Latest / The MeatEater Podcast / Ep. 812: The Best Grub in Texas

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Ep. 812: The Best Grub in Texas · The MeatEater Podcast

• 0:00
  Speaker 1: Welcome everybody to the third and final flop from the
• 0:03
  Speaker 1: Meat Eater Live Christmas Tour. Today finds us in Austin, Texas,
• 0:06
  Speaker 1: at the esteemed restaurant Die do Way, owned and operated
• 0:10
  Speaker 1: by Jesse Griffiths, who I argue, not only is America's
• 0:14
  Speaker 1: greatest chef. I mean, maybe I don't know that's a
• 0:18
  Speaker 1: big claim. He is definitely America's greatest wild game cook
• 0:22
  Speaker 1: and chef. And we're in his restaurant. What I used
• 0:24
  Speaker 1: to like about this restaurant.
• 0:26
  Speaker 2: But I used to like about it, I.
• 0:28
  Speaker 1: Need you know. Last night some people came up to
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  Speaker 1: me and they were from somewhere far away, like Massachusetts
• 0:34
  Speaker 1: or something, and they had recently come to Austin to
• 0:37
  Speaker 1: eat at the restaurant. They came to the show and
• 0:40
  Speaker 1: told me that story. Why I liked, Why I liked
• 0:46
  Speaker 1: I used to like Die where we're sitting right now
• 0:49
  Speaker 1: is you'd get to the menu and you encounter this
• 0:51
  Speaker 1: very intriguing line down here. Now. You think most restaurants
• 0:55
  Speaker 1: would put the line up here in big letters, but
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  Speaker 1: Jesse had a line down here that said everything is
• 1:01
  Speaker 1: from around here, and he was a master of subtlety
• 1:04
  Speaker 1: and just left it like that. I was shocked and dismayed.
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  Speaker 1: Today I asked for a menu so that I could
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  Speaker 1: reference everybody to the everything is around here line, And
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  Speaker 1: what did I find is a broader explanation backing up
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  Speaker 1: the claim that everything is from around here. The premise
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  Speaker 1: that died due is that when you come here, you're
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  Speaker 1: eating Texas food from Texas, and that is not an
• 1:35
  Speaker 1: easy thing to do. I know that. When I've had
• 1:38
  Speaker 1: Jesse on the podcast before, we've laughed about I remember
• 1:40
  Speaker 1: Jesse and I were somewhere and he ran into a
• 1:43
  Speaker 1: citrus stand and bought a truckload of citrus because when
• 1:47
  Speaker 1: citrus is ready, that's his year long chance to get citrus.
• 1:52
  Speaker 1: I've been with you buying a truckload of pecans, because
• 1:56
  Speaker 1: when pecans are ready, it's time. You're not going to
• 2:00
  Speaker 1: get them from somewhere else. Things like, give me a
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  Speaker 1: thing that you'll just never have here. Tell me the
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  Speaker 1: thing that's the biggest bummer that you'll never be able
• 2:09
  Speaker 1: to have.
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  Speaker 3: Pineapples. Okay, I love pineapple.
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  Speaker 1: Okay, but since you can't get a pineapple from Texas,
• 2:19
  Speaker 1: you're never gonna get a You'll never see a pineapple
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  Speaker 1: in here. Barring some kind of agricultural innovation.
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  Speaker 3: Pretty much. Yeah, you could conceivably grow a pineapple in
• 2:28
  Speaker 3: far South Texas.
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  Speaker 1: And if they did, you would buy.
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  Speaker 3: Oh, I would buy. I'd drive down there and get it.
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  Speaker 1: Jesse buys people bring things. I hesitate to say this
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  Speaker 1: because I don't want to have people just showing up
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  Speaker 1: at your door. People will show up at Jesse's door.
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  Speaker 1: You tell its, I want you to. I don't want
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  Speaker 1: to say anything wrong.
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  Speaker 3: I mean, yeah, we get some kind of sketchy sales transactions.
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  Speaker 3: I mean we don't participate solicitations, thank you. Usually it's
• 2:56
  Speaker 3: in the form of a of a dead farreal hog. Okay,
• 2:58
  Speaker 3: maybe some mushrooms, which I will buy, but faral hogs
• 3:02
  Speaker 3: I will not, okay.
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  Speaker 1: But other things, a purveyor would just call and say
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  Speaker 1: I happen to have a bunch of and you'll go
• 3:12
  Speaker 1: go for it and do it. Uh. Jesse's been on
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  Speaker 1: the podcast before. I'm big like, I love his restaurant.
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  Speaker 1: If you were to ask my wife about her favorite restaurant,
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  Speaker 1: she's gonna say this is her favorite restaurant. It's it's
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  Speaker 1: far none, far and away in my favorite place to eat.
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  Speaker 1: What we've never done with Jesse if you've never sat
• 3:30
  Speaker 1: down to eat. So we're gonna try to eat with
• 3:32
  Speaker 1: headphones on, which is which is complicated. But the main
• 3:36
  Speaker 1: thing we want to do is in trying to capture
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  Speaker 1: this essence of like Texas food. Can you tell us
• 3:43
  Speaker 1: what we're looking at and and prove to me that
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  Speaker 1: everything is from around here?
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  Speaker 3: Sure? Sure, we'll start right in front of you. So
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  Speaker 3: those are some flout us made with shredded wild boar.
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  Speaker 3: All right. Farrell hogs come from either the hill country
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  Speaker 3: or east of Austin.
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  Speaker 1: And these are real wild pigs, real.
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  Speaker 3: So they're they're trapped live and then they're brought into
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  Speaker 3: a licensed facility, at which point they're inspected and then kill.
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  Speaker 1: Who did that?
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  Speaker 3: What's the there's a phrase for someone that cannot tolerate
• 4:21
  Speaker 3: the sound of other people chewing.
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  Speaker 1: I don't have that.
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  Speaker 3: They're not gonna like this. They're not gonna like this episode.
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  Speaker 1: If you move your thing, if you move your thing
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  Speaker 1: way away and then move it back when you have
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  Speaker 1: to talk.
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  Speaker 3: So shredded Farrel hog, these tortillas, we buy them from
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  Speaker 3: a very specific place in San Antonio. Shredded cabbage. So
• 4:43
  Speaker 3: cabbage is in season right now, when cabbage is not
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  Speaker 3: in season, we will pickle or fermn it so that
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  Speaker 3: then we can use it. On top of here, I
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  Speaker 3: got a question already.
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  Speaker 1: If you buy a tortilla, you then I'm assuming you
• 4:58
  Speaker 1: then need to call that tortilla to find out.
• 5:02
  Speaker 3: The source of their corn. You do, yes, hum, So
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  Speaker 3: not for everything though, And I want to be really
• 5:09
  Speaker 3: transparent about it too. So like we will carry We
• 5:12
  Speaker 3: have a bottled lemonade that we serve, you know, mostly
• 5:16
  Speaker 3: because we love the company. You know, it's just this
• 5:18
  Speaker 3: little girl started to like basically a lemonade stand, and
• 5:20
  Speaker 3: so we buy that that's a local company. But our
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  Speaker 3: fresh ingredients and I wouldn't go one hundred percent on it,
• 5:27
  Speaker 3: but are going to be very diligently sourced from Texas
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  Speaker 3: to the point where we we we will often get
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  Speaker 3: shipped lettuce this butter lettuce right here. The company we
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  Speaker 3: source it from. Some sometimes are often just throws whatever
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  Speaker 3: in there. If it comes in the back door and
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  Speaker 3: we see that it is not from Texas because there's
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  Speaker 3: a there's a company that grows these hydroponically, we ship
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  Speaker 3: it right back. Really, and that confuses the hell out
• 5:54
  Speaker 3: of the driver, He's like, what are you talking about? Like,
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  Speaker 3: this is not what we met. He's like, it says
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  Speaker 3: butter Lettuce, Like yeah, well talk to the rep. Not
• 6:02
  Speaker 3: the right butter Lettuce, not the right butter Lettuce.
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  Speaker 4: One time I think we were in here.
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  Speaker 5: You were telling us that at one point you got
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  Speaker 5: eggs that were like five from five miles away, and
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  Speaker 5: then you found out that you could get eggs that
• 6:14
  Speaker 5: were from like a half a mile from here. Do
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  Speaker 5: you still sort of roll with that ethos too, of
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  Speaker 5: like the closer to this restaurant, that stuff has grown
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  Speaker 5: and made the better.
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  Speaker 3: There's going to be a lot of different things that
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  Speaker 3: determine where we get things. Now, proximity would be would
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  Speaker 3: be one, but really it's going to be it's probably
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  Speaker 3: going to boil down more to how those businesses are run.
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  Speaker 3: I mean, what you know, land stewardship, what there, how
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  Speaker 3: they operate, you know, especially with eggs. You know, we
• 6:42
  Speaker 3: want a pasture situation. We don't want a warehouse, and
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  Speaker 3: we want chickens to be able to live on pasture
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  Speaker 3: freely and feed on insects things like that. So we
• 6:51
  Speaker 3: will do the research and if we have so so
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  Speaker 3: I mean to that point, if we had to get
• 6:55
  Speaker 3: something from farther away that fell more within our standards
• 6:59
  Speaker 3: than we would apply do that, right.
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  Speaker 1: There's people that came up to me and they were
• 7:03
  Speaker 1: telling me about how they'd come a long way to
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  Speaker 1: go to your restaurant. He made a comment, he says, Man,
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  Speaker 1: it's pretty expensive, though, I'm like, dude, do you even
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  Speaker 1: know what those guys go through to put that stuff together.
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  Speaker 1: I'm like, they take basically all that money to go
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  Speaker 1: buy the stuff to make like it's complicated.
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  Speaker 3: It is complicated.
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  Speaker 1: It's like it's like you're doing things. You guys are
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  Speaker 1: doing things that make the least business sense.
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  Speaker 3: Yeah. Yeah, I mean it's the cost of real food.
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  Speaker 3: How much it really costs when there's not a subsidized
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  Speaker 3: you know, agribusiness standard that's producing these things. It's just
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  Speaker 3: it's just how it really costs to operate like this.
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  Speaker 3: And if we want to ensure that we keep farmers
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  Speaker 3: that are doing the right things, you know, in these
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  Speaker 3: smaller and we're going to throw the word family farm
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  Speaker 3: out there, and I mean that for real, like a
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  Speaker 3: family's run in this place. If we want to really
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  Speaker 3: ensure that they are in business then we have to
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  Speaker 3: buy from them, and then their their product is more
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  Speaker 3: expensive almost invariably.
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  Speaker 4: Let's let's back we talk about what Randall's eating.
