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ive not disappeared, still smoking meat. finished 2 parties, which I received good reports back on. if or when the app gets fixed, ill start posting pictures again.
 

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Smoked two slabs of baby backs... Mmmm yummy.

The second pick is homemade pasta sauce from the tomatoes from my own garden! Melted them in a crock pot and then blended them up. Added sausage and burger. Spices of course. Yummy yummy!
 

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The usual for me. "level 40 spice, chicken pad thai" from thai chili stone oak in San Antonio, TX. There spice range is 0-5, but I've been ordering level 40 for years.

SOOO good


 

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Moose tongue braised in left over pulled beef juice, beer, tomatoes, some herbs. Served with mustard on crackers. Its becoming one of our favorites.

image.jpeg
 

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Put a brisket in the smoker last night bout 9:30, for an all nighter. Woke up nervous, but confident, all would be well.
IT is sitting at 156. Bit of a ways to go. Should finish about noon. Picture is after I had already started trimming. I'll post another when I check it at 9am.
 

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I'm double smoking an apple spiral ham today!
 

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It was freaking awesome. I wish I had of left it say another hour to crisp it up a bit more but time crunched and family was hungry.

Doing some split pea and ham soup in the near future with leftover.

My wife also got me the MES cold smoking kit for Christmas this year but can't use it til then ugh. Sposed to make your smoke last 3-6 hours rather than refilling chip tray every freaking 30 minutes.
 

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thanks to Sirikenewtron for the salmon candy recipe, not bad made some pickles and last smoked brisket.........forgot my damn jalapeno bacon wrapped poppers :(

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Getting ready for winter....second double batch of vino fermenting. Should have close to ten cases ready for the snow fly. Butchering chickens in a couple of weeks. Bow season opens soon...if not gun in November. Will have venison then. Salmon fishing on Lake Michigan in October. Harvesting garden and canning now. Freezer, cellar, and pantry will be stocked. Life on the Red Rooster Herbs homestead.:)
 

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Time to enjoy the fruits of our labor. Saturday morning breakfast. Veggies and potatoes from garden with our homemade pork sausage.
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A few eggs from our chickens on top and we're good to go.
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Ate to much...time for a nap!:D
 

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Wine Time....primary fermentation done...racking over to Car Boys this morning for about 2 months then bottle.
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Left Car Boy is Chilean Malbec from kit. Right is our Crab Apple from our orchard with just a smidgen of Cranberries thrown in.
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