The Official Pasty Thread
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Rick Saunders
kingstonlake
PennSpartan
Jake from State Farm
Trapper Gus
Rocinante
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The Pantry
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Turtleneck
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The Official Pasty Thread
1st we can follow MLive's search for Michigan's best -
What makes a great pasty? Plus, keep making picks for Things to Do, Eat and See in the U.P.
What makes a great pasty? Plus, keep making picks for Things to Do, Eat and See in the U.P.
.GRAND RAPIDS, MI -- First of all, thanks for all the comments, emails and Facebook comments on our latest adventure -- the search for great tasting pasties, as well as Things to Do, Eat and See in the U.P.
Your "Yooper Love" is undeniable.
It won't be long before "Michigan's Best" reporter Amy Sherman and I hit the road to explore many of your recommendations.
Thanks again!
In the meantime, I sat down with U.P native -- and good friend Rob "Wob" Wanhatalo of The Mitten Brewing Co. -- to deconstruct the perfect pasty.
He learned to make them from his grandmother, and we talked about what makes the perfect pasty.
Check out the video above for the replay.
We also convinced Mitten Brewery server Lauren to take the plunge and taste her first pasty. Make sure to check the end of the video for her reaction.
For the record:
Wob says the perfect pasty must include a "good crisp crust, ground beef and must be seasoned well." And "as I was taught...more potato than rutabaga, more rutagaba than carrot, more carrot than onion, and just the right amount of seasoning."
Oh, he prefers ketchup with his pasty. But it's acceptable to have it with gravy or even butter.
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Re: The Official Pasty Thread
Has to be beef.
Has to have carrots, rutabaga and potato in small cubes, tiny chopped onions in a tender crust made with lard and brushed a bit of butter to finish.
Always with gravy.
Chicken pasties are sacrilege and turkey pasties put you on the express train to Hell.
Has to have carrots, rutabaga and potato in small cubes, tiny chopped onions in a tender crust made with lard and brushed a bit of butter to finish.
Always with gravy.
Chicken pasties are sacrilege and turkey pasties put you on the express train to Hell.
GRR Spartan- Geronte
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Re: The Official Pasty Thread
All of those things mentioned make a good traditional pasty but Irontown Pasties in Negaunee makes an AMAZING chicken pot pie pasty when you're not in the mood for the traditional and an even better spicy jalapeño cheddar pasty.
Motown Spartan- Geronte
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Re: The Official Pasty Thread
Motown Spartan wrote:All of those things mentioned make a good traditional pasty but Irontown Pasties in Negaunee makes an AMAZING chicken pot pie pasty when you're not in the mood for the traditional and an even better spicy jalapeño cheddar pasty.
Poor Pantry is going to melt down reading this.
Guest- Guest
Re: The Official Pasty Thread
Naw. He's talking about dishes that have little in common with a true pasty and were unfortunately mis-named by their illiterate creators to include the word "pasty".LooseGoose wrote:Motown Spartan wrote:All of those things mentioned make a good traditional pasty but Irontown Pasties in Negaunee makes an AMAZING chicken pot pie pasty when you're not in the mood for the traditional and an even better spicy jalapeño cheddar pasty.
Poor Pantry is going to melt down reading this.
The Pantry- Geronte
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Re: The Official Pasty Thread
Use to be a great pasty place in Negaunee called Red Onion. It closed and was supposedly reopened under the Dobbers name (based in Escanaba I think).Motown Spartan wrote:All of those things mentioned make a good traditional pasty but Irontown Pasties in Negaunee makes an AMAZING chicken pot pie pasty when you're not in the mood for the traditional and an even better spicy jalapeño cheddar pasty.
Just looked at a map. Irontown looks to be in the same location Red Onion was. What happened to Dobbers?
The Pantry- Geronte
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Re: The Official Pasty Thread
The Pantry wrote:Naw. He's talking about dishes that have little in common with a true pasty and were unfortunately mis-named by their illiterate creators to include the word "pasty".LooseGoose wrote:
Poor Pantry is going to melt down reading this.
Pasty is a meat pie with various fillings.
Motown Spartan- Geronte
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Re: The Official Pasty Thread
I've been looking pretty pasty lately.
tanfan!- Spartiate
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Re: The Official Pasty Thread
Tanfan! wrote:I've been looking pretty pasty lately.
Not enough sun on your recent vacay?
Wait, that doesn't even matter. It's gotta be impossible to get pasty living in FL.
