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  Roll Call Bragging Board Meat Processing Smoking & Grilling Hunting General

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  There is a chance that the dimensions on the Talsa stuffing horns match what you have. The outside diameter of the flange of the Talsa stuffing horns is just over 2.25 inches, if yours is similar we might be able to help you out?

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  What seasonings do Walton's Employees have in our Home Pantries?

  Learn what seasonings Walton's employees have in our home Pantries and how we use them with Walton's and Meatgistics. Read the article, and then post your questions or comments below.

  What is in Jon’s Pantry?

  Hey Guys, today we are going to start a new segment where we take a peak into the pantries of Walton’s employees and to kick it off we will take a look at what I have in mine. I have a bunch of different seasonings and I will go over what I like to do with each one, some of my favorite uses are pretty far off from what they are intended for!

  Salt & Vinegar Wing Shake from Excalibur. It is a great mix that will be a favorite of anyone who likes salt and vinegar potato chips. How is it on chicken wings? I have no idea, I have never used it for that purpose! What I like to use it on is peeled and cut up cucumbers! It is an amazing healthy tasty treat that turns the generally boring cucumber into something my wife and I fight over who gets the last one! Yeah, she usually wins.

  Bloody Mary Wing Shake I like to put this on pasta if the red sauce isn’t quite as spicy as I like it, Pizza if I am doing a frozen one or if it is cold out of the fridge and I love to put it on chicken breast and then put it on the grill. So that is sort of close to its intended use.

  California Garlic Pepper Wing Shake This is another one that I love to put on chicken and then grill/smoke it. Let’s take a second here to actually talk about the label Wing Shake, these seasonings get pigeon holed unfairly because of that label. As you can see they are extremely versatile and can be used for many different purposes!

  Ultimate Steak and Roast Rub I have not put anything else on a steak for years, this takes an average steak and makes it great! To me it tastes like a better version of Montreal seasoning and the ingredients are similar but this is better. You can also make delicious Asparagus with this and some lemon and butter. Coat the Asparagus in olive oil, then lightly sprinkle this on and put in the oven or grill until it is as done as you like (I like them still to be pretty firm so I usually do them for about 6 minutes) melt a bit of butter over it if you choose and then squeeze some fresh lemon juice onto it!

  Mexicali Taco Seasoning. I was leaving work one day and knew I needed taco seasoning so I took this on someones recommendation and am glad I did. It has a lot more flavor than the normal store bought package and just as importantly I didn’t have to make a stop on the way home!

  Sweet N’ Sassy Garlic Seasoning I started putting this on cucumbers before I found the Salt & Vinegar, now I use it on Chicken from time to time and sweet potatoes. This is also part of what Austin recently used recently to beat me in our national BBQ competition…it lost some points for that!

  Better Burger Seasoning. When I am having large groups over I will usually make up a bunch of burgers. I split them between this and the Roasted Garlic & Onion. Both get rave reviews and we find ourselves hosting the majority of BBQs amongst our friends, so use with caution you might find your house the new gathering place!

  Captains Bay Seasoning Good with fish, amazing with shellfish like crab and scallops, similar to Old Bay Seasoning. I also like to put it on white rice with Parmesan cheese from time to time.

  Sriracha Ginger Beer. This is one of Excalibur’s new Spirit Seasonings and isn’t on the web just yet but it will be shortly! It takes the Ginger Beer Craze from Moscow Mules and adds a Sriracha taste to it! Very very good on Chicken this is my favorite out of all the new Spirit seasonings.

  Butter Garlic Rub A little of this goes a long way! One of the few times the saying less is more really applies in my mind. Just a light sprinkle on chicken before or after the grill makes for a delicious piece of chicken! Also great on roasted potatoes, all sorts of veggies and fish!

  Cajun Seasoning This is great on fish, especially catfish or talapia but I use it mostly to make a hot sweet potato french fry! Added bonus this has just enough of a kick that it’s too hot for my wife so I get all the fries!

  Prime Rib Rub You can use it on prime rib sure but for prime rib I’d normally just use Pa’s Soluble Black Bull. Prime Rib Rub is really great to use when you are cooking up some ground beef in a pan, it makes an amazing Au Jus sauce! Get some good bread to sop it up!

  Rosemary Basil & Thyme seasoning Great on roasted potatoes and other veggies, also its part of my Cranberry Glaze that I used in my competition with Austin.

  Kosmo’s Killer Bee Spicy Rub I started using this just on chicken and pork as a rub but now I use it mostly on … Popcorn! Yeah I know it sounds crazy but it adds a nice sweet and spicy taste to it, you have to put some butter on your popcorn for it to stick but just enough for that and it’s a great treat and if you don’t like that it is still an awesome rub for chicken or pork.

  Thai Basil Panko Breading and Farmer Market Panko Breading Both are great on chicken, I don’t like frying them so I do them on the grill and still end up with a tasty and more healthy breaded chicken!

  And now for the most hotly disputed thing in my Pantry…Wild Game Seasoning! You are either going to love this or hate it! The best use I have found for this is to cut Granny Smith Apples (specifically the granny smith for the tartness) up into slices and sprinkle this on them as I am eating it! You can not leave it on there too long or it will start to break the apple down and make it watery. I love the combination of the Sweetness from the Wild Game and the Tart from the apple but I have been called all sorts of crazy for this one! I have not found anyone who likes this anywhere near as much as I do! A more popular choice here would be Cinnamon Toast Seasoning!

  So those are the main seasonings I use, give some of them a try and let me know what you think! Or, if you have any seasonings that you love for anything other than there normal purpose let us know, maybe I will put together a list of the most original submissions and try them here!

