Dos Macaronis au fromage with pan seared SPAM as garnish

High class, high dollar!! Bon Appetite

In the middle of the cook, chuck roast on the right(not pictured I already had it wrapped) and pork butt. Having a Hispanic coworker make tamales for me with the meat. It’s a family tradition of his on New Year’s Day to make a bunch up. They have never tried meat that was smoked.

Its a beautiful smokin kind of day, first time using the tubed natural hog casings and making brats. Im liking em. 50% venison 40% beef 10% pork fat

Saturday opening morning gun season, I wanted to sit at a spot I never have before to see any activity. Our county was super slow with deer activity and hunters were sparse, well gun shots anyways. Maybe a two dozen shots then dead after 8am. Well about 1pm I got bored with no deer seen and got quite chilled so I headed over the hill to the wife in the blind and heater to finish the day out with her. About 3pm a nice big doe finally appeared out of the woods. Then a smaller doe and fawn followed. Wife says, another really big doe just came out as it had its head down, picked its head up and she said “oh my god it’s a big buck get your gun”!! I told her no you get your gun this one is yours as I have harvest all but one on the wall. The excitement when she shot and dropped it with her .243 Savage and Nosler 95gr accubond bullet was priceless. I have had this buck on camera a few times and seen him on the hoof while bow hunting once but didn’t get it done as this was my target buck if it stepped in front of me. I wasn’t too overly trying to harvest him as I wanted to see him next year but I’m glad we got him and she had the experience she did.

Well I apologize about presentation, in the middle of simmering the brats got a call from my brother that hit a deer with his car. Can’t pass up venison so off I went, however this is the pizza brat seasoning with hi temp mozzarella and cheddar cheese with the added bonus of whole pepperoni that I ground with it(thanks to Jonathon for the idea). Added the Guy Fieri marinara, folks I am telling you what……WOW!!! You must try this!

Bacon wrapped venison back strap chops

Been many years since it has been good around here for morel mushrooms but dag nabbit all I got 7 to enjoy!

Johnsonville Original brats, Bacon wrapped Boneless Chicken Thigh with Heath Riles Everyday Rub, and TBones with Heath Riles Garlic Butter Rub and Waltons Steak and Roast Rub. Also had Mashed Taters with Chicken Gravy

I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better

HerbcoFood like 2-3 lbs

Sous Vide pork shoulder roast with only salt and pepper for 5 1/2 hours at 140* then pulled out of bag and topped with garlic powder and The Three Little Pigs Kansas City Championship BBQ RUB and put on charcoal grill to get a char. MAN OH MAN!!

calvin so in other words what I’m trying to say is the dehydrated fresh habanero pepper is gonna be way hotter than your habanero powder

calvin I apologize if I mis spoke, you would still use the habanero pepper, I was not talking red pepper, find fresh habaneros from someone’s garden and dehydrate them. Then crush them up adding all of it, peppers and seeds together and add to your seasoning. I’m not quite sure how many peppers for you to try though. That is based all on personal taste

calvin in my opinion the habanero powder is the reason why it is not as hot as one would think. If you used actual peppers that were dehydrated then crushed with the seeds put in the meat as well I bet that heat would kick up quite a bit. The top where the stem is and the seeds are the hottest part of the pepper

gus4416 they are actual live plants, I also bought fish and kelp fertilizer through there as well for the plants. You order them and they ship them at a time dependent on your region. When you receive the live plants there is special handling that you must do to acclimate them from the shipping process. A little bit of hands on care but once you get them established and they take off I have had very good results through them. It is online at chileplants. com

calvin I would send you some in a heartbeat, unfortunately this was last year. I did not grow them this year and am regretting that decision

Tex_77 if price is not an option RECONYX all the way. Otherwise I have both Muddy and Stealh cams. Muddy has given me a lot of fits, so I’d say Stealth cams. Both brands around $150 each. It seams like the cameras that have the small door on the bottom rather than the entire face opening is better for water resistance.

calvin these peppers here are Carolina Reapers that I grew in my garden. The actual pepper definitely packs the heat but in with food it is tolerable when used correctly. The Cheetos I bought are actually pretty darn good, you get the sweet first then the heat kicks in. And I’m not a real hot food kind of lad, I eat about 10 Cheetos then put them away for another round later. Sounds like your friends know what they can tolerate. I wouldn’t be a bit too worried about their health as far as you making what they want. Start with ghost pepper and if they still want more crank it up with the Carolina Reaper for their own consumption. Now if they are trying to be wise guys and tricking people to eat a normal sausage that they don’t know has that type of heat then I would not make it for them.

Tex_77 I wouldn’t say your a huge social talker….lol. Either am I, I’m horrible at social events