Barbeque narrative; Miller, Barrs, Crosby, Joiner; Pattman and Harris
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Transcription: {Martha Barrs?} About to get sick on kid meat.
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{Speaker 2} This fish process I was mentioning just a moment ago normally, normally people use to broil or bake their fish and with this barbecue container that I have fixed here I call it smoking fish more or less. You got a process you go through there,
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you people that like fish might like to try it. The way I do it, you do not scale the fish, you split them in half and lay it scale down on the top of the grill and let your smoke and heat come up and I like hot sauce
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on mine or you can baste them in butter. And taking those, if you normally eat one slab of fried fish you'll eat two whole fish fixed this way and it doesn't bother you at all. You don't have any grease at all in it.
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{Speaker 3} Yeah there's no grease.
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{Speaker 3} Well along with barbecue I guess the other most common way of cooking food for groups of people is the fish fries.
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{Peggy Miller} Yes {Speaker 3} Yeah. Do y'all do that?
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[[multiple people speaking at once]]
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{Martha Barrs} We have one of those about once a week now.
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[[laughter]]
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{Speaker 3} Well of course I don't know about you folks but I know that Martha has the advantage of having her own pond just out the side of her house there with her own supply, fresh supply, of fish. {Peggy Miller?} Mmhm we all do. {Speaker 3} You do too? Everybody?
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{Peggy Miller} Yes. [[Cross Talk]] {Martha Barrs} I do too. [[Laughter]] [[Cross Talk]]
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{?} That's my relaxation. [[Laughter]] Fishing.
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{Speaker 2} I don't ha--, I don't have--
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{Martha Barrs} I get up to go to the pond first thing of the morning and then by daylight sometimes.
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{Speaker 2} I don't have my own pond. I have several friends in the surrounding area where I live and they are nice enough to allow me to fish in these ponds when I have time to go fishing. I have one very good friend that lets me go fishing in his pond
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and he has such a good pond and has his fish trained so well. Oh we get ready to have a fish fry. Have the friends over and have a fish fry. We go ahead and put a grease in the cooker and turn it on and let the grease be getting hot before we get our poles and go to the pond, so, he has some very good- we go and catch our fish, come back and clean 'em, and [[whistle]] right through the [[?]].
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{Speaker 3} What, what kind of fish do you catch down there? {Speaker 2} Mostly, mostly what you would know here would be crappie or the panfish, brim, shellcracker, perch and what have you, what we call 'em in South Georgia and then catfish of course is very good fish.
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{Speaker 3} Well how, how do you, how do you do the fish fries? What do you, how do you fix the fish up for that? woman speaker Oh, when we're having a fish fry we cut them up, we
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Peggy Miller: Well I cleaned them real good so, and cut them up in pieces because there's too many, you can't give em a whole fish maybe. But, usually we have plenty of fish, to uh to have all they want but we cut em up and fry em.
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Peggy Miller: Deep fat!
Forrest B. Joiner: Then uh, wha- what'd you put em, in a batter first or something?
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Peggy Miller: Just drop mine in meal.
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Forrest B. Joiner: Uh huh, Cornmeal?
Peggy Miller: Cornmeal.
Martha Barrs: Georgia cornmeal.
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Peggy Miller: Right, Georgia cornmeal.
Martha Barrs: Cause this up here is too coarse and that in Georgia is just-
Peggy Miller: Fine!
Martha Barrs: It's fine meal and it'll stick. That makes things brown.
Peggy Miller: Yes sticks to it.
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Peggy Miller: At home we have a wash pot thats cut off half in two. Then we have a frame thats made with, got a butane burner under it, and we get outside and we do all this outside in the yard.
Martha Barrs: Yeah.
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Peggy Miller: Um, whenever you cook em that way some of us may be scalin' and some of us fryin', and then some of us makin' some hushpuppies and things to go along with it. And a lot of the farmers to do this right whenever they start to drain their ponds,they do it right on the dam...
Martha Barrs: Yes.
Peggy Miller: Right on the pond dam.
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Martha Barrs: Yeah.
Forrest B. Joiner: Carrie the cook- Carrie the cooker. Yes, uh huh.
Peggy Miller: Carrie the cooker to the pond dam.
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Forrest B. Joiner: This is uh, the-the cookers they use there-there's j- some different varieties but they're all pretty much the same. It's uh, like three or four metal legs with a hollow metal container welded on at the top.
Martha Barrs: Uh huh.
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Forrest B. Joiner: Various people that have welding tools will make these. And then they'll have uh, uh a butane or propane burner right down at the bottom of the container. And then you can carry it out to wherever you wanna go and just put your oil up there in the top, get the fire going hot under there, and uh fish will come right out of the pond and into that.
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Peggy Miller: Some will be cleanin'
Martha Barrs: Yeah.
Peggy Miller: Some will be fryin', and some will be cookin' the hushpuppies and things will go along.
Martha Barrs: That's right.
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Forrest B. Joiner: How do you, how do you make the hushpuppies? What are those, what are those made out of?
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*laughter*
Peggy Miller: I usually use an old-fashioned recipe what you call for meal, flour, onions, salt, and pepper. And you mix them up to where they will when you drop them in the batter it will be rather still but whenever they come out they will be, uh...
Martha Barrs: Puffy.
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Peggy Miller: Little puffy, 'bout this big a'round and about this long.
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Forrest B. Joiner: Ah, you mix em with water or milk?
Peggy Miller: Mix em with water.
