REGISTER NOW! The Outlaw Chef’s Red River Pig Stickin

January 28th-31st 2010
BROUGHT TO YOU BY
FREDS TEXAS café
OUTLAW CHEF INC.
DENNIS RANCH LAND & CATTLE

The Outlaw Chef’s Red River Pig Stickin is being hosted by the Dennis Ranch in Jefferson County Oklahoma, and is located about 13 miles East of Ryan Oklahoma. We will be hunting approx. 28,000 acres of the South Oklahoma Cross-Timbers country just on the Oklahoma side of the Red River. The geography can be described as plowed ground up-top, (mostly wheat), giving way to lush, entangled & rugged river bottoms, with miles of river bottom pecan orchards. The majority of the river bottom pecan orchards are suitable for walking and stalking, as well as the plowed ground on the above prairie hills. Hunters will sign up for their pasture of choice providing that the number of hunters has not exceeded the limit of hunters allowed. You may switch pastures as openings permit by changing your name to the proper list. Should it rain, all motor vehicles will be restricted to the camp area. If you are caught in the rain and it appears it won’t last long, wait it out and give the roads a chance to dry before returning to camp.

REGISTRATION FORM

To view more extensive rules, regs, explanations, travel and local info go to: http://www.outlaw-chef.com/

To view more info on Dennis Ranch Hunting go to: http://www.denniscattlecompany.com

!PRE-REGISTRATION CUT-OFF DATE IS JANUARY 1ST!

Fred's Burger Battle Victory Party

The English: Harmful Ham Handlers

Don't Play With Your Food:

Labor Day Party

The Latest Good Idea?

Latest in Stimulus: 'Cash for Refrigerators'

Coming this fall, a clunkers-type program to boost sales of energy-efficient home appliances will authorize rebates of $50 to $200

The refrigerator uses more energy than anything else in your home -- new energy star refrigerators use less energy than a 60-watt bulb. Top-load washers use 45-55 gallons of water per load, while front-loading washers use between 10-15 gallons, based on brand. Switching to energy efficient appliances protects the environment by using less energy (often generated by coal) and water. The stimulus is helping to create new jobs (Whirlpool employs over 20,000 American workers), clean up the environment, and gets people spending money again.

Chicken Carnage

KFC tests out new artery-clogging burger to rave reviews in America's heartland

When is enough enough? I don't know, but it looks like we'll find out.........

Behold, the Double Down.

The creation features a dollop of the Colonel's secret sauce wrapped in a slice of both Pepperjack Cheese and Swiss Cheese, between two slices of bacon and two filets of KFC original recipe chicken that serve as the 'bread' of the burger.

That's right - instead of bread, you get breaded chicken. Multiplied by two.

Skillet Lasagne

  I love lasagne, but face it,
it's a time-consuming hassle.
Alas, the master-of-shortcuts has found
a 1 pan, 1 hour solution. 

Ingredients

1 lb Italian Sausage (links or loose - I prefer HOT /w lotsa carraway seeds)
1 onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up lasagna noodles
1 cup Ricotta cheese
1/4 cup grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded mozzarella cheese for garnish

Directions

In a large skillet, brown sausage with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine Ricotta and Parmesan cheeses.
Mix in the egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.


Number of Servings: 6

More FRED'S-LOVE in the News....

Fred’s Cafe On Top Of World, Ma!

by Jeff Prince

The place with the flavorful burger, funky vibe, and fanatical following is finally getting the widespread props it deserves (even as the worshipful attention is making it more and more difficult to squeeze inside Fred’s Texas Cafe and find a place to eat these days).

In June, the Food Network featured the restaurant on “Diners, Drive-Ins, and Dives.” The following month, Texas Monthly placed Fred’s on its list of Top 50 hamburgers in the state.

And today the Fort Worth Star-Telegram echoes the obvious.

In a selfless display of devotion to their readers, newspaper staffers spent an exhaustive amount of time clogging their arteries to determine who makes the best burger in town. After swallowing more hamburgers than Wimpy after a night on the bong, they came to the same conclusion that Fort Worth Weekly’s ChowBaby figured out years ago.

Fred’s is best.

My own taste buds tingle with a fair amount of Fred-love, although if I had to name my favorite, I’d lean toward Dutch’s.

The “Dirty Love Burger” at the Love Shack is damn good too.

My colleague, Anthony Mariani, swears by the $2.80 hamburgers at Daybreak Café.

Here’s what Anthony looks like when he eats his burgers at Daybreak:

Fred’s triumphs in DFW.com’s Battle of the Burgers

It's official: Fred's is the best dang burger in DFW. M&O wins the readers' bracket.

