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How Dave Hulin is Redefining Cajun Seasonings | Tigs Tonight · Tigs Bits Podcast

0:11
Welcome to tonight's Tigs Bits show, Tigs Bits Live.
0:17
We're thrilled to have you here after a little bit of a hiccup
0:21
last night on Tigs tonight, thanks to a power outage, I was
0:26
sitting right here, camera fired up, had the lights turned on,
0:30
ready to go, about to jam a little ACDC to get in the mood.
0:36
And what happened? Kaboom.
0:38
One of the loudest booms I've heard.
0:40
I've been sitting in here and I knew immediately it was a
0:44
transformer and it was power came back on about 3:00 this
0:48
morning. So sucks.
0:50
Sorry we weren't able to get the show out last night, but hey,
0:53
here we are tonight and we're going to make up for it.
0:56
We have an awesome, awesome show tonight with our guest, Mr. Dave
1:01
Hewlin. I hope I'm saying is hope I'm
1:04
pronouncing your name right. Dave.
1:06
I've I'm so terrible with names. He's with the Louisiana House of
1:09
Spice and tonight we're going to dive into his incredible Cajun
1:14
spice blends. As you can see, I have them
1:17
sitting here and looking forward.
1:19
We talked a little bit before we went live and I'm I'm like, we
1:23
got to stop talking. We got to save this stuff for
1:26
the show. So I hope tonight we're going to
1:28
learn how to use them. Some of you guys are going to
1:29
learn a little bit more about what how he's made these and
1:33
what is in them and all of that stuff.
1:35
So we're going to hear it from the horse's mouth tonight.
1:39
But before we dive in with Dave, I want to remind everyone hit
1:43
that like button wherever you're watching this at.
1:46
Share it. Let's have some fun tonight.
1:49
Let's have some fun tonight. Let me check the chat.
1:51
Who all do we have in here? Oh yeah, Miss Stacy G Everybody
1:57
loves Tigs bits. Everybody loves Tigs bits.
2:01
The one, the only. Mr. Brian Gilson.
2:04
What is going on, brother? What is going on?
2:08
The legend, the myth, the man himself country cooking with
2:12
Joni is in the house. Welcome, Joni.
2:15
What is going on, brother? Make some noise for none other
2:21
than Mr. Paul Rogers. I love it.
2:25
I love it. Oh, you already know who it is.
2:28
It's Casey. What's up, Casey?
2:31
What is going on? Welcome to Tigsbit.
2:34
So without any further ado, let me bring in Chef Dave.
2:39
Everybody, what is going on? Dave, thanks for joining us.
2:44
What's up, man? What's happening?
2:47
Fired up for this one, Dave? This is what This is our bread
2:50
and butter, no pun intended, so to speak.
2:53
We love cooking. We love to talk about food and
2:58
man, I've been kind of thinking about it today.
3:00
I think you may be the first chef.
3:03
I'm pretty sure you're the first chef to join Tigs Bits, man.
3:08
Yeah. That's that's awesome.
3:10
Yeah. So yeah, go ahead, I.
3:13
Was gonna say, yeah, let me separate there.
3:14
So yeah, I do have to correct you on my last name.
3:17
OK, Please do. Yes, Yeah, I saw that Casey's in
3:20
the house. We I had a little funny.
3:22
Same with her where she is over there.
3:23
A lot of people in Texas say her last name is Patton, and it's
3:29
actually Pate. So my last name is actually
3:32
Hugh, LA, kind of like Buddha, but it's Hugh then La.
3:37
So, yeah, man, Dave. That will never, that'll never
3:40
work for anybody north of I-10. It's impossible.
3:44
That's impossible. So yes, I but I totally, I
3:48
totally get it. That's the problem.
3:50
I've done it all my life. I sell insurance for a living
3:53
and dude, you can only imagine the names that I just massacre
3:57
as I talk to folks and they're like, where are you from?
4:00
Well, I'm from north Louisiana. Oh, you're a Yankee.
4:02
Oh, you're a Yankee. Like Yep, Yep.
4:04
That is that's who I am. There he is.
4:07
Austin Dennis is in the house. What is up?
4:12
Austin got T Wayne Foster in here.
4:16
The one and only. I mean, T Wayne is the man and
4:21
looks like Adrian, Adrian Wells is here.
4:25
Thanks so much, Adrian, for joining us.
4:28
What a great crowd. What a great crowd, man.
4:30
So look, I want to just jump in right now.
4:34
Where do we even begin? Like let's jump into your
4:37
background. I think the easiest thing to do,
4:39
Dave, is for us to start tell your story all the way up until
4:46
we get to where you start making these spices, and then we can
4:49
jump into those or however you feel that we should tell it.
4:53
So where, where, where should we begin?
4:55
Yeah, man, well, the the seasonings are the beginning.
4:57
I mean, that's that's where it all started.
4:59
Before we go there. I mean, look, we're we're here
5:01
having having cocktail hour, I guess.
5:04
So I'm going to say start by saying welcome everybody to the
5:06
show. Glad to be here.
5:08
I'm glad to be a guest. Thanks to all of our servicemen
5:11
and troops out there. Austin, I see you.
5:14
I saw a little thing there on Facebook a little while ago.
5:18
I guess I need to step up my game.
5:20
Looks like Austin's doing vehicle commercials now.
5:23
Tigs and so, man, look, dude, OK, look, we always try to come
5:27
in here and shit talk each other and whatnot, but dude, I'll be
5:29
like, that's that's enough, man. That I got to, I got to step up
5:32
my game. Austin, I see you, brother.
5:34
I see you. We see him.
5:36
I saw that too. I saw that too.
5:38
He showed, he showed me the video and the day that I met
5:41
you, actually, he showed me the video.
5:44
I was like, holy cow, you're really, you're really doing this
5:47
with with Chevy and EVs And that's that's awesome.
5:51
He says that's his fat twin brother.
5:54
Dude he's a natural man. I love it bro.
5:56
He. He is.
5:57
He is such a natural man. I love his.
5:59
I love his stuff, his his hot dogs that he put out that video
6:04
today, dude, dude, you're nuts. I love it.
6:07
I love it. I love it.
6:08
So yeah. I love that.
6:10
Yeah, I love all these guys, man.
6:11
All these guys that are tuning in right now, guys and, and, and
6:14
ladies, man, they're all, they're all great.
6:16
I love to be all their cheerleaders as well.
6:18
Support each, each and every one of you guys.
6:20
I love you guys to death. Thanks for joining in.
6:23
So yeah, man, look, let's get started.
6:24
So it all starts with the seasonings really.
6:26
So you got to talk about Cajun 180 before you talk about House
6:30
of Spice because obviously we were forced into that.
6:33
We'll get into that story. But before, before we get before
6:37
we get started, look, I want to drop a gift to everybody
6:39
watching tonight and people that will watch, I guess in the next
6:43
day or two. So look, just for tuning in to
6:45
the podcast tonight, if you go over to www.cajun180.com, go
6:50
look at all of our fine stuff. If you put something in your
6:52
shopping cart before you check out, hit the promo or put in
6:56
promo code TIGS BITS 180 for a 20% discount.
6:59
How's that boom? That's what I'm talking about.
7:03
He told me he had a gift. I was like, I'm going to be
7:05
surprised. I want to be surprised with
7:07
everybody else. Another Tigs Bits first.
7:09
There you go. Hit that promo code Tigs BITS.
7:13
180 Tigs bits 180. I love that.
7:17
So yeah, man, so that, yeah. So I look, I grew up here in
7:20
South Louisiana. I'm originally born and raised
7:22
in Morgan City. My family is from Cypress Island
7:26
and from Jenerette, Louisiana. Dad was from Cypress Island,
7:30
Mom's from Jenerette, but they met in Morgan City.
7:32
That's where I was born and raised.
7:33
And then later on in life, after military and law enforcement, I
7:37
ended up here in New Iberia, where I decided to settle down
7:40
and started finding some of my family roots and things here in
7:44
this area. So I kind of find that this is
7:45
more home than Morgan City. So I support local everything
7:49
here and, and I think I'm here to stay.
7:53
But look, I grew up in a family of, of health issues.
7:56
My dad had some some serious hypertension issues with
7:58
diabetes, mom had diverticulitis and some other issues with high
8:03
blood pressure. My sister passed away of cancer,
8:06
had family members with Crohn's disease.
8:10
We have kids that have allergies with certain things.
8:13
And so in the military, one of my jobs in the military when I
8:17
first got started, I was a rescue swimmer in the Coast
8:19
Guard. And so that led to studies in
8:21
sports medicine, physical therapy, and also dietetics.
8:25
Now I grew up also with my family.
8:28
One of my uncles on my dad's side was the owner of the Freezo
8:31
in New Iberia. So anybody that spent some time
8:33
in New Iberia knows that little Freezo back in the 80s on Center
8:37
St. here had some of the best hot dogs, if not the best hot
8:40
dogs in Chili in town. And so I grew up in a family of
8:44
restaurantears as well and entrepreneurs.
8:47
So I knew, I knew early on being in the restaurant business that
8:51
I, that's what I wanted to do. It was my calling.
8:53
I've been cooking ever since I was a kid, grew up with my
8:56
grandparents going there every weekend to the farm in
8:59
Abbeville, LA and spending five days a week in the city and the
9:04
weekends in in the country. So I kind of had the best of
9:07
both worlds, you know, so as you can imagine, growing up,
9:13
everybody always complained whenever I would cook for, for
9:15
dinner or for supper and they were like, man, I can't have
9:18
that or I you have to cook that and leave that out.
9:21
So the big part of it was seasonings.
9:24
And So what I learned was that a lot of these commercialized
9:28
products had a lot of products that were in it.
9:30
That is actually what was causing the irritation or the
9:33
irritability to people with these illnesses.
9:36
And so I went and did some study and I found out different
9:39
formulations, different meshing of, of different products and
9:44
sensibilities of what could upset a digestive system and
9:48
took out all of the different fillers and things that people
9:51
were irritable to. And, and then from there, I
9:55
just, I started developing these recipes of converting all of
9:59
these flavour profiles of, of Cajun and Creole cooking and
10:03
basically put them in powder form.
10:05
And so we came up with the name a lot of my business partner and
10:08
I was sitting around for a couple nights drinking some
10:12
bottles of crowned and the name Cajun 180 came up just simply
10:17
because we, we do everything 180° in the opposite direction.
10:21
We talked about that at the social media gathering whenever
10:23
we met in Baton Rouge. So we use less than all 2% of
10:27
all natural sea salt that's on the back end of the recipe, all
10:30
the flavors up front. You mentioned before the show we
10:33
were talking, yes. And, and you, you said something
10:36
about when you cooked it was nothing more than an enhancement
10:38
to what you did. And that's exactly right.
10:40
So if if there's someone out there that doesn't have an
10:42
irritability or they're not a sensible person to or sensitive
10:45
person to these types of seasonings that are out on the
10:49
market, then our products are nothing more than flavor
10:51
enhancements or flavor bombs to these people.
10:53
So it's kind of a win, win. Yeah, yesterday I cooked a
10:57
chili, great chili. I put the normal Trinity and you
11:01
know, I had everything else in it, but I came back and hit it
11:04
with a little 180 at the, you know, before I let it just
11:07
simmer for a little bit just to taste test.
11:10
And I was like, I think it could just, I, I don't think I quite
11:13
had just enough Trinity because it was, it wasn't a full thing
11:17
of guidry's. It was just one I had already
11:19
cut up and had in the freezer. And man, it definitely, it
11:23
enhanced it, to say that, to say the least.
11:25
A flavor bomb that would be. That's a good description, yeah.
11:29
Let, let, let let's start there then.
11:31
So I mean, I've got all, I've got all of them right here too
11:32
next to me so we can talk about them.
11:34
So yeah, now let's talk about the Trinity real quick.
11:36
So that's one of our flagship products.
11:38
That was a second one that I came out with and released in
11:41
the Cajun 180 Alana. It is the the Trinity.
11:44
It is the literally the Cajun Trinity in powder form.
