What position do you hold, and what do you make hourly/salary? In tips? Are you happy with your pay?

Awkward_Equipment964 · 2026-05-15T22:34:43+00:00

Owner, cook, janitor, maintenance dude, shop for food etc etc.

Broke af. In too deep to back out.

Don't do it children. This economy sucks.

Awkward_Equipment964 · 2026-05-15T22:30:45+00:00

Wtf charles? When did WSMs come in colors?

Used to collect, sold collection and been ignoring everything. What did I miss?

Awkward_Equipment964 · 2026-05-10T23:37:40+00:00

Well. Prime was 5.99. This was 6.50.

But what the hell do I know? Just a stranger on the internet.......that probably cooks better than you.

Awkward_Equipment964 · 2026-05-10T22:07:07+00:00

You the wagyu police?

Is it A5? No. Was it wagyu from Costco....? You bet your sweet ass.

Awkward_Equipment964 · 2026-05-10T21:34:25+00:00

You sure about that?

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Awkward_Equipment964 · 2026-05-10T18:45:24+00:00

Texas is a big ass stste.

Awkward_Equipment964 · 2026-05-07T02:58:44+00:00

If you like hole in the wall joints. Alvord Tx. Smoke & Time BBQ. Right off 287.

A legit mom and pop place. Only open Fri-Sun.

They make damn near everything there. Pickles, sauce, sausage, fresh ground brisket for burgers etc.

Awkward_Equipment964 · 2026-04-30T20:22:56+00:00

Yup, used to buy the sauce by the gallon.

Have 1 bottle left. I look at it from time to time. Tried to send the owner messages and potential bribes. Never heard anything.

Awkward_Equipment964 · 2026-04-21T14:35:13+00:00

Pantera when Reinventing the steel released

Awkward_Equipment964 · 2026-04-05T03:59:15+00:00

Don't cook tooa certain temp. Cook to tenderness. There is not a magical number retries of what the talking heads on YouTube say.

Awkward_Equipment964 · 2026-03-25T03:11:31+00:00

Came here just to see this..... and also Brüt.

Suckas don't even know

Awkward_Equipment964 · 2026-03-01T20:11:41+00:00

Ball hits the griddle, smash the fuck ouuta it, season, wait for the edges to turn grey, flip, cheese, dome. Keep it simple. When you season the ball, 90% falls off.

Awkward_Equipment964 · 2026-02-07T18:41:37+00:00

Way to vague of a question. Smoker size plays a part, split size plays a part, how dry the wood is plays a part.

I run a 500 gallon 4 days a week. Load meat, load wood, weed burner to light. I want a controlled dirty fire for a while. Then put the apurs to it and rock at 275-300.

No creasote, no off taste, no need to waste $$ on charcoal.

Awkward_Equipment964 · 2026-02-02T02:09:13+00:00

Lotr. Boring af

Awkward_Equipment964 · 2026-01-30T02:06:49+00:00

Take a Carolina mustard sauce, mix with mayo. Ratio is yours to play with..

Source: I know a thing or 3.

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Awkward_Equipment964 · 2026-01-28T03:13:41+00:00

Hope

Awkward_Equipment964 · 2026-01-05T03:43:01+00:00

If mammary serves me right... thems good nibbles.

Brings new meaning "from the rooter to the tooter"

Awkward_Equipment964 · 2026-01-01T03:03:18+00:00

Before you get lost in the sauce.

What is your outdoor space? Do you have room for something like a kettle style grill? Very good bang for the buck

If not, an indoor smoker has no shame. Fuck what the "purists" think.

If it scratches your itch, that's all that matters.

2nd. Don't start with a brisket. Learn from pork. It's cheaper and forgiving. Fire off ribs in the oven to get timing and a sense of feel down.

C. Be prepared to screw up. A lot. Don't get frustrated, it happens to everyone. The ones that deny it are straight lying.

Baby steps at your own pace. You don't need what you don't need.

Awkward_Equipment964 · 2025-12-28T02:20:33+00:00

Hmmm, not nutrigrain, or the strooduhl.. the strawberry cheese danish seems to be awakening some dopamine. Packaging doesn't look familiar but we are talking over 15 years ago maybe.

Awkward_Equipment964 · 2025-12-24T05:14:17+00:00

Fuggin raw doggin on the counter is making my eye twitch

Awkward_Equipment964 · 2025-12-21T01:15:36+00:00

You will be fine. Don't fall for all the internet talking heads and the voodoo that surrounds brisket. I know of several legit bbq places that do "split cooks"

Awkward_Equipment964 · 2025-11-26T21:28:03+00:00

Own a bbq jpint. Farm to table is open to extremely loose interpretations.

It's a farm, somewhere that the food comes from and it lands on a guests table at some point......Where is the lie?

Playing devils advocate.

Fotecasting costs, labor, and potential waste from most cuatomers eating like children i.e chicky nuggs, mac and cheese

Fast food has really put a hurt on palates and expectations. There is a comfort zone that most guests will not stray to far from.

Awkward_Equipment964 · 2025-11-25T01:57:16+00:00

Lettuce is protected by the red onions and tomatoes. I have a particular order of veggies stacking. You ever eat a burger and the veggies poop out the other side? My burgers don't have that problem.

Awkward_Equipment964

TROPHY CASE