Martha Barrs: Water.
Forrest B. Joiner: With water.
Martha Barrs: Water.
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Martha Barrs: Mhm. I- I put onions and some garlic, and butter...
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Peggy Miller: Well it's everybody's taste [ another person speaks] then Peggy Miller speaks again -things like that.
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Peggy Miller: Another thing I wanted to tell in the olden days they used to have these old washpots and that's where they put wood underneath the washpot they'd have bricks underneath the washpot to raise it up to a certain height and then they'd poke their wood under there and then they'd have it full of grease, hog grease and they'd drop the fish in and then the men would do that.
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Martha Barrs: We keep talking about washpots, there's one right over there on that lot where they're making the sausage over there.
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Forrest B. Joiner: Right over there.
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Martha Barrs: That people used to use whenever they would wash their clothes they would put them in there boil em but yet whenever we talk at that we would wash it out real good and then use it for fish fries and things like that.
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Peggy Miller: And chicken fries.
Forrest B. Joiner: Use the same pot for everything.
Peggy Miller: Yes
Martha Barrs: Use the same pot.
Peggy Miller: Making Sauce. [[Cross Talk]]
Peggy Miller: Yes that was a family pot for everything
Neal Pattman: Actually you brought up something there we ought to talk a little bit about and that's this uh the business of making Brunswick stew because most of the barbecues I've been to they serve that right along with it--
Peggy Miller: That's right
Forrest Joiner: How do you make Brunswick stew ? What is it? Who wants to try their hand at that? [[Laughter]] [[Cross Talk]]
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Peggy Miller: Alright, I'll have to start and we'll go around and tell if we forget something.
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Martha Barrs: Usually, you take the, after you kill the pork, you would take, cut the hounds [[?]], the shoulders, and the sides off. Then you would take what we call the trimmings and the head and all you clean those and you would grind those up. Then you would add you some beef to go along with it. You would put that in, also in a pot. Then put you some corn and tomatoes, whatever you like in there with it and then season it up and they call it Brunswick stew.
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Forrest B. Joiner: Oh. It has a kind of soup-like consistency?
Martha Barrs: It is.
Peggy Miller: That's right. Mhm.
Martha Barrs: It is.
Forrest B. Joiner: Uh. Huh.
Peggy Miller: Now I do the same thing, I boil that all up and then I put my barbecue, hot barbecue sauce, in that [[?]].
Forrest B. Joiner: In with it.
Peggy Miller: In with that and that gives it all the flavor.
Forrest B. Joiner: Uh huh.
Martha Barrs: That's the way I do mine.
Forrest B. Joiner: Have a, have a, have a question.
Martha Barrs: With the sauce.
Peggy Miller: Uh huh.
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Martha Barrs: You just boil it.
Peggy Miller: No, you just boil it. Wash it good, then boil it. It-it's hog mead. Pork and chicken together and beef. Now- {INAUDIBLE}
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Martha Barrs: We grind it.
Peggy Miller: We grind it, but you can cook it all together without grinding it first. Just cook it--
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Martha Barrs: Yeah.
Peggy Miller: And then after that it doesn't have to be ground, you can cut it up in-in chips, like, in pieces.
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Martha Barrs: Or you can have your hands real clean and get in there and mash it up.
Peggy Miller: Oh, that's the only way I do it because you can't do it no other way I don't think.
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Forrest B. Joiner: Get into it up to your elbows there.
Martha Barrs: Yeah that's right.
Peggy Miller: That's right.
Martha Barrs: Get into it up to your elbows and then you got it right.
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[[laughing]] [[inaudible question]]
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Forrest B. Joiner: Corn
Peggy Miller: C-Corn, onions
Martha Barrs: Onions and garden peas
Forrest B. Joiner: and garden peas
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Peggy Miller: If you like it, you don't have to, what ever you like just put in there, then put your barbecue sauce in there, or if you-
Martha Barrs: Some people put mashed potatoes, some put, um, macaroni
Peggy Miller: Butterbeans, mm-hmm
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Martha Barrs: I don't like the mashed potatoes in mine they always seem to be a little hard you chip them up in small pieces but they don't seem to get done, for some reason. They are done but they-they won't be soft.
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Peggy Miller: Well, uh, the way I do it when I put my potatoes in there, I don't know if your do, I boil my potatoes first and then I, right before I take up this Brunswick stew, I put my potatoes in there
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and that gets that done, and also the onions. I cook my onions and potatoes together. [[inaudible question]]
Peggy Miller: Uh, I've got a copy and you could copy it off but that's where the ketchup, mustard and vinegar and Worcestershire sauce, butter or olio and hot sauce and say that gives it all
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Neal Pattman: but now, so when you do barbecue do you have to do Brunswick stew right along with it? Is it part of the same meal?
Martha Barrs: You don't have to but most everybody does.
Peggy Miller: Does, yes
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Martha Barrs: Usually when you are doing what I call a barbecue, just strictly barbecue, you may just have barbecue, Brunswick stew, coleslaw or potato salad to go along with it and you serve that as a plate to the public and you don't have all of the extra trimmings and all to go along with it. That is strictly barbecue.
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Neal Pattman: That's just those ingredients, coleslaw
Martha Barrs: That is the barbecue supper.
Forrest B. Joiner: No side dishes at all, this is the meal with in itself.
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Neal Pattman: Would you make-, would you serve cornbread with that? [[overlapping]] No.
Peggy Miller: Just get some light bread and go to sopping.
