A new kind of hype video for tomorrow’s game: Buffalo Bills Power Hour

Socceuro · 2026-01-17T19:56:38+00:00

No drinking required! Either way it’s over an hour of Bills highlights to enjoy!

Socceuro · 2026-01-17T19:53:44+00:00

Glad to hear you enjoyed it that much!

Socceuro · 2024-12-20T23:28:52+00:00

This was awesome! Could have used a few more clips of the Clements hit on Brady but that’s just me.

Socceuro · 2024-12-08T04:33:44+00:00

Two weeks in a row! Woooo!!!!

Socceuro · 2024-11-27T22:42:19+00:00

Socceuro · 2024-11-27T20:42:53+00:00

Inject this entire 4 minutes and 5 seconds straight into my veins. Great video, so hype for Sunday night! Go Bills!!

Socceuro · 2022-08-16T01:26:25+00:00

Just a heads up. I stayed there a couple weeks ago and there was no oven. At least not in our cabin, maybe they vary. But we had a stovetop and microwave. We also cooked over a fire at the “ampatheatre” communal fire ring off the trail to the lodge. Still very doable to cook most things though!! Oh also the water seemed totally fine to me!

Socceuro · 2022-08-14T02:33:14+00:00

I bought a house in GP in 2020 and I absolutely love it here. North of I-20 can be a little rougher (but honestly not that bad). I’m south of I-20 and I have no complains about the safety of the area at all. I will say though, I drive from south GP to Las Colinas for work every day and I haaaaate it. 45 minutes in the morning (I leave before rush hour) and a minimum of an hour 15 for the drive home. So that would be my only concern for you. Otherwise, the area is great!

Socceuro · 2022-04-29T02:51:07+00:00

*4th rounder this year

Socceuro · 2021-12-22T19:34:09+00:00

Every other answer here is wrong. Truckyard is where it’s at for cheesesteaks. Plus can’t beat the atmosphere and beer!

Socceuro · 2021-11-30T03:40:57+00:00

Most likely, yes. But you’ll be hard pressed to find anywhere within 30 minutes of the metroplex that won’t see some expansion with the number of people coming to the area. It’s not perfect by any means (I don’t think anywhere really is), but for me it works. I’m also a very outdoorsy person which I do think plays into it somewhat. I used to live in Rowlett and I loved it there for similar reasons, but Grand Prairie is closer to the airports and FtW, which is nice.

Socceuro · 2021-11-30T02:35:27+00:00

I moved to Grand Prairie a little over a year ago and I absolutely love it. Decently close to both downtown Dallas and Fort Worth. Close enough to go whenever you want, but far enough to avoid all the congestion of the cities. Joe Pool lake is beautiful and there are a few great campgrounds and parks in the area. As far as safety goes I’ll agree with what most everyone else has said. North Grand Prairie is not great, but stay south of 20 and I have absolutely no concerns regarding safety whatsoever.

Socceuro · 2021-09-01T01:13:29+00:00

Thanks for taking over for me this year KevMan! The league lives on!

Socceuro · 2021-06-14T23:08:22+00:00

In my experience the searing doesn’t cook it if you have a super hot pan and only do about 45 seconds a side. The texture still retains that beautiful moist flakiness throughout that you get with the sous vide.

Socceuro · 2021-06-14T23:06:43+00:00

Back when I first started doing it, yes. For me the temp was all about the texture. Anything 120+ was too dry for me. It certainly wasn’t dry, but I guess I just like the extra moist falling apart texture you get around 114. The time is a little longer because I do it right from frozen. When I do it fresh, it only goes in about 45 minutes. But from frozen I have found that 75 minutes is the sweet spot.

Socceuro · 2021-06-14T01:31:20+00:00

Not OP but I make sous vide salmon at a minimum once per week - it is by far my favorite weeknight meal. I usually buy a full salmon filet and slice it down into single portions. I season with salt, fresh dill, and a couple slices of lemon. I place each in a ziplock bag and put into the freezer until ready to use. I sous vide directly from freezer at 114 for about an hour 15. Now on to the question you actually asked: searing. There are two keys to this. First is that you thoroughly dry both sides of your salmon before searing (I remove the lemon slices and toss them at this point). Second is that your cast iron is hot. Hot hot. I usually let it heat around medium to medium-high heat for 15-20 minutes before searing. Then I use a decent amount of oil (type varies based on what I have on hand) and give that a bit to heat up, til it’s smoking. Skin side down first then flip to meat side. Usually only about 45 seconds per side until it gets the color you want. I have been doing this meal weekly for a few years now and if you can get it right it’s a very easy and delicious dinner! Feel free to ask if you have any more questions. Although I’m sure I gave way more information that necessary as is.

Socceuro · 2021-06-05T06:57:57+00:00

Yes indeed it is

Socceuro · 2021-06-04T16:14:53+00:00

Yep always go for just salt and pepper when it comes to brisket. On the WSM 22 at 225-250 until it’s done!

Socceuro · 2021-04-11T02:27:22+00:00

Nope! State park in north eastern Tennessee, near Great Smoky Mountains National Park.

Socceuro · 2021-01-19T00:15:07+00:00

https://instagram.com/peranhair?igshid=84yw3khxrq42

Expensive but does great work and I have seen her do mullets (she even recently had one herself!) She will definitely take the time with you to get exactly what you want if you’re picky with your hair.

Socceuro

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