#bbqer

[junglejim4322]

There was some sort of fucking explosion outside and the power on at least this street was off for hours and then it started pouring so even the BBQers didn’t survive this one

[bbqdadvibes]

Next up: the McCormicks

Kenny McCormick

48, bisexual man

No longer immortal (Maybe For Real This Time prequel on AO3)

Rich and famous medical scientist

Works at Mephisto’s lab

Very smart, never went to college

Full of trauma and PTSD now that he’s mortal

Used to be skinny but leo fattened him up

Cool dad

Lowkey absent dad, he works a lot

Kinda sus, what’s he up to??

Best BBQer in all of South Park

Leopold “Leo” McCormick

49, gay man

Does NOT go by Butters anymore

Amazing business man

Inherited a lot of money from his grandma, invested a lot of it

Owns the local 50s themed diner

Aged gracefully

Devoted husband/father

He’s so autistic

Loves hosting parties!!

Kevin McCormick

15 year old, ninth grade, straight boy

Adopted (???)

Looks suspiciously exactly like kenny

SO AUTISTIC, just like his dad (huh??)

Occasionally has a stutter

Occasionally has seizures

It’s okay Kenny has his meds

Skater Boy (tm)

Thinks his dads are cool but won’t admit it

Spends all his free time with Isaac Broflovski and/or Julia Tucker

Named after his deceased uncle

Summer camp aficionado (tanned from camp)

[hwsforeignrelations]

5 27, 42 for the ask meme!

5. Opinions on how accurately your country is depicted?

America's personality combines that Texan larger-than-life sass, Californian know-it-all LA beachboy who knows to stretch his calves before hiking up San Franciscan streets, that Kansas ROTC top-of-the-class, pretty boy jock with pretty boy privileges, horse-tending cowboy, southern designated-BBQer... idk man, I think Alfred manages to represent a lot of the US. Alfred looks just as at home ordering in a New York jewish deli as he does wrangling cattle. Baseball coach vibes all around!

27. Bestest card game player?

"China, I choose you!" Yao's got the experience, patience, and smarts to win any card game

42. Any Hetalia merch (og or fan-made) rave-worthy?

Rave-worthy for sure!

Ty for the ask!

[johnschneiderblog]

Capturing the essence

The way I heard it, it was a cluster -  in the best sense; children and grandchildren huddled together to contribute their various perspectives on the dearly departed.

It’s impossible, of course, to cover all the dimensions of a human being in a couple of hundred words. But a good obituary captures the essence of a person. The kids did well. Here’s a sample:

“Singer savant of jingles and Classic-TV aficionado, Mark had the perfect anecdote for every situation .... The best neighbor, storyteller, Duck Walk dancer, bullshitter, maker of magic ...  BBQer extraordinaire, glorious mustache grower, pocketknife wielder, handyman, mechanic and prankster.”

I recognize that guy.

[munsonology]

I’m watching bbq pitmasters and i think Wayne and Eddie as a bbq team would be the best thing ever

Wayne being the bbq king of the Midwest and Eddie as his apprentice

You and your family are rival bbqers competing for the title at american royal

[stjamesgoshenorg]

Best Cooler For Food Storage - October 2022

Whether you are an outdoor adventurer or a late-night BBQer, food-storage containers can be crucial to your survival. However, it’s not always easy to keep food safe -- especially since these items often take up precious storage space in the back of a vehicle. Help them avoid the problem with these 12 coolers for food that can also be workhorses on foot!

Source: https://stjamesgoshen.org/best-cooler-for-food-storage/

More info:

https://www.plurk.com/stjamesgoshenorg

https://www.instapaper.com/p/stjamesgoshen

https://folkd.com/user/stjamesgoshenorg

https://gab.com/stjamesgoshenorg

https://tapas.io/stjamesgoshen

#bestcoolerforfoodstorage #reviews#stjamesgoshen#stjamesgoshenorg#laptop#coffeemaker#coffee#espressomachine #coolerforfoodstorage

[partlong]

