• Full Show – Donald Trump and Ted Nugent Sound Off – 12/02/2015 |Alex Jones Show


    I have alway felt Alex Jones is a Plant, his makes it clear.

    Published on Dec 2, 2015

    On this Wednesday, December 2 edition of the Alex Jones Show we look at the double standard operating on American college campuses as a Black Lives Matter supporter who promised to carry out a racially-motivated rampage against “white devils” is allowed to return to the University of Chicago. We also cover how the White House was forced to admit it would backtrack on its countless promises there would be “no boots on the ground” in Iraq and the hypocrisy of the State Department as it complains about Russia closing down the Soros color revolution machine. Special guest billionaire presidential candidate Donald Trump discusses attacks from the liberal media attempting to derail his campaign. On today’s worldwide broadcast we talk with legendary rocker Ted Nugent and Lord Christopher Monckton who was part of a Heartland Institute delegation attending the COP21 warmist confab in Paris.

    Help us spread the word about the liberty movement, we’re reaching millions help us reach millions more. Share the free live video feed link with your friends & family: http://www.infowars.com/show

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  • CERN/CRYSTALS/Major Collapse of Earth’s Shields | BPEarthwatch

    CERN UPDATE | CRYSTALS CHANNEL HIGH-ENERGY BEAMS IN THE LHC

    Exert:

    “Bent crystals can be used to deflect particle beams, as suggested by E. Tsyganov in 1976. Experimental demonstrations have been carried out for four decades in various laboratories worldwide. In recent tests, a bent crystal inserted into the LHC beam halo successfully channelled and deflected 6.5 TeV protons into an absorber, with reduced secondary irradiation.

    Bent crystal technology was introduced at CERN and further developed for the LHC by the UA9 Collaboration. For about ten years, experts from CERN, INFN (Italy), Imperial College (UK), LAL (France), and PNPI, IHEP and JINR (Russia) have been investigating the advantages of using bent crystals in the collimation systems of high-energy hadron colliders. A bent crystal replacing the primary collimator can deflect the incoming halo deeply inside the secondary collimators, improving their absorption efficiency. “The bent crystals we have just tested at the world-record energy in the LHC were built in Russia and Italy and then meticulously optimised in the H8 line at the SPS North Area,” explains Walter Scandale, head of the UA9 collaboration. “The successful results were made possible by the strong support we received from the Accelerator Sector Management and the EN-STI group in close collaboration with the LHC collimation team.”

    Source:
    https://cds.cern.ch/journal/CERNBulletin/2015/49/News%20Articles/2105080

     

    http://www.BPEarthWatch.Com
    http://www.FukushimaRadiation.Info

  • World Warning 2 / The Coming Chaos / The Collapse | BPEarthwatch

    37 Oil producers have gone bankrupt. The Oil market is being over supplied by the middle east driving the price down. Hedge fund managers bought into Oil at $100 dollars a barrel and very soon the price of Oil will be at $20 basically killing off the last remain Oil procedures that aren’t the largest company.

    What is the most imminent threat we face? The Banks are in troubled and are prepared to freeze and rob your bank account.

    Part One, https://www.youtube.com/watch?v=xfxjC…

    Here is the Bank of England and the FDIC Document.
    http://www.bankofengland.co.uk/publications/Documents/news/2012/nr156.pdf

    Be Safe
    http://www.BPEarthWatch.Com

  • Honey Teriyaki Beef jerky on a Davy Crockett | Green Mountain Grill


    I made Jack Daniel’s Honey Teriyaki Beef Jerky on my Davy Crockett Pellet Smoker. Normally I would follow the exact recipe but I decided to get an easy marinade in a bag to show that it doesn’t take much for good grilling. I followed Standard operating procedure on the jerky with a few exceptions. Normally just follow the recipe, I’m just showing that it doesn’t matter what you marinade your jerky with, the same cooking instructions apply.

    Green Mountain Grill App Profile
    Capture+_2015-12-02-00-34-22

    I marinated my beef for 24 hours, then let it drain and rest for another full hour before smoking.

    Once it’s done I drain it on a rack and let it chill for about an hour

    Getting ready to start my Beef Jerky! Slow and low! #beefjerky #ilovegrilledmeat #bbq @greenmountaingrills

    A video posted by Manny Chavez III (@defango) on

    I wanna make sure my beef is cooked so I smoke at 210 for a full hour before I kick the grill down to 150. I do a full hour at 210 degrees and then 3 hours at 150 degrees. It works out really well for me and I like the softness of the jerky. If you want firmer jerky just cook it for another hour max.

