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  5. Livestream processing?

Livestream processing?

Scheduled Pinned Locked Moved Meat Processing
43 Posts 30 Posters 2.2k Views 26 Watching
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  • C Offline
    C Offline
    Cowboy Up
    Yearling
    wrote on last edited by
    #26

    I’m good either way, I’m always interested in seeing how other guys and gals do their processing. It’s nice to pick up on a different perspective and learn something new.

    1 Reply Last reply
    1
    • twilliamsT twilliams

      I agree a little with Tex_77 , would be nice to watch if time is allowed however I’m not sure a good portion of people would have several hours to watch the process. The university videos are great for that, quick and to the point. I would really sit down and watch the tender jerky one as that is what I want to perfect next. And maybe a fresh brat just to see the difference in your textures to mine since I’m not happy with how mine turn out

      YooperDogY Offline
      YooperDogY Offline
      YooperDog
      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
      wrote on last edited by
      #27

      Jonathon I am with twilliams Tex_77 I think there would be some value/benefit. It is something that I might view later due to my schedule I am not always available during Livestream events. You can sign me up and will watch if able. If you could have some sort of event schedule that would be helpful.

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      • JonathonJ Jonathon

        Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

        The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

        Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

        SurgS Offline
        SurgS Offline
        Surg
        Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
        wrote on last edited by
        #28

        Jonathon sounds good to me. Would definitely be interested.

        “A smooth sea never made a skilled sailor.”

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        • HerbcoFoodH Offline
          HerbcoFoodH Offline
          HerbcoFood
          Regular Contributors Team Orange Sous Vide
          wrote on last edited by
          #29

          meats on meats on meats on meats…

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          0
          • D Offline
            D Offline
            dawg
            wrote on last edited by
            #30

            I will tune in when I can. At least give it a shot and see how it goes. Worse case scenario, you get a big TV out of the deal that is not exactly needed, but it could always be repurposed. I think it will go well and look forward to it.

            Keep Processing, “PROCESSORS”

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            • JonathonJ Jonathon

              Chef Yeah, an email would be possible for sure. I would want to create a list of people from the Meatgistics Community who would want to watch this so I could email them and not just send out a huge email blast to everyone on our list. Most of those people don’t open emails from us even WHEN THEY WIN THE PRIZE! I tried HARD to contact the knife package winner cause he tried hard to enter but he never responded. I even expanded the time alotted for a response…okay I am rambling!

              So, an email to a targetted list, they would live on our youtube page for further viewing and if we have the Meatgistics Ap a push notification as well as a link to the page on the top right of waltonsinc.com. Maybe some social media stuff as well? I might go ahead and do this for Thursdays Livestream. It will have to start earlier than normal to be able to get all the way through processing what I am thinking of making. It wouldn’t be every week, it would be more of an as we go thing BUT if this works we could setup some processing days so I can make specific things people are looking for information on.

              cdavisC Offline
              cdavisC Offline
              cdavis
              Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User
              wrote on last edited by
              #31

              Jonathon I would like to be on your list. This sounds really interesting 🤔

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              0
              • JonathonJ Jonathon

                Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

                The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

                Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

                G Offline
                G Offline
                glen
                Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                wrote on last edited by
                #32

                Jonathon Maybe you can get Alton Brown to come in for a segment!!!
                After all, he loves Wichita for the Nifty Nut House LOL

                Give a man a fish and he eats for a day
                Teach a man to fish and he drinks beer for a lifetime

                C ChefC 2 Replies Last reply
                0
                • G glen

                  Jonathon Maybe you can get Alton Brown to come in for a segment!!!
                  After all, he loves Wichita for the Nifty Nut House LOL

                  C Offline
                  C Offline
                  Cabelas90
                  Team Blue
                  wrote on last edited by
                  #33

                  glen Of all things to Love the Nifty Nut house should not be one!

