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  1. Post up your reviews - Favorite BBQ restaurant?

    The Old Hickory House was a staple in Atlanta, but I think they are all gone now. First place I know of that featured and open pit in the restaurant. If you wanted "outside" you got "outside".. No one called it "bark" then, My dad's Sunday school class loved eating breakfast their. His...

  2. Post up your reviews - Favorite BBQ restaurant?

    Best in this area, hands down, G Brand, Crawford, Thursday night bluegrass jam. Thurs - Sat. Next would be Sauce House, Broad Street, again limited hours.

  3. Need a suggestion for…..

    Well, in Athens, there are plenty of fudge packers, but not sure how marketable they are. Check with Mama's Boy and Wicked Que, https://www.facebook.com/people/Wicked-Que/100054491679434/ I know the owners of Mama's Boy, and they sell their "famous" raspberry jelly that they buy in bulk...
  4.

    Nova lox

    I've been working on it for several years. You need to keep the smoke at or below 70 deg F - real hard to do in Georgia. Traditional curing of pork was a cold smoking process, which is why the hams and bacon would last forever with no refrigeration. I have a smoker built from a propane...
  5.

    The Syrup of the Poors!

    Yep. I grew up near Waffle House No. 1. We always had cane syrup because some of my father's employees always knew some one who knew some one. We (kids) thought that was so country, and looked forward to going to the WH for "store bought" syrup. Love WH, but its syrup is the worse.
  6.

    The Syrup of the Poors!

    Our after school snack was often a cold biscuit,, poke of hole in the side with your finger, and fill with cane syrup.

  7. Steamed or boiled Clam and Mussels recipes?

    I just use a steamer basket and steam mussels over a 50/50 water/white wine mix. Then take some sort of spaghetti toss it with some butter, little pepper flakes, little garlic powder, and the throw the mussels and liquid over the pasta, Lots of french break is mandatory.

  8. Seasoning a Cast Iron Skillet

    This is what I do, I store my cast iron in the oven so it gets seasoned every time I use the oven. I have never understood the mystic of seasoning cast iron. When I use one, I wipe it out, wash it if necessary, and spray with PAM and put back in the oven.

  9. Difference Betwen Whiskey and Bourbon

    This was when the NWTF sporting clays shoot was the The Meadow at Smarr, WT had a "tasting" Friday night. Jimmy would bring bottles of stuff that were too limited in production to market, He served those with a tablespoon. But as long as you could stand there, he would keep pouring, or...

  10. Difference Betwen Whiskey and Bourbon

    Jimmy Russell, Master distiller at Wild Turkey, poured me several tastes over several years, and he recommended a splash of water. If you are drinking 100 proof bourbon, it's already 50% added water.

  11. Difference Betwen Whiskey and Bourbon

    No whiskeys are made in Scotland .

  12. Kroger Brisket, $1.99/lb

    Kroger has brisket for $1.99/lb. Whole ones only (Had a little dust up about that a few months ago, Kroger has been more careful with their ads). Some small ones, so you don't have to take out a 2nd mortgage to buy one. IMO anything under $2.00 is a good if not great price.
  13.

    Kroger sale on Chicken leg quarters

    I've got to check this out. My local Krogers has stopped selling fresh quarters. Ticks me off, my favorite piece to BBQ
  14.

    6:00am okra yield.

    Take and lightly coat okra with some Italian dressing (or just plain olive oil). Put on a hot grill, grill till just a little brown. You think they would be tough, but the pods crisp up like potato chips, seeds and all.
  15.

    6:00am okra yield.

    Depends on the variety. Get one that tops out at about 5-6 feet. Lee is a good one, easy to find Cajun jewel is another; very prolific on a short plant.
  16.

    Vienna Sausage

    I make my own souse/head cheese/brawn from time to time. Takes a while, but last a long time. I make small loafs and freeze it. Helpful hint, "pate de grand mere" is the French version, so if you call it that, you can take it to a party, and people will eat it, because most folks these days...
  17.

    Vienna Sausage

    Yep, Sunday morning special. Have you priced a can of brains lately? Totally off the scale.
  18.

    I think I found my next recipe to try on the smoker

    I just ordered some off Amazon, two days, on the front steps. Just so I could try this recipe.

  19. Liver Mush

    liver mush is more akin to scrapple. Everything is ground together, then baked in a loaf - then sliced and fried again. Nothing like liverwurst or headcheese.
  20.

    What's a good fish when you don't like fish?

    tilapia is favored by restaurants because it is cheap, and has no taste (seriously), and takes on the flavor of however it is prepared. If you can overlook the fact that it was probably raised in Vietnamese septic tank, could be a good choice. Quality tuna will grill and taste like steak...
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