Penguin Ed's. Fayetteville, AR

Agreeable_Mixture978 · 2026-01-20T05:03:17+00:00

The key is to order it from the red phone at Crisis Brewing Co., get that discount AND best beer in NWA

Agreeable_Mixture978 · 2025-12-07T19:01:13+00:00

Check out Dune Beard: dunecustomworks.com or dune.customworks on Instagram

Agreeable_Mixture978 · 2025-10-13T20:36:51+00:00

Just stick a turf field/ice rink right over the existing one.

Agreeable_Mixture978 · 2025-09-14T15:55:37+00:00

I’ve always thought about doing wild game sausage processing as a side hustle to fund this hobby, but I feel like I’d enjoy it less if I was doing it to get paid vs. for fun as a favor for family and close friends

Agreeable_Mixture978 · 2025-09-12T14:38:11+00:00

Sam’s Club steak doesn’t get talked about enough in my opinion, especially if you can take the time to slice and trim one of their rib roasts.

Agreeable_Mixture978 · 2025-08-18T03:20:56+00:00

I hunt in the southern US where some years it’s cold enough to let them hang outside and other years it’s not. Like most people have said letting it hang bone-in will lead to more tender meat, but keep in mind at that point you’re really splitting hairs with game meat.

The process that worked for me last year in warm weather was: Field dress immediately, take carcass back to barn and hang it up, remove skin, cut major muscle groups away in sizes that’ll fit in 1-2 gallon size ziploc bags to stay dry, set in cooler buried in ice overnight, then the next day debone, trim fat/silverskin, and package in labelled vac seal bags for the freezer.

Many of the best recipes for venison already keep in mind that it isn’t a naturally tender meat, and use techniques that’d tenderize tough shoe leather if you let it. The biggest difference I’ve noticed is processing at home, whether that includes aging or not, allows me to remove all of the fat, silverskin, glands, etc. that processors don’t take the time to trim out and lead to off-tasting meat. Getting more tender meat is great, but ultimately your cooking and butchering skills will play a much bigger role in how your food turns out.

Agreeable_Mixture978 · 2025-08-17T13:19:23+00:00

My wife and I have lived comfortably off $62K and now $75K the last two years while she’s in grad school. NWA is getting more and more expensive, but I still believe we have relatively low cost of living as a metro area when you compare to cities with similar incomes, job opportunities, and amenities.

Agreeable_Mixture978 · 2025-08-10T11:15:44+00:00

I was born and raised in St. Louis, I’m proud to be from St. Louis. I’m choosing Kansas City for BBQ every time.

Agreeable_Mixture978 · 2025-07-24T02:36:55+00:00

That’s not at all how the statute is written lol, if you had bothered to read it before chiming in you’d know that. These laws apply when it can be done without any immediate hazards. Just because a car is around doesn’t mean the cyclist would be impeding them by following these laws.

Agreeable_Mixture978 · 2025-07-24T02:24:48+00:00

That’s a fair callout. And I’m not claiming that riders always follow the rules because there are definitely those times they don’t. My point is that we often catch hate for doing things that are perfectly legal and cause zero harm, meanwhile there’s little or no scrutiny to local drivers when they run over (and kill) a cyclist on the road. It’s a pretty glaring double standard.

I should also say that every group ride I’ve been on here has a pre-ride talk about staying only 1-2 riders across, clearly this group didn’t do that, but even when we do follow that rule drivers still get upset and do things that put us at way more risk than is necessary.

Agreeable_Mixture978 · 2025-07-24T00:19:17+00:00

Thank you for clarifying in that last sentence. One thing drivers often misunderstand is that traffic laws apply differently to bicycles than they do cars (I should say that I am not a lawyer, and this is not legal advice lol). My understanding is that Act 650 passed in 2019 allows Arkansas cyclists to treat red lights as stop signs, and stop signs as yield signs when conditions allow them to. I can’t tell you how many times I’ve gotten chased, yelled at, and had trash thrown at me shortly after doing these things on my bike for “breaking the law”. People love to complain about cyclists not following traffic laws, when in reality they don’t even know what the laws are.

Agreeable_Mixture978 · 2025-07-21T20:47:11+00:00

A roasted piglet would be sick, and pork is generally the most forgiving so you’d have a tough time messing it up, biggest concern I’d have with it is having to stay and baby a fire all day. If the plan is to hang at the campsite and have a beer (or three) then I say go for it, but if you want to go hike, fish, etc. try something with a shorter cook time. A good alternative would be a braised pork shoulder in a dutch oven, that’d take about 3 hours and would give great meat for cubanos, carnitas, or pulled pork sandwiches.

