Everyone’s meals looked delicious. I’m sorry I can’t post on them all because I was busy and fell so far behind on the posts. I hope everyone had a great Memorial Day weekend. t looks like you all ate well. We cooked up some Cornish game hen halves on one Traeger w/bourbon brown sugar pellets. Also did some “Cheater” Pastrami (corned beef soaked overnight to remove salt)on the other Traeger w/Maple pellets. I did Denny O juniper berry rub on one(the lighter colored half) and did Katz’s deli pastrami rub on the other half(darker colored half). Both were just great. On Monday the wife did a banana raisin bread and it came out delicious. ![IMG_1173.JPG]

Cornish Hens spit in halves at our home this weekend. Split the hens and seasoned with a good light olive oil and Walton’s Steak & Roast Seasoning, ( that stuff is good on everything) and a touch of sumac and garlic f or a nice lemony finish. Smoked at 250* for 2 hours and put in pan to juice up. Finished off on the grates for 15 minutes @350*. We will vac pac and freeze then reheat on a steam rack for a quick smoked bird dinner during the week.!

gus4416 Congrats on your Walton’s Cap award. I received mine today as well. Thank You Walton’s

Tex_77 Right there with you on cooking up a bird yesterday. We had a 16.50lb turkey in the freezer and wanted to make room for when/if ever pork butts go on sale around here. Split the bird in halves and rubbed with a little yellow mustard and olive oil and rubbed down with Austin’s favorite, Excalibur’s Firecracker Rub mixed with a touch of poultry seasonings. Cooked on the Traeger for 4 hours @275* with Pecan/Maple mixed. Had it with collard greens, small salad & tortillas. Sorry, forgot the plate pics. We were busy eating!

GWG8541 Grimpuppy Today we raise a glass (or two) to celebrate the 246th birthday of our United States Marine Corps. Born at Tun Tavern in Philadelphia on November 10, 1775. Happy Birthday to all my fellow Marines; past & present!! Semper Fi !

zbigjeff I know you have Kroger stores back there because Kroger’s corporate is in Cincinnati. I get a lot of my mozzarella from the Murray’s cheese kiosk when they are marked down. I’m able to pick up the mozz [censored] for .99-1.99 (reg. 5.99) and the mozz logs(melts better for 1.99-2.49(reg 7.99). After I smoke them I’ll wrap in plastic wrap and vac pac and freeze. I do about 30 [censored] & 15 logs a year and they will still be good a year latter. I’m not too proud to not hit the “Marked Down” cheese & meat areas of the stores. Found some great buys, but always check expiration and do a visual. Good times are usually after Holidays.

Departing Contestant cdavis Gentlemen; I come to this site to get away from that stuff and I know many others do as well.

Tex_77 We went with a bigger bird. We had Thanksgiving in July! We had sour cream coleslaw and baked beans as sides as well as tortillas. Being thankful for living in this great country of ours!

We did our Labor Day meal on Sunday. Set up bot Traegers and smoked a pork shoulder for pulled pork, did a small slab of beef ribs, four country pork ribs, sweet potatoes and smoked mac & cheese. Also made Rotekohl, German braised red cabbage with bacon to go with the pulled pork and pork ribs. Everything came out excellent. It’s just the Wife and myself so today we vac packed and put in the freezer for when the snow flies.
Hope you all had a great Labor Day and ate well. We sure did!

johnsbrewhouse I can’t wait to get smoking my cheese. Here’s my cheese inventory for this year. Kroger had 2lb. blocks for $3.79 last week and a couple of weeks ago 8oz. for $1.49. I use Tillamook, COSTCO’s Jarlsberg and SAM’S Club Muenster. Just waiting for some cool cloudy days to start smoking. I have to give up my garage beer fridge for my cheese every fall. [0_1634151822115_Cheese Inventory 10_13_21.zip](Uploading 100%)

Happy New Year to all in this COMMUNITY!! May the New Year bring you all good health & happiness!

ND Mike We had a Grand Re-opening of a King Sooper’s (Kroger) store last week and they had BI pork butt $.99 lb, limit one. I went on Tuesday, snowing like the devil, and spoke to the butcher real nice like and she gave me 2 PB about 7.25 lbs. ea. Went home and deboned them and cut into grinder size pieces and got 6.5 lbs plus from each butt and package into 5lb. and 2.5 lb. pkgs. Doing it this way works out great, so a big thank you to whomever tossed out that meat hack way back when! Looking back I guess it was Tex_77 - Thanks Tex_77 !!

GWG8541 Replenished the Arsenal today. The wife has accused me of ignoring her and that I should seek Redemption. Well, I found it in the bourbon aisle! If you guys have never tried Redemption High Rye Bourbon, give it a try, mellow and smooth. It’s been a favorite of mine for years. They also have a small batch (blue label) but they were out of it today. Also picked up the Evan Williams favorites of mine. Weller is still more rare than hen’s teeth around here. Hope you all have a great 4th. Stay safe and eat well!

YooperDog I love my weather rock. My Father used to make them. This one he made for me in the 70’s. Quite the conversation piece. By the way, nice Polish pottery dinner ware.

craigrice We put the peanut butter in a Pyrex/glass pie plate and stir in your spices; apple pie spice or pumpkin pie spice or cayenne pepper,maple syrup or powdered honey. Then we smoke for about 2 hours on smoke and stir every 20 minutes or so. It becomes very smooth and easy to stir. Every time you stir lick the spoon to see if you want more spice, sweet or heat. When done spoon back into the jar and let sit for 3-4 days to mellow. My wife has actually become the “expert “. We sometimes add smoke roasted sunflower seeds to the creamy and that gives it a toasted flavor. Austin & Jon tried this on a “Will it BBQ? “ .

RON PARRISH I put up some myself a while ago.

Tex_77 Sorry Tex but I come to this site to get away from that stuff.

Temps here in the Denver area finally cooled off. Stayed about 36* and cloudy all day so I started smoking cheese for the up coming Holidays. Did some Monterey Jack, CoJack & PepperJack in one smoke and a Medium Cheddar and Colby in the second smoke. Used a Hickory& Alder blend

Tex_77 Your choice of Russell’s made me go and get some. I got the 90 proof 10 year old (on sale!). I also got this Union Horse Reserve to try, 92 proof. It’s from Union Horse Distillery in Lenexa, Kansas. It did NOT disappoint. Lived up to it’s taste profile exactly.

d-hock Welcome to the Meatgistics Community! Be sure to go BLUE! I’ve got 2 Traegers; Li’l Tex w/ coldsmoker (2005) and a Texas (2007). I do about 50-60 of cold smoked cheese every year and the wife does a lot of baking on the Texas. We do a lot other things such as sunflower seeds, cashews, pecans, almonds, pepitas, salt & pepper, and even peanut butter!
I think you will really enjoy this community(especially those on Team Blue).