On 2/22/06, David Murphy <[EMAIL PROTECTED]> wrote:
Well Jeff, we'll trade recipes for flys and food at Sowbug, and like you, I've spiced up my flys and cooled down my sauces in most cases as this man is not able to eat whole habaneros like he could 10-15 years ago.
Now flys are another matter. I've added more spice, sparkle and action to many of them but still enjoy tying traditionals. I'm anxious to learn as many new techniques as I can at the show. It should be a great adventure.MurfMember: www.virtualflybox.comFavorite Fly Tying Shop: www.LinesEnd.comDavid T Murphy: The Walper Group, Career Owner, Your Business Door, Franchise; Maryland/Delmarva/Consulting/Consultant/Career/SalesPros, Sales Doors, SurfMurf, Little Diddy
From: Jeff Frye <[EMAIL PROTECTED]>
Reply-To: < [email protected]>
To: <[email protected]>
Subject: RE: [VFB] Re:BBQ Competition North vs South
Date: Wed, 22 Feb 2006 14:03:06 -0800 (PST)
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I don't make hot sauce, just consume a lot of it. Have
weened myself off of the serious pain sauces that are
a young man's game. I do make some BBQ sauce. Only
grow 3-4 different peppers anymore. I would enjoy
trying some hot sauce and visiting with you about
cooking. I have a huge thirst for learning which is
one of the appealing things to me about fly
fishing/tying. It's a journey of learning that just
goes and goes.
--- David Murphy <[EMAIL PROTECTED]> wrote:
---------------------------------
Given that my hot sauce recipes blow away any I've
ever tried, maybe I'll just bring 2 for you boys to
taste. How many years do you age your hot sauces
Jimmy? How many varieties of peppers do you grow?
Yep, just like flys, ya gotta keep up with the times.
Secret flys, secret ingredients...food or flys, all
the same.
You can't tie Byard's secret fly without Awesome Hair
if you want to catch fish and you can't make my sauces
without growing your own (heirloom seeds are rare for
certain ones) and picking em just ripe.
Top chefs says there's a trinity of certain
ingredients but if you can tell me a mere 20 varities
of garlic, 20 of onions and how they taste, I'll
consider you boys to be worthy adversaries. My flys
catch fish and not fishermen but my recipes catch
fishermen and not flys.
Murf
Member: www.virtualflybox.com
Favorite Fly Tying Shop: www.LinesEnd.com
David T Murphy: The Walper Group, Career Owner, Your
Business Door, Franchise;
Maryland/Delmarva/Consulting/Consultant/Career/SalesPros,
Sales Doors, SurfMurf, Little Diddy
---------------------------------
From: "Jimmy D. Moore" < [EMAIL PROTECTED]>
Reply-To: <[email protected]>
To: < [email protected]>
Subject: [VFB] Re:BBQ Competition North vs South
Date: Wed, 22 Feb 2006 08:37:30 -0600
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ME & JEFF don't use marinates. We use a specially
(made for us) seasoning called Dyn-O-Mite. You use it
once and you'll chunk your marinade into the garbage,
right Jeff? However, with me tying all day Friday and
Saturday, I don't see how we can do any kind of BBQ
competition. Maybe Jeff can tho. All the VFB'ers who
ate our BBQ in 2004 luved it. Most of them are coming
this year, so Let them eat yours and compare. I
already know what the result will be. :-P :-D :-)
JD
David Murphy wrote:
>Well, if Jimmy and Jeff want to have a go at this
half-Yankee, I say
>we have a bit of a BBQ competition. Now, due to the
North Carolina
>debate of dry rubs versus marinates, I have a
compromised recipe and
>process. Bad enough we got north against south so
don't need to go
>east versus west...or do we?
>
>Keeping this fly tying oriented, the winner should
get the secret
>pattern recipe(s) of the others and be shown how to
tie them.
>
>Y'all up for this? Would make for one heck of a
dinner. Might even
>turn into an event.
>
>Murf
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