Bob Blosl's Heritage Large Fowl Thread

[galanie]

OH! Catdaddyfro I remember that craze now too. It was supposed to be bad to eat stuff from a grill and seared in cast iron. What crazy stuff scientists dream up sometimes. I do mine pretty much exactly the same as thedragonlady. Trick is, no soap and water and no scrubbing. Use a flat spatula in them and when stuff sticks or burns on, just put a bit of water in there and heat it on the stove a minute. Then it'll all just wipe out. Another thing: New skillets now are trash. They don't machine the insides smooth any more. They are bumpy inside and never will do well. Use a good old one. This is why they cost so darn much!

PS - She's right, if it's well seasoned things will not stick. But mine is still in the process to getting a really good layer of seasoning and sometimes things do.

 

[normanack]

Dragonlady I don't know exactly where or whom (internet/news maybe lol) I got the info on the black iron pots causing problems don't know if it was a credible source or hear-say but it had something to do with the carbon black in the pot and pans and everybody is supposed to know "how" bad the burnt fat and meats off a BBQ is supposed to be such a cancerous causing carcinogen. MEE, I'm just glad someone figured out how to cook a cow over fire for better digestion much less getting it past my eyesight or I definitely would have to be a 'collard green only eater' I can't down red bloody runny meat, LOL

Jeff

The charred black bits always taste the best.

(Then again, I grew up in a culture -- some say it's all of Michigan, or the whole Midwest) where you cook your meat till it's good and done. REALLY done. May as well stick a fork in a cow as eat a bloody red steak.)

The only red on meat should be ketchup.

Y'all can shoot me down now.

 

[catdaddyfro]

Bob's gonna be on here in a bit and get us all back on track soon, I have a feeling of this, LOL

Jeff

But were just visitin' Bob!

 

[normanack]

I too use them to do "mechaniking", the one I have now is a florescent bulb type drop light but I don't like it you can't see real good in tight spots with it and and it HUMMS all the time its on too LOL. The darned teflon (rough service) bulbs are expensive and they still break if you get a drop of water splashed on it. I use regular light bulbs in the other type light you just have to have a whole passel of them on hand to get through the job it seems LOL

Jeff

It's not as bright as a regular drop light, but I got one of these for my dad and he says it's the best Christmas present I ever gave him. It has bendable legs and magnetic feet, so you can stick it right on the car and aim it where you're working. (I don't work for the company, etc. It's just a cool light.)

 

[galanie]

Dragonlady I don't know exactly where or whom (internet/news maybe lol) I got the info on the black iron pots causing problems don't know if it was a credible source or hear-say but it had something to do with the carbon black in the pot and pans and everybody is supposed to know "how" bad the burnt fat and meats off a BBQ is supposed to be such a cancerous causing carcinogen.  MEE, I'm just glad someone figured out how to cook a cow over fire for better digestion much less getting it past my eyesight or I definitely would have to be a 'collard green only eater' I can't down red bloody runny meat, LOL

Jeff

The charred black bits always taste the best.

(Then again, I grew up in a culture -- some say it's all of Michigan, or the whole Midwest) where you cook your meat till it's good and done. REALLY done. May as well stick a fork in a cow as eat a bloody red steak.)

The only red on meat should be ketchup.

Y'all can shoot me down now.

Totally agree with you both! Cooked food should always be, you know, COOKED.

 

[neopolitancrazy]

Totally agree with you both! Cooked food should always be, you know, COOKED.

hmmm, yeah! I prefer my E coli and other parasites well done, if you please

Angela

 

[Robert Blosl]

Here is something to think about. Notice the picture below with the buggys. I dont think great great grand pa and grand ma had a sign on the back but I took this I think when we lived in Wisconsin I am not sure. Matt the Rhode Island Reds are the old girls I breed about 15 to 20 years ago. Now that the blood line has returned to the south chickens from the past are starting to show up. Funny how traits, genes or old birds from many years ago will just appear like they did when I had them. A fellow asked me what good Brahmas looked like god I know what the wrong ones look like as that was my first chickens when I was 10 years old they where feed store kind. Hope you all have a nice day. I have a recept for curing black frying pans I have two in the barn that are rusty and have to be cured. Will work on that and let you know another time. Got to go to work and sell pills.

http://standardbredpoultry.proboards.com/index.cgi?action=display&board=breeding&thread=72&page=1

 

[Robert Blosl]

http://www.hobbyfarms.com/crafts-and-nature/cast-iron-refurbish.aspx

I can't find the receipt for curing a old cast iron skillet but this is what I remember from listing to Tom Fitzmorris Mr. Food from WWL radio one day.

