This is my 500 post and just wanted to thank Waltons and everyone there who make this place so special. Also thanks to the contributors here. You all provide great guidance and support. Whether is someone new or an established user.

Dont usually post my food but thiese turned out nice. Two beef rib slabs with prime rib rub in the smoker for 5 hours. Two spachcocked chickens with chicken chicken rub on the grill. Some homemade baked beans. Oven baked asparagus and a cheaters stouffers mac n cheese. I’m stuffed.

Ok! Here are the results.trimed my prime brisket (Thanks SAMS Club.) Coated with brown sugar, salt and pepper, garlic and onion powder and let sit in the fridge overnight. Put in my Meatstick thermometers and placed the point on top rack and the flat underneath . Ran a pecan smoke over the cuts for three hours and then continued at 220 until the point and flat hit and cubed it for burnt ends. Wrapped the flat in butcher paper and waited through the stall till internal hit 204. Rested the flat in a towel for 30 minutes. I just couldnt wait. Served with beans and potatoe salad. HAPPY EASTER EVERYONE.

Just a good diner with the family. Mashed Potatoes, portabella mushroom gravy, Green beans and meat loaf.

Here was my two waiting as I came out of the store with the weekend bbq.

I cant believe this. I offered the guy 300 for a 5000 slicer. He said ok. Went over to pick it up and it didnt spin the blade but the controls lit up. I’ve got a guy, so I took it. Got it home and saw the carriage was not set to zero. Closed it and everything works. Now to clean sanitize and lubricate. Got to buy a cart cause it weighs 100lbs or more.

Thanks for all the support. Been here a year and I’m making products I’m proud of. Here is the second batch of the 25 lb weekend.

Merry Christmas to everyone here. You all have been a source of inspiration and enjoyment and I look forward to interacting with all of you in 2022. Stay safe and have a wonderful holiday.

Ok. Frank’s are holding 12 hours.
Burgers are vaced and packed in the freezer.
Burgers
20 lbs of 75/25 ground chuck.
Formed with patty maker.

Hotdogs
20 lbs chuck/pork with best burger seasoning, super bind and cure.

Made about 40 burgers and 75 hotdogs. Guess we will see how many survive the cook.

Thanks to all who helped keep my wits when I undertook this. Confidence level sure went up.

samspade wouldn’t be right not to show the bounty.

Thank you again Waltons.

Thanks everyone for the advise given here. It turned out great. Made 30 hamburgers and 40 hotdogs for 21 people. Had 7 burgers and 12 hotdogs left over. The propane grill they had was either on or off no adjustment. Kinda chard the first few but just covered em up with cheese lol.
The last pic is the friend who retired.

Got home at 12am and with help from the fam having taquitos salsa and guacamole at 2. Not bbq but still hit the spot. This is what’s left

I work normally till 2330 m-f. Off today but dont change my schedule. Still up at 0330 as you can see. But my time was well used. 6 hours of cleaning results in this…

Dr_Pain you are correct about this site. When ever I look at facebook forums each one has trolls who make dumb/hurtful comments. Here you get support even if you post a burnt or subpar product. Thanks waltons and everyone here for being true to the trade.

Happy Thanksgiving!

Ok I cheaped out. Took a corned beef flat and rinsed a few times over 2 days. Dried and seasoned with coarse ground peper(thought it was cracked pepper.) Garlic powder, onion powder and paprika. Put it in the smoker for 4 hours @225. Moved to a pan of broth and red wine covered and cooked untill 205. Moved from the pan back on the grate for 15 minutes to dry the bark. Removed from heat and let cool before slicing.
Note to self: ground is not cracked and pepper is hot!. But had great flavor.

Jonathan and anybody else. Do you think “Conversions” section might be changed to "Charts and conversions. A non editable section where Austin or Jonathan can only post the charts. I have seen the same USDAchart here on several posts and I’m sure there are other charts that would be handy. A chart on say smoking schedules for various cuts/products. Just a thought?

Gave the masterbuilt a little workout. 15 hours on this pulled pork but I think it came out great. Apple juice injected and a cheap brown sugar pork rub.

Look thru as many post as you want. You will see a few things constantly. Alot of really great people both ordinary members and Waltons employees. Plenty of recipes and processing discussions. And what I like most NO TROLLS that berate or make fun of another poster.

Earned my sous vide badge today. Started with marinating a London broil for 3 hours in soy sauce, garlic, salt and pepper. Then vac packed in new chamber vac the wife bought me. Put it in a cooler sous vide container built with instruction from a meatgistic user
After 13 hours @ 145 I reverse seared it in my cast iron pan. Served with parm crusted squash, steamed asparagus and broccoli. Sleepy now… good night.