Roll Call (Start Here First)
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marzig20 that is for people that want to stay neutral. Basically team Switzerland…hahahaha!
ND Mike said in Roll Call (Start Here First):
marzig20 that is for people that want to stay neutral. Basically team Switzerland…hahahaha!
Sheesh if I knew it was Switzerland I would trade over in a minute because I’m sure they get discounts on the Swiss made watches
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Well I jumped in and started asking questions immediately before finding this area. I want to thank those of you that already have answered questions! Sorry, I don’t know how to add your names to this post.
I’m from Silvis IL.
I was a retail meat cutter for Eagle Foods for thirty years. After they closed, I started working for Rock River Arms as a custom 1911 pistol smith for seventeen years and retired last year.
I’ve been smoking sausage on and off for the last twenty five years. I also smoke briskets and make Canadian bacon.
My current smoker is a small SmokinTex that I’ve modified to maintain consistent low temps while still producing smoke.
marzig20 Welcome to the family. We are all here learning to make a better product and expand our comfort zones and experiences.
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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!
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!!
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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 family. There is a lot of knowledge and experience here, willing to share. We look forward to your input, go Team Orange
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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!!
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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, hope you enjoy the site. Looks like you are well equipped!
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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!!
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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, be sure to select team Orange.
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Bgoofy1 It is easy, Orange is Walton’s official color hence team Orange is the way to go!
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marzig20 that is for people that want to stay neutral. Basically team Switzerland…hahahaha!
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ND Mike I never heard of team grey…when was it started?
Ted Frodyma maybe 4 months ago give or take.
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Bgoofy1 The letter B attached to your user name is BLUE, therefore you should select team BLUE. Welcome aboard. Send pictures and recipes.
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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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