11:47
We know that the Cajun Trinity's, the three, the Holy
11:49
Trinity, the onions, the the onions, the the celery and the,
11:53
and the bell pepper. I like to say that I include the
11:56
Pope, which is the garlic and the Bishop, which is the salt on
11:59
the back end that brings the umami flavor forward.
12:02
And that's kind of the makeup of that of that product.
12:06
So we did mesh it down a little bit smaller.
12:08
And so that the and we don't have a whole lot of time here to
12:10
talk. We'd be here for hours if I
12:11
really got into the culinary side of it.
12:14
But I would like your guidry's as you cook that product
12:17
product, your onions are going to begin to caramelize.
12:19
They're going to break down. They're going to go from a onion
12:22
flavor to more of a sweet and savory flavor.
12:24
The more that you cook them, the longer that you cook them.
12:26
And so you lose the essence of kind of that Holy Trinity flavor
12:30
that we get from that. And so the whole creation of
12:33
this was you can use it in place of that, but also with the way I
12:36
use it is I cook with my raw vegetables.
12:38
But at the end, this is what I do to reinstitute and to bring
12:43
back that Trinity flavor kind of on the top and bring back like
12:46
that umami, but bringing back the essence of that true Cajun
12:50
authentic flavor. And so that's the way it's used.
12:52
It's used as a as a flavor bomb. It can be a substitute.
12:55
But man, let me tell you how. Number one, you want to know how
12:58
to use this stuff, It's best on. We talked about that compound
13:03
butter. You know, we're coming back to
13:04
that a little later. Yes, yes, yes, yes.
13:07
I want to talk about how you make it.
13:09
And we're going to die. I want a deep dive into compound
13:12
butter tonight for everybody and.
13:14
Myself, We'll get there. We'll get there.
13:16
Yeah, we'll get there. So this stuff is amazing, man.
13:18
Like on just a fresh garden salad.
13:21
Just sprinkle this right on top and you'd be, you'd be amazed at
13:25
the flavor that it just brings out of all the raw vegetables
13:28
that are there. And that's the best way to use
13:30
it. A while back, we were sponsors
13:33
of the United States of America's pageants.
13:36
My daughter was born four years ago.
13:38
She's four years today. And so we've been involved a lot
13:43
with the pageant world. And so you'd be surprised, man.
13:44
We'd go to these pageants and these girls were were backstage
13:47
and they're dressed and they have no time to eat.
13:49
They're doing makeup. There's just no time in the
13:51
world to do that. So they're doing, you know,
13:55
salads and, and fruit and, and so we went back there and showed
13:58
them how to use these seasonings to just enhance some of the
14:01
stuff that they're doing and, and, and giving them something
14:03
that they're, that they just aren't used to.
14:05
And that is the, the, the flavor profile of having a, a full meal
14:09
versus just having a, a salad with, you know, just a little
14:12
bit of salad dressing on. It.
14:15
So that's the that's the Trinity.
14:17
That dude, it's so good. It's so good.
14:20
And I love, I love how you just basically, yeah, you really
14:23
explained what it was. And I kind of accidentally just
14:26
found it that way Yesterday. Won't be the last time.
14:29
I mean, I put it on raw, just regular chicken thighs just by
14:33
itself to give it more of that Herbie thing.
14:35
And then I hit it with another little flavor thing that I had
14:38
that that has low sodium and will just heat it up.
14:42
Unbelievable. So I love that.
14:44
I love that. What?
14:45
We're going to, and I'm going to get that.
14:47
So I'm going to get that's where you look in your pantry.
14:50
And the only reason you're going to have all these other
14:51
seasonings like Austin's and Joni's and all these other guys,
14:54
you're going to have it in there just to support them.
14:56
But you're going to start cooking with the Cajun 180 stuff
14:58
here. Why?
14:59
I'm going to show you eventually, you know, you'll
15:00
start to use all this stuff, right And.
15:03
I love cooking better. No their their stuff is good and
15:07
you make some of their stuff too.
15:10
Right, right. Yeah, I gotta be careful what I
15:12
say, right. So, but even with the Trinity,
15:15
you know, so like char grilled oysters, it makes it real easy
15:18
because you can take that seasoning, man, you get a raw
15:20
oyster, put the Cajun Trinity on there, a dollop of butter, top
15:24
it. What's what's your favorite
15:25
cheese? Put it on the grill.
15:26
It's that simple, right. So like I'm also here to make
15:29
cooking very convenient as well. So you'll see a lot of the a lot
15:34
of my products make things a little bit more convenient as
15:36
well. And that you know, char, I mean,
15:40
I do char grill blue point crab on the grill, same thing.
15:44
I make that compound butter again, compound butter.
15:47
Put that on top of those char grill.
15:48
There's crabs, man. Put it on top of a of a pit,
15:52
roll them on some smoke and it'd be the best crabs.
15:54
You've ever eaten any less, man? Oh.
15:58
Man, next product, let's let's go back to the beginning.
16:01
I mean, the, the beginning was the location goal.
16:03
That's the first one that we ever came out with and it
16:06
everybody says LA Cajun gold. It's actually La La in French
16:10
means the so the Cajun gold is basically the name of it.
16:15
That's that's and it's look, man, it's five ingredients,
16:19
dude. All Cajuns, all Cajun seasoning
16:22
is five ingredients. That's all it ever is.
16:25
And so this one is just it it, it is low sodium again, because
16:28
all the salts on the back end, all the flavors up front.
16:31
A little bit goes a long way. I will say that when that, when
16:35
the nutrition value says 1/4 teaspoon, it really does mean
16:38
1/4 teaspoon is a serving size because if you, you can be a
16:41
little heavy-handed with it. And that's the thing, you know,
16:43
again, and I, I think I heard, I think it was Blacy on one of
16:47
the, the previous things whenever you unboxed your
16:50
original box, he, he talked about having control of the salt
16:55
shaker. And that's exactly, he took my
16:56
marketing line. So here at Cajun 180, again,
16:59
because we do everything in the opposite direction, we want to
17:01
give the control of the salt shaker and the pepper shaker to
17:04
you, the consumer. We want you to control it.
17:06
You know what, your diet is best.
17:08
I'm giving you the flavor profiles on the occasion in the
17:10
Creole side. It's up to you if you want to
17:12
dial in more salt. Hey, look, that's up to you.
17:14
Don't make me responsible for your high blood pressure and and
17:17
all of those different things. You control all that.
17:20
If you wanted spicier, man, look, throw a little bit more
17:22
cayenne pepper in there, you know?
17:23
Yeah, yeah. So yeah.
17:25
And I hate I didn't mention that and of.
17:28
Course, we have you at the top, top of the show that I wish they
17:31
would both be here with us tonight.
17:33
However, both of them both, well, Blasey's having issues
17:38
with the Internet. Looks like Dave may be having
17:40
issues with the Internet at the moment too.
17:42
So I'm glad we kind of paused to go into this.
17:45
Looks like Blasey was not able to.
17:50
There we go, he got another. 1. No worries.
17:54
No worries, Blasey. Blasey's Internet is having
17:56
issues, right when we start to talk about the Internet issues,
17:59
you Bubba folks out there, we're convinced that Mike Calta is
18:03
starting to come. He blew up the transformer
18:05
behind the house the other night.
18:06
Now he's knocked Blasey out from being able to come and join us
18:10
and do this show. Jr. has the a valid excuse.
18:13
He is on the road to Arkansas going to a Justin Moore concert
18:17
that he is the tour manager for Justin Moore.
18:20
So he has an excuse. So didn't say that.
18:23
We said it before we went on the air.
18:25
Didn't tell everybody else out there.
18:27
That is where the boys are at tonight.
18:30
So sorry about that. Pardon me there, chef.
18:33
Where we're Where were we going next?
18:37
Yeah, So we were going to next one is no salt.
18:40
Of course, that's just a version of of the the location gold.
18:45
And yeah, man. So the the, the no salt that has
18:47
absolutely no salt. It's got rice flour in the in
18:50
the place of it. Reason being is because we are
18:52
all, all of our products are wheat and gluten free.
18:55
And so to be fully gluten free, we use the rice flour instead
18:58
of, instead of any other product that would be potentially
19:01
contaminated with any type of gluten product.
19:05
Again, our, our facility over at Louisiana House of Spices is a,
19:07
is a nut free facility and a total as currently right now, we
19:12
are totally wheat and gluten free.
19:15
And so eventually we're going to get into packing some fish fries
19:18
and, and batters and things like that.
19:20
And we'll do that in a separate section.
19:22
That way we can keep a certain part of our facility absolutely
19:24
clean and kosher and and and totally wheat and gluten free.
19:28
Yeah, that's awesome, man. I can't wait to to see what
19:31
y'all can. What y'all come up with that
19:34
you're going to replace everything.
19:35
I already know what's happening. And you are right, boys.
19:40
Joni, Austin, y'all need to get more lines of seasoning.
19:44
I mean, that's all. That's all there is.
19:45
That's all there is to it. That's awesome.
19:48
So no salt. You can go a little bit heavier
19:50
with this, I would think if you wanted to flavor bomb it a
19:54
little bit more or no, back off the opposite, go the opposite.
19:59
OK, there you. Go, always remember, go the
20:01
opposite way. A little bit goes a long way
20:02
because it doesn't have the salt.
20:04
Now you've got more, more cayenne pepper out front.
20:06
You got more of your Peppers out front.
20:09
And so, yeah, they're, they're very prominent out there.
20:12
So it, it's take a pinch. I mean, if you sprinkle some in
20:15
your hand, I always say when you look, if you're going to taste
20:17
test some of this stuff while I'm describing it, it'd be great
20:19
time to do that. If you haven't tried any of them
20:20
already. I haven't.
20:21
I haven't even opened them. Yeah.
20:23
So the best way to do it is put a little bit in your hand.
20:25
Yeah, put a little bit in your hand, take a pinch of it and
20:27
sprinkle it onto your palate. Don't ever lick your finger and
20:30
directly put that on a on your tongue.
20:32
Yeah, there we go. So do what?
20:39
How should? How should you do this?
20:40
Put. A little bit in your hand.
20:42
No, no. Put it in your hand and take a
20:45
pinch of it. Sprinkle it on your palate.
20:53
Yeah, no salt, but yes. Oh yeah, a little bit of that
20:57
would go a long way for sure, for sure.
20:59
But really good. Right.
21:02
Yeah, I like that. Let me.
21:04
So you can, so you can see with that product there if somebody
21:06
actually has a problem with with sodium and they can't have
21:10
sodium in their diet, doesn't take a lot.
21:12
I mean, you get a lot of the flavor profile there without
21:16
without actually having to go overboard with a lot of the
21:18
pepper either. Blasey has made it into the
21:23
chat. He says that Valor has some kick
21:26
and. Thanks again for the gift pack.
21:29
Let's go there. I mean, so if we're next one, we
21:30
can we can go Valor Gold. So yeah, I told you the story
21:34
about this one over at the social media influencer meet and
21:37
greet. So I am a veteran as well, but
21:40
we partnered up with this this this nonprofit out of Lafayette
21:43
called Ava. It's a Katie on a veteran
21:46
veterans alliance. 100% of the proceeds of this product goes to
21:50
our veterans organization of Ava.
21:53
And so basically this one is it says all-purpose seasoning, but
21:57
it's actually Lucasian Gold. But it because the military, we
22:01
amped it up a little bit. So we, we used a little bit
22:04
higher Scoville cayenne pepper in that one and we added just a
22:08
little bit more salt to it, still under the 2%, but we did,
22:13
we did add a little bit more salt to it, little hotter.
22:16
And then we did that because our military is awesome and packs a
22:19
punch. So why not the seasoning?
22:26
Oh yeah, Oh yeah, it packs a punch, that buzz.
22:30
I love it though. Yeah, so all of these, all these
22:34
all-purpose blends are, are great for for anything, man.
22:38
They're they can basically just like anything else.
22:40
I mean, they can replace a salt and pepper shaker on your
22:42
kitchen table, especially these because you're using less of it
22:46
if you're going to cook with it. Again, a little bit in
22:48
moderation goes a long way. So, but again, we're leaving it
22:51
up to you. That's really.
22:53
Good, I want to put this on some wings.
22:57
Like immediately. Yes, that is awesome.
