Latest / Tigs Bits Podcast / Straight to the Long Grass with Hoss

Transcript

Straight to the Long Grass with Hoss · Tigs Bits Podcast

0:00
Welcome to Tigs Bits, we have a guest coming on tonight I've
0:04
been looking forward to for a while.
0:07
We've been talking about it for months and we're finally going
0:10
to make it happen. I've got Cody with me, also
0:14
known as Cajun cooking with Hoss.
0:17
He's just Hoss, baby. We're going to dive into some
0:20
amazing and hilarious reaction videos, talk about food, maybe
0:25
even touch on dieting a little bit and portion control.
0:28
Who knows. This is a show I've been excited
0:31
to do for a long time. And hey, I just hope by the end
0:34
of this episode that Cody doesn't want to throw me in the
0:37
long grass. Cody, welcome my brother.
0:49
What's up man how y'all doing? Happy to have you on here, man.
0:52
We've been wanting to do this for a minute.
0:53
So it's a it's, it's nice that it's finally getting to go down,
0:58
dude. Happy to be here man.
1:00
I, you know, if you've watched the show, I know you have You,
1:03
you come into the chat and stuff like that.
1:05
Whenever we are live and you know how this goes, we just jump
1:09
into it. We're not going to lollygag and
1:12
dare I say pussyfoot around there.
1:15
I said it. That ain't a cuss word.
1:17
There, I said it. We're not going to pussyfoot
1:19
around tonight, folks. We're going to dive right into
1:22
the meat and potatoes, no pun intended.
1:25
Where did the name Hoss come from?
1:26
Where did that all get started? Let's start there.
1:29
Man, I was I was born in 84, so probably I got the name in 1987.
1:34
So it's been around for probably 40 years.
1:37
OK, my uncle, so I got I got 4 uncles, 3 uncles and they always
1:44
called me horse because of they they said I look like horse,
1:47
horse Cartwright off of Bonanza. OK, the young horse Cartwright.
1:53
So that's, that's that's where I got the name horse from and
1:57
they've been calling me that dude since since I was probably
2:00
2 years old. They've never wow.
2:03
If you around my family, that's all you're going to hear is
2:05
horse. You're not going to hear Cody.
2:07
Nobody ever calls you Cody. It's just horse.
2:09
I love that. Well, I mean, but I think it's
2:12
fitting. You look like a horse, like it's
2:14
just, I mean, you know, it's just it, it's, it's perfect.
2:19
It's perfect man, the behind the name Cajun cooking with horse.
2:25
Whenever I first started this, I was I bought a pellet grill and
2:29
I was my my name was smoking Coon ass.
2:33
Well, as I started growing, I had to come out, come up with a
2:36
more, you know, professional name.
2:40
So that's where Cajun cooking with a horse come up.
2:42
Just OK, Thought about it. That's awesome.
2:44
Well, I mean, and it and it work it, it works well.
2:47
That's how honestly, man, I can look back at my whole journey of
2:52
how we're even in the the same little social media circle, if
2:57
you want to call it that or whatever.
2:58
You know that go to these cook offs and do all of that stuff.
3:02
That's How I Met you. But really what how that all
3:05
started, and I think I've said this before, it all started
3:08
because I got a pellet grill and the pellet grill's what made me
3:12
get very serious about cooking time temperature, you know,
3:17
because you, it's like an oven in a sense and you can, you can
3:22
perfect different types of cooks.
3:24
I mean, there's it's, I know the the conversation about it's not
3:28
a, you know, it's an easy bake oven and all that stuff.
3:31
Who cares? Me and Austin have.
3:32
Talked about that too. It's like, but it's just, if it
3:37
wasn't for that pellet grill, I don't think I would have ever
3:40
taken that next step into like, oh, you know what I could cook
3:44
now. I've been having a pellet grill
3:46
for probably 4 years and I still don't know how to cook on it.
3:49
Really. Well, we could teach you that.
3:51
Do it. You just don't.
3:52
I can do AI can do a Boston butt Well, I my, my, my thing is BBQ
3:57
like with charcoal, But I I did a Boston but a while back and
4:03
I'm like Austin, why is this thing not falling apart?
4:05
The the the internal temperatures that is at the
4:08
right thing, you know, and the bone don't even come out.
4:10
I'm like, I I was so frustrated. So I call him.
4:12
He's like, where'd you have the, the, the the temperature probe
4:16
at? I'm like on the side.
4:17
He's like you dumb ass you got to put in the middle.
4:19
Well, that does definitely make a difference.
4:21
It does make a difference. It was cool, but it it didn't
4:24
fall apart. And that's, that's what used to
4:26
it happen because I would use an offset smoker and whenever I
4:31
first started learning on that thing, I didn't have temperature
4:34
probes and all of that stuff that you fancy crap that we use
4:38
these days. I just went by time.
