cooking steelers

Cody Johnson · Post by **Cody Johnson** » 23 Nov 2004 7:47 pm

I'll be cooking about 25 turkeys tomorrow. I work in a barbeque restaurant that does the turkeys for people by special order.

Billy Joe Bailey · Post by **Billy Joe Bailey** » 23 Nov 2004 8:57 pm

2-Nutria's smothered in onions.With garlic bread, bellpeppers, carrots, and collergreen's and a big side order of Bushs baked beans and some sweet potatos. Man I can just taste a bite of that Nutria right now, wow, Man, I a'nt never gonna eat possum again ha ha
On a more serious note, I would like to wish eveyone a happy and safe Thanksgivesging.
Drive safely. May God Bless BJ

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[This message was edited by Billy Joe Bailey on 23 November 2004 at 09:07 PM.]

Farris Currie · Post by **Farris Currie** » 24 Nov 2004 3:54 am

good morning to all,new day,time is getting close,tomorrow Thanksgiving,Cody big day for you 25 turkeys!!i'm fixing to build a fire in smoker,plenty of oak wood since 3 storms!!think i laughed in my sleep last night.thinking isn't it good to enjoy each other!?Now,i'd sure like to have a mess of fryed gator tail,and big pan of frog legs!!i have one guy who sure can't cook!he brought a cake to church,cake mix,put can frosting on the box!said he thought cake in box was ready!!have a great day all
farris

CrowBear Schmitt · Post by **CrowBear Schmitt** » 24 Nov 2004 4:05 am

Man i'm gettin ream Hoooongry readin y'all
Happy Thanxgiving to All of you

ps: you ain't nuthin' if you can't cook
(Jr walker & the all stars)[This message was edited by CrowBear Schmitt on 24 November 2004 at 04:07 AM.]

Rick Garrett · Post by **Rick Garrett** » 24 Nov 2004 4:26 am

Hey Farris, yessir I like to cook. Mostly outside though. I always smoke hams for my neighbors around Christmas time. I have a pit outside that would take 5 guys to move. My specialty is pork loin ribs. Smoked at about 210 or so for 5 hours and man they are good. last brisket I cooked stayed in the smoke cabinet for 20 hours and when I reached in to pick it up it fell in two. Mmm!! I smoke with either pecan wood or oak.

Rick

Fred Shannon · Post by **Fred Shannon** » 24 Nov 2004 4:35 am

Aw,yeh, "Garrett" you hillbilly. The last brisket I "smoked" really did. When I started to take it out it fell through the grill grate. Maybe I added too much mesquite wood. Aw, well there's tomorrow.

Look up my buddy Bobby Gentry down there. He's got one heck of a recording capability.

fred

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The spirit be with you!
If it aint got a steel, it aint real

Farris Currie · Post by **Farris Currie** » 24 Nov 2004 5:47 am

Fire going,weather getting nasty,crowbear,wish you were here,starting to smell good!!Rick sounds Great!Fred easy on that word hillbilly,i'm married to one of those for 35yrs.gets me in a lots of trouble when i say hillbilly nasty.she don't care for the beveraly hillbillys at all, well,how about Fruit Cakes?I LOVE homemade fruit cakes.i make them sometimes,but its lots of work, and very expensive.people say they make good door stops, and spare tires. i love em farris

Daniel J. Cormier · Post by **Daniel J. Cormier** » 24 Nov 2004 5:53 am

If any of you guy's have ever seen pics of me , I didn't get as big as I am waiting for someone to cook for me.Cajun Fried Turkey &/or fried Pork Loin with rice dressing, green bean cassrole, sweet tator & pecan pie. Thats the ticket.

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Daniel J. Cormier
MCI D-10 , Peavey Sessions 500 & 400 Limited ,Nashville 400
http://www.cajunsteelguitar.com email at djcormier@cox-internet.com

Fred Shannon · Post by **Fred Shannon** » 24 Nov 2004 6:01 am

Cormier, you big cajun, don't kid us you got that big eating red beans, rice and andoulle sausage, topped of with bread pudding covered in brandy sauce over at "Mulates" in Breaux Bridge. Lord I'm hungry. Been there, done that. LOL

fred

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The spirit be with you!
If it aint got a steel, it aint real

Bill Llewellyn · Post by **Bill Llewellyn** » 24 Nov 2004 7:59 am

I spent a week on a farm when I was about 19. When I sat down at the dinner table with the family of 2 parents and about 11 kids, I ate what they ate. One night it was a beef heart cooked whole (boiled, I think). Another night it was beef tongue. (There were a lot of flies around too, but they didn't eat much.) Whenever they slaughtered any of the dairy cows, nothing went to waste.