23:00
Wings. That's awesome wings.
23:03
The next one I'll go to is is the dream product.
23:07
I know blacy like the the marketing of this one, the the
23:09
packaging. So the IT looks good.
23:13
The that one is actually, I told you over again, I'll tell tell
23:18
the audience. So that one is a is a child of
23:21
the two parents, our two flagship products, which is the
23:25
occasion gold and the and the occasion Trinity.
23:29
So what happened was I was I was getting tired of going to to
23:31
shows and demonstrations where people were saying, man, I
23:33
really like your all-purpose seasoning, but it's a little
23:35
hot, you know, so I got to dial that back.
23:38
And then when people would buy the the Trinity and our taste
23:40
that they would say, man, there's no heat in that
23:42
whatsoever, but it's full of flavor.
23:44
And so they were buying them together as a as a package.
23:47
And when, while that's good for me, profitable, you know,
23:49
profitable wise, selling 22 products at one, they were still
23:54
coming back to you and asking me, how do we use that product
23:56
or both of them together? And so I had an idea one night,
23:59
you know, why don't I just combine the two and make it a
24:03
one stop shop? It's it, man, look, if you can
24:05
dream it up, put it on it, you know, and so basically now you
24:07
have the full Cajun Trinity back, you know, back bite or or
24:12
back Yamami flavor and then all the other all-purpose to to
24:15
really deliver the the spice punch to it.
24:18
Oh. God, that's delirious.
24:20
So yeah, man. So it's no limits when you dream
24:22
big. I mean, anything you can think
24:23
of. And this is great.
24:25
Again, this would be a a dynamic compound butter this dude, this
24:31
goes on anything and everything. I mean, it's it's my salt and
24:34
pepper shaker. It's my go to for everything
24:36
that I cook with. I think.
24:39
I think I'm. I think I I mean, they're all
24:43
fantastic. This has it.
24:46
Not as quite as hot, but you still get heat.
24:48
But oh, this. Yeah, this is great.
24:52
Blacy says that dream is money. Put it in his eggs this morning.
24:57
There you go. I'm going to put it in my.
24:59
Eggs. It is fantastic on eggs.
25:01
Oh, I bet it is. Yes.
25:02
Yeah, that will be happening in the morning.
25:05
See, I'm so glad this is like I'm unboxing all of the gifts,
25:10
just once again, I didn't sample them, and I get to sample them
25:14
with the man that makes it fun. Tigs is loving that.
25:18
Yeah, I am Tig. Tiggy.
25:20
Tiggy loves the dream. I like them all.
25:23
All. But I love that dream.
25:26
Yeah. Yes, yes, yes.
25:27
I see exactly what you're doing. Here's another one, man.
25:31
It's so so the next one will go to.
25:33
I don't you guys didn't get this one.
25:36
I'm sorry I didn't send it, but it's because we're we're just
25:38
kind of slacking off and slacking back on it.
25:40
We do have one. It's called Moho.
25:43
So Moho is actually our our Cuban and Latin inspired
25:47
seasoning. It it's more of a citrus based
25:50
seasoning. And so man, that one, if I had
25:52
to tell you what to use it on fresh fruit like it is, it is my
25:57
Tahin answer. So it's, it's it's basically all
26:01
the all of my Tahin fans out there.
26:04
Go to cajun180.com right now, order you a bottle of Moho.
26:09
Put that on watermelon, cantaloupe, strawberries, fresh
26:12
berries. I mean, oh dude, coconut it, it
26:17
would take you, it will take you to the tropics.
26:19
Instant wow. That's good to.
26:23
Know it also makes a great rumor yeah, it also makes a great
26:26
rumor for for margaritas, pina coladas.
26:30
So even in the mixology world, you can use all of our
26:33
seasonings as a as a Rimmer as well.
26:36
Bam. Which leads us to.
26:39
The Rimmer. That's what I was thinking that
26:42
would lead us to this, yes. Yeah, so the Rimmer is it was
26:47
created because I, I also do and teach live Bloody Mary shows.
26:51
I did this back in 2000 from 2017 all the way to, to till the
26:55
COVID days of night of late or early 19.
27:00
And so I would, I would do a ticketed show where I would show
27:04
people how to make Bloody Marys. And, and so I would do a live
27:07
cooking event as a chef and then flip my hat backwards at the end
27:10
of the night and turn into a mixologist and show them how to
27:13
make these big, huge, elaborate, glorious bloody Marys and then
27:17
showcase this rumor for Bloody Mary mix.
27:21
And then I, I started getting some of my fishermen out there
27:23
that said, man, I really like that.
27:24
I like making Bloody Marys. But you know what, man, this
27:26
makes this does some awesome flambe shrimp.
27:30
It goes great for fish on the grill, red fish on the half
27:33
shell, some bass. They so they started using it as
27:37
seasoning as well. So it was, man, it was
27:39
fantastic. My son, this is have been opened
27:41
up, people, this is I didn't know I was going into an episode
27:46
of Hot Ones, but here we are. It's fun, so they'll put this on
27:51
fish. Man, look, the sea salt in that
27:54
one is actually infused with lemon oil and so it brings that
27:57
citrus cake to it. Yes, yeah, dude.
28:02
Oh yeah, that on shrimp and Oh yeah, yeah, well, I don't drink
28:09
a lot of cocktails, so I know what I'm going to do with this.
28:13
There you go. This is fantastic.
28:16
Next one is I'm not. I'm not.
28:19
I just so I was about to sneeze. I still feel like I'm going to
28:23
sneeze. That's good.
28:24
I'm having fun opening it up. Next one is the Harmony BBQ.
28:27
OK, yes. That's I've been wanting to try
28:31
this. Let me cleanse my palate.
28:34
Tell us about that's a. Fan.
28:35
That's a fan favorite, man. So it is a grand champion
28:38
award-winning seasoning. We actually sponsor some BBQ
28:42
teams around when we started, we were sponsoring teams around the
28:45
world. We had teams in Australia,
28:48
Italy, Belgium, and then of course Florida, Texas, Georgia
28:53
and also Louisiana that we were supporting with our, with our
28:56
seasoning. They were going out on the, on
28:58
the campaign and they were, they were blazing it up, man.
29:00
They were taking first place team of the year in their
29:03
states. They were going to the KCBS
29:05
World Championship to, to compete.
29:09
And I mean, this stuff was just proven.
29:11
And so we, we, we just had to keep the recipe unique and, and,
29:15
and ideal to what it is. But man, this stuff is, is
29:18
fantastic. Let let me ask you this when you
29:21
when you first taste it, what did it remind you of?
29:23
Just a good old BBQ rub. It's got some smoky paprika.
29:27
It tastes like I'm just I mean, it's got it's sweet, but it's
29:31
not overly sweet. It does have a little bit of
29:34
some kick. I the kind, the brand or or what
29:40
it kind of it's great. Yeah, does it remind you of
29:43
Lay's BBQ potato chips? Yeah, in a sense, yeah, I guess
29:47
it does. That's exactly right.
29:48
Yes, yes, totally it totally. Does yeah and then the yeah and
29:52
then the so and and then of course I, I went to college for
29:55
graphic arts. So if you look at the label,
29:57
instantly the, my marketing strategy behind this was if
30:01
you're familiar with cooking with Kingsford charcoal, this
30:05
would instantly visually relate to, Yep, charcoal.
30:11
So you would, you would attach the, the visual of the charcoal
30:14
with the seasoning itself. So that was a little bit of the
30:16
marketing strategy on the label design.
30:18
Yeah, whenever I designed it. But man, dude, that stuff's
30:22
fantastic. It's great on pork skins.
30:25
It's great on obviously pork. Skins.
30:29
Dude, pork skins, it's good on it.
30:31
I mean you. Could just obviously can put it
30:33
on chips and then you've got way better than Lay's.
30:36
Popcorn. Popcorn.
30:40
Oh yeah, dude, that's really that's fantastic.
30:44
I can't wait to put it on a pork butt though.
30:47
And the best one is chicken wings, bro.
30:49
Chicken wings. Chicken wings, all right, Yep.
30:53
Then we have the Cajun 180 Ultimate Seafood Boil.
30:58
I didn't I didn't send you guys this one.
31:01
This is our competition boil, but we're getting away from this
31:04
packaging. We're actually going to be doing
31:06
some new branding new packaging on this one right here.
31:08
We're actually going to be going to a stand up black pouch.
31:13
It's going to be packaged like this, but a little bit of a
31:15
bigger. We're going to have multiple
31:16
sizes. This one of the smaller ones, we
31:19
will have a 4 LB pouch that'll be out there.
31:21
It's a resealable zip lock bag. So yeah man, it's it's great.
31:27
It is fantastic that that seafood bowl is just phenomenal.
31:31
I. Can't wait.
31:33
To we got a new one. I'm going to get my hands on
31:35
some of that before I boiled some crawfish this year, which I
31:40
'cause I have to. I can't wait.
31:42
Yes. And then also with Louisiana
31:44
House of Spice, we're, we're also developing a new flavor
31:47
profile. I'm actually working with some
31:48
food scientists right now in another state to develop an
31:51
actual flavor that we're going to plate onto some powdered
31:54
seasoning and create a, a nostalgic seafood bowl from way
31:59
back when we were kids. Man, when you taste this, it's
32:01
going to bring back some flavor profiles that it just
32:04
unbelievably shock you because you just don't taste this in
32:07
traditional common seafood bowls today.
32:10
So yeah. And then some of the I'll tease
32:15
you a little bit and, and the audience, one of the I'm working
32:18
on a new product right now. No Label.
32:22
No. Label new product.
32:25
We're calling this one the Diamond Blend.
32:27
It's actually going to be a salt, pepper, onion, garlic
32:30
blend. I've I've had this one for a
32:31
long time. I've been modifying it.
32:33
I think I finally nailed it. So that one's coming out, but
32:37
it's going to be called the Diamond blend.
32:41
Got another one again, you can look at the Sharpie marker on
32:44
the can. It's called.
32:45
Went through a couple different names with it.
32:49
Everything from hog Busters to we came down to what we're going
32:52
to what we're going to call it is formula 337.
32:56
It's actually, it's actually going to be a pork seasoning
33:00
things for for our pork skins. What you can do some
33:04
competitions this year for crackling.
33:06
So this could be my crackling seasoning and Buddha seasoning
33:12
all of the sorts. Oh yes, that's awesome.
33:17
You're in the lab constantly, aren't you?
33:20
When we talked, I don't remember if it was on camera.
33:24
I think you said you had something like 150, maybe more
33:27
than that. Recipes, different seasoning
33:30
stuff that you've got dialed in so and I'm sure that you
33:35
probably add one a week. I literally look, I literally
33:38
have a book. I mean, I can get up from here.
33:40
I can go get the book and sell it to you.
33:41
I mean, it's, it's got confidential written all over
33:44
it. If I, something happens to me,
33:45
my, my business partner is not going to stop.
33:47
I mean, he's got probably 40 or 50 other recipes.
33:50
He can bring 1, you know, 1A year, 2A year, 5A year, It
33:53
doesn't matter. I mean, Cajun 180 will
33:55
continuously grow and it, and it's cool because as a chef, I
33:59
mean, I'm constantly in the kitchen.
34:00
I'm always cooking and testing products, making them better,
34:04
you know, so I mean, it's, it's great.
34:05
It's cool because I get to be a mentor to a lot of these other
34:08
guys that come in and pack over at Louisiana House of Spice.
34:11
I mean, I, I'm in the kitchen all the time.
34:13
I'm always testing my seasonings.
34:14
I'm always trying to change them and convert them, make them
34:17
better. And and so doing that, you know,
34:22
that can that can kind of tie us into talking about Louisiana
34:25
House of Spice and how that came about to be, you know, so as
34:31
Cajun 180, we ran into some issues.
34:33
I think I explained this to you before, because we were a
34:36
healthy seasoning company, no Co Packer really wanted to touch
34:39
us. And and because we were small,
34:41
we had we actually had a couple of factors going against us.
34:43
We were small, we were just starting out.
34:46
We didn't bring enough demand to them to put us in their in their
34:48
line. You know, we had a we had a lot
34:52
of products that we were bringing to them at one time.