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I was like, oh, you're going to let it smoke for about 5 or 6
4:44
hours and then you're going to wrap it in foil until it's done
4:47
12 hours later and it's going to fall apart.
4:50
So, I mean, and it worked most of the time, but once I I
4:55
learned how to make it precise, dude, yeah, pork butt's the
5:00
easiest thing you can do, I assure you.
5:02
Put the temp probe in the right place and let her go and you
5:05
won't have any problems. With her, I love brisket.
5:07
I love brisket, but that's that's too damn expensive to
5:09
mess up. That's too expensive to.
5:13
Yeah, dude, it is. Brisket's my favorite thing to
5:17
do, my favorite thing to cook. And you got even even these days
5:23
I get a lot more nervous whenever I cook a brisket
5:26
because I'm like, I just paid $100 basically for a piece of
5:30
meat. And if this thing don't turn out
5:34
right, I'm going to be pissed because I know how to cook one
5:37
number one. But #2 And sometimes they don't.
5:41
And that happens, like sometimes things just happen.
5:45
They they, they maybe they're a little thinner than you think
5:49
and they cook a little faster or whatever.
5:52
They just, you know, so every, that's the thing with brisket,
5:54
dude. All of them are different.
5:56
But don't be scared, just jump in it.
5:58
I'm not scared, I just jump. In it I know you're.
6:01
Not you give me old, you give me old chicken.
6:03
I hey, I can, I can smoke here chicken that way you have the
6:05
juice is dripping down your arm. Oh yeah.
6:10
So you you said charcoal. What is what do you, what do you
6:15
like to cook on the most? What's your?
6:16
Favorite pit? Old Smokey?
6:19
Oh yeah, old Smokey or old 55 gallon barrel?
6:23
Pit What's your favorite thing to cook?
6:25
Chicken prowler or some more? Some more chicken hips.
6:28
We're going to most likely circle back to some of this
6:31
barbecue and cooking stuff because I have a little tangent
6:35
that I may or may not go off on later on in the show with it.
6:38
So, but I wanted to get that out of the out of the way first.
6:41
How how you got your nickname? Second thing, let's go ahead and
6:45
get this off the top of the show.
6:47
Throw that in the long grass, bro.
6:49
How, where, where did that come from?
6:52
How did that start? Those of you who don't know,
6:54
that is quote UN quote is catch phrase and it's wonderful and it
6:58
fits him perfectly and it's hilarious.
7:01
So how did that come about? Throw that in the long grass was
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man, I've my my parents, they would tell me to go, you know,
7:10
like throw some old, some old food on the fence line, you
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know, and years went years went by and I I, I did a a cook off
7:20
in Mansur about Bob Marksville over there.
7:22
Somebody was cooking Pasta Lia, so I told him I'm like, hey, can
7:26
can I do a video of me pouring the noodles in the pasta Laya?
7:30
I'm a mess with DJ Red because DJ Red don't like pasta laya.
7:34
And it just came out my mouth like I didn't rehearse it.
7:38
I didn't think about it. Whenever they started recording,
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I said, DJ Red, you can take that jambalaya and throw it in
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the long grass that they were cooking pasta Laya and I poured
7:47
the noodles in there. I didn't I didn't even think
7:50
about nothing. I did.
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I edited a video. I posted it within 24 hours that
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they had over 1,000,000 views and people's in the comments.
7:59
Throw it in the long grass. What's that?
8:01
Throw the long grass. Throw it in the long grass.
8:02
And I'm like, what are they talking about?
8:05
So I went back and watched the video and I said it and I'm
8:08
like, well, I might be onto something right here.
8:11
I just I just tucked it and ran with it.
8:14
As you should. I mean, there isn't a single
8:17
video that you make and #1 right now, while we're at the top of
8:21
the show, tell everybody your socials where they can follow
8:24
you because they need to go. If you're listening or watching
8:27
this go right now. You have my permission to leave
8:30
this show and go follow this man.
8:32
You're going to want to. Facebook, Instagram and TikTok,
8:36
it's Cajun cooking with horse all the same thing you you type
8:39
in Cajun cooking and it's it's, it's going to pop up.
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Like sometimes I'll watch the videos before I do Adam and
8:47
sometimes I don't. So it's 90% of these videos is
8:50
just off the top of my head. That's the way it should be.
8:53
I think that's one of the reasons why you're you're
8:56
relatable because you're just, you're saying what everybody's
9:01
thinking. You know.
9:03
Like that you're, you're saying what people are thinking, which
9:06
is what you're thinking and you, but you got the balls to turn
9:09
the camera on and say it. I was a cop for 10 years so I'm
9:12
I mean I got tough skin. So I mean y'all the date you
9:16
wouldn't believe the comments I get.
