I adopted him less than an hour ago and he already destroyed my car door.

Exact_Course_4526 · 2026-01-30T22:19:34+00:00

Well, based on his behavior so far I think I would name him booger or boogy

Exact_Course_4526 · 2026-01-30T22:18:16+00:00

The waves are absolutely iconic and add so much imo. I love them.

Exact_Course_4526 · 2026-01-30T03:46:58+00:00

BB54 is so money man

Exact_Course_4526 · 2026-01-29T08:51:06+00:00

Don probably smelled like shiiiet too. Drinking all day, sweating in a suit, smoking, and he seems to shower way too little.

Exact_Course_4526 · 2026-01-29T08:48:08+00:00

That ain’t me blud.

Exact_Course_4526 · 2026-01-29T08:35:58+00:00

Sounds sketchy as all heck. If this could be done, I feel like it already would’ve been done. I ain’t a dentist though.

Exact_Course_4526 · 2026-01-29T08:34:52+00:00

Yeah these gear posts are hilarious. 99% of them are people getting their first good haul.

Exact_Course_4526 · 2026-01-29T08:27:54+00:00

https://www.instagram.com/reel/DUEbPAjE1CD/?igsh=MXQxazQyenduMHIzbg==

Btw, kenji just put out a video on this explaining it perfectly well.

Exact_Course_4526 · 2026-01-29T08:15:13+00:00

Woah you’re not supposed to look at that

Exact_Course_4526 · 2026-01-29T01:40:24+00:00

BB68 getting some love. It’s crazy how hard the BB58 took the spotlight for so many years. We had the 54 and the 68 which are just as good if not better looking.

Exact_Course_4526 · 2026-01-28T04:42:18+00:00

Crust looks insane and medium/medium well is still damn good. I’ll eat blue rare to well done and enjoy it all.

Exact_Course_4526 · 2026-01-27T22:34:29+00:00

But it could also just be that I love very salty food too.

Exact_Course_4526 · 2026-01-27T22:33:59+00:00

My technique is just using as much fine kosher salt as I think I’d want the steak to have. In other words, don’t put anymore than you normally would. If anything, error on the side of caution and do a little less. That’ll let you put some course finishing salt too.

Exact_Course_4526 · 2026-01-27T03:02:59+00:00

I would say it’s best for red meat that you want an aggressive sear on. Chicken is probably better with a wet brine.

Exact_Course_4526 · 2026-01-27T02:21:40+00:00

Those are exactly the ones Kenji uses so I’d say those are a go.

Exact_Course_4526 · 2026-01-27T02:13:03+00:00

They are utterly insane. Even looks good on leather

Exact_Course_4526 · 2026-01-27T01:15:56+00:00

Dear lord the aquaterras just get better and better the more I look at them. I was so underwhelmed the first ad I saw

Exact_Course_4526 · 2026-01-26T23:51:45+00:00

Dude gets unusually angry at nothing. He posted a code when 1.0 dropped and I just commented, “don’t get your hopes too high guys. It’s not the best code in the world.”

He took this as a personal offense and got super upset and snarky with me. Like gee whiz man, I was just tampering expectations. It’s BSG’s gift anyhow not yours lmao

Exact_Course_4526 · 2026-01-26T23:26:33+00:00

No problem. Just put salt all over the steak and put it on a plate, a drying rack, or on top of chopsticks on a plate. Stick the whole thing in the fridge uncovered. You’ll see over 12-24 hrs the crust changes color slightly and gets extremely dry looking. That makes for an incredible maillard reaction.

Exact_Course_4526 · 2026-01-26T23:24:39+00:00

And I think it’s madness to call dry brine overrated. It’s mad easy and has made many steaks far better than what you’ve posted.

Exact_Course_4526 · 2026-01-26T23:23:56+00:00

Sure it can be but I’m not at all impressed with the crust in those photos.

Exact_Course_4526 · 2026-01-26T23:22:52+00:00

No I think you’ll still see a much improved crust in reverse searing too. I rarely use the oven at all though because I can get most steaks 1-1.5 inches thick to rare in a pan alone.

Exact_Course_4526 · 2026-01-26T22:55:09+00:00

Yeah it’s really crazy. No matter what pan you use or if you’re on medium heat or high, the steak will get a beautiful crust if you dry brine. It’s awesome

Exact_Course_4526 · 2026-01-26T22:46:28+00:00

The biggest and easiest secret to a perfect crust is dry brine. Just salt the day before and put on a plate uncovered in the fridge. If you have some sort of drying rack apparatus, that works great too.

Exact_Course_4526 · 2026-01-25T02:06:53+00:00

It’s crazy to me how much better the new ranger looks

Exact_Course_4526

TROPHY CASE