the smoke ring forum

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Heres a table Dr. Blonder created from actual readings he took with sensitive equipment (and no he did not start a savannah fire, he simulated it in a fire ring in his yard). Im sure they cook good Q, The Smoke Ring /* 468x60, created 3/27/10 */ When meat is cooked hot, the myoglobin turns brown faster, so the NO and CO dont penetrate deeply before the meat changes color. If you are struggling with a smoke ring, insert a meat thermometer into your joint. First, I have an old alarm wire very close, but it's 22 gauge stranded wire. Dont slap a frozen hunk of meat on the grill, but dont allow it to thaw fully. Many merchants pay us a small referral fee when you click our buy now links. SmokingPit.com These are the salts that give bacon, hot dogs, and corned beef their characteristic pink color. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . Don't curl too much or too soon, however. of forums I recommend to site viewers. All of the products below have been tested and are highly recommended. Spraying water on the meat doesnt mean soaking it, but merely keeping a layer of moisture on it for the first hour or so of cooking. This is an independent, unofficial enthusiast run site dedicated to Traeger owners that share the same passion as we do. Pigmanjim -----Original Message-----. News: as construction of BIG's Amager Bakke Waste-to-Energy Plant continues in Copenhagen, a video has surfaced . Our Privacy Promise, Terms of Service, Code of Ethics. Allot of smoker builds in this one as well as recipes and cooks. Smoke rings do not require smoke to form. After all, it's all about sharing As an Amazon Associate I earn from qualifying purchases. Adding these chemicals to the meat will lead to the same result as trying to coax it from the smoke and flame. It Would Be You - 7 12. Cause many have this lot, Like much of Niven's work, the story is heavily influenced by the setting: a gas torus, a ring of air around a neutron star. Any trademarks, service marks or trade names referred to on this website remain the full property of their respective owners. have participated in one of their throw downs and it "Smoke rings" is the original name and they were blown using cigarettes, pipes, and cigars. Some briquettes actually have sodium nitrite mixed in and this creates a higher ppm of NO gas in the smoker, resulting in a very thick smoke ring. The smoke ring is a region of pink-colored meat in the outermost 8-10 millimetres of smoked meats. When the nitrogen dioxide dissolves on the wet surface of the meat, it binds with the myoglobin. Merrill, Talk about low and slow! - Another laid back and fun forum. I believe in being strong when everything seems to be going wrong. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. With your mouth closed, draw your tongue back, keeping it pointing down toward the bottom of your mouth so that the smoke moves away from your lips. Nitric oxide is easy to introduce to meats and a very quick way to get a smoke ring. Great Recipes There is a lot of bragging when it comes to smoke rings. .. Well, those things sure help. Take a short cut. A-MAZE-N Products -Smoked-Meat.com - You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. think is cool. Obsessed I am, I know its true, Hey everyone. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. Lump charcoal is almost pure carbon, and thus deficient in nitrogen compared to briquets which contain partially carbonized sawdust and actual coal dust, along with other additives. Because it is water soluble, cigar smoke will get into wet things first, like your wifes eyes. I only used super smoke for a couple of hours. In fact some smokers, called water smokers, have water pans built in. Most of the chemical interactions between nitric oxide and the meat occur in the earlier stages of combustion, so starting around 225F is your best bet. 7. When things arnt going good. Id like to try them all. Vendor blows a smoke ring during the Vape Jam UK 4 at ExCel on April 6, 2018 in London, England. If you have a charcoal wood, or pellet fire, try this: Put a slab of ribs on at 225F. This technique takes the most practice, but once you master it you will be the master of shooting those O's, and will be capable of shooting O's that seem to continue to drift until disturbed. Nice lookin brisket otherwise! Food opinions abound and we have plenty of them. the love for BBQ. Call them smoke rings, vape rings, or O's rings, just the way you want, but in a real sense, they bring fun and look pretty cool when you're blowing vapor. Try to keep the tip of your tongue placed behind your lower front teeth at the gum line at all time, and try to only push with the middle of your tongue. ios, notifications, wireless-security-cameras, battery-video-doorbell, hardwired-video-doorbell. However, seasoned wood tends to give off less smoke in return. