I'm a heavy equipment operator, I love to hunt, work on cars (currently working on a 36 Chevy truck), and of course make sausage. My friends say I have the same attitude as Eeyore…Oh Bother!
made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
Our Turkey season started today in Wi (we drew the last season) and got this bird this morning. 18 pounds, 9" beard.
Saw this snow owl at work this morning. Thought those of you who dont get snow might enjoy it
smoked 20# of polish this morning. Started with Excalibur polish mix, added 1T of garlic powder, 1/2t black pepper, and 1 1/2 cups soy protein. smoked 4 hours over a oak fire. Made them long to cut up into chunks for our shrimp boil in a couple weeks
So my aunt took a bunch of pictures for us at the party, all of the pics were of the people at the party, none of the food. out of about 120 pounds of meat, this is all that’s left. Again thanks to all of you for the input, advice, and good lucks. When I got compliments on the meat, I gave all of you guys credit for the help. I have a feeling our number in the meatgistics community is going to grow. On behalf of my wife and son, thank you
I also received a nice gift from Walton’s. I would like to thank them and also thank all of the members of this great community for making this a fun and educational place.
Finally had a few spare minutes to cook Sarah a nice meal. Ribeye steak on the charcoal grill with fresh grilled asparagus just picked out of the garden.
Night two of camping, did a shrimp/lobster boil for our good friends anniversary. Life is good
My son took this photo at campout and thought I would share. Everyone had cool led lights but none of us had the same color. This is a big post for me as it’s my 1500th one. Years ago if someone told me I would be posting stuff on a internet site, I would have laughed. Thank you all for being so nice and helpful. I feel like your all friends that I will never meet in person, but friends all the same
made some sauerkraut hot dish for lunch today with my homemade kraut and taters from the garden we dug in the fall
PapaSop Ribs look great, but that lil girl looks way better. Congrats grandpa!
cntryboy I do mine with full heat, but I shut it off after the oil and let it cool before oiling again
cntryboy I’m sure you know it, but make sure the griddle is hot when you do it, If I have to really scrape and clean my griddle after cooking, I always make fried tatters after to help season it again. The oil and starch really help in my opinion
cntryboy when I got mt griddle, I used canola oil, then cut a potato in half and rubbed it on the griddle then oiled it again. The starch from the tater fills in the little imperfections on the surface
I also cut everything up then freeze. Also nice to weigh everything out and mark the package. Time to make sausage just grab the bags and grind
cntryboy that’s a pretty cool story. Seems like you have a great outlook on life and enjoy it to the most. Welcome to the community, nice to have you
PapaSop living in the great state of Wi, it should be snowing any day now
Deepwoodsbutcher great way to explain it to us, pictures say a thousand words. Thank you
Jonathon maybe you could get Deepwoodsbutcher on a podcast sometime. Even by phone would be good, or you could go to her farm and do a remote. Road trips are great
