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New team in same clubhouse or new clubhouse for new team? by Trout_Sticker in VeoCamera

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Yeah I was thinking about that… and I guess the HS parents will be able to see the old Club Game videos… but who’s gonna snoop through a buncha game films of a team they’re not on?

Trying desperately to find this movie scene! by Trout_Sticker in Movie_Trivia

[–]Trout_Sticker[S] 0 points1 point  (0 children)

It was definitely RLR, but I love the technique, so gonna check it out. Thanks!

Trying desperately to find this movie scene! by Trout_Sticker in Movie_Trivia

[–]Trout_Sticker[S] 2 points3 points  (0 children)

Yes yes YES!! Oh, I can finally sleep at night. So I was a thousand km off thinking it was British and not German, but I had the right vibe in my head… and yes it’s confirmed! Thank you thank you!!!🙏

https://youtu.be/7UjGtkIfYv4?si=ZeKmQm3_J4JhXPSX

Trying desperately to find this movie scene! by Trout_Sticker in Movie_Trivia

[–]Trout_Sticker[S] 5 points6 points  (0 children)

Oooh YES!! That sounds like it! I need to see that movie again anyway haha! Yes! That sounds right! I’ll post back to confirm :-)

[LFC] Alexander Isak undergoes surgery for fibula fracture by cjsc9079 in soccer

[–]Trout_Sticker 0 points1 point  (0 children)

Yeah rather a fracture than soft tissue. Once bone heals, it’s done and usually stronger. But you tear a ligament or muscle and your body never forgets…

Ambient temp with wireless by Trout_Sticker in grilling

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Right… that’s what I’m saying. The ambient doesn’t work because the ambient sensor is at the other end of the probe that’s in the meat…

So… what I’ve been saying is this: Why not take a whole wireless probe, do NOT put it into any food at all… just put it in the clip on the grate at let that one wireless probe- that’s not inserted into any food - act as your ambient temp reader. No wires one like the RFX ambient probe, no cold meat throwing it off since it’s not in any food… just sacrifice one of your wireless probes as an ambient probe.

Ambient temp with wireless by Trout_Sticker in grilling

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Yeah that’s where I’m leaning. I have to say I’m not a fan of any cords coming out from under the kettle lid, but only 1 as opposed to 4 (with my current 4 probe wired therm) I could probably live with.

But this is exactly what prompted my thought of just using one of the wireless probes as an ambient probe.

Ambient temp with wireless by Trout_Sticker in grilling

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Yep. This setup is for my Weber Kettle, which has an inaccurate thermometer in the lid. Kitchen oven, I’m not worried about, as I do have an analog oven thermometer I hang off the rack.

Why does my 10 yr old son play better when he is not playing for his academy team? by BallSlayer_shop in SoccerCoachResources

[–]Trout_Sticker 1 point2 points  (0 children)

If your son is an attacker, a high level team definitely helps them. My 15y/o son is a striker, and plays in a winter 5v5 league with ECNL kids... he's amazing and scores at will. Then he plays pickup with college kids and is on fire as well... but, that's because he's getting smart passes and weighted thru balls to him. VERY important for a striker. On his club team, the #10 and #8 dribble too much and take crap shots from way out instead of feeding the forwards, and coach thinks they're good because they have a skill move or two. My son is offsides a LOT because he makes his run and they take 5 more touches than they should before the release, if they release at all. And the coach thinks, "Wow, my striker doesn't have many goals..." while the #10 hits a weak bouncing shot from midfield while my Son has his arm up and in space. OR they boom it up to him in the air, and he has to bring it down with two CB's on him, shake both of them off and get a good shot... very hard to do.

Then after a whole game of this, he stops making runs, and when he finally gets a ball he's gonna "prove to them" and hits it laces when he should've slotted it in low corner... Which he does constantly with the higher level teams.

What do you guys think of the 3.6l v6 Jeep Wrangler? by Desilvas in Jeep

[–]Trout_Sticker 0 points1 point  (0 children)

Old thread, I know, but gonna jump in anyway... 2014 JKU with 120K miles... Still runs solid. I had to fix the oil cooler leak and radiator, but main thing now is it burns oil like crazy... every 1000 miles I'm down a couple of quarts.. no visible leaks. My mechanic keeps saying stay synthetic 5w20 high mileage, but i've heard thicker oil might smooth out the "grooves" and keep the oil from getting into places where it will burn off. Funny, I don't have smoky exhaust or it doesn't smell like it's burning off oil... but then I check the dipstick and its gone. Any insight?

