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Here is my first attempt at a fatty. I used ground venison and pork sausage mixed 50/50. Stuffed with onions, mushrooms, jalapeno,spinach and cheese of course. All wrapped up and sitting in the fridge to be smoked later today. Keeping my fingers crossed.

Smoked 20# of bacon today. Since I started doing my own bacon the wife won't even consider buying store bacon anymore. Smoked at 175° to an IT of 150°. Will go in the fridge overnight and slice in the morning.

I have learned a lot from this forum, so I figured it was time I contribute what I can. Here is my version of a sweet & tangy BBQ sauce. 2 cups ketchup 1 cup water 3/4 cup maple syrup 1/4 cup honey 2 TBS mustard 1 TBS lemon juice 1/4 cup apple cider vinegar 1 TBS worcestershire sauce 5 TBS...