Learn how to make Chicken on the Run with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Chicken on the Run
Marinade (Optional)
Air Fryer
Chicken Thighs & Breasts

You can use the marinade that is sold separately from the breading, to marinate your chicken overnight or for a few hours. The step that remains the same is the breading of your chicken. Do your best to keep a wet hand and a dry hand and just coat your pieces in the breading and place directly into your air fryer.

If you’re planning on using the marinade, get yourself something like the Jaccard Meat Tenderizer. It’ll pierce your meat and allow your protein to absorb more of the liquid, resulting in a juicer product.

The hardest part about this dish is deciding what dipping sauces to try out! We tried a few of our favorite BBQ sauces and ranch dressings, and they did not disappoint.

Learn how to Butter Garlic Pork Loin. Meatgistics took our favorite Excalibur Dry Marinades and made videos highlighting our favorite things to do with them. We start today with one of the best sellers, the Butter Garlic Marinade!

90 Minutes

2 Hour

Pork Loin
Butter Garlic Marinade
Peaches (side)

Walton’s Automatic Syringe Injector
Walton’s 12" Pro Vac Sealer

Learn how to make Breakfast Stuffed Pork Tenderloin with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Pork tenderloin
Chorizo
Scrambled Eggs
Spinach
Mexican Shredded Cheese
Bacon

There are two ways to stuff a pork loin, you can butterfly it by slicing it near the edge all the way so you end up with one thin piece, or you can flatten it out with a mallet. Flattening it out with a mallet is the easier of the two and it tenderizes the meat. Grab a few pieces of plastic wrap and cover the loin before you start and place it on a cutting board. Begin hitting the meat in the center until it starts to flatten and then begin pushing out with the mallet as you are tenderizing the meat, this will help it spread out quicker

Both the eggs and the bacon will have to be partially pre-cooked, the eggs only need to be cooked for a few minutes in a pan, not until they are fully done, we do this to make sure they don’t run out while cooking. The bacon should be cooked as you normally would to prevent the bacon from getting soggy inside the tenderloin. Take your eggs, chorizo and spinach and mix them together in a bowl. Lay your bacon down first, then cover with the chorizo, egg and spinach mix and finally top off with some cheese.

Pick one side of the flattened out loin and begin rolling it up so it is fully closed, depending on how fully you stuffed it you might have some difficulty with this! Then you can either tie up the tenderloin or you can use Roast Wrap like we did. Simply roll your tenderloin in the plastic that is provided, then cover with the wrap, cut off excess plastic, break the plastic along the perforated lines and pull plastic out. You are left with a perfectly “tied” roll!

We cooked this at 400° F on our grill for about 15 minutes, you want to get the temp up to 140 at least here. Let is sit for a few minutes and then cut and enjoy!

If you are wanting to make a healthier version of this you can leave out the chorizo and/or the cheese for a lower fat version. We don’t avoid fat though so we’d recommend you use it all and maybe even some more stuff!

You could also rub the outside of the loin with your favorite Excalibur Seasoning Shaker, we tried the Apple Sweet and Sassy Rump Rub on the next one we did and we loved it!

Learn about cooking Chicken Wings Sous Vide Style with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Sous Vide Chicken Wings
We have been playing around with our new Vacmaster SV1 Sous Vide Immersion Circulator a lot recently, we’ve done steaks, Eggs, Carrots and a few other things but one thing I’ve been wanting to try is Wings. I love chicken wings but always have a hard time getting them to come out as crispy at home as they are in a restaurant so I figured I’d try to cook them sous vide and seeing if that helps.

I started with whole wings and cut them up into drumsticks, wingettes (also known as the best type of wing) and the tips. First thing you need to do is separate the tip, next throw the tip out, they are useless as they are all skin and bone. Next slice some of the skin connecting the drumstick to the wingette and then cut down through the joint to separate them.

We are going to be using two dry shakes and two wing sauces today. For the dry shakes we have Bloody Mary Wing Shake and our overall favorite Garlic Romano Wing Shake. I use this garlic Romano on everything, it’s good on so much more than just wings! I lightly seasoned both sides of the wings and then put them in a vac bag. For the Sauces I put the wings in the vac bag first and then added the sauce.

