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The cheap yeti colster keeps cans and bottles so cold for so long that you’ll have to rethink your understanding of a few natural laws. Standard cheap yeti cups12 oz. cans and bottles fit like a glove – a glove with double-wall vacuum insulation. The Load-and-Lock Gasket secures your drink in place, and No Sweat Design keeps your hands dry while your drink stays cold. Available in stainless and DuraCoat colors.

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  • OUTSIDE 4 7/8” × 3 1/8”
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    The durable, stainless steel build makes your beer all-terrain and virtually shatter- or puncture-proof. Fits standard 12 oz cans and bottles and keeps drinks colder longer than any standard drink jackets.

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cheap yeti rambler family is tough as hell, and will keep your drinks as cold (or hot) as science allows. With 18/8 stainless steel construction, double-wall vacuum insulation, and No Sweat Design, they’re perfect for the deer lease, cleaning table, or just the down time in between your outdoor exploring. Find the cheap yeti rambler cheap yeti tumbler, cheap yeti bottle, cheap yeti colster, or cheap yeti jug that’s right for your next adventure.

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Arctic Red – yeti cups | stories

In the Canadian wild, a fair-chase hunt creates a story that’s not focused on the kill.

He started as a packer, when he was just 17 years old. But that was six years after experiencing sheep hunting for the first time. Tavis grew up in Whitehorse, cheap yeti cups next door to one of the most prolific sheep guides of his generation: Alan Klassen. Tavis idolized Alan, and the two became friends.

“He had sheep on the wall, and was guiding in the Mackenzie Mountains then,” Tavis recalled. “And I remember being over there all the time asking him questions, and listening to his stories. I knew I wanted to do that too.”

Alan invited Tavis on a late season sheep hunt in the southern Yukon when he was just 11. Tavis remembers hustling to keep up with Al’s feet that never seemed to stop moving. He remembers feeling dog tired, and the night they lost their tent in a gale force windstorm. But he also remembers seeing the country open wide and sheep around every corner. He carries an old picture of himself holding up the horns of the ram Alan eventually harvested. In the photo, Tavis is stick-limbed and skinny, smirking beneath the more serious expression he still wears today.

For Tavis, it’s always been about sharing the complete hunting experience with his clients. After working his way through the ranks at Arctic Red, he now runs the entire outfit. The experience of hunting sheep has remained at the forefront of his mind.

“The question becomes how easy do you make the hunt?” Tavis said. “In my mind, the beauty of sheep hunting is in the challenge it presents you. The typical comment I get from most people who’ve done any sheep hunting is that it’s changed them somehow. They didn’t realize what they were capable of, and that’s what’s cool about the pursuit of sheep – it makes you a better person in a lot of ways.”

But it goes deeper than just placing clients in situations that will present a challenge and encourage  them to grow. Tavis and his wife Rebecca literally live this lifestyle. They’ve chosen to raise their family at basecamp during the three month season – getting back to the intrinsic connection they say all humans share with the wilderness. It’s a connection they believe is often forgotten in modern life, and according to Rebecca, it’s the reason they’re so successful as an outfit.

“We genuinely love what we do,” Rebecca said. “We put our entire selves into this outfit and our clients. We have hard days, and extreme challenges. It’s hard on our family at times because of all the stress. But that’s what makes us stronger, that’s why we keep coming back.”

And really, that’s why everyone comes back – the clients, the crew. Arctic Red is a family. From the smallest Molnar to the greenest packer. Their way of life sticks with you once you’ve experienced it, and the call of the Mackenzies is hard to ignore.

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When I first visited Arctic Red, I was immediately entranced with the wild country and the Molnar’s lifestyle.

I met Tavis about 10 years ago at the Wild Sheep Foundation Convention, and I liked him immediately. He has this very genuine charisma and charm about him. It wasn’t until a few years later that I was able to experience a hunting adventure within the Arctic Red concession. I went along on a great friends first sheep hunt and we had one hell of an adventure that culminated with a great ram harvested on the last day of the hunt. I was hooked. Before departing basecamp, Tavis put his enormous hand on my shoulder and asked me point blank, ‘What is your plan with all of the footage?’ I told him that I didn’t really know, but that we’d probably put out some sort of hunting piece. Then he said, ‘If you want to tell a story about Arctic Red, you should probably REALLY get to know Arctic Red.’

I took his advice to heart, and more than anything else, I wanted to make something Tavis and Rebecca were proud of. Over the last seven years, Tavis has become a great friend and has graciously invited me and members of the Seacat team up every year to document the Arctic Red experience. People ask me all the time what my dream trip is. It’s Arctic Red and the adventure of being there. If I make it back every single year until I die, that won’t be enough trips.

Now, 7 years later Seacat Creative brings you a film that celebrates the simple, challenging, and idyllic life of the Mackenzie Mountains. The legacy is the place. The legacy is the experience.

