@mrobisr Thank you, I really appreciate it. I wish I could help just half as much as @Tex_77 does.

@scottfletcher Yep, why not? It’s yummy!

@mrobisr said in Fall Off Bone BBQ Chicken: @denny-o said in Fall Off Bone BBQ Chicken: But no matter what the target temperature, if it’s below 165°F, it has to be held at that lower temperature for the required amount of time." “https://www.smoker-cooking.com/temperature-of-smoked-chicken.html” While I completely agree the process of pasteurization one has to be extremely vigilant to make sure that the target temps are actually held at the specific time required. Most people that I have witnessed just do not have the attention span that is required to monitor their cook that closely, so for the most part I recommend the pasteurization with extreme caution. I agree, I know there is a newer chart than the one that I showed, I just do not have it in my files. I learned about this from a man on another website probably 15 years ago or more. He is retired now but was a food inspector if my memory serves me.

@johnsbrewhouse Congratulations! Don’t forget that little package of Waltons things that you were going to have sent to me, out of the pure kindness of your heart.

I am sure imaginations would be running wild when a couple burley guys roll into the adult store with boat in tow and leave with a couple secret baits.

@jonathon Will do

@bocephus It was a plant obviously but I did sort of figure someone would see it! Next time we will make a game out of it with some sort of reward for whoever finds it first!

@Denny-O Lol, engineer wife means VERY rarely have to deal with yucky things like emotions, I joke that she’d rust if she cried!

Dad joke alert

@jonathon Good live stream. Jonathan you need a quite fan to move some air.

May the force be with you!

@jonathon Don’t bad mouth Brussel sprouts, I think they are great, of course I like potatoes also.

@jonathon thanks

As long as the packing house bag is vac sealed I have been taking whole beef ribeye to at least 60 days after I bring it home, if I see a packaged date I may go longer. Just recently I tried a Umai rib roast . Wet aged for 35 gays and dry aged for 30, last Christmas days dinner for the 2 of us.

@nd-mike Yes they were, always the team to beat in the league.

@tex_77 Thanks for the update Tex.

@jesser said in Tough hog casings: @mrobisr to get to 200f before consumption what method do you like best to use water boil, oven, grill etc for Walton’s hot links. Thanks I have never used any pre-packaged seasoning I make my own and as far as method it depends on what I’m doing. For kraut it will be fried, if in beans water boiled, and my actual favorite is on the grill.

@rafterw only the spine on the top fin

@dave-in-az Wow, the “Science” speaks for itself. Yours is a nice summary for sure. The bottom line is all of us are about attaining that “IT” taste factor.

Definitely the smaller diameter stuffer if geared the same. I broke my small stuffer last spring and finished using my 26lb stuffer and that was miserable. I may have to invest in an electric stuffer next fall!