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POLITICAL THREAD

How will they rule ??!

  • YES - Qualified

    Votes: 41 82.0%

  • NO - Disqualified

    Votes: 9 18.0%
  • Total voters
    50
  • Poll closed .
sambowieshin said:
Deaths in the United States increased by 19% between 2019 and 2020 following the onset of the COVID-19 pandemic in March 2020 — the largest spike in mortality in 100 years.
www.census.gov

Pandemic Disrupted Historical Mortality Patterns, Caused Largest Jump in Deaths in 100 Years

The United States experienced its largest increase in deaths between 2019 and 2020, when the COVID-19 pandemic began.
www.census.gov www.census.gov
Click to expand...

www.worldometers.info

United States COVID - Coronavirus Statistics - Worldometer

United States Coronavirus update with statistics and graphs: total and new cases, deaths per day, mortality and recovery rates, current active cases, recoveries, trends and timeline.
www.worldometers.info www.worldometers.info

Facts, not memes. 1%.

Never was higher.
 
sambowieshin said:
Deaths in the United States increased by 19% between 2019 and 2020 following the onset of the COVID-19 pandemic in March 2020 — the largest spike in mortality in 100 years.
www.census.gov

Pandemic Disrupted Historical Mortality Patterns, Caused Largest Jump in Deaths in 100 Years

The United States experienced its largest increase in deaths between 2019 and 2020, when the COVID-19 pandemic began.
www.census.gov www.census.gov
Click to expand...
So, from basically March 2020, in 8 months, before the pandemic even really spread, until the end of 20, you believe that one in 5 people died of covid?

Hahahahah
 
Marleydogg said:
So, from basically March 2020, in 8 months, before the pandemic even really spread, until the end of 20, you believe that one in 5 people died of covid?

Hahahahah
Click to expand...

U.S. Death Rate 1950-2025

Chart and table of the U.S. death rate from 1950 to 2025. United Nations projections are also included through the year 2100.
www.macrotrends.net www.macrotrends.net

370k total covid deaths ( and we know that number is inflated) on Jan 1 2021.

3.5+ million deaths a year in the usa.

Your math ain't mathing.

2+2=5

Yes, overall deaths increased, as they do as the population rises (this is one way to know that 11 million illegals that has stayed at 11 million illegals in this country for 20+ years, is bunk. Bodies don't lie, unlike the media)
 
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WTF Cat said:
I wish i knew... it was given to me by my FIL.

Used 3 small hickory blocks of wood, a can of water (only half evaporated, 200F for about 6 hours... worked ALMOST perfectly.

The 4lb brisket was SLIGHTLY dry... but tasted fantastic. My first effort... I'm satisfied.
Click to expand...
Brisket is hardest to make well. I assume you did the flat. Briskets are done when they are done. I smoke at 225 until it gets to 160-deg. Then I wrap in butchers paper and back on the grill until the internal temp is ~204.

Get a Traeger or Pit Boss pellet smoker. It will make the process much easier than having to attempt to monitor the temp on a stick smoker. Just set the temp at 225 etc.... and check in based on the meats temp.
 
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Since a lot of today's discussion is grilling/smoking......

thabigbluenation said:
Most ppl dont realize the pork thing in reality vs religion.

Pigs are filthy ass animals. They will literally eat anything with having a similar digestive tract as our own. Eating dead carcasses, injured or infected animals, slop whatever.

That can lead to a lot of bacterial spreads and parasite infections, you name it. Pigs, swine could be very dangerous to consume. Beef on the other hand, anything that grazes, grass fed animals are infinitely less dangerous and a much cleaner and a better source of meat by a lot.

When understanding some religious txt as history lessons and not just religous rules you see this as human safety. For those that had the means. They knew even then that eating certain foods, certain animals could lead to disease. Pigs are a big culprit of that.
Click to expand...
Read in the O.T. many times the 'rules' on eating certain meats, etc. Seems that God knows what he's talking about.

As much as I love pulled pork, ribs, pork chops, etc. (grilling and smoking them)....you have just about changed my mind @thebigbluenation.... :) :)
DrH. Lecter said:
Brisket is hardest to make well. I assume you did the flat. Briskets are done when they are done. I smoke at 225 until it gets to 160-deg. Then I wrap in butchers paper and back on the grill until the internal temp is ~204.

