Alabama

Jamieson22 Now that’s one heck of a burger that looks juicy & delicious.

salmonmaster That is interesting, if I can just find the duck. I use homemade, but uncased andouille bulk sausage in the chicken & between the duck & chicken & then cornbread stuffing between the duck & the turkey. I am sous viding the chicken & sausage after infusing with Pecan smoke for a few hours first, then frying the outer chicken. Then stuffing into the duck & souse viding, then frying the outer duck. Then stuffing all that into turkey & smoking with a layer of cornbread stuffing between the duck & the turkey. Then frying in duck fat & olive oil to crisp the turkey skin just before serving.

mrobisr smoked collagen works very well too.

Jonathon Bob Stehlik glen gus4416 Congratulations guys for all your efforts, hard work, help, & reward prize.

processhead You don’t want to see mine. I put the Bianchi grips on mine years & years ago, & then somehow broke a little corner off one of them. The basic frame still looks great though, after all these years.

Matt Rebsom chat me your order # or the email you used and I’ll send out a new spring and brass piece that the knob screws into. They do move a little, but there is no way they should be moving enough to hit those vertical tabs! Sorry about that!

processhead Very nice!

Jonathon Only if you add sweet taters. No seriously, probably too greasy like ground hog. Then they
say Dillo has every meat flavor in it, you just have to make your choice.

processhead I am there with you, 110%.

Deepwoodsbutcher That looks tender & delicious.