In the Fort Worth region, Fred’s marched past Trailboss, rising star Dutch’s and stalwart Kincaid’s. The races weren’t always clear cut (in fact, the Fred’s versus Dutch’s matchup went into overtime — i.e., a second visit). But each time we were amazed how a burger that we had tasted many times before — particularly, the masterful Diablo Burger, which comes topped with Swiss cheese and chipotles — revealed to us new subtlety and richness of flavor.

Much like a classic novel, Fred’s offers a slightly different experience each time you tackle it, without ever straying too far from a core of pure genius.

The recipe, the beef, and the Fred's mystique make it No. 1

At Fred’s they know that the secret to making a great burger is to not mess with it

By HEATHER SVOKOS

Angel Mota is in command of the sizzling flattop grill at Fred’s Texas Cafe, brandishing his magic spatula — the only one he’ll use to cook with. In the small, steaming kitchen, he reaches for the burger’s secret ingredient. All part of the mystique that envelops the burgers at Fred’s.

Something as glorious as a Fredburger must have some intricate formula, some special ingredient that imbues this seemingly unfussy burger with such meaty majesty.

"My wife and I have had philosophical discussions about what makes it so good," says Marcus Johnson, a Fort Worth lawyer. There must be something, Johnson muses. Whether it’s the fried-not-grilled style or something unique in the seasoning. . . . "It’s good but not overpowering to where it’s just stupid," he says.

Would you believe salt and pepper?

Back at the grill, we study as Mota, one of the cooks at Fred’s, assembles the famous Diablo Burger — the Fredburger’s cocky, spotlight-hogging brother. Underneath the flattop is a refrigerated drawer laden with cheese slices and balled-up beef. Mota grabs a beef ball, smacks it into a patty, lays it onto the grill, and sprinkles the top with a dash of pre-mixed salt and pepper. That’s it.

They do use a great ground beef at Fred’s — never frozen, always fresh, and always from Taylor Dressed Beef in Fort Worth, says general manager Quincy Wallace, the longhaired, cowboy-hatted gent who says his title is "general manager and head whipping post."

"We’ve been using Taylor Beef since Fred’s was Fred’s," Wallace says. (Fred’s opened in 1978.)

And it has served them well. The burgers at Terry Chandler’s funky little Fort Worth joint have snagged armloads of awards and even earned national attention, most recently from the Food Network and Guy Fieri’s Diners, Drive-ins and Dives. Not to mention local kudos: After a gut-busting six-week odyssey, we have proclaimed Fred’s the Best Burger in D-FW.

Mota’s next move is to flatten the patty onto the grill with a press. Then he pulls out a Mrs Baird’s bun, brushes the flattop with melted butter, places the bun face down on the grill, and brushes the bun top with the golden nectar.

Mota lets the burger fry for about two minutes on one side then flips it, letting it cook for another minute before he adds the good stuff.

And that’s another secret to a good burger, says Fred’s cook William Bryan Massey III — better known around Fred’s as Lizard. "Don’t mess with it," Massey says. "Cook it medium, and don’t handle it too much. Frying it on the flatiron sears the outside a little bit and keeps the juice in the meat, where it needs to be." (So later, it can drizzle down your chin.)

Several inches from the sizzling patty, Mota lays down a handful of grilled onions and tosses in a smattering of San Marcos chipotles in adobo sauce. Magic spatula, chop-chop, mix-mix.

He spatulas that smoky pile on top of the patty (still on the grill), then pulls out two slices of Swiss cheese — first making sure to run them over the flattop so they can suck up some chipotle residue. Then the cheese is laid on top of the chipotles.

He paints the bun with a smear of mustard, a toss of raw white onion, pickles, a healthy handful of lettuce, and two tomato slices. Then he sits the burger on top, and, voilà! One mouthwatering Diablo Burger.

It was headed straight for the belly of Jim Marzolf of Rowlett, a Fred’s virgin who was lured in by the Food Network publicity. Marzolf clamped his jaws around it, and his eyes popped in surprise. "Ohh . . . this is great," he said, his voice oozing blissful surrender.

"It’s spicy, but not to where it’s gagging you," he said, shaking his head. "There’s nothing like this."

In a way, customers agree, the burger is consistent with its hometown. "Like Fort Worth, Fred’s defies trends and doesn’t try to be anything it’s not," Johnson said. "It’s always been classic in its . . . well . . . not in its approach — it doesn’t have an approach, it just has an existence."

It’s a place where the owner wears flip-flops, shorts and a cowboy hat, where practical jokes and crusty humor abound, and where one of the chefs is a published author whose books have titles such as Corn Fed Neck: Tales From Hardcore Texas.

