Chef

Maximus! That looks like it's right up my alley. Thanks for taking the pics. How was the prosciutto? I absolutely love the prosciutto at Olive & Ivy. Just melts on the palate. . Couple friends and I went to Grimaldi's yesterday. Margherita pizza was great, (comparable to my first visit there) I just can't get over the plain tomato sauce they use.

Yup. I dated a vet tech many years back. This was her go to when she needed to induce vomiting in dogs. She would use a larger (needleless) syringe and use that down the pipe. Worked immediately.

Cancer Sucks

Who did you initially have planned to go through? We've gone through Mike McKinney out of http://www.westtexashunt.com/

Yes. Post a price and update your other post as well. Thanks

If you mean "classifieds" ...add me to your sarcastic quip.

Sexy. I had seen this on Todd's IG.

I gave Florencia Pizza Bistro a run this evening. Thank you for the recommendation. I ordered an extra cheese pizza and it was cooked on stone, a big win as it gives that stone crust char flavor that I love. The pizza crust had nice consistency although I'll order "well done" to get to my taste next run. The cheese was very good and I liked how they sprinkled the pizza with a touch of oregano. The sauce was a little too sweet for me, I prefer a savory sauce. I enjoyed it and I would go back. If you're close to Ahwahtukee, give them a shot.

Spectrac

Oreganos pan pizza is a go to for us. Cheese is creamy, tomatoes are ripe and sweet, crust is buttery. Chicago style pizza deserves a whole other thread although there are even lesser great options in Az.

Again, thanks for the recommendation, I tried a cheese pizza from Clockwork today. They use a conveyor style oven so their pizza doesn't get that crispy stone crust. The dough was decent, cheese was tangy while just a tiny bit oily, the sauce leaned towards being salty. An entire league above the national pizza chains and I can see where customers keep going back. (no where near the same caliber as Grimaldi's) Just so everyone knows how I roll, I ate the entire thing. 😎

They are hand tossed and fired in a pizza oven and they use good cheese. I prefer the pre-made slices. they'll put them in the oven to finish and they'll get that nice crust at the bottom. I almost decided to work in Tucson today as I was Jonesing for it. Opted to head to Sal's in Gilbert last night instead... was disappointed.

For me, it's disheartening when paying for and experiencing a bad pizza, bad BBQ, or a bad steak.

Looks like a bruiser was harvested in 2018.

Be realistic with your expectations. . Don't let emotions get in the way of your scoring either. We've seen it on this site where rams were over-scored through emotion rather than taking basic fundamentals into consideration. Remember, mass starts with the bases & length can be the same on multiple rams that look way different due to their curl disparities. . Whenever possible, compare rams when together. Small bodied animals do exist & makes their headgear look bigger than it actually is. (ask me how I know) . IMO there is way more to a ram than just the score. From the overlay to the flare to the color, I've seen rams in the 160's that were just beautiful. There are way more experienced people than I on this subject. Good advice so far on this thread.

Cibo is definitely on the list. I hadn't been there either, looking forward to it. *Similar experiences at Bianco. The waiting room next door is where they get ya!

Pizzeria Bianco downtown Phoenix back in the day was a legit favorite. Date nights were fantastic there and the pizza was always world class. I've been back and it was hit or miss on the consistency. (it happens) I'll have to go back and give them a shot. *One thing to note, the Tucson location (now closed) didn't compare. . Grimaldi's was a go to for me also. The pizza was never as good as my first few visits. So much that I stopped going there. It was a real bummer too. . The shooting bags are always with me in the hills! Best of luck to you as well.

Never heard of them until now. I'm going to give them a shot tomorrow!

Text sent. I'll take it.

I can’t believe this hasn’t sold yet. Nice build on a truck that will get you there and back. I have the same (2011) and it loves deer, elk, and sheep country! My camper top comes off super easy and I run it both ways depending on hunt location/weather forecast. The re-gearing makes a world of difference in performance on and off road.

Sexy!

Under the username "armdealer" ?

Poster is now banned so no one else gets taken advantage of. Thanks for looking out for one another.

Stud buck

1/2 lb. ground Wagyu per patty. Seasoned with Trader Joes Umami seasoning and my own BBQ rub spice mix along with some Worcestershire. Buttered and lightly toasted sesame brioche buns slathered with Dijon. Fresh veggies (sometimes pickled red onions & pickled jalapeños) and some sharp cheddar. My wife and I will devour two burgers each! 🍔