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Self-proclaimed Pit Masters of SH- I've got some questions

I just put the rub straight to ribs and cover every part and straight to the smoker for 3hrs then wrap in butcher paper. Last hour is sauce.
I cook 'em 300-350, about an hour open, until they get the color and bark you desire, you can leave them a bit light they will darken when you finish them. hour wrapped and then finish open for how ever long you need to get the proper bend.
season or brine how ever you see fit.

I find with the 3-2-1 they get dried out.
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Optics WTT Kahles 525-DLR for ZCO

Looking to trade out of my Kahles 5-25 DLR (SKMR4 LSW) that I bought earlier this year, into another ZCO.

Specifically looking for the 5-27 in an MPCT2X reticle

I will add cash on my end to make the deal.

Sold the rings.

Thanks

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Suppressors School me on multi caliber hunting and Mammoth suppressor options

Looking for a multi caliber lightweight can for hunting and Mammoth Challenge.
Priorities:
1. Suppressor host bolt and semi-auto: 350 Legend 18" barrel, 223 Rem 16" barrel, 6.5 CM 22" barrel, and 308 Win 20" barrel.
2 Light weight for western hunts and Mammoth Challenge
3. 1.375-24 Bravo HUB direct thread mount compatibility

Nice to haves:
1. Interchangeable end caps
2. Titanium
3. Flow through design if it doesn't add weight

Not needed:
1. QD mounting systems
2. Full user disassembly down to the baffle stacks
3. Modular baffle stack systems

Researched options:
(Light weight, titanium and Bravo HUB, but not familiar with company or products)

(Sturdy, track record for versatility, swappable front end cap, and reputable company but twice as heavy as the Otter Creek Lab)

(Weight between the Otter Creek Lab and SilencerCo options, interchangeable mounting system, swappable front end cap, reputable company, titanium, but fancy mounting system that I don't need, more $$)

(Lowest cost option, Bravo HUB, not Titanium, front end cap not swappable)

Experiences on accuracy, durability, customer service, or other recommendations much appreciated.

Maggie’s THE "NOM NOM NOM" THREAD

It's been my wife's job to make 30 minutes chili. She does like to add beans but only uses Ranch Style beans.

They used to be canned in Fort Worth Texas but moved up north some place. We use them in Tex-Mex as well.

My wife's product is called 30 minute chili or Yankee chili.
And it is very good but I'm a Texas Bowl of Red snob.

It takes me at least four hours and that's hurrying things along more than optimal.

Yes I would try some of @Jingoist chili and most likely ask for seconds, but don't tell anybody.