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Meatgistics Podcast: Rack em' Up!

Go from Animal to Edible with the Meatgistics Podcast presented by Walton’s Inc. 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:

Listen along as Jon and Austin eat themselves into a food coma and enjoy some ribs garnished with Excalibur’s new seasoning shakers. They also dive into the current state of animal husbandry and other meat topics and news stories. Enjoy!

Meatgistics Podcast: Rack em’ Up!

]]>https://waltonsdev.nodebb.com/topic/3716/meatgistics-podcast-rack-em-upRSS for NodeFri, 11 Sep 2026 04:53:20 GMTTue, 13 Apr 2021 14:34:31 GMT60<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Thu, 22 Apr 2021 18:54:31 GMT]]>there is a wine and brewing supply store that also has cheese making supply’s , I think they had classes before this pia virus

]]>https://waltonsdev.nodebb.com/post/35804https://waltonsdev.nodebb.com/post/35804Thu, 22 Apr 2021 18:54:31 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Thu, 22 Apr 2021 18:20:13 GMT]]>craigrice I had one less than successful foray into cheese making. Just enough to make me want to keep trying until I get it right. I do stretch mozzarella curd into fresh mozzarella. I just want to get the process of making the curds down pat.

]]>https://waltonsdev.nodebb.com/post/35803https://waltonsdev.nodebb.com/post/35803Thu, 22 Apr 2021 18:20:13 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Tue, 20 Apr 2021 23:32:11 GMT]]>badfire2625 I am not into cheese making but in the future i am going to make some pepperoni

]]>https://waltonsdev.nodebb.com/post/35591https://waltonsdev.nodebb.com/post/35591Tue, 20 Apr 2021 23:32:11 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Tue, 20 Apr 2021 20:31:55 GMT]]>It totally depends on the steak for me. I like something at the low end the medium-rare range (rare+, if you must). What Austin described is a nearly perfect ribeye–something about the fat in a ribeye that wants it to be done a touch more (medium-rare+, if you must).

]]>https://waltonsdev.nodebb.com/post/35549https://waltonsdev.nodebb.com/post/35549Tue, 20 Apr 2021 20:31:55 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Tue, 20 Apr 2021 19:09:14 GMT]]>craigrice a kindred soul. I’m just working on the angle of getting my wife and daughter to do the cleanup. And I’m working towards making pepperoni and cheese for it so it will be less than that after all is said and done…

]]>https://waltonsdev.nodebb.com/post/35532https://waltonsdev.nodebb.com/post/35532Tue, 20 Apr 2021 19:09:14 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Tue, 20 Apr 2021 00:26:04 GMT]]>when I make homemade pizza I make the crust from scratch my own home canned sauce ,pepperoni and cheese from the store it costs about 2.50 - 3.00 for one ready start to finish in 1 hr. -1.15

]]>https://waltonsdev.nodebb.com/post/35446https://waltonsdev.nodebb.com/post/35446Tue, 20 Apr 2021 00:26:04 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Tue, 20 Apr 2021 00:21:36 GMT]]>Chef said in Meatgistics Podcast: Rack em' Up!:

Totinos pizzas are great for college students. Nothing wrong with people needing inexpensive. Eventually people grow up, even orange team’s pallets. LOL

Chef said in Meatgistics Podcast: Rack em' Up!:

Tex_77 Got to agree $1.00 pizzas are just an orange team team thing. That in it’s self should be proof to go blue team…

Wow that is some Blue duplicitousness… You are talking out of both sides of your blue mouth now Chef … 😀 😁 😀

]]>https://waltonsdev.nodebb.com/post/35445https://waltonsdev.nodebb.com/post/35445Tue, 20 Apr 2021 00:21:36 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Tue, 20 Apr 2021 00:16:59 GMT]]>Chef That was like three orange slams in one post. I’d say that my pizza cost roughly the same as the Totino’s and only took about 20 minutes longer to make (not counting the time to run out and get a frozen pie). The only issue is the clean up, I throw flour around like nobody’s business.

]]>https://waltonsdev.nodebb.com/post/35444https://waltonsdev.nodebb.com/post/35444Tue, 20 Apr 2021 00:16:59 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Tue, 20 Apr 2021 00:15:58 GMT]]>Tex_77 Got to agree $1.00 pizzas are just an orange team team thing. That in it’s self should be proof to go blue team…

]]>https://waltonsdev.nodebb.com/post/35443https://waltonsdev.nodebb.com/post/35443Tue, 20 Apr 2021 00:15:58 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Tue, 20 Apr 2021 00:12:26 GMT]]>Chef I could only wish. It is my take on my favorite pizza in the world from Brooklyn NY (Grimaldi’s or Juliana’s). But I don’t have a coal fired stone oven yet. I preheated my pizza stone in my regular oven for an hour at 550 before I started making the pies. That said, a stone oven is on my radar. Just not sure if it will be after I retire and move into my next forever home or here in this I wish it wasn’t forever home.

]]>https://waltonsdev.nodebb.com/post/35442https://waltonsdev.nodebb.com/post/35442Tue, 20 Apr 2021 00:12:26 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 23:08:27 GMT]]>badfire2625 Was that made in a stone oven?

]]>https://waltonsdev.nodebb.com/post/35438https://waltonsdev.nodebb.com/post/35438Mon, 19 Apr 2021 23:08:27 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 23:04:30 GMT]]>Austin Okay, in an almost defense of the orange team, a steak is perfect when the consumer thinks it is.

I have done so many carving station with strip loins and prime rib, I guess numbering in the 1000’s. Some want it to walk away from the carving station, some want it carbonized. I have learned that just because a particular cook, flavor, heat, … that I like, doesn’t mean that everyone else dose. A great chef knows what pleases the masses.

