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Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1

Don't give awards to that weak ass shit.


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Possible gold winner (IMO)!

I'll be honest. This was a really tough week with tough choices. All very worthy entries, especially those "on the platform." I know I went back and forth on Silver vs. GAOW, several times. I think what sealed it was that sly little alluring smile on the GAOW winner, combined with the lateral view of that perfectly chiseled derriere. We didn't see Silver's face at all. Had we seen her face with a similar alluring look, she might have taken it.

Don't be surprised if, in the future, the top two platformers will "tie" for GAOW, followed by the bronze. I would normally like to think I could be right and render a proper 1-2-3 decision, but it's becoming more difficult.

Keep challenging me!
 

I recall a story told to me by a senior conductor on one of my commuter trains (during that era). He was a bit of a Military man and may have served as a "stockade" guard or the like (He wan't Navy/USMC so it wouldn't have been a "brig").. But he told us a story about how they'd chase/pursue any detainees that escaped. And, as a status report to CHQ on how many detainees that had been recaptured, he'd say things like, "One in the box.... One in the Bush...." :)
 
I recall a story told to me by a senior conductor on one of my commuter trains (during that era). He was a bit of a Military man and may have served as a "stockade" guard or the like (He wan't Navy/USMC so it wouldn't have been a "brig").. But he told us a story about how they'd chase/pursue any detainees that escaped. And, as a status report to CHQ on how many detainees that had been recaptured, he'd say things like, "One in the box.... One in the Bush...." :)
Cool story bro
 
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All right you ingrates this is how it's done.


One fresh caught King Chinook Salmon. (You could use any store-bought,fresh or frozen salmon it doesn't have to be king chinook and it's best to have skin on, but in a pinch you can use skinned)

Non-iodized salt and dark brown sugar mixed together dry in a glass or porcelain container (do not use a metal container as the salt will have a chemical reaction with a metal container)

So the mixture is 4 to 1
1 cup salt non-iodized
4 cups dark brown sugar
Mixed in a glass or porcelain container.

Add your King Chinookie Salmon coating all parts of your King Chinookie Salmon with your salt and sugar mixture.
Again, do not use a metal container. Some will tell you that a stainless steel container will be fine but I don't take the chance porcelain or glass only.
Cover in place in the coldest part of your refrigerator for at least 48 hours (longer is better sometimes I'll go as many as three or four days).
After 48 hours rinse your King Chinookie Salmon with cold tapwater.

Place salmon on a drying rack until it forms of pellicle on the surface (about two hours a small fan blowing on your salmon will expedite this process) do not skip this step as this is what makes the smoke stick to your delicious salmon.

Place your Chinookie Salmon in a big chief smoker (made in beautiful town Hood River Oregon) and smoke to your preferred doneness.
I personally like alder wood chips.

The last step is to eat like a king .....get online and buy the next size bigger pants.


You're welcome
 
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A young woman doing her best to contribute to society while adding to the comfort of her hotel guests.
The weekday lady that makes breakfast at our hotel is the same; she's a sweet girl. Pisses me off when some of the "just passing though" hotel guests are rude to her, but she just smiles and takes care of her doing her job.
 
View attachment 8138607
All right you ingrates this is how it's done.


One fresh caught King Chinook Salmon. (You could use any store-bought,fresh or frozen salmon it doesn't have to be king chinook and it's best to have skin on, but in a pinch you can use skinned)

Non-iodized salt and dark brown sugar mixed together dry in a glass or porcelain container (do not use a metal container as the salt will have a chemical reaction with a metal container)

So the mixture is 4 to 1
1 cup salt non-iodized
4 cups dark brown sugar
Mixed in a glass or porcelain container.

Add your King Chinookie Salmon coating all parts of your King Chinookie Salmon with your salt and sugar mixture.
Again, do not use a metal container. Some will tell you that a stainless steel container will be fine but I don't take the chance porcelain or glass only.
Cover in place in the coldest part of your refrigerator for at least 48 hours (longer is better sometimes I'll go as many as three or four days).
After 48 hours rinse your King Chinookie Salmon with cold tapwater.

Place salmon on a drying rack until it forms of pellicle on the surface (about two hours a small fan blowing on your salmon will expedite this process) do not skip this step as this is what makes the smoke stick to your delicious salmon.

Place your Chinookie Salmon in a big chief smoker (made in beautiful town Hood River Oregon) and smoke to your preferred doneness.
I personally like alder wood chips.

The last step is to eat like a king .....get online and buy the next size bigger pants.


You're welcome
What the fuck is and who the fuck calls it a “king chinook salmon”
do you live in Nebraska ?
 
What the fuck is and who the fuck calls it a “king chinook salmon”
do you live in Nebraska ?
My family on my dad's side is from Nebraska. I went fishing with my grandfather when I was a kid and we caught a channel catfish with every cast, most were small but we did catch a few big ones. We never saw King Chinook though.
 
View attachment 8138607
All right you ingrates this is how it's done.


One fresh caught King Chinook Salmon. (You could use any store-bought,fresh or frozen salmon it doesn't have to be king chinook and it's best to have skin on, but in a pinch you can use skinned)

Non-iodized salt and dark brown sugar mixed together dry in a glass or porcelain container (do not use a metal container as the salt will have a chemical reaction with a metal container)

So the mixture is 4 to 1
1 cup salt non-iodized
4 cups dark brown sugar
Mixed in a glass or porcelain container.

Add your King Chinookie Salmon coating all parts of your King Chinookie Salmon with your salt and sugar mixture.
Again, do not use a metal container. Some will tell you that a stainless steel container will be fine but I don't take the chance porcelain or glass only.
Cover in place in the coldest part of your refrigerator for at least 48 hours (longer is better sometimes I'll go as many as three or four days).
After 48 hours rinse your King Chinookie Salmon with cold tapwater.

Place salmon on a drying rack until it forms of pellicle on the surface (about two hours a small fan blowing on your salmon will expedite this process) do not skip this step as this is what makes the smoke stick to your delicious salmon.

Place your Chinookie Salmon in a big chief smoker (made in beautiful town Hood River Oregon) and smoke to your preferred doneness.
I personally like alder wood chips.

The last step is to eat like a king .....get online and buy the next size bigger pants.


You're welcome

You only cook one at a time?

We got our smoker from home depot. But I agree on the alder chips. We get ours straight from the trees. Gotta trim the bark off though otherwise you get get a bitter taste.

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