<![CDATA[Meatgisitcs Podcast: Full of Flavor]]>Podcast Banner

Meatgisitcs Podcast: Full of Flavor

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 as Jon and Austin discuss a bunch of new flavors to try out from Walton’s! They eat a bratwurst with chocolate mole added, dive into which seasonings are not on their shortlist of favorites, and help shed some light on what’s really happening to independent ranchers.

Meatgisitcs Podcast: Full of Flavor

]]>https://waltonsdev.nodebb.com/topic/4447/meatgisitcs-podcast-full-of-flavorRSS for NodeThu, 10 Sep 2026 22:42:15 GMTFri, 22 Oct 2021 12:49:02 GMT60<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Sat, 20 Nov 2021 02:54:45 GMT]]>bocephus yeah…that is where I’m at too. When I was bulking up to play college football I could eat a ton of food and in 4 years was finally able to get to 270 lbs! My last year playing was 1996.

Now I hover at 250-265lbs just depending on what food I spend too much time looking at!

]]>https://waltonsdev.nodebb.com/post/57366https://waltonsdev.nodebb.com/post/57366Sat, 20 Nov 2021 02:54:45 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Sat, 20 Nov 2021 02:51:04 GMT]]>ND Mike Those were the days, eat anything you want and still struggle to keep weight on, now i look at food and seem to gain a pound.

]]>https://waltonsdev.nodebb.com/post/57363https://waltonsdev.nodebb.com/post/57363Sat, 20 Nov 2021 02:51:04 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Sat, 20 Nov 2021 02:33:37 GMT]]>GWG8541 awesome!

]]>https://waltonsdev.nodebb.com/post/57360https://waltonsdev.nodebb.com/post/57360Sat, 20 Nov 2021 02:33:37 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Sat, 20 Nov 2021 02:24:01 GMT]]>ND Mike speaking from experience, yes it will.

]]>https://waltonsdev.nodebb.com/post/57355https://waltonsdev.nodebb.com/post/57355Sat, 20 Nov 2021 02:24:01 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Fri, 19 Nov 2021 21:39:44 GMT]]>TexLaw the Queen cooks it down and puts homemade bbq sauce in it for sandwiches

]]>https://waltonsdev.nodebb.com/post/57331https://waltonsdev.nodebb.com/post/57331Fri, 19 Nov 2021 21:39:44 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Fri, 19 Nov 2021 21:19:30 GMT]]>Departing Contestant said in Meatgisitcs Podcast: Full of Flavor:

Tex_77 lengua smokes up great!!
sliced thin makes a great sandwich. Best though cooked down in a crock pot until it falls apart

I do both. I put it on the pit for a few hours or so and then finish it in the crock pot. Talk about good tacos!

]]>https://waltonsdev.nodebb.com/post/57327https://waltonsdev.nodebb.com/post/57327Fri, 19 Nov 2021 21:19:30 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 22:00:06 GMT]]>RafterW now that’s the way to do it 👏.

]]>https://waltonsdev.nodebb.com/post/53322https://waltonsdev.nodebb.com/post/53322Mon, 25 Oct 2021 22:00:06 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:59:42 GMT]]>This thread just got even more hilarious

]]>https://waltonsdev.nodebb.com/post/53321https://waltonsdev.nodebb.com/post/53321Mon, 25 Oct 2021 21:59:42 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:53:53 GMT]]>Chef A lot of fast food is for 2:00 AM people of which I was one many years ago. Any thing open at the time was great, not so much in the light of day.

]]>https://waltonsdev.nodebb.com/post/53319https://waltonsdev.nodebb.com/post/53319Mon, 25 Oct 2021 21:53:53 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:53:04 GMT]]>Austin I miss those cheap little pizzas! Being gluten free made it so they are off the menu. When I was playing college football and was in my prime I ate 5 of them in one sitting!

]]>https://waltonsdev.nodebb.com/post/53316https://waltonsdev.nodebb.com/post/53316Mon, 25 Oct 2021 21:53:04 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:52:03 GMT]]>Dr_Pain Taco Bell is only for the people high on something at 2 am and just want something.

It is not for normal people.

]]>https://waltonsdev.nodebb.com/post/53315https://waltonsdev.nodebb.com/post/53315Mon, 25 Oct 2021 21:52:03 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:51:47 GMT]]>ND Mike I do jerky and snack sticks but if that’s what you like, enjoy.