"You could sit here," Fort Worth firefighter Frank Babic says, "and there’ll be an attorney sitting next to you, and on the other side there’s an alcoholic poet. Or a painter, a construction worker. Republican, Democrat, Independent, or someone in a Che Guevara T-shirt. It’s a really eclectic little group. That’s Fort Worth."

And that’s Fred’s.

BEWARE: I am soaking chilies again... YOU ARE FOREWARNED!

This time I will follow the precautions...


no eye rubbing or mucus membrane contact!

State Fair Foods

Top 10 State Fair Food Favorites

State Fair Season Inspires the Fried Foods on a Stick, for Starters

My favorite bottle of wine? The one that is uncorked!

I Phone Wine App


Handy and at $4.99, quite a deal!

Battle of the Burgers: and then there were two. Which patties made the cut?

Fred’s (Fort Worth) vs. 1. Pappas Burger (Chain)

■The winner: Fred’s

Honestly, we thought it would be closer: Pappas Burgers moved through the early rounds with its exuberant, often messy, but flavor-packed burgers. Judging on the basis of the patty alone, we still regard it as the finest in the competition. Like all great champions, Fred’s showed occasional cracks along the way — a hint of dryness in the meat one visit, a burger that almost fell apart in another — but always managed to come out ahead.

In this Final Four matchup, however, Fred’s ended up leaving its stellar competitor in the dust. At the legendary Fort Worth cafe, we ordered four different burgers — the Diablo, which comes topped with Swiss cheese and roasted chipotles; the blue cheese burger; the classic Fredburger; and Fred with bacon and portabella mushrooms — each one more assured and memorable than the next. Everything clicked this time, from the exquisitely juicy meat, to the surprisingly sturdy bun, to the boffo combination of hot and creamy on the Diablo. (If there is a National Burger of Texas, it should be this one.) Sure, we could quibble with things here or there (the portabella and bacon slightly overwhelmed the burger; our tomato slice was a tad underripe). Yet the overwhelming passion that gets poured into these burgers is undeniable.

No such luck at Pappas, which seemed to be having an off day: One cheeseburger arrived with far too much mayo and barely any cheese. The bacon blue cheese burger, a stellar performer in the previous round, arrived medium-well, despite a requested medium. Only one of our five panelists — she ordered the Hickory Bacon Cheddar Burger — felt that Pappas deserved the nod. The rest of us lined up for Fred’s. If it performs as ably as this in the finals, it stands poised to win the entire battle.

Why historians say Coke invented Fanta to enliven Nazi soldiers

In 1925 Coca Cola made a lucky watch fob in the shape of a swastika with the slogan, "Drink Coca Cola five cents in bottles." At that time, the Swastika was still a symbol of 'Good Luck'. The watch fob is approximately 4cm x 4cm in size and is made of brass. Also see this article, "Why historians say Coke inveted Fanta to enliven Nazi soldiers," with photos at my daily nutrition, food, and health site at the Examiner.com. See the photo of the coca cola swastika watch fob at: the "USA- Coca Cola Swastika Lucky Watch Fob" site.

the idea of turning the capital of American industry into an agrarian paradise

August 2009Food Among the Ruins
by Mark Dowie

Detroit, the country’s most depressed metropolis, has zero produce-carrying grocery chains. It also has open land, fertile soil, ample water, and the ingredients to reinvent itself from Motor City to urban farm. Mark Dowie’s immodest proposal...

Times are tough, but ...

Reality Check, Please
Gordon Ramsay, Famous for Terrorizing Would-Be Chefs on TV, Is Facing Tough Times in His Own Restaurant Empire

Seven of the Fattiest Sandwiches in the U.S.

Seven of the Fattiest Sandwiches in the U.S.

Luckily, these restaurants rose to the challenge and brought forth the most gluttonous, heart attack-inducing sandwiches you can barely wrap your mind—let alone your mouth—around.

FOOD AND BEVERAGE DIRECTOR - SAUDI ARABIA

Wow- F&B is taking a hit all around the globe - but NO FEMALES ALLOWED HERE:

Applicants must be currently working as a DIRECTOR OF FOOD AND BEVERAGE or similar, and be European.

ONLY MALES NEED APPLY.

