Everyone’s meals looked delicious. I’m sorry I can’t post on them all because I was busy and fell so far behind on the posts. I hope everyone had a great Memorial Day weekend. t looks like you all ate well. We cooked up some Cornish game hen halves on one Traeger w/bourbon brown sugar pellets. Also did some “Cheater” Pastrami (corned beef soaked overnight to remove salt)on the other Traeger w/Maple pellets. I did Denny O juniper berry rub on one(the lighter colored half) and did Katz’s deli pastrami rub on the other half(darker colored half). Both were just great. On Monday the wife did a banana raisin bread and it came out delicious. ![IMG_1173.JPG]

Cornish Hens spit in halves at our home this weekend. Split the hens and seasoned with a good light olive oil and Walton’s Steak & Roast Seasoning, ( that stuff is good on everything) and a touch of sumac and garlic f or a nice lemony finish. Smoked at 250* for 2 hours and put in pan to juice up. Finished off on the grates for 15 minutes @350*. We will vac pac and freeze then reheat on a steam rack for a quick smoked bird dinner during the week.!

gus4416 Congrats on your Walton’s Cap award. I received mine today as well. Thank You Walton’s

Hatch Chile Time! We picked up a couple of bushels of Hatch hot & medium and had them mixed and roasted. Got about 40 vac bags of 12 chile ea. They are nice and meaty and have a lot of “zing” to them this year. On Labor Day, we did smoked chicken legs and Hatch torpedos (a chile stuffed with smoked Mozzarella & onion) on the Traeger. They sure lit the fire in me! But man were they good.

Tex_77 Right there with you on cooking up a bird yesterday. We had a 16.50lb turkey in the freezer and wanted to make room for when/if ever pork butts go on sale around here. Split the bird in halves and rubbed with a little yellow mustard and olive oil and rubbed down with Austin’s favorite, Excalibur’s Firecracker Rub mixed with a touch of poultry seasonings. Cooked on the Traeger for 4 hours @275* with Pecan/Maple mixed. Had it with collard greens, small salad & tortillas. Sorry, forgot the plate pics. We were busy eating!

IMHO I think they will change Building Codes. The lobbyists for the oil/gas industry are very strong and the politicians won’t let this happen. Just like other things; they will grandfather in the older type stoves and change the codes for the new ones and that will entail when building new homes or complete remodels of older homes to update the ventilation. They have done this for decades with plumbing etc. i.e. bringing in fresh air when replacing a gas furnace or gas hot water heater. Therefore, in conclusion, I don’t think “the sky is falling”. Let’s get back to talking MEAT!!!

GWG8541 Grimpuppy Today we raise a glass (or two) to celebrate the 246th birthday of our United States Marine Corps. Born at Tun Tavern in Philadelphia on November 10, 1775. Happy Birthday to all my fellow Marines; past & present!! Semper Fi !

zbigjeff I know you have Kroger stores back there because Kroger’s corporate is in Cincinnati. I get a lot of my mozzarella from the Murray’s cheese kiosk when they are marked down. I’m able to pick up the mozz [censored] for .99-1.99 (reg. 5.99) and the mozz logs(melts better for 1.99-2.49(reg 7.99). After I smoke them I’ll wrap in plastic wrap and vac pac and freeze. I do about 30 [censored] & 15 logs a year and they will still be good a year latter. I’m not too proud to not hit the “Marked Down” cheese & meat areas of the stores. Found some great buys, but always check expiration and do a visual. Good times are usually after Holidays.

Yesterday we made Dill Pickle Brined chicken legs & thighs and a couple of turkey wings & drumettes. We brined them for about 5 hours and then dusted them with Chicken on the Run. We spiced up the CoR with Nashville Hot seasoning on the legs, Excalibur Maple Korean BBQ on the wings and Dill Pickle seasoning thighs. We did the in the Traeger @400* for 15 minutes to set the CoR and then cooked for a couple of hours @250* until 165*. As you can see they came out great. All had a hint of Dill Pickle from the brine, which kept them really moist, and a slight hint of the extra seasoning that was used to kick up the CoR .

We had a nice and cool, 42* and cloudy day Sunday so I decided to smoke some cheese in the Traeger Cold Smoker. I smoked some Jarlsberg Swiss, EL Viajero Muenster, cheddar, Pepper Jack, and Mozzarella. The wife smoked some Apple Pie Spice peanut butter and Honey PB with cayenne on the hot side. I got my butt chewed for not taking and posting a picture of her project!

HerbcoFood Great looking soup. Looks delicious!

wvotrfan That looks mighty tasty. I like squash of all types; a good alternative to spuds. Especially like Acorn Squash on the Traeger, halved with brown sugar and butter or Maple Syrup and butter. We’ll do 6 halves at a time and freeze the leftovers. Almost all types of squash freeze great and for a long time as well.

Ridley Acres Thanks for the information. Today will be a success as I have learned something new.

GWG8541 Nothing beats a good smoked fish sandwich. Left over smoked salmon has so many uses. We make a smoked salmon salad similar to tuna salad and we’ll put it in New England Clam Chowder or Cream of Mushroom soup. We usually smoke a side or two of salmon so we have plenty of left overs.

OleSmokey Good looking plate of B’s &G’s!!

GWG8541 Looks delicious! Where’s your cold brew to go with that beautiful plate of wings & chips?

Tex_77 That’s my kind of CD! Looks great.

Denny O Looks DeliciOso!

Denny O Come Denny O -get to the point!

Ridley Acres I really enjoyed your post about your hog processing. It was a real family affair. I’m from Wisconsin and I grew up with Sheboygan, Usinger’s, Klement’s and Southside Sausage brats. I looked at the ingredients in the 1503 and saw that it didn’t have sage or marjoram to give them their distinctive German flavor. I think the 1503 would be kind of plain tasting (imho).