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You said you wanted to discuss it. And now you won't. What does it take to please you?

OK, I don't remember how he created the budget shortage, but I remember reading that he cut long-term (guaranteed?) pensions to help remedy his (at the time) current budget shortcomings. And he moved other money around too. Highway funds, school funds, etc. I don't remember exactly what.

OK, let's talk about Kansas. I'm guessing you see the past 4 years there as a glimpse of what Trump will try to do for/to the nation as a whole.

I'm having a cup already.

Sky, anybody who suggests taxing poor people for just being poor, in an obviously sarcastic thread (see the thread title), is joking. Have a cuppa joe and relax.

Well, now you can right everything you've been doing wrong and "mute" me. Whatever that means.

Here was "the little lady" before we began prepping her for the smoker. She was 160 lbs dressed.

YOU are vicious. I do believe I see your teeth. It was a joke, to "shock the poor into prosperity", like the thread title said. Relax Sky, I wouldn't actually raise taxes on you.

We should slap a high tax on all poor people. Just for being poor. The government slapped high taxes on cigarettes, in large part hoping to discourage people from smoking. So why don't we heavily tax poor people, just for being poor? It might give them incentive to get a job, and maybe stop...

And here's the smoker I want. A stick-burning water smoker. It's only $4000.

Here's the whole hog we cooked at Myron Mixon's BBQ school in November:

They turned out great. Tender with a slightly sweet, barky crust. They took 7 hours at 225-230. The good thing is I have another 3 half-racks for next weekend. But my wife wants me to smoke a brisket instead. So much meat, so little time.

Here they are after 5 hours at 225-230. My family likes a dark lively crust, so I usually don't foil them while they're on the smoker. I foil them for a while after I take them off the smoker.

So what kinda smokers do you guys have? I really want a wood smoker. Maybe next year.

I find mesquite a bit overpowering. I like apple, pecan, and cherry. And a little red oak.

At 250 degrees, or higher?

I splurged on a late-year vacation a couple weeks ago and attended Myron Mixon's (Jack's Old South) BBQ school at his house. It was a lot of fun.

Cool. But won't 3-2-1 make them too tender for a KCBS competition?

And they will not be "fall off the bone" tender. To me, that's over cooked. I like my ribs tender, but I like to bite them off the bone.

I like sauced ribs, but my family like dry ribs. So we're having dry ribs. Memphis style.