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Both Tacos

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Everything posted by Both Tacos

  1. We submitted ours this week through the bank's online forgiveness application.
  2. If it is going to help keep people employed and your business going forward, then certainly do it. It was a good $160,000 "loan" that helped my business to mot get strapped early on during COVID.
  3. You are correct in that once you put in your forgiveness app, you can eliminate that from your financials because whether your app is correct or not, the SBA won't have the man power to check them.
  4. ^^^Why is it still standing?
  5. If you oil it up good after every cook and put a top on it like deadshank's link, you should be good.
  6. The 36" is what you need, even if you don't think you need something that big. You will eventually use all 4 burners for some cooks. Blackstone and Camp Chef seem to be comparable but it's just your preference. The lid that deadshank posted is what I went to after the cloth/plastic covering I originally bought. I would seriously look at the pro series on the Blackstone if I was buying right now.
  7. Costco usually has beef plate ribs but their baby back ribs are more expensive than the grocery store.
  8. Do you have a therma pen? 7 hrs and at 183 doesn't match up, unless you are cooking at a low temp.
  9. Long day but got lots accomplished. Brushed in 2 duck blinds and 1 deer blind. Plus, added stairs to the back of the deer blind.Had some good help which meant getting it all done in one day and not two. We also saw 2 large groups of teal when we got to the wetlands and they stuck around a little while. After everyone left, I went back down to the deer blind with the last of the cedar brush. While just sitting in the Rhino enjoying the peace and quiet, 2 yearlings come out into the food plot to get a snack. They never even noticed me. Always enjoying seeing wildlife on the property doing there thing.
  10. Holy S... that's a nice buck. I think you are right with being 5. He is thick but hasn't dropped his brisket so he could be bigger next year. Doubt I would pass him up if he was standing in front of me.
  11. Going out to brush up the duck blinds tomorrow. Finally got a buck on camera. Hopefully he was just the scout and he will bring his bigger brother or dad
  12. Corn pile mixed with koolaid powder + tannerite = hog population control (or at least a handful or more get blown to smithereens.
  13. We will be staying at Le Blanc and I've heard it's a pretty good resort.
  14. Only thing those varmint cages do is let the coins have something to hang onto while they empty your corn.
  15. I guess you guys don't have a home alarm system that you can turn on/off chimes for doors and windows? If not, that would be probably the best option is to get an alarm company to do a free install with a one year contract.
  16. You got a bunch of antifa deer.
  17. Stand and fill feeders are your friend....
  18. Griddle at deer camp. Like peanut butter and jelly.
  19. Bitches always be fighting
  20. Bucket list...
  21. Both Tacos replied to C-Man's topic in Dallas
    Anyone heard anything on this new BBQ place. Tex-Mex style. https://www.msn.com/en-us/foodanddrink/foodnews/dallas-has-a-new-barbecue-joint-serving-brisket-tacos-and-pimento-cheese-dip/ar-BB19A413?li=BBnb7Kz Dallas has a new barbecue joint serving brisket tacos and pimento cheese dip By Sarah Blaskovich, The Dallas Morning News 36 mins ago Dallas has a new barbecue joint serving brisket tacos and pimento cheese dip When people visit Texas, they want to eat barbecue. That’s the thinking behind Seely’s Mill, a new barbecue restaurant with Tex-Mex and Southern influences located inside the newly rebranded Beeman Hotel in Dallas. Learn More Both the Beeman and Seely’s Mill were named after parts of Dallas' history. The hotel is named for John Beeman, one of Dallas County’s earliest settlers. According to Dallas Morning News archives, Beeman claimed 320 acres in North Texas in the 1840s. His son-in-law, John Neely Bryan, is credited as being the founder of the city of Dallas. The new barbecue restaurant Seely’s Mill is named after a mill in Dallas County that a spokeswoman says was built by Beeman. The Beeman Hotel and Seely’s Mill are located on Central Expressway, across the thoroughfare from Southern Methodist University. The hotel and its restaurant are intended to be a spot for visitors to experience Dallas, and Texas, all in one place. “With everything stemming from the John Beeman name and the family, we felt it was a good time to focus on Texas barbecue,” says hotel general manager Jared Williams. “Anybody visiting from outside of Texas really doesn’t have to go far to get a taste of what Dallas is offering.” The restaurant has an indoor and outdoor smoker, and Williams says the best way to get a taste of the restaurant’s barbecue is with the Signature Sampler: sliced brisket, pulled pork, smoked pulled chicken, burnt ends pit beans and a cheddar biscuit. The brisket comes rubbed with salt and pepper, Central Texas style, though Williams says the barbecue is meant to represent Texas as a whole, not just one region. Plus, there are plenty of menu items with wider culinary reach. The street tacos — especially the chopped brisket with pickled jicama — take on a Tex-Mex spin. The smoked onion and pimento cheese dip leans Lowcountry. Burnt ends got their start in Kansas City but have become staples at some Texas barbecue joints. “When you come to Texas, you either want Tex-Mex or barbecue. And we wanted to offer both,” Williams says. And then there’s a cheeseburger, made with beef from 44 Farms, a ranch southeast of Waco that has become popular among independently-owned restaurants in the Dallas area. Diners at Seely’s Mill will enter the hotel lobby to get to the restaurant, which is designed to feel like a modern-day saloon. Diners can also sit outside on the patio, a detached area available for those who prefer open-air seating. The barbecue menu is also available as a “knock and drop” room service option for hotel guests. Anyone who prefers takeout — or is choosing to avoid restaurants or bars during the COVID-19 pandemic — can call the restaurant or walk inside to order, then take it to-go. The cocktail menu has Texas, Tex-Mex and Southern roots. A spiced pecan Old Fashioned, made with praline liqueur and orange bitters, was one of the most popular drinks on opening weekend, Williams says. It comes with an orange slice frozen into one big ice cube that sits in the middle of the glass. The “skinny” serrano margarita is made with Desert Door sotol from Driftwood, Texas, a town near Austin. “We get a lot of requests for skinny margaritas and skinny, spicy margaritas,” says Williams, whose company operates other hotels in Dallas and beyond. “The thought there was: This [margarita] goes well with your street tacos.” They’re also selling beer flights, tequila flights and whiskey flights. The beer flight, $22, lets customers pick four options, including popular local brews such as Revolver Brewing’s Blood & Honey and Deep Ellum Brewing Co.'s Dallas Blonde. A side room called the Rhapsody Room is intended to have a speakeasy vibe, where hotel guests and locals can go to enjoy a cocktail. “I just envision sitting down, having a nice Old Fashioned, listening to some acoustic,” the GM says. Seely’s Mill is at 6070 N. Central Expressway, Dallas (inside the Beeman Hotel). It opened Sept. 25, 2020.
  22. Yes, go with a large gas griddle and the Big Joe. You'll have all your bases covered.
  23. I don't think I have ever seen a euro mount on an elk.
  24. Croc pot or I usually go with the Instant Pot.
  25. Looks like it isn't a true or faux infinity edge then, so tell your builder to stop calling that. It's going to have water level below the edge and tiled edge. It will give you an unobstructed view out the back which is nice.
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