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Unloaded 53 - Part 2 (Patreon)

Published:
2021-12-14 04:46:12
Imported:
2026-06
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  • 0-unloaded2-2021-12-13.mp3

Missing 4 full-res photos, 1 file, as this post has not yet been imported.

Content

Othais and Mae (plus a little Kevin) talk about Othais' revolver obsession, copyright issues, advise to a traveling Brit, and more!
This one I had to split up for rendering purposes, so make sure to snag both parts!

1 art: https://www.instagram.com/dzynes/?hl=en

Files

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Comments

alphawhiskey

Had to explain the tankgewehr shirt to my wife…so I might as well have bought the “Ta-PUM” shirt also.

Jake Rutten

As I also live in a state of snowbirds and transplants, can we just agree on our shared disdain for what people try to pass off as quality BBQ? I grew up with Bryant's and Gate's (yes, the prototypes of your maligned KC style) and let me tell you, I have yet to find a BBQ restaurant in AZ that can cook a damn brisket. Most of them bring you a plate of bland, overcooked crap floating in a sea of molasses/brown sugar sadness.

JD92

I agree with Mae on the hand trap. Also, love the tee shirts.

Leslie Alexander

I laughed so hard when u tried to pronounce my name, its pronounced "uumm-ba kaali"

Halinspark

Othais is right, I totally would buy a bottle of the mustard sauce just to see how it tastes and then argue about it.

Gary Newman

Being from big BBQ area, I of course thought the way it was done at home was BBQ and the others were just something similar and completely inferior. A job that allowed for a lot of travel gave the ability to try many different styles and sauces. What I ended up with is my "home bbq" was hands down better all around at Beef. I do find that I much prefer mustard and vinegar based sauces. I dont hate honey mustard. but not sure it goes on BBQ. For my money your 180 out of meat cooking. Pork is so easy and it takes a special lack of ability or inattention to have it not turn out at least good. Where something like Brisket can easily be destroyed and can take years to perfect and REPEAT. I have seen the grey and dry pork you reference and always wonder how? Good stuff, enjoyable unloaded.

Judge Roy Bean

Gary should definitely A) get good KC BBQ if he comes through Kansas City (several recommendations can be provided), and B) hit up a good American gun show somewhere on the way.

threelock

I will totally buy C&RSenal BBQ sauce, gallons!

Coatl

how can we submit our terrible podcast intos?

CandRsenal
>>73742345

Mae Responding: Probably easiest to pop us an email through candrsenal@gmail.com. That way we can keep track of the ones sent to us all in one place.

Drizzle

Getting a little too twee. Be careful.

Guido Schriewer

Too late. Use to work shipping Department at haribo. If I'd have heard I could have forwarded "probes" to dea all the time. Lol. Bet ya they were amused.

kvogler02

I’d love to hear Mae’s reaction to the dog dancing episode of king of the hill

Jonathon Payne

Yeah, Sop made a "hand trap", a.k.a. manacles.

Brian Ingram

Pappy's Smokehouse in St Louis has the best pork ribs anywhere in the US, from my experience. Sadly, I've moved to a part of Georgia that appears to lack anyone who knows how to cook pork BBQ. Every place around here is garbage! There was a great chain in MD/VA/etc (Mission BBQ) that did pork BBQ excellently (I didn't like their ribs or brisket). So hard to please...

Ivanovitch2885

Everybody recommends the beef jerky on the bone at the Rendezvous in Memphis. Saint Louis style is what you need. I'm sorry you degenerates need mustard over there, but you're wrong. I'm tired of dry-ass ribs from my home town and I'm not interested in some weird Carolinian sauce. Nobody seems to balance the sauce and meat besides the StLouis folks.

Jason

Carolina BBQ Sauce - take a bottle of vinegar, add a teaspoon of mustard to it. Bingo! You now have a true Carolina BBQ Sauce!

Brian Ingram
>>73871801

I happened to be in St Louis a few days for work, and stopped by the first night to try it out. Wound up eating dinner there every night while I was still in town. I also made sure to get there before 5pm so I knew they wouldn't be sold out of anything. :)