Reverse Sear vs Sous Vide and New Years


  • Walton's Employee

    Sous Vide Video

    Weekly Blog Post - Reverse Sear vs Sous Vide and New Years

    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?

    Reverse Sear vs Sous Vide - We grabbed a few Wagyu Steaks and cooked one using our Sous Vide Circulator and the other one we did a reverse sear on, which is where you cook the steak in an oven or grill at low temperature first and then sear it at the end. Both methods gave us an steak that was perfectly medium-rare throughout so it comes down to a what you like better!

    New Years Sale Video - This is where we announce our New Years Sales (perfect time to use those gift cards) and at the end we show you a collection of our bloopers throughout the year. Some are funny, most of them are just sad though! It is a lot of me just messing up words as I try to talk!

    What Projects are we looking ahead at?

    Meatgistics University 20(s) are being planned and shot right now. We already have a few shot and a few published and we are shooting a few more right now! This will be the main focus of the new year for us!

    What’s on our Mind?

    The Livestream was a great time yesterday, we really enjoy those and we will be doing more of them, probably a monthly thing at this point. Anyone who is looking for a way to get their hands on some of that hot honey that we were eating yesterday you can check them out here https://www.facebook.com/maplestreethoney

    Noteworthy Recent Posts

    @gerygaub Had been thinking about smoking an entire Ribeye for a while and he finally went ahead and did it! For anyone not familiar with him he is doing all of this without sight, so next time you think you have things rough just remember there are people refusing to let anything stop them from doing what they love!

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    137 New users
    105 New Posts
    23 Topics

    New Products

    The Walton’s 8.7 and 12 inch Slicers are here! We played around with them a little on our Livestream yesterday and we had a lot of fun with them! They both did a good job on meat and cheeses and the 12 inch was cutting bologna and the cheese paper thin!


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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made had a cold beer in hand and was sampling on and closed my eyes and the smoke aroma smelled just like i had a cigar in my mouth thus [meat cigars]

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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • C

    @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.

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