Next, we vacuum packed them with the Vacmaster VP215 to get a nice tight seal so the heat from the water could come into contact with the entire wing. I set our SV1 to 160 degrees and set it up for 4 hours.

Once the four hours are done we are going to take them out of the package, pat them dry with a paper towel and let them come back down to room temperature. Next I will roll them in some flour and fry them in some peanut oil, though you can use canola oil just as easily. Get the oil up to 400° and let them until they are nice and crispy, since we have already sous vide them we don’t need to worry about the internal temp, we are just trying to get them to crisp up.

For the wings we did in sauce we are going to put them in a bowl with more of the sauce and coat them again.

So the wings were cooked perfectly all the way through, they were incredibly tender and had an amazing taste. For whatever reason they werent as crispy as I would have liked. I think there were two reasons for that. First, I don’t think I let them cool and dry enough between sous vide cooking and frying, I was just too excited to get to it. Second, it was cold and windy and I didn’t want to wait outside anymore for the oil to heat up so I put them in at 360°, I should have waited till 400°. Either way the wings were incredible and I will use Sous Vide cooking to make them again!

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!

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Learn how to make killer french fries, watch the video, read the highlights here, and then post your comments or questions below.

Whole Unpeeled Potatoes
Vegetable Oil
French Fry Cutter & Vegetable Dicer
Excalibur Grill In Grill Out Seasoning
Excalibur Cajun Seasoning
Excalibur Smoked Sea Salt Seasoning
(Also check out a ton of other Excalibur seasoning shakers that are great on french fries)

Pre-heat oil in a pan or deep fryer to 325°F
Cut potatoes into french fries by using the French Fry Cutter
Add potatoes to oil and cook until crispy brown
Use a slotted spoon or tongs to remove french fries and place them on a plate or basket
Immediately shake on Excalibur Seasoning Shaker of your choice (Walton’s favorites are Grill In Grill Out, Smoked Sea Salt, and Cajun Seasoning)
Serve and enjoy!

Learn if cold phosphate will help us make a juicy low fat bratwurst with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

We have done a few videos showing you how to prepare a Turkey a few different ways for your holiday meal. That got me thinking about using Turkey to make other products so we are going to do some Turkey Brats. At 9 grams of fat per 4 oz of meat turkey is going to have a fat content that is just slightly higher than chicken but lower than ground beef, so we are going to try to make a juicy product without adding any additional fat to it. If you wanted to add pork fat to your bratwurst or sausage you absolutely could do that.

Now, instead of buying another turkey and processing it I just went to the store and bought 10 lb of already ground turkey. This is something you can do at home as well with pork or beef or chicken if you don’t want to grind your own product at home. Since we are making bratwursts with this and we don’t need protein extraction we can take it right out of the package and begin mixing in our seasonings and additives.

Choosing your seasoning when making a low fat product is important. Fat acts as a vehicle for the seasoning, it helps coat your mouth and tongue and lets the seasoning linger and increases the taste. So you need to choose something with a fairly strong taste and I like to add a little more seasoning that I normally would if I was making a product with a higher fat content. For this one I am going with Supreme Pizza Brat seasoning and I am going to add Hi temp cheese. The last time we tried something like this we used chicken and added lots of carrot fiber and extra water. This time we are going to follow a similar recipe but we are going to add cold phosphate as well to see if that will help it retain even more moisture like it did in the smoked and cured Turkey that we just made.

So all in all I am using 5 lb of store bought ground turkey, 1/4 a package of Supreme Pizza Brat (a full package would normally season 25 lb of meat) 1/4 a package of carrot fiber and 0.4 oz of cold phosphate. Now, for a 25 lb batch of regular brats we recommend 12 oz of cold water, since I am using 5 lb of turkey I should use about 2.7 oz of water but since I am using both carrot fiber and cold phosphate I am going to double that and use 4.5 oz of water.

So I have mixed in the seasoning, water cold phosphate and carrot fiber and have made sure that is evenly dispersed, lastly I mixed in the cheese and now we are going to mix in the cheese and go to stuffing.

