This is an easy and must try recipe

1. Break off stems.
   
2. Mix melted butter, olive oil, back pepper and garlic.
   
3. Brush mix liberally all over mushrooms. Veins will fill with mix.
   
4. Grab your favorite steak seasoning. You can see I chose one of the best.
   
5. Shake it in each mushroom. Not too much as this recipe has a fairly high saltiness.
   
6. Take to smoker at high temp and smoke for 20 minutes or so… goal is to get them hot and infused with hit mix and spices.
   
7. Add Parmesan cheese (or a shredded cheese of your choice) close smoker and let it melt.
   
8. Serve as a side or just as is. Portobello mushrooms are very meaty. These can easily be a main dish if you want. I used as a side with a pan seared pork chop and lemon garlic shrimp…
   

Got my 1500 Post reward today - SWEET!

Spicy KETO crackers.
Kind of unconventional I know. But was so easy for so little effort. 1 with Cajun seasoning and 1 with Mexicali seasoning from excaliber. Topped with everything bagel seasoning.
Roll out

Cook

Dry

Size them

Got my delivery yesterday. I am ready to try this bacon stuff out

My wife just gave me this hand made 30oz. Water bottle. She made it last weekend I guess. She did a great job.

I am making a new portable Elk Camp. I got a Hiker trailer and am beginning the Mods to it. Hopefully it will be ready for November Elk season. I started with a decal my wife made me. What do you think?

Anaheim peppers stuffed with Parmesan, cheddar, cream cheese and bacon. Topped with more of that “Everything Bagel” seasoning.

I thought I would put one of these on the site to show how very easy it is.
I used a Coleman party stacker cooler. (Not tall, but perfect length to dump in a bunch of snack sticks and have minimal water with max insulation.

1. remove the seat ring from your Sous Vide and draw a line with a sharpie where you want your hole. I do not recommend the corner, and be mindful of ridges on the inside.
   

2. Use a hole saw or a dremmel to cut thru the top.
   

3. Cut the hole. Notice there are 2 layers.
   

4. Use a hot glue gun to fill in between the two layers. You dont want any water vapor getting in there.
   

5. Let the glue dry really well (2 hours)
   

6. Clean up the edges with a file or dremmel and you are done.
   

Off to the smoker
Caught these thru the ice on Saturday.

7th day. Pepper and jalepeno rub.

No in the fridge. Smoke tomorrow.

ELK TACO NIGHT

Jalapeño Peppered Bacon Day 9 - Slicing, Packaging and Sampling.
This Journey is complete - Yield 9 packs and a good size sample.

First push and my slicer breaks

Now the good part

Love how the Jalapeño pepper stayed on throughout the fry.

Dry Rub Chicken thighs in the air fryer last night. I whipped together a Quinoa salad as a side. Yum!

Thanks for having such a great / active Meatgistics community. Thank you very much for the cutting board. Very appreciated.

KETO elk enchiladas. Holy c r a p did these come out great.

Philly cheese brat. Keto style.

My first Walton’s win - Thank You!

Here is Mine

For nine 1/2 pints

• 3lbs Jalapenos
• 2 Cups Apple Cider Vinegar
• 6 Cups of Sugar
• 1/2 tsp Turmeric
• 1/2 tsp celery seed
• 3 tsp granulated garlic
• 1 tsp cayenne pepper

• Slice 1/8" to 1/4" rings and set aside
• Bring to a boil vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper.
• Reduce and simmer 5 minutes.
• Add in the pepper rings and simmer exactly 4 minutes (stir them to coat rings)
• Remove pepper rings into jars
• Bring to a boil the syrup - Boil hard for exactly 6 minutes
• Ladle over slices
• Remove air from jars
• Clean jar edges and seal
• Water bath can these for 10 minutes for half pints and 15 minutes for pints.
• Allow to mellow for 2 weeks to a month

Eat and enjoy!