34:54
And so they didn't want to shut down their production line to
34:56
bring us in. And then to top that off, we had
34:59
a lot of specialty items that we needed as ingredients that they
35:02
weren't willing to bring in for us and or specifically for us
35:06
that no other customer was going to use.
35:09
And then of course, we didn't have a big enough demand for
35:11
them to bring in that volume for that.
35:13
So we were always told, no, you know, we know we're not going to
35:16
help, you know, we're not going to pack for you.
35:18
Sorry, good luck. We'll see you down the road.
35:21
And so that forced us into buying our own building and of
35:25
course, trying to be a a manufacturer.
35:26
We had to, we had to apply with the Department of Health and it
35:31
took us almost a year to build out the facility to become
35:33
compliant. Meanwhile, we were dialing it
35:36
in, man, we were making sure that we were doing that.
35:38
And along the way we were, we were meeting people and, and
35:41
they were asking us where we were packing our products.
35:43
And we were like, Hey, we're doing it ourselves.
35:44
And and so with all the other problems that they had with all
35:47
the other Co Packers, they were like, Hey, can you pack mine?
35:49
We were like, I'll see why not. I mean, you know, we just
35:52
started doing it, man. Because so Louisiana House of
35:55
Spice kind of kind of spun up from that.
35:58
And today, man, we're getting requests from Mississippi,
36:01
Texas, Louisiana, Arkansas, Georgia, even North Carolina,
36:06
South Carolina. I mean, they're coming from the
36:08
from all over and, and they're, they're coming out and seeing
36:11
if, if we're willing to, to pack their product.
36:13
So at Louisiana House of Spice, we're a small handcrafted
36:16
blending facility. We specialize in specialized
36:20
ingredients. We, we're not ashamed and, and
36:22
we're afraid to go out there and get the specialized ingredients
36:25
that all of our customers ask for.
36:27
We'll bend over backwards for them.
36:29
We know, we, we've always been told no.
36:31
And so we know what that feels like.
36:33
And so to be able to, to team up with some, some people and, and
36:36
look, we make dreams happen, dude.
36:38
And, and that's my biggest passion.
36:40
And I was talking to a friend of mine today and, you know, and
36:43
the reason why I do what I do, you know, I heard someone
36:46
recently, I'm not going to name any names because we're not
36:48
going to get into, into some of these topics and, or, or where
36:51
we can go with that. But I, I once heard somebody say
36:53
that the reason that they would accept the job is not because
36:56
they love their country, but because they love their
36:58
countrymen. And, and for me, you know, as a,
37:02
as a veteran, as a entrepreneur, as a, a visionary and, and
37:07
whatnot, you know, I want to be there for, for my, you know, my
37:10
people like the Jonas and the Austins and the Adrians and all
37:14
those people that are just starting out, you know, and
37:17
seeing their dreams, seeing their vision and making it a
37:19
reality. I mean, that's what I'm here
37:20
for. And I continuously want to do it
37:22
every day because that's my passion.
37:24
You know, it's awesome if they call me up and they're like,
37:27
Hey, chef, you know, I, I need this, but it's got this
37:30
specialty salt in it. I don't know where, you know, no
37:32
other Co Packer will pack it for me.
37:33
Hey, we're going to go find it. You know, it may be a little bit
37:36
more expensive, but I mean, hey, look, if you're willing to do
37:38
it, I got the time and I got the investment.
37:40
I'll go out there and I'll do it.
37:42
So that's kind of what we do at Louisiana House Spice.
37:44
We specialize in that kind of stuff.
37:45
So, you know, that leads me into another saying that I kind of
37:50
wanted to share with you. And that was, you know, and
37:55
we'll get into a little bit of back story here in a little bit
37:57
of of, of what happened over the last four years with me.
38:00
But you know, someone asked me the other day, you know, what
38:04
does it mean to be the to be the best and a little bit of a
38:08
controversial issue and topic for me, because I don't ever
38:12
strive to be the best. And and while that may sound
38:14
crazy to some people, I'll look at it and I'll view it a little
38:18
bit differently. So to me, to be the best, you
38:20
know, I'm not trying to be the best packaging seasoning company
38:23
out there or the best Co Packer because to do that, it's
38:28
competitive. And when you become competitive,
38:31
you begin to short people or you begin to do things, you know,
38:35
out of spite, you know, or you do things to to try to be
38:39
better. You know, even as a competition
38:41
cook, you know, if I'm competing in a competition with Joni and
38:45
Austin, I'm coming for you. But you know, in the competition
38:49
world, you know, we a lot of guys go out there and they say,
38:52
you know, hey, look, I'm I'm going out there.
38:53
I'm going to I'm going to place first place or I'm going out
38:55
there because I want to win. You know, I go to cook because
38:58
that's my passion. I want people to experience food
39:01
and I want people to have that epiphany light bulb moment of
39:04
like, Oh my God, dude, those are flavors that I've never tasted
39:06
before. So instead of every day when I
39:08
wake up, instead of trying to be the best chef or the best
39:12
packaging company or the best brand, I try to be the best me
39:16
every day. And so as long as I'm the best
39:18
me, then I then it can, you know, since I can, I can go out
39:22
there and, and look, if I walk the stage, it's great if my
39:26
friends walk the stage, if Joni walks the stage, Austin walks
39:28
the stage, Rusty walks the stage, Adrian walks the stage,
39:32
we're all cheerleaders. And it's like it doesn't, it
39:34
doesn't offend me because I'm the best me, you know, I'm
39:37
saying. So I encourage everybody, man,
39:39
be the best that you can be and stop being so damn competitive
39:43
in this world. I think that's great advice for
39:46
just about anything, really and truly, it's very strong, Joni
39:52
says. Bring it.
39:54
I'll turn off. I know he is.
39:57
I mean, this guy's the guy who's like the flavor master over
40:01
here. He's putting it all together.
40:03
I think he's being a little bit humble here with what he just
40:07
said. I haven't been to all of these
40:09
events. I look forward to it.
40:10
But there ain't no way that you're slacking at all, Chef,
40:15
no. Way look, I mean I'll I'll I'll
40:17
jump ahead in in the game here. So March 8th for everybody
40:21
that's watching y'all come down to Morgan City.
40:22
You already know about this event.
40:24
It's the hamburger competition down there in Morgan City in my
40:28
hometown. So I'm going down there
40:29
represent some Morgan City, you know flavor town.
40:34
But Austin bring your game Joni, bring your game Rusty, bring
40:37
your game. We got some people.
40:39
We're coming, I. Love it, I love it.
40:42
I can't wait to judge that there's, I mean, I've got to
40:45
really start to. I've never judged.
40:47
I've never judged anything #1 food wise.
40:50
But I likes to eat. I'm going to be a very fair
40:52
judge. I'm going to, I'm this is
40:54
perfect, but I got to be careful and like, what do I do?
40:58
Do I take one small bite and judge it, you know, because if
41:02
there's going to be 21 hamburgers, 1/4 of a hamburger
41:07
21 times, I can't eat 5 to 8 hamburgers sitting there.
41:12
I mean, that's ridiculous. So I'm going to have to pace
41:15
myself on it, but I can't wait. I know it's going to be unique.
41:19
It's going to be just, I like the unique aspect that you can
41:23
use anything that you want to make a burger and that is the
41:27
burger. If I have a chicken burger, by
41:29
all means, you can do that if that's what you want to do.
41:32
So there's going to be some interesting, interesting stuff.
41:37
And. Joni says that he and Austin are
41:40
teaming up on that ass. It'll be fun.
41:45
It'll be fun. Bring it, boys, Bring it.
41:48
Yeah, dude. So that, yeah, that's that,
41:52
that's awesome. Great advice.
41:54
We've got some folks here in in the chat that they've they've
41:57
enjoyed meeting you in that Tom Thomas, it's Brian.
42:02
Sorry. Brian says that you are a very
42:04
talented man and Congrats to you and Adrian.
42:09
I'm assuming so you you mentioned Adrian, you make her
42:12
seasonings as well. What is what's her season?
42:15
I'm not familiar. Hey Adrian, nice to meet you.
42:17
Hope to meet you sometime soon. Yeah.
42:20
So, I mean, look, we, we've got a lot of, a lot of people that
42:22
come to us and, and they're, they're just starting out, man.
42:24
So I mean, they're, they're not some of these guys, some of
42:26
these guys and gals, man. They're, they're coming out
42:28
there and and they're saying that, you know, hey, look, we
42:30
don't really, we're not trying to get to the to the retail
42:33
market. We're just looking to to do like
42:35
farmers markets and and our competitions.
42:37
So Adrian, it's a competition cook.
42:41
They compete here and locally they're here in New Iberia with,
42:43
with me. And so they do like the gumbo
42:45
cook off the world championship gumbo cook off.
42:47
I mean, look, Adrian's Adrian's a damn good cook, man.
42:50
I mean, some of her stuff as, as one, you know, taking the stage
42:54
at the world championship gumbo cook off here in New Iberia.
42:58
And so they have a seasoning blend that they've been using
43:00
for, for a while. And so they came to me and, and
43:03
said that they wanted to, to start 1.
43:05
So it's, it's called Southern Cajun Heat.
43:09
So that's, that's their, their brand.
43:12
So yeah, we do a lot of, we do a lot of packing for, for, for
43:16
people that are, I mean, that these, these are not big time
43:19
companies or brands that, that want to make it big or go big.
43:23
I mean, and I'm always the cheerleader, you know, when they
43:25
come in and pack, I'm like, Are you sure you're not going big?
43:27
Are you sure you're not going to go to the grocery store or ever
43:29
do that? You might want to think about it
43:31
'cause that's where it's going. Yeah, exactly.
43:35
Exactly, I'd say I just saw Jacob.
43:39
Jacob says that your service sells and to keep up the great
43:43
work. So I mean, there you go guys.
43:45
I mean the proof is in the pudding.
43:47
His supporters are in here tonight along with the Tigsvit
43:50
supporters, which is all is just fun to see all of you guys kind
43:55
of talking and and interacting. But that's, that's was kind of
43:59
my take away from that social media meet and greet was the
44:02
community that was there. And it's I'm having a blast
44:06
getting the meat and know all of you guys.
44:09
Like I was in New Iberia. I should have let you know, I
44:12
didn't know if I how long or what I was going to be there,
44:14
but went to Gabby's event. I think you make her seasoning
44:17
as well. And it's great.
44:19
I did sample it too. And by the way, Joni, I think
44:23
you make his as well. Do you make the Bayou craze as
44:26
well? Unbelievable pack Bayou craze by
44:29
Joni's got an amazing product. That's me, that's his stuff.
44:31
He's got an amazing product. Austin's got an amazing product
44:35
that's that's fixing to come to the table.
44:36
I'm not going to talk much about it, but he's got a new a new
44:39
blend that's coming out. It's I mean, it's phenomenal.
44:43
Yeah. We we do some we do some amazing
44:45
stuff out there. Awesome.
44:48
So she'll. Have me some season on March
44:50
8th. I love it.
44:51
What I love is that this show is just turning into a mountain of
44:55
seasoning at Tigs bits and I am I'm here for it.
44:59
I am here for it. I got to figure out some way to
45:02
make some content. I saw somebody think her name's
45:06
I think it's Tori. I'm sorry if she sees this and
45:09
and I butchered it. She's on TikTok and Instagram.
45:13
She was at Gabby's event, but she had a video.
45:16
Joni knows who it is, but she did like a blind test.
45:19
I think she just used ketchup and mayonnaise and put a
45:24
teaspoon or whatever of the seasoning and mix it up and then
45:27
sampled it to say which one was her favorite.
45:32
And all of them that were on there had just about all of
45:35
them. So it was pretty cool to see.
45:37
Joni's kept making it up there to the top on that.
45:41
So it was that was awesome and a great idea, but I don't want to
45:44
steal her idea. But I have a damn ton of
45:47
seasonings that I could do something similar.
45:50
I don't. I don't even know where to begin
45:53
with it. But any I'm just talking out
45:55
loud. Yeah, I was right.
45:56
Tori Lemoine. Tori Lemoine.
