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Jerry Callo

Certifiably Surly
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Everything posted by Jerry Callo

  1. TPWD stocked some brown trout in the Guad between 2015-2020. They haven't stocked any since. If they are a viable species for holding over, there should still be some in the river. I think the current rainbow strain might be slightly more tolerant of warmer water temperatures than the browns (1-2 degrees).
  2. It's 46 point font on the regular website.
  3. You might check out the approved course list. My oldest did the CAP through UTSA. She took one class for which she already had AP credit. The most important issue with the CAP is the student is only guaranteed admission into the school of liberal arts. If that is what they were planning anyway, great. Otherwise, CAP might not be the best option. My youngest got the CAP offer but wanted to study biology with the eventual plan of physical therapy. CAP would have done her no good. She's happy studying biology at Texas State.
  4. FIFROFLBOX
  5. I'd break my neck with rollers. I have enough issues getting on and off the fluid trainer.
  6. Two things you have complete control over - your attitude and your effort.
  7. Prostitute, edibles, or Lunchables?
  8. Tightening the screw on readers is impossible without using readers. As is reading the magnification strength on the side of the glasses. It is a cruel world.
  9. Reese Bros Barbecue and KG BBQ were my two favorite barbecue experiences in 2023 and I eat a lot of barbecue.
  10. Yeah. Nerds.
  11. @Etexhorn13 hit the first major difference with what is likely a substantial increase in overhead. Margins shrink with increased overhead making even more important to sell everything. What happens if you smoke a brisket for Thursday and it doesn't sell? Sell it as sliced brisket on Friday, repurpose it into chopped beef or chili, or vacuum seal it and sell it whole for takeout. Small places, like the one in Mart (pop. 2500) are in a real bind because they likely don't have the ability to move many whole briskets. Chili and chopped beef can't be sold for high price per pound as sliced brisket (the place in Mart didn't have either on the menu). There are serious quality issues with briskets held for multiple days. Dozier's made the mistake a few years ago of selling older brisket to Daniel Vaughan and were called out on it. To his credit, ChampKind admitted that they didn't cook on the day off and sold older brisket. He also committed to start cooking on the day off. Vaughan returned a couple days later and the food was much better. TM Article I don't know how much better it is to sell from a food truck, but I suspect it is better to build a customer base from a food truck first and then weigh opening a brick and mortar. Victorian's Barbecue established a reputation in Houston in a food truck and then moved to the middle of BFE and opened a brick and mortar. I wish them luck, but it's going to be tough. On the way back from Mart on Saturday, we stopped at the Temple location of Pustka Family Barbecue. They ran a food truck in Hutto for several years. A couple years ago, they move to their new brick and mortar location in Temple. When we pulled up at 2:00 there was no one in the parking lot. Sign on the door of the building said indoor dining and order at the trailer. Talked the the owner and his dad for a few minutes. Because of City permits and such, they are unable to operate out of the building and everything is still being prepared and served from the trailer. They made the mistake of trying to start a restaurant in a building that was not previously a restaurant. They do a great smoked chicken, but unfortunately they didn't have any. I ordered a half pound of moist brisket and a couple ribs to take home. Even reheated the food was pretty good. The ribs were seasoned well and cooked perfectly. If I were inclined to start a barbecue business, catering seems like the best bet for success. While waiting in line at Interstellar Barbecue, I chatted with the couple that owns Clutch BBQ in Houston. They do catering and the occasional pop-up and seem fairly successful at it. They discussed the possibility of opening a restaurant and I told them they were crazy.
  12. Wait. Disu was shooting from a chair?
  13. That's good. I'm sure the fire would be out by now.
  14. Yeah. We saw him again at ACL Fest in the fall and my daughter is going to one of his shows at the Moody Center this summer. Moody is a 15000 seat venue and he added a second night. He is definitely blowing up.
  15. I loved the quid pro quo call back.
  16. I am under the impression that it doesn't stay pitch black all day every day, but that there is a twilight for a few hours a day. It lightens up, but the sun never appears above the horizon.
  17. ROFL BOT
  18. Many leftovers are repurposed into omelets. Bacon cheeseburger omelet makes a great morning. I used to hide leftovers in quesadillas when my kids were younger. Fried chicken tender quesadillas slam.
  19. And both can be right. Someone discussed the quality 7 years ago before there was a brick and mortar. The Instagram pictures looked awesome. What I was served was not close. I hope the next guy that tries it has a great experience. I can't imagine how difficult it is to run a barbecue joint in a small town. Especially with a brick and mortar. Say what you want about the late John Mueller, but I think there is a universal agreement that he knew how to cook barbecue. With that being said, I stopped by his short-lived Granger barbecue joint once. The barbecue he served was as bad if not worse than what I got in Mart yesterday. Everyone has a bad day or a bad cook. Unfortunately, small joints cannot afford to trash or repurpose less than great brisket.
  20. Was this your first or second shingles shot?
  21. Yeah. That is really shitty.
  22. Browns cost twice as much as rainbows according to Chris Johnson of LWFF who is also the conservation chair for GRTU. He said not to expect any browns being stocked in the Guad.
  23. I say if he kicks in his $50, he can still play.
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