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Delta Dirt

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Delta Dirt last won the day on June 24 2018

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About Delta Dirt

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    Avon, Ms 38723

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  1. I just posted a reply under the hot thread "Dont be like this guy------downfall of our hobby" by old F-14. It may not be recieved well by the younger group on this forum. Hope I didn't embarrass too many of you with my somewhat blunt statement to thd "young pricks" on that thread. But------they just rubbed this old codger the wrong way tonight. I have found this forum (not this thread) to be leaning more and more toward what I think of as a woman's beauty shop gossip style forum. I sincerely enjoy this thread and consider all of you that frequent Gary's thread friends. Being old, grouchy, and dragging a basket full of health issues along with me--------I will most likely not be participating here in the Professor's classroom that often in the future. I can always be contacted at: dltadirt@tecinfo.net Leave a message if I don't answer. Keep the ball rolling here---------and I trust that someone will keep the Professor in line!!! DD
  2. A couple of points for your consideration as you do your shopping: 1. The old codger might be opinionated and not willing to sell or give the item to you. BUT-----please remember that the old rusty scrap iron belongs to him and in reality he doesn't owe you anything. It is his legal right to do with it as he sees fit. In most probability you knocked on his door. And-------some of us "old codgers" might find much more value in walking by and admiring and reminiscing about the old rusty hulk much more than if it was fully restored and running. 2. A knowledgeable buyer would most likely want to see pictures and inquire as to an approximate price before traveling far to seek buying most anything. If it doesn't fit your budget or criteria-------just move on elsewhere with your search. The principal of Supply and Demand fits the old tractor market also. 3. It is not unheard of for an "old prick"(as stated somewhere up above) to gift an item or sell at a bargain price to someone that he has full confidence in accomplishing something with the project. It might be worth selling the "old prick" on your sincerity and qualifications to complete the project being discussed. There are many instances where people have taken on a project only to discard it in a few days and move on to another pipe dream. I really don't consider myself to be one of these "old pricks". I am definitely an "old codger" (@ 76+ yrs) that has a yard full of rusty scrap iron. So-----in an effort to save you some time an effort; please do not stop by my place. I find it ironic that the "old pricks" are usually the ones that show up with the solid answers from experiece when questions are asked relating to the older generation tractors. I sincerely hope that you and your like thinking friends don't encounter the aging process and can remain arrogant "young pricks" for the rest of your life. Good luck in the future. Sincerely------ Anson Sheldon, Jr. AKA: DD (Delta Dirt Avon Ms 38723)
  3. Sure have enjoyed this thread------glad to see that I am not the only crazy old soul who carries on conversations with the horses. Seems the older you get-------and the more "ass-chewings" you get from your children, grandchildren, and in-laws; the more you enjoy the settled honesty of the friendship and respect from your horse, dog and cats!!!!🐴🐢🐱 Only appropriate to post these comments as I look forward to go to the barn and feed my ol' buddy Wrangler Sunday night supper and then sit down with him and in a return favor soak up some calming medical treatment from my "big brown pill". DD
  4. I did think about possibly "piggy backing" the shipment onto a load of watermelons going your way with Roger and the AutoWagon---------but we both know that is not a reliable method of shipping!!!!🀣 The weight blocks for the Hammer block is obiviously heavy scrap that my dad either had or found. It was set up to travel up and down on two pieces of pipe. Thought I would get by to snap a picture today----but got tied up elsewhere. Thinking along the lines of heavy scrap materials. A short piece of large diameter hydraulic ram shaft would be ideal. Somewhere in your part of the country-------there would have to some large scale ram used in some type of commercial press. I am thinking of our cotton gin bale presses-------and will try to get you a picture of one of them. Maybe mines or rock crushers, etc up your way??? If you could find a discarded ram------you would have plenty of stock inventory to build several from. edit: would be interesting as to how much the lead tire weights would compress over time. The volume might shrink------but the weight would remain the same. Heavy weight------low cost appeals to me. In building the box-------you could insert multiple interior plates to attach your shaft to-------or utilize gussetts. Either offering additional strength to the box-------and provide more linear surface to burn some 7018 rods into. Keep thinking--------the perfect picture will pop into your head. Interesting thread for me. DD
  5. Mader------ Your post driver reminds me of the old drivers utilized for driving shallow well points------just a much more refined version. Now utilizing hydraulics with a trip release vs a rope on a cat head winch in my younger days. Ironically I have the basic ingredient you need laying in the grass on my shop yard. It's something my dad put together in the 1940s. I remember driving a couple of well points with it myself in the 1960s. Shame you are not closer by-----I would give it to you. The weight for the hammer is nothing fancy-----all sorta crude by today's standards. From what I remember-----the old timers would ocassionally change out the cap on the pipe (letting it be the dispensable item). I will get you a picture in the next couple of days. My thoughts are don't try to over think the simple side of your project-------after all; all projects are usually subject to revisions and modifications. Good luck DD
