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Just for Fun

Spooky Home Inspection Stories

By | Just for Fun, Seasonal Home Maintenance | No Comments

As a home inspector, there is no such thing as a normal work day. Each day, we see new houses, meet new people, find new issues, and encounter different pets and pests. This is why we love our jobs, and why it keeps us on our toes. Every day is new and interesting.

In honor of Halloween approaching, we wanted to share some of our spookiest home inspection moments. We hope you enjoy a good laugh! And remember to call Barfield Home Inspection before something spooky occurs in your home…

    1. Mysterious bag under the house – Our team never cuts corners on a home inspection. As long as we have access, we inspect every part of a house no matter how scary. One day, our home inspector Randy was inspecting underneath a house, when he came upon a six-foot-long plastic bag, covered in flies and maggots. Talk about spooky…Assuming it was a body bag, Randy called 911. Come to find out, it was just an unusually large bag of trash. WHEW!

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  1. Cat in the microwave – This particular household took the meaning of “cat-lovers” to a whole new level. It is safe to say, this house was home to over 20 cats. Dodging cats to make his way to the kitchen, Randy reached out to test the microwave. Before hitting start, he noticed movement inside the microwave. You guessed it – there was a cat inside. His other cat friends were not happy with Randy for attempting to fry their friend. Luckily, the cat (and Randy) made it out safe.

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    1. Falling off the roof – The title of this story speaks for itself. Have you ever fallen off a roof before? We are here to tell you, it is SCARY (and painful). Thankfully, this has only happened once in our many years of business. Don’t worry, he recovered and is back to climbing on roofs, safely.

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  1. Raccoons and spiders and snakes, oh my! – If you are not a fan surprise critter/ insect encounters, you should not become a home inspector. From racoons to rattlesnakes to scorpions to spiders to termites, we have seen it all. Next time you work with a Barfield home inspector, ask them about the scariest un-wanted house guest they have seen.

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We hope these stories put you in the Halloween mood. Have fun trick-or-treating, be safe and don’t forget to call Barfield Home Inspection for all your home inspection needs – the good, the bad and the spooky.

(GIF credit: Giphy)

Where to begin your home search in Austin

By | Just for Fun, Real Estate News | No Comments

For several years now, Austin has been at the top of the list for fastest growing cities in America. Whether it’s the tacos, the pet-friendly environment, the laid-back lifestyle, job opportunities, the weather, live music, or education, Austin has something to offer for everyone!

While moving to Austin may be an easy choice, it’s difficult to figure out where to start when looking for a place to live.  Each area of Austin has something unique to offer. If you are looking for luxury condo living, surrounded by dining and entertainment, downtown is the place for you. If you are looking for the hipster, “keep Austin Weird” crowd, then south Austin may be a better fit.

Check out the quiz below from move-to-austin.com to help identify which Austin neighborhood fits your preferences. Taking into consideration your age, lifestyle and price range, this assessment will help you narrow your search and get one step closer to your new home in Austin.

http://www.move-to-austin.com/austin-tx-neighborhood-quiz.html

Grillin’ and Chillin’ for July 4th!

By | Just for Fun | No Comments

Happy fourth of July everyone! Get ready for some grillin’ and chillin’ for the holiday. Randy will be cooking up his famous brisket so we thought we would share the celebration with you.

When it comes to good Texas brisket, Randy knows the key is cookin’ it low and slow. Roast at 1 hr to 1:30 minutes per lb. at around 225 degrees, until the internal temperature is around 200-205 degrees. See below for a borrowed recipe from Epicurious. If you want Randy’s secret brisket recipe, you’ll have to ask him yourself!

YIELD: Serves 12

INGREDIENTS

For dry rub
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 7 1/2- to 8-pound untrimmed whole beef brisket
For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeño chilies
5 pounds (about) 100% natural lump charcoal
4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes
1 cup purchased barbecue sauce (such as Bull’s-Eye)
1 tablespoon chili powder
PREPARATION

Make dry rub:
Mix first 5 ingredients in small bowl to blend.

Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.

Make mop:
Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.

Following manufacturer’s instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.

Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.

Thinly slice brisket across grain. Serve, passing sauce separately.

Recipe originally shared on Epicurious.com.