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  Speaker 1: Oh yeah, I just want to do a quick recapture
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  Speaker 1: mm hmmm, quick recap on this first place, and then
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  Speaker 1: we'll try to get through without all the interruptions. So Texas,
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  Speaker 1: you buy tortillas from a Texas outfit, the tortilla is
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  Speaker 1: filled with a kind of braised down, cooked down. I
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  Speaker 1: haven't eaten it yet. Faral hog. Yeah, wild pig that
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  Speaker 1: was trapped in the wild and brought to you on
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  Speaker 1: the bone.
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  Speaker 3: Yeah yeah, I mean sometimes sometimes we'll buy trim, but typically,
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  Speaker 3: like especially these days, for probably the past years or so,
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  Speaker 3: we've really trended towards whole carcasses on faral hogs.
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  Speaker 1: So in the back door of this restaurant, wild pig
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  Speaker 1: carcasses come in.
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  Speaker 3: We have a rail system which is really cool because
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  Speaker 3: we can just hook them up on a rail and
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  Speaker 3: it's like a little railroad goes from the back door
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  Speaker 3: into the walk in on a big loop and then
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  Speaker 3: it comes out, goes down the hot line and into
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  Speaker 3: the prep area right here to our.
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  Speaker 1: Rightep, meaning those inedible wild pigs that can't be eaten
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  Speaker 1: come into this restaurant and every day get eaten by
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  Speaker 1: people who then say that that's the best wild pig
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  Speaker 1: they ever ate. Very edible, very very doubt Okay, let's
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  Speaker 1: move on.
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  Speaker 3: Well, speaking of inedible, part two, that's our Addad.
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  Speaker 1: Meatball, right, the inedible added.
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  Speaker 3: The inedible is here. Odd Dad gets more inedible the
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  Speaker 3: farther across that canyon that people shoot it, you know,
• 9:37
  Speaker 3: and all said that guide is like, yeah, man, you
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  Speaker 3: can't eat those things. You know that, you know, so
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  Speaker 3: they go chop the head off, and you know, I
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  Speaker 3: I love Audad. I think Oddad is objectively good. I
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  Speaker 3: think that it's oftentimes cooked improperly and you kind of
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  Speaker 3: need to aggregate it. Much like the feral hog is
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  Speaker 3: slow cooked and shredded or ground or made into sausages.
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  Speaker 3: Things like that. Odd again needs to be aggregated. So
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  Speaker 3: we're going to slow cook that or we're going to
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  Speaker 3: grind it, and that's what that is.
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  Speaker 1: Just me understand that word to use and aggregated.
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  Speaker 3: But like so faral hogs especially so if we I
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  Speaker 3: can't pick up the phone and say, hey, can you
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  Speaker 3: bring me five sixty five pound faral hogs tomorrow. I
• 10:19
  Speaker 3: can say, can you bring me some faral hogs tomorrow?
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  Speaker 3: And he's like sure. I mean one of them is
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  Speaker 3: going to be one hundred and thirty eight pounds. Two
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  Speaker 3: of them, you know, probably siblings out of the same sounder,
• 10:29
  Speaker 3: are going to come in at forty seven pounds and
• 10:31
  Speaker 3: so forth. So it's very difficult to achieve consistency in
• 10:37
  Speaker 3: size and fat content. So if I want to run chops,
• 10:40
  Speaker 3: we got to get a little bit lucky. And so
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  Speaker 3: you know what they are. Our processor either selects certain
• 10:47
  Speaker 3: animals of size and quality or or we just get
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  Speaker 3: lucky with what the trapper got. And so it's the
• 10:55
  Speaker 3: much more easier thing to do would be to aggregate that.
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  Speaker 3: Meaning we're going to just pull every thing off the
• 11:00
  Speaker 3: bone and grind it and then make something out of it,
• 11:03
  Speaker 3: or we're gonna shred it off the bone and make
• 11:05
  Speaker 3: something like that. It's an equalizer, got it? Uh?
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  Speaker 1: And on this this odd ad here that we're looking
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  Speaker 1: at as we discussed, this dish has been ground. But
• 11:15
  Speaker 1: these I imagine too. You don't say like I want
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  Speaker 1: a bunch of one hundred pound carcasses or whatever.
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  Speaker 3: You just get and what you get. Yeah, we get
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  Speaker 3: what we get?
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  Speaker 1: Got it? So yeah, and how do these odd ads
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  Speaker 1: show up to you?
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  Speaker 3: So that's either that's probably going to be a coal.
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  Speaker 3: Sometimes they're trapped, you know, so sometimes they'll go into
• 11:32
  Speaker 3: hog traps things like that, at which point they're fair game,
• 11:37
  Speaker 3: you know, and they might be coals off of high
• 11:39
  Speaker 3: fence places as well. Coming for complete transparency, you know,
• 11:43
  Speaker 3: but I think that at that point we're kind of
• 11:45
  Speaker 3: towing the line between eating an invasive and also trying
• 11:49
  Speaker 3: to demonstrate that that invasive is edible as well. You know.
• 11:52
  Speaker 3: So it's also like a it's an object lesson right there,
• 11:55
  Speaker 3: you know, like, well you can you can eat it?
• 11:57
  Speaker 2: Hey, what about the what about the combination?
• 12:00
  Speaker 1: Excuse me?
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  Speaker 2: Like what were this is a I don't know, flata.
• 12:06
  Speaker 2: What would we call that.
• 12:07
  Speaker 3: Let's a it's a it's our flatbread. So we make
• 12:10
  Speaker 3: a flat bread and then it's got grilled meatballs on there.
• 12:13
  Speaker 3: Those meatballs are bound with rice. The rice comes from
• 12:16
  Speaker 3: out near Houston and anawak.
• 12:18
  Speaker 1: Really Texas rice.
• 12:20
  Speaker 2: But then the French fries is really like.
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  Speaker 3: Yeah, well that's you know, if you go to Europe
• 12:24
  Speaker 3: and you get these like donor kebabs and these these
• 12:26
  Speaker 3: these classics in the Middle Eastern pet of sandwiches. A
• 12:29
  Speaker 3: lot of times they'll put French fried.
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  Speaker 2: Okay, so that's.
• 12:34
  Speaker 1: Yeah, I like that. So what's in the flatbread? Is
• 12:36
  Speaker 1: it a flower based flat bread?
• 12:37
  Speaker 3: Flour? Flowers flower, So we use some it depends on
• 12:42
  Speaker 3: the bread. Some flour we do get from larger mills,
• 12:47
  Speaker 3: but we use a lot of Texas grown flour from
• 12:51
  Speaker 3: bart and spring smell.
• 12:52
  Speaker 1: And then you're able to get taters from Texas.
• 12:54
  Speaker 3: Yes, sometimes most of the time and off season. That's
• 12:59
  Speaker 3: one of the COVID provisions that that we made was
• 13:02
  Speaker 3: that we that's kind of our our our cheat ingredient
• 13:05
  Speaker 3: is potatoes and.
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  Speaker 4: So we just have to have them.
• 13:08
  Speaker 3: Yeah, it really hit hard during COVID and that we
• 13:12
  Speaker 3: and it's really funny because I think, you know that
• 13:15
  Speaker 3: potatoes represent like one of like two hundred ingredients that
• 13:18
  Speaker 3: that we get and it's and it's the one that's
• 13:20
  Speaker 3: not consistently from Texas and can always end up there.
• 13:23
  Speaker 3: And I always ended up talking about it too long.
• 13:26
  Speaker 3: But during COVID, I mean, people I don't know, we
• 13:28
  Speaker 3: were just like, we really need to provide some comfort
• 13:31
  Speaker 3: we need French fries and mashed potatoes and things like that,
• 13:33
  Speaker 3: and we kind of went down that path. We're very
• 13:36
  Speaker 3: conscientious about how we source them. They have to be organic,
• 13:40
  Speaker 3: prefer uh preferably we get them from Colorado and New Mexico,
• 13:45
  Speaker 3: so we're able to do that. But again, if they
• 13:47
  Speaker 3: hit the back door and they're not organic, they what
• 13:51
  Speaker 3: do you feel like.
• 13:52
  Speaker 5: You're getting from an organic potato versus a non organic potato?
• 13:56
  Speaker 3: You know, I don't. I mean, at one point years ago,
• 13:59
  Speaker 3: I had on some research on it. I don't know
• 14:01
  Speaker 3: how the standards have changed, and so maybe it is
• 14:04
  Speaker 3: a fool's errand to think that I'm doing anything. But
• 14:08
  Speaker 3: at the same time, I just, you know, whatever that
• 14:10
  Speaker 3: standard means these days, I support it, you know. I
• 14:13
  Speaker 3: think it's just better. If we're going to make a concession,
• 14:15
  Speaker 3: I want it to be the best possible.
• 14:19
  Speaker 1: Okay, what's next. We haven't talk about this one yet.
• 14:22
  Speaker 3: Yeah, So that's our pastrami sandwich. So that is beef.
• 14:26
  Speaker 3: That's some Logu beef brind smoked and then steamed a
• 14:34
  Speaker 3: rye bread and then sour kraut. I think the real
• 14:38
  Speaker 3: start of the show here would be the sour kraut,
• 14:41
  Speaker 3: and that you know, we had to pull this off
• 14:43
  Speaker 3: of our menu for about three weeks and then people
• 14:45
  Speaker 3: were really upset. It's a good pastrami sand and we
• 14:49
  Speaker 3: had to pull it off the menu because we ran
• 14:50
  Speaker 3: out of sour kraut because we didn't put enough away
• 14:56
  Speaker 3: the previous spring. Like this spring, we just we didn't
• 15:00
  Speaker 3: do enough. We should have shredded more sour kraut. It's
• 15:04
  Speaker 3: about a three week process of fermenting the sour kraut
• 15:06
  Speaker 3: and then we can sit on it in the walk
• 15:08
  Speaker 3: in for months and months and months.
• 15:09
  Speaker 1: But when you get how much might you shred? Like
• 15:12
  Speaker 1: how much cabbage might you do when a cabbage is available?
• 15:15
  Speaker 3: Hundreds and hundreds of pounds. We make our own paprika,
• 15:18
  Speaker 3: So we bring in hundreds of pounds of sweet peppers
• 15:22
  Speaker 3: during peak pepper.
• 15:22
  Speaker 1: Season, which just make paprika.
• 15:24
  Speaker 3: It's amazing. Our paprika is like probably one of my
• 15:27
  Speaker 3: favorite things that we make, and it has one ingredient
• 15:29
  Speaker 3: and it's a pepper. We bring in just beautiful, thick walled,
• 15:34
  Speaker 3: late season ripe red peppers and we're in this is
• 15:39
  Speaker 3: going to kind of mess with y'all because you're from
• 15:41
  Speaker 3: the north. We're in the tail into pepper season right now.
• 15:44
  Speaker 3: So November, maybe the first part of December is when
• 15:47
  Speaker 3: we really just started get a lot of peppers in.
