Recent content by HWooldridge

This is another very simple but tasty Southwestern salsa for those who like such things. One medium tomato Two garlic cloves Two jalapeno peppers Salt Pepper Worcestershire sauce Peel the garlic cloves, quarter the tomato and cut the peppers in half. Place all on a broiler pan with the skin...

Uncle Bob, I know nothing of brine recipes but I demonstrate as a blacksmith in a few local folk festivals every year. There is a lady who regularly attends one event and uses an interesting device over an open fire. It is supposed to be a period cooking appliance used in the 19th century and...

I use a turkey deep-frier burner and cook outside. We have pleasant weather most of the year so this is not a problem plus the only smells in the house are from the finished meal.

Sure - clean the pot as I described for the frying pan. Sandblast and season like you would brand new cookware.

Mesquite burns hotly but contains creosote - that can be a factor in making some smoked dishes taste a little strong especially if done over a longer period of time. I like mesquite for grilling burgers and steaks but prefer oak or pecan for smoking. My process is similar to this recipe. I...

Have not seen anyone mention scouring the pan bottom with a spatula... I occasionally find old rusty cast iron frypans at garage sales and clean them up by sandblasting. When done, the pan is a nice gunmetal grey and usually looks brand new but needs seasoning. I heat on top of the stove...

I'm offering this for anyone that might enjoy a Mexican sauce with fajitas or steak. We use this as a dipping salsa - IMHO, tastes best if heated and served on the side in a small dish. Recipe for Ranchero Sauce 1 Can of Cambell’s Tomato Bisque or plain Tomato Soup (11 oz) 2 Jalapenos or 4...

Usually make up a pot of beans ahead of time or bake potatoes as a side dish. We typically don't eat dessert but occasionally will split a cookie between us. Ice tea and a loaf of bread - you have a full meal...

I pretty much don't eat anything but peasant food...:-) We make borracho beans here around San Antonio. Starting with two pounds of dry pinto beans, I was taught to wash them well, cover with water and soak overnight. Drain off that water - don't reuse it. Cover with fresh water containing...

StirBlue, This pig was perfect size whole but a larger one would require cutting into some convenient portion. My deep fryer will easily hold a 25-30 lb turkey so I base sizes on what I have. My wife and I love duck so she wants me to try deep frying one - just need to harvest one or two...

It doesn't get extremely cold here so this may not apply to your situation. I smoke a lot of sausage in the winter and hang it in the garage overnight after stuffing so it can dry but freezing would be detrimental to what I make. Since I'm not hot smoking, I build the fire in the smoker and...

This may be more than you want to know... In general, many parts of the South and much of Texas have large populations of descendants from hogs that escaped domestication over the years - dating from the Spanish right down to modern farms. For the most part, these pigs cannot be distinguished...

Sorry, but it took us a week to get pics off the camera. Here's a pic of the pig: http://img.photobucket.com/albums/v306/HWooldridge/deepfriedpig.jpg ...and I also did a chicken while I was at it (no sense wasting 4 gallons of oil)...

I'll give it a shot tomorrow and let y'all know how it turns out.

Uncle Bob, They go about 10-20 lbs for the small ones (after dressing). We have killed them up to 250 but I treat those like a commercial hog with regard to butchering.