45:58
Yeah. Yeah.
45:59
So another, I mean another event there's going to be the weekend
46:02
after March 8th. If for those of you guys that
46:04
are around March 15th, we will be.
46:07
I entered the competition of the crackling cook off there.
46:11
So I did pay my fee for that. So that's that's done and we're
46:14
going to be competing in the crack in cracklins March 15th.
46:17
So we're going to put that formula 337 to the test man, see
46:20
if we can. Yeah, you are.
46:22
Come out there and and hit it up.
46:25
Tell some folks that are out there and we've got a lot of
46:27
folks here who know what that know what that is, but I know we
46:31
have some that do not. So explain the process of how
46:34
you make cracklins. I mean and other than a sense.
46:39
I'll give you the generic version because I can't,
46:41
obviously I can't release my competition.
46:43
No, no, no, I don't want you to do that.
46:44
But like give a generic like what happens, a big pot oil, you
46:49
know all that. There you go, you know.
46:52
So yeah. So basically we take a big pot
46:53
and and we use, you can use anything from oils to lards.
46:58
We take pork belly and we slice it in in in small dices and and
47:03
or cubes, as we say, and then you just fry the hell out of
47:06
them for for a long time. You can do me look and it's the
47:10
same thing in the BBQ world. You can either.
47:12
I used to be a a chef and when I when I went to barbecue, I would
47:16
cook hot and fast. Some people know what that
47:18
means. Some people cook low and slow.
47:20
You know, in the crackling world, some people fry hot and
47:23
fast, and some people fry hot and slow.
47:26
Yeah, so there are just as many. I love that, that you would
47:31
think that that's Louisiana for you right there.
47:34
Like I saw the look immediately on his face, like I ain't
47:37
telling everybody how the hell I'm cooking these cracklins you
47:40
out of your mind. I just meant generically.
47:42
But you guys around the country outside of Louisiana, yo, I'm
47:48
they don't know really. I mean, they, yes, they have
47:50
some cracklins in Texas and Mississippi and all, but but
47:54
from outside of there, they're not like they are in Louisiana
47:57
and then they just, they turn into more pork skins right when
48:02
you get to Georgia and over there and all and there's a
48:05
different, there's a big difference in them, you know?
48:08
But yeah, and yeah, and of course we have a lot of
48:10
controversial issues out there when it comes to food and
48:12
cooking, like just tomatoes going gumbo or, you know, well,
48:16
who's got the best boudin? What's the ratio of rice to
48:19
meet, you know, in boudin? We've got all these different,
48:22
different things. Does okra belong in this?
48:24
And does the, you know, what's the Cajun versus Creole?
48:27
I mean, there's so many arguments that can be had here
48:30
in Louisiana and the cooking and, and to be honest with you,
48:32
man, I, I'm like, I'll call people out real quick.
48:35
I'm that controversial chef, you know, like the big saying down
48:39
here, and you're going to appreciate this one.
48:41
And everybody says, oh, man, you know, we're Cajuns down here
48:44
South of I-10. There's no cages north of I-10.
48:46
I call bullshit on that one. Excuse my French on that one.
48:49
I don't know if we can curse on here.
48:50
Or we can do whatever. You know, yeah.
48:53
You know, you know, I call bullshit on that one.
48:55
I mean, look, we got north of I-10, we got cities like Eunice
48:59
Crawley Church. Point.
49:03
Some of the most. It's more so the Mason Dixon
49:06
lines, really. Alexandria I grew up above.
49:10
It I. Grew up in, I grew up in
49:11
Florine, Louisiana near Toledo Bend.
49:14
I can tell you one thing. There's a lot of camps that I've
49:17
been to on Toledo Bend that I hung out with my boys that came
49:20
from Eunice or came from somewhere down South and, and
49:24
Acadiana and. Yeah, Oakdale.
49:28
I mean, look, all these, all these country, all these country
49:30
folk, man, I mean, you go out there, look, I'm, I'm a, I'm a
49:33
classically trained chef. I mean, really and, and
49:35
honestly, I've got 2° in, in the culinary world and, and for
49:40
multiple things, but I, I can say this, you know, I got, I,
49:43
I've competed against women that we would consider grandmas and
49:48
dude, they would blow my ass away.
49:50
I mean, it's, you know, it's like, so I mean, country cooking
49:53
is, is very different than classically trained cooking.
49:56
And so to be a chef classically trained just means that you know
49:59
how to how to say things fancy, you know how to plate things a
50:01
little bit better. You know how to choose some of
50:04
your ingredients, make them a little bit fresher, you know
50:06
where they come from. You know how to put a little bit
50:08
of those things together. You know, you kind of know how
50:10
to build flavors. But man, look, you get a hold of
50:13
some of these country cookers and people that are, are not
50:16
classically trained. And, and if you blindfolded
50:18
somebody and did a taste test with a classically trained chef
50:20
and somebody who has been cooking for a very long time and
50:23
knows what the hell they're doing, they're sometimes those
50:26
people will beat out a chef any day, you know, so you take the
50:29
visual image of the food out of the out of the out of the way.
50:32
I mean, look, we eat with our eyes and our nose first before
50:35
we ever even taste anything. So we always have to keep that
50:38
in mind, especially as a chef. I have to keep that in mind as
50:40
well whenever I go to competition, you know, And so
50:44
competition cooking is not cooking in the kitchen and it's
50:46
not cooking at home, you know, for your family, it's, it's a
50:49
total different beast. And, and to give you a little
50:52
bit of, to give you a little bit of, I guess, advice, I mean, I
50:56
do that, look, a competition cook, but I've also been a judge
50:59
in a lot of competitions. And so you have to remember
51:02
this, you know, when you're a judge in a competition, you have
51:06
to remember you're going to get to taste this food one time.
51:09
And so you may get one bite, 2 bites.
51:12
And so the competition cooks out there need to remember, I need
51:15
to put. So while it may be like overly
51:18
salty, you just have to remember that that judge is only going to
51:22
taste that food in one bite or two bites and they're done.
51:25
So you have to put as much flavor into one or two bites.
51:29
And so as a judge, you have to remember like, you know, you're
51:32
tasting, you're only getting to taste this once or twice.
51:35
And so you, you eat visually. First you smell it and then that
51:39
image, you know, forecast in your brain, it, it forecasts an
51:43
image of what your tongue is to expect.
51:45
And so then we go to expectations.
51:47
And so then that expectations build into, builds into that
51:50
scorecard. And so, you know, they ask you
51:53
flavor and aroma, you mark those things, but then when you taste
51:56
it, does your, does your tongue taste what your eyes saw and
52:01
what your brain or what your nose smelled?
52:03
And so if you, if all those come together and that meets the
52:06
criteria, then execution comes in and that person has then
52:10
definitely executed that dish to be spot on.
52:14
And that's how they're, that's how they're judged and that's
52:15
how they're scored. You know, so we can go out
52:18
there, we can cook the best that we can cook, we can make the,
52:20
some of the best dishes ever. But again, it goes into, and
52:23
then you also have to forecast. So like for you being from North
52:26
Louisiana, I mean, what is your expectation of a gumbo to begin
52:29
with? You know, as a, as a child,
52:32
you're, you're biased, you're biased going in.
52:34
And so that biasness of what you think a gumbo is, is different
52:38
than the other 5 or 6 judges that may be sitting down at the
52:40
same table. And so did that cook or did that
52:44
chef execute that dish? Well, guess what?
52:47
If it's not nostalgic to you, let's take tomato spaghetti as a
52:51
as an example. I mean, if you're familiar with
52:52
a very acidic, you know, red gravy with chunky tomatoes in it
52:56
as a kid and that's what you grew up on, that's what you
52:58
like. Well, then if somebody cooks a
53:00
smoky spaghetti sauce, that's not going to be on point for
53:04
you. And so nostalgically, you're
53:07
going to be biased and you're going to execute.
53:08
I mean, you're going to you're going to dink them for
53:10
execution. You're going to dink them for
53:12
certain things. You know, if you don't expect
53:13
beans to be in a chili, you know, we can sit here for hours
53:18
and we can talk about, you know, competition cooking.
53:20
But but I mean that, you know, you have to take all that stuff
53:23
into consideration. Well, that makes it tough too
53:26
because, and that's what we've had, JD Marsh, he does BBQ
53:31
competitions from Texas and he has some rubs and stuff like
53:34
that as well. Great stuff, man.
53:37
They were with Braggy Bomb whenever with Bregman and those
53:40
guys and they were smart. They had, they created their own
53:44
label of stuff. They held on to it.
53:46
Braggy moved on them to salsa because he's probably leaving
53:50
the Astros. There's a drop.
53:53
I guarantee you he's leaving the Astros.
53:56
He said when he started to eat, I thought he was going to leave
53:59
in the summer and so did everybody else.
54:01
I thought he's going to get traded before the deadline.
54:02
Anyhow, he did all of that. He got to keep it.
54:06
He's still peddling those, He's rebranding them.
54:10
But he has some amazing, amazing seasons and he's mentioned that,
54:15
you know, like a competition BBQ, a brisket, you the way you
54:19
cook it for one of those in the way that I cook my brisket that
54:24
I take to my mom and dad. You know, that I love to eat
54:27
here at home. I don't cook competition
54:29
briskets. And I've, I've, I've watched
54:31
videos and I've cooked competition stuff just to, to do
54:35
it, to see like, and I'm like, I don't like this.
54:40
This is I don't want to do this. So I mean, it kind of also made
54:43
me realize I'm, I'm never say never, but I doubt that I will
54:47
ever dabble into cooking competitions.
54:49
I think I'm better on the judging side of it and just
54:52
talking about it. There you go.
54:54
Hey, Larry, everybody. Everybody has a purpose.
54:56
Man, Yeah, exactly. It's a niche thing, man, it
54:59
says. So wherever you find your niche
55:00
and you stick with it, you know? That's it.
55:02
That's it. Well, I've got, we're getting,
55:07
we have no time limit. So we're going to keep going for
55:10
a little bit longer. I know that you probably have
55:11
something else that you want to get to.
55:13
I've got rapid fire questions, rapid fire Q&A.
55:17
I did want to mention our show will be coming on here in like 4
55:21
minutes on right Now TV. That's don't leave us.
55:25
It'll be on right Now TV. It will also be out on Monday on
55:29
YouTube and on our channels and all of that stuff.
55:32
So if you miss it tonight, no worries.
55:35
You can tune into it at midnight on Saturday morning, so 12:00 AM
55:41
Saturday morning and 12:00 AM Sunday morning if you are up
55:45
that late. Otherwise you can see it on
55:47
Monday. So I just wanted to to mention
55:49
that, but if you guys in the chat, if y'all have any
55:52
questions, now is the time to fire away and I have a couple of
55:58
questions. And just right off the bat Gumbo
56:02
or jambalaya, Dave, if you have to pick these are these are
56:06
rapid fire Q&A. That's that's man, that's tough,
56:11
dude. I know.
56:14
I don't know what I would pick either.
56:16
I I don't know. I don't know.
56:19
I'd probably go with jambalaya. I I, I I'm going to say who's
56:22
cooking it? That's a fair.
56:25
That's a fairpoint. You're cooking both of these
56:28
dishes. Which one would you prefer?
56:32
Which one do you think you're better at?
56:34
Oh gumbo. By far.
56:36
There you go. Absolutely.
56:37
I I'm I'm far. I'm a far better gumbo cook than
56:39
I am a jambalaya cook. You know, look, and, and again,
56:43
like I told you, I'm, I'm some of my, my, my, I'm, I'm my best
56:47
critic, but I'm also other people's best cheerleaders.
56:49
And I'll, I'll call somebody out.
56:51
Now, look, if I'm gonna cook a jambalaya, I'm calling Adrian.
56:53
You know, Adrian, come cook the gumbo.
56:55
I mean, I'm sorry. I cook the jambalaya.
56:56
I'm doing the gumbo. You know, so man, look, like I
57:00
said today, we're, I'm a team player, bro.
57:02
And, and so I'm not the best jambalaya cook.
