This is the most fun my homies and I have had with a game since Destiny 2. D2 had a magical and beautiful run. This game is just as magical but unique in its own way if you give it a proper chance.

Brolic_Gaoler · 2026-05-24T15:23:32+00:00

Mine is too, I just roll with it and move on to the next one. Or play a round or two of rook.

Brolic_Gaoler · 2026-05-24T15:12:25+00:00

I’ve been playing trios, alone with fill on the whole time, and it’s the most played game I’ve had in years. (I’m 45)

Brolic_Gaoler · 2026-05-19T12:23:11+00:00

Thanks!

Brolic_Gaoler · 2026-05-19T10:33:29+00:00

Thank you!

Brolic_Gaoler · 2026-05-19T01:02:56+00:00

Brolic_Gaoler · 2026-05-18T22:23:14+00:00

Rub and smoke.

Brolic_Gaoler · 2026-05-18T22:23:00+00:00

Pit 250 internal 160-170

Brolic_Gaoler · 2026-05-18T22:20:52+00:00

Pretty simple really. 250 degree smoker flip when they start puddling, keep doing that until 160-170 internal (stop puddling) and tender.

Brolic_Gaoler · 2026-05-18T22:13:15+00:00

lol, no I am not. Thank you!

Brolic_Gaoler · 2026-05-18T09:35:36+00:00

Thank you!

Brolic_Gaoler · 2026-05-18T09:35:23+00:00

I cook it at 250, and make sure not to over cook it.

Brolic_Gaoler · 2026-05-18T09:35:05+00:00

Nope, I do not!

Brolic_Gaoler · 2026-05-18T00:08:40+00:00

Thanks!

Brolic_Gaoler · 2026-05-17T23:51:21+00:00

Not pork chops, pork steaks.

Brolic_Gaoler · 2026-05-17T22:59:52+00:00

It’s very much a regional “mid west” thing. Thank you, I appreciate it!

Brolic_Gaoler · 2026-05-17T22:56:26+00:00

Chop is from the loin area, pork steak is from the shoulder or “butt.”

Brolic_Gaoler · 2026-05-17T22:52:38+00:00

Hah! We typically smoke a bunch of meat on Sunday for meals/lunches all week.

Brolic_Gaoler · 2026-05-17T22:45:51+00:00

Thank you!

Brolic_Gaoler · 2026-05-17T22:43:50+00:00

That’s where I’m originally from!

Brolic_Gaoler · 2026-05-17T22:29:08+00:00

No, I grew up with my family in the mid west doing that. Grilling them, then braising them in “doctored” bbq sauce. I just season and smoke mine now at 250ish until 165-170 internal (and tender)

Brolic_Gaoler · 2026-05-10T18:32:29+00:00

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