What did everyone cook today?
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johnsbrewhouse So, how do you fix that? My thought is you have two call centers, one overseas that handles day to day questions but then you need a smaller call center/team here in the US that is more empowered to fix specific issues.
Kodak did something like this when I worked there and it worked pretty well
Jonathon Technical issues need to be handled by someone who understands how the company operates. These companies that outsource their call centers are only doing it for one issue only, to increase the cashflow. Costco has all their call centers in the US, yet Amazon has both. Who gets the best customer service help, Costco. That’s because they have someone who understands the business and the people they deal with. When you put a book of scripted answers in front of someone and give them a program that prompts them to those answers dependent on the question, your customer service is no longer customer focused. Those folks overseas work hard, but often lack proper education and training to even do the jobs the are being paid pennies to do, packed in a call center, handling calls for multiple companies. We think they are dedicated to one company, but that is often not the case. Your solution could work for the small issues and possibly off hours, but they really need to have a dedicated workforce that is trained to handle their business needs and concerns.
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johnsbrewhouse That is a good point on understanding the business structure being necessary to adequately assist the customers. I know our customer service department has a good understanding of what each department does because they need to know how/who can fix an issue for a customer. My lone journey into working for a big company was Bank of America and I did not care for it, probably mostly because “assisting” people in paying Credit Card bills isn’t the most fun thing to do all day and partly cause I was literally just a # to them.
One cool story, I got to speak to Henry Rollins once, super nice guy
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RON PARRISH did you do a 50/50 mix with pork? Looks good.
YooperDog Made this with 18 lbs venison and 7 lbs pork back fat.Sorry I took so long to get back to you
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Tex_77 Your family was treated to a true delicacy. Great job. You just made sure they’d invite you back.
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Ribeye, reverse seared with walton’s ultimate steak. Best way to end a weekend!
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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Jonathon - looks fantastic
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The cap on that ribeye was seriously the best steak I’ve ever cooked. I am changing my reverse sear process to what I did last night. I have a pellet grill with the grill grates which make the surface of the grill grates around 100° hotter than the ambient temperature of the grill.
Old Process was 150° F until the internal temp of the meat was 115° or so. Then pull it, jack grill up and finish it off just a minute or two at most a side. Pull at 127 and let it rest/dwellNew process is 160° F just until the internal temp is 95° and then jack temp up to max and cook till 127° F and pull and let it rest dwell. Those few extra minutes a t high heat it takes to reach 127 from 95 REALLY made a big difference on the grill marks and maillard effect. So good!
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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The cap on that ribeye was seriously the best steak I’ve ever cooked. I am changing my reverse sear process to what I did last night. I have a pellet grill with the grill grates which make the surface of the grill grates around 100° hotter than the ambient temperature of the grill.
Old Process was 150° F until the internal temp of the meat was 115° or so. Then pull it, jack grill up and finish it off just a minute or two at most a side. Pull at 127 and let it rest/dwellNew process is 160° F just until the internal temp is 95° and then jack temp up to max and cook till 127° F and pull and let it rest dwell. Those few extra minutes a t high heat it takes to reach 127 from 95 REALLY made a big difference on the grill marks and maillard effect. So good!
Jonathon maybe flip your grates over for a more flattop affect and an all over sear.
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Tex_77 So this could get controversial quickly but I don’t like ribeyes on a flattop!. I think it has a tendency to curl the meat like a Porkchop. Now, that could easily be solved with more trimming or some cuts in the fat but I don’t want to do that, I want the fat and my dogs would revolt if I stopped cooking it and giving it to them!
I am aware that not everyone is going to agree that Ribeyes do this but this is why I stopped using a cast iron pan to sear mine.
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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5 POUNDS OF SRIRACHA AND 5 POUNDS OF CAJUN JERKY
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Jonathon You are making my mouth water & it is too early for that!
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5 POUNDS OF SRIRACHA AND 5 POUNDS OF CAJUN JERKY
lkrfletcher
Awesome! -
Some nice Verde Enchiladas for a cold day!
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Some really good smoked chicken breasts & brats for a fun day.
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Smoked Butts, Beans, & Corn. Some of this will go well towards some Pulled Pork Enchiladas later.
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Here is the main course for Thanksgiving. Somehow we did not get photos of the twice smoked sweet taters, Twice smoked taters, Anything Goes Stuffing, & Smoked Oyster - Bacon Corn
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Chopped & Quartered
after a thorough drowning in Walton’s Brown Sugar Bourbon Marinade! -
Southwestern Tomato Sauce with Chicken & Rice.
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