Tex_77 ribs!

detter22

PapaSop thanks was hoping Waltons came up with there Amazon deals. If the wife sees another waltons box at least I can play the it was on sale card!

PapaSop was a cold mans dinner but chicken brats on the grill were still great! Just a lot more time.

Chuck roast on the GMG and wife made up a broccoli cheddar soup!

gus4416 I would soak it three times (20 mins) in a Meat tub slice off a piece and cook it up and see how salty it is still salty keep soaking.

PapaSop first time making bologna we’ll see how it goes the little summer sausage is packed with red pepper!

jim arner
I followed there schedule to a T because it was my first time and nailed it!

Jonathon had to feed the crew!

Looking at cutting my own chops from a whole bone in loin. What’s everyone using for a saw.

So I’ve been watching this seasoning with every order and it’s still back ordered what’s the deal? Has anyone tried it?

Chuck roast on the GMG and wife made up a broccoli cheddar soup!

Go Team Blue!

johnsbrewhouse I agree it’s a mess I really wish Waltons would start letting us pick other shipping company’s. Jonathan

PapaSop first time making bologna we’ll see how it goes the little summer sausage is packed with red pepper!

This sounds like a stupid question but I’m making a bologna unit I added my cure but I wanted to stuff it tonight but I still need to let it sit for the night before smoking? Can I stuff it and then hold or leave it in a meat lug for the night?

Jonathon had to feed the crew!

Jonathon so this strip is starting at 12.6 pounds going to try for 28 days this will be in a fridge not opened I’m going to get another strip tomorrow and bag it the same way and hold it for 28 days in a fridge that’s open and closed all day long.

Jonathon I had some time so I really worked on tracking this aging bag.