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  5. Roll Call (Start Here First)

Roll Call (Start Here First)

Scheduled Pinned Locked Moved Roll Call
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  • kyleK Offline
    kyleK Offline
    kyle
    Regular Contributors Veteran Canning Team Blue Power User Sous Vide
    wrote on last edited by
    #552

    I knew I forgot something in my welcome… … Go team blue

    hey vegetarians, my food poops on your food!

    1 Reply Last reply
    1
    • lkrfletcherL Offline
      lkrfletcherL Offline
      lkrfletcher
      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
      wrote on last edited by
      #553

      team blue.png

      Life is a Garden - Dig it.

      1 Reply Last reply
      0
      • K kesmc27

        Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

        Steve

        B Offline
        B Offline
        bocephus
        Team Orange Power User Canning Masterbuilt Veteran
        wrote on last edited by
        #554

        kesmc27 Hi Steve, welcome to the group. You definitely want to join team orange.

        1 Reply Last reply
        0
        • K kesmc27

          Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

          Steve

          badfire2625B Offline
          badfire2625B Offline
          badfire2625
          Team Orange Regular Contributors Dry Cured Sausage
          wrote on last edited by
          #555

          kesmc27 Hi Steve. Welcome aboard. You’ll be able to share a lot of your experience and get some new insights along the way. Team or"A"ange is the one to join up with. I’m sure that you’ll be recruited ferociously by the "B"lue Team. undefined undefined undefined undefined undefined

          1 Reply Last reply
          1
          • K Offline
            K Offline
            kesmc27
            wrote on last edited by
            #556

            Can someone please explain what the “teams” are about?

            ChefC C kyleK 4 Replies Last reply
            0
            • K kesmc27

              Can someone please explain what the “teams” are about?

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by Chef
              #557

              kesmc27 On a serious note, it is just a friendly competition of Orange which is Austin team, and the Blue which is Jonathon Jonathon team. Just healthy fun.
              Now on a practical note, Blue Team Rules. It has the most awesome members, the most knowledgeable members, a true team leader, i.e. Jonathon, and the Blue team RULES.

              It really is all about fun. This community is wonderful.

              badfire2625B 1 Reply Last reply
              1
              • ChefC Chef

                kesmc27 On a serious note, it is just a friendly competition of Orange which is Austin team, and the Blue which is Jonathon Jonathon team. Just healthy fun.
                Now on a practical note, Blue Team Rules. It has the most awesome members, the most knowledgeable members, a true team leader, i.e. Jonathon, and the Blue team RULES.

                It really is all about fun. This community is wonderful.

                badfire2625B Offline
                badfire2625B Offline
                badfire2625
                Team Orange Regular Contributors Dry Cured Sausage
                wrote on last edited by
                #558

                kesmc27 you noticed that Chef explained the serious part first before he explained the non-serious part. That part about blue ruling is clearly a joke by his own definition… Even their leader has expressed interest in coming to Team Orange. undefined undefined I can post some pictures of Jonathon that show him rocking an orange hat and gloves as an offer of proof.

                1 Reply Last reply
                0
                • K kesmc27

                  Can someone please explain what the “teams” are about?

                  ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #559

                  kesmc27 badfire2625 is clearly confused. I said practical just to be kind to those less fortunate. Fact is BLUE team rules. LOL

                  badfire2625B 1 Reply Last reply
                  1
                  • ChefC Chef

                    kesmc27 badfire2625 is clearly confused. I said practical just to be kind to those less fortunate. Fact is BLUE team rules. LOL

                    badfire2625B Offline
                    badfire2625B Offline
                    badfire2625
                    Team Orange Regular Contributors Dry Cured Sausage
                    wrote on last edited by
                    #560

                    Chef you clearly meant non-serious and/or joking… 😀

                    1 Reply Last reply
                    0
                    • K kesmc27

                      Can someone please explain what the “teams” are about?

                      C Offline
                      C Offline
                      calldoctoday
                      Team Blue Power User Regular Contributors
                      wrote on last edited by
                      #561

                      kesmc27 Well, I will let you in on a little secret. Blue is Best & if you really want to smoke em all, Bowl em over & show your true colors, True Blue. That is all there is to it, well other than what is left & that would be orange.

                      1 Reply Last reply
                      1
                      • K kesmc27

                        Can someone please explain what the “teams” are about?

                        kyleK Offline
                        kyleK Offline
                        kyle
                        Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                        wrote on last edited by
                        #562

                        kesmc27 it’s all just good clean fun. Gives us something to talk about. I like blue because Jonathon helped me out with an order I had trouble with. Everyone has their own reason. But again just good fun

                        hey vegetarians, my food poops on your food!

                        C 1 Reply Last reply
                        3
                        • kyleK kyle

                          kesmc27 it’s all just good clean fun. Gives us something to talk about. I like blue because Jonathon helped me out with an order I had trouble with. Everyone has their own reason. But again just good fun

                          C Offline
                          C Offline
                          calldoctoday
                          Team Blue Power User Regular Contributors
                          wrote on last edited by
                          #563

                          kyle What, No, I am very very serious. This is very serious business & you should not take it for anything less than that…

                          kyleK 1 Reply Last reply
                          1
                          • K kesmc27

                            Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                            Steve

                            YooperDogY Offline
                            YooperDogY Offline
                            YooperDog
                            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                            wrote on last edited by
                            #564

                            kesmc27 welcome to the site. Feel free to ask your questions or pass along knowledge/experience. There is a a plethora of experience here. Now Chef is trying to draw you to the dark side, but if you review previous posts you will see their leader Jonathon is showing signs of defection. Go Team Orange!

