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Roll Call (Start Here First)

Scheduled Pinned Locked Moved Roll Call
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  • 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
                        • PapaSopP PapaSop

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

                          badfire2625B Offline
                          badfire2625B Offline
                          badfire2625
                          Team Orange Regular Contributors Dry Cured Sausage
                          wrote on last edited by
                          #572

                          PapaSop I gotta admit that I re-used that picture from the last page. I made it up for the same reason and was too lazy… err efficient… to search out and make up another. That said, I would think I can find some more indicative of Jonathon’s upcoming defection from the other side… undefined undefined undefined undefined undefined

                          1 Reply Last reply
                          1
                          • 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…

                            badfire2625B Offline
                            badfire2625B Offline
                            badfire2625
                            Team Orange Regular Contributors Dry Cured Sausage
                            wrote on last edited by
                            #573

                            Welcome @marvs!!! I trust you’ll enjoy hanging out with, learning from and contributing to the knowledge of to this bunch of undefined misfits and the fabulous team Orange. undefined undefined

                            PapaSopP 1 Reply Last reply
                            1
                            • Fat_BobF Offline
                              Fat_BobF Offline
                              Fat_Bob
                              Team Blue Canning
                              wrote on last edited by
                              #574

                              badfire2625 Now that’s the pot calling the kettle black if ever I heard it…Team Blue rules and orange drools.

                              It’s all about the duck fat.

                              1 Reply Last reply
                              1
                              • badfire2625B badfire2625

                                Welcome @marvs!!! I trust you’ll enjoy hanging out with, learning from and contributing to the knowledge of to this bunch of undefined misfits and the fabulous team Orange. undefined undefined

                                PapaSopP Offline
                                PapaSopP Offline
                                PapaSop
                                Team Orange Power User Veteran
                                wrote on last edited by
                                #575

                                badfire2625 Awesome! undefined

                                1 Reply Last reply
                                -1
                                • AaronSilvesA Offline
                                  AaronSilvesA Offline
                                  AaronSilves
                                  Team Blue
                                  wrote on last edited by
                                  #576

                                  Just checking in from NW Washington. Go Blue

                                  YooperDogY 1 Reply Last reply
                                  2
                                  • Fat_BobF Offline
                                    Fat_BobF Offline
                                    Fat_Bob
                                    Team Blue Canning
                                    wrote on last edited by
                                    #577

                                    AaronSilves Welcome to the Pit. Hope you like your stay.

                                    It’s all about the duck fat.

                                    1 Reply Last reply
                                    0
                                    • AaronSilvesA AaronSilves

                                      Just checking in from NW Washington. Go Blue

                                      YooperDogY Offline
                                      YooperDogY Offline
                                      YooperDog
                                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                                      wrote on last edited by
                                      #578

                                      AaronSilves welcome to the site. Dive on in and increase that learning curve. Go Team Orangeundefined

                                      1 Reply Last reply
                                      0
                                      • 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…

                                        J Offline
                                        J Offline
                                        jhouse5848
                                        Team Orange
                                        wrote on last edited by
                                        #579

                                        marvsBBQ Welcome! I’m recently new to the group as well. I appreciate your hobby of owning bbq pits, I always aspire to do that too. I’ve been looking at the Lonestar Santa Maria unit as well. Someday I’ll have to pull the trigger on that!

                                        “I’ve got a jerky fever; and the only cure comes in 1-ounce orange packets.”

                                        1 Reply Last reply
                                        0
                                        • Fat_BobF Fat_Bob

                                          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

                                          B Offline
                                          B Offline
                                          BeerAndSausage
                                          Team Orange
                                          wrote on last edited by
                                          #580

                                          Fat_Bob Haven’t spent a lot of time in Fairbury myself but I get your meaning. Not sure how to change that hat color.

                                          M 1 Reply Last reply
                                          0

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