This has been happening quite often lately. Please start a new thread if you change the subject. There are now many threads that have interesting and valuable information, but are difficult to find because it is not where it "should" be..

So if you want to talk about your dog, harmonica lessons or just BS. Here's your venue.

Since I am as guilty as anyone, I thought I would try a solution.
If it doesn't work.......Well, I guess I'll have to hunt up a bigger hammer.

 

Aw c'mon who ever changes a thread subject... by the way the other day I saw this....

 

I agree its a problem but its next to impossible to stop. Seen it on too many other boards. No matter how hard mods try a thread goes where its going to go.

 

I have been guilty too. Specifically and most recently on the Land Yacht thread.

So, I guess we now have a thread to post just about anything we wish. This should be interesting to see where it goes...

 

It's raining here like a cow on a flat rock

 

A cow on a flat rock??

 

Don't stand behind a cow on a flat rock. When I was a kid I helped a dairy farmer in the milking parlor on occasion, learned this one the hard way

 

I understand the "don't stand behind" part fully.
But what's with the flat rock?? Severe splashback I presume?
Y'all can easily see I'm a city boy (in TX)...

 

x2
I'm a city boy too, what's a cow? I live out farther now but my neighbors just have these big furry creatures they make sweaters out of, using only the hair of course, be pretty weird otherwise.
I have heard Jackie Stewart on TV talking about his old days driving racing cows.

Allan

 

It can be a real mess. Do have any idea how much a cow pisses? Has to be four or five gallons. And when she craps? Don't even want to be there....all green and runny.

 

Something like that, more of the sound I would say, witness it in person and you'll get it.

Boy Jamesbo see what ya' started talk of cattle excretions on a car site.

 

I was trying to avoid being too graphic.
Picture a high pressure water hose with the water hitting a flat rock with about 5 gallons.

Oldsguy your cows are obviously eatting too much green grass. [cow prunes] Give a little hay for bulk

In defense of my semile olds64 started them and is still the master [Next to Jimmy Dean]

 

I bet those cows would jump on that hay like a rabid wolverine on a 72oz. steak dinner.

 

Yeah, They hay would make them so happy, they'd be grinning like mule eating briars.

 

Okay you got me on that one

 

This thread has been moved to the excrement forum.
Thank you.
-Administration

 

But hey - I learned something!
I knew about cow-patties but not cow-pudding (until now...)
Dan cleared up that one question which burned behond any Prep-H!

Olds content:
I will make sure my Olds never gets close to any cattle (or any 4-legged creatures for that matter).

 

ROTFLMAO

You know, we all just showed a good example of what NOT to do within threads!!

 

That is any thread BUT this one.

 

correct term "don't stand behind a cow pissing on a flat rock". If you think that is fun then you ought to try the glove up to the arm pit when you are checking to see if the calf has is facing the right direction before delivery. Thats real fun!!! or hand milking and the cow sh##ing down your rubber boot, in cold weather it does keep your feet warm. Been there done that, not going back to the farm.

 

Betcha didn't think it'd go here didja?

 

Since Bovines have been discussed

Let's move on to Canines

Meet "Jack Black"

 

dry rub or wet ? fruit wood or classics mesq,hick,oak

 

Jack black is sitting next to 2 bovines. Nice try though.

 

Awwww. Is that little guy yours Jamesbo?

I have a few mutts, here's my black one, dirty Dan.

may-june 07 006abc web.jpg

 

Yes when he was but a pup

 

You made me spit out my drink with that one!

 

At the risk of starting a Pork War This is the "Gawga way"

Neither, spray the pork [whole pig] with a vinegar and water mixture, slow cook [indirect coals] with the pig's bellly facing up. The body cavity will retain all of the liquid fat and keep it moist while the skin on the back will crust up. Continue spraying vinegar and water mixture every few hours into the cavity.

To check to see if it's done, grab a front leg. If pull it and the meat slides off [8-10 hours] It's done.

Do not turn the pig as the liquid fat will cause an enormous blaze.

Thank your pig with a Toast of Bourbon and Branch

Cut off a piece of crusted skin and enjoy with a cup of black java.Yummy

Searve sliced, pulled, and chopped pork with light bread, [no sauce] Brunswick Stew [see Growing up in the 60's thread] and a cold one.[or two or ten]

 

Dry rub first, the just before you take it off the grill slather it with sauce, used to use mesquite when I lived in AZ, now in pa i use applewood...Dang now I'm hungry for BBQ.

 

Jamsbo, when are you having your next pig roast I will bring the gentleman Jack

 

I love salad.

 

Whats that...

 

Far as I can tell, it's what food eats...

 

I think you mean "Evil Jack"....

 

Only evil jack the next morning and then only if you don't share and drink the whole thing yourself. Salad is the green stuff you feed the pig before you roast him. Dipping hard french bread in the pig drippings is also a good thing taste wise. Does tend to harden ones arteries though but not to worry you can't live forever

 

Jamesbo’s Beef Tenderloin

Trim a little fat from tenderloin.


Roast several lbs. of cut beef bones,
Remove bone marrow from center by pushing thru the bones with the wrong end of a wooden spoon.

Save empty bones and make a beef stock [au jus] of bones, onions, carrots, celery and demi glaze.

Sautee 1 package of sliced mushrooms, 1 large chopped onion in butter [unsalted] and a small strip of the tenderloin fat


Add roasted beef marrow to sautéed mushroom/onion mixture . Remove piece of fat.


Saving the fond in the sautee pan, pour in au jus, increase heat and scrape the bottom of the pan rapidly reducing the liquid. Save for serving with tenderloin.

Allow tenderloin to get to room temp. Pat dry with paper towels, Cut beef tenderloin partially thru making a pocket
[DO NO cut entirely thru ends or bottom]

Stuff pocket with onion, mushrooms, and beef marrow mixture

Tie together with butchers twine closing slit/pocket

Put on grill or in broiler [slit side up] to desired degree of doneness.

When done loosely tent with foil and let rest before slicing.

Slice and serve drizzled with au jus. [The thicker end of the tenderloin will obviously be rarer]

Wonderful with a potato side of Gratin Dauphinois or Pommes Anna and Haricot vert

 

Allright it's settled we are all descending on Gawga for a BBQ and Jamesbos the chef! I've got room for 4 on the way down.

 

That stuff sounds good even with foreign names to it.

 

We have an employee here that manages the rental department. He is a great BBQ chef and should quite the job here as he is not a very good manager but his food is great! He caters the company wing dings for the boss. I heard he charges $12 bucks per person. I would even pay for that myself if it wasn't free. Mmmmmm my mouth is watering writing this.

 

Gratin Dauphinois =Scalloped Potatoes baked in heavy cream with butter and garlic and topped with melted Gruyere [A type of Swiss Cheese]


Pommes Anna= Thinly sliced potatoes overlapped in a circular fashion in layers baked and browned in butter


Haricot vert= small French Green Beans cooked in guess?

Jack Daniel's Flu= The feel'in the morning after drinking too much Jack Black