutes then quarter turn, three more minutes then flip and cook four minutes. Kathy is NOT a salmon person and even she loves it. I used to typically smoke whatever I was going to grill for a bit to add that smoky flavor but with the GrillGrates I just sprinkle a dozen or so smoker pellets in the grooves and, presto, smoke flavor! Since I got mine, my brother and two neighbors were so impressed that they ordered sets and love 'em too. The biggest thing to be careful of is not to get them TOO hot. They recommend not exceeding 700 degrees so as to avoid the possibility of warping them and believe me on that Sidekick I can get 'em to 700 in no time. If you have a temp gauge in the lid/dome of your grill they say that the GrillGrate temperature will be about two hundred degrees hotter than what the gauge indicates. I use a laser thermometer and they're not kidding either. They're customer service is fantastic they're great about answering questions over the phone. Since the Camp Chef Grillbox is somewhat new I ordered mine custom cut and they cost about $80. My brother did a full custom set for his four burner Weber and I think they ran around $130 and he's thrilled. My neighbor buddies just ordered the kind that fit on top of the existing grates instead of replacing them and only did half sets instead of full and I think spent around $65 - $75. If you like to grill I think you'd like 'em.

I've tried numerous brands of braid off and on ever since the introduction of SpiderWire a hundred years ago and have always HATED it for all the reasons that have been detailed in this post. However, when winter rolls around and I get bored and antsy I read and research a lot of stuff which causes my mind to wander and I lose most of my already limited sense of logic and reasoning and I start thinking that "maybe this time will be different" and then I buy stupid golf and fishing stuff. Consequently, a few months ago after reading a different post by Bo about the Spectra Extreme Braid that he bought from Ali-express I thought to myself, "self, that makes way too much sense not to work and what's fifteen bucks?" and so I ordered some. Now it took over a month to arrive - in fact, I'd forgotten I'd even ordered it - as apparently slow boats from China are more than just an expression but by golly I've got it and I'm gonna give it a whirl. Then a little later RPS made mention of the stuff that he had stumbled across and really, really liked called Finatic and so (no way you guessed this) I ordered a spool of that too. So now the guy that hates braid more than most people has twenty thousand miles of the stuff laying on the seat of his boat! Regardless, in another month or so I'm going to convert my spinning reels over to these two lines and try some of the Finatic on a bait caster just for the heck of it. Hopefully it doesn't all end up in a trashcan on a boat dock somewhere midway through the first day back on the water but we'll see. This time is going to be different! I just know it. Tomorrow I'm gonna do a little more research on those left nostril inhalers I've been hearing so much about......

Yeah, there is so much marbling that they're tuff to screw up. I smoked ours at 225 until the internal temperature hit 110, rested for ten minutes and then tossed them on the grill box at 650 - 700 degrees. Did two minutes then a quarter turn, two more minutes, flip and repeat. As awesome as they were I was so terrified of overcooking them that I probably should have left them on a bit longer to really break down and caramelize the fat. Next time I'm gonna get the internal temp to about 120 before searing although I think a guy could go to 125 or even 130 and probably be just fine with this particular cut. Also, I don't know how many of you have heard of or have used GrillGrates but they are the most awesome addition to any grill or smoker that I've come across. They ain't cheap but, man, they instantly transform any grill into a Ruth's Chris steakhouse! Gas, pellet, charcoal you name it. In fact, they can be used for stovetop, in the oven and they even make 'em for those Ninja Foodi dealies that seem to be pretty popular. If you don't know what they are I highly recommend that you checkout their website!

The one we go in north Kansas City usually has one or two but the guys in the meat department said that if you don’t see them to just ask and they’ll make up whatever you want. I’d been hearing about them but hadn’t tried them until now. They were even better than I expected!

Thanks but I'm gonna stick with Ribeye of the Ground otherwise known as "beef". In fact, for New Year's this year I smoked and then reverse seared some ribeye "caps" on the ol' Camp Chef and I might not even eat "normal" beef ribeye again. The most outstanding piece of dead cow I've ever eaten and, crows and cranes be danged, I've ate a lot of dead stuff as for some reason I prefer it that way. Added a couple giant King Crab legs and welcomed 2020. And ya know what? I must have prepared it just right cause it tasted a lot like beef and crab!🥩 🦀

No, really - you gotta try it. Tastes like mango, chutney and burnt hair......🦡