This is my 500 post and just wanted to thank Waltons and everyone there who make this place so special. Also thanks to the contributors here. You all provide great guidance and support. Whether is someone new or an established user.

Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.

Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.

Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.

Here was my two waiting as I came out of the store with the weekend bbq.

I cant believe this. I offered the guy 300 for a 5000 slicer. He said ok. Went over to pick it up and it didnt spin the blade but the controls lit up. I’ve got a guy, so I took it. Got it home and saw the carriage was not set to zero. Closed it and everything works. Now to clean sanitize and lubricate. Got to buy a cart cause it weighs 100lbs or more.

Thanks for all the support. Been here a year and I’m making products I’m proud of. Here is the second batch of the 25 lb weekend.

Merry Christmas to everyone here. You all have been a source of inspiration and enjoyment and I look forward to interacting with all of you in 2022. Stay safe and have a wonderful holiday.

Ok. Frank’s are holding 12 hours.
Burgers are vaced and packed in the freezer.
Burgers
20 lbs of 75/25 ground chuck.
Formed with patty maker.

Hotdogs
20 lbs chuck/pork with best burger seasoning, super bind and cure.

Made about 40 burgers and 75 hotdogs. Guess we will see how many survive the cook.

Thanks to all who helped keep my wits when I undertook this. Confidence level sure went up.

samspade wouldn’t be right not to show the bounty.

Thank you again Waltons.

Sean Clouthier the separation might be caused by you thermal schedule. If you dont bring the temps slowly the result may be a layer of melted fat between the casing and meat.

When I spatch a chicken I remove the back bone and flip it over. Then I take a knife and as I push down to spread the bird flat I make a small cut into the bone where breast bone meets the meat. It will flatten nicely.

PapaSop thanks you for helping me decide what I want for dinner. Ribs it is!

kyle sorry fat fingers again.

Nice find

Welcome JustinT like everyone said start slow minimal additions. Fresh sausage colligan casing for ease of stuffing. Then add one or two things, change spices. Follow package directions. But most of all. Dont forget to make gummy bear sausages Johnathan and Austin loved em.

Cabellas has an electric JG but Waltons could probably make a better one

Count me in xl

Grimpuppy nice batch there!

johnsbrewhouse lost my izzy about a year ago. I know what your feeling and I know you will get past the ache but the memories will lift you. Remember the great times and love she gave. She been my profile pic since I started here.