Roll Call (Start Here First)
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Bgoofy1 How to pick which team, well itās 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 betterā¦ LOL)
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Bgoofy1 How to pick which team, well itās 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 betterā¦ LOL)
Chef Now whoās being goofyā¦ 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, donāt feel blueā¦
PapaSop Am I blue, no they are blue.
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Bgoofy1 if you look closely, the thumps up is BLUE.
āYou never really die until you end up on the wall at a Cracker Barrelā
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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!āAustin Walton
VP of Operations at Waltonās & 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 60ās and 70ās 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 buttā¦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 missedā¦I also used Mandarin Terraki Excaliber brand ā¦ I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesomeā¦great day for goose stix now moving on to elk sausage and bratsā¦
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Made goose stix today used 50/50 goose and untrimmed pork buttā¦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 missedā¦I also used Mandarin Terraki Excaliber brand ā¦ I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesomeā¦great day for goose stix now moving on to elk sausage and bratsā¦
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Made goose stix today used 50/50 goose and untrimmed pork buttā¦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 missedā¦I also used Mandarin Terraki Excaliber brand ā¦ I used my new Waltons 7lb sausage stuffer and man was I impressed that is awesomeā¦great day for goose stix now moving on to elk sausage and bratsā¦
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 Iām 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. Iām really looking forward to learning and sharing with you all. -
Hello All,
My name is Andy and Iām 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. Iām really looking forward to learning and sharing with you all.Andytex Welcome to the community. I think youāll have a lot to offer us a week. Iām a big charcuterie fan so look forward to your processes.
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Hello All,
My name is Andy and Iām 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. Iām really looking forward to learning and sharing with you all. -
Anyone with the hightech skills know how to post a pic on here ??..Im all thumbs in this wanting to put pic of the goose stix and Waltons Sausage stufferā¦
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Hello All,
My name is Andy and Iām 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. Iām really looking forward to learning and sharing with you all. -
Awesome Andy sounds like your info will be greatly shared welcome to the crew. .
Buckmaster If you go to one of your posts and click on the 3 dots at the lower right, you will see the āEditā option.
Click on āEditā and you will get a pop up that shows your post and will allow you to change the text.
Above the text box are a row of symbols. Click on the symbol I show below with the red arrow on it and you can add photos.
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