I am going to stuff these into Natural Sheep Casings, normally I like to use collagen casings but I am going to use our Walton’s Manual Sausage linker on these and that works best with Natural Casings. To prepare the casings I have let them soak in water and rinsed in the inside of the casings as well. The best way to do this is to turn on a faucet to just above a trickle and hold the end of one of the sheep casings underneath that. The water will find its way in there and down through the casing, much easier than trying to hold the end of a small sheep casing open.

As I pack my cannister I am making sure that I am not leaving any air pockets here so I am filling it at alternating angles, from left to right and then from right to left and packing it down with my fist. Of course I have lubricated the top of the cannister with white oil to make sure this gasket is working properly.

Since it is poultry I cooked them until an internal temperature of 165°, undercooked poultry is nothing to mess around with so be sure to get them all up to 165°. Adding the cold phosphate and the carrot fiber did a great job in helping this product retain more moisture and seem much juicer, from now on I will be adding cold phosphate to any poultry or low fat product I make!

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!

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Learn how to make Gourmet Hot Dogs with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Our hot dogs are going to be made from about 50% beef chuck, 50% Pork Butt and we will be adding some beef bone marrow for flavor and for fat. Then we’ve got a bunch of great toppings to add some extra zip to it. We will be splitting this into 2 batches, for one we will use the Hot Dog & Bologna Seasoning and for the other, we will be using Cheeseburger Cheddarwurst.

Make sure you keep everything super cold through this process, with how we are going to grind this it is more important than usual. We will grind together the beef, pork and bone marrow and we will do it 3 times, first through a 3/8 plate and then twice more through a 1/8" plate. If you have time to toss your meat back into the freezer between the 2nd and 3rd grind I would recommend that.

Now we are going to mix our seasoning, super bind, cure, sodium erythorbate (so we can smoke these today) and for the cheeseburger cheddarwurst one we are going to add some hi-temp cheese. If you want to make this a fresh product you can skip the cure and sodium erythorbate, just remember you will have to grill or cook them quickly, you can’t do a slow cook. Once we have everything mixed in and have good protein extraction we are going to start stuffing it.

We are using the 26mm cellulose casings for this. They are the right size for hot dogs and you can buy them in single strands, each strand is 29 feet long and can hold about 30 lb of meat. This is an inedible casing, so we need to peel it after it has been cooked. So we can have a nice looking skinless hotdog with the casing marks on the end we want to tie them tightly between each link.

130° for 30 Minutes W/Smoke
160° for 30 Minutes W/Smoke
175 until internal temp is 145° W/Smoke
175° until internal temp is 160° W highest relative humidity possible
Ice Bath or Shower for 20 minutes

Remove casing from hot dog, after cooling you can usually remove them simply by squeezing on one end, the hotdog should push out the other size with relative ease. If not then make a very shallow slit along the casing and peel it off.

In this segment Patrick explores all the recipes you post to the users recipe section of meatgistics. He will pick his favorites and do his best to make your recipe with products that Walton's has in stock.

20 Minutes

3-4 Hours

1 lb Ground Beef
6 Tomatoes
1 Onion
1 Red Pepper
1 Tblsp spoon minced garlic
1 Tsp salt
1 Tsp black pepper
1 Tsp ground cumin
1 Tblsp sugar
1/2 can Tomato paste
1-2Tblsp MexiCali Taco Seasoning

Learn how to make Tender Jerky Using Home Equipment with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Have you ever noticed the difference between your jerky and the jerky you get from the big processors, especially the stuff labeled something like “tender bit(e)s”? Well, part of it is the smoking schedule but an even larger part of it is the ingredients that they use. We have duplicated this in the past with our video How to Make Tender Jerky at Home but in that video, we used a vacuum tumbler and as Parksider pointed out most home users don’t have access to a vacuum tumbler, so we decided to see if this was possible without one.

Eye of the Round split into 3 - 3 lb batches.
Walton’s Bold Jerky Seasoning
18% of meat’s weight in brown sugar
20% of meat’s weight in water

Walton’s Bold Jerky Seasoning 1
Sure Cure

With a Slicer Knife or Walton’s Slicercut your meat into slices between 1/8 and 1/4 inch thick. Weigh out seasoning and cure for your batch and then add 18% of the weight of the meat in brown sugar and mix that all into 20% the weight of the meat of water. This is where we split off into 3 different processes

Marinating - In this, we took a foil pan and poured in the solution then laid out the meat. We laid the meat after the solution was in it so that the meat would suspend a little more than if we had done it the other way. This also sat in the refrigerator for 48 hours.

