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Please note this is an archived topic, so it is locked and unable to be replied to. You may, however, start a new topic and refer to this topic with a link: http://www.banjohangout.org/archive/198130/2
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Stivini61 - Posted - 02/08/2011: 19:13:48
quote:
Originally posted by dickinnorwichquote:
Originally posted by Waltj
This is some crazy goings on here for sure. I was going to suggest someone should try to find some road killed skunks, squeeze the juice out of them and boil the wood in that before baking to see if that doesn't speed the aging process along. Then I thought that is just plain silly.....
I'm sorry.... got carried away
I'm on it, Walt.
Roadkill juice; roadkill juice; roadkill juice.....
Waltj - Posted - 02/09/2011: 02:51:33
That is one work of art turkey call. I love what can be done with curly maple
Waltj - Posted - 02/09/2011: 03:01:04
If it were me I would only collect the one piece flange skunks, less complicated to get the juice out of them.
Gomer - Posted - 02/09/2011: 07:47:31
I think that baking wood might not be as effective as braising the wood in a heft cast iron cooker such as a dutch oven. The key is to acheive that sumptous dry flakiness that comes with the so Low&Slow method. Subsitute wine or broth for water and add a bouquet garnis with Rosemary and Thyme, cooking off any liquids until it is tender. You could add carrots and onions, but avoid parsnips which have a flavor that will overwhelm the walnut.
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