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WTF is that supposed to mean?At least Terri Clark didn't break off her engagement...
I thought it was "un claro ganador," (something like "a clear winner") but I'm not sure that my guess makes any grammatical sense.
WTF is that supposed to mean?At least Terri Clark didn't break off her engagement...
Hey, more props to the KIA chick,that babe is smokin'!!!!!! SCHAAWWWIINNGG!!!
Best melons on the tube!!
haha... i never even knew she was talking about kia's.. all i see when watch that commercial is the pink sweater! haha...
man, i may need to buy a kia next! haha....
I got busted by the wife staring at that damn Kia lady while she was talking to me...luckily she let me off easy. Whew!!
Those naturals BTW? Look real to me.
no kidding man.
hmmmm...you're right. That may well be what he said...but to be grammatically correct, it would have to be "un ganador claro".
Which is definitely not what he said...
Yeah, the new kia girl is smoking, I mean its like she cant fit them into her shirt. Lovely. Oh and fat side up, so it can melt and trickle through the meat, giving it more flavor.
Considering they were doing that Tex-Mex thing of speaking Engish and Spanish together, I don't think grammar would be a big issue here.
You! Quit using logic!
actually in my opinion you have the flavor theory correct but the process wrong...the juices don't go into the meat by gravity...when you cook them fat side down the juices rise up through the meat as the heat migrates up dissolving the collagen strands, relaxing the muscle tissue and drawing the moisture in by cappilary action...it depends on the pit design but the bottom side is usually the hotter side and cooking it fat side down gets the fat hotter and also protects the meat from the drying effect of the semi direct heat...Oh and fat side up, so it can melt and trickle through the meat, giving it more flavor.
At the very least, Im sure that most of us (the smart ones) can agree, no gas. (sorry king of the hill)
I barbeque/smoke with oak, mesquite, or pecan depending on what I am cooking but actually prefer to do steaks, pork chops, tenderloins etc. on my Weber Genesis grill...the drips on the flavorizer bars still provide plenty of smoke and I can cook them faster and hotter (thus juicier) than I can on charcoal/coals...it can cook at 700 degrees without flaring up...
I've made some awesome briskets on a gas grill....I wrap it in about 3 or 4 layers of foil and cook it for 2 hours on each side on low flame. Fat side up, first.
I'm too lazy to maintain the charcoal....it's too much work. I'd just as soon throw it in the oven.
I usually start my barbeque by getting into my truck and driving to Bill Millers. I then slowly and carefully pay the drive through person and go home and eat it.
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