Latest / The MeatEater Podcast / Ep. 676: Jesse Griffiths Earns a Michellin Star

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Ep. 676: Jesse Griffiths Earns a Michellin Star · The MeatEater Podcast

• 0:08
  Speaker 1: If this is the Meat Eater Podcast coming at you shirtless, severely,
• 0:13
  Speaker 1: bug bitten, and in my case, underwear listening podcast, you
• 0:18
  Speaker 1: can't predict anything.
• 0:20
  Speaker 2: The Meat Eater Podcast is brought to you by first Light.
• 0:22
  Speaker 2: Whether you're checking trail cams, hanging deer stands, or scouting
• 0:26
  Speaker 2: for ELP. First Light has performance apparel to support every
• 0:29
  Speaker 2: hunter in every environment. Check it out at first light
• 0:32
  Speaker 2: dot com. F I R S T l I t
• 0:35
  Speaker 2: E dot com. Joined today by world famous text and
• 0:41
  Speaker 2: Jesse Griffiths, author of uh, the very creatively titled The
• 0:47
  Speaker 2: Hog Book and the Turkey Book, just comes right out
• 0:51
  Speaker 2: and tells you what the book is. Yeah, you don't
• 0:53
  Speaker 2: need to look at that book and wonder what those
• 0:55
  Speaker 2: books are about.
• 0:56
  Speaker 3: No, by design, Yeah.
• 0:59
  Speaker 2: I've accused being a wild hog apologist. Jesse Griffins knows
• 1:04
  Speaker 2: how to make phenomenal stuff out of wild hogs of
• 1:10
  Speaker 2: all varieties, and The Hog Book tells you all about
• 1:13
  Speaker 2: how to do.
• 1:13
  Speaker 3: That top to bottom.
• 1:15
  Speaker 2: Anyone that tells you, oh, you can't eat them, and
• 1:17
  Speaker 2: you can eat them when they're this age, or eat
• 1:19
  Speaker 2: them at that age, or eat them.
• 1:21
  Speaker 3: When they're one.
• 1:23
  Speaker 2: Hundred and twenty pounds or pregnant or not pregnant, or
• 1:27
  Speaker 2: if you ever want to know, like, what is actually
• 1:29
  Speaker 2: up about wild hogs from a guy who has handled more.
• 1:35
  Speaker 2: This is a bold statement, Bungus, stick by it.
• 1:38
  Speaker 3: We can vet it. I'll be honest.
• 1:39
  Speaker 2: A guy that has handled okay, a guy that is
• 1:42
  Speaker 2: handled and served more wild hog meat than anybody.
• 1:45
  Speaker 4: On the planet.
• 1:48
  Speaker 3: I mean, I don't know, it'd be hard to quantify,
• 1:50
  Speaker 3: but an awful lot. How about a lot, A lot,
• 1:53
  Speaker 3: a lot hundreds, yeah, not thousandsed, a lot, seen a
• 1:57
  Speaker 3: lot of them dead.
• 1:59
  Speaker 2: Served a lot of it, a lot of them, eating
• 2:01
  Speaker 2: a pile of them.
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  Speaker 3: Yeah.
• 2:02
  Speaker 2: No, the hog book is no, it's no guesswork, it's
• 2:08
  Speaker 2: no rumor. It's just like what you know to be
• 2:11
  Speaker 2: true from a career of working in them.
• 2:14
  Speaker 3: Yeah, it's like answers to questions and people, would you
• 2:17
  Speaker 3: know over the years, be like, what you know? Can
• 2:19
  Speaker 3: you eat them? If they're one hundred and twenty pounds
• 2:21
  Speaker 3: and over? Can you eat a bore? Can you eat them?
• 2:24
  Speaker 3: A South? It's not pregnant. You need a South? It
• 2:26
  Speaker 3: is pregnant. You know what's your favorite recipe? Name it?
• 2:28
  Speaker 3: And you know, just kind of a compilation of answers
• 2:31
  Speaker 3: the questions that I got, and.
• 2:33
  Speaker 2: Then follow that up with the Turkey Book, which tells
• 2:37
  Speaker 2: you everything you'd ever want to know about preparing turkeys,
• 2:39
  Speaker 2: preparing every part of every part of every turkey.
• 2:42
  Speaker 3: Yeah, definitely that one was more of a kind of
• 2:47
  Speaker 3: dressed for the job. You want deal, really want to
• 2:49
  Speaker 3: just spend a whole spring turkey hunting, So he documented
• 2:52
  Speaker 3: it and then did a much recipes good deal.
• 2:54
  Speaker 5: Those are both available at the meat eater dot com.
• 2:57
  Speaker 2: Correct and then what we're gonna He's been on the
• 3:00
  Speaker 2: show a few times before. He recently got a a
• 3:03
  Speaker 2: Michelin Star for Die a.
• 3:06
  Speaker 3: Yeah, but to be clear Michelin Green Star.
• 3:09
  Speaker 4: Well no, but I'm saving that.
• 3:10
  Speaker 3: Oh sorry, Phil backtracks a little bit. I just ruined it.
• 3:17
  Speaker 2: I was toying with reading this Mercer longs Die Do
• 3:20
  Speaker 2: a review. I'm just gonna read the first line. My
• 3:28
  Speaker 2: quail plate was very good, fantastic, Actually.
• 3:36
  Speaker 6: How many stars?
• 3:41
  Speaker 7: Nervous?
• 3:41
  Speaker 4: Come on, I don't want to do it.
• 3:43
  Speaker 7: I don't want to.
• 3:43
  Speaker 5: But long was what was what? Episode number? Guest?
• 3:48
  Speaker 4: I don't want to do it.
• 3:50
  Speaker 3: I gotta know, you know.
• 3:53
  Speaker 2: It's the odd Dad meatballs. Very good.
• 3:58
  Speaker 3: Building up, a little more. She's gotta hurt, all right.
• 4:03
  Speaker 2: The nil guy steakak he would have preferred the chimmy
• 4:08
  Speaker 2: cherry on the side.
• 4:15
  Speaker 5: Sounds like and that Mercer Lawe was on episode four
• 4:20
  Speaker 5: oh seven. California's ward would have.
• 4:22
  Speaker 2: Been a great dish if they had just put it
• 4:25
  Speaker 2: on the side.
• 4:29
  Speaker 6: Can we pause for a second. How does this make
• 4:31
  Speaker 6: you feel?
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  Speaker 3: Right now?
• 4:32
  Speaker 2: Across the bar? Across the bar very bold Flavors never
• 4:38
  Speaker 2: had a meal quite like it.
• 4:39
  Speaker 3: There you go.
• 4:40
  Speaker 7: Oh, that's what I'm talking about.
• 4:42
  Speaker 2: There's a little more in there. I'll share with you later.
• 4:44
  Speaker 3: We'll just kind of little Yeah, he's my favorite.
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  Speaker 2: It's like, honest to god, Mas Died do A is
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  Speaker 2: my favorite restaurant.
• 4:52
  Speaker 3: Oh, that's super kind of.
• 4:54
  Speaker 2: Another thing I like about it. We've talked about this
• 4:55
  Speaker 2: when you're on the show before. Like something that most
• 5:01
  Speaker 2: restaurants would be like would be like in glowing neon
• 5:03
  Speaker 2: signs and ship outside. But like at the bottom of
• 5:05
  Speaker 2: Jesse's I don't know if you changed it. At the
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  Speaker 2: bottom of Jesse's menu says everything is from around here.
• 5:13
  Speaker 3: From the author of the book, just in.
• 5:17
  Speaker 2: Little letters at the bottom of the menu, everything is
• 5:19
  Speaker 2: from around here, meaning it's like all local stuff. It's
• 5:23
  Speaker 2: like all Texas.
• 5:24
  Speaker 3: We call that an economy of dialogue.
• 5:27
  Speaker 4: Everything is from around here.
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  Speaker 8: It's not sandwiched into the description of each dish.
• 5:31
  Speaker 3: Now, don't put farms in there.
• 5:32
  Speaker 2: And it's just everything that everything around.
• 5:36
  Speaker 5: You still have that slogan because I'm wearing the original shirt.
• 5:40
  Speaker 5: It says, eat a hog, Save the world.
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  Speaker 3: Yeah, that's that's more hashtag, you know, feral hog, apologies, apologists, propaganda.
• 5:51
  Speaker 2: We're gonna talk Jesse a bunch about food, cooking food.
• 5:54
  Speaker 6: Well, I want to know real quick, how many Michelin
• 5:56
  Speaker 6: Star restaurants are Michelin Green Star restaurants? Uh serve things
• 6:01
  Speaker 6: with like a ramikin of something on the side.
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  Speaker 3: None of them.
• 6:06
  Speaker 2: You need to put that chimney cherry in a squirt bottle.
• 6:09
  Speaker 3: Catchup, we could get it in a little packet.
• 6:12
  Speaker 2: Then you get open plastic.
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  Speaker 7: What is a green Star?
• 6:17
  Speaker 2: That's what the whole show is about.
• 6:20
  Speaker 7: I didn't read that. I didn't read the notes.
• 6:22
  Speaker 2: No, it doesn't say that. Notes just lives in my head.
• 6:25
  Speaker 2: Now now it's now we're gonna turn the heat the Yanni.
• 6:28
  Speaker 2: After all that praise. Now we're going to criticize Yanni
• 6:30
  Speaker 2: up and down.
• 6:31
  Speaker 4: You're in a little tear this morning. We set there surprises.
• 6:35
  Speaker 7: I should have read the notes.
• 6:37
  Speaker 2: Well, Yanni killed a kill fish.
• 6:41
  Speaker 7: Cool to remove sailfish from the water in the US.
• 6:44
  Speaker 4: So I'll tell the story.
• 6:45
  Speaker 2: Yannie went to like a little party, a party in Guatemala. Yeah,
• 6:52
  Speaker 2: it wasn't like a fiftieth birthday party.
