made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.

Our Turkey season started today in Wi (we drew the last season) and got this bird this morning. 18 pounds, 9" beard.

Saw this snow owl at work this morning. Thought those of you who dont get snow might enjoy it

smoked 20# of polish this morning. Started with Excalibur polish mix, added 1T of garlic powder, 1/2t black pepper, and 1 1/2 cups soy protein. smoked 4 hours over a oak fire. Made them long to cut up into chunks for our shrimp boil in a couple weeks

So my aunt took a bunch of pictures for us at the party, all of the pics were of the people at the party, none of the food. out of about 120 pounds of meat, this is all that’s left. Again thanks to all of you for the input, advice, and good lucks. When I got compliments on the meat, I gave all of you guys credit for the help. I have a feeling our number in the meatgistics community is going to grow. On behalf of my wife and son, thank you

I also received a nice gift from Walton’s. I would like to thank them and also thank all of the members of this great community for making this a fun and educational place.

Finally had a few spare minutes to cook Sarah a nice meal. Ribeye steak on the charcoal grill with fresh grilled asparagus just picked out of the garden.

made some sauerkraut hot dish for lunch today with my homemade kraut and taters from the garden we dug in the fall

Made pigs in a blanket tonight. Some call them cabbage rolls, but growing up, my family called them pigs

Nothing fancy. Homemade kraut with kielbasa heated in a pan. Going over mashed taters when the wife gets home with the taters, guess I should have checked to see if we had some

Venison steak simmered in au jus, thickened to gravy and put over noodles

You guys hear me talk about my Dad a lot on here. Well this was him, and 2 years ago today, we lost him to cancer. He was known as Food Man because he loved to cook and feed people. He would buy and cook food and bring to our town hall and feed all the older folks in the area, usually around 80 people. In the winter, he would make huge kettles of soup and bring it around to the older folks. He is where I got my love for food and all things food related, and more important, how to be a good person. Today when you cook your awesome meals like I know you all do, make a little extra and give a meal to an elderly person in your area who would probably really appreciate it . Thanks for your time

kyle

My wife Sarah and I went shed hunting behind the house and she found her first shed. It scored 74" (quick measure).

I know some of our Meatgistics family live down in Texas and probably other southern states that were hit by tornadoes and bad weather last few days. Hope everyone is safe.

This was him a couple months ago

So I was looking at all the new members in our community, and I thought it might be nice to bring this thread back up so maybe people could introduce themselves.

Buy whatever makes you happy. Everyone’s needs and wants are different. I have a couple of #12s and they do just fine for me. I only grind 400-500 pounds a year, and they work great for me. I have stated this before when this topic came up, but I will say it again. My meat processing stuff is kept in the basement. The older I get, the more pain in the butt it is carrying the equipment up and down the stairs, so when I purchase something, I take the weight into consideration. Ok, I will step down now

blackbetty61 Blue and Orange is the only argument I like…and Blue of course is better

Grimpuppy this is what I use for white sauce
2T butter
2T flour
1/4 tsp salt
2 cups milk
melt butter slowly. Shake milk and flour together in a container then stir into melted butter. Continue stirring to a boil. For cheese sauce add 1 cup of cheddar cheese. Also, I always add some garlic powder to taste. I use this recipe as a base for almost everything. Scalloped potatoes and ham, biscuits and gravy, s**t on a shingle.

GWG8541 nice write up. Just think how lucky you are to have the knowledge and memories. I would like to share a quote with you that my buddy shared with me when my dad passes away.

“GRIEF NEVER ENDS, BUT IT CHANGES. ITS A PASSAGE, NOT A PLACE TO STAY. GRIEF IS NOT A SIGN OF WEAKNESS, NOR A LACK OF FAITH…ITS THE PRICE OF LOVE”

my thoughts and prayers are with you today