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Transcrition {Speaker 1} Let me just, how are we doing for time here? Alright? Okay. So we talked some about barbecuing. We had a pit out here, I think it was the day before yesterday and we barbecued. It was a structure made out of concrete blocks and it was stacked up about four high and the thing that we need to keep in mind about barbecuing in this traditional south Georgia style is that you make a separate fire, get a bed of coals, put those then inside the pit and then you put your meat on top, and then also you put a cover over it to reflect the heat back down and keep all that smoke and stuff in there. And ah, it's pretty good eating, I would think.
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{Speaker 2} That's right.
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{Speaker 2} That's right.
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{Speaker 2} Real good! [[laughter]] It's delicious. Well they had samples and they were still coming back for more and the next day they were wanting to know when they were going to have another one.
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[[laughter]]
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{Speaker 3} Did we barbecue here?
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{Speaker 1} Pardon?
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{Speaker 3} Did we barbecue here?
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{Speaker 1} Did we? You missed it? Right out here.
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{Speaker 2} Yes! Where were you? {Speaker 3} Hey I'm a worker. I don't know 'bout all these other things here.
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[[laughter]]
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{Speaker 2} Well that's one thing I got in on.
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{Speaker 4} We barbecued chicken one day down here and you missed it.
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{Speaker 2} Yeah. {Speaker 1} Oh along with barbecues and uh... yeah. That's alright. Brunswick stew and fish fries, let's see, is there any other kind of thing that's pretty typical of food like that?
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[[Speaking Over Speaker 1]] Right in front of your house there.
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[[indistinct talking]]
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{Speaker 1} Oh, okay. Well there's not a book, there's several recipes over there in the food booth. Right behind us here. They're on the wall up over there, you can copy down what you need. And these ladies will all be over there after a while and you can talk with them about it. And I can attest to after living down there for the last couple of years, that it keeps you fit and healthy.
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{Unknown Speaker} I'm from Texas, but I can always learn something. {Speaker 4} Oh yeah, we can learn from you. We did. We found several good recipes.
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{Unknown Speaker} Where are you from? [[?]]
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{Speaker 1} Southwest Georgia.
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[[indistinct talking]]
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{Speaker 1} That's where we live.
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{Speaker 4} [[I'm from Ocilla.]]
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{unknown speaker} Near Columbus?
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{Speaker 1} South of there. South of Columbus.
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[[Talking over each other]]
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{Speaker 1} Actually, I guess I would introduce everybody again. When we started off, this is Miss Martha Barrs from over in Irwin County, which is about 50-60 miles North of Valdosta, which is about 100 miles North of Florida Line. And Miss Joiner is from over in Mitchell County which is just South of Albany, Georgia. And Miss Miller here is from in Worth County which is just to the East of Albany, Georgia. And [[Dabney?]] Crosby here is from Mitchell County which is also just South of Albany. So it..
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[[Indistinct talking]]
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{Speaker 1} That is the fire chief over there in [[?]].
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{Speaker 1} We're not familiar by that name. We make Perloo out of chicken. Might be about the same. [[Crosstalk]] [Audience member speaks] Whats Perloo?
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{Speaker 2} Perloo is chicken and rice cooked together in a washpot. You have a crowd. {Speaker 3} Uh, Is that chicken dumplings you're talking about? Is it a dumpling? [Audience member speaks]
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No, I don't think that it was. It was ah, like uh, I guess it was chicken kind of cooked off the bone, then you put a lot of soda crackers in it. And a little milk put in. {Speaker 3} Chicken pot pie. Yeah
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{Speaker 3} Yeah, that's a German chicken pot pie is what they tell me. And you just fix it like you do a chicken pot pie, only instead of making the crust like the dough, or for pies or something like that you use your crackers, you use a layer of your crackers and your meat juice from your chicken, you know like you make chicken pot pie, your eggs and all and your little peas.
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[Audience member] I think this is less fancy than that. [[laughter]] {Speaker 3} Yes Well that's the way they do it
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{Speaker 4} I tell ya, for these folks that are just come up and sat down, why don't we go over again this the way you cook a opossum?
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[[Cross talk]] [[laughter]] {Speaker 3} Okay. Squirrel, squirrel too. {Speaker 1} Excuse me, ah Dennis, first we got kill this opossum before we can cook him there i think somebody ought to get into that.
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{Speaker 3} Alright a possum hunt now [[laughter]] {Speaker 4} Well, I uh, finding a possum oughta be easy i see lots of them out on the highway that's no problem. [[laughter]]
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{Speaker 2} Let's let Daphne hunt 'em and then we'll cook him. {Speaker 3} Alright. {Speaker 1} Okay uh we normally in the procedure, we would go through with there we would go out normally the teenage kids there had to have something for entertainment, and opossum hunting was, one of our great sports.
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{Speaker 1} Uh, as part of our hunting back when I was coming up, it's not very prominent now but we always had uh, what we called uh, a cur dog uh, around in the yard there, most of us did and uh, and I don't really know uh, what kind of dog that was other than a Heinz 57.
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{Speaker 1} But this dog was trained to do everything. He'd run rabbits and tree 'em in the daytime and squirrels and he would do opossum and coon at night. Guess whichever time of the day that you needed him that's what he would get. Anyway, he would take him out and trail these opossum down and tree 'em up a persimmon tree.
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{Speaker 1} Uh, if ya'all not familiar with a persimmon tree it's about as high as our dog trap house over there with a fruit on it about this big and opossum were crazy about this.
