What Are The Seven Deadly Sins?


  • PRIDE is excessive belief in one’s own abilities, that interferes with the individual’s recognition of the grace of God. It has been called the sin from which all others arise. Pride is also known as Vanity. Your punishment in Hell will be: You’ll be broken on the wheel. Associated symbols: Pride is linked with the horse and the color violet.
  • ENVY is the desire for others’ traits, status, abilities, or situation. Your punishment in Hell will be: You’ll be put in freezing water. Associated symbols: Envy is linked with the dog and the color green.
  • GLUTTONY is an inordinate desire to consume more than that which one requires. Your punishment in Hell will be: You’ll be force-fed rats, toads, and snakes. Associated symbols: Gluttony is linked with the pig and the color orange.
  • LUST is an inordinate craving for the pleasures of the body. Your punishment in Hell will be: You’ll be smothered in fire and brimstone. Associated symbols: Lust is linked with the cow and the color blue.
  • ANGER is manifested in the individual who spurns love and opts instead for fury. It is also known as Wrath. Your punishment in Hell will be: You’ll be dismembered alive. Associated symbols: Anger is linked with the bear and the color red.
  • GREED is the desire for material wealth or gain, ignoring the realm of the spiritual. It is also called Avarice or Covetousness. Your punishment in Hell will be: You’ll be boiled alive in oil. Associated symbols: Greed is linked with the frog and the color yellow.
  • SLOTH is the avoidance of physical or spiritual work. Your punishment in Hell will be: You’ll be thrown into snake pits. Associated symbols: Sloth is linked with the goat and the color light blue.

The seven deadly sins are the sins to which we as humans are most susceptible because of our fallen human nature. They are the tendencies that cause us to commit all other sins.  They are called “deadly” because, if we engage in them willingly, they deprive us of sanctifying grace, the life of God in our souls. The Seven Deadly Sins have been in existence since man’s exile from paradise. Ever since the days of Adam of Eve, we encounter seven deadly sins. These seven deadly sins make a definite borderline between what is good and what is bad. All stories in Bible mention each of these sins which result in death and Hell. These stories educate and instruct followers about man’s tendency to sin. Pride, Envy, Gluttony, Lust, Anger, Greed and Sloth are the major sins. These sins represent the opposition to the seven major virtues, which each person should possess from the point of view of Christianity. They are accordingly opposed to the seven primary virtues of Humility, Love, Faith, Self-Control, Kindness, Generosity, and Zeal.

So, my big question will be is it possible for any man, woman, or child to live their life to the fullest without Pride, Envy, Gluttony, Lust, Anger, Greed and Sloth. I may not agree with the Bible but I do know this little tidbit, based on the writings found inside it, and that is that the sinister places described within are very descriptive, very colorful, and very ruthless. Again, as it is written, Christians are forced to fear being alive and just living their lives. Doesn’t seem like a fair way to live one’s life if you ask me. Can y’all imagine if the authors of the New Testament were around today? Could y’all imagine the horror movies they would be capable of writing? My own observations of the Bible are like this, IT is full of drama, horror, death, doom, “sin”, adventure, and fantasy. I repeated get told not to take the Bible literally because it isn’t written literally. Final question, then I’m done. If I’m not to take the Bible as literal does this mean it’s not a biography, that it’s not historical, and not factual? Seems to be the case, therefore, in my eyes, it remains some of the best fictional writing known to mankind.


