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Roger that ShadowDriver. Sit-Rep Received. SNAFU.

Standing by for further updates...
"AN76 request ROLEX +15. 2 chicks in tow."

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Sunday Spinning Shenanigans - Stationary Deviled Eggs & Porchetta (w/ Pr0n)

Local restaurant in the Lou called Dressels Pub. They were on DD&D early on for their porchetta. Once it’s done they chop it and brown it up on the griddle and put it on crusty bread with melted cheese almost like a cheesesteak sammie.

Outstanding way to use the leftovers.

Edit see link below:

https://m.riverfronttimes.com/foodb...of-100-st-louis-dishes-you-must-eat-right-now
 
Local restaurant in the Lou called Dressels Pub. They were on DD&D early on for their porchetta. Once it’s done they chop it and brown it up on the griddle and put it on crusty bread with melted cheese almost like a cheesesteak sammie.

Outstanding way to use the leftovers.

This is going to happen with leftovers. Many thanks for the suggestion.

The flavor in/on/around/in the vicinity of this meat is ridiculous...
 
I haven't bought anything new in terms of gear in a long while... but a rotisserie is something that you buggers really keep putting to great use.

I finally bought the last Weber 22 Cajun Bandit setup that they had in-stock back at the end of the summer.

This has been such a killer tool in my proverbial toolbox... thanks for pushing me over the edge.
 
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