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Livestream processing?

Scheduled Pinned Locked Moved Meat Processing
43 Posts 30 Posters 2.2k Views 26 Watching
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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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      • 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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          • 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
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            • 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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              • 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

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                • 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

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                      • 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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                        • 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?

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                          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.

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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.

                              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.

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                                • 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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