9:17
You know you wouldn't believe the comments I get.
9:20
I ain't never seen you cook nothing.
9:22
Obviously you ain't been watching my content.
9:24
You're just a troll. You're right, right, that is a
9:28
perfect. That is a perfect little segue
9:31
into where I wanted to go. Like, So what do you do for a
9:34
living now? Is it full time content?
9:37
What, what do you do? What it what's your, what's your
9:39
resume basically? That's that's interesting.
9:43
I did not know that you were in law enforcement.
9:45
So already. Learning something?
9:47
Law enforcement for 10 years and got out of there.
9:52
I did pipeline inspection for probably 7-8 years and then I
9:58
always had my CDAIII. Got my CDA whenever I was 21, so
10:04
something to fall back on. So now I drive for a local
10:08
cooling tower company I go to, I go to the plants and bring their
10:13
materials into the plants and stuff so they can build build
10:16
the cooling towers. And there's Monday through
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Friday, 8:00 to 8:00 to 5:00. Just a simple job.
10:22
No, I'm waiting for Bridges to get to go big so she can
10:26
retirement so she can. So well as we, as we said off
10:33
air before we started this, Bridget who you cannot see his
10:37
better half off screen, definitely the brains behind the
10:41
entire operation. There's She sure is.
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I love it, man. You mentioned trolls.
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I think that's a hot topic, dude.
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It's something that's been kind of weighing on my mind a little
10:57
bit more as as I've gained followers and their trolls and
11:01
and they don't bother me either if you're engaging with my
11:06
stuff. You making me money?
11:09
You making me money baby. I love it.
11:11
Keep them coming, keep them. Keep the comments coming.
11:13
Y'all start fighting in the comments.
11:15
I love it when all that starts breaking out.
11:17
It's beautiful. Y'all keep it up and keep it up.
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I don't even go defend myself. I just, I just let them go.
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Let them go. Exactly, exactly.
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It's what? You've got to do and normally,
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normally your trolls, your trolls has a little, a little
11:32
sunflower as a profile picture or a little puppy and stuff.
11:36
You know what they they're, they're, they're never going to
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put their face on there or nothing, you know?
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They're keyboard warriors. Oh, yeah, I just post.
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I, I post a video every day. Whether it gets 100 views or 100
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million views, I really don't care.
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You know, it's it. I just post it.
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You know, people, people want to see it.
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And if the right person sees it and it it, it, it makes them
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smile. That's all I'm worried about.
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I agree man. I get messages all the time
12:00
saying, man, you just don't know how much you make me smile.
12:03
Thank you. Thank you for the smile today.
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You know, that's, that's, that's 100% worth it right there.
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I don't care about the views. I don't care about the about the
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money. I don't care about the trolls.
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This that one message, maybe that one message a month is it?
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It makes it all worth it. What do you think about other
12:20
creators that kind of harp on the negative?
12:24
You know, they like to call the trolls out and often, and, and
12:30
I'm not knocking anybody. If you think I'm talking about
12:32
you, I probably am, but I still love you.
12:35
But but I, I think, I mean, I understand that it's engagement
12:40
farming. I get it.
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But the same time I don't really want my engagement farming to be
12:45
me putting trolls at a pedestal. I think it's a slippery slope.
12:49
Hey, if that's your knees, go forward, you know, but just
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remember, whenever you do that, you, you, you making these
12:57
trolls known, you know, just let them comment.
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Don't react to it. Don't comment back.
13:02
Just let them be, you know, somebody, somebody that's one of
13:07
your supporters is going to get in them comments and argue with
13:10
them till they red in the face. Yeah, they're going to defend
13:14
you. They if if they stand by you,
13:16
they're going to defend you 100%.
13:18
And I've seen it happen many a times.
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And you got to love having a community that's kind of got
13:23
your. Back the way I look at it is
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imagine I have 200,000 people against that one person.
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I'm going to let the 200,000 people do the work.
13:35
They will they will they going to come in there and they going
13:38
to argue with them to the to the to the right in the face.
13:42
Let's talk about your weight loss journey, bro.
13:44
You cost like a. 130 plus pounds. 140 be exact.
13:49
Whoa, that is amazing brother. Congratulations. 100 and 140 lbs
13:55
and I don't know if March or April makes a year but about 11
14:00
months. Thank you, but.
14:02
What are some of the benefits you can already tell from that
14:06
weight loss that you couldn't, something you couldn't do a year
14:09
ago? I could walk more than 40 yards
14:12
and not have my back cramp up for sure.
14:15
Stand up lower than 20 minutes. It's a lot of things, man.