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  Speaker 7: Oh well, we went on a fishing trip to celebrate
• 6:57
  Speaker 7: celebrate my brother in law's fiftieth birthday. We didn't do
• 7:00
  Speaker 7: much partying.
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  Speaker 2: Okay, Yanni went on a birthday fish and trip. Well
• 7:04
  Speaker 2: that is birthday fish and trip. He committed a terrible
• 7:07
  Speaker 2: sin which I didn't know. I didn't know about.
• 7:09
  Speaker 7: I'd like to point out you, Sish. I did it.
• 7:13
  Speaker 7: The captain and the mates were like, we don't really
• 7:16
  Speaker 7: do this, but I'm like, I really need the gripping grint,
• 7:18
  Speaker 7: you know from the gram.
• 7:19
  Speaker 2: Caught a sale fish for no reason, then for just
• 7:24
  Speaker 2: to screw it, or as Mitch Hedberg said, to make
• 7:26
  Speaker 2: it late for something and lifts it out of the
• 7:30
  Speaker 2: water and takes a picture. Then Brendan Rund came here.
• 7:35
  Speaker 2: What was it, RUNDI or run? He was on the show.
• 7:37
  Speaker 4: I think it's Rundy.
• 7:38
  Speaker 2: Rundy from the Nature Conservancy, who was on episode five
• 7:42
  Speaker 2: thirty eight discussing a subject that now seems so incredibly dated,
• 7:48
  Speaker 2: which was does wildlife win or lose with renewable energy?
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  Speaker 2: And he wrote in and saw Joannie's Instagram post and he,
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  Speaker 2: like many people do, and they have a problem with something,
• 7:59
  Speaker 2: reach out decarn In the US, I didn't know this.
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  Speaker 2: It is now illegal to remove billfish from the water
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  Speaker 2: unless you're keeping them. They did ale a satellite tagging
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  Speaker 2: study on white marlin. If you if you leave a
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  Speaker 2: white marlin in the water when you catch it, the
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  Speaker 2: mortality rate. Now, don't do that crap where you say
• 8:29
  Speaker 2: a number that's gonna make it fill knows what I'm
• 8:31
  Speaker 2: talking about. Well, you guys are you can see it.
• 8:36
  Speaker 2: I can't do like a take again, oh Jesse, take
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  Speaker 2: a guess and try to like play work with me here.
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  Speaker 2: Don't don't make it look bad. If you catch a
• 8:46
  Speaker 2: white marlin and leave it in the water, catch them
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  Speaker 2: with these fishing you leave in the water and release it.
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  Speaker 2: What do you think the odds are he'll die.
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  Speaker 3: One and ten?
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  Speaker 4: Good?
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  Speaker 2: Good job, you.
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  Speaker 4: Know it's only one point seven.
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  Speaker 2: It's only it's only one point seven percent.
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  Speaker 4: Wow.
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  Speaker 2: Right, So you were off by a what do you
• 9:10
  Speaker 2: call that exponential? No factor of ten? Off by a
• 9:14
  Speaker 2: decimal point?
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  Speaker 4: Is that right?
• 9:17
  Speaker 5: I'm not sure about Yeah, one point.
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  Speaker 4: I'm not a mask. He thought ten and one hundred.
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  Speaker 7: It's too complicated.
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  Speaker 2: He thought ten and one hundred die and thought that
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  Speaker 2: was good, and thought that was good. But it's only
• 9:28
  Speaker 2: one and a half and one hundred. Die if you
• 9:31
  Speaker 2: leave in the water, if you act like Yanni, guess
• 9:36
  Speaker 2: what the odds he'll die?
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  Speaker 3: Is am I taking another guess?
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  Speaker 2: Try to, you know, make it be that it'll work
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  Speaker 2: in my favor. Four out of ten, No, thirty three percent,
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  Speaker 2: so close but even higher. So Yanni now has lay
• 10:01
  Speaker 2: in bed at night wondering that that.
• 10:04
  Speaker 9: Uh but Yanni, you can you can flip it around
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  Speaker 9: and say, chances are you swam away and it's just fine.
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  Speaker 2: You know, you know what's what's Here's what the odds are.
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  Speaker 2: It's like in paper scissors rock, there's a one in
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  Speaker 2: three rights. So here's Yanni, I guess rock, paper scissors.
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  Speaker 4: Rock, paper scissors.
• 10:25
  Speaker 2: So I'm saying, if you're throwing Michigan, right, every time.
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  Speaker 2: If you're throwing it, you got a three choice. Every
• 10:31
  Speaker 2: time you throw let's say a scissor. That means Yanni
• 10:34
  Speaker 2: killed a salefish. So rock nope, paper nope, scissor yep,
• 10:39
  Speaker 2: scissor yup. Rock nope.
• 10:43
  Speaker 7: Unless you like scissors a lot and you throw it
• 10:45
  Speaker 7: more often, then you kill more, kill morel.
• 10:48
  Speaker 4: Do you feel bad about this, yannest?
• 10:51
  Speaker 7: It was an honest mistake, you know, had I known
• 10:53
  Speaker 7: this prior to then, Like I said, the mates and
• 10:56
  Speaker 7: the captain, they don't do this. They do. They have
• 11:00
  Speaker 7: like a GoPro on a stick, So you just get
• 11:02
  Speaker 7: next to the boat and the go pro shoes from
• 11:05
  Speaker 7: way out in the water back towards the boat.
• 11:07
  Speaker 4: Wasn't good enough for you.
• 11:08
  Speaker 7: Of the other forty some fish that we caught, that's
• 11:10
  Speaker 7: the way we took pictures of the few that we
• 11:12
  Speaker 7: took pictures of. Most of the time they don't even
• 11:15
  Speaker 7: touch the fish. They just they they have a pole
• 11:19
  Speaker 7: with a little uh it's like, I don't know what.
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  Speaker 7: It's like a paper cutter basically on the end.
• 11:27
  Speaker 3: Huh, just gorgeous.
• 11:29
  Speaker 2: It's not a curl cue.
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  Speaker 7: No, no, no, no, it's literally a paper cutter. And it's
• 11:33
  Speaker 7: just taped to the end of this pole and they
• 11:35
  Speaker 7: go they go down the leader and just cut the
• 11:37
  Speaker 7: line right above the hook and just don't even touch
• 11:39
  Speaker 7: the hook and just let the hook rust out. They
• 11:42
  Speaker 7: catch so many of those sailfish down there. Because we
• 11:45
  Speaker 7: caught forty in three days, it's nothing for them to
• 11:48
  Speaker 7: catch forty in a day. And they'll catch them with
• 11:52
  Speaker 7: other hooks in the corner of their mouth, just like
• 11:55
  Speaker 7: you would like could see a trout, you know that
• 11:57
  Speaker 7: you can see the Yeah, you know it's been hooked
• 12:00
  Speaker 7: caught before.
• 12:01
  Speaker 4: So they do it by their trolling.
• 12:03
  Speaker 2: Explain the process of catching stale fish.
• 12:06
  Speaker 7: Yeah, it's pretty cool. It's more in depth. It's more
• 12:10
  Speaker 7: in depth and more sort of involved for the anglers
• 12:17
  Speaker 7: than a lot of the trolling type fishing I've done
• 12:20
  Speaker 7: in the past, where a lot of times you're just
• 12:22
  Speaker 7: in a boat. The mates set up the rods, the
• 12:26
  Speaker 7: baits are in there, you're trolling, the captain's running the boat.
• 12:30
  Speaker 7: The fish bites a bait, it's pretty much on. A
• 12:34
  Speaker 7: mate grabs the rod, make sure it's it's hooked, and
• 12:37
  Speaker 7: then he hands it over to the angler and you
• 12:39
  Speaker 7: basically real you know, that's like your job. They don't
• 12:42
  Speaker 7: take the boat out of gear to make it extra
• 12:44
  Speaker 7: hard for you because you got to fight like the
• 12:45
  Speaker 7: current and the fish fighting. But here with the sailfish
• 12:50
  Speaker 7: out of I don't know the ten lines that are
• 12:53
  Speaker 7: in the water, there's actually only four hooks in there.
• 12:56
  Speaker 7: Everything else is just a teaser, meaning it's just a decoy. Right.
• 13:00
  Speaker 7: And so if you imagine these fish are hanging at
• 13:02
  Speaker 7: the thermal climb, which is roughly eighty feet, that's what
• 13:04
  Speaker 7: it was when we were there. That's where they're hanging
• 13:07
  Speaker 7: and they're looking up to where to find their food.
• 13:10
  Speaker 7: As they're cruising around. The boat comes over the top.
• 13:14
  Speaker 7: There's all the prop wash and whatever. And then in
• 13:17
  Speaker 7: that prop wash behind the prop washers, all these there's
• 13:20
  Speaker 7: like a whole, you know, school of baitfish swimming is
• 13:24
  Speaker 7: what it looks like. And there's all the smoke that's
• 13:26
  Speaker 7: coming off of them. They call it smoke. It's the
• 13:29
  Speaker 7: smaller wash coming off of these teasers. Right. So they
• 13:33
  Speaker 7: look up they go, oh my god, that's what I've
• 13:35
  Speaker 7: been looking for, you know, and they swim up the
• 13:37
  Speaker 7: eighty feet. And so when you're in the boat, you're
• 13:40
  Speaker 7: sitting there and you're just watching all the teasers, and
• 13:42
  Speaker 7: then all of a sudden in one behind one teaser.
• 13:45
  Speaker 7: Some of the teasers are like a group of baits.
