before i can complain about the certain time of the morning that i hate, i have to preface it by explaining what Staff Duty is.

every unit in the US Army conducts what they call CQ (charge of Quarters), which is basically having a security guard 24-7 in the barracks BLDG's.  Higher echelons (above company/battery/troop/etc) conduct what they call staff duty.  when pulling this duty, you are the Commanders Representative as well as the secretary for the entire unit below you.  you take calls from places like the red cross, the military police station (when bobby and higher caliber get arrested for picking on the legs and the poages), local police stations, etc.  you basically become a single point of information for the entire unit below you.

now is saying all of that, i just wanted to say that i really hate the hours of 0230 - 0500 while pulling this duty.  i have come to realize that it is becoming harder and harder to keep the sleep monster away the older i get.

so well start this thread off with how to cook an egg in a potato.

https://www.youtube.com/watch?v=ZzUXHE1Frr4

http://www.youngcons.com/obama-verifies-that-he-was-mentored-by-communist-frank-marshall-davis/

http://www.wikihow.com/Freeze-Cilantro

this is pretty funny!

http://www.theonion.com/article/open-minded-man-grimly-realizes-how-much-life-hes--19273

this gentlemen is a little long winded, but he seems to have more information contained in his videos than others and I think these are great videos for beginners.

https://www.youtube.com/channel/UCF9oCDQ5VQEH0sypPuPOp4g/videos

here is a recipe for a mustard sauce that I found, made and all I can say is it knocked my socks off!!!!!

(this was copied from another source and I am not the owner.)

My favorite sauce to add to pulled pork is a mustard vinager sauce. I add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after its been pulled.
 When making a Sammich I add some more of the sauce with a shake or two of the rub I used to season the butt. To my taste this sauce is a perfect match with cole slaw and I dont be eatin me no pulled pork sammich without the slaw.
 I dont hear any one mention using this sauce but I find it is the tastiest addition to pulled pork. From what I've read most of ya'll are stuck in north carolina, now theres nothing wrong with vinegar or piedmont sauce, I just find this sauce has more flavor and makes better pairing with pork butt.

 Mustard Vinegar Sauce

 1 cup apple cider vinegar
 1/2 cup Yellow mustard
 1/4 cup onion finely minced
 2 cloves garlic pureed
 1/2 teaspoon black pepper
 1 tablespoon Worcestershire sauce
 1/2 cup brown sugar
 1/4 teaspoon cayenne pepper
 1/2 teaspoon salt
 1/2 teaspoon Tabasco sauce

 Combine ingredients and simmer for 15 minutes, stirring occasionally.

 For a smoother sauce, blend on high for a few minutes.

https://www.youtube.com/user/AnAmericanHomestead/videos?flow=grid&sort=da&view=0

I came across this and thought it would be very appropiate to put here.

here is a little break down on the different types of BBQ sauces.  as well as the links to all of the information I am posting here.  please keep in mind that all of this is copied from another site.

the following information was taken from this link:  http://www.original-bbq-recipes.com/bbq_sauce_recipes.html

BBQ sauce recipes have as many styles as there are BBQ. Some are thick and some are thin and watery. Some are sweet, some are sour, and some are hot and spicy. What a better choice for your own special recipe.  After all, the sauce is boss... right?
 
Sauces usually flavor meats at the end of the cooking process. Most of them usually have sugar, which can burn. That is why they usually call for you to put it on during the last 30 minutes or less of cooking time. These sweet sauces are also used as a dipping sauce.

Styles of the Big Guys

Different regions of the country have their own style of BBQ sauce. There are five major styles. They are as follows:

Carolina

thin
vinegar based
not too spicy
not too sweet

Memphis

thin
tomato and vinegar based
not too spicy
not too sweet

St. Louis

medium
tomato and vinegar based
spicy
sweet

Kansas City

thick
tomato based
not too spicy
sweet

Texas

medium to thin
tomato based
spicy
not too sweet

OK. OK. I know there are more than that.

