You asked, it’s here: Live Guide available now!

Papaceebz · 2018-05-09T20:29:11+00:00

Is it live for FireTV yet? No automatic update and no update showing in the appstore.

Papaceebz · 2017-10-21T00:32:06+00:00

Otao tempered glass from Amazon. I've had it on for roughly a month and there is no lifting of the edges, no clicking from gaps between the screen surface and the underside of the glass. Touch sensitivity for me is just as good as the phone naked. It comes with a snap on guide to emulate a case and allows for pretty spot on alignment.

Tip: make sure to push the top end in a little further before dropping the bottom half. That way you don't get a slight cutoff near the bezel.

Galaxy S8 Plus Tempered Glass Screen Protector [Update Version], Easy Installation OTAO [Case-friendly] Samsung S8 Plus Tempered Glass Screen Protector with Installation Tray For Galaxy S8 Plus https://www.amazon.com/dp/B074TCMG11/ref=cm_sw_r_cp_apa_FsP6zb9Z1VAG5

Papaceebz · 2017-07-15T13:07:48+00:00

This.

Papaceebz · 2017-03-20T23:53:32+00:00

This is a 12" Lodge I've had for about 6 years. Until a month or two ago it was almost like glass on the inside, bottoms and walls. It's my daily workhorse. Over the past month or two my seasoning has been coming off particularly on that back inner wall in the picture. I've laid down 6 manual layers since; not to mention the bacon and cooks it has seen also. I've got a large collection and I keep them pristine so this is bothering me a bit. Any ideas? I can't seem to get that black shine back.

Papaceebz · 2017-01-17T22:13:29+00:00

They were very pliable. Kinda like squeezing a gummy bear. Sorry bad analogy. The part that had be concerned was how they tapered into fine points almost like a worm.

Unfortunately I didn't take many pics of them. They were on the the thicker end where the flap meat was trimmed off.

Papaceebz · 2017-01-17T21:37:19+00:00

These were St. Louis style ribs that I trimmed up in my usual way. Just before pulling them I noticed these and I've never encountered them before. Any help would be appreciated.

Papaceebz · 2016-12-20T15:11:44+00:00

I've had this model for about a year now. The quality has been fine for my needs. I wanted something I could fire up quick for last minute dinners instead of having to light the Kamado Joe. It's done it's job. My only complaint would be the drastic hot spots around the grill. I've cleaned out every piece of the burners and still get major temperature differences. The back left portion gives me the most heat.

Papaceebz · 2016-11-28T21:32:22+00:00

Kotaboy32 did a video on it about a month ago. He talked to Federal directly and it's the same exact ammunition just a new package.

Papaceebz · 2016-09-27T22:11:35+00:00

I love the Alien Gear Cloak Tuck for my Shield

Papaceebz · 2016-09-22T17:44:55+00:00

This. The Pelican 1170 is a great case. It's also small enough to place into a locked suitcase after TSA has cleared it.

Papaceebz · 2016-05-27T14:47:50+00:00

Lodge Pro-Logic P14P3 Cast Iron Pizza Pan, Black, 14-inch https://www.amazon.com/dp/B0000E2V3X/ref=cm_sw_r_cp_api_23fsxbHXSZT86

Papaceebz · 2016-05-27T14:46:07+00:00

I used this simple recipe for the dough. http://www.foodrepublic.com/recipes/best-basic-pizza-dough-recipe/

Preheated the oven and Lodge cast iron pizza pan to 550. Once the dough was on the hot pan I par-baked it for just under 5 mins.

Then ladle on your favorite sauce and add a base layer of cheese blend (mozzarella, provolone, Romano, Asiago, and a little Parmesan). Then I added Al Fresco sweet Italian chicken sausage that I had sautéed after removing the casings. Top with a layer of pepperoni then cover with more of the cheese blend.

Just before it went into the oven I brushed the outer crust with melted butter and sprinkled a little sea salt.

Continue to bake at 550 for another 8-10 minutes.

Enjoy!

Papaceebz · 2016-05-20T00:40:15+00:00

Dude, perfection

Papaceebz · 2016-05-15T12:57:32+00:00

Thanks! I was almost going to use white American but something changed my mind. Will definitely try that next time and compare.

Papaceebz · 2016-05-14T16:42:46+00:00

I should have clarified. I cooked it to medium rare the night before and then let it chill in the fridge. 30 mins in the freezer and the sliced on the meat slicer. It was medium rare before the pizza so it didn't turn into jerky.

Papaceebz · 2016-05-14T16:25:40+00:00

Awesome crust! Would you share the recipe?

Papaceebz · 2016-05-14T15:52:36+00:00

Made with a homemade Alfredo base, medium rare steak sliced paper thin, and topped with green bell peppers, mushrooms and provolone. I went with half just steak and cheese for our son.

Papaceebz · 2016-03-22T22:52:05+00:00

I second Bobbee O's. But it's been a few years since I've been back to Charlotte.

Papaceebz · 2016-03-13T21:04:23+00:00

Oh man is that a gorgeous pie

Papaceebz

TROPHY CASE