Totinos pizzas are great for college students. Nothing wrong with people needing inexpensive. Eventually people grow up, even orange team’s pallets. LOL

]]>https://waltonsdev.nodebb.com/post/35437https://waltonsdev.nodebb.com/post/35437Mon, 19 Apr 2021 23:04:30 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 19:36:41 GMT]]>OK. Austin I’m staying (I was never leaving, just pot stirring…) I like the explanation. But about this pizza thing… We need to talk…B388C299-94CB-42CA-8C6C-F544F86D4309.jpeg

]]>https://waltonsdev.nodebb.com/post/35403https://waltonsdev.nodebb.com/post/35403Mon, 19 Apr 2021 19:36:41 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 18:59:39 GMT]]>Austin Maybe you should just go with Med-Rare Plus

]]>https://waltonsdev.nodebb.com/post/35399https://waltonsdev.nodebb.com/post/35399Mon, 19 Apr 2021 18:59:39 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 18:58:02 GMT]]>Tex_77 Not 5 star cuisine, but Totinos pizzas are good for what they are. Especially if you want to eat pizza every day and not blow the bank on your food budget. That was my diet for years as a bachelor, and I don’t regret it at all.

badfire2625 My definition of medium is still only 135 and still a nice red color throughout. If you start getting any brown through there, it is overcooked. I just like it right where the texture is starting to change from a raw feeling to a cooked feeling. I’d argue it makes it more tender because there is more denatured proteins breaking down. As soon as you get past the denaturing and start breaking down the myoglobin and turining brown, you’ve overcooked it. Some people would put medium right in the middle of this changeover, and to me medium has an ultra fine line on what is good versus not. It could be medium and be outside of what I want and I’d say overcooked. Just on the beginning and verge of medium is where I want to be.

I also don’t think that the temperature for a cooked steak should be enough to force you out of Team-Orange… Unless it was arguing that a well done steak was the best…that would be grounds for dismisal from Team Orange to me and I’d dismiss myself! Lol!

]]>https://waltonsdev.nodebb.com/post/35398https://waltonsdev.nodebb.com/post/35398Mon, 19 Apr 2021 18:58:02 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 18:03:45 GMT]]>Tex_77 Wait. What?🤢

]]>https://waltonsdev.nodebb.com/post/35390https://waltonsdev.nodebb.com/post/35390Mon, 19 Apr 2021 18:03:45 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 18:03:01 GMT]]>badfire2625 Also don’t forget Austin thinks $1 frozen pizza is 5 star cuisine. Please join Team Blue, the winning team.

]]>https://waltonsdev.nodebb.com/post/35389https://waltonsdev.nodebb.com/post/35389Mon, 19 Apr 2021 18:03:01 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 18:00:36 GMT]]>Tex_77 I may have done that a time or two but I didn’t know it was a thing. I was just too cold grilling in my shorts and a hoodie in February so I rushed it…

]]>https://waltonsdev.nodebb.com/post/35388https://waltonsdev.nodebb.com/post/35388Mon, 19 Apr 2021 18:00:36 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 17:59:21 GMT]]>So I heard something in that podcast that I just cannot comprehend. Austin said something about medium being the perfect temperature for beef. I’m broken. My team leader doesn’t know how to eat steak? Medium-Rare is absolutely the most cooked a steak should be. How can I stay Team-Orange with the fundamentals flawed at the start? How can I switch to Team-Blue when Austin invited me to Orange when Jonathon (and where did this Jonathon Tremblay profile come from) didn’t invite me to be blue. Maybe I’ll go rogue and join Team-Grey. Maybe I’ll become a loner and shun any team. I’ll have to think about this one for a while… Austin. Medium? Seriously?

]]>https://waltonsdev.nodebb.com/post/35387https://waltonsdev.nodebb.com/post/35387Mon, 19 Apr 2021 17:59:21 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 17:45:19 GMT]]>badfire2625 Quick sear on either side and very rare purple interior.

]]>https://waltonsdev.nodebb.com/post/35386https://waltonsdev.nodebb.com/post/35386Mon, 19 Apr 2021 17:45:19 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Mon, 19 Apr 2021 17:44:28 GMT]]>Tex_77 What is Pittsburgh Style? I’m a “burgher” for my whole life and I’ve never heard of that.

]]>https://waltonsdev.nodebb.com/post/35385https://waltonsdev.nodebb.com/post/35385Mon, 19 Apr 2021 17:44:28 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Wed, 14 Apr 2021 18:55:27 GMT]]>YooperDog it is very close from what I have read.

]]>https://waltonsdev.nodebb.com/post/34775https://waltonsdev.nodebb.com/post/34775Wed, 14 Apr 2021 18:55:27 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Wed, 14 Apr 2021 15:15:15 GMT]]>YooperDog said in Meatgistics Podcast: Rack em' Up!:

@ndmike sounds a lot like steak tartare. Eaten my fair share over my lifetime

Thank you, yes, I was trying to remember the name of the other raw dish. Thats the one.

]]>https://waltonsdev.nodebb.com/post/34763https://waltonsdev.nodebb.com/post/34763Wed, 14 Apr 2021 15:15:15 GMT<![CDATA[Reply to Meatgistics Podcast: Rack em' Up! on Wed, 14 Apr 2021 14:21:32 GMT]]>@ndmike sounds a lot like steak tartare. Eaten my fair share over my lifetime

]]>https://waltonsdev.nodebb.com/post/34761https://waltonsdev.nodebb.com/post/34761Wed, 14 Apr 2021 14:21:32 GMT