• 13:48
  Speaker 7: You see the bill all of a sudden just above
• 13:50
  Speaker 7: the water, swatting back and forth right, because that's how
• 13:53
  Speaker 7: they kill a flying fish or I don't know if
• 13:58
  Speaker 7: it's sardine's whatever else they eat, but they whack them,
• 14:01
  Speaker 7: stunts them, they turn and eat them right. So at
• 14:04
  Speaker 7: that point the captain usually because he's up top in
• 14:07
  Speaker 7: the bridge so he can he has a better angle
• 14:09
  Speaker 7: to see it all, so he's they give you a
• 14:13
  Speaker 7: really good job of explaining how it's all going to
• 14:15
  Speaker 7: go down, and like what most importantly what right and
• 14:18
  Speaker 7: what left is because just as like when you're guiding
• 14:21
  Speaker 7: fly fishermen and you tell them the get cast to
• 14:23
  Speaker 7: the right, they cast to the left, and then you say, no,
• 14:27
  Speaker 7: jesse the other right. So the same thing happens here
• 14:31
  Speaker 7: because he goes right long teaser and like one of
• 14:35
  Speaker 7: the anglers goes and grabs a rod on the left
• 14:37
  Speaker 7: side of the boat and he's like, no, the other right.
• 14:39
  Speaker 4: It's like stage left, stage right, where is confused.
• 14:43
  Speaker 7: So as soon as like As an angler, your job
• 14:46
  Speaker 7: is to grab one of the baited rods. Hopefully the
• 14:49
  Speaker 7: rod where you know the bait is the closest to
• 14:52
  Speaker 7: said teaser. So if it's the right long you grab
• 14:55
  Speaker 7: the rod that's got the bait in the right long position.
• 14:59
  Speaker 7: You take out of the down rigor clip. As soon
• 15:01
  Speaker 7: as you have it in your hands, you take it
• 15:04
  Speaker 7: out of you put it to free spool, put your
• 15:06
  Speaker 7: thumb on the on the spool, and you're holding it.
• 15:09
  Speaker 7: And at that point, the mates are reeling all the
• 15:13
  Speaker 7: teasers in right. So the sailfish is in there amongst
• 15:15
  Speaker 7: all these teasers. He's trying to swat and kill something
• 15:18
  Speaker 7: to eat, and all of a sudden they all disappear.
• 15:22
  Speaker 7: And then the captain's like, hey, you're ten feet behind him.
• 15:25
  Speaker 3: Reel up.
• 15:26
  Speaker 7: So you flip it in gear, reel up like ten
• 15:28
  Speaker 7: feet and he goes stop. You go back to free
• 15:31
  Speaker 7: spool and you're holding it. He's like, wait, wait, he's
• 15:33
  Speaker 7: right behind it. And so the sailfish looks up and goes, oh.
• 15:36
  Speaker 4: Hey, got one.
• 15:37
  Speaker 7: There's the one. Whammo, and he eats it and you
• 15:39
  Speaker 7: feel like a slight tug on that ride is at
• 15:42
  Speaker 7: that point you take your thumb on that lighting up
• 15:45
  Speaker 7: on your drag and let him eat it and basically
• 15:47
  Speaker 7: count to four. This is the fun part. Already told
• 15:50
  Speaker 7: you this count to quatro, counta quattro. Yeah, you can
• 15:54
  Speaker 7: do it in Spanish if you want. And then at
• 15:56
  Speaker 7: that point you flip the you flip your drag and
• 15:59
  Speaker 7: get your drag. He's on you fight the fish. If
• 16:04
  Speaker 7: you're gonna do it on the fly, which is very
• 16:06
  Speaker 7: popular down here, there's basically one extra step there. You
• 16:11
  Speaker 7: have no baits in the water at all. It's all
• 16:14
  Speaker 7: just teasers. There's no hooks, right, so there's like a
• 16:17
  Speaker 7: dozen teasers just going behind the boat. Once the fish
• 16:22
  Speaker 7: comes in behind it, you grab your fly rod. You
• 16:26
  Speaker 7: have about ten or fifteen feet of line in the water.
• 16:29
  Speaker 7: It's like dragging behind the boat. So your rod it's
• 16:31
  Speaker 7: already drag the well, you know, you you dump it in,
• 16:34
  Speaker 7: you get it ready, so it's you're loading your rod
• 16:36
  Speaker 7: by that drag behind the boat again, all the mates
• 16:39
  Speaker 7: reel up, all the h the teasers, they bring him in.
• 16:43
  Speaker 7: The fish is still there like, well, what's up, but
• 16:45
  Speaker 7: they bring him in close because he's following those teasers in.
• 16:48
  Speaker 7: So if you jumped off the stern, you could land
• 16:51
  Speaker 7: on top of the sailfish. I mean that's how you
• 16:54
  Speaker 7: cast at them. No, no, you do. So you're holding
• 16:57
  Speaker 7: it on one side, You've loaded your rod, and depending
• 17:00
  Speaker 7: if that sailfish comes in on the right or the left,
• 17:03
  Speaker 7: you're gonna make one back cast and then shoot your line.
• 17:07
  Speaker 7: They actually want you to cast behind him. So when
• 17:11
  Speaker 7: the fish is like, oh, where'd everything go? And then
• 17:14
  Speaker 7: all of a sudden you start stripping and that bait
• 17:17
  Speaker 7: you know, comes right by me.
• 17:18
  Speaker 2: He goes, ah, there he is the captain still on
• 17:20
  Speaker 2: the throttle.
• 17:22
  Speaker 7: No, so to make it like legally caught by a
• 17:25
  Speaker 7: fly rod, he can't be in gear, yeah, because the
• 17:29
  Speaker 7: otherwise exactly, you're just trolling that fly. So basically before
• 17:33
  Speaker 7: you cast he comes out of gear, you make one
• 17:36
  Speaker 7: cast if it's What was hard for me to remember
• 17:39
  Speaker 7: was that if it was the left side of the boat,
• 17:42
  Speaker 7: you had to cast and then run over to the
• 17:44
  Speaker 7: left corner because you didn't want to strip your fly
• 17:46
  Speaker 7: into the prop wash because the fish loses side of
• 17:49
  Speaker 7: it because it's you know, it's so white in there,
• 17:51
  Speaker 7: got it, And so you want to move over to
• 17:52
  Speaker 7: the left side. To keep your fly out in the
• 17:56
  Speaker 7: clear water. But I don't know. I tugged it once
• 17:59
  Speaker 7: or twelve. He ate it and then you freeze just
• 18:02
  Speaker 7: like you would when he eats the bait right and
• 18:05
  Speaker 7: basically he takes all the slack out of your hands.
• 18:08
  Speaker 7: It comes tight and then if you still have it,
• 18:11
  Speaker 7: you know, mentally in you to remember, oh he turned left,
• 18:15
  Speaker 7: then you would sweep the rod to the right or
• 18:17
  Speaker 7: vice versa. You know, to make sure you get that
• 18:19
  Speaker 7: hook set, because even the fly is circle hooks right,
• 18:22
  Speaker 7: so they really want to make sure you can't set
• 18:25
  Speaker 7: the hook. My brother in law missed quite a few
• 18:27
  Speaker 7: fish because.
• 18:29
  Speaker 2: Couldn't over couldn't overcome the instinct to set the hook.
• 18:32
  Speaker 7: Yeah, everybody loves setting the hook.
• 18:34
  Speaker 3: You know.
• 18:36
  Speaker 2: Does it put up a good toussle on a fly rod?
• 18:39
  Speaker 7: Yeah, you know. Honestly, the tackle we were using, even
• 18:42
  Speaker 7: for the bait rods was pretty light, so both of
• 18:47
  Speaker 7: them were pretty good. But what you learn pretty quickly
• 18:51
  Speaker 7: is that as soon as he's on or she they're
• 18:54
  Speaker 7: going on a mad dash run amazing jumpers. And actually
• 18:57
  Speaker 7: I found out that the less pressure you apply with
• 18:59
  Speaker 7: it tackle, the more they stay towards the surface, and
• 19:02
  Speaker 7: the more jumping you get if you hook them on
• 19:04
  Speaker 7: super heavy duty stuff and just bear down on them,
• 19:07
  Speaker 7: which you could. These fish don't really go over one
• 19:09
  Speaker 7: hundred pounds much. Then they'll sort of sound on you
• 19:13
  Speaker 7: and not really jump, So they actually keep the tackle
• 19:15
  Speaker 7: a little bit lighter to keep them near the surface,
• 19:17
  Speaker 7: so you get the exciting jumps. And I mean we
• 19:20
  Speaker 7: had multiple fish that jumps excess of twenty times probably.
• 19:24
  Speaker 3: Wow.
• 19:24
  Speaker 2: What is the what is the reputation of a sale
• 19:27
  Speaker 2: fish for food for food quality? I gat it'm not good.
• 19:31
  Speaker 7: No, No, I think it is good. I think it's
• 19:33
  Speaker 7: just I think it's just fine to eat. Yeah, But
• 19:36
  Speaker 7: they're really trying to protect the resource there. What happens
• 19:39
  Speaker 7: there a lot, even though it's completely illegal, even in
• 19:41
  Speaker 7: these Guatemalan waters is we're fishing probably thirty miles off
• 19:46
  Speaker 7: but these pods of fish, and they don't really know
• 19:49
  Speaker 7: exactly the numbers, but it must be thousands, because I
• 19:52
  Speaker 7: mean there's a decent sized fleet there that might be
• 19:54
  Speaker 7: catching you know, thirty forty fish a day per boat.
• 19:59
  Speaker 7: But these pods elfish will move in closer to shore,
• 20:02
  Speaker 7: and once they get into that like three four mile mark,
• 20:06
  Speaker 7: the guild netters come out and hammer the shit out
• 20:10
  Speaker 7: of them. Oh and so the fleet will be catching
• 20:12
  Speaker 7: them at three miles for multiple days. But the word
• 20:15
  Speaker 7: gets out and then all of a sudden, one night
• 20:16
  Speaker 7: of guild netting and the fleet goes out and they're like, hey,
• 20:19
  Speaker 7: where's all the fish? Well they went.
