Displaced Texan

Shapeways can probably do it.

I go a little longer...5K rounds, but agree, it's cheap insurance. Having a couple of spare lpk's handy isn't a bad idea either.

Happy belated 241st birthday, Jarheads. << former Navy submariner, I raised a few toasts to you guys last night.

I think the OP is out of line in his accusation of price gouging. There are many, many behind the scenes factors involved with pricing, and inventory management. Just because you don't see, or understand those dynamic factors, that doesn't mean the vendor is price gouging. I think Ty has been pretty straightforward in his explinationof some of these factors. Especially in light of the fact that he didn't HAVE to do it. Personally, OP, I think you owe Ty an apology.

This. All my carbines (that I unfortunately lost in a very tragic boating accident) are (were) 14.5" pinned to 16.1". Stocks can be unpinned or replaced when I move.

I may, or may not (lol), have 6 spare complete uppers w/ BCG's, and 2 spare BCG's. If I didn't lose them in that tragic boating accident.

An easy and fun recipe for salmon.... Place your salmon steaks on aluminum foil, season with a pat of butter, a little fresh dill and lemon. Wrap it water tight in the foil. Place it on the top rack of your dishwasher, and run a cycle (without dishes, OR detergent, of course!!). The result is moist, and tender salmon. Perfectly done. It is fun to see the reactions of your dinner guests as you retrieve the main course from the dishwasher.

Here is a base version of my family's gumbo recipe. You can add seafood if you like, I add blue crab claws, crawfish tails, oysters too. The roux is foolproof...done in the oven. I do not put okra in a roux gumbo, but this recipe is tasty either with it without it. The roux recipe I was telling you about came from a cook book called "Houston Chefs Table" it reads as follows: 3/4 cup of flour 1 cup of butter Mix the flour with the oil in a heavy skillet place in a 325 degree oven and cook until brown without stirring. (30-45 minutes) The rest of the ingridients are: 1 3 pound chicken 4 sprigs fresh thyme 3 bay leaves 2 pounds shrimp (save shells for stock) 3 tablespoons of black peppercorns 1/2 chopped yellow onion 1/4 cup xhopped green bell peppers 2 garlic cloves minced 1 cup chopped celery 1 cup sliced fresh okra 1 tablespoon creole seasoning 1 teaspoon dried thyme 1 teaspoon dried dried basil tabasco sauce to taste 1 1/ cups smoked sausage 1 cup chopped canned tomatoes with juice salt & pepper 1 pund raw jasmine rice cooked and reserved for servin 1 cup chopped scallions Place the chicken in a pot and cover with water.add the thyme sprigs,bay leaves,,shrimp shells, clam juice, peppercorns. cook over low heat for 45 minutes. Remove chicken and allow to cool. Strain the stock thru a fine-mesh strainer and return to stove. Reduce stock by 1/2. Once the chicken has cooled completely remove the skin and debone . Add the onion, bellpeppers, garlic and celery saute the vegetables in the roux until tender add the okra and cook 5 minutes. Stir in the gumbo seasoning thyme, basil and pepper. Add tabasco to taste. Add the sausage, shrimp, chicken, and tomatoes. Simmer 1 hour or until thickened, Adjust seasoning with salt, pepper, and tabasco sauce.. Serve over the rice with chopped scallions. This serves 4 By NO means low calorie, but damn tasty. I also have a shrimp and grits recipe that is just amazing. Stolen from Food Network, I modify it a little to suit my taste. For those of you that don't know what Tasso is, it is a type of ham, I use panchetta, because Tasso is hard to get up here. Here you go: http://www.foodnetwork.com/recipes/shrimp-and-tasso-gravy-over-yellow-grits-recipe.html

The Colt Expanse does not use mil-spec components (for the most part), and is build by a 3rd party contractor for Colt. The 6920 is far superior to the Expanse.

Letting them breed should be illegal!

Mine came in today. Quick shipping from PSA! The BCG I received has the PSA logo, not a big deal, but I prefer the unmarked one.

I will most likely make a chicken and shrimp gumbo. My wife won't eat crawfish, or anything too crazy, so for her, I'll keep it simple. I'll make it in the next couple of weeks, when my schedule settles down a little, and I'll show y'all my method for a no muss, no fuss dark roux made in the oven. So simple, even a Yankee can do it!!

I HAVE done a beer cheese soup. Lovely! I also do a pretty damn fine roux gumbo. I will make that next time.

PK, Do you happen to have any Mega forged lowers?

This is how we do it at DT's house. Chili, cornbread, a little good bourbon, and some USP Compact goodness. Good eats, gentlemen!!

That batch of cornbread is my wife's secret cornbread recipe. Hell, she wont tell me what's in it! She says her cornbread is one of the reasons I married her. She would be correct. When I make it myself, I cheat, and use Jiffy with some shredded cheese and some diced jalapenos mixed in. Put it in a heated cast iron skillet, pop it in the oven for 20 minutes, and life is pretty damn good.

Your momma must have raised you right, then!! I love cooking on cast iron. The meat for the chili was seared in my cast iron, but I don't have a big enough cast iron pot to make a double batch of chili...hence one of my wife's pots for the chili.

Your momma must have raised you right, then!! I love cooking on cast iron. The meat for the chili was seared in my cast iron, but I don't have a big enough cast iron pot to make a double batch of chili...hence one of my wife's pots for the chili.

The morning was rainy and cool, a perfect day for a pot of Texas chili, and home made corn bread. Both the chili and the corn bread were made correctly....no beans in the chili, like you heathen Yankees seem to like to do, and the cornbread was baked in a cast iron skillet. Couple more hours simmering and it will be dinner time!

It's a great deal at that price. Bought it as a spare for my PSA CHF 20" A4 upper.

I have several spare BCG's, but this was such a good deal, I couldn't pass it up. I believe these are made by FN. BCG and ammo $112 shipped. Thanks for the heads up!

I have a 20" PSA CHF premium upper, and it has been outstanding through thousands of rounds. Highly recommended. Wait for PSA to make them available again and grab one.

I'm in.

Malsua has it right with option 1. Cost of about a buck, and a few minutes labor.

This thread has my interest piqued. I want a wireless system, with cameras to replace my current deterrence. Anything is hackable if one has the time and equipment. These systems are designed to deter the quick score break ins, not a carefully orchestrated, and coordinated break in.