My gotta' have em faves so far are Butter Scotch, Graham Cracker, and Root Beer (in that order) ... from the smell I think I'm going to like Sticky Bun (but it's still aging in the steeple, so I haven't tried it yet).
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My gotta' have em faves so far are Butter Scotch, Graham Cracker, and Root Beer (in that order) ... from the smell I think I'm going to like Sticky Bun (but it's still aging in the steeple, so I haven't tried it yet).
:rofl: I remember about a year ago when I would lurk here, read something like that, and have no idea what it meant.
He had a pretty serious operation a few days ago ..... I think he may be laying low for a bit
OK for you RDA fans out there. The EHPro Omega Clone, is one of the highest quality clones I have run across asides from the R91 of course. Kinda digging it, but forgot and brought the NemiC/ChiTriot again today. Meant to grab the M16C/Omega C. today.
I will crack open the Hawk Sauce when I get home because I think it is good out of the mailbox and only gets better.
Opinions on Faux Hawk? I got a small 50 mil trial size of it as well.
I will crack open the Hawk Sauce when I get home because I think it is good out of the mailbox and only gets better.
Opinions on Faux Hawk? I got a small 50 mil trial size of it as well.
I've come for the chat I've seen rumored to happen in this threadbring on the kool-aid?
Welcome to the Original MBV Juice, Device, and Friendly Chat Thread!
However, I don't think I've seen a recipe for kool-aid MBV juice here yet... Anyone want to take a go at what might mix well and turn into kool-aid flavored MBV juice?
Really, Really, REALLY trying to resist a Chi You clone to go with my Chi You...
Chi You Clone w/ 4 Seasons tube by Hcigar Brass - 101 Vape
It is so purdy though.
Chi You Clone w/ 4 Seasons tube by Hcigar Brass - 101 Vape
It is so purdy though.
I still don't know what the heck it means ...... I just like saying it so I sound SMRT
I can't! 
8 1/2 pages.
I got the bug recently and can't seem to leave. Great bunch of peoples!!
I'll try and stop in a little later. I DO have to get caught up with some other things here.
8 1/2 pages.
Welcome to this infectious thread!
I got the bug recently and can't seem to leave. Great bunch of peoples!! I'll try and stop in a little later. I DO have to get caught up with some other things here.
Thank you all for the kind welcoming
Congrats on day 8! I'm pretty sure I saw that episode. But I really don't remember. When I still had cable I'd watch it if it was on occasionally, but I only saw a few of them.
Congrats & welcome shakyd. It's not me ya gotta look out for mcol & Oz are pretty sneaky though.
See ^^^ that's what I'm talking about. He's trying to be all sneaky making me & miss molly look bad. Shame on you Butch!
I think he's still resting up after he got home from the vet.
No, that was yesterday... when he came up missing.
So far we have picked up a sugar cookie,vanilla hazelnut,and a mt. dew flavor which is absolutely disgusting it tastes like baja blast and while i would normally like that its just not something i'd like to vape.It may be our fault for not letting it steep long enough. Then this cheesecake grahm which is pretty good. So far the sugar cookie is my favorite.
Lets see I varied about a half pack or a little over a day for quite some time now and the brand of choice as of recent had been marb black reds.
Ooooooh try mbv graham cracker, peanut butter, smores...........
Get a list going, you'll be adding to it frequently.
Vaping about 12mg? That sounds about right to me for what you smoked.
would that make them Marlboro Magentas?
Orrrrrr were they Marlboros that you bought from an African American Communist?
Add pink champagne to the list. It gives a pleasant fizz and is just refreshing
and a nice change.
12 mg is what I have have been vaping.The lady at the vape shop here recommended it when I picked up my vision spinner starter kit.
Are you sure Pink Champagne is real???? I'm starting to look at PC the same way as I look at Bigfoot ..... a lot of people claim they have seen it but there is no real evidence of it's existence.
