Used to do that at the bar in college. Everyone that wanted to play got a piece of ice and had to close their eyes and throw the ice at the liquor selection. Whatever bottle the ice hit, a shot got added to the concoction. When everyone that wanted to play was done, you mixed all the bullshit together and everyone that played had a shot. Fucking awful usually but every now and again it would work out. Called it the Ray Charles game. Sent from my iPhone using Tapatalk
Talked to folks that flew through Houston and Vegas today and both said they were literally the only people in the security line at the respective times they arrived at the airports. Hard for me to wrap my head around that. Sent from my iPhone using Tapatalk
I’m from western KS and come up several times a year but that first night always hits different. I’m getting pretty wound up in short order. Thanks for the warm welcome! Sent from my iPhone using Tapatalk
I coach college baseball and my 3 year old son has begun to catch on to things that go on at the ball field. He sees me talk to players when things go wrong, etc. Last night I was throwing him passes with his Nerf football. He dropped about 5 in a row, which is a lot as he usually catches 1-2 out of 3 or so. He came back and said “I need the coach to talk to me” so he walked over to the corner of the room and stood there with his back to me for a minute or two then ran another route and caught the pass. He came running back and flipped me the ball. I asked him what the coach told him and he screamed at the top of his lungs “catch the god damn ball!” Proud dad moment. Sent from my iPhone using Tapatalk
We hang ours in a walk in cooler for a week or so after we field dress and skin. I’ve never had any issue with a gamey taste. Matter of fact, I prefer a thick cut backstrap to a filet. The deer’s food source also plays a role in the flavor profile. Sent from my iPhone using Tapatalk
If my Sonic (or any fast food joint) fries or tots sog up on the drive home I throw them in the air fryer for a minute every single time to crisp them back up. Works great. Sent from my iPhone using Tapatalk
I leave my backstraps whole and cut them to my desired thickness depending who I’m cooking for. This one I butterflied, got my cast hot, sprinkled some of this on and cooked for a couple minutes per side. About as simple as can be to be honest. Tonight I’m chicken frying some backstrap and some pheasant as well. Sent from my iPhone using Tapatalk
Small world, I live in Hays but my family hails from Hoxie. And to half keep the thread on track, I get along great with my in-laws. Sent from my iPhone using Tapatalk
I have one of these and really enjoy it. You don’t have to buy the whole island. https://www.sabergrills.com/product/5081/R-Series-EZ-Outdoor-Kitchen--Copper Sent from my iPhone using Tapatalk
The University of Kansas is 35 miles west in Lawrence. But I’m sure there are plenty of restaurants and bars in that 35 mile stretch. Sent from my iPhone using Tapatalk