  6. Damm--------Loadstar and the Professor sure know how to make an old codger without any musical abilities feel like a total outcast here in the classroom.πŸ™„ Ralph even makes great music with the exhaust from his 1600 Loadstar. Don't know which I like the best. Ralph playing the glass packs------or Gary playing his "squeeze box"???? Both sound pretty good. Plus it looks like Ralph must have had some serious training and experience in the photography and video production industry somewhere along the line. You and your old friend Roosty continue to amaze me with your talents Ralph.πŸ‘ My musical ability is limited to whistling up ol' Wrangler and the cats to come on in to the barn for supper !!!😰 With the new year and new decade-----It's about time for Gary to provide us with some of his "squeeze box" entertainment. Ironically-----I thought I heard you playing several nights ago Gary-------but it turned out to just be a couple of the female cats in heat and singing "Searching for Love" and a traveling black tom cat singing "Love is where ever You Find It". I believe Gary's accordian might be slightly better tuned than whatever instrument the tom cat was playing.😎 DD
  7. Uhh-------I almost forgot my main ingredient for Smoking or B-B-Q. And----that is an ample supply of Blue Smoke. Don't put the B-S on the meat------but apply it liberally to the guy eating the meat!!!!!!πŸ˜‚πŸ€  In all seriousness-------don't be afraid to experiment-------and always try to make it a little better than the last time. If it suits you-------don't worry about what the next guy likes. You are the one doing the work--------everybody has a little different taste. (always one more way to skin the cat) I am 76 yrs old------have cooked alot of different meat on my old homemade cooker (pictured)---------and just reached the point of being totally satisfied with my brisket. No doubt for me-------the brisket has been the most difficult piece of meat to master. Regardless of what meat you are cooking---------you need a thermometer for the grille temp and a thermometer for determining the internal temperature of the meat. Doesn't have to be expensive--------just reliable. ******** An idea for anyone building a grille--------I used 2" pitch roller chain links (#160) for my door hinges. Makes for a precise fit on the doors---------and are very durable. Never have replaced one yet------built the grille in the early 1980's and have cooked lots of meat across the Delta on it. I keep saying that I am going to put together a small vertical style grille for the backyard------wouldn't be any difference in flavor or cooking time; just use less charcoal/wood. Maybe I will get that project done one of these days???? Would like to see one of the Traeger (?) grills in action------have heard good reports on them. Grilles are sorta like recipes--------everybody has a different preference. I snapped this picture of a unique design in Sledge, Mississippi (hometown of Charlie Pride) a couple of years ago while inspecting a tract of land up that way. DD
  8. Professor----- With your vast knowledge of machinery and equipment---------I am sure you recognized the gentleman on the self propelled hay rake as being one of the honorable and distinguished Rube Goldberg's grandsons. The hay rake is quite a "contraption"!!! DD
  9. I just smoked a 17+ lb entire brisket (point and flat) for New Years. I smoke a little different from most people. Everybody likes different flavors------an does things a little different; I've been smoking and bar-b-quing for 40 yrs; and I think I just finally mastered what I have been looking for with a brisket. This one is so good I had some for breakfast this morning. Here is what I did: 1. Slightly trim heavy fat off------do not over trim. ; Place brisket on large pan-----leave trimmed fat in pan. 2. Stick brisket multiple times with heavy fork or small knife-----plus opening up several stuffing holes so to stuff 8-10 fresh cayenne peppers deep into the meat. Also stuff minced garlic and minced onions with peppers. 3. Season all sides with salt, black pepper, minced garlic, minced onion, Tony's creole seasoning, light dose of red pepper flakes followed by slowly pouring over brisket (don't want to wash seasoning off) 6---8 oz of Diet Coke; followed by similar amount of Wickers marinade sauce; followed by good coating of olive oil covered with freshly chopped red onions (top and bottom) 4. Cover pan with foil and place in refrigerator and let marinade for 12---15 hrs. 5. Cooking process: I prefer my grille temp to be in the 200Β° range------once coals have gotten hot; remove from pan and place brisket directly over open fire for 10--12 minutes on each side so to sear/blacken outside of meat. Place back into pan-----lay 2---3 pieces of fat over the lean areas------recover with chopped red onions. Wrap pan with foil-----commence to cook in an offset position from the fire with heavy tip portion of brisket closest to the heat source. Maintain heat in 200Β° range until meat temp is in 130---135 degree range using a meat thermometer. Open the foil and lay loosely over brisket-------continue to smoke until temp reaches 145Β°. Flip meat-----leave foil with a loose covering; keep on cooking in the 150----200Β° range. Low temp is your friend------you are applying heavy smoke at low temp without the danger of over cooking with the low temp. Keep on smoking until you reach a somewhat uniform meat temp of: A. Cooking for immediate serving: 150--160Β° (best to allow meat to rest for 30----60 minutes before cutting) B. Cooking for later serving: 145Β° ; I slice cold and warm stack of sliced meat slowly in microwave just enough to be good and warm End result-----the brisket will be somewhat pink and cooked to a near "medium" status. Eat as a piece of beef (similar to steak or roast)-------or add B-B-Q sauce for bar-b-que. I have found that cooking with the pan and covered with foil allows the meat to cook and somewhat steam itself from within resulting in more tenderness and juiciness-------in addition to seemingly cooking slightly faster while still maintaining some degree of "rareness" that I prefer. My son came in from Texas-----and says he has never eaten any "Texas brisket" that will compete with this. And----he is a pretty good cook himself. (Hel!------I don't know-------maybe I just got lucky on this one!!!)πŸ˜‰ Many recipes say cook meat to a 200Β° temp in an effort to come out tender------that seems to be overcooking it for me. Actual cook time will vary depending on weight and thickness. I cooked the 17 lb brisket for 14+/_ hrs at the 170---200Β° range. Just keep playing with until you find your "sweet spot" for what you like!!!! And-------this will serve as a good set of notes for me to go by for the next time. Good luck-------have fun. DD edit: the Diet Coke, Wickers, salt, and onions all add some degree of tenderizing action, plus add flavor during the marinade process. Plus------smoke in itself tenderizes. I do not worry about a tight wrap with the foil once the brisket reaches 120+ degrees as long as the heat is 200 or below. The pros talk about a "stall" in temp rise of the meat. I have found this occurs in the 140--145Β° range. Keep the heat low once approaching this range and the grill choked full of smoke. I use a mixture of charcoal and pecan and oak firewood.