Rub It Before You Smoke It

Before I actually get started I would just like to remind everyone that y’all will be reading about the butchering, preparation, smoking, and consumption of a pig. So, if eating meat or reading about meat is offensive to someone this would be the place to turn around and exit. For everyone else, follow me and let’s see if I can sort all of this out for you. Doing this post was actually not planned however I was asked to do a post on this subject since I knew what I would be doing this Memorial Day weekend well in advance. Otherwise, this probably would never have happened for you to see. Let me start by saying that the pig involved was butcher house slaughtered and then purchased by my dad somewhere in Katy Texas. My dad is old school when it comes to cooking outdoors, he prefers an open fire pit which no matter where he has lived we have always dug out and built up. Oddly enough, I didn’t actually learn to much of anything about cooking/smoking/grilling from my dad. There is an exception tho, growing up I was exposed to it by him on a regular basis, however, in his words, “smokin’ is for adults” and I was barely allowed to watch anything. So, I learned most of what I know as I traveled the world. However, in the last ten years, my dad and I have gotten kinda close and therefore things we like to do sort of overlap. In the end, we have been able to show each other new tricks and twists in the way we cook. That goes in many directions tho, as y’all have read here before, we build and remodel quite a bit together as well. So, lets get this ball rolling so I can explain what the hell happened.
As mentioned, there was a considerable amount of preparation that took place before this pig ever hit the pit. Unfortunately, I don’t have actual recipes for everything I will be discussing, but I have faith in the cooks out there that they will understand and be able to duplicate it if they choose. First of all, there was a two step preparation to the pig, an all over injection and all over rub. What can I say, I like deep, deep flavor, flavor beyond the smoke, flavor that goes down to the bones. We will need to talk about the dehydration of some things first. As always I will let you know you are free to Google things that I tell you to because the process is too long and sidetracks the conversation. With that being said, I had to prepare my personal pork meat rub. It’s tried and true, yet very time consuming to prepare because of dehydrating the tequila. Yes, you heard me, I use a meat (jerky) dehydrator and I essentially “crystallize” or “powder” tequila. I am sure there is a scientific term for it but I have no idea what it is. What I can tell y’all is that I started with two 750ml bottles of Jose Cuervo Silver tequila and after dehydration it yields just under 4 cups. Sounds like allot of work but there is plenty to keep doing for that 5 hour process. Other ingredients in my rub include, but are not limited to, cayenne, habenaro, chiles, lime rind, orange rine, salt, pepper, and some chili powder. All ingredients are ground together with in a pestle until it has the consistency of fine grain sugar or somewhere close. I also do an injectible where pretty much every inch gets a deep flavor injection so there is flavor to the bone. Using four 750ml bottles of Jose Cuervo Silver tequila and a handful of hydrated spices the mixture becomes a slurry about the consistency of cough syrup. Some of the items used are salt, pepper, habenaro, lemon juice, lime juice, orange juice, Tabasco sauce, and some liquid smoke. Before this pig gets the rub down of a lifetime it gets injected with my concoction from head to toe.
After it has been injected and rubbed down it needs to rest for a few days in a refrigerator or in a freezer set in the 50’s F. In my case, I did all the prep work of the injection and rub the weekend before and then prepared the meat Thursday night. After that it sat until early, early Monday morning where it was placed on the open pit for 14 hours. It was cooked at an average temperature between 225F to 255F the entire pre-dawn and well into late morning. Other than flipping this pig every 4 hours nothing else was added as far as seasonings. I used a combination of two woods for this smoke, Hickory and Red Oak. I like allot of rich smoke which in turn penetrates deep into the carcass and makes the meat fall off the bones every time. If you have never open pit smoked anything then you don’t know what you are missing. However, I understand great food isn’t for every person’s taste because that is just life sometimes.
I mentioned this entire ordeal was completed at my parents house for the Memorial Day holiday. In addition to my family, my parents, both sisters with kids, a family my parents are friends with next door to them, we also had some yankees (northerners) that were in town on a break from RV’ing and also friends of my parents. In the area of the United States we live, southeast Texas, sites like this are fairly common. But, as I was informed, the yankees found it to be a ghastly site and in all their years of life and travels  have never seen anybody pit smoke an entire pig in their backyard before. Well, Welcome to Texas you traveling yankees. Their tune changed after they began eating and then the smiles were everywhere. I still don’t know if it were all the margaritas they were drinking or if they actually liked the smoked pig. Matters not to me actually because I really only about one person liking what I cook and that person is me.
Overall it was a fabulous weekend and holiday to spend with friends and family. We had allot of great food as well, we could have easily fed 10 more adults. Luckily, we had no injuries and no mishaps occur so that was a total bonus. I got a little sunburned according to my wife but as I looked this morning I didn’t see anything and neither did I because that is just how I tan. I am tired tho, I slept very little this past weekend and I am definitely feeling it today. As summer comes into full play now y’all can expect to see more of me smoking it up and so forth. Anybody wishing to have more details on my methods, ingredients, or additional information can comment on this post or e-mail me and I will see what I can do to accommodate those requests. Until next time……………