Last edited by Floyd Robertson on 2016-08-10, 20:03; edited 1 time in total
Floyd Robertson- Geronte
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Re: The Official Pasty Thread
The Pantry wrote:Use to be a great pasty place in Negaunee called Red Onion. It closed and was supposedly reopened under the Dobbers name (based in Escanaba I think).Motown Spartan wrote:All of those things mentioned make a good traditional pasty but Irontown Pasties in Negaunee makes an AMAZING chicken pot pie pasty when you're not in the mood for the traditional and an even better spicy jalapeño cheddar pasty.
Just looked at a map. Irontown looks to be in the same location Red Onion was. What happened to Dobbers?
Not sure. The people that own Irontown bought it from Gramma T's in 2011 or 2012. I've only known it as Gramma T's and Irontown.
Motown Spartan- Geronte
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Re: The Official Pasty Thread
Motown Spartan wrote:All of those things mentioned make a good traditional pasty but Irontown Pasties in Negaunee makes an AMAZING chicken pot pie pasty when you're not in the mood for the traditional and an even better spicy jalapeño cheddar pasty.
Onliest pasty I ever ate south of the bridge was my moms. If it ain't made north of the straights, I ain't eatin it.
DWags- Geronte
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Re: The Official Pasty Thread
Tanfan! wrote:I've been looking pretty pasty lately.
Tough call, take the lid off get sun on the face but burn the dome. Protect that bald dome and face turns a whiter shade of pale.
DWags- Geronte
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Re: The Official Pasty Thread
My memories of Red Onion go back to the early 80's. Forget what street it was on but it was just a little south of US41 on the west side. IIRC there was a train overpass a little farther south of 41. Been a long time. Maybe it was a different north-south cross street...? Please be a sweetheart and research the history of the Irontown location for me...the owners probably know it.Motown Spartan wrote:The Pantry wrote:Use to be a great pasty place in Negaunee called Red Onion. It closed and was supposedly reopened under the Dobbers name (based in Escanaba I think).
Just looked at a map. Irontown looks to be in the same location Red Onion was. What happened to Dobbers?
Not sure. The people that own Irontown bought it from Gramma T's in 2011 or 2012. I've only known it as Gramma T's and Irontown.
They were a bit on the small side but Red Onion made awesome pasties. No fucking around with chicken or veggie pasties back then. No gravy or pot pie shit either. Not quite as good as Toni's Country Kitchen in Laurium but much better than Lehto's on US2.
Pasties light me up a little...pretty sure it's the rutabaga. Red Onion's were like no other. Stopped there on the way back from the Keweenaw one time and bought a bunch. Ate three (maybe four) on the road before stopping at a motel in Mackinaw City for the night. That night and rest of the trip down to Detroit the next day were awful. Couldn't stop farting and they smelled terrible. Kept the windows open most of the trip.
The Pantry- Geronte
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Re: The Official Pasty Thread
Carrots are not necessary to the flavor. They are put in by pasty places mostly as filler.GRR Spartan wrote:Has to be beef.
Has to have carrots, rutabaga and potato in small cubes, tiny chopped onions in a tender crust made with lard and brushed a bit of butter to finish.
Always with gravy.
Chicken pasties are sacrilege and turkey pasties put you on the express train to Hell.
Gravy = complete blasphemy. Pasties are meant to be eaten with your hands. Do you eat mashed potatoes and gravy with your hands?
The Pantry- Geronte
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Re: The Official Pasty Thread
Fuck the rutabaga. It should stay in the ground like God intended.
tGreenWay- Geronte
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Re: The Official Pasty Thread
Love rutabaga. Staple at Thanksgiving next to the mashed potatoes, both covered with turkey gravy.tGreenWay wrote:Fuck the rutabaga. It should stay in the ground like God intended.
no rutabaga = not a pasty
The Pantry- Geronte
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Re: The Official Pasty Thread
There's a couple decent pasty places down here. Barb's on Main Street in Clawson has been there long as I can remember. Weldon's has been at 15 Mile & Dequindre for at least 20 years. Pretty sure both have roots to the UP. They are still good but both have gone downhill. Pasties seem to get smaller, less meat in them...all while their prices keep jumping up.DWags wrote:Motown Spartan wrote:All of those things mentioned make a good traditional pasty but Irontown Pasties in Negaunee makes an AMAZING chicken pot pie pasty when you're not in the mood for the traditional and an even better spicy jalapeño cheddar pasty.
Onliest pasty I ever ate south of the bridge was my moms. If it ain't made north of the straights, I ain't eatin it.
