2024 Presidential Race

#35,377
#35,377
gcbvol said:
Truth. Freedom comes with a lot of good and a decent amount of bad. The problem with lies and misinformation sits with the population falling for it. If we're too lazy and/or too dumb to see past it, we deserve what we get.
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Agreed. There is absolutely some pain that comes with Freedom.

Thomas Jefferson was spot on.
 
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#35,386
#35,386
volfanhill said:
All I know for certain about @luthervol is that he and I disagree on tons, but far more important, he is a good dad.
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Raised an exceptional pair of daughters by all accounts.

I swear @luthervol - I’m gonna start that thread for you one day when my 2 girls have a few more wins under their belt 😅
 
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#35,389
#35,389

White House: Kamala Harris Is Totally ‘Aligned’ with Biden on Border Policies​


Though Vice President Kamala Harris’s presidential campaign has yet to detail specific policy positions, the White House is clarifying that she is totally “aligned” with President Joe Biden — including his policies at the United States-Mexico border that have fomented record-breaking illegal immigration.

White House press secretary Karine Jean-Pierre clarified numerous times during a briefing Monday that Harris is “aligned” with Biden on all policies and that “there’s not been any daylight” between the two.

“[Harris is] going to lay out her vision,” Jean-Pierre said. “But, again, they’ve been aligned. You know? They’ve been aligned for the last three and a half years. There’s not been any daylight.”

When Fox News’s Peter Doocy questioned the policy alliance between Biden and Harris, Jean-Pierre again said the two are completely aligned, specifically on border policies.

www.breitbart.com

White House: Kamala Harris is Totally 'Aligned' with Biden on Border Policies

Though Kamala Harris's campaign has yet to detail specific policy initiatives, the White House says that she is "aligned" with Biden.
www.breitbart.com www.breitbart.com
 
#35,390
#35,390
Majors said:
Is this you being concise or defeated? Random emojis is a a lack of knowledge but can’t walk away.
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See, I'm sure I've been pretty concise, and I don't feel defeated. 😉 I smoked a chuck roast this afternoon for the first time, LIKE A BRISQUET, but in the fraction of time it takes to do a BRISQUET. It's facing up unbelievable. It's entirely possible I didn't see the 22 posts between you and someone else. I saw a few and commented. Looking back, rather specifically in nature.

Have a scoop of chocolate
 
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#35,391
#35,391
BernardKingGOAT said:
Fox, Newsmax, OAN are all favorable towards Trump. Doesn't CNN and MSNBC employ Republicans who served Republican administrations? Show hosts I think. Does the right wing media employ like that? Do they have Democrats from previous Democratic administrations hosting shows? I don't know. I like Bret Baier and Neal Cavuto
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I mean, yeah, Fox employs Tulsi Gabbard, which is about equivalent to the Republican people CNN and MSNBC employ.
 
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#35,396
#35,396
BernardKingGOAT said:
See, I'm sure I've been pretty concise, and I don't feel defeated. 😉 I smoked a chuck roast this afternoon for the first time, LIKE A BRISQUET, but in the fraction of time it takes to do a BRISQUET. It's facing up unbelievable. It's entirely possible I didn't see the 22 posts between you and someone else. I saw a few and commented. Looking back, rather specifically in nature.

Have a scoop of chocolate
Click to expand...
RT85’s keys to smoking brisket:
1. Trim. At least cut off the hard fat that won’t render.
2. Dry brine. Season it the night before you start the cook.
3. Hold. After it’s cooked to about 200, wrap it in foil or butcher paper and hold it (in the oven, a warming drawer, or some other method (YouTube) at the lowest possible temp or a temp that is outside of the “danger zone” for a long time, up to 24 hours.*

It makes it a 48-60ish hour process, but, IMO, everything else you will ever see about cooking brisket is just personal preference or ********.

The hard fat doesn’t render. It’s worthless. Maybe you can chop it up and try to make tallow out of it but I think it’s worthless.

I don’t know the science behind a dry brine, but it’s magic. I season everything I smoke the night before.

The long hold allows more fat to render and ensures the cook is ready when you want to serve it.

Result of all three is never paying for bbq again.

* If you do this in the wife’s oven your whole house will smell of brisket and she may not appreciate it. Also put a pan under it. If you do it in a soft cooler, the cooler will smell strongly for more than a year.
 
#35,397
#35,397
85SugarVol said:
Are there Republicans hosting shows on MSNBC?

I can’t think of any on CNN. It’s Kaitlin Collins, Abby Phillips, Laura Coates at night.
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Nicole Wallace is a host, I think. She was W Bush's press secretary. Scarborough helped inject some conservative values in the mid 1990s as a Republican rep from Alafackingbama. He was part of Newt's boys. No doubt he crosses a line on his hate for Trump. He still espouses conservative policies in important issues. I watched Imus for a few years, late 1990s in to the early 2000s. My wife and I both did. It was fairly informative but mostly entertaining. He was buddies with players from both sides of the solar and had them on frequently
 
#35,398
#35,398
BernardKingGOAT said:
But she isn't hosting a show for 1 hour, is she? I honestly don't know,. Haven't heard about it in WSJ or The Economist
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I don’t know. I don’t watch any cable news. I think cable news and social media are about 90% responsible for what’s wrong with our politics.

I just know who some of the “conservative” contributors at MSNBC and CNN are because I’ve read their stuff other places and they’re people like Charlie Sykes, who was a neoconservative but he essentially became a Democrat when The Weekly Standard went under and The Bulwark and MSNBC started buttering his bread.
 
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#35,399
#35,399
RockyTop85 said:
RT85’s keys to smoking brisket:
1. Trim. At least cut off the hard fat that won’t render.
2. Dry brine. Season it the night before you start the cook.
3. Hold. After it’s cooked to about 200, wrap it in foil or butcher paper and hold it (in the oven, a warming drawer, or some other method (YouTube) at the lowest possible temp or a temp that is outside of the “danger zone” for a long time, up to 24 hours.*

It makes it a 48-60ish hour process, but, IMO, everything else you will ever see about cooking brisket is just personal preference or ********.

The hard fat doesn’t render. It’s worthless. Maybe you can chop it up and try to make tallow out of it but I think it’s worthless.

I don’t know the science behind a dry brine, but it’s magic. I season everything I smoke the night before.

The long hold allows more fat to render and ensures the cook is ready when you want to serve it.

Result of all three is never paying for bbq again.

* If you do this in the wife’s oven your whole house will smell of brisket and she may not appreciate it. Also put a pan under it. If you do it in a soft cooler, the cooler will smell strongly for more than a year.
Click to expand...
Thanks. I've cooked probably around 70-80 briquets in my life. I was cooking a chuck roast in the same manner, but far less time. It was a first. Thanks for the info
 
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