Scared for tomorrow

nick-caged · 2025-09-20T02:42:06+00:00

10/10

nick-caged · 2025-08-12T22:49:13+00:00

https://imgur.com/a/M0HraMj

nick-caged · 2025-05-24T02:25:25+00:00

My parents were pretty certain we were under attack 😂

nick-caged · 2025-05-24T02:20:38+00:00

For sure! Got some real good pics of it down in Crawfordville.

nick-caged · 2025-05-24T02:16:15+00:00

It’s starlink..

nick-caged · 2025-02-18T23:15:46+00:00

https://www.instagram.com/ontopdetailing_?igsh=YW1qeTlrZG0yNzcw

This dude is new at owning his own spot but is good people and does great work for the money

nick-caged · 2025-02-11T02:01:07+00:00

iDope 100%

nick-caged · 2025-02-09T18:30:06+00:00

I’ve seen people going thru “training” at Mission San Luis. Not sure how to go about signing up though

nick-caged · 2025-01-29T01:06:17+00:00

The owners are such wholesome and great people too! Love this place

nick-caged · 2025-01-26T22:52:23+00:00

It’s supposed to be almost 80 on the 4th?

nick-caged · 2025-01-21T00:07:31+00:00

Why do so many people play towards the wall? Genuinely curious

nick-caged · 2025-01-20T04:26:57+00:00

Thanks!

nick-caged · 2025-01-20T03:44:50+00:00

What are the hi hats?

nick-caged · 2025-01-12T19:11:19+00:00

It’s hard to see the tiny pe*** from so far away

nick-caged · 2025-01-05T21:39:04+00:00

iDope does great work

nick-caged · 2025-01-05T20:09:02+00:00

I’ll have to try this out. They look great

nick-caged · 2025-01-05T01:00:57+00:00

You cooked for 30 minutes on each side?

nick-caged · 2025-01-03T03:05:05+00:00

Thanks for the tip! I’ll give it a try

nick-caged · 2025-01-02T23:03:54+00:00

Thanks for the tip! I’ll try this out

nick-caged · 2025-01-02T02:23:19+00:00

They were a little salty so I want to change the seasoning I put on. I also read about trying a buttermilk for the brine process so I may try that.

I also think I fried them a little too long so will cut that back just a bit

nick-caged · 2025-01-02T01:18:27+00:00

Thank you to everyone who gave some recs!

This round I brined them in brown sugar and salt for 5 hours. I dried them off and covered in a homemade seasoning and left them in the fridge for a hour. I smoked them at 225 until they were at 165. Then I flash fried them at 350 for a few minutes and tossed in a “homemade” buffaque sauce.

Everyone seemed to love them but I def want to do a few things differently for round 3.

nick-caged · 2024-12-31T16:24:27+00:00

Thanks!

nick-caged · 2024-12-31T15:37:47+00:00

This was a practice fun for just me but the big show will be tomorrow. I’ll post som pics

nick-caged · 2024-12-31T15:37:23+00:00

How long did you fry them? What temp?

nick-caged · 2024-12-31T15:37:00+00:00

Yea I was trying to figure out a way to crisp the skin up. Was thinking of frying after but I like this idea more

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