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The Colonel passed away on September 10, 2005.

I'm adding Personal Words about the Colonel at the end of this page.

Wednesday, April 14, 2004

We recently received some very sad new from the Colonel. His darling wife MawMaw passed away this past Wednesday night. We are so unhappy at hearing this as MawMaw was a very beautiful lady who loved helping people and making friends.

I've created a new page for MawMaw and will start collecting posts from TMF BBQ board to add to it for the Colonel to collect.

We at the BBQ board on TMF love the recipes and stories that the Colonel posts!
Anything, and everything, on this page is a direct quote from ColonelCAF.
The ole Colonel's purty good at spinnin' a few tall tales too!

Here's a copy of the Colonel's Cookbook he was working on.

Cajun Brisket
Cajun Mopping Sauce
Cajun Red Sauce
Cajun Rub
Baked Duck Breasts, Honey Curried Duck & Roast Wild Duck
Old Time Lemon Pie
Steak Tartar
Val's Biscuits

Donate Your Old Eye Glasses to the Lion's Club!

The Colonel's Jokes

Our Own Personal Words About The Colonel

Cajun Brisket

Try some Brisket or Round Roast with this recipe. If yuh don' have a smoker then it can be done in the oven. Big secret is bringin' the internal tempercheer up to 'bout 190F or 195F .... SLOWLY!!

6 or 5 lbs of brisket (not trimmed) or chuck roast
Cajun Rub
Hickory chips (for smoker; or oven with understanding wife)
Cajun mopping sauce
Cajun red sauce

Sprinkle generously with 'bout 1/4 cup of rub on each side. Rub thoroughly into meat. Wrap in plastic wrap and put in reefer overnight.

Soak hickory chips in water for 8 hours or so and drain. Prepare smoker setting tempercheer to about 225F or 250F and allow to stabilize at that tempercheer. If using oven set at 250F and place pan underneath rack to catch drippings. Allow to stabilize. Take beef out uv reefer and allow 30 to 45 minutes to come to room tempercheer. Put meat on rack, with fat side up. Maintain tempercheer between 225F and 250F.

Wrap a few hickory chips in tin foil, loosely, and place in smoker (or oven; of understanding wife) and add to them 'bout every hour or in between Cotton Patch Mahrteenis.

When beef starts to look "dry" brush liberally wit de mopping sauce about every hour. Dis can be at de sam tam yuh add tuh de chips or it can be on alternating half-hours iffen yuh lak drinkin' de Mahrteenis faster.

When de internal tempercheer gits to 'bout 175F to 170F place dat hunk uv dead cow on a large piece of tin foil, fold up and mop real good usin' plenty. Wrap good an' tight an' return to smoker 'r oven. When de internal tempercheer reaches de final point (y'all member whut it wuz?) uv 'bout 195F take dat sucker off 'n let it sit fohr 'bout an hour. Cut into thin slices, ACROSS THE GRAIN!!, and serve wit gravy frum de drippin's or Cajun red sauce 'n rice 'r taters plus some veggies dat yuh laks.

Cajun Mopping Sauce (makes 4 cups)
12 oz beer (undrunk)
1 cup apple cider vinegar (or red wine vinegar)
1 onyon, minced
4 garlic cloves, minced
1/2 cup water, plus or minus
1/2 cup Worcestershire sauce
1/4 cup peanut oil
2 tbs Cajun Rub
Mix in blender until blended.

Cajun Red Sauce ('bout 3 1/2 cups)
1 1/2 cups apple cider or wine vinager
1 cup catsup
1/2 tsp ground red pepper
1/4 cup Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp onyon powder
1/2 tbs ground cumin
2 tbs unsalted butter melted
1/2 cup firmly packed brown sugar (or cane syrup 'lasses)
Mix and heat till blended. Serve sauce either heated or at room tempercheer.

Cajun Rub (makes 2 cups)
1/4 cup kosher salt
1/4 cup sugar
1/4 cup black pepper
3/4 cup paprika
2 tbs garlic powder2 tbs garlic salt
2 tbs onion powder
2 tbs chili powder
2 tspns red pepper.
Combine all ingredients and store extra in airtight container.

When yuh serve dis to youhr family 'n guests, stand clear as yuh can be seriously injured by flashing knives and forks. Enjoy.