Gw2 infuse rings

Cover the surface with a second sheet of parchment, pick up a rolling pin and roll the heap of semolina out into a rectangle of about 1,5-2cm thickness – if you went with a brownie tin, use a wooden spoon to fit and smooth the mixture across the bottom in an even layer and into the corners. Stir the lot with a wooden spoon from time to time to prevent the semolina to annoy you with a stick-and-burn routine.Ĥ) Meanwhile, line a baking tray or brownie tin with a sheet of baking parchment – if you’re going with a brownie tin, make sure some of the parchment hangs off over the rims of the tin to provide you with an easy way to lever the polenta brick out of the tin once it has set.ĥ) Take the pot off the heat and quickly stir in the yolks, parmesan, thyme and lemon zest until everything is well combined.Ħ) Immediately pour the thick mixture out onto your tray or into the tin. Case in point, today’s combination with summery lemons and the black diamonds of autumn, blackberries.Ī word of warning in advance – these need to chill and set for about 12 or more hours, so I’d recommend prepping the polenta mixture the evening or early morning before you plan of griddling them up~ Oh and, in case a peek out of the window reveals a rather summery scene – or in case you’re a die-hard, sub-zero temperature BBQer – make them a bit thicker since they are absolutely delicious fresh off the coals as well~!ġ Leafy Sprig of Rosemary, leaves picked and very finely choppedġ) Add the milk, butter, rosemary, a generous pinch of salt and a few scrapes of nutmeg to a pot and let them work up a simmer on medium heat.Ģ) Slowly sprinkle in the semolina in a steady sandfall while constantly stirring the quickly thickening milk-mixture with a whisk.ģ) Turn the heat to low once the semolina is well incorporated and allow the mixture to soak and steam off excess moisture for about 5-6 minutes. For some reason, although the bird only appears on our table when it’s time to change to long sleeves, I absolutely love combining it with other components usually to be found in summery dishes. One of the ingredients firmly rooted into the colder months of the year, as some of you might have noticed already, is duck – even though it’s not necessarily as fatty or heavy as its wintery rep might suggest. These days however, a Winter truly worth its name is calling for some serious, tummy-warming grub, huzzah! Yultide season around 15-17☌? Excuse me, when did I move so far south? I know it’s a clichée, but winters have to be cold to count around these parts of the world! Finally, I might add – the last couple of Decembers have been depressingly warm, way too warm to really appreciate the festive groove town decorations and christmas markets were struggling to spread. A quick glance outside is revealing a Wonderful Winter-Wonderland these days.

[tonkiali]

Bbq restaurants near me

Bbq restaurants near me how to#

Bbq restaurants near me series#

There's just one every 6.7 miles - the fifth-worst distance of the 50 cities we studied. Strangely, BBQ restaurants are somewhat few and far between.It ranks in the bottom half of our affordability metric.Its regional meat prices are higher than the prices in the average city on our list ($5.30 vs.KC has the second-highest online search activity for BBQ-related terms, scoring a 97 out of 100 in that metric.īut for all its accolades, Kansas City has its fair share of drawbacks: Kansas City also has more than enough enthusiastic eaters. The city is home to many great grillers, found serving at stellar restaurants such as Arthur Bryant's Barbeque and Joe's Kansas City Bar-B-Que. Unsurprisingly, KC dominates this metric, having hosted 66 such competitions in the last 10 years - compared to just 3.7 for the average city we reviewed.

Bbq restaurants near me series#

Kansas City is such a BBQ staple that one of our metrics has its roots in the city - Kansas City Barbeque Society Master Series competitions. Nine of Missouri's 10 BBQ Hall of Famers hail from Kansas City. Kansas City is home to many seasoned BBQers. And Sacramento, California, locals spend the most time searching for BBQ ribs. San Antonio residents have the highest search activity for brisket.

Buffalo, New York, residents spend the most time searching the web for pulled pork.

The average city in our study scored a 74.

Boston scored the lowest in our Google Trends metric with a 51 out of 100.

Memphis, Tennessee, residents spend the most time searching the web for BBQ-related topics, scoring a perfect 100 in our Google Trends metric.

Las Vegas has 10x as many BBQ spots per capita as Miami, which has the fewest on our list at just 0.6 BBQ restaurants per 100,000 people.

Las Vegas has the most BBQ restaurants per capita, with 6 per 100,000 people - nearly triple the national average of 2.2.

The West has the most expensive BBQ prices, with meats in the region costing an average of about $5.61 per pound.

The South is the cheapest region for buying BBQ meats (beef, pork, poultry), costing an average of about $4.66 per pound.

Kansas City, Missouri, ranked 10th on our list - hurt by a lack of affordability and large distances between BBQ restaurants.

Overall, Texas is the best state for BBQ, with two cities from the Lone Star State taking the top two spots on our list and another in our top 15.

Phoenix is the worst city for BBQ, plagued by high prices and relatively few BBQ joints per capita.

