@Austin Don’t know if you can get Citizen Cider’s Dirty Mayor cider, it’s a ginger cider, make your mule with that!!! game changer!!! Guess you could use any ginger cider…

@Meateater1 I do what @Jonathon says, we base everything off the pounds of meat/fat block on the package of the spice, then add all the other stuff.
If you want more intense flavors then make the total of spice/water/cheese + meat= recommended weight on spice pack (generally 25#). I’ve done it both ways, only one I do less meat weight (20#) is breakfast sausage, I like more kick in it.

@Tex_77 I’m a tall, domestic, and light beer guy… “Silver Bullets” or Ultras.

I’m a Bulliet and 4 roses bourbon fan too.

Summer drink on the porch is tall Titos and lime tonic.

My wife and I started making shrubs. If you haven’t tried them highly recommend. 2oz vodka, 2oz whatever flavor shrub, and top with something that has fizz over ice. They were a game changer, you CANNOT taste the vodka!!

@Mulberrylane I’d just go with sliced venison or beef, cut across the grain and make a marinade with low sodium beef broth and whatever spices he likes/can have. Marinade it for a day or two and put it in the oven on 200F until it’s cooked. I personally use consomme as my base, I like the flavor-it has more of a earthy flavor than just the beef stock.

@Meateater1 Just FYI, I do get all bags from Walton’s. I tend to buy them on free shipping days! Also, I just didn’t know what size to get initially so I ordered some from ebay, they will sell them in lots of 25. Once you get the size you want, then buy the case from Walton’s. I’ve yet to see anywhere else that will compete with their pricing and can’t beat free shipping.

@Stats77 I’m assuming you are asking what are grill grates.
Check them out here https://www.waltonsinc.com/grillgrate-pk-kit

I flip the grill grates over and use the flat side to sear.

@BobbyMac I use 50/50 ratio of venison/pork. I buy bonless pork butts from Restaurant Depot. I’d see if you have one around. They tend to leave a nice fat cap on them. If not I agree you should ask a supermarket or Costco type place to get you case, grind and freeze it.

@Joe-Hell I have to agree with @Tex_77 it s a gimmick. Cool concept, gets super hot and it doesn’t impart the salt into the meat. Takes forever to get hot and it’s small. I’ll stick with my grill grates, I just flip them over to sear on the flat side, works great. Oh…and it only took a month or so until it cracked. Too much thermo cycling did it in.

@MT-Elk-Hunter boneless pork butts from Restaurant Depot. I’ll see if I can find the recipe.

If I owned something like that my kitchen would look like something out of a Dr Seuss book!