HURT SYNDICATE: Rob Schamberger Newsletter 26FEB25
I focus on the pain.
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. I will let you down, I will make you hurt.
WORDS
As soon as MVP, Bobby Lashley and Shelton Benjamin brought The Hurt Syndicate to AEW I was excited to do a fresh painting of one of my favorite groups in professional wrestling. There’s a legitimacy and a danger to these men that can only be earned, and they’ve done that.
Taking inspiration from classic movie posters, I designed this to speak to their epic nature while also integrating their iconic black and gold color scheme.
One time I was making my way in to work a show and Bobby was a little bit ahead of me having just gone through security. The guard asked me if I was with the event and I showed my credentials. I then said to her, nodding towards Bobby, “You didn’t ask HIM that, did you?”
“Obviously not.”
Lashley’s one of those guys you don’t have to guess who he is or what it is that he does, y’know?
UPCOMING AEW/PWT PRINTS
FTR
Thunder Rosa
Samoa Joe
Julia Hart
Will Ospreay
Card subject to change.
Use the promo code ROBFEB25 at checkout on ShopAEW and Pro Wrestling Tees to get 25% off any of my existing prints older than one month! Several of these are close to selling out so this is a great time to swoop in and get yours.
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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Bluesky
Cara
YouTube
Best yet.
FOOD, DUDE!
Sunday night I made these outstanding baked smothered burritos and Katy said it’s maybe the best thing I’ve cooked up yet. I made a few alterations to make it vegetarian and to also just have a little fun.
First, I subbed in a can of jackfruit and sautéed up a red pepper and a package of baby bella mushrooms instead of the chicken. This was my first time using a slow cooker since I was a teen making cheese dip and golly did it make the house smell amazing. I also swapped the chicken stock for veggie stock, of course.
The coolest thing about this that I’m going to experiment with next week on breakfast burritos was the technique of spraying olive oil on the outside of the burritos before baking them, making for a crispy chimichanga-esque texture.
But holy moly my friend, these were DELICIOUS. There’s a couple things I’ll tweak the next time I make them (chopping up an onion for the sauté and adding some homemade red wine vinegar to balance the liquid smoke, mostly) but it’s pretty much perfect. I’ll have to have you over when I cook them up again.
Love you more,
Rob