November Giveaway & Sales and Octopus!
Weekly Blog Post - November Giveaway & Sales and Octopus!
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?
Will it BBQ? Octopus! - This should be ready for release in just a few days, just like our Squid Video we will have a short and long version of it as close to 10 minutes of Austin and I trying Octopus might not be what everyone wants to see but there are some funny/interesting moments in what ended up on the cutting room floor.
November Giveaway & Sales - We have the November Giveaway & Sales shot and ready to go live on the first of the month. November is our big sale month, we have the normal November Sales, then we have the Pre-Thanksgiving Sale and then our Huge “ThanksBlackMonday” Sale Video where we announce our Thanksgiving, Black Friday and Cyber Monday sales. This video is almost always a “funny” one from us and I think we have some great ideas for this years so keep an eye out for that!
What Projects are we looking ahead at?
We are working on finishing up the introductory Specialty Sausage section of Meaygistics University. It will be a 101 - What Is Specialty Sausage and then we will be making Lebanon Bologna, Landjaeger and Blood Sausage! The Blood Sausage might be a little later than the others as we are having a little trouble with sourcing what we want for ingredients but it shouldn’t be too long!
What’s on our Mind?
Thanksgiving is right around the corner and that means remembering everything we are thankful for and one thing I am always thankful for is our awesome servicemen and woman. Steak for Troops is a program that the All-American Beef Battalion organizes that provides troops, who are going to and coming back from a deployment, with a tasty steak dinner. Check out their website HERE or you can help support them by buying some of their awesome Superior Steak Seasoning, when you buy a bottle of this we donate a portion of the proceeds to this worthy cause!
Pro-Cut #12 KG-12-SS Meat Grinder is a brand new grinder from Pro-cut that features a stainless steel construction, a 3/4 hp motor, an oil-bathed steel gear transmission uses no belts or pulley. This is a great grinder for anyone looking for a home processing grinder that will last long enough to pass down to your children. Don’t let the fact that this is a #12 fool you either, Pro-Cut specializes in commercial level equipment so this thing will grind through your deer, hog, elk or anything in no time!
Last night I went through the cleaning procedure and I couldn’t be happier with the ease of the process. Remove grates, scrape the heat shield with a metal spatula and vacuum the ashes and debris underneath. It only took a few minutes and there was an astonishingly small amount of ash. After two weeks of almost daily grilling and going through 20 lbs or more of pellets the total accumulation was around one cup of ash. The pellets burn so efficiently that there is little to no residual.
@Jonathon I have used them many times and I’ve always noticed a distinct cedar character although that depends on the temps you are cooking at. To get the most of it I will soak in water for a bit and cook over pretty high temps…the wood should scorch and smolder a little bit. I’ve had a few catch on fire. lol.
When it came to cooking on the Pit Boss I wanted as low and slow as I could get away with. Due to the the size of the fish I figured the cedar would shield against any hot spots I might have and slow down the cooking process as much as possible. I doubt there was much if any of the cedar that was picked up by the salmon although I didn’t eat much of the side that was resting on the plank. The pellets I was using were apple.
@Joe-Hell Do you often cook on planks? I have tried it a time or two and never noticed a difference. Is it only supposed to be used for heat shielding?