JON MOXLEY: Rob Schamberger Newsletter 19DEC24
But I wanna know for sure.
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. Come on and hold me tight.
WORDS
I’ve made a lot of portraits of Jon Moxley over the past decade, but none quite like this one. I’ve focused so much on paintings this year that I haven’t done much with illustration and felt a need to stretch those muscles. I’ve heard that there’s people out there who like pro wrestling illustrated.
My artistic roots are in comic book illustration and I tapped into that a bit here, especially with the Sergio Toppi-influenced background. I love the way that he used crosshatching, making it more organic and artistic. I also added in what I’m calling a ‘red band of violence’ across Mox’ eyes to take this piece over the top and to speak to what he’s capable of doing.
ARTIST OF CHAMPIONS
Black Bean Burger
UPCOMING AEW/PWT PRINTS
Adam Cole
Jay White
The Outrunners
Ricochet
Private Party
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
Bluesky
Cara
YouTube
Breakfast time!
FOOD, DUDE!
Okay, here’s how I make an egg sandwich. Katy says they’re the best.
What you’ll need:
2-3 eggs, depending on your hunger level
2 slices of bread (duh) of choice. I’m a white bread guy, myself. Something that’s not too dense is preferable.
Diced onions (red or yellow)
1 clove garlic, minced
Hot sauce (currently using Frank’s Red Hot)
Litehouse freeze dried garlic and freeze dried red onion
Salt
Pepper
1 slice American cheese
Olive oil
In a pan, warm up the oil and add the onions to saute. Salt the onions.
(Real quick, look at this GIANT egg I got this week. Two yolks in that sumbitch.)
Crack eggs into a bowl, shake in some hot sauce (the vinegar in the sauce makes the eggs fluffier and adds some great flavor), a healthy pinch each of the freeze-dried garlic and red onion, salt and cover the top with pepper. Whisk it. Whisk it real good.
Add the fresh minced garlic to the sauteing onions and after about a minute, once they’re aromatic, add the egg mixture.
Let it sit and don’t bother it! Drop the bread into your toaster at the same time you add the egg mixture. Once the bread is done, flip the eggs and place the cheese slice on top. Once the cheese starts to melt, fold the egg in half and place inside the bread.
The sauteed onion adds a sweetness, there’s the tiniest bit of bite from the hot sauce, the fresh garlic gives it a wonderful body and everything else rounds out each of the flavors.
Love you more,
Rob