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Cold, snow, hail typical weather for November but we’re getting it in March. So we had a full Turkey dinner! I bought two small turkeys at Thanksgiving and froze one. Spatched the bird. 14” WSM running 365°. Pecan wood and KBB. Of course right after I got the pit lit we were on a full blizzard...

Looks great. We have a pasta party with some friends and my wife and I always make raviolis because we have my wife’s grandmas ravioli molds. We have a pasta party coming up and we’ll be making bison ravioli for one batch and butternut squash Gruyère for the other. It’s a fun night three coupes...

I’ve done it for years. The new chamber sealer makes the process even easier. Don’t have to worry about sucking the marinade into the machine.

I have a Vac tumbler. Use it mainly for beef jerky. With the new chamber vacuum sealer though I may not use it anymore.

Look tasty! I made Italian dressing breasts on Monday. II used the last of some homemade dressing we has that needed to be used as a marinade. I vac packed them and let them marinate over night. Grilled on the Q1200.

Yeah been really busy at work and haven’t had time to make awesome meals to post. We still make most of our meals at home just not photo worthy! Steal away, that’s why I post.

It’s pretty amazing. I’ll snap a few picks and maybe a video next time I pack something.

Still being wintery here. Our temps have been all over the map. 30° temp swings. The other day it was 5°f the next day the low was 30° and the high was 60°! I picked up a small chuck roast the other day. I wanted to try out the new vacuum packer. So I put it in Vac Pac bag with Henderson’s...

Canned sauce?? Tri Tip in a pot? Looks great!

You'll find that grinding isn't the best use of K. you'll burn it up pretty quick, if you want to grind up meat. We do 50-60 pounds at a time and the KA would be done round 10-15. Its a great machine for baking, rolling pasta. Not so great for grinding meat or stuffing sausage.

Smoked meatloaf is the best.

That’s why I like adding the garlic or Jalapeño stuffed olives get the olive and the other. Of course pimento is good too. Sometimes will add powdered ranch dressing or powdered Italian dressing mix. Which I did a Mississippi meatloaf a while back and it was excellent. Use all the components...

Thank you! And you’re welcome.

This is the first time I’ve had mold in this smoker. That’s pretty good considering I’ve owned it for what a decade now. It’s sunny so I should go out and burn it off while I’m thinking about it…

Tim I put very little salt in everything. Between the olives mustard, ketchup and Worcestershire you could completely eliminate any other salt added.

That’s all I use for bbq/smoker. I do use my 22” Blackstone a lot.

Gotta have them in my opinion. I cut the olives in half. And a pro tip if you’re using Panko or bread crumbs as a binder roll the olives in it before mixing into the meat mixture. It helps bind tue olive to the meat. If you aren’t using a binder roll them in corn starch. Sometimes I’ll use the...

This was 3 pounds of ground beef, green olives with pimentos about a cup and a half. Worcestershire, yellow mustard, what a burger spicy ketchup, small can of hatch green chilies hot, two eggs, 1 1/2 cups Panko, salt and pepper. Was going to use the 14.5 but the picture will tell you why I...

My trusty VacMaster pro 380 finally died. It was a great machine over the last decade. Processed thousands of bags. Unfortunately it’s not fixable so I had to get a replacement. I’ve been wanting. A chamber sealer for a long time. I decided that the VacMaster VP 230 was what I wanted. I...

Weather has been in a yo-yo effect for a bit. We’ve had a lot more moisture than we have had the past several years. Haven’t been cooking on the Webers much. But here’s a few cooks that I have made recently. First up not really a cook but we went fishing a few weeks ago and ended up with 9...