{"id":1577,"date":"2014-08-28T22:23:24","date_gmt":"2014-08-29T03:23:24","guid":{"rendered":"http:\/\/ballycast.com\/?p=1577"},"modified":"2025-07-04T04:33:45","modified_gmt":"2025-07-04T09:33:45","slug":"episode-72-jim-zajicek-revisit","status":"publish","type":"post","link":"https:\/\/ballycast.com\/?p=1577","title":{"rendered":"Episode #72 – Jim Zajicek revisit"},"content":{"rendered":"

EPISODE #72 \u2013 August 1, 2014<\/span><\/strong><\/span><\/p>\n

an encore presentation of our interview with
\n<\/span><\/strong>JIM ZAJICEK<\/span><\/strong><\/span><\/p>\n

\n

\"zajicek-rick-west\"<\/a><\/p>\n

Photo by Rick West<\/strong><\/span><\/p>\n

Download standard podcast mp3 file \u2013 Episode 72<\/a>
\n<\/span>(right-click and “save as”…)<\/span><\/strong><\/span><\/strong><\/span><\/p>\n

\"\"<\/p>\n

\n

Follow me on Facebook<\/strong><\/span><\/a><\/p>\n

Click here
\nto email me<\/a><\/span><\/p>\n

\n

The Carny Lingo Dictionary<\/span><\/span><\/a><\/p>\n

\n

Jim Zajicek’s story in his own words at Sideshow World<\/span><\/strong><\/a><\/p>\n

\n

RECOMMENDED WEBSITES <\/span><\/strong><\/span><\/p>\n

FESTIVALPROSE.COM<\/span><\/strong><\/a><\/p>\n

THE OTHER SIDE OF THE CLUB<\/span><\/strong><\/a><\/p>\n

\n

SOME GAME AND SUPPLY SOURCES
\nFOR NON-TRADITIONAL GAME OPERATORS<\/strong><\/span><\/p>\n

AMERICAN CARNIVAL MART<\/strong><\/span><\/a><\/p>\n

ORIENTAL TRADING COMPANY<\/strong><\/span><\/a><\/p>\n

U.S. TOY<\/strong><\/span><\/a><\/p>\n

…and for those who have the money to take a step up…<\/strong><\/span><\/p>\n

REDBONE GAMES<\/strong><\/span><\/a><\/p>\n

JACK’S CARNIVAL GAMES<\/strong><\/span><\/a><\/p>\n

CARNIVAL DEPOT<\/strong><\/span><\/a><\/p>\n

SHOOTING STAR GAMES<\/strong><\/span><\/a><\/p>\n

\n

COMPLETE PLANS<\/span><\/strong><\/span><\/p>\n

BUILDING THE 4-WAY JOINT
\n<\/span><\/strong><\/span>CONCESSION BOOTH & GAMES <\/span><\/strong><\/span><\/a><\/p>\n

\"4way-lg-a[1]\"<\/a><\/span><\/strong><\/p>\n

JUST $4 FOR A PDF COPY<\/span><\/strong><\/span><\/p>\n

\n

FAIR-STYLE SMOKED TURKEY LEGS<\/span><\/strong><\/span><\/p>\n

Get one leg per person, and prepare your brine. If you want that “ham” flavor, use 1\/3 <\/span>cup pink curing salt #1 or Morton Tender Quick Curing Salt<\/span> per gallon of water, or else a half cup of regular salt and 3\/4 cup dark brown sugar. Optional: add other seasonings to taste (you’ll have to experiment on this step) – just choose a few of your favorites, and don’t try to put in every spice you know. <\/span><\/span><\/strong><\/span><\/p>\n

Put the turkey legs in one or more large Ziplock bags, fill the bags with brine, and refrigerate for 6 to 24 hours \u2026 they’ll get saltier the longer you brine them. About an hour before you cook them, drain the legs well and pat them dry with paper towels, and rub them with a bit of oil \u2026 olive oil if you have it.<\/span><\/strong><\/span><\/p>\n

If you haven’t spiced the brine but only salted it, this is the point where some people rub on a dry rub of spices: paprika, garlic or onion powder, brown sugar, cumin.<\/span><\/strong><\/span><\/p>\n

If you do have a smoker, you already know how to use it, if you have an outdoor grill get the temperature to about 325, the same if you’re cooking in your oven, and cook at least one hour, they’re done when the internal temperature is 160 to 170. At the low temperatures of a smoker, large legs may take 3 to 4 hours, judge doneness only by temperature. And then, grab a leg and a tankard of beer, and go and watch the jousting.<\/span><\/strong><\/span><\/p>\n

\n

\"download-any-episode\"<\/a><\/p>\n

\n<\/div>\n","protected":false},"excerpt":{"rendered":"

EPISODE #72 \u2013 August 1, 2014 an encore presentation of our interview with JIM ZAJICEK Photo by Rick West Download standard podcast mp3 file \u2013 Episode 72 (right-click and “save as”…) Follow me on Facebook Click here to email me The Carny Lingo Dictionary Jim Zajicek’s story in his own words at Sideshow World RECOMMENDED … Continue reading »<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1577","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/ballycast.com\/index.php?rest_route=\/wp\/v2\/posts\/1577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ballycast.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ballycast.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ballycast.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ballycast.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1577"}],"version-history":[{"count":1,"href":"https:\/\/ballycast.com\/index.php?rest_route=\/wp\/v2\/posts\/1577\/revisions"}],"predecessor-version":[{"id":6278,"href":"https:\/\/ballycast.com\/index.php?rest_route=\/wp\/v2\/posts\/1577\/revisions\/6278"}],"wp:attachment":[{"href":"https:\/\/ballycast.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ballycast.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ballycast.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}