Finally Getting Out of Commifornia

[MGYSGT]

If you go through Abilene, stop in Buffalo Gap and have some catfish, hushpuppies and Lone Star beer in the long neck bottle.

 

[antelopedundee]

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

Can you "unregister" them from fornia?

 

[10XSHOOTER]

Ditto to what Dusty said! Leave your damn Califoricate idea's there!

 

[pirate ammo]

you want to be good friends,come over and buy all this stuff I got

 

[JasonT]

you want to be good friends,come over and buy all this stuff I got

Capitalism at its best

What do you have for sale?

 

[pirate ammo]

Capitalism at its best

What do you have for sale?

look at my website listed below under reloading,,lets make a deal.

 

[Whit holman]

If you don’t have gun when you cross state line stop and they will give you one

 

[group therapy]

And don't flip out when you are served brisket on butcher paper. You don't need a plate for good BBQ.

THAT'S RIGHT!!!!!!!!!!!!!

 

[group therapy]

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???

 

[pirate ammo]

take that brisket, fold it up in a tortilla with pico de Gallo and guacamole and go for it. I'm looking to BBQ Memorial weekend.

 

[JasonT]

look at my website listed below under reloading,,lets make a deal.

Oh man this is going to be a dangerous friendship for my wallet! Whereabouts are you located?

 

[Tommie]

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

No doubt. Just ask the Colorado natives.

 

[pirate ammo]

Oh man this is going to be a dangerous friendship for my wallet! Whereabouts are you located?

Bastrop County,Texas,,40 miles east of Austin.

 

[JasonT]

Bastrop County,Texas,,40 miles east of Austin.

Oh that’s great! I’ve got a friend down in East Austin. I’ll have to take a few trips down there!

 

[Coyotefurharvester]

I mix beef brisket with ground elk, sometimes beef navel, for grilling burgers.

 

[Someoldguy]

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

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.

 

[Papa Charlie]

look at my website listed below under reloading,,lets make a deal.

How much for the dog?

 

[joshb]

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!

 

[Riesel]

Gee Whiz, everybody's spilling the beans. And we can do a pretty good job with those pinto's too!

 

[Dusty Stevens]

No doubt. Just ask the Colorado natives.

Or the people of oregon, austin, arizona, etc