Scheduling Meatgistics Evening Livestream
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So, a while back we did an afterhours Meatgistics live stream where I made deer snack sticks. I said once things calmed down we would make this a monthly or so thing. Well, I am pleased to say things have started to calm down! So, I think we all agreed Wednesday’s worked for most people and 5:30ish would be the start time.
What do we want to make and what drinks should we have at hand? Is there anything anyone has been wanting to try? When we decide what we are making I will make a coupon code (Rachel will actually do the work) a week or so in advance so if anyone wants to try making the same thing at home they can get the seasoning at a discount. Let the suggestions fly, the only thing is A) if its Jerky or Cured Sausage we aren’t going to get to see the finished product and B) we might run out of things to do if we don’t broaden it slightly beyond fresh sausage, so full blown recipes that incorporate a previously made product should be considered.
Jonathon lets see you burn a steak
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 isn’t char the flavor….lmao
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Mario Batali once said the difference between burnt and charred is $30.00
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Tex_77 how darest thow?
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Jonathon truth hurts sometimes
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char is a term that is used by people that cant cook !
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The real chefs call it blackened…
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So, a while back we did an afterhours Meatgistics live stream where I made deer snack sticks. I said once things calmed down we would make this a monthly or so thing. Well, I am pleased to say things have started to calm down! So, I think we all agreed Wednesday’s worked for most people and 5:30ish would be the start time.
What do we want to make and what drinks should we have at hand? Is there anything anyone has been wanting to try? When we decide what we are making I will make a coupon code (Rachel will actually do the work) a week or so in advance so if anyone wants to try making the same thing at home they can get the seasoning at a discount. Let the suggestions fly, the only thing is A) if its Jerky or Cured Sausage we aren’t going to get to see the finished product and B) we might run out of things to do if we don’t broaden it slightly beyond fresh sausage, so full blown recipes that incorporate a previously made product should be considered.
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when anything I eat has been blackened or is char it is the only flavor that I taste ,burnt, and it takes away from all other seasoning !
Craig Rice said in Scheduling Meatgistics Evening Livestream:
when anything I eat has been blackened or is char it is the only flavor that I taste ,burnt, and it takes away from all other seasoning !
I dunno, that crispy charred outer edge of a ribeye. Mmmmmmm!
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It’s a fine line between crispy delicious caramelized fat and meat protein and blackened bitter carbon.
Paul
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It’s a fine line between crispy delicious caramelized fat and meat protein and blackened bitter carbon.
processhead You know Jonathon goes all in on everything he does, so you know it will be like eating a piece of charcoal.
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FYI we are doing a liveatream to ight at 5:30 at waltons.com/live and I’ll get it on the meatgistics live section too! Drinking whiskey and making a red sauce with sausage!
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FYI we are doing a liveatream to ight at 5:30 at waltons.com/live and I’ll get it on the meatgistics live section too! Drinking whiskey and making a red sauce with sausage!
Jonathon Good live stream. Jonathan you need a quite fan to move some air.
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