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Henry Cavill Instagram –

Henry Cavill Instagram -

Henry Cavill Instagram – | Posted on 15/Dec/2022 07:20:31

Henry Cavill Instagram – For 30 years I have dreamt of seeing a Warhammer universe in live action. Now, after 22 years of experience in this industry, I finally feel that I have the skill set and experience to guide a Warhammer Cinematic Universe into life. Partnering with Natalie Viscuso at Vertigo has been a blessing beyond words, without her we might not have found the perfect home at Amazon. And having a home like Amazon will give us the freedom to be true to the massive scope of Warhammer. To all of you Warhammer fans out there, I promise to respect this IP that we love. I promise to bring you something familiar. And I endeavour to bring you something fantastic that is, as of yet, unseen.

Our first steps are to find our Filmmaker/Creator/Writer. Watch this space, my friends.

For The Emperor!

#Warhammer
@WarhammerOfficial
@AmazonStudios
@PrimeVideo
@NViscuso
#Vertigo

Henry Cavill Instagram – Happy International Men’s Day, gents! Thank you for all that you do for us, and for your families. How are you all doing? Worth asking ourselves that from time to time, and definitely worth asking other men too.

I figured it being International Men’s Day that I should introduce you to my first brisket! Was a touch nervous going into this one, but it turned out surprisingly well!

….cooking details incoming….

Pulled the brisket (Snake River Farms) from defrosting in the fridge. Trimmed the brisket with a frustratingly dull (and small) knife, and seasoned it with a black rub called “Hardcore Carnivore, Black, Beef Seasoning.” I then put it back in the fridge for 48 hours.

Smoked the brisket with a pellet smoker (Yoder ys640) using Hickory and Mesquite pellets 50/50.

Cooking started on Friday evening at 225F for a few hours, and I soon realised that it was cooking waaay too quickly, so I dropped temp down to 180 overnight. In the AM I got up and readjusted the smoker to 225F until the brisket temps hit the “stall” at 165-170F (depending on which temp probe I was reading!) I then wrapped it in butcher paper and turned the temp up to 250F on the smoker until the brisket was done at 205F (which also happened fairly quickly). Total cook time 17 hours 30mins

I let it rest in the cooler for an hour and a half wrapped in an old towel.

Then sliced and served….had to resist squeezing the brisket. I’ve seen enough redditors get crucified for that…..didn’t want to meet my end after my first brisket! I assure you though, it was juicy as fcark!

I haven’t had much brisket in my time, but Natalie (my lovely lady) is from Texas and it got her vote of approval (which I’m hoping wasn’t biased!). I’ve got loads to learn yet, but it was pretty tasty for a first go.

I should also mention that I’m not in business with any of the companies I mentioned above! Just giving credit where it’s due for good products.

Once again, Happy International Men’s Day, fellas.

#InternationalMensDay
#Brisket

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