Next thing you know it will have it's own reality show ....... I can see it now ........ PINK CHAMPAGNE HUNTERS ........ a bunch of kooks running around the woods popping corks, and making fizzy sounds trying to attract the elusive Pink Champagne.
No LOL they are a "special blend" of marb mediums is what they taste like maybe a bit more harsh. They were normally cheaper just because they are a special blend around 3.86 a pack including tax mostly get buy one get one offers on them as well.
They would have to be described as Marb diamonds blood red if I got them that way and I think would cost significantly more.
Instead of PM'ing this straight to Sean, I'll just post it in case anyone else wants to try it out
Beer-Brined Chicken
2 Quarts Beer*
2 Quarts Water or equivalent amount of Ice
1 Cup Kosher Salt
1/2 Cup Sugar
4 Bay Leaves
1 Bunch Thyme, fresh
1 Yellow Onion, peeled and chopped
1 Lemon, quartered
4 Garlic Cloves, peeled and sliced
*For the beer, I'd recommend Sierra Nevada Pale Ale. Oktoberfest, Hefeweizen, Bock, Pale Ale, or Brown Ales will work fine, depending on your tastes. You could use a Porter or Stout, but you'll need to cut the soak time considerably (6ish hours).
- Put all ingredients except for the water in a stock pot & simmer for 10 minutes (do not boil). Remove from heat, add water/ice. Refrigerate mixture until well chilled. Add chicken to 2 gallon container & top off with brine. Soak 12-24 hours.
- Remove chicken from brine, rinse well & pat dry. Let rest while preheating oven to 475. Place bird on roasting rack & cook until internal temp reaches 160 (45ish minutes). Rest 15 minutes before carving.
You could also hot smoke it at 250. I'd recommend apple, pecan or cherry soaked in the same beer used in the brine for 30 min. Don't use hickory.
Beer-Brined Turkey
Same ingredients as above, plus
3 stalks celery, sliced
3 carrots, peeled & sliced
3 onions instead of 1
2 lemons instead of 1
(add those to the simmer as well)
Prepare brine as above, increase soak time to 24-48 hours
-Preheat oven to 350. Remove bird & pat dry. Truss with twine for shape & even cooking. Cook to internal temp of 165. Rest 20-30 minutes before carving.
Beer-Brined Chicken
2 Quarts Beer*
2 Quarts Water or equivalent amount of Ice
1 Cup Kosher Salt
1/2 Cup Sugar
4 Bay Leaves
1 Bunch Thyme, fresh
1 Yellow Onion, peeled and chopped
1 Lemon, quartered
4 Garlic Cloves, peeled and sliced
*For the beer, I'd recommend Sierra Nevada Pale Ale. Oktoberfest, Hefeweizen, Bock, Pale Ale, or Brown Ales will work fine, depending on your tastes. You could use a Porter or Stout, but you'll need to cut the soak time considerably (6ish hours).
- Put all ingredients except for the water in a stock pot & simmer for 10 minutes (do not boil). Remove from heat, add water/ice. Refrigerate mixture until well chilled. Add chicken to 2 gallon container & top off with brine. Soak 12-24 hours.
- Remove chicken from brine, rinse well & pat dry. Let rest while preheating oven to 475. Place bird on roasting rack & cook until internal temp reaches 160 (45ish minutes). Rest 15 minutes before carving.
You could also hot smoke it at 250. I'd recommend apple, pecan or cherry soaked in the same beer used in the brine for 30 min. Don't use hickory.
Beer-Brined Turkey
Same ingredients as above, plus
3 stalks celery, sliced
3 carrots, peeled & sliced
3 onions instead of 1
2 lemons instead of 1
(add those to the simmer as well)
Prepare brine as above, increase soak time to 24-48 hours
-Preheat oven to 350. Remove bird & pat dry. Truss with twine for shape & even cooking. Cook to internal temp of 165. Rest 20-30 minutes before carving.
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