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Undoubtedly one of the best forums and best vendors on the internet. Thanks Dennis. You ask, you get it. I asked for a small portable KK years ago, he made it. I asked for a storage cabinet with steel or stone surfaces, he made it. I had a product QC issue, he solved it, gratis. There's no better forum and no better product; and product support, out there.

No, this is not meant to be an Alfred Hitchcock Thread but birds do attack thing, even attacking humans. Think about the birds that protect their nests in the city and attack walkers and joggers. I can imagine some interesting photos have been taken. Along that vein here are some photos of a couple of eagles double timing a duck. The duck got lucky... The 2 crows kept running interference for the duck.

It was my husbands birthday last weekend so I made some burgers for lunch. Tasty

A few years ago, my wife and I woke to early morning screaming. It sounded like a woman screaming. We ran to the window to see if we could see anything and didn't see anything. I ran down and outside and didn't find anything and the screaming stopped. A few mornings later, it happened again and we determined it was a bird noise, but never saw anything. I did some research at the time and best I could tell, it was likely a barred owl. We went months without hearing it again, then heard it once more and nothing since. Never saw it, unfortunately.

It is extremely easy to become a very good photographer very quickly. Read Bryan Peterson's "Understanding Exposure". In literally one day you will understand a tremendous amount about the subject. His other books are also excellent. I am not necessarily speaking to those who have posted in this thread, but to anyone reading this thread who may be interested. https://www.amazon.com/Understanding-Exposure-Fourth-Photographs-Camera/dp/1607748509/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1480390657&sr=1-1-catcorr&keywords=understanding+exposure

When I lived in Omaha we had a house amongst a hardwood forest near the Missouri River bluffs where we had Barred Owls in our back 60 almost every night booming away. Just as you stated they often got wound up between midnight and 2:00AM. They are even louder than Great Horned Owls. We don't have Barred Owls out here though ... miss them. They've been killing (legal and sanctioned by the guberment) Barred Owls where their territory overlaps that of the endangered Spotted Owl (Barred Owls were introduced into Spotted Owl country) because Barred Owls are actually predators to the Spotted Owl. Just in case y'all were wondering

Done

Great shots.:)

Cool!

Here you go..

Simple Sunday meal. Direct grilled some boneless skinless chicken thighs on the main grate and added a few sautéed mushrooms and cheese. I started with a butternut squash soup.

Well, after weeks of waiting, my grill is in the port awaiting release. Hoping to get it delivered either tomorrow or Friday. Will post plenty of pics. Can't wait.

I'd like a few owls for my backyard.

Nice shots. Good thing I'm done with the challenges or else I'd be dead in the water.

its ok. Very sweet but nice flavor. I find more is needed for an impact. But it is a fine rub which I prefer as opposed to a coarse one

way better buddy. That one looks good

Ah, that looks better to my eye. I have a hand-me-down Nikon D90, but haven't really learned to use it. I've tried a few times, but I'm just not as into learning it as I wish I could be. I get confused and bored too quickly . Same with photoshop lol

Sounds like a hoot, Tony.

I had 2 to choose from. I think this was the one I used. Just a little editing - mainly a crop and to try and get the exposure better. Overexposed - my bad - I'm learning - LOL

@Aussie Ora - let us know what you think of the Dominator, as that's one that I've not tried from them.

No, man, Iron Maiden!!

GHOs are also called the "Tigers of the Sky". They'll take a goose if they're hungry enough.

Yeah, that headless chicken thing is always a show stopped for a young kid. Another funny, and somewhat terrifying thing for this kid, was when my parents were living in San Francisco where my father was stationed in the navy right after WW2. As a 2yr old toddler I remember a big wharf with fishing boats (I know now it was Fishermans Wharf) and my parents were talking with someone who was standing behind a big barrel (probably 55 gallon drum) I was curious. So, when that guy grabbed something off the top of the drum that I could not see until he put it on the ground in front of me; scared the poop out of me when a big dungeness crab started crawling toward me!!! I took off running as fast as my short little legs could carry me with several people in hot pursuit. Needless to say I have been afraid of spiders ever since. Similar the the chicken incident

Great story I grew up on farms sheep and dairy hard yakka but it made appreciate what I have and gave me the work ethic that is sadly not installed in alot of people. Love fresh farm eggs nothing better. I slaughted my first lamb at 12 that was an experience but tasted so good. The most Scary time of my childhood was when my uncle orb was getting a few chooks ready to eat instead of letting one bleed he let it go it ran around headless I remember just looking and running to my dad I was about 5 years old lol Sent from my SM-P600 using Tapatalk

Sent from my SM-P600 using Tapatalk

Thanks. I do try and live by it.

Thanks Aussie Ora, but I was a part time farm kid that spent every summer on his grandparents farm working and learning the ethics of that environment. It was a great wake up call for a kid that was pretty spoiled. We raised 200 hogs for slaughter, 300 chickens and we milked 7 dairy cows, by hand. 160 acres of small family farm that supported my grandparents family and provided some really good food! Man, I never liked eggs before that, you know the nasty ones that came from a supermarket, but these eggs were fresh and the flavor was so much better I liked eating them. Same for the chickens and the bacon and the fresh churned butter. I was in charge of feeding the chickens and feeding the breeding sows that produced They worked me from pre-dawn to dusk and if I ever started to act up and be a PITA they had 2 methods that got my attention. 1, carrying the horse saddle toward the breed boar's pen, which initially elicited the question from me, "where are you going with that?" which got the reply, "Since you have been so ornery we thought you needed to ride King" (the boar). Needless to say that scared the poop out of me. I used to marvel that the big boar would scratch his back on a powerful electric fence and do so for fun!! The #2 method was give me a hoe and put me in the middle of a 40 acre field of soy bean plants and give me the command to rid the field of weeds. That too was not pleasant. A good experience all in all and also gave me a love of good pork

NO!!! Thats why I took the time to photo and explain the steps...its a bit different than a traditional Jambalaya, though the ingredients are about the same. Certain ingredients cook faster than others, and on top of that (pun intended), the SHAPE of the cone will allow for the most surface area for the smoke, combined with the order it goes in, also letting the liquids seep down over the cook, to thoroughly saturate the foods with both heat and flavor. The Andouille, which is key, is already smoked, and you also want to protect the shrimp a bit. That said, all the juices reduce down over the herbs and spices and flavor the broth, which in turn gets absorbed by the rice. The Plum tomatoes get dry smoked, turning their inherent acidity into smoky, savory sweetness. THEN you blend it all up! Doing it this way also has the added benefit of giving you some separation of texture...very important (to me). The celery and the Bell pepper, even once mixed afterwards, remain crisp. Nice! Trust me...It'll be the best Jambalaya you ever had! No recipe of mine goes in the box until its PERFECT. This ones in the box.

So. Ridiculously. Good. Best one yet!

The last time I cooked a chuck roll, I did it Franklin style. Wrapped in paper when it hit 165º then finished it at 203º. It's painful to admit I liked it better than an excellent brisket. The texture and fat content are a perfect blend of the point and the flat of a brisket. Pulled beef is the tops. But this is Texas and I'm still doing briskets...