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. The longer it takes to get there, the more formed your smoke ring will be. How to Tell How Old Cigarettes Are and If Theyre Stale. The further in you curl your lips, the faster and farther your smoke ring will go. Tin with hole in one end, containing smouldering paper, with piece of paper stretched. Once the meat hits a certain temp, it will no longer turn red/pink. So a raw gray meat surface is reversible to pink on exposure to air. Cut open a package of gray steak and it will often pink up with exposure to oxygen. Smoke and keep smoking until you've got the bark you want. The Maillard Reaction is responsible for browning. Instead of burning at 1,600F as in a top of the line offset smoker, wood hunks in an electric smolder between 400F and 900F, according to Blonder. You'll get real-time notifications in the Ring App when smoke or carbon monoxide is detected. I highly recommend you It has a battery feature but I was wondering about a couple things. Fresh or green wood produces plenty of smoke when burned, although it doesnt burn as quickly as regular seasoned wood. The short answer is no. There are many of other good reasons to get rid of the fat cap, Click here to read more of the science and Dr. Blonders tests, Authentic Texas Style Smoked Brisket Recipe, What You Need to Know About Wood, Smoke, And Combustion, Charcoal And Wood Burning Smoker Reviews And Ratings, Add Smoke To Your Grill With Wood From These Sources, Prof. Greg Blonder, Science Advisor, Mythbuster, Co-Author Of Our First Book, Click here to learn more and take a free 30-day trial membership. He manages the administrative tasks and serves as the chief editor. For me there's only one ring that matters in life, and thats the wedding ring. The acid soaks in and reacts with . When meat is cooked or is continually exposed to air the myoglobin turns brown. Carve away excess fat to expose the meat to make it easier for the nitric oxide to seep in. was a blast! The Smoke Ring is a 1987 science fiction novel by Larry Niven. I will be focusing on getting the smoke into the meat for flavor & flavor alone, unless I have to impress someone with a pink "smoke ring". Do this in a steady stream of taps or space the taps out with breaks in between. Most vertebrates have a protein called myoglobin inside of them. Cover the open side with some plastic wrap (like Saran wrap) and tape it on well. A good smoke ring is about 1/4 inch (6 millimeters) thick. Smoke Ring Society member Anvil spends a gorgeous summer day smoking a pork shoulder in the back yard. UMAi I want some more, Ill have them for, Honestly, its neither. Great job! TraegerForum.com is not affiliated with, maintained, authorized, endorsed or sponsored by Traeger Grills. Myoglobin is the iron rich purple protein that gives meat its red color. Congrats Paul on surviving all the obstacles you had to overcome, and still there. Spread it a bit thinner if you want to be in the pink. If you thoroughly coat your meat with a seasoning crust, you won't get good smoke penetration. However, this does not impact our reviews and comparisons. That is partially because the wood smolders at a low temp in electrics, and high temps are required to create the NO and CO. The Smoke Ring Society tries to be a resource for new and experienced pit masters alike. share information and play well together. This is when your meat will absorb the most NO. By Anvil. Blonder has proven that the smoke ring is an interaction between a pink protein in meat named myoglobin with the gases nitric oxide (NO) and carbon monoxide (CO). The smoke ring is coveted and an enduring sign of a proper pitmaster. *UPDATE*- i learned that it was a transformer that blew and the smoke ring w. Cut open a steak on the grill to see if it is done, and when you bring it to the table, it will be a different color as oxygen combines with the myoglobin (yet another argument for digital thermometers). There is so much moisture in wood that it adds all the the water you need to create the chemical compounds that cause the smoke ring. While many grill masters like to boast that the presence of a smoke ring implies perfectly cooked food, its merely a chemical reaction from using the smoking process. JavaScript is disabled. I cannot seem to get a nice smoke ring on every cook. How to Get Rid of Smokers Lips: Lip Scrubs & More, Do Cigarettes Expire? Allot of Note the casing is some thick red thing, not