Moonshine Still
Uncles Bud and Jessie built several 'moonshine stills' over the years. Some were pretty successful and on a couple of memorable occasions they blew up about like a keg of dynamite. A couple of sweet gum trees still have pieces of still embedded in them. All of the other stills were destroyed by revenuers, with the exception of one, which my Uncle Bud has to this day. Occasionally, he will 'run off a batch' for 'medicinal' uses, but by and large it sets in a comer of his barn, covered with one of Grandma Estelle’s homemade quilts. Making 'shine' was not considered a crime by anyone around the Dismal Swamps except the revenuers. Uncles Bud and Jessie would probably have done right well, except for one small problem. Someone has to 'taste test' the shine as it is running off, and they both elected to do the job.
As things turned out, they became their own best customers, with a resulting plunge in profits. Since the revenuers were 'just a tad' smarter than Bud and Jessie, they got to spend quite a bit of time 'restin up' at the county jail or helping build roads on the chain gang. A typical still would consist of a kettle, a condenser and a worm. I'm not going to give the formula for the corn mash, but it would have things like corn, yeast and sugar in it. Aging, and a little heat would produce a steam that would be run through a copper coil down to waiting 1-gallon containers. By the time the steam got to the end of the copper coil it would be proof (To test proof 100 to 200) you would light it with a match. If it burned it was almost ready. Sometimes the brew would have to be run another 2 or 3 times to remove the impurities that could harm you. And some 'moonshiners' didn't care about that and would even run it off through an old truck radiator they didn't even bother to clean the anti-freeze out of. Drinking home brew can get kind of risky.
One of the best stills my uncles made was on the back edge of Sheriff Jaspers’s woods. It ran for about a year before it was found. Sheriff Jasper was some embarrassed. You had best not go sneaking around a still. The moonshiners would protect them with whatever it took. I was over to Uncle Buds, visiting one Sunday afternoon and took down his .old 'rabbit eared' double' barreled 12 gauge shotgun to admire it. Aunt Beulah cackled and said "You be kerful of that thang boy. Hit done kilt 2 men" To give you an idea of how much influence a successful 'moonshiner' could have...the most successful in this area was Percy Flowers. He used his profits to buy miles of farmland and opened about the largest store on Hwy 42. When you went into his store and asked for a coke, that is exactly what you got. A Coca-Cola, but if you asked for a Sweet Coke you would get a coke bottle filled with shine and just enough Coca-Cola to color it. The revenuers found out about this and one of them went into the store and asked for a Sweet Coke. When he popped the top and made sure that it was really shine, he flipped out his badge and said, "You are under arrest for selling non tax paid liquor". Percy replied by whipping up his shotgun and forcing him to drink the contents of the bottle. Then he called the Sheriffs Dept and had him arrested for drunk driving. Percy was so well off, that he bought a two-story house, just to keep his hounds in.
The store is still there, as is the fine brick home he built for his wife. The miles of farmland is still in his family, but now parts of it have been turned into a housing development for rich folks. A big brick wall has been built around it and a guard sits in a little shack to keep track of who goes in and out. Big ole half million-dollar homes sit around picturesque lakes and I would bet that Percy Flowers wouldn’t even be allowed through the gate today.
Monday, August 18, 2008
Country Style Steak
Country Style Steak
Mix the flour, salt, and pepper in a bowl. Coat both sides of the cube steaks with the mixture. Let sit for 15 to 20 minutes. Heat the oil in a frying pan over medium high heat. Brown the steaks on both sides, and then put them in a baking pan. When all the steaks have been browned, put the water and the flour into the frying pan, mixing well. Add a little Kitchen Bouquet if you like.
Pour the gravy over the steaks and bake in the oven at 350 degrees for 1 hour or until tender.
Serves 4.
- 4 cube steaks
- 2 tablespoons oil
- 1 teaspoon salt
- 1 tablespoon flour for gravy
- 1 cup self-rising flour to coat steaks
- 1-½ cups water
- Dash of Kitchen Bouquet browning and gravy sauce (optional)
Mix the flour, salt, and pepper in a bowl. Coat both sides of the cube steaks with the mixture. Let sit for 15 to 20 minutes. Heat the oil in a frying pan over medium high heat. Brown the steaks on both sides, and then put them in a baking pan. When all the steaks have been browned, put the water and the flour into the frying pan, mixing well. Add a little Kitchen Bouquet if you like.
Pour the gravy over the steaks and bake in the oven at 350 degrees for 1 hour or until tender.
Serves 4.
