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B day dinner

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  • kyleK kyle

    craigrice sounds familiar. I tell my wife I will never be that guy who runs out of food. My son graduates this year. I have 70 pounds of pork and two 20 pound Turkeys I’m going to smoke…she thinks I’m nuts

    YooperDogY Offline
    YooperDogY Offline
    YooperDog
    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    wrote on last edited by
    #21

    kyle been there a few times. The last was at our youngest son’s wedding at our place because of C-19 last summer. My ace in the hole though was my brother who is an executive chef, offered up his help. Three days of cooking and serving, I was glad when it was over. Good luck.

    kyleK 1 Reply Last reply
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    • YooperDogY YooperDog

      kyle been there a few times. The last was at our youngest son’s wedding at our place because of C-19 last summer. My ace in the hole though was my brother who is an executive chef, offered up his help. Three days of cooking and serving, I was glad when it was over. Good luck.

      kyleK Offline
      kyleK Offline
      kyle
      Regular Contributors Veteran Canning Team Blue Power User Sous Vide
      wrote on last edited by
      #22

      YooperDog thanks. I took the week before the party off of work to prep and smoke. Its fun when buddies stop over, stand around the smoker, have a cocktail or two and tell lies…I mean stories. In Oct of 2019 I made all the meat for my Dads funeral per his request. We fed around 350 people, now that was stressful.

      hey vegetarians, my food poops on your food!

      YooperDogY 1 Reply Last reply
      3
      • kyleK kyle

        YooperDog thanks. I took the week before the party off of work to prep and smoke. Its fun when buddies stop over, stand around the smoker, have a cocktail or two and tell lies…I mean stories. In Oct of 2019 I made all the meat for my Dads funeral per his request. We fed around 350 people, now that was stressful.

        YooperDogY Offline
        YooperDogY Offline
        YooperDog
        Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
        wrote on last edited by
        #23

        kyle I remember all the good times after I can step back and have a a few adult beverages. As the clock ticks down I tend to get more focused trying to meet the set timelines. The end of the day was always looked forward to.

        1 Reply Last reply
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        • JonathonJ Offline
          JonathonJ Offline
          Jonathon
          Team Blue Admin Walton's Employee Power User
          wrote on last edited by
          #24

          Haoppy belated birthday, Craig Rice, I made some Maryland blue Crabs for the podcast last Friday, man, do I love those things!

          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

          ND MikeN craigriceC 2 Replies Last reply
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          • JonathonJ Jonathon

            Haoppy belated birthday, Craig Rice, I made some Maryland blue Crabs for the podcast last Friday, man, do I love those things!

            ND MikeN Offline
            ND MikeN Offline
            ND Mike
            Big Green Egg Team Blue Regular Contributors Cast Iron Power User
            wrote on last edited by
            #25

            Jonathon I saw a post with them… maybe Instagram. They looked awesome!

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            • JonathonJ Jonathon

              Haoppy belated birthday, Craig Rice, I made some Maryland blue Crabs for the podcast last Friday, man, do I love those things!

              craigriceC Offline
              craigriceC Offline
              craigrice
              Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
              wrote on last edited by
              #26

              Jonathon I only caught a small part of the podcast I will have to watch it over

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