Roll Call (Start Here First)
-
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…
-
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
. -
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.
-
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…
-
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.
-
Thanks I will give that a go…
-
processhead Thank you. I was just getting ready to answer that.
-
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.
-
-
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.
-
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
-
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.
-
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.
-
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.
-
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.
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:
