lol... were Jesus to return today- he’d provide the miracle of “bitch-slapping the stupid out of him” that has never worked before- and not for lack of trying.

no. no... let him die in pain, alone, slowly.

dude, you get to pay extra just for being a selfish cunt. congratulations- your ignorance has resulted in the Golden Troll award. I’d happily explain the benefits of universal healthcare, but by the responses your insular reaction has drawn- I don’t need to.

have a banana.

another Trumpanzee smearing your shit... y’all crack me up- really

queef-care

nice catch! it’s regretable that there are so many who disagree

i thought it was Jeff Sessions’ baby picture

when I was a kid, there was an obnoxious cousin who always got into trouble for being a dick- at 16, he was carrying around a .22 caliber pistol loaded with blanks (the high school gym teacher he stole it from used it as a starter pistol) and got busted by my grandfather when it fell out of his pocket at a family bbq.…

we’d be happy to demonstrate on you- it’ll sting a bit at first...

meh... wake me when there’s a belt-fed version that can be carried like a mini-gun. my last gig had a “nerf war Friday” policy that I’d like to revisit...

totally agree on the “key” but I’m the first to admit I can get distracted, and with temps like you describe- seconds count.

lol... sorry- I really phrased it wrong- my bad.

Here’s a 1" boneless lion chop cooked for 90m @ 140° and pan seared. Pinkish, juicy and unlike any other cooking method. I grill too, but I’ve never had consistent results- or any- like sous vide. It’s life changing.

l

dude- I worked in restaraunts as a kid, sold beef and then the equipment for restaurants & meat processing, so when I say these things- there’s a few decades of experience backing it up.

Ah... sorry- I misunderstood your post. my bad. Smoking pork? how the hell do you keep it lit?

lol... not when it’s been pasteurized for a couple hours- and when it comes out, it’s dropped onto a hot grill or pan seared, so the internal temp hits 130 or so if not over cooked- which translates into rare-to-medium.

at least 90 minutes with sauteed mushrooms, shallots, roasted garlic, the usual spices and some beef stock. The flavors merge into the pork, and a quick pan sear locks it in- the rest of the stuff is turned into a pan sauce with a splash of cream, some Italian parsley, chili pepper and a dusting of flour to thicken.

well, if you’ve ever had one of his steaks- you’d understand. they’re absolute shit, and the only way you can choke them down is overcooked, drowned in ketchup.