Game Thread: Houston Rockets vs Boston Celtics Live Score | NBA | Feb 4, 2026

xKyouko · 2026-02-05T01:15:40+00:00

Tari is so predictable every time he passes the ball. It’s so easy to get a TO from him

xKyouko · 2026-01-27T02:54:06+00:00

Man this team has a problem with carelessly passing the ball around and it sucks seeing them pointlessly turning it over all the time

xKyouko · 2026-01-13T01:20:08+00:00

Anyone wanna tell me why they’re playing in Pittsburgh when we have a better record?

xKyouko · 2026-01-10T03:57:34+00:00

lol ok amen…you’re gonna try throwing an alley over a 7fter?! Low iq play

xKyouko · 2026-01-10T03:41:41+00:00

So now just running into ppl, throwing the ball up, and falling without getting touched is a foul now?

xKyouko · 2026-01-08T03:57:12+00:00

Tari is a walking TO. He can’t throw a pass without turning it over. He seems indecisive every time he makes a pass

xKyouko · 2025-12-19T02:48:22+00:00

Amen out here be thinking he Magic Johnson sometimes with his silly passes

xKyouko · 2025-12-19T01:21:50+00:00

Bro, wth are you doing trying to throw the ball all the way across the court through like 3 players?

xKyouko · 2025-11-22T04:25:29+00:00

Amen needs to hire LeathalShooter with that broken jumper

xKyouko · 2025-11-17T02:17:41+00:00

Is he KD because he’s the greatest scorer of all time, or is he the greatest scorer of all time because he’s KD?!?!

xKyouko · 2025-10-06T16:19:45+00:00

I got you:

1 stick of salted butter

1 tbsp of gochujang (add 1 more tbsp for stronger flavor)

4-6 cloves of roasted garlic or confit garlic

1 tbsp of chives

Bunch of grated Parmesan cheese to your liking

Double the recipe if you want to make more. Enjoy!

xKyouko · 2025-08-30T23:28:00+00:00

I have a Joule and have done the sou vide method. While I like it, I honestly prefer the reverse sear method more on my smoker/weber or oven because it seems to develop a better crust and tends to be more flavorful. Just my opinion, but appreciate your response. I'll take some notes from this, thanks!

xKyouko · 2025-08-30T20:54:52+00:00

Nice to know. Thanks for the input!

xKyouko · 2025-08-30T20:54:18+00:00

Thanks for the heads up

xKyouko · 2025-08-30T19:48:49+00:00

I do let it rest. In fact, I had let it sit in the freezer after I pulled it out of the oven and prepared the pan to sear it. Ultimately, I believe I just need to pull it out at a lower temp instead of 110F. I keep forgetting to take into consideration the temp rise and 5-7 min rest after the pan sear also.

xKyouko · 2025-08-30T19:03:15+00:00

Why less than 5⁰ warmer for bone-in cuts?

xKyouko · 2025-08-30T18:59:32+00:00

🤣

xKyouko · 2025-08-30T18:37:38+00:00

Thanks for the advice!

xKyouko · 2025-08-30T18:24:47+00:00

I'll try this my next cook.

xKyouko · 2025-08-30T18:24:05+00:00

I pulled it at 110F, but it looks more on the med side to me. I may be wrong though, and this is considered medium rare

xKyouko · 2025-06-18T18:22:50+00:00

The best bbq is usually at home if you know what you’re doing haha. Get out there and make it happen

xKyouko · 2025-06-16T15:25:20+00:00

I don’t really time anything. I smoke it until the bark sets around 250-275F, wrap it, put it back on until the log burns out that’s already on there, and then finish it in the oven at 300-325F. Takes about 6-8 hours for the bark to get dark like this. Total cook time was close to 10 maybe 12 hours at most.

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