Vac Sealing - We mixed the solution until everything was fully dissolved and then put it and the meat in a vac bag and pulled a vacuum that was fairly strong but since we were using a chamberless machine we could not pull a total vac. We then let this sit in the refrigerator for 48 hours.

Vac Sealing and Massaging - We did the exact same thing as above but then I massaged the meat, through the bag, every few hours. It sat in the refrigerator for 48 hours and we massaged it about 12 times during that period.

This is going to be where this battle will really be won or lost, the more of the solution that we can pick up the more tender our jerky is going to be. When we just marinated the meat in the solution we started out with 3 lb of meat and after the 48 hours we ended up with exactly 3 lb of meat! This means we achieved 0% pickup with this method, which is obviously not a good thing and there is a lot going on here that caused this2. When we vac sealed it and let it sit for 48 hours we started at 3.2 lb and we ended up at 3.7 lb so that is just about 15%. The batch that we vac sealed and massaged started at 3.2 lb and ended up at 4.35 so we got 36% pick up which is by far the best.

Stage 1 - 20 Minutes at 110° (dampers wide open)
Stage 2 - 30 Minutes at 135° (begin adding smoke)
Stage 3 - 10 Minutes at 140° (dampers wide open again for drying)
Stage 4 - 30 Minutes at 150°
Stage 5 - 175° until internal temperature is 160°

Stage 1 - 20 Minutes Dry at 110° 0 Relative Humidity(RH)
Stage 2 - 30 Minutes Dry at 135° 0 (RH)
Stage 3 - 10 Minutes Dry at 140° 0 (RH)
Stage 4 - 30 Minutes Dry at 150° Wet at 126° 50 RH
Stage 5 - 30 Minutes Dry at 155° Wet at 130° 50 RH
Stage 6 - Dry at 175° Wet at 155 RH 60 until internal temperature is 160°

On the batch that we marinated, we had a 44% loss during the cooking process, on that batch where we vac sealed it we lost 41% and the batch that we massaged we only had 37% loss. Now, when doing a normal jerky you generally expect to see around 50% loss so all of the numbers were fairly good.

Marinating - This was very similar to normal homemade jerky with just a little extra sweetness, almost no noticeable increase in tenderness. The only advantage was that we lost around 6% less than we would normally expect.

Vac Sealing - Slight improvement on tenderness, though still more similar to regular homemade jerky than to then tender jerky you buy from commercial processors.

Vac Sealing and Massaging - A very obvious improvement over either of the other two methods. Massaging the meat helped to relax the muscle fibers and let the solution penetrate the meat more fully and since it had such a high sugar content the water was bound up and didn’t easily evaporate.

There is no shower or ice bath recommended for jerky, just let it sit out at room temperature for at least an hour before vacuum packing.

Of these 3 methods the Vacuum Sealing and massaging was by far the best, but it still is not as effective as using a vacuum tumbler. So, this can be done at home with basic equipment but if you have the ability I would still recommend that you use a vacuum tumbler when trying to make homemade tender jerky.

1. You can use any Excalibur Seasoning you want, just make sure it will taste good with some extra sweetness (Return to text)
2. A few of those factors were that the meat was probably already pumped with as much water as it would accept and that the pH of the meat was probably lower which means that it is not in a state where it is going to try to absorb water. (Return to text)

Low Sodium Jerky & Nuts. Watch the video, read the guide, and then post your questions or comments below.

10 lb Eye of the Round
100% Maple Syrup
Honey
Brown Sugar
Crushed Red Pepper

Raw Unsalted Almonds
Das Salt Free
Oakridge Secret Weapon
Kosmos Wing Dust: Honey BBQ

Recently we had a meatgistics user Mulberrylane create a post titled Making Sausage or Jerky For Someone On Chemo where they shared that they were trying to find some treats that they could make for their son who was currently going through Chemotherapy. Now, obviously our prayers and thoughts go out to Mullerberylane and their family! But it turns out we actually COULD help here, not a ton but a little! We were able to test whether you can make a jerky that is low in sodium that would be worth making! Sausage, especially cure sausage like summer sausage or snack sticks just isn’t going to work well as the salt plays crucial roles beyond taste. BUT could it be done with jerky? Well technically it would be more of a jerky-like treat as there are restrictions on what you can call jerky.

