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

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!

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 .

Departing Contestant cdavis Gentlemen; I come to this site to get away from that stuff and I know many others do as well.

Tex_77 We went with a bigger bird. We had Thanksgiving in July! We had sour cream coleslaw and baked beans as sides as well as tortillas. Being thankful for living in this great country of ours!

We did our Labor Day meal on Sunday. Set up bot Traegers and smoked a pork shoulder for pulled pork, did a small slab of beef ribs, four country pork ribs, sweet potatoes and smoked mac & cheese. Also made Rotekohl, German braised red cabbage with bacon to go with the pulled pork and pork ribs. Everything came out excellent. It’s just the Wife and myself so today we vac packed and put in the freezer for when the snow flies.
Hope you all had a great Labor Day and ate well. We sure did!

johnsbrewhouse Great hack on growing things in the compost pile. We have a compost bin and every year that’s where we find our pumpkin, squash, cucumber and even cantaloupe volunteers. Saves us some $$ and it’s fun to see what they are.

Joe Hell You are always one upping yourself. Those look absolutely delicious. Do you deliver??

zbigjeff Hope all went well with your surgery. Listen to what they tell you and go get’em. You’ve done this before; “piece of cake”.

calldoctoday After school as a kindergartner; Clara Belle , Buffalo Bob, Princess SummerFall WinterSpring and of course, Howdy Doody!

wdaly If you like cabbage dishes; Google; “Haluski recipes”. Haluski is a hot cabbage dish of Polish, Czech, Slovanian or Ukranian origin. It’s basically sauted cabbage with sausage or bacon and noodles. We add onion, garlic or fresh mushrooms. My Polish Grand Mother used to make this a lot when I was growing up back in Wisconsin. My wife and I love hot cabbage and will make a Haluski once a month. It’s much like Tex_77 recipe.

RafterW Whew! You are a busy man. Glad you can still find the time to be a regular contributor to our Community, thanks. Loved your chronological diary of raising your meat birds.

HerbcoFood Looks delicious. You’re making me hungry and we just had dinner.

Tex_77 You do a great job a being the community moderator; therefore, you should ask for a raise (ha ha) or adoption papers!

PapaSop Congratulations GrandPa!

Tex_77 I’m game to try it; however it looks like their distribution area is Texas only!