GIGANTIC ITALIAN SUB (Feeds 10 People 🎉)

Click www.vessi.com/Brian and use my code BRIAN for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP. Yeah, you COULD make several individual sandwiches, but isn't a party sub so much more fun? This one is huge, it looks cool, and honestly tastes incredible. You're gonna want to make this thing.
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" Chef's Knife: amzn.to/3gBwL4q
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
BREAD KNIFE: amzn.to/3tWFqpf
HALF SHEET PAN + RACK: amzn.to/34v7CSC
IMMERSION BLENDER: amzn.to/36ycPf2
KITCHEN AID MIXER: amzn.to/33eQot4
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
▶️VIDEOS YOU MAY LIKE:
Italian Beef (for giardiniera recipe): • CHICAGO STYLE ITALIAN ...
Potato Salad (for mayo recipe): • POTATO SALAD 3 Ways
-RECIPE-
PARTY SUB ROLL
▪240g or 1c warm water (86F/30C)
▪9g or 3tsp instant yeast
▪10g or 2 1/3tsp sugar
▪20g or 1 1/2Tbsp olive oil
▪360g or 2 7/8c bread flour
▪9g or 1.5tsp salt
Add ingredients to a mixer with dough hook and mix on low for about 3 minutes or until the dough is combined into a mass. Increase speed to high and mix for another 4-5 minutes. The dough is mixed when you tug it and it doesn’t shear or tear.
(If mixing by hand, add ingredients to a bowl and stir with a sturdy spoon for as long as the dough will allow you to mix it with a spoon. From there, switch to a soaking wet hand and squeeze and turn the dough with your hand then knead dough until it forms into a smooth ball.)
Transfer dough to a bowl and round into a taught ball (as shown in video @1:08). Cover and ferment at room temp for 2 hours.
Dough should have risen by about double. Transfer dough to well floured work surface then degas to remove large air pockets. Fold and preshape dough as shown @1:43. Cover dough with bowl or damp towel to rest for 25 minutes.
Shape dough into a party loaf as shown @2:12.
Transfer to a parchment lined sheet tray, seam side down. Cover with another sheet tray or damp towel to proof for 60-75mins. The loaf should have risen by about 2x. A properly proofed dough will slowly spring back when poked.
Score loaf longways down the center of the loaf. Spray loaf generously with water then transfer to a preheated 375F/190C oven Spray loaf once more then quickly close oven door and bake for 30-35 mins.
Brush the top of the baked loaf with melted butter.
Before building the sub, refresh bread in a 375F/190C oven for 5-8mins to crisp the crust. Slice sub horizontally, parallel to the cutting board then layer as follows:
▪5-6 spoonfuls of chopped giardiniera - press it lightly into the bread
▪Mortadella - ribboned onto the sandwich not tightly stacked
▪Salami - again, ribboned
▪Prosciutto - ribboned!
▪Shredded lettuce - about 3 large handfuls. Press down lightly
▪Shaved red onions
▪Vinaigrette, several spoonfuls drizzled all over the sandwich
▪A layer of thinly sliced provolone
▪On the top of the sub roll, spread a generous amount of calabrian mayo
Cut and serve. I like to use long picks to keep the masterpiece held together.
---
TOPPINGS & CONDIMENTS
MEATS(all VERY thinly sliced):
▪Mortadella
▪Salami
▪Prosciutto (or thin ham if you can’t find it)
GIARDINIERA, CHOPPED
VINAIGRETTE
▪15g or 3tsp whole grain mustard
▪50g or 1/4c red wine vinegar
▪5g or ¾ tsp honey
▪2g or 1/4tsp salt
▪1g or 1/2tsp black pepper
▪1g or 1tsp dried basil
1g or 1stp dried oregano
150g or 2/3c extra virgin olive oil
Combine all ingredients except oil, then slowly stream in oil while stirring. At this point i like to add the dressing to a lidded container and give it a good shake to emulsify.
CALABRIAN CHILI GARLIC MAYO
▪150 or 3/4c mayo
▪50g or 2 1/4Tbsp roasted red bell pepps
▪30g or 3Tbsp calabrian chilis
▪5g/1 clove garlic
Blend ingredients with immersion or standard blender. Alternately, hand mince all ingredients then stir into mayo.
SHAVED RED ONION - i use a mandolin, but if you dont have one, cut as thinly as possible
SHAVED ICEBERG LETTUCE - i use a mandolin. See above.
PROVOLONE CHEESE SLICES
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#partysub #sandwich #italiansub
CHAPTERS
0:00 Intro
0:16 Sub roll
3:47 The meats
4:49 Bread's done!
5:31 Condiments & toppings
6:19 keeping my feet dry in Vessis (ad)
7:21 Viniagrette
8:14 Calabrian Mayo
8:55 Other toppings
9:28 The build
13:00 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@BrianLagerstrom]