So, we wanted to try to create something that was similar to jerky but had low sodium AND no nitrites or other cures. So, with no cures we treated this as fresh meat, meaning we consumed all of it within 4 days of making it and never left it out.

Good new 1st the Almonds (or whatever nut you want to use) are fantastic and super easy to make and store! If you want to look for low sodium options here we list ingredients of all of our seasonings on the web. If you scroll down on the page and click the additional info tab you will see the ingredients listed in order of predominance.

Now, the bad news. The “Jerky” was just nothing special, bordering on boring. As I pointed out in the video if we started with a base jerky seasoning, like the Colorado Seasoning and then added Honey, Maple Syrup or more Brown Sugar it would have been excellent but with NO sugar it just lacked any pop or real taste! So Mulberrylane we are sorry to disappoint but at this time we don’t see a way to make a jerky that has no sodium that is worth making!

If you don’t care about sodium content then the Almonds would be even better! Check out when we took Joe Hell’s advice and tried making Dill Pickle Almonds

Learn how to make 4 Cheese Pizza Brat with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

10 lb of Untrimmed Pork Butts (any protein w/ about 20% fat will do)
Supreme Pizza Bratwurst Seasoning 7.2 oz for 10 lb batch
Mozzarella High Temp Cheese
Cheddar High Temp Cheese
Hot Pepper High Temp Cheese
Ghost Pepper High Temp Cheese

We are using the Supreme Pizza Bratwurst Seasoning for our first test of using 4 kinds of cheese in a single product. We chose to go with Mozzarella (obviously), Cheddar, Hot Pepper and Ghost Pepper Cheese for the added flavor and heat. We generally like to recommend that 1 lb of cheese per 10 lb of meat but since this product is specifically about getting a strong cheese flavor we upped that and went with a little over 1.25 lb of cheese for a 10 lb meat block.

The High Temp Cheeses come pre-cubed so we could have just mixed them but we wanted to find a way to make sure every bite had all 4 kinds of cheese in it, or come as close to it as is reasonably possible. So, we decided to try melting the High-Temp Cheese, which is exactly what it is designed not to do! We laid everything in a pan and turned our stove on to about 3/4th the way to the max, stirring it the entire time. Eventually, the cheese started to melt, and we just kept stirring making sure we weren’t letting it burn. Once we had the level of melting we felt that we needed we transferred the cheese to a pan that we had lined with some Freezer Paper and then put that in the freezer to cool and solidify. Once everything had cooled down we chopped it up into small enough pieces to stuff into our sausage.

When you add your seasoning to the meat you should add the cheese at the same time, this will make sure that you get even dispersal throughout the sausage. Just mix until all the water and seasoning is mixed into the meat and the cheese looks like it is somewhat even throughout. Then, stuff into casings, for this we used 30mm Fresh Collagen but you could absolutely use Tubed or Regular Hog Casings. Link these into whatever size you want, natural casings will hold closed better than the collagen casings.

Just cook on Medium-High until the internal temp is 160° and enjoy!

We added some Pizza Sauce (store-bought as we didn’t have time to make one) and served them on a bun to make it more like Pizza, we absolutely recommend you do this!

If you were gifted, or purchased a pre-cooked cured ham and want to try something amazing, take a look (and a taste) at what we did with our ham. All you need is your favorite rub, some Terrapin Ridge Farms Apple Maple Bacon Jam, a stick of butter and a smoker!

Since this ham is pre-cooked we don’t need to worry about getting it up to any specific temperature, we are just going to smoke it to add some smoke flavor and heat it up to help thicken the glaze and warm the meat.

With a very sharp knife make thin (about 3/4-1 inch) slices all along the surface in a diamond pattern. This will allow the seasoning and smoke flavor to penetrate the meat more rapidly.

Take your favorite BBQ rub (we recommend something with some sweetness) and fully coat the outside of the ham. If your ham is wet enough you should not need to add anything to keep the seasoning on your meat. If your ham is dry you can add a thin layer of mustard and apply the seasoning to that, the mustard will cook off and leave the seasoning.

