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- #41
Oh yeah! I would have a stack of quarters back in the 80’s for him if he was perusing Times Square back in the days
FS: “The Right Stuff” - donation to benefit Texas Flood Relief + Woodbarter
- Thread starter Arn213
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I think the world record on thinness of a shaving in AYC is 2 microns. That's half the thickness of a red blood cell. Maybe I could start giving them what for in a Kezurou-kai competition. Wonder what they would think of a Texan/Tennessean hybrid redneck! Wonder if I could get Caterpillar, or Hardie, or Yellawood, or some other big construction material manufacturer to sponsor me!
Well, since it is guaranteed - I'll bite!
No, you should solicit one of the TX BBQ houses for a sponsorship. You can shave wood and brisket with your fancy plains!
As the old saying goes, there's a Mike Hill born every minute!Oh yeah! I would have a stack of quarters back in the 80’s for him if he was perusing Times Square back in the days
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- #47
But he is our own National Treasure! There is only one like him- I don’t know if we can handle 2 or 3……a
@Mike Hill or Henry or Li’l Mikey
Yep, gabagool is the only way to go! Although a 2 year aged prosciutto is sublime. Bonus is you wouldn't need any tallow to lube the plane!
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- #49
Pork fat rules and should make that “plain” glide much smoother, but I don’t know if Li’l Mikey can keep up with it……..well, there is always the back of the drawer where most things die.Yep, gabagool is the only way to go! Although a 2 year aged prosciutto is sublime. Bonus is you wouldn't need any tallow to lube the plane!
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- #50
No. 3 is officially sold to Li’l Mikey @Mike Hill ……….wait, what did I just guaranteed? Oh hey, I might be having a senior moment.
Stand by Li’l Mikey- I’ll get you processed and will happily turn you over to the mods. DM to follow. The deal comes with that “wrinkled paddle” (olive wood) with the condition that you have to share it with Mrs. Hill. Please no kinky stuff with it and it will be used for charcuterie, cheese, fruits, etc.
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Amen to that - I gots a tub-o-lard (well actually a box - but who's counting) to cook my fried catfish in! Did I ever mention I cook the best fried catfish in the world?
Let's see now - add my noughts, carry over something, divide by..... 1 mm = 1000 microns (micrometers) - so that world record shaving is up to 50x thinner than yours and mine prosciutto (.6mm to 1mm)! Iff'n I'm remembering correctly that world record holder could shave each cell of wood into from 5 to 50 slices, depending on the size of the cell.
Gabagool - I don't know the standard and I never watched the Sopranos. (I had to look gabagool up)
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- #53
with the condition that you have to share it with Mrs. Hill.
I love me some fried catfish - care to share the recipe @Mike Hill? Only if this doesn’t end up with the saying, “If I tell you, I might have to k*ll you”.
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- #54
It’s capicola/capocollo which is cured pork. There’s old butcher’s and/or Italian shops in Little Italy (as well as Arthur Ave. in the Bronx or East of Williamsburg w/ deep Italian neighborhood roots) that offers them however thin and thick as you need them to be. You can buy commercial packed one’s, but just like any cold cuts or cured cuts, the custom cut is preferred for flavor quality and freshness.
Simplicity is the key. Good thick catfish filets (meaning filets greater than 9" long), coarse ground corn meal (coarse ground gets crispier in the lard), salt, lots of coarse ground black pepper, a dash of ground cayenne and Pan fry in lard. Deep frying won't be the same. Since the tail end of the catfish is thinner than the head end, I usually cut the filets in half at the back end of the belly area. That way I can take out the tail end earlier than the much thicker head end and you don't overcook the tail end. Out of habit, I start them in the pan on what would be the skin side of the filet. On the bigger cats, the skin side is where the "fat" and darker flesh lies. Flip it to the inner side and kinda scratch the skin side surface before flipping it again to the skin side to finish. The scratching allows some of the "fat" to render off and allow that side to crisp better. In that I have not fished for catfish in a few years, most of what we consume is Mississippi farm-raised. The fishmonger at Publix near the office knows what I want before I reach the counter! Occasionally, I'll get some bigger filets from a friend's son who is a commercial fisherman west of here.
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- #56
Bookmarked it- thank you for that Li’l Mikey!
Interestingly, Texas Monthly's 1st place bbq joint is in my hometown and I really have no idea why. I guess the judges are younger and more feminine than the ones in the past. Most words written about the joint are about the sides, and not about the bbq. I guess the new standard in bbq joints is sides that are "different" or a dessert that is called a bourbon peach cobbler taco (that to me was meh-I've had a hell of a lot better desserts) not necessarily how good and tasty they are. The line to get into the place is about like the line used to be getting into Hattie B's here in Nashville - long and young. Not worth standing around in the Texas heat or cool (whichever season it is) to eat there. None of it is bad, but it sure is hyped up! With that said, I guess I couldn't expect to get a sponsorship from him! - or Hattie B's for that matter! Hattie B's is a hot chicken place that is on the mild side for the dainty, drunk bachelorettes that pile into it. If you want "real" Nashville Hot chicken that'll kick you to the ground, gotta go to Bolton's. Their "HOT" hot catfish sandwich makes me shed tears of pain and ecstasy! But I still finish it! Maybe I can get a sponsorship from Boltons.
I guess it is like why I don't go to many BBQ contests anymore - they are generally rub and sweet sauce contests rather than smoked meat contests. And I'm not much into either one of those on my smoked meats. However, the International Blvd at "The Jack" contest in Lynchburg, TN intrigues me each time I go. Don't know what tastes and spices the International group will bring to the table. Not that I want to have seconds on many, but it is fun to experience the different interpretations.
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I gotta have me some of that catfish!
The nice thing about capocollo is the fat contained with the meat. Just melts in your mouth. Another nice thing is they can be brined/rubbed with many different flavors. Calabrian pepper is the traditional, but I've seen many other flavors added. The rub doesn't permeate the whole slice, but rather the flavor is concentrated around the edge so it gives a nice accent to the wonderful pork flavor.
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- #60
@Mike Hill - did you ever get a bottle of Camilla oil/Taubaki oil from me ever for the Japanese tools?