Meatgistics "Meet Up"
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Yeah, it absolutely should be “Meat up” seems like an obviously missed layup by us! When we began talking about this we discussed a multi-day event that would include in person demonstrations of making a few different sausages like snack sticks, brats, and whatnot. We will have tons of samples. I also think we will have some prepared classes on specific subjects. Does anyone have things they think would be interesting to sit through a talk on?
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I think it would be interesting to have someone with a food science background to answer questions and discuss topics about what happens during the meat curing process. Also, how harmful bacteria activity changes in meat at different temperatures? What are the variables that affect protein extraction in meat? Also how to make emulsified sausages and what variable affect meat emulsions?
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So far, not one suggestion for a walk-up bar and a bourbon tasting room.
WTH
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PapaSop said in Meatgistics "Meet Up":
So far, not one suggestion for a walk-up bar and a bourbon tasting room.
WTHROFL!!! I am with you on that
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PapaSop Well that just goes unspoken.
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Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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PapaSop Definitely!!! Have a sign up sheet for what people are bringing. Limit 2 of the same bourbon and beer should be a microbrew or special/limited brews from a large brewery. Would be very interesting.
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Tex_77 Definitely something needed there and definitely will have to have a drink station or something
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Tex_77 said in Meatgistics "Meet Up":
Austin It seems like PapaSop has volunteered himself to be the “Beverage Chairman” of the MeatUp.
Done deal!
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PapaSop said in Meatgistics "Meet Up":
So far, not one suggestion for a walk-up bar and a bourbon tasting room.
WTHIt’s assumed, PapaSop. You wouldn’t have to wish too hard for bottle donations to stock it.
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PapaSop said in Meatgistics "Meet Up":
So far, not one suggestion for a walk-up bar and a bourbon tasting room.
WTHI dont think we will feel like a drink by the time we get there. The way I see it is YooperDog can cut over to my house, we will pick you up, then pick up twilliams and head to Wichita. If we each bring a bottle or two, we should be pretty prime by the time we get there.
hey vegetarians, my food poops on your food!
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PapaSop said in Meatgistics "Meet Up":
So far, not one suggestion for a walk-up bar and a bourbon tasting room.
WTHI dont think we will feel like a drink by the time we get there. The way I see it is YooperDog can cut over to my house, we will pick you up, then pick up twilliams and head to Wichita. If we each bring a bottle or two, we should be pretty prime by the time we get there.
kyle said in Meatgistics "Meet Up":
PapaSop said in Meatgistics "Meet Up":
So far, not one suggestion for a walk-up bar and a bourbon tasting room.
WTHI dont think we will feel like a drink by the time we get there. The way I see it is YooperDog can cut over to my house, we will pick you up, then pick up twilliams and head to Wichita. If we each bring a bottle or two, we should be pretty prime by the time we get there.
That would be an interesting trip.
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Tex_77 I agree since he is already part of Walton’s.
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Tex_77 said in Meatgistics "Meet Up":
Austin It seems like PapaSop has volunteered himself to be the “Beverage Chairman” of the MeatUp.
Done deal!
PapaSop said in Meatgistics "Meet Up":
Tex_77 said in Meatgistics "Meet Up":
Austin It seems like PapaSop has volunteered himself to be the “Beverage Chairman” of the MeatUp.
Done deal!
In the Army that was called voluntold.
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PapaSop said in Meatgistics "Meet Up":
So far, not one suggestion for a walk-up bar and a bourbon tasting room.
WTHI dont think we will feel like a drink by the time we get there. The way I see it is YooperDog can cut over to my house, we will pick you up, then pick up twilliams and head to Wichita. If we each bring a bottle or two, we should be pretty prime by the time we get there.
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Jonathon Now I know there is a lot of lead time for my thoughts but how about:
Tasting of a wet brine bacon (bellies or Canadian) vs dry brine with the different seasoning mixes,
Types of dry hanging sausages used on a charcuterie board.
Tasting the different final product seasonings for sausage that Walton’s has,
A total sampling and display of the Walton’s seasonings products and the processing items! -
I hope this sure happens this year and I am able to make it fit with my schedule. This could be a really amazing few days!!! It would be fun to meet a lot of you guys!
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The summer months works for a more open schedule for me for this year.
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