Mix 1 bottle of Terrapin Ridge FarmsApple Maple Bacon Jam with a stick of butter and heat over medium heat while whisking. Once all the better has melted into the jam set aside and allow to cool slightly.

We are going to smoke this at around 250° for 3 hours, remember, we don’t need to worry about getting it to any specific temperature.

Slice this as thick, or thin as you want. With so much great taste around the first few inches just make sure that everyone gets at least a few slices with some good crust!

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!

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!

See what happens when you cover sliced bacon in some of your favorite seasonings and put it in the dehydrator instead of an oven or pan! Watch the video, read the guide, and then post your questions or comments below.

In our quest to constantly use Bacon in new and interesting ways we tried sprinkling a few different seasonings on sliced bacon and then pan-frying or cooking it in the oven. We loved the results but wanted to keep trying new things with it, so I decided to try dehydrating it, and the results were fairly earth-shattering. It turns out that we have been eating bacon wrong this entire time!

We didn’t set out to change our bacon world with this experiment but that’s exactly what ended up happening. When the bacon is dehydrated it adds a charcuterie like effect that is difficult to accurately describe. First, when you initially bite into it the fat just seems to explode and you get an absolutely wonderful taste. The only downside is that once that initial flavor burst is past the fat does become chewy so we do recommend that you take small bites. Don’t worry though, as soon as you are done you will go back for more!

After 4 hours of dehydrating this had a water activity of .58 which is so low that the pH hardly even matters! However, while ours was perfectly shelf stable with a pH of 5.1 without a pH and Water Activity Meter we suggest you treat this as you would any cured sausage.

#1 Was the biggest surprise to us. I love Salt & Vinegar on a lot of things but this is by far the best use I have found for this seasoning! Don’t discount how good this is, I know it doesn’t sound like a normal pairing but the results are outstanding!
#2 Cinnamon Toast Shake has never let us down and it’s not about to start with this one! Described most accurately as candied bacon what is not to love?
#3 Smokehouse BBQ adds a great mix of smoke flavor and sweetness!
#4 Buttery Garlic A little of this seasoning goes a long way, but if you like this seasoning in general you will love it on dehydrated bacon!

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!

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!

Learn how to make Popcorn Pheasant with Red Potatoes with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

To make our breading we are going to add Excalibur’s Bloody Mary Wing shake into some flour. This would be to taste, but we really like the taste of this shaker so we are going to add about 1/3 of the shaker to 3 cups of flour. We are also going to make an egg wash for this so we will whisk 4 eggs in a bowl and add about 1/3 of a cup of water to thin it out a little.

We are using these 2 lb foil pans foil pans to hold both our flour and our breading. We will start by coating everything in the flour and then moving it over to the egg wash. Make sure you do your best to keep a dry hand and a wet hand here. So right hand handles moving it into and out of the flour, left hand while it is in the egg and on its way back to the flour. We want these to have a nice thick breading so we are going to do them twice and then end with one last dip in the flour.

Now, all you really need to deep fry this type of food is a cast iron skillet, you don’t really need a deep fryer unless you are doing this every day. We have a nice broil king grill here with a side burner so we are doing this outside to make cleanup easier.

Make sure you choose an oil that has a high enough smoke point to handle this, something like Peanut, vegetable or canola oil. Don’t use olive oil, its smoke point is too low and it will give off a bitter taste. Get your oil up to around 350° and drop your pheasant in, these are small pieces so they are going to be done very quickly, just a few minutes each. You will know that they are done when they are golden brown and floating. We still recommend having a probe thermometer handy though so you can double check.

We’ve also been grilling some potatoes as a side since we had the grill out anyway. One great tip for making potatoes on the grill is to place them all on one level on top of some tin foil, then lay more foil over the top of that. Now when you want to flip these half-way through you can just flip the entire piece of foil.

