GeauxTigers0107

[quote]Shittsburg? Are you 6?[/quote] Not gonna lie...I read that and was like :lol: :lol:...

What was it...5 ot's? Darren McFadden and Felix Jones...Flynn at QB...national championship aspirations. That was the weirdest/wildest for me....

[quote]You should make your own and tell standard to gtfo[/quote] Damn...and here I am about to pull the trigger on one of their cards. :banghead:...

[quote]Playing Saturday and Sunday hopefully that was all the rain we get was today, if so it will be fine.[/quote] COP - out 35 degrees - out [quote]cold beer[/quote] frick it - IN...

Launch angle - 5 degrees....lol. I have that shot in the bag fwiw. Yes, with a 2i. :pimp: :lol:...

[quote]Maximus[/quote] You have a weird fascination with this dude's beard. :lol: [link=(https://i.imgur.com/0T23M4o.jpg)]Perhaps?[/link]...

Thought he was whining on the helmet-to-helmet but replay showed he was right....

We add about 1/2" of water from the outset. When it's cooked I usually have a good 3-4 cups of au jus. Remove the roast, pour the au jus into an oil separator, strain it off then reduce it down, thicken it, pour it back in the crock pot, shred the roast and grab your poboy bread....

Exactly. frick the SEC...

I will now :lol:...

[quote]goatmilker[/quote] Delete that bro. The caption will get you the hammer....

[quote]There is 1000% a cart girl [/quote] :nana:...

[quote]LouisianaLady[/quote] :bow: I'm doing that one. And I agree...quick hot sear first, filet it open and continue with your recipe....

Ban bet or stfu fgt...

[quote]Zombie 90% of the posts on this board yesterday were of the “fire everyone, Brees Sucks, trade Payton” etc types. There was very little discussion. [/quote] Always is. And that's why I refuse to go into in-game threads. And apparently by all accounts (except his...imagine that) he was on...

Great looking soup MD. My comfort food is probably fried chicken or chicken/dumplings....

I'm a S/BP/GarSalt kinda guy. Reverse sear. Every time. Dab of compound garlic butter during the sear. Cooked to mid rare. Not medium. Mid rare. But I agree with this... [quote]Nothing like a herd of lards telling you how you like your food[/quote] 1000%. If you wanna soak a dry aged...

[quote]I will say, the Jim Bowie is badass.[/quote] It is man. I love it. But I never had an issue with the heat shield location. Like most men I just opened the box, threw the directions on the side and started putting shite together. Lol. It worked great. Never measured a thing....

[quote]wrap when brisket gets to 275-280 degrees.[/quote] :ahh: ...

[quote]Hi, Derek.[/quote] So fkn tired and played out dude. Let that shite go. frick....