Navigation

    Meatgistics - Walton's - Community
    • Register
    • Login
    • Search
    • Shop Walton's
      • Seasonings
      • Casings
      • Packaging
      • Supplies
      • Equipment
      • Smoking & Grilling
      • Catalog Request
      • Giveaways
      • On Sale
      • YouTube
    • Home
    • Recent
    • Popular
    • Map
    • Tags
    • Livestream
    1. Home
    2. Fat_Bob
    • Profile
    • Following
    • Followers
    • Topics
    • Posts
    • Best
    • Groups

    Fat_Bob

    @Fat_Bob

    Team Blue Canning

    59
    Reputation
    94
    Posts
    67
    Profile views
    2
    Followers
    2
    Following
    Joined Last Online
    Location Pueblo CO Age 65

    Fat_Bob Follow
    Canning Team Blue

    Best posts made by Fat_Bob

    • RE: Testing

      Austin Jonathon Tex_77 Here ya go Austin, I fixed that hat for ya.
      Austin.png LMAO!!! Merry Christmas!

      posted in Roll Call
      Fat_Bob
      Fat_Bob
    • RE: Roll Call (Start Here First)

      Well, well, well. there is a Santa! Fat Bob here…at long last. You guys all panicked when you couldn’t get a notification from the forum for a few days. I haven’t got any for a couple months or shipping conformations! I’ve been working with Jon, sending any information I could. I had him delete the Fat Bob account because I’ve seen having a space in you name after PHP changes the rules on user names and doesn’t tell any one. We were going crazy and all of a sudden numerous members had the issue I put up with months. ANYWAY, I’m back! Post count etc. is probably gone but no big.

      Watch the wife & children!

      Fat_Bob

      posted in Roll Call
      Fat_Bob
      Fat_Bob
    • RE: Waltons #12 Meat Grinder

      Mcjagger Nothing to it. Grind the root into a bowl, pack it into 1/2 pint jars leaving 1/2 to 3/4 headspace. Ad 1/4 tsp. canning salt if you want. Pour White Vinegar over to the top. Wait a couple minutes and top it off again. Keep it in the refrigerator. Do Not process it in hot water bath or pressure can. It will seal but looses all it’s flavor.

      I’ve kept it for up to two years like this. That much vinegar nothing can live there not to mention the sulfuric acid in that stuff! LOL

      edit: Let it set for a couple weeks before opening. If it starts to dry out just pour more vinegar in it.

      posted in General
      Fat_Bob
      Fat_Bob
    • RE: Happy New Year

      Happy New Year all you meatheads!!!

      posted in General
      Fat_Bob
      Fat_Bob
    • RE: Walton's Grinders

      PapaSop I’m sure it is but I’ve spent enough this year and I’m eyeballing a new stick burner offset smoker! LOL

      posted in Meat Processing
      Fat_Bob
      Fat_Bob
    • RE: Roll Call (Start Here First)

      Welcome to the funny farm badfire2625 ! No such thing as “bad” kielbasa, just some is better than others. 😉

      posted in Roll Call
      Fat_Bob
      Fat_Bob
    • RE: Porch Pirates!!!

      Happened to us last year Bob. That’s why all the cameras went up. If I catch them the gun come out. I tend to be a redneck about that [censored].

      posted in General
      Fat_Bob
      Fat_Bob
    • RE: Roll Call (Start Here First)

      And for Gods Sake, never listen to Austin. All he does is break the site…

      posted in Roll Call
      Fat_Bob
      Fat_Bob
    • RE: New Meatgistics Features!

      Seems to be fixed now boys and girls. I’ve had this going on for over two months! Did my very best to make Jon and Austin crazy but don’t think it worked…yeah right.

      See This

      posted in Waltons Blog
      Fat_Bob
      Fat_Bob
    • RE: Roll Call (Start Here First)

      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

      posted in Roll Call
      Fat_Bob
      Fat_Bob

    Latest posts made by Fat_Bob

    • RE: What did everyone cook today?

      Jonathon said in What did everyone cook today?:

      Oh come on! I shouldn’t be censored!

      Talk to the “kid” running things! LMAO

      posted in Bragging Board
      Fat_Bob
      Fat_Bob
    • RE: I'm a newbie trying to make bratwurst

      steelman said in I'm a newbie trying to make bratwurst:

      but I couldn’t keep them twisted

      Congratulations you just found, IMHO, the problem with using collagen casings everyone complains about. I tried them once and it made a mess out of my end product. Went back to the old tried and true hog casings and never looked back.

      Welcome to the site steelman !

      posted in Meat Processing
      Fat_Bob
      Fat_Bob
    • RE: Roll call

      YooperDog Not this bunch buddy! LOL

      posted in Roll Call
      Fat_Bob
      Fat_Bob
    • RE: Roll call

      YooperDog Guess that showed you huh Yoop? :bluehat:

      posted in Roll Call
      Fat_Bob
      Fat_Bob
    • RE: Site is Broke Again

      Jonathon Understand. I think that orange hat is a little tight but it keeps him off the streets and out of the bars. LOL

      posted in Non-Food Related
      Fat_Bob
      Fat_Bob
    • RE: Recipe for Disaster: Trail Mix Snack Sticks

      Tex_77 Be careful what you ask for. lol https://meatgistics.waltonsinc.com/topic/3110/gummy-bear-brat

      posted in Recipe for Disaster
      Fat_Bob
      Fat_Bob
    • RE: Recipe for Disaster: Trail Mix Snack Sticks

      OMG you two are having a little to much fun! LOL Pork and M&M’s, I don’t know about this but…

      posted in Recipe for Disaster
      Fat_Bob
      Fat_Bob
    • RE: Site is Broke Again

      Hey Jon. I think I know what happened…maybe. I know there have been issues with messages/notifications not getting to others from Waltonsinc. Maybe the link from Walton’s to True Spot froze up for awhile and the verification email didn’t make it to them to send to me. ¯_(ツ)_/¯

      posted in Non-Food Related
      Fat_Bob
      Fat_Bob
    • RE: Site is Broke Again

      Stand down Jon. The [censored] thing just worked today. Thanks F.B.

      posted in Non-Food Related
      Fat_Bob
      Fat_Bob
    • RE: Site is Broke Again

      Yes Jon that’s the knife I was asking about. I still haven’t received the verification email to click on so will try again in a moment. I’m using the Gmail account as nothing from Walton’s gets by Comcast, my ISP. I’m using my desktop running Windows 8.1. (maybe that has something to do with it)

      Anyway…How high (from back of blade to edge) is the 12" knife? Wanted to make sure it would fit in my butcher block before I ordered it. No room on the kitchen walls for a magnetic strip.

      posted in Non-Food Related
      Fat_Bob
      Fat_Bob