Oh yeah, nothing like posing with the boy. (Or in my case the girls) weather they go with you or just couldn't wake up in time they still like to sha...

I've been trying to put pops on a bird for the last few years and always like hunting goes most of the time it is a hit or a miss. sometime we get on...

That's what I'm talking about, back in time for breakfast. I love it when it happens like that sometimes it seems to easy then others it seems like t...

Man, I thought that is was gonna be game on there for a minute. IDK guess that something just wasn't right for him to commit. At least you got to ha...

Took them off at12:10 with an internal temp of 157 degrees. I got tied up pellet gun shooting and missed it by 1 degree. I don't think that it hurt ...

That's a bullet burnerBossman

I will also add that I have looked on line for recipes and almost everyone has the same stuff in it garlic onion mustard seed and a cure. The time ch...

Once again there is nothing special about this cooking, I Keep it around 200 degrees for about 2 hours then let it go up to about 300-350 degrees unt...

I have a tendency to get hung up on things. one year all fry the next ground now stuffing. This might take a couple of years to get old.Bossman :sal...

Well today I stuffed 30 lbs. Of summer sausage. Curing for the smoke tomorrow morning.Bossman

Man oh man! Archer road can be a nasty spot given the wrong time. I assumed that you had stopped so someone could turn left. If that isn't the case ...

Those will turn out good. I agree that it's tedious work. How many lbs of meat did you use? I'd probably make them more often if I had a stuffer. I us...

Now for a little breakfast with a snack stick patty on the grillBossman

Loading them all up this morning. At least it won't take as long to smoke.Bossman