1st Annual OUTLAW CHEF’S RED RIVER PIG STICKIN

OUTLAW CHEF’S RED RIVER PIG STICKIN

January 28th-31st 2010
BROUGHT TO YOU BY
FREDS TEXAS café
OUTLAW CHEF INC.
DENNIS RANCH LAND & CATTLE

The Outlaw Chef’s Red River Pig Stickin is being hosted by the Dennis Ranch in Jefferson County Oklahoma, and is located about 13 miles East of Ryan Oklahoma. We will be hunting approx. 28,000 acres of the South Oklahoma Cross-Timbers country just on the Oklahoma side of the Red River. The geography can be described as plowed ground up-top, (mostly wheat), giving way to lush, entangled & rugged river bottoms, with miles of river bottom pecan orchards. The majority of the river bottom pecan orchards are suitable for walking and stalking, as well as the plowed ground on the above prairie hills. Hunters will sign up for their pasture of choice providing that the number of hunters has not exceeded the limit of hunters allowed. You may switch pastures as openings permit by changing your name to the proper list. Should it rain, all motor vehicles will be restricted to the camp area. If you are caught in the rain and it appears it won’t last long, wait it out and give the roads a chance to dry before returning to camp.

* DO NOT PLAN TO ARRIVE EARLY & CAMP. THERE IS PLENTY OF ROOM AND THE RANCH IS PLENTY BIG TO ACCOMMODATE 50 OR SO HUNTERS

* WHILE WAITING TO ENTER THE RANCH, DO NOT UNLOAD OR RIDE ATV’S, SHOOT BOWS OR BUILD CAMP FIRES.

* REMEMBER THIS IS A STATE HWY. AND YOU CAN BE TICKETED. THIS AREA IS PATROLLED BY ODPS TROOPERS AND JEFFERSON CO. SHERIFFS DEPUTIES.

REGISTRATION

This hunt is PRE REGISTRATION ONLY. For the first 50 adult hunters at $250.00 each. Adult non-hunters and youth 15 and under that are hunting will be $100.00 each. Youth 15 and under not hunting will be free. NO NONHUNTERS ALLOWED UNLESS SPONSORED BY A PAID HUNTER. Everyone entering the ranch will have to be pre-registered and must sign the ranch liability release upon entering. Adults will sign for each minor in their care. (NO PERSONAL or BUSINESS CHECKS). You must have your Drivers license in possession in order to enter the ranch past the check in area. All pre-registrations are non-refundable. However, they may be transferred only if you possess the pre-registered hunters receipt or receipt number

(NO EXCEPTIONS).

CAMPING & GENERAL INFORMATION

Bring your own beer from Texas! Oklahoma beer is 3.2 beer.

We have one large camp area for all hunters. This area has several roads cut through it. There will be a special area for those camping with generators. Bring your own drinking water. The ranch will have a water bull to provide water for camp but it is non-potable. The camp area is totally primitive ( NO SHOWERS). We will have a half dozen or so portable toilets.

If you are planning to attend this hunt, but are unable to camp, may we suggest you make your reservations in advance. Waurika is approx. 20 miles from the Ranch. Ryan is about 13 miles away. Petersburg is about 12. Terral is about 9 miles across a rough country back-road named Union Valley Road.

Due to the small number of hunters invited to hunt. There will be no vendors so bring all your own possible’s.

NEARBY TOWNS & ATTRACTIONS

Circle D Café in Ryan is located on the west side of hwy 81 at the 81-32 intersection. It has home cooking at a very affordable price.

Ryan Cash Grocery is a small grocery store in Ryan

There are 3 filling stations in Ryan

Ryan Cash Grocery – Gasoline. Cotton Sooner Service Gas, Deisel and tire service. Sticks Convenience Store Gas- Gasoline snacks etc.

Waurika is 20 miles away and has a Liquor store, Bills Fish House, Dollar General, Sonic, Motel, Truck Stop with 24 hr service, 3-4 convenience stores. Delberts Grocery, Affiliated Grocery, Sharona’s Bar

Terral has a locally famous restaurant called the Peach Orchard

HUNTING LICENSE

An Oklahoma non-resident hunting liscense is not necessary to hunt feral hogs in Oklahoma while on private land.

HUNTING COSTS

Pre-registration........................................................$250.00

Non-hunter with a hunter..........................................$100.00

15 and under hunting with an adult............................$100.00

15 and under with an adult not hunting.........................FREE

BAG LIMITS

Bag limits include: No limit on Feral Hogs.

DO NOT KILL: Deer, Turkey, Mountain Lions, Bobcats, Badgers, Porcupines, Rabbits, Coyotes or any sub species of King or Blue Indigo Snakes.