14:21
My, my health, my health went through the roof.
14:25
You know, it went, I had sleep apnea.
14:28
I got me, you know, we do a sleep study and that all, you
14:32
know, that's, that's tremendously helped me just just
14:38
overall just just happy, man. Just happy.
14:41
Yeah, I was, I was in a dark place whenever I started this,
14:47
but not not say started this, but whenever I whenever I was at
14:51
my heavies, I was in a dark place.
14:52
And that's, that's what I started doing social media, you
14:54
know, trying to just cover it up, trying to escape and stuff
14:58
and, and just came around and lost all this weight and finally
15:04
happened, man, just finally happened.
15:05
How have you done it? How has it been?
15:07
Diet, Exercise. Combination?
15:10
What? What's been?
15:11
The secret sauce to it? Not much exercise, I ain't gonna
15:15
lie to you. Not much exercise involved, but
15:19
I try and do at least 2 to 3000 steps a day.
15:23
I walk a lot at work whenever I'm not driving, but I'm, I'm
15:28
going to be honest, I take transeptide the shot, you know,
15:32
been been on it for about 11 months and you know, it's, it's
15:37
a blessing, You know, it's it. If I wouldn't know, if I
15:42
wouldn't be doing social media, I wouldn't be able to afford
15:45
this shot, honestly. So social media is, is helping
15:50
me pay for this and been doing that and you know, like my
15:54
doctor said, it's, it's, it's just a tool.
15:57
If you take it and eat like you ate before 4456000 calories a
16:02
day is it's not going to work. So try and eat anywhere from 15
16:08
to 1800 calories a day. You know, high protein, probably
16:13
about 100 and 5200 grams of protein a day, 200 grams of
16:16
protein on a good day. Just eat it, eat, eat clean,
16:21
man, eat clean food, just Whole Foods.
16:24
And I learned a lot on this journey.
16:26
You know, I watch a lot of Facebook videos on on on on
16:31
healthy, you know, people doing healthy content, stuff like
16:34
that. And it I've, I've learned a lot,
16:37
a lot like always. I was always told potatoes are
16:41
bad for you. Potatoes are bad storage.
16:43
Potatoes is a good storage to be honest.
16:46
You can eat potatoes in in in portion.
16:48
You know, you can't eat a big old plate of potatoes out or,
16:53
you know, mashed potatoes, but you can eat potatoes.
16:56
Is is is is. It's a good car.
16:59
I think you said the magic word, man, and it's been the magic
17:02
word for me too. Is, is a portion control and
17:06
portions and, and I, I, I'm not ashamed.
17:10
Look, I think number one, that there is some kind of a stigma
17:15
for people who use GLP one medications like they're
17:19
cheaters or whatever. I mean, I've heard it.
17:22
I've heard this from people. I don't think that you're a
17:25
cheater because I'm on the Wegov pill.
17:28
I've been on it for like 15 days at this point.
17:32
And man, the thing that I I still like food, I still want to
17:38
eat. But what it has done is they
17:40
they all, they always say it, it kind of it helps with the food
17:43
noise for sure. Now, coming into this when we're
17:47
talking, I have not eaten in several hours.
17:50
So I mean, I am a little hungry, but I don't what's so good about
17:54
it is that you get full faster whenever you eat.
17:59
So you don't. So it naturally makes you reduce
18:03
your portions. And then I think if you start to
18:05
pay attention to that and then you're like, Oh, well, I really
18:09
didn't need to eat that big chicken breast and that whole
18:13
big potato. I get to just eaten half of that
18:16
right now. And then I got dinner tonight or
18:19
whatever, you know, it is. It's all comes down to to
18:22
portion control. You say, you say it that the GLP
18:27
wants to cheat like you cheating, but that's probably
18:32
people that has no problem with dieting.
18:34
They're saying that, you know, try, try, try.
18:37
It they they haven't lived it. Try, try being over 400, almost
18:44
500 pounds, 70% of your life did fighting went through every diet
18:50
in the book. You know, fighting, you know,
18:52
it's a, it's a, it's an addiction.
18:55
It's a, you know, if, if they had a rehab for, for a food
19:00
addiction, people would be millionaires, you know, running
19:03
the rehab. I mean, it's an addiction.
19:06
It's just like an heroin addiction or alcohol addiction.
19:09
It, it, it's a food addiction. And, and once you, you just need
19:13
that help to learn how to portion your food, how to get on
19:18
a schedule with your food, what to eat when they eat it, you
19:20
know, and, and that's, that's what the shots for.
19:23
No, you can't take it for the rest of your life.
19:25
But whenever you stop taking it, you're going to be in that you.
19:29
You're going to train your mind to be in that, that Montre.
