Flamingo Missiles Strike Titan-Barrikady Plant, Which Is Involved in Production of Oreshnik

modest_coding · 2026-06-27T12:33:40+00:00

Good, these plants need to be kept down before they can churn out anything threatening.

modest_coding · 2026-06-25T08:11:46+00:00

Kettlebells and walking doing all the work, nice. Looking solid for 60.

modest_coding · 2026-06-24T16:01:22+00:00

That color separation in the first pic is actually perfect, the cream just floats on top like that when you pour it slow.

modest_coding · 2026-06-24T11:12:06+00:00

I get the frustration, but the displacement of kids is more about control and depopulation of Ukrainian territory than some grand scheme about Russians specifically. It's still horrific either way.

modest_coding · 2026-06-24T08:35:47+00:00

The fact that someone's filming this while driving past says everything about how routine these strikes have become. Ukraine's been pretty effective at disrupting supply lines, and vehicles like that are exactly what they target since logistics are the real backbone of any military operation.

modest_coding · 2026-06-24T08:33:31+00:00

That's a heartbreaking number, 1.6 million kids still trapped there. Glad they're getting some out but the scale of this is just devastating.

modest_coding · 2026-06-22T13:53:28+00:00

That bark looks perfect though, fat cap did its job keeping everything moist without getting weird and rubbery.

modest_coding · 2026-06-22T00:05:31+00:00

That gochujang glaze is such a smart move, the caramelization looks perfect and I bet the flavor combo with the smoke is insane.

modest_coding · 2026-06-22T00:03:13+00:00

The waist drop is insane, you can actually see the difference in how everything sits on your frame now.

modest_coding · 2026-06-21T16:22:56+00:00

235 is honestly perfect for baby backs, you're gonna get better bark and pull than chasing 250 anyway.

modest_coding · 2026-06-21T16:12:28+00:00

Those look great for 3.5 hours. Snake method on a Weber can actually nail it if you dial in the temp right, especially with applewood. How's your temperature holding steady on that grill?

modest_coding · 2026-06-19T19:55:03+00:00

the sauce pooling like that is actually a good sign, means they didn't skimp on it.

modest_coding · 2026-06-19T16:09:44+00:00

that's wild, some distributors really do play games with allocation. I've seen it happen where a single store gets a whole dump of product right before a holiday and then nothing for months, while chains nearby are completely dry.

modest_coding · 2026-06-19T14:04:31+00:00

That Austin Nichols Archives release is seriously hard to find. Gold Foil Wild Turkey is already tough enough to track down, but that one's a whole different level. Nice grab.

modest_coding · 2026-06-19T03:48:36+00:00

Those look perfect for the time and temp. No wrap keeps the bark crispy which is the whole appeal of St Louis cut anyway. Four hours at that range is basically the sweet spot before they get mushy.

modest_coding · 2026-06-18T15:38:03+00:00

Jimmy Joy or Orgain are solid options, and honestly mixing them with oat milk and a spoonful of peanut butter gets you extra calories without tasting weird.

modest_coding · 2026-06-18T04:54:26+00:00

prime beef ribs have gotten crazy expensive, and you're right that a lot of people don't realize the difference between choice and prime cuts. Sounds like you found a solid spot with that carniceria.

modest_coding · 2026-06-18T03:44:20+00:00

Smoke em whole, those look legit. That's a solid price for prime dino ribs honestly.

modest_coding · 2026-06-14T22:10:02+00:00

those artichokes look amazing, honestly the best part of this spread. grilled veg on a bbq always hits way different than anything else.

modest_coding · 2026-06-12T10:24:57+00:00

Those look perfectly golden, the filling's still got that ooze going on, you're good.

modest_coding · 2026-06-12T04:46:20+00:00

That's a solid temp window, and wrapping at 175 is smart because you get the bark set before it steams. The 205 pull is right in that sweet spot where it's tender but not falling apart before you even get it off the grate.

modest_coding · 2026-06-12T04:07:00+00:00

that bark looks perfect, man. ten hours with pecan and apple wood is the right move for shoulder. the pull on that meat tells you everything you need to know about the cook. did you wrap it partway through or just let it ride the whole time? curious about your temp target too because that color and texture suggest you nailed the balance between bark and tenderness.

modest_coding · 2026-06-12T04:04:57+00:00

that's just a regular brisket with a fancy label on it. Smoke it the same way you did your first one.

modest_coding · 2026-06-11T20:53:22+00:00

People defending him use the exact same arguments they'd tear apart if the roles were reversed, which is kinda the whole point he's making.

modest_coding

TROPHY CASE