HUNTING DATES

The registration check-in will open Wednesday Jan. 27th at 9:00 am. Access to scout will open at 12-noon. This gives the majority of the hunters a chance to set up camp before scouting time. Hunters are not to have bows in their possession outside of the camp range or their vehicle while scouting the ranch, for any reason on scouting day, wed the 27th. The actual hunting dates are 5:30 am, Thursday Jan. 28th through sundown-Sunday Jan. 31st. All hunters must be off the ranch no later than 12-Noon, Mon. February 1st.

RANCH LOCATION

The ranch is located in the old town of Oscar, OK. From ft Worth Take I.H. 35 North to Hwy 287 and go north to Bowie. From there go north on hwy 81 to Ringold. You will cross the Red River into Terral OK. Continue on 81 to Ryan OK and turn back East on Hwy 32 about 13 miles to the only paved road that heads South marked with a sign that says “Oscar”. Follow the signs to the Check-in gate. From Dallas, head north on I-35 to Marietta and turn west on Hwy 32 and go all the way to Petersburg. Proceed north on hwy 32/89 apx. 2 miles and take the Hwy 32 exit west towards Grady. Oscar Rd is apx. 10 miles on the left and is the only paved road going south. Follow the signs to the Check-in gate. (DO NOT FOR ANY REASON ENTER THE MAIN RANCH ENTRANCE). We highly suggest you not arrive early as this is a state hwy without frontage roads and a drop off shoulder not conducive to trailers etc. Let’s make this a smooth operation for all of us and the ranch. We do want to continue a great relationship with the ranch.

EQUIPMENT

Long Bows, Recurves and Compound Bows only. The broadheads must contain two cutting edges, 7/8 inches long. NO FIRE ARMS ALLOWED. There is no minimum draw weight in Oklahoma. When packing keep in mind that temperatures in Oklahoma at this time of the year can range from very cold to warm. Staff and ranch personnel recommend a good compass or GPS and snake leggings or snake boots. Bring your own solar shower’s as we don’t have showers, we do have a water bull. Bathing will not be permitted at the water bull. BRING YOUR OWN DRINKING WATER

PRIZES DRAWINGS and VENDORS

There will be no Vendors this year. Bring your own grub and possibles.

$100 cash prize for the first 100#(60# dressed) Hog delivered to the OUTLAW CHEF.

We will do a silent drawing for various door prizes as available and post the results at the pasture sign up table.

All prizes must be picked up prior to the end of the hunt.

SPECIAL NOTES

Drawlocks are not permitted on this hunt. Crossbows will be allowed only with a written medical authorization from a medical doctor. If found loaded in camp or in a vehicle your right to use it will be revoked immediately. Those medically authorized to hunt with a crossbow may due so only in specially authorized crossbow only zones and must wear hunter orange.

No leaving for hunting areas prior to 5:30am.

STAY ON THE ROADS WHILE DRIVING. Hunters are permitted to drive DESIGNATED ROADS within pastures open to this hunt. If you don’t want traffic through your baited area, bait off the roads. This ranch is very conducive to stalk hunting as most of the ranch is easy walking. Do not try to control more area than you can reasonably hunt.

Fall 2009 -Spring 2010 Oklahoma Hunting Guide and Regulations Concerning Hogs & Archery

ALL HUNTERS ARE PERSONALLY RESPONSIBLE FOR EDUCATING THEMSELVES TO ALL HUNTING LAWS

Hog Definition

Hogs are defined as any hogs, including Russian and European wild boar, which are running at large, free-roaming or wild.

Releasing Hogs

No person may willfully release any hog to live in a feral state on public or private lands.

Private Lands

Resident & Nonresident License Requirements: No hunting license required. Hogs may be taken year-round on private land during daylight hours with the landowner’s permission.

Crossbow Usage

Residents of Oklahoma who are 60 years of age or older and hunters who have a permanent disability to the extent that they cannot use a bow, as certified by a physician licensed to practice in Oklahoma or bordering state, may hunt with a crossbow.

A person who qualifies to hunt with a crossbow shall have in their possession while in the field written evidence of such certification signed by a physician or proof of age.

Crossbows may not be transported in a motorized vehicle unless uncocked or disassembled

Crossbow: Minimum draw weight of 100 pounds and equipped with safety devices. Leverage gaining devices are permitted.

Bolts (arrows): Minimum of 14 inches in length and equipped with broadhead hunting type points not less than 7/8 inches wide.

Illegal Devices: Laser sights.

DENNIS RANCH & RED RIVER PIG STICKIN RULES

EVERYONE ON THIS HUNT IS SOLELY RESPONSIBLE FOR ALL RANCH RULES, ANY VIOLATION WILL RESULT IN EXPULSION FROM THE RANCH (NO REFUNDS), NO EXCUSES WILL BE ACCEPTED, IF YOUR UNCLEAR ABOUT A RULE ASK FOR CLARIFICATION BEFORE YOU HAVE A PROBLEM. All persons signing for minors are PERSONALLY responsible for the behavior OF MINORS SIGNED INTO THEIR CARE.

