other dog

Oh, and I have many more pictures from the car show on the camera. I'll post a link when I get home. I took about 350.

I bought this one in 2019. And it was an honest young turkey, it never lied to me. 

We're not even cooking a turkey this year. I smoked one last year, but I've got ribs in the smoker now. We're at Vicki from Florida's house.

They had some really good looking food too. A turkey leg at one food stand was $15, a little too expensive for me. I once bought a whole turkey for $4, so I went with an $8 cheeseburger.

5 hours ago, mrsmackpaul said:

All I can think of is this style of thing

 

So other dog, do you put a bone through your nose when cooking?

 

 

 

Yeah, but it's a clip-on

Time to put it back in the shed. Can't wait to make a stew and try it out!

I have to drag it on the wagon, it's too heavy to carry very far.

This is my platform that I made to put the stew pot lid on when I add ingredients, and the lid lifter that I made a few years ago out of a long bolt. Works great. 

Welp, we're getting there. Looks better already. The pot that is, can't say the same for the piece of fat meat.

I think I'll make a bigger stand so it will fit in it a little bit deeper though.

Check out that Lodge Cast Iron website too, there was some pretty good information on it.

14 hours ago, tjc transport said:

outside you can use almost anything. it is inside that counts.

Yes, I put the wire brush wheel in my drill and worked on some of those skillets with it, used fine sand paper on some too.

Here's something Zina got to clean cast iron. I used it to scrub those skillets, it came from Lodge too. I think she found it at the Walmart store. It works good too, pretty stiff bristles.

I suppose you could rent a big truck just like you can rent a car, remember the old "Ryder rents trucks!" commercials? Vicki from Florida rented a car in Richmond when they flew in last week and turned it in in Roanoke when they left, a one way rental. Just a thought.

15 minutes ago, BOBWhite said:

I don't even like using Crisco seasoning pans anymore, never mind cooking and baking with it.  Animal fats the way to go! 

I know this sounds like something off of The Beverly Hillbillies but raccoon fat is the best if you can find some. Bacon grease would work but its better to find some with no salt in it. 

That's the reason I use the Crisco, no salt. I bought a big chunk of cured hog jowl to rub it with before I do the Crisco. I'm sure it's loaded with salt, but salt works good to clean cast iron too. I just don't want to use salted fat to season it and then let it sit for months before I use it again.

This is what I'm going to wipe it out with first, easy to grip and hold too.

Hmmm, the stew pot picture made me realize it just might belong here-

If your stew pot stand is sitting on an old dish antenna, and your fire wood is propped up on a piece of a step off of a truck, and your "burn barrel" is 3 truck wheels stacked up, and a dog is digging a hole in your back yard...

On 11/4/2023 at 7:46 PM, mechohaulic said:

keep up the excellent work ; I'm still working on possibility of driving to NC , spend time with my younger Sister and  coffee/ beverage with some BMT members. 

I'm not too far away, just a few inches on the map.

On 11/13/2023 at 5:44 PM, MACKS said:

As long as your not driving on no trucking roads I don’t see how they can harass you,it’s still mostly a free country to drive where u want..🤷‍♂️😡

 

I don't see how they could make that stick in court either, being that it's still a free country. They can't prove you were trying to avoid the scales, maybe you just enjoy taking the scenic route. They probably figure most people will just pay the fine and not even go to court. We all know it's all about the money anyway.

Wow, hope you're doing all right. I'm glad you got to the hospital and found out before it was too late.

On 11/4/2023 at 1:07 AM, BOBWhite said:

We never had the facilities to hang ours up in the cool. We would get a clean shot through the head then someone would run and quickly cut the jugular while the heart was still beating to get most of the blood out. We would hang it up using a bale bed or hoisted it up through the rafters of a shed to do the quartering. Definitely not professional butchers by any means but man it tastes good.

Haven't done hogs yet but my neighbor had one of those large hog processing pots. They seem close to impossible to find. 

 

We raised and killed hogs too when I was a yungin'...that was many years ago. We had the scalding tank , but I don't remember what is was made from. Made a wood fire under it to heat the water, and my grandfather would run his fingers through it periodically and say when it was right- it had to be hot enough, but it couldn't be too hot. My uncle always had the job of shooting the hog, used a .22 short. Hit it in the right spot and it just dropped. Done. Right then. Then the butcher knife came out, then in the scalding tank. Me and my brothers helped with the scraping but not cutting the meat up. We made lard out of the fat too, and had real cracklings out of that process, and real pork skins. My mother made some fantastic cracklin bistits too! We had a smoke house, salt box, cured our own hams, the whole deal.