1938 Packard

Also, I've never had a flare up.

Fix the picture, already...

Tell that to Scoob.

Leaving the fat on stops it from drying out.

https://www.greencarreports.com/news/1114743_chevy-cruise-av-gms-autonomous-electric-bolt-ev-to-go-into-production-in-2019

I didn't use Folgers. Look up Weber java rub. And, yes, it does go to liquid form with heat.

It's not. We're talking about food, not people.

How does a driver remain in control of a vehicle that has no steering wheel or pedals?

How is it racist?

By the way, I always leave the fat on.

Chevy plans to introduce a new "Volt" model that is self driving and features no manual controls. Okay, so what happens with state laws that require drivers to be in "full control of their vehicles at all times"? https://www.greencarreports.com/news/1114743_chevy-cruise-av-gms-autonomous-electric-bolt-ev-to-go-into-production-in-2019

I'll try doing it without the rub. I see you prefer bland.

A momentary spike. It'll be back to normal by Sunday.

It's a steak with the perfect flavor and texture every time it's tried. The color is what the rub looks like after melting over it.

Okay, so when I say that certain casino owners don't know the management end of the business and rely on third party contract management...

How did he end up owning a chain of restaurants?

The rub changes the color when it melts onto the meat.

When it's good enough for Guy Fieri, it's good enough for me. Java rub is his signature recipe.

That's New York strip.

The trick is to seer the outside to keep the juices from evaporating.

It's a different creation. Beef strong enough.

What is it about it that resembles garbage?

You said it looks like garbage, implying that my cooking process is wrong. But, I guess you just don't know how to use the spices.

It's Weber. Chili pepper, garlic, salt, coffee, onion and a few other things in the mix.

The black you see is the java rub spice, mon idiot.