Many years back, I was lucky enough to briefly meet some Ukrainian Police Officers visiting the US. At the time I was our Academy Commander and got to spend a day with them and the translators. So knowing that most Cops love firearms, I took them on our range for a half a day and we had a blast. (Pun intended). So as I watch on TV what is unfolding in their homeland, I am sad and POed for them. War has come to their front door. Besides the gift of free ammo that day, I gave them challenge coins and patches. I got some really cool gifts in return. One of my favorite is down to under a half a bottle. I believe the translation on the bottle was Presidential Vodka. Tonight I will have a shot and pray they are all OK and pray that they survive this invasion. If you believe in prayer, please say one for the people if Ukraine and Russia. There are families that are living on both sides of the border. My heart goes out to them.

I had a Walton’s box on the porch when I got home from work today. My birthday isn’t for a few months, but it came early today. I cannot believe how nice the knife and polo shirt was from Walton’s. My wife actually accused me of ordering more stuff when I opened the box saying “they didn’t send you that for free, its too nice”.
My thanks to Austin Jonathon and the entire Meatgistics community for making this place what it is. To think we get rewarded being part of this community still amazes me, and apparently my wife as well.
Here is a pic of all the gifts from Walton’s with the new polo shirt and knife. Still hard to believe.Thanks again everyone!

I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.

twilliams this sous vide shot is for you




Merry Christmas!

I know Memorial Day has different meanings to different people. For some of us, it is a time we honor those who have paid the ultimate price in service to their country. This affects everyone in various ways, so during this weekend be mindful of what tomorrow is really about. I choose to reflect during the day in as happy of a celebration as possible, while remembering those lost. I am certain that those who gave the last measure would not want us to be sad while remembering them on this solemn day. So I believe you should be gathered with family and friends and keeping them close. Just take a moment to remember what the day is truly about. To all of my brothers and sisters on this wonderful site who have served in our Military, I pray you remember our comrades who have paid that ultimate price in a happy memory. For those of you who have lost a friend or family member in service to our country, I hope the happy memories fill your heart. I am sure this is what they would want for each of us. I truly hope each of you have a blessed Memorial Day.

I picked up a 11 lb belly at COSTCO and made some Bacon in anticipation of some fresh garden tomatoes coming on soon. Nothing like a BLT with your own Bacon and home grown tomatoes. After the curing, I seasoned the bacon with the Excalibur 20 mesh black pepper, which gave a good consistency, and some brown sugar before I smoked it.




A little sample for breakfast and man was it good. I just need that garden tomato to ripen up now.

I recieved a package today from Walton’s. I had placed a small order recently and thought it had arrived. I opened the box and found this awesome gift. There is only one problem, my wife said " thats too cool to cut stuff on". So I now have the absolute coolest charcuterie board, although I have never put a charcuterie together; ever. I did break the seal on a new bottle to celebrate. Thanks Walton’s and the Meatgistics community.

Slainte

I had a little time this weekend to knock out 10 pounds of venison stack sticks using the Willie’s seasoning. I did not use high temp cheese to get a good meaty flavor. The meat block was 6 lbs of venison, 3.5 lbs of pork butt, and a half a pound of pork fat. I used ECA to get them smoking sooner and I like that twang in the sticks. After a few hours in the smoker, I finished sous vide. They turned out great for a rushed job, and it reminded me just how awesome the Willie’s seasoning works on venison. I did have a blowout stuffing, but I’m blaming that on Mr. Jame’s Beam and a tasty single barrel. I also used Walton’s pre-made 8x10 bags and loved those things.

For lunch a homemade pizza with my freshly canned Marinara cooked down to a little thicker sauce, homemade dough, fresh canned sweet banana peppers, garden onions, mushrooms, pepperoni and and salami.

For dinner smoked brisket rubbed with SPG. I seperated the point and made some burnt ends with my homemade spicy bourbon Q sauce and some brown sugar sprinkled on them. The burnt ends were great, but the flat was a little more done than I prefer, although it tasted great and was still fairly moist. I don’t like it when the slices fall apart to easy. Served with baked beans and a fresh sliced garden tomatoe.

