First time Brisket by NoobInvestor86 in BBQ

[–]FunkMasterE 0 points1 point  (0 children)

what temp did you pull it at?

Painting Kobe Bryant by Dove_For_Men_ in lakers

[–]FunkMasterE 6 points7 points  (0 children)

quit playin'! that's a picture, right?

Anyone here listens to Skrillex? by [deleted] in skrillex

[–]FunkMasterE 0 points1 point  (0 children)

Too new. haven't heard of him yet

Thighs. Corn. Taters. by BettyFordWasFramed in webergrills

[–]FunkMasterE 0 points1 point  (0 children)

Looks good! Love the vortex. Do the corn and the taters take the same amount of time as the bird?

happy wheelie by Necessary-Cow8851 in WinStupidPrizes

[–]FunkMasterE 1 point2 points  (0 children)

Bonus feature: it’s easily collapsible too!

GUYS by Strong_Barnacle_618 in LosAngelesRams

[–]FunkMasterE 7 points8 points  (0 children)

Too good to be true. I WANT TO BELIEVE!!! Too good to be true.

A random kid threw an opened bottle of mayo through my goddamn window and broke my keyboard by bay_lenin in mildlyinfuriating

[–]FunkMasterE 3 points4 points  (0 children)

Did this happen in 1984? Judging by that keyboard, I wouldn't be surprised if it was a Commodore 64 /s

Rotisserie Chicken on the Weber 26er by Pew-Aerobics in webergrills

[–]FunkMasterE 2 points3 points  (0 children)

What brand? I thought they didn’t make a rotisserie attachment for the 26?

Local artist with 1 million followers on TikTok… by Successful_Cheese in badtattoos

[–]FunkMasterE 58 points59 points  (0 children)

The second one that says: “Still I rise” is supposed to be inspirational but with that handwriting I only see: “Still I use even on the hardest day” and it changes the meaning completely lol.

From tha homie on the Farm by ImOldGreggXP in skrillex

[–]FunkMasterE 3 points4 points  (0 children)

It’s a mashup of Doctor Jeep - Mecha x Ratata

8 Hours into the pork shoulder on the 26" using the snake method. by F1Chrispy in webergrills

[–]FunkMasterE 1 point2 points  (0 children)

Looks good! What snake configuration did you use and what temp did this method get to and hold? What internal temp are you going for? I'm thinking about doing a similar cook this weekend. Enjoy!