I've become really tired of pasties that are mostly potato and crust. Have considered offering constructive criticism with them but figured it would probably fall on deaf ears.
The Pantry- Geronte
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Re: The Official Pasty Thread
I like gravy on my chicken pasty when I'm up north in Clare.
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Re: The Official Pasty Thread
The Pantry wrote:Love rutabaga. Staple at Thanksgiving next to the mashed potatoes, both covered with turkey gravy.tGreenWay wrote:Fuck the rutabaga. It should stay in the ground like God intended.
no rutabaga = not a pasty
If I wanted to live like a pioneer, then I'd serve root vegetables at every dinner from November thru March. Fuck rutabaga. It's a piece of shit.
tGreenWay- Geronte
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Re: The Official Pasty Thread
Watch Out Pylon! wrote:I like gravy on my chicken pasty when I'm up north in Clare.
You needed to slip a milk reference into this for the complete effort.
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Re: The Official Pasty Thread
Watch Out Pylon! wrote:I like gravy on my chicken pasty when I'm up north in Clare.
WhiteBoyHatcher- Geronte
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Re: The Official Pasty Thread
LooseGoose wrote:Watch Out Pylon! wrote:I like gravy on my chicken pasty when I'm up north in Clare.
You needed to slip a milk reference into this for the complete effort.
Aw shit. Completely forgot about milk. Skim only.
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Re: The Official Pasty Thread
I see that tSwill twitter is promoting the Pasty thread. Roc must be bored.
WhiteBoyHatcher- Geronte
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Re: The Official Pasty Thread
You guys (except maybe DWags) suck and will never understand pasty.
Piss off. Pour tons of gravy and ketchup on your exceptionally shitty Albies pasty tomorrow
Piss off. Pour tons of gravy and ketchup on your exceptionally shitty Albies pasty tomorrow
The Pantry- Geronte
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Re: The Official Pasty Thread
The Pantry wrote:You guys (except maybe DWags) suck and will never understand pasty.
Piss off. Pour tons of gravy and ketchup on your exceptionally shitty Albies pasty tomorrow
Mmm mmm mmm. Albies, now that's a good pasty. It's great with chicken gravy.
tGreenWay- Geronte
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Re: The Official Pasty Thread
The Pantry wrote:Carrots are not necessary to the flavor. They are put in by pasty places mostly as filler.GRR Spartan wrote:Has to be beef.
Has to have carrots, rutabaga and potato in small cubes, tiny chopped onions in a tender crust made with lard and brushed a bit of butter to finish.
Always with gravy.
Chicken pasties are sacrilege and turkey pasties put you on the express train to Hell.
Gravy = complete blasphemy. Pasties are meant to be eaten with your hands. Do you eat mashed potatoes and gravy with your hands?
The Pantry wrote:Carrots are not necessary to the flavor. They are put in by pasty places mostly as filler.GRR Spartan wrote:Has to be beef.
Has to have carrots, rutabaga and potato in small cubes, tiny chopped onions in a tender crust made with lard and brushed a bit of butter to finish.
Always with gravy.
Chicken pasties are sacrilege and turkey pasties put you on the express train to Hell.
Gravy = complete blasphemy. Pasties are meant to be eaten with your hands. Do you eat mashed potatoes and gravy with your hands?
I'm told only once as an adult and I was really drunk.
I like a bit of gravy on the side to dip the beef pasty. I am a fan of Roy's in Houghton. Have inlaws in the UP who have friends who retired to Houghton. They make a Roys run when they visit and request Roys when the friends come down from Houghton.
GRR Spartan- Geronte
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Re: The Official Pasty Thread
The Pantry wrote:There's a couple decent pasty places down here. Barb's on Main Street in Clawson has been there long as I can remember. Weldon's has been at 15 Mile & Dequindre for at least 20 years. Pretty sure both have roots to the UP. They are still good but both have gone downhill. Pasties seem to get smaller, less meat in them...all while their prices keep jumping up.DWags wrote:
Onliest pasty I ever ate south of the bridge was my moms. If it ain't made north of the straights, I ain't eatin it.
I've become really tired of pasties that are mostly potato and crust. Have considered offering constructive criticism with them but figured it would probably fall on deaf ears.
Tried the Clawson place once a while back, was dry, too much potato and the crust actually stuck to the roof of my mouth when I first bit into it.
DWags- Geronte
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Re: The Official Pasty Thread
GRR Spartan wrote:Has to be venison.