Mega Grande YETI CUPS

World traveled anglers Oliver White, Blane Chocklett, Jako Lucas, and Christiaan Pretorius head to Baja to check something off all their bucket lists, land a grande Roosterfish from the beach.

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We’ve all been dreaming of a grande roosterfish from the beach—a fish over 30 pounds—and now that we’re here, I can’t see any of us backing down.

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For each one of us, a roosterfish from the beach is bucket list material, but after a day and a half, we still hadn’t even seen a fish within casting range. I knew the roosterfish game was tough, but I expected the challenge to be getting them to eat, not finding them.

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Baja is an anomaly—one of the few places where 30-pound+ roosters roam the beaches and you can catch them on foot.

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It can be endlessly frustrating. The fish are erratic and unpredictable, making the ones that do cooperate even more special. Eventually there he was, “the man,” chasing mullet in the surf, with his comb up out of the water waving like a flag.

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We both jumped out, sprinting as fast as we could toward the surf and stripping line from our reels as we ran.
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After days of standing and waiting, we were getting shot after shot, and some fish seemed interested. I heard a shout, looked up, and Jako was hooked up! Finally, the drought had ended.

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We all knew that it could turn around at any time, and we’d all been on trips where the last day was also the best day. On our last day, we had plenty of sunshine, a manageable breeze, and despite all our trials, conditions felt right. We started getting a few shots at big fish, and were all getting in our wind sprints to and from the surf, so we had a strong sense that something good was about to happen. Christiaan ran to the nearest point of sand, hoping he could intercept the moving fish.

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His third cast was past the target, but the fish lit up anyway, turned, and inhaled the fly. It was a completely different eat—a different level of commitment than anything we had seen so far. We knew it was a big fish but had no idea how big it really was until Jako tried to wrap his hand around the tail and found that it required two hands.

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Fish like these are the reason we come to Baja, and it’s a feat that isn’t likely to be repeated any time soon. Just seeing that fish was a lifetime event for me. I can’t imagine what it was like catching it.

Bring your A-game to pregame with college football’s best BBQ YETI CUPS Story.

Tailgating is one of the great joys of football in the fall. It’s hard to beat the smell of wood smoke and sizzling sausages mixed with the anticipation of kickoff. But what if that’s replaced with lighter fluid and burnt burgers? Suffering through your brother-in-law’s bad cooking with a forced smile takes the shine off of a good Saturday. Chances are that there’s better barbecue at a joint near the stadium, and the probability only increases in the South.

If you’re reading this from a crowded parking lot in the shadow of the stadium, it’s probably too late. Here’s hoping you’ve got some cooking skills, or befriended someone who does. If not, we’ve got some tips on a few great barbecue joints in great football towns. Stop in to fill up before the game, or better yet, be the tailgate hero with a hefty take-out order. The trick is to order whole cuts of barbecue, like a brisket, a few racks of ribs, or a full pork shoulder. Keep the barbecue hot in a cooler until it’s time to eat, Pack a knife, a cutting board, and a folding table. Serve it up hot and fresh, and let everyone assume you did all the cooking.

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Home of Georgia Tech – There’s plenty of good pork barbecue to be had in Georgia, but it was Fox Bros. Bar-B-Q that first blessed Atlanta with great smoked beef. They smoke a mean brisket, but it’s the beef rib that’s most impressive. A huge hunk of peppery smoked beef comes barely clinging to a bone the size of your forearm. It’s a good idea to share one. They know pork too. Just try the tender spare ribs or the unique fried pork rib appetizer. For some real Georgia flavor, you can’t go wrong with a side of fried okra and classic Brunswick stew.

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Home of the University of Texas- It’s a little south of downtown, but Valentina’s Tex-Mex Barbecue makes one of the finest barbecue breakfasts in the country. Juicy brisket, eggs, and cheese come wrapped in tortillas so pillowy, you’d think clouds were the secret ingredient. Go bigger with the Holyfield that adds bacon, beans, and fried potatoes. They’re perfect for an early game, and the spectacular queso is great anytime. Closer to the stadium, and great for a later kickoff is Stiles Switch Brew & Q. They’re known for massive beef ribs, tangy pork ribs, and some of the best banana pudding you’ll find. With plenty of TV’s, it’s not a bad spot to watch the game either. Sit back with one of the local drafts, or grab a bottle of Bloody Mary mix, made by the owner’s wife, for the tailgate.

