Meatgistics Updates
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Hey guys, wanted to do something we haven’t done in a while and update everyone on how the community is growing. We have been averaging about 1,000 new users ever 28 days for the past 2 months or so which is freaking AWESOME. For comparison, I posted December 2019 (our busiest time of the year) stats below. So, even when we are past our peak season we are growing around twice the rate of what we were last year during our peak season! Also, posts, comments and everything continues to climb.
As we are continuing to grow we will continue to make changes and boy do Austin and I have some stuff cooked up for the coming year! Can’t say too much about it right now but we are going to continue to add usability to meatgistics, offer more specials and deals to meatgistics users only and find new ways to drive engagement. This year we introduced groups, the map (technically 2019 but very end of) and the weekly Meatgistics Livestream at waltonsinc.com/live What do you want to see in 2021? What do you think would make Meatgistics more user-friendly and help you get the most out of it?
Current Stats for last 7 days
233 New users
378 New Posts
39 New TopicsDecember 2019 Stats (7 days in mid December)
Meatgistics Community
117 New users
144 New Posts
19 New TopicsGet more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Jonathon on last edited by
Jonathon So awesome. Thank you Meatgistics community, both Blue and Orange teams.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Austin Jonathon I want to see some live fire full on cooking video’s from start to finish. If you don’t know what I mean, ask Patrick. Give us some creative ways to use sausage or brats rather than just slapping them in a bun and eating them. Show us how to cook things on the new pellet grills you are getting, do some live steak cooks on your PK Grill line of products. Bring in some chefs from around the Wichita area to maybe do a cook using your products.
Also, we need COVID to go away so we can have a full on Meetup!
How about maybe a short weekly/monthly bourbon of the week/month video. I’m sure PapaSop can help you out on the selections there.
How about cooking non-standard cuts of beef such as flank, skirt, flap, flatiron, etc. The beef industry is continuously pushing out new names for different cuts of meat, explain those to us, and how they should be cooked.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Tex_77 on last edited by
Tex_77 Sounds great, I agree. However, this coona$$ believes the best way sausage can be used is to make GUMBO. And Yes, Gumbo does not have tomatoes in it. LOL
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Chef on last edited by
Chef its pretty good wrapped up in a tortilla with cheese and some bbq sauce as well.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Tex_77 on last edited by
Tex_77 absolutely correct. I have three of my signature BBQ sauces depending on the type of meat used. A bit sweeter for pork, and spicer for a better bite. For a quick snack I always put a good sausage in a tortilla. Another favorite is italian sausage on a good baguette with a bit of marinara sauce and mozzarella cheese.
If I follow everything I want to do after reading Megistics posting, I would weigh 500 pounds. It is a challenge to keep healthy and enjoy the fruits of our labors.
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Now I want some gumbo.
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Jonathon
Incredible what you and Austin have done to grow this community.
I’ll second everything Tex_77 just posted for new stuff to do.And then Chef mentioned gumbo… Agree with lkrfletcher on wanting some. Not had any since I was in New Orleans, a long, long time ago.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Tex_77 on last edited by
Tex_77 sounds like you have been thinking about this for awhile.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Chef on last edited by
Chef a nice dark roux with plenty of okra.
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Tex_77 Yes COVID GO AWAY! We absolutely would have done our meatgistics meatup in 2020, now it is looking like 2022 might be the year, or late 2021. I try to avoid talking to Patrick when possible. He has brought that up before…okay, we can do some stuff like that. We did try it before and it didn’t have much of an audience but we also were at about 4,000 users or so when we tried it. I like the idea of the cooking of nonstandard cuts of meat a lot. We can do that for sure! Don’t think I can do the bourbon but I highly suggest someone here start a post on that! What we could do would be plan one out, then have a bourbon or beer that we all drink and then talk about…sort of like an awesome book club?
Gumbo is always good!
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I would start fresh each time as to not risk contamination from the older product. Roll the left over meat into a small log, cook, and eat.
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I just used up the last of my smoked sausage a couple weeks ago in a Gumbo and I hate okra so I don’t put that in mine when I make it. As far as the roux goes, it really depends on which part of the state you grew up in as to what you prefer. For me it just depends on how patient I’m feeling when I am cooking but usually I go a little darker than caramel.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to AdamCA on last edited by
AdamCA What I have found to be the best way and most reliable (and sometimes less painful from splatter) is to put the oil and flour in a pot in the oven at 350’F. stir about every 15 minutes. can’t burn it and can get as rich or a color as you want every time. then, just add the vegetables.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to YooperDog on last edited by
YooperDog It’s sad to see how many people confuse a good dark roux with burnt . And then they want to know why it doesn’t taste good.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Chef on last edited by
Chef yes I have learned my lesson there. Burned is burned, I still laugh about learning how to make blackened fish and bbq’d ribs and chicken. Cooking the food longer just didn’t help any.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to YooperDog on last edited by
YooperDog It’s the people that color fish and chicken with cayenne pepper in order to call it blackened. With my first restaurant, so many people were surprised that blackened didn’t mean unbearably spicy hot.