]]>https://waltonsdev.nodebb.com/post/53314https://waltonsdev.nodebb.com/post/53314Mon, 25 Oct 2021 21:51:47 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:50:27 GMT]]>bocephus lol…I usually only eat them when I’m out hunting but I think I have two cans in my pantry right now.

]]>https://waltonsdev.nodebb.com/post/53313https://waltonsdev.nodebb.com/post/53313Mon, 25 Oct 2021 21:50:27 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:47:53 GMT]]>ND Mike Not my cup of tea, but to each their own.

]]>https://waltonsdev.nodebb.com/post/53310https://waltonsdev.nodebb.com/post/53310Mon, 25 Oct 2021 21:47:53 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:44:58 GMT]]>Jonathon hahahaha! I can’t believe you don’t like them! I love them little suckers.

]]>https://waltonsdev.nodebb.com/post/53309https://waltonsdev.nodebb.com/post/53309Mon, 25 Oct 2021 21:44:58 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:43:45 GMT]]>Austin that’s awesome! I have a soft spot for Vienna sausages and small cans of Frank n beans.

]]>https://waltonsdev.nodebb.com/post/53308https://waltonsdev.nodebb.com/post/53308Mon, 25 Oct 2021 21:43:45 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:41:35 GMT]]>bocephus There is more water in it than beef or pork, but mechanically separated chicken is still the first ingredient! Lol!

]]>https://waltonsdev.nodebb.com/post/53305https://waltonsdev.nodebb.com/post/53305Mon, 25 Oct 2021 21:41:35 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:37:47 GMT]]>Austin Are you sure?

]]>https://waltonsdev.nodebb.com/post/53304https://waltonsdev.nodebb.com/post/53304Mon, 25 Oct 2021 21:37:47 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:36:49 GMT]]>John Belvedere Beautiful!
I do make my own pizza some too, but the convenience of frozen pizza is hard to turn down at times.

bocephus yeah… It’s still meat though!

]]>https://waltonsdev.nodebb.com/post/53303https://waltonsdev.nodebb.com/post/53303Mon, 25 Oct 2021 21:36:49 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 21:35:17 GMT]]>Austin said in Meatgisitcs Podcast: Full of Flavor:

PapaSop I wish! They were on sale this weekend 10 for $10 at my local grocery store! I about died with excitement filling up the shopping cart! Haha!

Austin, just make your own pizza. Make your dough, let it cold ferment for 72hrs. Put on whatever toppings you want. Bake and eat. Here are a few of my recent pizzas, margarita, potato, Detroit and a pistachio truffle oil pizza.
ED281F2E-2D95-4A25-ABDE-3C155F40209C.jpeg 5560D328-7B05-49C1-B126-ADD7F607F9A6.jpeg C64B0A19-DD26-4C60-9A0B-75C79160FD8A.jpeg 4F8464EE-F68B-47EB-B36F-7D6687277E17.jpeg

]]>https://waltonsdev.nodebb.com/post/53301https://waltonsdev.nodebb.com/post/53301Mon, 25 Oct 2021 21:35:17 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 20:55:56 GMT]]>Austin I can’t believe you have these considering where you work. I would eat Totinos before those.

]]>https://waltonsdev.nodebb.com/post/53288https://waltonsdev.nodebb.com/post/53288Mon, 25 Oct 2021 20:55:56 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 20:54:13 GMT]]>Tex_77
Without a lot of specialized equipment, it would be hard to make a true vienna sausage. You really need an emulsifier for that. The consistency would be extremely difficult to emulate with a meat grinder or even a good bowl chopper. Maybe a good project to try out sometime. It would be amazing to have them homemade!

]]>https://waltonsdev.nodebb.com/post/53286https://waltonsdev.nodebb.com/post/53286Mon, 25 Oct 2021 20:54:13 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 20:43:35 GMT]]>Austin you should have Jon make you some, instead of buying them.

]]>https://waltonsdev.nodebb.com/post/53278https://waltonsdev.nodebb.com/post/53278Mon, 25 Oct 2021 20:43:35 GMT<![CDATA[Reply to Meatgisitcs Podcast: Full of Flavor on Mon, 25 Oct 2021 20:42:40 GMT]]>Austin said in Meatgisitcs Podcast: Full of Flavor:

PapaSop I wish! They were on sale this weekend 10 for $10 at my local grocery store! I about died with excitement filling up the shopping cart! Haha!

Awesome. Haven’t seen any here in a long time. Think I sent a pic. Two for a $1.

]]>https://waltonsdev.nodebb.com/post/53277https://waltonsdev.nodebb.com/post/53277Mon, 25 Oct 2021 20:42:40 GMT