                            badfire2625B 1 Reply Last reply
                            0
                            • C calldoctoday

                              kyle What, No, I am very very serious. This is very serious business & you should not take it for anything less than that…

                              kyleK Offline
                              kyleK Offline
                              kyle
                              Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                              wrote on last edited by
                              #565

                              calldoctoday I dont want the poor guy to think we are all nuts and leave the community. And I think it goes without saying our group is better

                              hey vegetarians, my food poops on your food!

                              1 Reply Last reply
                              2
                              • YooperDogY YooperDog

                                kesmc27 welcome to the site. Feel free to ask your questions or pass along knowledge/experience. There is a a plethora of experience here. Now Chef is trying to draw you to the dark side, but if you review previous posts you will see their leader Jonathon is showing signs of defection. Go Team Orange!

                                badfire2625B Offline
                                badfire2625B Offline
                                badfire2625
                                Team Orange Regular Contributors Dry Cured Sausage
                                wrote on last edited by
                                #566

                                YooperDog You aren’t lying… undefined undefined undefined undefined undefined

                                OrangeJonathan.jpg

                                PapaSopP 1 Reply Last reply
                                1
                                • badfire2625B badfire2625

                                  YooperDog You aren’t lying… undefined undefined undefined undefined undefined

                                  OrangeJonathan.jpg

                                  PapaSopP Offline
                                  PapaSopP Offline
                                  PapaSop
                                  Team Orange Power User Veteran
                                  wrote on last edited by
                                  #567

                                  badfire2625
                                  Awesome. 🤣 🤣 . I’m thinking you’re going to be promoted to the new Orange General! undefined undefined

                                  badfire2625B 1 Reply Last reply
                                  0
                                  • K kesmc27

                                    Hi, Steve from Minnesota here. I have been processing my own deer sausage from home since the late 80’s. I really enjoy sausage making and smoking and discovered this site and figured it is always good to learn new tips and tricks.

                                    Steve

                                    PapaSopP Offline
                                    PapaSopP Offline
                                    PapaSop
                                    Team Orange Power User Veteran
                                    wrote on last edited by
                                    #568

                                    kesmc27
                                    Welcome… Just a bit east of you.

                                    1 Reply Last reply
                                    0
                                    • M Offline
                                      M Offline
                                      marvsBBQ
                                      wrote on last edited by
                                      #569

                                      Good day to all…
                                      I have always loved to cook and entertain and in 1994 I started my own BBQ catering business in Olympia, WA. It was an immediate success and we grew to running 5 mobile wood-fired pits for 18 years until I was forced to sell to move to Texas to care for my wife’s mom who came down with lung cancer.
                                      I was able to sell my business before I left (2012) and they are still operating under my name today. (Marv’s Marvlus Pit Bar-B-Q)
                                      Today I have 3 ceramic smokers, a UDS (ugly drum smoker) that I built myself, a Louisiana Grill Pro pellet smoker, a FEC-100 (Fast Eddy) by Cookshack commercial pellet smoker that I kept from my catering business and this summer I bought a Santa Marie grill by Lonestar Grillz of Texas (built not far from where I live)…I think I am well covered in the BBQ area and today I cook for just my wife and I…

                                      Where rumors end and a legend begins

                                      PapaSopP badfire2625B J 3 Replies Last reply
                                      4
                                      • M marvsBBQ

                                        Good day to all…
                                        I have always loved to cook and entertain and in 1994 I started my own BBQ catering business in Olympia, WA. It was an immediate success and we grew to running 5 mobile wood-fired pits for 18 years until I was forced to sell to move to Texas to care for my wife’s mom who came down with lung cancer.
                                        I was able to sell my business before I left (2012) and they are still operating under my name today. (Marv’s Marvlus Pit Bar-B-Q)
                                        Today I have 3 ceramic smokers, a UDS (ugly drum smoker) that I built myself, a Louisiana Grill Pro pellet smoker, a FEC-100 (Fast Eddy) by Cookshack commercial pellet smoker that I kept from my catering business and this summer I bought a Santa Marie grill by Lonestar Grillz of Texas (built not far from where I live)…I think I am well covered in the BBQ area and today I cook for just my wife and I…

                                        PapaSopP Offline
                                        PapaSopP Offline
                                        PapaSop
                                        Team Orange Power User Veteran
                                        wrote on last edited by
                                        #570

                                        @marvs
                                        Welcome.

                                        1 Reply Last reply
                                        0
                                        • Fat_BobF Offline
                                          Fat_BobF Offline
                                          Fat_Bob
                                          Team Blue Canning
                                          wrote on last edited by
                                          #571

                                          @marvs Welcome to the pit! Hope you enjoy your stay as much as I do.

                                          It’s all about the duck fat.

                                          1 Reply Last reply
                                          0

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