Now you’ve got a delicious meal and both the popcorn pheasant and the potatoes are perfect for dipping in sauces, so choose your favorite and enjoy! We recommend your favorite mustard, BBQ or try some Sriracha Mayo Garnishing Squeeze

Learn how to make BBQ Deer Rump Roast with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

Everyone loves the back strap of their venison, it is generally regarded as the choicest cut form a deer, sadly a lot of people take these and have everything else ground or made into jerky. The rump roast is often taken and then put in a slow cooker or stews. Recently we’ve been playing around with ways to take a venison rump roast and come away with a nice piece of BBQ meat and we think we’ve got it, make sure you have a smoking shelf to keep the roast further away from the heat source than usual.

First, you are going to want to choose a marinade and while it doesn’t necessarily have to have phosphates as an ingredient it will help. Phosphates increase the pH of the meat which increases its water holding capacity by creating more negative charges for the water to hook up to. Marinade your roast overnight, this will allow the seasoning to penetrate and season the meat and it will also help bleed the roast a little.

Now rub the outside with your favorite seasonings. We are using a combination of JP’s Custom Blend BBQ and their Custom Beef. Coat all of it nice and thick. Now, get your smoker or grill up to 200°, place you smoke shelf in there with your roast on top and to make clean up easier place a foil pan underneath to catch anything that drops off.

Let it smoke for a few hours, our final goal here is to get to 145° but we want to know when it reaches around 130° because at this point we are going to slather it in Captain Rodney’s Boucan Pepper Glaze. We upped our temp to 225° for the last 45 minutes or so to speed the cook and to help cook the glaze a little more.

Now once it has reached 145° we want to pull it off the smoker and let it sit for 5 minutes before cutting into it. This allows all the juice to be redistributed through the meat if you cut in too soon it all your juice will come pouring out and you will have a nice juicy cutting board and dryer meat.

This is simply phenomenal, the Pa’s black bull makes every cut of meat better and it seems to work particularly well with venison for whatever reason. The combination of JP’s Custom BBQ and Custom Beef is delicious and the Boucan Pepper Glaze ties everything together perfectly. So, if you are doing something boring like a crockpot with your venison roast rubs, stop that immediately and start doing this! It takes a few hours but it is absolutely worth it!

Learn how to make Dill Pickle Almonds with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

The Dill Pickle Jerky and Snack Stick Seasoning is quickly climbing the list of most versatile seasonings, a while ago Joe Hell said he used some to make some awesome almonds, so we thought we would give it a try in our new kitchen and see what it was like!

Almonds (8 oz)
Dill Pickle Jerky/Snack Stick Seasoning (1 tablespoon)
Olive Oil
Boiled Water
Excalibur’s Salt & Vinegar Wing Shake

Fully dissolve 1 oz of the Dill Pickle Seasoning in a small amount of very hot water. Mix with almonds and shake/stir very well for even distribution. Lay almonds out flat on a pan coated in foil and cook at 375° for 8 minutes. Pull from oven, spray lightly with spray olive oil and then shake on some Salt & Vinegar Wing Shake

The addition of the Salt & Vinegar Shake here changed the overall taste, without that the main flavor was just the dill, there wasn’t any real pickle flavor but the vinegar in the wing shake really brought it all together.

Learn how to make Homemade Spaghetti Sauce with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

There are a few different types of pasta sauces, there are even a few different types of red sauces but we are going to be showing you how we like to make a homemade basic red sauce with some Italian sausage in it. This is a similar recipe that my grandmother used and it has always served me well. I will add a few extra notes at the bottom for suggestions on how to modify this to your tastes.

4 Cans - San Marzano Whole Tomatoes
1 small can tomato paste
1 Onion
1 Clove of Garlic
1/2 Cup Olive Oil
3 Bay Leaves
Fresh Basil
Salt
Pepper
Excalibur’s Spaghetti Sauce Seasoning
Sliced Italian Sausage

The first thing you are going to want to do is to blend your tomatoes, don’t overdo it you just want them roughly blended not liquified. Then add your olive oil, I used a 1/2 cup because I was making a double batch with 4 cans of tomatoes but I would normally use 2 cans and a 1/4 cup. Add your olive oil to a pan and saute your garlic and onions, because we chopped our garlic very fine and left our onions a little bigger we can put them in at the same time.

Once your garlic and onions are sauteed (the onions will become translucent) go ahead and add your tomatoes and tomato paste. Bring this to a boil for just a few minutes, then reduce and simmer and stir every 15 or so minutes. After it has simmered for 1/2 hour add your basil, salt, and pepper, 3 bay leaves (remove bay leaves before serving), stir everything in and then continue to simmer for another hour.