There was also the story of one unruly calf that the farmer disciplined with a 2x4 on top of the head. He hit it a little too hard, so it was dinner that night.

Me, cook? I can, but when I was single I ate a lot of Campbell's soup right out of the can, cold. Why dirty a pot? Oh yeah, for veggies I'd eat a raw carrot too. Easy meal. Virtually no clean up.

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Bill, steelin' since '99 | Steel page | My music | Steelers' birthdays | Over 50?

Farris Currie · Post by **Farris Currie** » 24 Nov 2004 8:20 am

BILL,you got me to thinking,my grandmother used to serve me hog brains and scrambled eggs,also beef trippe,and had a mexican family lived next door,cooked a cow head in a hole in the ground,man that meat off that cow head,pull some off,put it in some bread wow,hog brains and scrambled eggs!!oh me!!
gosh those were the days huh!! farris

Rick Garrett · Post by **Rick Garrett** » 24 Nov 2004 8:23 am

Cajun Fried Turkey &/or fried Pork Loin with rice dressing, green bean cassrole, sweet tator & pecan pie. Thats the ticket.

YEAH MAN!!! I've spent a little time "down home" in Louisiana. Man yall got me ready to chow down.

Fred, you ever meet a texan that wasn't at least a little hillbilly? HAHAHHAHAHA

Happy Thanksgiving Farris and all!!

Rick

Farris Currie · Post by **Farris Currie** » 24 Nov 2004 8:28 am

hey Rick,yea man i'm putting a ham on now,and jennings is talking about a gopher,man they put you under the jail for messing with them,i've got em right here in my back yard,but don't bother them.my dog turns them over,i said ok,its you not me.
farris

Donna Dodd · Post by **Donna Dodd** » 24 Nov 2004 8:38 am

Tommy cooks - but ONLY on his steel!

Here is a steel guitar player who plays with both hands, both feet and both knees, smiles and chews gum at the same time - and he expects me to believe him when he says he can't cook because he can't make it all come out at the same time!!!!!!!!!!!!!!! Please!!!! I might be blonde and married to a musician - but I KNOW steel players are capable of anything! At least that's what Tommy told me when we were dating!
<a href='http://www.smileycentral.com/?partner=ZSzeb008_ZNxdm825' target='_blank'><img src='http://smileys.smileycentral.com/cat/11/11_1_209.gif' alt='Balloon Heart' border=0></a>

Farris Currie · Post by **Farris Currie** » 24 Nov 2004 9:07 am

Jack ever rendered lard,also made lye soap??

David L. Donald · Post by **David L. Donald** » 24 Nov 2004 10:11 am

I'll cook most anything,
in ways often unexpected,
but likable.

I just listed one of my stuffing recipes on Extended family

Farris Currie · Post by **Farris Currie** » 24 Nov 2004 2:18 pm

Sorry,caught me with my mouth full!!!!

Ron ! · Post by **Ron !** » 24 Nov 2004 2:29 pm

Farris.

Are my sweet potatoes done?
Been waitin' here for almost a day.
Keep this up and you will be in the guiness book of records.

Ron

Nikaro SD10 4x6
Nikaro SD10 4x4

Farris Currie · Post by **Farris Currie** » 24 Nov 2004 2:40 pm

hi RON,computer want take sweet tator,love to send you a LARGE SWEET TATOR!!HOPE YA'LL
have a good day,and plenty to eat over there.and don't forget to COOK for family!
this is the topic,COOKING STEELERS,i know you can cook!i'm fixing to take ham out of smoker,don't think i can leave it along until tomorrow!!thats the bueaty part of cooking,get to steel a little!!ha ha farris

MIKEHOLLAND · Post by **MIKEHOLLAND** » 24 Nov 2004 3:22 pm

Every year at Thanksgiving I make a dish that is we'll recieved and raved about. Believe it or not it's called pine opossoum. Following is my recipe. Take a half inch by 12 by 24 inch piece of pine board, 1 medium sized opossoum well cleaned. 5 medium sized potatoes peeled and halved 5 large carrots peeled and cut 2 large sweet potatoes peeled and cut. 1 large diced onion. Take lightly greased pine and center all ingredients. Optional, make and place your favorite stuffing in opossoum. Place board in preheated oven and bake 1.5 to 2 hours at a medium heat. Remove from oven meat should be falling from bone.Get a large scraping utensil and walk pine board to nearest trash can. Scrape opossoum and ingredients to trash can and eat the pine board.[This message was edited by MIKEHOLLAND on 24 November 2004 at 03:26 PM.][This message was edited by MIKEHOLLAND on 24 November 2004 at 03:26 PM.][This message was edited by MIKEHOLLAND on 24 November 2004 at 03:27 PM.]