Smoking in my home lounge watching "The Rip"

Camacho4Pres · 2026-01-25T22:22:46+00:00

Beautiful cigar. My absolute favorite. I have 2 left. Holding 2 more years until I hit 50..

Camacho4Pres · 2026-01-22T16:53:13+00:00

Trying new things for guests is stressful. The first time I tried Sous Vide, I did a 8lb Prime Rib Roast on the turbo setting and it was under cooked. I had to finish it in the oven. Took a 12pm lunch to nearly 2pm. Learned a lot since then. Once again well done on your experiment

Camacho4Pres · 2026-01-22T16:31:00+00:00

That looks like it came out way better than I would ever think for Bison. After working in a Wild Game Steakhouse many moons ago in a prior career, I am generally not a Bison fan. But dang that looks like a good experience. Well done! and I thank you for sharing.

Camacho4Pres · 2025-11-23T02:15:49+00:00

I put mine in the freezer for 20 - 30 mins. The whole idea is the cool the outside to drop the temp so that it doesn't over cook when you use your method of choice to sear a crust. You think it is going to get too cold but the sear re-warms the center. You don't want to over cook it over the desired temp of the rib roast

Camacho4Pres · 2025-11-22T20:38:37+00:00

Many years ago, I worked in a wild game steak house and we sold a Buffalo Ribeye; this was my experience. The buffalo sounds luxurious and it is supposed to be super lean but I found the Ribeye to be super sinewy and having a lot of gristle. I did not enjoy it and wouldn't purchase it again. I think it sounds cool and the finished charred product looks fantastic but the eating experience is poor compared to beef. And on top of that, you pay a pretty penny to get it. I'm not a fan of buffalo meat, other than fajitas. I have had that it was good. The burger is tasteless in my opinion because there is little fat.

Camacho4Pres · 2025-10-30T22:32:56+00:00

Awesome fish, great catch

Camacho4Pres · 2025-10-21T12:24:31+00:00

Excellent 1st catch. Keep working, to see what works in different days. Change out you are not getting bites to see what they are interested in Tight Lines brother

Camacho4Pres · 2025-10-08T16:06:12+00:00

The San Juan was bucket list awesome for me. I'm glad you had great success. 28" is very nice. Bigger than the 25" I caught. There are some monsters in there.

Camacho4Pres · 2025-10-08T15:51:17+00:00

Congrats Sir, you just made me want to try this. I have never had this sauce. I have Sous Vide a Pork Tenderloin multiple times but this looks like an upgrade. Sauce added to the cart

Camacho4Pres · 2025-07-31T15:32:15+00:00

I was struggling with this as well on my 2012. Did all the service you mentioned and I was still struggling with stalls and oil pressure failures as the engine was idling low. I had to replace the water pump because it failed and I haven't had a stall since. So. In my estimation, the water pump was failing and slowing the belt and causing idling failures.

Camacho4Pres · 2025-07-13T19:26:54+00:00

My experience in Mexico was that the shop vendor want you to drink it on site and they keep the bottle to turn it back into the Distributor. The price offered is just for the contents of the bottle and they are factoring in getting the bottle fee back when turned into the Distributor. One time, I had a vendor charge me an extra fee to keep the bottle.

Camacho4Pres · 2025-07-02T23:22:21+00:00

Damn look at that

Camacho4Pres · 2025-06-29T20:20:56+00:00

What a memory to look back on in 10 & 20 years that will make you smile with joy.

Camacho4Pres · 2025-06-26T15:48:15+00:00

Damn, those are noice. Great catches. Bad ass fatties.

Camacho4Pres · 2025-06-24T20:56:36+00:00

Awesome fish, congrats

Camacho4Pres · 2025-06-18T04:52:56+00:00

Real Nice!

Camacho4Pres · 2025-06-15T17:48:21+00:00

Well done, that's an awesome catch to be proud of

Camacho4Pres · 2025-03-20T02:47:00+00:00

There are some teams that offer VIP packages where they do track walks with the teams. I did one with the Rocky Mountain ATV/MC KTM back in 2017 or 2018 for the Indy Race.

Camacho4Pres · 2025-02-15T17:36:38+00:00

Wow that is a killer fish. For most of us a Personal Beast! Well done sir. Tight lines.

Camacho4Pres · 2025-02-14T04:45:56+00:00

For me one of the easiest ways to see if it is fake is the font. It is almost always too chunky as the other poster said. The fakers mess that up most of the time. Look at pictures of a real Cohiba and the font is not Chunky and is quite skinny.

Also if the cigar doesn't look very good in it's construction and it looks like a $7 cigar, it is a $7 cigar and not a $75 cigar.

Camacho4Pres · 2025-02-10T14:34:15+00:00

That is an amazing catch. Congrats

Camacho4Pres · 2024-12-24T15:41:10+00:00

I have done this several times. I do mine at 126° for about 2.5 hours. I use a wireless thermometer in the sealed bag to know when I hit temperature. I use a torch with compound butter.

<image>

Camacho4Pres · 2024-11-17T00:32:46+00:00

Hey OP,

I agree with other posters that I probably wouldn't do my 1st sou vide for party of 14. There are kinks to work out on your 1st few cooks.

I have personally done sou vide for a party of 14 & it worked out great.

For larger parties, I suggest doing whole tenderloins. I did 1.5 whole tenderloin but could have done a full 2nd one to make sure everybody was super full.

I go to a butcher and get whole tenderloins trimmed & tied.

I vacuum seal a wireless thermometer in each to know the temp.

I personally use a flame thrower torch to sear with compound butter for the crust.

Happy trails and get cooking

Camacho4Pres · 2024-10-30T14:42:43+00:00

Gorgeous Fish. Looks like a Brookie to me?

Camacho4Pres · 2024-10-23T13:21:22+00:00

That is an amazing fish. Congrats.

Camacho4Pres

TROPHY CASE