Big Lagoon State Park Camping Day 2

[@wkannon990]

I have always been bigger and in boy scouts for the canoeing badge I had to take the canoe to the middle of the lake then "swamp" it. Then while treading water, flip it over to empty the water and get back in. I think that was my first..."so this is how I die" moment.

[@waynec3121]

Life is Great at campsite

[@frankfelix5851]

Looks like a great time. Nice to see you enjoying each other’s company.

[@richb313]

Keeping it simple keeping it real never too experienced to learn both the burgers and fish look delicious.

[@bryanh-v5h]

That's some mouth watering food 🤤

[@floridaflywheelersantiquee7578]

Thanks for sharing

[@bin_chicken80]

Nice spot! I'm so hungry now 😅

[@mattlee3400]

Glad I found your channel. Been really getting into grilling

[@proteusnet]

This is so great! Enjoyed this video, thanks for sharing.

[@julianstafford7071]

I love your cooking, you put the same scientific processes into cooking like you do with your machine work. I'm probably going to get flamed here but you could cut down those portion sizes and stop the snacking, it's tough but your body will eventually adapt. I want your machining videos to keep on going for years.

[@stevebumstead9840]

Abby does a good job with the camera.

[@billcotherman2155]

You guys are so cool! What a class act. Entertaining and informative The music is so perfect for Abom Adventures. When you hear it you know you are in for something special. Thank you so much for sharing with your viewers, Bill in OK

[@kamil_k38]

Deam...that fish looks soo good, wish have fiesta seasoning here in Poland

[@WreckDiver99]

What was the temp of your Pit Barrel to have those burgers on for 10 minutes??? Mine are usually about 7 minutes total for 6oz burgers to med-rare...that includes the provolone cheese melt...that's at about 350F. The Mayo is awesome for a "juice barrier" to keep that bun from getting soggy. Good call on the bug "Tent" we use them all the time when eating outside. I do like grilling and BBQing, but the stress of it. I'm responsible for buying, prepping, cooking, cleaning, presenting...everything...and honestly, it gets freaking old. Trying to time everything is just impossible. It's not too bad when doing microwaved sides and the chicken or roast needs to rest for a good 10 minutes, but some of these things can vary in cook time by up to an hour (yes...I've done back to back cooks on similar items and the cook time varried by an hour in the smoker...yes, I need a better smoker). BTW: It's "Butter my buns and call me a biscuit".

[@mariamay3220]

You are too Good to us, yum!❤😂🎉

[@rickdenney5772]

You guys are taking me to my childhood in SE Texas. My father’s employer sponsored a deep-sea fishing trip every year for the employees. We always came back with a chest of Red Snapper. I grew up on that Gulf seafood. Can’t hardly find it any more, especially not away from the Gulf. I could just taste that big hunk of snapper. Mmm.

[@jeffshowers1006]

I absolutely love all of the charm and charisma you two have. Can't wait for the chili dog content. Chili cheese dogs are the best food in the world as long as they are made with processed American slices.

[@BobOBob]

Yeah, that Saturday beer is working for you!

[@AndrewArndts]

Certain Wasp's do live underground so yes coming from under the bottom edge is probable.

[@tomdowney7519]

Oak Harbor Wa. --- 77 degrees, clear see for ever, 2.2 mph breeze. summer is here. :).

[@Carlew.castle]

We’re do you get the spg seasoning I’ve been looking for a good one for a while now

[@markreynolds9570]

All that work and use processed cheese? Bad move. Same with the butter. Real butter and cheese is so much better. Try it.

[@jessepena8321]

Can't wait till ur cookbook comes out!😊

[@shaundavidson2582]

What site# is that ?

[@jlb850]

Looks like site 65

[@Bucko74]

Absolutely great grilling at it best!!! Love all the cooking info you share Adam! Always enjoy your videos Adam & Abby! 👍👍

[@aquablue3803]

YUMMY ❤