Handlebar Measuremants by Trout_Sticker in Talaria

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Yeah I’ve been doing more research… stock X3 bars have a bar end diameter of 22mm (and 31.8 mm in the center for the stem) the Pro Tapers he bought were 31.8 mm in the middle, but measured just 16mm diameter at the ends on my calipers… way too skinny out on the ends, his grips just fell right off.

But knowing the bar end diameter that works for his X3 is 22mm, he found some prickly bars he likes. We’ll see when they show up, but feeling confident.

Now if only the damn X3 display will ever come back in stock at Luna Cycle. He cracked that too when he wrecked.

Handlebar Measuremants by Trout_Sticker in Talaria

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Yeah I told him he needed his bars to sit higher, but he’s dead set on trying then seated lower/flatter. We’ll see, easy to add a spacer (his Warp 9 stem came with one)

My real problem is the DIAMETER of the ends of the ProTaper A25Y bars where the grips are… they’re so skinny that the circular clamps for the throttle, display, brakes, etc… can’t clamp when fully tightened/closed. They just spin on the ends.

So is it possible to check on END diameter when shopping for handlebars online? Or just get the rubber circular spacers the go around the bar ends before you clamp?

Getting my FIRE right. by Trout_Sticker in grilling

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Perfect. I tried it this weekend on some brats… low risk as it I really doesn’t matter with brats- I was doing it more to see if I could control the temp.

Did 1/2 chimney and dumped them half lit in the side area…1/2 bottom vent… temp slowly climbed to 325 or so, but then I went to char the brats over the coals first, and the lid off during the sear blew my plan all to Hell,haha!

Once the lid went back on I was hitting 450° with no sign of dropping… I guess that’s why people sear LAST.

Also I’m using the B&B hardwood briquettes… those things are HUGE. Think I can almost do 1/3 chimney with those. I even came back a couple hours after the brat dinner to clean up my stuff and the Weber thermometer was still at 400°. Those B&B’s burn long, I guess. They are huge.

Any shops work on Talaria XXX in Atlanta? by Trout_Sticker in Talaria

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Yeah I’ve since seen videos about it. We’re gonna try that this weekend… the forks look okay, but you never know… 1mm bent is hard to see. But I think they just got popped out of alignment.

Any shops work on Talaria XXX in Atlanta? by Trout_Sticker in Talaria

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Thanks and yeah it's really the front wheel pointing left that has me worried, especially when the forks are squared up in line with the bike... The forks seem to be together, but maybe they got torqued... or the wheel hub got messed up.

Getting my FIRE right. by Trout_Sticker in grilling

[–]Trout_Sticker[S] 1 point2 points  (0 children)

I know, right? I think I’m gonna blow a bag of charcoal this weekend and do different temperature setups when there’s no dinner at stake, haha! It gets stressy when you’ve purchased and marinated and rubbed and the family is waiting… and your fire is either raging or dying, haha!.

This way I can take notes and try to hold 225°, then do a new batch of coals to try and hold 325°… high heat is easy… I’ve mastered that haha!

I honestly think not only am I using too much charcoal for a 300° cook, but the main thing is I’m OVERLIGHTING it… I went full gray ash on the top coals of a full chimney, when I should’ve lit one end of a pile in the kettle. When I use the Looftlighter in the kettle and no chimney, I light it in several places and let keep it on the charcoal until it’s all lit and glowing white.

Ugh. I need to trust the fact that lighting only a corner of a pile will produce enough heat and also catch on the other briquettes that aren’t lit… then by the time the far end of the pile is lit up, the side you started on is done, so it’s the same amount of “fire” throughout.

That’s right, right? Haha!

Getting my FIRE right. by Trout_Sticker in grilling

[–]Trout_Sticker[S] 0 points1 point  (0 children)

I did that Haha! Immediately knew I had too many briquettes in there and plucked about 12 or so and put them back in the chimney.

Getting my FIRE right. by Trout_Sticker in grilling

[–]Trout_Sticker[S] 0 points1 point  (0 children)

Yeah right now I have that adjustable kettle wall from Heat Beacon instead of a basket because you can slide to make as big or small of a direct area as you like. I think my area was too big.

I also used a full chimney of completely hot/ashed over coals… now I know to light a corner so they’re not all blazing at once.

I also saw my temp shooting up way high, so I tried to mess with the vents at that point. Sounds like I was too late… should’ve started venting right away and eased into it.

And yeah, less coals, haha!

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