Both Tacos

Going with a good outfitter doesn't always mean quality hunting.

I think people would eat tacos early enough they would still be hungry enough at lunch (or later) to still order the same amount.

Had a great time out in the field this evening with 2 of my kids. Not a barn burner but enough birds and shots to keep it interesting.

Well, did you get it?

If I missed the short rib recipe, someone please point it out. That looks awesome.

Loaded up and about to head out.

Going out to my hunting land this weekend to get the deer fields planted and feeders set up. Replacing one of them with an ASF EZ Feeder that I picked up from Buc-ee's today. Going out Sunday for the dove opener with some buddies down in Red Oak. Don't know a damn thing about the fields we are hunting other than they were to have harvested corn from them this past week. So it can be really good or crap. Either way, I'm ready for the season to be here.

Solid. Central TX style brisket and ribs. Pulled pork and 2 different kinds of sausage. Have had it all and only one time was it "off" and that was at the last part of dinner service where I think the brisket dried out some. Never have tried his beef ribs but hear they are great.

And 407 BBQ out of Argyle wins it. The owner Bryan McLarty was good on the local bbq competition until a handful of years ago he retired from his job. Hung out a biy bbqing and fishing till the liquor store at I-35 and FM407 in Argyle begged him to set up a trailer in the empty lot next to the store. He thought "sure, I'll give it a go". As he would build up more money he would invest it into something to help the business. Never went into debt to take his business to the next level. He just let it organically grow and now he is in the brick and mortar restaurant with a full size kitchen that has let him expand his menu and serving times.

Yes, when you are seasoning it, you get it real hot. Check out the video some posts above about reseasoning.

Yes, I use a scraper on mine. The griddle may not have gotten properly seasoned in that one area the first time as just a few weeks of use, there shouldn't be a need to reseason. I thing I'm careful about more recently is not letting it get too hot and burn off all the oil and seasoning.

A lot prettier when stewed with tomatoes from the garden.

Okra coming on strong. Have to harvest each day off 3 plants I have so they don't get too bid and too woody to eat.

Here's a couple of pictures of my tomato plants. I've made homemade tomato cages that I can stack as they grow. Typically I only have to go 2 high, but this year I may need to go up one more or just let them hang over which would probably be easier for harvesting.

Had a potluck to go to this evening and didnt have much time to prepare so I went with something simple. Went with Mexican Cauliflower Rice. Started with 3 heads of cauliflower that I grated into rice. Put in deep pan for 10 minutes, stirring often to dry out the cauliflower. Added salt, pepper and chili powder. Mixed it up and continued on low heat for a couple more minutes. Added half a jar of Herdez salsa. Stirred and left on low heat for 5 minutes. Topped off with cilantro. The host had chicken breast, so I shredded up a breast and added it to my plate of cauliflower rice to make a little chicken and rice.

Sure you got the right page Clark?

One issue is the tomato cage. It's too small to contain a cherry tomato variety plant. They can get big just in the spring and if you keep them alive during the heat, they will grow to 8'-9'. I've got one right now that is over 9' tall. The first 3 feet of vine are dead leaves and won't produce in the fall. The top part will begin producing again once the weather cools off. Second is that tomatoes need a bunch of water right now to survive the heat. Some people just start with fresh plants in June/early July but if you keep them well watered, they can survive. A little shade cloth can also help.

Why the hell did that old cowboy waste a bunch of wood? He could have gotten the same thing just putting it in the oven and throwing some liquid smoke on it. Shit, liquid smoke probably would have actually helped it.

Knew I should have gone paper plate.

Made some stir fry veggies and orange roughy on the Blackstone for dinner tonight.

With oil and a cover, you shouldn't have to take it inside. Did stir fry veggies, frozen bag from Costco, and orange roughy tonight for dinner.

You going with corn tortillas?

I know we all like to throw down some BBQ or good greasy burger, but when trying to lose weight or stay fit, those things don't always fit into the menu. So, let's have a place to put up some go to healthy meals that is something other than grabbing a rotisserie chicken and canned green beans. I'll start off with what I'm making tonight, Shrimp Cauliflower Fried "rice" that is on my meal plan that helped me lost 80 lbs last fall. Shrimp or Chicken Fried "Rice" Ingredients: 2-3/4 cup grated cauliflower 1/4 cup green onion, chopped 1/4 tsp garlic powder 1/4 tsp ginger 3 tbsp lite Soy Sauce 2 eggs beaten 9.3 oz shrimp, cooked or 8 oz chicken, cooked and cubed Dash of red pepper flakes 1 tsp olive oil - if using chicken or 2 tsp olive oil - if using shrimp Directions: Cook eggs in skillet sprayed with a little bit of Pam. Scramble eggs until done, but still moist. Set aside. In a wok or large skillet, heat 1 tsp olive oil if using chicken or 2 tsp olive oil if using shrimp over medium high heat. Heat oil with finely diced white part of onions for approximately 1 minute. Add grated cauliflower and fry for 4 to 5 minutes, stirring constantly. Add soy sauce, garlic powder, ginger, diced green onion tops, pre-cooked meat, and eggs. Stir to mix well and until browned a bit. Makes 2 servings. Sprinkle red pepper flakes very lightly over the top (optional). Stores and re-heats beautifully. Here's another one of my favorites. Recipe is for single serving. Mexican Beef and Zucchini Skillet Ingredients: 5 oz ground beef (93%), cooked 1/2 cup rotel tomatoes with some of the liquid 1 cup raw zucchini, chopped 2 tbsp salsa 1/2 tsp taco seasoning mix Directions: Combine ground beef, rotel tomatoes, zucchini, salsa, and taco seasoning mix in a medium skillet. Cook over medium-high heat until zucchini is tender, about 5 minutes.

Yep, when I go there I have to tell the cashier I want plenty of bark on my slices so they may need to pull a new one out. First time I ever saw a cutter remove the bark was at Salt Lick. We were waiting on a table and I was hanging out by the cutter. When he took his knife and scraped the whole side of bark off, I told him he should be shot. He just looked at me with a puzzled look on his face.

You can also pick them when they just start changing colors. Usually they go after the red ones, so I know people who just pick them when they start changing from green and let them ripen inside Luckily, I have cats and dogs which even with blue bird houses I don't have a problem.