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  5. Roll Call (Start Here First)

Roll Call (Start Here First)

Scheduled Pinned Locked Moved Roll Call
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  • PapaSopP Offline
    PapaSopP Offline
    PapaSop
    Team Orange Power User Veteran
    wrote on last edited by
    #539

    Talk about a good bunch of banter on here. All in good fun. Luv it. undefined undefined

    1 Reply Last reply
    2
    • YooperDogY YooperDog

      BJ Anderton welcome. As Fat_Bob said if you have a question you will get answers, a lot of folks with experience here. Don’t worry Fat_Bob will come to the dark side. Go Team Orange.

      Fat_BobF Offline
      Fat_BobF Offline
      Fat_Bob
      Team Blue Canning
      wrote on last edited by Fat_Bob
      #540

      YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

      It’s all about the duck fat.

      lkrfletcherL badfire2625B 2 Replies Last reply
      2
      • Fat_BobF Fat_Bob

        YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

        lkrfletcherL Offline
        lkrfletcherL Offline
        lkrfletcher
        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
        wrote on last edited by
        #541

        f573a551-7a55-48da-9581-eac3812a23f6-image.gif

        Life is a Garden - Dig it.

        1 Reply Last reply
        4
        • Fat_BobF Fat_Bob

          YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

          badfire2625B Offline
          badfire2625B Offline
          badfire2625
          Team Orange Regular Contributors Dry Cured Sausage
          wrote on last edited by
          #542

          Fat_Bob I’m just gonna leave this right here. Jonathon knows what time it is. OrangeJonathan.jpg

          In all seriousness, though, Thanks for this video Austin and Jonathon. My last ham didn’t turn out very juicy, so I’m really looking forward to making my next ham the @Walton-s way.

          Fat_BobF 1 Reply Last reply
          4
          • AustinA Offline
            AustinA Offline
            Austin
            Team Orange Walton's Employee Admin
            wrote on last edited by
            #543

            badfire2625 That is an awesome screenshot!!! Love it!

            –Austin Walton
            VP of Operations at Walton’s & Meatgistics Host

            Shop waltons.com for Everything but the Meat!
            Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

            1 Reply Last reply
            0
            • badfire2625B badfire2625

              Fat_Bob I’m just gonna leave this right here. Jonathon knows what time it is. OrangeJonathan.jpg

              In all seriousness, though, Thanks for this video Austin and Jonathon. My last ham didn’t turn out very juicy, so I’m really looking forward to making my next ham the @Walton-s way.

              Fat_BobF Offline
              Fat_BobF Offline
              Fat_Bob
              Team Blue Canning
              wrote on last edited by
              #544

              badfire2625 Careful, he’ll put a fire blanket over you and Poof, you’ll disappear. undefined

              It’s all about the duck fat.

              1 Reply Last reply
              0
              • B Offline
                B Offline
                BeerAndSausage
                Team Orange
                wrote on last edited by
                #545

                Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

                YooperDogY craigriceC 2 Replies Last reply
                2
                • B BeerAndSausage

                  Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

                  YooperDogY Offline
                  YooperDogY Offline
                  YooperDog
                  Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                  wrote on last edited by
                  #546

                  BeerAndSausage welcome to the site. It sounds like you have a lot of the skills needed already. There is a solid knowledge base here to help you answer questions. Go Team Orange.

                  1 Reply Last reply
                  1
                  • B BeerAndSausage

                    Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

                    craigriceC Offline
                    craigriceC Offline
                    craigrice
                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                    wrote on last edited by
                    #547

                    BeerAndSausage you have come to the right place there is a wealth of knowledge on the website and the atmosphere of chat where you can ask questions from the members could not be better with there hands on knowledge !, and welcome to your new addiction .

                    1 Reply Last reply
                    2
                    • Fat_BobF Offline
                      Fat_BobF Offline
                      Fat_Bob
                      Team Blue Canning
                      wrote on last edited by
                      #548

                      BeerAndSausage You came to the right place. A real good bunch of folks here that’s always ready to help if you need…but your hat is the wrong color. undefined
                      I grew up in your neck of the woods, (Fairbury). Haven’t been there in 50 years so that tells you something. LOL

                      It’s all about the duck fat.