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  Shop Bloody Mary Wing Shake Shop Prime Rib Rub
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  Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

  How To Make.... Meat Recipes Recipes Meat Hacks Seasonings Will It BBQ?

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  Flavor Blasted Stuffed Pork Loin

  Learn how to make this Walton's award winning loin stuffed with Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake! This is the recipe Austin won the Walton's National BBQ Celebration contest with!

  Prep Time

  30 Minutes

  Cook Time

  2.5 Hours

  Ingredients

  12-16 oz. of Pork loin
  Artichoke & Jalapeno Cream Cheese
  Garlic Romano Wing Shake
  Bacon
  Butter Flavored Seasoning & Marinade
  Sweet & Sassy Garlic Seasoning

  Utensils Needed

  Flexible Cutting Mats
  Tenderizing Mallet
  Roast Wrap
  Thermometer

  Instructions You want to flatten out your pork loin and then let it marinate for 15-20 minutes. Then stuff it with whatever ingredients you choose and wrap it with either butchers twine or the roast wrap (which we recommend as a big time saver) and then put it on the grill! If you are going to grill or smoke it at low temperatures you might want to use a smart thermometer that can communicate with your phone so you don't have to spend all your time out by the grill checking the temperature! Process

  First you will want to flatten out your loin by covering it with a thicker plastic wrap (something like Glade press & seal) and hitting it with a tenderizing mallet until it is the desired thickness and shape. A good tip here to sort of “push” the mallet when it contacts the meat to help it spread out easier. Then marinate the meat in Butter Flavored Garlic Seasoning & Marinade for 15-20 minutes.

  Next you lay the loin out flat and place your Artichoke and Jalapeno Cream Cheese, Bacon and Garlic Romano Wing Shake towards one end of the loin and roll the loin over until it is covering all of the ingredients. Next you want to season the outside of the stuffed loin with Sweet & Sassy Garlic Seasoning. This is strictly to taste, some want more and some want less, with as many tastes as we have going on in this recipe you don’t need to coat it liberally, a light sprinkle is better.

  Then to make sure the stuffed loin does not come unrolled you need to find a way to tie it, you can use butchers twin for this but we found it was much easier to use a Roast Wrap Netting. To use this you Roll the SnapWrap plastic sheet and the roast toward the starting line, slide the rolled roast into the Roast Wrap Net, completely break the perforation by pressing and twisting on the dotted center line and remove the SnapWrap plastic sheet from both ends of the net and bake. The entire process takes a few minutes at most and the instructions that come with the wrap have an illustration that will make a lot more sense!

  Now your Pork Loin is ready for the grill. We grilled ours slow and low, we never let the temperature of the grill get above 210 degrees so it took us about 2 to 2.5 hours for it to cook but you can certainly cooks yours up to 275 if you dont want to wait that long!

  Watch WaltonsTV: National BBQ Competition Shop waltonsinc.com for Meat Thermometers Shop waltonsinc.com for Garlic Romano Wing Shake Shop waltonsinc.com for Tenderizing Mallet Shop waltonsinc.com for Butter Flavored Seasoning & Marinade Shop waltonsinc.com for Raost Wrap
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  Announcements regarding our community, waltonsinc.com, and all things related to Walton’s

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  Walton’s Acquires Nebraska Competitor

  Walton’s Purchases Nebraska-based Advantage Food Equipment

  WICHITA, Kan. – Apr. 3, 2017 – Wichita-based family-owned-and-operated Walton’s Inc. has acquired Advantage Food Equipment & Supplies Inc., located in Omaha, Neb.

  Advantage Food distributes seasonings, equipment and supplies to commercial meat processors primarily in North and South Dakota, Nebraska, and parts of the Midwest and has been in business for over 50 years.

  While Walton’s and Advantage carry similar product lines, the acquisition will add one major line of seasonings to Walton’s offerings. For the past 18 years, Walton’s has been and continues to be the largest distributor of Excalibur Seasonings in the country. The acquisition of Advantage allows Walton’s to continue their dominant distributor role for Excalibur Seasonings, while also gaining new customers with the highly-regarded Newly Weds Seasonings product line.

  In addition to gaining a second seasoning line, Walton’s is also gaining a second location. Walton’s will maintain and utilize the newly acquired Omaha location as a satellite campus where former Advantage employees will stay on-staff as Walton’s employees. The Walton’s headquarters, which currently boasts over 35 employees, will remain in Wichita.

  “We are excited to add the Advantage members to our Walton’s team,” said Walton’s President and CEO, Brett Walton. “Their existing customer relationships along with their knowledge and experience will be a great asset in executing a smooth transition. It is good for everyone that they can stay where they are already connected, and not have to relocate or uproot their families.”

  Walton believes customers stand to benefit from the additional location as well. The Walton’s Service Department, which performs maintenance and repairs on nearly all types of commercial food equipment, is increasing from 2 employees to 5 employees split between the two locations.

  “Our ability to service equipment at both locations will provide tremendous benefits for our more northern customers. By giving customers access to a closer location – in terms of transit time alone – the customer could potentially save days from having to operate without their machines. That is a huge cost savings for our processors.”

  Walton’s has been in business for over 30 years and supplies meat processing equipment, seasonings, and supplies to small and medium-sized independent commercial meat processors across the country. An active supporter of regional meat processing associations across the country, Walton’s is the 2016 recipient of the American Association of Meat Processors Supplier of the Year Award. In addition to serving commercial customers, Walton’s also operates two
  retail locations in Wichita, Kan. and ships nationwide to individual hunters, outdoor enthusiasts, and backyard cooks.

  Walton’s Acquires Advantage Food Equipment

  http://www.kansas.com/news/business/biz-columns-blogs/carrie-rengers/article142494249.html

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