CGX Energy Inc V.OYL

Dirk

[dragonfly454]

Drinking Dewars from a hip flask are we? Was 15.75 ppg ....and Now around 16.25 ppg ..

[Dirksidetrack]

Nope Dfly. Been smoking beef flank to make Montreal smoked meat. Tricky process, especially turning the tough, yet very tasty collagen into tender, chewy gelatin. Texas smoked brisket is similar. That stuff is amazing! Haven't got to that level yet. Just small 1 kg pieces. The Texans do huge chunks. Like a big blob of jelly when it's done.So we got some pore pressure. I wonder what the LWD

[Oyler2022]

Look at you.......such a majestic example of the contemporary person. So worldly, so diverse in your undertakings. Extremely well versed in everything. The Mr. Cosmipolitan of Stockhouse! LMFAO!!!!! Wrong about every NR prediction, EVERY post based on assumptions or speculation. So astute and cultivated yet desperately needs to post daily and frequently on a penny stock bullboard. You are a fraud,

[Sparky5968]

Amazing is right Dirk... slow cooking around 180 - 200 degrees F for 8 hours or more does the trick. Add a little smoke and seasoning along the way and you've got yourself some mouth-watering goodness. Beef cheeks are another treat that benefits from this method... melt in your mouth deliciousness. BTW, that Oyler guy/gal must be sensitive to the moon cycle (or some other cycle). Full moon

[Dirksidetrack]

Yes Sparky5968, I watched youtube videos on how to do it but it's a real trick getting the heat right using wood. The guy in the video put a spice rub on the meat before he started cooking.Yeah, like I said before, if people don't like what's being posted then ignore the poster. I really do wish that I could block about 20 people. That way they wouldn't have to put up with the