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Meatgistics - Walton's - Community
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  5. Post your Meat P0rn!!

Post your Meat P0rn!!

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  • Dr_PainD Dr_Pain

    Grimpuppy Is the one on the right (on the stove) a summer sausage with whole peppercorn or is it a salami? Your mountain of snack sticks would not last a week at my house LOL!!!

    GrimpuppyG Offline
    GrimpuppyG Offline
    Grimpuppy
    Team Blue Military Veterans Power User Regular Contributors
    wrote on last edited by Grimpuppy
    #11

    Dr_Pain it is salami
    DC8452E7-1EB2-4E87-A61E-E97F7B686613.jpeg

    1 Reply Last reply
    6
    • SethHamptonS Offline
      SethHamptonS Offline
      SethHampton
      wrote on last edited by
      #12

      These were tasty…My problem is that I never take time to stop and take any pictures…I am too interested in eating.IMG_1665.jpg IMG_1629.JPG IMG_2379.jpg

      Yoder YS640S / Comp Cart
      LEM Chamber VAc
      Cabelas 12" Pro Slicer
      Cabelas #12 Carnivore Grinder
      Lots of other goodies…

      1 Reply Last reply
      9
      • processheadP Offline
        processheadP Offline
        processhead
        Regular Contributors Power User
        wrote on last edited by processhead
        #13

        Some favs.

        Slabs a-smokin’
        20210222_120339[1].jpg
        20210223_070648.jpg

        Wild Gobbler smoked boneless breast and venison reconstructed “bacon”.

        20210416_192234.jpgJPEG Image (39112).jpg

        DSCN3047.JPG

        Landjaeger

        20210326_074517.jpg

        Paul

        Big DLDB 1 Reply Last reply
        9
        • HerbcoFoodH Offline
          HerbcoFoodH Offline
          HerbcoFood
          Regular Contributors Team Orange Sous Vide
          wrote on last edited by
          #14

          This was a Father’s Day a few years ago, it was a solid meal smoked by me, brisket, ribs, sausage, turkey tenderloins and poppers.
          9016395B-E6B0-40AB-9496-3801AAA2C038.JPG

          1 Reply Last reply
          9
          • processheadP processhead

            Some favs.

            Slabs a-smokin’
            20210222_120339[1].jpg
            20210223_070648.jpg

            Wild Gobbler smoked boneless breast and venison reconstructed “bacon”.

            20210416_192234.jpgJPEG Image (39112).jpg

            DSCN3047.JPG

            Landjaeger

            20210326_074517.jpg

            Big DLDB Offline
            Big DLDB Offline
            Big DLD
            Team Orange
            wrote on last edited by
            #15

            processhead pp4.jpg

            1 Reply Last reply
            7
            • HerbcoFoodH Offline
              HerbcoFoodH Offline
              HerbcoFood
              Regular Contributors Team Orange Sous Vide
              wrote on last edited by
              #16

              Three years ago, this was one of the first big meals I did on my what was a new smoker at the time. Beef rib, stuffed mushrooms, boudin, pulled pork and sausage.
              IMG_0173.JPG

              1 Reply Last reply
              7
              • ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by
                #17

                Couple of pork butts on the BGE and some simple yard bird and steaks on the old kettle.

                Screenshot_20210928-182226_Gallery.jpg Screenshot_20210928-182338_Gallery.jpg

                1 Reply Last reply
                5
                • SurgS Offline
                  SurgS Offline
                  Surg
                  Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                  wrote on last edited by
                  #18

                  571FA6B4-4E9C-4019-8068-2FB5300834A6.jpeg BAA94E49-F7FC-4608-975A-22D41E55A747.jpeg F9C94CEC-5B46-4B99-AF4A-5279E3407452.jpeg CAFC3DDC-1253-419E-8E2A-187C17382AA0.jpeg

                  Last Thanksgiving. Smoked turkey legs. Reverse seared prime rib roast. And of course some Yorkshire pudding.

                  “A smooth sea never made a skilled sailor.”