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{Speaker 1} So normally you could uh, go to near a good persimmon patch there with your old uh, cur dog and he'd have you a couple of opossums there uh, pretty soon and you'd take the burlap bag along with you of course and an axe if the tree was too big to climb to get the opossum down, you'd cut the tree down and get the opossum. [[laughter]]
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{Speaker 1} You'd put the opossum in the bag and put him on your back and take him home you'd put him in the pen normally there and feed him several days there and get him fattened up at to the right consistency. And uh, course then we had to, somebody had to butcher that doggone opossum and that was always my job there.
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{Speaker 1} And I don't know how these other ladies did theirs but uh, my job was to, to kill the opossum and I would always take the ax handle and I'd real carefully catch the opossum by the tail. Of course you had to be careful when you do that.
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{Speaker 1} Take him out in the yard and I'd slap him upside the head and a opossum has the tendency his characteristics uh, he will what we call sull and if you tap him ,tap him kinda hard there you won't really be hurt him but uh, he would kinda fall over like he's dead there and he thinks you'll think he is and you goin' to leave him alone but uh,
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{Speaker 1} once you got him in that position, you reached over and you got your axe handle and you'd ease it over on his neck and you put both feet on that axe handle and you catch the opossum by the tail and you'd give a quick jerk and break his neck.
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{Speaker 1} So then we turned it over to the ladies. [[laughter]]
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{Speaker 4} Now that the hard work's done uh, alright now you've got an opossum now whatcha going to do with it?
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{Speaker 2} We have to skin him. [[laughter]] We would skin the opossum and as we skinned him we'd be very careful not to touch the opossum to get him down to the meat.
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{Speaker 2} Now, when we get him cleaned and dressed, we would always put him in a pot and boil him. This way, we would tenderize him and also we would get the wild taste out off him.
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Transcription {Speaker 1} Alright, now what? {Speaker 2} Where did you wind up? {Speaker 3} She got 'em skinned. {Speaker 1} She got 'em skinned and boiled.
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{Speaker 4} Well now my-- did you ever know my daddy always would split the hind legs of, there was a little [[musk?]] in there, a little white strip and if you didn't split that and take that out it was no good.
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{Speaker 5} Uh huh. {Speaker 4} It would be bitter, nothin', not good to eat. Any wild animal that had to be done like that, had to get that out. Then we would put 'em in a pot and boil them. Get them tender, take 'em up, bake 'em. Put them in the oven with sweet potatoes, yams, whatever you wanna call them we call 'em sweet potatoes. With some hot pepper, pour pepper sauce around them and then add some hot pepper.
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{Speaker 5} When you bake 'em do you bake them with the head on or the head off? {Speaker 4} No. {Speaker 3} The head off. {Speaker 4} Head off. {Speaker 3} Tail off. {Speaker 5} The tail off.
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{Speaker 4} I don't want [[?]] about to me to eat with the head still on. [[Laughter]]
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{Speaker 1} You cook neither end of an animal at home. {Speaker 4} And they're mighty greasy so you don't need any grease for them. {Speaker 1} Got a question back here, yeah?
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{Unknown speaker} What does it tase like when you [[?]] broil them? {Speaker 1} Very good. {Speaker 4} Very good. [[Multiple conversations]] {Speaker 3} It's a sweet meat taste. It's between pork and chicken. Don't you think that [[Marth?]]. It is, it's delicious-- if I was to give you a piece you'd swear it was either pork or chicken you wouldn't know it was possum.
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{Speaker 1} It is a very rich food you have to be careful and not eat very much at the time- you might have some problems. {Speaker 5} Well now are there any other wild animals that you have to go through all that- all those steps to get to cook right? {Speaker 6} Yeah, as [[?]] was talking about the coon, you go strictly almost the same process. {Speaker 5} Really? To cook a raccoon you have to boil 'em and the whole business? Uh huh, what do you do for squirrels?
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{Speaker 6} The same thing. You get a young squirrel though, about half grown you don't have to boil it. You can fry them. And the rabbit. [[Multiple conversations]]
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Daphne Crosby: Well, I dont know, what did you do for your [[cross talk]]
Martha Barrs: Deer, you, you do deer, just like you do a cow. You have to skin it.
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Peggy Miller: Like beef.
Martha Barrs: Yeah, beef.
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Neal Pattman: Yes, sir?
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[[inaudible speaking from audience]]
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Daphne Crosby: What do you use to shoot a raccoon? Well he's a pretty tough animal there.
00:19:43.000 --> 00:19:50.000
He will uh, if you're not familiar, the dogs, getting back and hunting and getting up the coons if you're gonna have some coons to eat there.
00:19:50.000 --> 00:20:08.000
Uh the dogs usually tree the coon and uh, weather about like this or colder and the first place that coon will make for that he can get is in a tree out in the water about waist deep somewhere. And uh, of course you'd have to wade out and go through the procedure of getting the coon out of the tree.
00:20:08.000 --> 00:20:17.000
And uh, you got to take a lot of dogs with you coon hunting because a normal coon he'll whip four or five dogs in the water and drown about two of them.
00:20:17.000 --> 00:20:26.000
But uh, we usually shoot the coon out of the tree seriously, because uh, you don't want to get a hold to them they'll bite you and tear you up.
Peggy Miller: Yeah, they do.
00:20:26.000 --> 00:20:31.000
Neal Pattman: Oh you just missed it, we just had a long discussion of opossum cooking.
