“Old Boot’s” Latest Offering Features Wingshooting & Cooking Tips
Veteran words of wisdom and creative artistic illustrations have been skillfully combined in a just released collaboration entitled “Bustin’ Clays & Cookin’ Game with Old Boots & Bacon Grease II.”
The book, written by award-winning author and Live Flyer World Champion Ralph Winingham with illustrations by Texas State Artist Sam Caldwell, masterfully melds together the worlds of wingshooting and outdoor cooking.
“Bustin’ Clays” offers a collection of fun, easy and informative suggestions on how to handle a variety of clay targets and wild game – featuring outdoor recipes for all types of tasty dishes – gathered during more than four decades of observing and picking the brains of a multitude of top shots and camp chef culinary artists.
The fun tales, delightful dining delights and healthy dash of veteran wisdom are a must have for the gear bag of outdoor enthusiasts of any skill level.
“Bustin’ Clays” is the third offering by Winingham and was preceded by the publication of “The Campfire Chef: Old Boots and Bacon Grease,” in 2002; and “Revenge of Old Boots and Bacon Grease,” that was the Texas Outdoor Writers Association book of the year in 2006.
The author is also the creator of’ Chef Ralph’s Super Seasoning, the best universal seasoning since salt and pepper that brings out the good taste in a variety of game, meats, fish and vegetables. A dash on the rim of a margarita glass makes a “Ralph-A-Rita” a magical beverage
.
The wide variety of artistic creations and illustrations featured in “Bustin’ Clays” vividly display the talents of Caldwell, a veteran award-winning artist who was named the Texas Artist of the Year in 2004.
Caldwell’s creations are both entertaining and informative, providing an artistic perspective of the great outdoors through an accomplished illustrator’s eyes.
If smacking targets with authority and enjoying the bounty of the great outdoors is a person’s goal, “Bustin’ Clays & Cookin’ Game with Old Boots & Bacon Grease II” can help get the job done.
To order any or all of Old Boots’ offerings, contact the author at rwiningham@att.net or check out his website at ralphwiningham.com.
A shooting tip and recipe from the pages of “Bustin’ Clays” is as follows:
Eye-Popping Creole Steak
Eye movement is never more important to a shooter than when faced with what should be one of the easiest targets on a clays course – a simple incomer.
As the target seems to float into range where it can be smacked with a properly placed shot pattern, there is a tendency for the shooter to move the barrel of the shotgun before moving his or her eyes to the target.
This can cause the shooter to focus on the shotgun barrel, which is moving faster than the target, rather than on the clay. If the shooter is not looking at the target, the chances are the target won’t be hit.
Very often, the shooter has no idea that this is the reason for a miss on what should be an easy target.
To an observant instructor, the problem should be obvious. “Move your eyes, then your barrel,’’ is sage advice given by instructors.
In all but very few cases, shooters will still have plenty of time to bring the shotgun barrel into the right position once they focus on the target.
Another instructor’s trick to keep the shooter’s eye on the target is to suggest the shooter focus on a single part of the target – the center, the ridges on the edge or the top depending upon the angle of the presentation.
If the shooter is looking hard at the target, the moving barrel won’t be a distraction.
The following recipe is offered as appealing to both the eyes and taste buds, plus it is simple to make.
Creole Steak
4 tablespoons bacon grease or olive oil
1 ⁄2 cup red onion, finely chopped
1 ⁄4 cup bell pepper, chopped
1 ⁄4 cup celery, chopped
2 cloves garlic, minced
2 pounds venison round steak
Seasoned flour
1 can (28 ounces) whole tomatoes
1 tablespoon Chef Ralph’s Super Seasoning
1 bay leaf
1 cup water or beef broth
2 tablespoons white vinegar
Heat bacon grease or oil in a large cast-iron skillet over medium heat. Add onion, pepper, celery and garlic. Cook the onion mixture for about three minutes or until onion is transparent, then remove to a warm plate. Cut the steaks into pieces about two inches in diameter and pound with a mallet until they are about one quarter of an inch thick. Sprinkle seasoned flour (I use more Chef Ralph’s) on both sides of the meat and carefully place the floured pieces into the hot skillet. Brown on both sides (about two minutes each side) and remove to a warm platter. Return the onion mixture to the skillet, sprinkle with about a tablespoon of the seasoned flour and cook, stirring constantly, until mixture thickens. Stir in remaining ingredients and then return browned meat to the skillet. Cover and simmer on low heat for about 15-20 minutes. Remove bay leaf and serve with rice or hominy.
ORDER INFORMATION:
For just $29.95 (includes tax, shipping and handling) an autographed copy of “Bustin’ Clays & Cookin’ Game with Old Boots & Bacon Grease II” and an 8-ounce bottle of Chef Ralph’s Super Seasoning will be shipped to your friends, family or anyone else who enjoys good eating and good reading. The price without the seasoning is $25.95.
The cost is only $20.00 (includes tax, shipping and handling) for an autographed copy of either “The Campfire Chef: Old Boots and Bacon Grease” or an autographed copy of “Revenge of Old Boots and Bacon Grease,” and includes a bottle of Chef Ralph’s Super Seasoning. A package of both books plus two bottles of seasoning is only $35.95.
If you are simply interested in savoring the flavor of all kinds of dishes, an 8-ounce bottle of Chef Ralph’s is available for only $5.00 per bottle, plus $2.00 for shipping and handling. A case of 12 bottles, for those who want to share the culinary treasure, is only $50.00, plus $20.00 for shipping and handling.
