Miles Long
Fuck victoriously!
- Joined
- Oct 21, 2005
- Posts
- 21,358
Like most guys, I'm pretty proud of my meat and I like to show it off to the world. It's thick, it's juicy, and it's guaranteed to make your mouth water.*
How do I ensure my meat is so special? Preparation. Whether it's via my signature dry rub or my tangy special sauce I personally cover every square inch of my meat to maximize the flavor. When it hits your lips it's like whoa and your taste buds forget that other meat even exists. My meat really packs a flavorful punch all the way from the tip of your tongue to the back of your throat and down into your tummy.
I know how to handle my meat because I've been practicing for years. What can I say, it's a real passion of mine and I'm dedicated to honing my craft. Yes that's right, honing my craft. For example, one thing I learned over the years is that sometimes to get the absolute best out of my meat I really have to go low and slow. Low, and slow. Take my time and my meat will thank you. Or more accurately, you'll thank my meat. My meat says you're welcome. Would you like seconds?
My meat is prime. My meat is grade A. And I want to share it with you.
I know I'm not the only one around here who has some meat worth sharing, though. All are welcome to post pics of their delicious meat for everyone to enjoy. Whip your meat out and show us so we can all enjoy it!
*Guarantee not applicable for vegans or residents of Hawaii.
How do I ensure my meat is so special? Preparation. Whether it's via my signature dry rub or my tangy special sauce I personally cover every square inch of my meat to maximize the flavor. When it hits your lips it's like whoa and your taste buds forget that other meat even exists. My meat really packs a flavorful punch all the way from the tip of your tongue to the back of your throat and down into your tummy.
I know how to handle my meat because I've been practicing for years. What can I say, it's a real passion of mine and I'm dedicated to honing my craft. Yes that's right, honing my craft. For example, one thing I learned over the years is that sometimes to get the absolute best out of my meat I really have to go low and slow. Low, and slow. Take my time and my meat will thank you. Or more accurately, you'll thank my meat. My meat says you're welcome. Would you like seconds?
My meat is prime. My meat is grade A. And I want to share it with you.
I know I'm not the only one around here who has some meat worth sharing, though. All are welcome to post pics of their delicious meat for everyone to enjoy. Whip your meat out and show us so we can all enjoy it!
*Guarantee not applicable for vegans or residents of Hawaii.
