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Author Topic: Boiling pitch at last years Classic?  (Read 7317 times)

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Minuteman

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Boiling pitch at last years Classic?
« on: January 29, 2009, 10:06:03 am »
There was a guy last year down at Pappy's that had a big kettle of pitch goin on the fire.  Does anyone know who that was? I'd like to know if he was plannin on doin it again this year. I'd like to ask him some questions as he's doin it.
 We found a dab of it later on balled up on a stick and used it to put some field points on arrows. Every bit as good or better than commercial hot melt.
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Offline Pappy

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Re: Boiling pitch at last years Classic?
« Reply #1 on: January 29, 2009, 10:15:16 am »
I seen that but can't remember who it was. I will try and gather some,I live in a pine thicket
and I am sure we can find some experts on that subject this year. I have been wanting to make some but just need a little advice also. :)
   Pappy
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Offline John K

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Re: Boiling pitch at last years Classic?
« Reply #2 on: January 29, 2009, 11:54:42 am »
I'd like to see that also.  ;D
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Offline DanaM

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Re: Boiling pitch at last years Classic?
« Reply #3 on: January 29, 2009, 12:15:12 pm »
It was Barry McCall, if memory serves he bought that old iron pot at a garage sale full of pine sap.
I know he put a bunch of beeswax in it as I bought a couple cakes to donate to the cause, don't remember if he put any charcoal in it or not.
I have a nice stick of it also and its really good. Heck he was handing it out to everybody :)
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Offline mullet

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Re: Boiling pitch at last years Classic?
« Reply #4 on: January 29, 2009, 02:54:02 pm »
 Dana is right. It was Barry.
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Offline Hillbilly

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Re: Boiling pitch at last years Classic?
« Reply #5 on: January 29, 2009, 05:00:13 pm »
Yeah, that was my buddy Barry that came down with me. He bought that kettle of pine rosin from someone who had used it to cook taters in. He mixed it about equal parts pitch, beeswax, and ground charcoal.
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Offline D. Tiller

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Re: Boiling pitch at last years Classic?
« Reply #6 on: January 29, 2009, 05:07:11 pm »
Taters cooked in pine ressin?!?!  :o
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Offline D. Tiller

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Re: Boiling pitch at last years Classic?
« Reply #7 on: January 29, 2009, 05:14:24 pm »
I've been sealing my bows with a simmilar formula. Straight beeswax and pine ressin. Just enough beeswax to make the pine ressin slightly waxy/flexible. Works great! Should I do a demo on sealing a bow like this at the Classic?

David T
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Offline sailordad

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Re: Boiling pitch at last years Classic?
« Reply #8 on: January 29, 2009, 09:46:59 pm »
that would be great if ya did it at the classic. 8)

but what about those of us unable to attend ??? i would like to see this as i want to try and keep a bow all natural and tongue oil just isnt all that natural of a sealant.
how a bout a seal a long?
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Offline mullet

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Re: Boiling pitch at last years Classic?
« Reply #9 on: January 29, 2009, 10:18:58 pm »
 It wouldn't work down here when it hit 90 dgs.  :-\
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Lakeland, Florida
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Offline D. Tiller

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Re: Boiling pitch at last years Classic?
« Reply #10 on: January 29, 2009, 10:21:44 pm »
Betcha it wood!  ;D
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Offline Hillbilly

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Re: Boiling pitch at last years Classic?
« Reply #11 on: January 29, 2009, 10:23:04 pm »
Yeah, Tiller-taters cooked in pine rosin is one of those obscure Southern thangs. Supposed to be really good, never tried one.
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Smoky Mountains, NC

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Offline mullet

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Re: Boiling pitch at last years Classic?
« Reply #12 on: January 31, 2009, 10:43:16 pm »
  Hmm,, I bet you would have to wash your mouth and hands with GOJO after eating those taters, just like you would after a hot day hunting with the bow down here. When I was younger my mom would want to beat my butt after climbing pine trees with my school clothes on.
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Lakeland, Florida
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Offline Mechslasher

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Re: Boiling pitch at last years Classic?
« Reply #13 on: February 05, 2009, 02:17:52 pm »
if barry can't make more, i can bring some.  i have a couple pounds of pine sap i need to turn into pitch.
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Offline chigger

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Re: Boiling pitch at last years Classic?
« Reply #14 on: March 02, 2009, 10:25:29 pm »
Quote from: Hillbilly on January 29, 2009, 10:23:04 pm
Yeah, Tiller-taters cooked in pine rosin is one of those obscure Southern thangs. Supposed to be really good, never tried one.

      Hillybilly that the way the baked taters used to be at Cracker Barrell ,Had pine rosin and a piece of brown paper wrapped around it like it was from a paper sack...Boy they were good...
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