Thanks again to Vessi for sponsoring this video. Use my code BRIAN at www.vessi.com/Brian for $25 off each pair of adult Vessi shoes. Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP.

[@johncspine2787]

I thought at first this said “Thanks again to Vecna….”

[@andrewdolce8717]

You might have purposefully drizzled the vinaigrette on top of lettuce for a reason but one of my favorite things to do with this style of sub is toss the lettuce and onions with the vinaigrette to get a more even dispersion, just one thing that slightly elevates the taste and texture in my opinion

[@windermere2330]

That’s a good idea!

[@brabdnon]

Great minds! I do the same thing. I agree, pre-tossing it with the onions and lettuce allows them to be a better flavor vehicle for the vinegrette.

[@nikolajlandrock2191]

Not sure I entirely agree with that approach. You do not necessarily want it all coated as lettuce and onion does taste good in its own. I see this vinaigrette as small punches that you are supposed to get some times, not with every bite.

[@leafs34]

100 percent, makes it so much better and it doesn’t come out soggy from excess. Just the perfect dressing that coats each bit perfectly. I always dress my lettuce like a salad before every sandwich. Season my lettuce as well (s&p)

[@stewarttaylor2419]

@@brabdnon ur an absolute deutchenberg and you certainly don’t have a great mind. have you ever been told you are pretentious? believe me, you are. ask someone close to you who is honest

[@akula196]

3 things that are separating you from other KZbin cooks 1. Showing mistakes 2. Showing the brands you use 3. Being down home, you're Showing us what we can ACTUALLY make at home Love the videos!

[@brandonl2555]

Idk maybe it’s just the ones i watch, but a lot of KZbins show the mistakes. Anti chef, Not another cooking show, and Sip and feast all acknowledge and point out mistakes while Babish and Sam the cooking guy outright make fun of the their mistakes.

[@Pattys1967]

Yes,yes and def yes

[@bryanmorrison6059]

Brian: "your bread should look like an oiled tan wrestler." Me: I shall call you, Hulk Hoagie!

[@ilovepotatoesforever9818]

Hulk Hoagie should be the name of the sandwich!

[@_inflection3209]

🤣🤣🤣

[@sabrinalopez9848]

YESSSS HULK HOAGIE 😂

[@Hayboosa]

But what if the meat smells like the inside of hulk hogans thighs after wrestle mania 🥵

[@adriennepender673]

I love it when Brian snacks, he looks like he's about 8 years old and sneaking a bite off the picnic table, LOL! You, sir, are performing a national service -- and just in time for the 4th of July meal planning. THANK YOU! 😃

[@tomasznowacki3220]

That bit of extra sound at 2:04 is exactly what makes you so so much better than other foodtubers. Incredible attention to details and creativity. Awesome!

[@alexcgarciag]

Exactly. I came to the comment section looking if someone else noticed this. Great content in every aspect

[@YouTube_can_ESAD]

Excellent!

[@xmas4203]

Yeah, love those sounds. The other day, I think the Italian beef sandwich, he took a bite of the sliced roast beef and the sound was crunching potato chips. 🤣

[@dimilton3166]

Right?! I love that detail

[@peen2804]

damn dats crwazy I can’t beweev he rly had a sound in da video. dats some next wevel editing omg da best yootoob crweator evar!!!!!!

