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Bragging Board

456 Topics 19.8k Posts

Do you have a fun story or pictures from a great hunting trip, a grill or smoker setup you are really proud of, a recipe to share, or anything else to brag about? Share it here with the rest of the Walton’s Community!

  • Philly cheese steak fresh brat, my Delaware seasoning take

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    cdavisC
    @dave-in-az sounds great. Thanks for sharing
  • Corned beef/venison brats (in Reuben)

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    mrobisrM
    @dave-in-az I cannot argue with that.
  • I Didn't Order Anything.

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    Denny OD
    @jonathon said in I Didn't Order Anything.: @Denny-O I like the smokey flavor of what your’e doing, if you wanted to add something some |Bacon-Taste-Booster wouldn’t be a bad way to increase the “bacon” flavor of it! I have it already and will use it in my next batch, thanks for the feedback!
  • 25 LBS. of Willies Snack Sticks.

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    Dave in AZD
    @mdseaside I read so many posts on sous vide that now I forget who said what, but I’m pretty sure it was a lot of your posts that talked me into it, and @GWG8541, and I’m so thankful you did! I do think it is both easier and makes a nicer hmm skin? I did some without the sous vide, and felt the casings were more chewy and not bound to the meat as nicely. The sous vide ones have a nicer snap, to me. I know I wouldn’t have tried sous vide without all the great posts here talking about it!
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  • 10 Pounds of Willie's Deer Sticks

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    cdavisC
    @gwg8541 I’m right there with you. Congrats and enjoy your trip.
  • Smoked some cheese today!

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    Bob StehlikB
    @idaho-smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.
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    Denny OD
    @gus4416ur Your son will not realize what you have taught him until maybe the next 20 years in his life! Trust me on my comment! I an forever grateful to my Father, born in 1925! We lost my only brother to cancer at the age of 17 in 1964, I was 8. At the age of 10 ish, Dad took me with him every day during the summer to be with him in his one man plumbing, heating, sewer and septic tank service business. Dad had an 8th grade education. Dad taught me plumbing the correct way, how to figure out how it worked, how it was built and what made it tick with common sense. He beat common sense into my head till I began to tick! Dads quote, “Son, Don’t you have any common sense? Son are you paying any attention” Mom used to ask me how I learned to cook the way I do, I’d tell her it was her. But I was always watching and having a mind of a sponge for anyone doing their craft. Father, my Dad, I am forever grateful that you took the time to add me into your daily life when maybe as a child my mind may have been with my friends at the lake or swimming pool. Enough said, my old eyes are watery, BUT I meant what I said. Your son will not realize what you have taught him until maybe the next 20 years in his life! Thank you for passing your skills on to your children. Denny O ps: sorry for the rant but you caught me in the moment.
  • Here is the second batch of Bangers.

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    J
    @mcjagger that is where I got the recipe I use.
  • Ring bologna hot dogs ready

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    Garry TarpleyG
    I used trimming’s from two large briskets I had made earlier, but just took time to trim only meat. Was a little short so added one chicken quarter and a small amount of pork meat. So came out with about 6# beef and one pound other, added about a lb of pork fat and the rest brisket fat to get 10#s. So I didn’t spend hardly any money on it . Got where I try not to waste anything… Tight wad… I guess
  • Good deal!

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    J
    @deepwoodsbutcher WOW lucky you guy’s can buy high temp cheese for those prices. Only one store in Topeka Kansas sells high temp cheese and all flavors are 8.00 @ lb. Next closest store is Waltons in Wichita which is 153 miles away.
  • Bacon

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    Denny OD
    @pepperettes said in Bacon: That’s why I keep my pork inside so it doesn’t freeze and fall off. Soo looking forward to the non freezing nights, so I can start smoking! We are upon them now and I pray they last!!
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    L
    @pepperettes thats a smart boy you got
  • My 1st smoked sausages: Hot Smoked Polish

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    cdavisC
    @dave-in-az looks great
  • Little hot dog action today with high temp cheddar cheese

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    cdavisC
    @bigbass68 man what great looking dogs.
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  • Friendship, Brothers of the Meat!

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    G
    @kyle Thank you Kyle that is just how I rember doing it with my grand mother but I couldn’t remember the salt ratio
  • Weekend project.

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    ND MikeN
    @twilliams looks great! I love the little pieces that are left over. They make great snacks!
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    cdavisC
    @bigbass68 good looking sausage
  • Imitation venison bacon

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    L
    @jonathon came out good …slice on splicer and fry up…

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