                      B 1 Reply Last reply
                      0
                      • K Offline
                        K Offline
                        kesmc27
                        wrote on last edited by
                        #549

                        Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                        Steve

                        kyleK lkrfletcherL B badfire2625B YooperDogY 6 Replies Last reply
                        1
                        • K kesmc27

                          Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                          Steve

                          kyleK Offline
                          kyleK Offline
                          kyle
                          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                          wrote on last edited by
                          #550

                          kesmc27 welcome. Always a good time here. I’m over in WI. Glad to see more on here from the midwest

                          hey vegetarians, my food poops on your food!

                          1 Reply Last reply
                          0
                          • K kesmc27

                            Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                            Steve

                            lkrfletcherL Offline
                            lkrfletcherL Offline
                            lkrfletcher
                            Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                            wrote on last edited by
                            #551

                            kesmc27
                            Welcome to the community! Lots of great knowledge here. Don’t forget to go team blue!

                            Life is a Garden - Dig it.

                            1 Reply Last reply
                            0
                            • kyleK Offline
                              kyleK Offline
                              kyle
                              Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                              wrote on last edited by
                              #552

                              I knew I forgot something in my welcome… … Go team blue

                              hey vegetarians, my food poops on your food!

                              1 Reply Last reply
                              1
                              • lkrfletcherL Offline
                                lkrfletcherL Offline
                                lkrfletcher
                                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                wrote on last edited by
                                #553

                                team blue.png

                                Life is a Garden - Dig it.

                                1 Reply Last reply
                                0
                                • K kesmc27

                                  Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                                  Steve

                                  B Offline
                                  B Offline
                                  bocephus
                                  Team Orange Power User Canning Masterbuilt Veteran
                                  wrote on last edited by
                                  #554

                                  kesmc27 Hi Steve, welcome to the group. You definitely want to join team orange.

                                  1 Reply Last reply
                                  0
                                  • K kesmc27

                                    Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                                    Steve

                                    badfire2625B Offline
                                    badfire2625B Offline
                                    badfire2625
                                    Team Orange Regular Contributors Dry Cured Sausage
                                    wrote on last edited by
                                    #555

                                    kesmc27 Hi Steve. Welcome aboard. You’ll be able to share a lot of your experience and get some new insights along the way. Team or"A"ange is the one to join up with. I’m sure that you’ll be recruited ferociously by the "B"lue Team. undefined undefined undefined undefined undefined

                                    1 Reply Last reply
                                    1
                                    • K Offline
                                      K Offline
                                      kesmc27
                                      wrote on last edited by
                                      #556

                                      Can someone please explain what the “teams” are about?

                                      ChefC C kyleK 4 Replies Last reply
                                      0
                                      • K kesmc27

                                        Can someone please explain what the “teams” are about?

                                        ChefC Offline
                                        ChefC Offline
                                        Chef
                                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                        wrote on last edited by Chef
                                        #557

                                        kesmc27 On a serious note, it is just a friendly competition of Orange which is Austin team, and the Blue which is Jonathon Jonathon team. Just healthy fun.
                                        Now on a practical note, Blue Team Rules. It has the most awesome members, the most knowledgeable members, a true team leader, i.e. Jonathon, and the Blue team RULES.

                                        It really is all about fun. This community is wonderful.

                                        badfire2625B 1 Reply Last reply
                                        1
                                        • ChefC Chef

                                          kesmc27 On a serious note, it is just a friendly competition of Orange which is Austin team, and the Blue which is Jonathon Jonathon team. Just healthy fun.
                                          Now on a practical note, Blue Team Rules. It has the most awesome members, the most knowledgeable members, a true team leader, i.e. Jonathon, and the Blue team RULES.

                                          It really is all about fun. This community is wonderful.

                                          badfire2625B Offline
                                          badfire2625B Offline
                                          badfire2625
                                          Team Orange Regular Contributors Dry Cured Sausage
                                          wrote on last edited by
                                          #558

                                          kesmc27 you noticed that Chef explained the serious part first before he explained the non-serious part. That part about blue ruling is clearly a joke by his own definition… Even their leader has expressed interest in coming to Team Orange. undefined undefined I can post some pictures of Jonathon that show him rocking an orange hat and gloves as an offer of proof.

                                          1 Reply Last reply
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