u/Marunikuyo

Ok, so I've been slightly over feeding my beast of a crayfish so she wouldn't get hungry and destroy the tank mates. I figured I could get a Cory to clean up the extra food she doesn't eat. But, the cory is an absolute freaking PIG, and eats 80% of the crab pellets I throw down for the cray. I've seen the cray in more of a hunting stance, and I can only guess she's still hungry.

I don't want to keep over feeding as the tank water balance and algae will go nuts.

Any suggestions?

"Here we go again!" - u/Pogs4Frogs

Smoking stuff in support of Frogs epic smoke journey until Traeger sends him something NICE and ends this absurdity.

Filet Mignon & Shrimp kabobs. Covered in violet sea salt, sage, pepper and oregano.

"Here we go again!" - u/Pogs4Frogs

Smoked Gouda AuGratin Potatoes

Peeled red potatoes, sliced a bit thick, boiled until medium soft. Tossed in minced garlic, salt, pepper, cayenne, oregano & kerry gold butter. Applewood Burbon smoked gouda & munster.

Smokin Pecan pellets + Mesquite chunks

RIDONCULOUS 9 mile finish on flavor.

The only thing better would be when Traeger finally sends Pogs4Frogs something NICE.

LET'S GO!

Hey Traeger, get it together guys! Your customers are being ignored.

(Sorry Mods)

Seeking names for this female blue crawfish ;)

I just rescued a tank (looked like a freaky swamp from past owners neglect). Cleaned up and sorting out water balance now. I know the attention hog is the amazing blue crayfish, but I have no clue what the fish are. Any help identifying please?

Ok, so I know a million people are smoking briskets this weekend, so here's mine!

16lb prime before trimming, cooked on Camp Chef woodwind pro 36, 225 degrees overnight smoke, smokin pecan + mesquite pellets, pecan & cherry wood chunks. Wrapped at 170ish, and then foil boated the wrap to catch drippings. My water bath was a combination of chocolate stout with manderin oranges. Pulled at 203, hot held at 150 for about 7 hours.

Because we had solid rain for 3 days, I had to rig up a ramshackle MacGyver tent to protect the smoker.

I also smoked some kerrygold butter with garlic and a bunch of herbs. Sliced and fried the brisket in the butter, drench with bbq sauce.

'Merica!