Not So Pro 3

[41FanForLife]

Hey @41FanForLife, it's official, Time to watch some of these guys, drink a few Red Killy's, all from the comfortz of my Husqvarna and dumb phone. Pic's of said pork chops for supper??View attachment 304601

Did a few with the sweet preacher bbq rub. And a few with the salt, pepper,and garlic rub. Tastes great.

 

[41FanForLife]

And i still suck at golf. Even with a few cans of liquid accuracy thrown in.

 

[dall]

And i still suck at golf. Even with a few cans of liquid accuracy thrown in.

lol it’s just not golf lol

 

[timg]

Did a few with the sweet preacher bbq rub. And a few with the salt, pepper,and garlic rub. Tastes great.
View attachment 304605

Nice, center cut boneless. Only way to fly on chops. I'll have to check into that preacher stuff.

 

[Kiwioilboiler]

He got butthurted over politics. Someone deleted one of his posts on AS that was political, and he posted this....

View attachment 304600

Same thing probably happened here....and Bruce was kind enough to just delete him completely.

Ahah.
Well no-one who gets the butt-hurts over politics enough to stop pesting you lot is any bro of mine. Countrymen or not.

 

[41FanForLife]

Nice, center cut boneless. Only way to fly on chops. I'll have to check into that preacher stuff.

I bought this at the Wal Mart. I use it on my ribs.

 

[p61 western]

Good evening mfers.

 

[cuinrearview]

Good evening guy'sView attachment 304598

What you got there Dave?

And i still suck at golf. Even with a few cans of liquid accuracy thrown in.

I gotta not drink or drink a lot. I've won a longest drive and a skin using all my shots on the last two holes at the work outing before. And a closest on number two at another. In between I'm lost.

Nice, center cut boneless. Only way to fly on chops. I'll have to check into that preacher stuff.

I'm a huge fan of brining. Those center chops after 3-4 hours with salt/sugar/water at the proper ratio with some garlic and sage. Mmmmmm....

 

[cuinrearview]

Evening men. Not at the cabin. They're gonna pay tomorrow lol. All ten hours.

 

[cuinrearview]

I bought this at the Wal Mart. I use it on my ribs. View attachment 304609

I've messed with a lot of rubs for pork on the smoker. Nowadays I just get the big tub of rub from Gordon's. It has all the *s-word I was playing with amounts with anyway and with charcoal and smoke the rub gets muddied. On the grill though I keep it simple. I might try that if I'm in a Wally World again.

 

[Czed]

 

[full chizel]

And i still suck at golf. Even with a few cans of liquid accuracy thrown in.

Jaxon shot 40 today

 

[Mastermind]

Ahah.
Well no-one who gets the butt-hurts over politics enough to stop pesting you lot is any bro of mine. Countrymen or not.

I avoid people I disagree with politically on social media. That way we don't wind up damaging our friendship by saying stuff that in the grand scheme of things matters not at all. We all have our opinions, and we all have reasons for why we feel the way we do....so I've learned to just steer clear of being baited into a conversation I really don't need to be having.

Besides, why get pissed off at a friend over some mfer who don't even know you exist?

I'm a huge fan of brining. Those center chops after 3-4 hours with salt/sugar/water at the proper ratio with some garlic and sage. Mmmmmm....

Me too. Brining is the way to go with pork.....and turkey too.

 

[Czed]

What you got there Dave?

I gotta not drink or drink a lot. I've won a longest drive and a skin using all my shots on the last two holes at the work outing before. And a closest on number two at another. In between I'm lost.

I'm a huge fan of brining. Those center chops after 3-4 hours with salt/sugar/water at the proper ratio with some garlic and sage. Mmmmmm....

Country birthday dinner
Chicken liver and fresh hot kraut with sausage
And cast iron skillet potatoes
Also had pinto beans and cornbread
Near death now
40 miles to the house.

 

[Dub11]

Oil thread.


It gots none..

View attachment 304585 View attachment 304586 View attachment 304587 View attachment 304588

Oil is for pussies

I'd need a dump truck which I would like to have but right now I'm sittin tight waiting to see how the world pans out before any more major purchases as are alot of people.

This single axle gas Louisville down from the road from work has caught my eye. You should come buy it for $5000

Ahh now I’ve read it all, it’s something for a man that feels inadequate. So I thought I,d share in case someone here needs some help.

you can read the full article.

https://www.dailymail.co.uk/health/...ed-silicone-injections-big-struggles-sex.html


View attachment 304589

Wtf?

 

[timg]

What you got there Dave?

I gotta not drink or drink a lot. I've won a longest drive and a skin using all my shots on the last two holes at the work outing before. And a closest on number two at another. In between I'm lost.

I'm a huge fan of brining. Those center chops after 3-4 hours with salt/sugar/water at the proper ratio with some garlic and sage. Mmmmmm....

Yes, I hear ya Tim. Garlic brine is good especially your own mix. But at time a good sweet hot sticky rub or sauce hits my happy spot. Like the guy in white says. Finger licking good.

 

[dall]

Damn slackers

 

[cuinrearview]

Me too. Brining is the way to go with pork.....and turkey too.

I'm a dark meat guy, but once brined I'm heading straight for the breasts of any poultry.

Country birthday dinner
Chicken liver and fresh hot kraut with sausage
And cast iron skillet potatoes
Also had pinto beans and cornbread
Near death now
40 miles to the house.

Thought that was kraut. Looks home made.

 

[41FanForLife]

Jaxon shot 40 today

I didn't. LOL. 51 on the front and 45 on the back.

 

[cuinrearview]

Yes, I hear ya Tim. Garlic brine is good especially your own mix. But at time a good sweet hot sticky rub or sauce hits my happy spot. Like the guy in white says. Finger licking good.

The pic of loin I put up recently was an entire pork loin I smoked. I cut it in half, the blade end I dry rubbed, the back end I brined. Smoked them side by side. The moist end was great sliced off the smoker and leftovers touched on a hot grill the next day. The drier end was great chopped in street tacos.

Can you really lose with pork?