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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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  • Fat_BobF Fat_Bob

    YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

    lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher
    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
    wrote on last edited by
    #541

    f573a551-7a55-48da-9581-eac3812a23f6-image.gif

    Life is a Garden - Dig it.

    1 Reply Last reply
    4
    • Fat_BobF Fat_Bob

      YooperDog Oh Yooper, not you too. You’ll learn…You ought to see the special sale that Team-Blue got. Oh wait, you can’t! LMAO

      badfire2625B Offline
      badfire2625B Offline
      badfire2625
      Team Orange Regular Contributors Dry Cured Sausage
      wrote on last edited by
      #542

      Fat_Bob I’m just gonna leave this right here. Jonathon knows what time it is. OrangeJonathan.jpg

      In all seriousness, though, Thanks for this video Austin and Jonathon. My last ham didn’t turn out very juicy, so I’m really looking forward to making my next ham the @Walton-s way.

      Fat_BobF 1 Reply Last reply
      4
      • AustinA Offline
        AustinA Offline
        Austin
        Team Orange Walton's Employee Admin
        wrote on last edited by
        #543

        badfire2625 That is an awesome screenshot!!! Love it!

        –Austin Walton
        VP of Operations at Walton’s & Meatgistics Host

        Shop waltons.com for Everything but the Meat!
        Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

        1 Reply Last reply
        0
        • badfire2625B badfire2625

          Fat_Bob I’m just gonna leave this right here. Jonathon knows what time it is. OrangeJonathan.jpg

          In all seriousness, though, Thanks for this video Austin and Jonathon. My last ham didn’t turn out very juicy, so I’m really looking forward to making my next ham the @Walton-s way.

          Fat_BobF Offline
          Fat_BobF Offline
          Fat_Bob
          Team Blue Canning
          wrote on last edited by
          #544

          badfire2625 Careful, he’ll put a fire blanket over you and Poof, you’ll disappear. undefined

          It’s all about the duck fat.

          1 Reply Last reply
          0
          • B Offline
            B Offline
            BeerAndSausage
            Team Orange
            wrote on last edited by
            #545

            Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

            YooperDogY craigriceC 2 Replies Last reply
            2
            • B BeerAndSausage

              Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

              YooperDogY Offline
              YooperDogY Offline
              YooperDog
              Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
              wrote on last edited by
              #546

              BeerAndSausage welcome to the site. It sounds like you have a lot of the skills needed already. There is a solid knowledge base here to help you answer questions. Go Team Orange.

              1 Reply Last reply
              1
              • B BeerAndSausage

                Checking in from Lincoln, Nebraska. New to Meatgistics, new to sausage making. Have been home brewing beer 30 years, hobby smoking BBQ for 20 years, hobby sourdough bread baking 5 years. Making sausage seems to be a good fit. Looking forward to learning from the experienced. Thanks for hosting the forum.

                craigriceC Offline
                craigriceC Offline
                craigrice
                Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                wrote on last edited by
                #547

                BeerAndSausage you have come to the right place there is a wealth of knowledge on the website and the atmosphere of chat where you can ask questions from the members could not be better with there hands on knowledge !, and welcome to your new addiction .

                1 Reply Last reply
                2
                • Fat_BobF Offline
                  Fat_BobF Offline
                  Fat_Bob
                  Team Blue Canning
                  wrote on last edited by
                  #548

                  BeerAndSausage You came to the right place. A real good bunch of folks here that’s always ready to help if you need…but your hat is the wrong color. undefined
                  I grew up in your neck of the woods, (Fairbury). Haven’t been there in 50 years so that tells you something. LOL

                  It’s all about the duck fat.

                  B 1 Reply Last reply
                  0
                  • K Offline
                    K Offline
                    kesmc27
                    wrote on last edited by
                    #549

                    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

                    kyleK lkrfletcherL B badfire2625B YooperDogY 6 Replies 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

                      kyleK Offline
                      kyleK Offline
                      kyle
                      Regular Contributors Veteran Canning Team Blue Power User Sous Vide
                      wrote on last edited by
                      #550

                      kesmc27 welcome. Always a good time here. I’m over in WI. Glad to see more on here from the midwest

                      hey vegetarians, my food poops on your food!

                      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

                        lkrfletcherL Offline
                        lkrfletcherL Offline
                        lkrfletcher
                        Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                        wrote on last edited by
                        #551

                        kesmc27
                        Welcome to the community! Lots of great knowledge here. Don’t forget to go team blue!

                        Life is a Garden - Dig it.

                        1 Reply Last reply
                        0
                        • 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

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