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Finally Getting Out of Commifornia

JasonT said:
Alrighty everyone! I’m finally moving to Texas! Leaving California is something I’m very excited about.

Can anyone help me understand the legalities and processes for handling my guns during the move (given that they’re registered in Cali) and getting Texas residency (so that I can legally purchase guns in Texas).


Thanks for everyone’s help!


Best,

Jason
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Can you "unregister" them from fornia?
 
Riesel said:
A lot of good suggestions have been made and should be noted. Permit me to offer some suggestions:
You might trim the large "chunks" of fat from the brisket but is not necessary. This fat just won't render.
Allow the brisket to reach room temperature, it will cook more evenly. Season with a generous amount of salt and pepper. You may add other spices if you choose but it is not necessary and some may actually alter the real flavor of the meat. If you want onion, have onion slices on the side.
Cook brisket s l o w l y using indirect heat (do not cook over the fire, it will be tough). Use a good hardwood, hickory is fine, no aromatic woods. Cook S L O W L Y to an internal temperature of about 145-150. At this point the meat will have a nice "bark" on it and the "pink to red smoke ring" will have formed.
The meat will not absorb any more smoke. Wrap meat in the pink or white butcher paper, do not use freezer paper and continue to cook S-L-O-W-L-Y until the meat reaches an internal temp of 200-205 degrees. Remove meat from pit, place in large pan and cover with several layer of old bath towels. Let the meat rest for a couple of hours. Cut meat ACROSS the grain in quarter inch slices (not sure what that is in metric) and serve with pickle, onion slices, and plenty of good bread. Dill is my pickle of choice. I have placed as high as first in brisket BBQing competitions using this basic method.
Because real brisket cooks take their cooking seriously, I know there may be some criticism and I as a serious brisket cook will probably resent this but this was aimed at Geoff for a first time brisket Bar B Q cooker. I know some of you can tell the internal temp of a brisket by just looking, touching, holding, or maybe just asking it.
From a South Texas BarBeQue guy,
Riesel
Did I mention cooking the meat SLOWLY???
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:cool:
 
Dusty Stevens said:
Leave any california type ideas over there too. Worst thing in the world is a californian trying to make their new life just like the old one with only a different zipcode
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It's the same thing when people move to a rural area from the city. They leave because they want lower taxes, peace and quiet and less restrictive ordinances. But damn if they don't often immediately set about putting those same things in place. Save everyone including yourself the trouble and stay put if you aren't ready to accept your new place of residence as-is.
 
You haven’t lived until you have grilled Dove. There was a restaurant down near Del Rio that got’em in fresh everyday. It was the place to go after fishing the Amistad reservoir. One night, I ate 20 of them! Can’t remember the name of the place. Hope it’s still there!
 
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