Tex_77 what a great community this is I get all the knowledge anybody could ever ask for and they send you free stuff to boot[

Had a nice Saturday morning making 11 pounds of Italian sausage with a old family recipe add some garlic looking to up the game a bit

gus4416 he is my helper my grandson

I no it is stPatricks day but a couple nice rib steaks on the grill in upstate NY it is 70 degrees so I think we deserve them Ben a long winter

Having Easter dinner with the family wife is doing ham I am smokeing a turkey on the camp chef[link text]( link url)Hope I rember to get pictures when done

Made some Bratwurst today 25 pounds in 32 to 38 hog casing half with just Philly cheese steak added and the other half was cheese steak with high temp Swiss all from Walton’s

Dinner tonight was a couple fillets on the gas grill with some fresh asparagus and salt potatoes some won’t no what salt potatoes are but in upstate New York it is a summer staple 

PapaSop the next generation

Tex_77 a little bit of brisket for new years

Dave in AZ that is a good looking salad

johnsbrewhouse you no those leaves are eatable to on pumkins

That is some good reading I think the prisoner one is a great idea but I don’t think the FDA can get the labeling changed on anything

processhead I like my burger very lean so I don’t mind 90/10 or less I never add fat to venison unless I want to make snack sticks or bologna

ND Mike venison and mashed taters is the best

Surg that loin looks amazing

Surg planted pumpkins for the first time this year did not keep them far enough away from my acorn squash and they cross pollinated with the pumpkins so I didn’t get any acorn squash put got a lot of pumpkins

RafterW they leave them on pasture for 20 months then they bring them in and finish them on grain and hay

RafterW that is a great price I buy a cow for 3$ hanging weight cow starts out about 1300 pounds then down to about 700 butchering is like 79 cents a pound on the hang weight it is all done in a usda shop and is vacum packed it is a red angus

johnsbrewhouse I wonder what the stuffing mix is