• 15:51
  Speaker 3: We got to walk in full of them and we
• 15:54
  Speaker 3: smoke them over post oak and then we dehydrate them
• 15:58
  Speaker 3: and then grind them into a powder. And when it's
• 16:01
  Speaker 3: fresh and made with a really nice pepper, it's it's
• 16:04
  Speaker 3: it's incredibly good.
• 16:06
  Speaker 4: So that's all paprika is, is the ground up pepper.
• 16:08
  Speaker 3: Yeah, I didn't know that.
• 16:10
  Speaker 1: So you make it smoked pap You make it smoked paprika, correct, Yeah,
• 16:13
  Speaker 1: post predominantly what you use is post o Yeah.
• 16:17
  Speaker 3: I mean, you know, when we do off sites and
• 16:18
  Speaker 3: fun other things, you know, we mix up that wood.
• 16:20
  Speaker 3: But uh, you know, post oake pecan another favorite. And
• 16:23
  Speaker 3: then when we go south, I almost invariably amusing mesquite.
• 16:26
  Speaker 3: And I mean there's this whole thing about wood, and
• 16:30
  Speaker 3: you know what what those different styles of wood and
• 16:33
  Speaker 3: direct heat cooking, off offset cooking, and you know, it
• 16:36
  Speaker 3: really has influenced the cooking culture here. But where this,
• 16:40
  Speaker 3: where this restaurant sits in Austin, post oak should be
• 16:43
  Speaker 3: the fuel, right, It's the most prevalent thing it you know,
• 16:48
  Speaker 3: it has influenced our barbecue culture incredibly, Like like we
• 16:52
  Speaker 3: are in central Texas, it is that offset indirect heat
• 16:56
  Speaker 3: of barbecue. Whereas you get further south, they're kind of
• 16:59
  Speaker 3: cook king over mesquite. But there's just a lot of distance.
• 17:02
  Speaker 3: It's it's really fascinating to me because these woods burned differently.
• 17:05
  Speaker 3: But where we're sitting right now, post stoke would be
• 17:08
  Speaker 3: would be the wood.
• 17:09
  Speaker 1: How many cords of would do you think you go through? Oh?
• 17:12
  Speaker 3: Uh one a week? Not it's not incredible, Like we're
• 17:16
  Speaker 3: just we're burning in the in the grills and then
• 17:19
  Speaker 3: our smoker. We have a we have a rotisserie, uh,
• 17:23
  Speaker 3: solid fuel smoker which is really cool and so it
• 17:26
  Speaker 3: burns whatever would we want to put in.
• 17:28
  Speaker 4: But your week sounds like a lot.
• 17:30
  Speaker 1: Yeah wow, Yeah, your cooking fire is running all the time.
• 17:33
  Speaker 3: Yeah yeah, I mean Friday, Saturday, Sunday all day and
• 17:37
  Speaker 3: then then you know, five six hours a night. Rest up.
• 17:41
  Speaker 1: Let's back up cabbage for a second. As you walk
• 17:43
  Speaker 1: through this, who.
• 17:44
  Speaker 4: Made that.
• 17:46
  Speaker 3: The pickle? Yeah, I don't know. I'm to find out it's.
• 17:51
  Speaker 4: The only thing it was made here.
• 17:52
  Speaker 3: And your kids, Oh I thought you wanted a name.
• 17:54
  Speaker 3: I was like, it's gonna be Hector or I don't know. No,
• 17:59
  Speaker 3: we made that of course. Yeah. Yeah.
• 18:01
  Speaker 5: That's the cool thing about being in here is like
• 18:04
  Speaker 5: down to the smallest detail, like the pickle. When you
• 18:06
  Speaker 5: eat this pickle, you're like, oh, this it came in
• 18:09
  Speaker 5: as a cucumber and then right there it turned into
• 18:12
  Speaker 5: a pickle.
• 18:12
  Speaker 3: Oh, I got a good one for you.
• 18:13
  Speaker 1: So yog I went back up to the because we
• 18:16
  Speaker 1: left behind the crowd, and I had a crowd question.
• 18:20
  Speaker 1: So it comes the day when cabbages are ready to
• 18:24
  Speaker 1: come into Die do a October. Okay, and now it's
• 18:28
  Speaker 1: not like you're prepping for tonight, but you're prepping for
• 18:31
  Speaker 1: the year. How do you handle staffing to say, hey, everybody,
• 18:35
  Speaker 1: come in, we're going to go through a truckload of cabbage.
• 18:39
  Speaker 3: Well, it's no, it's we were buying it. I mean,
• 18:42
  Speaker 3: in total, we're buying hundreds of pounds. So we'll bring
• 18:44
  Speaker 3: in ten cases, and then a week later another ten cases, and.
• 18:47
  Speaker 1: Then the season and see you still spread it out
• 18:51
  Speaker 1: throughout however long the window of opportunity.
• 18:54
  Speaker 6: Still that's I mean, I guess you've got people here
• 18:56
  Speaker 6: that all. Their whole job is just making.
• 18:59
  Speaker 3: Stuff pickles, I mean, like ferments, things like that.
• 19:01
  Speaker 2: They're not there. Their job isn't even to make something
• 19:04
  Speaker 2: for a customer tonight.
• 19:06
  Speaker 3: Absolutely, it's very heavy on preps. So we have a
• 19:09
  Speaker 3: lot of staff because every single sauce, every pickle, every everything,
• 19:12
  Speaker 3: the paprika has to be made, the yogurt on that flatbread.
• 19:19
  Speaker 3: So years ago, one of our years ago, we had
• 19:24
  Speaker 3: an employee and she was from India and her family's
• 19:28
  Speaker 3: yogurt starter had been going for over two hundred years continually,
• 19:32
  Speaker 3: and she brought us that yogurt starter and so we
• 19:35
  Speaker 3: still use that yogurt starter to create our own yogurt.
• 19:39
  Speaker 3: So we make our own we make some of our
• 19:41
  Speaker 3: we make our own cream cheese, we make our own
• 19:43
  Speaker 3: sour cream, we make our own yogurt here. So anything
• 19:48
  Speaker 3: like that that we can make will make it and
• 19:50
  Speaker 3: there's just fun stories.
• 19:54
  Speaker 2: Is there anywhere else that does this like you do?
• 19:57
  Speaker 4: You know?
• 19:58
  Speaker 3: I'm sure, and I think that there's a more proliferation
• 20:01
  Speaker 3: restaurants like kind of what we're doing, like really kind
• 20:04
  Speaker 3: of taking deep dives and just definitely more focus on
• 20:08
  Speaker 3: locality and support of things like that. But I would
• 20:11
  Speaker 3: I would like to say no to an extent. You know,
• 20:14
  Speaker 3: like we we've been doing it for a long time.
• 20:17
  Speaker 3: We've been in business for nineteen years, and so we
• 20:20
  Speaker 3: am with the same ethos and the same functionality.
• 20:23
  Speaker 1: There is distinct differences between everything I have tasted so far.
• 20:28
  Speaker 1: There's nothing like all that kind of tastes like that,
• 20:30
  Speaker 1: or this has similarities. Everything is so far different.
• 20:35
  Speaker 7: Commonality though, is that it all has a ton of flavor.
• 20:39
  Speaker 1: Yeah, there's an amazing it's very bold. Yeah, as my
• 20:43
  Speaker 1: grandfather was saying, this tastes like more.
• 20:45
  Speaker 8: Yeah, oh no, I love that. The burger was the
• 20:48
  Speaker 8: burger was like shocking yeah into it.
• 20:50
  Speaker 5: There's definitely like top fifty burgers.
• 20:54
  Speaker 1: I've ever had awesome Top fifty.
• 20:58
  Speaker 4: I mean it might be the best one I've ever had.
• 21:01
  Speaker 1: You by the wag, how does that work?
• 21:03
  Speaker 3: That's Mariana Peeler just south of San Antonio. We've had
• 21:06
  Speaker 3: a great relationship with her for years and we settled
• 21:10
  Speaker 3: on that. It's like a it's a It was a
• 21:12
  Speaker 3: kind of a compromise between grass fed, which what I
• 21:16
  Speaker 3: am fascinated by, and grain fed, which is what the
• 21:21
  Speaker 3: customer is fascinated by they.
• 21:24
  Speaker 5: So it's not hip anymore to eat grass fed. The
• 21:27
  Speaker 5: customer likes the corn finish.
• 21:30
  Speaker 1: Is it even though it's like a breed, there's like
• 21:34
  Speaker 1: an expectation about how it's been a lock it into
• 21:39
  Speaker 1: a shipping container and starve at half to death and.
• 21:43
  Speaker 3: Right, well, yeah, I mean you you can definitely get
• 21:47
  Speaker 3: almost obscene amounts of fat in there. She pastures her,
• 21:51
  Speaker 3: so they live on pasture. They have an opportunity to
• 21:55
  Speaker 3: like a free choice grain source, so they are still
• 21:58
  Speaker 3: eating grain. But most importantly to me is that her
• 22:01
  Speaker 3: processing facility, which she owns, is seven miles from the ranch.
• 22:04
  Speaker 3: So on their bad day they get loaded up, they
• 22:07
  Speaker 3: got a quick trip over there and it's all done
• 22:09
  Speaker 3: and there's no feed lot in between.
• 22:11
  Speaker 1: And then how do you buy that?
• 22:13
  Speaker 3: We buy mostly big rib primals like you saw on
• 22:17
  Speaker 3: the way in that we dry age and then a
• 22:20
  Speaker 3: lot of that trim from those rib primals goes in there.
• 22:25
  Speaker 3: I'm sorry, I completely misspoke. There's only a little bit
• 22:28
  Speaker 3: of waggu in the burger, the pistromius waggu.
• 22:32
  Speaker 4: We buy.
• 22:34
  Speaker 3: Grass fed longhorn from a ranch in South Texas, the
• 22:38
  Speaker 3: one that you've been to where we turkey hunted. Uh
• 22:41
  Speaker 3: so he has just completely pastured long rangy longhorns that
• 22:46
  Speaker 3: and we buy older animals from those and then we
• 22:49
  Speaker 3: mix that with some of that wagg you and then
• 22:51
  Speaker 3: some of the age walks.
• 22:52
  Speaker 1: So your burger's long horn burger mostly yeah, huh.
• 22:56
  Speaker 3: Yeah, I mean, and it's like you get a really
• 22:58
  Speaker 3: incredible flavor. I tell it spoken, I said WOGGI, uh
• 23:02
  Speaker 3: it is, but.
• 23:03
  Speaker 1: Over here I might have directed you in your own direction.
• 23:06
  Speaker 3: The brisket for the pastrami is is woggy. But this
• 23:09
  Speaker 3: is a grass fed longhorn. And by grass fed, I
• 23:12
  Speaker 3: mean that thing just lives out there that that eastern
• 23:16
  Speaker 3: peninsula and there's no I mean, it's just eating whatever
• 23:19
  Speaker 3: it can.
