I'm not exactly looking to buy another marker but this popped up on FBMP and it seems like a solid deal. New they retail for $380. It could be a new marker for my 12 year old who wants to get into the game.
UPDATE: I sent the guy a message but according to Facebook I'm unlikely to receive a reply. Oh well. It was worth a shot.
I have too many bags so I've decided to give some of these away. They are all well broken in but still very playable. Definitely good for a beginner or someone wanting to get into the game and not spend a bunch of money on bags. Just cover shipping, so like $5. Lmk what you want and I'll gladly send them on their way!
EDIT
All bags are claimed and paid for. Thank you everybody!
The seller only has these described as a limited edition purple angel with predator board and autococker with upgrades. I have a cocker, don't really need another one but I wouldn't mind more toys. I'm more interested in the angel. I'm not too familiar with them so I don't really know what model this is. They have this whole lot listed for $300
Be old school cool at the next tourney with your throw back Evil Pipe Barrel Kit! Comes with 5 backs and 2 tips. In great shape. Barely a scratch on anything. Honestly not really sure what it's worth so throw me an offer!
I had some 40 day dry aged ribeyes in the freezer from the last dry aged prime rib I did. Decided to sous vide them. 135° for 3 hours then torch seared. I seasoned them last night with Meat Church Blanco seasoning, then let them dry brine in the fridge. I made some garlic herb butter with fresh rosemary and thyme from the garden. I used that in the mashed potatoes and put a dollop on the steaks after searing. Absolutely phenomenal! Scratch made gravy with homemade chicken stock (I ran out of beef stock and haven't made more yet) and the little bit of juice from the sous vide vac seal bags. The carrots are butter, oj, brown sugar, maple syrup, cinnamon, s&p.
Can't seem to find an RT on off .765 pin anywhere. Does anyone have one?
My wife has been bugging me since last year too get around to building these. I finally got tired of her reminding me to do it so I did it. They came out great. Filled with 50/50 topsoil compost mix from a local garden center. Ready for veggies now!
This happened today in an intermediate (13u) game. The opposing pitcher would never come set and pause with his hands together. I was coaching first base and after drawing a walk one of my players mentioned it to me that it was throwing his timing off. Basically the pitcher would be on the mound, slightly leaning forward to get the sign, with both hands hanging down, then would immediately come up and pitch. No pause with hands together. I said something to the other coach, we're all friendly and we were up big so I didn't want to make a big deal about it. But the ump overheard me and said as long as he goes home from there he doesn't have to come set, that it's considered his wind up. With runners on or not he had the same motion. After the inning I went to talk to the ump about it and told him I've never heard of that and as far as I know the pitcher needs to come set. He said no and his motion is actually an advantage to my base runners because they have more time to steal. He said as soon as the pitcher comes up straight he's in his motion and has to go home. If he would step off to pick off he would've called a balk since his normal motion is home from there. I call bs on that though. Unfortunately I don't have a video. Thoughts?
I know it's been posted to death but I finally made Tini's Mac and Cheese and holy hell this is the best Mac I've ever made, possibly the best I've ever had! Only things I did different was I halved the amount of mozzarella. Partly because a lot of reviews said a full pound was too much and to use half to 3/4 lb. And partly because my wife used half of it for another dish the other day. She didn't know it was supposed to be for the Mac and cheese. Also, my house is completely gluten free. My oldest son (12) has Celiac. So I made it with GF fusilli and GF flour, which doesn't make the best rouix, so I also added 1tsp of sodium citrate to make sure the cheese sauce didn't split. I've been using sodium citrate in any cheese sauce I make for a few years now and it makes it fool proof. I should've used a bigger baking dish, some of it spilled over the sides, but it's ok. Safe to say this is the only mac and cheese recipe I'll make from now on! Next time I'll fire up the smoker and smoke it instead of baking it in the oven.