A great way to get your garlic if your sick, or proactively eating garlic. Sweet, very soft, easily mashed into a paste. I like to scoop out a spoonful once in a while.
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Mweh, you fixing to fight off Vampires 
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Also a great way to not have the opposite sex within 50ft of you. Eat that stuff and then go for a run on the treadmill ohhh brother 
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Afternoon/evening gents. A little Saturday afternoon smoked chicken breast/bacon for you. Life tossed a curve ball, had to scramble for a couple weeks. Post office didn’t like me, my heart won’t break if management is in the unemployment line next year. Landed at a veneer mill, among human beings. Bon appetite.
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Oh much envy, that looks great!
Our grill is still frozen 
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I am roasting a 10ib. Pork Butt right now . I WILL take a pic in the morning. Man that food looks freaking amazing
you @kwyatt64 ARE definitely the head chef in charge. Dude !!
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@kwyatt64 I knew a guy here in the post office and He just retired and said it only got worse every year. He hated it.
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Yea, they follow you at times with a clipboard and watch every move you make, or track you on the computer constantly. Or when your out delivering, one of the supervisors was following you, checking out how you drove and left your vehicle when delivering. Sneaky bastards. Not a great culture.
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Looks great
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Yup, just don’t overcook the loin 138 is the best, ran this one to 145.
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I dont like em bloody, , I also dont do asparagus, never liked it . Probably the only vegetable I dont eat. I also dont eat Kale.
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Actually not bloody at all, just not overdone. Pork loin is different from chicken in that chicken should be cooked to 165, as well as regular pork roast as well. Loin is more delicate and easily overdone and dry. Cook it to 165 and its gonna be dry.
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WOW I guess so!
looks great as usual, well, I retract for that previous curry post 
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And thdybya rip it apart and add BBQ sauce
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I wasn’t implying that yours was , But I have went to restaurants and had to send food back. I was just saying I definitely agree must be done but not under done
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Here’s 2 cook books that are really good to have, the americas test kitchen is essential, basics on everything. The julia and jacques is very hard to find, best beef boeurginon recipe I’ve found.
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Give away your secrets and someone might bump you from head chef position 
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Well worth the effort, use a good pinot noir or red wine you would also drink.
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