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Spaulding Smails

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  1. Removal of food is the way to go for sure, and I definitely second the barn cat recommendation. We had one that hung around our Llano lease, and we never had any mice problems. The rancher we leased it from would feed him a few times a week, and make sure he had water, and he said the key to that was to feed him just enough food to keep him hanging around but not enough to let him stop chasing rodents.
  2. I had been dating my GF (now my wife) for about a year when I took her down to my lease in Live Oak County for the first time. It was one of the first cool weekends of the fall and before deer season, so I knew nobody else would be up there. Just us. I think we went to a party in Austin Friday night, so we didn't head down until mid-day Saturday. It was one of those perfect South Texas fall days. Clear skies and highs in the 80s. We got there right before the evening hunt, so we dropped our bags on the porch and headed for the blind. It was a bad ass hunt at a blind we called Sleepy Hol
  3. When is someone going to finally point out Odessa to them on a map?
  4. I try to run my pit from 225 - 275, but occasionally let it creep up near 300. I use the 1 hr/lb ratio as a baseline when determining a start time. That usually ensures it's ready ahead of my target serving time. I usually wrap it or move it off to the vertical chamber to keep it warm if it's done early. Ultimately, I use internal temp as my gauge for pulling it off the pit. Total cook time is similar to a normal brisket, but the stall seems like it lasts longer which I'm assuming is tied to the fact that there's higher intramuscular fat content.
  5. Damn near the exact same for me. My son shot a doe Sunday. 124 lb on the hoof. I quartered it and took the neck meat, but I don't mess with the ribs. After deboning and cubing, we had 18 lb of meat (excluding straps and tenders). My wife is a ninja with the knife and handles the gristle and silver skin removal. She's a lot more patient than me. That was our second doe this season, so we have right at 35 lb of venison cubed and in vacuum sealed bags in the freezer. Next chilly weekend, and we're making our first ever batch of sausage. Anyone have any tips / recipes for sausage?
  6. Agreed. For the price, the HEB Wagyu from Snake River is excellent. Costco's prime briskets are usually very good as well. One thing to watch out for is how damn rich the Wagyu briskets are. The flat has the marbling of the point and the point is other-worldly. I almost made myself sick just from the trimmings prior to serving. Serious meat sweats. But worth every bite.
  7. Yes. EBITDA multiple. Curious what that is for you if you can share. I am in Austin.
  8. Subscribed. Last weekend of deer season then a few more quail hunts... then my focus shifts to them big girls!
  9. Fajitas would be tough to beat. But, I think I'd still go with an ice cold chop salad with tons of blue cheese, followed up by a cup of lobster bisque, then a medium rare Wagyu ribeye with a dollop of garlic butter melting on top with a redfish on the half shell fillet on the side, loaded mashed potatoes, and prosciutto wrapped asparagus. Then, for dessert, chocolate bread pudding with fresh whipped cream, homemade vanilla ice cream and a warm rum sauce drizzled over the top.
  10. I don't dislike grass fed. But it's definitely different. It's definitely earthier and grainier. Sometimes, it just sounds good, so we'll stray from the standard Prime / or Snake River Wagyu ribeye or strip. I was solo a the weekend after Thanksgiving at the ranch and did a great grass fed strip over an oak fire in the fire pit. Just seemed to work.
  11. The manufacturer piece seems to be super critical for HVAC. TONS of benefit to alignment with a vendor from a pricing and consistency standpoint. I stewed over the licensing aspect for a long time and opted for a plan similar to @T’Boo Ted Marshall for my electrician and my plumber. Though, I think HVAC licensed techs may be easier to find as field workers from what I've seen. Ultimately it boils down to three things: -Make sure they're a good fit -Treat them well -Have more than one We're paying for continuing education for one of our journeymen electricians (inclu
  12. Congrats, man. That's awesome. You're gonna kill it. Not sure if you can divulge, but I'd love to see the multipliers used for that calculation. I just brought on a master electrician and I have a master plumber starting Feb 1. Trying to figure out our strategy for HVAC to round out the MEP offering.
  13. THAT'S the kind of spike that needs to be culled. Cool mount.
  14. Shitty pic through binoculars taken by my wife from the porch of the cabin this weekend while I was in the blind with my son, but this axis buck is going to be legit. That's a fairly mature whitetail doe in front of him. I saw him again the next morning, and he's a bruiser. He's still in velvet and his antlers are still growing (I'm guessing another 45 days of growth remaining), but super wide and fat bases. I restarted the game cams to see if I can get a better look at him next weekend. Since we're low fence and on a small property, I'm hoping he doesn't roam too much. At least bu
  15. Great insight. Thank you. I don't bow hunt, and we missed the youth weekend this year. But, that's a great suggestion to get out there early. We have tons of axis very consistently. Some of the same tend to stick around, and they ebb and flow. But, pretty much year round which is awesome. They jump and move around, but I think the herd in that area is very strong. Maybe even too strong.
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