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  1. #1
    Bourbonian of the Year 2004 and Guru
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    Booker Noe-shows us what country is all about...

    Bobby mentions Booker and his country hams in another forum...Here is one (of many) articles written about his curing hams...

    Bettye Jo
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  2. #2
    Bourbonian of the Year 2004 and Guru
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    Re: Booker Noe-shows us what country is all about...

    the rest of the story...
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  3. #3
    Bourbonian of the Year 2003 and Super Moderator
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    Re: Booker Noe-shows us what country is all about...

    You do us proud, BettyeJo. The recipe for biscuits you posted is the one I use. Now the fun part, if you have Sally VanWinkle Campbells book " But Always Fine Bourbon" turn to page 111 and read the margin or flip over to 112 and read the text. It seems a certain lady by the name of Dirty Helen has an idea of how best to enjoy these beaten biscuits and some of Ol' Booker's Country Hams. I wouldn't suggest any particular Bourbon here , I don't think you can do it wrong!

  4. #4
    Bourbonian of the Year 2004 and Guru
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    Re: Booker Noe-shows us what country is all about...

    Wow...a MAN that cooks...a novelty around my home...Pat can do most anything but cook...It just ain't there

    Next time ya visit...I will supply the country ham....and...will ya make the biscuits? ...

    When I was growing up we had a huge garden...We canned and canned and canned so there would be vegetables throughout the winter...We raised Hogs...We (the entire family) have cured many, many hams...(We used sugar and salt)...and when one of em was rotten. ..you knew exactly where it was......

    Still, to this day my daddy (on holiday's) will stuff and cook a country ham...It's a family tradition...Stuffed with greens and onions...

    I came from a large family...That's just what you did to feed the entire family...Hell, they don't call me Little Jo Oakley for nothin' ...We always killed hogs on the first "cold" Saturday in November... Ya gotta aim straight between the eyes...don't breathe...No pain...instant drop...

    Today, I could not do that...Hell, it bothers me to run over a oppossum accidentally...

    Bettye Jo

  5. #5
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    Re: Booker Noe-shows us what country is all about...

    Hey, when it comes to cooking I do 99% of the cooking. Stacy doesn't complain and oddly enough, neither do I. I actually enjoy it. Thanks for posting those articles Bettye Jo, they were fun to read. I have to admit though I kinda shrugged at the part where it was mentioned 'scrubbing off the mold'.


    -->Mark R.

  6. #6
    Bourbonian of the Year 2004 and Guru
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    Re: Booker Noe-shows us what country is all about...

    When you come to the bourbon festival (this year) make sure you stop by Keene's depot...They have some of the best country ham sandwich's around...

    Bettye Jo

  7. #7
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    Re: Booker Noe-shows us what country is all about...

    Yep I can cook fairly well too (its about 60-40% in Jessica's favor cooking around here, just cause she does it even better than I. . .) as longs as it doesnt get too complicated. . .


    Tom ( 1100!!! ) C

  8. #8
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    Re: Booker Noe-shows us what country is all about...

    Haha, I don't mind a complicated meal... I actually like them more complicated sometimes, a challenge. It's the cleanup after the complicated ones that I hate !

    --> Mark R.

  9. #9
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    Re: Booker Noe-shows us what country is all about...

    </font><blockquote><font class="small">In reply to:</font><hr />
    It's the cleanup after the complicated ones that I hate !



    [/QUOTE]



    Exactly! What I need is a DISHWASHER!!!!



    TomC

  10. #10
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    Re: Booker Noe-shows us what country is all about...

    Hey JoBettye!!
    Sup? Haven't talked to ya lately, hope all is well.
    I loved the recipes. What I really want to hear about is the 'stuffing':
    </font><blockquote><font class="small">In reply to:</font><hr />
    Still, to this day my daddy (on holiday's) will stuff and cook a country ham...It's a family tradition...Stuffed with greens and onions...


    [/QUOTE]
    I want to stuff one for Easter this year and I'd love to know the recipes and the process.
    Beej

 

 

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