14 Years Factory wholesale 24″ rubber glove with cotton linning-smooth finish Houston Supplier

FAQ Content

This is a very basic video for the brand new AR owner who doesn’t know anything about the platform (we were all there once guys…). I show in detail how to break down the rifle, how to clean it, and how to lubricate it to ensure proper functioning.

Before someone says the old “I do it X way and it’s way better!” — I know there are other ways that work as well. The key is keeping the gun lubricated and relatively free of carbon to ensure proper performance.

I pretty much endorse all CLPs (with the exception of RemOil–it evaporates/runs off way too fast) for use buy use Mil-Spec CLP myself personally. Synthetic motor oils from 0w-10w seem to work well for lubrication as well. As far as greases go, I recommend a lithium based grease with a broad operating temperature range. I’ve used expensive ‘gun’ greases and found 0 difference in performance with the grease used above or the Mobil 1 brand with similar specs to the grease in the video—both work great. Almost all of the handguns you see in my reviews have this on their rails.

http://www.amazon.com/gp/product/B0050GW86S/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0050GW86S&linkCode=as2&tag=wwwmrgunsngea-20&linkId=MPXAEKNG3SNBO3GW

If you’re trying to get a more detailed cleaning, using a bore solvent to clean the bore, barrel, flash hider/barrel crown are a good idea but it doesn’t need to be done every time and if done too often can even damage the rifle.

Learn how to make these awesome jalapeno poppers stuffed with cream and shredded cheese and BACON!! Double breaded and deep fried, these are sure to be a hit for your family or next get together! Perfect appetizer for parties, the Super Bowl, football games or just as a snack for the kids.

What you’ll need:
8 jalapeno peppers
8 oz cream cheese, softened
1/4 cup shredded co-jack cheese
4-5 slices bacon
2 eggs
1/4 cup milk
1/2 cup all-purpose flour
2 cups dry breadcrumbs
oil for frying

Start by frying the bacon. When nice and crispy, drain on paper towels and let cool.
To prep the peppers, cut in half lengthwise and scoop out the seeds and veins using a spoon. Use gloves for this is you have open sores or sensitive skin on your hands. Set aside.
In a medium bowl, combine the cream and shredded cheese. Add in crumbled bacon and stir to mix well. Put about 1 tablespoon of filling in each pepper half. Press down firmly into the pepper so there are no air pockets. Mound the filling up slightly. Continue with the rest of the pepper halves.
In a small bowl add the flour. In another bowl add the breadcrumbs. In a third bowl, combine the eggs and milk. Start the breading process by dipping the poppers into the egg, then the flour. Shake off excess flour and put back into the egg mixture. Let excess drip off and then dredge in the breadcrumbs. Set onto a plate and continue with the rest of the peppers. Let dry for about 10 minutes and then bread again by dipping into the egg again and back into the breadcrumbs. Again, let dry for 10 minutes before frying.
Heat oil in a heavy bottomed pan and heat over medium-high heat until oil reaches 350*F. When the oil is ready, slowly and carefully put a couple poppers into the oil and fry for 2-3 minutes or until golden brown. Remove to a paper towel lined plate to drain of excess oil. Serve with ranch dressing or your favorite dipping sauce. Makes 16 poppers. Enjoy!!

My Links:
Google+: https://plus.google.com/+croutoncrackerjacks
Facebook: https://www.facebook.com/pages/Crouton-Crackerjacks/549691821747028
Pinterest: https://www.pinterest.com/crackerjackj/

Music by Kevin MacLeod: (http://incompetech.com)