San Antonio is America's best BBQ city, earning high marks for low prices, an abundance of BBQ restaurants, and other pluses.

Wondering which city came out on top? Read on to find out if your city's BBQ scene is cooking with gas - or if it's more sizzle than steak.

2x: Percentage of local annual income required to buy 4 pounds of BBQ meat per month in a year.

2x: Regional price for 1 pound of BBQ meat (poultry, beef, and pork averaged together).

2x: Whether a state resident has been inducted into the American Royal Barbecue Hall of Fame.

2x: Average distance between BBQ restaurants (in miles).

4x: Major BBQ events (cook-offs, festivals, etc.).

4x: Number of Kansas City Barbeque Society Master Series BBQ competitions hosted (last 10 years).

Bbq restaurants near me how to#

4x: Google Trends score for 10 BBQ terms: barbecue, BBQ, BBQ grill, BBQ near me, BBQ restaurant, BBQ sauce, BBQ ribs, brisket, pulled pork, and how to BBQ.

6x: Average Yelp rating of BBQ restaurants.

using several metrics, weighted in the following manner: We ranked the 50 largest metro areas in the U.S. So we've cooked up a new ranking of the 50 best BBQ cities - based on research on prices, restaurants, BBQ events, and search activity - to provide evidence-based answers. These claims to the BBQ throne are tough to settle without hard data. Perhaps no topic gets eaters more heated than where to find the best BBQ in the U.S.įrom Kansas City, Missouri, to Memphis, Tennessee, to Lexington, North Carolina - a small town with a big appetite for BBQ - many cities have awarded themselves the title of best city for BBQ. Ranking 50 Cities | Top 15 Cities for BBQ | Just Missed the Cut | Prices per Pound | Rankings by Category | 10 Worst BBQ Cities | Methodology | FAQĪmericans are passionate about their BBQ foods, with conversations around the grill often sparking fiery debates over which is best: North Carolina style vs. It's home to three of the top 12 best BBQ cities in America: San Antonio, Austin, and Dallas.

[ghentlemensbbq]

Eenvoudig gekruide kip, het moet soms echt niet moeilijker zijn. Dit recept doet me denken aan de ‘kip op zondag van de mama’.

Deze bereidingswijze voegt nog de heerlijke smaak van rook toe aan je kip, en alweer heb je er geen omkijken naar. Dus extra genieten van je gezelschap en de apero, zonder zorgen!

Benodigdheden:

1 eetlepel suiker

1 eetlepel grof zeezout

1 eetlepel kerriepoeder

1/2 theelepel knoflookpoeder

1/4 theelepel cayennepeper

1 ganse kip

handvol houtsnippers of rookchuncks of pellets

125 gr gesmolten ongezouten boter

Olijfolie

Setup van de BBQ:

Maak de barbecue of Green Mountain Grill Pellet BBQ klaar om indirect te roken op een lage temperatuur van 165°C.

Bereidingswijze:

Meng de suiker, het zeezout, het kerriepoeder, het knoflookpoeder en de cayennepeper in een kom.

Butterfly of spatchcock de kip als volgt:

Leg de kip met de borst naar beneden.  Met een schaar snij je de ruggengraat eruit door langs de ruggengraat te snijden, door de ribbenkast. Herhaal aan de andere kant. Verwijder de ruggengraat.

Leg nu de kip met de borst naar boven, plaats de palm van je hand in het midden van de kip op het borstbeen en druk stevig door tot je een ‘krak’ hoort en de kip openligt.

Snij eventueel doorheen het borst zodat je 2 helften hebt.

Wrijf de kip in met olijfolie en strooi er genereus het kruidenmengsel overheen. Doe dit zowel voor de buiten- als de binnenkant.

Leg de kip met de borst naar boven indirect boven de kolen en bestrijk de kip iedere 20 minuten met gesmolten boter, dit voor zo’n 1u45 tot 2u15 met gesloten deksel. Gooi geregeld houtsnippers op de kolen.

Grill eventueel de kip nog even af op een temperatuur van 180°C met het vlees naar beneden om een extra goudbruin kleurtje te geven.

De kip is klaar als de kerntemperatuur 75°C of meer aangeeft. Haal de kip van de BBQ en laat dan nog 5 à 10 minuten onder foliepapier rusten alvorens te serveren.

Smakelijk!

  Kerrie Kip op de Green Mounaint Pellet BBQ Eenvoudig gekruide kip, het moet soms echt niet moeilijker zijn. Dit recept doet me denken aan de 'kip op zondag van de mama'.

