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Both Tacos

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    2006
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Everything posted by Both Tacos

  1. Harry Soo kicks ass with WSM in competitions so you shouldn't have any problems.
  2. Too damn hot. Worked on food plots, put up a protein feeder and got a 2 man ladder stand set up. Enough for today
  3. The defense can get off the field...it just with the help of the trainers.
  4. As my wild ass crazy uncle would say "If you don't break something on the tractor every once in awhile, you aren't trying hard enough." Luckily this was after I got done disking up the last food plot. I was smoothing out a trail and snagged a tree. Luckily for zip ties to be able to make it back to camp.
  5. You just showing off now.
  6. A buddy of mine has placed and won several competitions using his Rec Tec pellet smokers. So pellet smokers can put out some good BBQ. Just depends on what you are looking for.
  7. Both Tacos

    Dallas | BBQ

    I'm thinking of giving him a severance package of Dickey's gift certificates.
  8. Both Tacos

    Dallas | BBQ

    He still thinks it's good. I knew I was in trouble when we walk in and he states that he always get the turkey sandwich special.
  9. Both Tacos

    Dallas | BBQ

    Lando, I may have found competition to the worst bbq in Dallas. One of my employees birthday is today and asked him where he wanted to go for lunch. Knowing he likes BBQ, I said we can head to Hutchins here in McKinney. He says, nope let's go to Ray's BBQ in Allen. Never heard of the place but figured he has been to Hutchins with us plenty if times, he knows what we like. Well, Ray's is a little shack and I thought "This place looks like someone that puts their heart into their meat, not the establishment". Well, I was wrong. Got the 2 meat plate and they are lucky they had fried okra or I may have gone spider monkey on someone for serving up that excuse of BBQ. And yes, that is their "sliced moist brisket". So here I am on the shitter now for the 3rd time since we got back, typing out this review.
  10. As you've seen above, it depends on amenities but $8-$10/acre is probably what you will ask for.
  11. Unfortunately most dove outfitters depend on the first few weekends for 80% of their revenue and don't call off hunts.
  12. Okra going strong from 3 plants and tomatoes are starting to turn on.
  13. Going with a good outfitter doesn't always mean quality hunting.
  14. I think people would eat tacos early enough they would still be hungry enough at lunch (or later) to still order the same amount.
  15. 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.
  16. Well, did you get it?
  17. If I missed the short rib recipe, someone please point it out. That looks awesome.
  18. Loaded up and about to head out.
  19. 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.
  20. Both Tacos

    Dallas | BBQ

    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.
  21. Both Tacos

    Dallas | BBQ

    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.
  22. Yes, when you are seasoning it, you get it real hot. Check out the video some posts above about reseasoning.
  23. 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.
  24. A lot prettier when stewed with tomatoes from the garden.
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