                  1 Reply Last reply
                  8
                  • Dr_PainD Offline
                    Dr_PainD Offline
                    Dr_Pain
                    Sous Vide Dry Cured Sausage Traeger Team Blue
                    wrote on last edited by Dr_Pain
                    #19

                    9BC2EC0A-5FF7-46F0-BF89-3AED74BBEE76.jpeg

                    Made this pepperoni a while back. It was gone in no time

                    C 1 Reply Last reply
                    9
                    • Dr_PainD Dr_Pain

                      9BC2EC0A-5FF7-46F0-BF89-3AED74BBEE76.jpeg

                      Made this pepperoni a while back. It was gone in no time

                      C Offline
                      C Offline
                      calldoctoday
                      Team Blue Power User Regular Contributors
                      wrote on last edited by
                      #20

                      Dr_Pain I’ll bet!

                      1 Reply Last reply
                      0
                      • D Offline
                        D Offline
                        Dug410
                        wrote on last edited by
                        #21

                        Now I’m hungry

                        D 1 Reply Last reply
                        0
                        • D Dug410

                          Now I’m hungry

                          D Offline
                          D Offline
                          Dug410
                          wrote on last edited by
                          #22

                          Dug410
                          Screenshot_20211001-094647_Gallery.jpg

                          cdavisC 1 Reply Last reply
                          7
                          • D Dug410

                            Dug410
                            Screenshot_20211001-094647_Gallery.jpg

                            cdavisC Offline
                            cdavisC Offline
                            cdavis
                            Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                            wrote on last edited by
                            #23

                            Dug410 man those look tasty 😋

                            1 Reply Last reply
                            1
                            • D Offline
                              D Offline
                              Dug410
                              wrote on last edited by
                              #24

                              Screenshot_20211003-123351_Gallery.jpg

                              1 Reply Last reply
                              4
                              • D Offline
                                D Offline
                                Dug410
                                wrote on last edited by
                                #25

                                Venison tenderloin!😋😋😋😋

                                cdavisC lkrfletcherL 2 Replies Last reply
                                3
                                • D Dug410

                                  Venison tenderloin!😋😋😋😋

                                  cdavisC Offline
                                  cdavisC Offline
                                  cdavis
                                  Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                  wrote on last edited by
                                  #26

                                  Dug410 you got that right ✅

                                  1 Reply Last reply
                                  0
                                  • Dr_PainD Offline
                                    Dr_PainD Offline
                                    Dr_Pain
                                    Sous Vide Dry Cured Sausage Traeger Team Blue
                                    wrote on last edited by Dr_Pain
                                    #27

                                    5DE08641-9E96-4DCA-9EFE-E7F3BA0AC640.jpeg
                                    Made some spatchcock chicken a while back and the wings were left overs. I ended freezing them and last night pulled them out and fried them to IT 175F and glazed them with some BBQ sauce. WOW!!

                                    SurgS cdavisC 2 Replies Last reply
                                    3
                                    • johnsbrewhouseJ johnsbrewhouse

                                      Just hamming it up with my Meat P0rn
                                      IMG_0005.JPG

                                      lkrfletcherL Offline
                                      lkrfletcherL Offline
                                      lkrfletcher
                                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                      wrote on last edited by
                                      #28

                                      johnsbrewhouse - Nice

                                      Life is a Garden - Dig it.

                                      1 Reply Last reply
                                      0
                                      • D Dug410

                                        Venison tenderloin!😋😋😋😋

                                        lkrfletcherL Offline
                                        lkrfletcherL Offline
                                        lkrfletcher
                                        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                        wrote on last edited by
                                        #29

                                        Dug410 - My favorite part of an ELK is the tenderloins. Simply incredible.

                                        Life is a Garden - Dig it.

                                        B 1 Reply Last reply
                                        0
                                        • Dr_PainD Dr_Pain

                                          5DE08641-9E96-4DCA-9EFE-E7F3BA0AC640.jpeg
                                          Made some spatchcock chicken a while back and the wings were left overs. I ended freezing them and last night pulled them out and fried them to IT 175F and glazed them with some BBQ sauce. WOW!!

                                          SurgS Offline
                                          SurgS Offline
                                          Surg
                                          Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
                                          wrote on last edited by
                                          #30

                                          Dr_Pain great looking wings.

                                          “A smooth sea never made a skilled sailor.”

                                          Dr_PainD 1 Reply Last reply
                                          0

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