Meatgistics "Meet Up"

[Jonathon]

westtnbbq Yes, it has been ungodly hot here recently and for some reason there hasn’t been any wind!

[TexLaw]

I thought I was going to be passing through Wichita to drive our son up to Denver, and I had hoped to stop by (even if only to wave from 6 feet away). He ended up flying, though, so no joy.

With any luck and grace, here’s hoping something like this can come together next year.

[Joe Hell]

Jonathon Oh really…it’s been ‘hot’ there you say. I’m going to have to self quarantine on Thursday for sure. Ouch!

[Chef]

Jonathon Really, ungodly hot. The heat index hasn’t been below 106 in days here I HATE HOT

[johnsbrewhouse]

Joe Hell 94 degrees on the east side, it’s 98 degree’s here at my place here in Roy, west of the mountains right now. 109 degrees for you on Thursday way to hot! We are suppose to get the Ocean air conditioner tonight.

[Joe1]

Here in Arizona

[Joe Hell]

Joe1 that’s oppressive! I’ll stop complaining about 109 now. Lol

[Jonathon]

Joe1 NOOOOO that’s absolutely insane! I wouldn’t ever get out of the pool/AC or I’d be 15 lb lighter from all the sweating!

[PapaSop]

Joe1
Sorry… That’s just wrong. Argh.

[YooperDog]

Yes it’s hot, but it is a dry heat.

Good for making jerky in a solar dehydrator.

[Jonathon]

YooperDog Way to look for asilver lining! Now, in my mind at a certain temp it just doesn’t matter how dry something is, hot is hot, right?

Has anyone here used a solar dehydrator to make anything?

[sidpost]

For timing, I would say something pre-Thanksgiving for those of us wanting to take advantage of hunting season and the holidays to with any new skills we picked up.

For general topics: Seasonings, grind size options and reasons for them, sausage stuffer discussions along with casings, and animal breakdowns (whole hogs, beef primals).

Technique discussions for smoking and grinding are worthy topics as well.

[YooperDog]

Jonathon a loooong time ago when I was in Boy Scouts. I think that the wheel was just invented just a year before. Unfortunately I couldn’t tell you much of how the experiment went, it was something to do at camp.

[Joe1]

Being an Arizona native all my life, I remember helping my dad hang venison jerky on wires strung out 7 ft up in our old storage shed in the early 70’s. Then he would lock the doors and leave it alone for about a month. Best dry jerky I ever had.

[jgabehart84]

Did anything ever come of this potential event? even with COVID?

[Tex_77]

jgabehart84 Right now it is on hold until Covid and everything blows over.

[Chef]

Tex_77 Still looking forward to it. I still say that with the number of people in Texas that are part of the Meatgistics family, we should have it in Houston. I volunteer my back pasture to host it! And we could show everyone just what Barbecue is all about!

[Dave R]

Chef great offer, I worked in Houston for years. Great people.

[Jonathon]

jgabehart84 Yeah pretty much all Walton’s events have been canceled/delayed this year because of Covid-19, we are really hopeful that 2021 ends this trend but we will see!

[Joe Hell]

Tex_77 As much as I’d like to participate I have no desire for travel at this time. I’ve only been out to a bar/restaurant a couple of times since March. I only hang with my co-workers and family. If one employee gets it we are shut down for a couple weeks. It’s just not worth it. I quarantined for a couple of years before it was ‘cool’ to focus on my diet. The pandemic is business as usual. Lol