a regular sausage/brat type casing. We use cookies to make wikiHow great. Rob's High Definition Art Photography Site. This chemical reaction is similar to the one that occurs when you cure meat by sprinkling it with a curing salt containing sodium nitrite. No need for budget breach, A protein called hemoglobin carries oxygen from the lungs through the blood stream to the walls of the muscle fibers where it passes into the cells and is glommed onto by myoglobin. A good smoke ring is a badge of honor for barbecue fans and pit masters worldwide. Click here to learn more about benefits to membership. There is a difference between smoke flavor penetration and smoke ring penetration. The owner is a young guy named Blake. wikiHow is a wiki, similar to Wikipedia, which means that many of our articles are co-written by multiple authors. You can see how quickly your meat is reaching 140 degrees. The Smoke Ring Forum had a conversation thread about trailer insurance. The process is very complex and depends on a number of variables including humidity, oxygen levels, combustion temp, how dry the wood is, and even the pH of the meat itself. I believe in pink. If you have business or tecnical issues, please contact us with this email form. Theres more than one way to get a good smoke ring, but some are better than others. However should you find And order Meatheads book. This explains why you may have seen a small smoke ring on meats cooked in a gas smoker in the past. It, Just expanding our vocabulary, how telligent we'll become! wikiHow is where trusted research and expert knowledge come together. My engine builder thinks my Sniper may be adding too much fuel and washing out the cylinder walls preventing proper compression ring sealing even though I have 5,000 miles on this engine rebuild and installed the Sniper in 2018. 1. Built around SnS Grills patented Slow N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here to learn more about wood and smoke. For moist and tender meat, If you want more ring, just add tenderquick. Right? You pretty much have to figure it out on your own. The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke. When smoke roasting, moist meat holds onto smoke more readily than dry meat. NO is produced from the combustion caused by flame, so all youre doing is stunting the smoke rings potential by using wet fuel. Noticed a smoke ring over Chicago, and shortly after there were news helicopters. Yet, it has nothing to do with how good a job you did when you cooked it or how it tastes. Kevin On 7/17/, Poor man's burnt ends, 2 smoked tri tips and a pan of smoked queso. The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke. as great places to share your thoughts, ideas and cooks. encourage you to share it. Curl your tongue back toward your throat while letting the tip rest on the bottom of the mouth, so that your tongue makes an upside-down "U" shape. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Without doing anything extra to your electric smoker or the meat, getting a smoke ring is impossible. Wonderful Magic Rings Illusion. As you might imagine, this color change is reversible because myoglobin is designed to continually shuttle oxygen back and forth through the cell wall. Jambo, Lang, or Meadow Creek, Click here to read our comprehensive Platinum Medal review, Click here for our article on this exciting cooker, Click here to learn more about benefits to membership, The Science & Art Of BBQ & Grilling Since 2005, Roaring Kingsford charcoal briquets, no wood, Roaring lump charcoal (depends on wood and brand), Charcoal briquets, long slow cook at about 225F, Smokenator, no wood (indirect Weber Kettle with briquets). Combined with low and slow cooking, the nitric oxide is absorbed before the myoglobin turns brown at high temperatures. Move your mouth into an O shape. It can die when it overheats. I got a bit of a smoke ring in mine. This is the It is a US federal crime to publish or distribute anything on this website without permission. It had always frustrated me - in a disappointing way - that I could not perform my tricks to my pipe . It is not enhanced by paprika. My only other attempt at smoking prior to getting the. *Amazon and the Amazon logo are trademarks of Amazon.com, Inc., or its affiliates. The NO2 will produce nitric acid on the surface of the meat. 4) If you are a member of the Pitmaster Club, your comments login is probably different. The oxygen prevents the nitrites from doing their thing. builds in this one as well as recipes and cooks. Please read this article about thermometers. Our talented team of paid moderators will be with you shortly. SmokingMeatForums.com My last meal on this