Roll Call (Start Here First)
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the blue team and the orange team are just a friendly jab at each other
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 Welcome to the wonderful world of Walton’s. Seems we have several John’s now, as a matter of fact with JohnG I am suspecting your last name begins with G as well, as does mine. Everyone here has the addiction to meat production and a whole lot more. We are a diverse group.
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 welcome to the group. Lots of good info here.
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 welcome aboard sir and enjoy
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@JohnG-0 welcome to the community. A lot of information here and folks with variety of experience willing to share. Jump into the conversations, share and ask. I would go with a breakfast sausage (Holly) and a fresh style of brat (Blue Ribbon). Lots to learn here.
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 welcome aboard. You are in for a good time with the folks in this community.
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Welcome enjoy relax and learn from the experts here…not me lol
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Hi everyone, my name is John from El Dorado, KS, just outside of Wichita. New to sausage making and looking for some good recipes and grilling tips. Made hatch green chili pork brats last weekend and made Jambalaya and extra links for lunches. Loved both. Any other suggestions on seasonings or meats to try? Recipes? I’m liking the Excalibur Seasonings with some spice especially the hatch green chili and hot buffalo wing. What are you cooking lately?
@johng-0 You’ve definitely came to the right place. So glad I found this site a few months ago. Great people who will help you through every step and share their recipes. Welcome!
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Cypress, Texas
Novice in meat processing, however been grilling/smoking since I was old enough to check the fire.
What is your favorite meat snack or seasoning flavor? Favorite meat snack are the buck sticks the processor I use: Pepper jack cheese with jalapenos, 50/50 pork to venison mixture.
What is your current smoker or grill? All Seasons Feeder’s off set, All Seasons Feeder’s Table top and Weber Genesis Natural Gas Grill. Having to have multiple propane bottles and worrying about refills is overrated!
https://www.instagram.com/herbcofood/ - Best place to follow my culinary desires if you will. -
Cypress, Texas
Novice in meat processing, however been grilling/smoking since I was old enough to check the fire.
What is your favorite meat snack or seasoning flavor? Favorite meat snack are the buck sticks the processor I use: Pepper jack cheese with jalapenos, 50/50 pork to venison mixture.
What is your current smoker or grill? All Seasons Feeder’s off set, All Seasons Feeder’s Table top and Weber Genesis Natural Gas Grill. Having to have multiple propane bottles and worrying about refills is overrated!
https://www.instagram.com/herbcofood/ - Best place to follow my culinary desires if you will.HerbcoFood interested in learning what a buck stick is? With the seasoning and mix ratio im sure its nothing more than what we call a snack stick or landjaeger. What is the diameter of your buck sticks? I make mine at 19mm. My favorite top 4 flavors is…
#1 Bourbon Peppercorn
#2 Ranch
#3 Fajita
#4 Willies
Current smoker is the Pro Smoker 100SS 240 volt electric
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Cypress, Texas
Novice in meat processing, however been grilling/smoking since I was old enough to check the fire.
What is your favorite meat snack or seasoning flavor? Favorite meat snack are the buck sticks the processor I use: Pepper jack cheese with jalapenos, 50/50 pork to venison mixture.
What is your current smoker or grill? All Seasons Feeder’s off set, All Seasons Feeder’s Table top and Weber Genesis Natural Gas Grill. Having to have multiple propane bottles and worrying about refills is overrated!
https://www.instagram.com/herbcofood/ - Best place to follow my culinary desires if you will.HerbcoFood Welcome aboard & welcome to the neighborhood. Glad to have someone on board from the great Cypress, Texas. The buck sticks sound great, tell us more about them. You will find a whole lot of good information on meat processing here, snack sticks that you can make yourself for less, & much, much more. Don’t forget, we love the Blues.
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Cypress, Texas
Novice in meat processing, however been grilling/smoking since I was old enough to check the fire.
What is your favorite meat snack or seasoning flavor? Favorite meat snack are the buck sticks the processor I use: Pepper jack cheese with jalapenos, 50/50 pork to venison mixture.
What is your current smoker or grill? All Seasons Feeder’s off set, All Seasons Feeder’s Table top and Weber Genesis Natural Gas Grill. Having to have multiple propane bottles and worrying about refills is overrated!
https://www.instagram.com/herbcofood/ - Best place to follow my culinary desires if you will.HerbcoFood welcome to the community.
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HerbcoFood interested in learning what a buck stick is? With the seasoning and mix ratio im sure its nothing more than what we call a snack stick or landjaeger. What is the diameter of your buck sticks? I make mine at 19mm. My favorite top 4 flavors is…
#1 Bourbon Peppercorn
#2 Ranch
#3 Fajita
#4 Willies
Current smoker is the Pro Smoker 100SS 240 volt electric
twilliams Buck sticks = snack sticks = slim jims, it all just depends what region you live in.
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HerbcoFood Welcome aboard & welcome to the neighborhood. Glad to have someone on board from the great Cypress, Texas. The buck sticks sound great, tell us more about them. You will find a whole lot of good information on meat processing here, snack sticks that you can make yourself for less, & much, much more. Don’t forget, we love the Blues.
calldoctoday They are the exact same as snack sticks/slim jims, just some regions have different names for them. I don’t use the processor for everything but snack sticks is one of them.
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So I was looking at all the new members in our community, and I thought it might be nice to bring this thread back up so maybe people could introduce themselves.
hey vegetarians, my food poops on your food!
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So I was looking at all the new members in our community, and I thought it might be nice to bring this thread back up so maybe people could introduce themselves.
kyle excellent idea
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kyle they’ll have the weekend to find it.
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Ok guys, going to try this again. If you new to the community, introduce yourself here to the rest of us. Tell us a little about yourself.
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Oh, I suppose I’ve never introduced myself…
Checking in from just outside Toronto, Canada. No fancy equipment here, just a kettle and briquettes via the snake method.
I also take my butts out of the kettle after 4-6 hours, wrap it, and cheat using the oven to get it to 195-200. I await your condemnation!
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