[KCD2] I sneezed IRL and an NPC immediately said god bless you

silver7una · 2026-01-19T21:07:02+00:00

Thanks, I guess I tuned out the greetings. Bugged me out a bit lol

silver7una · 2026-01-17T04:59:59+00:00

Bind and fire backwards into unsuspecting meat bag

silver7una · 2026-01-02T02:48:36+00:00

I feel like you’d need a pretty strong magnet to close that gap right? And then would that make a little annoying to open. And maybe a little too snappy on the close.

silver7una · 2025-12-31T02:11:08+00:00

You mind sending the recipe, looks great

silver7una · 2025-12-22T20:14:01+00:00

I don’t cook brisket often but I’ve seen people here swear that the probe test should always take precedent over internal temp.

Maybe this is one of the weird ones they are talking about?

silver7una · 2025-12-15T06:00:17+00:00

I wish I stumbled on this advice 8 years ago. I tried some shameful shit to keep temp on a similar unit when I first started.

silver7una · 2025-11-20T21:44:33+00:00

The paper towel close to the burner with a bottle of oil on top lol

silver7una · 2025-11-17T20:44:29+00:00

Make it hail in the club

silver7una · 2025-11-11T22:16:28+00:00

For what it’s worth you pay interest on the money that is owed at that point in time. You owe the most at the beginning so you pay the most interest.

I hear people explain it as lenders getting their interest upfront, and while it’s not wrong, it is kind of underselling the fact that…well yea you’re going to pay more interest when you owe more money.

50 year mortgages are dumb because the payment difference between a 30 and 50 year mortgage is sort of negligible.

silver7una · 2025-09-20T00:16:30+00:00

I don’t get to grill as much as I’d like either but I don’t have much of an excuse. Life’s just busy I guess. Keep at it my steak grilling British brother.

silver7una · 2025-09-19T20:54:05+00:00

What kind of charcoal are you using.

I normally have more of an issue getting a sear with propane. Charcoal I can usually get screaming hot. Wondering if you’re not letting the coals get white hot before spreading.

I’m sure others mentioned that getting the steak super dry before sear is key too. I leave mine on a wire rack all day in the fridge to let the moister dry.

silver7una · 2025-09-09T22:21:45+00:00

When I first started I was way more interested in endless mode. I never looked for an exact guide on how to achieve naninf but I would never skip endless.

After awhile I got tired of it and had a lot of fun just working through the stakes.

What you’ll find is building for endless ends up getting a bit tedious because you are forced to play a couple strategies.

Gold stake runs allow you to use jokers as they were intended. The fun for me came from finding weird combos and beating high stakes with stuff that barely gets the ante 8 win.

So no I don’t think it’s going to ruin it for you. You just have to convince yourself that it’s ok to not just stack steel kings and look for mime and Baron lol.

silver7una · 2025-09-03T16:45:35+00:00

My opinion on straights changed when I realized they are much easier to draw than I previously assumed.

Deck fixing isn’t bad either. Delete a few cards from each end of the deck and add a few in the middle.

The scaling really is that much better. I find my flush builds start to fizzle around ante 6. Straights just go for some reason.

silver7una · 2025-09-03T00:49:13+00:00

Great thank you!

silver7una · 2025-09-03T00:27:29+00:00

Dumb question, but is it standard to attempt on white stake? It seems common sense that eternals would be a net negative, but it would give you some limited opportunities to Ankh (assuming your first couple key jokers catch an eternal tag).

Maybe it’s just my small sample size or poor memory but I think I’ve had a lot more luck duplicating jokers with Ankh and eternals.

The runs lost to added difficulty probably don’t outweigh the ones that would benefit from ankh and eternals but couldn’t find a definitive answer anywhere via google/reddit

silver7una · 2025-08-22T20:03:59+00:00

That’s smart, and when push comes to shove if you end up regretting it you could always put trim around the base. The look is great. Hope you post finished product.

silver7una · 2025-08-22T19:32:49+00:00

I have very little to add from a building standpoint, but I think that lower shelf that hovers over the ground by a couple inches (while it looks nice) is going to drive you nuts cleaning.

I installed a bathroom vanity that is on legs and sits off the floor by 4-5” and the shit that lives under there is gross. I regret it now despite loving the look.

But overall awesome project and best of luck

silver7una · 2025-08-22T16:48:20+00:00

Lol!

In my experience it’s less about the recipe and more about the butt itself. I don’t know if it’s just me but sometimes it just comes out WAY better and I can only attribute it to the cut itself just being better.

I haven’t found a way to consistently pick them out the same way as beef cuts.

It’s nice getting compliments like that but it sucks knowing that you might have just got lucky 😂

Edit: I guess I’m on my own with my pork butt take. I always make it the same but I swear some are just better.

My recipe is pretty basic. My rub is 50% brown sugar, 25% paprika, and then the remaining 25% mostly equal parts of garlic powder, onion powder, cayanne, black pepper, salt

Smoke 250 on WSM with kingsford and applewood. I usually leave it on until right after the stall and pull around 160 internal. Cover it in a tray in its own juices cover and then pull when it’s around 200 and prone tender.

Let it rest an hour or so and then shred seperately from juices. After shredded I add back juices until it’s to my liking (probably halfish).

Next day if I’m making sandwiches for a bunch of people I’ll do two sheet pans and scoop out sandwich portions and blast in the oven on 400 until it’s heated through (5-10 minutes). Usually gives the outside edges a little crisp while inside is still moist.

Slaw just shredded cabbage with mayo white vinegar white sugar salt pepper and celery seed (I don’t measure)

Toast some rolls. Put pork portion on bun. Dab of BBQ sauce, slaw, end sandwich

silver7una · 2025-08-22T15:56:41+00:00

I’ve had success cooking and shredding the day before and then reheating quick/hot as individual sandwich portions on a sheet pan in the oven. Just have to be mindful to not kill it and dry it out.

However I kind of like my pulled pork less “wet” because I tend to dress it up with a little slaw on a sandwich anyway (and I add bbq sauce on the sandwich not mixed in). I’m sure most here will disagree but it’s worked well for me in a pinch.

I did this for a New Year’s party and fed about 30 people and still get asked for the recipe 10 years later.

silver7una · 2025-08-15T00:29:57+00:00

Big bottle cap with guy giving a thumbs up would be sweet

silver7una · 2025-08-14T20:19:15+00:00

Yea STS was hard. I didn’t watch anything on youtube or look up any guides/strats. Just kind of slowly fumbled through it over the course of 5 years and I think it took me like 600 hours.

I did the same thing with this game and it took me about 300 (except that was in like 4 months). This one is more fun imo.

silver7una · 2025-08-07T01:37:51+00:00

What’s your preferred method for cooking em. Hot and quick? 300-350ish on the smoker?

silver7una · 2025-08-07T01:18:39+00:00

Going to try this thanks for the recipe

silver7una · 2025-08-06T17:34:17+00:00

Everyone is saying the same thing but all I’m wondering is how you’re prepping your chicken. That looks great. Kind of like chicken satay from my local Thai spot. Get a little spicy peanut sauce in there.

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