But these are in the big league. They are the most well known. There are many many other small sub-groups around the country (not to mention the world). There are a slew of them in the state of Georgia alone. But, we can't mention them all.

The vinegar based barbecue sauces are the thinner ones (like Carolina and Memphis style). They are used more often during cooking because they are less likely to burn. A mop sauce is one that is used as a basting sauce applied with a brush or mop during cooking. Mops are very thin and mostly based on vinegar or fruit juices.

Thicker sauces ( like Kansas City style ) are usually sweeter and generally applied after cooking to avoid burning. Texas style is tomato based and usually spicy. St. Louis style hits the middle. It's not thick or thin, vinegar and tomato based, and both sweet and spicy. I've got to tell you... there are more varieties of a barbecue sauce recipe than you can shake a stick at.

Ingredients

Ingredients for BBQ sauce recipes are not as simple as the acid, oil, and seasonings of a marinade. They will definitely have seasonings; but they may or may not have an acid or an oil.

The most common styles of BBQ sauce have vinegar, tomato sauce, ketchup, mustard, or combinations as a base. Some of these following ingredients are common if not standard in some BBQ sauce recipes. Feel free to add whatever you like, or whatever you think might give it a good or unique flavor.

molasses
chili peppers (of all types)
cayenne
paprika
brown sugar
honey
Worcestershire
garlic
onion
ginger
soy sauce
cumin
cilantro
thyme

Well, you get the idea (and this is only a few).

Spices come from all parts of the globe. Chili peppers alone are grown all over the world. It just goes to show the variety of possibilities when you decide to create an original recipe of your own.

A Basic BBQ Sauce Recipe

Here is a basic recipe for BBQ sauce for you to consider.

1/4 c cider vinegar
1/2 c ketchup
1/2 c water
3 Tbs brown sugar
1 tsp chili powder
1 tsp salt
1/2 tsp black peper

Combine all ingredients
Mix well
Refrigerate until use

It can't get any more simple than that.

The vinegar/ketchup base can vary greatly from one recipe to the next. Those base ingredients could have a different ratio. The amounts could be increased or decreased, or be something completely different (like tomato sauce). Changing any of the other flavorings and seasonings is entirely up to you, your taste, and your imagination.

With some recipes for BBQ sauce you will simply mix up the ingredients and use it immediately (as above). Others will require you to heat it first.

Be aware that using something like ketchup (catsup) will give you a different flavor depending on which brand you use. Heinz (my favorite) tastes different than Hunt's or other brands.

Let's say this is not your style. If this doesn't suit your taste, go a different direction.

For instance, you may want a more sweet KC style of sauce . That's good. It's very common that people crave a sweeter sauce. As a matter of fact, I prefer a certain amount of sweetness too. So... start small. Begin with some

1 c tomato sauce (or ketchup if you prefer)
1/2 c molasses
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp allspice
1/2 tsp cinnamon
1/2 tsp pepper

Heat this while you are combining ingredients. The molasses will thin down and make it easier. If it is too thick add a little vinegar to thin it as needed.

If you like, you could add a touch of hot sauce, curry powder, or liquid smoke. It's your sauce, you know. Make it like you want.

I suppose you have noticed that I use brown sugar and molasses quite often in my ingredients. Longhorn Luke does too when he makes his drunk butter .

I do know that many people must have a sugar free BBQ sauce to be able to enjoy it. I am just used to using what I like. However, there are ways to create delicious sugar free versions of your favorite BBQ sauce recipes. The sugar free BBQ sauce page might help.

Linda has also provided some information about diabetes to me that might be of interest to some of you. She helps promote awareness on healthy eating habits and its associated benefits.

Go Forth and Create

As you make changes, taste along the way. If you make major changes to a recipe, do it in small batches and take notes. If you hit on a good one (like another K.C. Masterpiece), you will want to duplicate it (and sell it if it's really good).

