BRODY KING: Rob Schamberger Newsletter 14NOV24

What would I even say?

Nov 14, 2024

Click here to get yours. Only 50 available! SIGNED! These go on sale in half an hour at 12PM CST.

Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. Why can't the dream go on forever? Why can't the night never end?

WORDS

My concept for this Brody King painting evolved a lot from my original idea to its final execution, as often happens. I initially wanted a more involved background, but then settled on a solid red to make his figure pop more, especially against the black and white of his gear and face paint. But then it felt a little too much like the focus was on the rendering of his arm tattoos and it all seemed a tad too static. So at the end, I loaded up my brush with some lamp black watercolor paint and added those motion lines throughout. Doing that is always a huge risk, especially with watercolor because if it goes wrong I have to start over. Luckily, it gave the piece a cohesive feeling and also added some movement throughout that I enjoy a lot.

ARTIST OF CHAMPIONS

Wherein you can watch me do everything I just detailed above. And you should watch it. I’m watching you right now and going tsk-tsk because you’re not watching.

Tsk.

UPCOMING AEW/PWT PRINTS

Hikaru Shida - SIGNED
Sting
Konosuke Takashita - SIGNED
Hangman Adam Page - SIGNED

Card subject to change.

Rob’s Art on ShopAEW
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Rob and Jason Arnett's novella Rudow Can't Fail!
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Rob’s prints and shirts at Pro Wrestling Tees
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Instagram
Threads
Cara
YouTube

The scratch and sniff newsletter photos return!

FOOD, DUDE!

Sunday night I made this delicious manicotti for Katy and I. I’d had a desire for a while to try out manicotti and during the day I decided to finally go for it. We don’t have a piping bag, which makes filling the pasta really easy, so I just grabbed a freezer bag, filled it up, and cut off a corner to squeeze it through.

It was a really tasty dish, but I think next time I want to amp up the filling a bit with some sauteed garlic and diced mushrooms, for both flavor and texture. I also used a marinara sauce and I think next time around I’ll stick with an arrabbiata, as I like a little extra heat with my red sauce.

Hey, I bet those diced mushrooms would be good with stuffed shells, too…

Love you more,
Rob