Matera92
Brownlow Medallist
I can see it in your eyes.
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I luuuurve me some Boosh. Tony Harrison is probably my fav.The Mighty Boosh. Now that takes me back!
Have you watched it with your kids yet?I luuuurve me some Boosh. Tony Harrison is probably my fav.
I’m a good ball butcher, not sure about bears thoughBears ehhhh. No ******* chance!
HOW TO BUTCHER A BEAR
• 6- to 8-inch hunting knife • Cutting board • Bone-saw, heavy-duty • hacksaw or electric saw • Large refrigerator or freezer • Large, cleanable table
• 9- to 12-foot upright/free- • standing structure (optional) • 12- to 20-foot chain (optional) • Hook (optional)
• Skin your bear so that you are left with a headless and paw-less carcass covered in layers of white fat. Lay the bear carcass out on your large table or suspend the bear from its hind legs about 3 feet from the ground using your chain, hook and upright.
• Cut off the layers of fat with your hunting knife. Bears have two types of fat: The outer layer is jelly-like while the layer closer to the muscle is firmer, like beef tallow. Use carefully executed cuts to shave off the fat in chunks, getting as close to the red bear meat as possible. Discard the fat or reserve the pieces to render into bear lard or grease.
•Remove the fillets. To do this, saw the sternum down the middle then split the rib cage into two halves. The tenderloins or fillets are the muscles that run along the spine from the bottom of the rib cage to just before the hind legs. Reserve these if you want bear steaks or simply cube into roughly 2 1/2 by 2 1/2 inch pieces like you will be doing to the rest of the bear meat.
• Peel the meat from the ribs. Insert the knife just under the rib meat on the outside of the animal's rib cage making a generous incision. Run your knife along flesh and the rib bones as you pull the meat back, peeling off the rib meat.
• Remove the meat from the front and back legs. Holding out the limb, use your knife to cut the meat, sinew and tendons away from shoulder and hip joints and then saw off each limb at the exposed joint. Cut meat away from each leg and cube.
• Strip and cube the remaining meat from the carcass. The remaining meat will mostly be around the shoulders.
• Place cubes of meat in an airtight container or in plastic bags. Place in your refrigerator or freezer, or grind with spices and other meat (traditionally pork) to make ground meat for hamburgers or sausage
Really? It’s a pretty good night club if you ask me!I tend not to dabble in fiction, mate
You tell me this AFTER I put you on a wing!I’m a good ball butcher, not sure about bears though
You tell me this AFTER I put you on a wing!
Still a bit too young mate. Looking forward to it though.Have you watched it with your kids yet?
Okay experiment is over time to come home mateStill a bit too young mate. Looking forward to it though.
You don’t have the power or the ballsI'll drop you next week if you don't
Aren’t you both Sandgropers anyway?Okay experiment is over time to come home mate
CARNA ******* BAGHDAD!!!
Piss off blueOkay experiment is over time to come home mate
CARNA ******* BAGHDAD!!!
Yes and we'll seeYou don’t have the power or the balls
Bears ehhhh. No ******* chance!
HOW TO BUTCHER A BEAR
• 6- to 8-inch hunting knife • Cutting board • Bone-saw, heavy-duty • hacksaw or electric saw • Large refrigerator or freezer • Large, cleanable table
• 9- to 12-foot upright/free- • standing structure (optional) • 12- to 20-foot chain (optional) • Hook (optional)
• Skin your bear so that you are left with a headless and paw-less carcass covered in layers of white fat. Lay the bear carcass out on your large table or suspend the bear from its hind legs about 3 feet from the ground using your chain, hook and upright.
• Cut off the layers of fat with your hunting knife. Bears have two types of fat: The outer layer is jelly-like while the layer closer to the muscle is firmer, like beef tallow. Use carefully executed cuts to shave off the fat in chunks, getting as close to the red bear meat as possible. Discard the fat or reserve the pieces to render into bear lard or grease.
•Remove the fillets. To do this, saw the sternum down the middle then split the rib cage into two halves. The tenderloins or fillets are the muscles that run along the spine from the bottom of the rib cage to just before the hind legs. Reserve these if you want bear steaks or simply cube into roughly 2 1/2 by 2 1/2 inch pieces like you will be doing to the rest of the bear meat.
• Peel the meat from the ribs. Insert the knife just under the rib meat on the outside of the animal's rib cage making a generous incision. Run your knife along flesh and the rib bones as you pull the meat back, peeling off the rib meat.
• Remove the meat from the front and back legs. Holding out the limb, use your knife to cut the meat, sinew and tendons away from shoulder and hip joints and then saw off each limb at the exposed joint. Cut meat away from each leg and cube.
• Strip and cube the remaining meat from the carcass. The remaining meat will mostly be around the shoulders.
• Place cubes of meat in an airtight container or in plastic bags. Place in your refrigerator or freezer, or grind with spices and other meat (traditionally pork) to make ground meat for hamburgers or sausage
Hi AngryRanga
-where are you?
I enjoyed our interactions when we last played , and not just because you’re a Bear at heart!
Also akkaps - I’m listening to Bollywood tonight
Hello Clarkey! How are you amigo? I have fond memories of your gym cameo in the last Discord sesh I was in on.Guero Hatzis, hello my friend
It’s fantastic to see my SpudQoach captain starting on the bench. Thanks CadskyHi AngryRanga
-where are you?
I enjoyed our interactions when we last played , and not just because you’re a Bear at heart!
Hibernatingand where fu** is craffles ...
Hibernating
It’s fantastic to see my SpudQoach captain starting on the bench. Thanks Cadsky
Probably drunkis he ok?
Probably drunk
I just wanna give that bear a cuddle....I mean tackle!!!View attachment 1079422
Las Vegas Bears Official Team Sheet
Round 7 vs West Coast Wonders
B: hilly - Art Vandelay_- I Dont Care
HB: Tommycash - MWPP - kane249
C: tony - Western Stand Warrior - guero
HF: bl4ke - Broken - Cuzz09
F: RookiePick - Metalcrusher - Jezmiester40
Foll: Muddiemoose - Millky95 - Matera92
INT: Ok Boomer - Fizzler
CHANGES
None
COACH:
JoshWoodenSpoon