General

@bocephus no changes that I know of

@bpschuebel Thanks. I have a batch of goose sticks in the smoker right now. I’ll make sure I don’t run out of water. I made sure I had plenty of fat in this batch and cut back on the mixing time to 6 minutes total. I just fried up the waste mix and it was very good, not rubbery at all. So, that is a good sign. The problem batches were noticeably firm when I fried up the waste from them. Still not sure which variable or variables caused the problem batches but I’m going to be more diligent about controlling all of them in the future.

It works - go with it.

Finally got my hands on one! Took a 5 hour trip heading back home. Will start another post later.

@no_eyes_processor great to see you posting again. @processhead is giving you solid info

@chef said in TRIVIA: Can you identify the dish by its ingredient??: @dr_pain I need to take some pictures of my gumbo next week. Making 20 gallons for people for thanksgiving. I will make my roux in the oven and then add the vegetables. Only doing 1/10th of that but I’m making a traditional roux. Sounds like a good ol fashion challenge

The PK-100 specifications say it is rated at 1250 watts, which means it consumes about 10.5 amps when operating at its maximum rated output. A heavy duty grounded extension cord 25 feet long with 14 gauge or 12 gauge conductors would work fine with this smoker and have little or no impact on performance. Steer clear from the light duty extension cords marked 16 gauge or 18 gauge. Also stay away from long cords.

@jonathon being adventurous can be beneficial! One never knows until one tries!!!

@zbigjeff said in Chef vs Claude Battle …… to the Death!!!!: @dr_pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish. I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

@chef It is a fun store to go to for sure though.

@herbcofood said in Yearling, Veteran, and Old Timer badges: @JohnG5 Did the badge for someone who posts over a certain amount of times during the a given week not make the cut, it being the “Don’t you have something else to do?” badge?!?!?!?!?! 🤪

@papasop I think they appreciate being notified of any issues, they are usually pretty quick to fix them.

@dr_pain Still not even done getting it all cut. Hopefully I can get the carcass processed tonight. The first one didn’t go so well. She moved and the shot grazed her, then the sticking didn’t get the mainline so she didn’t get bled as quick as I would have liked. And the hoist setup I had failed as we began skinning. So there was more blood in the shoulders to trim and more hair on the hind to clean. The second gilt was textbook. I didn’t even need to put feed or milk down to get her still, she just stood there staring at me. I had longer knife so I got the jugular right away. The pen was a little muddy and after the first we just wanted to get her processed as quick as possible so we didn’t save any blood…but we’ll try again next time.

@jonathon said in Pass it on Outdoor Mentors: Good job guys, they are all sold out! I am excited!!! I would definitely pass out if they select my name. Any words on when they will draw and announce?

I got to spend a year in PI. I was there for 6 months on a rotating detachment from Okinawa. Two days before we were to get on the boat to head back to Okinawa, Mt Pinatubo erupted. Since we were combat engineers, we were about the only ones with equipment to clear ash. That left us there another 6 months clearing flightlines and the port.

@gus4416 that would be AWESOME!! Thanks

@jonathon said in Cyber Monday Livestream: @craigrice Last year, someone was streaming from their deer stand…anyone remembers who it was? @PapaSop You’ll have to tune n to find out! No, that’s mean and I am not mean, almost all Walton’s branded equipment will be included in either TBM or 13 Days of Christmas. Most will be on both! Wasn’t me but recall someone was. Don’t remember who.

@Dave-R Thank you for the information! I just need to take the leap and start doing this, he says for the 400th time.

@zbigjeff said in Member rewards: @papasop Hey, if I did that with my Bearpaw, I’d be at the rim. But, that’s a viable amount. It would only force me to get up every 10 mins. Yep! LOL

@yooperdog said in Pickled Beet Recipe Help!: @dr_pain You have to add that special ingredient. I am still on the trail to duplicate my great grandmothers pickles and and kraut. She never used a measuring cup, just her hands. It has been an interesting journey, close, but no cigar. I will never be able to 100% reproduce mine because she grew her own vegs and that was in Northern Quebec which is completely different than South Louisiana (soil, himidity, temp, water etc…)