- Kills
- 38
- +0 in the last 90 days
- Losses
- 11
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 94%
- ISK destroyed
- 11.67B
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 38
- Losses
- 11
- Danger Ratio
- 91%
- Final Blows
- 6
- Points
- 38
ISK
- Destroyed
- 11.67B
- Lost
- 769.1M
- Balance
- +10.90B
- ISK Efficiency
- 94%
Solo
- Solo Kills
- 2
- Solo Ratio
- 5%
- Avg Kills/Day
- —
Other
- NPC Losses
- 1
- NPC Loss Ratio
- 9%
- Activity
- Inactive
Damage Dealt32.9K
Damage Ratio · 38%
Damage Taken52.6K
Activity
What they fly, where they fight, latest kills and losses
Most Valuable
The priciest kills in the window
Matchups
Who they kill, who kills them, what they lose
Last 90d
Killed
Killed By
Hulls LostLosses broken down by hull class.
In-game bio
3-2-1 Baby Back Ribs
-First peel away the membrane off the backside of the ribs.
-Next season with sea/himalayan salt, pepper, minced garlic, minced onion, splash of worcetershire sauce, splash of tabasco sauce.
-Place in smoker w/ hickory and or mesquite wood chips for 3 hours.
-Remove from smoker, put in foil and splash with mixture of bourbon, worcestershire sauce, tabasco sauce and basalmic vinegar before sealing foil
-Put back in smoker for 2 hours
-Unwrap from foil
-Smoke additional hour
-During smoking, one can of tomato paste, heat in pan, and then mix bourbon, worcestershire saunce and basalmic vinegar to taste, you want tangy, with only very slight sweetness, with the smoothness and oaky bourbon flavour. stir in ingredients and do any adjustments to taste. After the base sauce is complete, its time to season, salt, pepper, garlic, onion, then add chili pepper or cajun seasoning and tabasco sauce to required spicy flavour, mine is usually 3 alarm.
-Cut and serve
-First peel away the membrane off the backside of the ribs.
-Next season with sea/himalayan salt, pepper, minced garlic, minced onion, splash of worcetershire sauce, splash of tabasco sauce.
-Place in smoker w/ hickory and or mesquite wood chips for 3 hours.
-Remove from smoker, put in foil and splash with mixture of bourbon, worcestershire sauce, tabasco sauce and basalmic vinegar before sealing foil
-Put back in smoker for 2 hours
-Unwrap from foil
-Smoke additional hour
-During smoking, one can of tomato paste, heat in pan, and then mix bourbon, worcestershire saunce and basalmic vinegar to taste, you want tangy, with only very slight sweetness, with the smoothness and oaky bourbon flavour. stir in ingredients and do any adjustments to taste. After the base sauce is complete, its time to season, salt, pepper, garlic, onion, then add chili pepper or cajun seasoning and tabasco sauce to required spicy flavour, mine is usually 3 alarm.
-Cut and serve