When it comes to BBQ sauce recipes, there really are no rules or limitations.

Feel free to sautee onions and garlic before adding liquids.
Toast your seasonings before use.
Roast peppers if you would like.
Simmer the sauce for a while.
Strain it or even puree it if that's what turns you on.
 Just make a batch and have fun.

Good luck to you. And don't worry about the imperfect ones.



the following information was taken from this link:  http://www.original-bbq-recipes.com/vinegar_based_barbecue_sauce.html

Vinegar Based Barbecue Sauce

Vinegar based barbecue sauce has its home in North Carolina. Of course its popularity has spread all across the country. So hopefully everyone has had a chance to try it (unless they are so deep into another style that no other is allowed in).

Have you ever had pulled pork and wondered how in the world they ever got it to taste that good? Naturally the quality of the meat, and how expertly it was smoked, had something to do with it. But, the finishing touch and the final balance of flavors probably came from a vinegar based barbecue sauce (like this one).
 
1 c cider vinegar
1/4 c brown sugar
1 tsp crushed red pepper flakes
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper

Mix all ingredients together and let stand for at least 4 hours for full flavor. If you don't like the stronger flavor of cider vinegar, replace it with white vinegar. Or, maybe, add another cup of white vinegar to the cider vinegar and double everything else.

Here is another form of vinegar based sauce that has a little different spin to it.

1 1/2 c cider vinegar
1 Tbl chili powder
1 Tbl brown sugar
1 1/2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dry mustard
1/2 tsp cumin

Again, with this one, mix it together and let it set for a few hours for flavor infusion. As you know,you can adjust the seasonings and the amounts of either recipe to suit your taste.

Both of these can be used as a mop or basting sauce, as well as the finishing sauce.

This North Carolina type of vinegar basedbarbecue sauce goes perfect with pulled pork. Please remember, though, you can make these match your own taste by changing, adding or deleting ingredients.

* To make it less spicy, decrease the cayenne or red pepper flakes.

* To make it sweeter, add some honey, molasses, or more brown sugar.

* Thicken it by adding a little ketchup or mustard or molasses.

* Thin it by adding more vinegar, some wine, or a little water.



the following information was taken from this link:  http://www.original-bbq-recipes.com/bbq_mop_recipes.html

BBQ Mop Recipes Say Goodbye to Dry Meat

BBQ mop recipes are used by true BBQ fans, as well as professional on the competition circuit. If you are one of those fans, you know what I mean. You take every step you can to improve your BBQ. A good mop is one of those steps.
 
A mop is a thin basting sauce used during cooking (usually during slow smoking). It adds a little flavor, but primarily, it's used to keep the meat from getting dry.

They call it a mop because it is applied with a mop (or something smaller that looks like a mop). Although some people use a spray bottle instead of a brush or mop.

To apply a mop during smoking means that you have to open the door (or lid). When that happens, heat and smoke escape. This causes the temperature around the meat to drop. (And after all that work you did to get the temperature just right, and keep it that way.)

So, we have uncovered a new art form, when it comes to BBQ. This art is the balancing act of maintaining moisture (with mop) and maintaining a constant temperature (around 220 degrees).

If you apply a mop too often, the temperature drops, meat cooks unevenly, and it takes longer to cook. The longer the meat smokes (without a mop), the drier it will become.

Usually a mop is applied every hour, or at least 2 or 3 times during cooking. At most apply it every 30 minutes. When you do apply it, be quick about it and get the lid closed again.
 
Stay Away from the Sugar

Mops must not be too high in sugar content or they will burn during cooking. Sugars, tomato sauce and ketchup will all burn. Mops may have these ingredients in them, as well as other things like brown sugar, butter, oils, and BBQ sauce. But their amounts are usually small. If they were too high, like in BBQ sauce, burning would be the final crust.

One of the most common and simple BBQ mop recipes is this:

90% apple juice
10% oil

This is thin enough it can also be applied using a spray bottle. Other mops may have additional seasonings to help with flavor. But they all are generally thin.

