surgeondom

my word it is hot 40 degrees here in the    UK welcome back to G breeze day today    indeed we stay we’re finally gonna    unpack the rhumba cleaner now a key    coming a sambar but is a rumba let’s go     [Music]    so here we go the Rumba six seven one is    a vacuuming robot according to this up    here I’ve never had one before and we    had a little bit of a look on the    internet on the Amazon technology hall   oh yeah I showed you on one of my videos    so quick look at the box so we have a    passion for helping you get more done    every day just press clean and then it’s    in looks like French and Spanish and     other languages there let’s look on the    other side of the box what else we got    in there Oh a nice picture of of the    unit cleaning and it gets stuck going    downstairs I’m not expecting it to go     downstairs okay seven a box turn it    around and usual security tacky type    thing there get rid of that and mrs.    tubes are gonna be so happy right sort   http://fixdreviews.net/roomba-860-vs-880/   of us in the box we have instructions    power lead   why would class as a docking station    power lead hmm the rum bar it’s called a    zombie just to the video the samba I’m    going to read this box I can show you    this properly let’s unpack the mighty     rumba in papers    this rubber contains and Leviathan sweet    that it’s quite heavy its it won’t    several pounds definitely several times     ok and wheels alright so zoom ins it’ll    quit look at it what do we get for our    money so we get a nice shiny rhumba

build bark on all these areas just use a sharp knife go underneath the skirt meat carefully and then underneath the ribs then we’re going to come back with that dremel tool and free those bones up from the backbone you could easily take this off with the knife and it’s just going to come off in one piece you can right away see that we’ve exposed all this surface area it’s going to give us room to make some bark now we want the ribs to lay flat in the hog because as it cooks they’ll have a tendency to curl up so what we’re going to do is we’re going to take our knife and make us a couple score lines one right in between the spareribs and the loin ribs and one right at the rib traeger renegade elite tips then we’re going to come back with our handsaw cut through these bones very carefully following those guidelines this is going to allow those spareribs delay flat it’s going to leave our loin ribs still    attached to the backbone but it gives us access to those loins so this is where we’re at with this hog we’ve got the first few ribs the shoulders exposed we’ve got the spare ribs laid out we’ve got the loin ribs still attached to the backbone we’ve exposed our loins now we’re ready to clean up some of the scene use some of this glands just a gland in here we want to get that out we’re going to clean out the neck area the shoulder area we’re just going to create a really good surface area to apply our seasonings our dry rubs and for our injections so we’re just going to take our nice and start taking away anything that doesn’t look good on the hog anything you don’t want to eat we’ve got that connective tissue that