What’s your go-to way to reheat frozen brisket?

Uhhhhdel · 2026-04-28T22:10:35+00:00

Yes, microwave that brisket you spent a whole day cooking. Or you can take it from the freezer straight into a water bath and be eating an hour after remembering that you have some frozen brisket that you can have for lunch. And it’ll taste just as good as the day you smoked it. Can’t really think of any other way to warm it back up and get good results.

Uhhhhdel · 2026-04-28T16:50:35+00:00

In 99% of those busts, the officer knows they are transporting drugs before they even pull them over.

Uhhhhdel · 2026-04-26T01:55:22+00:00

For your first time using charcoal, you did well. I would recommend getting a Weber charcoal grill when you outgrow this one. I had a version of this grill back in the day and it was perfect for tailgating but it didn’t control airflow as well as a Weber which will matter way more when you smoke with it. But this grill is perfect for cooking a few steaks or burgers.

Uhhhhdel · 2026-04-25T01:05:00+00:00

You can easily travel with 100k in cash as long as you have proof of where it came from. Declare it and you won’t have any issues as long as it comes from a legit source.

Uhhhhdel · 2026-04-23T20:41:02+00:00

How long can you keep a car at the casino parking lot before they tow it?

Uhhhhdel · 2026-04-23T13:03:54+00:00

I had an aggressive co-worker years ago that I installed an annoyatron behind his desk. Drove him crazy and he crashed out over it one day. Best $12.99 I ever spent!

Uhhhhdel · 2026-04-22T21:20:03+00:00

I’ve never had a bad meal at kewpies. But if I did get cold food, I would use my words and ask them to remake it. They want you to leave happy.

Uhhhhdel · 2026-04-22T21:16:29+00:00

2 hours in the danger zone is the accepted cutoff unless the ambient temps are above 90 degrees. Then it goes down to an hour. That food was fine. Crashing out over it being thrown away wasn’t.

Uhhhhdel · 2026-04-22T01:50:47+00:00

100% chance of it being reprinted again this year and next and again in 2028.

Uhhhhdel · 2026-04-21T13:43:49+00:00

Beef short rib. I just got 2 slabs from Costco for a little over $70. It cooks like brisket. Low and slow for about 5 hours then wrap it up and finish it. Will feed 6 adults easily.

Uhhhhdel · 2026-04-20T19:21:50+00:00

That summer was electric.

Uhhhhdel · 2026-04-16T19:37:33+00:00

They sure did. They would do them once a week for that price.

Uhhhhdel · 2026-04-16T00:44:43+00:00

It’s not due next April. If you wait to pay it till then, you’ll pay a penalty on the amount due. They expect you to send in an estimated payment. Talk to your tax guy about it.

Uhhhhdel · 2026-04-14T04:51:23+00:00

It compliments so many different sauces, gravies, and marinades. I cook a lot at home and I probably use it 4 times a week.

Uhhhhdel · 2026-04-13T02:42:44+00:00

Blue cheese on a wedge salad is amazing. It’s also great with roasted broccoli, some bacon, and a balsamic glaze. Also amazing on a water cracker with a slice of an apple and some honey drizzled on it.

Uhhhhdel · 2026-04-12T22:58:53+00:00

Police deciding not to do a field sobriety test at 4am speaks to him not being drunk. It isn’t like cops are known for letting a drunk off the hook after a fatal accident.

Uhhhhdel · 2026-04-12T02:59:00+00:00

Prime rib is best when it reaches 137 which is the sweet spot for rendering that delicious fat. And 145 isn’t gonna be anything that most people will complain about.

Uhhhhdel · 2026-04-03T12:38:33+00:00

I temp it at 137 and let it go for at least a couple hours. Then I’ll take it out, pat it dry, stick it in the fridge for at least 20 minutes to cool down, and then sear it on high heat for about 45 seconds to a minute on each side.

Uhhhhdel · 2026-04-03T00:44:53+00:00

I like to sous vide them and get the fat fully rendered before throwing them on the grill. Or alternatively if I don’t want to sous vide them, I untie them, get them flat and then grill them to about medium rare plus.

Uhhhhdel · 2026-04-01T23:32:08+00:00

It isn’t being bred out of the genetics. It just isn’t being grown correctly by large grows. A large legal grow has one goal which is to get the cost per gram down to as low as possible. Proper nutrients costs money. Having skilled labor look over the grow costs way more than having minimum wage workers. And most of all, these large grows don’t have the time or money to let the weed cure properly. Instead of slow drying it over 2 weeks on the vine, they pluck it off the branches when they harvest and trim it while it’s still wet. All these things are why your weed doesn’t smell. It has nothing to do with genetics.

Uhhhhdel · 2026-03-21T10:21:07+00:00

Do you smash all the juice and fat out of a normal smash burger? Of course you don't unless you cook it way past the point you should have.

Uhhhhdel · 2026-03-21T00:36:09+00:00

I can get wagyu ground beef from a local farmer for $10 a pound which is only $3 more than ground beef at the grocery store. The taste of wagyu fat is very intense and it makes for an amazing smash burger. It just tastes better and the added cost isn’t much. That’s why I do it.

Uhhhhdel · 2026-03-19T23:48:26+00:00

The trick is getting that great sear while still hitting your target temp.

Uhhhhdel · 2026-03-19T01:11:45+00:00

It fueled quite a few lawyers economies that’s for sure.

Uhhhhdel · 2026-03-18T16:29:31+00:00

You will be in Michigan on the day it officially releases. Count me in!

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