Beer and beef stock are commonly used as a base in mops, too. These are some ingredients in the "Texas" style of a mop.

2 cans of beer
8 oz Worcestershire sauce
1 chopped white onion
1 sliced lemon

Additional/Optional ingredients

1 cup of black coffee (brewed)
several cloves of chopped garlic
a few chopped jalapeño peppers
a little butter
6 oz yellow mustard
4 oz flavored vinegar (such as cider)
hot pepper sauce or flakes
honey or BBQ sauce (if you need a little sweetness)

Heat this up and keep it warm on your firebox during cooking. If you start to run a little low, just add another can of beer.

Some of the best BBQ pit masters in the world swear by their BBQ mop recipes. It can greatly affect the outcome of your meat. Experiment, have fun.



the following information was taken from this link:  http://www.original-bbq-recipes.com/kansas_city_bbq_sauce.html

Kansas City BBQ Sauce (KC Sweetness)

If you like it thick and sweet, Kansas City BBQ sauce is the style for you. Most of the time it is so sweet that it's sticky. Maybe that's why it's so good.
 
Here is a KC sauce for you to try and then tweak (that's modify and adjust for you non-geek type).

2 Tbl vegetable oil
2 Tbl butter
1 onion (chopped)
2 cloves garlic (minced)
1 bottle ketchup (16 oz)
1/2 c molasses
1/2 c dark brown sugar
4 Tbl Worcestershire sauce
1/4 c mustard
1/4 c lemon juice
2 Tbl cider vinegar
2 tsp hot sauce
1/2 tsp salt

Place the oil and butter in a large cast iron pot over medium-low heat. Sauté onion and garlic until soft (not browned). Add the remaining ingredients and stir. Continue to simmer slowly, stirring frequently, for an additional 30 minutes.

Make It Yours

Please realize that with any style of sauce there is a great deal of variation within the style. It's no different with the Kansas City style of BBQ sauce. This recipe fits the style, but has plenty of room for customizing.

If this turns out too thick for you, simply add a little water, vinegar, beer, or root beer. If, by chance, you need a little extra sweetness, try adding some dark corn syrup or honey.
 
Or maybe you would like a little more spice. Think about adding some chili powder, cayenne pepper, or sage. Many forms of Kansas City BBQ sauce also have allspice and/or mace.

Don't feel like you have to make additions or deletions to this recipe, though. You can still make it unique by simply adding more or less of an existing ingredient.

You may want 4 cloves of garlic or maybe just one. Adjust any of them that you want. I would suggest changing only one thing at a time, though, so you know the result.

The extra sweetness in this style of BBQ sauce is great with ribs . But however you decide to use this version of KC BBQ sauce, be careful about using it on the grill. Only apply the sauce during the last 15 or 20 minutes of cooking time. It will burn easily because of the high sugar content.



the following information was taken from this link:  http://www.original-bbq-recipes.com/texas_bbq_sauce_recipe.html

Texas BBQ Sauce Recipe

A Texas BBQ sauce recipe must first fit the style to be considered a Texas BBQ recipe. It must have a fairly equal split of ketchup and vinegar. This makes it thinner that a Kansas City style, but thicker than a North Carolina style.
 
It must also have a little more spice than sweetness. This will make it spicier than Kansas City style and not as sweet. Just remember that the following recipe is in a particular style (Texas), and is not necessarily theTexas BBQ sauce recipe.

In the Texas Style

There are many variations of this one style of sauce. So this is one of many Texas BBQ sauce recipes that is possible.

1 medium onion, chopped
3 cloves garlic, minced
1 Cup Ketchup
1 Cup Apple Cider Vinegar
1/4 Cup Worcestershire Sauce
1/4 Cup brown sugar
2 Tbl prepared mustard
2 Tbl chili powder
2 tsp cumin seed, crushed
1 tsp celery seed, crushed
1 tsp black pepper
1/2 tsp salt
2 strips Bacon, chopped

In a cast iron pot over medium heat, cook the bacon until crisp. Remove bacon and add onion and garlic. Sauté for several minutes, then add chili powder and cook an additional minute.