Baked Duck Breasts

eztree: In answer tuh yohr problem wit cookin' ducks, why boy, dat ain't no problem. Here's some recipes frum de Cookbook For Men I writ fohr de Lions Club. Din't Ah send yuh an 'lectronic copy??

In this part of Louisiana we eat a lot of duck, after picking out the birdshot. This is one of the favored recipes in many of the hunting camps.

4 large duck breasts, boned 2 cups crème de casias
2 cups maple syrup or cane syrup ½ lb butter
½ cup orange juice 4 cups whole cranberries
Salt, pepper Peanut oil
Combine crème de cassias, syrup, butter, orange juice and cranberries in a medium sauce pan. Simmer 35 minutes or until cranberries are soft. Season as desired with salt and pepper. Heat peanut oil in a medium size saucepan. Rub the duck breast with seasoning. Sear the skin of each duck breast in hot oil. Place in a 375F oven for 15 minutes, until medium rare. Remove the duck from the oven. Slice very thin. Divide the sauce among four serving plates. Arrange the duck slices in a circular pattern around the inner rim of the plate. Reheat quickly and lightly under a broiler, but do not overcook. Serve immediately. Makes 4 servings.

Honey Curried Duck

2 ½ to 3 lb duck 1 yellow onion
2 cloves garlic 4 tbs honey
1 ½ tbs curry powder Salt and pepper
Rinse the duck and pat dry. Salt and pepper inside and out. Place the peeled onion, stuck with the two cloves in the cavity. Roast at 325F for one hours. Then begin basting duck every 10 minutes with a mixture of honey and curry powder. The duck should cook for a total of 1 ½ hours to 1 ¾ hours. Cut and serve. Serves 4.

Roast Wild Duck

3 mallard ducks, cleaned 1 1/2 tsp salt
1 tsp black pepper ¼ 5wsp red pepper
1 cup chopped green onions ½ cup chopped parsley
3 apples, halved and cored
Make a slit in duck breasts next to breastbone. Fill with salt, peppers, onions and parsley. Hold in place with toothpicks. Rub inside and outside of ducks with salt and pepper, insert one apple in each cavity. Place duck in large iron pot and sauté a bit to brown in small amount of oil. When browned, cover and cook over medium heat, roasting until tender and well browned. Baste if needed with 2 tbs water at a time, continue roasting and steaming until well done. Use drippings for gravy. Serves six to eight.

Everyone knows that the local Lions Clubs work with opticians, optometrists and ophthalmologists to provide eye care and glasses for needy children and adult. If you have any doubt ask a school nurse who they call when nobody else can help. But if you have some old eyeglasses in your dresser drawer that might be out of style, but they'll be valued by people around the world who can use them. Lions Clubs collect thousands of used eyeglasses each year. The donated glasses are cleaned and sorted, then distributed to developing and poorer neighborhoods where eyeglasses are rare and costly. Donate your old eyeglasses to your local Lions Clubs and help them to make clear vision never out of style.

Since dis book wuz fohr de Lions tuh raise money yuh gits de commercials along wit de recipes. Iffen dese don' suit yoh fancy, jus' holler 'n Ah kin dig up a few mohre foh yuh.

God Bless...



Ah kin tolt fum de comments dat is needed to edjumacate sum o' y'all on dat dere Jambalaya. Dat is a dish dat wuz 'riginally fixed by de poh folk to stretch whut lil bit of meat or fish dey had. Fixin' it dis way defeats even dem country boys lak me'an Chez ... we is so good dat we can mak wan pass at dem beans or dem greens wit dat ladle an' git every piece of pork or chicken in dere. Cohse, we gots to git dere fohr ouhr brudders do, cause if'n dey git dere fuhst dey ain't none left.

WARNING: Many Cajuns do not put 'maters in dere jambalaya!! Almost equally as many do put 'maters in dere jambalaya. Either sect will not hesitate to kill you if you do not fix it RIGHT!! Bes' to fin' out how dey lak it fuhst. Remember, dat "He needed killin' foh messin' wit de jambalaya!!" automatically squelches any charges of murder or manslaughter in Loozyanna


Jambalaya is a rice/tomato mix with available meat, seafood, or chicken cooked together. This dish originally came from the abundance of rice, the scantness of meats, with herbs and flavorings available in Louisiana. Much of the distinct flavoring of Cajun food comes from cooking bell peppers, onions and celery together and combining with the main dish. Liberal use of parsley while cooking adds its matchless taste. Early Cajun settlers made sausage to preserve meats and discovered the unique and delicious taste sausage and chicken together create. Everyone from the South says, "This is not the way my mother made it." This is because ten Cajuns will give you ten variations on this classic. This is close to what is served in restaurants in New Orleans, a combination of several variations, and a meal in itself. It is usually served with cole slaw or a salad, some wine, and that makes a whole meal in Cajun country.


