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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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  • Ted FrodymaT Ted Frodyma

    ND Mike I never heard of team grey…when was it started?

    ND MikeN Offline
    ND MikeN Offline
    ND Mike
    Big Green Egg Team Blue Regular Contributors Cast Iron Power User
    wrote on last edited by
    #1034

    Ted Frodyma maybe 4 months ago give or take.

    1 Reply Last reply
    0
    • Tex_77T Offline
      Tex_77T Offline
      Tex_77
      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
      wrote on last edited by Tex_77
      #1035

      Team-Blue is compromised of the best of best, think 1st Place Blue Ribbon at the County Fair if you will. Have you ever heard of an orange ribbon? Our leader is Jonathon the face of Walton’s.

      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

      1 Reply Last reply
      5
      • B Bgoofy1

        How the heck does a person figure out which team to join 🙂 I do love the banter

        Bob StehlikB Offline
        Bob StehlikB Offline
        Bob Stehlik
        Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
        wrote on last edited by
        #1036

        Bgoofy1 The letter B attached to your user name is BLUE, therefore you should select team BLUE. Welcome aboard. Send pictures and recipes.

        Improvise, Adapt and Overcome! Semper Fi

        1 Reply Last reply
        3
        • SurgS Offline
          SurgS Offline
          Surg
          Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
          wrote on last edited by
          #1037

          🌀🌀🌀🌀🌀🌀BLUE🌀🌀🌀🌀🌀🌀

          “A smooth sea never made a skilled sailor.”

          1 Reply Last reply
          2
          • B Bgoofy1

            Mike from central Missouri. Just started making sausages, salami, etc this year. As far as outdoor cooking, I have had just about any type of cooker. Currently using an ALFA wood fired oven, MAK pellet and Hunsaker drum. Just ordered the PK100 yesterday. I am really looking forward to diving deeper into processing tasty proteins. Dang glad I found this group!!

            C Offline
            C Offline
            calldoctoday
            Team Blue Power User Regular Contributors
            wrote on last edited by
            #1038

            Bgoofy1 Welcome aboard & welcome to the neighborhood. You have found the right spot for all sorts of good & interesting information regarding meat processing, cooking, & more. Don’t forget to go BLUE.

            1 Reply Last reply
            1
            • B Bgoofy1

              How the heck does a person figure out which team to join 🙂 I do love the banter

              PapaSopP Offline
              PapaSopP Offline
              PapaSop
              Team Orange Power User Veteran
              wrote on last edited by
              #1039

              Bgoofy1 said in Roll Call (Start Here First):

              How the heck does a person figure out which team to join 🙂 I do love the banter

              Since you love the banter, don’t feel blue… undefined undefined undefined

              B 1 Reply Last reply
              2
              • B Bgoofy1

                How the heck does a person figure out which team to join 🙂 I do love the banter

                ChefC Offline
                ChefC Offline
                Chef
                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                wrote on last edited by
                #1040

                Bgoofy1 How to pick which team, well it’s simple. Team blue is made up of great people with a lot of knowledge and willingness to help.

                Team orange is just a group of people who want to be like team blue.

                (this is all in fun, bot teams are great, just team blue is better… LOL)

                PapaSopP 1 Reply Last reply
                2
                • ChefC Chef

                  Bgoofy1 How to pick which team, well it’s simple. Team blue is made up of great people with a lot of knowledge and willingness to help.

                  Team orange is just a group of people who want to be like team blue.

                  (this is all in fun, bot teams are great, just team blue is better… LOL)

                  PapaSopP Offline
                  PapaSopP Offline
                  PapaSop
                  Team Orange Power User Veteran
                  wrote on last edited by
                  #1041

                  Chef Now who’s being goofy… LOLundefined

                  1 Reply Last reply
                  2
                  • PapaSopP PapaSop

                    Bgoofy1 said in Roll Call (Start Here First):

                    How the heck does a person figure out which team to join 🙂 I do love the banter

                    Since you love the banter, don’t feel blue… undefined undefined undefined

                    B Offline
                    B Offline
                    bocephus
                    Team Orange Power User Canning Masterbuilt Veteran
                    wrote on last edited by
                    #1042

                    PapaSop Am I blue, no they are blue.

                    1 Reply Last reply
                    1
                    • B Bgoofy1

                      How the heck does a person figure out which team to join 🙂 I do love the banter

                      GWG8541G Offline
                      GWG8541G Offline
                      GWG8541
                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                      wrote on last edited by
                      #1043

                      Bgoofy1 if you look closely, the thumps up is BLUE.

                      “You never really die until you end up on the wall at a Cracker Barrel”

                      PapaSopP B 2 Replies Last reply
                      1
                      • GWG8541G GWG8541

                        Bgoofy1 if you look closely, the thumps up is BLUE.

                        PapaSopP Offline
                        PapaSopP Offline
                        PapaSop
                        Team Orange Power User Veteran
                        wrote on last edited by
                        #1044

                        GWG8541 said in Roll Call (Start Here First):

                        Bgoofy1 if you look closely, the thumps up is BLUE.