• 20:22
  Speaker 6: Home, no, kid, Yeah, is steel for us, which is
• 20:27
  Speaker 6: a great great family name. Is steel four a day
• 20:32
  Speaker 6: for the sale fish. But yeah, super fast growing species
• 20:38
  Speaker 6: can hit five feet in its first year. Really yeah,
• 20:43
  Speaker 6: so but like Gianna said, you know, not super heavy,
• 20:47
  Speaker 6: so I'm at they are considered overfished by and large,
• 20:55
  Speaker 6: but it sounds like they're real fast growing. So like
• 20:58
  Speaker 6: the ability to rebound the popular would be.
• 21:01
  Speaker 4: Damn real good.
• 21:03
  Speaker 2: Did you guys catch me Tuniani?
• 21:05
  Speaker 7: Nope, that was definitely sort of a it would have
• 21:09
  Speaker 7: been a plus, like like it was a possibility tuna
• 21:12
  Speaker 7: and Dorado, but we saw neither of those, as well
• 21:16
  Speaker 7: as Marlin. We did raise one marlin meaning same thing.
• 21:20
  Speaker 7: He came up off the you know, thermal climb and
• 21:23
  Speaker 7: came into the teasers. But when I got I was
• 21:26
  Speaker 7: up in the bridge. Happened to be up there, and
• 21:27
  Speaker 7: I got to see him. It literally looked like he
• 21:29
  Speaker 7: came up there and then was like swimming alongside the
• 21:32
  Speaker 7: teasers like hey, you guys, he wasn't in there, like
• 21:36
  Speaker 7: I'm gonna mess you up. He was in there for
• 21:39
  Speaker 7: maybe thirty seconds and then just disappeared.
• 21:42
  Speaker 2: That's cool.
• 21:43
  Speaker 7: So yeah, it was all sale fish. But yeah, one
• 21:47
  Speaker 7: of the highlights. You know, the fishing was great, but man,
• 21:50
  Speaker 7: you just forget how good local food is. Like I
• 21:55
  Speaker 7: haven't been to that many tropical places to eat pineapples
• 21:59
  Speaker 7: where they you know, grow on trees and it's just
• 22:03
  Speaker 7: like it's nothing like a pineapple from the eat in
• 22:05
  Speaker 7: the United States. Same thing with the mangoes, the avocados,
• 22:10
  Speaker 7: you know they what else papaia is that we ate
• 22:13
  Speaker 7: and you know what they do a lot down there
• 22:14
  Speaker 7: when we were talking about this is they season their
• 22:17
  Speaker 7: fruit a lot, a lot of salt on the fruit.
• 22:19
  Speaker 7: And then that thing called yeah.
• 22:22
  Speaker 2: Ten my wife's been making that.
• 22:25
  Speaker 4: Yeah you were saying.
• 22:26
  Speaker 7: But yeah, so great, great food, just very fresh. Everything
• 22:30
  Speaker 7: down there is very kind of light and fresh. Didn't
• 22:32
  Speaker 7: eat a lot of heavy stuff. So yeah, super fun trip.
• 22:36
  Speaker 7: The Blue Bayou Sail Fishing Lodge if you're interested.
• 22:42
  Speaker 2: Oh, they they're like dedicated to sail fishing.
• 22:45
  Speaker 7: Oh yeah, yeah, Jennifer's my wife's cousin. Rob Or is
• 22:50
  Speaker 7: one of the captains at the Blue Bayou sail Fishing Lodge.
• 22:53
  Speaker 7: So you can go fish with rob.
• 22:55
  Speaker 6: He's going to show your picture off and he's like, I,
• 22:57
  Speaker 6: I ton't you much guarantee you can't catch this one again, but.
• 23:03
  Speaker 4: There's a one in three he's unavailable.
• 23:08
  Speaker 2: I don't I've never even laid eyes on a selfish alive.
• 23:13
  Speaker 7: I only laid up eyes on one other one that
• 23:15
  Speaker 7: we caught out of Okra Cooke, North Carolina. Ones with
• 23:19
  Speaker 7: rob Or to you, but yeah, I haven't seen many
• 23:23
  Speaker 7: of them.
• 23:23
  Speaker 2: Well you know who we got, we got we're working
• 23:25
  Speaker 2: on coming on is uh some University of Wyoming Clovis experts.
• 23:33
  Speaker 2: Here's here's what what titilated me about, what got me
• 23:36
  Speaker 2: excited is we were down at University of Wyoming meeting
• 23:38
  Speaker 2: with the archaeologist down there looking at some collections. And
• 23:43
  Speaker 2: these guys are high like very esteemed archaeologists, and they
• 23:49
  Speaker 2: are still firm believers Clovis. First Clovis were the first Americans,
• 23:57
  Speaker 2: and they are big believers in the Blitz hypothesis overkill.
• 24:02
  Speaker 2: They're big believers in the overkill hypothesis with mammoths.
• 24:06
  Speaker 4: Meaning we always give, we always have Meltzer around.
• 24:08
  Speaker 5: Do we need a stage of debate.
• 24:11
  Speaker 2: Well, Meltzer likes him.
• 24:14
  Speaker 6: It's collegial, but you know, Steve will do his absolute
• 24:18
  Speaker 6: best to create some sort of.
• 24:21
  Speaker 4: He set it up.
• 24:21
  Speaker 2: He set up I know you guys have they're they're like,
• 24:24
  Speaker 2: they're respectful, they're respectful colleagues. Who I gather respectful colleagues
• 24:31
  Speaker 2: who just disagree on a couple of things.
• 24:35
  Speaker 4: That.
• 24:35
  Speaker 2: And so he's gonna he's coming on and they're gonna
• 24:38
  Speaker 2: we're working on getting them on, and they're gonna come
• 24:40
  Speaker 2: on and lay out the case.
• 24:42
  Speaker 4: And it's good.
• 24:43
  Speaker 2: I don't want to like, I don't wanna get my
• 24:45
  Speaker 2: I don't want to do my own version. That's not
• 24:47
  Speaker 2: that good. They're gonna lay out the case that like
• 24:52
  Speaker 2: CLOBs first, Yeah, we got to mammoth hunters.
• 24:55
  Speaker 9: We got to see a mammoth skull that's being pieced
• 24:59
  Speaker 9: back together. We got to see some giant mammoth tusks
• 25:02
  Speaker 9: that you keep like lowering down to look further back
• 25:05
  Speaker 9: on the shelf because they just keep going like just
• 25:08
  Speaker 9: giant tusks, and Steve got to live out one of
• 25:11
  Speaker 9: his wildest fantasies and see someone doing archaeological drawings in person,
• 25:17
  Speaker 9: like a guy looking at a Clovis point, which is
• 25:21
  Speaker 9: my favorite art, sketching it in fine, fine detail.
• 25:23
  Speaker 2: He's gonna hook I'm gonna get I'm gonna get an
• 25:25
  Speaker 2: original from him, and I'm gonna frame it put in
• 25:27
  Speaker 2: the studio.
• 25:28
  Speaker 4: That's cool.
• 25:29
  Speaker 2: What else happened on here? I'll walk into this office
• 25:31
  Speaker 2: and there's this giant bone land there and I said, damn,
• 25:33
  Speaker 2: what's that off? He said, that's a rock and I said,
• 25:36
  Speaker 2: I thought I was a dinosaur bone. He said, so
• 25:38
  Speaker 2: is the guy that brought it here. He said, you
• 25:44
  Speaker 2: have it if you want.
• 25:46
  Speaker 6: The guy brought it.
• 25:47
  Speaker 2: Didn't you take it home with him?
• 25:49
  Speaker 7: Dude?
• 25:50
  Speaker 1: It looks it looks like it looks looks like the
• 25:53
  Speaker 1: head of a big It looks like a chunk of
• 25:55
  Speaker 1: a femur in the the end of the femur.
• 25:57
  Speaker 2: Yeah, like percent, one hundred percent.
• 26:00
  Speaker 5: Guy, I should have brought that back.
• 26:01
  Speaker 4: No, I don't know.
• 26:01
  Speaker 2: Why our bags are already getting heavier.
• 26:05
  Speaker 4: Because we've got some beautiful books from.
• 26:07
  Speaker 5: Him to Speaking of bags.
• 26:09
  Speaker 2: Oh yeah, well, let me do one more thing than
• 26:11
  Speaker 2: we'll talk about that bag. It would not have fit
• 26:13
  Speaker 2: in that bag. It was a big rock. I'm gonna
• 26:15
  Speaker 2: talk about that bag. I want to do one more
• 26:16
  Speaker 2: thing because Randall. I've been spending a lot of time
• 26:19
  Speaker 2: with Randall driving around, and Randall's been telling me about
• 26:21
  Speaker 2: just the world. I wasn't aware of that he's involved
• 26:24
  Speaker 2: in what's that State sales? Oh yeah, Randall waits for
• 26:31
  Speaker 2: old men to die.
• 26:33
  Speaker 3: Well, they're dying in.
• 26:37
  Speaker 4: Rand think.
• 26:39
  Speaker 2: I was telling Randall if he wants to get serious
• 26:40
  Speaker 2: about this, that he would start finding grudges. It had
• 26:44
  Speaker 2: a lot of interesting stuff, and then check on the
• 26:46
  Speaker 2: well being of the telling some depressing stories, be like
• 26:50
  Speaker 2: how is Bob feeling? You know, couldn't help but notice
• 26:53
  Speaker 2: the gruage.
• 26:54
  Speaker 8: Well when you drive when you drive past like.
• 26:57
  Speaker 9: A ranch and you see it's just their ship everywhere,
• 26:59
  Speaker 9: and you're like, man, how does a guy get all
• 27:01
  Speaker 9: that stuff by buying that stuff?
• 27:03
  Speaker 4: When that guy ye leaves this earth?
