Quote:
Originally Posted by caseydog
So, this is the third farking time I have submitted my balls for approval.
I used only the finest frozen Italian style beef meatballs, and farking bacon, all held together by real farking wood toothpicks.
I cooked them on one of my Webers, over charcoal and wood. I don't remember which Weber, since I originally applied for certification about a decade ago.
I'm getting really tired of showing my balls to people offering me an IMBAS certification. I'm starting to think you guys just enjoy looking at balls, and pretend to offer IMBAS certificates to get us to show you our balls. I feel so cheap.
I'm not showing my balls again, until I get my official IMBAS certification. 
CD |
now that looks nice,can I suck on the one on the left
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Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.:becky:
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