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RMac5

Certifiably Surly
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Everything posted by RMac5

  1. Well then maybe just a half a clouds worth.
  2. Restaurant business is a crap shoot even under the best of conditions. Throw in a little adversity and it can get to be very tough sledding. We bought a burger joint as a side hustle hoping to make some money and have some fun. We had great reviews and a good following and it was still hard to make it profitable. Employee issues, theft, equipment maintenance and or repairs and slow periods just knock the living shit out of you. We sold it back in October and it has been a blessing for us to be out of that rat race. We had a full bar with 24 tap handles, no telling how much free booze we poured.
  3. Looks like an undermount sink, should be fairly easy fix even if both bowls need to be replaced. The sink is more than likely just glued to the granite. They can just separate the sink from underneath the granite and replace.
  4. Real Deal Holyfield is the GOAT of breakfast tacos
  5. We went to George last night as well, dude’s still as good as ever, glad he’s one of us. Got out just ahead of the SB crowd that’s descending in droves.
  6. We are out here now and are scheduled to fly home today. We had reservations Friday at STK, we thought it was very average. Apps were great and a fantastic bar and drink menu but our filets were just meh!
  7. I like Brett’s too, only been one time but it was damn good. I use to follow him on IG but stopped cause all of the aggy shit.
  8. Taxes? What taxes?
  9. Agree on Felix’s, would stand in line and wait for a seat over immediately being seated at Acme.
  10. Restaurant man you gonna need a 30-30 in your lap when that little girl gets in high school. Fish fry looks fantastic, need a mess of calf fries in that grease.
  11. And they have brisket every day they are open.
  12. Mountain Dew and Tanqueray
  13. I’ll have yours too then.
  14. Pastrami beef rib at Guess in Waco, anyone had this beast? Looks damn good to me.
  15. I eat brisket at every bbq joint, and sausage, then I add on from there.
  16. I caught one when I was young, scared the crap out of me. When I got him to the surface and close to the boat I got scared and handed my dad the fishing pole.
  17. We use pork rinds with guacamole and salsa, not even close to a good tortilla chip but better than nada.
  18. VP with a wife that has nice hooters!
  19. Got a call from the local licker store that my special order was in, asked them what it was and they said it was my Blanton’s from October 2017. Asked me if I wanted to go back on the list, told em hells yes.
  20. @ROFL BOX those ribeyes on the smoker look damn good.
  21. Here’s an example of my non-black ones. Mine always look like this, they taste great just not that dark color.
  22. What makes them appear black vs red or reddish brown? Mine never have that black appearance.
  23. No juice on that plate under the ribeye, you over cooked it.
  24. Not sure how Snow Dog got roped in this, sorry SD.
  25. We call that goulash, we don’t use cheese curds though. I’d eat that!
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