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Meatgistics - Walton's - Community
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  5. Livestream processing?

Livestream processing?

Scheduled Pinned Locked Moved Meat Processing
43 Posts 30 Posters 2.2k Views 26 Watching
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  • JonathonJ Jonathon

    Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

    The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

    Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

    G Offline
    G Offline
    glen
    Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
    wrote on last edited by
    #32

    Jonathon Maybe you can get Alton Brown to come in for a segment!!!
    After all, he loves Wichita for the Nifty Nut House LOL

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    C ChefC 2 Replies Last reply
    0
    • G glen

      Jonathon Maybe you can get Alton Brown to come in for a segment!!!
      After all, he loves Wichita for the Nifty Nut House LOL

      C Offline
      C Offline
      Cabelas90
      Team Blue
      wrote on last edited by
      #33

      glen Of all things to Love the Nifty Nut house should not be one!

      1 Reply Last reply
      0
      • G Offline
        G Offline
        glen
        Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
        wrote on last edited by
        #34

        When Alton visited Wichita a few years ago he could not stop talking about the Nifty Nut House (nuts, candies , nearly every bagged snack or treat you can imagine)
        Said he had “never seen anything like it” and it is a “national treasure”

        Give a man a fish and he eats for a day
        Teach a man to fish and he drinks beer for a lifetime

        1 Reply Last reply
        0
        • G glen

          Jonathon Maybe you can get Alton Brown to come in for a segment!!!
          After all, he loves Wichita for the Nifty Nut House LOL

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #35

          glen I think there are several people that are part of Meatgistics that would be a better choice than Alton Brown.

          G 1 Reply Last reply
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          • ChefC Chef

            glen I think there are several people that are part of Meatgistics that would be a better choice than Alton Brown.

            G Offline
            G Offline
            glen
            Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
            wrote on last edited by
            #36

            Chef I think my attempt at farce did not come across as intended

            Give a man a fish and he eats for a day
            Teach a man to fish and he drinks beer for a lifetime

            ChefC 1 Reply Last reply
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            • G glen

              Chef I think my attempt at farce did not come across as intended

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #37

              glen Oh, I understood, just some others that might think he hung the moon.

              LOL

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              • craigriceC Offline
                craigriceC Offline
                craigrice
                Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                wrote on last edited by
                #38

                It would be an inconvenience to all involved in the doing of it but as far as timing an hour or so mid day on a Saturday I think would be ideal for most people

                1 Reply Last reply
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                • ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #39

                  Jonathon Am I missing something? This was to do a spontaneous podcast just when you happen to be processing something to give to those available the chance to watch and ask questions. And while it may be available to off-line viewing, it was going to be an extra to those available???

                  Or was this meant to be a special production on top of all the other opportunities you give us?

                  1 Reply Last reply
                  1
                  • B Offline
                    B Offline
                    bocephus
                    Team Orange Power User Canning Masterbuilt Veteran
                    wrote on last edited by
                    #40

                    Any prenotice would help, even a few hours. My days are pretty flexible now.

                    1 Reply Last reply
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                    • JonathonJ Jonathon

                      Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

                      The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

                      Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

                      JonesyJ Offline
                      JonesyJ Offline
                      Jonesy
                      Cast Iron Canning
                      wrote on last edited by
                      #41

                      Jonathon I think it’s a great idea. You’re doing the processing anyway. Why not just hit the button so available people can watch, and maybe learn something? Other than a few minutes of setup on your part, there doesn’t seem to be a downside. Simply notify interested parties, and carry-on asyou normally would. I think it would help me a lot.

                      “Never eat more than you can lift.”

                      1 Reply Last reply
                      1
                      • RafterWR Offline
                        RafterWR Offline
                        RafterW
                        Power User Regular Contributors Cast Iron Big Green Egg
                        wrote on last edited by
                        #42

                        Lat to the party, Jonathon. I am interested.

                        Matt W.

                        1 Reply Last reply
                        0
                        • M Offline
                          M Offline
                          Miller
                          PK100
                          wrote on last edited by
                          #43

                          Yes please. And feel free to put together a weekend class every quarter or so. I’d drive to that!

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