What did everyone cook today?
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Austin I might just have an inside track on that. Though I hear a competitor in your area may have an exclusive distributorship agreement with them.
Tex_77 I definitely get the feel there is a reason to it. I won’t explain everything, but what you said could make sense. They would be sorely mistaken to do an exclusive with anyone though… we’d hold our own against anyone out there, unless you get a paid exclusive with Amazon or something crazy.
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Tex_77 I’ve tried twice to reach out to them and haven’t heard back either. If they aren’t interested there really isn’t anything we can do, unfortunately.
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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Tex_77 I’ve tried twice to reach out to them and haven’t heard back either. If they aren’t interested there really isn’t anything we can do, unfortunately.
Jonathon just put an order in for a 1,000 of them, I bet that will get their attention.
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Parksider Time for a Fireboard. That sucks, I guess at least you can still use your phone with it.
Tex_77 I agree with you about the Fireboard All research points in that direction. Wish that Walton’s could distribute them. Guys, if there is anyway you could sell them, You have me as a customer for that product.
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How about home raised and butchered filets wrapped in home cured and smoked bacon.
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Anyone using the Meater wireless probes? Could be my next purchase, sounds cool, they look thick like a pencil. Not sure how they’d do on ribs.
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drbrown35801 Did you hand mold and fire that ceramic grill too?!
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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drbrown35801 Did you hand mold and fire that ceramic grill too?!
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Joe Hell That’s one of those meals that people put on Instagram and say things like tag who you would try to eat this with. My good lord that’s HUGE and delicious looking. Working with you certainly seems to have its privileges!
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Jonathon That is cute, I like that. If anyone figures it out, I would really like the plans & specifications.
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Boned 2 whole chickens, stuffed them, then smoked them. One has wild rice, sausage, mushrooms, and onions. The other is stuffed with bacon, cheese, jalapeno, and onion. Threw in a venison tenderloin just in case it wasn’t any good. -
Boned 2 whole chickens, stuffed them, then smoked them. One has wild rice, sausage, mushrooms, and onions. The other is stuffed with bacon, cheese, jalapeno, and onion. Threw in a venison tenderloin just in case it wasn’t any good.scott farm looks great, might want to post that in our new recipe category
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Boned 2 whole chickens, stuffed them, then smoked them. One has wild rice, sausage, mushrooms, and onions. The other is stuffed with bacon, cheese, jalapeno, and onion. Threw in a venison tenderloin just in case it wasn’t any good.scott farm Very nice! Well, plenty to eat for a few days.
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scott farm Very nice! Well, plenty to eat for a few days.
calldoctoday I texted that picture to a couple friends prior to posting it on here. I don’t think I’ll need to make room in the fridge.
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scott farm looks great, might want to post that in our new recipe category
Chef I can do that. Should it be a new topic so each recipe is kept separate?
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Chef I can do that. Should it be a new topic so each recipe is kept separate?
scott farm I think so. by keeping them separate , the recipe maintains it’s own integrity
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Boned 2 whole chickens, stuffed them, then smoked them. One has wild rice, sausage, mushrooms, and onions. The other is stuffed with bacon, cheese, jalapeno, and onion. Threw in a venison tenderloin just in case it wasn’t any good.scott farm I vote for the cheese and bacon and jalapeno…looks pretty damn tasty!
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I feel like I robbed a bank. Just went to the store and they had a bunker of butts at .99¢/lb no limit.
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drbrown35801 Did you hand mold and fire that ceramic grill too?!
Jonathon nope just put lump charcoal in and fired it up. It was just an accomplishment due to a really good friend of mine providing the opportunity to raise the steer that provided the steaks. Sorry I was not trying to come across that way.
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