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

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

Overnight rest in fridge, cut and vac seal tonight. All tucked away in freezer

Sastisfying

Jonathon it definitely takes your heart, it’s unbelievable how you can feel so much at peace there. Havent gone since the Covid started so I’m definitely missing it. We went 3 years in a row then Covid hit. Now it’s just fuel and inflation. Not sure which would be worse, getting eaten by a shark or a Griz. Be careful and keep your eyes open, they are just coming out of the den so they are hungry. Besides that, relax and take as much of it in as you can.

Dave in AZ awesome spread

Austin it sure is amazing what they can do but yet look so graceful. I’m always out when storms come through to get video and photos if a tornado should form. We have an elevated risk for us starting now through the night.

Austin Jonathon just seen you guys had a nasty tornado, I hope you, family and all others affected are ok.

HerbcoFood so a scorching hot skillet how do you not burn the outside and leave the middle raw? Just flip it constantly?

HerbcoFood I think it’s because people use burgers as a quick meal in our super busy lifestyles not thinking about being artisan with it. I love a good burger, unfortunately I can not recreated a delicious bar burger, not sure what they do differently that I can not. It frustrates me.

greyartist I would guess that at 80/20, if you have some pork fat I would add another 10% in the weight of the meat block you are wanting to do. It wouldn’t be terrible just a bit dryer than typical. Would still be tasty.

Denny O always stainless

Denny O I’m not sure but I do know the 19mm casing is a struggle to get on my cabelas 12.7mm OD tube. I’m not sure if they are saying my tube is a 12mm or 13mm. I’m assuming a 13mm. With the Walton’s 11lb stuffer tube the 19mm slides right on with ease. So I’m assuming that is a true 12mm OD diameter