(This is the Lions Club ressippee)

100 pounds chicken breast, 100 pounds sausage, 10 gallons diced tomatoes, 10 gallons tomato sauce, 150 pounds chopped onions, 100 bell peppers, 24 stalks celery, 1 quarts minced garlic, 80 pounds raw rice plus other assorted ingredients and spices. Combine ingredients with special Cajun cooking, true love for your fellow man, mix with loving spirit and cook thoroughly. Rent large hall and invite 999 of your friends and have one grand good time. If perhaps you would like to try first time on a somewhat smaller scale use the following portions:

1 lb sausage, Kielbasa or similar
1 lb boneless chicken breasts
3 large onions, chopped
1 bell pepper chopped
4 oz mushrooms, chopped
3 ribs celery, chopped
1 tbsp garlic, minced
1 can tomatoes diced, 15 oz
1 can tomato sauce, 15 oz
1 1/2 cups raw rice
1 bunch green onions chopped
1/4 bunch parsley, chopped
1/4 head cabbage, shredded (or Bok Choy)
red pepper to taste (can be left out foh Yankees)
black pepper
3 cups chicken broth (water and bouillon cubes)

Cut sausage into bite size pieces. Place in large pan and cook over medium heat until browned. Add no fat, the sausage will furnish enough. Precook diced chicken in microwave if desired. Place chicken into pot with sausage, add salt, black pepper and red pepper to taste and cook covered until tender, turning often so it does not stick. Chicken should be white when fully cooked. Keep on stove at lowest heat setting.

Put trace of cooking oil into a large frying pan, add onions, bell pepper, celery, mushrooms, garlic, salt and pepper. Cook covered over medium heat stirring until onions are clear. Add to pot with chicken and sausage, increase heat and allow to boil for about five minutes. Note that the natural juices of the vegetable should provide a fair amount of liquid. If necessary you may add a bit of water. Add tomatoes and tomato sauce, bring to a boil and simmer for 15 minutes.

Bring 3 cups chicken broth to a boil. Stir in rice and mix. Cover tightly and simmer about twenty minutes stirring occasionally. Remove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes.

Bring jambalaya mix to a boil and combine with rice. Add more salt and pepper, if needed, green onions, parsley, and cabbage. Stir till well mixed, cook another two or three minutes and serve. 6 to 8 servings.


(This is actually the recipe that we use in the Lions Club for fundraiser dinners. They are "pitch till yuh win" or eat all yuh want for $5 or $7.50. We have had over 1200 people in fouh or tree hours.)

5 lbs sausage, Kielbasa or similar
5 lbs chicken breast, boneless, diced to 1/2" squares
15 large onions, chopped
50 oz canned tomatoes
50 oz canned tomato sauce

3 bell peppers, chopped
16 oz mushrooms, chopped (optional)
12 ribs celery, chopped
5 tbs garlic, minced

2 bunch green onions chopped
1/3 bunch parsley, chopped
1/4 head cabbage, chopped

12 tbs salt
1 tbs red pepper
6 tbs black pepper

1 gallon raw rice
2 gallons chicken broth (I use water and chicken boullion powder or cubes)

Cut sausage into bite size pieces. Place in large pan and cook over medium heat until browned. Add no fat, the sausage will furnish enough. Precook diced chicken in microwave if desired. Place chicken into pot with sausage, add salt, black pepper and red pepper to taste and cook covered until tender, turning often so it does not stick. Remove sausage and chicken and allow to drain, saving drippings. Reserve pan and drained drippings.

Put trace of cooking oil into a large frying pan, add onions, bell pepper, mushrooms, celery and garlic. Cook covered over medium heat stirring until onions are clear. Return to reserved stock, increase heat and allow to boil for about two minutes. Add tomatoes and tomato sauce, bring to a boil and simmer for 5 minutes. Put meat back in pot and bring to a boil then simmer for 10 minutes.

Bring chicken broth to a boil. Stir in rice and mix. Cover tightly and simmer about twenty minutes stirring occasionally. Remove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes.