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Home of the Ohio State University – Ohio isn’t exactly known for barbecue, but Ray Ray’s Hog Pit is trying their best to make a name for smoked meats in the capital city. James Anderson runs the food truck on High Street. Just look for the smoke wafting from the hulking smoker in the parking lot where folks line up for meaty baby back ribs. Spare ribs, brisket, and chicken are also available, but pay attention to the special board. There may be a whole hog from Anderson’s heritage breed pig farm east of town, or their famous Meat Corn. The thoroughly original creation packs a solid coating of chopped brisket onto an ear of butter-doused sweet corn. It’s a full meal on a stick, and is definitely better than it looks.

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Home of Texas Tech – Texas is full of legendary barbecue joints, but there’s plenty of new blood too. After only a couple years in business Evie Mae’s Barbecue is known statewide, and that’s saying something in Texas. After outgrowing their food truck, their new building sits in Wolfforth, just outside the Lubbock city limits. The weekend lines can get crazy, so order ahead if possible. The beef ribs and brisket are hard to beat, but it’s the pork ribs you won’t be able to put down. They’re smoky, tender, and a final glaze gives them an addictive sweet side. There’s not a dud on the menu, so feel free to add some smoked turkey or green chile sausage. Cheese grits and greens are some of the best sides in Texas, and don’t forget dessert. There are usually a half dozen to choose from including banana pudding and, when in season, a heaping strawberry pie.

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Home of Arizona State University – When dozens of Arizonans are willing to wait in the desert heat for barbecue, you know its good. The line at Little Miss BBQ is long, but moves quickly. Most folks already know they’re getting some brisket because it’s some of the best you’ll find outside of Texas. They also make their own juicy sausage links. One special to look for is the smoked lamb neck. The tender meat pulls off the bone with no effort, and it’s richer than any pulled pork. If you’ve already endured the heat outside, the jalapeno cheese grits won’t be a problem. And if the brisket and ribs aren’t smoky enough for you, finish things off with a slice of smoked pecan pie.

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Home of the University of Alabama – The roar of the stadium can probably still be in heard in Northport just outside Tuscaloosa. It’s the home of a classic Alabama barbecue joint. Decades of grease drip down the massive brick chimney, at Archibald’s Bar-B-Que, and the smell that hits you as soon as the car door opens is ribs – pork spare ribs, to be precise. Order from the counter inside, and take a seat at one of the few stools to watch the show in the pit as dozens of rib racks are flipped and prodded until they’ve reached their peak. There’s more on the menu, but don’t let the rest distract you from the pile of spare ribs doused in the tart and spicy barbecue sauce ladled over top. The smell of vinegar and tomatoes hits before the first bite. The meat isn’t tough, but it’s not falling off the bone either. The edges are a little rough, and maybe a tad crunchy, if you’re lucky. Let the ends marinate in the pool of sauce that’s accumulated on the plate, and use the white bread to sop up a little sauce for a mid-course snack. Once you’re left with just a pile of bones, it’s perfectly natural to want another rack to go.

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 Home of Texas A&MCollege Station has the university, the football, and all the game-day traffic, but head a few miles north to Bryan for the best local barbecue. Fargo’s Pit BBQ just moved into a new, bigger location, and brought their wood-fired smokers with them. Just don’t ask to see them. Pitmaster Alan Caldwell keeps the pit room off-limits, maybe because the magical things he does to pork spare ribs are trade secrets. The ribs are seasoned just right. They’re salty, but don’t have the heavy black pepper of Central Texas-style barbecue. Ribs this meaty are often tough, but these are juicy and tender. Quite simply, they’re some of the best in Texas. A few slices of fatty brisket or a smoky half chicken won’t hurt either. If you have a craving for sides, make it the mac & cheese, and please save room for the homemade peach cobbler.

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Home of East Carolina UniversitySamuel Jones carries on a whole hog barbecue legacy at Sam Jones Barbecue. Just a few miles north of his family’s legendary Skylight Inn (since 1947), the hogs are still cooked the old way, over wood coals. Ask for a pit room tour before the meal and feel the heat coming off the enormous brick chimney where the coals are made. Inside the dining room, you can hear the cleavers at the massive chopping block where the finished hogs are seasoned and readied for service. Get the freshly chopped pork on a plate with their famous cornbread and slaw or on a sandwich. There’s plenty more on the menu that’s also wood-cooked like the juicy chickens and the meaty spare ribs. Finish it all off with some banana pudding, or ask for strawberry pudding when in season.

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Home of the University of HoustonTexas barbecue is known for the trinity of meats: beef brisket, pork ribs, and sausage. Some menus don’t get any bigger than that. At The Pit Room in Houston that’s only the beginning. Chef Bramwell Tripp has gotten more inventive with items like chicharrones and house made bacon. There’s a trio of house made sausages, including a venison version. Tacos come on thick tortillas made with smoked brisket fat. Then there’s the massive pickle bar. Garnishes are usually a barbecue afterthought, but The Pit Room provides pickled carrots, onions, and jalapenos, oh, and some fine dill pickles too. In the pit room of The Pit Room, you’ll find a pair of wood-fired steel smokers. Given the added expense of all the ventilation equipment required to use them in the middle of the city, they show owner Michael Sambrooks’s dedication to wood-cooked barbecue. The barbecue community thanks him.

