Unit8R

I researched YouTube and Amazon reviews and decided I wanted a set and forget unit with WIFI and decent reviews. So bought a Camp Chef smoker and have been happy with it after sausage (add $$$ for a good grinder), chicken, pork shoulder, salmon etc. Smoking is an art and I thought a "paint by numbers" setup was a good beginning. I've had the luxury of tasting Indigenous folks' smoked salmon on the Oregon Coast and got the bug back then. They wouldn't hear of a pellet smoker and the woods they chose were family secrets like alder and myrtle, maybe get there someday but having a blast with my current setup and not having to baby sit it. Good luck!

Aldi had Atlantic (farm raised) Salmon halves for $7.99/lb. Checked the already smoked and was $24/lb. Maybe pay for the smoker someday! Couple pork chops to boot which I will finish when fish done. Brown sugar/kosher salt/pepper cure for 8 hours, chill uncovered in frig overnight to get that sticky outside to hopefully grab the smoke.

cold again. Pearled barley soup with Kielbasa. Running low on deer stock.

Surf and Turf tonight

Six years, good to know. We laugh that our "major goal in life" during summer is to "eat down the freezer"... this year I will pressure can what's left before Oct 1st as we'll certainly get skunked again some year and we can "eat down the pantry" instead of tag soup!

Nice setup! 900 degrees! I have the Camp Chef pizza oven which sits on top of a double burner propane stove and gets to 700 degrees and use it every Sunday.

All great info thanks. I'm a panfish guy but will keep bass at around 13 inches in length... smaller seems firmer and tastier to me. Smaller fish have les mercury (always cut away belly fat) as well. I've heard the warm/cold water debate about bullheads but not bass but sure makes sense. We are coming up on chain pickerel season, can't keep em off your lures. If you have the patience and know how to clean them the meat is spectacular.

You only get a few of these really big steaks...nestled in onions, and that's it. w

10 day forecast says I will be eating my winter breakfast for a while longer. MaltOMeal with a splash of grits (stirred not shaken) with cooked -not microwaved- local Macintosh apple chunks

sriracha shrimp, cukes, carrot sushi... and Genny beer

.... store bought stock does not stand up to the real thing... got a batch working right now... great recipe idea

Crackin' bones for stock

I have a PEX feed to an out building... followed this alaska pipe insulation to 40 below web link - then bought an interval timer https://www.amazon.com/BN-LINK-Period-Repeat-Intermittent-Interval/dp/B0184CG9K0/ref=sr_1_2?keywords=Repeat+Timer&qid=1642947980&sr=8-2 and finally a remote switch https://www.amazon.com/HBN-Wireless-Weatherproof-Grounded-Included/dp/B07WX2NBWR/ref=sr_1_8?crid=Y7KZB8PYTYFD&keywords=remote+switch&qid=1642948135&sprefix=remote+switch%2Caps%2C155&sr=8-8 I can turn it on/from from the kitchen and the timer is set to run the heat tape 6 minutes on and 54 off... keeps water slightly warm, no free ups.

White bean chicken, Italian sausage soup

Joyce's Odyssey... 3rd attempt!

Family has used them (Corelle ware) as long as I can remember.. just turned down free Fiesta Ware a couple weeks past.

Maple Balsamic parchment baked salmon

quick-n-dirty everyday grub. Taters, corn and venison in a 50 cent plastic bowl that an unnamed person calls my "dog dish".. hey, sometimes you make it fancy and other times you just eat. BTW, they tell me meat prices are up, I wouldn't know.

Beautiful... worked in an Austrian restaurant for years... served it with egg and a cross of anchovies. Great dish, gonna give it a whirl.

5 lbs Cajun deer/pork sausages just out of the smoker... good spice, smoke (cherry apple) casing a bit tough.

panfish (pumpinseed) dragged through flour, egg wash, and finally a mixer of potato flakes, shredded parm and a sprinkle of dried jalapeno pepper. Cast iron does the rest

Homemade fettucine with olive oil, lots of pepper, parm and a clump of "Basil Bomb" from last summer's crop (ice cube trays filled with basil leaf paste with olive oil)

no yellow onions led me to a red onion version of stew... substitute venison for beef and Genny beer (on hand) for ale and use the crock pot and off we go!. Plus I get to finish off the beer at 9:30AM - a loop hole roughly based on this: https://cooking.nytimes.com/recipes/1021592-hearty-beef-stew-with-red-onions-and-ale

I've changed the worm gear on my refurbished Kitchen Aide twice in 15ish years, kneading bread.. a $20 fix... For grinder I bought this one and so far so good $180 https://www.amazon.com/gp/product/B07JFKS53N/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1

Landowner appreciation (she is also my lady... her little woodlot between two bedding areas sealed the deal for me!) ... venison/pork meatballs in marinara sauce made with homegrown Romas