Roll Call (Start Here First)
-
Hello fellow carnivores! Doug checking in from Western Colorado. I have been smoking and bbq’ing for 20 years or so and still feel like a novice sometimes. I don’t do competitions, but don’t get many complaints at home:) I have a SmokeHollw Gas grill/charcoal smoker combo and a Smokey Mountain wood smoker. I mainly do brisket, butt’s & fish, but I’m getting more and more into sausages and Jerky. Read a few messages here and really like the feel and attitude of the board and it’s members.
DougSmokes Hello Doug,just noticed you are from the West Slope, I lived in Norwood for about 20 years, I use to take my Deer and Elk up to Grand Junction to “Old World Meats” don’t know if they are still in business, Taylor Park was my favorite fishing hole, have to shake the ice off your sleeping bag in July
-
DougSmokes Hello Doug,just noticed you are from the West Slope, I lived in Norwood for about 20 years, I use to take my Deer and Elk up to Grand Junction to “Old World Meats” don’t know if they are still in business, Taylor Park was my favorite fishing hole, have to shake the ice off your sleeping bag in July
cliff Nice. Yeah, OWM is still in business, took a cow there last week, still aging.
Great bunch of guys.
Weather is turning here already 100*+ last week, snow in the high country tonight… Sigh. Still beats the city ! -
St. Louis, Missouri here. Just found this site and am looking forward to learning from everyone here.
jmf_stl welcome to the family - it is a crummy family - but it has aspirations of greatness (truth be told it is a great bunch!)
-
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Checking in from Lake St. Louis, MO
Been processing my wild game for about 5 years now when our favorite processor decided to call it quits. Glad we did, several great flavors to choose from with Walton’s. Using a PitBoss vertical pellet feed 7 series smoker and a couple of traditional weber grills. -
From Whitefish Bay, WI. Former Restaurant Chef and Culinary instructor who has worked in NYC, Chicago, and Milwaukee. I work for Gilbert’s Craft Sausages, a growing brand, specializing in chicken sausage. Our co-packer is in Denmark WI. I have been involved managing the Culinary and Marketing events program for several years and have recently been asked to focus on developing new sausage flavor profiles in association with the co-packer. I changed careers at age 30, packed up my belongings and headed to the CIA for an education. My friend and mentor at that time was Chef Brian Polcyn, a Detroit area Restaurateur (https://chefbrianpolcyn.com/about) and author of 3 books, with Michael Ruhlman, on charcuterie. I’m now ready to stop talking about sausage making and start doing. I just purchased the 7# Walton’s stuffer and look forward to learning the craft sans the Kitchen Aid mixer. My hope is to win the November Giveaway , a Weston #32 Meat Grinder, and return the Kitchen Aid to the baking shelf for good. I’m excited to have found waltonsinc.com and look forward to membership at Meatgistics. I don’t yet own a smoker but I just bought my first ever gas grill. I have had weber kettles since the 70’s.
-
From Whitefish Bay, WI. Former Restaurant Chef and Culinary instructor who has worked in NYC, Chicago, and Milwaukee. I work for Gilbert’s Craft Sausages, a growing brand, specializing in chicken sausage. Our co-packer is in Denmark WI. I have been involved managing the Culinary and Marketing events program for several years and have recently been asked to focus on developing new sausage flavor profiles in association with the co-packer. I changed careers at age 30, packed up my belongings and headed to the CIA for an education. My friend and mentor at that time was Chef Brian Polcyn, a Detroit area Restaurateur (https://chefbrianpolcyn.com/about) and author of 3 books, with Michael Ruhlman, on charcuterie. I’m now ready to stop talking about sausage making and start doing. I just purchased the 7# Walton’s stuffer and look forward to learning the craft sans the Kitchen Aid mixer. My hope is to win the November Giveaway , a Weston #32 Meat Grinder, and return the Kitchen Aid to the baking shelf for good. I’m excited to have found waltonsinc.com and look forward to membership at Meatgistics. I don’t yet own a smoker but I just bought my first ever gas grill. I have had weber kettles since the 70’s.
gothamchef
Welcome fellow Badger! -
Thank you!
-
From Whitefish Bay, WI. Former Restaurant Chef and Culinary instructor who has worked in NYC, Chicago, and Milwaukee. I work for Gilbert’s Craft Sausages, a growing brand, specializing in chicken sausage. Our co-packer is in Denmark WI. I have been involved managing the Culinary and Marketing events program for several years and have recently been asked to focus on developing new sausage flavor profiles in association with the co-packer. I changed careers at age 30, packed up my belongings and headed to the CIA for an education. My friend and mentor at that time was Chef Brian Polcyn, a Detroit area Restaurateur (https://chefbrianpolcyn.com/about) and author of 3 books, with Michael Ruhlman, on charcuterie. I’m now ready to stop talking about sausage making and start doing. I just purchased the 7# Walton’s stuffer and look forward to learning the craft sans the Kitchen Aid mixer. My hope is to win the November Giveaway , a Weston #32 Meat Grinder, and return the Kitchen Aid to the baking shelf for good. I’m excited to have found waltonsinc.com and look forward to membership at Meatgistics. I don’t yet own a smoker but I just bought my first ever gas grill. I have had weber kettles since the 70’s.
-
gothamchef That is a great pic you had of Rocky punching the hotdogs, made me do a double-take and then laugh!
-
Waterloo, IA checking in here first
-
Happy to have you here!
-
Professional deer processor, full time whole animal butcher in central Michigan. About 8 years experience in the meat industry. Sausage and jerky making hobby.
-
Deepwoodsbutcher Glad to have you here, Im sure your input will be valuable!
-
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Austin Carl from Syracuse NY I enjoy processing my deer and making it into things my friends and family can enjoy.
-
Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
-
Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
Jonathon yes they call it Destiny now. I still remember it as oil city
When I was a kid that area was all oil tanks and Marley scrap yard . -
Carl Scheuer Im originally from Schenectady so not too far from there. When I was a kid we used to go the carousel mall out by you, is that still around?
Jonathon I could walk there from my house . It’s changed a lot from then
-
Carl Scheuer I’ve heard, and not for the better sounds like!
-
Steve From SE Iowa…been playing with smoke for a long long time. I am going to admit that I have a lot to learn yet and have learned more the last 5 to 10 years then the previous 50 years. My current sausage smoker is an MES 40 gen 2.5… I’m a duck hunter and like to make duck and goose gumbo so I make a lot of andouille from scratch. I just recently ordered the andouille seasoning to give it a try.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
