Well finally got the stud back!!!

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

So used to eating fast food, feels like I’m eating like a KING!!! I miss judged the time to start it in the smoker, so yes I’m eating at 9:30 at night…lol

Chef i support you 100% in your life decisions and opinions whether i agree with them or not. However you are literally asking Waltons to cut a big part of their advertising and customer base. I dont understand why you would do that to a business that you support so much. I am not sure what has happened personally to you from Facebook and Twitter to make you feel this strongly and its really none of my business. I just hope its not politically driven. Perhaps this is more of a conversation that should be just between the two of you but im guessing you are wanting to publicize it to hopefully get more people to follow your decision.

Finished product

@ndmike im an uneducated highschool drop out working as a maintenance technician at a semi trailer manufacturer. Dealing with 24-480 volts single and 3 phase, PLC, pneumatic and hydrualic tooling, 100TON-600TON presses, robotic welding systems as well as portable, epoxy primer and urethane electrostatic paint application systems and any other little stuff that comes up on a daily basis. Been there 27 years. Been in maintenance for 9 years. Started out painting and blasting, then when into production management but with the last slow period in 2007-2009 there were several that were let go and demoted. I was demoted back to paint and later promoted to maintenance…a definite win for me.

50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.

I know this isnt meat related but give it a few days and it will turn into that…mmmm backstraps

Tex_77 thanks, will try that

GWG8541 ohhhh, sounds good

Tex_77 I just thought maybe there was a shaker seasoning that would make them pop

Tex_77 these are prebreaded, but I just got chicken on the run. Tried it a couple times, I got a lot to learn on how to use it. It shouldn’t be rocket science but I failed miserably

Anyone got a favorite seasoning for deep fried mushrooms other than just salt

HerbcoFood interested in learning what a buck stick is? With the seasoning and mix ratio im sure its nothing more than what we call a snack stick or landjaeger. What is the diameter of your buck sticks? I make mine at 19mm. My favorite top 4 flavors is…
#1 Bourbon Peppercorn
#2 Ranch
#3 Fajita
#4 Willies
Current smoker is the Pro Smoker 100SS 240 volt electric

I’m thinking Patrick didn’t really care for the blue crab, but Jon nailed that pile of crab pretty good

samspade I’m surprised your not seeing wages rising, it’s unbelievable around lower Wisconsin. All these sign on bonuses (one company doing a $5000 sign on) most are $2000. Starting wages of $16-$26 an hour just for mediocre jobs that are typically around $10-$12 and hour. So much for the federal starting wage of $15, most places are above that already. Besides what I call fresh out of high school jobs for starting workforce.

Jonathon went to go pick up some chicken and try the Chicken on the Run. The meat shelves are bare, not only at one store and not only chicken. I did manage to find a whole chicken so beer can chicken is what’s on the menu tonight. Along with burgers from my steer, Parmesan Garlic brats I made, pork chops from my hog, battered deep fried mushrooms, and homemade crab ragoons. That should last the week

Joe Hell i will try that, thanks