[crowdfundingprcampaigns]

TurboTrails.com Launches Kickstarter Crowdfunding Campaign to Fund Its PakPit BBQ Grill, Flat-to-Pack Portable Fire Ring and Hot Rolled Steel Plate BBQ Grills

PakPit, flat-to-pack BBQ grills make the perfect firepit for beaches, city parks, state parks and the national forests that allow for dispersed or event camping, but do not have fire pit rings installed. They can be setup in less than 30 seconds.

It’s Foldable Fire Ring and Portable BBQ Grills are Currently on Fire on Kickstarter and have exceeded their crowdfunding goal by 1025% on the very first day as Tailgaters, Backyard BBQers, Car Campers, Glampers, RVers, Boondockers and Other Outdoor Adventurers Buy New BBQ Grills for the 2021 Camping Season Raleigh, NC – TurboTrails.com announced today that the outdoor adventure gear company has…

[bigdeucetatum]

since freshman year I've unconsciously wished I was a Cespedes bbqer and God if that's not still true today 5 years latef

[favorite--goods]

これこそ漢のエプロンw クッキングバトルに挑むポケットがいっぱいのエプロン「グリルサージェントエプロン」

ー 2020年2月1日 キャンプなどで身に付けるとカッコ良さそうなポケットが多くついているエプロンです☆ なにやらアメリカではけっこうな人気だとか♪ o(≧▽≦)o 何これ、ちょっと素敵な漢のエプロンですね〜

everything to hand! Excellent fun, loads of useful pockets to hold utensils etc. The attached bottle opener is a brilliant addition too. Saves room on the table as you can keep sauces and condiments in its many pockets. A necessary item for all "serious" bbqers! Love it! （Amazonカスタマーレビュー）

（おもしろグッズ＆アイテムノート：https://wandering.ever.jp/spinoff/?p=8948）

[anyonecomics]

#captainamerica merica @krscomicbooks meeting the great bbqer #dillendanger for the #bbq and sale! #comicbookstore #fourthofjuly #comicbooks #comiccollecting #jackkirby (at Anyone Comics) https://www.instagram.com/p/BzgIP-HhS5r/?igshid=gz9g7wf5igxe

[smokinghotconfessions]

Ugly Drum Smokers Australia | Adam Yorke | UDS Builder

If there’s one man who knows how to build an ugly drum smoker, it’s Adam Yorke, founder of Ugly Drum Smokers Australia. A fellow Brazilian Jiu Jitsu practitioner and BBQ lover, it didn’t take long for Adam to go all in on the BBQ game, starting his own BBQ business. And he has several different options available for potential barrel smoker fans. For those who want a DIY smoker and are confident to build a drum smoker of their own, he has a wide range of drum smoker parts including a complete UDS kit. And for those who aren’t so brave with the do it yourself stuff, he also sells complete ugly drum smokers. All of his smokers are completely customisable so your UDS build will be your own.

In this full episode of the Smoking Hot Confessions BBQ Podcast, Adam and I get into:

Adam’s love of BJJ (0:47)

Where Adam’s love of food and barbecue came from (6:28)

What fish Adam likes to catch and cook in his drum smokers (13:36)

How Ugly Drum Smokers Australia got started (16:15)

One of his other hobbies that is also popular with BBQers (20:51)

Why his drum smokers don’t have form lines (31:22)

Adam’s best tips for cooking on ugly drum smokers (44:57)

Want to continue the conversation, join over on Facebook at the Smoking Hot Confessions BBQ Community:

https://www.facebook.com/groups/1676305375916142/

Check out this episode!

[sfarticles]

All fired up: Tis the season to start grilling

Mix-and-Match Veggie Kebabs

Check out my latest column

https://www.timesherald.com/2022/06/03/all-fired-up-tis-the-season-to-start-grilling/

Chicken, pulled pork, ribs, brisket, grilled corn on the cob and the quintessential burger and hot dog…everyone has a barbecue favorite. Many of us lit up the grill this past weekend, celebrating Memorial Day and welcoming the unofficial start of summer. May also happened to be National BBQ month. The season we have been waiting for, with its longer days, warmer evenings, when inviting friends and family over for alfresco dining has finally arrived. A gourmet meal prepared under an inviting, blue sky in the comfort of your home, still offers affordable luxury.

With so many different cooking styles, creating endless amounts of grilled possibilities is made easy when you have great recipes for dry rubs and “special” sauces to make ordinary meats and vegetables extraordinary. There are BBQ cookbooks for those who are “advanced,” requiring special equipment with recipes that require many steps and time. Most of us, however, are looking for easier, simpler recipes that turn out delicious food.