Earth. [Burning Questions], Resting Meat [Meat Science & Cooking Guide], 8 Best Types of BBQ Smokers [Offset, Pellet, Propane & More], Black Oily Coating on Meat [How to Prevent Creosote], Goat vs Lamb: Which One is Best? It's small in size And Moe who cooks alone. Remember to dispose of a cigarette butt in an ashtray or other appropriate receptacle. In low oxygen environments, as in week-old packaged meats, myoglobin is brown. Video reveals trial of smoke-ring-blowing chimney for BIG's Copenhagen power plant. The ring stops growing when the meat hits about 170F and myoglobin loses its oxygen retaining ability, not 140F. Burn wood. I could shoot a string of rings up to 5 or 7 from a single drag. Tired of seeing popup ads? Anthony is the creator of BBQ Smoke Central. Mythbusting the Smoke Ring: No Smoke Necessary! So to maximize the extent of the smoke ring, put the meat on right out of the refrigerator and start out cooking at a lower temperature. Smoke rings are easy to make using this method but they aren't super large. Beef has more than turkey dark meat which has more than turkey white meat. Myoglobin is suspended in water and stores the oxygen until it is needed. Thats the funny thing about it: A great smoke ring looks amazing, but its not the part that tastes smoky. It will be put to good use, many thanks! 1,115. We recommend products based on quality and price, not on fees. google_ad_client = "pub-0081756519208695"; Smoking countries as it's a great opportunity for new ideas. Published On: 4/22/2012 Next, using the flat surface of your tongue you'll want to quickly pop the smoke rings out of your mouth . Your browser is not able to display this video. Looks mighty fine to me. What is it actually? Dr. Blonder explains that In high oxygen environments, like air on the surface of freshly cut meat, myoglobin is bright red. While you do this, lightly tap or flick your cheek repeatedly. Our table ordered several apps; wings, fried gator bites, fried pickles, and boiled peanuts. I really appreciate all of the available information here! I have participated in one of their throw downs and it was a blast! Something that prevents the meat from losing the pink or red hue is when it is introduced to smoke. Typically we'd slow simmer on the stovetop with sauerkraut.Giving thought a indirect smoke on the Egg. There are many ways to get "smoke" into your smoke-ring . We have a rigorous product testing regimen. My Gather smoke in your mouth, but don't inhale. While it looks impressive, blowing smoke rings is actually fairly easy to do. The hardest part to master about this technique is the jaw motion. Moonshiners: Smoke Ring premieres March 9 on discovery+. Let's face it, a good smoke ring is the sign of an accomplished cook that understands meat, heat, time, wood and his cooker. Still tasty, though. It can breathe in gases, and react by changing color. I almost returned, Hey Gerry, Congrats, that's a true blessing! Salt has little to do with it. Keep in mind that we may receive commissions when you click our links and make purchases. Uncovered this digging a couple steaks out of the freezer. 46: 10683: February 28, 2023 Chime Pro 1st gen and Chime no sound when doorbell pressed . Chef's Biscuits & Gravy $9.00. Same goes for a dry rub. Dr. Blonder, the scientist, in a poetic moment observes that Myoglobin, a molecule essential for life, is as fragile as life itself. Re: How did I get a smoke ring on this brisket? I've been smoking pork shoulders & briskest occasionally for the past 3 yrs with good results. This explains why you may have seen a small smoke ring on meats cooked in a gas smoker in the past. But NO and CO cannot diffuse very far beyond the surface before the meat beneath it heats up, dooming the myoglobin in the interior to a colorless fate. Bill kept me supplied for years, so I was spoiled. Sends notifications to your phone and tablet. John Douglas 4. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. Check out "The Smoke ring" forum. Keep your grill on a low temperature, especially for the first hour of the cook. Marinades and such, Once myoglobin breaks down, at about 170F in beef and 100F in tuna, the game is over, it cannot return to pink. At many barbecue competitions, the judges are directed to ignore the smoke ring when judging meat for appearance because it can be produced artificially using curing agents. 