Made some ribs, St. Louis and baby backs along with some pulled pork. Getting back in the swing of things.

I needed to refill the freezer, made 20lbs breakfast sausage, Holly and H110-C and 10 lbs of brats Blue Ribbon and Hatch Green Chili. Besides I needed to break in the new knife.

I was going to fire up the grill for the first time this year, rain started, no problem. Well that changed to snow and it is sticking. So back to CI and the stove. Cooked up a T-bone and a cowboy ribeye and added some sides, life is good.

Well my wife wasn’t sure what she wanted so I just wanted to cover my bases. T-bone, a couple of venison tenderloins and back straps wrapped in bacon and a pair of Hatch green chili and cheese. A couple of accoutrements, sauteed mushrooms and onions and corn. Popsicles for dessert.

Okay so here are some pics of the two day marathon. My brother was happy to get his Romanian sausage and our dog was waiting for him to make one mistake. Our son and his wife came over so I could work the smoker. It was too cold to bring out the non insulated smoker, new project is on the list. I prefer to hang most meat/sausage then put it on a grate. Another project.

Last night at the Ranch dinner. Pretty simple, marinaded bacon wrapped back straps with fried onions, roasted jalapenos and jalapeno, cheddar bratwurst wrapped in foil with some Shiner, onions and butter. Washed down with some Shiner, Yuengling and some quality whiskey. Added to the greenhouse gasses with some hot burning mesquite and hand rolled cigars.

No radio, internet, news or sirens, but nature for 2+ weeks. Only when we needed to go to town was there a useful signal. Boy did my BP go down and sleep go up.

Something pretty simple. I slow cooker a venison neck roast, shredded the meat and made hot Italian sandwiches for dinner.

Finally after a two year hiatus I made a batch of chili. Found a few pounds of brisket from the fall when pulling meat for grinding. I think I found my favorite meat to make chili; the wife wanted beans in it. Gotta pick your battles.

Tried out the Chicken On the Run marinade and coating. Baked the chicken and it turned out good, I bet it would have been even better deep fried. I like the coating because it is light and crunchy and has a nice flavor, the marinade kept the bird moist and tasty even after a 24 hr soak.

Well this was a heck of a weekend. My brother was supposed to come up and we were to spend four days making sausage. It all started falling apart the day he was to head up. Proteins all pulled and seasonings set up. His four days shrank to two. We still cranked out 90+lbs of sausage, 10+lbs each fresh Polish, smoked Romanian, green hatch Chile, jalapeno poppers, five types of snack sticks. I will post some more pics a bit later, house is empty and I am cleaning up one more time and I am beat. Here is a pic of gigawatt snack sticks. About 50 lbs of venison snack sticks. My wife is sleeping now and she was taking the pictures with her phone.

Clasko2 nice looking links, betting they will be tasty when done.

kyle I use vinegar sometimes in making Mexican chorizo and it will create a crumbly finished cooked product. If I go a little lighter on the vinegar I can create sausages that can be grilled w/o falling apart. Just my experience with trial and error. Wine and tequila has a similar effect from my experiments.

kyle just be careful when using the liquid if it has a lot of vinegar in it. I know that you are going to cut it with some water, but too much vinegar will affect your bind.

Well my wife wasn’t sure what she wanted so I just wanted to cover my bases. T-bone, a couple of venison tenderloins and back straps wrapped in bacon and a pair of Hatch green chili and cheese. A couple of accoutrements, sauteed mushrooms and onions and corn. Popsicles for dessert.

mrobisr looks like the learning/experimenting process continues. I am betting an answer will bring more questions.

jfyoung45 welcome to the community my northern neighbor. This is a great place to learn and ask your questions. We all are students here and look forward to seeing your posts.

Dave in AZ processhead there were a few places that I recall put flavors in their beers, my son liked one with banana flavoring.

GWG8541 I will take that advice for sure. The shandy reminds me of a beer in Germany called a raddler. It was a wheat beer that they mixed in lemonade. There was another, but not to fond of it, a wheat beer mixed with coke if I remember correctly. Nothing like hearing a bunch of German party goers singing the song Alice with a raddler in hand. I think JoeB or maybe Dave in AZ can correct me. I am pretty sure they both served some time in Deutschland.

Jonathon enjoy the garden, it will provide not only food but a needed distraction.

GWG8541 that Leineys summer shandy pairs real well with BBQ.