Bring jambalaya mix to a boil. Add more salt and pepper, if needed, green onions, parsley and cabbage. Stir till well mixed, cook another two or three minutes, combine with rice and serve. About 50 servings.

For assembly line serving, we would make the jambalaya sauce mix for several days before. The rice was made as required. On the day of the dinner we heated the jambalaya sauce to a boil, served the rice on a plate, wit jambalaya sauce, potato salad, bread or rolls, and had tea, cawfee, 'n ice cream in de dining room.

By de way Ah do 'membulate dat wan tine Ah wuz at de Evergreen Lions Club in dat dere town of Houma, LA. De ladies wuz supplementin' dere budget by selling sum home-made pies. Dere sign said, "PIE $1.00 FOH WAN SLICE .... ALL YUH WANT $5.00". Ah went up to dat Miss Jenny dat is a good friend of MawMaw an' said, "Miss Jenny, ma'am, may ah have a slice of dat apple pie of your'n, please??"

She said, "Oh sure you can, Colonel. Ah'm jus' proud yuh lak mah pies. Is wan slice all yuh want??" Ah said, "Yes'm."

She say, "Dat'll be five dollar, please!"

Old Time Lemon Pie

This is the very best lemon pie you ever tasted and Val always makes it as a 9" pie for Gene's birthday!!

1 1/2 CUPS sugar
7 TBS. cornstarch
Dash salt
1 1/2 CUPS water
3 beaten eggs yolks
1 TBS. grated lemon peel
2 TBS. butter or margarine
1/2 CUP lemon juice
1 baked 9 inch pastry shell
3 egg whites
1 TSP. lemon juice
6 TBS. sugar
Cream of tartar (pinch)

Combine sugar, cornstarch, and salt in saucepan. Stir in water. Bring to a boil over medium heat and cool, stirring constantly, till thick, about 3 to 5 minutes. Remove from heat; stir small amount of hot mixture into egg yolks, then return egg yolks and mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat. Add lemon peel and butter. Slowly stir in lemon juice. Cool to lukewarm. Pour into cooled baked pastry shell.

Beat egg whites with 1 TEASPOON lemon juice until soft peaks form. Gradually add sugar and a pinch of cream of tartar, beating until stiff. Spread meringue over filling, sealing to edges of pastry to avoid shrinking. Bake in moderate oven (350F) 12 to 15 minutes or until meringue is golden brown.

Steak Tartar

1 lb sirloin or tenderloin steak. 1 tsp salt
¼ tsp pepper ½ tsp dry mustard
½ tsp Worcestershire sauce Dash Tabasco sauce
1 tbs drained capers 1 tbs chopped parsley
2 green onions, finely chopped 2 anchovy fillets, mashed
1 egg yolk Rye or pumpernickel bread

Most recipes call for steak finely ground. If you're willing to spend a bit more time it can be much better tasting. The tough part of any piece of meat is the connective tissue that holds the muscle fiber together. When you grind the meat you also grind the connective tissue. If you scrape the meat with a spoon, (use a grapefruit spoon for excellent results) you can remove the tender meat and leave any tough connective tissue. Combine all the ingredients, except the bread; mix just to blend. Serve with the bread slice. For an appetizer this serves 25, for a main dish, 4 servings.

Val's Biscuits

1 cup sour cream
4 cups BisQuick
3/4 cup soda water

Mis, spread and cut or drop biscuits. Place in baking pan, pour melted butter over top of each discuit. Bake at 425 degrees for 15 to 20 minutes.

Den yuh has tuh stan' back 'n watch fur flyin' hands, knives, forks 'n teethes. Y'all who had dem in Tennessee kin talk now.


The Colonel's Jokes

The Colonel has some of the best Cajun jokes that I've ever read. Here is a collection of his jokes, ramblings and great advice. Hmmm...that Cajun dialect sure does a number on my spell checker! ;-)

It am a funny ting dat MizWiley should post 'bout tawkin' on strangers 'cawse sumpin' happen wit me tree or two week ago ... Ah needs tuh use dis elswhar too, so Ah gonna translate closeter tuh dat Yankee tawk ...

On a Sunday evening my wife and I decided that we would have some Popeye Chicken, biscuits, dirty rice (they do make a good dirty rice, moister than MawMaw's but very tasty) so I got into the Wonderful One Horse Shay and drove to Sulphur, LA. When I pulled into the parking lot another car with out-of-state plates, drove in next to me and a young mother with a very cute little old seven or eight girl got out. I spoke to them with the usual ... "Good evenin' ... how y'all are?" and waited for a second or so for them to pass.

