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MalibuSheriff

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Everything posted by MalibuSheriff

  1. Lynn Hejtmancik 1988 Terlingua recipe going down in cold, rainy, blustery Tulsa tonight. Only change I make is adding two cans of Original Rotel with chili being about a dozen Guajillo, half dozen Ancho, and two morita chipotles. Hejtmancik recipe has been my go-to recipe for years. Unfortunately, no fresh jalapeño or serranos in the fridge to float tonight.
  2. This monster 8 point used to lounge around our hood a few years ago. I’d be 4-1/2 hours away in Shackelford County, freezing my ass off in a stand and my wife would text me photos of this deer lying around the yard and “you should have stayed home”.
  3. I’ve got an 8quart cast iron that’s my go-to gumbo pot for years (decades…olddds). I was thinking about adding a large pot for gatherings (Holidays, Mardi Gras). Come on up…bring some crawfish…
  4. A question for the Magnalite devotees - which model is your preferred gumbo pot? 13 quart, 17 quart or other?
  5. If you’ve got something strong and substantial to hang your deer from, you can pull the skin off with a jeep or four wheeler by tying a rope and gently reversing away from deer. You’ve got to have a strong enough support that there isn’t much give and as already mentioned, it always easier if deer isn’t cold. First, with deer hanging from strong support - cut the skin around the neck and pull down enough to put a rock behind the skin - something big enough to get a rope behind/around and tied off. Tie the other rope end to the bumper of truck, jeep, four wheeler and reverse slowly and ease away from deer carcass with deer pulling away at roughly 45 degree angle. If you’ve got a buddy there, have him help the skin off with a skinning knife as the hide is peeling off (again, slow and easy). The above probably sounds complicated and possibly unsafe but if done gently, you can have a deer skinned in a few minutes with virtually no effort. I’ve skinned dozens upon dozens of deer this way over the years with no mishaps aside from knot coming loose from the deer that required repeating the process. Slow and easy like a Don Williams song…
  6. PSA San Angelo is a Mecca for Mexican Burgers https://texashighways.com/travel-news/san-angelo-mecca-mexican-burgers/?utm_source=Twitter&utm_medium=social&utm_campaign=Web+Story
  7. I’m jealous boys. In my thirty years in Texas, there’s not much more I enjoyed than trips to our leases or various ranches of friends in the Hill Country or northwest Texas. Pic from a couple of years ago rolling up 71 headed to Shackelford County. Deer season in Texas and all the peripheral activities that it entails, has no peer.
  8. Not Texas HS ball but Jenks beat Bixby tonight in Bixby. Game was televised on ESPN2 and Jenks ended Bixby national longest win streak at 58 wins. Best I can tell, my old hood Westlake Chaps are now owners of nation’s longest winning streak.
  9. Nashville Hot CFS. I’m definitely in. Someone make it happen. Best guess was a traditional hollandaise sauce with some chili powder. It was delicious.
  10. Red Chile hollandaise.
  11. Forgot to post my Cheever’s CFS photo from day after OU-Kansas State night game loss. The CFS Benedict and delicious Bloody Maria helped to ease my pissed off-ishness the next morning. Cheever’s OKC:
  12. Recent stop at Cafe Ole - Green Chile Enchiladas: I miss Austin’s great Thai food but Tulsa has a strong New Mexico scene. A little over eight hour drive to Taos, so that probably explains it…
  13. The San Diego dudes can chime in as I know they’ve heard about the chicken soup at Lourdes. The original is in Escondido but I always drop by the Cardiff location when I’m in town. This soup is fantastic - tons of chicken, rice, avocados sliced and placed on top and some secret seasoning that definitely involves chiles of some kind. I’ve tried recreating the recipes from knock off versions I’ve found online but hasn’t been the same. Next trip to SD, hit up Lourdes: Lourdes - 2113 San Elijo Ave, Cardiff, CA 92007 or Escondido location.
  14. Miss trips to Big Bend. Here’s a couple of photos from Hancock Hill in December 2015:
  15. Crappie on a fly rod - nymphs under Pat Dorsey style indicators…in Eastern Oklahoma…you bet:
  16. Worst offensive game plan and preparation that I’ve ever seen. Are you f’in kidding me…your plan was to go to wildcat and nullify your WRs? Texas DC should send him a case of booze for making his job so easy. Literally 8 against 11. Congratulations to the Longhorns. Still trust BV but he needs to fire some of these shitty assistants stat. Boomer…
  17. We’ll….Nothing beats Coors Light out of a Party Ball. 🤣 Olds….
  18. Cain’s was excellent last night for the Big Head Todd show: Fantastic venue.
  19. This is the worst OU team since John Blake era. The backup QB they trotted out last week is less mobile than me - 53 year old, torn right ACL three times, fat ass, out of shape to the point if you cut me, Bob Armstrong dip would ooze out of the wound. Texas should win easily and by a large margin.
  20. After three decades in Texas, I moved my Texan family back to my home town of Tulsa last summer - the best new restaurant we’ve found is a place downtown on 2nd Street called La Tertulia. It is easily the best New Mexican restaurant I’ve found outside of Santa Fe or Taos. Here’s an article in Tulsa World from last year: https://tulsaworld.com/entertainment/best-restaurants-of-2021-la-tertulia-captures-the-taste-atmosphere-of-new-mexico/article_ebc72232-73b4-11ec-b6b3-87f4d2b4ea9a.amp.html Here’s their website: https://www.latertuliarestaurant.com
  21. One more thing about Matt’s… If you order the Grilled Old Fashion Tacos with Smoked Brisket, add a spoonful of onions and cilantro to each taco. If you don’t think these are delicious, there’s no hope for your palate.
  22. A hottie, great cook, and a defender of Tex Mex…loves queso too: ”The Tex-Mex I tried in the Rio Grande Valley was like no other Tex-Mex in terms of the richness—the flavor, the ingredients. I love Texas breakfast tacos. I love the traditional San Antonio Tex-Mex food. And I do love queso. Mexican purists complain about Tex-Mex queso, but I think it’s just addictive.” https://texashighways.com/culture/people/in-praise-of-tex-mex-with-tv-chef-pati-jinich/
  23. Kerby Lane. Fourteen years in Austin and that place consistently sucked donkey nuts.
  24. Huatulco is outstanding but yes, flights are limited. American has non-stop out of Dallas. Extremely laid back but with lots of options with both beaches and mountains. Excellent restaurant options…tons of Italian expats in Huatulco with great Italian restaurants in La Crucecita.
  25. Thanks! I’ve got Jene Hughes book on the Iowa Driftless but I’ll definitely hit you up when I get a trip in line. I was thinking about one this Fall but this damn work seems to be getting in the way. Beautiful country up in your neck of the woods!
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