ChileRelleno

I've done Burnt Ends with the traditional Brisket, Chucks, Pork Belly and CSRs, today I'm doing them with boneless Pork Shoulder. Pretty much the same as CSRs but using the whole shoulder split in two, looking forward to seeing how these turn out. Also, going a little different on the Smoked'Mac-n-Cheese. My last was a No-Boil, this one isn't. Menu Pork Shoulder Burnt Ends Smoked'Mac-n-Cheese Grilled Yellow Squash/Zucchini Pork Shoulder Burnt Ends Boneless shoulder split in two Heavily rubbed and wrapped over night Smoker set to 225°-240° and using Hickory Cooking to an IT o

Best danged venison roasts I've ever cooked. Banging good, bursting with flavorful juiciness! I took extra time and care with these starting with heating a heavily spiced brine, in which I brined the roasts in for 15 hours. Kosher salt, seasoned salt, mixed peppercorns, garlic, onion, bay leaf, celery seed, sage, thyme and rosemary. Then I rubbed them both thoroughly and wrapped with thick cut bacon, added more rub and stepped back admire them. Fired up the smoker to 280°-300°, fed it some Hickory and filled the water tray. Put the roasts in and thought to myself... Breakfast!

Love my SAI M1A Standard, great piece of hardware. All the feel of a rock solid ol'school battle rifle that is very accurate. I've shot mine out to 600 yards and had no problem staying on a target. I only wish I'd splurged and got a National Match now, selling this one to do so is not out of the question. My Saiga ver.21 was a love/hate relationship which almost saw it sold a few times due to the piss poor chin weld with a scope. But Spacehog worked a bit of magicwith a Vepr stock creatingan adjustable comb for me, and now it is a match made in heaven. It'll never place in an accuracy

Looks really good YOT, can't deny it if Mama likes it. Pig Candy is a time consuming labor of love to make, but the rewards are well worth it if you've the time to invest. Today I made it Three Ways, Plain Candy (1.5lbs) , Candy w/Cayenne (1.5lbs) and Chocolate with Nuts/Salt (1lb). I've made Pig Candy several times before and I think I've finally have it down, these batches had the hard, crunchy, candy glaze that I've been striving for. My favorite SiL is staying with us through Christmas and she loves the stuff as much as I do, so needing no further excuse it was time to get it in gear.

5 boxes of CCI MiniMag .22LR 36gr CPHP On sale today at Bass Pro for $6.47 per 100rd box.

I can give y'all good advice on any 1st jump and subsequent training if desired, and tell ya bout any of the DZs up there that I've jumped at. But man, I tell ya, been a long while since I made a jump, sure do wish I had the time and money. Hmmm, give up hunting and fishing? Yes'sir, still enjoying it, it will never leave my possession with this stock. A joy to to plink with. It's time for a weekend at CMP Talladega, perfect time of the year.

Bought myself a Range Day. It was a .308/7.62 day... All .308/7.62, all day. Saiga ver.21, Springfield M1A and Savage 16/FCSS The ver.21 with it's awesome, custom adjustable comb courtesy of Spacehog got the majority of the love and affection. It also, as always, got a lot of attention from other shooters with it's beautiful walnut. Punching holes in paper from 100-300, and banging away at the 300 steel. Hard to imagine I almost sold this rifle, so many thanks to Spacehog. Banging away at 100, 3 round groups as fast as I can breathe cadence and squeeze them off. She does pretty g

Well, this one eluded my posting it since Tuesday. I was all by my lonesome what with the wife and kids being down at the Mouse's House. So I decided to keep it real with a solid Steak and Potatoes meal. A big, thick Chuckie marinated for six hours in a mix of Pineapple/Orange juice and a healthy dash of Worcestershire, then well rinsed, patted dry and dry brined with salt for a few hours. Then on to a blazing hot grill for a heavy charring with a couple of huge Jalepenos to keep it company. Pulled it at 145° and it was pretty darned tender, tasty and satisfying. I also mad

Roasted Chiles Stuffed with Pork/Chorizo 4 Chiles, roasted and skinned 2ln Ground Pork 1/2lb Chorizo 1/4C each Red, Yellow and Orange Bell Peppers, finely chopped 3/4C Onion, finely chopped 1C Roasted and skinned tomatoes, chopped 1C Roasted tomato salsa 1T Garlic, minced 1/8C Cilantro, minced 1/4lb Queso Anejo Salt, Cayenne, Cumin and Oregano to taste Roast chiles, skin, seed and set aside Brown chorizo, add ground pork and brown Season to taste with salt, cayenne, cumin and oregano Add bell peppers, onion, tomatoes and cilantro Bring to a simmer and cook till onions soften Set aside to c