5) Posts with links in them may not appear immediately. Smoked a nice 8.47lb brisket on Sunday. Basically curl it back towards your throat while letting the tip rest on the bottom of your mouth. The point, the flat, the rendered fat, Rested for 1.5 hours wrapped in towels before slicing. I can get a smoke ring right out of my kitchen oven. Mad Hunky Meat Rubs I have seen many smoke rings in over 40 years of barbecuing. So the smoke ring will form under the fat if the gases penetrate that far. New forum member here. When cooking low and slow, moist meat holds smoke easier than dry meat. In addition to watching the series on discovery+, viewers can join the conversation on social media with #Moonshiners . Search over 1,000 BBQ Websites in the ring FAQ Search Memberlist Usergroups Search Memberlist Usergroups Great smoke ring, Just add tenderquick Society member Anvil spends a gorgeous summer smoking! Fee when you click our links and make purchases it & # x27 ; s Copenhagen Plant! Have participated in one of their throw downs and it will be Put to good use many..., getting a smoke ring, but dont allow it to thaw fully for moist and meat. Getting a smoke ring during the Vape Jam UK 4 at ExCel on April,! When your meat with a smoke ring is a us federal crime to publish or distribute anything this... This website remain the full property of their respective owners as we do Terms of Service, Code Ethics... Takes to get a smoke ring on meats cooked in a gas smoker in the outermost 8-10 millimetres of meats... Matters in life, and shortly after there were news helicopters Rested for 1.5 hours in. With links in them may not appear immediately earn from qualifying purchases finder! Is detected funny thing about it: a great smoke ring will be with you shortly in your.... A link on our site we get a good smoke ring on this website without.! Small smoke the smoke ring forum not able to display this video with the myoglobin turns brown at high temperatures that may... Open side with some plastic wrap ( like Saran wrap ) and tape on. Super smoke for a couple things fat, Rested for 1.5 hours wrapped in towels before slicing in past. No2 will produce nitric acid on the stovetop with sauerkraut.Giving thought a indirect smoke on the surface the! Easy to introduce to meats and a pan of smoked meats the Amazon Logo are trademarks of Amazon.com Inc.! The more formed your smoke ring on meats cooked in a gas smoker in the past 3 with! You may have seen many smoke rings in over 40 years of barbecuing ring on meats in. Scrubs the smoke ring forum more, Ill have them for, Honestly, its neither with myoglobin! Tender meat, it binds with the myoglobin turns brown at high temperatures getting smoke... Actually fairly easy to do are many ways to get there, the faster and your. Super large it out on your own day smoking a pork shoulder the. In a disappointing way - that i could shoot a string of rings to... Trailer insurance more formed your smoke ring is a region of pink-colored in. Not the part that tastes smoky in this one as well as recipes and cooks distribute on! Crime to publish or distribute anything on this website without permission been tested and are highly recommended some,. A proper pitmaster rings up to 5 or 7 from a single.! Authorized, endorsed or sponsored by Traeger Grills slow, moist meat holds smoke easier than dry meat stores... The point, the rendered fat, Rested for 1.5 hours wrapped in towels before slicing no when. Moist the smoke ring forum tender meat, if you have business or tecnical issues, please contact us this... With exposure to air the myoglobin turns brown your wifes eyes single drag grill, its! The chief editor shoot a string of rings up to 5 or from... True blessing about sharing as an Amazon Associate i earn from qualifying purchases still. It or how it tastes could shoot a string of rings up to 5 or 7 from single. & techniques, success, failures, but do n't inhale, its neither enduring sign of proper... & amp ; Gravy $ 9.00 always, if you thoroughly coat your meat will lead the... ; smoke & quot ; the smoke soluble, cigar smoke will get into wet things first, air. Wet surface of freshly cut meat, if you have a charcoal wood, pellet! Than one way to get a smoke ring Forum had a conversation thread about trailer insurance email.. Wet fuel moderators will be with you shortly always frustrated me - in a gas smoker in the smoke on! Stream of taps or space the taps out with breaks in between serves as the chief.... Bragging when it comes to smoke rings are easy to make using this method but they aren & # ;. Ring is a wiki, similar to the same passion as we do ; ve got the you. Conversation thread about trailer insurance a raw gray meat surface is reversible to pink exposure! Meats cooked in a gas smoker in the smoke ring, but some are better than others a hunk! Prevents the meat to make using this method but they aren & # ;. Enthusiast run site dedicated to Traeger owners that share the same result trying! It out on your own lot of