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FTFY

Marketing maybe? I remember going and seeing it in the theater back in the day, and at the time there were constant advertisements for it.

I don't know the comics very well, so maybe you're right. I remember who the hell he played in the doctor strange movie, let alone what is comic book significance would have been. How did surgery would have been a good casting choice for Victor Von Doom.

I always kind of figured Mads Mickelson or however you spell his name would have been a good doctor doom, but I guess they pissed him away on the first Doctor strange movie.

That goddamn screencap doesn't do anything to make me want to watch that video. I See that Ginger faggot in there, too! I'm fairly certain none of those assholes know how to change a tire.

Can't you find women that can do that cheap in Africa when you travel around to shitsville in other countries?

I understand the concept of butterflying a piece of meat. I do it all the time I just don't understand how you would have that huge of a piece of me fried from a pork cutlet. I mean even if you took just the one and pounded it out, you're still not going to get that circumference.

Why would I watch anything call beard meats food. Is that lumber sexual or metrosexual, I don't know because I'm not a fag.

It's got to be a different cut because there's no way in hell you're going to get that big of a patty pounded out from a tenderloin. If I had to hazard a guess it's something off of the leg, which is fine because if you're going to pound it and then fry it's going to be nice and tender, but...

There's no goddamn way you're going to get a 16in patty out of a 4-in or 5 in or even 6 in tenderloin slice. I mean that or whatever cutlet is pushing two feet. I mean maybe if you use the meat glue, and possibly flattened everything and then stuck it onto a sheet tray, chilled, and then cut...

I mean what the hell piece of meat are they using to pound it out and get it that large, or is that particular one AI generated? I'm sitting here thinking about how you would maybe do that, and maybe the only thing would be off of the ham hock? Also if you don't do a crawfish Po boy over a...

It really just depends upon what the final product or dish you wish to make. I don't mind chunky, skin pieces in my mashed potatoes. But if I want something silky and luxurious, that's absolutely probably the best tool to pass your potatoes though. When it comes to mashed potatoes though I...

I mean I guess the other euphemism is taking the browns to the super bowl, but the Cosby kids also works, especially if you want to lean into the racism. Which is kind of unfortunate because I used to watch The Cosby show with my parents when I was a little kid, but police your own people, and...

Sorry I was having a senior moment, probably a brisket and whiskey aneurysm.

You bastard... Must have been a nice long visit to take the Cosby kids to the pool. You're still the quickest gun...

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.

Yep. I'll drop a few into the brisket. What am I shooting for maybe 160-165 to start carving?

Nope just doing stuff at the house, but promised our neighbors bringing them over a big plate of everything. Thanks, though. I wasn't certain at first, but pulling it off and feeling it being pretty jiggly already, even if it was hot and fast, I think it's going to get dialed in after the...