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Marriott Bonvoy or Hilton Honors for when I want a nice room. The only exception is if I'm gonna blow 300 bucks a night on something with history. I no longer do that. I made a reservation last night near the Outer Banks with Marriott Red Roof Inn when I want a cheap place to do a staycation...

Man I wanna cook a ribeye over lava under the moon!!!!! Nice!

Your digital homie is full of beans. Brisket is God's cut because up until 6 years ago it was stupid cheap. I started pumping them out when they were .79 a lb. When they went to .99/lb, they were still cheaper than chuck. For that price, I used them for EVERYTHING. Stew meat? Cut up a...

For me it really depends on how much soda I use. Just a light sprinkle and let it marinate for a few hours - no need to rinse. Heavier application of soda and less time to for it to work - rinse. Looks absolutely righteous Steve, perfect. Love the stuff but hate to get it as take out. My...

Spent 13 years in Mena - partied an awful lot at Gators and my ex GF would drag me to the hoochie coochie bar just down the street at least twice a week. She ended up being bi...... go figure lol.

C'est Bon mon ami!!!!!! Holy hell that's the best thing I've seen on here in a while!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

That Kentucky Legend ham was one I'd eat before I started rolling my own. I'm picky about ham and it is pretty good. Looks great. Nice knifework on the loin!

Old restaurant trick.... We used lids off of big 1 gallon condiment jars.

@patty2591 OP eats everything but kittens and puppies (that we know about lol) He'd teach Les Stroud a thing or 2 about what's edible!!!!

Correct Chop. Definitely not in a bucket of saline water, only packed in salt.

Holy Shi.... Welcome back dude! I haven't seen you on here since Moses wore short pants!

Long long time. Damn song made me get all wet eyed when they used it in The Last of Us

Yes, and no. Just curing with salt is how it was done for a really long time. It's salt pork vs bacon - but both are cured. Salt pork is actually my favorite thing for clam chowder or potato soup.

I can't name a favorite but there's a lot already listed that I can go back to time and time again. If you haven't seen the Terminator stuff, the first 2 are my favorite documentaries. Yes, I said documentaries.

Looks great but man I'd die with that much carb roaming in me!!!! But yes, I'd definitely have a few bites

lol, literally did chuckle! Why - we had this HUGE blowup on here, oh, maybe a year, year and a half ago about the term "gravy" it got messy, but I enjoyed watching it ;) rip that one guy that nobody liked....

As DougE mentioned above Eric turned a lot of on to the Tillamook thick shreds. I prefer cubing my own and letting it ride in the fridge drying for a day, but, the Tillamook thick shreds are darn fine if you don't want to go that route. as far as the cheese not adding much, you ain't adding...

For what it's worth, if your would like to cure the meat (we can get you squared away on that process if you aren't familiar with it) I have been known more than a few times to not bother with making links and smoking the cured sausage I make. It fries up AND grills and tastes absolutely...

I use 91% isopropyl. Have a spray bottle I use for it. The alcohol eventually kills the spray mechanism but a spray bottle lasts me at least a year. I would guess I'm at at least a year and a half on the current one. I have a strong suspicion that what's in your bottle is iso and water to...