19:32
You know what? Do you have a goal that you're
19:35
trying to get to or you just let's see and what happens?
19:39
I started out at 477 and I weighed myself.
19:44
I had to weighed myself today. I weighed myself day before
19:46
yesterday. I was at 3:35.
19:51
My first, first goal is 330 because that's the lowest I ever
19:55
remember myself being. It's 3:30 and I would like to
20:00
see that, but if I'd get under 300 that would be amazing.
20:05
You can do that. Between me and Bridget we've
20:08
lost over £200. That's incredible, man.
20:12
Before I started this shot, I've never heard of food noise
20:16
before. Never heard of the word before.
20:19
I'm like, what the hell is food noise?
20:22
And like, you know, you know that Little Debbie you got in
20:24
your cabinet, you thinking about it and you can go eat it with
20:27
that shot. It it, it cuts all that out.
20:30
I wanted everybody to hear that because I always find it
20:33
interesting talking to people and how they do different things
20:38
and, and you know, congratulations, it's amazing.
20:41
Keep it up that I've, I've gone through it and it's not
20:46
something that we get to talk about a lot on this show.
20:48
You know, like my boy Blasey, who used to do the show with me.
20:51
He's the the bill of health. And people like, like him can't
20:58
really understand, you know, how people like us feel.
21:04
You know what I mean? Like it's just it's been a
21:06
burden for our entire lives. And not always, yeah, it's just
21:11
not our fault. Not everything is our fault.
21:14
That's what I've realized through this is it's some of it
21:17
may be, but some of it is just simply, I think a lot of it is
21:21
just simply genetics. Oh yeah, most definitely.
21:26
You know, and the good Lord didn't bless me to naturally
21:30
burn 5000 calories a day by doing nothing.
21:34
And some people have a higher metabolism.
21:37
The good Lord didn't bless me in a lot of ways, and being skinny
21:44
wasn't one. And there it is.
21:50
Let's talk about some Cajun cooking, dude.
21:53
Let's do it what you want to know.
21:54
What are some of your favorite Cajun dishes to cook and what
21:59
make what makes them so special to you?
22:02
All right, me, I don't know if you've been following me and
22:05
Amber Nicole has has this beef about me cooking pork in a gravy
22:11
all the time. Whatever.
22:12
There's a a back story behind this and I'm going to tell you
22:15
what the story is. Well, whenever I was nine years
22:19
old, my Mama had surgery on her foot and she couldn't stand up
22:24
at the stove to cook. So she let me cook my first meal
22:28
at nine years old. And guess what?
22:30
It was pork roast in a gravy. So every time I cook that pork
22:36
roast in a gravy, it brings me back to being nine years old
22:39
when Mama's sitting there with me telling me each step, how to
22:42
brown it, how to cut the onions, how to brown the onions, how to
22:46
cook it, everything. It just brings me back to that,
22:50
that 9 year old memory. I can still see myself standing
22:54
on that, on that chair, the stove, cooking that, cooking
22:57
that roast whenever I cook a pork roast in a gravy.
23:00
That's what food can do, man. And but if you're watching,
23:04
that's the reason why that and probably a Cajun dish.
23:10
I like the cooker Jambalaya gumbo is probably my my best
23:16
because I got to have all day to cook a gumbo.
23:20
I can't cook a gumbo in four in in 3-4 hours.
23:23
It it, it has to be at least six hours.
23:26
Why is that? The longer you cook it, the
23:28
better it's going to be. So you just let it simmer just
23:31
once you get all your stuff kind of like you want it, you just
23:34
let it simmer longer and is that?
23:36
You got to let that root cook just the water in the root.
23:40
Just let it let it ball for three, 4-5 hours.
23:44
You know, the longer you cook that root, the better it's going
23:46
to taste. Then you, you could put the
23:49
onions and sausage in there. I, I put Turkey neck.
23:51
Oh, Lord, the people, the people with the Turkey necks, Oh my
23:54
God, they never, they never seen Turkey necks put in the gumball.
23:59
So, well, you must be from North Louisiana because we put Turkey
24:01
necks in our gum. South Louisiana.
24:05
But yeah, Turkey necks, you know, and I put chicken, chicken
24:09
ghis and hearts and Mama, my kids love it.
24:12
And just let that cook, man. Hey, let it, let it cook.
24:16
That's all you got to do is just let it cook.
24:18
Sit down, have your beer too, let it cook.
24:22
Then whenever, whenever you bought ready, about about 45
24:26
minutes before you're ready to eat, put your chicken in there
24:30
and you'll be done. The longer you could come with a
24:33
Stew too. Meatball Stew, chicken Stew.
24:35
The longer you could get a root, the better it's going.
