
Hey there buddy! Happy Thanksgiving! I just love Thanksgiving. Some things that I'm thankfull for are sunshine, I like the way the sun shimmers on the crick early in the morning, buddy, and the crick too, buddy, I'm give thanks for the crick where the fish and the crawdads swim! And beavers, too! And I'm thankfull for rivers, streams, brooks, estuaries, gullies, spillways, and sometimes canals, buddy! Anyway, enough about that. I thought I would share my crick brisket recipe with everyone!
Crick Brisket: (Meat not included)
First you need to find your nearest crick, stream, or brook. (I would not recommend a gully, spillway, or canal for this one, buddy)
Next you want to dig a hole about 6-8 feet out from the shore, the hole should be between 8 and 14 inches depending on the current (but don't you go deeper than 14 inches, buddy, if you do you won't be able to harness the savory goodness of the crick)
Then you want to stick your meat in the hole and leave it there just as long as you can, buddy! (Don't you take it out too soon, though, cause if you do the little crick critters won't have enough time to do their part in the steeping process, buddy!)
I usually leave mine in there for a good 8 to 10 hours! Don't forget to shave the meat!
Then you just cook up your meat any old way you like there, buddy! Get ready for a treat! You'd probably better open up a window too, buddy, crick food has a way of makin' it's presence known! It's cricktastic!