    I like the Marinade in a bag because it works, yet if your gluten free you need not apply. The Green Mountain Grills does most of the work in the smoking. If you cook at 210 for an hour you know you have killed off all bacteria, after that it’s just keeping a consistent temp of 150 Degrees to dry the meat. Normally it’s a 5-hour cook for me, 1 hour at 210 cooking the meat, and 4 hours at 150 finishing it off and drying. I use a laser thermometer to spot check the meat, but I’m looking for 160 degrees with about 2 hours to rest and dry.

    ________________________________________­_____________
    Peppered Beef Jerky | By Green Mountain Grills

    Category: Beef
    Ingredients:
    (optional) Sriracha
    1 Cup Soy Sauce
    ½ cup dry White Wine or cooking sherry
    ½ cup white sugar
    ½ cup Worcestershire Sauce
    ¼ cup GMG Cherry Chipotle BBQ Sauce
    2 tablespoons black pepper
    3 lbs. lean beef or game meat

    Jerky developed in several cultures before the use of refrigeration, as a way to store food for longer periods of time. It remains a tasty and nutritious snack.

    Marinade:
    3 lbs. lean beef or game meat, thin sliced with the grain
    1 Cup Soy Sauce
    ½ cup Worcestershire Sauce
    ½ cup dry White Wine or cooking sherry
    ¼ cup GMG Cherry Chipotle BBQ Sauce
    ½ cup white sugar
    2 tablespoons black pepper
    *1-2 tablespoons Sriracha sauce (optional for heat)
    Mix all the ingredients (except the meat) in a glass or plastic bowl. Make sure to dissolve all of the sugar. Put the liquid and the meat into a one gallon Zip-Loc bag, seal tightly, and refrigerate for 3-12 hours. The longer the meat marinates, the more intense the flavor.

    Drain the juices on a wire rack or a wad of paper towels. Smoke at 165°F (74C) for 6-12 hours. Jerky is done when it no longer feels soft. Longer smoking times yield drier jerky.

  • My Plans for You are Far Reaching – 11:11 Progress Group


    Asheville, NC, US of A, November 22, 2015.
    Teacher: I AM.
    Subject: “My Plans for You are Far Reaching.”

    Message received by Chris Maurus.

    I AM: “Dear Child, there are many things under heaven and earth that you do not understand and that you are not expected to understand in your current life in the flesh, yet you and others are sometimes affected by the inner workings of universe mechanics and realities unseen by you. Because you are sensitive to these veiled realities, your human experiences would seem strange and fantastic to most that walk through life unaware. Even those who know you and have supported you and your spiritual journey cannot truly understand the wholly personal path you walk with Me. You are trying to attach human meanings and connect historical references to morontial realities, which most on your world have no capacity to understand, nor is there any equitable human reference to such things. It may be your own ‘misunderstanding’ of these things that keeps you from seeing the larger picture because you may not move beyond what you cannot now understand. Let go of all your preconceptions and keep your focus on Me. I will lead you to a more suitable understanding of these new realities which I have allowed for your growth.

    “Your walk with me will blossom as you draw nearer to my still small voice and trust that I have your highest and greatest good in mutual interest. I AM you — the real you, and only time and unrealized potential can allow for an experiential development that is truly unique which is unfolding according to my idea for your life. Your life experience is unlike any other and you are not required to make it ‘fit’ into the template created by science or the religions of your world. My plans for you are far reaching and every new and confusing element of your journey is known to me, for I have ‘orchestrated’ these introductions and similes that they may form a greater opus in the personal revelations to come whether here or hereafter. My work with you is not bound to the time and day of your earth life, for there are epics in the greater universe that you are to attend and for which I shall prepare you.

    “You, my child, are entering a new phase of your life in which I require more of your attention so that I can teach you those things that no man can teach. Trust and faith are paramount in our paradoxical relationship — one where you are so close in spirit, yet so far in development. Every minute of your undivided attention with Me creates reverberations throughout time as you become the exquisite creature I have foreseen in the eternal moment. The line between who you think you are and who I AM will eventually vanish and all that is within Me will be realized within you. This is something you cannot conceive of now, and this is why I prepare you — this is why you wonder and dream — this is why you stumble over these new and fantastic experiences you cannot understand with your immature mind.

    “All these ‘unknowns’ have purpose and so it is for you to empty your cup of worldly understandings to perceive and embrace the realities of my eternal purposes with new eyes and new determination.

    “I AM that you are.”

    Edited by Linda Abell.