1. All State and Federal Laws will be enforced.

2. WASTE of Game Animal: It is a violation to fail to keep all edible portions of a game animal in an edible condition until it reaches it’s final destination.

3. All gates will be locked or secured at all times unless otherwise noted.

4. Everyone must be preregistered, checked in to Dennis Ranch and sign the liability release. Adults will sign for minors. (At check in area)

5. All hunters are required to sign up for pastures daily and scratch off the list upon returning to camp or changing pastures.

6. All camp sites must be located within the main camp area and kept clean at all times.

7. Bag Limits: No limit on Feral Hogs, and Rattlesnakes.

8. DO NOT SHOOT: Deer, Turkey, Rabbits, Mountain Lion, Bobcats, Badger, Coyotes, Porcupines, Any sub-species of King or Blue Indigo Snakes.

9. All game taken must be reported to hunt HQ’s for harvest data. Rattle snakes must have the head removed before check-in and/or entering camp.

10. Anyone making threats toward another hunter will leave the ranch (with no refund) hunter disagreements should be settled through the RED RIVER SHOOT-OUT Staff.

11. Wounded animals will not be tracked across a fence (unless in view). If tracking after dark you must have a staff member with you. (No exceptions).

12. Ranch speed limited are 25 MPH, and only 5MPH through camp area.

13. No driving on wet roads without permission.

14. No off road driving with ANY type motor vehicle.

15. No hunting or cleaning of game within 100 yds. of pens or water containers ( metal or concrete).

16. Earthen Stock Tanks (ponds) are legal hunting areas.

17. No hunting and/or access will be permitted in areas designated by cross hatching as shown on the ranch map, Which includes the main ranch compound and ?????? of the ranch.

18. No deer or Turkey hunting or fishing during the Texas Shoot-Out.

19. No night hunting or spot lighting by anyone or dogs.

20. No Littering ( if you see trash please pick it up and dispose of it properly.

21. Deer skulls or drop antlers may not be kept by hunters.

22. No two or three wheel ATV’s will be permitted on the ranch. All motorized vehicles will have a red light visible from the rear.

23. No Firearms, drawlocks or crossbows permitted (doctors authorization for crossbows only).

24. No survey tape, or plastic-vynil will be permitted. Use toilet paper, paper towels or crepe paper to mark areas and remove it when through hunting.

25. All ATV’s will remain loaded until you reach your camping space.

26. NO PERSONAL CAMP FIRES. There will be a centrally located camp fire pit and will be the only designated camp fire area. All personal cooking done with fire, live or gas, must be cooked in a contained vessel such as a grill or cowboy cooker up off of the ground with an open air buffer between the bottom of the fire pit and the ground surface. There should be an abundance of firewood in the area. PLEASE FORAGE DEAD WOOD ONLY. Do not cut or break limbs off of standing hard woods.

27. Remember. DENNIS RANCH IS A WORKING CATTLE OPERATION. Do not impair or hamper the flow or working of livestock. Do not chase, shoot, drive, harass, hollar at, or worry the livestock or native wildlife, (other than hogs) in any way or fashion.

28. Don’t Jack with any fences.

29. Ranch Gate rules apply. Leave it the way you found it. If a gate is wired or otherwise secured open, it is probably meant to stay that way. If any hunter or volunteer observes an open gate freely swinging it is to be reported to ranch personnel ASAP.

30. No Dogs or pets.

31. NO CRAPPING IN THE AREA AROUND CAMP!!!!! This means a one quarter of a mile “Poop Free Zone”. Use the portable Johns provided or personal toilets in RV’s. All hunters are required to properly bury their organic waste, along with tissue paper, while hunting in the field. No human waste is to be placed in trash cans or receptacles, or disposed of on Dennis Ranch property at all, anywhere, at any time.

32. NO BLACK WATER OR GREY WATER DUMPING ON DENNIS RANCH. All RV’s are required to carry off their own waste. Once an RV is in place and in its designated spot, it must remain in that spot for the duration of the hunt. No in and out of Camp with RV’s, unless with proper concent from Dennis Ranch. 33. No treasure or artifact hunting permitted.

34. No power tools allowed in the field.

35. No trimming, pruning or cutting pecan trees or other hardwoods.

36. PLEASE REMOVE ALL ARTICLES TAKEN INTO THE FIELD WITH YOU WHEN YOU LEAVE!

37. Any person intentionally spoiling or sabbotaging the hunt of another person, in any way, will be escorted off of the ranch immediately.

