What did everyone cook today?
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Joe Hell 236 so not terrible but it didn’t feel good at the time!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Here’s some chicken wings I made today. Seasoned them to start with SPOGOS from Oak Ridge BBQ, then put them on the Primo for about 45 minutes. Then tossed half of them with Kosmos Kicking Cajun wind dust and the other half in Kosmos Buffalo Hot wing dust.
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Didn’t cook nothin.
But I did start more sow belly curing.
I’m maken Maple Bacon for the 6 YO Grand Daughters request.
Two slabs, all I had on hand.It’ll see the pan in 4 weeks.
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Well, its 10pm and i am still cooking… well smoking really. Started 8lbs of bambi dogs at 3pm and finally got finished stuffing at 7p and in the cookshack they went. About an ounce of hickory and we are slowly climbing to 165deg. Man these dogs are labor intensive. Parksider, dont know how u do it brother! This old man is whooped!
If the women don’t find you handsome, they should at least find you handy - Red Green
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Well, its 10pm and i am still cooking… well smoking really. Started 8lbs of bambi dogs at 3pm and finally got finished stuffing at 7p and in the cookshack they went. About an ounce of hickory and we are slowly climbing to 165deg. Man these dogs are labor intensive. Parksider, dont know how u do it brother! This old man is whooped!
smokinbubba So deer hotdogs/sausage?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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smokinbubba So deer hotdogs/sausage?
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I LOVE this post, I think we need to make it a Monday morning tradition!
I made smoked wings, the real hey here is to get a shelf in your smoker to keep them up off of the grates, that makes all the difference! Then 3 hours at 200° and then toss in a sauce if you want but I didn’t think they needed it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I LOVE this post, I think we need to make it a Monday morning tradition!
I made smoked wings, the real hey here is to get a shelf in your smoker to keep them up off of the grates, that makes all the difference! Then 3 hours at 200° and then toss in a sauce if you want but I didn’t think they needed it!
Jonathon Why do you feel you need to have them on a higher rack? It it a pellet grill issue, or something else? We may need to have a wing cookoff!
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Tex_77 being on the main level has always split the skin on my wings, this made the skin PERFECT!
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Tex_77 Jonathon
Seems like wings were the go-to this weekend. Was tent camping with the family and everyone wanted Papa’s wings. So easy and the taste is wonderful. Wings are now my favorite thing to grill. I did separate a few and used Excalibur Bloody Mary wing shake to give them a taste. They all loved it.Wing cook off… Bring it on. I think we’d all agree they’re all great. Just different seasoning.
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PapaSop Those look amazing! How long at what temp? I’m finding that I like them more and more when I smoke them as full wings with the drumstick and wishbone attached.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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smokinbubba So deer hotdogs/sausage?
Tex_77 yep, venison hot dogs
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Tex_77 Jonathon
Seems like wings were the go-to this weekend. Was tent camping with the family and everyone wanted Papa’s wings. So easy and the taste is wonderful. Wings are now my favorite thing to grill. I did separate a few and used Excalibur Bloody Mary wing shake to give them a taste. They all loved it.Wing cook off… Bring it on. I think we’d all agree they’re all great. Just different seasoning.
PapaSop i have 2 cookshacks. One now stays in a bin in the rv! Got to have Q while camping.
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Rib-eyes on the CharBroil infrared. Done just right for tonight!
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Joe Hell
Yes I used a large Umai bag works great. Nothing wasted cooked the ribs right away, than after aging the bark I cut off of the roast is still edible I chopped up and made some beef chicharones, than of course the rest I sliced up into thick steaks topped off with garlic butter on the grill 
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Joe Hell
Yes I used a large Umai bag works great. Nothing wasted cooked the ribs right away, than after aging the bark I cut off of the roast is still edible I chopped up and made some beef chicharones, than of course the rest I sliced up into thick steaks topped off with garlic butter on the grill 
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