Recent content by Dr.Retarded

Is that a giant schnitzel sandwich!?! There was a sandwich restaurant next to a little Irish pub on Johns Island we used to go to when I lived up there that had a schnitzel sandwich that was amazing. I would make it more often but sometimes it's hard to get decent veal, and I think the last...

What is ES? Sorry I've not been playing this game as long as some of you guys, but appreciate the help and answering my questions.

Yeah that didn't happen whatsoever. I just didn't necessarily know what to expect. It was still adhered to the meat with all the handling and cutting, etc. I think about it, I trimmed off the tail section of the flat cut it in a little bits while we were organizing stuff for dinner, just set...

That sounds kind of neat maybe I'll make that when my buddy starts playing.

I was totally going to watch this movie because of the Aztec ghost people which was my original theory when somebody posted the trailer. Kind of pisses me off. They should have leaned hard into that concept.

Were there lots of the Aztec ghost people?

What's a djinn sorcerer like? Do you turn into a djinn or summon them?

So apparently the brisket was a success. We ended up going over to our neighbors. He's an older gentleman, and normally he would be barbecuing, but he's going through more prostate cancer stuff. His wife though made dessert and broccoli and cheese casserole which she knows is one of my...

Yeah that's the problem with pre-made rubs sometimes. I know I've bought some in the past where it was way too salty, but it's nice to find one that's light on the salt and you just add it.

I thought somebody posted her top surgery, ribeye nipple earlier in this thread or somewhere else. That's probably the best example of how she looks now, disfigured and mutated.

Five-spice!

Sorry I got done pulling the brisket off, grabbed a shower and crashed for a bit while I wait for that bastard to rest. That combination sounds good to me though. I don't know if I actually have a particular rub that I use every time. I guess it really sort of depends upon what side...

Just pulled it and it was temping around 190 to 195 in the middle, extra was 200ish. I'll figure we'll go ahead and let it rest for 3 hours in the cooler. It felt pretty tender just picking it up. I think I'll give it 3 hours of rest maybe a little bit more, but hopefully I did a good job...

I'm going to go ahead and take your word for it...😉

Their brats and Italian sausage are both great, as well. They have a chicken feta sausage that is also pretty good, and I don't necessarily consider anything chicken to be sausage, but they're surprisingly tasty. HEB doesn't screw around.