Wagyu too. This thing is unbelievable. What are you makin?
Smoked tri-tip and reverse sear to medium rare. #foodstr 
When you have consistent temps all day on your smoker. 
hey nostr:npub1ezw0xm0w52rd4yfdg9zlw9qvwdy46alzelklkefptrd203m37tuq4djmeg - nostr:npub1rjwumr7j6tac08t0qttvc44walt549nc4eyyxjc0phn6yxzj7uzq0accc9 was showing some cool ancient weapons and I wanted to know if you’d ever seen these
Shake your local sword smith’s hand.
Pre brisket and tri-tip brats and sausages. nostr:npub1cj8znuztfqkvq89pl8hceph0svvvqk0qay6nydgk9uyq7fhpfsgsqwrz4u 
The first brisket I ever made was so tough, you legitimately could not chew it. I ended up ordering a pizza instead. Since then I have come a long way with lots of trial
and error along the way. The hardest part is at the end and having to convince a group of hungry people that it needs to rest for at least 30 minutes or it’s going to be terrible.
Lol. Raising the ribeye was the low time preference action.
Smoking a brisket has to be one of the lowest time preference things you can do.
This guy couldn’t take it because he had to split tips, but he said he would have. I’ve had plenty of successes along the way. Probably about a 20% success rate.
Waiter said I was the 3rd person to ask about a tip in Bitcoin. It’s growing.
The main course. #foodstr 
Indeed. Gyro on top of a villager salad. It was excellent.
Dinner with the wifey. #foodstr 
They really are. It’s like a law of nature or something.
My mom would always make iced tea by putting a jar and tea bags out in the yard and let the sun brew the tea all day. I can’t say I go to those lengths, but there isn’t much better than a good iced tea on a hot day.