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I help out at the local legion pancake breakfasts. We use a blackstone to cook the sausage links, which has cooked hundreds of pounds of sausage links over the past few years. It is well seasoned, and cleaned and oiled well after using. The problem we are running into is, the cooking surface...

My sister has been hosting an appreciation dinner on Veteran's Day for our local American Legion members. This was the fifth year, so she wanted something special, and asked if I would cook ribeyes. The fact that you never know what the weather in NW Iowa is going to be like in November, I...

A new Sons of the American legion started in our town a couple of years ago. I am looking for any suggestions on activities/ fun events to get some members involved. We have probably 30-50 members, but only get 5-8 at the meetings. We do a couple of fundraisers a year to raise money for some...

So I am in charge of doing a couple pork loins for a party at work. I have had good success smoking a pork loin first, then finishing in the sous vide. I have always sous vide the pork loin whole (as big as will fit in vacumn package). I was thinking for ease of serving at work, maybe vac...

So I have tried making beef snack sticks, using our homegrown ground beef, but end result seems a little dry. We have excess ground beef from our locker, so I would like to use our own. Question is, would there be a way to add some fat to my existing ground beef to make a better snack stick...

I have always loved stuffed peppers, and always enjoy breakfast, so I had a crazy idea of doing breakfast stuffed green peppers. First I sliced the peppers in half and cleaned. Next whip some eggs up like you would if you make scrambled eggs. Spoon the egg into each pepper, then add whatever...

I am looking into purchasing a 10" slicer. I am interested in what everyone suggests. I have been watching Craigslist for a used Hobart, but have not had much luck so far. I have looked at Beswood and Lem's big bite slicers. What is everyone 's recommendation?

This has been on my bucket list for a long time, so last summer when we butchered a pig, I had them cut one pork crown roast out. We had Thanksgiving last Sundays at my parents, so I smoked a spatchcocked turkey for that dinner. Now on to today, I figured perfect time to take an item off the...

Well, after having corned beef and cabbage on St Pats day, we ended up with some leftovers. I have always liked reubens, but was wanting to adapt it to our low carb lifestyle, so I thought I would give it a try. I realize it is not proper to call it a reuben, since it is not on rye bread...

I am in the search for a new slicer. Currently have a small, electric slicer with about a 6" blade and 75 watt motor. I am wanting a bigger one that can cut faster, thinner, and a larger deck. Any suggestions on either a used hobart or new one from either Cabelas or Waltons? Maybe $200-400...

I figured I had time last weekend, so I pulled this nice round cut out of the freezer. I asked the butcher last year when we took our beef in, to leave me the best large pieces of the round for dried beef and jerky. I started on this piece, and got it all trimmed up, and then split it into a...

So I read a lot about the MES smokers and some using the mailbox mod with the MES. I use my pellet smoker for a lot of my smokes, but I plan on trying bacon, dried beef, and hams in the next month or so, and I currently have a Bradley and was planning on using it fornthe cured products. My...

I have used Pops brine on some chicken, chicken wings, and turkey legs. I also agree with everyone, hats off and thanks to Pops. I am now wanting to try some hams and bacon. I will probably use the equilibrium method for meat and water weight. We raise our own pigs, but I have been unhappy...

I have plenty zucchini in the garden ready, so I thought I would try marinating some to have with our quesadilla burgers. I sliced them about 1/4" thick, and then in a bowl mixed EVOO, a little kosher salt, cbp, garlic powder, onion powder, and thyme. I have them stirred up with a light...

This is an adventure that I tried a few years ago, and now the kids hardly ask for a regular burger. I usually use about a half pound of ground beef per quesadilla burger. The best luck I have had is to have a paper plate that matches a similar diameter to the shells you will use. I take the...

I got to looking a week ago and we had nothing going on last weekend, so I pulled out a whole brisket and three roasts for smoked pulled beef. I figured just as well have the smoker full as long as I was at it. These are from our own black angus that we raised, and the beef was aged for two...

Some of you may have caught my thread on the smoked turkey legs, which were great. I have a question about pops brine, since that was my first time using it. Here we go: I see people brining fish, whole chickens and turkeys etc. Do you always add the cure #1, or sometimes just the salt and...

I have been wanting to try this for about ten years. I see many people refer to these as Disneyland legs, but my only encounter was in Indianapolis at the Brickyard race, and saw a street vendor that had these, and they were incredible. I called the local meat market and asked if they had any...

So I thought I would treat the wife to her favorite meal, so she loves the alice springs chicken at Outback, so I thought I would give it a go along with bacon wrapped asparagus. Chicken is laid out and tenderized, along with a sprinkle of kosher salt. I basted the asparagus with EVOO...

Last Friday afternoon I had a request from my wife that she wanted crispy chicken gizzards for the weekend. I also love gizzards, but hate the sports bars tough as leather prebreaded gizzards they serve, which i usually request a knife for. So i started my adventure, got two lbs of gizzards...