[@JDoors]

I may have mentioned this before but I used to work at a casino and the employee lunchroom was DECKED OUT. I used to make amazing sandwiches for lunch using the fanning technique for the meats and paying attention to layering of the other ingredients. For some reason this drew a lot of attention from my fellow employees. As they walked by they frequently expressed amazement at my creations, "Wow, that is a REALLY good-looking sandwich!" - made me feel pretty good. I'm sure the construction is important to how the sandwich is experienced, as you said, "air pockets" in the meats allows each to stand out individually, and layering is important for similar reasons. Thanks for the party sub ideas.

[@warrenjones376]

Hey Brian, you rock dude! Caught your BLT show and was very impressed. It's important to form the pellicle on the surface prior to smoking. If you don't allow the protein to form the smoking process take very long and you end up with shoe leather. The home made aspect of your artisanship is the bomb. And your knowledge and you practices is spot on and well understood. Smashing the subscribe & "thumbs up" button. Grew up in Philadelphia and we love our hoagies, the same or similar sandwich found by many names across our great country. Hers's the story of the naming the hoagie, and weather it should be call "hoggie." Around the era of World War one Philadelphia was a port city with a couple shipyards. One of the yards, where the Airport sits now, was called Hog Island. Very swampy unsettle area that didn't have commercial or residential infrastructure. The shipwrights and dock workers from Hog Island who didn't pack a lunch would go hungry that day. The Italian immigrants from South Philly caught on to this and filled push carts filled with Italian sandwiches to Hog Island to be sold. As the immigrants got to docks they would announce their presences by yelling (in broken English) "hey hoggies." This mutated to the word hoagie. I remember growing up as a kid and the older Philadelphians still calling the sandwich the hoggie. Sorry about the long post, keep doing what love and "have fun."

[@graefx]

One of my first jobs was working at a local deli. We used the slicer to shave the veggies. One thing my manager harped on with building a sandwich was onions taste best next to the meat, it helps cut through the richness. The oil-vinegar dressing dresses the lettuce and gets in there instead of being deflected off the sandwich. I never realized how much of a difference sandwich construction makes.

[@spotdogit]

Same. I put my onions between meat and lettuce. I’d probably also add a very thin layer of Dijon on the bottom bread. But wow does this sammie kick ass!

[@sigogglin]

For folks on the fence about an immersion blender, get one! It is also great to purée tomatoes right in the can so less stuff to clean.

[@johncspine2787]

It’s great for sticking into a hot pot of soup and partially blending to thicken..

[@monkeygraborange]

The immersion blender is arguably the greatest invention of the 20th century!

[@twhdvm]

Hey, Langerstrom. This is a damn good sandwich. I made over the weekend since we had crappy weather and it totally hit the mark. And since I had leftover meat, I bought some fresh sub rolls from the local grocer and made more this week. The only thing I changed is I added some thinly slice tomato just because I like me some tomato.

[@sahej6939]

how many did it feed?

[@jimmy_runner]

Nothing like eating an italian sub while watching your favorite content creator make an italian sub 😂 great video Bri!

[@martinconradsen6686]

I can see some clear differences in the editing style for this one - I like it! Very chill and comfortable to look at. Been here since 6k subs, and you're doing amazing. Keep it up, Bri!

[@tcasa587]

@Brian Lagerstrom I made this bread last night and it was amazing. What an easy recipe and it came out perfectly. Thanks so much for sharing.

[@josiahboyer5923]

Bro. You should definitely go to Katie’s Pizza and Pasta Osteria. So freaking amazing. Then go to Clementines Naughty and Nice ice cream. Best ice cream ever

[@reach4thesports897]

Just went to Katie’s for the first time the other night. Great experience. Love the meatballs!

[@leahr.2620]

Katie's has a good lemon pasta.

[@amigo4991]

I live in St. Louis and appreciate your shoutout to DiGregorio's! The best!

[@jBownz]

gee-ZUZ Bri... you've nailed Food Seduction videos with this one. By the time the lettuce was being loaded, I'm all "oh yeah, pile that on.. just like that... oooohh yaaa ...." It was embarrassing.

[@jaredtiller884]

I just recently started watching you and was ecstatic to find you were in the STL area. I geeked out when you shouted out Volpi. They’re amazing

[@sabatino1977]

A chef's kiss with a reacharound would be appropriate for how good this sandwich looks.

