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AustinMT

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Everything posted by AustinMT

  1. AustinMT
    Take out from Interstellar today:
  2. AustinMT
    If they stop using their gates, they can be reallocated by the airport to other airlines
  3. AustinMT
    This was last year. We called the interview location directly (it was in San Antonio because we couldn’t get in the Austin location)
  4. AustinMT
    I have not seen anything suspending the requirements, but you think they would
  5. AustinMT
    If airlines don’t use their gates they risk losing them.
  6. AustinMT

    Wine

    AustinMT replied to Hollywood's topic in Food and Travel

    I saw the Heitz, but that price is the same you’d pay to buy it elsewhere.
  7. AustinMT

    Wine

    AustinMT replied to Hollywood's topic in Food and Travel

    For that metric, the Justin Isoceles is a good but. It’s a nice Pass Robles blend (And I’m not a huge Paso fan, but this is a good one) that retails for about $65. So $36 is a great buy. I’d grab a few at that price. The Animo Atlas Peak is also a good buy. Retail is about $80.
  8. AustinMT
    SO we canceled our trip to France and Italy for April. Already started looking to rebook in October. As of a couple of days ago, neither the flight price nor the hotel prices (spot checked 3 of the ones we had booked) had gone down. I am hoping this will change soon
  9. AustinMT
    When they start again, check places like San Antonio — less crowded
  10. AustinMT
    I’m assuming he is printing these himself? Standard-issue gift cards work through a bank/credit card processor and teh business doesn’t get the funds until the gift card is used
  11. AustinMT
    Been there several times Brisket — really good. Black Angus. Sausage — good. Jalapeño cheddar > regular. Pic above is the regular. Not classic central Texas, but good. Ribs — ribs are fine. Not the best I’ve had but good. Sides — very good. Also does a daily soup As I said before, guy was a chef at Mezzaluna and Siena, and quit to raise his kids. In the 620 corridor, Interstellar is better, but Jim’s is more than credible bbq.
  12. AustinMT
    That is exactly what I paid today for a 50 round box of hollow points. Went to a small gun place near where I live that usually pretty well-stocked. He was pretty wiped out. Apologized profusely, and he’d had to buy what he could find and they were overcharging him. Had a few boxes of hollow points and a few boxes of FMJ (which were cheaper).
  13. AustinMT
    Jim’s Smokehouse
  14. AustinMT
    You are conflating topics (and, again, ignoring an entire line of my attempts to engage in actual debate, which you are incapable of doing). Here’s a link for you to understand the word “conflate,” given that it is beyond 5th grade vocabulary: https://www.merriam-webster.com/dictionary/conflate
  15. AustinMT
    Not the first time Lando has shown his douchebaggery
  16. AustinMT
    They have carrots. Lots and Lots of carrots.
  17. AustinMT
    Streaming on Hulu. Wife wanted to watch it so I followed along. Glad I did. First 3 episodes are out, with another each week (8 total). Nice slow burn (no pun intended)
  18. AustinMT
    This is the first thing that came to my mind. Will Sasso’s Kenny Rogers was outstanding Side note: Will Sasso is underrated
  19. AustinMT
  20. AustinMT

    Wine

    AustinMT replied to Hollywood's topic in Food and Travel

    Tonight’s Coronawine
  21. AustinMT
  22. AustinMT

    Wine

    AustinMT replied to Hollywood's topic in Food and Travel

    TGIF
  23. AustinMT
    Wrapped at 165, pulled at 203, which is basically what I always do. Just can't figure it out. I mean, it's not tough, had a nice smoke ring and bark, tasted good but wasn't the tender meat you'd normally see, and that's been my experience every time I try one of the half-cuts.
  24. AustinMT
    Double post
  25. AustinMT
    Need some brisket help No issues smoking a whole brisket (have posted pics on this thread). I bought a half brisket (point cut) the other day (was walking past in in H-E-B and decided to cook a brisket, but it was already 9:00 am and too late to start a whole). I’ve tried this before, with the same results. I use the same technique/temp, wrap in butcher paper, etc. Taste is always fine, but I can’t get it as tender as a whole. Any ideas?

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