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Masshole Horn

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Everything posted by Masshole Horn

  1. I'm going to see him at Whitewater with REK (HE"S STILL PLAYING SHOWS!!!111!!!) in May. I saw Willie in 22 and 23. I'll keep seeing him, but not because I expect a phenomenal live show.
  2. From my understanding, Gilbert is no Old Freak Nasty.
  3. He went to the Oklahoma Freakshow if I recall correctly.
  4. Hot Damn! Scored 2 tickets to Charley Crockett's Album release at Floore's April 30! Indoor show.
  5. Been wanting to smoke a brisket since I got back to Texas, but only had an Akorn jr. Recently got a full sized Akorn, basically new, on Craigslist for $100. So decided on doing some ribs first. They were good. Pork: Beef: Brisket will follow one of these days.
  6. Lots of volunteer onions. First year at the new house. Think the previous owners had pretty much not planted for a few years.
  7. Beets are good. Lots of greens still, roots should be ready in a few more weeks. Baby Bok Choy has been phenomenal. Ready very quickly 5 weeks. Planted some more. Hopefully they make it. Jalapenos in ground. Lettuce and Spinach still producing. Regular bok choy bolting like crazy. Some chard doing ok. Juliet and San Marzano tomatoes already flowering. Cucumbers and more tomatoes in fabric pots all growing nicely Peas are climbing. What should I plant in the space the beets/baby bok choy are now once those are harvested? Anyone in the hill country/Centex area grow blackberries? What was your method?
  8. 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.
  9. 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?
  10. 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.
  11. 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.
  12. @oSuJeff97 Necro-bump... any updates on how your slicer is performing?
  13. 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.
  14. 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.
  15. Heading to game with my kids tonight. Tips on parking?
  16. I guess Leyla's is going to the top of the list along with Tiger Stadium catfish.
  17. We're in Sunset Canyon off of Trautwein.
  18. 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.
  19. Hays City Store was our standard, "I don't feel like cooking now that we're leaving Wimberly/Dripping/Driftwood" while we were house hunting. Has anyone done Suds Monkey Trivia on Wednesdays? Worth going?
  20. Yeah, their fries were real good. I'm sure we'll be back; we've been there twice already. The only issue I had was my expectation on the super beef 3-way was too high. It's like ordering BBQ in MA, John Mueller (RIP) isn't manning that pit.
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