24:37
To be that's good, That's something that no one has ever
24:39
told me before. Actually, it makes a lot of
24:41
sense. That's that's anything, you just
24:43
let it. Gumbo is one of the easiest
24:46
things to do. All you're doing is balling
24:47
water. That's it.
24:49
That's pretty bad shit. That's all you're doing, Balling
24:51
water. Yeah, Yeah, You ain't doing much
24:54
putting the rule in there. Not if you want to be bougie
24:56
about it. You can make your own rule, but
24:58
I mean Jaru and. I was going to ask, are you
25:02
bougie about this? Do you make your own Roux or you
25:05
you ain't You ain't afraid of a jar Roux.
25:07
Whenever, whenever I'm feeling frisky, I'll make my own Roux.
25:10
But I ain't scared of Jar Roux. I mean, it's just oil and flour,
25:13
bro That's it. It's like they already did it
25:16
for you. You don't have to stink up your
25:18
house, you don't have to smell, and you don't have to sit over a
25:20
damn stove for an hour to get it right.
25:23
No, yeah, I'm using jar Roux. For sure the only time I make my
25:27
I'll make my own Roux, but I'll make a big batch and then, you
25:32
know, put up the jar it up and and do it.
25:35
But it still tastes exactly the same as the jar Roux that I buy
25:39
in the store. Whenever I was working in
25:42
Colorado, I worked in Colorado for two years pipelining and you
25:46
can't find jar Roux or any kind of Roux in Colorado.
25:50
So I made I made my Roux in a Mason jar in the microwave.
25:57
OK, continue. How did How the hell do you do
26:00
that? I I put it in the jar, I mixed
26:04
it up, the flour and all. I put it in the microwave 3
26:07
minutes at a time. Do it 3 minutes.
26:10
You take it out, you stir it, put it back in for three
26:12
minutes, take it out and stir it till it till it turns the color
26:15
you like. And it works.
26:17
It worked in in the microwave. Whenever you're working out of
26:20
town and you ain't got much and you want Cajun home cooking, you
26:24
go. You go figure something out.
26:26
What's a throw it in the long grass moment for you that that
26:29
just comes to mind top of mind? Tomatoes or Bay leaves and
26:33
gumbo. I hadn't knew you were going to
26:37
say that. I'm a I'm a tell you now, if you
26:42
you can put whatever you want in your gumbo, I really don't care.
26:46
But if you go put tomatoes Bay leaves in your gumbo and you go
26:49
make a video and post it on social media, 99.9% of the time
26:54
is going to come across my for you page and if it does 99.9% of
27:01
the time I am going to do edit. Yes you are.
27:06
That's the thing I was wondering, how do you find these
27:09
videos? Man, like at first I used to
27:13
have the search for them, but now like I, I find my videos on
27:18
TikTok. I, I, I do add them on TikTok,
27:22
post them on TikTok and they save.
27:23
They save to my camera roll and I'll post them on Facebook, but
27:29
I'll check my notifications every three to five days on
27:33
TikTok and I'm tagged in probably 20 or 30 videos.
27:39
OK, so it just started. To grow from, Yeah, my triggers
27:44
are tomatoes and gumbo, Bay leaves and old Bay.
27:47
That's my triggers. That's your triggers.
27:51
Why? Why are you?
27:53
Why the Bay leaf hate? You might as well just take an
27:56
oak leaf and put in your gumbo. It has.
27:57
No, it does nothing. You know, it's, it's, it's a
28:03
fucking leaf in your gumbo, I mean.
28:06
And it's and and you don't want to eat it.
28:09
Yeah, you can't eat it. You got to take it out before
28:11
you serve it because you're probably scared of what people's
28:12
going to say whenever they see a Bay leaf floating in your gumbo
28:15
or something. Just don't make no sense.
28:19
Frozen okra, Like if you got to put okra in your gumbo, I like,
28:23
I like a good okra gumbo, you know?
28:25
But if you're going to put okra in your gumbo, make sure you
28:28
cook the slime out of it for you before you put it in your gumbo.
28:32
You know, if you're going to use frozen okra, that's fine, but
28:36
pan fry it. Take the take the slime out.
28:40
I was eating some gumbo. I don't know how old I was, but
28:41
I was young and I was sitting at the kitchen table and I remember
28:45
it like it was yesterday. And I'm eating, you know, and
28:47
I'm I'm like, Mama, what? Why they got eyeballs in these
28:50
gumbo? It was the okra seeds floating.
28:57
Eyeballs. Yeah, it look like eyeballs to
28:59
me, but yeah, just fry. Just fry down, man.
29:02
Just just just make sure the slime's out because your gumbo
29:06
will be slimy. What has been your most
29:09
memorable interaction that you've had with a fan or or
29:12
viewer of your videos? Probably recently at the Blind
29:16
Kid and Cook's event a few weekends ago.