The little girl just stood still for a few seconds, looking at me and then asked her mother, "Who is that man?" Her mother replied, "I don't know, dear, just a nice man."

I then looked at the little girl and said, "I'm a grandpa ... I'm not your Grampa but I'm a grandpa." At that the little girl smiled and said, "May I give you a hug??"

The mother was extremely embarrassed at this point ... confused ... and had no idea of what to say or do. I told the little girl, "I haven't had a hug from my GrandDaughter for a long time because she lives a long way from here. I would love to get a hug from you!!" I knelt down and received a very excellent "round the neck" hug. The mother said to me, "We/ve always told her not to talk to strangers and she hardly ever does. I don't know why she did that!"

I was still kneeling and turned to the little girl and said, "Your Mommy is quite right. Especially if you are by yourself. But if you are with your Mommy and Daddy ... it's o.k. to say hello to a stranger .. because that is sometimes a new friend that you just haven't met yet. Thank you so much for the hug!!"

When we went into the store and waited for the chicken the mother told me, "That was wonderful explanation!! I teach school and I am going to use it."

No other great answers to be found ... but one more person is just a little bit more tolerant of a smiling hello.

Guess this why I choose to live out in the swamp in "De Lil Ole Log Cabin On De Bayou".


De great punchline dat MizWiley use ... "" Do you know Jesus?" she nodded yes, he ran off saying " The Redbird Knows Jesus".

Yuh know, dat 'membulates me uv de tam dat Thib, Fontenot, Leger (dat am Lay-Jay) 'n a whole bunch frum ovah dere in New Iberia 'n Franklin wuz wukkin' on de road down near de Lacassaine (Lack-ah-see) Bridge. Dey had summa dem big ole dozer bulls, loaders, 'n mohr pickemups dan dey be Sulphur on Sattiday mohrnin'. 'Long 'bout tenner clock in de mohnin' de preacher frum de big Babdist Church up in Lafayyete him, he come jus' a zippin' down dat road in his automobile. Ah means tuh tell he wuz flyin' rat along. Said he wuz concentratin' mosl'y on how good de Lawd wuz 'n wukkin' on his Sunday Sermon.

Ah mean tuh tolt yuh dat when he cummoffa dat paved part 'n hit dat gravelled stuff tings bagan tuh fly apart. De wuk gang saw him 'n dey headed fohr de ditches, de swamp 'n Thib him, he clam up de neahrest tree. We gots two kinda gravel down heahr. When yuh calls 'n axes dem tuh put some gravel on yore driveway dey comes wit' what calls "shell". It be jus' 'bout haff rock 'n half oyster shells 'n dat lay purty flat 'n pack down real nice. 'Sides all dat when yore neighbor come tuh visit yuh kin heahr dat crunchin' on de dravway, den open de dohr so's yuh kin wave 'n axe dem tuh "git down 'n have summa yore cawfee". De udder kin' Ah tinks dey brang from Arkysaw. It am all rock, it don' pack down atall, 'n dem rocks ix jus' lak lil ole roun' ball bearings. Dat am whut dey had dere. Dat preachers cahr wuz slidin', spinnin', goin' frontwards, backwards, a whollotta sidewaysin' 'n dey could see him inside dere jus' a hangin' on dat steerificatin' hahrd as he could.

He bounced 'cross de bridge, went ovah two duht piles, dey tawt he went unnahneat' wan mohr, den de cahr slud in twixt de bullnozer 'n de front end loader whehre dey waren't no space tuh even open up dem dohrs. Fontenot him, he runs ovah dere 'n sees dat Reverend Smith (he don' be natural Cajun) wuz jus' sittin' in de cahr starin' straight ahead 'n not movin' atall. He jomp on dat loader 'n git it move outten de way 'n 'bout dat tam de res' of de gang git dere. Thib him, he open up de dohr 'n de Preach him, he seem tuh be gittin' hisseff tugedder jus' a lil bit. Dey gits him outten de cahr, 'n dey kin see dat fohr a wonder dey waren't no damage really done.

