MKader17

So my dad is looking for a 15" laptop. He likes the size of a 15" screen. Any ideas? He bought a $400 Lenovo that he has had all kinds of issues with. So much so that he gave it to me. I'm not sure how he has these issues or how I can help him buy something new without having the same issues. Ps- the issue is random we search viruses (as I call them) keep getting downloaded. I even tried last time I fixed it to make EVERYTHING require an admin password so that they would know every time it required one they should really think if they "needed" what they were doing, but it didn't To seem to help.

Interesting. My experience was quite the opposite. I switched back when it was Cingular. AT&Ts reception at my house is perfect, most other carriers you have to go outside. Even overseas I have no issues. I rarely have no service, and customer service has been exemplary. It is nice to speak with someone on the phone who speaks English as a first language. It all depends on your service area. Look up coverage maps for the areas you visit. I'll post more when I get a chance.

The plumber quoted $1489 to tie in the drain pipe and tie in the hot and cold water. F that, we are doing it ourselves.

Working on making our upstairs half bath a full bath. Got all the demo done today. Plumbing and building tomorrow.

Is that a gif from a real video?

I'm wanting to show the sponsorship to be more valuable than what he's gives us and maybe get some free team shirts in the process (AKA more exposure for him).

Just ask. If he says no, then say Hey, you pay the $120 and we'll give you $120 BUT give us $120 in bar credit for after our first game. He'll definitely say yes to that.I don't get it. Thats just us paying for it and him giving us bar credit. We don't have to have a real sponsor, we just don't want to fork over $120 on top of $20 per player.

So we played in an early bird softball league where we paid $75 "sponsor fee" and $15 per person. Even though we all work at the same company our company will not pay for intermural sports so we soaked up the cost. This next season is $120 "sponsor fee" and $20 per person. After realizing a local bar has a team we were thinking of approaching our favorite local watering hole to see if they would sponsor our team. I don't know what the best way to pitch it to the owner. We do have a friend of the owner, so that helps. It would be "advertising" (and even better advertising if they provided shirts). I'm trying to think of things that we could offer that would be of value to them. Any ideas?

Save the boxes for a pizza party.

I'm going to do new upper control arms, lower ball joints, tie rod ends, pitman arm on the Silverado. Any thing else I should do or any worthy upgrades in that area?

I always hated covers but sometime you had to follow the ladies.

When I was out drinking typical beers I always paid attention to specials. In Beaumont I would pay the $2 before 10. $3-5 typically and $3-5 for a well drink. At a bar the $5+ range should be getting me to the "mid shelf" liqour like crown or jack.

Dry rub (salt free) is prepped for tomorrow. It ended up being 2 pieces (probably a 7-8 and a 12-13). I decided to brine one (Alton Brown's method) and leave the other alone. I will rub them both down tomorrow AM and then come home around lunch to throw them on the egg. That will give them around 29.5 hours of available cook time and leave time for a nice long rest, 2 hours while we get our ass kicked in softball for our last 2 games.

X2 except with Beamer's

I wish I had a Weber instead of my Coleman Road trip grill. Its great for portability but the Weber would cook much better.

Bge gauge only does 700

I have always salted(or salt and pepper) first.Didn't know why. Sean do you wait for the salt to pull water out and dissolve? I had that happen with a fillet once. It was still good, but weird without the crispy salt. X2 how long does the salt need to rest and is letting the rub sit over night helpful for taste? (its helpful to not do 5am prep work).

Speaking of that, I'm going to have to re do the gasket soon. Not long after I said that I hadn't had a problem I did a steak cook and then noticed smoke coming out on the next cook.

I considered more brown sugar this time but didn't. I need to figure out one variable to change for this next cook if I have 2 chunks.

Which is the one I use. I really rubbed it in this time. Maybe I should do 2 rubs ins. Many times I throw the pork on right around the beginning. This time I let the egg go through its initial "smoke" right as it ended I threw a good amount of apple wood chips all over and immediately out the pork on for smoke.

Your rub recipe is highly similar to the naked whiz recipe....

What if its one 20 would you cut it in two?

What do you mean by thicker crust? I do a dry rub always, but the rub gets really dark by the end.

In laws (mom and sister) have been in this week. There's been a lot of wine drinking this week.

5 pound pork today came out a little dry. The egg did hit a little high at some point. I think I'm going to foil wrap the big ones half way next week. Kind of considering making it 4 chunks instead of 2.