Still think TITNC3: Return of the Iceberg was peak

Whatchu got against cow tiddies?

@98tacoma27 vegans like nut milk for valid reasons -- like what else could you put on Cheerios?

I like nut milks myself occasionally because for whatever reason cow milk seems too thick and too gross. But I modulate on that between not caring and being sleeved out. In general I don't drink much milk anyway -- less than a gallon per year, I reckon.

 

maybe 1 GME worth…

 

IT is a massive net consumer of resources to make that almond crap

 

I always wondered if vegans would drink dairy items made with human milk from voluntary donors/sellers...
A radio show I was listening to had human dairy...
https://www.youtube.com/watch?v=Oy58I1Dp9GA

 

hmmmm..
$BBIG

 

The $2.50's for friday have moved about $0.04 on this run...eesh..

 

That’s because it’s not a run. It’s a minor recovery. ITM calls all the way out have a break even so close to $3 they seem pretty confident it’ll never break too far above 3.

 

Their plant based sausage is actually delicious. I was vegetarian then mostly vegan for a while and it’s insane how much my cholesterol dropped.

Then I went to Brazil years back and had to try everything, fast forward to a few weeks ago and I got a yoder YS640S competition and have now had tri tip three days in a row and a Flank steak marinating in the fridge with white onions and a handle of jim bean (literally one of my favorite meals ever). I ate this tri tip by myself, half of it was gone before I could even put it on a plate.



Also the stonk is nice today

 

Looks like a good decision to convert back to meat

 

never done a Tri Tip...Now I'm on the lookout for discount meat cuts of that variety

 

Was forced to drink milk growing up every day for lunch and dinner. Once I moved out, that was the end of that nonsense.

Also no animal on earth drinks milk aside from when they're babies. It's just...strange lol

 

Bro. Tri-tip is the god tier of grilled meats. Marinade it for at least a day first, and don't overcook it. slice across the grain.

I usually do a couple hours on the smoker to get the meat temp up to 120 degrees, then 5 minutes a side at 400 degrees. Pull it at about 135 and then let it rest uncovered for 10 minutes.

 

This. My friends literally flock to my backyard when I’m cooking it.

My routine is marinate for at least a day too (though even an hour it’s delicious), but smoke at 250 on the yoder YS640S competition (makes traegers look like little toys and all american made) with cherry, apple, and pecan till it hits IT of 130-135 (usually takes about 2 hours ish) while basting your favorite bbq sauce on top (NC/GA vinegar sauces for me). Then I throw it on my Weber kettle on top of blazing hot Jealous Devil coals and sear about 1 min 30 seconds both sides. Just make sure you cut it right. Friggin too good and doesn’t take all day like boston butt’s etc

 

At least we only have to wait until tomorrow to fully discredit that nonsense

 

$2200 is a little steep for me for a grill, but now I'm intrigued

 

IF it were electric then at least we'd know it was saving the environment...We'll overpay for ANYTHING electric as long as....

 

It's a little more than that, lol. https://www.yodersmokers.com/pellet/the-ys640s-competition-pellet-grill/

But it's an absolute beast and has a 10 yr warranty for the chamber and 3 for all other parts. All made in Kansas, and it's a tank (it weighs 400 lbs lol). It also can get up to 700 degrees so you can sear on it as opposed to Traeger's 450 max. I do still like finishing on old-fashioned coals too. Just get it post squeeze