Group Details


For those who live in the state

Member List

  • RE: Waltons 50lb mixer - paddle binding

    Matt Rebsom chat me your order # or the email you used and I’ll send out a new spring and brass piece that the knob screws into. They do move a little, but there is no way they should be moving enough to hit those vertical tabs! Sorry about that!

    posted in URGENT 911
  • RE: Waltons 50lb mixer - paddle binding

    Matt Rebsom I made a few edits to my message above to hopefully make it a bit more clear. Especially at the end of days my mind can get a little wonky, little wonky at the start too, but man for about 45 minutes in the middle of the day I am sharp!

    posted in URGENT 911
  • RE: Monthly Meatgistics Giveaway

    Bob Stehlik I think he is talking about the members giveaway? Could be wrong though, strong1makesit is a direct to the members section. If that is the issue, when you go to the meatgistics homepage do you see the darker blue Meatgistics Members Specials? It is the first one in that section


    posted in General
  • RE: Opossum

    I actually am glad that my discomfort amuses everyone, because SOMETHING good had to come out of that! FYI, we just did our weigh-in for the weight loss challenge, and we had Dylan, Brett, Austin and myself taste test Summer Sausage at 8%, 10%, and 15% cheese to see what was best. Busy podcast!

    posted in General
  • RE: Waltons 50lb mixer - paddle binding

    Matt Rebsom No, I was just joking about that! Funny, because we have a ton of people here who share names, and he has my old job too!

    Okay, so I tested mine by putting the paddles in and then pushing toward that side and while it moved, it shouldn’t have moved like it did on yours. So, above I have some pictures of how to remove that piece, I am curious to see if there is something wrong with your spring? The knob screws off and then you should be able to push it all back into the mixer body. Let me know how the spring looks. It sort of sounds like it has been doing this from the beginning though, so I am going to guess that either the spring is defective or you don’t have one. Either way we will get you either the entire thing or the spring.

    Let me know whenever you can, I’ll keep this post up on my computer since you seem to be on right now.

    Also, I should point out that I’ve never seen that happen when I do a batch, if it was just moving I would say it is possible it always does it and I just haven’t paid enough attention to see it but the fact that it hits those vertical tabs makes that basically impossible.

    posted in URGENT 911
  • RE: Waltons 50lb mixer - paddle binding


    posted in URGENT 911
  • RE: Waltons 50lb mixer - paddle binding

    Matt Rebsom There is nothing that I can think of that would make it walk that badly that it would hit those two tabs…ahh I get it now. Sorry, sometimes I have to type things out for them to make sense. Jonathan (customer service agent) is who i am guessing you talked to, he should have to change his name to prevent confusion! Anyway, just a moment, I am going to go check on something

    posted in URGENT 911
  • Will it BBQ? Opossum!
    Will it BBQ? Opossum

    Will it BBQ? Opossum!

    In this segment we pose the question and the answer to Will it BBQ? So much more than just hamburgers, hot dogs, and other meats can be BBQ'd, Grilled, or Smoked. And, this is where we try out unique ideas for cooking on a grill or smoker. This week we are BBQ'ing Opossum and letting you know if it will BBQ or not!

    Slicing and seasoning Opossum
    Trying the vileness that is Opossum

    Prep Time

    5 minutes, then 4-24 hours in the marinade

    Cook Time

    45 minutes in smoker


    Opposum Meat
    Pa’s Black Bull Seasoning
    Chipotle Lime Sweet Rub

    Utensils Needed

    Camp Chef Cast Iron Skillet


    Very simple prep on this one, we put it in a vacuum bag with a marinade from Excalibur seasoning. We used Pa's Black Bull Marinade but I am not going to hold the result against that as long as it is going to take. We cooked it longer and at a lower temp once it hit 165° F in an effort to try to make it nice and tender. We almost went for a burnt ends thing. We rubbed the outside with Chipotle Lime Sweet Rub before we put it in the cast iron and we added some butter to the pan.

    So, Will it BBQ?

    There is no word, no expression, or even a thought that is bad, vile or just MEAN enough for me to accurately describe how much I hated this! On previous Will it BBQ episodes that we didn’t like, such as Beaver Tail, Austin hated it and I disliked it but was fairly easily able to choke it down. This one almost beat me, not only did I struggle to swallow it, but it almost came right back up on me! I don’t care who says what we did wrong here, this meat is to be eaten STRICTLY AS A DARE!

    Shop Walton’s for Marinades

    posted in Will It BBQ?
  • RE: Website suggestion

    bss14978 I just want to make sure what you are asking for is the ability to keep your log in information as it is now on Meatgistics but be able to change the name that is displayed when you post something, is that correct?

    posted in Suggestions & Feedback
  • RE: Website suggestion

    John Belvedere Lol, I was so confused as to why it was censoring that word! Forgot as a joke a long time ago we hid that word! If we get this setup I checked and your old username is available.

    posted in Suggestions & Feedback