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AustinMT

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Everything posted by AustinMT

  1. Take out from Interstellar today:
  2. If they stop using their gates, they can be reallocated by the airport to other airlines
  3. This was last year. We called the interview location directly (it was in San Antonio because we couldn’t get in the Austin location)
  4. I have not seen anything suspending the requirements, but you think they would
  5. If airlines don’t use their gates they risk losing them.
  6. I saw the Heitz, but that price is the same you’d pay to buy it elsewhere.
  7. For that metric, the Justin Isoceles is a good but. It’s a nice Pass Robles blend (And I’m not a huge Paso fan, but this is a good one) that retails for about $65. So $36 is a great buy. I’d grab a few at that price. The Animo Atlas Peak is also a good buy. Retail is about $80.
  8. SO we canceled our trip to France and Italy for April. Already started looking to rebook in October. As of a couple of days ago, neither the flight price nor the hotel prices (spot checked 3 of the ones we had booked) had gone down. I am hoping this will change soon
  9. When they start again, check places like San Antonio — less crowded
  10. I’m assuming he is printing these himself? Standard-issue gift cards work through a bank/credit card processor and teh business doesn’t get the funds until the gift card is used
  11. Been there several times Brisket — really good. Black Angus. Sausage — good. Jalapeño cheddar > regular. Pic above is the regular. Not classic central Texas, but good. Ribs — ribs are fine. Not the best I’ve had but good. Sides — very good. Also does a daily soup As I said before, guy was a chef at Mezzaluna and Siena, and quit to raise his kids. In the 620 corridor, Interstellar is better, but Jim’s is more than credible bbq.
  12. That is exactly what I paid today for a 50 round box of hollow points. Went to a small gun place near where I live that usually pretty well-stocked. He was pretty wiped out. Apologized profusely, and he’d had to buy what he could find and they were overcharging him. Had a few boxes of hollow points and a few boxes of FMJ (which were cheaper).
  13. You are conflating topics (and, again, ignoring an entire line of my attempts to engage in actual debate, which you are incapable of doing). Here’s a link for you to understand the word “conflate,” given that it is beyond 5th grade vocabulary: https://www.merriam-webster.com/dictionary/conflate
  14. They have carrots. Lots and Lots of carrots.
  15. Streaming on Hulu. Wife wanted to watch it so I followed along. Glad I did. First 3 episodes are out, with another each week (8 total). Nice slow burn (no pun intended)
  16. This is the first thing that came to my mind. Will Sasso’s Kenny Rogers was outstanding Side note: Will Sasso is underrated
  17. Tonight’s Coronawine
  18. Wrapped at 165, pulled at 203, which is basically what I always do. Just can't figure it out. I mean, it's not tough, had a nice smoke ring and bark, tasted good but wasn't the tender meat you'd normally see, and that's been my experience every time I try one of the half-cuts.
  19. Need some brisket help No issues smoking a whole brisket (have posted pics on this thread). I bought a half brisket (point cut) the other day (was walking past in in H-E-B and decided to cook a brisket, but it was already 9:00 am and too late to start a whole). I’ve tried this before, with the same results. I use the same technique/temp, wrap in butcher paper, etc. Taste is always fine, but I can’t get it as tender as a whole. Any ideas?
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