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Roll Call (Start Here First)

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  • 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
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          • 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
                                        • JonathonJ Offline
                                          JonathonJ Offline
                                          Jonathon
                                          Team Blue Admin Walton's Employee Power User
                                          wrote on last edited by
                                          #717

                                          Darn it! Can’t get you right to the time. Skip ahead to 3:58

                                          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
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