I had a hankering, an urge for bacon cheeseburgers, and that itch demanded scratching! Went to the store and picked up all the fixings, got home and my plan for the traditional burger took a left turn. I was holding a cold can of Mt. Dew and it struck me, I must construct some Beer Can... Errr... Dew Can Burgers. Now me being who I am I decided that these were going to be some seriously big bad belly bombs, with some big heat to them. I had just the ingredient to make any chilehead happy, some freshly pickled Jamaican Scotch Bonnet chiles. Threw in a freshly roasted Poblano chile and plent

My version of Turkey Bacon Save all the skin, especially from those oven roasted birds with soggy bottom skin. Lay it all out and fry it up, no oil or butter, plenty of its own fat to cook in and render out. The more fat and bits of clinging meat, the better. Delicious! Open Face Turkey Sammiche on Pan Toasted Hawaiian Rolls

A Happy Thanksgiving to everyone on SMF.com I had a nice 15lb bird just waiting for today and I decided to brine, butter and smoke it. I also made a wonderful homemade turkey giblet gravy. The Brine 2gal Water 3C Kosher Salt 1C Brown Sugar 1/2C of my basic rub Dissolve the salt, then the sugar/rub Bag the bird/brine and marinade for 12 hours The Herb Butter 3 sticks of softened butter 1/8C of my basic rub 1/8C Montreal Chicken Spice 2T fresh Rosemary 1T each fresh Thyme and Lemon Thyme Mix all well and rub under and atop the skin of the bird Used leftover to baste the bird once during smoki

A Good Day to Count Our Blessings and Give Thanks Happy Thanksgiving to Everyone Here

Heart and liver are favorites here too, and yeah, they demand to be eaten fresh.

I have a complete & new S12 bolt assembly that I picked up years back from Doug at the now defunct, www.avtomatsinaction.com He used to get S12 parts in on a infrequent basis, he always had the cool stuff. I bought my spare S12 Complete Bolt Assembly for $60.+S/H, IIRC. They're no longer available, haven't been in forever and likely never will be. I've often half joked that I'd sell my bolt assembly for $500.00 to those who managed to FUBAR their own. No one has taken me up on it... Yet. Evlblkwpnz has given you about the only option besides R&R.

Naw, this is regular'ol Cherry wood. Packaged bulk chunks sold for smokers along with about a dozen other species.

A day late... So what... Happy Birthday!

Nice easy hunt and a tasty tender young buck for the freezer, now that's a good morning. I bet the tenderloins were great breakfast, mmmm fresh venison tenderloin and eggs with hashbrowns. I really like the Savage Weather Warrior in .308 I bought the year before last. It has put some nice meat in the freezer. Gun season opened on Saturday for us, nothing on my part yet. Thanks for taking us along for the hunt and for the pics.

Not Two Strikes on the Prohibited List, Three Strikes. 1)Dishonorable Discharge 2)Domestic Violence 3)Crime Punishable by a Year or More Incarceration.

This guy was a real POS way before this happened. “Kelley was court-martialed in 2012 for two counts of assault on his spouse and assault on their child, Stefanek said. He received a bad conduct discharge and confinement for 12 months.”

Dishonorable Discharge after court martial from Air Force. He could not legally own a firearm after the dishonorable. Once again, criminals and evildoers know no respect for laws, other people or property.

My younger son is in the BSA and we do plenty of camping trips as the weather cools down. Every camp is a classroom for more than just Merit badges and advancement, but for diverse life skills too. This trip was centered on a 5 mile hike and ID'ing at least 10 flora including at least two poisonous plants, and 10 forms of fauna by sight, sound, spoor or feces. Along with that I've been recruited to teach Dutch Oven campfire cooking. A very useful skill to have. Today I started with giving them a lesson on how many coals, coal placement for cooking methods and a delicious recipe which was dev

I bought some awesome looking 2" thick New York Strips for dinner tonite. Menu Reverse Seared New York Strips Bacon Wrapped Onion Rings Homemade Scalloped Potatoes Salted Cucumber Wedges The Strips I decided that I'd smoke them over Hickory and then Reverse Sear in cast iron. First I dry brined them for 4 hours, then rinsed and tied them tightly into round packages. I do that so they take more smoke before their IT comes up and it's time to sear them. Then it is into the smoker at 250° +/- until they reach an IT of 115°, then searing to med-rare temp of 135° and a rest. The Rings

"Meet me in St. Louis, Louis, Meet me at the fair, Don't tell me the lights are shining Any place but there,… Some of the older crowd will know and appreciate that one ^ as sung by Judy Garland. Menu St. Louis Ribs, dry rubbed and smoked over Cherry Homemade Scalloped Potatoes Celery Sticks and Ranch/Bleu Cheese for dipping The Ribs Three racks of St. Louis ribs, dry rubbed with my homemade pork rub Then slow smoked at 225°-240° for 6.5 hours over cherry Homemade Scalloped Potatoes 5 large potatoes, peeled and cut into 1/8" slices (Love my PL8 Mandoline slicer) 2 stick

Happy Birthday Indy! Hope it's a good one.