00:20:31.000 --> 00:20:37.000
Daphne Crosby: Find you a good 'simmon tree at this time of the year in South Georgia when the 'simmons are getting ripe and you see this grey animal up there.
00:20:37.000 --> 00:20:47.000
And uh, of course we have two grey animals down there and one's a little bigger than the other one don't make the mistake of getting the wrong one but usually you'll find opossum up the 'simmon tree.
00:20:47.000 --> 00:20:59.000
And you can shake him out there and kick him on the side of the head there and he'll sull over and you can get him carefully by the tail and put him in a bag or in the trunk of the car or something or take him on home with you.
00:20:59.000 --> 00:21:09.000
Neal Pattman: What about uh, any of you ever cook any turtle?
Peggy Miller: I've cooked some turtle and soft shell turtle when we get them out of the pond and all is real famous down home.
00:21:09.000 --> 00:21:18.000
Forrest B. Joiner: They have also down in South Georgia they have these turtles that are called gophers which are a little hard shelled they don't eat them I think do you?
00:21:18.000 --> 00:21:21.000
[[overlapping]]
Peggy Miller: I've never eaten a gopher.
Martha Barrs: No gopher. Have you eaten gopher?
00:21:21.000 --> 00:21:29.000
Neal Pattman: You do? What's it like?
Daphne Crosby: It is uh, gopher basically is a highland turtle [[overlapping speaking]] tortoise.
00:21:29.000 --> 00:21:51.000
We have uh -- incidentally, I have uh a young fellow working for me down home in the fire department that has uh, moved up about a year ago from uh, extreme Northwest Florida down in the sand area there and he's just about cleaned out the gophers in South Georgia since he's been out working with me in the past year.
00:21:51.000 --> 00:21:56.000
Forrest B. Joiner: Down in Florida, they call those cooters and they get to be uh, quite large.
00:21:56.000 --> 00:22:08.940
They live in holes down in the ground in the soft ground and they did come from the little kind of box turtles you may have seen on up to uh, oh shoot nearly as big as that pack over there. I've seen some out by the side of the road. So, we had a question down there, yessir.
00:22:19.000 --> 00:22:40.000
Daphne Crosby: Uh yes, uh, basically a .22 rifle with a short-range uh, uh, light-load cartridges there. Uh, that's real good. Back when we, uh, when we shot the coons out you, you, you, you didn't waste your ammunition because you probably got one box of cartridges every six months, you made your shots count.
00:22:40.000 --> 00:22:53.000
And you always shot your coon, uh, in the head, or you wouldn't mess up the other part the meats and all that. If you couldn't, if you couldn't hit a coon in the head with a .22 rifle at night by flashlight they wouldn't let you shoot coon.
00:22:53.000 --> 00:22:57.000
[[Laughter]]
00:22:57.000 --> 00:23:09.000
Neal Pattman: Well we started the discussion this morning by talking about barbecue and then we went through various kinds of uh, fish fries and making Brunswick stew and the last little bit here we've been talking about preparing wild game.
00:23:09.000 --> 00:23:20.000
And these are all, uh, all kinds of food and such that are uh, typical to south Georgia, things that come from the land and are also a part of the, the way of life and the area there. And it's unique to that part of the country,
00:23:20.000 --> 00:23:34.000
and we have the food booths back here where some of the ways of preparing vegetables and canning and so forth are going on back there for demonstration, and over here we have home-made smoked sausage, Mr. Fred Bentley from down in Mitchell county is making that over there.
00:23:34.000 --> 00:23:37.000
So you want to be sure to see some of these things while you're here in this area today. Daphne, you want to..?
00:23:37.000 --> 00:23:53.000
Daphne Crosby: Uh we've mentioned, uh, some time ago we mentioned the gopher, the turtle, the preparation of the turtle. We never did eat those very much but uh, you ladies have cooked turtle, is that right?
00:23:53.000 --> 00:23:54.000
Peggy Miller & Martha Barrs: Yes, yes.
00:23:54.000 --> 00:24:16.000
Daphne Crosby: Okay, this is a very dangerous amphibious type uh.... Whatever animal, yeah animal. He had a, he had a very big head on him like your fist there and he had his mouth come to a point. It was very sharp. And did y'all say he always went there?
00:24:16.000 --> 00:24:27.000
If you ever let a snapping turtle bite you there he wouldn't turn loose till it thundered. So you waited 'til just before it was coming up around there, maybe a thunder cloud before you went turtle hunting.
00:24:27.000 --> 00:24:41.000
The way we caught these turtles, we would take a stick with us about the size of a broom handle. We would agitate this turtle until he snapped and when he hung onto that stick we'd drag him to the house, and then we would proceed to pull him out,
00:24:41.000 --> 00:24:56.000
pull his neck way out and chop it off with an axe and we would go through the cleaning and therefore the cooking procedure. Now this turtle was a very tough mongrel animal, whatever we say in here.
00:24:56.000 --> 00:24:57.000
Neal Pattman: Reptile.
00:24:57.000 --> 00:25:12.000
Daphne Crosby: Reptile. Okay uh, course you couldn't eat the head, uh, you had to throw it away somewhere, and we had various dogs and had chickens at that time running around outside the yard, in the chicken yard, and what have you.
