Live Stoner Chat Live Stoner Chat - Jul-Sep '25

[DDubs]

View attachment 1756311


I think u mean patience!

Nope, I mean I would literally kill someone if I had to, lol. Not really but I don't have the patients for proper grammer either.

 

[Fermented_Fruitz]

Nope, I mean I would literally kill someone if I had to, lol. Not really but I don't have the patients for proper grammer either.

I used to harass @Lil Dab all the time cuz u could tell when he did talk to text and it would mess up all kinds of words! Not to mention adding all kinds of random punctuation but i ignore that….

 

[Lil Dab]

I used to harass @Lil Dab all the time cuz u could tell when he did talk to text and it would mess up all kinds of words! Not to mention adding all kinds of random punctuation but i ignore that….
View attachment 1756312

I never use talk to text I just can't type

 

[Mara Cachafa]

I never use talk to text I just can't type

I learned touch-typing in 1966, in 9th grade because the typing teacher, Ms Pappas, was hot looking. It stuck with me

 

[DDubs]

I used to harass @Lil Dab all the time cuz u could tell when he did talk to text and it would mess up all kinds of words! Not to mention adding all kinds of random punctuation but i ignore that….
View attachment 1756312

I knew it was wrong as soon as I hit reply but....

 

[WildBill]

If I had a food truck I'd want it to be a chuck truck. Nothing but tender slow cooked chuck roll with sauces and toppings. I had a dream about it once.

Have you ever smoked a Chuck Roast?

It's just not a normal meat that most people smoke. The first time I did it, was just filling a spot in the chest and I had some thawed Chuck roast . I seasoned it just like my brisket . I placed it underneath some ribs that were close to the top of the chest . I smoked it for a couple of hours and then wrapped it in foil and continue the slow cook. It was Crock Pot tender and crazy flavorful!

The local grocery store had a special for Packer brisket. Special, Still well over $3 a pound!

I really can't say when the last time I saw a decent Packer brisket at a non specialized butchery. I do think these were the worst Packers I had ever seen. My biggest bitch is a thin ass tail!
Just like my women, I can't stand a brisket with a thin tail!
The tails on these briskets were not much more than an inch thick!In my mind, that kind of defeats the purpose of getting a packer cut, being able to smoke the brisket for a longer period of time and get more of a taste. I think to maintain quality of tenderness, I would have to wrap the brisket to be able to finish it off properly. I just don't like rapping the meat unless it's a necessity.

All this talk of food is making me hungry!
I do have a couple of pork loins, one pork butt and four full racks of ribs in the freezer.

 

[Lil Dab]

I learned touch-typing in 1966, in 9th grade because the typing teacher, Ms Pappas, was hot looking. It stuck with me

I never had any typing classes and have always sucked at it but it is better then my writing skills

 

[WildBill]

-- that's with a "z", Crazian! ...and the bugger still isn't in bloom yet, she just keeps tacking on the inches
She's bigger than I wanted now actually, I expected her to be in full bloom by now and stretch slowed down.,,, nuh-uh, nope nuthin' doin'! There's a lot of auto in her between AHz and Crazy Kush but this behavior is 100% photo... fek me, I hope her bloom stretch is minimal!

8/12- and still stacking, don't see the least hint of bloom in the crowns yet... new pics Tuesday...View attachment 1756302View attachment 1756303

She's looking like she's right on the edge!!!!
I bet you're like..............................................

 

[Frankthetank]

Have you ever smoked a Chuck Roast?

It's just not a normal meat that most people smoke. The first time I did it, was just filling a spot in the chest and I had some thawed Chuck roast . I seasoned it just like my brisket . I placed it underneath some ribs that were close to the top of the chest . I smoked it for a couple of hours and then wrapped it in foil and continue the slow cook. It was Crock Pot tender and crazy flavorful!

The local grocery store had a special for Packer brisket. Special, Still well over $3 a pound!

I really can't say when the last time I saw a decent Packer brisket at a non specialized butchery. I do think these were the worst Packers I had ever seen. My biggest bitch is a thin ass tail!
Just like my women, I can't stand a brisket with a thin tail!
The tails on these briskets were not much more than an inch thick!In my mind, that kind of defeats the purpose of getting a packer cut, being able to smoke the brisket for a longer period of time and get more of a taste. I think to maintain quality of tenderness, I would have to wrap the brisket to be able to finish it off properly. I just don't like rapping the meat unless it's a necessity.

All this talk of food is making me hungry!
I do have a couple of pork loins, one pork butt and four full racks of ribs in the freezer.

You should try the way I do it…. Wrap in butcher paper, instead of foil….. instead of adding liquid…. I add smoked tallow onto the brisket before I wrap. The bark will survive this way…..

 

[Fermented_Fruitz]

I never use talk to text I just can't type

Auto correct can do it too which is why mine is turned off! I will take the occasional misspelling and the lack of punctuation over my phone trying to guess what i am trying to say and failing miserably at it!