  10. Well------Bitty it must have been a good trip for you. You got what you went after and enjoyed the trip. Plus-------you get all of this "free advice" when you report your trip to the forum!!!!! Win-win--Win.πŸ€£πŸ˜‚ DD
  11. A true story referencing Secretariat: I had a friend (now passed on) that worked in the development----long range planning department for a planning district in northeast Missisippi in his younger days. He was sent to Kentucky to do some research on some special project------and was sent out to meet with someone on one of the big horse farms. He found the fellow out on the farm amongst the horses. Finished their business and the conversation moved over to horses. There was one horse who was nearby that had been rolling in a mud hole while they talked. Nick had been watching him------and walked over by the fence and asked "what's this horse's name"? The fellow replied "that's Secretariat" totally dumbfounding Nick. Nick had to snap his picture. The funny part now: Nick brought the picture back to Mississippi and showed the muddy horse picture to several of his knowledgeable horse friends saying a man was trying to sell him this horse--------what do you think he is worth? The highest price suggested was $125!!!!!! Everybody was dumbfounded when they found out it was Secretariat.🐴 Proves two things: 1. A horse will be a horse. 2. You can't judge a book by looking at the cover!!! Roy is a fine looking animal Lorenzo.πŸ‘ DD
  12. I better go ahead and wish all of us "old codgers" happy New Year right now. Next year and the next decade sound like they are a long ways away. I smoked a 17+ lb brisket today------and installed Wrangler's winter windows today. Two projects in one day didn't leave much energy left here for the next year. But somebody's got plenty-------there are lots of fireworks popping around the neighborhood. Let's make it a good one-------Happy New Year!!!πŸ‘ DD
  13. Who said that you need a dog to tree a coon??🐴 From years ago. I ran up on these pictures looking for something else this morning. Really was fun to watch both Wrangler and the coon. They don't miss much that happens in their barn or pasture. DD
  14. Some of ya'll may be able to shed some light on Wrangler's urinary problems. I noticed one morning that he went to 4 different spots trying to pee-----straining hard but no water passed. Feeling of his belly-----he was real tender on the bottom left side and he was somewhat lethargic------just not quite himself. Got him across to the vet------no sign of any infection. Vet is concerned that he might have a tumor or something putting pressure on some nerves. With all of mine and my wife's health issues-------and his loss of vision in one eye; going off for scans and possible surgery is not a practical option. Gave him several medicines to relax his system and got him back to peeing------and brought him home taking banamine every other day. So far----so good; got two more doses of banamine to go and will see what happens when we get off of the banamine. Under side of left belly is still tender-----eating and drinking OK; appears to feel OK. He is definitely aging fast. Anybody experienced anything similar?? DD
  15. Great thread--------great pictures. The famous horse Wrangler doesn't have any fancy pedigree papers------just his Coggins and vaccination papers.. But we will take him like he is-------All Horse. He is 20 now-------lost vision in his right eye and has recently come down with some urinary problems that we are treating him for. Great to see the little children with the horses. We originally bought him for the grandchildren------he has always been fascinated with the little ones. And-----grampa and gramma have been fascinated with him--------he is just a big pet now. He used to be pretty fast--------Wrangler and I were talking about that once and he went on to tell me that his great grandaddy (Tornado) ran for the Pony Express and his grandaddy (Lightning) had been one of Jesse James favorite steeds. I never was able to find any evidence to back up either claim---------but I have never caught him lieing to me!!! I now refer to him as my best friend and "my big brown pill". He does more for this old codger than all of the pills I take. Funny------what the outside of a horse will do for the inside of a man. Keep the pictures coming..... DD
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