Now that I’ve received an official polo with my name, I guess the next thing should be wage talk.

I’m thinking something in the six figure category.
Austin, thoughts?

Just thinking about this while washing for the umtenth time. Guess we probably all have a piece of equipment we just can’t depart with. Here’s mine.

Should have thrown this years ago but,

Has seen the grill, smoker, oven and stovetop. Perhaps “magic” brownies back in the day.

Comfort thing? Who knows.
If it ain’t broke…

Guess I couldn’t get just one and not the rest.
Future Meatgistics and @Team-Orange members.

I should sign them up now… Hmm

Well, going with an old post here. Last full day of lake week. 5th year here so won’t post more pics of the same thing. So relaxing.

Ok… Here’s one.

All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.

So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.

Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.

lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.

BTW, the cracked pepper is really good.

We all came here for a reason. That reason never takes second place. It’s all about doing, sharing and helping each other achieve what brought us here in the first place.

Are we social? Absolutely. It just doesn’t dominate.

I’ll say that word again…

“Community”

On a whim. Sauteed some onions and home bacon. Threw a couple venison back loins on top. OMG. Wonderful!

A little Remus to smooth things over.

25# Philly
10# Blue Ribbon
12.5# Willie’s

The holidays finally over. It’s frigging cold. And I’m out of sausages.

15# summer sausage ( cracked pepper and garlic)
10# breakfast sausage (110 southern pork)
10# snack sticks ( jalapeno & pepper cheese)
10# brats (Jerry’s seasoning)
5#. Hot dogs ( Excalibur chilli dog)

Found this a lot to do on a weekend with no helper but got through it. To much cleaning between batches. Hands are still wrinkled. Some pics and notes along the way.

25lbs each of venison and pork. The nine pound tube of ground pork saved one step but the meat was pretty smeared. Wouldn’t recommend if your wanting particle definition.

Snack sticks and dogs. First ever try for hot dogs and linking them. Not bad but over stuffed the dogs.

Breakfast sausage and brats. A little difficult to stuff by yourself using natural casing. Got these a bit tighter than I wanted but…a few blow outs when twisting.

Had these stuffed so tight one split where the meat probe went in. That’s a first.

Used my new sous vide circulator for the first time. Worked great. Everything smoked went here to finish. What a time saver. Tried this last spring and won’t go back. Thanks@parksider.

Everything turned out great. The kids loved everything. The sticks were the best I’ve ever made. Used Walton’s collagen casing and sure gel for the first time. Even when stuffing the casings I could tell these were better quality. Perhaps the stickiest meat as well. I’m guessing the sure gel had something to do with that. Started to get a little wrinkling but water bath took care of that. All casings will come from Walton’s exclusively.

Whew…I need a beer.

Ok. Been totally obsessed with baby reds for the last couple weeks. Fried, broiled and grilled doesn’t matter.
Today… Grilled with a ribeye. First try with the Gaucho seasoning. Awesome!

Tried hard not to finish this so I had a little taste at work tomorrow.

Really really good.

Some Evans didn’t hurt!

Ok. Final word on this is due. These turned out great. Kinda knew there’d be nothing left but bones.

!

Side note here. Got to hold my newest granddaughter for the first time.

Surg
Congrats. D**n, looks awesome!

Some cooks testing strips. Yep, this will probably not be good.

Had to switch out the pellets. The hickory wouldn’t burn for some reason. Went to Maple. No issues now. Still about three hours to go.

cntryboy said in What did everyone cook today?:

PapaSop them look mouth watering! What seasoning is that?

The first pic is Meatheads Memphis Dust. The other is Sweet Rapture from the Steak Princess.

My boys and their spouses all ganged up on me and said it’s time for ribs. Jeez! Ok ok. Here we go. Hope I can get some after pics before they inhale all this.

Couple hours later, time for some smoke. Using hickory pellets today. Now wondering if the pellets are a little damp. Not getting the usual rolling smoke. Will give it an hour.

Tex_77 said in States as groups:

Ridley Acres Jon is in every state until someone joins it, and he gets around to leaving it. It’s unfortunate that we are stuck with him in Kansas.

Ridley Acres

johnsbrewhouse said in What did everyone cook today?:

PapaSop Try using the Mojo seasoning on grilled corn with some taco seasoning and Cojita cheese. It will really surprise your taste buds.

Sounds like a plan.

calvin
Sorry! I’ll add nothing further.