Add the remaining ingredients and simmer for 15 to 30 minutes. Bacon pieces may be added back to the sauce, if desired. If the sauce is too thick, additional vinegar, apple cider, or water may be added.
 
This recipe will make any BBQ a Texas BBQ. Recipes of this style still have a lot of room for customization. Just try to keep the general balance of sweet and spice as well as the ketchup to vinegar ratio. A Texas BBQ sauce recipe must have those balances. Otherwise it begins to look more like a different style.

Time to Get Creative Again

Never forget that any recipe (no matter who wrote it or where it came from) is what someone came up with through experimentation. They did it specifically that way because they liked the taste. You may not like it. So turn it into something that you do like.

Use ingredients that you like. Taste along the way. Delete, substitute, or add to a recipe to get what you want. Do it in a controlled way so you know the results of your changes. What I mean is, don't try to do too many changes at once. It takes a little extra time, but it's worth it.

As an example, let's say you think the sauce is too thick, needs more bacon flavor and a little more salt. Don't just add more vinegar, bacon, and salt, and then hope you get lucky. Do one thing at a time. Taste after each change.

Based on the way it tastes now, should you add vinegar, apple cider or water. The one you decide on will change the way the sauce tastes. After the consistency is like you want it, taste again. It may still need something, but now it might be something different.

If you think it needs bacon and salt too, add some bacon first. Once you do that, taste it again. It may not need salt anymore.



the following information was taken from this link:  http://www.original-bbq-recipes.com/sugar_free_bbq_sauce.html

Sugar Free BBQ Sauce

Make your own sugar free BBQ sauce. You know it will be better than what you might be able to find in the stores (if you can even find it at all).
 
I know things that I show you and talk about almost always seem to have brown sugar or molasses in them. That's because I like at least some sweetness in my BBQ sauce. So does most of my family.

I have a sister-in-law, though, that can not eat anything with sugar in it. Not only that, she is restricted from eating foods that create sugars, such as corn.

She is not able to eat potatoes or white flour either. Some fruits are OK, like cherries. But others are not, like grapes. It gets pretty complicated. That's why I just ask, or hand her the label so she can tell me if she can eat it or not.

Every time we get together, we always take a close look at our meal plans so we can be fixing things that she is able eat. Sometimes we end up making two batches of something (a regular version, and another sugar free version with all the right foods).
 
You'll notice that I fixed two different batches of meatballs. That was so my sister-in-law would have some that she could eat.

Over Christmas when I grilled those meatballs (yes, grilled), I also made a second sauce too, which was a BBQ sauce for her that was sugar free.

In case you missed it, here is what I did for the meatballs (make them big enough so they won't fall through the grill).

1 lb ground beef
2 Tbl onion
1 clove garlic
1/2 tsp celery salt
pepper (your taste)
1 tsp Worcestershire sauce

After rolling them around on the grill and getting some good grill marks, here is the sauce that I used.

1/4 c vinegar
1/2 c ketchup
1 Tbl brown sugar
1 clove crushed garlic
2 Tbls Worcestershire sauce

Heat the sauce. Add the cooked meatballs and simmer for about 30 minutes. Serve hot.

Just Don't Use It

When I made the sugar free BBQ sauce, I simply left out the brown sugar. Well, I also used tomato sauce instead of ketchup (the label said it had sugar in it).

That seems to make an OK sauce, but people who can't eat sugar like a little sweetness too. So, we just added enough Splenda to give it that needed extra.

Making a sugar free BBQ sauce can be done by simply substituting sugar, brown sugar, molasses, honey, etc., with your favorite form of sweetener. Just taste along the way so you won't get too much. And also be checking other ingredients for sugar content, such as ketchup, or even some tomato sauces.

