///M5

That hard to hurt even with gear. I still have my need for speed, but thats why I don't own anything two wheeled. J You live, learn, and heal. Yes I was pretty skinned and bruised up, but not dead. My knees took the most damage. Hit a deer on my snowmobile once. Luckily for me it was only his leg. Still had me shaking and not wanting to lead for a while. Last week when I was up north we were in Moose country and right off the road (Hwy 1 - gorgeous and FUN drive) where I've nearly walloped a few. Really didn't want to see one on the sled. Last year dirt biking, came up on someone going the "wrong" way on the trail, I got to the very edge (barrier of cactus), and the guy didn't move over at all. We clipped handle bars. I was hesitant to lead for a while after that. Now, I always lead. Your trails are directional? I wish ours were. Of course, then I'd have problems with trees

That hard to hurt even with gear. I still have my need for speed, but thats why I don't own anything two wheeled. J You live, learn, and heal. Yes I was pretty skinned and bruised up, but not dead. My knees took the most damage. Hit a deer on my snowmobile once. Luckily for me it was only his leg. Still had me shaking and not wanting to lead for a while. Last week when I was up north we were in Moose country and right off the road (Hwy 1 - gorgeous and FUN drive) where I've nearly walloped a few. Really didn't want to see one on the sled.

That hard to hurt even with gear. I still have my need for speed, but thats why I don't own anything two wheeled. J You live, learn, and heal. Yes I was pretty skinned and bruised up, but not dead. My knees took the most damage. Hit a deer on my snowmobile once. Luckily for me it was only his leg. Still had me shaking and not wanting to lead for a while. Last week when I was up north we were in Moose country and right off the road (Hwy 1 - gorgeous and FUN drive) where I've nearly walloped a few. Really didn't want to see one on the sled.

Oh, I wouldn't drink reds from a local vineyard in Tx btw.

Budget? Anything you normally like? Budget would be in the $15 range. I am flexible.I know I've had some Merlot that I like. I did a tour of a local vineyard but I really can only remember the port that they served with the chocolate and strawberry. I rarely drink reds, but not necessarily by choice. How about this. Cline Ancient Vine Mouvedre. If you don't like that you don't like reds. It isn't sweet, isn't brutally tanic, isn't super dry, isn't super boozy, but it has BIG flavor. If its too big you can always get it colder than room temp. A few degrees cooler normally is perfect, but if its too big you can soften it by reducing the temperature. And NO that was not a rec'd to drink it cool. It will break your budget by a few bucks depending on where you shop. I normally get it for around $14, but I cheat and buy when buying is good. (and more than a case at a time). It is a bottle I keep in my cellar, not that I'd normally drink it with Lasagna but it won't be bad with it either. The acid rip in tomatoes requires some body, but too much can clear it as well. I doubt that the lasagna is in such a way though that you'd be embarassed to serve this with it. Something that is also acceptable and you will have everywhere is the Coppola Claret. Nowhere near as good, but its super approachable which helps. Nuances are lost on tongues that haven't tried a bunch of things and this is another safety valve bottle that I drink regularly in restaurants with "white wine drinkers". There are VERY few whites that I appreciate and they take a special meal or environment. The Mouvedre is a much better wine. Oh, and don't get fooled into a different ancient vine wine as classically it is not a label that helps you decide on quality.

HBD!

Budget? Anything you normally like?

FUcking sweet!

I am addicted to whooping entrance and exit ramps. My tires show it as well.

<-- does over 95 daily

$500, I'd keep the factory deck and add an amp and a comp set. Get ready to start cutting, only way to get LFE is to get a large (read 6.5") driver in the door and really deaden it. He cannot afford a headunit, nor rears...even still used is probably his best bet.

J, you missed the point completely. If you can roast 'em up for an afternoon and blow the motor or drive it that way for 10 years. Is one more impressive? Power is EASY to make. Keeping it, not so much.

As for HP that is impressive, my buddies sled has a 40 cubic inch, 2cyl engine that is just shy of 180hp. NO boost either. Naturally aspirated. So far its been reliable as well.

looks nice, let me know what you come up with in terms of grills for the w4's. i'd like to see someone try making one before i do haha. There actually hat l4s. They make grills to go along with them, so if I decide to use some I'll be lazy and just buy'm. Then sell them, take the money and buy the W4's which are far superior and pocket the difference in dough

Could replace it with the other side and have the guy scream, "that's it were buying a brand new cadillac on my credit card"

Meh, that isn't impressive either. What is impressive is HP per cubic inch that lasts for 50k miles or some long term period. Pretty easy to make absurd power, but to keep it running is another story.

Really wanted to see the scooter crash and roll, but I guess it might have since I didn't watch the whole thing.

Do you like it? Does it make cooking at low temps easier? I've never tried below 160F, but that worked. 200 is teh easy.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE. I have control on my egg... Tell me more about cooking pizza on the grates. I am awaiting pictures of this control system. You want a picture of a 12" x 12" piece of 1" thick slate? No, I want to see how his BBQ Guru looks installed on the egg. I am thinking and curious. I don't have a guru, but a Rock's Stoker. Rewiring it in the not so distant future....that is if my house doesn't sell yet.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE. I have control on my egg... Tell me more about cooking pizza on the grates. I am awaiting pictures of this control system. You want a picture of a 12" x 12" piece of 1" thick slate?

ie, I want to avoid quarterly payments as those suck

I love that ppl act MC Hammer rich when they get a tax return check. Thank god buyers remorse doesn't work with tattoo's bc you aren't returning them the next week when you realize you have bills to pay. The funny thing to me is that if people of less then average incomes are getting large returns, it shows they are not claiming enough and feel that the gov't knows how to better use that excess money then they do. Or that they are stupid. I ALWAYS want to pay in. Hopefully not much though.

You "can" still use your plate setter and do it in direct, but then it needs more heat. I normally do it this way on the gas grill when I am too lazy to preheat my stone or want a different flavor profile.

Why strange? It's great on the egg. Either direct on the grates (requires a bit more heat control) or on a big ole stone. I use a piece of slate from the landscaping section at home depot AND the deflector thingee from BGE. I have control on my egg... Tell me more about cooking pizza on the grates. You need to par bake the crust. Just stretch it out, get your egg hot, but NOT roaring (500-600 is probably fine...not exactly sure as I don't use a temp gauge and got mine so hot the analog shattered the glass) and lay the dough right on the grates. Make sure the grates are clean as the moisture in the dough will otherwise release the grill grate scum on to your crust. Par back that side until it seems nice and set and then remove the dough, put the uncooked side down on your peel (or cutting board or whatever) dress the pizza and put it back on the grill until the top and bottom are done. ie, grill the dough on one side, put toppings on the grill side, grill the other side.

Ice, salt and lemon slices works good, place them all together in the hookah and shake. They sell a product called "420" I believe, thats champ at cleaning smoking utinsil's too. I personally just soke my pipes in alcohol for a few days but the other methods work quicker. Also a baby bottle brush works great on the bong. The melting point of nearly everything you are trying to clean out is below 212. Which should lead you to realize that boiling water will clean it really easily And its WAY below 212 btw.