[@itzfirex_9371]

I have been following your recipes for a few months now, and they are AMAZING. Thanks Bri for helping us out!

[@johncspine2787]

Tried his ciabatta recipe? Amazing..

[@monkeygraborange]

I was drooling so much watching this that my shirt is actually wet. The only wee criticism I have is the “feeds10 people” thing. That’s a four person sammich, max! 🤣

[@mvanalst2003]

You’re an artist. I’m addicted to your channel! I have been binge watching as much as possible. Thank you for creating, sir.

[@vincentdemarco6374]

This is simply mouth-watering! Your videos are awesome, Brian! Thanks!!

[@nrrork]

I just made a sandwich this size myself. Here's a tip for slicing the bread: tilt it on its side (the short way, not the long way) so you can cut it in a downward motion. I just had an easier time cutting it straight that way.

[@snhuffaker]

Love it when you do local shout outs and filming ❤️

[@yvettegon4403]

One of my FAVORITE CHANNELS! Thank you!

[@nicolejohnson7897]

This looks soooooo good! Exactly the kind of party sub I absolutely love!

[@jotighe2]

the more videos of yours I watch, the more meaningful they become. the best part of every video is, "Let's Eat This Thing". (it needs a shirt).

[@queenbee3647]

Or an apron.

[@belindakho]

Such a great video! Love your presentation style/personality. And a great and approachable recipe! 😊

[@grim4lda]

In sicily we kinda call it "pani cunzatu" (in dialect) which literally translates to "filled bread" and this represents it very well 🥰 we usually make it with what we find at home

[@ShaunBMcKinnon]

OMG Brian, this looks crazy good!!! I’m going to make one this weekend for sure! Thanks dude.

[@NarwhalBoop]

Your content is so freaking good my guy. Recipes on point, and super practical for the home cook. 🤙🤙🤙

[@loucinci3922]

Nailed it, Bri. Another good one. Thanks for sharing

[@wpickle]

delighted to see the switch to glass prep bowls from the plastic containers you used to use!

[@maryantczak]

Thanks a bunch, crunch! Love your videos!

[@driftspecs13]

Folks that grew up in Chicago know this sub well. We used to pick the fixings up from Dominick's and make 'em at home when it was too hot to cook in the summer.

[@mcomeslast]

Yes! I’ll have to try this roll for subs. My dad worked in a sub shop as a kid. Most bead doesn’t hold up. We wrap the sandwich in brown paper bag, cut open to flatten. It’s even better the next day at lunch.

[@YellowScubadiver]

Another amazing video Brian, keep up the good work!!

[@serendipityguy]

This is just what we needed for these summer road trips indeed! Work it Byrian, Work it Yeeaeeh!

[@andymair7992]

To make it more cohesive, tightly wrap it in parchment paper, before cutting.😊

[@christysmith3071]

Omg, it's so beautiful, it has me crying. Looks unbelievably delicious.

[@cr1138]

This is amazing....but, Imma be that guy........I have to have super ripe super wet tomatoes - salt and pepper them individually......they create their own sauce with anything that has mayo. Seriously, though. Brian. Great channel. Love your vids. Don't stop!

[@msmaupin]

The best. I grew up with these on the East coast. Thanks Bri.

[@mazchen]

super nice video editing and commentary! Besides, the sandwich looks yummie. Putting the ad into its own chapter makes you my today's KZbin hero :-) subbed...

[@damon1717]

Beautiful sandwich! I would add sliced tomato though.

[@RubenLopez-ny3lx]

Hello Brian, I really like watching your videos and your dance at the end is very funny. Thanks for the recipes and the good humor.

[@juliusebola9712]

Subbed for this epic sub. Great content man can really see the effort you put into these

[@christianpiccioni7120]

Love the Digreggorio shoutout. They are absolutely the best Italian store we’ve found in the entire metro area.

[@raddrk6398]

Going to make this for the family on my birthday!!! Thank you 😊

[@lsequeira3139]

Just chanced upon this KZbin vid of yours while searching for an entirely different recipe. Looks simply fantastic. Can't wait to try it, including making the bread from scratch. Thank you so much.

