I submit the following 3:
Livingston: Kountry Krazy Kornfed Karen... who really lives in Goodrich, Onalaska or Blanchard.
Beaumont: Huband’s Oil Employed Karen... who really lives in Vidor, Nederland or Lumberton.
B/CS: Stanky Taint Dumb Karen... who really lives in Navasota, Iona or Hearne.
Contact @Uncle Boobs and send him to the ex-girlfriend's place.
She will tell you where he’s living.
She will tell you where they buried Jimmy Hoffa after he’s done.
That would be a decent strategy, if they only knew there’s not another wave of chicas coming in with more civil and criminal lawsuits.
I’m curious which amount is larger... the money lost on criminal and/or civil lawsuits, his attorney fees, current NFL contract monies or loss of current endorsement deals...
Culo play is serious and expensive bidness
Sometimes when they cap whole zones and/or valves (I am assuming when they put in the pool), they cut the wires and leave it in the ground. I know... lazy... but it happens. If that’s the case it’s just “leftovers.” No hay problema.
Make sure when you run the zones that each head pops up and is running.
1. Agreed with The Pit. Weekly flyer so the clients always want to take me to a Mexican or BBQ place ... to see if it’s legit or to try to impress.
The brisket there looked dry af. I had to chew a piece for about 5 mins to just to eat it.
Fried chicken, Mac-N-Cheese and pulled pork were on point. NC uses mustard or vinegar based sauce, depending on the region of the state.
2. Dinosaur BBQ in Syracuse has some decent pork ribs. I could be wrong because we ate there before a NCAAB Regional Final and I was hammered.
3. BBQ is what we do here. It’s like saying where is the best gelato outside of Italy? Or, where’s the best tequila that doesn’t come from Mexico?
4. Like some have said...I make my own BBQ. And for me, I can tell when people use propane, liquid smoke or some other janky ass non-authentic technique. It’s wood (that I cut from my trees) and a firebox/pit. Hell, I don’t even use a thermometer. Just my hands and my eyes.
5. Packer brisket. And don’t be trimming all the fat off. That’s the flavor. Don’t believe me? Ask @Vic Mackey. Was on sale at HEB this weekend for $1.67/lb. I loaded up. Take a friend and get 4.
Eating brisket outside Texas... ? Pack a box of 500 toothpicks and new roll of dental floss.
Just for the record, barbacoa can be either. I eat barbacoa mainly for breakfast. I make my own barbacoa. Also make my own tortillas... flour and corn.
Agree with you hermano. When they start adding fennel, tofu, quinoa, etc. to our comida... I’m like c’mon mang.