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Oh, and Congrats on making the carousel!

Great Cook! Hmmm...I have an old stainless steel bowl with a hole in the bottom. I know what I can repurpose it for now. Thanks for posting. The ole weber grill at the deer camp will be getting a diy vortex now.

I love this site! Ask and Ye shall receive!

Awesome pies! I love the crust! Congrats on making the spinner!

When my sticks or sausages have reached 136*F INT, I stop adding wood chunks for smoke. When the smoke stops, I close down the top dampers to about 85-90% closed. This keeps the humidity extremely high and basically stops evaporative cooling. I time it for 1.5 hours. The final internal temp...

Yeah, we pan sear whole chunks (about 8" long) of back strap on all sides, then in the vac bag to sous vide. We make the sauce in the sear pan. The sear basically sterilizes the surface of the meat. We like venison internal temp at 128*F and the sear cooks the surface much like being on a grill...

Ah...gotcha. Well, I looked them up just because I had never heard of the signal crawfish before. Seems they are native to Idaho on the Idaho DNR website... https://idfg.idaho.gov/species/taxa/26555 And from google AI.. The average size of the signal crayfish (Pacifastacus leniusculus) in Idaho...

Not to speak for Civil, as he is local and may know more, but it appears the crawfish in the Idaho lakes are invasive. These look to be the Rusty Crawfish...

I'm not sure of range of the chanterelle mushroom. I know there are several subspecies that are edible. Best advise I can give you is to locate a mushroom foraging club locally and you can find out what grows in the area and they can show you how to identify many mushrooms so you don't get sick...

Thank you Sandyut!

Wow...crawfishing at 40 ft! Cajuns would think they were catching 'Chinese Crawfish' !!! LOL!!!!

Thanks Uncle Eddie! Yes, it is a shame that the quail have mostly disappeared. I hope they make a comeback. Good deal. Let me know how they turn out! Thanks Rafter! I highly recommend that marinade!

Late to the party....hope your Mom continues to improve. Ribs look great! Thanks for the slice pics! LOL!

Thanks Eric! Thank you FT! I'm hoping we get timely rains to keep them popping all summer long. Thank you David! It was good! Thanks Rich! Sous vide is a game changer for wild game! Thank you jcam! You should have seen the mosquitos! I took a lot of bites to pick those shrooms! LOL! I forgot...

Interesting...there is a Cajun fast food restaurant chain that started here couple years ago called "Off the Hook" I wonder did they steal the name and make a minor change to it?

Looks good to me!

No wine tonight...cousin gave it up because of cancer. A nice Cabernet Sauvignon would have been excellent though!

With all the wet weather we have been having here since mid-May, the Chanterelle mushrooms are popping up...I actually missed the first flush as there were a lot of very large, yet old mushrooms. But I did manage to find enough to make the trip worth while...about 2#...only bad thing....the...

How many pounds of meat sticks were hanging in that MES 30? When I owned a GEN 1 ages ago, the max I could hang in the smokehouse was 12.5# of sausages.

Yep, they are done way before 155-157*F. The reason the sausages won't rise any higher temperature internally is because the internal temp. of the sausages lag chamber temp. by about 25*F. I only go up to 165*F chamber temperature, and I will pull sausages after 136*F internal has been achieved...