10X

It's not?

Every time I fill the generator/lawn equipment cans. Nothing causes the service station attendants to disappear faster than unloading 5-gallon cans to fill.

All items sold to @c6dino and @sudsy. Two great buyers! I’m selling my MEC 600 JR press in 12 gauge. Includes adjustable shot/powder bar, and crimp dies for 6 and 8 point shells, plus the manual. Also included are two nearly-full 250 count bags of wads (Win WAA12R and Rem RP12-W29926, both for 1 ¼ oz loads), and a shotshell reloading manual. I can also throw in a few of boxes of once-fired empty hulls. No shot, sorry. A great assortment for someone planning to start reloading shotshells. The Winchester Primers and International Clays powder in the photos are now SPF. $140 for everything. First to post "I'll Take It" wins the sale. Pick up in Morris County, or at the Riverdale Police Pistol Team range, NJCTC trap range, or Cherry Ridge range.

Wow. I didn't realize anyone watched the NFL anymore.

That's remarkable. I recall the AG stating at the news conference where NJ reluctantly admitted they'd have to start allowing CCW permits that they expected 200,000 applications for such permits in the first year alone. And now this.

@OJ North Jersey made a deal with me back in October to buy reloading hardware and components. After rescheduling the meet-up a number of times, he's gone ghost. Caveat venditor, @MartyZ

These are my resolutions for the New Year.

All ammo now sold

SPF to Sudsy. Let's work out by PM where to meet in Morris County. Thanks.

New Year's bump, and I've updated the list at the top of this thread. Take a look!

New Year's Bump! I've added new primers, ammo, and bullets to the sale list at the top of this thread. Take a look!

I've done a couple more cooks recently. In late November we entered another BBQ contest, this one's theme was Thanksgiving Leftovers, which had to be incorporated into the entry. This was a virtual contest, so judging was based on the description of the cook, plus the plating and photography. This was our entry: We had leftover cherry-glazed prime rib, and sausage-stuffed mushrooms from a BBQ dinner shortly before Thanksgiving (described earlier in this thread), so for my entry I included a few mushrooms, and cubed a bit of the prime rib and served on toothpicks with a topping of very hot (Inglehoffer) horseradish sauce. I had also smoked a pan of olives, coated with garlic and spices, so I wiped a few of the green olives clean of the oil and spices and used them in a vodka martini. They imparted a wonderful, subtle smokiness to the drink. From our Thanksgiving dinner, I sliced leftover baked sweet potatoes then used a small drinking glass to cut medallions out of the center of each slice, topping all with a scoop of the brown sugar compound butter The cranberry sauce beneath the croquettes was homemade, but what I really feel makes my version stand out is a healthy amount of both fresh grated ginger and orange zest. They really make the flavors pop. The Day After Thanksgiving Croquettes were my wife's brilliant idea...I'd have never thought of it, and they were so, so very good. We diced some of our leftover turkey and formed meatballs by mixing in leftover stuffing. We settled on 'our' stuffing recipe years ago...it starts with the bread, spices, and sauted celery and onion one would expect. It also contains pecans, dried cranberries, dried apricots, and fried andouille sausage. The 'other' ingredients make up the bulk of the stuffing...by weight, only about 1/3 of it is bread. The turkey/stuffing balls were then coated in beaten egg, rolled in panko breadcrumbs-repeating twice, to build up a thicker coating. Then they were pan fried in about an inch of oil, rolling them around constantly for maybe 8 minutes until the outside was crisp. I was really happy with the entry, and expecting another first place finish, but there were other really strong entries. We ended up second in the judges voting. Just yesterday, I smoked a ham, starting with a commercial, spiral-sliced ham but dispensing with the glaze packet and instead coating the individual slices with maple syrup and rub. I was using a homemade clone of the commercial Jeff's Original rub. The ham smoked for 4 hours over hickory and cherry wood. It was our 100th cook on our Weber Smokey Mountain Cooker. It proved to be a pretty good Christmas present, 9 years ago.

Thanks. I've added it to the top post of the tracking thread.

Moved to the top post of this thread: https://www.njgunforums.com/forum/index.php?/topic/105615-list-of-nj-businesses-posting-no-guns-signs/ I'm trying to keep all of the gun-free zones listed in a single thread.

LensCrafters doesn't show a location there. Might it be East Hanover Township? There is one on route 10. @Wcordes ?

I'll add it, but can you clarify 'EHT'?

Thanks for calling this out. I'm tracking all gun-free businesses (other than those already prohibited by statute) in the top post of this thread: https://www.njgunforums.com/forum/index.php?/topic/105615-list-of-nj-businesses-posting-no-guns-signs/ Best to keep all of these postings in that thread, and I'll move them all to the top post there for easy access. I've listed this there, though I suppose it's arguable if America's Best is already covered by the prohibition against carrying in health care or diagnostic centers.

Another find in the concealed carry aisle in Walmart...their Wrangler leather belts are extremely heavy duty and stiff. More so than either my Safariland or 5.11 belts. Perhaps they won't hold up as well--it's too soon to tell with mine--but for $16 they're worth a look.

Good question. I wonder as well. My PD hadn’t contacted me as of 18 days before the deadline. That’s when I dropped off the new paperwork, so I’ll probably never know if they would have done a last-minute notification. I suspect not.

A number of years ago I was diving on the Texas Tower, a very cool wreck with a tragic history, about 70 miles off of the NJ shore. https://njmaritimemuseum.org/events/presentations/doomed-tower-texas-sea/ It's deep, so you quickly build up a decompression obligation, and I had just made it up to the 20 foot deco stop when I saw that a huge bait ball was in the water column with me...a huge spherical mass of baitfish, swirling hypnotically. They're very cool to watch. You can count on predators showing up, and first it was the bluefish, cutting into the bait ball which would just as quickly morph away from them. Also fun to watch. I was wondering if the local sharks would show up next, but instead we got a school of yellowfin tuna. I was watching the first of them zipping into the baitfish/bluefish frenzy when I was hit hard from behind...a glancing blow, but a solid one. The yellowfin that hit me had no interest in me, other than I was between it and dinner, and it was quicker to brush me aside than to go around me. It was a very cool encounter--really drove home the enormous power of those fish.

I cooked a double-header this week, starting with a sausage fatty and some wings on Thursday, and chicken drumsticks and thighs today. I'd not made a fatty before, but they're popular in BBQ circles. A pound of pork sausage is flattened into a square, stuffed with most anything (I used sharp cheddar, scallions, and green pepper) and rolled up in a bacon weave with a bit of rub and BBQ sauce. I used up some spicy plum sauce on mine. Since I had room left in the smoker, I also prepped a dozen wings with Kosmo Killer Bee rub, and tossed them in hot honey when they were done. The wings turned out great; the fatty was particularly good the next day, sliced into rounds to make biscuit sandwiches. I usually run the Weber Smokey Mountain smoker around 225-250 degrees F, for low-and-slow cooking, but I wanted to try a hot-and-fast cook today to see if was an easier way to get bite-through skin on the chicken. I'd heard the Webers top out at about 350F with all vents left fully open, so I trimmed, and dried some drumsticks and boneless thighs, rubbed with a spicy base rub and more Killer Bee for the top coat, and cooked them for about 90 minutes, starting in a foil pan with some butter, then coating with a mix of Blues Hog original BBQ sauce and Blues Hog Tennessee Red sauce. They went back on the smoker grate for 10 minutes to set the sauce. We were really happy with the results.

All those new voting applicants are gonna be mighty pissed-off to learn how long it takes to get an FID, then a P2P, then maybe an LTC. We need more pissed-off voters.