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Saturdays call for grillin
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Burnt ends.. the Texan wayThat's some good looking meat
I use the Schiek 2004 Model. All of the sizes are detailed in the link below. Imo, it's a very good belt. I have no idea if you can buy it from the site, though; I was lucky to find mine at a local fitness shop.non-inzer belt?
If it's too thin, the 2006 model is an option.
- 4-3/4" width in back
- Patented downward angle fits the natural shape of your back
- Patented hip and rib contour for extra comfort
- Patented one-way Velcro[emoji]174[/emoji] for an exact fit
- Belts widen in front for extra abdominal support
- Dual closure system with heavy duty stainless steel slide bar buckle
- Two year warranty
- Washable - hand wash only with mild detergent and air dry
- Made with pride in the USA
- Available with or without detachable suspenders
Yea you can get a 6.5 LB bag from Costco for about $23.I'll be getting my chicken from Sams club from now on. I picked up 2.28 lbs of chicken for 13.06. I been getting it from foodlion but lately the prices have been going up, and the quality going down. This was more than enough we had to freeze some of it.
http://s307.photobucket.com/user/johnnel23/media/Mobile Uploads/20150822_164153.jpg.html
Take us through what you did to make this masterpiece?
Saturdays call for grillin
I highly suggest my cutters get up on this ground turkey train. It's my secret weapon every cut. Good volume feel, low cal, low fat, good protein.
Your right with this one bruhI highly suggest my cutters get up on this ground turkey train. It's my secret weapon every cut. Good volume feel, low cal, low fat, good protein.
I just had some turkey burgers and Jasmine rice.just ate turkey breast and Peruvian rice
rubbed with liquid smoke, paprika, himalayan pink salt, chillis, garlic/onion powder and cayenne rub... let it sit for an hour or two then added some hickory chips into my smoker and let smoke at 225 for 6 hours
Take us through what you did to make this masterpiece?
You got a smoker?
rubbed with liquid smoke, paprika, himalayan pink salt, chillis, garlic/onion powder and cayenne rub... let it sit for an hour or two then added some hickory chips into my smoker and let smoke at 225 for 6 hours
http://www.amazon.com/dp/B00BQMDZYY/?tag=serieats-20&link_code=ur2&creative=9325&camp=211189
Smokers should be a staple in everyone's backyard
You sound like you're good with meat...