Not So Pro 3

[dall]

Welp.

Good night.

slacker

 

[Wonkydonkey]

How's your neck of the UK woods Sean?

wet and foggy, but not that cold, 200 miles north it’s snowing

thanks for asking

and another 8 pages to catchup on ...

 

[Stihl working Hard]

Good Evening Todd. Doing fine, we have snow on the ground but the roads and sidewalks are clear. Sounds like your masonry repair is feast or famine?

At the moment it’s feast today I scored another builder I worked for in the last boom .I have enough work at the moment to the second week of February

 

[Stihl working Hard]

Good morning Todd. I’m doing great, how’s you

All is well here kind sir

 

[Stihl working Hard]

This is the stuff I add.

View attachment 277393

Does it have a high performance price as well Randy

 

[Stihl working Hard]

Its all junk. No need to fight over it

They need to kiss and make up

 

[Stihl working Hard]

Who wants to pull muh finger?

Pick me is it a MR stinky

 

[Stihl working Hard]

Mayhaps.



View attachment 277410

Delicious

 

[Stihl working Hard]

Not moving. GFY

Lmao

 

[Stihl working Hard]

Well done Mark Adam.

Repped.



I'm with ya......my wife is my best friend in the world.

Same here buddy and it’s a great feeling

 

[Stihl working Hard]

Vinyl cutter just finished up a 18 minute cut for a new stencil. Hope i can get it weeded and on the panel with no fallout. Painting up a stainless ground panel for a friend as soon as i get this ready to go

Curious on some pics of this John

 

[Stihl working Hard]

Wanna get a room?

Lmao

 

[Slumberjack]

Lmao

Lol good evening Todd. Almost Friday buddy!

 

[Slumberjack]

And good morning OPE ya dirty bastruffs!

 

[cuinrearview]

@cuinrearview have a rib recipe you’d like to share? Throwing some down on the weekend for my oldest.

I'm a 3-2-1 guy with ribs Gary. Same GFS rub I use on any pork. Sauce of choice in the foil for the "2", then back on the grate to finish and caramelize the last hour. These ribs will not fall off of the bone, but will pull off clean and still have a good firm texture.

However you do it make sure to trim spares to a St. Louis cut. Makes for a great presentation and the tips and breast plate trimmings have so much cartilage they make a good rich pork base in a crock pot for other dishes down the road.

Good morning guys. 35 here headed to 40.

 

[stihl_head1982]

And good morning OPE ya dirty bastruffs!

Hey speak for yourself!
Moaning Saw Hacks!

 

[Slumberjack]

Hey speak for yourself!
Moaning Saw Hacks!

I was morning sir

 

[stihl_head1982]

I was morning sir

Ok carry on sir. What's for breaffast?

 

[USMC615]

Morning derelicts...30 heading to 58 and clear.

 

[Egg Shooter]

Morning pillow biters. Rained overnight. Icing over now.