Bragging Board

@herbcofood said in A HUGE Thank You to Walton's: @dr_pain Look at you flexing, I only bought two… Not flexing. I actually debated sharing, but thought others may be encouraged to jump in for a good cause. I don’t do much in terms of charitable contribution but when I do I usually support organizations supporting and leading our youth. I have yet to win something but… today may be the day

@papasop I knew they were not yours but you quoting the OP refreshed those pics and DROOOOLLLL!!!

@rhjbarney so is it just a matter of plug to SSR? Nothing in between them? Then the Fireboard to trigger the SSR? Assume you complete the circuit for the SSR. Do you have an earth on the cabinet itself?

YUM! I am a total “chilehead” and we have an Abundance of all sorts of hot peppers this year- at least 15 kinds, as I get pepper plants from all over the world every spring from www.thechilewoman.com in Indiana. I have made pickled peppers in several styles (Korean, Vietnamese), Italian-style hot peppers stuffed with tuna/capers/parsley in olive oil, hot sauces, hot honey, hot pepper jelly… and frozen bags of them! This year I even have CAROLINA REAPERS, that I grew from seed from www.puckerbuttpeppercompany.com which it’s taken me 2 years to get peppers on!- and I am Always looking for great recipes!!!

That is my kind of steaks!!!

I just want the cheek meat.

@nd-mike said in Bavarian Oktoberfest Sausage: @john-belvedere awesome looking stuff!!! Thank you

@papasop said in ANTELOPE: Deer and warm weather. I haven’t even been out yet. My son decided to go out last Saturday morning. Got himself a nice little 4 point. He text me when he left the woods, met at his place and a hour and a half later it was in the freezer. 70 deg out when we finished. Warmest deer I’ve ever processed. Barely into rigor. On the plus side, the hide came off real easy. A few year back I had to process one harvested in 90° temps. Fastest processing I have ever done. Field conditions, got it on ice in little over an hour, spent the next hour pulling thorns and sand burrs from my hide. Nothing easier than pulling off a fresh hide.

@chef I finally got around to posting the recipe in the user recipe section. Sorry it took so long.

@dr_pain - You will love it.

@wdaly I just followed the waltons cook schedule and it worked out great

@deerslayer I love burnt ends. Enjoy

Next generation sausage maker

@Jonathon Where were you when this happened? Spain needs you. https://www.msn.com/en-us/lifestyle/lifestyle-buzz/shakira-has-been-attacked-by-wild-boars/ar-AAP0EU3?ocid=entnewsntp

@tarp Thanks

The wine for cooking and drinking has been picked out as well. Starting with one bottle for both but wanted to be prepared. [image: 1632417502098-a0f209e3-21d5-43c0-bb37-c311029fdf7d-resized.jpeg]

@yooperdog said in First time making Snack Sticks (pepperoni)!: @dr_pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton’s is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks. Thanks for the suggestions!

I absolutely love this idea! I wonder if we could find a customizable option for this tall lanky body of mine (I’m 6’6")

@jonathon nice crappie. My daughter caught her 2 best crappie the other day. She made me keep them separate from the rest of the fish. She ate both of them and wasn’t about to share. She was pretty proud of them. [image: 1631076584954-20210804_123318.jpg]

I hope my son will feel the same way when I am gone.