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  4. Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid

Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid

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  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood
    Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #2

    Austin nice product placement of the mug, sure beats seeing Slice, Mountain Dew or the bladder buster from Quick Stop! Uh huh, I’m sure you spill “water”!!! Will they only come in black, orange would look hot!

    Yes, flakey biscuit with really any cheese is solid, then add in a crispy breakfast sausage patty!!!

    Each way seems to be all the same amount of time.
    Capture.PNG

    1 Reply Last reply
    2
    • Dave in AZD Offline
      Dave in AZD Offline
      Dave in AZ
      Military Veterans Sous Vide Canning Traeger Regular Contributors Power User
      wrote on last edited by
      #3

      Nice podcast, surprisingly fun to watch with morning coffee 😉

      1 Reply Last reply
      1
      • twilliamsT Offline
        twilliamsT Offline
        twilliams
        Power User PK100 Regular Contributors Team Grey
        wrote on last edited by twilliams
        #4

        Austin if you like every cheese except Swiss I need to send you some local Wisconsin made Limburger cheese.

        Jonathon how in the world have you gone through life not knowing about deep frying frozen cheese curds, mozzarella sticks, chicken strips, battered mushrooms and cauliflower. You have missed out on so much deliciousness. Make sure to use peanut oil, unless you have a nut allergy obviously. I don’t recommend using your stove top to do it.

        1 Reply Last reply
        3
        • kyleK Offline
          kyleK Offline
          kyle
          Regular Contributors Veteran Canning Team Blue Power User Sous Vide
          wrote on last edited by
          #5

          Good podcast. It was entertaining. The deep frying thing still makes me laugh. Deep fried breaded shrimp, unless you make your own fresh all the time, how would you cook them unless you did them frozen. Anyway, good job guys

          hey vegetarians, my food poops on your food!

          1 Reply Last reply
          2
          • samspadeS Offline
            samspadeS Offline
            samspade
            Team Orange Masterbuilt Sous Vide Team Blue Power User
            wrote on last edited by
            #6

            Very entertaining pod cast. Great job again

            1 Reply Last reply
            1
            • ND MikeN Offline
              ND MikeN Offline
              ND Mike
              Big Green Egg Team Blue Regular Contributors Cast Iron Power User
              wrote on last edited by
              #7

              Just so you guys know…ND uses kitty-corner.

              1 Reply Last reply
              1
              • PatrickBP PatrickB
                Podcast Banner

                Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid

                Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.



                What we talked about:

                Jon and Austin taste test some cudighi sausage prepared two ways, as well as our NEW jalapeno pork sausage seasoning and chew the fat on all current meat news and happenings. Enjoy!

                https://www.calbeef.org/Media/CALBEEF/Docs/ca-retail-rd-toolkitfinal.pdf

                Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid

                B Offline
                B Offline
                bocephus
                Team Orange Power User Canning Masterbuilt Veteran
                wrote on last edited by
                #8

                PatrickB Austin, when are those insulated mugs going to be available and I think they would look great in orange with black lettering.

                1 Reply Last reply
                1
                • PatrickBP PatrickB
                  Podcast Banner

                  Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid

                  Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. In each episode, Jon and Austin talk about their favorite recipes and share some expert tips and tricks for making sausage, jerky, and snacksticks. Listen in as they have in-depth conversations with meat industry professionals and outdoor/hunting enthusiasts. Stay up to date on the latest news and current trends in the meat industry as we explore everything related to meat and more.



                  What we talked about:

                  Jon and Austin taste test some cudighi sausage prepared two ways, as well as our NEW jalapeno pork sausage seasoning and chew the fat on all current meat news and happenings. Enjoy!

                  https://www.calbeef.org/Media/CALBEEF/Docs/ca-retail-rd-toolkitfinal.pdf

                  Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid

                  B Offline
                  B Offline
                  bocephus
                  Team Orange Power User Canning Masterbuilt Veteran
                  wrote on last edited by
                  #9

                  Austin How can you guys not eat turkey 3 or 4 times a year. You guys need to do one on a grill in the summer. Absolutely great, just did a 14lber on my rotisserie. Also speed limit in Nebraska is 75 and Colorado is 75.

                  1 Reply Last reply
                  2
                  • AustinA Offline
                    AustinA Offline
                    Austin
                    Team Orange Walton's Employee Admin
                    wrote on last edited by
                    #10

                    twilliams Im sure it is better than Swiss. Never smelled limburger but heard it is interesting.
                    bocephus I would guess 2 months if we expedited things. Definitely something we’ll keep everyone updated on. If we can do an orange meatgistics one we will!
                    bocephus to eat more turkey, I might have to try some deli meat, or just get drum sticks and smoke those up for a summer party or something.

                    –Austin Walton
                    VP of Operations at Walton’s & Meatgistics Host

                    Shop waltons.com for Everything but the Meat!
                    Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

                    mrobisrM 1 Reply Last reply
                    0
                    • AustinA Austin

                      twilliams Im sure it is better than Swiss. Never smelled limburger but heard it is interesting.
                      bocephus I would guess 2 months if we expedited things. Definitely something we’ll keep everyone updated on. If we can do an orange meatgistics one we will!
                      bocephus to eat more turkey, I might have to try some deli meat, or just get drum sticks and smoke those up for a summer party or something.

                      mrobisrM Offline
                      mrobisrM Offline
                      mrobisr
                      Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                      wrote on last edited by
                      #11

                      Austin said in Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid:

                      Never smelled limburger but heard it is interesting.

                      Only when compared to vomit!

                      twilliamsT 1 Reply Last reply
                      1
                      • mrobisrM mrobisr

                        Austin said in Meatgistics Podcast: K.I.S.S. Keep It Sausage Stupid:

                        Never smelled limburger but heard it is interesting.

                        Only when compared to vomit!

                        twilliamsT Offline
                        twilliamsT Offline
                        twilliams
                        Power User PK100 Regular Contributors Team Grey
                        wrote on last edited by
                        #12

                        mrobisr oh come on now…. It’s not that bad

                        mrobisrM 1 Reply Last reply
                        2
                        • twilliamsT twilliams

                          mrobisr oh come on now…. It’s not that bad

                          mrobisrM Offline
                          mrobisrM Offline
                          mrobisr
                          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                          wrote on last edited by
                          #13

                          twilliams While I admit that tastes and smells are objective I still say “yes” it is that bad. Just for the record it is so stinky that I have used it many times fresh as catfish bait.

                          1 Reply Last reply
                          1
                          • GrimpuppyG Offline
                            GrimpuppyG Offline
                            Grimpuppy
                            Team Blue Military Veterans Power User Regular Contributors
                            wrote on last edited by
                            #14

                            Order up some Jalapeño sausage seasoning to try.

                            1 Reply Last reply
                            0

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