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Home of Vanderbilt University – This may start fights in Tennessee, but the best Memphis-style, dry-rubbed ribs can be found in Nashville. A thick layer of the rust-colored powder is layered on the baby backs at Peg Leg Porker. Served uncut in a whole slab, the ribs pull apart easily. The same dust gets sprinkled on the excellent chicken wings, and to wash it all down, try a few sips of Peg Leg Whiskey, a bourbon line from owner Carey “Peg Leg” Bringle (who lost a leg to cancer). Another stop in town for great dry-rubbed ribs is Martin’s Bar-B-Que Joint. But the specialty at their locations all over town is whole hog. Owner Pat Martin is passionate about the West Tennessee style of whole hog cooking. It’s a little smokier than its North Carolina cousin, with less of a vinegar tang. Get it as a sandwich with slaw, or more appropriately on top of a cornbread hoecake in a Martin’s signature “Redneck Taco.”

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Home of the University of WashingtonJack Timmons missed Texas, and he missed the barbecue even more when he moved to Seattle. After decades of success in the tech industry, the Texas A&M grad quit his job, bought a smoker in Texas, and stopped at the Texas A&M campus to have it christened before the long trip to Washington. He first built up his catering chops, then Timmons opened Jack’s BBQ in Seattle’s SoDo neighborhood. The operation is a slice of Texas in the Northwest. Brisket, jalapeno sausage, and pork ribs – smoked over a mix of mesquite, post oak, and hickory – are menu highlights. Timmons also offers other Texas touches like queso, chili con carne, and brisket enchiladas; items not often found at Texas barbecue joints. Come on Tuesdays for the beef rib special. These monster short ribs pair perfectly with a smoked old fashioned from the bar.

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Sam storys Yeti cups

Duck hunting dogs are hardworking and obedient. But Sam likes to work on her own terms.

We were lucky to have farm land and a few pot holes that attracted ducks in the late fall. Instead of riding right to the blinds in Rangers like we do today, we would often trudge through thick black mud for hundreds of yards with our gear slung over our shoulders. In 1985, the state-of-the-art gear we use today didn’t exist, and if it did, we most likely couldn’t have afforded it. Carhart bibs, cowboy boots, and five or six layers got the job done, mostly. I had never even heard of waders.

My first memory of hunting ducks was crouching behind our blind for cover. We were busted by a group of Mallards on our way in that afternoon, and my younger cousin Hank was scolding me for moving or making noise as they circled overhead trying to commit. I couldn’t have been more than five or six years old at the time, him being three or four. It has pretty much stayed that way throughout our entire lives, Hank’s passion for hunting ducks burns as strongly as his dad’s.

Uncle Steve’s first lab was named Jack. A big black lab with a block for a head and a huge heart. Prior to Jack, if a few birds were knocked down, retrieval meant jumping in a rowboat and ripping across the pond as fast as possible to scoop them up. Since then, there have been seven labs that have hunted for Steve and our family.  From Jack to Buck, to Deuce, to Sam, and then Little Sam. During that time we’ve gotten some better spots to hunt, improved our gear, and burned through dozens of pairs of waders. What hasn’t changed is our commitment to the pursuit, Uncle Steve’s connection with his dog, the Koehly family huddled up in a blind season after season, and the joy in seeing the next in pup in line launch into a retrieve.

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Cheap Yeti Cups Story

In 2006 Cheap YETI Cups Coolers was founded with a simple mission: build the cooler you’d use every day if it existed.

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Growing up, my brother and I always had a passion for the outdoors. Hunting, fishing, traveling to outdoor industry trade shows with our teacher-turned-entrepreneur-father. We were raised with an appreciation for wild game, unfamiliar territory, and high-quality gear.

But the YETI coolers cheap available at the time just weren’t up to our outdoor adventures – the handles would break, the latches would snap off, and the lids would cave in. Not only was it a hassle to replace our coolers after each season, but also these cheaply built, ordinary ice chests were limiting our good times. And that frustration led us to a solution.

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In 2006, we founded Cheap YETI Cup Coolers with a simple mission: build the cooler we’d use every day if it existed. One that was built for the serious outdoor enthusiast rather than for the mass-discount retailers. One that could take the abuse we knew we’d put it through out in the field and on the water. One that simply wouldn’t break. We decided early on that product innovation would come from necessity and firsthand experience – not from market research and data analysis. Today, YETI products perform when it matters most – whether that be an excursion into the remote Alaskan wilderness, chasing redfish on the Gulf coast, or just getting together with friends in the backyard.