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Bert Orange

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  1. It’s all made by me. So definitely not top 50 brisket!
  2. Texas brisket for lunch. Seafood gumbo for dinner.
  3. Ready for game day!!!
  4. I don’t know if I can now trust anything you say scraper boy. 😂
  5. That doesn’t look kosher
  6. We are in almost identical buckets. And my oldest is already in a super pricey private college.
  7. I’m looking into chartering now with the accelerated deprecation under the BBB. The idea of writing off the purchase price and getting 35% off the purchase price through tax deductions is enticing.
  8. Please tell me that is “another kid on the way TO COLLEGE”!
  9. Dude, pro chefs do it. I’m a pro. So imma do it.
  10. The garlic press is an abomination. - Anthony Bordain seriously though, there’s never an application for garlic where I want it squeezed through a press. Good knife skills and it’s simply not needed. if you really want garlic mush, a microplane gets the same results and is so much more versatile.
  11. They have it in the luminor as well
  12. Sure thing. It’s the submersible Verde. 1287. Fell in love with it.
  13. 1.75” - 2” think bone in chops are so dam good. If I had the planning, I’d replicate Perry’s cured and dried double cut chop. But I didn’t have 5 days to prep dinner.
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