38. No Loud generators

CLICK HERE AND PRINT APPLICATION OR PRINT FROM BELOW:

THE OUTLAW CHEF’S
RED RIVER PIG STICKIN
ARCHERY HOG HUNT
JANUARY 28TH-31ST

NAME:__________________________________________________ BIRTHDAY___/___/____

ADRESS:___________________________________________CITY______________________

STATE____ZIP_______TELEPHONE#( )___-_____DRIVERS LISC.#____________________

E-MAIL ADDRESS______________________________________________________________

Answerable phone number or e-mail address is required for notifications and or changes

Vehicle Make/Model____________________Color_____Yr___Lic.Plate#__________State___

Hunting Fees Adult $250 · Youth under 15 accompanied by Adult $100 · Non Hunter $100

NO PERSONEL OR BUSINESS CHECKS

Money Order #_______________total$_____Cashiers Check#______________total$_______

Names/age of youth hunters:____________________________________________________

I AM RESPONSIBLE FOR OBTAINING A COPY OF DENNIS RANCH AND RED RIVER PIG STICKIN RULES, AND EDUCATING MYSELF AS WELL AS MINORS UNDER MY CONTROL OF SUCH RULES AND GUIDELINES, KNOWING THAT ANY VIOLATION OR INFRINGMENT OF SAID RULES BY MYSELF OR OTHERS UNDER MY CONTROL, WILL RESULT IN MY PERMANENT EXPULSION FROM DENNIS RANCH AND THE RED RIVER PIG STICKIN FOR EVER. I WILL BE PERSONALLY LIABLE FOR ALL DAMAGES TO PERSONEL PROPERTY, AS WELL AS DENNIS RANCH PROPERTY, GAME AND OR LIVESTOCK, CAUSED BY MYSELF, OR THOSE UNDER MY CONTROL. I ALSO WAIVE ANY AND ALL CLAIMS AND CAUSES OF ACTION INCLUDING WITHOUT LIMITATION, LIABILITY FOR INJURY TO PERSONS OR PROPERTY WHICH I MAY HAVE AGAINST DENNIS RANCH OR OUTLAWCHEF INC., THEIR EMPLOYEES, AGENTS, PARTNERS OR RED RIVER PIG STICKIN STAFF FROM ACTIVITIES ON DENNIS RANCH OR RELATED TO ACTIVITIES ON DENNIS RANCH.



Signature:______________________________________ Date_________________________

FEEL FREE TO COPY THIS FORM FOR USE BY OTHERS

Make all cashiers checks and money orders payable to: Dennis Cattle Company

MAIL ALL PRE-REGISTRATIONS AND HUNTING FEE’S TO:

Dennis Cattle Company. Care of: Zack Smith, HC 69 Box 257, Grady, OK 73569



To view more extensive rules, regs, explanations, travel and local info go to: http://www.outlaw-chef.com/

To view more info on Dennis Ranch Hunting go to: http://www.denniscattlecompany.com

!PRE-REGISTRATION CUT-OFF DATE IS JANUARY 1ST!

FRED'S Makes TOP FOUR in THE BATTLE OF THE BURGERS

1. Kincaid’s vs. 2. Fred’s

■Winner: Fred’s

Are you Republican or Democrat? Conservative or independent? Comparing the Fort Worth institutions Kincaid’s and Fred’s — which deservedly were seeded numbers 1 and 2 in our Fort Worth bracket — reveals as much about your personal ideology as it does about your taste in beef. Kincaid’s leans conservative: It offers up a no-frills, unassuming burger. The buns are standard issue. The cheese is inoffensive. Yet the burger works, in part because it’s so appealingly old-fashioned. Fred’s, on the other hand, is wildly, even recklessly independent. Applying chipotles to anything can be overpowering but on the Diablo Burger they blend with the tasty beef and melted Swiss cheese perfectly. The bun barely holds together. You need about 300 napkins to clean up your mess. The exuberance on display finally proves infectious. So which is it. John McCain or Barack Obama? Rick Perry or Kinky Friedman? Kincaid’s or Fred’s? Call us a bunch of left-leaning pinkos if you must, but we’ll always pick the trailblazer over the guy that opts to stay the course.

Speaking of pizzas....

The new Dallas Cowboys Stadium will offer $60 pizzas

This article was changed within hours of the initial post listing the pizza price at $90. I imagine it happening something like this:

Jerry Jones, sitting behind his mammoth mahogany-burled desk, says, "Find out who leaked the price changes, and fire them. Find out who changed the prices, and fire them. Drop the entire menu prices back to Texas Stadium days - we'll give them Drew Pearson prices and we'll see who whines then."