• 27:06
  Speaker 2: So Randall goes on to state sales and when he
• 27:09
  Speaker 2: was looking I was watching him. He's showing me in
• 27:11
  Speaker 2: the state sale and he was looking at things that
• 27:13
  Speaker 2: would because I have like bad organizational problems, Like I
• 27:16
  Speaker 2: like things real organized and you can buy like like
• 27:19
  Speaker 2: buckets buckets of assorted sockets.
• 27:23
  Speaker 5: Oh that was like when you like went and bought
• 27:25
  Speaker 5: like a bucket of assorted files.
• 27:28
  Speaker 2: Yes, yes, Randall is like an active a state that
• 27:33
  Speaker 2: he like him and his friends look at his state sales.
• 27:35
  Speaker 9: Didn't know this great tools, all kinds of tools. I mean,
• 27:40
  Speaker 9: I'm a Craigslist guy too. I'm an eBay guy to
• 27:43
  Speaker 9: some extent. But you remember I had that there was
• 27:46
  Speaker 9: this amazing one in Livingston recently, and the guy had
• 27:50
  Speaker 9: just an unbelievable collection of taxidermy, like multiple full body
• 27:54
  Speaker 9: bear mounts and buffalo them out like shoulder mounts. I
• 27:58
  Speaker 9: think I probably sent you a dozen things from that
• 28:00
  Speaker 9: that all got collectors caught win to that. Yeah, the
• 28:04
  Speaker 9: real collectors caught win to that. But yeah, this guy
• 28:06
  Speaker 9: in the Livings had an unbelievable texter.
• 28:09
  Speaker 7: Those things actually brought some money because after we had
• 28:12
  Speaker 7: our podcast with Hayes, he explained that those things really
• 28:16
  Speaker 7: didn't have much value.
• 28:17
  Speaker 9: Oh the I got priced out of the I mean
• 28:19
  Speaker 9: you got to I had, I think I had. Sydney
• 28:25
  Speaker 9: was all in on a couple of them up to
• 28:27
  Speaker 9: like five six hundred dollars.
• 28:29
  Speaker 7: What amounts did you want to have of someone else's
• 28:32
  Speaker 7: I don't know.
• 28:33
  Speaker 4: There was just they're like full body goat. There were
• 28:35
  Speaker 4: multiple full body goats.
• 28:36
  Speaker 9: There were like crazy rams at the right price.
• 28:40
  Speaker 2: I don't know.
• 28:41
  Speaker 4: Yeah, somewhere to put it.
• 28:42
  Speaker 9: They're amazing antelope, like dozens and dozens of antelope in
• 28:45
  Speaker 9: this collection.
• 28:46
  Speaker 7: Yeah, And how much were you willing to spend?
• 28:49
  Speaker 4: Like a couple hundred bucks?
• 28:50
  Speaker 2: Not not enough, but the well those states he was
• 28:53
  Speaker 2: showing me was rock bottom prices.
• 28:56
  Speaker 8: Yeah, but there's still like nine days left on well.
• 29:00
  Speaker 3: Yeah.
• 29:01
  Speaker 2: And the way he worked is they got a buddy.
• 29:03
  Speaker 2: So he's got a buddy in a certain town and
• 29:05
  Speaker 2: a state sale comes up in that town. The buddy's like, hey,
• 29:09
  Speaker 2: let me know, and I'll go pick up.
• 29:10
  Speaker 4: What you need.
• 29:12
  Speaker 2: And so then you're kind of praying on these families,
• 29:14
  Speaker 2: you know, you're preying on these families at the time,
• 29:17
  Speaker 2: in a time of grief in need.
• 29:18
  Speaker 3: No, I don't.
• 29:19
  Speaker 8: I don't think you're praying on them at all. They
• 29:21
  Speaker 8: want to sell it, making life easy, Like yeah, I
• 29:24
  Speaker 8: mean honestly, like with my uncle.
• 29:27
  Speaker 6: Rancher was was passing away his truck doors were you know,
• 29:34
  Speaker 6: because you're always like driving around fixing stuff and then
• 29:36
  Speaker 6: you're you're ending up with things that you're not going
• 29:39
  Speaker 6: to leave out in the field, so you he would
• 29:42
  Speaker 6: throw them in his truck, all the big organizational slots
• 29:47
  Speaker 6: in the in the truck doors.
• 29:48
  Speaker 2: Yeah, which dirt uses for his shampoo and toothpaste and
• 29:51
  Speaker 2: stuff like that.
• 29:51
  Speaker 7: Exactly.
• 29:52
  Speaker 4: Yeah, well so medicine, I have corn dog sticks in there.
• 29:56
  Speaker 2: Those little Jeffs.
• 29:58
  Speaker 6: Jeffs were full to the top with like nuts and bolts,
• 30:04
  Speaker 6: and I mean more packed than like a hardware store shelf,
• 30:09
  Speaker 6: right full to the top with nuts and bolts and
• 30:12
  Speaker 6: sockets and stuff like that. And what we ended up
• 30:16
  Speaker 6: doing because his shop was kind of like that too.
• 30:19
  Speaker 6: So instead of doing like the estate sale route of
• 30:23
  Speaker 6: like who wants to bid on this coffee can this
• 30:26
  Speaker 6: Folger's coffee can from nineteen seventy full of assorted drivers
• 30:31
  Speaker 6: and stuff, we just called Pacific Steel the recycler right oh,
• 30:36
  Speaker 6: and had a dumpster delivered and then filled it full
• 30:40
  Speaker 6: of all that stuff is recycling instead of taking the
• 30:43
  Speaker 6: time to go through and sort it all.
• 30:45
  Speaker 4: Got it.
• 30:45
  Speaker 6: That's the way to do it.
• 30:46
  Speaker 2: Yeah, yeah, or hopefully Doug Darren's listening.
• 30:49
  Speaker 6: Yeah, well hopefully Ramble of it wasn't calling him ahead
• 30:53
  Speaker 6: of time and being like, yeah, you're getting old. I
• 30:55
  Speaker 6: bet all your friends are dead.
• 30:56
  Speaker 7: Huh.
• 30:57
  Speaker 6: That's got to be depressing anyway.
• 31:01
  Speaker 9: Craigslist, when you see somebody who's like they're like a
• 31:03
  Speaker 9: tradesman and they're they're getting out of the business. You
• 31:06
  Speaker 9: know you fought like if storage units full ladders and
• 31:09
  Speaker 9: stuff like that.
• 31:10
  Speaker 2: Yeah, tell the story you told me that the total
• 31:13
  Speaker 2: he's depressing story you told me about an estate sale.
• 31:18
  Speaker 4: I think we could tell this one.
• 31:20
  Speaker 6: You had to wrench something out of some.
• 31:23
  Speaker 7: Hands.
• 31:24
  Speaker 9: No, this is actually be like I mean, it could
• 31:26
  Speaker 9: have happened. It could have happened anywhere. But yeah, my buddy,
• 31:31
  Speaker 9: uh his I believe his grandfather when he passed, they
• 31:35
  Speaker 9: had in the state sale at the house and they're
• 31:41
  Speaker 9: upstairs and they they hear a gunshot in the basement
• 31:46
  Speaker 9: and a guy had gone to use the bathroom and
• 31:48
  Speaker 9: had a had a handgun in his belt went off
• 31:52
  Speaker 9: and uh killed him in like in the middle of
• 31:58
  Speaker 9: the estate sale.
• 32:00
  Speaker 2: Of a dark story, yeah, related to state sales.
• 32:03
  Speaker 7: Yeah, trying to steal.
• 32:06
  Speaker 8: The No, no, no, he brought it with him.
• 32:09
  Speaker 4: Is there somebody it made.
• 32:11
  Speaker 9: This whole experience, like especially traumatic sale law.
• 32:15
  Speaker 6: That's like, well, if you die at in the state
• 32:18
  Speaker 6: sale during the estate sale, you become part of this
• 32:21
  Speaker 6: estate sale.
• 32:22
  Speaker 4: Can I know?
• 32:23
  Speaker 2: I wanted him to tell that. Yeah, it's just really
• 32:28
  Speaker 2: kind of ruined the show. But as I thought it
• 32:33
  Speaker 2: was going to be, I had him tell it because
• 32:35
  Speaker 2: I made the same mistake I made when he started
• 32:38
  Speaker 2: telling it. I thought it was going to be someone
• 32:39
  Speaker 2: fiddling with a gun for sale at.
• 32:42
  Speaker 4: The estate sale.
• 32:44
  Speaker 2: And then he gets done with the story and I
• 32:45
  Speaker 2: realized there's nothing to do with the state sales, and
• 32:47
  Speaker 2: here he is telling it the damn podcast.
• 32:50
  Speaker 7: Yeah, who asked him to do that?
• 32:53
  Speaker 9: I mean, I will say, like estate sales, if you
• 32:55
  Speaker 9: want to find a bunch of old like reloading presses
• 32:57
  Speaker 9: and stuff like that, Like I missed the goal old
• 33:00
  Speaker 9: ages of just stocking up on on brass and all
• 33:05
  Speaker 9: these components, and you know, reloading handloading has gotten not
• 33:09
  Speaker 9: more expensive, so there's a lot of guys with just
• 33:12
  Speaker 9: closets full of stuff.
• 33:13
  Speaker 6: Yeah, it's basically planning on your own estate sale down
• 33:16
  Speaker 6: the line.
• 33:17
  Speaker 4: That's one way to look at it. Yeah, gotta stock.
• 33:20
  Speaker 7: Yeah, all you kids that are fifteen and twenty five
• 33:24
  Speaker 7: years old right now, make a note that in twenty
• 33:28
  Speaker 7: seventy two ish you're gonna want to check call up
• 33:32
  Speaker 7: Randall's wife to see how Randall's.
• 33:35
  Speaker 8: Is twenty seventy two that I'm kidding, Marry, I'm not going.
• 33:38
  Speaker 7: To get that far.
• 33:40
  Speaker 3: I didn't want.
• 33:40
  Speaker 7: I didn't want to say you're going to die young.