    © The 11:11 Progress Group.
    “The giving of self, the illumination of truth, and the relief of suffering
    are the noblest paths to higher consciousness.” – Teacher Ophelius, 2009.

    http://www.thecorrectingtime.org 11:11 Store

  • Steve’s Own Pellet Smoked Pulled Pork | Recipe by Green Mountain Grills

    Today I am doing another great GMG recipe out of the owner’s manual and I’m excited! We are smoking “Steve’s Own Pellet Smoked Pulled Pork” on my GMG Davy Crockett Wi-Fi Grill. I’m a huge fan of pulled pork and so are my roommates so we were ready to see how Steve’s recipe stacks up. I picked up a 10-pound Pork butt from fry’s and got down to business. I trimmed up the fat cap on the bottom on the piece and make sure to get rid of most of the silverskin. After that, I coated the whole pork butt with Green Mountain Grill’s Pork Rub making sure to get full coverage. I wrapped it up in plastic and let it rest overnight to ensure full spice penetration.

    Green Mountain Grills Wi-Fi App Profile

    Steve's Own Pulled Pork Profile
    After I let the meat come to room temperature, I set the Grill to 380 Degrees to come to temperature nicely. I started with the fat side down for 30 minutes, then I flipped it and did another 30mins. After the first hour, I foil my meat and bring the grill down to 210 and probe it.

    I’m looking to take the pork butt an internal temperature of 193 Degrees. I baste my product every 30 minutes with Green Mountain Grill’s Pitmaster Sauce to keep up appearances.

    Generally after 165 Degrees internal temp I will foil the product until it reaches 193 Degrees food probe temperature.

    nailed it, Never had BBQ so good! 169 degrees and rising! 193 target temp! #ilovegrilledmeat #bbq #smokedmeat #pork

    A video posted by Manny Chavez III (@defango) on

    When I’m done I let the meat rest for about 30 minutes, then it’s time to shred and pull the pork.

    Another great Recipe that turns out amazing! Thank’s Green Mountain Grills

    ——————————————————————————————————-

    Steve’s Own Pellet Smoked Pulled PorkGreen Mountain Grill’s Recipe

    Recipe
    http://greenmountaingrills.com/recipes/steves-own-pellet-smoked-pulled-pork/

    Ingredients:
    8-10 lb Pork Shoulder
    GMG Pork Rub

    This staple barbecue dish takes 10-15 hours to cook and another quarter-hour or so to pull the pork. It makes little sense to me to do a small amount of meat when you commit this much time. You have a choice of using a pork shoulder roast or a picnic roast. I prefer the shoulder roast, which for some odd reason butchers call a butt roast. These come in 8-10 lb. hunks with a blade bone. I usually do two of them at a time and freeze a lot of meat for the future for family, friends, and visiting dignitaries. This is truly pork we can believe in. The butt shoulder roast is a very inexpensive cut of meat and will yield over 80% of its original weight in edible meat. Generally, people use it to make sandwiches, but nothing prevents you from stuffing it in a flour tortilla or a casserole with corn and mashed potatoes.

    Let’s Get Started:
    1. Wash the roast thoroughly with cold water and then pat dry.
    2. Rub generously with Green Mountain Pork Rub. Rub into all the nooks and crannies.
    3. Wrap or cover and refrigerate overnight.
    4. Remove from the refrigerator and let stand about an hour to bring it to room temperature.
    5. Turn your grill on to 380°. When the grill stabilizes at that temp, put the roast(s) in fat side down.
    6. Cook 30 minutes, turn the roast over, and cook another 30 minutes, fat side up. Cover the roast with aluminum foil.
    7. Turn the grill down to 215°. When the grill reaches this temp, remove the foil.
    8. Barbecue the roast(s) for 6 hours, spritzing (spraying) the meat whenever you think about it with an apple juice/Worcestershire mixture (to taste) using a small spray bottle available at most dollar stores or super centers.
    9. Wrap the roast completely with aluminum foil, pouring in about 1/2-3/4 cup of the apple juice mix. Insert a meat thermometer exactly halfway into the thickest part of the roast, but do not touch the bone.
    10. Total cooking time will usually run about 1:20 per lb., so you have about 3 1/2 to go for an 8-lb. roast and 6 1/2 hours to go for a 10-lb. roast. The number of roasts you have in the grill will not affect this time.
    11. Finish the meat to an internal temperature on your meat thermometer of 193°. You can eat pork safely at 165°, but you will find it much more difficult to pull at the lower temp.
    12. Let the roast(s) cool for about an hour.
    13. Now just start shredding – pulling apart – the pork.

    You can eat this as is, but many people like to add a favorite barbecue sauce. Either way, with or without barbecue sauce, or with or without cheese and lettuce, this will set you free. Or, you can make it a Carolina pulled pork sandwich by adding cole slaw to the pile.

    Note: When you reheat this for sandwiches, just add a small amount of water in a saucepan and cook on low/simmer for long enough warm it thoroughly.

