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

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[Be Square]

This man has had cattle for years. He definitely knows the lingo.

He’s The Cattle Whisperer.

After his years at the MCRD, the gunny retired to a stress free life of raising cows.....

 

[Modoc]

I agree (all my pickups have/have had flatbeds) but be prepared to add some coin to the ins check.
A like new take off box can be found for $500 to $1000 if you shop around
The last flatbed I put on was North of $7K, I know you can buy them cheaper, I just like a nice looking one on my good pickup
View attachment 8745558

Now if you want a bale bed.......tell mother she's gonna need to get another job LOL
View attachment 8745559

I thought about it, but decided not to jump through the hoops and be able to skip the DOT scales

 

[GUN NUT in IA]

I used to race like that when I was stationed in Fort Sill, OK. We ran an 1/8 mile track. You would spend most of the day trying to "dial in" your time. Before racing started in the evening you would tell them how fast you were going to run and they would paint that on your windshield.

It did not matter what the other lane was running. He dialed in his time and they set the clock accordingly. If he was faster than you, he had to wait. The idea was you should both be at the finish line at the same time. Whoever crossed first - without "breaking out" (running faster than you dialed in) would win.

I was running my '71 Cuda against some kind of fiberglass bodied "Funny car". I drove it on the street. I am absolutely positive he moved his around in a trailer. If I had to guess, I would guess he was even running "hot block". We guys running street cars tried to be courteous to the guys running the hot blocks and "set the light" as quick as we could so the other lane did not harm their engine. They also had "rail dragsters" and "bikes" (those guys were insane).

Anyway, his time was maybe three seconds less than mine. I got a three second head start. I should have beat him especially if he broke out. I did something you never do when drag racing. I looked in my rear view mirror as I was heading to the finish line. I watched the lights come down and saw him get his green. Of course, not much I could do. I was running as fast as I could. It is really a trip getting passed like you are standing still when you are doing over 100 mph. Yes, he won. I suppose I should have given a little slower dial in time, but I thought I might run a little faster when I actually had somebody in the opposite lane and I did not want to break out.

This was back in the late '70s. I sure miss drag racing - on the track. Now I drive a Chrysler Town and Country mini-van.

I SURE WISH I STILL HAD MY CUDA!

 

[22Hshots]

View attachment 8745491

These things really pack a punch.

 

[Glowworm]

From Google image search.

Celina 52 Truck Stop

1897 Genesis Rd
Crossville, TN 38555
United States

And that’s not who you all thought it was.

Could be.... stopped in there about 30 minutes ago. It has the right look and prices seemed right.

 

[Broncovan]

Ok, I've done the 205-210 brisket with a soft probe.... Initial cut is juicy then it seems like 15 minutes later it is dry..... Tell me how to get one that is and stays juicy. Thanks.

Only smoke the point.

There's no fat in the flat and for how long you have to smoke it to get it past the stall, you end up cooking all of the juices out. I've always felt that you need a lot of sauce to eat it.

Problem with the point is it's pretty fatty, but it stays moist and delicious.

I'm sure there's going to be all the pros along shortly to tell me how wrong I am and I must be doing it wrong.
I chop up the flat and put it in chili.
With beans

Picsnshit

 

[sandhiller]

I thought about it, but decided not to jump through the hoops and be able to skip the DOT scales

Honest curiosity
How are having a flatbed and DOT scales related?
Or am I missunderstanding something?

 

[Kamerad]

 

[Leadpilot]

Only smoke the point.

There's no fat in the flat and for how long you have to smoke it to get it past the stall, you end up cooking all of the juices out. I've always felt that you need a lot of sauce to eat it.

Problem with the point is it's pretty fatty, but it stays moist and delicious.

I'm sure there's going to be all the pros along shortly to tell me how wrong I am and I must be doing it wrong.
I chop up the flat and put it in chili.
With beans

Picsnshit

View attachment 8745839

Idaho plates for the win!