                        I have Austin working on that little quirk.

                        1 Reply Last reply
                        1
                        • GWG8541G GWG8541

                          Bgoofy1 if you look closely, the thumps up is BLUE.

                          B Offline
                          B Offline
                          bocephus
                          Team Orange Power User Canning Masterbuilt Veteran
                          wrote on last edited by bocephus
                          #1045

                          GWG8541 That was snuck in there by Jonathan, I am sure the leader of team orange will have that corrected shortly.

                          1 Reply Last reply
                          1
                          • AustinA Offline
                            AustinA Offline
                            Austin
                            Team Orange Walton's Employee Admin
                            wrote on last edited by
                            #1046

                            PapaSop bocephus Something looks different now! lol
                            Probably have to change it cause it is doing weird things to my eyes, but I thought that it would be fun like this for a minute!

                            –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)

                            GWG8541G B zbigjeffZ 3 Replies Last reply
                            5
                            • AustinA Austin

                              PapaSop bocephus Something looks different now! lol
                              Probably have to change it cause it is doing weird things to my eyes, but I thought that it would be fun like this for a minute!

                              GWG8541G Offline
                              GWG8541G Offline
                              GWG8541
                              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                              wrote on last edited by
                              #1047

                              Austin i gave that a big BLUE thumbs up.🤣

                              “You never really die until you end up on the wall at a Cracker Barrel”

                              1 Reply Last reply
                              0
                              • AustinA Austin

                                PapaSop bocephus Something looks different now! lol
                                Probably have to change it cause it is doing weird things to my eyes, but I thought that it would be fun like this for a minute!

                                B Offline
                                B Offline
                                bocephus
                                Team Orange Power User Canning Masterbuilt Veteran
                                wrote on last edited by
                                #1048

                                Austin I thought you were going back to the 60’s and 70’s and working on a tie-dyed affect.

                                1 Reply Last reply
                                2
                                • B Bgoofy1

                                  Mike from central Missouri. Just started making sausages, salami, etc this year. As far as outdoor cooking, I have had just about any type of cooker. Currently using an ALFA wood fired oven, MAK pellet and Hunsaker drum. Just ordered the PK100 yesterday. I am really looking forward to diving deeper into processing tasty proteins. Dang glad I found this group!!

                                  cdavisC Offline
                                  cdavisC Offline
                                  cdavis
                                  Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                  wrote on last edited by
                                  #1049

                                  Bgoofy1 welcome to the community.

                                  1 Reply Last reply
                                  1
                                  • BuckmasterB Offline
                                    BuckmasterB Offline
                                    Buckmaster
                                    Team Blue
                                    wrote on last edited by
                                    #1050

                                    Made goose stix today used 50/50 goose and untrimmed pork butt…I did use a garret metel detector and I gotta tell you im glad I did it located 6 steel pieces of shot that I would have possibly missed…I also used Mandarin Terraki Excaliber brand … I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesome…great day for goose stix now moving on to elk sausage and brats…

                                    N cdavisC 2 Replies Last reply
                                    8
                                    • BuckmasterB Buckmaster

                                      Made goose stix today used 50/50 goose and untrimmed pork butt…I did use a garret metel detector and I gotta tell you im glad I did it located 6 steel pieces of shot that I would have possibly missed…I also used Mandarin Terraki Excaliber brand … I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesome…great day for goose stix now moving on to elk sausage and brats…

                                      N Offline
                                      N Offline
                                      nolannn
                                      Yearling
                                      wrote on last edited by
                                      #1051

                                      Buckmaster Good to know about about why you use a metal detector. I bet those sticks are awesome

                                      1 Reply Last reply
                                      0
                                      • BuckmasterB Buckmaster

                                        Made goose stix today used 50/50 goose and untrimmed pork butt…I did use a garret metel detector and I gotta tell you im glad I did it located 6 steel pieces of shot that I would have possibly missed…I also used Mandarin Terraki Excaliber brand … I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesome…great day for goose stix now moving on to elk sausage and brats…

                                        cdavisC Offline
                                        cdavisC Offline
                                        cdavis
                                        Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
                                        wrote on last edited by
                                        #1052

                                        Buckmaster great hack using a metal detector. Thanks. I really like my Waltons 7lb stuffer also. Congrats on the sticks and good luck on your elk sausages 😋.

                                        1 Reply Last reply
                                        0
                                        • AndytexA Offline
                                          AndytexA Offline
                                          Andytex
                                          wrote on last edited by
                                          #1053

                                          Hello All,
                                          My name is Andy and I’m the executive chef of a winery and brewery with 3 restaurants, bakeshop, butcher shop, and events. I have a cookshack smoker at the office and a dynaglo signature vertical offset at home. I love all charcuterie and meat fabrication. I’m really looking forward to learning and sharing with you all.

                                          wdalyW J Ted FrodymaT B GWG8541G 8 Replies Last reply
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