• 33:43
  Speaker 4: That would make me twenty seventy two. That'd make me
• 33:46
  Speaker 4: like eighty something. Right.
• 33:51
  Speaker 2: Someone asked me what I'm holding my hand?
• 33:53
  Speaker 4: Yeah?
• 33:53
  Speaker 3: What is good?
• 33:54
  Speaker 4: Lord?
• 33:54
  Speaker 3: What is that? What is that?
• 33:55
  Speaker 4: Steam?
• 33:58
  Speaker 2: The fhf Eedy packs are out, all American made backpack
• 34:04
  Speaker 2: made out of uh they call it Challenge sailcloth waterproof.
• 34:10
  Speaker 2: I've been Paul's been making these, and I've been getting
• 34:13
  Speaker 2: to wear all the different ones he's come out with.
• 34:15
  Speaker 2: He's got all the kinds of inserts for him.
• 34:17
  Speaker 4: They're sweet.
• 34:18
  Speaker 6: What what's your big finding on the finished product?
• 34:22
  Speaker 4: Here?
• 34:22
  Speaker 6: Love it?
• 34:26
  Speaker 2: No, this is my like, this is my travel bag.
• 34:29
  Speaker 2: This is this is literally my EEDC bags. I keep
• 34:31
  Speaker 2: my laptop and everything in here. I got it all
• 34:33
  Speaker 2: figured out chords. I keep my cords here.
• 34:35
  Speaker 4: Oh that's a good spot.
• 34:36
  Speaker 2: Keep my spectacles and my shades in this side pouch.
• 34:42
  Speaker 2: Do you really need to know all this?
• 34:44
  Speaker 5: Yeah?
• 34:44
  Speaker 4: Here, I keep durable up here. I keep pens and whatnot.
• 34:48
  Speaker 2: That's where I keep that.
• 34:50
  Speaker 3: Got it.
• 34:50
  Speaker 2: He's got an insert so you can put like you
• 34:52
  Speaker 2: can put your pistols and whatnot in there. I keep
• 34:54
  Speaker 2: my laptop in here. Well, it's actually right here right now.
• 34:58
  Speaker 2: And I got one of these doc bags.
• 35:01
  Speaker 6: When it's super full of stuff? Is it comfortable to
• 35:04
  Speaker 6: like hustle through the airport with?
• 35:06
  Speaker 4: Yeah, dude, I love it, I would say.
• 35:08
  Speaker 2: And it's like the kind of thing that you can
• 35:09
  Speaker 2: kick like I just cram it under my seat in
• 35:12
  Speaker 2: front of me on the airplane. You don't have to
• 35:14
  Speaker 2: worry about No, it's aerogonomic. It's a sweet package. What's
• 35:24
  Speaker 2: not ergo like therefore economic.
• 35:27
  Speaker 9: It's got a molly panel in the back so you
• 35:28
  Speaker 9: can add another little pouches.
• 35:30
  Speaker 2: And put pouches on there now and then. But in
• 35:32
  Speaker 2: the end I went for just a total streamline thing
• 35:34
  Speaker 2: because you can just kind of move around like a
• 35:36
  Speaker 2: grease high speed. Yeah, it's just like you feel like
• 35:39
  Speaker 2: a grease hog wearing this thing.
• 35:41
  Speaker 9: We've been traveling a lot and you haven't. You haven't
• 35:43
  Speaker 9: had to look for things. You haven't been losing things
• 35:46
  Speaker 9: in our travel.
• 35:46
  Speaker 2: No, because I got my system totally dialed in and
• 35:50
  Speaker 2: and like I said, man, it's hard to find it completely. Uh,
• 35:52
  Speaker 2: like I said, us made.
• 35:57
  Speaker 4: I love it.
• 35:57
  Speaker 5: The challenge sale material is that that's like actual.
• 36:01
  Speaker 2: You can't mess it up. Sl like, No, it's just
• 36:04
  Speaker 2: a thing they call it's a thing they call it,
• 36:06
  Speaker 2: but you can't mess it up. You can't mess it up.
• 36:09
  Speaker 2: At least I haven't been able to.
• 36:11
  Speaker 6: I mean you probably could sail with it, Yes, right,
• 36:15
  Speaker 6: sail through.
• 36:18
  Speaker 5: And that's available at the FHL.
• 36:21
  Speaker 2: No, there's sweet backpackers and I'm kind of like a
• 36:24
  Speaker 2: little finicky about backpacks. What one of the areas where
• 36:29
  Speaker 2: I get a little finicky about stuff one of the areas.
• 36:34
  Speaker 2: There's a handful of areas that I'm very Phinny Duffel bags,
• 36:37
  Speaker 2: backpacks that I'm like, I'm like, uh, I have big
• 36:42
  Speaker 2: opinions about those things.
• 36:43
  Speaker 6: You know, it's very rarely where I'm like, you know,
• 36:45
  Speaker 6: Steve would have no opinion.
• 36:47
  Speaker 2: On There's certain I was telling Randall though there's certain
• 36:51
  Speaker 2: things where I had to walk away, Like I have
• 36:54
  Speaker 2: I vowed to I will not. I no longer will
• 36:57
  Speaker 2: argue with anybody about anything to do with caliber. Don't
• 37:01
  Speaker 2: do it. Or for a while, I quit arguing about gear.
• 37:07
  Speaker 8: I just wanted you're dipping your toe back in.
• 37:11
  Speaker 7: Yeah. Yeah, he found a new group of crew members
• 37:15
  Speaker 7: that are more uh you know, their mindsets more akin
• 37:18
  Speaker 7: to his mindset about gear, and so it's the arguing
• 37:22
  Speaker 7: more favorable echo chamber.
• 37:24
  Speaker 2: Yanni once observed that, Yeah, observed one time that he's
• 37:28
  Speaker 2: like Steve always has a different headlamp, but somehow he
• 37:32
  Speaker 2: always has the best headlamp. It's just because he has it,
• 37:40
  Speaker 2: it was therefore being the best, all right, Jesse, what
• 37:45
  Speaker 2: the hell is a green Michelin star?
• 37:46
  Speaker 4: Man?
• 37:47
  Speaker 2: Uh, what's a Michelin star?
• 37:49
  Speaker 3: Yeah, let's talk about that first.
• 37:50
  Speaker 2: And what's a Michelin tire?
• 37:52
  Speaker 3: Yeah? So so the Michelin company, who uh you know,
• 37:57
  Speaker 3: owned vast rubber plantations in Southeast Asia. Day, Yeah, and
• 38:01
  Speaker 3: they made tires, and so they started making a travel
• 38:05
  Speaker 3: guide many many years ago, and they would rate restaurants,
• 38:08
  Speaker 3: mostly in France, and to get one, two or three
• 38:11
  Speaker 3: Michelin Stars was very big deal, and.
• 38:13
  Speaker 2: It had to encourage people to drive around and.
• 38:17
  Speaker 3: Yes, exactly. Uh, and so you could get one, two
• 38:22
  Speaker 3: or three stars, and it was for the for a
• 38:24
  Speaker 3: very long time. It was based on you know, you
• 38:27
  Speaker 3: had to have very fine cutlery, service standards, glass where
• 38:31
  Speaker 3: consistency it had to be for three Michelin stars was unattainable.
• 38:36
  Speaker 3: You know. It's like, you know, very few restaurants in
• 38:38
  Speaker 3: the world had them one star in a incredible honor
• 38:42
  Speaker 3: right there. And a few years back they started kind
• 38:46
  Speaker 3: of changing it up, you know, like where a Michelin
• 38:49
  Speaker 3: Star could maybe just mean it was just an exemplary restaurant.
• 38:53
  Speaker 3: And then famously, I think two or three years ago,
• 38:55
  Speaker 3: they gave a Takaria in Mexico City a Michelin Star,
• 38:59
  Speaker 3: just a place on this st like, no no servers,
• 39:02
  Speaker 3: no nothing, it was just, uh, you know, just these
• 39:04
  Speaker 3: very simple tacos and they got a Michelin Star and
• 39:07
  Speaker 3: that kind of shifted that whole kind of narrative as
• 39:10
  Speaker 3: far as what what it meant to.
• 39:12
  Speaker 7: Get probably a little bit of a rebranding for the
• 39:14
  Speaker 7: Michelin brand them, Yeah.
• 39:18
  Speaker 2: Just to move away from white tablecloths and French French
• 39:21
  Speaker 2: high cuisine.
• 39:22
  Speaker 3: Yeah, I mean in a way, it was just like
• 39:24
  Speaker 3: a little confusing though, because you still have restaurants shooting
• 39:26
  Speaker 3: for three stars, but I think they still save the
• 39:29
  Speaker 3: three stars for that white tablecloth experience. Uh. And then
• 39:33
  Speaker 3: a couple of years ago they came out with the
• 39:36
  Speaker 3: Green Star, which is what we got, which is a
• 39:37
  Speaker 3: sustainability star, and it's all about sourcing, direct purchasing, ethical processes,
• 39:46
  Speaker 3: even like employee programs, things like that. And so due
• 39:50
  Speaker 3: to our the way that we source almost everything, I
• 39:54
  Speaker 3: guess we were considered for it. We don't. You don't
• 39:56
  Speaker 3: get nominated, you don't put in for it or anything.
• 39:58
  Speaker 3: And the inspector comes along.
• 40:00
  Speaker 2: You don't know who they are, right, No.
• 40:02
  Speaker 8: The food's still probably got to be pretty good though, right.
• 40:05
  Speaker 2: Yeah, yeah, like you could be making hot dogs off
• 40:09
  Speaker 2: road killed deer. It doesn't mean.
• 40:10
  Speaker 3: Yeah yeah, uh yeah, that is a component of it
• 40:14
  Speaker 3: they list as one of the tenets of it is.