• 23:20
  Speaker 1: Is that expensive for you to buy, because like the
• 23:21
  Speaker 1: longhorn market collapse, does that make it less expensive for
• 23:25
  Speaker 1: you to buy?
• 23:26
  Speaker 3: It's about average as far and and and often don't
• 23:29
  Speaker 3: I don't know what like commodity pricing is on these things.
• 23:32
  Speaker 3: We're unaffected typically in meat prices because we don't have
• 23:36
  Speaker 3: the variations and markets because we're you know, I'm buying
• 23:40
  Speaker 3: from a guy that I'm he's one of my best friends.
• 23:44
  Speaker 1: Understand you, you're not out shopping for the cheapest stuff
• 23:47
  Speaker 1: in the marketplace.
• 23:48
  Speaker 3: And I started hitting them up for these older animals
• 23:52
  Speaker 3: that had kind of naturally developed more fat and more flavor,
• 23:55
  Speaker 3: just beautiful, bigger animals. And and we started using that
• 23:59
  Speaker 3: for the burg because I thought, we thought that that
• 24:01
  Speaker 3: would be the best platform for it. The steaks didn't
• 24:05
  Speaker 3: go over well. People just weren't into them, you know,
• 24:07
  Speaker 3: and they caught. They cost us just as much, and
• 24:09
  Speaker 3: so they cost the customer.
• 24:10
  Speaker 1: People didn't want to rangy long horned steak.
• 24:14
  Speaker 3: Yes, it would be like do you like the wild cows?
• 24:17
  Speaker 3: I love them. We ate a big old steak when
• 24:20
  Speaker 3: we were down there, right.
• 24:22
  Speaker 6: A wild long horn It just tastes like a Western
• 24:26
  Speaker 6: sizzler buffet steak.
• 24:28
  Speaker 3: No, No, I mean it is. It's got that intense
• 24:33
  Speaker 3: iron flavor and it's I mean it would be if
• 24:36
  Speaker 3: you put it on the same like linear spectrum of
• 24:38
  Speaker 3: of a of a of a deer that have been
• 24:40
  Speaker 3: farm raised, and then you know that's going to be
• 24:43
  Speaker 3: taste like kind of a sweet corn fed deer versus
• 24:48
  Speaker 3: like a real like a sage brush eating deer. And
• 24:52
  Speaker 3: then the same thing with the with the with the
• 24:54
  Speaker 3: cattle you know, they're they're eating just corn, and they're
• 24:56
  Speaker 3: getting the kind of bland and sweet and fat and
• 24:59
  Speaker 3: just easy versus like the real nature of what but
• 25:03
  Speaker 3: beef tastes like, and beef has a lot more character
• 25:05
  Speaker 3: than what we collectively remember it to taste.
• 25:08
  Speaker 1: Like those longhorns eating like mesquite beans or whatever kind.
• 25:11
  Speaker 3: Of August September, they're eating mesquite beans. They're eating just
• 25:15
  Speaker 3: all those native grasses down there, and then there's there's
• 25:18
  Speaker 3: invasive blue stem anything. They're just in there just grazing
• 25:22
  Speaker 3: and they are they never get pellets or corn or
• 25:25
  Speaker 3: anything like that. Tell you about those wraps around, yeah,
• 25:28
  Speaker 3: to tell us about the.
• 25:29
  Speaker 1: Sauce, the red sauce and the color of a boiled beat.
• 25:33
  Speaker 3: And that's yes, so that's our beat ketchup and that
• 25:37
  Speaker 3: that's kind of a that came down to more of
• 25:39
  Speaker 3: an economic decisions, like we could potentially buy enough tomatoes
• 25:44
  Speaker 3: and to make ketchup year round, but when we tried to,
• 25:51
  Speaker 3: our ketchup was exorbitantly expensive. Like if somebody wanted a two.
• 25:54
  Speaker 1: Ounce too hard to make ketchup?
• 25:57
  Speaker 3: Too hard once you cook me, because you you're cooking
• 26:00
  Speaker 3: tomatoes down to a tenth of their volume, and you're
• 26:03
  Speaker 3: buying tomatoes at four dollars a pound, and so it's
• 26:06
  Speaker 3: a real reflection of how these markets actually work. And
• 26:09
  Speaker 3: so we had to find a solution, and that solution
• 26:12
  Speaker 3: was beats. We could buy beats more cheaply and then
• 26:15
  Speaker 3: turn them into a ketchup. But you know, like if
• 26:18
  Speaker 3: you said, oh I love this tomato ketchup, can I
• 26:20
  Speaker 3: get a side of it? It'd be like, okay, it's
• 26:22
  Speaker 3: six dollars and then then people get really up.
• 26:26
  Speaker 6: It's interesting that tomato ketchup would be the thing that
• 26:29
  Speaker 6: was too expensive. Yeah, for people's taste, there's a lot
• 26:33
  Speaker 6: you would think it would be something else.
• 26:34
  Speaker 3: Yeah, it's it's well, you know, there's we are in
• 26:37
  Speaker 3: our culture. We have very decided ideas about what's cheap
• 26:40
  Speaker 3: and what's expensive. You know, a taco cheap. Uh, you know,
• 26:43
  Speaker 3: chips and salsa free always yeah, yeah, they're not. It's
• 26:47
  Speaker 3: never free. You know, you're paying for it. But and
• 26:50
  Speaker 3: and things like ketchup or you know those, Yeah, they
• 26:53
  Speaker 3: just they're supposed to be. And it's like, well, you know,
• 26:56
  Speaker 3: in a real system that that that you know, everybody
• 26:59
  Speaker 3: wins from the far on down. Tomatoes they're not cheap.
• 27:03
  Speaker 1: You know, interesting things. But I don't know about ketchup
• 27:05
  Speaker 1: till I started getting into like the aesco fia of
• 27:08
  Speaker 1: the old French cookbooks. Is you would go into the
• 27:11
  Speaker 1: index and there's the ketchups, mushroom ketchup, onion ketchup, and
• 27:19
  Speaker 1: the tomato Ketchup is just one of many ketchups. But
• 27:22
  Speaker 1: it won. Yeah, it like very much won, you know,
• 27:26
  Speaker 1: it became ketchup.
• 27:28
  Speaker 3: Yeah, yeah, yeah. So that's I mean, that's that's us
• 27:32
  Speaker 3: kind of trying to play within the markets, you know,
• 27:35
  Speaker 3: and just trying to figure out how to give people
• 27:38
  Speaker 3: what they want, but still within the context and within parameters,
• 27:41
  Speaker 3: economic parameters.
• 27:42
  Speaker 1: How do you get the vinegar that you use to
• 27:44
  Speaker 1: make ketchup?
• 27:45
  Speaker 3: We buy dry goods, you know, vinegar and sugar and
• 27:49
  Speaker 3: spices and things like that. It's kind of like a
• 27:52
  Speaker 3: little house on the prairie mentality, you know, it's like
• 27:54
  Speaker 3: we can go to the mercantile and get these dry goods,
• 27:57
  Speaker 3: but fresh ingredients or we're going to prioritize is coming
• 28:02
  Speaker 3: from within this system and then whatever else we can
• 28:05
  Speaker 3: within that, you know, like like flowers, we get Steen's
• 28:08
  Speaker 3: cancrup from Louisiana, you know, and it's like, instead of
• 28:11
  Speaker 3: buying molasses from who knows where, we get this beautiful
• 28:14
  Speaker 3: canesrup from our neighbors over here. We buy pistachios from
• 28:18
  Speaker 3: one farm in New Mexico. You know, it's just their neighbors.
• 28:22
  Speaker 3: And I got tired. I mean, pecans were the only
• 28:24
  Speaker 3: game in town.
• 28:25
  Speaker 1: You know.
• 28:26
  Speaker 3: Here it's the only nut. We have maybe an odd
• 28:29
  Speaker 3: walnut here and there, but nothing cultivated and nothing easy
• 28:32
  Speaker 3: to crack. So I was finally I was like, let's
• 28:35
  Speaker 3: let's just get pistachios, you know, but like let's do
• 28:37
  Speaker 3: our research and get them from a great place. Same
• 28:40
  Speaker 3: thing with our coffee. You know, obviously we're not growing
• 28:43
  Speaker 3: coffee here. We need to have it, but we do
• 28:45
  Speaker 3: the research. We're like, who's making the best you know,
• 28:48
  Speaker 3: who's paying their people the best, best processes and all
• 28:51
  Speaker 3: these things, And so.
• 28:52
  Speaker 1: What about the burger bun? We didn't talk about the
• 28:53
  Speaker 1: burger bun. Then we got to talk about the fat
• 28:55
  Speaker 1: you fry and your fries and beef towels, so how
• 28:57
  Speaker 1: you make that? But what's the burger bun all about?
• 29:00
  Speaker 3: You know, like all of our breads, you know, we
• 29:02
  Speaker 3: have a pastry chef in house, and she makes everything anything.
• 29:06
  Speaker 3: That's all of our breads we make in house. On
• 29:11
  Speaker 3: this table right over here, we butcher all the feral
• 29:13
  Speaker 3: hogs on the on one side and make the breads
• 29:16
  Speaker 3: on the other side. Their sourdough starter. When we signed
• 29:19
  Speaker 3: the least for this building in twenty thirteen, we were
• 29:22
  Speaker 3: parked over in that alley over there, went over there,
• 29:25
  Speaker 3: picked a big bunch of wild mustang grapes, took him home,
• 29:28
  Speaker 3: wrapped them in cheese cloth, mashed him up, and put
• 29:30
  Speaker 3: them in a slurry of flour and water and captured
• 29:33
  Speaker 3: that that hyper local yeast. And that's all right there
• 29:39
  Speaker 3: in the alley over there. We had to park over there,
• 29:41
  Speaker 3: there were some wild grapes, and so our sourdough starter
• 29:44
  Speaker 3: to this day is from a grape starter, the throat
• 29:49
  Speaker 3: from the yeast, from a wild yeast that we got
• 29:51
  Speaker 3: from across the road.
• 29:53
  Speaker 1: You kidding me? You kept it going that time.
• 29:55
  Speaker 3: Every day it has to be fed.
• 29:57
  Speaker 1: What do you feed it with?
• 29:58
  Speaker 3: You regenerated every day?
• 30:01
  Speaker 1: Put sugar, flower and water, No sugar, don't put sugar
• 30:04
  Speaker 1: in about it?
• 30:05
  Speaker 3: Yeah? Yeah, And then you're talking about the fat, the
• 30:09
  Speaker 3: beef fat. So every Monday, which is today, is rendering day,
• 30:14
  Speaker 3: and so we buy as much beef fat, mostly from Mariana,
• 30:19
  Speaker 3: and there's another butcher shop that sources all local and
• 30:22
  Speaker 3: sometimes we take their excess beef fat and we grind
• 30:27
  Speaker 3: it and render it all day long on Mondays to
• 30:29
  Speaker 3: stalk the fryar with beef fat for the for the week.
