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Masshole Horn

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  1. Super Beef 3-way 30 hour sous vide eye of round, seared and thinly sliced, Boars Head white American, James River BBQ sauce, and Duke’s on a grilled HEB bakery onion roll. Tasted way better than the potato quality picture.
  2. I'm living close to Reimer's now, but have never had much luck there for white bass. Can they even make it up that far with the current water levels?
  3. Like dcbc mentioned upthread, I'm on year 2 of carbon steel pans in place of non-stick. They'll never be as slick as a new teflon pan, but I can use metal utensils, throw them in the oven, and cleaning them is a breeze. They're hunks of steel and will last forever.
  4. Learn a clouser, wooly bugger, and dahlberg diver. Practice a lot. Ugly flies catch fish. As a pretty experienced warmwater flytyer, I still learn a lot from Gunnar Brammer and Kelly Galloup on YouTube.
  5. @oSuJeff97 Necro-bump... any updates on how your slicer is performing?
  6. I've seared just fine on electric. I use these: carbon steel or cast iron. Technique helps a lot as well. I've been on electric for 2 years; here's what I've learned: preheat the pan for 10-15 minutes on medium-high, move it around every couple minutes, crank it to high for the last 2-3 minutes, and leave it on high while I sear. Hmmm... preheating the pan in a 450 degree oven would work too. That would get the whole pan hot. I might try that next time.
  7. Gonna try the 137 club with a couple ribeyes tonight. I'm thinking 2 hours, quick ice bath, pat dry, and sear over lump charcoal.
  8. Heading to game with my kids tonight. Tips on parking?
  9. I guess Leyla's is going to the top of the list along with Tiger Stadium catfish.
  10. We're in Sunset Canyon off of Trautwein.
  11. Scale, gut, remove heads. Pan fry whole. To eat, remove fins and sort of filet them with your fork. The only bones you gotta watch out for are the rib cage.
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