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I’m with you Tim. Never a fan of goose, love to hunt them, but I took the meat to others

What pellet grill do you have? On the Traeger the burn pot and a in the center, I don’t have too much difference, only hot spot I have is right around the edge of the flat plate over fire box, if...

I’m doing these real soon

Ya I can already see the combinations! So far ve come up with about 10 different varieties of armadillo eggs!

Talk to me about these shotgun shells Mike, my interest is peaked, by the way your doing a great job on that smoker

Deboning? Sounds like a lot of work Charlie, do you feel you lose sone flavor? I know the meat is usually sweeter next to the bone, but I like the thought. Next week I plan on a whole chicken,...

Nothing fancy this Labor Day, all the grandkids are off at college, daughter one son in law are down at Ms. State for a football game yesterday but stayed for my grandson who will be graduating there...

Tim my pellet grill got the royal treatment when I got it, I hate new grills they ain’t seasoned yet, so I got a bunch of people in the neighborhood and said I’ll cook you just bring the meat, I...

Can’t gain nothing eating them, nothing bad in it. Very low carb

Gotta lose some more so I can get me a ride in the Noddy

Ok I guess I do this all the time, pork shoulder, but everyone coming made the request, I would have made brisket or ribs, but hey they are the guests

Well I had a pork loin needing to be cooked, so I stuffed some fine minced garlic, onion and bell peppers, along with some butter and mustard seed then wrapped in bacon, and make it even better my...

I may do that but it’s supposed to be 50 on Sunday, and thanks to you my friend Outback Mike I don’t have 2 mercury motors to work on, he came and got them. Purring like 2 kittens

This thread is so nice, I need to get my smoke on this weekend if the weather will cooperate, needing a pork butt

Great idea Charlie,

It’s fine, I try to at least sweat my spices in for a minimum of 24, have done several at 72 hours as long as your wrapped well with cling wrap. How long does it take to get great well aged beef?...

Mike I’m not an expert but I’ve always gone fat side down, heard all the arguments but that theory of the fat running thru the meat just don’t make sense. Cause if it did why does it all end up in...

Has a nice color to it, have a great one, we’re still 3 hours 12 minutes from serving, but it’s been about family and footbsll

I’m a little extreme. If you cook it well done then you don’t deserve steak, eat chicken!

No too rare at all, I always pull my 2” ribeyes off the fire at 118, usual after the plate around 122, but anything from the 118-124 is acceptable, looks good Tim

I like to do them like that, so I can slice it thin for sandwiches, reminds me I got to get some loins!

Yep still got the wisdoms myself, dentist says ya t happens, as long as it doesn’t effect your on ther teeth no reason to remove

Yep that’s how we usually have one in the crock pot, Mississippi pot roast. That’s why I got 2 So far it’s looking great out there can’t wait

Damn Mike! Well I feel for you, I must be lucky, have never had a cavity a one, just cleanings. No one has even managed to knock one out. But as a hyper kid I was never allowed sugar so I guess that...

Let me know when you get to the brisket I’ll give you some tips then Tom really has a fancy brisket, lots of prep but I did it here a couple weeks ago, it was great