• 30:33
  Speaker 1: So you guys grind, you guys grind when you render.
• 30:36
  Speaker 3: I think it's best you get the most service area. Yeah,
• 30:40
  Speaker 3: and you and it and it. And also I think
• 30:43
  Speaker 3: you'll see a lot of times people overcook their lard
• 30:48
  Speaker 3: or or tallow and get it too like brown and
• 30:52
  Speaker 3: because you will have when I'm when I'm cleaning a
• 30:55
  Speaker 3: feral hog, I pull by hand the leaf fat out
• 30:58
  Speaker 3: because if you cut, you get bits of meat in there.
• 31:02
  Speaker 3: I don't know why you have a whole thing based
• 31:04
  Speaker 3: on animal fats.
• 31:05
  Speaker 2: I got a question for it.
• 31:07
  Speaker 1: You know about it.
• 31:09
  Speaker 3: If I pull it by hand, then I only get
• 31:12
  Speaker 3: the fat like that big sheath of you.
• 31:14
  Speaker 1: You're you're skittish about having little hunks of meat in
• 31:17
  Speaker 1: your in your towel fat.
• 31:19
  Speaker 3: One hundred percent well more so in lard. But yes,
• 31:22
  Speaker 3: also in the tallow, but it well. And I'll tell
• 31:25
  Speaker 3: you about lard. I always saw it's just whatever.
• 31:27
  Speaker 2: Well, I think it makes it taste different.
• 31:28
  Speaker 3: It gives it more of a pork or beef flavor.
• 31:32
  Speaker 3: And in cooking fats like lard and tallow, I want
• 31:38
  Speaker 3: some neutrality and I don't want to taste so savory.
• 31:41
  Speaker 3: If we're going to use that application for a dessert,
• 31:45
  Speaker 3: or if we're going to fry donuts in it on
• 31:46
  Speaker 3: Saturday and Sunday morning, we don't want it super beefy.
• 31:50
  Speaker 3: But then when you eat that donut, you're like, I
• 31:51
  Speaker 3: don't know why this is so good, but there's something,
• 31:54
  Speaker 3: there's something or like fried fish.
• 31:57
  Speaker 1: And then it brought you jar my new coon grease.
• 31:59
  Speaker 3: Hell yeah, I got nobody's ever spoken those words I.
• 32:05
  Speaker 1: Rendered out. You know, I can blame me when I
• 32:07
  Speaker 1: tell you this. You know I can blame when I
• 32:10
  Speaker 1: tell you this. I rendered out one raccoon, and this
• 32:16
  Speaker 1: wasn't even picking it clean. I rendered out one raccoon
• 32:19
  Speaker 1: and it yielded three full court jars of lard. One raccoon.
• 32:25
  Speaker 3: Oh my, I could prove it.
• 32:28
  Speaker 1: I believe you, three full court jars off a single raccoon.
• 32:32
  Speaker 3: I mean, that's that would be a good yield from
• 32:34
  Speaker 3: a big pig.
• 32:35
  Speaker 1: I gave. I gave a court to him him, and
• 32:38
  Speaker 1: maybe I'm gonna give my last court to you.
• 32:40
  Speaker 3: I would love that little raccoon lard.
• 32:43
  Speaker 2: Hey, I've got a serious thank you for that.
• 32:45
  Speaker 1: That was serious about what I'm saying.
• 32:47
  Speaker 2: No, No, I just have a very serious question weird
• 32:52
  Speaker 2: dealing before I thank you in our social media relationship,
• 32:59
  Speaker 2: like you on social media as if I wasn't going
• 33:02
  Speaker 2: to see you the next day. I was like, hey,
• 33:04
  Speaker 2: thanks Steve, and you didn't watch it.
• 33:08
  Speaker 1: Okay, he didn't follow you.
• 33:11
  Speaker 2: What temperature are you rendering your your beef tallow out?
• 33:17
  Speaker 3: So they're going to be popping into the oven.
• 33:19
  Speaker 4: But yeah, talks about the whole process.
• 33:21
  Speaker 3: Well, it's it's all all hands on deck. By that,
• 33:24
  Speaker 3: I mean any heat source is utilized, so the four
• 33:28
  Speaker 3: burner range.
• 33:29
  Speaker 2: But you've got to be having You've got to be
• 33:31
  Speaker 2: watching the temperature.
• 33:32
  Speaker 3: Yes, I I don't know. I could ask him real
• 33:36
  Speaker 3: quick before we do it in the oven.
• 33:38
  Speaker 2: I really want to know.
• 33:39
  Speaker 3: But if you're doing in stove top, it's low and
• 33:41
  Speaker 3: you know just as low.
• 33:43
  Speaker 2: Do you have any sense of the temperature like one
• 33:45
  Speaker 2: or two twenty five.
• 33:46
  Speaker 3: I don't it'd be over well, No, I don't, honestly.
• 33:49
  Speaker 2: Just because.
• 33:52
  Speaker 6: I have a tendency to burn my grease a little bit.
• 33:56
  Speaker 6: But but but two twenty five is what I right
• 34:02
  Speaker 6: over stay to say. Do you think two hundred? Two hundred?
• 34:07
  Speaker 1: I believe that that's perfect perfect because if you look
• 34:10
  Speaker 1: at like confee and like French cooking confee and in
• 34:17
  Speaker 1: the rendering duck oil and stuff, I've always read the
• 34:20
  Speaker 1: two hundred. That's what I shoot for is two hundred. Yeah,
• 34:23
  Speaker 1: I do it in my oven, but I like kind
• 34:26
  Speaker 1: of doing it on a Burnercond.
• 34:27
  Speaker 6: May have really embarrassed us with Ted Copple. I rendered
• 34:31
  Speaker 6: bear fat with Ted Copple. Would you tell you the
• 34:33
  Speaker 6: other day?
• 34:34
  Speaker 2: Well, we didn't have it.
• 34:35
  Speaker 6: We didn't have a thermometer, and I just burned it
• 34:39
  Speaker 6: because it was going slow. And he started going, wow, Clay,
• 34:43
  Speaker 6: this is really slow.
• 34:44
  Speaker 1: And I was like, oh, and did I sent you? I?
• 34:50
  Speaker 2: I didn't. It was it was I didn't have it,
• 34:52
  Speaker 2: But I.
• 34:52
  Speaker 5: Wouldn't you grind it up? He'll get rid of as
• 34:56
  Speaker 5: much meat as possible or just all of.
• 34:58
  Speaker 3: It, yes, going and there they're trimming out anything red
• 35:02
  Speaker 3: and then it goes to the grinder, and then it
• 35:04
  Speaker 3: goes into We have induction burners that we put on
• 35:07
  Speaker 3: the butcher tables, we have the range, and we also
• 35:09
  Speaker 3: are popping everything in the oven at the same time.
• 35:11
  Speaker 3: Just any way we can do it because we need
• 35:13
  Speaker 3: so much of it, okay, and then we put it
• 35:15
  Speaker 3: in these big pants and then you know, it solidifies
• 35:18
  Speaker 3: and then we're able.
• 35:19
  Speaker 5: To But tell me how long it usually takes from
• 35:24
  Speaker 5: start to when you pull it out of the oven
• 35:26
  Speaker 5: and you're like, that looks good.
• 35:27
  Speaker 3: It's going to depend on the volume. I mean a
• 35:29
  Speaker 3: couple hours.
• 35:30
  Speaker 5: You know what would be the max If I told you,
• 35:33
  Speaker 5: you know what, I spent a whole day, Jesse, I
• 35:35
  Speaker 5: was rendering my bear fat for eight hours, would you
• 35:39
  Speaker 5: be like, Man, you overdid it big time.
• 35:41
  Speaker 4: And there's no wonder it's probably a little grinding.
• 35:44
  Speaker 3: Yeah. What I always tell people is so when you
• 35:46
  Speaker 3: when you start to cook it, you have these large
• 35:49
  Speaker 3: bubbles coming out and that's you know, the water coming
• 35:53
  Speaker 3: out of it. What you want to shoot for is
• 35:56
  Speaker 3: and you'll know this what a Coors light looks like.
• 35:59
  Speaker 1: Oh, for a minute, I was gonna get you're going
• 36:03
  Speaker 1: to hit him with You'll know this as a rendering man, like,
• 36:07
  Speaker 1: hold a minute, man, are you gossiping?
• 36:13
  Speaker 5: So I was telling him about our you know, about
• 36:18
  Speaker 5: our life on the bus, and about how there's you
• 36:21
  Speaker 5: can very easily fall into, like the life of a
• 36:23
  Speaker 5: rock star, and the only person really carrying the flag
• 36:26
  Speaker 5: of a rock star has been Randalls.
• 36:28
  Speaker 1: I appreciate that, Jesse. Later, if you need to have
• 36:31
  Speaker 1: talk hot dogs, you can also point to him say
• 36:35
  Speaker 1: you'll know this.
• 36:36
  Speaker 3: I love I just made a big batch of venison
• 36:38
  Speaker 3: hot dogs and they are really That's like we've got to.
• 36:43
  Speaker 4: Topic. I really need to know.
• 36:45
  Speaker 1: I got to make a business, make a business deal.
• 36:48
  Speaker 1: We've been fixing to make a video about how to
• 36:51
  Speaker 1: make venison hot dogs. Really here, if you can think
• 36:56
  Speaker 1: about this, we'd like to have you come out on
• 36:58
  Speaker 1: the rollers. We want to make not fancy dogs, not
• 37:02
  Speaker 1: like a thinking man's hot dog. We want to make
• 37:05
  Speaker 1: take your venison and turn it into a gas station
• 37:09
  Speaker 1: hot every man's joe blow no bend in it that
• 37:15
  Speaker 1: you can put on a gas station rollery. Have it
• 37:20
  Speaker 1: be like a little kid would eat it and he'd go,
• 37:22
  Speaker 1: that's a hell of a hot.
• 37:23
  Speaker 3: Dog, collagen cases to keep him flatten straight. Ye, classic,
• 37:27
  Speaker 3: no fancy nothing, roller dogs, coryander, garlic, paprika and nutmeg.
• 37:33
  Speaker 3: And that's your that's yours.
• 37:36
  Speaker 4: Is the consistency of the inside.
• 37:40
  Speaker 1: Here's the thing when guys go, so, I've made hot
• 37:44
  Speaker 1: dogs and we use sheep case like anybody can do that,
• 37:48
  Speaker 1: and they can make a thing that they'd be like, well,
• 37:50
  Speaker 1: this is my version of a hot dog. I want
• 37:53
  Speaker 1: to make hot dogs. The baseballs.
