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    1. Home
    2. samspade
    • Profile
    • Following 4
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    • Topics 18
    • Posts 711
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    Dave Braden

    @samspade

    Team Orange Masterbuilt Sous Vide Team Blue Power User

    Retired Las Vegas Metro PD. Working at Para Transit and got into smoking/bbq in 2020. Here for all the wisdom I can get.

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    Email [email protected] Location 3708 Crescent Canyon, Las Vegas,Nv

    samspade Unfollow Follow
    Yearling Sous Vide Masterbuilt Team Blue Team Orange Power User Regular Contributors

    Best posts made by samspade

    • 500 post.

      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.

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

      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.
      Screenshot_20210530-224524_Gallery.jpg 20210530_225054.jpg 20210530_225111.jpg20210530_225626.jpg

      posted in Bragging Board
      samspade
      samspade
    • RE: What's your next Meat Project?

      Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.Screenshot_20220130-012906_Gallery.jpg

      posted in Meat Processing
      samspade
      samspade
    • RE: What's your next Meat Project?

      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.
      20220410_230633.jpg
      20220417_100909.jpg 20220417_200237.jpg 20220417_213250.jpg

      posted in Meat Processing
      samspade
      samspade
    • RE: Loyal kitchen helpers.

      Here was my two waiting as I came out of the store with the weekend bbq.
      20210610_132903.jpg

      posted in Non-Food Related
      samspade
      samspade
    • RE: Great find! I think?!

      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.Screenshot_20211213-132144_Chrome.jpg

      posted in Equipment
      samspade
      samspade
    • RE: Grind and hold.

      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.Screenshot_20220214-034003_Gallery.jpg

      posted in Meat Processing
      samspade
      samspade
    • RE: Christmas 2021

      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.

      posted in Non-Food Related
      samspade
      samspade
    • RE: Portions?

      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.20220326_023449.jpg 20220326_023459.jpg 20220326_171838.jpg 20220326_214913.jpg

      posted in Meat Processing
      samspade
      samspade
    • RE: 500 post.

      samspade wouldn’t be right not to show the bounty.20220223_144243.jpg

      Thank you again Waltons.

      posted in Non-Food Related
      samspade
      samspade

    Latest posts made by samspade

    • RE: water/ice water bath ??

      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.

      posted in Smoking & Grilling
      samspade
      samspade
    • RE: Fall Off Bone BBQ Chicken

      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.

      posted in Smoking & Grilling
      samspade
      samspade
    • RE: Bacon Salty

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

      posted in General
      samspade
      samspade
    • RE: I'm the new Social Media guy here at Walton's, what seasonings should I try?

      kyle sorry fat fingers again.

      posted in General
      samspade
      samspade
    • RE: Great find! I think?!

      Nice find

      posted in Equipment
      samspade
      samspade
    • RE: I'm the new Social Media guy here at Walton's, what seasonings should I try?

      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.

      posted in General
      samspade
      samspade
    • RE: Walton's Jerky Gun

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

      posted in Equipment
      samspade
      samspade
    • RE: Pre order Preamble

      Count me in xl

      posted in General
      samspade
      samspade
    • RE: Restructured Jerky, first time

      Grimpuppy nice batch there!

      posted in Meat Processing
      samspade
      samspade
    • RE: Gardening, canning, pickling and everything related

      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.

      posted in General
      samspade
      samspade