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  1. #41
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    Quote Originally Posted by EmassSpicoli View Post
    Bro. Had that song on replay since the spring Bruh. Rock it when I skate, when I roll, AND when I chill. Sing it in the lineup too. It's some hard azz country.
    bottoms up to me means this:

    girl put that bottom up, let me get behind

  2. #42
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    Quote Originally Posted by metard View Post
    omg

    is that heaven?

    post more of that
    I also prefer to grind my own burger meat. I use a mix of rib meat, sirloin, and dry aged strip. Never mind the untoasted bun. I got lazy.

  3. #43
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    Quote Originally Posted by brewengineer View Post
    I also prefer to grind my own burger meat. I use a mix of rib meat, sirloin, and dry aged strip. Never mind the untoasted bun. I got lazy.

    holy fn sht, perfectly done

    you should have done this thread. i am in awe

  4. #44
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    Apr 2012
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    anybody have any good chicken recipes

  5. #45
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    Quote Originally Posted by metard View Post
    omg

    is that heaven?

    post more of that
    woah, got the locker line-up...just ate left overs but i'm hungry again now

  6. #46
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    Quote Originally Posted by metard View Post
    need better pics
    sorry, almost never take pics of anything...next time

  7. #47
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    Quote Originally Posted by metard View Post
    holy fn sht, perfectly done

    you should have done this thread. i am in awe
    Thanks man. I love to cook.

    Quote Originally Posted by cepriano View Post
    anybody have any good chicken recipes
    Yes

    Dry rub and smoke wings for 2 hrs at 225-250. Then heat ups some peanu oil in cast iron skillet, and flash fry the wings.

    Finished product:

  8. #48
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    Quote Originally Posted by brewengineer View Post
    Thanks man. I love to cook.


    Yes

    Dry rub and smoke wings for 2 hrs at 225-250. Then heat ups some peanu oil in cast iron skillet, and flash fry the wings.

    Finished product:

    k, i am embarrassed

    you are the man. please do a thread.

  9. #49
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    Apr 2012
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    that chicken looks great

  10. #50
    After surfing this past Sat. I grilled a pork loin that tasted great. It was a about 2 1/2 to 3 lbs. Cut a hole down the center and pit three slices of almost cooked bacon in and put sea salt and pepper on. Opened beer and lit grill, seared it on all sides and moved over to cooler part of grill and used some cherry wood chips for smoke. Drank another beer and got the asparagus that had been sitting in olive oil, balsimic vinegar, shallots and ginger and put it on the grill to char. had another beer and did a shot. checked the baked tators then the tenderloin and asparagus. Put a mix of maple syrup, course ground cajon mustard and a little soy sauce on the pork for the last 5 or 10 minutes or so. Let the pork rest covered for 20 minutes or so while drinking another beer. Served it and no one spoke for 5 minutes or so. It's funny sometimes everything just works. Times may very by how fast you drink.
    Last edited by LazyE; Dec 8, 2015 at 07:42 PM. Reason: or how many/much you drink