Roll Call (Start Here First)

[JohnG5]

Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?

[kyle]

@johng-0 welcome to the community. Look around on here and you will find all kinds of good things. If you see someone talking about something they made, dont be afraid to ask them about it

[glen]

@johng-0 Welcome, lots of info here, try scanning or searching to find something that interests you

[JohnG5]

Thank you kyle and glen. Looking forward to see what people are posting and sharing.

[mrobisr]

@johng-0 welcome

[craigrice]

@johng-0 welcome this is a great place and full of info and people woilling to help

[bocephus]

@johng-0 Welcome to the group! You’re lucky, close to Waltons. Make sure you stop in and get your orange hat and join team Orange, the only true Waltons color.

[Surg]

@johng-0
Welcome to the group.

[PapaSop]

@johng-0
Welcome. Great community to be part of. Search, contribute and enjoy.

[Chef]

@johng-0 Welcome aboard. As everyone said, there is enough information here to keep you busy for months. Start with a few simple over the top good ones that you particularly like. Two that come to mind are good fresh Italian sausage and the always welcomed breakfast sausage.

If you can’t find it with a search Just ask, so many great people willing to help and share their experience.

bocephus - Don’t go misguiding this newcomer to the group. Everyone knows that Team BLUE Rules.

[Steve Winscot]

BLUE OR ORANGE, it doesn’t matter We’re all willing to help and share.

[craigrice]

the blue team and the orange team are just a friendly jab at each other

[johnsbrewhouse]

@johng-0 Welcome to the wonderful world of Walton’s. Seems we have several John’s now, as a matter of fact with JohnG I am suspecting your last name begins with G as well, as does mine. Everyone here has the addiction to meat production and a whole lot more. We are a diverse group.

[ND Mike]

@johng-0 welcome to the group. Lots of good info here.

[cdavis]

@johng-0 welcome aboard sir and enjoy .

[YooperDog]

@JohnG-0 welcome to the community. A lot of information here and folks with variety of experience willing to share. Jump into the conversations, share and ask. I would go with a breakfast sausage (Holly) and a fresh style of brat (Blue Ribbon). Lots to learn here.

[GWG8541]

@johng-0 welcome aboard. You are in for a good time with the folks in this community.

[samspade]

Welcome enjoy relax and learn from the experts here…not me lol

[wdaly]

@johng-0 You’ve definitely came to the right place. So glad I found this site a few months ago. Great people who will help you through every step and share their recipes. Welcome!

[HerbcoFood]

Cypress, Texas
Novice in meat processing, however been grilling/smoking since I was old enough to check the fire.
What is your favorite meat snack or seasoning flavor? Favorite meat snack are the buck sticks the processor I use: Pepper jack cheese with jalapenos, 50/50 pork to venison mixture.
What is your current smoker or grill? All Seasons Feeder’s off set, All Seasons Feeder’s Table top and Weber Genesis Natural Gas Grill. Having to have multiple propane bottles and worrying about refills is overrated!
https://www.instagram.com/herbcofood/ - Best place to follow my culinary desires if you will.