shepp

Sup yo

Hank III is good, I listen to a lot of him along with new blue grass and country they don’t play on the radio.

Hell yea brother 🙌🏽🙌🏽

I saw them in a tiny “club” more bar not to far from my house it was wild

Saw these guys were tourinG, speaking of high school

Fuck yea 🤘🏽🤘🏽

I’d like to fish for them some time!

Shepp’s burgers 1# burger 1 jalapeño diced (I’ll do mushrooms instead too) 1/4 onion diced 3-5 slices bacon diced 1/2 c shedded cheese salt pepper garlic powder dice veggies and put in skillet and sweat, while sweating put your meat in a bowl and flatten out in bottom of bowl, season and put in bacon and knead together, flatten add cheese and kneed more, put in fridge once veggies sweat put in small bowl and cool in fridge or freezer once cool flatten out meat again and knead in. If you have time put back into fridge to combine flavors I usually make four balls in my hands and flatten out, grill 425-450 4-6 min each side, even well done they’ll be super juicy. You can do it on the grill but I do mine in low on my griddle skillet, split your buns and toast them, a good bun makes or breaks a burger, and toasting them raises the bar!!

I was looking for somthing to grill tonight and the grocer had pork streaks on special think it cost 4$ and it’s bigger than my damn plate!

I would try a Gose or sour ipa. I think a lot of gose’s are margarita like tart, fruity and kinda salty, dog fish head makes a couple that I like, also founder makes a good one. I get burnt out drinking Ipas all summer, and I kinda like a fruited beer when it’s hot out, they’re refreshing and go down good

@sketch I hate you right now!!!

I’m not huge on sours/Berliner’s but gose style are pretty good, tart like a margarita where some sours and Berliner’s taste like bile. This was pretty good and the can art is great Glasgow smile by nightmare brewing

Brats on the grill asparagus, potatoes, onion and mushrooms in the skillet

Summer sounds awesome, I’m loving oat ipa’s

Welcome from the better side of the northern boarder

That’s who got me started on it! I saw it in the store this winter, bought it and text him “how the fuck do I cook this thing?!?!?!”

I never tried black ops but of all the rubs I have your salt pepper garlic powder is the best, actually gone back to that on steaks too, KISS! I been doing it low 175° grill temp to 100-105°, pull it cover it crank the grill to 450-500 and put it in the grill grates till it hits 120-125 searing both side, and resting it seems to carry over about 10°, I’ll rest it till it stops the carry over. I’ve ate it hot the nights I grill it, but I love it sliced cold in my lunch. Each night I’ll slice some off and dump some of the juice in a container for the next day

Pretty sure myself and the guy that runs the grill dept at the local ace have been keeping them in stock at the local grocery store, love’n me some tri tip

Drink a few for me JT I’m on call and it’s hot as fuck, can’t wait till thurs night

There was a decent one in Erie a few weeks back, Atleast for the Midwest. Guess there’s been a bunch probably with all that extra water in the great lakes

That’s what she said

Yea idk bout smoking and slicing it like brisket, feel it would be tough, this was the first time I marinaded one and it was a game changer sauce sounds good, I don’t like how thick sweet baby rays is, so I bet that tinned it out Nicely

Past three days been marinating and smoking a chuck roast for barbacoa tacos

A lot of guys do them and call it poor mans brisket

Cheers fuckers 🍻🍻 hope everyone has a fun and safe weekend