Just Smokin’ My Life Away

There’s no question about it, I really enjoy smokin’. Those of y’all that have been around a while already know that I smoke every opportunity I get. Those of y’all who are new will soon find out that I smoke every chance I get. I have found that there are different degrees and fashions to smoke meat. I have been doing this for 20 plus years and I think I am finally figuring the science of it all out. Since I have multiple ways to smoke or cook meat I get asked allot to cook at family functions, work functions, and at home all the time. I don’t mind. One can’t mind or be bothered when he has a true passion for doing what he loves to do. I enjoy it so much that I have built some good smokers. Don’t get me wrong, I have had a few failures as well which were very valuable lessons in my life. My most valued and treasured one is a trailer mounted 100 gallon reverse flow smoker. I take it to most places I go to and have found it is a very welcome site when I am seen rolling up. People know I am not going to disappoint. I take pride in what I do and everyone knows it.
I have bought different things over the years to broaden my horizons a bit. Last summer I picked up a roaster since cooking a whole pig is easier to do on an open pit. I could have done it the old fashioned way and built me a pit but I can’t go mobile with that. I like mobile since I like to go camping. Nothing beats throwing a couple big birds or a whole pig on the roasting pit and let them slow cook all day or all night. I realize many of y’all are city dwellers and this might all seem a bit barbaric since everything y’all buy is in a supermarket or at a restaurant. I have friends that live in apartment style building and have to resort to a little hibachi grill that holds 8 wieners or 3 hamburger patties or 2 small steaks and they think they are truly grilling. I tell them that they do what they can do. There are so many people that don’t even know that a person can cook their own meat outdoors. I feel very sorry for those types because I feel they are missing so much in life. In fact, I can’t imagine a lifestyle where there is no grillin’, roastin’, or smokin’.
I was reminded a few weeks ago that I had a project going on that my wife would really like me to finish. This particular project is close to completion from my point of view. I wanted to build a “smoke-building” out by my shop but shied away from the idea because I didn’t actually want to have to build a structure. It’s not that it was going to be too much work, but it ends up being relatively permanent. That idea scared me a bit because I could never just pick a spot, I was torn between about three place. I want it close enough to the house where it isn’t a hike to get to it yet I want it far enough from the house where we don’t get smoked out when the wind changes. So I came up with the idea to scale it down and make it portable. This way I can put it on the deck, outside my shop, or even take it with me somewhere if needed. I’m not done with it by no means and really need to get my ass in gear if I ever want to be able to use it. In reality all I lack is the “pit” enclosure which will fit into the bottom partially, but mostly out to the back, which will probably be fitted with some kind of small squirrel cage blower for increased smoke volume and transfer.

I will get done with this little project in due time. I need to get it done because it is in the way. I need to get it done because it’s not smoking anything for me the way it is. I don’t know which is worse, having an idea or building that idea. Seems if I would stop coming up with different things then I wouldn’t get in such a pickle. I think once I am done with this I will take it easy for a while and just enjoy the fruits of my labor. I know what your thinking and I will tell you I do not have an addiction or a problem, I just like meat of all sorts. Wait til y’all get a taste of the rabbits I smoked up. I will include in a post the ingredients, preparation, and cooking for anyone who wants to give it a shot. Do y’all have rabbit locally available? If not you should probably move. I hear Texas is a real nice place to live. So, I think that is all for now, I have allot of work to do.