Me. 2005. Senior in H.S., I let my sister do my hair like this because... why not?1yr ⋅ GruntCandy86 ⋅ r/blunderyears
If we're posting GWOT pics, here's one. Got shot in the helmet in Karma, Iraq, 2007.11mo ⋅ GruntCandy86 ⋅ r/tacticalgear
We want cups?? My girlfriend just sent me this pic. It's a vagina drink... in a clam...2yr ⋅ GruntCandy86 ⋅ r/WeWantPlates
BIFL: Hobart bandsaw. I work at a whole animal butcher shop and this thing is a necessity. It's from the 70s.3yr ⋅ GruntCandy86 ⋅ r/BuyItForLife
[Request] I know this probably extremely simple to most, but what is this angle?1yr ⋅ GruntCandy86 ⋅ r/theydidthemath
A random comment thread about Mythbusters produces an average redditor.1mo ⋅ GruntCandy86 ⋅ r/redditmoment
University of Wisconsin - Madison has a butcher shop in their Meat Science building. How much do you think I paid for this Ribeye Cap?1yr ⋅ GruntCandy86 ⋅ r/steak
These Pasture-Raised Missouri Black Angus Denver steaks. Mmpf. Disgusting.1yr ⋅ GruntCandy86 ⋅ r/meat
What's your preferred melee weapon and why isn't it a Jarvis pneumatic dehider?8mo ⋅ GruntCandy86 ⋅ r/tacticalgear
Look at these strips. Just look at them. Some nice Pasture-Raised Missouri Black Angus.2yr ⋅ GruntCandy86 ⋅ r/meat
The University of Wisconsin - Madison has a butcher shop in their Meat Science building. How much do you think this Ribeye Cap cost me per pound?1yr ⋅ GruntCandy86 ⋅ r/meat
Oye oye, it's ya boi, back at it again with some beautiful marbling on this Pasture-Raised Missouri Black Angus.2yr ⋅ GruntCandy86 ⋅ r/meat
I just want to take a moment to show off my pancetta arrotolata again. Gosh I'm so happy with it.2yr ⋅ GruntCandy86 ⋅ r/Charcuterie
Salt, Szechuan pepper, ginger, and loads of lemongrass. 40% loss. Super floral!3yr ⋅ GruntCandy86 ⋅ r/Charcuterie
Pulled a Coppa today that's been in the chamber for 9.5 months. The aroma was incredible.1yr ⋅ GruntCandy86 ⋅ r/Charcuterie
Pasture-Raised Missouri Black Angus standing rib roast with that 🏳'd accent.3yr ⋅ GruntCandy86 ⋅ r/meat
I work at a whole animal butcher shop and finally replaced my primary boning knife after three years. Additional info in comments.1yr ⋅ GruntCandy86 ⋅ r/mildlyinteresting
Big ol' batch of basterma at work (well, big for the small shop where I work).3yr ⋅ GruntCandy86 ⋅ r/Charcuterie
Dustin Poirier's hot sauce is surprisingly delicious. Better than I'd hoped for!1yr ⋅ GruntCandy86 ⋅ r/hotsauce
Larb Gai! Chicken, fish sauce, lime juice, shallots, cilantro, mint on some cabbage!2yr ⋅ GruntCandy86 ⋅ r/meat
Southwest Market Cuisine does not mess around with their sandwich sizes.1yr ⋅ GruntCandy86 ⋅ r/StLouis
Pasture-Raised Missouri Black Angus Outside Skirt Steak. Some nice marbling and a little oxidation, but you can't avoid that with dry-aging 🤌🤌🤌1yr ⋅ GruntCandy86 ⋅ r/meat
Hey, what's up, I hate Frenching things... but i made dis. Also, that first string got adjusted, don't worry.1yr ⋅ GruntCandy86 ⋅ r/meat
My 2015 1500 Hemi apparently had a 26 gallon tank. Also known as 28+ gallons.2yr ⋅ GruntCandy86 ⋅ r/ram_trucks
What brand's sticker best represents your personality, and why is it hot sauce?2yr ⋅ GruntCandy86 ⋅ r/tacticalgear
I feel like this is a stupid question and one I should know, but it's about Pink Salt #1... (p4a)1yr ⋅ GruntCandy86 ⋅ r/Charcuterie