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Offline dfosterf  
#16 Posted : Wednesday, September 24, 2014 2:11:30 PM(UTC)
dfosterf

Rank: Super Bowl MVP

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Restaurant abound here serves a "50/50" burger, according to one of my co-workers. (He's "big" bacon, a passion) He says they grind unsliced bacon with sirloin- 50% each- making the best cheeseburger he's ever ate.

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damn skippy I'm an owner. I currently own a full .00001924537805515393 % of the Green Bay Packers.



thanks Post received 1 applause.
wpr on 9/24/2014(UTC)
Offline Smokey  
#17 Posted : Saturday, September 27, 2014 6:12:05 AM(UTC)
Smokey

Rank: 6th Round Draft Pick

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Location: Virginia

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REAL bacon in a chef's salad is as important as the cheese or the tomato. Other meats like ham or chicken should be in it as well, but never forget the bacon. Veggies are the foundation of a good salad, and the dressing is a matter of taste, yet the bacon completes the ensemble. Big Grin
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thanks Post received 1 applause.
wpr on 9/27/2014(UTC)
Offline wpr  
#18 Posted : Saturday, September 27, 2014 7:34:29 AM(UTC)
wpr

Rank: Hall of Famer

PackersHome NFL Pick'em - Gold: 2012PackersHome NFL Pick'em - Gold: 2013FleaFlicker Fantasy Football - Bronze: 2013

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Wake up woman and cook me some bacon. But it had better be more than just one slice.
"You don't hurt 'em if you don't hit 'em." Chesty Puller



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Offline Smokey  
#19 Posted : Saturday, September 27, 2014 1:11:20 PM(UTC)
Smokey

Rank: 6th Round Draft Pick

Joined: 9/15/2014(UTC)
Location: Virginia

Applause Given: 31
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WHAT'S WRAPPED IN YOUR BACON ? ThumpUp
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