Drew Dilling

@dustinrhodes Like 30Ish?

Just a fun question for y'all nothing serious. In my 38 years of wrestling, where would you put me between one and 500. Do I even make the list? Don't worry I have thick skin if you guys don't think so that's fine.

@meathead I like the Memphis Dust recipe becsuse its (shhh) easily customizable. I live in maple syrup country and substituted some maple powder it was great.

I love this stuff. I created it as a pork rub, but I have since had great success with it on salmon and chicken and even popcorn.

@BBCInMemoriam Thing looks like a hockey puck.

8 lb Prime Rib. Home made Au Jus. Green Beans sautéed in olive oil and chopped garlic. Rice Pilaf, Mashed Potatoes, and Squash.

@meathead Don't get me started. Every food network show I watch states this. The worst part is in competition shows - peoole routinely get booted because the judges (top chefs of the world) say the meat wasnt rested properly and thats why it was dry.

For years I have been arguing against resting meats like steaks cooked to less than 150F. I have been a lonely voice in the wilderness but now two top experts have joined me: Read Dan Gritzer editor of SeriousEats seriouseats.com/meat-resting-s… Watch this video by food scientist and Chef Chris Young youtube.com/watch?v=pYA8H8… And here's my article that started it all amazingribs.com/more-technique… That article also explains why holding meats like brisket cooked to 190F or higher makes sense.

@meathead if the fat dripping off the meat and hitting the coals (with chicken for example) and creating flavor - how do you achieve this on a kettle when every recipe (even rotisserie) calls for indirect heat until the end. Can you get the best of both worlds?

@bigjimmurray Ohhhh the first one. Gotcha!

@Drew_Dilling No no, the first one was on cable last night on like AMC or whatever the hell channel. I'd never seen it.

@bigjimmurray howd you watch the new super mario? Its in theaters only. Lol I didnt mean that sarcastic. I have felgers dreaded Superbox.

@chefsevenn Hot sauce

Ketchup isn’t an option, what are you putting on these eggs?

@FelgerAndMazz @bigjimmurray fuck all 3 of you. My brain hurts im going to smoke a joint.

@goodbreffis You CAN do it this way but its a myth. Soap and water is just fine. Dry it good. Oil it good. People like this dork are just trying to act like they know some trade secret you don't. There is more than one way to skin a cat. This dweeb acts like the second soap is used its junk.

How do you clean your cast iron?

@IAmJamesStewart @DonOrsillo was at Don's last game at Fenway. The entire right field bleachers was Orsillo heads @stoolpresidente. That puke of an owner instructed NESN and the people running the jumbotron not to show right field. But if you were there.....it was AWESOME.

It’s always great to see the amazing @DonOrsillo at Fenway. I miss him calling Boston baseball every night. #HallOfFamer

@michaelFhurley Hell, the Difference was good too. Its a solid album

@michaelFhurley 6th Avenue Heartache is great too.

I have never skipped this song in my entire life and I never will. #ITurnTheEngineButTheEngineDoesntTurn

@meathead @gatokeza_ Well first off thats not a steak. Its a roast. So theres that.

@gatokeza_ Overcooked or undercooked are personal preferences. Some people think this is perfect. Some people think it is overcooked. Some people think it is undercooked. That’s why you have a digital thermometer. Use it and you will never miss the mark.

So you want to convince me that this is not an undercooked steak?💀

@NFL_DovKleiman Fuck no.

𝗕𝗿𝗲𝗮𝗸𝗶𝗻𝗴: Former Raiders WR Henry Ruggs (DUI/Vehicular Manslaughter) is eligible for parole in August of this year. Ruggs is only 26 years old and could potentially be ready to go in week 1 of next season. Would you want your team to pick him up?

@strickler13376 @meathead It happened 1 time in 175 years of baseball. Thats like batting .998

@Drew_Dilling @meathead He said he goes to minor league games. It’s understandable to hate greedy mlb owners and not wanting to give them more money

I love baseball. I live in The Chicago area and I used to go to both Cubs and Sox games several times a year until 1994. Then the players went on strike and they stole the World Series. Hitler couldn’t stop the World Series but the greedy players and owners shut it down. I haven’t been back to a major league park since. If the World Series doesn’t mean anything to them why should it mean anything to me. Now I go to minor-league games and I love it. Great seats are cheap, local beers, good food, and the players stick around and sign autographs until the last kid leaves. And they don’t wear gold necklaces.

@bigjimmurray I love how felger downshifts electronically to save on brake pads. The damage hes doing to his transmission far exceeds the 50 dollar brake pads. He has no clue.

@GlobeKPD I wish we had to wait a lifetime for SNL cause its terrible these days.

Is it fair we must wait 72 hours for SNL?

@985TheSportsHub @ZoandBertrand Wrong. Zo is right. It works. Same exact thing for Kraft Mac n cheese. No milk? Half and half and water. Can't tell the difference.

Life Hacks with Scott Zolak What happens when your kid wants milk with their cereal and you ran out? Half and half plus ice water! @ZoandBertrand

@meathead @chibbqk1ng Agree to disagree. You are 100% correct about Detroit style. Apples to oranges. I think tavern style, although yes its uniquely cut, also is a pretty region specific thin crust pie . Its more than the cut pattern.

Tavern style is not a cooking style. It is a cutting style. When you cut a pizza like a tic-tac-toe board, it is tavern style. Detroit style is something entirely different. As used today it usually means that cheese is placed along the edges so that it forms a frico like a crust.

Every person that gets upset about the term “tavern style” uses the term “Detroit style” which was just called pizza back in the day too. In today’s day and age when discussing pizza you’re most likely going to be asked “what kind?” in reference to it. Thin crust isn’t specific.