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Roll Call (Start Here First)

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  • The FeedlotT Offline
    The FeedlotT Offline
    The Feedlot
    Team Orange Canning Dry Cured Sausage Traeger
    wrote on last edited by
    #697

    Roanoke Alabama here

    Thanks
    The Feedlot

    YooperDogY C 2 Replies Last reply
    0
    • The FeedlotT The Feedlot

      Roanoke Alabama here

      YooperDogY Offline
      YooperDogY Offline
      YooperDog
      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
      wrote on last edited by
      #698

      The Feedlot welcome to the community. Great folks here willing to help with a depth of knowledge. Watch out for those folks in those blue hats. Just go to your settings and select Team Orange. undefined

      1 Reply Last reply
      0
      • JonathonJ Offline
        JonathonJ Offline
        Jonathon
        Team Blue Admin Walton's Employee Power User
        wrote on last edited by Jonathon
        #699

        Bye @joshnsonmark581! Sorry guys, we had put in something to stop people from posting spam but this person took some time to get around it.

        Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

        1 Reply Last reply
        0
        • fishfanatic1F Offline
          fishfanatic1F Offline
          fishfanatic1
          wrote on last edited by
          #700

          Hello all, newbie to the group . 45+ years fishing and hunting. Avid fisherman(commercial and recreational), hunter(recreational and professional),clammer(commercial and recreational), forager and outdoor lover. Just getting into making my own dry aged meats, salami and dry sausages. From Long Island,NY.

          C zbigjeffZ YooperDogY 4 Replies Last reply
          1
          • The FeedlotT The Feedlot

            Roanoke Alabama here

            C Offline
            C Offline
            calldoctoday
            Team Blue Power User Regular Contributors
            wrote on last edited by
            #701

            The Feedlot Welcome aboard & welcome to the neighborhood. we have a host of information floating around in the neighborhood & we would all like to learn more about your tips & techniques as well. However, I thought all the Bama Boys were True Blue. Besides, if you go Orange in Bama, the folks over in Tuscaloosa might think you are biased or something. So, yo have to just go Fiercely Independent & True Blue. Just in fun, welcome aboard.

            1 Reply Last reply
            0
            • fishfanatic1F fishfanatic1

              Hello all, newbie to the group . 45+ years fishing and hunting. Avid fisherman(commercial and recreational), hunter(recreational and professional),clammer(commercial and recreational), forager and outdoor lover. Just getting into making my own dry aged meats, salami and dry sausages. From Long Island,NY.

              C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #702

              fishfanatic1 Welcome Aboard Mate. Ahoy, there is much to be discovered in the neighborhood. Wow, That is all amazing & I am sure you have some good stories to tell. I know you can relate to the Call of The Blue, the Blue Sea, Blue Bird Days, Blue Clams, Blue Point Oysters, well, you get the idea. Welcome Aboard!

              1 Reply Last reply
              1
              • fishfanatic1F fishfanatic1

                Hello all, newbie to the group . 45+ years fishing and hunting. Avid fisherman(commercial and recreational), hunter(recreational and professional),clammer(commercial and recreational), forager and outdoor lover. Just getting into making my own dry aged meats, salami and dry sausages. From Long Island,NY.

                C Offline
                C Offline
                calldoctoday
                Team Blue Power User Regular Contributors
                wrote on last edited by
                #703

                fishfanatic1 Oh, & how could I possibly forget, a good old Bluefish Dinner.

                1 Reply Last reply
                1
                • fishfanatic1F fishfanatic1

                  Hello all, newbie to the group . 45+ years fishing and hunting. Avid fisherman(commercial and recreational), hunter(recreational and professional),clammer(commercial and recreational), forager and outdoor lover. Just getting into making my own dry aged meats, salami and dry sausages. From Long Island,NY.

                  zbigjeffZ Offline
                  zbigjeffZ Offline
                  zbigjeff
                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                  wrote on last edited by
                  #704

                  fishfanatic1 All of the people on this site are a bit crazy. But, lovable, have pretty much seen it all in the food world AND want you and your taste buds to have a positive experience.

                  PapaSopP 1 Reply Last reply
                  3
                  • zbigjeffZ zbigjeff

                    fishfanatic1 All of the people on this site are a bit crazy. But, lovable, have pretty much seen it all in the food world AND want you and your taste buds to have a positive experience.

                    PapaSopP Offline
                    PapaSopP Offline
                    PapaSop
                    Team Orange Power User Veteran
                    wrote on last edited by
                    #705

                    zbigjeff Well said!

