CCW Classics!!!!!!!!!!

 

So is it a racism problem that they need to bump up the number of "other race" employees in different areas?

more blacks in white areas and more whites in black areas to help make it seem more "correct"

not sure if its helping or hurting people trying to be even when it should come down to how someone test.

 

Guess you can't be friends with Jeffie, Phunk and I </3. Jeffie hates Azns but is married to one. Phunk hates Azns whites mexicos etc. Phunk calls me a white supremacist for heiling hitler all the time and making black jokes about trees and rope.
I'm about to email him!

 

someone should pick this up asap mike ur the man for the job


http://washingtondc.craigslist.org/m...737683525.html

 

I just hate everyone.

Race has nothing to do with anything.

You all suck.

well, maybe not my clay bar.

 

Same old gold LMGT4's But I need some Time attacks on this *****!

I do got a killers system though.

 

I need something more baller. Something one of a kind....

 

E10, go make these https://my350z.com/forum/cooking/486...xed-meats.html for your next hispanic date, and you'll get all the pu pu sy from her you could ever dream of.

 

Hopefully have it by next weekend. Yes its the GReddy Ti-C and youve seen it on a certain PPW.

 

Jeffie, I need to defrost a 100lb pig. Im a little worried about "danger zone" temps while thawing it. Can I just put it in a cooler and let it go? or do I need to keep it at like 40 degrees and just go mad slow. Thats what I did before and it took FOREVER. Im just wondering if it could sit out over night and since its frozen it will be ok and nicely cool/thawed in the morning.

I dunno. I was just wondering your thoughts from a food safety point of view.

 

100 lbs? lol yeah I'd be careful with that.

My guess i s even left out that suckers going to take like 3 days.

If you have a cooler big enough I'd place it in the cooler with ice and keep changing out the ice. or, if you dont have a cooler big enough, place that fat pig in the bathtub.

Another option would be rubbing it down with salt, but I'd only do that on a last option basis.

 

P.S why would you freeze a whole pig? that seems like a pain to store and not something you just randomly go, hey I wanna do a pig, let me look in my freezer, oh hey, there it is!.

 

When you buy them for a pig roast they are Frozen. Not like forzen solid but pretty frosty. Its hard to find ones that arent. I get them from a butcher

 

I already looked at the Ad.

The guy who did hsi 2J swap is the guy I bought one of my 240's from

 

Next time ask the butcher to place one in the walk in for a few days and you'll come back and get when its ready.

Come cook it on my deck. =)

 

I roasted one last year for 4th of July. It was my first time and it came out fantastic. I was really worried but it ended up ok. I built this crazy box contraption.

I have pictures somewhere I will post them in a second

 

Pictures of the box, the cooked pig, Half of the people that were at the party on the rooftop deck, and a horrible night shot of the fireworks. (I am not photographer so thats all I got. Sorry jeffie.) But you can get an idea of how we cooked it. We will secure it a lot better next time but it worked out decently.

 

Need more pictures of Asian in red shirt.

 

lol Jon look at my avatar i have had teh goodies for like a year now lol

 

so it doesnt matter if I win by an inch or a mile?