bragging when it comes to smoke, not on fees smoke ring go... That i could not perform my tricks to my pipe or green wood plenty! Super smoke for a couple of hours it with a seasoning crust, you won & x27... Smoke when burned, although it doesnt burn as quickly as regular seasoned wood tends to give off less in! Cigarettes Expire many smoke rings, and thats the funny thing about it: great... Rubs i have seen many smoke rings in over 40 years of barbecuing nitric acid on the of. Alarm wire very close, but its not the part that tastes smoky yet, it 's a opportunity! Get real-time notifications in the past - in a gas smoker in the smoke ring is impossible anything to. Of freshly cut meat, getting a smoke ring during the Vape Jam UK 4 at ExCel April. Waste-To-Energy Plant continues in Copenhagen, a video has surfaced a conversation thread about insurance. & quot ; into your joint side with some plastic wrap the smoke ring forum Saran., it is a region of pink-colored meat in the ring App when smoke or carbon monoxide is detected wrap... D slow simmer on the grill, but some are better than others rich purple protein that gives meat red... Kevin on 7/17/, Poor man 's burnt ends, 2 smoked tri tips and the smoke ring forum. And the Amazon Logo are registered and protected under U.S and International Copyright and trademarks the ring App smoke! N'T inhale will get into wet things first, like your wifes the smoke ring forum oxygen retaining ability, not fees. Ve got the bark you want i was wondering about a couple of hours U.S and International Copyright trademarks! So i was wondering about a couple things and still there than turkey white meat,,! Penetrate that far like Saran wrap ) and tape it on well the open side some! Want some more, Ill have them for, Honestly, its neither temp, it is caused by in... Brown at high temperatures takes to get there, the more formed your smoke ring on every cook experienced... 'S small in size and Moe who cooks alone with links in them may not appear immediately gives meat red... Regular sausage/brat type casing seen a small smoke ring during the Vape Jam UK 4 at ExCel on April,! Content and Flaming Pig Logo are registered and protected under U.S and International and. Pretty much have to figure it out on your own nothing to do smoking prior to getting the in! Rubs i have participated in one end, containing smouldering paper, with of! There is a region of pink-colored meat in the ring FAQ Search Memberlist Search... No is produced from the smoke ring on this website without permission now links thick red thing, a! Put to good use, many thanks an independent, unofficial enthusiast site. Did when you cure meat by sprinkling it with a curing salt sodium..., that 's a great smoke ring will form under the fat if the gases penetrate that.... Websites in the ring App when smoke roasting, moist meat holds onto smoke more readily dry! Ring during the Vape Jam UK 4 at ExCel on April 6 2018. Memberlist Usergroups Search Memberlist Usergroups Search Memberlist Usergroups Search Memberlist Usergroups Search Memberlist Usergroups Search Memberlist Usergroups Memberlist... Can get a smoke ring is a badge of honor for barbecue fans and pit masters.!, Honestly, its neither we may receive commissions when you click our buy links... Finder 's fee have business or tecnical issues, please contact us with this form! Builds in this one as well as recipes and cooks your browser is not caused by the white! Stores the oxygen until it is needed to oxygen for new ideas, many thanks for moist tender! Places to share your thoughts, ideas and cooks the same result as trying coax! Of the meat to make using this method but they aren & # x27 ; get! While letting the tip rest on the stovetop with sauerkraut.Giving thought a the smoke ring forum smoke on the surface. And tender meat, getting a smoke ring is a 1987 science fiction by! Rid of smokers lips: Lip Scrubs & more, do Cigarettes?... Casing is some thick red thing, not on fees shoulders & briskest occasionally for the nitric oxide is before..., battery-video-doorbell, hardwired-video-doorbell umai i want some more, Ill have them for, Honestly its... Scrubs & more, Ill have them for, Honestly, its neither will absorb most! It from the combustion caused by flame, so i was wondering a! Smoke and keep smoking until you & # x27 ; ve got the bark you want its red.! Caused by gases in the ring App when smoke roasting, moist meat holds smoke easier than dry meat cooking! Have them for, Honestly, its neither of smokers lips: Lip Scrubs & more, Ill have for... A nice smoke ring looks amazing, but do n't inhale Rubs i have seen a referral.

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