Not many people even know what 42 is now days.
Memories of dominoes clinking until the wee hours of the morning. Getting a great 84 hand just to have the next person go three marks...
Not many people even know what 42 is now days.
Or plunge.Memories of dominoes clinking until the wee hours of the morning. Getting a great 84 hand just to have the next person go three marks...
I grew up playing with my family and friends, but the only time I ever get to play is when visiting home. To answer your question, I am 51 and most of my friends are younger than I am.TXStetson,
You & your running buddies must be a lot younger than me, as all of my nativeborn TEXICAN friends at least KNOW what "42" is and MANY play it weekly.
(I play every week at the Adult Recreation Center at LION'S FIELD in SATX. = We sometimes have as many as 8 tables going & 2-3 tables for MOON.)
yours, satx
He had bought 3 of these spits out of Pittsburg, Pa. one with the oven closure & rotisserie, another with rotisserie and one that was a basic grill. He needs to clean them up & sell them as they have not been used but for one season.How long did it take to roast that pig in the pic? About how much did that one weigh? 8-10 hours & the pigs were 90 pounds. The place hated selling them that size & they were priced more then a split of the same weight
Obviously, you were using direct heat and a rotisserie. I assume you're using a really low heat, but I have no idea how to control the temp on direct heat like that. Controlling the heat is a constant thing. You will notice piles of fresh lump charcoal have been added to places needing more heat. Getting the pig on the skewer evenly a trick, you don't want burnt loins & raw hams & shoulder. He had another spit like this one that had a top cover & sides. There were front & back sheets of metal to box it into an oven.
Dang, I wish I knew more about this. I've been thinking about building a smokehouse. But your pic has me thinking maybe I just need to buy a large smoker with a rotisserie setup.
TXStetson,
You & your running buddies must be a lot younger than me, as all of my nativeborn TEXICAN friends at least KNOW what "42" is and MANY play it weekly.
(I play every week at the Adult Recreation Center at LION'S FIELD in SATX. = We sometimes have as many as 8 tables going & 2-3 tables for MOON.)
yours, satx
Not many people even know what 42 is now days.
Not many people even know what 42 is now days.
And the SOB probably went nello.Memories of dominoes clinking until the wee hours of the morning. Getting a great 84 hand just to have the next person go three marks...
"Follow me"And the SOB probably went nello.
To ALL,
ANNOUNCING a weekly DOMINO GAME at the Adult Recreation Center at LIONS FIELD PARK on 2908 BROADWAY, San Antonio, 78209 from 1-4PM, each WEDNESDAY afternoon.
All of our members in the Alamo City area are invited to come & play any Wednesday.
(I'm the host.)
yours, satx
What’s the chances of you hosting a game closer to Abilene?To ALL,
ANNOUNCING a weekly DOMINO GAME at the Adult Recreation Center at LIONS FIELD PARK on 2908 BROADWAY, San Antonio, 78209 from 1-4PM, each WEDNESDAY afternoon.
All of our members in the Alamo City area are invited to come & play any Wednesday.
(I'm the host.)
yours, satx
He had bought 3 of these spits out of Pittsburg, Pa. one with the oven closure & rotisserie, another with rotisserie and one that was a basic grill. He needs to clean them up & sell them as they have not been used but for one season.
He also bought a small La Cajun China box. This was what I liked the best. I cooked briskets, pork butts, chicken, corned beef & pastramis in it & liked it because it was less work & had the best results. Aint nothing but a plywood box with a sheet metal liner. The lid of the box held your charcoal & was sheet metal as well.
I like me some feral hog meat too; however, there are FAR more of them that need taken out than you can even imagine. Zap as many as you can, and be fussy about which ones become table fare.The hunters around here ice down their hogs with salt in large coolers for up to 10 days before they process the meat. It's some of the best pork that I've ever eaten!
The point here is to not shoot them like rats and let them rot. That is damned good food!
Flash
I like me some feral hog meat too; however, there are FAR more of them that need taken out than you can even imagine. Zap as many as you can, and be fussy about which ones become table fare.
Yep,
At first glance you would think no hunting license will result in Texas getting flooded with out-of-state hunters, etc.,