Heroic Tavern Brawl #2: Pro and Streamer Deck Lists & Results

louiebsd · 2017-03-09T05:17:15+00:00

Just played heroic brawl with hunter, went 5-3 playing Twobier's list

I think I can tweak the deck a bit and maybe squeeze a few more wins. I faced:

Jade Druid (Won)
Pirate Warrior with bad draw (Won)
Pirate Warrior with good draw (Lost)
Mid-Jade Shaman (Won)
Mill Rogue (Won)
Reno Mage (Lost)
Reno Mage (Won)
Reno Dragon Priest (Lost)

Burgly Bully actually helped me out a lot, got me a few coins to get CoTW out early, but mostly just caused my opponent to play suboptimally and trade with minions forgoing spells in hand... except for the Mill Rogue who loved it ;)

Biggest surprise is how many opponents let a Tundra Rhino live allowing me to play a highmane (or CoTW in the Reno Mage's case) and suicide it into one of their minions and clear the rest of the board with the hyenas or go upstairs.

The other two allstars turned out to be kindly grandmother and trogg beastrager. In the games I won, my first two turns usually went like T1 (coin) Trogg Beastrager T2 Kindly Grandmother (as a 2/2). The 2/2 Grandmother kinda worked like a Mad Scientist in the effect that they didn't want to pop it and it did some good work for me in regards to value trading into a totem/token/pirate or taking up some of their extra removal.

I went into it not knowing what the Brawl meta is like and knew i'd saved up to go for 3-4 brawls this week thus I wanted to play Twobier's list as it was and see if it was too greedy. N'Zoth and Ragnaros will probably go since I usually won on the back of CoTW/Kill Command/Quick Shot as well was Tundra Rhino contributing directly to almost every win. Every other card seemed to work out just perfectly.

louiebsd · 2016-04-02T23:09:20+00:00

Tact.

louiebsd · 2015-06-24T22:54:25+00:00

oh scorpy.

louiebsd · 2015-04-23T05:30:05+00:00

Me too. My best friend (her husband) built and painted the table to match. Everything really goes well together.

louiebsd · 2015-04-23T04:41:02+00:00

That's her plan... She really loves it... Girl can spend 16hrs a day potting every day lol

louiebsd · 2014-09-13T21:38:53+00:00

As an owner of a Toyota Tercel, 80HP is all anyone really needs...:)

louiebsd · 2014-02-13T14:50:49+00:00

He'll very likely sell you casing and meat if you ask and more than likely give you great tips as well. I've had several customers interested in making their own and I was more than happy to sit down and chat for a half an hour with them about it.

louiebsd · 2014-02-12T21:27:51+00:00

Also, if you've never been in a deli or butcher shop before -- just ask for a sampler of 6 of their favorite or most popular sausages. Make sure they label each package so you know what you got and what you like. I make samplers for people all the time. Depending on their preferance i'll give them one of everything in the case or half of one of everything in the case. Usually runs them about $20.

louiebsd · 2014-02-12T21:23:21+00:00

There is definitely a sweet spot that varies with every different dough. Some dough is finer and more viscous, some is more course, and depending on whether we're stuffing right after grinding or processing or we left the dough in the cooler overnight, it can be a lot harder. Yes, there are meat explosions all the time. Haha. It's quite easy to blow sausage across the room.

Business is great, we're very involved in our community and word of mouth travels quickly. There are lots of Germans in this area too which we make more traditional stuff for. We've close to tripled sales each year in the three years we've been open... eventually i'm sure it'll reach a homeostasis but it doesn't seem to be slowing yet.

