Walton's "wrap up" Livestream
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Merry Christmas to me, been sitting on the fence for a new slicer since using a supposed 8.5" pro slicer from a competitor that really isn’t worth the box it came in. Pulled the trigger on a 10" this morning. I’ll give the old one to my daughter-in-law since I don’t care for her that much, but she can figure out something to do with it and it’s out of my house.
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Just wanted to let everyone know the wife did well with her procedure, they ended up ablating nerves on both sides of the heart. Spent 10 hours at the hospital with her and got to watch part of the livestream via my laptop while she was snoozing after coming back from recovery and between nurses and the Doctor coming in for his report. Thank you to everyone for keeping her in their thoughts and prayers.
johnsbrewhouse good to hear
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Merry Christmas to me, been sitting on the fence for a new slicer since using a supposed 8.5" pro slicer from a competitor that really isn’t worth the box it came in. Pulled the trigger on a 10" this morning. I’ll give the old one to my daughter-in-law since I don’t care for her that much, but she can figure out something to do with it and it’s out of my house.
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twilliams yep! I log on through that link. Sign in and get registered. Then I watch on YouTube and chat there.
ND Mike just too many hoops for me to jump through. I’m just not smart enough to figure it all out and have nobody at home to help me out. I’m usually at work anyway.
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Keep it clean and sanitized. I just bought a used 13 inch. I’ve spent 2 hours cleaning the grease build up off just the product pusher. This is going to take forever. Use good food safe lubricant, NOT VEGETABLE OIL. This stuff is like concrete.
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Keep it clean and sanitized. I just bought a used 13 inch. I’ve spent 2 hours cleaning the grease build up off just the product pusher. This is going to take forever. Use good food safe lubricant, NOT VEGETABLE OIL. This stuff is like concrete.
samspade it will be well worth it in the long run. Congrats on a great find.
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cdavis thank you. Have a good Christmas.
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samspade same to you. What are you doing up so late or should I say early
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I work normally till 2330 m-f. Off today but dont change my schedule. Still up at 0330 as you can see. But my time was well used. 6 hours of cleaning results in this…
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I work normally till 2330 m-f. Off today but dont change my schedule. Still up at 0330 as you can see. But my time was well used. 6 hours of cleaning results in this…
samspade man you got that looking like a brand new one. It’s amazing what you can do with some hard work. Congrats to you
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I work normally till 2330 m-f. Off today but dont change my schedule. Still up at 0330 as you can see. But my time was well used. 6 hours of cleaning results in this…
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I work normally till 2330 m-f. Off today but dont change my schedule. Still up at 0330 as you can see. But my time was well used. 6 hours of cleaning results in this…
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cdavis swing shifts are great aren’t they. Sometimes I think I am meeting myself on the road going to and from work. 12 hour nights are a good time to catch up on meatgistics tho
hey vegetarians, my food poops on your food!
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cdavis swing shifts are great aren’t they. Sometimes I think I am meeting myself on the road going to and from work. 12 hour nights are a good time to catch up on meatgistics tho
kyle We had a few relatives that did them for well over 40 years each. I don’t know how they did it. I think it is amazing that you are able to do that for so long.
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kyle We had a few relatives that did them for well over 40 years each. I don’t know how they did it. I think it is amazing that you are able to do that for so long.
calldoctoday been only 27 years for me so far. It is something you never get use to, but it pays the bills and some money to play. The worse part is you miss alot with your family.
hey vegetarians, my food poops on your food!
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calldoctoday been only 27 years for me so far. It is something you never get use to, but it pays the bills and some money to play. The worse part is you miss alot with your family.
kyle I admire you for what you do to make a dollar & keep food on the table for your family. @7 is already a long time. I don’t know how you do it.
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cdavis swing shifts are great aren’t they. Sometimes I think I am meeting myself on the road going to and from work. 12 hour nights are a good time to catch up on meatgistics tho
kyle yeah everyone’s asleep and I have the tv volume down. I catch up on meatgistics and then surf shop on the net. Look for used items I need on market places.
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We are going to be live tomorrow at 2:30 at waltonsinc.com/live I MIGHT have Austin with me for some of it, but unless something really odd happens I WILL have Brett with me for a decent portion of it and we are going to be doing a giveaway of some Walton’s Equipment, some come and join us and takes Brett stuff right from him! I’ll force him to do at least 1 of the winners!
1st winner gets their choice between the 3 pieces of equipment, then the 2nd gets the choice between what is left and the 3rd gets the leftovers! What models we giveaway will depend on a few things so make sure you join us to find out!
Jonathon or anyone else that was on the livestream or may know the answer. I asked about the two different methods of turkeys that I was trying. One with cure and one without. My full question description did not get posted because you are only allowed so many characters to type. I understand that they impart different flavors however what wasn’t understood is I am putting them in the smoker. So the question is, with the low and slow method how is one turkey safe without cure? Or should I put that one in the oven to be safe, however Austin and Jon did a video on it and they smoked theirs. The smoke schedule does step up faster on the one without the cure, is that the difference. But just now thinking of that I can not do them both at the same time if it has a different smoke schedule……I’m such a knucklehead. But I’d still like to know the difference if the no cure turkey is safe in smoker temp low and slow
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Jonathon or anyone else that was on the livestream or may know the answer. I asked about the two different methods of turkeys that I was trying. One with cure and one without. My full question description did not get posted because you are only allowed so many characters to type. I understand that they impart different flavors however what wasn’t understood is I am putting them in the smoker. So the question is, with the low and slow method how is one turkey safe without cure? Or should I put that one in the oven to be safe, however Austin and Jon did a video on it and they smoked theirs. The smoke schedule does step up faster on the one without the cure, is that the difference. But just now thinking of that I can not do them both at the same time if it has a different smoke schedule……I’m such a knucklehead. But I’d still like to know the difference if the no cure turkey is safe in smoker temp low and slow
twilliams I am certainly not any sort of expert at anything for that matter & I am probably not the right person to ask as I know Jonothan & Austin would be better at that. However, before I started brining I smoked turkeys for a long, long, long time & although they were not as tasty as the brined models, they were still pretty good. I would smoke low & slow at 225/250 more or less. Except the time about 45 years ago I was not feeling too well & I got up early to smoke that turkey & then walked back in & fell asleep for a little while so my temps got away from me a bit. That was still edible, but could not call it “smoked right”. Anyways, I would inject them, dry rub them, all the normal things & then smoke. I think the right smoke took care of the food borne problems & the rest was a matter of getting the flavor right & not overdoing it.
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calldoctoday been only 27 years for me so far. It is something you never get use to, but it pays the bills and some money to play. The worse part is you miss alot with your family.
kyle it is a good time to catch up on here but I’m with you. The worst part is missing lots of things with the family.
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