[@pezboy715]

With the little sound effects throughout, I just realized how much better your videos are with headphones

[@roblappin5804]

I would try to eat that entire sandwich. Looks amazing.

[@SinisterMD]

I love the "Gild this lily" comments. I feel like it's finding a treasure in the video because it doesn't happen every video, but when it happens it's like a special little surprise. Also, this looks dope. If I were 20 years younger I might take it as a challenge to eat the whole thing but I'm much more responsible these days. I'll just cut it in half. :)

[@monicahamm3353]

Made it. 5/5 people in my family thought it was fantastic! Shout out to my husband who made the sub roll........ BUT.... You do not need 1 lb. of mortadella or 1lb. of salami....... seriously, I used a half pound of each... it looks the same (meaning Brian notated a pound in the recipe but he didn't actually use a pound of each in the actual sandwich he filmed).... I bought 1/4 pound Prosciutto di Parma at $30/pound,,,, more than enough...... these meats are EXPENSIVE.... mixed the Italian dressing into the lettuce before putting it on the sandwich... shoutout to the commenters!!!! Put a whole tray of Boar's Head Provolone cheese on the thing..... it's good, why not? Sandwich was GREAT!

[@recordman555]

You never cease to amaze, Brian!

[@mauropasi4272]

Hey Brian. On the topic of Italian sandwiches check out Antico Vinaio from my hometown of Florence, Italy. I hear they are opening a store in NY and I believe they already had a popup place there. They are famous for their schiacciata (tuscan style focaccia) and amazing toppings. I'd love to see your take on some of them. I'll be happy to provide some links if you want

[@panda007]

The sheet tray dj scratch was a nice touch. Thx for sharing. Lol 😂

[@judyrobas5123]

You really are so cool in all your videos! Really enjoyed watching.

[@DeliciousVicious777]

Don't forget to "snak on the dripz". Love that St. Louis lingo 😆

[@faithnelson6069]

yum yum! this was my favorite meal growing up. we called them grinders or rather, my parents did. they were not as elaborate as yours, though mortadella, salami and ham were used. looks like you had a meal just making it btw.

[@tylerappell6811]

Love your content. Just tried the Kristine kreme doughnuts. So good I ate most of them with out the glaze

[@amalm866]

That's amazing 👏 I would carve a bit of the inside of the bread on top layer so it will snug the toppings 😋 And drizzled a bit of the vinaigrette between each layer of toppings

[@sterlingmalaryarcher]

THE HILL!!! This looks so good. I'm just thinking about the next family gathering/super bowl party, whatever, where I can bust this thing out.

[@thestoicjourney3355]

this was truly a glorious video thanks sir!

[@awitekid]

Gigantic Italian sub (feeds 2 hungry people). Will definitely be making this one 👌🏽

[@ginnaanselmo6216]

🤣 “A chefs French kiss”…good one..🤣😂 Looks AMAZING! 😋😋

[@greglumsden1317]

Now I understand why Homer Simpson didn't want to throw away his moldy party sub. This sandwich looks unreal!

[@Kariakas]

A classic.

[@pigeonhed2979]

I've always liked that your "look" says, "I was in Panic at the Disco before I started this career". I mean that in the best way....keep doing your thing. :)

[@buzzroadguy]

What’s the thinking on relieving some the bread in the top? Just a little closer thickness to the bottom. “It’s a celebration of fine Italian meats”. Much admiration good sir.

[@rickmetz769]

Man, that's an amazing sandwich. I am truly jealous and now must make one. Love your videos brother, keep em coming 😋✌

[@ronalddevine9587]

Hey B-Man, this looks sick. I will definitely try it. I made the sandwich bread from the BLT recipe, freaking AMAZING!!!

[@leahr.2620]

I just made that loaf today, it's so good.

[@cassieoz1702]

Mortadella di Bologna. That is why it got called 'bolony' by Americans who won't use foreign words. In Australia, the cheap stuff is variously called polony (ie bastardised bolony), Fritz in South Australia (lots of German immigrants) and Devon in New South Wales (absolutely no idea why). We do have great Mortadella too, courtesy of a LOT of Italian immigrants

[@redvli8746]

This is amazing, I can make one and eat it throughout the week 😋

[@Furree_68]

The eat dance always makes me smile. Never stop doing that! 😁

[@jotighe2]

its the best part, but meaningless unless you watch the whole thing

[@danplasma]

serious technique! love it!!!🙏🙏🙏🙏🙏yummmm!