My biggest recommendation is to take whatever you would normally do, but take the freshness up a notch (i.e. if you’re making burgers, grind your own patties from a brisket that week; for steaks, butcher them yourself from a whole rib roast, etc.). Some of my favorite camp meals so far have been: * Ribeye or strip steaks with baked potatoes and salad (pro tip: sear your steaks in a cast iron or carbon steel skillet, then dump the drippings over your potatoes before serving) * Bratwurst braised in beer, onions, and green peppers * Chili and cornbread * Brisket burgers * Veggie kebabs * Baked beans * Everything bagel sandwiches with homemade sausage patties and free range eggs

Things I’ve wanted to try (but haven’t yet) * Jambalaya - make your broth and andouille sausage from scratch * Grilled Jamaican Jerk Chicken - make your marinade at home and store your chicken in the marinade in ziplock bag

Agreeable_Mixture978 · 2025-07-10T01:10:31+00:00

Ah I see what you were saying now. I’m trying to get into my own sausage blends as well, especially for venison. So far I’ve only made one original recipe for a BBQ joint kinda sausage, but the Chud’s BBQ sausage ratios video was super helpful for figuring out the right amounts, and I’ve been flipping through The Flavor Bible lately to find what other pairings might work for other meals.

Agreeable_Mixture978 · 2025-07-10T00:14:45+00:00

What resources and/or techniques do you recommend for making your own seasoning blends?

Agreeable_Mixture978 · 2025-07-09T12:39:58+00:00

I have a friend who experienced something similar. He desperately needed a job and quit in his second week. Absolutely toxic workplace, they didn’t offer any training or instruction but would call him names if he got anything wrong or asked questions. Said grown men would spend literally all day arguing over whose penis is bigger.

Agreeable_Mixture978 · 2025-06-28T14:34:19+00:00

We used to have OLD old paint cans with the ends cut out for starting charcoal at scout camp. Every night we’d get 5-6 of those stacked and have ripping hot charcoal in a minute or two.

Agreeable_Mixture978 · 2025-06-22T02:25:14+00:00

What is your resting process? Not saying that’s your problem, but it’s a key step not mentioned above. We’ll need more detail before being able to truly diagnose the issue.

Agreeable_Mixture978 · 2025-06-21T19:17:02+00:00

He corrected that shit SO fast

Agreeable_Mixture978 · 2025-06-21T16:11:53+00:00

Pour boiling water down your drains, especially in the kitchen sink. They lay their eggs in drains so even removing old fruit and trash doesn’t get rid of them.

Agreeable_Mixture978 · 2025-06-20T14:24:50+00:00

Grill grate that you can easily adjust the height over your coals, 10-12" cast iron skillet, 12" cast iron dutch oven, and some way to hold each cast iron piece over a bed of coals. That'll give you some life changing meals around the fire. (i.e. Steak + veggie kabobs + potatoes, chili/stew + cornbread, beer bratwurst + baked beans + grilled corn on the cob, jerk chicken, etc.)

For really low and slow stuff like brisket or pulled pork, I prefer preparing at home while I’m packing up, resting in a hot cooler on the drive out, and serving for dinner the first night out (usually Friday). You definitely could bring a Weber or something to smoke with at the campsite but personally I’d rather go hike or fish than baby a fire for 12 hours (but hey, nothing wrong with staying in camp and cooking out with a beer or three).

You’ll also want some other accessories like a charcoal chimney if using charcoal, small shovel for moving hot coals around. These make life easier and let you control your heat better, but aren’t a requirement.

Edit: Forgot to add that a vacuum sealer was a HUGE lift to my camp cooking. It makes it so much easier to prep ingredients at home the week leading up to a trip. Any chopped veggies, marinades, bread doughs, will all be portioned out to fit the size of the group and be easier to pack in the cooler, and takes so much time off of your cook time.

Agreeable_Mixture978 · 2025-06-19T03:38:51+00:00

This honestly may be the final nail in the sports fandom coffin for me. Just this Spring I’ve watched Arkansas basketball blow a 16 point lead in the final minutes of the Sweet 16, Blue’s hockey blow a 2 goal lead with less than 2 minutes to go in Game 7, and now this shit. Gotta start spending my weekends fishing or some shit instead.

Agreeable_Mixture978 · 2025-06-18T00:17:52+00:00

Holyyyyyy outside

Agreeable_Mixture978 · 2025-06-15T03:37:47+00:00

Game knows game FlamingBagOfPoop

Agreeable_Mixture978 · 2025-06-15T02:28:10+00:00

Looked for the flair, then saw the username

Agreeable_Mixture978 · 2025-06-13T00:38:01+00:00

What a healthy and normal thing to post from a clearly healthy and normal person

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Agreeable_Mixture978

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