MARK BRISCOE: Rob Schamberger Newsletter 19SEP24
That's about the time my rooster crows.
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Hi. My name's Rob Schamberger. I'm that guy who paints rasslers. And other stuff. And all this running's gonna keep me sane.
WORDS
The number one thing I was asked when I started painting AEW wrestlers was what would be different from my prior work. My answer? I’ll probably use more red paint than I used to, and I felt like the Ring of Honor legend Mark Briscoe was the best subject to show just what I can do with some crimson pigment.
Can you believe that in the decade-plus that I’ve been making these rasslin’ paintings that I haven’t made one of Mark Briscoe yet? Wild. Easily one of the best talkers in the business with a couple decades of violence meted out in the squared circle, he brings a degree of authenticity and danger that you just can’t manufacture. Like, you look at Mark and you don’t think, “Look at that pretty boy trying to seem tough.” No, you’re going to make sure that guy’s on the other side of the bar, you know what I’m saying? THAT is the energy I brought to this painting. That ‘cross the street when you see this painting coming your way’ energy.
It’s amazing what that there red paint can bring to a composition with the right subject.
ARTIST OF CHAMPIONS
Wherein I talk about how to make a good-looking red with watercolor. And other violent things.
UPCOMING AEW/PWT PRINTS
Kamille - SIGNED (I believe this might be her first official AEW merchandise. How ‘bout that?)
Darby Allin
Deonna Purrazzo
Dustin Rhodes
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
Oh man, this was SO GOOD.
FOOD, DUDE!
Last night I made this chili mac and cheese (click for the recipe link) and it was OUTSTANDING. Full of flavor and hearty as hell, it’s almost like a high end Hamburger Helper.
I subbed veggie crumbles for the ground beef to make it vegetarian, and used black beans instead of kidney beans. I used a couple bell peppers from my garden and also added portabello mushrooms for texture. Katy and I have become fond of Cincinnati style chili, where you put chili over spaghetti (also called saltsa kima if you add cinnamon), so going with elbow macaroni for this one pot dish made a lot of sense. The recipe also called for a bit of mesquite liquid smoke which added a whole other dimension of flavor.
I probably went a wee bit too heavy on the heat and wouldn’t add the last-minute hot sauce the next time I make it. Like, I’m a guy that appreciates a spicy-heat dish but I was sweating after eating this. Which is also okay.
But yeah, this was a REALLY good dish that should be perfect for the colder months once they start hitting here in the midwest.
Love you more,
Rob