Special thanks to all of you that made it to the booth during the show and visited. It was well attended, and everyone got to see a host of new suppliers and a lot of new tackle and equipment. I hear that there are already plans to make it even bigger next year.
NOW TO THE IMPORTANT BUSINESS AT HAND
WHEN THE WIND IS DOWN THE FISHING IS GOOD AND WE START THIS SATURDAY. WE ARE CATCHING SOME NICE TROUT AND THE SPRING FLOUNDER RUN IS JUST STARTING UP SO CALL TANYA AT 888.762.3391 AND GET HOOKED UP.
For a limited time you can still get the special pricing and save over $400.00 by calling the office at 888.762.3391
SPECIAL FISHING SHOW PRICING FOR 2023
The full package includes dinner and lodging the night before your trip, breakfast and a fully guided inland fishing trip with artificial lures, lunch, cold drinks, and water on the boat during your trip.
Book your 2023 special fishing show trip NOW and save. Book between now and the first of October (by phone or email) for $1,050.00 for three (3) fishermen on full package – a trip savings of $480.00
These very popular days always book very quickly so call now and don’t get shut out on these special discount days.
ALL DAYS FROM MARCH 11TH 2023 UNTIL APRIL 30TH 2023
ALL MONDAYS AND TUESDAYS IN MAY, JUNE, SEPTEMBER, AND OCTOBER 31st 2023
ALL SUNDAYS THRU WEDNESDAYS IN JULY & AUGUST 2023
Hackberry Rod & Gun
Toll free 888.762.3391
WE ARE BOOKING UP NOW SO CALL TANYA AT 888.762.3391 AND GET HOOKED UP
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.