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DalTxHornFan

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Posts posted by DalTxHornFan

  1. 1 hour ago, kevwun said:

    This is the brine I use.  I do it for 2 days.

    2 cups morton kosher salt
    2 cups sugar
    2 gallons water

     

    That is about what I do, but I always add garlic powder, rough ground peppercorns, and bay leaves.

  2. 10 minutes ago, FTWLOL said:

    Do any of the Austin OGs remember that restaurant on Barton Springs next to Peter Pan called Treehouse or something like that? I swear I went there for like my 4th b-day one year and literally nobody remembers it. I'm starting to wonder if I imagined it.  

    Mackedricks-Treehouse-1977-e1511370755429.jpg

    Macedrick's Treehouse.  1155 Barton Springs Road.

    https://austin.towers.net/the-ballad-of-1155-barton-springs-a-project-fighting-40-years-of-bad-luck/?pro=caitlyn@towers.net

     

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  3. 30 minutes ago, DFWTexEx said:

    As a kid, Bonanza and Pancho's were amazing.   A couple of years ago, we tracked down a Pancho's in Forth Worth, and I took my parents and sister there.  Just like old times.  The experience and the tastes were exactly as they had been 40 years ago.  Those chiles rellenos!

    My freshman year in college, a group of guys on our floor had a Friday night free and decided to go to Steak and Ale.  We did our best to dress up and act like grown ups.  It cost us what we thought was a fortune.  Looking back, it was so goofy, but I remember that night so clearly.  It's a happy memory.  I wonder where those guys all are now.

    We all thought that Steak & Ale was the ultimate back in HS/College days.  Had some friends that worked there and we all ate the leftovers they brought back for our late night drinking events.  Good times.

  4. Just now, South Austin said:

    We took our kids to the Far West El Arroyo all the time when they were little.  But the last few years or so it went downhill in terms of quality and service.  Hope this place sticks around.

    Same here.  That was our standard Sunday after church place to go with the kids.  Once the Winstanley's took the joint over and started serving cold, bagged chips with salsa that wasn't made on-site -- that location went into a death spiral.

  5. 6 minutes ago, fattyflattie said:

    Well shooting 180’s will help take the sting out of paying more than you want, I suppose.  My group has only been together for about 10-12 years, but everyone has known each other between 20 and 50 years.  The only guy I didn’t know was very close with one of my family like friends since they were born, so it’s got a great family dynamic to it.  Just need some better deer.  The place that adjoins ours is 3k acres and we’ve talked about incorporating that, but it was a corporate place for a long time and is supposedly shot way out. They haven’t been able to come to a deal to lease it out in last several years, which is pretty telling imo.  Eta: con of my place is it’s me, and 5 very red ass aggys. 

    Our crew earlier took over a oil & gas corporate lease that had been shot up every weekend by guests and other hooligans for many years.  It didn't take long to get that place back into shape.  Nature is good about that if you are selective about the deer that you harvest.

  6. 19 minutes ago, fattyflattie said:

    Damn that’s a great ratio Hunter/acre. Was just curious. I used to hunt (as a 2x yearly guest) on a 7k acre pasture that was part of  18k. And the owners second ranch down the road was 24k.   But so much of it was inaccessible it really was just the same 20 stands.   We are on a lowly 1000 now.  Wish it was a few more. 

    Plenty of good hunting happens on less than 1,000 acres.  Make it a sanctuary and you never know what might happen.  That 28 point was hanging out in an area that nobody had been around in a long time.

  7. 11 minutes ago, fattyflattie said:

    Damn that’s a great ratio Hunter/acre. Was just curious. I used to hunt (as a 2x yearly guest) on a 7k acre pasture that was part of  18k. And the owners second ranch down the road was 24k.   But so much of it was inaccessible it really was just the same 20 stands.   We are on a lowly 1000 now.  Wish it was a few more. 

    It is more land than we need for our group and we are each paying more $ than we want to.  But it is a very cool place. We are hopeful that we can get established on this ranch and get a good long-term working relationship with the owner (that is the hardest part of deer leases -- the core lease members have been doing this stuff together for well over 30 years) so that we can add some newer/younger hunters as lease members. 

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  8. About the Heim fires.  (I kid, I kid!)  

    A lawyer and a broker were fishing in the Caribbean. The lawyer said, "I´m here because my restaurant burned down, and the insurance company paid for everything."

    "That´s quite a coincidence," said the broker. "I´m here because my restaurant was destroyed by a flood, and my insurance company also paid for everything."

    The puzzled lawyer asked, "How do you start a flood?"

    • Haha 1
  9. Imagine that -- a guy wanting to reopen his recently opened business enterprise that likely represents a huge percentage of his livelihood and net worth.  Good on him!

  10. 1 minute ago, TwiceHorn said:

    They had a fire, shut em down for quite a while.  Saw the news in the last week.

    Way cooler if they'd reopen as a Snuffers or a Kellers.  Heim hasn't impressed me lately.

  11. More words.  Take the backbone out before you brine so you can use it along with the wingtips and other trimmings (and giblets) that you will use to make gravy with.  (Brined turkey drippings are too salty to make gravy with.)  You don't have to smash the bird totally flat, but it is nice if you can cut out the center breast cartilage after brining, but before smoking -- makes for nicer breast slices.  My personal preference is to take the skin off of the turkey before smoking (ala Aaron Franklin) so that you have a nice mahogany bird that doesn't look naked under the skin, but YMMV.

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  12. 10 minutes ago, Etexhorn13 said:

    Gonna need someone to learn me on smoking a turkey on one of these bad boys. Cooking my first whole turkey, and my in laws will be joining, so obviously I don’t want to fuck it up. I have a 16# bird. So far I’ve gathered that smoking at 300 may be the best option as going 225 would take forever, but I am open to any and all methods and tips. I plan to do a wet brine before, so really just needing cooking tips here. 

    One word.  Spatchcock.

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