Has to have carrots, rutabaga and potato in small cubes, tiny chopped onions in a tender crust made with lard and brushed a bit of butter to finish.
Always with gravy.
Chicken pasties are sacrilege and turkey pasties put you on the express train to Hell.
FIFY
TheReal_LWS- Perioikos
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Re: The Official Pasty Thread
LooseGoose wrote:1st we can follow MLive's search for Michigan's best -
What makes a great pasty? Plus, keep making picks for Things to Do, Eat and See in the U.P..GRAND RAPIDS, MI -- First of all, thanks for all the comments, emails and Facebook comments on our latest adventure -- the search for great tasting pasties, as well as Things to Do, Eat and See in the U.P.
Your "Yooper Love" is undeniable.
It won't be long before "Michigan's Best" reporter Amy Sherman and I hit the road to explore many of your recommendations.
Thanks again!
In the meantime, I sat down with U.P native -- and good friend Rob "Wob" Wanhatalo of The Mitten Brewing Co. -- to deconstruct the perfect pasty.
He learned to make them from his grandmother, and we talked about what makes the perfect pasty.
Check out the video above for the replay.
We also convinced Mitten Brewery server Lauren to take the plunge and taste her first pasty. Make sure to check the end of the video for her reaction.
For the record:
Wob says the perfect pasty must include a "good crisp crust, ground beef and must be seasoned well." And "as I was taught...more potato than rutabaga, more rutagaba than carrot, more carrot than onion, and just the right amount of seasoning."
Oh, he prefers ketchup with his pasty. But it's acceptable to have it with gravy or even butter.
Is that Jimmer Negamanee on the right?
Also, anyone that puts ketchup on their pastie should be shot.
TheReal_LWS- Perioikos
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Re: The Official Pasty Thread
TheReal_LWS wrote:LooseGoose wrote:1st we can follow MLive's search for Michigan's best -
What makes a great pasty? Plus, keep making picks for Things to Do, Eat and See in the U.P.
Is that Jimmer Negamanee on the right?
Also, anyone that puts ketchup on their pastie should be shot.
That escalated quickly.
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Re: The Official Pasty Thread
TheReal_LWS wrote:LooseGoose wrote:1st we can follow MLive's search for Michigan's best -
What makes a great pasty? Plus, keep making picks for Things to Do, Eat and See in the U.P.
Is that Jimmer Negamanee on the right?
Also, anyone that puts ketchup on their pastie should be shot.
If you have to put Ketchup on a pasty, you've bought the wrong pasty, or it just isn't good enough. But that's not as insane as the ketchup on a hot dog idiots.
DWags- Geronte
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Re: The Official Pasty Thread
DWags wrote:TheReal_LWS wrote:
Is that Jimmer Negamanee on the right?
Also, anyone that puts ketchup on their pastie should be shot.
If you have to put Ketchup on a pasty, you've bought the wrong pasty, or it just isn't good enough. But that's not as insane as the ketchup on a hot dog idiots.
You and i have had our differences in the past, but to this I say AMEN!!!!!!!!!!!!
TheReal_LWS- Perioikos
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Re: The Official Pasty Thread
The Pantry wrote:My memories of Red Onion go back to the early 80's. Forget what street it was on but it was just a little south of US41 on the west side. IIRC there was a train overpass a little farther south of 41. Been a long time. Maybe it was a different north-south cross street...? Please be a sweetheart and research the history of the Irontown location for me...the owners probably know it.Motown Spartan wrote:
Not sure. The people that own Irontown bought it from Gramma T's in 2011 or 2012. I've only known it as Gramma T's and Irontown.
They were a bit on the small side but Red Onion made awesome pasties. No fucking around with chicken or veggie pasties back then. No gravy or pot pie shit either. Not quite as good as Toni's Country Kitchen in Laurium but much better than Lehto's on US2.
Pasties light me up a little...pretty sure it's the rutabaga. Red Onion's were like no other. Stopped there on the way back from the Keweenaw one time and bought a bunch. Ate three (maybe four) on the road before stopping at a motel in Mackinaw City for the night. That night and rest of the trip down to Detroit the next day were awful. Couldn't stop farting and they smelled terrible. Kept the windows open most of the trip.
Did some checking. Irontown used to be Gramma T's which used to be the Red Onion which was owned by the Homeire family. It's located on Teal Lake Ave.
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Re: The Official Pasty Thread
dicktGreenWay wrote:The Pantry wrote:You guys (except maybe DWags) suck and will never understand pasty.