57:05
I might call Joni and say, hey, Joni, you know, come over here
57:08
and cook. I mean, that dude cooks an
57:09
awesome jambalaya, cooks an awesome pasta Lia, you know,
57:11
I'm, it's just not my, it's not my go to.
57:14
And so I'm not going to claim to be the best at it.
57:17
I'm a, I'm a damn good gumbo cook though, I'll tell you that.
57:19
So I've competed professionally on, on that from a professional
57:23
on a, on a professional stage for many years.
57:26
And so I, my gumbo game is down. So if I had to choose, I guess
57:29
I'm I guess I'll choose gumbo there.
57:31
You go, I, I mean, I think that that's, I think that's a good
57:35
choice. And I think you're more
57:36
passionate about gumbo for sure. So I think gumbo would be the
57:40
right, right choice. Where is gumbo actually from?
57:44
It's not an obvious question, Paul.
57:47
I posted a video from how the Cajun lady accent was on our
57:52
show a while back and I posted we asked her do you put okra in
57:56
your gumbo or whatever and man on TikTok bat just went insane
58:01
and all the answers and the people saying you know it
58:04
originally came from Africa and all of that.
58:06
Chef I know you know this answer.
58:09
So where did gumbo come from originally?
58:13
I don't even know that we can actually tie that to an
58:15
originality. Man, look, Louisiana is so look,
58:20
I got my feelings hurt the other day and I say my feelings hurt.
58:23
I got my, my world got shattered.
58:25
I served in the Coast Guard, to be honest with you.
58:26
So that that's where I'm a veteran in the United States
58:28
Coast Guard. I did say that earlier.
58:31
I was a rescue swimmer in the Coast Guard.
58:32
But man, look, as a, as a rescue, as a Coastie, you know,
58:37
being on ships and and small boats, I was a pirate fan.
58:40
I love pirates. And so of course, Jean Lafitte
58:42
and, and all that. And I've got a buddy of mine
58:44
that's coming to pack over at Louisiana House of Spice, his
58:47
blend. And man, look, he told me Jean
58:50
Lafitte is not a Frenchman. And he, he also wasn't a
58:53
Spaniard like I thought. I thought I knew he was a
58:56
Frenchman with a French last name.
58:58
And I knew he served under the Spanish king, you know, for some
59:01
years. Of course, that's what history
59:02
told us. Turns out Jean Lafitte, both him
59:06
and his brother Pierre are Cajuns.
59:07
They were actually born in the city of New Orleans.
59:11
Yeah. And so I was like, dude, you
59:13
just ruined my vision of, of Jean Lafitte, man.
59:16
You know, so again, look that look, and again, next week I'm
59:20
going to be doing potentially I'll, I'll be on on on stirring
59:23
the pop podcast where the controversial topics of food
59:26
will come up. And, and look, these are all,
59:28
these are all controversial topics, really.
59:30
And truthfully, and I, and I'll share, I'll share it this way.
59:35
You know, history tells us and that's I'm a stop right there.
59:39
History tells us. And so when I break down
59:41
history, it, it's kind of two words in a, in a sense his
59:46
story. So history is written in history
59:50
books, but it's his story. So who told the story and where
59:53
did they get the information from?
59:55
And so again, if you're limited to, to information, who do you
1:00:00
believe in and what's, what's really truth?
1:00:03
And so here in in in Louisiana. We have so many influences in
1:00:08
the culinary world. You know, again, there's really
1:00:10
no difference between Cajun and Creole dishes and or the genre
1:00:16
of food are, are the two of them.
1:00:20
They're influenced both by each other.
1:00:21
And so they, they're, they're so intertwined and intermixed today
1:00:25
that really and truthfully, there's really no difference.
1:00:29
Creoles are nothing more than Americans.
1:00:32
They were they were their their offspring and actually born here
1:00:37
in America to immigrants. And so that's where Creole came
1:00:42
from. You know, a lot of people used
1:00:43
to always tell me that Creole food was more New Orleans, where
1:00:48
Cajun food was more of Acadiana. And so the difference between
1:00:51
Cajun and Creole was Cajun was rural and Creole was urban.
1:00:57
And then, you know, because in New Orleans, they had the port,
1:01:00
so they were able to import spices and things that the,
1:01:04
they, the actual Cajuns didn't have access to.
1:01:08
And so Creole was more of a upscale type dining experience
1:01:12
versus Cajun being rough and raw.
1:01:15
Dude, I'm telling you, it's so controversial that there's no,
1:01:20
there's, there's no way to be factual.
1:01:22
So where did gumbo actually come from?
1:01:25
Your guess is as good as mine. I brought it all the way back.
1:01:29
That is, there you go. There you go.
1:01:34
TikTok says Africa. But I like Dave's answer a lot
1:01:38
better. And that seems a little bit more
1:01:40
factual. And that is very true with the
1:01:42
Creole in the Cajun. That's a misconception that you
1:01:45
know, me growing up in North Louisiana, that's what I always
1:01:50
had heard. But with my friends from units,
1:01:53
they cook a lot of stuff. They make a lot of different
1:01:55
gravies and things like that that are more Creole more so
1:02:00
than Cajun. So it's all kind of, I think
1:02:02
it's all blended together a lot more over the the years, you
1:02:06
know, So, but regardless, one thing's for sure, you don't get
1:02:10
this type of stuff anywhere else in the world.
1:02:14
Definitely not the United States, but in the whole world.
1:02:17
And that's why a food is such a debate down here.
1:02:20
And just that we could go on for hours just on that was a simple
1:02:25
question of gumbo or jambalaya. I mean, just imagine what else
1:02:29
happens, you know? And I'll, I'll tell you so
1:02:33
jambalaya, you know, we don't know where it necessarily came
1:02:36
from, but I can tell you this, that we have to thank our
1:02:39
Spanish influences and, and the Spaniards that came here, you
1:02:44
know, during the 1800s and, and, and 7th, even 1700s, as early as
1:02:47
that, because without paella, that that's originally from
1:02:52
Spain, you know, then we wouldn't have jambalaya because
1:02:56
that's kind of where jambalaya comes from is the idea of
1:02:58
paella. And so if you, if you go back to
1:03:00
the roots of, of Spain and you look at paella, a lot of, a lot
1:03:04
of their dishes, if you do the research, and here's where the
1:03:07
controversy comes into the United States, again, a lot of
1:03:09
people aren't culturally educated to, to know a lot of
1:03:14
this stuff. But in Spain, if you go to get a
1:03:16
paella, you either get a paella of the land or you get a paella
1:03:20
of the sea. And so they don't mix.
1:03:23
So, so again, so in jambalaya, the question can be, does shrimp
1:03:28
and sausage go together in a jambalaya?
1:03:30
Well, traditionally, according to the Spaniards, you would
1:03:33
never put land items like sausage with a sea creature.
1:03:39
Like I guess if you want to be, if you want to eliminate the
1:03:42
controversy, then there's the answer.
1:03:43
I mean, you know, so but hey, in Louisiana, it's you cook with
1:03:46
what you have and what you can, what you can afford to do and,
1:03:49
and what we like the flavor. So I mean again, and it's all
1:03:53
the matter who's cooking it, what they can afford and what
1:03:56
they like. That's right.
1:03:58
That's right? Paul asked.
1:03:59
Do you know any French? No, I mean, yeah, I know, I
1:04:05
know. Words.
1:04:06
Paul does know a little bit of French.
1:04:07
I don't speak French. No.
1:04:09
My, my, my dad and my mom both spoke French.
1:04:12
Yeah. And, and I was brought up in a
1:04:14
house where they spoke French with their, with their parents
1:04:16
and with my grandparents and they spoke French so that we
1:04:19
wouldn't know what the hell they were talking about.
1:04:20
So. We are still at it.
1:04:25
We are still at it. I think I know the answer to
1:04:27
this one. Crawfish boil or BBQ?
1:04:31
Dude, that's hands down. Let me tell you something.
1:04:34
If I was in prison that they asked me what was my last meal,
1:04:37
Boil. Give me boiled crawfish, boiled
1:04:38
crab, boiled shrimp, boiled lobster.
1:04:40
I'm taking boiled seafood hands down.
1:04:42
I had a feeling that that would I had a feeling that would be
1:04:45
your answer. I'm the opposite.
1:04:46
I'll go with I'll go with BBQ, but I love, don't get me wrong,
1:04:51
but I'd deal with a brisket. I think brisket would probably
1:04:54
be my last meal or probably a big fat rib eye would be my
1:05:00
that'd be my last meal. What's the most underrated spice
1:05:07
in your opinion? Like not of your spices like a
1:05:11
spice. What's something that's
1:05:13
underrated? Brian says you should be a
1:05:19
history teacher instead of a chef.
1:05:22
Keep No joke. Well, alright, so look, I'm
1:05:24
gonna, I'm gonna try and move out of the way here.
1:05:25
So this this background that I've got right here, it is
1:05:29
called Cooking Louisiana, Louisiana.
1:05:31
And my chair is blocking the culinary visions.
1:05:33
It's actually a cooking show that I have registered and
1:05:36
trademarked through the state of Louisiana.
1:05:38
So I do ticketed sale shows, cooking shows where I actually
1:05:42
will cook a dish, a traditional, I mean literally traditional
1:05:46
Cajun dish or a traditional Cajun Creole dish.
1:05:49
And while I'm cooking, I actually teach people the, the
1:05:52
folklore and the history of where it came from, why they,
1:05:56
why where it was created, where, you know, kind of some of the,
1:05:59
some of the things that we're talking about, the controversial
1:06:01
things, some of the things that we've learned in history books
1:06:05
versus what people know. And then, and then in the show,
1:06:08
I actually invite people from different areas to come in and
1:06:11
be guest speakers so that while I'm cooking, I can focus on the
1:06:14
food. And they, they also tell the
1:06:16
history and, and kind of the storytellers of where the dish
1:06:18
came from. So I'd say it's a pretty cool
1:06:20
show. Yeah, that is cool.
1:06:23
That's super cool. Where can so where can we check
1:06:25
that out? Well, yeah, let me get back Once
1:06:30
we, once we, once we quit with these fire questions and and
1:06:34
answers. I'll, I'll, I'm going to, I want
1:06:36
to discuss something and and cover something.
1:06:38
I'll tell you where that went and where it's coming back.
1:06:41
I love it. I love it.
1:06:42
This man has a plan. I flat out love it.
1:06:45
You're maybe one of the easiest guests that I've ever had home.
1:06:49
It's just like, just shut up and let you talk.
1:06:51
It's great. Come on man, I'm not going to
1:06:53
run the show, but. You're not running the show at
1:06:55
all. Don't forget about that 20%
1:06:57
discount. Tigs bits 180 go to What is it?
1:07:02
Cajun180.com, agent180.com Yeah. And whenever you put everything
1:07:07
in your cart, check it out. We got everything from all of
1:07:10
our spice, spices and, and we have, we also do gift boxes,
1:07:14
gift bags kind of like the one that you received.
1:07:17
But look, man, anything that's on there other than our apparel
1:07:21
takes bits. 180 gets 20% discount up until Sunday.
1:07:25
Boom, there it is. Yeah.
1:07:27
So let's, I mean, look, I mean, I'm on track, man.
1:07:29
So underrated seasonings, dude, I'm gonna tell you.
1:07:34
So one of one, I think one of the most underrated ones, to be
1:07:38
honest with you. It's it's one of the ones that
1:07:41
people request in their seasonings that can change a
1:07:45
profile in a real quick and in a hurry and do some really
1:07:51
nostalgic things to the to the brain.
1:07:54
And that is jalapeno powder, man, Jalapeno powder oregano is
1:08:01
another one. Cumin, cumin will actually cumin
1:08:06
will actually bring some stuff to life.
1:08:09
And, and whether it's in small doses, macro doses or or micro
1:08:12
doses in some of these blends, it can change the profile of it
1:08:17
unbelievably. Yeah.
1:08:20
And and so. Oh God, yes, Sassafras is
1:08:24
another one. Yeah, a lot of, lot of.
1:08:29
Is sassafras hard to find? Is that a It's?
1:08:32
Not it's not, it's not hard to find, but you, you got to
1:08:35
understand. And, and again here, here's
1:08:37
another. I'm glad you asked that question
1:08:38
because at Louisiana House of Spice, we packed fresh.
