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    2. lkrfletcher
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    lkrfletcher

    @lkrfletcher

    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran

    I am just a simple retired Military Man. I served 26 years in the Navy and now work for the State of Colorado. I have a passion for hunting and fishing which is a great segway into Meat Processing and Smoking. I process all of my own game and love doing so.

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    Location Broomfield, Colorado Age 54

    lkrfletcher Unfollow Follow
    Military Veterans Veteran Yearling Sous Vide Canning PK100 Team Blue Team Orange Power User Regular Contributors

    Best posts made by lkrfletcher

    • It's a Beauty

      Got my 1500 Post reward today - SWEET!
      1500.jpg

      posted in General
      lkrfletcher
      lkrfletcher
    • Smoked Portobello Mushrooms

      This is an easy and must try recipe

      1. Break off stems.
        FD5C4CAC-2AA5-4595-BA3C-330FD24480E6.jpeg
      2. Mix melted butter, olive oil, back pepper and garlic.
        AFC1BAB8-4B53-41E9-89AA-A9E67F3B518B.jpeg
      3. Brush mix liberally all over mushrooms. Veins will fill with mix.
        99D3CDD8-9041-440A-A845-A953E3D7F013.jpeg
      4. Grab your favorite steak seasoning. You can see I chose one of the best.
        9F1C5E5B-5C69-4217-AC79-31780F70947D.jpeg
      5. Shake it in each mushroom. Not too much as this recipe has a fairly high saltiness.
        083BA93F-6A15-4525-B961-1D70CCE0961F.jpeg
      6. Take to smoker at high temp and smoke for 20 minutes or so… goal is to get them hot and infused with hit mix and spices.
        0CB564F0-A887-4882-BD33-20513CA83BF9.jpeg
      7. Add Parmesan cheese (or a shredded cheese of your choice) close smoker and let it melt.
        F607DF8B-D3D5-4FC7-BD48-06026E5177CE.jpeg
      8. Serve as a side or just as is. Portobello mushrooms are very meaty. These can easily be a main dish if you want. I used as a side with a pan seared pork chop and lemon garlic shrimp…
        A81DB4B4-B828-48DE-AAC1-49CF2C85EB0B.jpeg
      posted in User Recipes
      lkrfletcher
      lkrfletcher
    • Bacon ready

      Got my delivery yesterday. I am ready to try this bacon stuff out

      494149A6-CAD0-4BB1-A443-7C254ACA0A67.jpeg

      posted in General
      lkrfletcher
      lkrfletcher
    • RE: What did everyone cook today?

      Spicy KETO crackers.
      Kind of unconventional I know. But was so easy for so little effort. 1 with Cajun seasoning and 1 with Mexicali seasoning from excaliber. Topped with everything bagel seasoning.
      Roll out
      C4353019-1EF9-464B-AEA1-5751B844A123.jpeg
      Cook
      4F17247D-6F9F-4FF4-A396-90BB9780621B.jpeg
      Dry
      439B9563-EF9C-49A9-9E0B-0DBA1CA14FFC.jpeg
      Size them
      4AE684D8-AEC1-41C5-AE0D-78530AC78FDF.jpeg

      posted in Bragging Board
      lkrfletcher
      lkrfletcher
    • Check this out

      My wife just gave me this hand made 30oz. Water bottle. She made it last weekend I guess. She did a great job.
      669287D5-A861-42BE-B545-55AC1F756660.jpeg
      DBD2F8D0-833F-4D30-BDE6-9499A73D4674.jpeg

      posted in General
      lkrfletcher
      lkrfletcher
    • RE: What did everyone cook today?

      Anaheim peppers stuffed with Parmesan, cheddar, cream cheese and bacon. Topped with more of that “Everything Bagel” seasoning.
      anaheims.jpg

      posted in Bragging Board
      lkrfletcher
      lkrfletcher
    • HOW TO MAKE A SOUS VIDE TANK FOR SNACK STICKS

      I thought I would put one of these on the site to show how very easy it is.
      I used a Coleman party stacker cooler. (Not tall, but perfect length to dump in a bunch of snack sticks and have minimal water with max insulation.

      1. remove the seat ring from your Sous Vide and draw a line with a sharpie where you want your hole. I do not recommend the corner, and be mindful of ridges on the inside.
        cooler.jpg

      2. Use a hole saw or a dremmel to cut thru the top.
        cooler1.jpg

      3. Cut the hole. Notice there are 2 layers.
        cooler2.jpg

      4. Use a hot glue gun to fill in between the two layers. You dont want any water vapor getting in there.
        cooler3.jpg

      5. Let the glue dry really well (2 hours)
        cooler 4.jpg

      6. Clean up the edges with a file or dremmel and you are done.
        cooler5.jpg

      posted in General
      lkrfletcher
      lkrfletcher
    • RE: What are you hunting/fishing?

      Off to the smoker
      Caught these thru the ice on Saturday.
      me1.jpg
      new.jpg
      2.jpg

      posted in Bragging Board
      lkrfletcher
      lkrfletcher
    • RE: Bacon ready

      7th day. Pepper and jalepeno rub.
      075DB674-3BA4-4690-865D-5E7E731FCE9B.jpeg
      2BFE5B5A-ADAF-426B-9B3B-F7C768EF4D6D.jpeg

      No in the fridge. Smoke tomorrow.

      posted in General
      lkrfletcher
      lkrfletcher
    • RE: Bacon ready

      Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
      This Journey is complete - Yield 9 packs and a good size sample.
      5.jpg

      First push and my slicer breaks
      6.jpg

      7.jpg

      8.jpg

      1.jpg

      2.jpg

      Now the good part
      4.jpg

      Love how the Jalapeño pepper stayed on throughout the fry.
      3.jpg

      posted in General
      lkrfletcher
      lkrfletcher

    Latest posts made by lkrfletcher

    • RE: Early Birthday Presents

      GWG8541 - There ya go!

      posted in Non-Food Related
      lkrfletcher
      lkrfletcher
    • RE: What did everyone cook today?

      HerbcoFood - WOW!

      posted in Bragging Board
      lkrfletcher
      lkrfletcher
    • RE: Jalapeño Popper Sausage - Good

      Grimpuppy nice

      posted in Meat Processing
      lkrfletcher
      lkrfletcher
    • RE: Estate Sale Score

      processhead awesome

      posted in Equipment
      lkrfletcher
      lkrfletcher
    • RE: What did everyone cook today?

      RafterW Very Nice

      posted in Bragging Board
      lkrfletcher
      lkrfletcher
    • RE: Jalapeño Popper Sausage - Good

      Grimpuppy - They look great!

      posted in Meat Processing
      lkrfletcher
      lkrfletcher
    • RE: New BBQ Grill - No Bull

      Gmoran I like it

      posted in Equipment
      lkrfletcher
      lkrfletcher
    • RE: What's your next Meat Project?

      Pivodog WOW

      posted in Meat Processing
      lkrfletcher
      lkrfletcher
    • RE: I am in love!!!!

      Dr_Pain SWEET!

      posted in Bragging Board
      lkrfletcher
      lkrfletcher
    • RE: 25lb of whatever you call "Mexican Cheddarwurst" with Ghost Pepper Cheese - Mexican Ghostwurst?

      Jamieson22 Yeah Man!

      posted in Meat Processing
      lkrfletcher
      lkrfletcher