What's in Walton's Employees Home Pantries?


  • Walton's Employee

    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

    Bloody Mary Wing Shake

    Shop Prime Rib Rub

    Prime Rib Rub

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  • Making Bratwurst from Jerky Seasonings

    Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.

    So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.

    I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.

    I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.

    I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.

    Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.

    Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.

    They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.

    So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

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  • Meat Hacks: Pairing Cheese With Sausage

    Learn about Pairing Cheese With Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Pairing Cheese With Sausage
    Finding the right cheese to add to your sausage is like finding the right wine to serve with dinner, it can be daunting but when done correctly it can vastly improve the experience. I have some of my favorite Hi-Temp cheese pairings that I wanted to share with you guys. Now, everyone is different so feel free to experiment and if you come up with some you like let us know!

    Our Cheddar is the most popular cheese we sell as Cheddar is a flavor most people know and it goes well with many different flavors. I would describe this as a mild cheddar with very little sharpness to it. A good classic seasoning to use with Hi-Temp Cheddar Cheese would be Willies Snack Stick Seasoning, something a little outside the box but a great taste would be to use the Cheddar with Apple Bratwurst Seasoning. The sweetness of the Apple goes really well with the cheddar.

    Our Hot Pepper Cheese is comparable to a Pepper Jack in that it has a little hint of heat and a buttery flavor. Anyone, including children, should be able to handle this level of heat. I like using the Hot Pepper with something like Jerry’s Brat as it gives the classic taste of the seasoning just a little kick to liven it up. Try adding it to the Dill Pickle Snack Stick Seasoning to give a small but unexpected bit of spice to that seasoning. This is also a great cheese to add to any burgers are making.

    The Mozzarella is one of my favorites. It has an easily recognizable taste of pizza cheese and there is nowhere that that will be as appreciated as in a supreme pizza flavored brat. Seriously, if you like Pizza and you like brats and you haven’t tried this combination yet you need to get that on your next order! It’s also good to add when you want to cut the heat of a seasoning a little, it’s great when added to something like our Habanero BBQ Summer Sausage Seasoning.

    The Hi-Temp Swiss Cheese has a classic Swiss taste that goes well with many different flavors. The Philly Cheesesteak Brat really does well with some Swiss Cheese, that seasoning mixed with this cheese is a surefire hit. Swiss is often paired with pickled vegetables and meats and for the same reasons, it pairs extremely well with the Rueben Brat.

    The Sriracha Cheese has a really nice creaminess to it and no noticeable heat, even less heat than what is in the hot pepper cheese but what it lacks in hear it makes up for in flavor. Like the cheddar, it can go in almost anything but it is really good in Bloody Mary Snack Sticks. Or you can double up on the Sriracha Flavor and add it to the Sriracha Summer Sausage or Snack Stick Seasoning.

    Lastly, we have Hi-Temp Ghost Pepper Cheese. This is not a Cheese to be taken lightly or thrown into your mix without measuring first. I like heat and even for me, this stuff is pretty hot. Try adding it to a brat that you would not consider as spicy like a Blue Ribbon Bratwurst. Or for something really diabolical add 1 lb of this to 10 lb of Inferno Hot Bratwurst. Austin and I did this not too long ago and by the time we were done with the video I was dripping with sweat!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

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