By using good quality ingredients, and making sugar free BBQ sauce yourself, it will almost assuredly turn out better that anything you could buy.

Don't be afraid to give it a try. After a few attempts, you will begin trying new things all the time.



the following information was taken from this link: http://kamadojim.com/eastern-north-carolina-style-bbq-sauce-recipe/

Prep Time: 15 min / Cook Time: 1 min / Total Time: 16 min 

Ingredients
 
2 cups apple cider vinegar
2 tablespoons brown sugar
2 teaspoons salt
1 tablespoon crushed red pepper flakes
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 tablespoon worcestershire sauce
1 teaspoon hot sauce (Chipotle Tabasco is fantastic if you have it!)

Instructions

1.Combine all ingredients in a jar and shake vigorously

2.Store in refrigerator in a glass jar

this stuff looks like it could be amazing.  I am not a chemist, so if somebody knows something about this please enlighten us all.

https://www.google.com/?gws_rd=ssl#q=ultra+dry

https://www.google.com/?gws_rd=ssl#q=never+wet

http://en.wikipedia.org/wiki/Superhydrophobic_coating

https://www.youtube.com/watch?v=IPM8OR6W6WE

https://www.youtube.com/results?q=neverwet

a few things I could think of off the top of my head to use this on would be, real canvas tarps, tents, packs, sleeping bags, boots, gloves, ....................!?

10 THINGS YOUR COMBAT VET WANTS YOU TO KNOW

1. He/she is addicted to war, although he loves you. War is horrible, but there is nothing like a life-and-death fight to make you feel truly alive. The adrenaline rush is tremendous, and can never be replaced. Succeeding in combat defines a warrior, places him in a brotherhood where he is always welcome and understood. The civilian world has its adrenaline junkies as well; just ask any retired firefighter, police officer, or emergency room staff if they miss it.

2. Living for you is harder. It would be easy for him to die for you because he loves you. Living for you, which is what you actually want, is harder for him. It is even harder for him if you are smart and do not need him to rescue you, since rescuing is something he does really well. If you are very competent at many things, he may at times question if you need him at all. He may not see that you stay with him as a conscious choice.

3. “The training kicks in” means something very different to him. It is direct battle doctrine that when ambushed by a superior force, the correct response is “Apply maximum firepower and break contact.” A warrior has to be able to respond to threat with minimal time pondering choices. While this is life-saving in combat, it is not helpful in the much slower-paced civilian world. A better rule in the civilian world would be to give a reaction proportionate to the provocation. Small provocation, small response (but this could get you killed on the battlefield). When the training becomes second nature, a warrior might take any adrenaline rush as a cue to “apply maximum firepower.” This can become particularly unfortunate if someone starts to cry. Tears are unbearable to him; they create explosive emotions in him that can be difficult for him to control. Unfortunately, that can lead to a warrior responding to strong waves of guilt by applying more “maximum firepower” on friends, family, or unfortunate strangers.

4. He/she is afraid to get attached to anyone because he has learned that the people you love get killed, and he cannot face that pain again. He may make an exception for his children (because they cannot divorce him), but that will be instinctual and he will probably not be able to explain his actions.

5. He knows the military exists for a reason. The sad fact is that a military exists ultimately to kill people and break things. This was true of our beloved “Greatest Generation” warriors of WWII, and it remains true to this day. Technically, your warrior may well be a killer, as are his friends. He may have a hard time seeing that this does not make him a murderer. Although they may look similar at first glance, he is a sheepdog protecting the herd, not a wolf trying to destroy it. The emotional side of killing in combat is complex. He may not know how to feel about what he’s seen or done, and he may not expect his feelings to change over time. Warriors can experiences moments of profound guilt, shame, and self-hatred. He may have experienced a momentary elation at “scoring one for the good guys,” then been horrified that he celebrated killing a human being. He may view himself as a monster for having those emotions, or for having gotten used to killing because it happened often. I can personally recommend 'On Killing' by Dave Grossman.

