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CandRsenal
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Unloaded 64 - Part 2

This week in C&R-land,

Othais and Mae talk about revolver hell, turtles, au jus and shame.

Unloaded 64 - Part 2

Comments

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

Riley W. Andersen

Patreon support 100% worth it for these podcasts

Troy Peel

Yard crabs? Crazy

Tim Black

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

Corey Croot

Turtle trauma 😂

Tom Godwin

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.

Brian Ingram

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.

alphawhiskey

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

Brian Ingram

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

Z 44Mag

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

Thomas Ross

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.

Primarch359

Hey Have you tried Coleman English mustard?

Denis Kelly


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