00:25:12.000 --> 00:25:37.000
You had to be very careful, uh, after having cut the heads off of these snapping turtles, we called them locker-head turtles, they would, I know one, at one time there and I never was allowed to do it anymore, we cut a head off of one of these snapping turtles in the backyard there near the barn yard
00:25:37.000 --> 00:25:58.000
and we threw the head out in the edge of, edge of the field in the cotton patch. Three days later, now this is serious, this really happens, three days later the old hen and biddies were out there scratching around and the hen just went wild screaming and tearing on and went out and seen what was wrong with them. This turtle head had her by the leg, and had been cut off from the turtle for three days. Seriously, they will do that.
00:25:58.000 --> 00:26:12.000
Martha Barrs: Definitely. I'd like to say too that a turtle has several different tastes of meat. In fact, they may, you may take one bite it may taste like turtle. You take another bite it may taste like fish, the next bite might taste like pork and the next one may taste like beef.
00:26:12.000 --> 00:26:15.000
Daphne Crosby: Very much so, you get all-
00:26:15.000 --> 00:26:17.000
[[Cross talk]]
00:26:17.000 --> 00:26:18.000
Peggy Miller: That's right [[Cross talk]]
00:26:18.000 --> 00:26:35.000
Martha Barrs: Now some of you ladies might want to know how to prepare that and I'll tell you how I do, and the other ladies may do the same way. Anyway, I do boil this meat, and then I take it out of the boiling water, which I have added a little salt, and then I take it out of there,
00:26:35.000 --> 00:26:55.000
I flour it and browned it and then lay it over in my pressure cooker and I put, make, a brown gravy, and put over it. And it's similar to roasting gravy whenever I get through with it. And the reason I do this is sometimes you get some of the larger ones and they are a little tough so I put them in my pressure cooker for a few minutes.
00:26:55.000 --> 00:27:10.000
Neal Pattman: Well now one person I interviewed down in south Georgia about cooking turtle they said what you do is you, you take the meat and the shell and you put them in a pressure cooker and you cook it for two days and you take it out and you throw away the meat and eat the shell.
00:27:10.000 --> 00:27:13.000
[[Laughter]]
00:27:13.000 --> 00:27:15.000
Peggy Miller: Martha too would make a hash out of that.
00:27:15.000 --> 00:27:16.000
Martha Barrs: We did.
00:27:16.000 --> 00:27:18.000
Peggy Miller: Yes.
Martha Barrs: We always made like a beef stew, a hash.
00:27:18.000 --> 00:27:19.000
Peggy Miller: That's right.
00:27:19.000 --> 00:27:21.000
Martha Barrs: With the onions and..
00:27:21.000 --> 00:27:22.000
Peggy Miller: Potatoes.
00:27:22.000 --> 00:27:23.000
Martha Barrs: Potatoes and all that in it.
00:27:23.000 --> 00:27:30.140
Peggy Miller: Hot sauce, a little hot pepper and cook that and let it simmer for about an hour low, and that is some good eating.
00:27:33.000 --> 00:27:34.000
Peggy Miller: Yes, yes.
00:27:34.000 --> 00:27:36.000
Neal Pattman: Well it's-How do you make- you make your own hot sauce?
00:27:36.000 --> 00:27:37.000
Peggy Miller: Yes.
00:27:37.000 --> 00:27:39.000
Neal Pattman: How do you do it?
Peggy Miller: Uhhh [[laughing]]
00:27:39.000 --> 00:27:43.000
Neal Pattman: I know Martha does, you go ahead.
Peggy Miller: Martha I will let ya tell that one [[laughing]]
00:27:43.000 --> 00:27:53.000
Martha Barrs: To make what we call a hot sauce at home, I usually add me a little bit of ketchup, little bit of Tabasco sauce, and then a little salt and pepper.
00:27:53.000 --> 00:28:01.000
If you like it real hot then you make it real hot. Um- to add all this I usually just set mine in a bowl and put;
00:28:01.000 --> 00:28:10.000
let everybody sorta season his own hot sauce because lotta times you get it hotter than the children particularly like and I don't add all of that to mine.
00:28:10.000 --> 00:28:16.000
Peggy Miller: But if you have your hot peppers, if you grow hot peppers, just cut them up
00:28:16.000 --> 00:28:22.000
and then put them in a little vinegar and ketchup and a little mayonnaise if you like that; if you don't.
00:28:22.000 --> 00:28:28.000
And that will give you- and your little onion- and cook that and it'll have the same.
00:28:28.000 --> 00:28:34.000
Neal Pattman: Okay.
Daphne Crosby: The real good hot sauce like, like I like it for the different meats that we use it on
00:28:34.000 --> 00:28:41.000
and I'm a very spicy-eating person and a lot of other people there, and when you know, you know when you got your hot sauce right
00:28:41.000 --> 00:28:47.000
when it's 30 degree weather and you're eating your barbecue of what-have-you with the sauce on it and in 30 degree weather
00:28:47.000 --> 00:28:51.000
you have to wipe up, get up and wipe sweat every now and then. You know your barbecue sauce is right.
00:28:51.000 --> 00:28:55.000
[[laughter]]
00:28:55.000 --> 00:28:59.000
Neal Pattman: Fred, Fred Bentley over here one time, you know he makes a real hot sausage and I ask him,
00:28:59.000 --> 00:29:06.000
I said you know did anybody ever complain about it being too hot and he said well one time we actually killed a fellow with the sausage.
00:29:06.000 --> 00:29:13.000
[[laughter in background]]. And I said how'd you do that and he said well this fella came in one day and he said he wanted some really hot sausage, said it didn't matter how hot it was [[laughter in background]].