Get a Traeger or Pit Boss pellet smoker. It will make the process much easier than having to attempt to monitor the temp on a stick smoker. Just set the temp at 225 etc.... and check in based on the meats temp.
Click to expand...
I've got a Weber gas grill, an upright gas smoker, and two Pit Bosses....full size and a 'mini' that , even though a bit heavy, you can take for camping, tailgates, etc. Love the Pit Boss. The built in temp probes, both the temp of the cooking area and the probe for the meat while cooking, are spot on.
 
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OHIO COLONEL said:
Since a lot of today's discussion is grilling/smoking......


Read in the O.T. many times the 'rules' on eating certain meats, etc. Seems that God knows what he's talking about.

As much as I love pulled pork, ribs, pork chops, etc. (grilling and smoking them)....you have just about changed my mind @thebigbluenation.... :) :)

I've got a Weber gas grill, an upright gas smoker, and two Pit Bosses....full size and a 'mini' that , even though a bit heavy, you can take for camping, tailgates, etc. Love the Pit Boss. The built in temp probes, both the temp of the cooking area and the probe for the meat while cooking, are spot on.
Click to expand...
I do like some well cooked ribs.

I'm not good at smoking or cooking the larger items but when someone else does It I can definitely partake. But overall I'm just not big on pork.


In today's world of fast foods processed foods and sugars not sure I could do much better than pork anyway lol.
 
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8u6fec.jpg
 
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If anyone out there actually doesn't want to or CAN'T spend much on a charcoal grill, then buy one of these. Made in America, dirt cheap, and dollar for dollar, nothing matches it. I used one of these for YEARS.


https://www.oldsmokey.com/


smokey.webp
 
OHIO COLONEL said:
Since a lot of today's discussion is grilling/smoking......


Read in the O.T. many times the 'rules' on eating certain meats, etc. Seems that God knows what he's talking about.

As much as I love pulled pork, ribs, pork chops, etc. (grilling and smoking them)....you have just about changed my mind @thebigbluenation.... :) :)

I've got a Weber gas grill, an upright gas smoker, and two Pit Bosses....full size and a 'mini' that , even though a bit heavy, you can take for camping, tailgates, etc. Love the Pit Boss. The built in temp probes, both the temp of the cooking area and the probe for the meat while cooking, are spot on.
Click to expand...
Pit Boss, IIRC, are the Traeger family that sold Traeger and made use of what they learned.

Pit boss has a much easier and shorter auger path. The biggest risk for failure is moisture getting into your pellets.

Anyway, I have a Traeger Pitboss Blackstone and Weber.
 
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Grill marks are just uniform sears. You don't have to have patterned grill marks for flavor, but you definitely need a sear. I THINK that is what Dion was getting at.

What is a "White Boy Summer"? and what does that have to do with Trump?
 
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thabigbluenation said:
I do like some well cooked ribs.

I'm not good at smoking or cooking the larger items but when someone else does It I can definitely partake. But overall I'm just not big on pork.


In today's world of fast foods processed foods and sugars not sure I could do much better than pork anyway lol.
Click to expand...
Ribs are easiest because you know they are going to take 5 hours. Butt... done when done and takes houuuuuurrrs. But generally easy and a good outcome if you pull it at ~195.

Full packer brisket.....good luck.

Full chickens, easy and awesome.

Wings....awesome.

Get out and grill.
 
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Worst part (the only BAD part, actually) of smoking a pork shoulder/boston butt, is the "stall"

It's hard to resist the temptation to raise the heat in order to get over that hump, but as you know, it's the worst thing you can do.
 
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Yes, because everyone knows that persecution of Jews didn't start until 1939.

Setting aside the irony of a black man making that statement, it demonstrates just how ignorant some people are about history.

The audacity of a race card victim, persecuting another race that was vicitmized is stunning.

What an idiot.
 
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HymanKaplan said:
Grill marks are just uniform sears. You don't have to have patterned grill marks for flavor, but you definitely need a sear. I THINK that is what Dion was getting at.

What is a "White Boy Summer"? and what does that have to do with Trump?
Click to expand...
Nothing. He is trolling.
 
DrH. Lecter said:
Ribs are easiest because you know they are going to take 5 hours. Butt... done when done and takes houuuuuurrrs. But generally easy and a good outcome if you pull it at ~195.

Full packer brisket.....good luck.

Full chickens, easy and awesome.

Wings....awesome.

Get out and grill.
Click to expand...
Makes me wanna get out and grill someday this week but I hate grilling when it's hot outside.
 
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