Roll Call (Start Here First)
-
Mindy from Basehor, Ks here!
Hubby and I did the KCBS competition stuff under the name of Doughboy’s Dream back in the day.
Rick’s been BBQing and Smoking since 1977
My favorite is country style ribs on the smoker, with my personal rub
Just went from a pellet smoke to a Weber grill only - different for this family!
The Walton family has been a part of my life for a long time. So excited to see the family doing business the honest, fun and loving way!
This site will help all of us with common questions, ideas and just plain fun!!
Great job Walton’s !! -
Checking in from eastern Oregon, I am working for the areas newest butcher shop Hines Meat Co, to present we are operating as custom cut but are in the process of getting our state dept of ag retail license while working on our usda license. Eventually we want to have meat processing and sales for custom cut as well as usda counter sales, a deli counter and sandwich shop.
-
Mindy from Basehor, Ks here!
Hubby and I did the KCBS competition stuff under the name of Doughboy’s Dream back in the day.
Rick’s been BBQing and Smoking since 1977
My favorite is country style ribs on the smoker, with my personal rub
Just went from a pellet smoke to a Weber grill only - different for this family!
The Walton family has been a part of my life for a long time. So excited to see the family doing business the honest, fun and loving way!
This site will help all of us with common questions, ideas and just plain fun!!
Great job Walton’s !!Minders
Hey Mindy,
Thanks for all the compliments!It’s awesome to see you joining us on the Community too!
-
Checking in from eastern Oregon, I am working for the areas newest butcher shop Hines Meat Co, to present we are operating as custom cut but are in the process of getting our state dept of ag retail license while working on our usda license. Eventually we want to have meat processing and sales for custom cut as well as usda counter sales, a deli counter and sandwich shop.
CoyG
It’s great to see some of our commercial customers joining in on the community!
Good luck as you guys work on growing your new shop. If you have any questions or products we can help with, we’d love to help with whatever we can! -
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Austin Gravydave from Upper Michigan. I Enjoy grilling on my Brinkman pitmaster deluxe which I have had for 10 -15 years. I also have a Smoke Hollow Propane smoker, and a Charbroil SS propane Grill. The pitmaster is the grill of choice. I am fairly new at meat processing 3yrs… Kind of a hobby. My favorite is Colorado Jerky. But have done summer sausage, wiener sausage, snack sticks, and some attempts at fresh sausages. My favorite Items to grill are Lamb chops, and bacon wrapped venison back strap.
-
Newkirk OK ~ rollin smoke off our trusty Traeger
We grow our own beef and harvest from the wildlife
Love to visit Wichita and always have a stop into Waltons planned
We love your East location
Our favorite products are the Excalibur Seasonings and our horses aren’t bugged so much since we started adding your garlic powder to their feed! -
Michaelp, Willamette Valley Oregon, retiring this week will have more time to play. My hunting group do all our own processing and have been experimenting with sausage and smoking the last few seasons. Did 500# grind last year. Want to build a smoke house looking for good ideas.
-
Checking in from eastern Oregon, I am working for the areas newest butcher shop Hines Meat Co, to present we are operating as custom cut but are in the process of getting our state dept of ag retail license while working on our usda license. Eventually we want to have meat processing and sales for custom cut as well as usda counter sales, a deli counter and sandwich shop.
-
CoyG old Hines boy I am will, you have a locker for hanging this year? Walton’s is a good outfit.
-
SteakMaster here from central Nebraska. USDA processor that uses Walton’s for most of our ingredients. ( except the meat!)
SteakMaster said in Roll Call (Start Here First):
SteakMaster here from central Nebraska. USDA processor that uses Walton’s for most of our ingredients. ( except the meat!)
SteakMaster Thanks for joining the community and we definitely appreciate the business! If only we could sell you the meat as well…
michaelp said in Roll Call (Start Here First):
Michaelp, Willamette Valley Oregon, retiring this week will have more time to play. My hunting group do all our own processing and have been experimenting with sausage and smoking the last few seasons. Did 500# grind last year. Want to build a smoke house looking for good ideas.
michaelp My initial recommendation is to look for a smokehouse to buy for the consistency in temp and smoke you can get from a nice prebuilt smokehouse, but I also don’t have a lot of experience in building one. We do have a book on our website about smokehouse design but I haven’t personally read through this one. Hopefully we can get some input from some others around here who might have built one or have more knowledge. You might try posting a separate post in the Smoking & Grilling section and ask for some more advice there.
-
Checking in from West Tennessee. Been hunting and fishing for about 30 years. Started processing my own about 3 years ago. I use a MasterBuilt electric smoker and love the flavor. Considering building an old school smokehouse out back. Looking to gain knowledge from everyone here!
-
Kerry here from Northern California moving to Natalia, Texas!!! City girl with a country heart! I love to grill and through Walton’s superior products have made Bratwurst and Italian Sausage. Can’t wait to get settled in and have space to process our own venison. Walton’s has great quality products from seasonings to casings. Smoker in place on our 10 acres so that is my next challenge! Love this new forum!
-
Welcome to Meatgistics!
This is a great place to begin your posting in the Meatgistics community.
Let everyone know who you are, plus find out more about others.You only have to share what you feel comfortable with others knowing, but some ideas for your first post…
Where are you from (city/state)?
How much experience do you have in meat processing or smoking/grilling?
What is your favorite meat snack or seasoning flavor?
What is your current smoker or grill?
Other than that, have fun, and we are excited to have you apart of the Meatgistics community!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