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                  0
                  • G Offline
                    G Offline
                    glen
                    Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                    wrote on last edited by
                    #34

                    When Alton visited Wichita a few years ago he could not stop talking about the Nifty Nut House (nuts, candies , nearly every bagged snack or treat you can imagine)
                    Said he had “never seen anything like it” and it is a “national treasure”

                    Give a man a fish and he eats for a day
                    Teach a man to fish and he drinks beer for a lifetime

                    1 Reply Last reply
                    0
                    • G glen

                      Jonathon Maybe you can get Alton Brown to come in for a segment!!!
                      After all, he loves Wichita for the Nifty Nut House LOL

                      ChefC Offline
                      ChefC Offline
                      Chef
                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                      wrote on last edited by
                      #35

                      glen I think there are several people that are part of Meatgistics that would be a better choice than Alton Brown.

                      G 1 Reply Last reply
                      0
                      • ChefC Chef

                        glen I think there are several people that are part of Meatgistics that would be a better choice than Alton Brown.

                        G Offline
                        G Offline
                        glen
                        Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran
                        wrote on last edited by
                        #36

                        Chef I think my attempt at farce did not come across as intended

                        Give a man a fish and he eats for a day
                        Teach a man to fish and he drinks beer for a lifetime

                        ChefC 1 Reply Last reply
                        0
                        • G glen

                          Chef I think my attempt at farce did not come across as intended

                          ChefC Offline
                          ChefC Offline
                          Chef
                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                          wrote on last edited by
                          #37

                          glen Oh, I understood, just some others that might think he hung the moon.

                          LOL

                          1 Reply Last reply
                          0
                          • craigriceC Offline
                            craigriceC Offline
                            craigrice
                            Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                            wrote on last edited by
                            #38

                            It would be an inconvenience to all involved in the doing of it but as far as timing an hour or so mid day on a Saturday I think would be ideal for most people

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                            0
                            • ChefC Offline
                              ChefC Offline
                              Chef
                              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                              wrote on last edited by
                              #39

                              Jonathon Am I missing something? This was to do a spontaneous podcast just when you happen to be processing something to give to those available the chance to watch and ask questions. And while it may be available to off-line viewing, it was going to be an extra to those available???

                              Or was this meant to be a special production on top of all the other opportunities you give us?

                              1 Reply Last reply
                              1
                              • B Offline
                                B Offline
                                bocephus
                                Team Orange Power User Canning Masterbuilt Veteran
                                wrote on last edited by
                                #40

                                Any prenotice would help, even a few hours. My days are pretty flexible now.

                                1 Reply Last reply
                                0
                                • JonathonJ Jonathon

                                  Something Austin PatrickB and I have been discussing recently is livestreaming any time we process. The idea would be that we would just hit the go-live button any time we are planning on making anything in the studio kitchen. We would then have a large screen hung up with the chats showing so I could occasionally look up and see if there are questions. We figure this might be a good chance for people to ask questions on what/why we are doing things. It wouldn’t take anything other than buying a large tv/monitor to hang and maybe 10 minutes of setup each time.

                                  The problem would be that we often make last-minute decisions on when/what to make so it wouldn’t always be planned.

                                  Interest or no? It really wouldn’t make things more difficult for me and eventually JohnG5 so if people would get any benefit from it we would do it.

                                  JonesyJ Offline
                                  JonesyJ Offline
                                  Jonesy
                                  Cast Iron Canning
                                  wrote on last edited by
                                  #41

                                  Jonathon I think it’s a great idea. You’re doing the processing anyway. Why not just hit the button so available people can watch, and maybe learn something? Other than a few minutes of setup on your part, there doesn’t seem to be a downside. Simply notify interested parties, and carry-on asyou normally would. I think it would help me a lot.

                                  “Never eat more than you can lift.”

                                  1 Reply Last reply
                                  1
                                  • RafterWR Offline
                                    RafterWR Offline
                                    RafterW
                                    Power User Regular Contributors Cast Iron Big Green Egg
                                    wrote on last edited by
                                    #42

                                    Lat to the party, Jonathon. I am interested.

                                    Matt W.

                                    1 Reply Last reply
                                    0
                                    • M Offline
                                      M Offline
                                      Miller
                                      PK100
                                      wrote on last edited by
                                      #43

                                      Yes please. And feel free to put together a weekend class every quarter or so. I’d drive to that!

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