🚫👁️Drinks on Saturday🇺🇸
@drinkonsaturday • 90,980 subscribers
Genuine Podcasters. American Gentlemen. Come have a drink with us, and let's rationally discuss it. For recipes, to guest, or have your music feat'd hit us up!
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There's no way he was that clueless... was there?
🚫👁️Drinks on Saturday🇺🇸1,055,977 views • 14 hours ago
There's always that one guy on site, slowing the whole job down...
🚫👁️Drinks on Saturday🇺🇸3,553,113 views • 23 days ago
One of the easiest ways to disappear in Mexico...
🚫👁️Drinks on Saturday🇺🇸3,314,864 views • 27 days ago
It’s cheating—plain and simple. Smearing lotion on the lens to blind the proctoring AI isn’t “gaming the system”; it’s exploiting a technical flaw to get credit you didn’t earn. Tests exist to verify you mastered the material, not to see if you’re a better hacker than the software. And who learns? Nobody. The AI spits out answers; you copy-paste. You walk away with a grade and zero retention. Six months later you’ll still be googling the basics while the honest kid who studied actually knows their stuff. Short-term win, long-term self-own. College is already expensive—why pay for a credential that proves nothing? Use the AI to master the content instead of dodging it.
🚫👁️Drinks on Saturday🇺🇸9,743,184 views • 3 months ago
Dana Madylon Special Beef Medallions? Start with a beef loin (tenderloin or strip works best). Trim excess fat and the tapered ends; reserve both. Slice the loin lengthwise into thin sheets for rolling. Filling: Finely chop the reserved fat trimmings + loin ends with red bell pepper, green bell pepper, and several garlic cloves. Mix thoroughly into a moist, seasoned stuffing. Shape into compact inner logs, then wrap each tightly in very thin slices of additional beef fat. Lay out the loin sheets, tenderize gently with a mallet. Place a fat-wrapped log along one edge, roll tightly into a cylinder, and truss securely with butcher’s twine every 1–2 inches. This creates beautiful pinwheel medallions when sliced. Season the outside generously. Grill over medium-high heat, turning for even char, until internal temp hits 130–135°F for medium-rare. Rest 10 minutes, then slice between ties into medallions. The melted fat, sweet peppers, and garlic create juicy, explosive flavor in every bite. Enjoy!
🚫👁️Drinks on Saturday🇺🇸4,164,462 views • 1 month ago
When they say you can’t have a tomahawk steak caveman-style with a view like this, don’t ever believe them. High on a foggy alpine ridge, a massive bone-in tomahawk sizzles defiantly on a natural stone slab heated by open flames, its thick cut crowned with fresh rosemary sprigs that torch and crackle in the heat, releasing fragrant smoke. Nearby, peppers and garlic roast directly in the fire, their charred skins transforming into a vibrant, homemade chimichurri. A trusty blue enamel kettle stands sentinel in the mist while a rustic wooden bowl overflows with creamy, herb-flecked sauce, ready for dipping. Thick plumes of smoke swirl into the rising fog as the meat develops that deep, perfect crust and juicy interior—then, as if on cue, the clouds dramatically part. Suddenly, the scene explodes into breathtaking clarity: jagged snow-capped peaks piercing a brilliant blue sky, a glassy alpine lake sparkling below, and miles of rugged, untamed wilderness stretching endlessly. One glorious bite of that charred, perfectly rendered tomahawk, dipped generously in the bright, garlicky chimichurri, and every limitation you’ve ever heard vanishes. This isn’t just dinner in the mountains—it’s raw proof that the most wild, unforgettable meals are forged exactly where you choose to make them, fire, stone, and all.
🚫👁️Drinks on Saturday🇺🇸4,205,769 views • 1 month ago
Those newfangled ab riser machines look deceptively easy… until you actually hop on. This woman cranks it to the highest setting, struggles with a couple shaky reps, then turns to her husband with that classic “if you think it’s so easy” look and says, “Here, you try it.” He hops on, full confidence… and immediately eats humble pie. After a few wobbly attempts, they both crack up and drop the difficulty by about half. Moral of the story? Don’t knock it till you try it. Core strength is no joke, and these machines will humble even the cockiest gym-goer. Respect to anyone who sticks with it on max settings! Who else has been surprised by a machine that looked “easier done than said”?
🚫👁️Drinks on Saturday🇺🇸4,403,264 views • 2 months ago
Who needs an RC boat when you've got this much power-to-weight ratio?
🚫👁️Drinks on Saturday🇺🇸406,356 views • 14 days ago
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The haters will say Sterre Meijer (surfsterre) can't skate, is just chasing likes with her feminine wiles, and is simply too hot to trot... Well, when she eats sht trying tricks, the bails are this gnarly—hard falls that would make most quit—and she still dusts herself off, gets right back up, and grinds until she nails it... that's pure grit and determination. The kind that echoes the best in the game. No poser vibes here—just a Dutch skater girl who lives it. Respect.
🚫👁️Drinks on Saturday🇺🇸3,552,049 views • 3 months ago