Get you a cleaner called ZUD I bought a can at Ace Hardware and put it up somewhere but he said clean it out with this stuff and I guess some steel wool or a cooper scrubbing pad. Rinse out all the cleaner and wipe clean with paper towels. Then put a coat of cooking oil I think Crisco is what he said and coat the skillet real good and thick. Then put it in a oven or in my case a big green egg at 350 degrees for a hour to cure it. Every time you use it wipe it out good and add some more oil and in no time she will be back like grandma used it. Our cast iron skillets are at least 50 years old. I plan to use one of them in my smoke house on a electric burner that you cook on and put oak, pecan and hickory wood in it and smoke my fish and Silkies. If you want to read a great web site on New Orleans Cooking and Restaurants Toms is the best. So many tips for us to learn on cooking.

Now it's time to talk Heritage Large Fowl from the 1940s.
http://www.nomenu.com/joomla1/

 

[canesisters]

I picked up a few chicks at a local swap back in May. These are my first chickens but I had done some 'basic' research and had a list of breeds that I wanted. Well they're all grown up now and starting to lay (lovely little miracles every day!) and I am starting to think about adding more chicks in the spring.
Wanting large fowl, and being partial to all things 'old fashioned' I've decided to try and go with heritage breeds.
I checked the lists and was pleased to find that I'm already on my way! Currently my coop is decorated with 2 speckled sussex, 2 silver laced wynadottes, a bc marans and one silly little EE.
Looking forward to adding a few more, better quality birds soon

 

[Maven]

King Louie, and Baldric look to be hatchery birds that someone is breeding from. Look at Louie's body type and comb. If there is not Leghorn in his background, I'm Minnie Mouse. He's far too red, and that white tail feather is a no-no, as you know. Baldric has more type and body mass, but not enough chest, or body mass to make a good meal.Take a look at my page. There are English, and SOP birds there. I just weighed my 8 month old pullets , and the ALL weighed over 8 1/2 lbs., with the heaviest weighing in at 9 1/2 lbs. They are not fat and have been laying heavily since they were 6 months old. Don't keep a mean Orp rooster! They will hurt you! My big guy, Monty, is as gentle as a kitten , as is his younger brother, Max. Good thing, as Monty weighs 14 lbs at 8 1/2 months!

Thanks for answering, thedragonlady, I was looking forward to your input. The more they grew the more I imagined I got hornswaggled pretty good on them. They were so young when I got them and I am such a novice that I just didn't realize how 'off' they were. Your birds are absolutely beautiful and I have admired them for quite some time now. Some day, when I know more about what I am doing, I want to invest in some very high quality stock.

Right now I am still learning the ropes.

And, as a general purpose baby-daddy, do you think Baldric has the size and stature I am looking for to make good DP meat birds with the right mamas? (Ok, and in general,keeping in mind that I didn't buy him with SQ in mind, what do you think of his looks, 'cause I think he's sorta handsome

)
Maven

Baldric will serve your purpose well with like you said the right hens(the ones in your picture are just good unless you are wanting one specific breed/type) and you will have eggs running out your ears and a decent meat bird to butcher at the right time.

when you post up on a heritage thread such as this, you won't get an all out straight answer most of the time unless you are showing SQ/Heritage type birds as most folk on here are here just for the fact of seeing an learning about SQ(Heritage types for whatever this means to the individual). The mean boy would have to go as you don't want to keep procreating such genetics in the future generations and the big boy with some decent BO hens from Ideal/or any other hatchery of your choice (as they all about the same) or and individual that has some decent hatchery stock will make you some fine backyard birds(pretty ones too) and if you later on decide to go with some of the "real old-timey BOs" I'm sure you could get taken care of right here, there is vast knowledge here on this thread (they just don't talk too much on hatchery type birds)

even if they are good for what their intended usage is, LOL


Jeff

Thanks to you as well, Jeff! I got the answers I needed from y'all. we started out with a variety of hatchery stock so we could decide what breed(s) fit our needs best before investing a lot of money only to find out we didn't like a particular breed. I DO want a good quality heritage flock as time goes on - over the last several months the Mr. and I have settled on Black Australorps and Buff Orpingtons - we love the gentle, sweet nature of both and the fact that they seem to cover all the bases for what we want - good layers, good mamas, and good meat. A lot of the other birds I have will be heading for the sale barn soon so I don't have to overwinter them.

I bought the cockerels to raise with the pullets since they were so close in age and I figured that I could start breeding in the spring without having to take time to look for a roo or two then. I thought that I was getting much better quality from the fellow. Boy, he saw me coming a mile away. BUT, Baldric will make a good start, I can work a bit with him and the ladies and get a feel for things then I WILL find myself some good, TRUE heritage birds right here on BYC to get serious with.

Thanks again for the time and the answers, y'all, I appreciate it. And thanks for the picture, Bob!

You folks sure have some purty birds!