Did you know?

• There is a difference between barbecuing and grilling. According to BBQguys.com https://bit.ly/3m2WlBV “grilling is about high, direct heat (450 degrees)for short periods of time and most often done with the lid up. True barbecuing is done on moderate heat (350-425 degrees) and generally relies on indirect heat from a two-zone setup along with a closed lid to promote convection heat with the grill.”

• Ellsworth B.A. Zwoyer, from Pennsylvania invented the charcoal briquette in 1897

• The most popular foods that are cooked on the grill, in order are: burgers, steak, hot dogs, chicken

• July 4th is the most popular day for barbecuing

• Barbecue comes from the Caribbean word barbacoa: IA barbacoa was a structure made from wood that the Taino Indians used to smoke food.

• The propane gas grill was invented to increase the sale of gas.

• According to Hearth, Patio & Barbecue Association, almost two-thirds of U.S. adults own a grill or smoker. 68% do it for flavor, followed by lifestyle: (45 percent, convenience (33 percent, entertainment (32 percent) and hobby (19 percent).

Steve Tillett, author of “Grill It Up” (2018, Gibbs Smith, $16.99) has written a book for the casual BBQer. Tillett’s background caught my interest; he considers himself the king of the backyard barbecue (at least in his own backyard) and has done it all of his life. I relate to him, since he too, grew up the son of a butcher, where the grill ran often, and the smell of barbecue was frequent in the air. My dad, who will be turning 90 in September, still looks forward to lighting up the grill, one of his favorite summertime activities.

Tillett, a podiatric surgeon by trade, spent several of his post-graduate and medical residency expanding his BBQ knowledge and refining his style. I admire cookbook authors whose professional career are unexpected.

He opens the book with helpful hints, writing “grilling “low and slow” is the often-heard adage and barbecue mantra. If you say, “cook it low and slow” to a grill enthusiast, their response usually accompanied by a grin, is, “Yep, low and slow.”

Did you ever think why? This method avoids the intense heat that will dry the meat out. Charred on the outside with the loss of the flavorful juices.

Now, “Grill It Up” for some good eats with flavor-bursting recipes such as BBQ shrimp scampi, Steve’s famous dry rub chicken on a can, grilled cantaloupe, grilled pizza bites, BBQ sauces and rubs. To get yourself and your grill started, check out these recipes for Mix-and-Match Veggie Kebabs and Boy’s-night-Out Orange Ribs, Garlic Infused Olive Oil, Pork & Poultry Brine. For the recipe for raspberry pork loin, please visit https://bit.ly/2L9KUVE

Hint….this cookbook makes a great gift for Father’s Day. You too will benefit, enjoying the delicious food dad prepares from it.

                         Mix-and-Match Veggie Kebabs

2 small zucchini

2 small yellow squash

1 to 2 yellow bell peppers

1 to 2 red bell peppers

1 sweet onion, such as Walla- Walla or Vidalia

1 to 2 carrots*

10 to 20 cherry tomatoes

10 to 20 fresh cremini mushrooms

¼ cup olive oil, plus more if needed

Steve’s Famous Dry Rub (recipe below), or garlic salt, salt and pepper to taste

6 (10- to 12-inch) metal or bamboo* skewers

                                     Steve’s Famous Dry Rub

1 tablespoon coarse salt

1 tablespoon sugar

1 tablespoon celery salt

1 tablespoon brown sugar

1 tablespoon garlic salt

1 tablespoon freshly ground black pepper

2 tablespoons paprika

Mix all rub ingredients together in a small bowl. Store unused rub in an air-tight container. Makes about ½ cup.

Preheat grill to medium. Cut all of the vegetables except tomatoes and mushrooms into ½ -inch-thick slices or wedges. Place vegetables in a large sealable bag, add oil and Steve’s dry rub or other seasonings of choice, and gently toss to evenly coat.

Thread vegetable pieces onto the skewers**, making sure to place the more solid vegetables on both ends so that the softer vegetables don’t fall off. Lay the skewers on the grill at a 90-degree angle across the grates and turn every 3-4 minutes until you reach the desired tenderness, about 10-15 minutes.

*Tips: Try boiling carrots for a few minutes until barely softened so they will slide a little more easily onto the skewer.

