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  • 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,…

    Here is the Bank of England and the FDIC Document.

    Be Safe

  • 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

    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
    (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.

    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. 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


    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


    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.


    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.


    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.




    Recipe | Copied from Green Mountain Grills

    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.
  • Crystal elementals descend from above | Gaia Portal

    Crystal elementals descend from above.

    Magic points are noted by all Gaia beings.

    Unification becomes priority energetically.

    Life paths are unveiled as individuals relax.

    Portentions are released, as collectives embrace.

    Message From Gaia Portal

    Read by Defango

  • The Elite are Preparing/World Warning | BPEarthwatch

    Are you Ready for the Global Currency Reset? St Germain’s funds have been set for quite some time and the Dragon Family is going to be helping take care of the last of the bankers. The Bankers are trying to create the collapse but they are unaware that most if not all of there funds are actually our funds already.

    December 2015/Are You Ready? Could it be War and a Global Currency Reset.

  • By Divine Appointment – 11:11 Progress Group

    Urantia, November 15, 2015.
    Teacher: The Beloved One.
    Subject: “By Divine Appointment.”

    Message received by Lytske.

    The Beloved One: “Finally, we are once more on the same page, so I can endeavor to divulge more insights to you, my faithful student. The subject title says it all; that not only you, but all thinking humans hopefully eventually realize that they are living on earth by Divine Appointment. Just this one realization ought to give anyone food for thought as to how they personally are fulfilling their divine appointment.

    “Of course there will always be those, who do not give much thought to the reason why they are alive and what their purpose in life is. Then there are those who might give it some cursory thought and leave it at that until some crisis happens or perhaps advancing age makes them think about their future.

    “The next category embraces those, who have cultivated the habit of being grateful for all blessings received. It takes an optimistic view of life to keep going despite the usual hardships on this planet. At an early age they adopt a lifestyle of: ‘when the going gets tough, the tough get going.’ These become the ones who courageously cultivate perseverance through self-discipline, which in turn helps them to overcome seemingly insurmountable obstacles by living day by day.

    “In this manner, the future tends to take care of itself. They are not overmuch bothered by the past as they are too busy living in the present. These mortals early realize that there is much more to life than meets the eye, often through some sort of difficulty, hardship or unforeseen happening and they start thinking about the meaning of life and may discover that a mysterious ‘Force’ lives inside them, which unbeknownst to them was there all along through the highs and lows of life.

    “Blessed are those who make the personal connection with the ‘Force’ within, that has been propelling them all along, and sooner or later they sense that they are alive by divine appointment and in earnest they begin to seek God’s will in life.

    “Consider yourself blessed, child, that you are beginning to realize that you, too, are here by divine appointment and are more clearly beginning to sense your purpose in life. How you can be of greater service to ‘The All That Is,’ meanwhile enriching your soul through performing loving service, even though you don’t realize the extent of it all. In simple terms, you are beginning to fulfill your divine blueprint, given to each mortal born on the worlds of space.

    “Great and unfathomable is the generosity of the Creator, who gives all humans the prerogative of free will to choose to answer the call of becoming perfect like the Creator is perfect if they desire wholeheartedly to come back Home. In order to do so the Creator endows mortals with minds to think so they can choose how to grow their eternal souls, especially with an on-board Partner, a personal Spark from the Universal Creator Himself.

    “All thinking mortals on this planet are here by Divine Appointment to choose eternal life by evolving their souls through loving service with love, tolerance and forgiveness toward one another in truth, beauty and goodness.

    “Do remind yourselves of this.”

    Edited by Linda Abell.

    © The 11:11 Progress Group.
    I Am the Satisfaction of Your Soul — The Beloved One. 11:11 Store

  • New Signals from Space/Could be of Intelligent Origin | BPEarthwatch

    Released, November 27 2015, Could this be part of a Predictive Programming Setup done by the government in conjunction with Pepsi. Check out the VIDEO. Astronomers have picked up Five mysterious unidentified radio signals that could originate from OUTSIDE the Milky Way.

    Only 11 of the unidentified transient radio pulses have been recorded before around the world.

    And it is the curious new double blast – which was accompanied by four “singles” – which has baffled astronomers analysing data from the Parkes radio telescope in New South Wales, Australia.

    Emily Petroff from Swinburne University, in Melbourne, one of the team who discovered the signals, believes the origin could be more remarkable than anything recorded before.

    She tweeted: “We have no idea what’s going on, but we know it’s definitely something cool.

  • A Long List of Ills – 11:11 Progress Group

    Illawarra District, Australia, November 5, 2015.
    Teacher: Midwayer Chief, Bzutu (ABC-22).
    Subject: “A Long List of Ills.”

    Message received by George Barnard.

    Bzutu: “This is Midwayer Chief Bzutu or ABC-22, as I am referred to by most. Over centuries past I have become one of the most pre-eminant Progress Chiefs during all of my tenures as leader by virtue of my treating all personalities and important things as equal in value and yes, without bias. Today, by subscriber (and George’s) invitation, I do add, I will speak about fundamental values.”

    George: “No holds barred. Counting on it.”

    Bzutu: “‘No holds barred,’ says he! Indeed, that’s what your behavior has been of late. Your fundamental values are as non-existent as they possibly can be. Do you reflect upon the fact that life has gone on … of a sort? You see young adults ‘out there’ with their children, as it always was? And you wonder what kind of life their youngsters will inherit? What kind of world will be theirs? What kind of reality they will ascribe to? Will they know truth, beauty and goodness and God’s Will?

    “In truth, your Western, so-called democratic civilizations, are on the brink. Your national departments of defense are infinitely more like departments of offense, we haven’t failed to notice. And it is clear to all that you cannot be, remain or become, the biggest, most important or the best by destroying ‘the kings’ of the broken countries around you. Surely the universe will not forget and the infinite law of karma will be a part of you, like an ugly birthmark that simply refuses to wash off. It is time for talks and agreements, cold showers for some, less hubris and letting all sanctions’ end forthwith.

    “There are myriad tasks for you to engage in as individuals, families and nations. Although much is to be done, you cannot do it all. Better to select just one thing and earn your ‘brownie points’ with that particular mission, may you call it. Are you aware of the enormous loss of habitat in the Middle East and the Levant? Might it be left to China to rehabilitate these places by three-dimensionally print new homes to make good what the barbarians from both sides destroyed? (See note below) Even while many nations are involved in the destruction, they are still committing crimes and all will pay. Bombs do not bring peace.

    “Is this all too much to contemplate? Is there anything you can do? There are simpler tasks for you to get involved with. There are foodstuffs being altered, causing illnesses. There are plastics everywhere, killing birds and turtles. In this world of weapons’ budgets and hunger, destruction and distraction, drugs and pollution, hatred and lack of care, you can be a small ‘island’ of positive input.

    “Importantly, do not vote for those who are criminally insane and who have turned this beautiful world into a most dangerous place … pushing it towards WWIII. Living in such a world with the eye ever on truth, beauty and goodness, as well as the Creator Father’s Will for you, personally, will make a resounding success of your life. Thank you brother. This is all I want to say. I leave you now. Adieu.”

    Note on bolded sentence above: If there is talk about China helping to rebuild homes in the Levant, I’m not aware of it. I also did not want to lift that sentence out of the transmission, but maybe I was just tired and goofed.

    Edited by Linda Abell.

    © The 11:11 Progress Group.
    My Gift to you is for you to be of service to Me — Christ Michael. 11:11 Store