Posted on 04/05/2006 10:43:24 AM PDT by HungarianGypsy
Today is Wednesday. In my house that means American History is our History/Geography topic. We are also learning about the individual states. The best way to learn is always through hands-on experience. Since we can't travel to each state at this time, I hoped all the good Freepers could bring their states to us. What recipes do you have that are specific to your area and can rarely be found anywhere else?
I liked the SOB's from the Joker better than Pass Keys.
I agree with your idea. I love this thread and I hope that it doesn't ever go away. If everybody keeps contributing, then a Cook Book may evolve. I hope so.
don-o, see my recipe posted above. It really isn't hard to make fried chicken, maybe a little time consuming,and messy, but once you get the hang of it, it's not too hard.
UH oh, aren't you the one who accosted me on a thread and talked me into contributing some $$$ (albeit small amount) during the last FR fundraising?
Uh oh, I'm busted. I need to be.
Okay don-o, I'm backing slowly away from my computer screen towards my purse. Don't panic. In a few minutes I will be doing my part to support my addiction (freerepublic) and doing what I should have already :)
Just seeing your posting name is now a reminder.
For Girlangler, since she pinged me and is into cast iron
A couple pounds of venison or lamb or elk or whatever, loin or steak, layered in your dutch oven with onion maybe 1 per pound of meat, yams 1 per pound and some extra, couple tomatoes, mustard, your choice of reduced plum or apple, or for simplicity jam, a couple hours in the coals, top and bottom, then cover with a bisquick batter, another 20 or 30 minutes, the oven buried under coals. If you'r into stores, it's good with skirt of flank steak.
One transcribed from a cookbook I was given some years ago, but haven’t had the occasion to try. Hope it helps someone.
BBQ for 500
With a backhoe dig pit 6 feet deep and 12 feet long.
One cattle truck load of mountain mahogany or oak. Dry.
Feed the load in in 3 hours, allow 2 ½ hours to burn to coals.
400 pounds of roasts, 15 pounds each, each bundled with three onions, garlic, bbq sauce and sugar and wraped in cheesecloth. Two layers.
Wrap in aluminum foil (a modern touch)
Wrap in wet burlap
Tie with wire, put in the pit on a layer of sand, cover the pit with steel sheeting and dirt till airtight.
Come back in 18 hours, it’s ready.
Thats a fine BBQ recipie
"BBQ for 500
With a backhoe dig pit"...........
WHAT a hoot...I'm thinking, living in the burbs....I'd get in a WEEEEEEE bit of trouble for this. ;)
BUT! I'm going to save this ... you just NEVER know. ;)
Yeah, but you really had to have your Hepatitis shots up-to-date if you ate at the Joker Drive-in. LOL--I had forgotton about that joint. Haven't been back since '83.
Credit to the Cowboy Cookbook from the Society of Range Management. They have a website http://www.rangelands.org/srm.shtml, whether you can still buy it I don't know, but it's worthwhile, generally not designed for 500
Yearly We used to do a 100 lb pig and a couple turkeys wrapped in chicken wire over a rotisserie spit driven with a harley chain back in lakeside california :)
You have to limit the party to 80 or the nieghbors call the cops cuz they werent invited.
Its generally best to invite ALL the neighbors
I love iced tea but have never been able to get it right.
My secret?
PUBLIX sweet tea. As good as any Southern Sweet Tea I have ever had. And I am picky about my tea-no powdery instant crap for me. Lemon? HELL NO!
I'll give your recipe a try.Seems I left out the secret ingredient--the cigarette,LOL!
Thanks for the cool link
Dude! We need a Freeper get together and try this out.
Bristol race?
Now them there's fightin words. I had some coworkers bless me with some of that vinegar soaked pork many years ago when I was working for a small daily newspaper in eastern N.C.
The ENTIRE staff took me out to lunch my first day on the job, to catch me up on what I'd been deprived of so long.
About 15 of them sat around a table at a local restaurant, and ALL eyes were on me when I bit into that BBQ sandwich.
When I opened up the bun, and saw COLE SLAW on it, I bout croaked!!!
I was cool about it, though. Told 'em it was the best stuff to ever touch my tongue.
I didn't mean it though, just being polite. I like BBQ soaked in red, spicy, charred on the rib. Guess it's an acquired taste.
I am not the smartest person in the world, but I'd never admit to an eastern N.C native what I just typed (behind the safety of a keyboard) to you. What I just said is fightin words to any true Tarheel.
Oh, and let's not EVEN get into a debate about BEACH music :)
Some of the best folks I've had the pleasure to love are diehard, trueblue Tarheels. Good people.
One of my favorite local dialect terms is "I'll carry you over there (take you there). Author Clyde Edgerton captured that in his novels, and I'd known folks who talked like that, so I liked his work.
marking
There's a definite art to getting it right, crisp and golden brown outside, cooked through but moist and tender inside. Browning first on a relatively high temp then slow cooking at a lower temp for 20 or so minutes, covered, is the way I've always seen it done.
When I remember my grandmother firing up her old woodstove (she just liked it better than her electric one), I have to admire the skill in getting the temperature and timing down pat.
Nothing had changed. LOL
No longer there! But still in Colorado!
Joker is gone, but there's two Pass Keys now still going strong.
Were you a south sider?
"Thats a fine BBQ recipie"
That's pretty close to the recipe they use at the XIT rodeo in Dalhart, but their recipe feeds about 20,000.
Dalhart is the place to be the 1st weekend in August.
I have older family members who speak that way. They us "tote" as both a noun and a verb, and use it interchangeably with "carry," as in "I toted a half-cord of firewood over for mama and them."
Another form, although not fry bread per se, is known as 'gullet' (gallette), and is like a huge baking powder biscuit, pretty heavy, and baked as one mass in the oven, dutch oven, or covered skillet.
This makes a large (10-12" diameter and up) heavy biscuit which is brought to the meal whole (and preferably piping hot), broken up, buttered or dunked in stew or some fairly unique meatballs (made with onion and flour, among other things) with a milk and flour gravy known as 'Boulettes' or simply pronounced :'bullets', (a derrivative of Les Boulette: Meat Balls). Recipies vary.
'Boullettes and gallette' (sounds like bullets and gullet) are a traditional New Year's Day meal, much like blackeyed peas down south.
Most of these traditions stem back to the early fur trade era, when the Metis were employed as hunters for either the Hudson's Bay Company or Northwest Fur (1600's to 1820 or so) from the Northern Plains States up into Canada.
Wooahh, first week of Aug who needs the mesquite?
TX heat should handle the matter :)
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