[@Rob_430]

Bread looks good along with the meats. Yummy sub!

[@jackiejanetm]

Fabulous video Brian!

[@judyrobas5123]

Superb presentation!!

[@kristoferkalinauskas5800]

I love Italian grinders

[@truenorth2653]

Looks great man. 10 people -LMAO- I have been called worse.

[@frankzito8653]

Literally my favorite food! A couple of good, different options would be using "hot giardiniera" and "capicola" instead of proscuitto.

[@OhSankYouDoktor]

Great take on one of my favorite sandwiches. Was wondering why no tomatoes but this looks delicious.

[@Khepramancer]

That thing looks glorious! 😃

[@ryanspangler4569]

A hot salami on cheese garlic bread w extra giardanera from Gioias is 🔥. Also an extra special from Eovaldis hits the spot as well. Would love to try this sub too, looks amazing

[@braddorcas9363]

Cold cut subs are just the best.

[@nerdcave0]

Great point about ribboning the meats - I don't think I've ever had a sub where the meats weren't just fused into a compressed brick.

[@joekoscielniak8576]

Art! Sandwich Art for sure! Making a good, well flavored sandwich is a skill that everyone should know. I like this sandwich for so many reasons. I remember as a teenager having my first "real" Italian sub. My dad took me with my brothers and sister to a sub shop out in the Detroit suburbs. The place was a small hole in the wall in our neighborhood. They cut all the meats for a sub to order for each sub, fresh, thinly sliced with a proper mix of meats. The lettuce was razor thin with onions and peppers for great crunch and flavor. Then came the dressing, the magic moisture and tart, tangy, creamy sauce that pulls it all together for an experience and explosion of flavors in your mouth. The humble meal between two pieces of bread which doesn't require turning on your stove or oven; does it get any better? I'm actually looking forward to making this exciting flavor packed handheld delight! Thanks Brian!

[@jacobhowerton3379]

🤣 I always bust a gut laughing at the success/happy dance you do at the end of your videos. Just curious what it looks like in regular speed. Everything looks cooler in slow mo observed a comedian once

[@frankfurlacker5219]

I love ground olive salad, it takes great on Muffalettas.

[@TomorrowsChild86]

That looks delicious !! Next Sandwich tackle my favorite .. The Muffalata!!

[@irened8457]

Tried your recipe today. the Indian monsoon means humidity so that enormous amount of yeast means two hours not one.I am relatively frugal with my yeast.an old oven that was given to me by relatives and et me just say i do a lot of eye balling. just a normal all purpose flour but still love your recipes. Many years ago when I moved to what was a rural area there was not a lot available . whole wheat flour available was ground at the local mill made for roti and chapati not bread but by soaking and reading and tweaking I got there. Even !made my own malt powder from the same wheat.still en joy your enthusiasm

[@steisdre]

What a behemoth! Love it

[@berezerker9499]

this scratch sound on the sheet tray got me good.

[@dropcheekelbow9110]

This is great because when you go to buy these sandwiches at a busy time like for the super bowl, they are made the previous night. Fresh is always better. A very popular one is fried chicken cutlets, fresh mozzarella, and roasted pepper.

[@amigurumifriend4014]

I appreciate you including directions to make the dough without a stand mixer. A LOT of recipe makers don't do that. But I will have to say that even though you've "shown the hand mixing method a lot on this channel" at least I don't personally understand it that well.. maybe you could make a video on how to translate stand mix recipes into hand mix recipes? I know it would mean a lot to people like me

[@thesilverecluse]

That DJ sound effect when moving the parchment paper 👌🏻

[@LuisRodriguez-gt9hx]

12:51 I wasn't expecting you to say french kiss. 😂

[@sb.1035]

looks delish! it would be an appetizer for my 2 guys though lol

[@adamdavis40208]

I love all of the foley, it does not go unnoticed

[@johncspine2787]

The catheter? Lol…

[@anybodysguess960]

Brian is a genius. This sub roll came out beautifully