The Invisible Hillbilly

I have not been around much the last few days. Too much vacationing going on! From bbq’s to golf, there has not been anytime left over for a bit of blogging. How ever, it is overcast today, and the rain is starting to come down. So looks like a will get a bit of a break from the daily grind of not working.:)

Scratchin My Rear Drinkin’ Beer And Roastin Varmints: Is There Anything Better?

Thanks to my friend Uppity Woman for this tip!

http://bertc.com/subfive/recipes/possum.htm

Three Possum Recipes
Possum and Taters

Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt

Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
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Stuffed Possum

1 possum (whole)
1 qt. cold water
1/8 cup salt
5 beef bouillon cubes
2 bay leaves
3 celery stalks (chopped)
2 onions (sliced)
1 bag packaged stuffing

Preheat oven to 350 degrees. Soak possum in cold salt water for 10 hours. Rinse meat in cold water and refrigerate 2-4 hours. Prepare stuffing according to package directions. Stuff possum cavity with prepared packaged stuffing. Close cavity tightly. Place stuffed possum in roasting pan, add water, bouillon cubes, bay leaves, celery and onion. After 2 hours turn meat. Reduce heat to 300 degrees. Cook for 1 more hour. Test roast, if not done reduce heat and cook until done.

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Cajun Possum Chili – NUCLEAR HOT !!!

Ingredients:
Tomatoe Sauce (depends on possum)
1 tsp.-1 cup Chili Powder (Depends on Taste and possum)
1 Large possum or 3 small (If you ran over the possum better make it 4)
1 large pot or two large ones if the first isn’t enough.
5-10 chili peppers (depends on taste and possum)
5-10 red peppers (depends on taste and possum)
5-10 jalapenio peppers (depends on taste and possum)
How ever much Cayenne Pepper you like, it depends on your taste and possum.
1 tsp. Black Pepper
a pinch of salt
Chili Beans for extra flavor
And whatever other ingredients that are hot and spicy you would like to add.

Directions:
1. Skin possum(s)
2. Remove internal organs, head, claws, and bones. There is no flavor or use for these. But if you want to add them, Go ahead.
3. Put some tomatoe sauce in the pot(s). Then add the possum.
4. Chop peppers
5. Skip step four if you don’t want chopped peppers; it doesn’t matter.
6. Put the rest in and let set for a long dang while.
7. Before serving make sure you have enough bread, Milk, and Toliet paper for after dinner.
8. Serve. Enjoy
9. Race for bathroom. Whoever is first will make a large stench. Have enough air freshner.
Serving size of Meal-depends on how much you put in and on the possum.

Warning-You’re a redneck if you try this. (Either that or you like really hot chili.) May cause sudden urges to go to the bathroom. May cause burned tongues and mouths. May cause severe indigestion!! —Anonymous

Dave Baker
Lakeland, Florida

Collected by Bert Christensen
Toronto, Ontario

Like Mr. Sinatra Sang: I Did It My Way

Well, let me change this to the present tense; “I am doing it my way” This is to say that if I am going to make this tangled relationship between food, conservative views, and my ever beloved, and most sacred BEER, work, I am going to have to find some recipes that fit my lifestyle and reputation. So this is really going to be a barrel of rusted, and tangled barbed wire…NOT.

When it comes to cooking, I really don’t do it. I pretty much mold my outdoor grilling menu to fit the indoor options. So instead of the chicken,pork,beef, zucchini, and baked tators Occupying Grill Street, they instead get their marching orders to Occupy Frigidaire Street, or Crock Pot Avenue. The only constant is the 12oz Beer Force that patrols the area in order to keep everyone, that’s me, happy.

So the Hillbilly is calling on his new, and very well liked Foodie-Nation friends to give me some recipes that are extremely spicy, and down right as hot hog snot on a July afternoon in Death Valley. And hot enough to make my Hillbilly buddies curse me the morning as they are dropping off “Obama in the Brown Room.” See, I am really starting to make this work!

All amount of heat is welcome. Large, slow cooking flesh is my favorite items, as it allows for maximum time to spend with the Suds Patrol. The recipes must also allow for leftovers, or a better term would be “Right Overs” because they are good buddies with that hard ass officer “Hang Over.”
And Elvis! Sing along.

Orange barbeque ribs

Orange barbeque ribs.

Orange barbeque ribs
Posted by: lastay on: December 12, 2011

In: UncategorizedComment!
8 oz chopped onions
2 oz chopped cilantro
2 oz chopped oregano
1\2 oz cumin
10 garlic cloves
16 fl oz red wine
1 tablespoon brandy
3 tablespoons olive oil
3 tablespoons soya sauce(preferable (kickoman)
6 lbs pork baby back ribs