• 38:01
  Speaker 8: Making venison hot dogs, they end up with something that's
• 38:04
  Speaker 8: what I would call the rot shape. Yes, it has
• 38:08
  Speaker 8: a different spice mixed than what they call their brats,
• 38:10
  Speaker 8: but it's a hot dog flavored sausage exactly. But it
• 38:13
  Speaker 8: doesn't have it's an emulsification. Five parts lean, four parts fat.
• 38:18
  Speaker 8: So you walk us through it right now.
• 38:21
  Speaker 1: No, I mean, when we make we come back, we're
• 38:23
  Speaker 1: gonna make gas station hot dogs. Then we're gonna buy
• 38:26
  Speaker 1: the roller. We've already shopping for a roll and we're
• 38:28
  Speaker 1: gonna put them on a roll. It's getting excited, I mean,
• 38:30
  Speaker 1: and then we're gonna put mustard ketchup on them. Then
• 38:33
  Speaker 1: we're gonna be like, that's deer meat. Gas station hot dogs.
• 38:36
  Speaker 3: I ate seven venison hot dogs over the weekend.
• 38:39
  Speaker 2: Oh you've got them right now.
• 38:41
  Speaker 3: I made. I made a batch of seventy two of them, Randall,
• 38:47
  Speaker 3: I love it. They're so good. There's they're very very good.
• 38:52
  Speaker 2: Are they hot dog colored?
• 38:53
  Speaker 3: Well, they're a little grayish. They don't have I didn't
• 38:56
  Speaker 3: smoke them either, so you could do a cold smoke
• 38:58
  Speaker 3: on them we're getting.
• 38:59
  Speaker 1: They don't smoke station hot dogs.
• 39:01
  Speaker 3: They might be a little cold smoke, but they're also
• 39:03
  Speaker 3: going to have Nightrite in them, so you know, real
• 39:06
  Speaker 3: pinked out from that. I did put some Insecure number
• 39:10
  Speaker 3: one in there, but they they didn't take on a
• 39:12
  Speaker 3: ton of that pink color there.
• 39:14
  Speaker 5: A little on the migra would be that you would
• 39:16
  Speaker 5: have to add so much other filler that it'd be
• 39:20
  Speaker 5: hard to still call it a venison hot dog.
• 39:23
  Speaker 3: Well, it's going to need five parts venison lean, four
• 39:27
  Speaker 3: parts of some kind of fat that's going to be
• 39:30
  Speaker 3: fine poor pork, and then and then three parts ice,
• 39:35
  Speaker 3: and so it's going to be thirty three percent by
• 39:37
  Speaker 3: weight other fat. But then it's going to be whatever
• 39:40
  Speaker 3: that five parts is of pure venison.
• 39:44
  Speaker 1: If we can, if we can publish a recipe and
• 39:47
  Speaker 1: have an instructional video of how to make a gas
• 39:50
  Speaker 1: station hot dog that your kid would be excited to
• 39:52
  Speaker 1: eat and have it be fifty percent venison. That is success.
• 39:59
  Speaker 3: Okay, we we can we can move We need to
• 40:01
  Speaker 3: move on because there's some yeah, yeah, there's there's some
• 40:03
  Speaker 3: nuanced I was starting.
• 40:06
  Speaker 4: Sure you have some ip that he needs, and he's
• 40:09
  Speaker 4: very valuable.
• 40:09
  Speaker 3: I know that.
• 40:10
  Speaker 8: Yeah, I was starting to get a little sluggish from
• 40:13
  Speaker 8: the meal, but I haven't perked right up with the
• 40:16
  Speaker 8: talk of hot dugs.
• 40:19
  Speaker 3: He had cheesecat, probably so. But my whole point was
• 40:24
  Speaker 3: as soon as it looks like a really light beer.
• 40:26
  Speaker 3: And this is what I teach in my classes. It's
• 40:28
  Speaker 3: like as soon as you get a straw color in
• 40:31
  Speaker 3: tiny bubbles, you're done, and that at that point you
• 40:34
  Speaker 3: need to strain.
• 40:35
  Speaker 6: So how much solids will you get? Will you scrape off?
• 40:39
  Speaker 6: You know, the cracklings and just a little.
• 40:41
  Speaker 3: Bit a lot. And that's one of the things that
• 40:43
  Speaker 3: gets me is like we still haven't found a consistent
• 40:46
  Speaker 3: home for those I hate throwing anything away, but we have,
• 40:49
  Speaker 3: like I mean, weekly we're probably fifty gallons.
• 40:52
  Speaker 1: I throw them on my roof off the birds, magpies,
• 40:56
  Speaker 1: mag we have this. I need I need to metal.
• 41:00
  Speaker 1: I need to think about what you're talking because I
• 41:02
  Speaker 1: have looked at I've done it wrong. I'm not paying
• 41:07
  Speaker 1: attention to the bubbles. I'm looking first, like when I
• 41:11
  Speaker 1: feel the crackling is is spent? Is it's going to
• 41:15
  Speaker 1: get sure? And that the energy I'm putting into the
• 41:17
  Speaker 1: production has hit like any sort of reasonable efficiency, meaning
• 41:24
  Speaker 1: I could go and go and go and go and
• 41:25
  Speaker 1: go and maybe get a little more, but the crackling
• 41:28
  Speaker 1: is spent, diminishing returns. Yeah, I never look at the bubble. Okay,
• 41:33
  Speaker 1: that's possible. Well I'm not say I don't.
• 41:35
  Speaker 3: I don't.
• 41:36
  Speaker 1: I don't do it right. You do it right.
• 41:37
  Speaker 6: I feel like there's there's a lot of signals in
• 41:40
  Speaker 6: the grease that tells you it's done, you know. I
• 41:42
  Speaker 6: mean in bubbles could be one of them, which I
• 41:45
  Speaker 6: wouldn't have thought either. I would I would be watching
• 41:47
  Speaker 6: the crackling because it's just like a lot of movement
• 41:51
  Speaker 6: early when it's rendering down and then finally it just
• 41:53
  Speaker 6: starts to slow and sudd You're like, we're not gaining anything.
• 41:57
  Speaker 3: Yeah, And I don't want it to get too dark. Yeah,
• 41:59
  Speaker 3: I want it to be blonde. Yeah, because then you
• 42:02
  Speaker 3: start to develop that toasty flavor in there, and so
• 42:04
  Speaker 3: that's going to affect your pie crest or your donut
• 42:07
  Speaker 3: or the other things you're gonna do with it.
• 42:09
  Speaker 2: You have any way to legally use bear grease, gotcha.
• 42:16
  Speaker 1: When you get really good at something like like for you,
• 42:18
  Speaker 1: making grease, making tallow lard, you get to a point
• 42:23
  Speaker 1: where it talks to you. Do you know what I mean?
• 42:27
  Speaker 1: Like you are seeing a thing that you can't really explain,
• 42:31
  Speaker 1: the dumbness. Sure, it becomes a little bit like a
• 42:34
  Speaker 1: dark art.
• 42:35
  Speaker 3: Yeah.
• 42:35
  Speaker 1: I always say that ice talks to me walking on ice.
• 42:41
  Speaker 3: Oh, I can look at it. I don't speak.
• 42:43
  Speaker 1: Yeah, I look at upon and it talks to me
• 42:45
  Speaker 1: about it tells me what condition it's in. But you
• 42:49
  Speaker 1: probably get with the grease. I never get, like, I
• 42:52
  Speaker 1: don't do it enough to when I'm making lard or grease,
• 42:57
  Speaker 1: I don't. I always leave it like, don't know, man,
• 43:01
  Speaker 1: I suppose that's probably good that the bubbles.
• 43:04
  Speaker 5: That's what the bubbles were saying, real technical question. This
• 43:08
  Speaker 5: is a batch of bear grease that I made. Okay,
• 43:11
  Speaker 5: that looks great, it's really clear and pale. Right, but okay,
• 43:16
  Speaker 5: that's the color of a lot of them. Uh huh,
• 43:20
  Speaker 5: it never solidified.
• 43:21
  Speaker 3: Oh, this is cool. When I took bear hog hunting
• 43:25
  Speaker 3: out there to that property, he killed two hogs. I
• 43:28
  Speaker 3: had killed one a couple maybe a month or so
• 43:33
  Speaker 3: previous to that, and then and I killed one on
• 43:35
  Speaker 3: that property two days ago. And it's a there's a
• 43:39
  Speaker 3: there's a big pecan orchard on one side, and there's
• 43:41
  Speaker 3: a big pecan orchard on the other side. The whole
• 43:43
  Speaker 3: river by the bottom is nothing but pecans. And the
• 43:47
  Speaker 3: fat that we render off these hogs does not solidify
• 43:50
  Speaker 3: in the refrigerator. It stays almost completely liquid. So I
• 43:54
  Speaker 3: reached out to one of our customers here as a doctor,
• 43:57
  Speaker 3: and I was like, what's happening with this. It's like
• 44:00
  Speaker 3: Nola oil viscosity in the refrigerator as polyunsaturated fats from
• 44:05
  Speaker 3: eating a diet of probably only pecans, which are really
• 44:09
  Speaker 3: high in polyunsaturated.
• 44:11
  Speaker 1: And that's what you told me too, right, Yes, that's
• 44:14
  Speaker 1: what I'm Yeah, Clay'd probably tell you it's predicting the
• 44:16
  Speaker 1: weather and there's bad weather coming out.
• 44:18
  Speaker 5: I need to look at earlier that's what you said.
• 44:21
  Speaker 5: That means Saturday lots of eighteen to one carbon bonds.
• 44:25
  Speaker 4: That's good Bear diet.
• 44:28
  Speaker 8: Lay unknowingly came up with his second book title earlier
• 44:31
  Speaker 8: when he said signals in the grease.
• 44:33
  Speaker 1: I like it.
• 44:33
  Speaker 3: That's the grease signals.
• 44:37
  Speaker 4: So that is do you feel like it's a good
• 44:40
  Speaker 4: product like that?
• 44:41
  Speaker 3: Like that? Well? Yes, no, I mean the first off,
• 44:44
  Speaker 3: those hogs are very very good to eat, very sweet
• 44:48
  Speaker 3: mile but still have that nice bit of like barrel
• 44:51
  Speaker 3: hog flavor. To him, Uh, the fat was worthless for sausage.
• 44:55
  Speaker 3: You couldn't use the back fat for sausage. Once you
• 44:57
  Speaker 3: ran it through the grinder, it liquefied on way out,
• 45:00
  Speaker 3: like just frozen chunks of fat into the grinder liquid
• 45:04
  Speaker 3: on the way out just because it was soft wild
• 45:06
  Speaker 3: howk even the harder fat off the back, not just
• 45:09
  Speaker 3: the leaf fat.
• 45:11
  Speaker 1: And then for.
• 45:13
  Speaker 3: Something like a coned feet where you need that solidified
• 45:17
  Speaker 3: protective cover wouldn't.
• 45:18
  Speaker 1: Work because it never solid Yep, that's a good point.
