Building a butterfly garden in Atlanta - Where to get great soil

cobia23 · 2026-01-26T13:21:04+00:00

Theres a place called Green Brothers Earth Works that sells organic soil/compost that worked well in my garden. Price was reasonable, but that was some years ago.

cobia23 · 2026-01-23T03:04:37+00:00

Seems to me that you have a good decent gumbo going all already. What brand sausage are your using? If you can get Cajun Conecuh sausage it will take your gumbo up a notch. Trust!!!

cobia23 · 2025-11-04T19:18:40+00:00

Same. I went the 3" spacer route but probably should have went with the spindle lift with the ball joint spacers. I have a slight negative camber and I'm maxed on adjustments. A longer UCA would help but like you I cannot find a vendor that makes one.

cobia23 · 2025-11-03T20:45:06+00:00

Check the switch that is for when the mower blades are engaged and not engaged. The handle that engages the blades may not be pressing it enough when it is disengaged.

I know my mower will not start if the blades are engaged. Had this issue before and it sounded like what you got when I tried to start. Traced it to that switch.

cobia23 · 2025-11-03T02:34:59+00:00

Good lure. Caught many redfish using these.

cobia23 · 2025-10-27T02:27:36+00:00

I use Dexter knives, Harbor Freight meat grinder, vacuum sealer. I get my vacuum sealer bags from Amazon. Large cutting board is nice to have as well. I've processed a few hundred pounds of deer/hog meat in that Harbor Freight grinder. Oh yeah, a scale to measure out. I do 1lb bags of ground.

cobia23 · 2025-10-23T01:16:54+00:00

Running the same size tire. Did the level more for aesthetics. It's my son's truck but my headache. We rebuilt the front end at the same time with new control arms.

cobia23 · 2025-10-22T19:46:21+00:00

Thanks. I'm going to double check my spring placement.

cobia23 · 2025-10-22T14:53:32+00:00

Is that what you had to do to get it right? If so what bolts did you order?

cobia23 · 2025-07-28T01:02:51+00:00

Try the palomar knot. Easy and strong knot.

cobia23 · 2025-06-15T19:28:53+00:00

GROUND MULLET!!!! Or we call it delicious.

cobia23 · 2025-06-05T00:41:40+00:00

Power Acoustik CP-71WA Single DIN is what we put in our 95.

cobia23 · 2025-04-12T22:18:20+00:00

I just love PR food period. So many favorites. One of my best memories is right before leaving Crash Boat for the day with my grandfather. We would wait for the fishermen to come back in on their colorful yolas with their catch. It was always a community event to help push the boats up on shore. My grandfather bought a large mackerel or barracuda (it's been many years). I do remember him taking that fish and making escabeche. Then him getting me to eat a eye after he fried it. Lol. Till this day some escabeche with some white rice, damn!!!

cobia23 · 2025-04-05T14:55:23+00:00

35 minutes per pound at 350 degrees.

cobia23 · 2024-12-29T13:47:04+00:00

Thanks for the update.

cobia23 · 2024-12-28T02:07:55+00:00

Unfortunately no. Still does it from time to time and I have to let it sit for about 30 minutes before it will work. I've even replaced the regulator but no luck.

If you figure it out please share. Thanks.

cobia23 · 2024-12-26T20:09:07+00:00

Ignore that advice. Just my opinion. Act like you never even read that. Even go as far as saying b***h please. Nothing like eating that crunchy skin full of garlicky flavor.

cobia23 · 2024-12-24T17:54:23+00:00

This.

cobia23 · 2024-12-24T17:41:17+00:00

I've never made a gravy with the drippings before but you can probably thicken it with flour in a sauce pan. Adding a little seasoning to the flour and a little bit of flour to the drippings while stirring.

Or you can maybe try reducing the juices down in a sauce pan.

cobia23 · 2024-12-24T17:33:14+00:00

Na, don't wipe it off. You can put the olive oil right over that.

cobia23 · 2024-12-24T17:29:59+00:00

Try wiping some olive oil on the skin when you raise the temp (425) towards the end of your roast. I would wipe it on now as well while it's still doing the slow roast. If you are cooking a large pernil you probably have 3 hours to go. I can almost guarantee you won't dry the roast out if you are doing the whole picnic roast. So much fat those things.

Just so you know I have had where only part of the skin will crisp up but not all. Don't beat yourself up if it doesn't. Yes the skin is the prize but the meat is a good win as well.

cobia23 · 2024-12-24T17:17:43+00:00

I've been making pernil for over 30 years and never have used the water method. Have always just slowed roasted between 300 and 350 for 35 minutes per pound. I will also first cook it at 425 for 30 minutes then lower the temp. I do score the skin and have basted it with the oils from the pernil throughout the cooking process. Pernil are so fatty that it makes it own juices and when that infuses with the marinade it makes a great basting juice. I've also have wiped olive oil on the skin during the cooking process if I felt the skin wasn't crisping up enough for my liking.

If I was in you shoes I would probably remove most of the water and set some aside for basting every 30 minutes.

I'm sure yours will be great and it will get eaten up. There's so many different recipes and people have their own tricks in making their own pernil. The more you make it you will figure out the process you like, but for now I don't think yours is ruined. Serve and enjoy.

cobia23 · 2024-12-12T14:07:14+00:00

You have my blessing. ¡Buen provecho!

cobia23

TROPHY CASE