One of the holiday traditions my parents started many years ago, was making Peanut Brittle for giving to family and friends. Over the years they perfected their recipe, which was passed on to them from a friend. Each year their giving became more generous and one year they made over 100 bags of Peanut Brittle during the Christmas season, which was over 40 pounds of raw spanish peanuts. Friends they had gifted it to, began asking to buy it to give as gifts. My folks were not in it to make money or run a candy business, so they just told people to pay for the ingredients and they made it for them. Of course Mom and Dad always under estimated the actual cost of the ingredients, and gave away much more than they were paid to make. As they got older, keeping up with that type of volume became a little much for them. I began taking my kids over and helping out. I lost my Mom and Dad both in 2020. Dad was 91 and Mom was 87. A few months after Mom passed, my Dad asked me “do you suppose we could make some Peanut Brittle this year?” I told him sure and meant it whole heartedly. My dad passed away before Christmas. I kept my promise to him. I got together with my wife and sons to make sure we carried on the tradition and Dad’s wishes that year. Everyone in our family had the “recipe”, but you all know the process and “how to” is as important as the ingredients in any recipe. Candy making can be even more unforgiving than meat processing. I was blessed to have spend many days in my parents kitchen making this sugary Peanut delight. Buy the way, this brittle is not hard or sticky if made right. One of my nieces and a nephew asked if I would show them how to make the brittle last year. They helped me and my family carry out Dads wishes to make it last year. This year they asked me at Thanksgiving when we were making it this year. Well today was that day, or should I say the first day. I had my brother and his family together with mine learning and carrying on what Mom and Dad had made into a Christmas tradition. A few years ago my Mom put together a cook book for all of her kids and grandkids with a photo of them making Peanut Brittle one of the many years. It’s the best cookbook I own and the first picture I’m attaching is of them on the cover doing what they loved doing.

Making brittle today to send out of state to family.



The pot is an old pressure cooker my Mom used to make brittle and other candies. The spoon was hers also.

So if you have a certain candy you make or other great cooking tradition you have during this holiday season, post it proudly. Merry Christmas!

I cooked something I haven’t done in a long time. I roasted a couple racks of lamb. I rubbed them with EVOO, fresh garlic, Rosemary, salt and pepper. I pan seared it in the CI before roasting. I made a quick salad and mashed potatoes as sides and a red wine reduction sauce out of the drippings from the lamb to top those mashed taters. Believe it or not, its a relatively quick and easy meal that taste pretty darn good. I can’t afford to go to a restaurant and get this, so it’s always done at home. Nothing like a good lamb lollypop.

cntryboy I have a Camp Chef Tundra Pro 3 burner. They make several nice units and have add on accessories like griddles, pizza ovens and even a grill box.

calldoctoday I would save it electronically keep in mind they occasionally change. zbigjeff The cross over on the chart with certain Distilleries is interesting

scottfletcher compost early on with a little calcium and 10-10-10. As they started blooming I hit them once with Schultz soluble tomato food. We have had good amounts of rain and plenty of heat and they love it.

mac21st thats a Bodacious. The name fits on them. I started a few from seed this year.

calldoctoday we have been real hot the last few weeks. It is cracking a lot of my tomatoes. The Okra is finally coming on. We threw some in some Gumbo tonight.

Started today with one of my favorite breakfast sandwiches. Country cured ham and biscuits with a fresh garden tomato. This little mater weighed in a 1.5 pounds and was a great tasting slicer.

Tomatoes are starting to come in. I sliced a 1.5 pounder this morning for breakfast.

ND Mike hang in there. You’ll look back with these young adults have some great stories some day.

Jamieson22 I have the Sams Club 36" without the top. I picked up a diamond plate aluminum hard top on Amazon for about 90 bucks. Looks and works great. Having said that, if the one you are referring to was available when I bought mine, I would have bought it instead. It has alot more options other than the lid. For the money, its hard to beat.

Dave in AZ the wife likes lettuce on them. I can definitely live with or without it. I’d rather have that mega bacon sandwich you made.