Roll Call (Start Here First)
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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. -
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.
Andytex welcome to the community. It sounds like you have a lot to share and there is also a lot of experience here to. Feel free ask your questions and provide feedback.
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Austin Just thanks for keeping it FUN. With that being said: Go BLUE!!
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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.
Andytex This is a great group to exchange ideas with, everyone is always very helpful. You really should join team Orange though.
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Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
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Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
chris bradley welcome to the community.
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Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
chris bradley Welcome aboard, be sure to join team Orange.
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Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
chris bradley welcome to the community. This place is full of great people with a ton of information and someone is always willing to help. Our good friend bocephus has a little color blindness issue and keeps talking about the color orange. The rest of his suggestions and information is spot on, but when you are building your profile, make sure you go with Team Blue.
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chris bradley Duck Breast prosciutto is pretty fantastic!
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Hi i’m from Weiner , AR i’ve been ordering for about a year now . I was looking for something else to do with my duck and deer meat when I found y’alls sight. Snack sticks is what i decided now i’m got to start making jerky. Great site where you can get every thing but the meat
chris bradley Welcome to the community. Lots of experience here and folks willing to help out. I was stationed at LRAFB back in the mid-90’s, nice State. Don’t be led astray go Team Orange
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Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
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Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Welcome to the neighborhood, you will enjoy it immensely and we all enjoy learning from each other in this community. Don’t forget to go Blue!
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Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Welcome to the community!
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Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Welcome aboard but remember that Team Orange is where you want to be.
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bocephus Blue, Blue, Blue, True Blue!
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bocephus Blue, Blue, Blue, True Blue!
calldoctoday You sound so sad just saying that.
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Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
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calldoctoday You sound so sad just saying that.
bocephus I don’t know, I thought it had a nice, bright, Clear ring to it, clear Blue that is.
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Hi from central Nebraska. Got my Traeger over 20 years ago and have cooked most everything on it. Just this year, I got into processing snack sticks and sausage from our deer, and found great seasonings at Waltons. For me it has been a great way to spend time and bond with my kids, as they like to eat it so they help make it. I read a lot of information on here to learn how to make it before I joined. This is a great forum with so much information.
d-hock Welcome to the Meatgistics Community! Be sure to go BLUE! I’ve got 2 Traegers; Li’l Tex w/ coldsmoker (2005) and a Texas (2007). I do about 50-60 of cold smoked cheese every year and the wife does a lot of baking on the Texas. We do a lot other things such as sunflower seeds, cashews, pecans, almonds, pepitas, salt & pepper, and even peanut butter!
I think you will really enjoy this community(especially those on Team Blue).
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