BilletHead

Fixed it for you 😁, I buried a bucket of shad in the ground almost a year. Skimmed the oil off top for scent. Used the stuff underneath for bait. Possum catching deal. The fox and coyote would just roll in it and set off the trap. like any canine does with rotten stuff. I had a friend who caught a gray fox by the shoulder with the stuff.

Tis the season for zucchini! Zucchini boats and zucchini blueberry zucchini bread. Both done outside in the trager pellet grill. Too darned hot to fire up the oven inside.

Totally awesome Daryk!

Forums have been quiet?

That is a lightning arrestor. Funny it arrested a blue heron!

Delete and what happened here?🤣

funny movie, we watched it at our town drive in before it closed after this movie came out good old days,

Thanks, Mitch Man 😉

The US Plans To Kill 450,000 Owls To Save Another Species | IFLScience Officials plan to kill 450,000 barred owls to save spotted owls, their cousins, from extinction | Fortune

No not at all Daryk. Just start cooking! The More you use it the better it's going to be.

Ha funny! Ours is buried in the pantry. Always save and used for just seasoning cast iron. For baking instead of Crisco type products, we use rendered waterfowl fat. Good luck and enjoy using your cast iron.

Each time I add a layer of oil after bringing the cast Iron slowly up to temp which is Approx 350 to 360 degrees. You are working each layer at that hot temperature. Thin layers and immediately wipe it off and get it right into the oven again. When I say wipe it off, I mean like buff each coating off. The object is micro layers. As many as you want. I go three. Then oven off let it cool down slowly. Each time you use it wipe it clean and I mean clean. Use water if you can so as to loosen the sticky bits. Slowly heat your pan or what you are using on a burner just long enough to dry it completely. There is no excuse to have a sticky oily gooey cooking vessel whatsoever. None, zilch, no way. Same thing for rust. No excuse. Your end goal is a thin carbon layer.

Cast Iron Seasoning - The Cast Iron Collector: Information for The Vintage Cookware Enthusiast Here is what I do. Easy, Done Hundreds of pieces of vintage cast Iron cookware. And close to that number abused better modern stuff. Good luck and enjoy cooking in it.

I knew that JD. I was corrected by Pat when I said that. She uses both for cutting corn off the cob.

Be well Old Man. I still need to drive over and meet you.

You are a dandy oneshot.

Outside yes perfect. If I'm going to do a pound or more at a time I do it outside on a cast iron griddle or a giant 12 or 14 inch skillet.

@jdmidwest VID_20240704_100801620.mp4

I will get you fixed up in a few JD

In this case the bundt pan is your friend.

I have the answer! Good one John.

Interesting, that does sound good. Maybe cut down on spatter even?

Yes, it's a bummer but happens everywhere every year. Most people do not even know about it. The protein everyone else consumes bovine would be this way too if they were not treated.

I did!

Happy anniversary! Yeah