Sunday, August 17, 2008
Grandma Gets A Washing Machine
Grandma Gets A Washing Machine
I had one chore as a yonkler that I could not get out of, no matter how hard I tried. Every Monday morning, along about daybreak, I had to start hauling buckets of water from the spring and fill the wash pot and the washtubs. Then I had to chop kindling and build a fire under the big old wash pot so’ as Grandma Estelle could boil the clothes. In that same wash pot, every fall at hog butchering time, she would render down some hog fat and mix it with ashes to make lye soap. I took a many a Saturday bath with that soap and it would pert near burn the eyes right out of your head. Grandma would be bent over that kettle scrubbing the clothes on a washboard and then she would rinse them in the smaller tubs. Finally she would sling the clothes around this old cedar post and wring them to hang out to dry. This was a weekly occurrence and there was just no getting around that chore. It was just hanging there... every Monday. Then one year we had an especially good crop. The most cash money came into the house that we had seen in awhile. To top it off, the price of hogs went sky high and we were doing better than I could remember. It looked an awful lot like I was going to get a pair of shoes this fall and that would sure make going to school easier when the ground was hard frozen. Grandma was walking around humming a lot and she smiled more than she had in the past 4 years. Her and Grandpa Kader went to the town of Selma one Saturday morning and that afternoon here come the truck from the Selma Hardware store. Mister Abdollar and his helper, a big black man named jumbo, unloaded a brand spanking new Maytag washing machine and put it on the back porch. He showed my grandma how to use the washer and just as he was leaving he told her. "Now, when ya'll get your electricity, you let me know and I will come on back and put in an electric motor for you. That is just the way it happened. That Maytag had a gasoline motor in it and I sure grew to love the sound of that motor every Monday morning. That same Maytag washing machine is in my shop right now and runs as good as the day it was placed on Grandma's back porch.
I had one chore as a yonkler that I could not get out of, no matter how hard I tried. Every Monday morning, along about daybreak, I had to start hauling buckets of water from the spring and fill the wash pot and the washtubs. Then I had to chop kindling and build a fire under the big old wash pot so’ as Grandma Estelle could boil the clothes. In that same wash pot, every fall at hog butchering time, she would render down some hog fat and mix it with ashes to make lye soap. I took a many a Saturday bath with that soap and it would pert near burn the eyes right out of your head. Grandma would be bent over that kettle scrubbing the clothes on a washboard and then she would rinse them in the smaller tubs. Finally she would sling the clothes around this old cedar post and wring them to hang out to dry. This was a weekly occurrence and there was just no getting around that chore. It was just hanging there... every Monday. Then one year we had an especially good crop. The most cash money came into the house that we had seen in awhile. To top it off, the price of hogs went sky high and we were doing better than I could remember. It looked an awful lot like I was going to get a pair of shoes this fall and that would sure make going to school easier when the ground was hard frozen. Grandma was walking around humming a lot and she smiled more than she had in the past 4 years. Her and Grandpa Kader went to the town of Selma one Saturday morning and that afternoon here come the truck from the Selma Hardware store. Mister Abdollar and his helper, a big black man named jumbo, unloaded a brand spanking new Maytag washing machine and put it on the back porch. He showed my grandma how to use the washer and just as he was leaving he told her. "Now, when ya'll get your electricity, you let me know and I will come on back and put in an electric motor for you. That is just the way it happened. That Maytag had a gasoline motor in it and I sure grew to love the sound of that motor every Monday morning. That same Maytag washing machine is in my shop right now and runs as good as the day it was placed on Grandma's back porch.
Southern Style Hot Dogs
Southern Style Hot Dogs
In a large saucepan, melt butter; add onion, celery and pepper. Cook slowly until vegetables are tender. Add hot dogs and tomatoes. Season to taste with thyme and oregano. Simmer 10 minutes. Pour mixture into a large casserole dish. Preheat oven to 425 degrees. Mix corn bread batter according to package directions. Pour batter over the top of the casserole. Bake until corn bread is brown and crusty, about 25 minutes. Serves 6.
- 1 tablespoon butter
- 1 large can tomatoes
- 1 medium onion, diced
- dash thyme (to taste)
- ½ cup diced celery
- dash oregano (to taste)
- ½ cup diced green pepper
- 1 package corn bread mix
- 1 lb hot dogs, cut in pieces
In a large saucepan, melt butter; add onion, celery and pepper. Cook slowly until vegetables are tender. Add hot dogs and tomatoes. Season to taste with thyme and oregano. Simmer 10 minutes. Pour mixture into a large casserole dish. Preheat oven to 425 degrees. Mix corn bread batter according to package directions. Pour batter over the top of the casserole. Bake until corn bread is brown and crusty, about 25 minutes. Serves 6.
Old Tales From The South - As Remembered by Bob & Rick Gurkin - Grandpa Kader & The Fox
Grandpa Kader and the Fox
One hot summer night we were all laying up in the house' long about 11 0' clock, when we heard a ruckus out by the hen house. Ole Blue, Grandpa Kader's best hound, was baying to the world, that something was wrong, and Buster and Pepper were helping him right along. Rightly figuring that something was going on at the hen house Grandpa grabbed his double barreled, 12 gauge, loaded with double ought buck shot and headed on the run. Bo Beasley and me were right behind him. I had the kerosene lantern and just followed Grandpa. His nightshift was flapping around his knees and his heels were flashing in the lantern light. Buster was loping along with us and his big ole ears were flapping with each stride he made. When we got to the hen house, they were all screeching and squawking and Grandpa shushed us to be quite, like whatever was in the hen house didn't know we were there. Grandpa eased into the Chicken yard with Buster right along. I was holding the lantern high so' as Grandpa could see and I was just behind Buster. Grandpa eased the double barrels of the shotgun through the door of the chicken house and was trying to look in to see what was fussing at the chickens. I don't know if you have had any dealings with a hound dog, but they have got about the best nose for tracking man or beast that has ever been put on a dog. But that nose is about as cold as an ice cube. As Grandpa bent over to look in the chicken house, Buster stuck that cold nose up under his nightshift and kind of nuzzled him a little bit higher up. Grandpa screeched about as loud as the chickens and let loose with both barrels of that 12 gauge. When the white chicken feathers started to settle, it looked like we were standing in a snowstorm. We plucked and larded chickens for the next 2 days and Grandma Estelle finally got that down mattress she had been pining for.
