Meatgistics "Meet Up"
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As far as topics for this grand get-to-gather, how about a day offering workshops, not just from Jonathon and Austin, but I bet there are several members of this great group that has the knowledge to present on different topics. Workshops could be from basic to advance, and include cures, techniques, equipment, specialty sausages. Could run a few at the same time and people could sign up for the workshops they are interested in.
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Austin and I are planning on doing a Meatgistics Meet-Up where we get as many Meatgistics users as possible together in Wichita Kansas for a weekend of meat processing classes, food and fun! The classes would be held live in Walton’s Inc classroom on various topics, we could take votes on certain topics and could do certain classes in the morning and then smoke the product while we are doing other things so we could eat what we made that day.
So, what we are looking for its information from you! We want to know first, are there enough people interested who would/could attend, then what weekend would be most reasonable for the highest number of people and what topics or activities would everyone want to see or learn about?
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only if there is beer allowed. i will bring my own!
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only if there is beer allowed. i will bring my own!
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can’t cure meat, smoke, grill, or stuff sausage without the required amount of alcohol !
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Chef Just remember Chef, “you don’t have to shovel heat”. Winters up here can be brutal as hell.
@Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable
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@Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable
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Joe Hell I’m in the middle of losing some of mine, go about 60 pounds more to go !
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@Fat-Bob I’m willing to take on the snow - the older I get, the less I can take 105 to 110 F heat indexes and trying to smoke briskets, ribs, and chicken during the summer next to my pit is just unbearable
Chef If you lived in it all your life you wouldn’t say that. LOL
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A get-together sounds great!
There really isn’t a best time of year for me. My schedule can be all over the place. I’m not worried about Winter, though. If I can go to Anchorage in January for a beer festival, I can get to Wichita for meat. If I had known about Walton’s back in September (when I was driving through Wichita and had all kinds of time on my hands), I would have loved to have stopped by.
For activities, I expect we’re just talking about what we can manage Friday evening, all Saturday, and maybe a Sunday morning breakfast/brunch. I’d love a tour of the Walton’s facility and a processing workshop or two. A chance to do some actual hands-on learning would be great (even if we’re sharing equipment). A fun Saturday lunch and evenings/nights with good cheer also sound great. I know there are some good breweries around Wichita, and I wouldn’t mind getting a chance to sample their wares (it certainly doesn’t have to be at the brewery, though).
As far as that cookoff that Tex_77 mentioned, I gotta be honest. It always sounds like fun, but I’ve always found that it is more hassle than it’s worth. A bunch of guys coming in from all over to get together (and maybe learn a thing or two) tend to get tired of formal scheduling fairly quickly. It doesn’t matter whether it’s at a campout or a conference. The longer the day goes, the more the crowd shifts from the sessions to the bar.
I expect there would be some cost, and I’m quite happy to pay my fair share.
If enough folks can make the time work, a group rate at good hotel would be nice to have.
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That would be awesome, if I didn’t live in NJ haha do a facebook live for us. At least I’ll see you guys at the next pheasant fest
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Jonathon and I will do some exploring and we’ll have to post a questionnaire out here with some more details. We would plan on getting a hotel block to get better rates for everyone, but we want to make it enjoyable for everyone and try to hit the most popular topics for demos (as long as it includes beer drinking…)
We will try to get some details out soon so we can start to gather input and figure out when to do the first “annual” meet-up. If anyone has further requests or input, please let us know!–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Jonathon and I will do some exploring and we’ll have to post a questionnaire out here with some more details. We would plan on getting a hotel block to get better rates for everyone, but we want to make it enjoyable for everyone and try to hit the most popular topics for demos (as long as it includes beer drinking…)
We will try to get some details out soon so we can start to gather input and figure out when to do the first “annual” meet-up. If anyone has further requests or input, please let us know!Austin I object to limiting it to “beer drinking,” please rephrase to “drinking” or “drink of choice”.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Austin I object to limiting it to “beer drinking,” please rephrase to “drinking” or “drink of choice”.
Tex_77 I can agree to that. The keyword is “drink”… Of any kind!
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westtnbbq Yes, it has been ungodly hot here recently and for some reason there hasn’t been any wind!
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
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