29:22
I want to say Bridget got my attention about it.
29:23
There's this kid that wanted my autograph.
29:26
I don't know how. How would you think it was
29:28
10/11, about 10 or 11 years old, one of one of my autograph.
29:32
I'm like my first thought in my head.
29:34
I'm like, man, I got to start watching what I'm saying seeing
29:36
my videos now, you know, like he was a big fan, took a picture,
29:41
signed an autograph. You know that that just touched
29:44
me and people people sending me messages.
29:47
You know, people sending me messages.
29:49
Just thank you for making me smile.
29:52
You get me through the day and just just people coming up and
29:55
shaking my hands. Hey man, I love your videos.
29:57
That's I don't, I don't expect that at all, you know.
30:00
Could you have ever envisioned this whenever you first started
30:03
doing social media? Absolutely not.
30:08
Absolutely not. I'll never I mean, I'm nowhere
30:11
near big, but never never thought I would get recognized
30:17
in public You. Bigger than you think you are,
30:20
dude. You are.
30:21
You have a good reach. You have a good reach.
30:24
Also wanted to say we we talked about this afternoon, Austin
30:29
Dennis. Austin Dennis hated, hated me.
30:34
Whenever I first do edit his videos, I remember he was making
30:39
Boudin ball. He was making boudin balls with
30:41
Amanda Boudin and I tore into his ass.
30:47
I tore into his ass. I guess you did and he and he
30:52
deserved it. Unless he had a partnership with
30:55
Amanda over that video, which he probably didn't at that point.
30:59
But he's like, what's wrong with Amanda Buddha?
31:02
I'm like everything, everything's wrong with Amanda
31:06
Buddha and me. And Austin has become best
31:09
friends, best friends. Since then I've made some of my
31:15
best friends talking shit on their cooking Amba Nicole,
31:21
someone of my good friends Jordan Jordan Lee from from
31:27
Texas. I think she's from around
31:28
Houston area. She does the another Sunday,
31:31
another crawfish ball one of them videos go look her up.
31:35
She, she's one of my good friends, man.
31:38
A bunch of people, a bunch of people.
31:40
And there's a bunch of people that hate me, which I really
31:42
don't care, right? But yeah, just met some great
31:49
people, great people. Kenyon Southern Boys Outdoors,
31:53
you know, loves me. I love him, you know, just some
31:57
great people. Farm to fire those guys just you
32:00
know, I mean, I'm not can't name.
32:03
Them boys got it going on, 'cause oh man.
32:10
I think they're going to be a a household name within 10 years.
32:14
I'd marry one of them guys. What?
32:19
Me too man, just just just to eat them tacos going hey I'm
32:25
marrying you for one reason, to have them tacos every day.
32:28
Dude, they are as advertised, those period tacos.
32:34
We've talked about it on the show before.
32:36
They are literally like it. That has to be the closest thing
32:40
on earth to tasting what food in heaven would taste like.
32:44
Not to be off top of the food topic, but I don't know if you
32:47
know. I'm pretty sure you do that.
32:49
I got a movie coming out. So tell us about Isn't it called
32:52
the Foy is? That the Foy.
32:54
I don't know how the Foy Foy. OK.
32:57
The Foy David, David, David Rabidly from Broussard.
33:02
It's producing it and a wonderful guy.
33:04
This dude has a mind, A mind mind that I've never I I would
33:09
never come close to having. So I know you can't talk a whole
33:12
lot about it or exactly what you did, but was that your first
33:17
acting that you've ever done and and what do you think about it?
33:22
Yeah, might go on the long grass.
33:29
Time consuming. Oh, very, very.
33:32
Kate have to keep taking this doing doing retakes.
33:36
And Oh yeah, his his, his favorite saying.
33:39
David, if you're watching, I'm gonna get your shirt.
33:42
His favorite saying is one more time.
33:45
It was good. But let's do it one more time.
33:48
Yeah. Well, I mean, I think that
33:50
that's something that I've heard from a lot of directors and
33:53
producers. You know, they want, they want
33:56
150 of the same take. One of them's perfect.
34:00
I'm always I've, I've been looking at the camera for four
34:03
years, doing social media, looking at staring at the
34:06
camera. And the biggest rule in acting,
34:10
the top rule, do not make eye contact with the camera.
34:15
Don't look at the camera. And I'm like, David, do you
34:18
realize that I spent four years looking at the camera?
34:23
He's like, yeah, but you can't do it here all.
34:26
Right. Well, let's let's let's start to
34:28
wrap this up. But this is my favorite little
34:31
part of the show. I haven't done it in a minute.
34:34
We're bringing back Tigs Blitz, everybody, some rapid fire food
34:39
debate tonight. N versus South Louisiana food.