One hot summer night we were all laying up in the house' long about 11 0' clock, when we heard a ruckus out by the hen house. Ole Blue, Grandpa Kader's best hound, was baying to the world, that something was wrong, and Buster and Pepper were helping him right along. Rightly figuring that something was going on at the hen house Grandpa grabbed his double barreled, 12 gauge, loaded with double ought buck shot and headed on the run. Bo Beasley and me were right behind him. I had the kerosene lantern and just followed Grandpa. His nightshift was flapping around his knees and his heels were flashing in the lantern light. Buster was loping along with us and his big ole ears were flapping with each stride he made. When we got to the hen house, they were all screeching and squawking and Grandpa shushed us to be quite, like whatever was in the hen house didn't know we were there. Grandpa eased into the Chicken yard with Buster right along. I was holding the lantern high so' as Grandpa could see and I was just behind Buster. Grandpa eased the double barrels of the shotgun through the door of the chicken house and was trying to look in to see what was fussing at the chickens. I don't know if you have had any dealings with a hound dog, but they have got about the best nose for tracking man or beast that has ever been put on a dog. But that nose is about as cold as an ice cube. As Grandpa bent over to look in the chicken house, Buster stuck that cold nose up under his nightshift and kind of nuzzled him a little bit higher up. Grandpa screeched about as loud as the chickens and let loose with both barrels of that 12 gauge. When the white chicken feathers started to settle, it looked like we were standing in a snowstorm. We plucked and larded chickens for the next 2 days and Grandma Estelle finally got that down mattress she had been pining for.
Brunswick Stew
Here's our first recipe - good old fashioned North Carolina Brunswick Stew. Hmmm, Hmmm, Good! Y'all enjoy y'hear?
Brunswick Stew
About fall, (hog butchering time) this would be cooked outside in a big, black pot to celebrate a job well done. In the winter during hunting season, the stew was made with rabbit or squirrel or venison and a ham bone.
Rinse the neck bones under running water and put them in a large (1-½ gal) pot. Cover with water. Let come to a boil, and then cook for 30 minutes. Put the chicken into the pot, adding water if necessary to cover. Continue cooking until the chicken is tender, about 45 minutes. Take out the pork and chicken. Skim off the fat, strain the liquid, and return it to the pot. Add 1-quart water and all the vegetables and seasonings. Remove the pork and chicken meat from the bones and cut the chicken meat into pieces. Put the meat back in the pot and let cook slowly for 1 hour.
Serves 12 to 15.
Brunswick Stew
About fall, (hog butchering time) this would be cooked outside in a big, black pot to celebrate a job well done. In the winter during hunting season, the stew was made with rabbit or squirrel or venison and a ham bone.
- 2 lbs pork neck bones
- 6 cups finely chopped potatoes
- 1 chicken (2lbs), cut up, or chicken parts chopped, with juice
- 2 cans (16oz ea) tomatoes
- 1 cup chopped onion
- 1 tablespoon seasoned salt
- 3 cups okra
- 1 teaspoon crushed red pepper
- 3 cups corn
- 2 pkgs (10 oz ea) frozen baby lima beans
Rinse the neck bones under running water and put them in a large (1-½ gal) pot. Cover with water. Let come to a boil, and then cook for 30 minutes. Put the chicken into the pot, adding water if necessary to cover. Continue cooking until the chicken is tender, about 45 minutes. Take out the pork and chicken. Skim off the fat, strain the liquid, and return it to the pot. Add 1-quart water and all the vegetables and seasonings. Remove the pork and chicken meat from the bones and cut the chicken meat into pieces. Put the meat back in the pot and let cook slowly for 1 hour.
Serves 12 to 15.
Introduction to North Carolina White Trash Cooking
NORTH CAROLINA
WHITE TRASH COOKING
Old Southern Recipes Made Simple & Cheap
(INCLUDING OLD TALES FROM THE SOUTH)
WHITE TRASH COOKING
Old Southern Recipes Made Simple & Cheap
(INCLUDING OLD TALES FROM THE SOUTH)
By Brothers Bob & Rick Gurkin
This recipe book is an effort of love. Actually, an effortless accounting of memories of growing up eating good, old-fashioned southern food - and most importantly, the socializin' that goes along with the eatin'. This is the first of many, many recipes that we will be posting on our blog. We hope you enjoy them as much as we do! As we say in the South, "Y'all come on over and pig out!"
Brothers Bob & Rick Gurkin
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