TURTLE FARM IN ARKANSAS DOING "SNAPPY" BUSINESS

I found this article in our local newspaper, and thought it was really unusual. From a small town named Lester there is a turtle farm operated by a family for generations. The farm was originally known as "Irwin Turtle and Fur Co.", and this farm in Northeast AR is still operated by descendants of the founders Charles and Melve Irwin.
Inventory of about 200,000 turtles includes some 50,000 hard-shelled red-eared turtles, 35,000 to 40,000 pounds of softshell turtles, 20,000 pounds of common snappers, 15,000 toy turtles and 40,000-50,000 baby turtles. The turtles are sold by the head or by the pound, depending on what type. Prices range from $2.50 for a baby to more than $135 FOR A SOFTSHELL ADULT. SEEMS SOME OF THE SOFTSHELLS ARE SOLD TO A SEAFOOD RESTAURANT NEAR LOS ANGELES , AND ARE SERVED FOR $50.OO A PLATE. Hard shelled turtles are are shipped to China, where they are used to make clocks, cigarette cases, and dog food.
The Reeces say the turtles are quite smart. He has watched a turtle work to climb a plant, putting enough weight on it to pull it down, then other turtles will munch on it. Evidently, there are a few other turtle operations in the area. When I can, I plan to travel there and visit, take some pictures, and find out about the restaurant in LA. I would like to know how they plate 'em up!

WHEN I FIND OUT MORE I WILL LET YOU KNOW. IF YOU KNOW, THEN YOU TELL ME!
STEVO

GRILLED/BBQ HOT WINGS & SAUCE

This recipe is one of my personal favorites. Great for parties, such as your next football game party. An excellent Tailgater! A lot of it can be prepped ahead of time, but while it is all cooking, it really attracts the attention of your comrades and those to be. So, here goes.

SPICE RUB:

1/4 cup paprika
2 Tsp. Cayenne
2 Tbls. Salt
2 Tsp. White Pepper
2 Tbls. Black Pepper
2 Tbls. Granulated Garlic
2 Tbls. Chili Powder
2 Tbls Oregano (crushed leaf)

BBQ SAUCE FOR WINGS:

1 cup Yellow onion (fine-chopped)
4 Tbls. Granulated Garlic
2 Tsp. Cumino (Ground)
With a little olive oil in a saute pan, saute the onions then the rest, then deglaze with 2/3 cup Malt Vinegar.

NOW ADD:

2 cups Tomato Sauce
1 1/2 cups Dark Brown Sugar
1/2 cup Soy Sauce
1/4 cup "Work " sauce
1/4 cup Pureed Chipotles in adobo
Simmer this for a while.

Using the dry spice rub, add alittle oil to make a thin paste/coating. I have also used a hot wing sauce, such as Franks (Durkees) if you want to kick it up alittle more. Coat the wings good, and then grill. I like Mesquite, and Hickory is great too. Either one in charcoal or a combination of charcoal with wood, depending on your preference in your type of grilling. Let the wings sear a bit, then slow them down for some smokin'. When done, get 'em out with the dipping sauce.

One way I have done this in volume, is to coat the wings the night before, letting them marinate awhile, then bake them on a sheet pan in your oven. Come party time the wings can be put on your grill to mark and reheat/smoke etc. This recipe is only for a small load of wings (2-3 lbs). Multiply it on up for a crowd.

STEVO

Stevo Cooks For All Seasons: Hey Folks-Are You Ready For This?

Stevo Cooks For All Seasons: Hey Folks-Are You Ready For This?