
luke duke
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Posts posted by luke duke
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Or you could just wrap like this
Paper is king.
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1 hour ago, mapplewhite132 said:
As you can see, I lost some of the rub when I wrapped/unwrapped the brisket. Any tips for avoiding that?
Don't wrap it.
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31 minutes ago, Jameslaw121 said:
So what was the price range, because I was seriously thinking about combining our two small bathrooms into one large one.
Break your faucet and you'll find out.
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How does one even physically do that?
Replace the hand with a chain saw and a bunch of stupidity. -
Get him a butt plug. That will take care of the gadget part.
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We need to replace our kitchen faucet set and can't find a direct replacement. We have a girl who is an interior designer/decorator that's worked on the house before, so I told my wife to get her to look at it and come up with a replacement that would look appropriate and fit in the space. (My fucking fault here)
I came home last week to the same faucet........and 4 pages of sketches converting our bedroom/bath and an adjacent guest room/bath into one master suite with sitting room, shoe closet, makeup counter...all that bullshit.
All I wanted was a glass of water from the faucet.
I’d say that you deserve that for hiring an interior decorator to replace a faucet, unless you’re banging the decorator on the side.-
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In the past few years, it has become more common for my ball sack to touch the water in the toilet when I'm taking a shit. I may have developed oldmansaggyball syndrome.
Stop pissing in the pool. -
I guess if you catered to gym bros I can see the time savings of leaving 180lbs on something like a leg press. I have no idea why you would weld 2 45s together though.
Do you even weld bro? -
Buy the one you want and give the FIL your old one. He probably doesn’t care about any features other than holding temp.
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"Hello? This is dogdawg!"
fify
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Tell it again.
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Only problem is we're flying in, so we'd have to pick up some chairs and a cheap styrofoam cooler for the wait. It would just be me and one buddy. The third did it a few years ago and won't go with us this time. He wants to try La Barbecue.
Isn’t there a guy that rents chairs? -
Not repost stuff?
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So I just need a prime brisket and an iGrill to cook better? Why have you fuckers been holding out on me all these years?
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No, honest take. You complain about the quality of the brisket and your equipment but don’t want to pay for better quality on either.
So I just need an iGrill to cook better? Why have you fuckers been holding out on me all these years? -
She seems nice.
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I may have posted this before, but the ass clowns who bring their lunch to work in a soft sided cooler and then put it in the community refrigerator. Thanks asshole, now you and your 3 shithead friends have taken up the whole fridge
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3 minutes ago, AM Wood said:
i'm sorry that you work for a catering service care about your community and volunteer your time.
fify
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I stop in at the 7-11 on bee caves road (the one by the elementary school, not the one at 360) a couple of times a week for a small item and I have to admit, I am absolutely fascinated by the business that place does in roller food at pretty much any time of the day. Always a long line of Hispanic dudes loading up. I keep thinking, don’t these dudes have awesome breakfast tacos at home that kicks the shit out of a roller hot dog with mayo and jalapeños or dried out wings at 830 AM no racist? Why would one choose an entire 7-11 pizza instead of a Gattis for about the same price down the road? Am I missing out on a whole food experience here?
Your average Hispanic laborer eats 2 convenience store meals a day. This is in addition to a 32oz coffee that is 50% sugar, 40% cream and 10% actual coffee. -
Interesting. He also said something in there about how when cooking high heat the brisket is done closer to 215 but lower it's usually around 205.
This is true -
HEB or Sprouts preformed patties are my go to when grilling at home. Buuuuuut, if I’m doing 50 burgers in 15 minutes in a hotel lawn or something (baseball tournaments), those will be thin frozen bastards and getting water dunked by the bag in a cooler for the (slight) dethaw process before hitting the grill.
Anybody can make a thick, perfect burger taste good on an Egg a couple at a time. Champions are made by making thin burgers decent in volume over small portables, hectic road game, dealing with adversity.
I cook ~200 burgers at 3 different events every year. I hand make every patty.-
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I pledge to post more pictures of this STEAK
in Food and Travel
Posted
So tri-tip is now a steak? I used to pay $8 or $9/lb for Wagyu tri-tip from Strube Ranch about 5-6 years ago. That was some good shit.