• 45:21
  Speaker 3: But for general cooking, sauteg things like that, it was great.
• 45:24
  Speaker 3: But anything that you needed like a I tried to
• 45:27
  Speaker 3: make pie crust with it came total disaster because you
• 45:29
  Speaker 3: couldn't get that solid fat incorporated.
• 45:32
  Speaker 1: You never cut it in exactly now their day, I
• 45:34
  Speaker 1: noticed he had. He never mentioned it to me, but
• 45:38
  Speaker 1: he had the jar of congrease I made next to
• 45:42
  Speaker 1: a jar of bear grease in the same area. And
• 45:45
  Speaker 1: what I thought was interesting was indistinguishable well, and how
• 45:50
  Speaker 1: they were predicting weather, like the amount of like solid
• 45:55
  Speaker 1: the late where the line was liquefied.
• 45:58
  Speaker 2: The congrease was totally solid.
• 46:00
  Speaker 1: No, no, yeah, it was was it thinking that you
• 46:05
  Speaker 1: didn't see that. He didn't mention it, but I saw it.
• 46:08
  Speaker 1: Oh okay, yeah, he didn't say hey, thanks for that,
• 46:10
  Speaker 1: but I was looking at him. I thought, oh wow,
• 46:13
  Speaker 1: it's remarkable how similar in appearance they are.
• 46:17
  Speaker 6: I think you misinterpreted that because the coon grease was
• 46:20
  Speaker 6: completely solid and the bear grease was basically sixty forty
• 46:26
  Speaker 6: you know, olive oil like and then the saturated fat.
• 46:36
  Speaker 1: That it makes me think like an unreliable reporter.
• 46:39
  Speaker 6: Dude, Well, I think maybe over time it's possible that
• 46:43
  Speaker 6: your coon grease, when it's not being shook up and
• 46:46
  Speaker 6: everything would kind of solidify. But basically, I had some
• 46:49
  Speaker 6: barre oil analyzed by one of the best lipid labs
• 46:54
  Speaker 6: in America. And basically the short version is is that
• 46:59
  Speaker 6: the clear olive oil colored liquid is unsaturated fat eighteen
• 47:05
  Speaker 6: to one carbons like olive oil. The heavier stuff is
• 47:11
  Speaker 6: saturated fats, and it's a variety of different carbon chains
• 47:15
  Speaker 6: and stuff. But anyway, this bar oil that I submitted
• 47:18
  Speaker 6: was like sixty percent unsaturated fat forty percent saturated but apparently,
• 47:24
  Speaker 6: but I think it's different based upon the bear's diet.
• 47:27
  Speaker 1: Sure, there's a lot of hand lotion, natural hand lotion
• 47:32
  Speaker 1: in that bear meat.
• 47:35
  Speaker 6: So they analyze this barre oil and there are species
• 47:39
  Speaker 6: of lipids, Like if you have any jar of oil
• 47:42
  Speaker 6: that there is animal fat or like olive oil, there
• 47:47
  Speaker 6: are multiple, if not hundreds of species of lipids that
• 47:52
  Speaker 6: make up that oil. And this lab person she said
• 47:59
  Speaker 6: the most surprising thing about the barrel oil was that
• 48:01
  Speaker 6: it had uh, oh my gosh, it's slipped my mind.
• 48:06
  Speaker 2: What it's called Sarahmid's.
• 48:08
  Speaker 6: The barrel oil was three percent Saramid's, which if you
• 48:11
  Speaker 6: go to a drug store and look for skin lotion,
• 48:15
  Speaker 6: it'll say Sarahmid's because Sarahmid's are a species of lipid
• 48:21
  Speaker 6: that is like forty percent of your skin and so anyway,
• 48:25
  Speaker 6: but pork fat didn't have nothing else that she had
• 48:28
  Speaker 6: ever seen had saramids in it.
• 48:30
  Speaker 2: But a little off topic.
• 48:32
  Speaker 4: But what do you mean?
• 48:34
  Speaker 2: And it's for my book, You're honest, Jo honest want me.
• 48:37
  Speaker 2: He constantly wants me to talk about my book that's
• 48:40
  Speaker 2: coming out a year and a half.
• 48:41
  Speaker 1: Be ready, very good book.
• 48:43
  Speaker 4: What's it called?
• 48:43
  Speaker 1: I read the first half called American Bear very good book. Wow,
• 48:48
  Speaker 1: first half is could go to ship after that.
• 48:52
  Speaker 2: Get this guy talking about it.
• 48:53
  Speaker 1: You can put a big old chapter in there about
• 48:55
  Speaker 1: that grease I gave you.
• 48:56
  Speaker 4: Probably it'll be it'll be the apple.
• 48:59
  Speaker 2: I'll put it in the I'll be like my dear friends.
• 49:02
  Speaker 4: You spend on bear fat in this book. I don't
• 49:06
  Speaker 4: want to give it all away. But you're not gonna.
• 49:08
  Speaker 4: I'm telling you, you're not giving anything away. Give them
• 49:11
  Speaker 4: a taste.
• 49:11
  Speaker 6: Man, it's the Let me just say that the opening
• 49:15
  Speaker 6: of the book will be unlike any book you've ever read, probably.
• 49:19
  Speaker 1: Because the discussion before.
• 49:22
  Speaker 6: Yeah, and and we we do have right now in
• 49:26
  Speaker 6: the structure of full chapter on me going to Atlanta.
• 49:31
  Speaker 6: I went to Emery Labs in Atlanta and saw the machine,
• 49:36
  Speaker 6: the most technical lipid analysis machine in the world.
• 49:41
  Speaker 3: Study.
• 49:41
  Speaker 6: We did novel research on bear grease never before. They
• 49:45
  Speaker 6: want me to publish and they want me to somehow
• 49:47
  Speaker 6: be involved in a published article about it. Well, and
• 49:51
  Speaker 6: I was like, that would be great, Let's do it.
• 49:54
  Speaker 6: I'm getting a little jealous.
• 49:55
  Speaker 1: There you go eighteen months out. Yeah, where are we
• 49:59
  Speaker 1: on our walk through? Have we gotten to your lettuce
• 50:01
  Speaker 1: rap yet? No? Nopet's tackle the lettuce wrap. Yeah, and
• 50:06
  Speaker 1: then we'll tackle the salad.
• 50:08
  Speaker 3: We're gonna let's just talk vegetables first. So the lettuce
• 50:12
  Speaker 3: is a hydroponically or aquaponically grown butterleaf lettuce actually the
• 50:18
  Speaker 3: company owned by another friend of mine. And then right
• 50:22
  Speaker 3: outside of Austin. So we get these super fresh, really beautiful,
• 50:26
  Speaker 3: uh you. We'll notice a little bit of lime on there.
• 50:29
  Speaker 3: That is a South Texas organically grown line from gns
• 50:33
  Speaker 3: Orchards down near Karizo Springs. We've got fresh IRBs because
• 50:37
  Speaker 3: we are in season four, things like minton salatro, some
• 50:41
  Speaker 3: red cabbage and radishes also in season. But then the
• 50:44
  Speaker 3: you know, the real star of the show there is
• 50:46
  Speaker 3: the ground nil gui so and these are coming from
• 50:50
  Speaker 3: that band along the Texas coast south of Kingsville all
• 50:53
  Speaker 3: the way to the border where the aeteria is and
• 50:57
  Speaker 3: then kind of extends over to the west to Felfurious
• 51:00
  Speaker 3: in a little bit farther. But then where the where
• 51:02
  Speaker 3: the nil guy range. And so we get in a
• 51:05
  Speaker 3: lot of nil guy. I like nil guy. A lot
• 51:07
  Speaker 3: doesn't hit corn. Peters has a really nice, very natural diet.
• 51:13
  Speaker 3: They're invasive, they're very very sustainable. And these are harvest
• 51:17
  Speaker 3: from helicopters.
• 51:19
  Speaker 5: Uh.
• 51:19
  Speaker 3: One shot sniper shot from a helicopter broke broken arrow
• 51:23
  Speaker 3: ranch out of Ingram, Texas. And then they have inspectors there.
• 51:27
  Speaker 3: They'll they'll do eighty in a day. And they have
• 51:31
  Speaker 3: these trailers set up and they process them all, take
• 51:34
  Speaker 3: them back their age and cut them and distribute them.
• 51:37
  Speaker 1: Where do they hit that thing from the helicopter headshots?
• 51:39
  Speaker 1: Only the hit him in the head from the helicopter.
• 51:41
  Speaker 3: Wow, buckshot, No, those are rifles.
• 51:45
  Speaker 1: This guy's got to be good day.
• 51:47
  Speaker 5: And they're doing a lot of days. You're not the
• 51:49
  Speaker 5: only one serving nil guy. That is correct that they
• 51:52
  Speaker 5: don't do eighty a day. They do a batch of eighty, correct,
• 51:55
  Speaker 5: not three sixty five. But when they go down there,
• 51:57
  Speaker 5: they will do eighty.
• 51:58
  Speaker 3: Yeah, they no, they distribute and they for the longest
• 52:02
  Speaker 3: time Broken Era has been the pre eminent source of
• 52:07
  Speaker 3: like real wild game like this farreal hog and nil guy,
• 52:11
  Speaker 3: you know. And then they have a lot of other
• 52:13
  Speaker 3: stuff like axis red stag things like that. But they've
• 52:18
  Speaker 3: they've really like led the industry in that field harvesting
• 52:23
  Speaker 3: technique and they're very, very good at it. Their distribution
• 52:25
  Speaker 3: is amazing, their customer service great people.
• 52:28
  Speaker 1: That's got to be some high overhead for them. Man,
• 52:30
  Speaker 1: you get a helicopter involved in something, yeah, things start
• 52:33
  Speaker 1: getting expensive.
• 52:34
  Speaker 3: Yeah, and then all the people on the ground, you know,
• 52:37
  Speaker 3: trailers and you know inspectors that have to go with them,
• 52:40
  Speaker 3: and they're they're shipping over state lions so they're USDA.
• 52:42
  Speaker 3: They have to have a USDA inspector with them. So
• 52:45
  Speaker 3: it's it is quite an operation, but they do it
• 52:48
  Speaker 3: so well. I mean, and I think arguably this is
• 52:51
  Speaker 3: some of the best meat that you could possibly purchase
• 52:54
  Speaker 3: because it is harvested in this way and then immediately
• 52:59
  Speaker 3: treated in the field.
• 53:01
  Speaker 7: Uh.
• 53:01
  Speaker 3: You know, they have this shocking technique where they hook
• 53:03
  Speaker 3: him up and they know about that, yeah, and to
• 53:07
  Speaker 3: kind of speed him through rigor Mortis thinks about that,
• 53:11
  Speaker 3: and and then they're they're getting them skin gutted and
• 53:14
  Speaker 3: chilled and distributed, and I just I think they do
• 53:17
  Speaker 3: a wonderful job.