Piss off. Pour tons of gravy and ketchup on your exceptionally shitty Albies pasty tomorrow
Mmm mmm mmm. Albies, now that's a good pasty. It's great with chicken gravy.
The Pantry- Geronte
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Re: The Official Pasty Thread
Never heard of Roy's but haven't been to the Keweenaw since '97. How long has Roy's been there?GRR Spartan wrote:The Pantry wrote:Carrots are not necessary to the flavor. They are put in by pasty places mostly as filler.
Gravy = complete blasphemy. Pasties are meant to be eaten with your hands. Do you eat mashed potatoes and gravy with your hands?The Pantry wrote:
Carrots are not necessary to the flavor. They are put in by pasty places mostly as filler.
Gravy = complete blasphemy. Pasties are meant to be eaten with your hands. Do you eat mashed potatoes and gravy with your hands?
I'm told only once as an adult and I was really drunk.
I like a bit of gravy on the side to dip the beef pasty. I am a fan of Roy's in Houghton. Have inlaws in the UP who have friends who retired to Houghton. They make a Roys run when they visit and request Roys when the friends come down from Houghton.
Next time up there, try the pasties at Toni's Country Kitchen in Laurium and let me know what you think.
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Re: The Official Pasty Thread
Thanks. Was pretty sure it was the same location.Motown Spartan wrote:The Pantry wrote:My memories of Red Onion go back to the early 80's. Forget what street it was on but it was just a little south of US41 on the west side. IIRC there was a train overpass a little farther south of 41. Been a long time. Maybe it was a different north-south cross street...? Please be a sweetheart and research the history of the Irontown location for me...the owners probably know it.
They were a bit on the small side but Red Onion made awesome pasties. No fucking around with chicken or veggie pasties back then. No gravy or pot pie shit either. Not quite as good as Toni's Country Kitchen in Laurium but much better than Lehto's on US2.
Pasties light me up a little...pretty sure it's the rutabaga. Red Onion's were like no other. Stopped there on the way back from the Keweenaw one time and bought a bunch. Ate three (maybe four) on the road before stopping at a motel in Mackinaw City for the night. That night and rest of the trip down to Detroit the next day were awful. Couldn't stop farting and they smelled terrible. Kept the windows open most of the trip.
Did some checking. Irontown used to be Gramma T's which used to be the Red Onion which was owned by the Homeire family. It's located on Teal Lake Ave.
Would love to have Red Onion's old recipe.
The Pantry- Geronte
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Re: The Official Pasty Thread
The truthDWags wrote:TheReal_LWS wrote:
Is that Jimmer Negamanee on the right?
Also, anyone that puts ketchup on their pastie should be shot.
If you have to put Ketchup on a pasty, you've bought the wrong pasty, or it just isn't good enough. But that's not as insane as the ketchup on a hot dog idiots.
The Pantry- Geronte
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Re: The Official Pasty Thread
Agree with your assessment. The dryness is because they cut down on the amount of meat/fat. The ratio of meat to the rest of the ingredients is wrong. Weldon's is pretty much the same.DWags wrote:The Pantry wrote:There's a couple decent pasty places down here. Barb's on Main Street in Clawson has been there long as I can remember. Weldon's has been at 15 Mile & Dequindre for at least 20 years. Pretty sure both have roots to the UP. They are still good but both have gone downhill. Pasties seem to get smaller, less meat in them...all while their prices keep jumping up.
I've become really tired of pasties that are mostly potato and crust. Have considered offering constructive criticism with them but figured it would probably fall on deaf ears.
Tried the Clawson place once a while back, was dry, too much potato and the crust actually stuck to the roof of my mouth when I first bit into it.
Still buy pasties from both when I have a craving. Have developed a method to put the fat back in and make them less dry. Cut them in half when hot or warm and apply thin slivers of cold unsalted butter before each bite.
The Pantry- Geronte
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Re: The Official Pasty Thread
Not sure if Barb's or Weldon's use lard in the dough...might use Crisco. Like GRR stated, the dough has to be made with lard.
The Pantry- Geronte
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Re: The Official Pasty Thread
I might try creating an Asian-Yooper Fusion pasty this weekend. Tree fungus mushrooms, broccoli, pea pods, bean sprouts, chunks of some type of seafood or a fish that won't flake apart, or maybe go with a sliced tofu in fish sauce, then cover the dough with a soy/subghum sauce. Mmmmmmmmmm.... Olie would love it.
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