Hunt with the Pros & Andouille

  • Walton's Employee

    Weekly Blog Post - Hunt with the Pros & Andouille

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    We just released our How to Make Andouille video and I can already hear some people (one of whom will be from Walton’s!) scream that you don’t use seafood in Andouille! Well, we did and it was excellent!

    What Projects are we looking ahead at?

    • I left a cast iron pan outside for a month to ruin it and we are trying to restore it. Lots of work but seems to be coming along well.
    • is getting a new look and some new functionality. That is going to take up the majority of our time for a while so we might be going dark on the new video front for a bit while we work on that. Never fear though, we will make sure to keep responding to questions and issue to the best of our ability.
    • Fairly soon there should be a new section to the blog that I think people will enjoy!

    What’s on our Mind?

    If you read these blog posts or follow our social media you know we are big supporters of Pass It On - Outdoor Mentors. They are an awesome organization that focusses on helping underprivileged kids experience the outdoors in a way that they never would be able to without this program. Well, you can enter to win an Upland Bird Hunt with Julie McQueen (president of CarbonTV!) and the host of Skullbound TV Jana Waller! If that wasn’t enough the hunt is going to be at Flint Oaks, one of the best hunting lodges in the midwest. I have gone clay pigeon shooting here and the place is awesome! Here is the link

    Noteworthy Recent Posts

    @DougSmokes Tried my and made some improvements on it. I am telling you guys, you have got to try this! It is yet another way to make Bacon awesome! Also, please, someone try it with Salt & Vinegar Wing Shake, our showroom manager and I think it might very well be the key to world peace!

    @Tex_77 What Did Everyone Cook Today has turned into the Monday morning tradition I was hoping it would! What’s more fun than posting pics of your amazing creations from the weekend first thing in the morning?

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  • @Parksider Right, but what if you didn’t get enough protein extraction, would the water have a reaction to the loose fat that would be greater than air?

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  • Only thing I will add to this is to make sure you are checking your manufacturers directions. If you try to use pellets in a smoker that is designed specifically for chips/dust it could cause major issues depending on you have the vents positioned.

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  • P

    @Jonathon I actually think it’s less likely to fat out. Fatting out typically happens, at least to me, when I’m not watching the smoker and temp gets away from me. I think it’s easier to run the smoker at a lower temp, like 140-150F, get the right amount of smoke then finish in the water bath. The water is very easy to control the temp especially with a turkey fryer burner, you can really dial that in.

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