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RichUT

Burnt Ends
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Everything posted by RichUT

  1. That may be part of it, but it’s also likely influenced by the role that product scarcity has played in the bourbon boom. I’m sure there are concerns that product being readily available on shelves would decrease the cachet that has driven the craze and increase in demand in the first place. If bro’s out there can’t get a high from scoring a bottle that their buddies can’t, that could have a material impact on purchasing behavior. I know I’ve been guilty in the past of going into a liquor store to see if they had any “whales”, while completely ignoring quality bottles because I knew that I could get them any time.
  2. That’s a pretty slippery slope. The consumer ultimately dictates what something is worth, and you can’t discount the role available inventory plays and determine worth in a vacuum. People have a tendency to hang on to what things used to cost, but the product is improving at an aggregate level, which is increasing the customer base, decreasing supply, and driving up what the commodity is now worth. The tube is out of the toothpaste and we aren’t going back to the old days unless the quality of the product takes a massive downturn or inventory increases by a factor of 10x+. Given the lead time to produce product at the quality level that has stimulated demand, I would not expect supply to catch up any time soon. I’d argue that the legacy distilleries are pricing behind where the category sits on the S-curve and forgoing profit while creating a secondary market for the product. If they would all increase pricing across the board (say 30-35%) it would actually be a net positive in terms of accessibility of the product for the average consumer, as it would serve to discourage the grey market behaviors that have become so prevalent over the last several years.
  3. I didn’t know that we had Kanye on the squad, but I’m definitely supportive of selling him. Dude has to be a cancer in the locker room.
  4. Scored these two whilst out and about this morning.
  5. They are both solid and worth owning. I think the 10 year bourbon is slightly better than the 12 year Rye, but you can’t go wrong with either.
  6. Picked up Redemption Wheated at Total Wine Lakeline. They had 4-5 more bottles. The spice note was a bit surprising on the first sip, but it’s really grown on me as the juice has been exposed to oxygen more.
  7. That 4-0 scoreline is your prediction for HT, right?
  8. Jesus Christ. We can fuck up damn near anything. Lucky as fuck not to concede the equalizer. And then Christensen falls asleep and Zouma pulls us out of the fire.
  9. What the fuck was that defending?
  10. Lovely work there
  11. Kepa leaves a lot to be desired.
  12. With the weak foot no less. Helluva shot.
  13. Bought this guy last week. We’re having a blast with it around the neighborhood. It’s like a social wagon in our neighborhood. I’d bet there are 20+ carts over here now.
  14. I gotta say, I took those two racks to 203 internal and was not happy with the result. The bone slipped out with a pull and I could not slice the rib meat beyond separating each bone. I’m probably going to pull at 198-200 going forward. It may be a touch chewier but I’m into it that way.
  15. Pulled these off about 45 mins ago and they are resting. Money shots coming later tonight.
  16. Beef plate ribs. You gotta look at em closely. Some of them run a little leaner so just look at the meat to bone ratio. That rack in the photo was particularly good looking in that regard.
  17. They surely do. Picked up three racks at the one in NW Austin
  18. Beef Ribs ala Furiosa
  19. A friend grabbed these for me at restaurant depot. I’d like my beef ribs to get to 195 internal, but probing them just right is a bit of a bitch
  20. I’ll put that on just before it hits the smoker. That pic was from the salting I started this morning
  21. Shits going down this weekend.
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