I thought even $6o is outrageous, figuring that is was a pre-made "What Do You Want On Your Tombstone" type of deal. But an old Food & Beverage friend from Aramark (Legends will handle F&B at the new Stadium) said they hand-made the pizzas at the Texas Ranger's Ballpark, but said no hand tossing was involved...

It just proves that GOURMET PIZZA NIGHT at FRED'S is still the best deal going!

Gourmet PIZZA Night!!!

Wednesday is GOURMET PIZZA NIGHT with Magee & Friends!!!

Come on out and test your SCOVILLE THERMOMETER!!!

Maybe it was the mariachi...

But I got whetted for some Chorizo. Did it in a "skillet lasagne" style that I'll drop on you later. I cooked the Chorizo separately because I thought it would be too oily, but I should've saved the juice as I had to add olive oil at the end. Easy, quick, and delicious.

Baked Pasta with Chorizo and Cheese

• 11 ounces penne, ziti, or your fav pasta
  
• 15 ounce Ricotta
• 6 scallions, thickly sliced
• 9 ounces chorizo sausage, cut into chunks
• 7 ounces sliced Manchego cheese (For Topping)
  
• salt and ground black pepper
• Olive Oil
  

Cook the pasta in a large pan of boiling water. Preheat the oven to 400F. Drain the pasta well and return to the pan. Mix in the Ricotta and coat the pasta. Stir in the scallions, chorizo and season; when the chorizo is done turn the mixture into an ovenproof dish. Top with the cheese. Bake for about 20 minutes until the top is crisp and golden brown. Drizzle olive oil upon serving.

Is It Just Me, Or Is This Getting Out-Of-Hand?

Chocolate Covered Bacon Among State Fair Attractions

Vendors are excited to peddle their goods again this year, especially fried fare."There's just everything out here -- fried green beans, fried pizza, fried Twinkies," said vendor John Cook, who is anxious to try chocolate covered bacon.

Sheesh, Italo............

Wotta blowhard - thought that guy was just gonna pick up empties around here... gotta temper that diatribe with some lite entertainment....

Primero.....

'Writing is not a profession
but a vocation of unhappiness.'
Georges Simenon, in Paris Review, Summer 1955

Right. Well, although I am subject to alternating fits of impotent rage and maudlin self-pity, that is not my job here. Despite the internal groundswells upon which my nature is affixed, I'm just here to make sure things remain peaceable. It is in that spirit I humbly submit my first post:

How To Make One's Domicile Temporarily Uninhabitable

Rainy summer days, scarce here in Texas, often find me attempting chores outside the realm of my expertise or skill level. Cleaning out my pantry, for example - well, not for example; to be exact: I was cleaning out my pantry. Upon which I discovered several jars of roasted, dried chile peppers. A jar each of Ancho, Jalapeno, Cayenne, and Serrano peppers that, by my admittedly faulty memory, might be from around 2001. And just like that, POOF, I blew off that boring pantry-cleaning gig and started prepping for a big pot of CHILI. I rinsed a few each of the peppers off and placed them in a pot of warm water with a plate on top, to hold the peppers down to soak. I filled with those warm fuzzies one gets from preparing comfort food that placate the mind into thinking that you're back on stable ground, master of your domain, in control and in charge. Yet I did not want to stare down at a bubbling pot for a couple of hours. American ingenuity and American "I Want It Now" would prevail: by using a pressure cooker I could probably shave about an hour off the cooking time. The peppers were now soft and pliable, their soaking liquid blood-black and aromatic with heat and potential. The meat browning, I chopped some roasted onions, jalapenos, and a couple of habaneros from the fridge. All into the pressure cooker, the peppers and their liquid, with a can of beer to appease the Chili Gods. After 10 minutes, the cooker hissing its vitriol into the air, my eyes started to water. In another few moments, the decision to move to the backyard was inescapable - you could not literally breathe in there. I had effectually MACED MY HOUSE. Days later, my abode still tinged with capsaicin, I reminisce about the chili that you had to cut with rice or potatoes to get it in you - replete with running nose and a good head sweat.

Which brings me to the subject of my first post: The Scoville Scale

Turns out an American chemist, Wilbur Scoville, devised a sort of "Pepper Thermometer" to measure a pepper's burn back in 1912. May The Heat Be On You!

• Tabasco's Scoville Page
• The Hottest Sauces In The World
• Pepper Chemistry from Uncle Steve's Hot Stuff