Meat at a GREENY endorsed cookout during the summer of 1998.
Head Chef, Rear Admiral Muldoon and His Squadron of Tea-Bagging Seamen (then Chico Cuba), works that grill like a master. First he preps it, getting it nice and hot, ready to go...he gives it his meat and that's when the juices *really* begin to flow...he watches as the flames lick his meat, teasing it...finally, he pulls out, letting his meat's juices fly where they may...yes sir, yes sir.
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