OTF Premium Texas-Ohio State Game Day thread

[Jeff Howe]

2 minutes ago, LonghornFan4Ever said:

Lee Corso is somewhere saying, “Not so fast, my friend.”

Well played, lol!

[TTown]

Here is the kick

https://x.com/TexasFootball/status/2098789617516323158?s=20

[CJ Vogel]

 

[HookEmLonghorns]

We’re going to be ranked #1 the rest of the season.

[CJ Vogel]

Eight hours until kickoff

[Dread-headed Texan]

I trimmed and seasoned a brisket last night, put it on this morning, at this point my job is done. I told my buddy to wrap it at 160 and pull it at 230, wrap it in a towel and put that bad boy in a cooler to rest. My job is done, the drinking has begun. 😂 Don't judge me. 

[Jeff Howe]

Just now, Dread-headed Texan said:

I trimmed and seasoned a brisket last night, put it on this morning, at this point my job is done. I told my buddy to wrap it at 160 and pull it at 230, wrap it in a towel and put that bad boy in a cooler to rest. My job is done, the drinking has begun. 😂 Don't judge me. 

[nineliveslost]

1 minute ago, Dread-headed Texan said:

I trimmed and seasoned a brisket last night, put it on this morning, at this point my job is done. I told my buddy to wrap it at 160 and pull it at 230, wrap it in a towel and put that bad boy in a cooler to rest. My job is done, the drinking has begun. 😂 Don't judge me. 

I have never done a brisket, plan on doing one when I retire in 1.5-3 years. I won't make the game if I start drinking now. Thinking about starting around 4pm. 

You know now that you mention you are drinking, I might say screw it and start drinking ...

[Dread-headed Texan]

Just now, nineliveslost said:

I have never done a brisket, plan on doing one when I retire in 1.5-3 years. I won't make the game if I start drinking now. Thinking about starting around 4pm. 

You know now that you mention you are drinking, I might say screw it and start drinking ...

The hardest part is the trimming. That depends on how you cook it. I go low and slow so I do a competition trim and there's not a lot of fat and you lose a lot of meat. That's not a worry for me though because I make tallow and have a grinder to make burgers and sausage with the trimmings. 

[GoHorns1]

TEXAS!

[nineliveslost]

2 minutes ago, Dread-headed Texan said:

The hardest part is the trimming. That depends on how you cook it. I go low and slow so I do a competition trim and there's not a lot of fat and you lose a lot of meat. That's not a worry for me though because I make tallow and have a grinder to make burgers and sausage with the trimmings. 

I just need to get it together because it's $100 piece of meat 

[tenneseehorn08]

2 minutes ago, GoHorns1 said:

TEXAS!

FIGHT!

[Dread-headed Texan]

Just now, nineliveslost said:

I just need to get it together because it's $100 piece of meat 

Tell the whole story 😂 that bad boy was 134 for  17 lbs. I almost cried checking out, but it was waygu beef so that softened the blow. 

[nineliveslost]

Just now, Dread-headed Texan said:

Tell the whole story 😂 that bad boy was 134 for  17 lbs. I almost cried checking out, but it was waygu beef so that softened the blow. 

brutal. Expensive screw up if it comes out bad and that's what I worry about 

[General Grant]

1 hour ago, Bunk Moreland said:

Coming out of retirement to trigger @General Grant

Retirement looked good on you. Thank you for using the appropriate title. 

Edited 2 minutes ago by General Grant