Hawg Wild Cast Iron

We will be setup in Sweetwater Friday, Saturday and Sunday for the Sweetwater Rattlesnake Roundup Flea Market! I have a truckload I am bringing! Help us both out and take home a really nice piece of cast iron, and it helps me out because I don't have to load it back up!!

Canton is the place to be starting Thursday! It will still be a little cool, but should be sunny and dry! After being iced in you can come to building 4000 and take home some really nice cast iron! I will be there with William Bigby of Two Frogs Antiques finding homes for some awesome pieces. If we don't have it, we can help you find it!

Add these short ribs to the list of Recipe of the Month dishes that will have everyone at your table impressed. And,  if you’re looking for an alternative to short ribs, a Boston butt does the trick, or a beef chuck roast cut into smaller pieces. Ingredients- 4 pounds bone-in beef short ribs Salt and pepper 2 tablespoons vegetable oil 2 yellow onions, diced 8 cloves garlic, smashed 3 inch piece of fresh ginger, peeled and grated 2 teaspoons cumin 2 teaspoons cinnamon ½ teaspoon paprika ½ teaspoon allspice ½ teaspoon coriander ¼ teaspoon cloves 1 tablespoon tomato paste 3.5 cups beef broth 1 tablespoon soy sauce 1 tablespoon honey Juice of 1 orange 1 bay leaf 1 cup quartered shallots 4 medium carrots, peeled and cut into 2 inch pieces Zest of one orange; reserve 1 teaspoon for garnish ½ cup pistachios, lightly salted and crushed ¼ cup parsley Directions 1. Preheat the oven to 325˚F. 2. Pat ribs dry and season all over with salt and pepper. Heat the dutch oven over medium heat for 3 to 5 minutes and add vegetable oil. Working in batches, sear ribs in a single layer, 2 to 3 minutes per side until golden brown. Remove to a platter and repeat with remaining ribs. 3. Reduce heat to medium low and add onion, cooking until softened, 3 to 5 minutes. Add garlic, ginger, and spices; mix and simmer 1 minute. 4. Add tomato paste and cook until darkened, about 1 minute. 5. Add beef broth, soy sauce, honey, bay leaf, and orange zest and juice. Nest in the carrots and shallots. 6. Return ribs to the pot. The liquid should cover all but a third of the ribs. Bring to a simmer and cover. Transfer to the oven. 7. Cook for 2 to 3 hours, until ribs pull easily from the bone. Remove the ribs and sprinkle with chopped pistachios and parsley just before serving. 8. Skim fat from the top of the broth mixture. Taste sauce and adjust seasonings. 9. Serve over couscous with a generous spoonful of the braising liquid.

6NOV2025 Restorations: Lodge 10" carbon steel, (2) BSR Ashtrays, Lodge HM8OV, Lodge Christmas muffin pan, Wagner Square Skillet, Camp Chef Yellowstone Dutch Oven, Griswold LBL 8, BSR 7, and two Griswold SBL 3 skillets.

Just made a new poll on YouTube. Lodge vs.Victoria Day of the Dead skillets!
Lodge Cast Iron
Victoria Cocina Cast Iron

Poll from Hawg Wild Cast Iron Restoration Hey guys!! Final Day of the Dead poll!! Which Brand has the best designs???

9SEP2025 Mail call. 1922-24 Wagner 7, National with star, Lodge Bass, (2) Lodge Pooh pans and The Griswold Santa.