Thib gits dat termos bottle uv hiz'n 'n he give dat Preach a lil sip uv water (it also have a nice dash uv dat Tennessee Stash in dere) 'n de Preach cawf wancet 'r twicet den tak anudder sip. By now he doin' jus' fine. Den Thib (he be de Fawman) look at dat Preacher 'n say, "Reveren' Smit' ... iz yuh o.k.??? Yuh ain't hurt 'r nuttin???"

De Reverend smile rat back at Thib 'n he say, "Oh no! Maurice, I be jus' fine. I always do jus' fine 'cawse GOD rides wit me!!!"

When he say dat, dey tree of dem fellers on de crew dey runs ovah tuh de cahr 'n opens up all de udder dohrs 'n de Preach look on Ole Thib 'n he axe him, "Why dey are doin' dat??"

Thib him, he say ... "Reverend, dey lookin' fohr GOD 'n dey gonna git him outten dere. De way yuh drav yuh gonna kill HIM fohr shure!!"


Dey wuz sum tam back wan uv dem fahrs up 'round Shrevespohrt, maybe Bossier City (dat be called BO - ZZZHH - ER) in summa dem pine forests so we calls up tuh Montanner 'n has dat eagle eye EZ3 cummon down. When he git heahr we gits him all fixed up wit de maps, 'n gear 'n everting dat he need 'n den de Colonel git him in dat Cajun Mercedes (dat be a Ford Diesel Pickemups) 'n rushes him tuh de lil ole airport closest tuh dat fahr.

Dey iz an airplane rat dere on dat tarmac, jus' waitin' fohr him 'n he runs ovah dere puts in his stuff, 'n a feller come out 'n say: "Air we ready to go???"

EZ3 him, 'n dat David too, dey knows dat de sooner yuh kin git tuh a fahr de better, cawse it be a lot simpler tuh put out a small wan dan a big wan. He tell dat man ... "Yes sir!! All mah stuff is in de plane already. Ah'll get it hooked 'n runnin' while we take off."

Dey strapses demseffs in dere good'n'tight, de feller stahrts up de inine 'n dey taxi's tuh de runway which am empty, de man tarn to EZ3 wan mohr tam 'n say, "O.K. We gonna tak off now.!!"

Dat EZ3, him, he been 'roun' dis stuff fohr so he jus' smile rat back 'n say dat famous aviatin' phrase, "Letter fly!"

Dey zooms down de runway 'n climbs out rat nicely, de plane gits leveled off 'n de feller doin' de flyin' says, "Whatcha wan' me tuh do now?"

EZ3 him, he look up from gittin' hiz 'lectrons all woke up, tinks he see a lil whisp uv smoke, points at dat 'n says, "Fly ovah dere!"

Dey do dat 'n dey gits purty close 'n shore nuff dey is a purty good fahr goin' on. EZ3 him, he tinks ... "OOOOHHHHHWWWEEE! Dis wan wuz real good, Ah foun't it rat away. De Cuhnnel 'n all mah friens gonna be real pleased, 'n Ah'm glad Ah could do such a good job!!"

Den he tolt de aereoplane driver, "O.K. Let's get down lower and Ah wants yuh tuh fly me tru' dat smoke just above dem treetops."

De driver look back at him 'n say ... "Why yuh wanna do dat, HHHHIIIINNNHHH? Ain' dat dangerous??"

EZ3 him, he git kinda frustrashioned wit dat 'n den say rat sharply tuh dat dumb ole feller, "Ah am a forest ranger and I have to contact the dispatcher 'n de base camps, tell dem 'zackly whar dat fahr is so dey can send out fahrfighters 'n put out de fahr fohr it burn summa dem nice houses down dere!!"

Den de airplane driver look over dere at pore ole EZ3 'n say .... "Yuh mean to tolt me NOW ... yuh ain't mah 'Structor???"


eztree him, he commented ... "Lets see if I can still read the maps, look out the window, talk on the radio, and write things down, all while flying in a circle, and not being visited by Ralph!!!!"

Wanna dese years dat fall inter dat category uv "way back when" Ah wuz 'bout tuh tak summa dem aereobattical lessons. De 'Structor him, he wuz wanna dese young hot pilots dat tink hiz stuff don' stink. He also sorter acted lak he don't wan' too much truck wit' de ole folks. Affer we done de "walk 'round, lessee ... tree lil' 'roun' tings on de ground, dey don' be flats .... a funny lookin' stick on de fronts all bent outta shape .... two great big ole tings stickin' outta each side wit a lotta tings hung on dem .... cuppla funny lookin' holes dat smells lak gassolean ... de back pahrt uv whar we sits ... summore big pieces (not as big az de wans furder up) wit a lotta stuff on dem ... summ lights... yep, reckon it's all dere, dat 'Structor he say, "Let's fly, ole man!!"

