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Tonight we made brats. How’d I do? (Pic)
| Well-lubricated boyish faggot firefighter | 07/05/26 |
| Well-lubricated boyish faggot firefighter | 07/05/26 |
| vigorous point | 07/05/26 |
| Well-lubricated boyish faggot firefighter | 07/05/26 |
Poast new message in this thread
Date: July 5th, 2026 6:36 PM Author: Well-lubricated boyish faggot firefighter https://imgur.com/a/oDOkOE0 (https://xoxohth.com/thread.php?thread_id=5879886&forum_id=2#49980329) |
Date: July 5th, 2026 6:56 PM Author: Well-lubricated boyish faggot firefighter Made an onion, green bell pepper, and mushroom confit mostly in evoo and butter using the cool side of the Weber kettle over 3.5 hours, brats were primarily cooked over the top of the confit and then finished over the flame. I also had roasted some jalepenos directly on the grill grates (indirect side). Rolls are store bought, but I coated the bottom in the confit sauce and roasted for a minute on the indirect side, then added the vegetable, the jalepenos, a sliced up cold dill pickle, and grey poupon Dijon mustard to finish the bite. (https://xoxohth.com/thread.php?thread_id=5879886&forum_id=2#49980347) |
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Date: July 5th, 2026 8:11 PM Author: vigorous point what did you make for your guests? (https://xoxohth.com/thread.php?thread_id=5879886&forum_id=2#49980428) |
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Date: July 5th, 2026 8:20 PM Author: Well-lubricated boyish faggot firefighter Brats. How’d I do? Do I suck as a person? Keep in mind I grew up poor. (https://xoxohth.com/thread.php?thread_id=5879886&forum_id=2#49980448) |