34:43
Let's settle this. What's the key difference?
34:47
And does the North have any food cred in your book whatsoever?
34:55
I don't. I have to say no.
34:57
I've never seen somebody from up north cook something that's
35:00
Cajun very well, unless they're from Cajun country.
35:03
But does it necessarily have to be Cajun?
35:07
Like, are there other dishes in North Louisiana that maybe can't
35:11
be done well in South Louisiana? Example tamales and meat pies.
35:15
Oh, tamales not not eating not oh, not tamales.
35:19
Hey, I love me some tamales. What about meat pies?
35:24
Not a big meat pie person of. Course Nakatish.
35:29
Has amazing. Meat pies.
35:31
If you I've never had, I can't say I've ever had a meat pie
35:35
that said Oh my God, this is good.
35:39
Can't say I have. All right, let's take that the
35:42
same debate, but take it nationwide, but not Cajun food,
35:47
just food in general. United States of America, the
35:50
northern half of the United States of America versus the
35:53
Southeastern Conference. We'll just say the the SEC, Who
35:59
comes out on top and why? Man Oh, probably a Philly cheese
36:04
steak A. Philly cheese steak, Yeah.
36:08
I, I worked in Pennsylvania for about 10 months and we, we went
36:14
to Philly and got a cheese steak.
36:17
The best, best food in general I've ever put in my mouth came
36:22
out of PA, Pennsylvania, OH. There you go.
36:26
There you go. All right, there's a nod to the
36:29
North. So everybody.
36:31
Like the the the pizza, the pizza over there is just
36:34
different. I don't think the South S can't
36:37
do pizza man. Not like they do it up there.
36:40
Nah, if you want to keep pushing it.
36:42
N I'm going to have to go over there and I'm I'm have to ship
36:46
them some Louisiana crawfish ball to, to steam their crabs up
36:51
there in Maryland and let them throw that old Bay in the long
36:53
brass. Why the Old Bay hate?
36:58
Man, have you ever tried OB? I think that I have, but it's
37:01
not like I've not ever had Old Bay like in crawfish or
37:05
anything. I think I've just had it to
37:06
where somebody maybe made a little something, put a couple
37:10
teaspoons or whatever. You know, there's nothing to it.
37:12
It's just like it has no flavour to it.
37:16
No, like there's no salt in it. I don't think it's just bad.
37:19
Right, well, there you go. Throw that in the lone grass.
37:23
Yeah, big time. It's crawfish time.
37:25
Gotta ask you, your crawfish expert, Sprinkle or no sprinkle,
37:29
dust or no dust. Soak your crawfish.
37:37
Soak your crawfish. Let them sink to the bottom.
37:42
Don't dust them. You ain't doing nothing but
37:43
season in the shell. Facts, facts.
37:47
Listen to this man. Yeah, you got your hands
37:49
burning, you got your lips burning, you got your nose
37:51
burning, you got everything burning.
37:53
You look like a clown if you're sucking the heads by the end.
37:56
Oh, you just got big old fat red lips.
38:00
We hit on this earlier with your take on gumbo, your stance kind
38:06
of on that. But but why?
38:07
I didn't ask you this at the time, but why are you so against
38:10
tomatoes in a? Guy, man, that's that's a sin.
38:14
That's a that's a immortal sin. If you cook a Cajun gumbo and
38:20
put tomatoes in it, your grandma should come out of her grave and
38:25
pull every toe off your foot. If you put tomatoes in your
38:28
gumbo in your occasion, that makes no sense at all.
38:34
Now if, if, if, if if you saying you're going to cook a Creole
38:38
gumbo and put tomatoes in it. Hey, I'm fine with it.
38:42
But if you going to cook a you say you're cooking Cajun gumbo
38:45
or Cajun jambalaya and you're putting tomatoes in it, I'm
38:48
coming for you. Don't worry about it.
38:50
I'm a fine. You've been warned, everybody,
38:55
you have been warned. Let everybody know one more
39:00
time. Where can they follow you?
39:01
What's your socials? Cajun cooking with horse.
39:04
All platforms. Y'all go find him, go follow
39:06
him. I appreciate y'all tuning in for
39:09
another episode of Tigs Bits. A big, big thank you to Cody AKA
39:15
Hoss. Anytime.
39:16
So if you enjoyed this episode, don't forget to like, subscribe,
39:20
leave a review, drop some comments, throw us in the long
39:24
grass, whatever the hell you want to do.
39:26
Somebody going to say something? You know they are, you know they
39:31
are. So until next time, keep those
39:33
taste buds happy and those cooking skills sharp baby.
39:37
And don't let anybody throw you in the long grass that's.
39:42
Right.