One of my favorite Bart recipes is "barreled tuna with an al dente draw" I like it because it is low in variance, high in profit and does not require expensive cookware, i.e. a premium hand. It helps to start with good fish. I prefer tuna, stay away from trying it with shark.
Good board texture
2-3 100 bb loose passive game, effective stacks 80 BB.
We have 8d, 9d in the cutoff. Two players limp from mid position. We raise to $15. button calls, big blind calls, limpers fold. pot: $50
Flop: 10h, 5d, 2h.
Big blind checks, we bet $30. button calls, big blind calls. pot: $140
Turn: 10h, 5d, 2h, Ac
Big blind checks, we bet $60, button folds, big blind calls. pot: $240
River: 10h, 5d, 2h, Ac, 10s
Big blind checks, we bet $60, big blind folds. profit: $155, 52 BB.
What I like about this recipe it that it does not require a premium hand or making a hand, both hard things to do on a regular basis. You also are controlling the action and the only read on this hand was on the turn to figure out if someone was slow playing or had the nut flush draw. In this case the big blind called after what I thought was more time than necessary if on the nut flush draw.
Anyone else have a good fish frying recipe? I really like recipes with al dente draws, because weak players just give up when they miss.