    Prologue: The culinary delight factor of pulled pork lies in the different textures and different tastes we find in a single bite. We sear this at 380° initially, not to seal in the juices (a huge myth!) but rather to caramelize the sugars in the meat’s surface for a sweet/pungent flavor and a crunchy texture (called “bark”). We also get the sponge cake-like texture of the meat that comes from close to the bone, as well as the pleasantly chewy texture of the meat between the surface and the bone. Additionally, we see three different colors – dark brown crunch, white, and red. All in all, this rather simple dish has complex tastes which appeal to several of the taste buds that comprise our palates. Enjoy!

  • Kicked Up Garlic Ribs on a GMG Davy Crockett Pellet Grill | Recipe

    Follow me as I make some of GMG’s recipe’s to see how they stack up to taste. Today we are going Grill the GMG Recipe “Kicked Up Garlic Pellet Smoked Baby Back Ribs” on the Green Mountain Grill’s website. I Love baby back ribs and BBQ so I wanted to see what my new Davy Crockett Wi-Fi pellet grill had to offer. The Davy Crockett Wi-Fi by Green Mountain Grill’s is a digital pellet smoker made by Green Mountain Grill’s that is Portable. It runs on 12 volt DC power and can go anywhere you have a battery, car, boat, solar panel, or wall plug.

    I picked up some ribs from store and used the Green Mountain Grill’s Pork Rub that came with my grill. I then added the “Dry Rub” from the GMG Recipe and followed the Steps. After marinating the ribs for about 4 hours, I kicked on the Davy Crockett and 180 Degree’s and waited for it to come to temperature. Once it was primed I tossed the rack of baby back ribs on the grill and started my “Kicked Up Baby Back Ribs” Profile from the Green Mountain Grill’s Wi-Fi app.

    Green Mountain Grills App Profile

    Capture+_2015-11-22-16-58-07

    One the Profile was started I paid attention to the in App alerts to know when I needed to Flip the meat, baste and more. It is nice to have the peace of mind that the grill and your brain are on the same page when you are grilling. If you program it, the grill will follow.

    The Kicked up Garlic Ribs marinating. I tossed them with Green Mountain Grills Pork Rub and the Dry rub from the recipe. I marinated them for 4 hours before taking them out and bringing them to room temperature for an hour.

    kickedupgarlicribs1

    Shot of the Kicked Up Garlic Ribs Sauced on the Davy Crockett. After grilling for 2 hours at 210 Degrees on both sides. Now we lower the grill temperature to 180 Degrees and consistently sauce every 30 minutes. I usually shoot for an internal temperature of 180 Degrees before I’m done.

    kickedupgarlicribs2

    In the Last hour of cooking, Foil the ribs and keep basting them. When you hit internal temperature of 180 Degrees you should have a good finished product. Pull from the grill and rest for 20 minutes before slices and eating! Happy grilling from Defango, and we give this Green Mountain Grill Recipe 4 Stars.

    kickedupgarlicribs3

    ———————————————————————————————————-

    KICKED-UP GARLIC PELLET SMOKED BABY BACK RIBS
    Link

    Recipe | Copied from Green Mountain Grills

    Ingredients:
    1 tablespoon fresh cracked Black Pepper
    1 tablespoon Onion Powder
    1 teaspoon Cayenne pepper powder
    1/2 teaspoon cumin
    1/2 teaspoon dry Mustard powder
    1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
    1/4 cup Franks Red Hot or similar
    1/4 teaspoon Nutmeg
    2 racks of baby back pork ribs (white membrane removed)
    2.5 tablespoons Garlic powder
    3/4 cup your favorite GMG BBQ sauce

    These ribs are fall off of the bone delicious, and your guests will keep coming back for more!

    The Dry Rub
    2.5 tablespoons Garlic powder
    1 tablespoon Onion Powder
    1/2 teaspoon cumin
    1 teaspoon Cayenne pepper powder
    1/2 teaspoon dry Mustard powder
    1/2 teaspoon smoked Paprika (or regular paprika if unavailable)
    1/4 teaspoon Nutmeg
    1 tablespoon fresh cracked Black Pepper

    The Sauce
    1/4 cup Franks Red Hot or similar
    3/4 cup your favorite GMG BBQ sauce

    1. Let’s Get Started:
    2. Wash and pat dry the Ribs.
    3. Mix all the dry rub ingredients together.
    4. Rub the Ribs with the dry rub 2 hours before or the night before.
    5. Combine the ingredients for the sauce, refrigerate and set aside.
    6. Set the grill at about 180°. Let the temperature stabilize before you put the ribs in.
    7. Smoke the ribs for 5 hours (depending on outside temperature). During the last hour apply the sauce to the ribs.