u/Responsible_Sound_71

And I hate it so much.

And appears as surprised as I was when I first saw it

‘23 lariat, 43k miles. Original owner, 4th f150 and best vehicle I’ve ever had.

Noticed a couple months ago that when I unplugged from my FCSP charging up to 100, it would drop to 96% before I got out of the driveway. Over the next few weeks it degraded faster, dropping to 83% as soon as I turned it on.

Dropped off last Wednesday once loaner was available. Inspected Thursday, bad battery module identified Tuesday and parts ordered, parts received yesterday. They called me in to see the pack dropped, said it should be ready for pickup end of day tomorrow.

First issue I’ve had with this truck in nearly 3 years of ownership, and I’ll drive this thing till the wheels or batteries fall off. Man I hope they get the lightning line going again, I don’t want to ever go back to ICE

Fresh Speckled Trout, couple of sand trout and red snapper collars from my trip to the coast over the weekend. Half basket of lump coal and a little oak chunk on top. Flipped the vortex upside down, thinking it might lower the temp. Don’t really make a difference.

Stuffed with thyme and lemon then tied with twine, chupacabra chop haus blend on the skin with a little olive oil. Not pictured is the snapper filet I did on the cast iron with crispy skin. It was devoured before I could snap a pic

Smoked a couple of bottom rounds to ~125° before searing, resting, and slicing for Pitt beef and French dip sandwiches. Second time doing these, first time on the kettle. Tiger sauce and onion on the Pitt beef, garlic aioli and provolone for the French dip. Jus made with drippings, broth, Worcestershire, soy sauce, and French onion soup mix. Wee-Bey would approve.

Not my first buck, but the first one that I felt I needed to have shoulder mounted. I took this 12 point WTD in December in south texas on a low fence lease.
Wife agreed to allow me to mount it over the fireplace in the living room for 1 year. Once I got him up there, she changed her tune and he will be a permanent fixture

Hands down best back ribs I’ve made. Incredible bark and crunch where you wanted, juicy inside, perfect bite and clean bones. SPG + paprika homemade rub, Caribbean sauce the last hour.

First time doing ribs on the drum attachment without hanging, straight on the top rack. Lined the perimeter of the Weber brand vortex with oak chunks, buried them with kingsford in a sloppy snake, topped with a few more oak chunks running at about 350 at the dome. I used 2/3 of the snake for the ribs, used the remaining coal and chunks that didn’t burn for the wings.

I guess some of the oil I brushed on the zucchini dripped down past the heat deflector and a fireball came at me when I went in to flip them. This was all after smoking and braising some pork belly burnt ends, first time on the kamado but have done several times on the offset. Came out great, far easier than on the smoker.

Flipped the vortex upside down to keep temps lower. Burgers, bacon and beef dogs using the scraps from fogo medium lump bag and a chunk of oak. Gave them a quick 30 second sear on each side at the end. Best burgers I’ve made, smoky and juicy. This will be the way going forward.

First time doing al pastor, traditional recipe - sliced a pork shoulder up on the deli slicer, marinated 6 hours. Probably sliced a little too thin. Had a hard time keeping it all together on the spit so I tied it up with butchers twine and problem solved. It was cool shaving the crispy ends off mixed with super tender inside. Slammed on corn tortillas, onion and cilantro with a squeeze of lime

Did a choice and a wagyu picanha on the joetisserie last night. Paired with mushrooms, brussels, zucchini, and grilled peaches. Garlic Parmesan finishing butter dollops.

Wagyu was an incredible bite, tasted much more like beef Dino ribs or brisket. Much beefier and fattier than the choice. We preferred the choice. The fat just melted like butter, even wifey at the fat and she never does. Last the choice is at the bottom of the cutting board, the wagyu is cut up into bite size pieces on top for comparison.

I’ve been using oak splits in my big Joe lately over chunks when using the joetisserie and when I’m doing hot and fast stuff.

Picanha last night with my first time using the half moon SnS drip & roasting pan with brussels, zucchini, and mushrooms.

First go at Baltimore pit beef on the kamado, smoked/reverse seared till 120 internal, 30 min rest while cranking the grill up before searing all sides. Sliced onions and the beef on the thinnest setting on my deli slicer. Served with tiger sauce on toasted potato rolls. Smoked beef tallow roasted potatoes on the side. Grilled oysters Rockefeller for our appetizer. All very tasty. Next time I’ll pay closer attention to the grain, there’s a fat seam between 2 muscles and the grain changes

Found a few hitchhikers after I pulled them off the grill

8lb bird on the big Joe seasoned with chupacabra chop haus blend, potato medley with Szechuan seasoned salt pepper blend catching the drippings. Fogo medium lump with apple chunks. Cannot wait!

Happy Mother’s Day to all who celebrate! Cranked out 8 pizzas on the big Joe for the moms in my life. Homemade sourdough crust, pool open with perfect weather - life is good.

Grateful to have found this 22” master touch on marketplace for $40.

This nice fella’s wife stopped eating beef 8 years ago and that’s when he stopped grilling and it’s been sitting under a cover on the patio ever since. Came with a gang of accessories - 3 spatulas, 4 tongs, chimney coal starter, and more. Even still had the manual.

Did I need another 22” kettle? Maybe not, but it’s an upgrade to my base model and I love the color. And I couldn’t pass up the deal - I never find deals like this!

Weber kettle + vortex. First run with the rack extender wifey got me and put the oysters on the top bunk. Chupacabra seasoning on the wings, side of green beans and squash - first harvest from this years garden!

Just had Jandy iAqualink installed, and I’m struggling to figure out how to top off the spa remotely when it is low and in spa mode.

25k gallon pool with attached hot tub. DE filter, single main drain, single skimmer. I have 2 valves in total, one intake and one return valve- I cannot isolate my skimmer from the main drain via valves.

When it’s running in spa mode, I lose water very gradually to the pool -pretty sure my return valve either needs replacing or the gasket at the very least. Prior to getting the automation, I would manually turn my intake valve to draw a little bit from the pool to keep the hot tub full. Now the actuators prevent me from moving manually, and i can’t remotely “fill spa” which draws 100% from the pool and returns 100% to the spa.

Hopefully this makes sense - is there an easy way to configure this in the app?