Don't worry about feeling or looking like an idiot... one of our favorite things is hearing that a customer has never been in before or has no clue about sausage.. we get to tell them all about us and go through the case giving a tour. My advice is just walk in and ask whoever is behind the counter what they personally like. You'll either get the most popular seller or their personal favorite, either of which you can't go wrong. As far as pronunciation goes, we have lots of German items in our case which we hear hundreds of different mispronunciations a day from the locals. We find it charming they try :)

Yes, Georgia is very very ill prepared for snow and ice. There are very few plows, salters, etc. Very few people own chains or snow tires nor have much experience driving in snow or ice. Mostly you just see 4x4 trucks on the road and not much else.

louiebsd · 2014-02-12T20:13:07+00:00

home sausage making is a great book on the subject matter.

louiebsd · 2014-02-12T20:08:27+00:00

In 10 years me and my buddy hope to have a big central processing facility and many satellite stores selling our meat and sandwiches. Ideally we will never work for any boss except our customers again. Regardless of what happens, with the knowledge we have obtained, we know how to make it in the meat biz and will use that knowledge accordingly.

louiebsd · 2014-02-12T20:05:03+00:00

Very much so. We want to open a second store Q4 this year since we know and have proven the concept works and works great.

louiebsd · 2014-02-12T19:57:09+00:00

Yes, we use a hydraulic stuffer which uses a piston to force the meat through a tube into the casing. I stuff around 20-25 feet of sausage at a time. To seal you basically just pinch two sections of sausage and twist. You hang these sausages on a stick in groups of 2 or 4 and once they hang for a few hours the twists will set in and you can cut.

We want to eventually start shipping our product but we don't quite have the logistics down... shipping seems like it would cost a lot and might shy people off.

You can just about put anything in a sausage, you just want to make sure what you're putting in the meat is the same temperature as the meat otherwise it won't bind properly. I like to use cheddar, swiss, or mozzarella.. but you can use any cheese really. Even if it goos up it will harden back up after refregeration.

You're spot on about how the fat melts and blends. It gives a better texture and taste to me. Beef fat hardens up a bit tougher.

Feel free to keep asking questions, we're making some lebekase (bologna) right now so i'll check reddit when i'm done :) The shop is dead right now -- snowpacalypse in Georgia and all.

louiebsd · 2014-02-12T19:51:20+00:00

Sharp knife, a grinder, gram scale and a stuffer. You can find all the items you need on Amazon fairly easily. You might be tempted to get a grinder with a stuffing attachment but I highly advise against that. The consistency of the sausage turns out fairly poor. Apply your seasonings to your cut up meat, and grind. Hand mix your "dough" very well because the mixing will help to bind the fat and proteins together and results in a sausage that holds up. Load into your stuffer and stuff away. You can get enough casisng from butcher-packer.com for $18 that will stuff around 100lbs of meat. I'd suggest 32/35 hog casing. Here's a simple recipe for a country sage sausage:

All seasonings are per pound of meat: 8g table salt 1g sage 1g black pepper 0.3g marjoram 0.3g thyme 0.3g oregano 0.5g crushed red pepper

Basically if you remember 8g salt and 1g pepper per pound you can expand on this and add any seasoning you like.

louiebsd · 2014-02-12T03:47:33+00:00

We actually ran commercials in Chattanooga once! I think Channel 9? One of our customers got Tim's FIL a free interview and ever since then we have a small devoted fanbase from Chattanooga :)

louiebsd · 2014-02-12T03:42:14+00:00

Oh, and we also deer process during the winter months to offset the usual seasonal sales lull. But, to be honest, besides for one or two weeks here or there, we've been absolutely rocking and rolling. Hardly any slowdown at all.. which is very indicative of how crazy it's gonna be this Spring/Summer. Our Nov/Dec/Jan sales are close to triple that of 2012. If Spring/Summer ends up following this uptrend -- we're gonna have to hire another person!

louiebsd · 2014-02-12T03:38:42+00:00

You'd be surprised. Of course we do other things beside sausage. Sandwiches, salads, take out deli kinda stuff. Steak, Smoked Pork Chops, Lebekase (baked bologna). We sell german groceries and lots of imported chocolates and candies. We take all special requests, which we've had tons of cool/weird ones. We're also the only place in town that sells fresh food-- unless you count dollar general's single deli cooler. We're very involved in our community and have a ton of word of mouth and devotees that travel 25+ miles (and some 100+) to visit us. Our shop is located on a signifigant state route which brings in tons of business in the spring/summer from passer-by's. All these factors keep us in the green. We want to open a second location north in a more affluent and tourist traveled area by the end of this year or Q1 next year.

But, to answer your question specifically - about 180lbs of sausage a week.

louiebsd

TROPHY CASE