@Spivonomist @cmoraff @Popehat @ClarkHat You can dial it in: just-as-much fall-off-the-bone as you like, then under broiler to dry & crust.
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Replying to @MorlockP1 reply 0 retweets 0 likes
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Replying to @Spivonomist
@Spivonomist@cmoraff@Popehat@ClarkHat The ribs I've purchased since starting this technique have come pre-pared (no pun intended).3 replies 0 retweets 2 likes -
Replying to @MorlockP
@Spivonomist@cmoraff@Popehat@ClarkHat I've butchered pigs before (well, goats and HALF pigs) and it's hard but not complicated.1 reply 0 retweets 0 likes -
Replying to @Spivonomist
@Spivonomist When I offed the goats last year it was a .22 in the back of the head 1) Put down snack 2) goat bends head 3) squeeze trigger1 reply 0 retweets 0 likes -
Replying to @Spivonomist
@Spivonomist I bet. A .22 and then elbow deep in viscera and blood is macho enough for me; don't need more reality than that.1 reply 0 retweets 0 likes -
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Replying to @BrowningMachine
@BrowningMachine@MorlockP No. Jesus Christ no. Do not attempt to kill a pig with a .22 to the brain. Knife to the heart is best.1 reply 0 retweets 1 like
@Spivonomist @BrowningMachine Dude. Chill. It's not like I was JUST ABOUT TO DO THIS. Plan all along was "research first".
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