1:08:42
We don't, if you come and visit my facility when you walk in, I
1:08:45
can show you where all my spices are.
1:08:47
And what we have is very, I'm going to say very limited.
1:08:49
It's not, it's not that we are limited in what we can get.
1:08:52
It's what we, we're limited in stocking because we, we pack
1:08:55
fresh. If a customer puts an order in,
1:08:58
we literally go to our manufacturer.
1:08:59
We order in fresh ingredients. We guarantee freshness.
1:09:02
We, we guarantee quality. We we literally touch every can
1:09:07
or every bottle of seasoning that we put together.
1:09:10
And so the, the man, when you walk in, it's like, you know,
1:09:12
when we packed and when we haven't packed in a week or two.
1:09:15
I mean, it's it, it's very, very obvious because of the aromatics
1:09:18
in the building, right. And so, yeah, it's, it's, you
1:09:22
know, oh, God, yeah, it smells. Good.
1:09:28
What is couple more questions and we'll we'll move on what
1:09:32
what's your go to comfort food? I mean, you mentioned crawfish
1:09:37
as a last meal, but I mean, I guess that could be a comfort
1:09:41
food. Yeah, I mean, I crave boiled
1:09:44
shrimp a lot, man, I'm gonna have to go.
1:09:50
So I I would even go to a, a traditional, I always use the
1:09:54
word nostalgic, but old school sticky chicken.
1:09:57
So a, a, a chicken or a, or a good beef that's, that's in a,
1:10:02
in a onion gravy. So a lot of people have never
1:10:05
heard of an onion gravy That's more of like Morgan City,
1:10:08
Thibodeau, Houma, down South of good old five O 4 area code
1:10:12
dish. Yeah, we, we, we use a lot of
1:10:16
onions and we, we just cook them down at caramelize them and, and
1:10:19
turn that into a gravy. There's no need for a roof.
1:10:21
You just literally turn the onions into the thickening it it
1:10:25
becomes a thickening agent and use that as a as the gravy.
1:10:28
God that sounds really good. I know I probably have had it at
1:10:32
some point. Yeah, that would work.
1:10:35
That would work. Is there a dish that you refuse
1:10:39
to cook? I don't know that I would.
1:10:46
I don't know that I refuse to cook anything.
1:10:48
I may refuse to eat a lot. That's fair.
1:10:54
That is, that is fair. Jacob says he won't he ask when
1:10:59
is Dave cooking us lunch or dinner?
1:11:01
I think that's that's a fair, that's a fair question.
1:11:05
That is a fair question. And he also just had some boiled
1:11:09
shrimp himself. Brian says you're definitely a
1:11:12
military man. And Jacob says grilled onions go
1:11:16
and practically everything. I don't think you can ever go
1:11:19
wrong with cooking an onion down.
1:11:22
Whatever you want to do with it. Just give me some butter and A
1:11:25
and an onion and then let's cook that sucker down and then add
1:11:30
these delightful spices along to it.
1:11:33
Did we? Yeah, let me tell you something.
1:11:34
Yeah, let me tell you. So I'm, I'm going to say that if
1:11:36
you're going to, if you're going to ask me and you, you asked me
1:11:38
what the underrated spice was. I'll tell you what the the best
1:11:44
thing to have in the best spice to have in your house.
1:11:46
And it's really not a spice if you want to put it in categories
1:11:49
of what spices really are. But onion is king.
1:11:54
Oh, yeah. I mean, when I go to the grocery
1:11:56
store, dude, I buy onions by like the 10 LB bag and I keep
1:11:59
them. I mean every, I'm cutting an
1:12:01
onion every day, whether I'm and, and I can tell you it's,
1:12:05
it's, it's crazy. My kids laugh at me because, you
1:12:08
know, I have AI have a nose like a like a hound dog.
1:12:10
I mean that they can put biscuits in the oven.
1:12:12
I'm like, don't don't even put a timer on.
1:12:13
I'll tell you when they're done, because when I smell them,
1:12:15
they're done. They're ready.
1:12:17
But I can do that with an onion, man.
1:12:18
I can. I can smell an onion raw and I
1:12:20
can smell an onion burnt. And I can tell you any way and
1:12:22
every way in between. I can also tell you what an
1:12:26
onion tastes like raw and I can tell you what one tastes like
1:12:28
burnt and every way in between. I mean, I've just cooked with
1:12:31
onions all my life. And so that to me is this it,
1:12:34
it, it, it takes the crown jewel of all things, you know, so.
1:12:39
We had, we had Bobby John, who was on Survivor many, many, many
1:12:45
years ago. He's friends with Blasey and Jr.
1:12:48
He came on the show and he was right off the bat.
1:12:52
He said one of the I think we talked about it on one of our
1:12:55
shows. It's dropping this week too.
1:12:57
I know we did. He, he said that he, he doesn't
1:13:00
trust you if you don't have a damn onion in your house, Like,
1:13:04
and it's right, like you better have, there's just a couple of
1:13:07
things, but you better, everybody needs to have an onion
1:13:10
in their house. If I'm coming over, you better
1:13:12
have an onion in your house so we can cook.
1:13:15
I mean, it is the start of so many things in Louisiana and so
1:13:20
many dishes. I'm the same.
1:13:22
I have a lot. I eat a lot of onions.
1:13:24
And I'll tell you, look, it, it's onions, garlic, honey,
1:13:28
ginger. I mean, a lot of those things,
1:13:30
they're very I mean, all of them have medicinal purposes.
1:13:33
Kaya pepper again was used by the Indians for medicinal
1:13:37
purposes. And I mean, so I mean, yeah, I
1:13:39
mean that a lot of these seasoning again, that's how
1:13:41
Cajun 180 going back to the Cajun 180 story, you know, a lot
1:13:44
of the garlics and the onions, they're very heavy.
1:13:45
I mean, they're very forward because they're they're used as
1:13:48
a medicinal purpose also in our in our bodies.
1:13:52
And so again, going from the, from the health, the Cajun 180,
1:13:55
the, the whole 180 route of being doing the everything the
1:13:58
opposite direction, take the salt out and put all the, the
1:14:01
anti cancer agents and, and all the great things that are good
1:14:03
for your body. Why don't we put those very
1:14:05
forward in the, in, you know, in the blends.
1:14:07
And that's again, that's the Cajun 180 brand.
1:14:11
Yeah, awesome. It's fantastic.
1:14:13
Did we did we get to compound butter?
1:14:16
I know we talked about the compound butter, but I don't
1:14:18
know if we ever actually got in. How do you make your compound
1:14:21
butter with this stuff? Let's.
1:14:23
Jump so the compound butter man look so it doesn't matter which
1:14:25
one you use. I'll tell you.
1:14:26
I'll tell you three different, the seasonings are the Cajun
1:14:30
Trinity, the Dream, and the Moho.
1:14:34
Now, I've made compound butter with all three of them and
1:14:36
they're all three dynamic. Your favorite's going to be the
1:14:39
dream 'cause it's going to make it a little bit more savory than
1:14:42
the Trinity, but the Trinity is man, look, the Trinity is.
1:14:46
So what you do is you take one, one full stick of butter, one
1:14:50
tablespoon of the Trinity or one tablespoon of the dream.
1:14:54
And so it's, it's one to 111 stick of butter to one
1:14:57
tablespoon of either one of those mix it all to make sure
1:15:01
your butter softened in our room temperature and softened and you
1:15:04
mix it together. And then when you do that, you
1:15:06
put in, you can take use plastic wrap and, and roll it back into
1:15:09
a roll, or you can put it into a dish, put that back in your
1:15:12
refrigerator, let it harden up. And then you can, you know, you
1:15:14
use that as a medallion, slice it off as a medallion, or you
1:15:18
can use it by the spoonfuls And look, man, when you get into the
1:15:21
compound butter, it goes over steak, baked potatoes, waffles,
1:15:27
eggs, be able to you know, you can use that to to start your
1:15:31
when your when your saute and your vegetables, your on your
1:15:34
Trinity, your the actual guidry's Trinity, your onions or
1:15:38
whatever. Start of a gravy, Start of a
1:15:40
sauce. So good, it's show stopper.
1:15:44
Baby. Show stopper, yes, I love it.
1:15:48
Flavor Church. That's what I, I like to say.
1:15:50
I call it Flavor Church. You'll be singing Hallelujah and
1:15:52
hymns by the end of the morning, by the end of the the meal.
1:15:56
It's perfect. That is perfect.
1:15:59
Well, you mentioned you were going to get to something else,
1:16:01
so let's get to it. What else did you have for us to
1:16:04
cover tonight? Yeah, man, So you know,
1:16:07
everybody wonders where where we've been Cajun 180 and and
1:16:11
where's chef Dave been? You've talked about the show.
1:16:14
We've talked about the ticketed seller show.
1:16:15
Of course, COVID, COVID really nailed us down in in 2019.
1:16:19
It, it really put a halt to things.
1:16:22
Of course not. It was phenomenal for us at
1:16:24
Cajun 180 because of course, everybody's cooking from home.
1:16:27
Everybody can't go to the grocery store.
1:16:29
Everybody can't do now, they can't leave their house.
1:16:31
So what do we do next? And so the first thing we did
1:16:34
was, you know, I sat around with my business partner and was
1:16:37
like, man, look, this is tragic, dude.
1:16:40
This is like, this is literally tragic.
1:16:42
And So what can we do? So the first thing we did was we
1:16:44
put a promo code out there. We went on our, on our Facebook
1:16:47
page, all of our social media and instantly we put a 50% sale
1:16:51
on all of our stuff and it was it never expired.
1:16:56
Well, I mean, I say that, but it for a few years, you know it for
1:16:59
all of 20, all of 2/19/20 and 21.
1:17:02
I know that promo code worked, but we had a promo code out
1:17:05
there for, for COVID, 50% off of every, everything that we had
1:17:10
when it came to spices. And so dude, our, our, our
1:17:14
online sales just skyrocket. You know, we were showing people
1:17:19
how to cook at home. A lot of people were, were now
1:17:22
diving into home cooking. This is where a lot of the
1:17:25
social media guys were able to shine and, and started making
1:17:30
their money and, and, and started being able to come
1:17:31
forward because now they're now their talents are being exposed
1:17:35
and, and now they're everybody's, because everybody's
1:17:37
cooking from home. So what can we do?
1:17:38
What can we do new and different, you know, I'm limited
1:17:41
to my house, So what can I cook here in my house?
1:17:43
What can I show people to do? So it was a great, it was a
1:17:46
great time, you know, unfortunate for people that lost
1:17:50
their loved ones and family members and we were all victims
1:17:52
of that and know the people that lost loved ones, you know,
1:17:55
during the COVID phase, but but on, on the culinary side, man,
1:17:59
it was phenomenal. You know, we were able to come
1:18:01
out of the woodworks and and really do some things that we
1:18:03
weren't able to do and, and we didn't know that we could do,
1:18:08
you know, in that time. So during that time phrase, you
1:18:13
know, my, my my fiance got pregnant and wasn't, it wasn't
1:18:19
expected necessarily. While we we may talked about it
1:18:24
and plan, you know, some portions of that for the future.
1:18:27
I was going through some some family issues with my sister.
1:18:31
She was in our final days of her cancer, a battle of cancer.
1:18:35
And, and so we had to put a lot of things in the back burner.
1:18:39
And so Chef Dave kind of went away, you know, took the back
1:18:44
seat into a lot of things. You know, I didn't have the
1:18:48
necessarily the, the energy to focus on a lot of that stuff,
1:18:54
just mentally, physically, emotionally, you know, and then
1:19:00
of course we get the, the political side of the house
1:19:04
where again, I, I said in the beginning of this, this thing, I
1:19:07
wouldn't talk about certain topics.
1:19:08
And then I'm not going to dive into it.
1:19:10
But during this last administration, something came
1:19:13
out with the woke community, what they call the woke people
1:19:16
and, and cancel culture, you know, was a thing, You know,
1:19:20
look, man, I'm fixing to be 50 years old, dude.