00:29:13.000 --> 00:29:18.000
He said I made him 30 pounds of that and he says you know it's been over a year and I haven't seen him so he must be dead.
00:29:18.000 --> 00:29:20.000
[[laughter]]
00:29:20.000 --> 00:29:29.000
Neal Pattman: Well we've been visiting this morning with Martha Barrs and uh Miss Forrest Joiner and uh Mrs. Miller and Mr. Crosby.
00:29:29.000 --> 00:29:35.000
These folks are all from down in South Georgia and we've been talking a lot of typical kinds of foods both home-made and home-grown
00:29:35.000 --> 00:29:39.000
and wild and the ways in which they're prepared and these folks will be in the area all day.
00:29:39.000 --> 00:29:45.000
We have two food demonstration tents back over here we'd like you to visit with them, see the meat-smoking demonstration
00:29:45.000 --> 00:29:51.000
and go through the log house in this whole section here. That's sort of the regional America way of life in the lowland South.
00:29:51.000 --> 00:29:56.000
And I want to thank these folks for visiting with us this morning and I think I'll give em all a chance to go back and get a little warm now.
00:29:56.000 --> 00:29:57.000
[[multiple people talking at once]]
00:29:57.000 --> 00:29:59.580
Martha Barrs: We enjoyed it. [[clapping]]
00:30:07.000 --> 00:30:10.000
Speaker 1: Good morning, we're gonna have some music here.
00:30:10.000 --> 00:30:17.000
At the blue and white striped tent, and it's going to be social music from the state of Georgia,
00:30:17.000 --> 00:30:23.000
got two main kinds of music that uh we're gonna present. Hope you enjoy, I'm sure you will.
00:30:23.000 --> 00:30:28.000
um the first is the blues tradition, later you'll hear some good fiddling, guitar picking,
00:30:28.000 --> 00:30:31.000
and banjo music, the old time fiddle band tradition.
00:30:31.000 --> 00:30:36.000
We're gonna start the blues and the old time blues, the country blues,
00:30:36.000 --> 00:30:41.000
and to present that we got two of the finest younger blues men in the South
00:30:41.000 --> 00:30:47.000
of the country blues style, Jimmy [Lee] Harris, from Phoenix city, Alabama
00:30:47.000 --> 00:30:49.000
and Columbus, Georgia, they're kinda (--)
00:30:49.000 --> 00:30:52.000
[[clapping]]
00:30:52.000 --> 00:30:55.000
Plays guitar in many of the old, traditional ways,
00:30:55.000 --> 00:30:59.000
he learned from a woman who was um uh uh country blues musician
00:30:59.000 --> 00:31:02.000
he learned the [[??]] in her style,
00:31:02.000 --> 00:31:07.000
uh he plays some of the more modern blues too, plays some pre-blues music
00:31:07.000 --> 00:31:13.000
and he can do an extraordinary feat of playing a harmonica without the harmonica.
00:31:13.000 --> 00:31:16.000
uh another younger blue man; both these men are in their forties,
00:31:16.000 --> 00:31:21.000
which is young for people who perform vigorously the older forms
00:31:21.000 --> 00:31:24.000
of the country blues, rather than the more modern blues.
00:31:24.000 --> 00:31:29.000
And the real harmonica or harp, or french harp, as [[??]] would call it
00:31:29.000 --> 00:31:34.000
We have Neal Patman, [Pattman] from the town where I lived down in Georgia, Athens, Georgia.
00:31:34.000 --> 00:31:36.000
Let's make them welcome.
00:31:36.000 --> 00:31:41.000
[[clapping]]
00:31:41.000 --> 00:32:01.000
[SILENCE]
00:32:01.000 --> 00:32:06.000
[[guitar picking noises]]
00:32:06.000 --> 00:32:21.000
[[background noises]]
00:32:21.000 --> 00:32:23.210
Speaker 2: How ya'll doin' today?
00:32:25.000 --> 00:32:32.000
All night pretty holiday [[guitar tuning sounds]]
00:32:32.000 --> 00:32:39.000
[[singing along to music]] You know this song Rock Me Mama All Night Long
00:32:39.000 --> 00:32:45.000
[[guitar & harmonica playing]]
00:32:45.000 --> 00:32:54.000
I want you to rock me, rock me all night long
00:32:54.000 --> 00:33:04.000
I want you to rock me, rock me all night long
00:33:04.000 --> 00:33:19.000
I want you to rock me like my back ain't got no bones
00:33:19.000 --> 00:33:26.000
I want you to rock me, rock me all night long
00:33:26.000 --> 00:33:30.000
Oh yes, you do
00:33:30.000 --> 00:33:52.000
Some time I wonder what my poor wife 'n child gonna do
00:33:52.000 --> 00:34:01.000
Sun goin' down and my love comin' down, yeah, baby
00:34:01.000 --> 00:34:13.000
Sun goin' down and my love comin' down, yeah
00:34:13.000 --> 00:34:21.000
I want you to hold me 'til I want no more
00:34:21.000 --> 00:34:45.000
yeah, baby, oh yeah, mmhmm
00:34:45.000 --> 00:34:54.000
When you feel me comin', go get your rockin' chair
00:34:54.000 --> 00:35:04.000
When you feel me comin', go get your rockin' chair
00:35:04.000 --> 00:35:32.000
You know I ain't no stranger I used to live right here, oh yeah
00:35:32.000 --> 00:35:41.000
oh yeah, oh yeah, oh yeah, baby, oh yeah
00:35:41.000 --> 00:35:50.000
I want you to rock me , baby, rock me slow
00:35:50.000 --> 00:35:59.000
I want you to rock me , baby, rock me slow
00:35:59.000 --> 00:36:32.000
I want you to rock me like my back ain't got no bone, yeah
00:36:32.000 --> 00:36:49.000
You see me comin' hide your [[?]], yeah You see me comin' home hide your [[?]]
