The guys were back in town, but they weren’t at the studio…they were live at Standard Feed and Seed in downtown Jacksonville (1236 Kings Rd) for their 77th Annual Extravaganza!  They had all kinds of great things going on, including a live play-by-play of Chicken Poop Bingo featuring this guy: Darius Clucker!

Oh…and they were treated like kings, too (check out those recliners!).

     Of course, the guys talked about all the cool stuff happening at Standard Feed & Seed, but there was no way they couldn’t talk about the unbelievable finish to the Wahoo Shootout.  Big thanks to Paul Dozier who gave us all the details.  In Turkey World, it’s the first day of turkey season in Georgia today, and Kirk’s son is already on the board.  Congrats, Kyle!      Here’s your L.V. Hiers gear tip of the week: Kevin uses this knee bag and says it works like a charm! HUNTERS SPECIALTIES Strut Shooting Stabilizing Foam Camo Knee Gun Rest with Adjustable Quick-Release Leg Strap for Turkey Hunting https://a.co/d/0CknjZ2      Here’s your Ring Power CAT tip of the week: Come see us this morning at Standard Feed & Seed. Shop Local!      Here’s your Kirbyco Builders Inc. cooking tip of the week: The easiest and best Mac and cheese recipe ever!      Ingredients:

• Kosher salt and freshly ground black pepper
• 8 ounces elbow macaroni or cavatappi, preferably Italian
• 3 cups heavy cream
• 2 cups grated Gruyere, divided
• 1 cup grated sharp white Cheddar, such as Cabot, divided
• ¼ teaspoon ground nutmeg
• 2 tablespoons melted butter, plus extra for the dish
• 1½ cups fine fresh white bread crumbs (5 slices, crusts removed, see note – we used crushed ritz crackers instead!)

     Twenty-four hours before you plan to serve the gratin, bring a large pot of water to a boil. Add 2 tablespoons salt and the macaroni and cook for exactly 4 minutes. Drain and set aside.       Meanwhile, in a medium (10-inch) bowl, combine the cream, nutmeg, 1 cup of the Gruyere, ½ cup of the Cheddar, 2 teaspoons salt, and 1 teaspoon pepper. When the pasta is done, stir it into the cream mixture, cover the bowl with plastic wrap, and refrigerate for a full 24 hours. The pasta will absorb the cream and expand.       When ready to cook, allow the mixture to sit at room temperature for about an hour. (You can also microwave it for 4 minutes.) Preheat the oven to 400 degrees.       Butter a 2-quart gratin dish, transfer the mixture to the dish and spread it evenly. Combine the remaining 1 cup Gruyere and ½ cup Cheddar and sprinkle it evenly on top. Combine the bread crumbs and 2 tablespoons butter and sprinkle evenly on top. Bake for 20 to 25 minutes, rotating halfway through, until golden brown and crusty. Serve hot.      Note: To make 1½ cups of fresh bread crumbs, remove and discard the crusts from 5 slices of white bread. Dice the remaining bread and put it in the bowl of a food processor fitted with the steel blade and process until you have fine crumbs. Facebook