Roll Call (Start Here First)
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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!!
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.
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Bgoofy1 said in Roll Call (Start Here First):
How the heck does a person figure out which team to join
I do love the banterSince you love the banter, don’t feel blue…
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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)
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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)
Chef Now who’s being goofy… LOL
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Bgoofy1 said in Roll Call (Start Here First):
How the heck does a person figure out which team to join
I do love the banterSince you love the banter, don’t feel blue…
PapaSop Am I blue, no they are blue.
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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”
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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.
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GWG8541 That was snuck in there by Jonathan, I am sure the leader of team orange will have that corrected shortly.
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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 HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Austin i gave that a big BLUE thumbs up.
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Austin I thought you were going back to the 60’s and 70’s and working on a tie-dyed affect.
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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!!
Bgoofy1 welcome to the community.
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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…
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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…
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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…
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
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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. -
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.Andytex Welcome to the community. I think you’ll have a lot to offer us a week. I’m a big charcuterie fan so look forward to your processes.
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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.
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