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Older daughter wanted burgers yesterday and I kind if thought smash burgers sounded like a good idea, been a long time since I made them. 80/20 ground beef ground in house from grocery store, mushrooms, Vidalia onions, lettuce and tomatoes American cheese and Swiss cheese for variety. Wife...

Been getting into trying some different store bought hot sauces. Really like the Killer Hogs and good old Franks Wings but a couple of my new ones is Lola's green sauce and one called Cajun Sunshine that I have put a hurting on the past week. I really like me a good green sauce and that Cajun...

Not sure if I am allowed to put this up so if not please remove. We are holding our annual Fall Pheasant Shoot at McCollum's Pheasant Preserve near Bejou MN on September 13th. If you are interested or have questions please feel free to PM me. There will be probably 300 birds released, Male...

Couple months ago got my meat back from my TX Aoudad hunt in Feb. Everyone I talked to really made it seem like the meat is next to nasty, near inedible. With wife and kids gone again I decided to test it out. I grabbed a 8" chunk of backstrap out of the freezer and a whitetail tenderloin from...

After seeing @philpom with his Ahi Tuna I just couldn't get it off my mind (think Willy Nelson singing "Always On My Mind" but Tuna On My Mind). Up in Fargo ND we don't have a ton of options but a local grocery store has Tuna Steaks and usually you can find some good ones so I stopped after work...

Wife and kids were gone for the weekend at one of her relative's graduations, beings I have spent more than enough time in Iowa for work I was given a pass besides someone had to look after the dogs. Weather could have been been better but it was just good enough to do some simple cooking on...

I have been brining a couple of 4# pork loins (about 2" thick) since Feb 15th using pops brine and a Venison Leg Roast. Each are in their separate container with just shy of 1gal of brine, I have injected the brine in each 3-4 times and they are really nice and plump now, only difference is one...

I am starting to venture into more versions of processing meat, specifically my wild game, and want to start experimenting with curing and salumi. I realize I need to up my game and equipment and the one thing I really feel that I need is a good affordable digital scale to go from ingredients to...

I've smoked a couple of whole chickens and a couple of whole turkeys with good results and for some reason I have an itch to attempt a whole farm raised duck. The only duck I have ever eaten is some wild duck breast from hunting a few years ago and those were prepared in a few different dishes...

I came across a clearance sale and there are some Smoke Chef Pellet Smokers (Model PS2415-think its a Smoke Hollow rebrand) that would be down to $188 vs the regular price of $350. Not knowing much about pellet smokers besides the top brands and that I keep saying I am going to save for a GMG...

Ever since 2011 I have always done a brisket for the the FCS Championship game when NDSU has made it so out of 9 years I have made one 8 times and on Saturday that has meant 8 Titles, can't knock tradition. I have made a few different changes from time to time such as a marinade using Guiness...

So with finally a day of decent ND weather I decided I was going to dig the smoker out beings access for ice fishing was near zero again. I have never made pastrami and decided beings prepackaged corned beef was on sale I would give it a shot on about a 4lb and 2lb piece. Friday night I started...

Well for the 6th time I made up a Brisket for the FCS Championship game when NDSU was palying (2011,2012, 2013, 2014, 2015, 2018). Beings I wasn't making the trip like last year it was time to fire up the smoker again. Prepped the brisket Thursday night and season mostly with salt and cracked...

I'm looking for suggestions on some rubs to give a try that are on the market, any meat type. I hear and see suggestions on different brands like Meat Church, John Henary, Kosmos, Killer Hogs, Famous Daves, etc. I have used/tried a few different ones over the years and have very few that I crave...

Did a smoked Picnic Shoulder last weekend for NSDU Game on Saturday and leftovers for my daughters 4yr birthday party. Started with about a 5lb Pork Picnic Shoulder with some of my Pork Love Rub I make and let it sit for about 20hrs in the fridge Thursday night. Friday night I decided to fire up...

Made up a brisket flat last weekend for the NDSU game up here. Got a 5lb'ish brisket flat and rubbed with salt, pepper, and just a little garlic powder, onion powder, cumin, and Mexican Oregano. Got it on the smoker a little after 7am using a mix of B&B lump charcoal and royal oak briquettes...

I was trying to decide what to throw on the smoker to celebrate Independence Day and decided to ask my 6 year old daughter, she said ribs so who am I to argue especially when she gives the puppy face (she loves ribs). Tuesday night I threw them in a little marinade that was totally random with a...

Few weeks back I made my first Fattie the day after smoking up a pork ham leg for some awesome pulled pork so with the leftovers the only logical thing to do seemed to be a Cuban Fattie. The Cuban Fattie was delicious and we even shared a few slices with the neighbors. Little bit of...

Just checking in and saying hello to everyone. I have been pretty much addicted to grilling and smoking food for the last 8-10 years. Started on propane grill and an electric masterbuilt smoker then got a charcoal kettle and now am currently using an Oklahoma Joe Longhorn Combo as a replacement...