• 40:16
  Speaker 3: And we also got a bib Gormond, which means you
• 40:19
  Speaker 3: make the guide. We didn't get a Michelin Star, but
• 40:24
  Speaker 3: we made the bib Gourmond, which means we're a recommended
• 40:26
  Speaker 3: Michelin restaurant and then also a Green Star, and at
• 40:29
  Speaker 3: last count, I think I think there was about thirty
• 40:32
  Speaker 3: two restaurants in the United States with Green stars.
• 40:34
  Speaker 2: Wow, I've seen some headlines recently. I want to dive
• 40:39
  Speaker 2: into just a little bit about Michelin stars and what
• 40:42
  Speaker 2: it means for restaurants. I would think it's like all positive, right,
• 40:46
  Speaker 2: but if they, like I keep seeing headlines, there should
• 40:49
  Speaker 2: be a word for when you just read a headlert
• 40:52
  Speaker 2: Like I used to say I was reading a thing, yeah,
• 40:55
  Speaker 2: but then now it's like, in all honesty, I didn't.
• 40:57
  Speaker 4: I don't want to follow up question about this.
• 41:00
  Speaker 2: I've seen like headlines alluding to the idea that it's
• 41:04
  Speaker 2: not all like that, that there's negatives to a Michelin
• 41:07
  Speaker 2: Star for a restaurant.
• 41:08
  Speaker 3: Sure, but how what well? I mean, in all honesty
• 41:13
  Speaker 3: and with regards to all the restaurants that they got
• 41:17
  Speaker 3: Michelin stars, and in Austin, I think let's say three
• 41:20
  Speaker 3: or four of them were barbecue places they got the star.
• 41:24
  Speaker 3: I you know, I feel that it's a wonderful thing
• 41:28
  Speaker 3: for them personally, I you know, having been in the
• 41:31
  Speaker 3: industry for so long and having kind of this maybe
• 41:34
  Speaker 3: antiquated idea of what a Michelin Star meant, really didn't
• 41:38
  Speaker 3: want one in a way that like, I never felt
• 41:42
  Speaker 3: like our restaurant was a in the classic sense, a
• 41:45
  Speaker 3: Michelin Star restaurant. And also you you will start to
• 41:48
  Speaker 3: have to deal with a good deal of scrutiny in
• 41:51
  Speaker 3: these days. That scrutiny is can be you know, just
• 41:53
  Speaker 3: it's pretty mean, and sometimes you wonder if it's worth it.
• 41:55
  Speaker 3: And you will see stories.
• 41:56
  Speaker 2: Because if you're on top, if you're on top, people
• 41:59
  Speaker 2: just try to knock you off the top.
• 42:00
  Speaker 3: Right it. I mean, the irony of stuff like that
• 42:02
  Speaker 3: is like, well, we don't think you deserve a Michelin Star.
• 42:04
  Speaker 3: And then you have to be like, well, we didn't
• 42:07
  Speaker 3: ask for it. Somebody else said that. Or you know,
• 42:11
  Speaker 3: if you get like a you know, top ten restaurants
• 42:13
  Speaker 3: or something like that, you'll be like, yeah, but you
• 42:15
  Speaker 3: don't deserve that. Well we also didn't make that call,
• 42:18
  Speaker 3: you know, somebody else said that. Now here. Now you're
• 42:20
  Speaker 3: kind of coming at us. I mean, maybe I'm too
• 42:23
  Speaker 3: sensitive to be a restaurant owner. Maybe maybe it's probably
• 42:26
  Speaker 3: not even the right word for it. There is a
• 42:29
  Speaker 3: good deal of scrutiny.
• 42:31
  Speaker 6: There's probably some turnover that that, like employee turnover that
• 42:34
  Speaker 6: could come with it too, because it's like, oh, oh
• 42:37
  Speaker 6: my gosh, I just got a Michigan Star at the
• 42:39
  Speaker 6: restaurant that I work with, Michigan Star, Michigan Star.
• 42:42
  Speaker 4: It's a very different system.
• 42:44
  Speaker 6: That's our system coming forward, that we should do that
• 42:47
  Speaker 6: for every time we're on the road.
• 42:50
  Speaker 2: Michelan mis Star.
• 42:52
  Speaker 8: It's like a Michigan Hello, one and a half.
• 42:59
  Speaker 2: You get two of them.
• 43:00
  Speaker 6: But right like you could have some employees be like, oh,
• 43:02
  Speaker 6: holy ship, this is a great thing for the resume.
• 43:05
  Speaker 3: Yeah, maybe hop around a little bit more, just you know, yeah,
• 43:08
  Speaker 3: that's that's you know, kind of punch punch that card
• 43:11
  Speaker 3: a little bit. You know, Oh I worked at a
• 43:12
  Speaker 3: Michelin Star restaurant. Sure definitely could happen. I think that,
• 43:17
  Speaker 3: you know, in our case, this Green Star, and when
• 43:20
  Speaker 3: I knew that we were in the contender for that,
• 43:23
  Speaker 3: from the questions that they started to ask me like
• 43:26
  Speaker 3: we're getting these emails and I was like, talk about
• 43:28
  Speaker 3: your sourcing pro practices Michelin. Yeah, then I was very
• 43:37
  Speaker 3: very happy because I think that if there were if
• 43:39
  Speaker 3: I had to pick one of those two things. I
• 43:41
  Speaker 3: would absolutely take the Green Star because that is the
• 43:44
  Speaker 3: goal that we've worked to since day one. It was
• 43:47
  Speaker 3: just like having really equitable, fair good food purchase from
• 43:51
  Speaker 3: our neighbors, like high quality local stuff and just really
• 43:56
  Speaker 3: sticking to those guns, you know, wine, beer, everything. Uh
• 44:00
  Speaker 3: So the Michelin the Green Star was really the one
• 44:02
  Speaker 3: that I thought was like, yeah, that's actually that is
• 44:04
  Speaker 3: that is a recognition that we will definitely take.
• 44:08
  Speaker 2: What happens when someone I don't want to harp on
• 44:10
  Speaker 2: the negative, but why do you hear stories of people
• 44:14
  Speaker 2: are the stories of people turning them in?
• 44:18
  Speaker 3: Yes, I'm Marco Pierre White, very famous.
• 44:21
  Speaker 2: Chef, not the Green Star.
• 44:23
  Speaker 3: Not the Green Star. Yeah, sometimes they'll get you know mad.
• 44:27
  Speaker 3: This is probably the old days, you know, back in France.
• 44:30
  Speaker 2: So he was like a white tablecloth guy.
• 44:32
  Speaker 3: Certainly he famously made Gordon Ramsey cry, whoa Yeah he was,
• 44:37
  Speaker 3: but what about not being a good cook? Marco Pierre
• 44:41
  Speaker 3: White is like the well.
• 44:42
  Speaker 8: That's sort of I mean, what goes around comes around, right, Yeah.
• 44:47
  Speaker 3: Gordon Ramsey was very young at the time. Yeah, this
• 44:49
  Speaker 3: kind of speaks to this whole thing, and like these
• 44:51
  Speaker 3: guys are the ones that are working one hundred and
• 44:53
  Speaker 3: twenty hours a week, just like excellence. Just the screaming,
• 44:56
  Speaker 3: the throwing of the bands, just the kind of nightmarish
• 44:59
  Speaker 3: old kitchen situation that we think of it. And then
• 45:03
  Speaker 3: you know, if they go from like three stars to
• 45:05
  Speaker 3: two stars, then maybe they just take those two stars
• 45:07
  Speaker 3: and throw them back at Michelin something. I'm making that
• 45:10
  Speaker 3: story up, but you know it would be it would
• 45:12
  Speaker 3: be a spiked kind of deal. And stars were I mean,
• 45:16
  Speaker 3: in some circles probably still are highly highly sought after,
• 45:20
  Speaker 3: and it's like, I mean a live Goals. You know,
• 45:22
  Speaker 3: they want one star, two stars, three stars, you know,
• 45:24
  Speaker 3: and but I you know, we're not really playing that game.
• 45:27
  Speaker 4: Yeah.
• 45:28
  Speaker 3: Me.
• 45:28
  Speaker 2: How I became aware of it is my wife and
• 45:33
  Speaker 2: I were eating dinner with Jesse in die Douay and
• 45:41
  Speaker 2: I said, well, how's business been, and he said it's
• 45:43
  Speaker 2: been great because of the green Michelin star.
• 45:49
  Speaker 3: Oh definitely. We saw a huge influx of people from that,
• 45:53
  Speaker 3: so people cared about it. Yeah. Yeah, well Austin our Texas,
• 45:57
  Speaker 3: you have to submit to Michelin to be inspected, and
• 46:00
  Speaker 3: you have to give them a whole bunch of money,
• 46:02
  Speaker 3: like millions and millions of dollars to come in and
• 46:05
  Speaker 3: do the inspections. And once they do that, they come
• 46:08
  Speaker 3: in and they inspected Dallas, Houston, Austin, San Antonio, and
• 46:12
  Speaker 3: then from there they're gonna start making for the first
• 46:15
  Speaker 3: time ever because no, no, but no restaurant in Texas
• 46:17
  Speaker 3: ever had a star. And they came in and the
• 46:21
  Speaker 3: guide came to Texas and so you'll have I think
• 46:24
  Speaker 3: it's you know, some sort of Texas uh hospitality or.
• 46:28
  Speaker 6: Yeah, state tourism exactly exactly.
• 46:30
  Speaker 3: Yeah, it's like kind of yes, please come do this thing.
• 46:33
  Speaker 3: And so and then it brought in, Uh, they brought
• 46:36
  Speaker 3: in the inspectors, and then a bunch of restaurants in
• 46:38
  Speaker 3: Texas for granted stars, a couple two I think, just
• 46:41
  Speaker 3: two green stars in Texas and uh, and then a
• 46:45
  Speaker 3: bunch of stars for restaurants in San Antonio, Austin, Houston,
• 46:48
  Speaker 3: Dallas and UH. And it really boosted all of that.
