Hey Austin, this is Tom from Clinton, Utah. I have qyite a few years experience (and not all good) with BBQ, hunting, meat processing, sausage/jerky making, grilling, and smoking. Definately not an expert but love doing it and feeding friends & family. I think my favorite meat snack is venison summer sausage, I use a recipe I got many years ago and still love it today. I have several smokers and grills in my arsenal, my most recent one is a Traeger pellet grill/smoker, once you get over the price, the thing is a beast, you can do anything & everything on it, love it. Also have 2 verticle propane smokers and 2 standard gas grills. Like I said, I love to grill & smoke things, my neighbors all put their grill up for winter…such a waste, once you’re fired up the snow melts away, love it.textRe: Roll Call (Start Here First)

Re: [Meatgistics: Better Bacon Potato Pie](High Temp Cheese)

I’ve got a pretty good recipe for pork ribs if anyone should care to try it. I use the bone-in or boneless country style ribs and run them generously with a concoction I got a while back and they come out very tasty. The rub uses basic kitchen spices and I thought I had it here at work with me…guess not, I’ll have to post the ingredients later.

I’ve been processing my game since I started hunt (many years ago) and while it does mess the wife’s kitchen up for a day or so, sure does produce better cuts than having it done at a processing place. Most commercial places are focused on getting stuff out as quick as possible so they’re not going to take the time to get ALL the meat off your animal, and they don’t trim them as well as you will either. I agree, processing it yourself is the only way to go.