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    1. Home
    2. samspade
    • Profile
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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 samspade2519@gmail.com Location 3708 Crescent Canyon, Las Vegas,Nv

    samspade Unfollow Follow
    Nevada Veteran 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?

      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: 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
    • Christmas turkey 2022

      Thanks Waltons for another perfect turkey. As always turned out great.20221225_194228.jpg

      posted in Smoking & Grilling
      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: 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: 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: 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

    Latest posts made by samspade

    • RE: Two smoking sessions to reach temp?

      Glad to see it again. If it’s not it should be in the charts section

      posted in Meat Processing
      samspade
      samspade
    • RE: Used PK100 smokehouse

      Great deal. Someone near you is going to score big time.

      posted in General
      samspade
      samspade
    • RE: Cotto Salami,H Summer Sausage, the results are in...

      salmonmaster those came out really nice. Great idea about saving to the phone or sd card. I will start doing that. Tks.

      posted in Meat Processing
      samspade
      samspade
    • RE: Freezer labels

      Mine don’t last long enough to lable.

      posted in General
      samspade
      samspade
    • RE: Sous Vide Summer Sausage

      DHardy those came out really nice. Getting my stuff ready for a batch this weekend I hope.

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

      Nice job my mouth is watering

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

      Ridley Acres wow. Just wow!

      posted in Meat Processing
      samspade
      samspade
    • RE: Newest rewards , congrats!

      Deepwoodsbutcher great posts. Enjoy reading them

      posted in Non-Food Related
      samspade
      samspade
    • RE: How many would try this?

      Count me in. I’ll eat just about anything once

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

      John Belvedere nice job. Home made pasta. Your the man!

      posted in Bragging Board
      samspade
      samspade