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Pro kabobbing techniques here being displayed as well
Cooked to perfect rare to med rare.

Don't worry. I got a few more on the coal
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Good call. The missus has a bowl of grapes n melon too. Way to end the hot day..
Then we DAB!!!!!!

Perfect Sunday afternoon.

...I should buy a hammock. Then again, after dabs I might get tangled up and not even know it yet.
 
Last year I got a vacuum sealer to seal jars after cure.

Recently, I saw an attachment promising to marinade in minutes. Being the cheap bastard I am, I thought of just using a 2 quart jar and some chicken breasts.
Sure enough, it worked. 30 minutes well-saturated the meat, as good as a 3 hour soak!
 
Prepping my lady's next cal/mag feeding..Chasing cal/mag is such a pain in the ass, I'll be glad when this plant finishes so I can run my properly amended mix..I actually chatted with The Rev via e-mail back and forth a few nights ago about water quality and what not..Turns out, based on my report, I can use my tap water once filtered through a Hydrologic small boy..My sodium levels are slightly high not crazy so he just suggested straight distilled or RO ( I'll use distilled ) the last 10 days before harvest ( even though it's TLO ) to bond to any excess sodium. It was suggested if I notice any salinity issues to just cut my filtered tap with distilled from 78 ppm down to about 50..I'm pretty happy my tap water is decent quality, all I'll have to do is hook up the hose to the small boy filter, run it into my basement and fill the 55 gallon barrel I have..:thumbsup: Maybe throw a bubble snake in there to keep it oxygenated.


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EDIT: Almost forgot, I'll be adding 0.6 ML of MP to this water as well

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