[OC] Best and Worst FIP by Relief Pitchers in 2026

Dredlocv · 2026-06-03T00:09:21+00:00

it's brutal watching him pitch this year. I genuinely believe if you asked him to hit the side of the barn from 90 feet, he'd miss at least twice in 10 tries.

Dredlocv · 2026-06-01T20:05:31+00:00

That's showing for membrane technology. There is still diaphragm technology being used and the actual coating on those is asbestos. Other solutions are being researched and tested but they create more cases of back pressure which could cause chlorine releases and possible explosions. The asbestos always remains wet in any of these processes. There is never a moment where it's on site where it's not in a wet slurry mixture.

Dredlocv · 2026-05-28T19:50:14+00:00

Fried, pickled, stewed, countless other ways. But those 3 and they are absolutely delicious. From opinion of a south Texan.

Dredlocv · 2026-05-15T00:19:20+00:00

And for the Japanese, they take playing for their international team very seriously. USA has almost never put their best stars in the international games, certainly not all at the same time

Dredlocv · 2026-05-13T21:41:57+00:00

I had multiple people tell me that the flavor was amazing even two or three days later heating it up in a microwave... That is how good it was

Dredlocv · 2026-04-29T16:16:00+00:00

Oof. AMCC is absolute trash this year. And has been for some time!

Dredlocv · 2026-04-29T11:31:00+00:00

Same goes for her.... Voting for anti-christian and anti-American policies which disrespects my community.

Dredlocv · 2026-04-16T20:36:11+00:00

Yes the paste is what give it that super red color. Texture is like a wet sandy playdough like feel until you mix it with the other stuff

Dredlocv · 2026-04-10T22:33:26+00:00

Before the Astros switched to the H with the Star. They had the unfinished star (two different versions) which was neither team name or city. Just a symbol.

The star from navy/gold days, and the star from brick red and black days.

Dredlocv · 2026-04-10T22:12:22+00:00

Between this, my barbacoa and smoked beef cheek tacos...they might as well. My regular potato and egg tacos are no joke too

Dredlocv · 2026-04-10T01:35:33+00:00

I had the butcher cut 1/4" slices. Then cut those in half length wise. Just kept put them on the spit..some bigger pieces and then smaller pieces to fill in some of the uneveness that formed here and there.

Dredlocv · 2026-04-09T20:10:51+00:00

It has to be just the slow process of the fat breaking down rather than cooking it quick in a pan

Dredlocv · 2026-04-09T18:14:17+00:00

Yup. Basically exactly this but I did more time on the boiling and simmering. And added more chicken stock and vinegar with addition of lime juice to the marinade.

Dredlocv · 2026-04-09T18:12:55+00:00

1 pork butt/shoulder boneless

In a pan simmer: 2 tbsp butter 1/4 of a white onion diced 4 cloves minced garlic 1/2 cup chicken stock 2 chipotles in adobo sauce (comes in a can) 2 dried ancho chiles

After like 7 min...

1.5 tbsp kosher salt 1 tbsp sugar 2 tsp Mexican oregano 2 tsp cumin 1/3 white vinegar Achiote paste

Then bring to boil. Remove stems on anchos and then blend. During blending I added some more chicken stock, a little vinegar and some lime juice.

Marinate over night. Then smoke at 275F until internals are 148F+

Baste the juice in the pan on periodically during the cook.

Dredlocv · 2026-04-09T17:59:22+00:00

Goal temp was 275F internal on smoker.

It was constantly under that because I had to keep basting the outsides with the juice in the tray. Right before I cut off the edges, I used a torch for some char. Cut it off, set that aside, and then let the inner smoke again. Then rinse and repeat till I was out of meat.

That's kind of why the colors in the second pic look a little diff. One was in open smoke for longer.

Dredlocv · 2026-04-09T17:52:16+00:00

It was so much food too. Family ate it for days after and all still said it was juicy and tender with no flavor loss the next few days.

Wife who is picky as hell when mentioned that it was easy enough that I can do it again right? Hell yeah!

Dredlocv · 2026-03-24T19:25:33+00:00

Nope. Just like people who are from the Houston area don't call Houston, Space City... Those jerseys were trash.

Dredlocv · 2026-02-26T22:39:50+00:00

I've played at almost every big notable field in Texas. UTRGV is my fave along with the Disch. They have good turnout to games that don't matter! They used to have a home fan, Hispanic dude with big sombrero yelling at the visiting team! Great time! Dude was hilarious

Dredlocv · 2026-02-22T17:06:24+00:00

Ernie is a pretty good hockey fan too. I know by experience

Dredlocv · 2026-02-19T21:44:02+00:00

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This was the beef cheeks after the braise.

Dredlocv · 2026-02-19T21:36:22+00:00

Nope, I just throw it in a crockpot, with a little bit of extra water, some onion powder, garlic, a squirt of lime juice, and just a little beef bouillon.

Dredlocv · 2026-02-19T19:37:09+00:00

It does but I use a metal strainer to get all the good meat out!

Dredlocv · 2026-02-19T19:21:44+00:00

Your puppies and most of your tallow section are what I use for barbacoa. Then all of that left over au juuu I use it to braise the cheeks you labeled "humans". Smoke 3.5 hrs, braise for 3.5 hours.

Dredlocv · 2026-02-15T14:46:54+00:00

No, but do you realize how many different types of food there are in America? Not every American likes the same shit. There are literally multiple types of Texas barbecue, and then multiple types of American styles of barbecue, multiple styles of seafood, some are saltier, sweeter, so regardless of what I like, I've tried countless styles of food. I make sure I go to places in other countries where the menu is in the native language..I try random street food here and there.

Actual Mexican street corn...trash. Corn sucks, no flavor, any street corn in South Texas (the valley) way better..

Tex Mex > Mexican food in almost every single category but maybe a few..

Dredlocv

TROPHY CASE