                    1 Reply Last reply
                    3
                    • kyleK Offline
                      kyleK Offline
                      kyle
                      Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                      wrote on last edited by
                      #706

                      we spend hours of time on important subjects like blue and orange on a meat site…a bit crazy, I don’t see it. Really tho, it is a fun and a great group of people that teach and learn. Proud to be a part of it

                      hey vegetarians, my food poops on your food!

                      C 1 Reply Last reply
                      2
                      • kyleK kyle

                        we spend hours of time on important subjects like blue and orange on a meat site…a bit crazy, I don’t see it. Really tho, it is a fun and a great group of people that teach and learn. Proud to be a part of it

                        C Offline
                        C Offline
                        calldoctoday
                        Team Blue Power User Regular Contributors
                        wrote on last edited by
                        #707

                        kyle Yes, I am still scratching my head too. But, I suppose we have got to do what we have got to do for the cause.

                        1 Reply Last reply
                        1
                        • craigriceC Offline
                          craigriceC Offline
                          craigrice
                          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                          wrote on last edited by
                          #708

                          welcome to a new addiction

                          1 Reply Last reply
                          0
                          • fishfanatic1F fishfanatic1

                            Hello all, newbie to the group . 45+ years fishing and hunting. Avid fisherman(commercial and recreational), hunter(recreational and professional),clammer(commercial and recreational), forager and outdoor lover. Just getting into making my own dry aged meats, salami and dry sausages. From Long Island,NY.

                            YooperDogY Offline
                            YooperDogY Offline
                            YooperDog
                            Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                            wrote on last edited by
                            #709

                            fishfanatic1 welcome aboard. You found the right community. Go Team Orange undefined

                            1 Reply Last reply
                            0
                            • shakey69S Offline
                              shakey69S Offline
                              shakey69
                              wrote on last edited by
                              #710

                              shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks

                              Tex_77T YooperDogY lkrfletcherL Fat_BobF 5 Replies Last reply
                              0
                              • shakey69S shakey69

                                shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks

                                Tex_77T Offline
                                Tex_77T Offline
                                Tex_77
                                Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
                                wrote on last edited by
                                #711

                                shakey69 Team Blue vs Team Orange goes back to hat color for the most part. Team-Blue has superior cooks and knowledge so be sure to join us. undefined

                                Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

                                1 Reply Last reply
                                2
                                • P Offline
                                  P Offline
                                  paulfmerrill
                                  wrote on last edited by
                                  #712

                                  357E8949-C8B6-4643-A698-6C0CB3D04EFD.jpeg

                                  Team blue! Jalapeño venison summer sausage!

                                  1 Reply Last reply
                                  1
                                  • shakey69S shakey69

                                    shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks

                                    YooperDogY Offline
                                    YooperDogY Offline
                                    YooperDog
                                    Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                    wrote on last edited by
                                    #713

                                    shakey69 welcome to the community. Watch out for those slick talking blue hat wearing blue team folks. Team Orange is the way to go. Go Team Orange undefined

                                    1 Reply Last reply
                                    1
                                    • shakey69S shakey69

                                      shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks

                                      lkrfletcherL Offline
                                      lkrfletcherL Offline
                                      lkrfletcher
                                      Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                      wrote on last edited by
                                      #714

                                      shakey69

                                      team blue 6.png

                                      Life is a Garden - Dig it.

                                      1 Reply Last reply
                                      3
                                      • shakey69S shakey69

                                        shakey from st louis mo been making summer sausage for a few years and starting to get back into it again i have been watching this site and love it one question though is what are teams blue orange etc thanks

                                        Fat_BobF Offline
                                        Fat_BobF Offline
                                        Fat_Bob
                                        Team Blue Canning
                                        wrote on last edited by
                                        #715

                                        shakey69 It’s really easy. Team Blue rules and team Orange drools! undefined

                                        It’s all about the duck fat.

                                        1 Reply Last reply
                                        2
                                        • JonathonJ Offline
                                          JonathonJ Offline
                                          Jonathon
                                          Team Blue Admin Walton's Employee Power User
                                          wrote on last edited by Jonathon
                                          #716

                                          Team-Blue We are at 199 guys, 1 more to go, shakey69 how about you celebrate finding this site by being the 200th team blue member. If you needed more convincing let me show you this.

                                          https://www.youtube.com/embed/xfwCGwiBFaQ?t=238

                                          Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                                          1 Reply Last reply
                                          1

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