We gits ouahrseffs inter de seats, (y'all 'membulate diss am wanna dem higher puhrfohrmance jobs dat kin do all sorts uv acreobatticals) 'n is buckling dat fohr-point harness he looked ovah at me 'n den he say ... "Have you ever been REALLY airsick?? If you haven't I'm sure I can give a great sample?? (laughter)"

Ah said, "Why yuh know, it's funny dat yuh should axe me dat. No, Ah ain't never been real bad airsick ... in fack Ah ain't never been no airsick atall. 'N Ah don't doubt dat yuh can mak me git dat way twixt youhr great pilot skills 'n dis fancy aereoplane. But Ah'm willin' tuh bet you wan hunnert dollars dat iffen dat happens ... Ah kin throw up all ovah yuh, youhr aereoplane 'n dat it gonna tak at least fouhr 'r tree days tuh git summa dat odor outta heahr.!!"

Ah din't git airsick.

It is with a very heavy heart that I should be the one to pass along this information, but on September 10, 2005 the Colonel passed away.

I will add personal words about The Colonel from his On-line Family and Friends here.

My wife, two sons and I were so lucky to have met The Colonel and MawMaw (Gene & Valerie) in person in late March of 2003 in Pigeon Forge, TN (Along with 13 other TMF BBQ Fools.).

MawMaw was just as sweet as we expected her to be from the Colonel's posts about her on TMF's BBQ board. And the Colonel was just as ornery, and funny, as we expected him to be from his numerous posts throughout TMF.

I was also lucky that the Colonel liked me enough that he would occasionally speak to me by phone. We've had quite a few conversations over the past coupla years...and the stories he could tell! :-)

He also regaled me with stories about his life and his family, and for that I feel privileged that he would share such intimate details with me.

After MawMaw passed away, he wasn't the same man anymore. He missed her so deeply and wasn't afraid to say how much she meant to him. He was ready to go be with her once again and wasn't afraid of death.

After he had those two strokes, he suffered both physically and mentally...and by that I mean he struggled to remember things, even how to write and to use his computer, and that was very aggravating to him. But he persisted, as he isn't one to sit idly by doing nothing. He wanted his mind working again, and anyone who knows his "Cajun Style" of posting on The Fool, knows just how hard it would be to write in the fashion he did with a fully working mind, let alone with a mind that didn't work right (His words, not mine.).

The most recent conversations we had about his health were depressing for me as he said he knew his time was up. He said he didn't know how long he had, but knew the time was short.

Because of this, he was working on a cookbook and his autobiography. He asked me if I would mind assisting him with a bit of editing, even though he knew I wasn't the right person for this particular job considering the lack of grammar skills I have. He really wanted someone to "read" the book and give their personal opinion, and for that I feel honored that he picked me.

But that was the last time I spoke to him...about five weeks ago.

Now I'm sad as I'll never know, "The rest of the story."


I'm speechless. I sat here just rereading Bill's post, and having difficulty accepting it.

This is the one problem with a community such as this. Relationships are formed, friendships are bonded. We forget that we often sit at our keyboards typing with a semblance of anonymity, and through words, we create memories and add to our store of new people we come to care about. But as with any community where people build friendships, it's inevitable that there will come those painful times when we lose one of our own.

I've unfortunately experienced this too many times now in the 10 years of posting here at the Fool. The friendships I've formed are too numerous to count, and each is one has become something so valuable. The Colonel is certainly among this group.

The Colonel's personality, good nature, and incomparable style set him apart from the crowd. He was so quick to welcome any newcomer, so ready to offer his thoughts in his helpful and oft times downright hysterical voice. While his writing could take extra effort to decipher (especially for us Northerners!), that was part of his charm. His individuality. His presence.

It saddens me terribly that we've lost a dear friend here today. But it gives me joy to think of the lives he's touched and how his memory will live on because of it. I'm proud that he chose this particular venue to leave his mark, as the motto of The Motley Fool is to Amuse, Educate and Enrich. The Colonel did all of this.

I will miss this Fool.

Colonel, I salute you, Sir.


...but I still am...


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