1:19:21
I would have never imagined what cancel culture would have, what
1:19:25
it was and, or would have been back in our day as, as growing
1:19:28
up, that was called a bully, you know, And so, you know, I think
1:19:34
because people were, were able and, and had access to
1:19:41
information and disinformation and misinformation and all those
1:19:43
things, you know, that, that the woke community and the, and the
1:19:46
cancer culture came out and dude, we were attacked, bro.
1:19:51
You know, and and, and I always said this too, coming out of the
1:19:55
military, you know, success actually breeds jealousy.
1:20:02
To be honest with you, and so, and it's not so much that my
1:20:05
success breeds jealousy of other people, but it's my success is
1:20:10
jealousy of other people that want to be in my, in my shoes,
1:20:13
you know, or whatever. And, and so that's why I can
1:20:15
look at all of the guys that we packed for all of my friends out
1:20:18
there in the social world. But dude, I'm their biggest
1:20:20
cheerleader, bro. I don't, I don't want your fame.
1:20:23
I don't want your money, but I'm going to be your damn best
1:20:26
cheerleader. I'm, I want to stand by you.
1:20:28
I want to see you succeed because if you're succeeding,
1:20:30
when we're succeeding, we're succeeding as a team, you know,
1:20:34
and you can, you can say that's the military answer and, and,
1:20:37
and go back to the military and that's cool.
1:20:38
I can buy into that. But man, look, we, we were
1:20:41
attacked and, and I was attacked personally in the cancel
1:20:45
culture. People tried to remove me from,
1:20:47
from being a chef and, and my, I was a brand ambassador for many
1:20:51
companies and, and trying to get that out there.
1:20:55
And people were just trying to destroy, you know, the character
1:20:58
of, of what it was that I was doing.
1:20:59
And it was people that I was promoting, you know, and I and
1:21:02
people that I took under my, under my coattails and, and
1:21:06
under my wing and was mentoring them, teaching them how to do
1:21:09
things, man. And they just, they, they stood
1:21:10
up and they were like, Nah, we're not having it.
1:21:12
We're, we're going to get you out of the way because we want
1:21:14
that limelight. And, and so to be the bigger
1:21:17
person instead of, instead of fighting the fight, which I
1:21:19
could have. And I'm look, I'm the, I'm the,
1:21:21
I'm the biggest pit bull in the fight.
1:21:23
I have 0 filter believe it or not.
1:21:24
I believe it. And, and I have, I have no
1:21:28
filter. I'm not afraid to, to say what I
1:21:29
got to say. I can be confrontational if I
1:21:32
need to be. But you know, I've got some good
1:21:35
support. You know, again, you know, my
1:21:38
fiance is one of my biggest supporters.
1:21:41
My business partner is a, is a huge, huge supporter.
1:21:45
I've got a lot of friends out there that are, that are, that
1:21:47
are supporters and, and their advice to me was, man, look why
1:21:50
you got the fight. It's not worth the fight.
1:21:53
You know, let's just sit back because karma's a bitch, bro,
1:21:57
you know, and, and when karma comes around, it's going to
1:22:00
serve itself well, you know, and if we're truthful and we're,
1:22:02
we're true in who we are as people, I mean, the truth is
1:22:05
going to come out. And so it took, it took a couple
1:22:08
of years for it to actually come out.
1:22:09
And it has. And I mean, you know, some
1:22:11
people that have that know the story and know what happened.
1:22:14
I have heard the truth. I, I've been freed and cleared
1:22:18
and I didn't have to say a word. I didn't have to fight a battle
1:22:21
and my character stayed intact. Unfortunately, I was damaged
1:22:26
financially, I guess in a sense, because by not taking the
1:22:29
forefront and fighting the fight and then continuing on with my
1:22:31
with my fight, I mean, I got a chance to be a stay at home dad
1:22:35
for four years. I got to grow my business.
1:22:38
I got to focus on the business. I got to start a new business
1:22:42
and, and all those things. So 2025's my year, bro.
1:22:46
And, and look, that's the first podcast of the year.
1:22:48
And, and, and I wanted to make that announcement to the, to the
1:22:50
folks. I mean, look, we're coming back
1:22:53
cooking, Louisiana's coming back, Cajun 180's coming back.
1:22:56
We're going to rebrand some things.
1:22:57
Louisiana House of Spices new competition season is coming up
1:23:02
and it's upon us. So we always had that saying,
1:23:06
not my circus, not my monkeys. Well, this year in 2025, because
1:23:11
I'm coming out, my cooking team now is called Monkey Business
1:23:14
Inc, so. This year.
1:23:17
It is my circus and it is my monkeys.
1:23:20
I'm coming, he's coming, he's coming.
1:23:23
Y'all been warned. Y'all been warned, T Wayne?
1:23:28
That's right. Welcome to the big time.
1:23:30
Welcome to the show, TT. Wayne says those those woke
1:23:35
folks can go piss up a rope. That's right.
1:23:39
That's right. That is a good thing.
1:23:40
Not getting in to politics here. But it has been enjoyable over
1:23:46
the last couple of months to see the unwinding of those DEI
1:23:50
policies and some of that and that some of that wokeness is
1:23:54
going away and some people are starting to use their heads
1:23:58
again and not be sheep. And don't get me started.
1:24:02
That's a whole, that's a whole other show.
1:24:05
Well, Dave, is there anything else that we need to talk about
1:24:08
tonight? We're obviously Dave will be
1:24:11
coming back on the show. He, I haven't asked him this
1:24:13
yet, but I feel that he probably will be happy to do that at some
1:24:17
point later on this year 'cause I won't.
1:24:20
We're going to need to know more about this seafood boil.
1:24:22
I'm very curious about that. I think I need to come and take
1:24:25
a tour of your place and get some content from that.
1:24:28
At some point. I want to smell the spices.
1:24:31
Joni says that it smells every time he's been there.
1:24:34
So yeah. I mean, have we covered
1:24:39
everything tonight, Dave? Yeah, man, you're always
1:24:41
welcome. I mean, you, you and the guys
1:24:42
both. I mean, look, I mean, the gifts
1:24:44
can keep coming. We, we're we're always here for
1:24:46
the people. Come out to the events.
1:24:49
I mean, again, we would March 8th if you want to come out and
1:24:52
see us. I mean, I know Joni's going to
1:24:53
be out there. Adrian is going to be out there.
1:24:55
Austin's going to be out there, Rusty's going to be out there.
1:24:57
I don't know who else is going to be down there with the Cajun
1:24:59
critic for the hamburger cook off.
1:25:01
But look, come down to Morgan City, March 8th, March 15th, you
1:25:05
can come out to the, to the crackling cook off over at Lark,
1:25:08
which is Acadiana Village in Lafayette.
1:25:10
I'll be out there doing that. So you can come out experience
1:25:12
some of these Cajun 180 seasonings and and of course,
1:25:15
the new Formula 337 that we can be throwing down on some
1:25:17
cracklins. You can learn kind of sit back
1:25:20
and watch And look, I and I, I'm, I'm one of those
1:25:22
competition cooks. If you want to come and sit up
1:25:23
underneath my tent or around my tent and watch me cook.
1:25:28
Go for it. I'm here for the show, bro, and
1:25:31
I'll tell you what I'm doing. You know, I'm not, I'm not
1:25:33
embarrassed or I'm not ashamed to tell you what I'm doing.
1:25:35
I, I'll let you watch, I'll let you film it.
1:25:37
And I, and I'm, I'm also one of those chefs too.
1:25:39
I'm, I'm not afraid to give you a recipe either, because it all
1:25:42
comes down to execution, You know, if you can't.
1:25:45
And you guys, you know, you guys know this out there, you know,
1:25:48
you have a recipe, you know what you do, you know when you do it,
1:25:51
you can execute it time and time again.
1:25:55
So it, you know, it is, look, if you, you're never going to
1:25:58
execute the way that I execute. So I'm not afraid to share my
1:26:01
secrets and all, all for the all for the viewing.
1:26:05
Come on out and watch us. And then of course, there'll be
1:26:07
some other, some other cooks out cook offs out there.
1:26:10
I know Joni's got a couple of them.
1:26:11
I'm going to go out there and support him, Adrian, him have
1:26:14
some cook offs. Rusty's got some cook offs that
1:26:16
are coming up. I'm sure Austin's got some.
1:26:19
I'll be more than happy to go out there.
1:26:20
I'll be a team member. I, I don't, I don't have to be
1:26:22
the star of the show. I'll come out there and stir a
1:26:24
pot. Maybe I don't even serve the
1:26:26
people behind the table. I'm not afraid to put on an
1:26:28
apron and and, and serve the people.
1:26:30
So we're all out here to be team mates and team team players.
1:26:33
And if they win trophies, I'll walk the stage, win them and be
1:26:35
their biggest cheerleader and supporter.
1:26:37
So, 2025 and here we're going I. Love it.
1:26:40
I think it's going to be a great year for you, dude.
1:26:42
I really do. I really do.
1:26:45
WR Holman says. Dave Tail Brinkley.
1:26:48
Hello. She's watching you.
1:26:50
Hey, Brinkley. That's my, that's my business
1:26:52
party. He's actually my babysitter
1:26:53
tonight. That's that's my my daughter.
1:26:55
There you go there you go. Thanks for babysitting so that
1:26:59
we could have this amazing show. Guys, I think y'all can all
1:27:02
agree this one, this has been fun.
1:27:04
I've I've been very pumped ever since Dave and I talked that he
1:27:08
was going to be coming on. Sad that I couldn't have the
1:27:11
boys with us tonight, but you'll be coming back on.
1:27:13
We'll make sure it works out to where they can come in as well.
1:27:17
And then we all have homework to do now since we have all these
1:27:21
plethora of spices your boys got to get to cooking.
1:27:24
I'm going to make some videos with this stuff throughout the
1:27:27
year for sure, just because I like to cook and I like doing
1:27:30
stuff with it. But man, so thankful to have you
1:27:34
join us tonight. If y'all hadn't hit the like
1:27:37
button, please hit the like button.
1:27:39
Share this. Go support Dave and go to his
1:27:43
website. What is it again, Dave?
1:27:46
Cajun180.com, cajun180.com and again, put in that promo code
1:27:51
whenever you go shop Tigs Bits 180 and get your 20% off
1:27:55
discount. You can't beat that.
1:27:57
So y'all go supporting? Where are the socials?
1:28:00
Where can everybody find you on social media?
1:28:02
I'm not sure if we got that out either.
1:28:04
Yeah, so we're on Facebook, Instagram and and YouTube again,
1:28:08
if you go to there, I've had some of the some of the guys ask
1:28:11
me and and mention it again. Remember the story I just told.
1:28:14
So for the past four years we've kind of been out of it, you
1:28:16
know, So yes, we are slacking. I haven't been on top of my
1:28:20
game, but look, we're getting it 2025.
1:28:22
So you know, yes, Facebook, Cajun 180, Instagram, YouTube,
1:28:27
hopefully we'll get some videos out there.
1:28:29
We'll get them recorded, put some recipes.
1:28:31
Also, if you go to cajun180.com, there's a recipe tab.
1:28:34
You can go look at some of the recipes that we have out there.
1:28:36
We also have some amazing brand ambassadors out there that also
1:28:40
we share their, their post, we share their recipes and how
1:28:43
they're using Cajun 180. If you go to actually go to, I'm
1:28:47
sorry, Facebook, go to the search bar and type in their
1:28:50
hashtag. How do U 180, How do U 180?
1:28:55
Or you can go type in #Cajun 180 and dude, it'll show you every
1:29:00
post that anybody's ever cooked with Cajun 180 products shows
1:29:03
you the recipes and how they did it.
1:29:05
Nice, there you go. There you go though.
1:29:07
That's that's great stuff gang. This will be it this week.
1:29:11
I'm leaving. My wife and I leave tomorrow
1:29:14
we're heading to Tampa, FL. We'll be reporting next week on
1:29:20
everything that goes down at the Bart party.
1:29:23
You guys that are Bubba Army folks know what that is all
1:29:27
about. Sorry for last night, we got
1:29:29
them all out. Until then.
1:29:32
Thank you again Dave for coming in and joining us an we will see
1:29:37
everybody next week.