Roll Call (Start Here First)
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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. -
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 stuffer…
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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. -
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 “Edit” option.
Click on “Edit” 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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Thanks I will give that a go…
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processhead Thank you. I was just getting ready to answer that.
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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.Andytex Welcome to the community.
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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.Andytex welcome to the community. I look forward to your contributions here.
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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.Andytex welcome aboard
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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 stuffer…
Buckmaster I don’t know about my high tech skills, at least not in the modern day world, but it looks like you got this resolved. If not, let me know & I will try to help.
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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.Andytex Wow, that is quite an impressive line-up there. Welcome to the neighborhood. I know you will enjoy this community immensely. I see you are already on your way to being True Blue. All you have to do is add one more thing.
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Andytex Welcome! It sounds like you have a lot of expertise. You’ll be a great asset to the community.
Ted Frodyma I know my way around a fire. I’m willing to share what I know butbwhat I don’t know could fill a warehouse. I’m excited to learn from you all.
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