6. He’s had to cultivate explosive anger in order to survive in combat.

7. He may have been only nineteen when he first had to make a life and death decision for someone else. What kind of skills does a nineteen-year-old have to deal with that kind of responsibility? One of my veterans put it this way: “You want to know what frightening is? It’s a nineteen-year-old boy who’s had a sip of that power over life and death that war gives you. It’s a boy who, despite all the things he’s been taught, knows that he likes it. It’s a nineteen-year-old who’s just lost a friend, and is angry and scared, and determined that some *%#& is gonna pay. To this day, the thought of that boy can wake me from a sound sleep and leave me staring at the ceiling.”

8. He may believe that he’s the only one who feels this way; eventually he may realize that at least other combat vets understand. On some level, he doesn’t want you to understand, because that would mean you had shared his most horrible experience, and he wants someone to remain innocent.

9. He doesn’t understand that you have a mama bear inside of you, that probably any of us could kill in defense of someone if we needed to. Imagine your reaction if someone pointed a weapon at your child. Would it change your reaction if a child pointed a weapon at your child?

10. When you don’t understand, he needs you to give him the benefit of the doubt. He needs you also to realize that his issues really aren’t about you, although you may step in them sometimes. Truly, the last thing he wants is for you to become a casualty of his war.

So I have been thinking about this for quite some time and I figured that I would bring this to light.  You can flip to just about any channel, listen to whoever idiot who thinks he know about protection, read everything that has been published (professionally or on the internet) about protection and the majority of what you will see, hear, whatever is going to be basically about weapons and tactics. 

What about your brain case, noggin, head, the grey matter between your ears, whatever you want to call it?

 There are a few of us on here that can talk about (have actual experience) what we did/do in our previous/current profession, but for the masses this is something that is not really known/talked about.

How many of you actually own some sort of a combat style/type ballistic helmet?  How many actually know how to wear it or why it is important to have and use it?  My guess would probably be none, but I would like to assume a handful (like 1 hand)?!

Now lets talk for a second about the reality of helmets.  Not only do they provide some sort of protection against a metal projectile traveling at sonic or sub-sonic speeds towards your nugget, they also provide protection for your nugget when you decide to intentionally or un-intentionally run your nugget into something.  For the longest time, I for one hated to wear the military type helmet, but have come to learn to like it and to trust in it.  The helmets of WWII - Vietnam have come a long way in regards to improvements, comfortability, and weight.

Many times I have come back from a dismounted patrol, rotary wing flight, operating heavy equipment, whatever and realized that I had some sort of rip in the covering that was on the helmet.  When I thought back to what had transpired, I realized that something must have ran into my head and I didn’t even realize it because of the protective nature and padding of the helmet.

So to end this, here is a google link to combat style/type helmets.  Start thinking about the most important computer that you were born with.

https://www.google.com/?gws_rd=ssl#q=army+combat+helmet

this is real simple, post a pic or 5 of whats for breakfast/lunch/dinner and a quick desc.

there is soo much information contained in just this one page, it is easier to just share the link instead of re-create the wheel.

http://meat.tamu.edu/beefgrading/

this is a little interesting, but not really sure what to think of it....................?

http://www.northerntool.com/shop/tools/product_200610894_200610894?cm_mmc=Google-pla-_-Security%20Equipment-_-Personal%20Defense-_-37236&ci_src=17588969&ci_sku=37236&ci_src=17588969&ci_sku=37236&gclid=CNeB1Yuxo8QCFQGoaQod43UAtw

this is very long but well worth the watch.  if it does not start at the 19:20 mark, please fast forward it to there, and end it at 1:04:45 mark.

http://www.theblaze.com/stories/2015/02/25/george-w-bush-was-asked-what-he-misses-most-about-being-president-this-was-his-reply/

these folks are not vendors here, but there was not really a place to put this that made sense.  don, if this can go somewhere else please help with correct location.

