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Unloaded 64 - Part 2

🕑 Added 2022-05-18 04:02:36 +0000 UTC

Comments

Riley W. Andersen

This may be an older episode but god damn I love listening to these on my commute to/from work!

Troy Peel

Patreon support 100% worth it for these podcasts

Tim Black

Yard crabs? Crazy

Corey Croot

So will the next t-shirt campaign have a turtlecide shirt?

Tom Godwin

Turtle trauma 😂

Brian Ingram

I would welcome Othias' recommendation on the best BBQ place, as I'm more or less south of Columbia. I moved to Georgia, and sadly the BBQ in my area is horrible (they rely on sauce for flavor, rather than seasoning & smoke). I ask because the absolute best pork ribs I've had anywhere in the country are at Pappy's Smokehouse in St Louis, MO. No one else comes even close. Other places may do better at other things, but it's a semi-religious experience having their ribs. I only wish to discover anywhere as good in east-GA or south-SC.

alphawhiskey

Thanks for explaining why I shouldn’t fan the hammer on a revolver. I know it’s in the various manuals that you shouldn’t but it doesn’t go into depth about it.

Brian Ingram

We learn Mae is a serial (animal) killer. That's mighty feline...

Z 44Mag

Also revolvers are by far the most abused firearm type, the slap close, fanning, crazy fast double action dry firing.

Z 44Mag

Karen Filippelli's favorite chip brand, if you don't know that you need to go back and rewatch the office

Thomas Ross

Do you still want it

Thomas Ross

I just made you some chow chow I was going to send.... And hot pepper jelly I made... I am the guy that gave you the 8mm for the 08

Primarch359

https://youtu.be/GwkRWIwZ43A OLD barbeque sauces could be weird. Like Butter, vinegar, sage and red pepper. Which makes mustard sauce seem normal as hell.