• 53:18
  Speaker 1: We had a meat scientist, Can Purdue. I'm about to
• 53:21
  Speaker 1: get him back on it has been long enough now.
• 53:24
  Speaker 1: He had quite a lot to say about the shocking.
• 53:30
  Speaker 1: There is a I'll have to revisit the podcast. He
• 53:37
  Speaker 1: had quite a lot to say about it. There is
• 53:39
  Speaker 1: a very specific moment when that needs to occur. It
• 53:44
  Speaker 1: is not a later in the day thing.
• 53:46
  Speaker 3: Yeah, I don't think that. I don't know the ENS announcement,
• 53:49
  Speaker 3: but I do know what it's called. And I love this,
• 53:51
  Speaker 3: the tender Buck electro stimulator.
• 53:54
  Speaker 1: We let's move to the next out.
• 54:01
  Speaker 3: This is just a salad. I wanted to throw a
• 54:02
  Speaker 3: salad out there. We've got some romaine and watermelon, radishes
• 54:07
  Speaker 3: and herbs and a vinaigrette. There's probably some egg in there.
• 54:11
  Speaker 2: It's very good.
• 54:12
  Speaker 3: I don't know if it's as exciting as the other topics,
• 54:14
  Speaker 3: but yeah, so, I mean all of it. And that'll change.
• 54:17
  Speaker 3: What goes into that salad will change, you know, the
• 54:20
  Speaker 3: dressing and all these things. Well, what is the dressing.
• 54:23
  Speaker 3: This is a onion dressing, so it's like a charred onion.
• 54:27
  Speaker 3: We grill and then puree that up with some egg
• 54:31
  Speaker 3: yolk and olive oil.
• 54:33
  Speaker 1: Oh, we didn't talk about eggs eggs from.
• 54:35
  Speaker 3: We get eggs from two different sources right now, one
• 54:38
  Speaker 3: of which we've been using since we were at the
• 54:42
  Speaker 3: Farmer's Market together. Like we both sold at the Farmer's Market.
• 54:46
  Speaker 3: And let's be two thousand and six through twenty and twelve.
• 54:51
  Speaker 3: His name is Chris, and he runs an amazing operation.
• 54:55
  Speaker 3: He just has very very good eggs. That's what the
• 54:58
  Speaker 3: only thing he does is raised chickens for eggs. And
• 55:02
  Speaker 3: then we also get we sell a few eggs retail. Uh.
• 55:07
  Speaker 3: And that's from another farm out in the Hill Country
• 55:09
  Speaker 3: called Hat and Heart. And that is also another fantastic
• 55:13
  Speaker 3: egg That's the egg I eat at home because they
• 55:16
  Speaker 3: send them in twelve back cartons and so that's the
• 55:18
  Speaker 3: ones that I steal from the restaurant to take home.
• 55:20
  Speaker 1: How many jobs do you create here at Die Doue.
• 55:23
  Speaker 3: We probably got around forty, that's great man. Yeah, between
• 55:29
  Speaker 3: front of the house staff and and everybody in the
• 55:31
  Speaker 3: kitchen and so yeah.
• 55:33
  Speaker 1: Dude's gotta be the fun if you were in the
• 55:35
  Speaker 1: if you were in the food business, gotta be This
• 55:37
  Speaker 1: has gotta be the most educational, funnest place to work.
• 55:40
  Speaker 3: If if it's your thing, you know, if you want,
• 55:42
  Speaker 3: if you want more refinement and and and truffles and
• 55:46
  Speaker 3: different ingredients, and you know, you might find home somewhere else.
• 55:50
  Speaker 1: This is like way, that's just like how that's just
• 55:56
  Speaker 1: it's a demonstration of buying power. It's not a it's
• 55:59
  Speaker 1: some of that. It's a demonstration of buying power. It's
• 56:02
  Speaker 1: not a demonstration of creativity and elbow grease.
• 56:05
  Speaker 3: Well, I appreciate that. I can only say that because
• 56:07
  Speaker 3: there are people that sometimes that will come here and
• 56:09
  Speaker 3: they're like, this is not what I'm looking for.
• 56:11
  Speaker 1: I want.
• 56:11
  Speaker 3: I want to go to this place where we play
• 56:14
  Speaker 3: things and it's a little fancier. We use some tweezers
• 56:17
  Speaker 3: and this. Yet that's fine, you know, I mean, everybody's
• 56:19
  Speaker 3: got their their place. We have it. We have a
• 56:21
  Speaker 3: wonderful crew here. You know. It's it's just it's so
• 56:25
  Speaker 3: much fun to come in here because everybody they get
• 56:28
  Speaker 3: into it. You know, we try to educate them as
• 56:30
  Speaker 3: much as possible about what these things are and you know,
• 56:33
  Speaker 3: like and like pull the curtains back and let them
• 56:36
  Speaker 3: see and just and understand how important it is to
• 56:39
  Speaker 3: support you know, loncito or the you know, the supposed
• 56:43
  Speaker 3: eradication of add ad or why we use beats or
• 56:47
  Speaker 3: why this olive oil is so valuable and all these things.
• 56:50
  Speaker 3: So we try to really you know, inculcate that in them. Uh,
• 56:54
  Speaker 3: so they understand what they're doing.
• 56:55
  Speaker 5: Yeah, when you come down for your our dad hunt, Randall,
• 56:58
  Speaker 5: you might want to incorporate stopping by here and doing
• 57:02
  Speaker 5: a little beat about eating out of dat.
• 57:04
  Speaker 7: I've been thinking about how to suggest that myself in
• 57:07
  Speaker 7: a way that didn't seem.
• 57:09
  Speaker 1: Like you're trying to take advantage of them.
• 57:10
  Speaker 4: So I appreciate you saying that.
• 57:11
  Speaker 1: I'll go ahead and improve that right now.
• 57:14
  Speaker 4: Can I have a concluder?
• 57:15
  Speaker 1: Yeah, I was about ready to do one. Go ahead,
• 57:17
  Speaker 1: let it rip.
• 57:18
  Speaker 4: I've got two.
• 57:19
  Speaker 3: I'll make them very short and sweet.
• 57:21
  Speaker 4: One.
• 57:21
  Speaker 5: Every time I eat here, I'm very inspired. It's very inspirational.
• 57:26
  Speaker 5: When I eat here, I'm like, I need to go
• 57:27
  Speaker 5: home and do a better job and like put more
• 57:30
  Speaker 5: effort into cooking at home. Because even though it is
• 57:34
  Speaker 5: like there's a lot of stuff going on there. I
• 57:37
  Speaker 5: don't need to get that. I don't even want to
• 57:38
  Speaker 5: call it fancy. You were just trying to not call
• 57:40
  Speaker 5: your food fancy, so now I don't want to use
• 57:42
  Speaker 5: that word. But like, I need to do a better job.
• 57:45
  Speaker 5: Number two, I feel like what you do as a
• 57:48
  Speaker 5: restaurant tour you're making the world a better place. Oh man,
• 57:52
  Speaker 5: that's very kind, but you really are, Like I'm almost
• 57:54
  Speaker 5: emotional about it. Like the whole thing that you just explained,
• 57:58
  Speaker 5: it's only making everybody around you and you're involved with
• 58:02
  Speaker 5: ye better because of what you're doing here.
• 58:05
  Speaker 3: You appreciate it. Very cool.
• 58:08
  Speaker 1: Yeah, man, I get a lot of pride out of
• 58:09
  Speaker 1: being your friend. I love the stuff you do, the
• 58:13
  Speaker 1: way you care yourself, the way you treat people around you.
• 58:17
  Speaker 1: I love this restaurant. I think people should come and
• 58:19
  Speaker 1: check it out. Man. It's like you've created something of
• 58:22
  Speaker 1: a lot of beauty. And also you just play by
• 58:24
  Speaker 1: your own rules, you know what I mean, Like you
• 58:27
  Speaker 1: didn't you just did things the way. You can just
• 58:31
  Speaker 1: tell that you just did things the way that made
• 58:33
  Speaker 1: sense to you. And when someone's like, oh it doesn't
• 58:36
  Speaker 1: work that way, you can't do it that way. You
• 58:38
  Speaker 1: just say, oh, figure it out, see what I can
• 58:40
  Speaker 1: do and landing in the cool spot.
• 58:42
  Speaker 3: Man, Thank you.
• 58:43
  Speaker 1: So you come to Austin, you guys can feel free
• 58:46
  Speaker 1: to say whatever you want. But I always tell people
• 58:48
  Speaker 1: whenever I talk to someone that's coming to Austin, like,
• 58:51
  Speaker 1: you gotta go to die do a man. That's what
• 58:53
  Speaker 1: I've heard about forever and from everybody that's come down here.
• 58:56
  Speaker 1: It says, if you get the chance to go, you
• 58:59
  Speaker 1: got to go. If you ever down there, just regardless
• 59:02
  Speaker 1: if it's work or vacation, you got to go. And
• 59:06
  Speaker 1: it has inspired me to do some more stuff with
• 59:09
  Speaker 1: with the game at home, to do some different things.
• 59:13
  Speaker 1: You know, we get in you get in a rut,
• 59:15
  Speaker 1: and I don't guess it's a root because I like
• 59:17
  Speaker 1: the way the things that I cooked, the way that
• 59:18
  Speaker 1: I do, but there's so much more potential to make
• 59:21
  Speaker 1: it different. I like it, and this is thank you Jesse.
• 59:24
  Speaker 1: It's great.
• 59:28
  Speaker 8: Yeah, I mean it's everything I tasted was exceptional. But
• 59:34
  Speaker 8: you know, oftentimes it feels like a vision is sort
• 59:38
  Speaker 8: of tacked on.
• 59:40
  Speaker 7: To a to a restaurant, and this there's like a
• 59:44
  Speaker 7: very kind of render there's there's, indeed that there.
• 59:49
  Speaker 8: This is like a very clear, honest concept that carries
• 59:55
  Speaker 8: through everything with great clarity, and.
• 1:00:00
  Speaker 3: It's so good.
• 1:00:02
  Speaker 1: My other concluder after Clay is, uh, how do we
• 1:00:07
  Speaker 1: decide who gets the watch? I've been watching. Now I'm
• 1:00:13
  Speaker 1: going to get more serious about it. I'm been trying
• 1:00:16
  Speaker 1: to steal man.
• 1:00:18
  Speaker 2: These guys said, I cannot add anything to it, but
• 1:00:21
  Speaker 2: just I just want to say. The food is incredibly good.
• 1:00:25
  Speaker 2: It's incredibly good, and you're you're just such a generous person.
• 1:00:28
  Speaker 2: So thank you, Jesse.
• 1:00:30
  Speaker 1: It's the community and it's good ladies and gentlemen. Jesse Griffins.
• 1:00:34
  Speaker 4: Now tell me who made this pickle.