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Meatgistics - Walton's - Community

Roll Call (Start Here First)

Scheduled Pinned Locked Moved Roll Call
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  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by
    #1

    Welcome to Meatgistics!

    This is a great place to begin your posting in the Meatgistics community.
    Let everyone know who you are, plus find out more about others.

    You only have to share what you feel comfortable with others knowing, but some ideas for your first post…

    Where are you from (city/state)?

    How much experience do you have in meat processing or smoking/grilling?

    What is your favorite meat snack or seasoning flavor?

    What is your current smoker or grill?

    Other than that, have fun, and we are excited to have you apart of the Meatgistics community!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    G B R K Gary PapermasterG 35 Replies Last reply
    3
  • D Offline
    D Offline
    deerslayer6911
    wrote on last edited by
    #2

    Spearville,Kansas checking in here!

    M 1 Reply Last reply
    -1
  • 3 Offline
    3 Offline
    3toad
    wrote on last edited by
    #3

    Checking in from central Mississippi. I’m an older gal who loves to deer hunt. I skin and process my own meat. I have a Masterbuilt 40" electric smoker that I used to make my first snack sticks in last year. They turned out pretty good.

    M 1 Reply Last reply
    4
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by
    #4

    deerslayer6911
    3toad
    Glad to see you guys here, and welcome to the community!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    S 1 Reply Last reply
    0
  • T Offline
    T Offline
    TandCMeats
    wrote on last edited by
    #5

    T&C Meats from Enid, OK

    1 Reply Last reply
    1
  • J Offline
    J Offline
    jasonwi
    wrote on last edited by
    #6

    Jason from Goddard, KS. Been using various smokers from electric to pellet to my current offset custom stick smoker for the past few years. I like trying various seasoning and smoking different meats. I have really enjoyed the New Market location since we live in Goddard. Still consider myself a beginner so will be looking for advice and if I can give any I will be glad to help.

    AustinA 1 Reply Last reply
    0
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    replied to jasonwi on last edited by
    #7

    jasonwi
    Thanks for joining the community and we’re glad you like our Wichita stores!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    ? 1 Reply Last reply
    -1
  • M Offline
    M Offline
    Minders
    wrote on last edited by
    #8

    Mindy from Basehor, Ks here!
    Hubby and I did the KCBS competition stuff under the name of Doughboy’s Dream back in the day.
    Rick’s been BBQing and Smoking since 1977
    My favorite is country style ribs on the smoker, with my personal rub
    Just went from a pellet smoke to a Weber grill only - different for this family!
    The Walton family has been a part of my life for a long time. So excited to see the family doing business the honest, fun and loving way!
    This site will help all of us with common questions, ideas and just plain fun!!
    Great job Walton’s !!

    AustinA 1 Reply Last reply
    0
  • C Offline
    C Offline
    CoyG
    wrote on last edited by
    #9

    Checking in from eastern Oregon, I am working for the areas newest butcher shop Hines Meat Co, to present we are operating as custom cut but are in the process of getting our state dept of ag retail license while working on our usda license. Eventually we want to have meat processing and sales for custom cut as well as usda counter sales, a deli counter and sandwich shop.

    AustinA M Joe HellJ 3 Replies Last reply
    0
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    replied to Minders on last edited by
    #10

    Minders
    Hey Mindy,
    Thanks for all the compliments!

    It’s awesome to see you joining us on the Community too!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    1 Reply Last reply
    2
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    replied to CoyG on last edited by
    #11

    CoyG
    It’s great to see some of our commercial customers joining in on the community!
    Good luck as you guys work on growing your new shop. If you have any questions or products we can help with, we’d love to help with whatever we can!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    1 Reply Last reply
    2
  • D Offline
    D Offline
    dannyj
    wrote on last edited by
    #12

    Great idea. I look forward to seeing some new ideas about smoking meat and hopefully getting some good advice!

    1 Reply Last reply
    1
  • G Offline
    G Offline
    Gravydave
    replied to Austin on last edited by
    #13

    Austin Gravydave from Upper Michigan. I Enjoy grilling on my Brinkman pitmaster deluxe which I have had for 10 -15 years. I also have a Smoke Hollow Propane smoker, and a Charbroil SS propane Grill. The pitmaster is the grill of choice. I am fairly new at meat processing 3yrs… Kind of a hobby. My favorite is Colorado Jerky. But have done summer sausage, wiener sausage, snack sticks, and some attempts at fresh sausages. My favorite Items to grill are Lamb chops, and bacon wrapped venison back strap.

    C 1 Reply Last reply
    1
  • H Offline
    H Offline
    hambone
    wrote on last edited by
    #14

    Just joined. Looking forward. From Hudson, Il.
    Do minor butchering. Got 6 hogs, going to start to butcher in 2 weeks. Going to cure some ham and bacons.

    1 Reply Last reply
    1
  • S Offline
    S Offline
    SamOller
    wrote on last edited by
    #15

    Wichita, Kansas here. Cooking on a Green Mountain Daniel Boone that I got about 3 months ago. Looking forward to seeing product reviews, recipes, and recommendations!

    1 Reply Last reply
    1
  • D Offline
    D Offline
    derhuntr Team Blue
    wrote on last edited by
    #16

    Newkirk OK ~ rollin smoke off our trusty Traeger
    We grow our own beef and harvest from the wildlife
    Love to visit Wichita and always have a stop into Waltons planned
    We love your East location
    Our favorite products are the Excalibur Seasonings and our horses aren’t bugged so much since we started adding your garlic powder to their feed!

    1 Reply Last reply
    1
  • AustinA Offline
    AustinA Offline
    Austin Team Orange Walton's Employee Admin
    wrote on last edited by
    #17

    dannyj Gravydave hambone SamOller derhuntr
    Thanks for joining the community!

    –Austin Walton
    VP of Operations at Walton's & Meatgistics Host

    Shop waltons.com for Everything but the Meat!
    Subscribe to WaltonsTV on YouTube (https://www.youtube.com/@waltonsinc)

    1 Reply Last reply
    1
  • M Offline
    M Offline
    michaelp
    wrote on last edited by
    #18

    Michaelp, Willamette Valley Oregon, retiring this week will have more time to play. My hunting group do all our own processing and have been experimenting with sausage and smoking the last few seasons. Did 500# grind last year. Want to build a smoke house looking for good ideas.

    1 Reply Last reply
    1
  • M Offline
    M Offline
    michaelp
    replied to CoyG on last edited by
    #19

    CoyG old Hines boy I am will, you have a locker for hanging this year? Walton’s is a good outfit.

    C lkrfletcherL 2 Replies Last reply
    1
  • S Offline
    S Offline
    SteakMaster
    wrote on last edited by
    #20

    SteakMaster here from central Nebraska. USDA processor that uses Walton’s for most of our ingredients. ( except the meat!)

    AustinA 1 Reply Last reply
    1

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