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.

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.

Thanks everyone for the advise given here. It turned out great. Made 30 hamburgers and 40 hotdogs for 21 people. Had 7 burgers and 12 hotdogs left over. The propane grill they had was either on or off no adjustment. Kinda chard the first few but just covered em up with cheese lol.
The last pic is the friend who retired.

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.

Grimpuppy looks great I love jalapenos

Nice hack.

fallflight glad it was as simple as it was. Great looking pics.

That’s it cool. I wonder how much (if any) of the things in the book were wrong, or just have changed because of technology and food science. When I was in 4-H we used to show cattle and you had a specific body type. Science changed what and how you fed them today.

Nice restore sir

fallflight ok any chance the piston or chamber is out of round? Wouldn’t be sure how to check, maybe draw a circle around plunger and check with compass or micrometer…

I also had over tightened the burper valve. Fixed that turned over the gasket and went even slower everything worked much better.
Dumb question while you had the gasket off did you was and dry the plunger and gasket and look for cracks in either? Then reassemble coating both with white oil?

As long as it tastes good, SOS wont last long enough to get rancid or frozen for that matter.