In a separate pan fry your Italian Sausage in its whole form until it is about 150° then pull it from the pan, cut up into chunks and add to your sauce for the last hour.

The ability to make a quality basic red sauce will open up a lot of different possibilities to you in the kitchen. When you understand how to make this you can start playing around with adding other meats, a favorite version of this sauce is to add shellfish instead of the sausage. The recipe is simple, almost all of your work will be done in the first 1/2 hour, after that it is mostly making sure it simmers and stirring it every 15 minutes or so to prevent it from burning.

Learn how to make potentially the Best Burger Ever with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

70% Beef Chuck
25% Pork Shoulder
5% Beef Bone Marrow

Ghost Pepper Cheese
Patty Mix of your choice

Ground your beef, pork and bone marrow at the same time twice through a 3/16th plate. Putting all of the meat in the freezer before grinding will help your meat grind quicker and cause less smearing. This is especially important with the bone marrow which is just a type of fat.

We want to make sure we are getting the beef, pork, bone marrow, and seasoning all mixed in evenly but we need to stop short of protein extraction. If you get protein extraction on a hamburger you can end up with the wrong texture in your burger, it will be overly smooth like a piece of summer sausage. This won’t affect the taste but it will change the look and the way the burger acts when you bite into it.

We used the Broil King 440 to grill these which allowed us to flip the grates up so the juices of the burger get caught in the trenches of the grates, this allows the burger to baste a little more in its own juices. On the side burner, we fried up some bacon and then fried up eggs in the bacon grease.

The results were fantastic, we had a number of people here say that these were the best burgers they had ever had! The bonemarrow upped the umami flavor and the ghost pepper cheese brought a good amount of heat to it without overpowering the other flavors. We absolutely recommend this recipe for anyone looking to try to make the best burger!

Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.

So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.

Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.

Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!

Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.

Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.

Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.

Learn how to make Thai Pork with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

This is a dish that is best served over rice but can be served over pasta or just by itself as well. You are going to need a pork tenderloin, some scallions or green onions, some peanut oil & maybe some sesame oil, some ginger, garlic, one cup each of soy sauce, sherry and white wine a well as a cup of water. I like to add some of the sriracha ginger beer rub and some garlic pepper as well. A tablespoon of each of those is about right. Also, you will want some bell peppers and you can add some snow peas if you want to.

Take your pork loin and cut off the silver skin if there is any and just generally trim it up. I like to have it partially frozen as this makes cutting just a little easier. Now slice it in half lengthwise and then slice that in half, then slice it in half again until you are down to basically thick shoelace size.

Mix your water, soy sauce, sherry and white win in a bowl. Then add some grated ginger and minced garlic (just about a half a shot glass will work for both of those) a teaspoon of black pepper and a tablespoon of the Sriracha Ginger and the Garlic Pepper. Add your pork slices and let it marinate for 15 minutes, no longer than that. Now heat a pan or wok and add a teaspoon of peanut oil and a teaspoon of minced ginger and garlic and a pinch of pepper. We chose peanut oil because it has a relatively high smoke point and once your oil ha[censored] that point it can leave a bitter taste.

Now grab a handful of your pork and throw it in the hot pan and stir fry for 2 minutes, after about 2 minutes move it to a separate bowl and cover it. Now add another 1/2 teaspoon of peanut oil and keep repeating this until all of your pork has been done.

Slice your peppers into thin pieces and add them to the pan and cook for about 5 minutes. Now add the pork with any juice it has in the bowl back into the pan and toss and cook for about 1 minute so everything is nice and hot.

Ladle it over a bowl of rice, it should have more than enough juice left over to season the rice to the point where you don’t need any sauce but if you want you can add a drizzle of sesame oil here. The reason we didn’t use the sesame oil to cook is that unrefined sesame oil has a really low smoke point to it and again, once that oil burns on you it will go bitter and destroy your dish. it has a low smoke point but we really like the taste of it so I want to get that flavor in here somehow. If you do want to add something then some sriracha garnishing squeeze onto it. Serve with a nice dry white wine or an IPA to help cut through the intense flavors.