Recent content by heavy hauler

I have an #11 lb Hakka turn it clockwise to unscrew it clockwise looking at the top side with the Phillips screw.

Made these Sheboygan brats this weekend did 5 lbs of pork brats then 5 lbs of chicken brats (thigh and leg meat skins and 1c NFDM) no pork added. DELICIOUS both were really good. Thanks for sharing your recipe.

Piggly wiggly in dodgeville. It was always called dicks I'm still used to calling it that

Mike Did you get down to Dicks for $0.49 PR LB chicken quarters last week?

Thank you

I like my ulu I made from a cement saw blade. It's a bit rough but works great for dicing vegetables and what not.the steel is very hard so it took some time on the corse stone to get the bevel the way I wanted it. Wish I had a belt grinder.

I read once the Indians would gather SAP from trees and let it freeze removing the frozen top layer and keeping the sugar consintrated liquid. It makes you think that if they didn't do it that way it would make your "slow" operation look fast given the alternative of dropping hot stones into a...

Gee is that all sounds like such a boring life lol just kidding sounds like every day is an adventure. Sign me up.

My CI pan would have hot spots and not heat eavenly on our glass top. I miss the gas cook stove.

I used to use a old SS pan about the size of a turkey fryer on an open fire pit. It took all day and the syrup had a little smokey taste.

Plenty of venison running around up there. You are 20 or so minutes from me.

We usually cover our Shepard's pie with a pile of mild cheddar. Maybe it's a Wisconsin thing. Lol. Looks delicious

Might I suggest whole chicken cured in Pops's brine. Your friends won't believe it's chicken.

I will have to give them a whirl the wife wants to make a trip to door county some weekend during the summer.

Hoffs makes alot of specialty brats I would have to look them up but I think 25 varieties I can't remember for sure.