Boyce equipment is out of Ogden, UT. and sells all kinds of military equipment.  ken, since you is the only one most of know that own military equipment, I figured that you would find this beneficial.

http://www.boyceequipment.com/

https://www.google.com/?gws_rd=ssl#q=leonard+nimoy

the numbers may not reflect todays issues, but the message is what is important!

https://www.youtube.com/watch?v=qXBswFfh6AY

and here is a little motivation video done to this speech

https://www.youtube.com/watch?v=JDVT-8tUfiE

here is a teaser for now, I just woke up and need some caffeine and breakfast.  once I get around this morning I will get some more pictures.

alrighty folks, here goes.

the wife and I were talking the other day about her little "kia".  yeah yeah I know, and heard it from don again yesterday.  but all I have to say is that it is paid off and it has been reliable.  anyways, she stated that she likes the route that some of you are going with your older trucks and stated that she wants to get rid of her kia and get an older chevy 4x4 long bed single cab.  well looking on craigslist the last few days I came across a few trucks. 

this first one here was a 84 ram charger with the 318ci and an automatic transmission.  we I called the young kid and he said that he would go no lower than $3200 and that it was all original and in great shape.  well when we went to go look at it yesterday afternoon, we almost fell over laughing at the description that the guy gave us and the actual condition that it was sitting in.  as we looked at it, the 2 front seats were just about to break apart, the steering colum was in complete shambles and it had to be started with a screw driver.  the interior was very beaten up, and there was a nasty oil leak on the valve covers, the AC was literally ripped out of it and there was a streaming leak coming out of the transmission.  i told the guy thank you for showing it to us and we left the lot.  now had he accepted my offer of $500 then i probably would have bought it.

http://elpaso.craigslist.org/cto/4887867776.html

well after we left the ram charger, we saw a 93 full size blazer sport or $5500.  we called the guy and went to look at it.  well not a bad looking and or running truck.  it had roughly 8" of lift between suspension and body, 35" tires, 350ci that sounded darn good for having close to 200K on the clock.  all in all this truck was pretty clean and showed some signs of neglect but nothing was too major other than the mileage on the original motor (never rebuilt) and the fact that it was newer than what we were really looking for.  i offered the guy $4k and he said no, and we parted ways after that.

http://elpaso.craigslist.org/cto/4874052960.html

well later last night i came across this 78 chevy 4x4 3/4 ton long bed single cab for $3500.  i called the guy and talked to him a little about the truck.  he is the second owner, the body is clean and straight, a little ripple in the side of the hood, 350ci, tb350 transmission and a NP205 x-case.  he did know anything about the axles, said he just did regular oil changes, the bench seat was re-upholstered by the original owner shortly before he bought it.  he said there were no leaks and that the dash was needing to be replaced (understandable considering the age).  he said he would $3k for it and i told him that i would be there either sat or sun to look at it.  now the trick is finding a 20-22' flatbed to take with me.  wife asked me why i wanted to trailer it back, and i stated to her that i will not have her driving a 36 year old truck 4 hrs down the interstate before i have had the chance to go thru it and check the mechanics out to ensure that she will be safe driving it.

http://albuquerque.craigslist.org/cto/4894727373.html

so i will keep you all posted on what happens this weekend.

so I was doing a little surfing of the internet and I came across this advertisement and I thought I would share it with you all that have the tools to make a lot of things yourself.

http://www.cottco.com/store/

just out of curiosity, were you forced to listen to this at all?

https://www.youtube.com/results?search_query=boots+boots+boots+marching+up+and+down+again

wish i had me one of these bad boys during my deployments.  i truley love the M2 .50 cal over any other man operated heavy machine gun, but this just took the top spot!

http://youtu.be/X1VMHQzwDwc

if that does not work, here is another link.

https://www.youtube.com/watch?v=X1VMHQzwDwc