Show us what you see!!!

zipper said:

I saw 99°F on Monday, 97° yesterday...

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And the forecast for the rest of the week.

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Meanwhile at the marina this morning.

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Find the PDQ Cat, lol.

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It is the one with the mast lol

We had 99 degrees as the actual temperature in southern Delaware today, it’s been a brutal week! Reminds me of my eight Summers in Houston, and why I never went back!

BigN8 said:

Is the dude on the bow still alive??

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At the end of the video he can can be seen laying down and looking over the side at the damage.

Looks like he has the downgraded Bud Light throttle mod

@zipper This husband wife team has been moored behind me for a week now. Every morning I think of you.

Ready for Bimini.

Well, the GFCI the grill was supposed to plug into finally gave up the ghost. Not sure if it was due to the shoddy install, or the age of the receptacle, or both.

Turned into a crap fest, and not as easygoing and enjoyable as planned. The ham is shown, pulled from the smoker @152, the pellet tube was empty when we got back from dinner, and more chaos ensued, including a small fire and needing to vacuum out the pellets, while smoking, to restart the grill without acrid smoke from the excess buildup of pellets.

Currently at 160, waiting for another 5 degree increase, before kicking it up to 300, and hopefully I can pull it off the grill by 4am to rest in the cooler until my buddy wakes up, and shreds it for our family and friends party tomorrow.

Those people with the cooler pfd's have more time on the water than I've got this year. Oy vey!

drewkaree said:

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Well, the GFCI the grill was supposed to plug into finally gave up the ghost. Not sure if it was due to the shoddy install, or the age of the receptacle, or both.

Turned into a crap fest, and not as easygoing and enjoyable as planned. The ham is shown, pulled from the smoker @152, the pellet tube was empty when we got back from dinner, and more chaos ensued, including a small fire and needing to vacuum out the pellets, while smoking, to restart the grill without acrid smoke from the excess buildup of pellets.

Currently at 160, waiting for another 5 degree increase, before kicking it up to 300, and hopefully I can pull it off the grill by 4am to rest in the cooler until my buddy wakes up, and shreds it for our family and friends party tomorrow.

Those people with the cooler pfd's have more time on the water than I've got this year. Oy vey!

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2am, and the pellet smoker dies...I have been there! For future reference, once you've got it smoked that beautifully when the crisis strikes, just finish it in the oven. You've already reaped the benefit of the slow cook and the smoke, and the oven will finish the job for you stress-free.

Boating day 16 2025

Got up very early.. on the water at 0600..


Right when I got on the water I saw a guy catch a really nice laker…no pics, he moved a few hundred yards and the next thing I know he’s got another. He was jigging for them, I managed to get a look at the jig he was using so imma have to give that a try. I caught two small ones trolling.



By 1100 hrs the temp was 89°, pretty much stayed that way until late afternoon

Coult45 said:

2am, and the pellet smoker dies...I have been there! For future reference, once you've got it smoked that beautifully when the crisis strikes, just finish it in the oven. You've already reaped the benefit of the slow cook and the smoke, and the oven will finish the job for you stress-free.

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Only thing preventing that, is that we don't have an oven at the lake house anymore. Hot plate, microwave, air fryer, slow cooker and the OLD Traeger. The oven was our biggest LP user, and it heated up the house too much. Great for fall or spring, absolutely brutal for summer.

Still ended up fine, thanks to my wonky sleep schedule, and it was a great hit.

Bone-in ham
1 cup apple cider
1/4 cup ACV
1/4 cup Kinder teriyaki
2 TBSP Dan-O's SPGO (green cap)

Mix up everything, inject it all over, let sit in the fridge overnight. Oil/butter/mustard all sides, and add your rub of choice. Smoke @180 for 90-120 minutes, increase temp to 250 until internal temp hits 160. Wrap in foil with apple juice, bump grill to 300 and cook until internal temp hits 205. Rest for 30 minutes, and shred

3:15 am, wake up your wife and enlist her help





Add any fat to the hot liquid to quickly render it down, and add it all back to the pot when you get done shredding. Absolute hit. If you can afford the extra time, change the 300 temp for 250. It's even more tender, rendered out, and moist. I didn't know if I could leave it cooking for others to finish off in the morning, so I traded slightly drier for speed. 250 gets me love, 300 gets compliments.

Cherry pellets. Apple is acceptable, but cherry is the crowd pleaser. Plum is fantastic if you can find it, but it's not common for me

Very similar to my pork butt (and occasionally brisket when i'm feeling rich) process. I've never done it with a bone-in ham, but that is definitely now on my todo list!

Coult45 said:

Very similar to my pork butt (and occasionally brisket when i'm feeling rich) process. I've never done it with a bone-in ham, but that is definitely now on my todo list!

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I get a ham or turkey from work every year, and we decided to start choosing the ham for our yearly party.

Only issues with a ham are pre-sliced (spiral sliced?). Those don't play nicely with this method. Doesn't shred well, and dries up like crazy. Thankfully, that was a test run at home, just to see if it would work.

Cut and drilled the lacing slide channel extrusion pieces to rivet to the bow on the catamaran to mount the port side trampoline. 3/16” rivets 6” OC.



Wife sewed the port side tramp together, I need to install the grommets. Will match the starboard side.

Boating day 17 2025





Little German Brown at 100’.