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  • #31
    Originally posted by SmokinLee View Post
    Ahh Olives. About 5 years ago I used to indulge in dry martinis and used the anchovie stuffed olives. Now I'm back to the lowly Busch Lite. Times are tough but I'm still happy.
    What?.... "The lowly Busch Light"? .... ...... it's me go to beer & my favorite overall
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    • #32
      Mine too, and has been for along time............Just seems alot of folks look down on the busch lite. I enjoy it.

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      • #33
        Originally posted by SmokinLee View Post
        Mine too, and has been for along time............Just seems alot of folks look down on the busch lite. I enjoy it.
        Yeah Lee, we must unite & stand up for our "lowly Busch Light" .....
        I know CritterHunter is with us on this one....
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        • #34
          got Irish stew on the stove, just took 6 loaves of foccacia out of the WFO...
          hammies, CB and the bellies are in the TBS....
          another video???? perhaps... lol

          Thanks all for the great replies, Squirrel I hope you heal up soon, and stay away from falling limbs sista! so far we have little to no casualties... Ry cut the shite outta his finger slicing bread..me burned the shit out of my hand..reached in an grabbed some bread in the WFO.. dont do that it hurts! So far "Bobbie" has not gotten hurt....



          The only one on the block with the super fastest turbo charged



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          • #35
            We wanna see the Ken doll do some straight shots
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            • #36
              the "Ken" doll is in his deer stand on his "property' about now getting uncle ted on some lrg animal... Conrats on the State Championship.. and f' that ref...



              The only one on the block with the super fastest turbo charged



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              • #37
                Originally posted by Fishawn View Post
                What?.... "The lowly Busch Light"? .... ...... it's me go to beer & my favorite overall
                I am with ya Brother.Been drinking that swill for 20+ years.Too cheap to buy any other beer.Occasional Pendleton and Captain Morgans though
                sigpic

                Certified Sausage Head

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                • #38
                  Holy smokes...Kelly got sooooooo 'runk, that I fell asleep ;O
                  cold smokes been playing in the RF at 140° to 150-ish° on our 12th hour. Hams hanging at 100° CB at 113° and bellies anoyher° hiiicccup!!































                  I'll friggin edit these later. Caught a cat nap...or 2 lol and some freakin donkey dunged in me mouth...yucky yucky ass mouth. Gonna run off and see if the ole lady wants to make out with Shrek mouth!!! Hardy-har-har!! Internet blows for 70 bucks a month. Took a few hours to upload these fotos... more to follow

                  thanks for hanging out with us
                  Ryan

                  I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
                  Clint Eastwood

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                  • #39
                    OMG so I passed out on the sofa and woke up at 5:30 a.m. and the first thought in my ever so aching head was "gawd, who died and shit rigamortis doodie in my mouth". Then I brushed my teeth, shaved my tongue and read this mess. You guys are toooooo funny. Love you LONG time!

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                    • #40
                      Great pics and vid guys.
                      Chargriller Pro w. sfb
                      Ducane 4100 propane grill
                      Brinkman Electric


                      Member # 200

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                      • #41
                        Originally posted by Uncle-Honky View Post
                        Stay tuned, we'll be back after these messages.
                        long distance over the phone drinkin' w/ Ryan is like smokin' weed w/ willie....

                        http://www.youtube.com/watch?v=Xm34ZLlIvQg
                        brink vertical charcoal(the carp)
                        18" old smokey charcoal grill/smoker
                        cast iron Hibachi
                        22" Kettle w/ "Smoke-EZ" styled riser extension
                        & rotisserator
                        12x7 wells cargo vending trailer(mods in progress)
                        stuffer,slicer & more carp than i can fit in it...
                        Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                        Blues-N-Cues Concessions & Catering
                        http://blues-n-cuesbbq.com/
                        my music recordings-
                        http://www.reverbnation.com/rlcltd





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                        • #42
                          You should try it live some time! Never a dull moment, and the laughter is infectious.... if bbq comps were won with love and laughter we would be Grand Champs!
                          Ry had to rescue me last night, I went out to check temps at 2:30 am, and locked myself out of the house... its faken cold out too...
                          bacon is coming off for slicing soon... pix will follow they just take a long time to load out here in the desert.



                          The only one on the block with the super fastest turbo charged



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                          • #43
                            Originally posted by Squirrel View Post
                            WooHoo BBQ! Cheers buddy! I also used lime and I rimmed my mug with Old Bay. I plan to be sphincterless tomorrow!
                            yer just so frikkin' wrong yer right'

                            nothing says "regular" like alcohol & coffee...fuk a'buncha metamucil...
                            brink vertical charcoal(the carp)
                            18" old smokey charcoal grill/smoker
                            cast iron Hibachi
                            22" Kettle w/ "Smoke-EZ" styled riser extension
                            & rotisserator
                            12x7 wells cargo vending trailer(mods in progress)
                            stuffer,slicer & more carp than i can fit in it...
                            Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                            Blues-N-Cues Concessions & Catering
                            http://blues-n-cuesbbq.com/
                            my music recordings-
                            http://www.reverbnation.com/rlcltd





                            Comment


                            • #44
                              Originally posted by Bbqgoddess View Post
                              You should try it live some time! Never a dull moment, and the laughter is infectious.... if bbq comps were won with love and laughter we would be Grand Champs!
                              Ry had to rescue me last night, I went out to check temps at 2:30 am, and locked myself out of the house... its faken cold out too...
                              bacon is coming off for slicing soon... pix will follow they just take a long time to load out here in the desert.
                              don't slice the bacon warm.
                              wrap it tight in saran wrap & fridge it for 2 days & slice cold.
                              brink vertical charcoal(the carp)
                              18" old smokey charcoal grill/smoker
                              cast iron Hibachi
                              22" Kettle w/ "Smoke-EZ" styled riser extension
                              & rotisserator
                              12x7 wells cargo vending trailer(mods in progress)
                              stuffer,slicer & more carp than i can fit in it...
                              Marshall amps & various awesome guitars,drums,P.A.,etc.recording studio.....

                              Blues-N-Cues Concessions & Catering
                              http://blues-n-cuesbbq.com/
                              my music recordings-
                              http://www.reverbnation.com/rlcltd





                              Comment


                              • #45
                                Originally posted by blues_n_cues View Post
                                don't slice the bacon warm.
                                wrap it tight in saran wrap & fridge it for 2 days & slice cold.
                                Ya..ya.. we know, problem is I am not gonna be here for two days... gotta get her done...



                                The only one on the block with the super fastest turbo charged



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