Wait, I don’t see beer…
Or propane, or propane accessories, SUS!
Rest assured, the graphics overlay intern was not just let go, but asked politely yet firmly to leave.
Based hank
Good real horchata from the skeeviest hole in the wall mexican restaurant you can find is god tier in the summer
I suspect at least one person has attempted to propane offset a brisket. Likely unsuccessfully, but I’d be interested in their findings.
As Ted hurries to Cancun…
Does anyone really go through life without a hurricane brisket? I’ve also started keeping a freeze brisket just in case. Plus my generic emergency brisket and my weekly brisket.
No joke, I have 10 pounds of brisket and 10 pounds of pork butt in my deep freezer right now.
What the hell, the logistics must be crazy.
With canned beans or something, you could just get a few pallets from what’s stockpiled anyways.
But with brisket, you gotta slaughter that shit pretty much as it’s being handed out, ideally have it cooled the whole time, but then it also has to be cooked before consumption. If people have to evacuate their homes, you gotta do the cooking for them, too…
One could also assume that it would be more feasible and financially viable to slaughter in the event of an impending hurricane. Bleak, but on point… or flat as it were. (Couldn’t help myself)
Worse, it’s Houston.
