castiron

We have a very special guest wtih us today from Lodge Cast Iron in South Pittsburgh, TN.  Carey Garland Director of Marketing for Lodge introduces us to their brand new line of USA Enamel Cast Iron products.  

The MooHawg crew gets a first hand look at the new line of Dutch Ovens hot off the press.   Nikki No C and Mike are part of the distinguished first 300 club with Lodge and now have our names on the wall at this Iconic Business.  Commish was late to the party as usual but does get a glimpse at this amazing new line of enamled cast iron. 

Nikki No C gives us the final details on Duck Cam 2023 and how jump day came quicker than she thought , and our award winning segment One Last Thing . 

You don't want to miss this one!

On this episode, Rhonda and I discuss what happens when everything goes dark. We talk fuel storage, cast iron cooking and prepping for survival.

On today's MooHawg the Podcast, South Pitts hometown girl Carey Garland from Lodge Cast Iron drops in and fires up a conversation on everything Cast Iron. Carey is Director of Product Marketing for the 120 year old company where she came back to her roots with a passion for a small town and a company with a tradition like no other. She shares with us the history of this great company along with the process from manufacturing to marketing.  We talk about how to season your Lodge Cast Iron, along with cooking techniques for indoor, outdoor and even open fire cooking with the Lodge Cook It All ! 

Our very own Nikki No C reunites with Carey from their old glory days together at Maryville College but keeps all the good stories under wraps.

You will not want to miss this episode with the Cast Iron connoisseur Carey Garland .

This week on the HowToBBQRight Podcast, we talk about Malcom’s Cast Iron Chuck Steak video (1:22), where the Chuck Steak is found on the cow (4:12) and how The Butcher Shoppe gets such cheap Wagyu (7:46). Then we rate all the different ways to cook a steak (14:51), where Malcom sources his steaks (15:26), why Malcom feels he would be rated Wagyu (23:06) and how he likes to season steaks (25:37). Then Malcom ranks all the different methods for cooking a steak (30:31), we talk Steak Toppers (39:48) and Malcom’s favorite steak restaurant (42:27). Then we talk about cooking with Cast Iron (47:07) and what we learned about seasoning cast iron (49:28) and how Malcom cleans his cast iron (54:37). 

Amp tech Skip Simmons is once again fielding guitar tube amp questions from around the world. 

Submit your question to Skip here: podcast@fretboardjournal.com or, better yet, leave us a voicemail or text at 509-557-0848. 

(Apologies for the Skype noise/buffering at the start of the podcast... our small town internet needs some WD-40.)

21:39 This week’s sponsor: Grez Guitars (link)
22:33 A Musicmaster Bass amp in a Vibro Champ cabinet (and vice versa)
25:19 The crest on a Gibson Crestline-era Skylark / the Gibson amp book (link)
27:49 A resistor to bias a tweed Vibrolux; power transformers in a 5F2A  
38:51 Using the speaker of a Deluxe Reverb with a Quilter head
42:34 A Silverface Vibro Champ with a weak tremolo; the Capacitor Wizard
47:55 This week’s quote: "The mind that is not baffled, is not employed" -Wendell Berry
49:19 The popping Fender Tonemaster update
55:01 A gridleak bias mindworm
1:02:06 In defense of Lodge cast iron; crisper potatoes
1:07:37 Pickups and how they interact with tube amps
1:11:59 Music recommendation: Skip James' Today!
1:13:01 Free video time killers for the DIY set: Camel Finds Water (link), Resurrection: Rescue of a 1955 VW panelvan (link), The Beast of Turin (link)
1:16:56 Rogue Hoe gardening tools (link); symptoms of a bad bias circuit
1:23:46 Dialing in your tone on a Mesa Boogie Mark IV
1:30:58 Tubes for a Fender reverb tank
1:34:33 "Chitlins Con Carne" rhythm revisited: Timmy Thomas’ "Why Can’t We Live Together," the Police's "Deathwish;" Gibson Falcon mods
1:39:12 Modifying a '60s hi-fi home kit amp, plus Vinnie’s mashed potato recipe (see below)
1:48:17 Movie pick: 'Pow Wow Highway'

Keep the questions coming and please leave us a review over on Apple Podcasts or share the podcast with friends.

Vinnie's Mash Potato Recipe

500gm Floury potatoes (in New Zealand I'd use Agria)
300ml single cream
200gm butter
salt
nutmeg
butter to finish

1. peel and cut the potato in 3cm dice
2. bring to the boil (just covered) in heavily salted water (slightly less than the sea)
3. strain as soon as you can easily poke a sharp knife through them 

(if they over cook and take on water they will be too salty)

4. once fully drained put them back in the pot on a low heat until the outside is fluffy and dry
5. meanwhile in another pot start reducing the cream and butter until it takes on the consistency of thermal mudpools bubbling. In NZ it would be quite yellow at this stage but our cows are grass feed.
6. while this is happening, force the potato through a sieve or ricer, working the potato as little as possible
7. Now whip the potato's in to the cream mixture, this should almost immediately come cleanly away from the sides of the pot and be ready to serve.
8. Spin the pot to make a ball, tip into a bowl, sprinkle with nutmeg and stick a 1cm knob of butter in the middle 

Maybe mash potato seems like a lame recipe, but this method produces the best results, I think.

p.s. water is the enemy of mash potato. Water out--Fat in