Photography anyone?
- Thread starter Sebstarr
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R
Rosebud
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Beautiful shots Irish.
This is my first re-blooming orchid.
This is my first re-blooming orchid.
ozzywhitelufc
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Looks like he has raided DD's big Bud stash jar...
R
Rosebud
Guest
you did not take that double rainbow, no way!
Beautiful.
Beautiful.
mojavemama
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Ohhh, what a beautiful thread! Hick, thank you for starting it up again. I just look at these pictures and am flooded with emotion. Fabulous. I'm loving it. Please, everyone, MORE! I'll try to post a few tomorrow. I LOVE this thread! And I love all the friends who have posted here. Oh, this is all such a warm hug. Just....MORE, everyone!
orangesunshine
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orangesunshine
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my back yard---:48: :48: :48: :48:
Dr.KNOWITALL
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Good photos everyone. Thanks for sharinf the scenery.. It's nice knowing its original...
Of course I have to share...
Here are some from my garden...showing its the time of the season... :hubba:
Time Of The Season- The Zombies
Pics: Roses
Of course I have to share...
Here are some from my garden...showing its the time of the season... :hubba:
Time Of The Season- The Zombies
Pics: Roses
bho_expertz
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What about a trivia MJers ?
The first two are easy ... The third is somewhere in my country and the 4th ?
Just some of the places i already went ...
The first two are easy ... The third is somewhere in my country and the 4th ?
Just some of the places i already went ...
Hick
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He's always puttin' his "brag" on 'bout his Tejas BBQ... I'm ready to show him how we do it at altitude!... :hubba:
2-12 lb brisket trimmed to personal spec's
Marinated for 36 hrs in a balsamic vinegar, fruit cocktail, OJ, 'n spices
Then a just prior to going on the smoker, a dry rub of garlic, Cavenders, fresh course ground pepper, crushed red pepper, course flake salt, and coffee.
Smoker preheated to about 200*, mesquite added and we're sssssssssssssmokin'!!
I'm ready to show him how we do it at altitude!... :hubba: 2-12 lb brisket trimmed to personal spec's
Marinated for 36 hrs in a balsamic vinegar, fruit cocktail, OJ, 'n spices
Then a just prior to going on the smoker, a dry rub of garlic, Cavenders, fresh course ground pepper, crushed red pepper, course flake salt, and coffee.
Smoker preheated to about 200*, mesquite added and we're sssssssssssssmokin'!!
Hick
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About 10 hours in moved one brisket to the top rack so I could catch the 'drippings' in the beans. Put a few pheasant breasts wrapped in bacon on about 2 hours ago.
Everything is getting close.
Ya'll are gonna be sory you're ignoring this, when it comes time for sam'iches...
moved one brisket to the top rack so I could catch the 'drippings' in the beans. Put a few pheasant breasts wrapped in bacon on about 2 hours ago.Everything is getting close.
Ya'll are gonna be sory you're ignoring this, when it comes time for sam'iches...
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