**If you use wooden or bamboo skewers, soak them in water for 30 minutes prior to using so they don’t burn.

Add flavor by brushing the veggies with an infused oil (recipe below).

Makes 4 to 6 servings

                                 Boy’s-night-Out Orange Ribs

1 rack pork ribs or pork spareribs*

1 recipe Steve’s Brown Sugar Rub (recipe below), to taste

1/2 cup salsa, of choice

¼ cup chili sauce

3 tablespoons orange marmalade

*Variation: Ask your grocer’s meat department to rip (or cut) ribs lengthwise to create bite-size” riblets.”

Tip: To enhance and give ribs a more robust flavor, soak them in Pork and Poultry Brine (recipe below) for 1-2 hours before grilling.

Peel film off back of ribs by hand, or carefully using a knife. Rub the ribs thoroughly with dry rub and let rest for about 1 hour before grilling.

In a small bowl, combine salsa, chili sauce, and marmalade together. Preheat grill to medium low.

Place ribs on grill grate out of direct heat, cover with lid, and cook slowly for 30-40 minutes, or until internal temperature reaches 190-200 degrees, turning occasionally. Baste with sauce during the last 5 minutes of grilling.

Steve’s Brown Sugar Rub

½ cup sugar

½ cup brown sugar

¼ cup coarse salt

2 tablespoons freshly ground black pepper

2 tablespoons dried chopped onion

1 tablespoon paprika

1 tablespoon garlic salt

Mix all ingredients together in a small bowl. Rub over ribs about an hour prior to grilling. Store unused rub in an air-tight container. Makes about 1 ½ cups.

Garlic infused olive oil

1 to 2 tablespoons minced fresh garlic

½ cup olive oil

1 ½ teaspoons dried oregano or herb of choice, optional

Place garlic, oil, and oregano in a small saucepan. Gently warm the oil over medium-low heat, stirring often, until the garlic starts to turn golden brown. Remove from heat and transfer to a bowl to cool. When cooled, place in an airtight container and store in refrigerator for up to 1 month.

Pork and Poultry Brine

1 cup water

1 tablespoon kosher salt

1 tablespoon sugar

Mix all ingredients together in a small bowl. If brining a lot of meat, make enough to cover completely. Let meat soak in brine for approximately 1 hour per pound. Makes 2 To 4 servings.

Recipes and images reprinted from “Grill I Up” with permission of Gibbs-Smith

Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 14 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. Stephen@stephenfries.com For more, go to stephenfries.com.

[dctective-reed]

013 . scare my muse by surprising them. | you asked for this Gavin, Connor had to get u back for scaring the hell out of him before |

::  various action prompts :: @recklessxndrelentless

Restless nights were a common issue for the Detective. Tonight was another one of those, although for him it wasn't insomnia keeping him up. It was the sounds he heard throughout his house that had him on edge. The last time he recalled hearing anything like that had been when his parents had moved them into some worn down 19th century homes... or apartment, he couldn't' quite remember. All he knew was back when he heard soft whispering and experienced things that made him question if there was actually an afterlife relating to spirits and demons.

The sounds had started around 1 am in the morning, until it further led into 3 am. At this point he was certain he was going insane. He sat on the sofa, one of his cats laid out across his lap, her ears twitched every so often at the sounds Gavin too was hearing before she stood up to leave his lap and investigate. His grey hues followed her before she puffed up when staring outside the window that led to his backyard, that was never a good sign. 

Raising from the couch, he stood slowly and walked towards the door while his feline companion backed away before booking it down the hallway to his room. If that wasn't a sign he should leave it be he wasn't sure what was, but then again Gavin couldn't simply leave it be and wonder if there was someone trying to break into his house. For whatever reason, it hadn't crossed his mind that he should have grabbed a bat, or even a gun in case there was someone actually outside. He didn't do this when he turned on the backlight and stepped out. 

It was dark outside, but from what he could see no one was actually out there. He let out a long breath of relief, and that's when it happened. Out of the corner of his eye he saw something, no someone move rather quickly from behind the old rusted BBQer that caused him to gasp. And it was in that moment, the man was certain his soul had left his body as he jumped backwards to get away from whatever it was, tripping and falling over the folded chairs for the summer left out. He hit the ground with a thud and remained there for a moment while his heartbeat increased while his breath was held was a moment.

Finally, he brought himself to slowly look up from the darkened sky at the figure. Gavin sucked in air before hissing out, "You fucking prick!" He moved to sit up, but his body ached from the fall, "You're lucky I don't break your plastic ass for that. The hell are you doing here?"