Meatgistics "Meet Up"
-
A get-together sounds great!
There really isn’t a best time of year for me. My schedule can be all over the place. I’m not worried about Winter, though. If I can go to Anchorage in January for a beer festival, I can get to Wichita for meat. If I had known about Walton’s back in September (when I was driving through Wichita and had all kinds of time on my hands), I would have loved to have stopped by.
For activities, I expect we’re just talking about what we can manage Friday evening, all Saturday, and maybe a Sunday morning breakfast/brunch. I’d love a tour of the Walton’s facility and a processing workshop or two. A chance to do some actual hands-on learning would be great (even if we’re sharing equipment). A fun Saturday lunch and evenings/nights with good cheer also sound great. I know there are some good breweries around Wichita, and I wouldn’t mind getting a chance to sample their wares (it certainly doesn’t have to be at the brewery, though).
As far as that cookoff that Tex_77 mentioned, I gotta be honest. It always sounds like fun, but I’ve always found that it is more hassle than it’s worth. A bunch of guys coming in from all over to get together (and maybe learn a thing or two) tend to get tired of formal scheduling fairly quickly. It doesn’t matter whether it’s at a campout or a conference. The longer the day goes, the more the crowd shifts from the sessions to the bar.
I expect there would be some cost, and I’m quite happy to pay my fair share.
If enough folks can make the time work, a group rate at good hotel would be nice to have.
-
That would be awesome, if I didn’t live in NJ haha do a facebook live for us. At least I’ll see you guys at the next pheasant fest
-
Jonathon and I will do some exploring and we’ll have to post a questionnaire out here with some more details. We would plan on getting a hotel block to get better rates for everyone, but we want to make it enjoyable for everyone and try to hit the most popular topics for demos (as long as it includes beer drinking…)
We will try to get some details out soon so we can start to gather input and figure out when to do the first “annual” meet-up. If anyone has further requests or input, please let us know!–Austin Walton
VP of Operations at Walton’s & Meatgistics HostShop waltons.com for Everything but the Meat!
Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv) -
Jonathon and I will do some exploring and we’ll have to post a questionnaire out here with some more details. We would plan on getting a hotel block to get better rates for everyone, but we want to make it enjoyable for everyone and try to hit the most popular topics for demos (as long as it includes beer drinking…)
We will try to get some details out soon so we can start to gather input and figure out when to do the first “annual” meet-up. If anyone has further requests or input, please let us know!Austin I object to limiting it to “beer drinking,” please rephrase to “drinking” or “drink of choice”.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
-
Austin I object to limiting it to “beer drinking,” please rephrase to “drinking” or “drink of choice”.
Tex_77 I can agree to that. The keyword is “drink”… Of any kind!
-
westtnbbq Yes, it has been ungodly hot here recently and for some reason there hasn’t been any wind!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
I thought I was going to be passing through Wichita to drive our son up to Denver, and I had hoped to stop by (even if only to wave from 6 feet away). He ended up flying, though, so no joy.
With any luck and grace, here’s hoping something like this can come together next year.
-
westtnbbq Yes, it has been ungodly hot here recently and for some reason there hasn’t been any wind!
-
westtnbbq Yes, it has been ungodly hot here recently and for some reason there hasn’t been any wind!
Jonathon Really, ungodly hot. The heat index hasn’t been below 106 in days here I HATE HOT
-
Jonathon Oh really…it’s been ‘hot’ there you say. I’m going to have to self quarantine on Thursday for sure. Ouch!
Joe Hell 94 degrees on the east side, it’s 98 degree’s here at my place here in Roy, west of the mountains right now. 109 degrees for you on Thursday way to hot! We are suppose to get the Ocean air conditioner tonight.
-
Joe1 NOOOOO that’s absolutely insane! I wouldn’t ever get out of the pool/AC or I’d be 15 lb lighter from all the sweating!
-
Joe1
Sorry… That’s just wrong. Argh. -
Yes it’s hot, but it is a dry heat.
Good for making jerky in a solar dehydrator.
-
YooperDog Way to look for asilver lining! Now, in my mind at a certain temp it just doesn’t matter how dry something is, hot is hot, right?
Has anyone here used a solar dehydrator to make anything?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
For timing, I would say something pre-Thanksgiving for those of us wanting to take advantage of hunting season and the holidays to with any new skills we picked up.
For general topics: Seasonings, grind size options and reasons for them, sausage stuffer discussions along with casings, and animal breakdowns (whole hogs, beef primals).
Technique discussions for smoking and grinding are worthy topics as well.
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:
