≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

Keep it clean, folks! (…more or less.) sausage making

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outlaws inlaws

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Now Whoaaaa Pards… Just a cotton-pickin’ minute! 

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HOW TO WRITE GOOD
by Frank L. Visco
My several years in the word game have learnt me several rules:
  1. Avoid alliteration. Always.
  2. Prepositions are not words to end sentences with.
  3. Avoid clichés like the plague.(They’re old hat.)
  4. Employ the vernacular.
  5. Eschew ampersands & abbreviations, etc.
  6. Parenthetical remarks (however relevant) are unnecessary.
  7. It is wrong to ever split an infinitive.
  8. Contractions aren’t necessary.
  9. Foreign words and phrases are not apropos.
  10. One should never generalize.
  11. Eliminate quotations. As Ralph Waldo Emerson once said, “I hate quotations. Tell me what YOU know.”
  12. Comparisons are as bad as clichés.
  13. Don’t be redundant; don’t use more words than necessary; it’s highly superfluous.
  14. Profanity sucks.
  15. Be more or less specific.
  16. Understatement is always best.
  17. Exaggeration is a billion times worse than understatement.
  18. One-word sentences? Eliminate.
  19. Analogies in writing are like feathers on a snake.
  20. The passive voice is to be avoided.
  21. Go around the barn at high noon to avoid colloquialisms.
  22. Even if a mixed metaphor sings, it should be derailed.
  23. Who needs rhetorical questions?
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578 thoughts on “≡ THE “HITCHIN’ POST” ………………Talk About Anything ≡

  1. Well, I’m once again back in the saddle and getting ready to make a batch of hipshot burgers, wild hog sausage, and smoke up some maple-honey bacon. I’m wondering where I go on this forum to change my password to one that I might actually be able to remember? I lost all my pictures and quite a few websites from a recent computer crash, so I’m starting out pretty darned fresh. In the last year or so I’ve gotten into canning kokanee and salmon, a wonderful alternative to smoking, tho canning SMOKED kokes and salmon is about as good as it gets. Anyway, if I can get this password thing straightened out I’ll be around here a bit more often. I certainly hope CW, the Duckster, Shuswap, Krakowska and others are all doing well and still smokin’ and stuffin’. RAY

    1. Hey Duk, I’ve heard that a man has to have an “iron constitution” to eat andouilette! Is it true? I’ve heard that anyone who has tried it once has to be held down the second time by three men and a boy just to get it past his tongue, and then it is still a struggle to get him to swallow! Is it twue? Is it twue? And what about the guy who invented the stuff? Did they really hang him then shoot him two days later? Did they really dig up the body a week later just to shoot him again?
      Hmmm…. this sausage is not to be confused with andouille.

      1. Tripe-based products are a well-known remedy for alcohol over-indulgence. Tripe soup is very popular as a South Texas morning-after cure called menudo, especially popular on New Year’s Day. But see…? The French understand tripe’s medicinal properties too. I urge you to try it. It cures just about everything except ugliness. (You’re on your own, there.)
        Duk

  2. …been a while since I updated anything. Sorry about that. We’ve been busy moving. It’s given me a chance to revise my cold-smoking setup, just in time for Texas temperatures to plunge into the fifties! WooHoo! I used to use a length of gutter downspout to get the smoke from my Amazin’ smoke generator nice and cool. Well, as it turns out, the hole in the side of my Masterbuilt smoker where you’re supposed to load chips is the perfect diameter for 3-inch stove pipe. I raised the smoker up on top of some cement blocks, stuck the whole thing inside a plastic garden tool enclosure for weather-proofing, and ran the smoke pipe upward to it from near ground level at a slight angle. There’s just enough heat to give smoke some upward convective flow, once it gets going. I find that using a hair dryer to blow air when starting the Amazin’ pellets burning really helps. Light up the Amazin’ and, when it gets going, stuff it up into the end of the stove pipe, then run the hair dryer blower to get things moving. (Good luck explaining things to the wife, however.)
    Duk

  3. This is a test, Thanks Duck 🙂 Yeah we did OK here in Sarasota, we were very, very lucky that Irma turned inland in Ft Meyers and was downgraded. I think we got about 4 inches. Man Houston got wiped out! Feel so bad for the everyone affected by this global climate change. Have you heard from Ray? Been thinking about him and his family with all the fires on the west coast. We are thinking of you Ray. Did some smoking, mostly kielbasa, and Canadian bacon. Got friends who enjoy it here and it is quite a conversation arises on process. Got a hold of an old chest freezer and made it into a basic smoker. Works out well, electric 1500 watt hot plate and I use a lot less wood and easier to control temp. Tried putting in a small fan inside and seemed to work well until it burnt out due to heat, It did cut down on drying time and thought it might work like a convection oven. I’ll get there. Take Care Guys, CW were are you? LOL

  4. It’s good to hear that everyone is alive and smokin’! I’ve managed to change to a password that I can actually remember. I’ve been making my soon to be patented Wild Hog Sausage with Cabernet and Garlic, smoking some Canadian bacon, and of course the always popular hipshot burgers in 25 pound batches. All charcuterie efforts are produced in the manner taught to me by the master himself, the one and only Chuckwagon. A new meat mixer that attaches to my one horsepower grinder has been acquired, can mix up to 33lbs in a load. This shoulder saving devise is a real pleasure to have on board. Next up will be 12 pork belly turned into maple-honey bacon smoked in my Pro 100. Life is good! RAY

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  5. Anybody still makin’ CW’s famous hipshot burgers? I know I sure am!
    Hipshot Burgers
     
    12 lbs. beef
    8 lbs. porkbutt
    3/4 cup Soy Protein Concentrate
    6 tbsp canning salt
    ¼ cup powdered dextrose
    ¼ cup ground pepper
    2 tsp coriander
    2 cups cold milk
    Cube the beef and porkbutt and run thru medium plate on the grinder. Add the dry ingredients with the cold milk in a bowl and wisk, throw all the meat and stuff in the bowl into a meat mixer and toss around for 3-4 minutes. Press into 8oz. patties, shrink-wrap and freeze. Shop right and you’ll have the best juicy burgers on the planet for about $2.75 a pound

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