00:36:49.000 --> 00:36:58.290
Baby, I ain't no stranger I used to live here in the [[?]], yeah
00:37:02.000 --> 00:37:10.000
[applause]
00:37:10.000 --> 00:37:20.000
[SILENCE]
00:37:20.000 --> 00:37:25.000
{Speaker name="Jimmy Lee Harris"} Y'all this about bookin' it in the dark, walking along by yourself.
00:37:25.000 --> 00:37:40.000
[[music playing]]
00:37:40.000 --> 00:37:52.000
{Speaker name="Jimmy Lee Harris" Singing} Well I'm bookin' it in the dark, darlin'. All along by myself.
00:37:52.000 --> 00:38:21.000
And it's sad and it lonesome when you're all alone by yourself. Yeah.
00:38:21.000 --> 00:38:27.000
I ain't got nobody. Oh.
00:38:27.000 --> 00:38:33.000
Sit down and talk with me.
00:38:33.000 --> 00:38:59.000
I ain't got nobody, call me by my name.
00:38:59.000 --> 00:39:04.000
We be down in the bottom.
00:39:04.000 --> 00:39:10.000
Bring me my boots and shoe.
00:39:10.000 --> 00:39:20.000
I want you to meet me down in the bottom, babe. Bring me my boots and shoe.
00:39:20.000 --> 00:40:04.000
Just a kid in da water. The water might rock.
00:40:04.000 --> 00:40:18.000
So long, baby. You know I hate to see you go.
00:40:18.000 --> 00:40:32.000
So long, darling. You know I hate to see you go.
00:40:32.000 --> 00:40:45.530
I'm gonna let you make up your mind, baby. I believe you gonna come back home to Jimmy Lee some day.
00:40:49.000 --> 00:41:01.000
[[music playing]]
00:41:01.000 --> 00:41:09.000
Nobody, nobody baby. Ain't got nobody.
00:41:09.000 --> 00:41:20.000
[[music]]
00:41:20.000 --> 00:41:22.000
My baby she gone.
00:41:22.000 --> 00:41:27.000
[[music]]
00:41:27.000 --> 00:41:29.000
She won't be back no more.
00:41:29.000 --> 00:41:33.000
[[music]]
00:41:33.000 --> 00:41:34.000
Oh yeah, baby.
00:41:34.000 --> 00:41:40.000
[[music]]
00:41:40.000 --> 00:41:50.000
[[clapping]] [[inaudible]]
00:41:50.000 --> 00:42:44.000
Forrest B. Joiner: Jimmy Lee Harris and Neal Patman,[Pattman] uhm. Jimmy Lee'll be back in a couple minutes. We're gonna let Neal uhm blow a couple of numbers by himself. Uhm, he's got a real solid rhythm on uh uh the harp. You could, saw your feet tapping though. Lot of people aren't aware that the Blues was originally dance music, it wasn't just listening music. It was music that was brought out at country dances, Saturday night dances, house parties and people use to and still do dance to the blues. And Neal, can hold a real steady dance beat, uhm, on the harp. He knows all kinds of numbers. He knows some that go back before the blues, maybe he'll give us one or two of those. Knows blues from different periods and he knows some up-to-date music that uh his fans keep requesting. Like maybe we'll get the Lightning Twist in a minute, but how about startin' with one of those old, old numbers Neal. [[inaudible]] Okay like uhm, Mama Hoopin Blues.
00:42:44.000 --> 00:42:51.000
Neal Pattman: Okay, [[?]] old town bought 30-35 years old, called uh Ol' Mama Hoopin the Blue.
00:42:51.000 --> 00:42:55.000
[[music]]
00:42:55.000 --> 00:42:56.000
Whatchu want?
00:42:56.000 --> 00:42:57.000
[[music]]
00:42:57.000 --> 00:42:58.000
Wantchu mama?
00:42:58.000 --> 00:43:00.000
[[music]]
00:43:00.000 --> 00:42:59.870
Why you gotta -
00:43:12.000 --> 00:43:02.000
00:43:02.000 --> 00:43:05.000
[[harmonica playing]]
00:43:05.000 --> 00:43:12.000
{Speaker 1} What you want? You want a drink of water? Well you're gonna have to hoot a little bit before you get a drink of water.
00:43:12.000 --> 00:44:47.000
[[harmonica playing with whoops to music]]
00:44:47.000 --> 00:44:56.000
[[clapping]]
00:44:56.000 --> 00:45:03.270
{Speaker 1} Thank you. Thank you. Thank you. Okay I'm going to move it up just a little bit and I've got a piece that blow that Disco Twist it ain't too low.
00:45:06.000 --> 00:46:48.000
[[Neal Pattman playing Disco Twist on the harmonica]]
00:46:48.000 --> 00:46:59.000
[[audience clapping]]
00:46:59.000 --> 00:47:06.000
[SILENCE]
00:47:06.000 --> 00:47:12.930
{Speaker} The musicians on this stage will play the music they love and the music that is requested of them by
00:48:37.176
