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New Walton's Hat

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  • GWG8541G GWG8541

    Thanks again for the camo hat. It has been doing time on the range today. Its hard to make me look good, but thanks for trying Walton’s.
    20210902_132918.jpg

    processheadP Offline
    processheadP Offline
    processhead
    Regular Contributors Power User
    wrote on last edited by processhead
    #21

    GWG8541 said in New Walton's Hat:

    Thanks again for the camo hat. It has been doing time on the range today. Its hard to make me look good, but thanks for trying Walton’s.
    20210902_132918.jpg

    Looking good on the range.
    Squeeeeeeze that trigger.

    Paul

    1 Reply Last reply
    3
    • ChefC Offline
      ChefC Offline
      Chef
      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
      wrote on last edited by
      #22

      Jonathon Well, at my event last Saturday, it was a Columbus County Market, held last Saturday of each month. Had all my gear on and I was surprised with just how many people either recognized Meatgistics/Walton or asked about it. At least in this area, people do a lot of processing. When I told people about what I was going to do for September, I got into a lot of discussions. We had several conversations about sausage making. For My September special, I’m featuring my Red Beans and Rice with Homemade Smoked Sausage, Chicken and Sausage Gumbo, and Sausage on a stick. I even have two volunteers that are going to help me make smoked sausage for next month.

      Seriously, I know some members of Meatgistics that Walton and Meatgistics references would be competition for them, but at least for me, having a generalized Meatgistics business card would be helpful to guide like minded people to this site. I would be happy to get them printed, but would want you or Austin 's permission and guidance as to what would be acceptable, or if this is something that you would even consider allowing. You my even have a card that could be used that may work.

      B 1 Reply Last reply
      2
      • GWG8541G GWG8541

        Thanks again for the camo hat. It has been doing time on the range today. Its hard to make me look good, but thanks for trying Walton’s.
        20210902_132918.jpg

        Bob StehlikB Offline
        Bob StehlikB Offline
        Bob Stehlik
        Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
        wrote on last edited by Bob Stehlik
        #23

        GWG8541 Good looking “cover” you’re wearing. You going to starch that “cover” or just wear it field style?
        Don’t forget to teach them the rule of “BRASS”.
        Breathe
        Relax
        Aim
        Slack
        Squeeze

        Improvise, Adapt and Overcome! Semper Fi

        GWG8541G 1 Reply Last reply
        2
        • ChefC Chef

          ND Mike I just received my Knife.

          Jonathon Austin Thank you again so much. I really receive more than I could ever give back to Meatgistics. Way more than just a knife or hat.

          image0.jpeg

          I have a big outdoor event next Saturday. I’ll have my hat, apron, chipping board and now knife to show off. Really need Meatgistics business cards…

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #24

          Chef Congratulations Chef, you got it! Still thinking about you as a crack away slowly at those pecans & try to figure out out how make a big chamber vacuum or an big good vacuum become a reality. Way to go & looking forward to seeing the next big milestone. Meatgistic Field Service Representatives to promote from cost to cost & Gulf to Bay.

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          1
          • Bob StehlikB Bob Stehlik

            GWG8541 Good looking “cover” you’re wearing. You going to starch that “cover” or just wear it field style?
            Don’t forget to teach them the rule of “BRASS”.
            Breathe
            Relax
            Aim
            Slack
            Squeeze

            GWG8541G Offline
            GWG8541G Offline
            GWG8541
            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
            wrote on last edited by
            #25

            Bob Stehlik processhead its fun to coach up the younger generation on the range. They definitely got a good dose of BRASS today.

            “You never really die until you end up on the wall at a Cracker Barrel”

            1 Reply Last reply
            2
            • ChefC Chef

              Jonathon Well, at my event last Saturday, it was a Columbus County Market, held last Saturday of each month. Had all my gear on and I was surprised with just how many people either recognized Meatgistics/Walton or asked about it. At least in this area, people do a lot of processing. When I told people about what I was going to do for September, I got into a lot of discussions. We had several conversations about sausage making. For My September special, I’m featuring my Red Beans and Rice with Homemade Smoked Sausage, Chicken and Sausage Gumbo, and Sausage on a stick. I even have two volunteers that are going to help me make smoked sausage for next month.

              Seriously, I know some members of Meatgistics that Walton and Meatgistics references would be competition for them, but at least for me, having a generalized Meatgistics business card would be helpful to guide like minded people to this site. I would be happy to get them printed, but would want you or Austin 's permission and guidance as to what would be acceptable, or if this is something that you would even consider allowing. You my even have a card that could be used that may work.

              B Offline
              B Offline
              bocephus
              Team Orange Power User Canning Masterbuilt Veteran
              wrote on last edited by
              #26

              Chef Don’t be handing too many out you are going to reduce our chances at the monthly drawings. LOL Seriously though I have recommended this sight to many people because of all the great help from Waltons and this group.

              1 Reply Last reply
              1
              • Dr_PainD Offline
                Dr_PainD Offline
                Dr_Pain
                Sous Vide Dry Cured Sausage Traeger Team Blue
                wrote on last edited by
                #27

                Camo hat is one of my favorite!
                Congrats Chef

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