• 46:51
  Speaker 3: I mean, it was huge in the restaurant business. It
• 46:54
  Speaker 3: was talking to town for a little while.
• 46:56
  Speaker 2: You know what you said to us when we were
• 46:57
  Speaker 2: eating dinner that I still don't fully understand. You mentioned
• 47:01
  Speaker 2: feeling weird or camera how you put it, feel self
• 47:04
  Speaker 2: conscious or.
• 47:05
  Speaker 4: Weird or whatever eating in your own restaurant.
• 47:07
  Speaker 3: Yeah, a little bit.
• 47:09
  Speaker 7: I like it.
• 47:10
  Speaker 3: I like that place a lot, and I mean it's
• 47:12
  Speaker 3: more I like the prices right too. But yeah, sometimes
• 47:17
  Speaker 3: you know, just sitting there and feel like I should
• 47:18
  Speaker 3: be working.
• 47:19
  Speaker 2: But oh so that okay, that's what that's what it is.
• 47:22
  Speaker 3: I don't work.
• 47:22
  Speaker 4: Now, you look like you're slacking.
• 47:24
  Speaker 3: Yeah, I hung up my night night shift spurs a
• 47:28
  Speaker 3: while back.
• 47:32
  Speaker 6: But you know, like when we when we went down
• 47:34
  Speaker 6: there and interviewed Teddy Nuggets, we all went and ate
• 47:37
  Speaker 6: with Jesse at uh died Doy and I do remember
• 47:42
  Speaker 6: Jesse was an awesome host, but he was like looking
• 47:45
  Speaker 6: around at everything. Mmm, as much as hanging out with
• 47:51
  Speaker 6: us at the table. It's a hard, hard thing to do. Yeah,
• 47:55
  Speaker 6: it is, would you because you said, like your employee
• 47:59
  Speaker 6: program ms are part of your your green Star and
• 48:02
  Speaker 6: your Jesse came up with employee challenges as part of
• 48:08
  Speaker 6: their employee programs because you know, like it's a high
• 48:11
  Speaker 6: stress environment. Yeah, and you were telling me about one
• 48:15
  Speaker 6: last night that was I thought fantastic.
• 48:19
  Speaker 3: Yeah I can guess which one. Yeah, yeah, yeah, well,
• 48:22
  Speaker 3: every well, I try to do it every month. Sometimes
• 48:24
  Speaker 3: I can slack a little bit, but I we try
• 48:27
  Speaker 3: to give all of the back of the house employees,
• 48:29
  Speaker 3: everybody in the kitchen, we give them something that could
• 48:31
  Speaker 3: be a gift card, it could be an oyster knife,
• 48:34
  Speaker 3: it could be it's something, it could be a stake,
• 48:38
  Speaker 3: and from that they need to deliver back almost like
• 48:40
  Speaker 3: an essay about that, and we will It'll be very
• 48:43
  Speaker 3: clearly defined. Like the first one we ever did. We
• 48:46
  Speaker 3: made everybody go to a specific taco trailer in order
• 48:49
  Speaker 3: the tacos there, and then I wanted them to report
• 48:51
  Speaker 3: back on how the onions and the cilantro were cut,
• 48:53
  Speaker 3: because it's very very important because they're cut with Michelin
• 48:57
  Speaker 3: Star precision, like beautiful, super consistent and just like in
• 49:01
  Speaker 3: your havel.
• 49:03
  Speaker 2: Is there any cilantro in the kitchen?
• 49:06
  Speaker 5: I don't think so.
• 49:08
  Speaker 2: Yeah, well I don't know. I don't know how to
• 49:09
  Speaker 2: cut the ship up.
• 49:11
  Speaker 3: The stuff is finally chopped with the knight.
• 49:13
  Speaker 10: But that was the stems and report back.
• 49:16
  Speaker 4: Back up, back up, back up.
• 49:19
  Speaker 2: Stems are no stems.
• 49:20
  Speaker 3: Stems all the way was cilantro. Absolutely stems. Okay, go yeah,
• 49:25
  Speaker 3: stems are good.
• 49:25
  Speaker 4: You can't you can't just start at one end and
• 49:29
  Speaker 4: go to the other end.
• 49:30
  Speaker 2: Kind of hand.
• 49:31
  Speaker 3: We're really digressing, But I've been here before. The stems
• 49:35
  Speaker 3: on cilantro can be used as an aromatic, like onion
• 49:38
  Speaker 3: or garlic. You can you can cook those like like
• 49:41
  Speaker 3: put those in the beginning, like with your carrots and
• 49:43
  Speaker 3: stuff in the lad a little bit of cilantro, but
• 49:45
  Speaker 3: a nice, beautiful cooked No. But also like when you're
• 49:48
  Speaker 3: chopping cilantro, stems are fine.
• 49:51
  Speaker 4: So you wanted a report on this.
• 49:53
  Speaker 3: Yeah, that was just that's an example. And then another
• 49:55
  Speaker 3: would be the you know, we're we're facing a big
• 49:59
  Speaker 3: shift in how oysters are gathered on the coast, and
• 50:02
  Speaker 3: so you have farmed oysters, you have dredged oysters, and
• 50:05
  Speaker 3: we're trying to support the farmed merriculture of oysters.
• 50:09
  Speaker 4: I get a yearful about this from the oyster dredgers.
• 50:11
  Speaker 3: Oh yeah, oh yeah, oh yeah, buckle up. So uh
• 50:16
  Speaker 3: but but we had one of the oyster farmers come
• 50:19
  Speaker 3: in bring a bunch of oysters. We popped a bunch
• 50:21
  Speaker 3: of sparkling wine for the staff, and everybody sat there
• 50:23
  Speaker 3: and ate oysters, and she gave a presentation on oysters.
• 50:27
  Speaker 3: So we learned a little bit about oysters. So every
• 50:29
  Speaker 3: time I'm just trying to pick a topic, we we
• 50:33
  Speaker 3: really want them to connect with me. We're a very
• 50:35
  Speaker 3: meat heavy restaurant. We really want them to connect with
• 50:37
  Speaker 3: what that means. And so we had we took all
• 50:40
  Speaker 3: the back of the house staff out to a farm
• 50:44
  Speaker 3: and everybody killed a chicken and we you know, funneled
• 50:48
  Speaker 3: all the blood from the chicken into bread crumbs and
• 50:51
  Speaker 3: herbs and we pan fried that. Everybody ate it. We
• 50:53
  Speaker 3: stewed a bunch of chicken, and then everybody took their
• 50:58
  Speaker 3: chicken home. And so then they had to kind of of,
• 51:00
  Speaker 3: you know, report back, and I'll give them a list
• 51:02
  Speaker 3: of questions, you know, like how was that? You know,
• 51:04
  Speaker 3: some people were bawling, some people were just like, you know,
• 51:07
  Speaker 3: no problem, And then they have to kind of report
• 51:11
  Speaker 3: back on that.
• 51:12
  Speaker 2: You can get yourself in a mild, little bit of
• 51:14
  Speaker 2: hot water with that routine.
• 51:16
  Speaker 6: Oh I love it though, I mean it's yeah.
• 51:19
  Speaker 2: So picture down the road. There's a headline and it
• 51:22
  Speaker 2: says Texas restaurant man makes employees kill chicks.
• 51:26
  Speaker 3: Yeah, following it was the first sign of like being
• 51:30
  Speaker 3: a serial killer.
• 51:32
  Speaker 2: Yeah, and people see that Texas, and that's all they
• 51:34
  Speaker 2: needed to hear.
• 51:35
  Speaker 7: Why only back of the house.
• 51:37
  Speaker 8: The people that just read headlines have a problem with ye, I'd.
• 51:40
  Speaker 2: Be like, yeah, that's as far as I'd get.
• 51:43
  Speaker 3: That's a good question, mostly because I feel that they
• 51:50
  Speaker 3: they don't earn as much and they are also there.
• 51:54
  Speaker 3: And I always have this two way street principle with
• 51:57
  Speaker 3: with I mean everybody that works there, but like, you know,
• 52:00
  Speaker 3: you work really hard for us. We educate you and
• 52:03
  Speaker 3: give you as much knowledge as we possibly can, Like
• 52:05
  Speaker 3: there's no secrets, you know, any recipe, any technique, anything
• 52:08
  Speaker 3: that anybody at that restaurant knows should be always shared.
• 52:12
  Speaker 3: And so we try to add value to the back
• 52:15
  Speaker 3: of the house experience through that through this program specifically.
• 52:19
  Speaker 3: And so we have about fourteen people in the back
• 52:21
  Speaker 3: of the house. They all participate and they always do.
• 52:24
  Speaker 3: It's great. There's there's it's really fun.
• 52:26
  Speaker 7: So is that not changing at all? Because you know,
• 52:28
  Speaker 7: I did a few years in the restaurant industry long tongue.
• 52:31
  Speaker 4: That's what I call long tongue Yanni and tuscaninis.
• 52:34
  Speaker 7: Yeah, it's crazy. When that light bulb goes off and
• 52:37
  Speaker 7: you're like, wait a minute, how much did you make
• 52:40
  Speaker 7: tonight and then you look at your paycheck and you're
• 52:43
  Speaker 7: it could be half or a third of your you know,
• 52:46
  Speaker 7: like a two week paycheck, and they cleared it in
• 52:49
  Speaker 7: one night in cash tips. It's like very hard to
• 52:51
  Speaker 7: stay in the back of the house, and I've always
• 52:53
  Speaker 7: thought that, you know, someone would be working on and
• 52:56
  Speaker 7: I think in some places they do even pool tips
• 52:59
  Speaker 7: with the back of that we do, right, you could,
• 53:03
  Speaker 7: but even then it's still it's doesn't bring disparity.
• 53:06
  Speaker 3: There's a clear disparity. But that is again why we
• 53:09
  Speaker 3: introduced that. Our back of the house managers every month
• 53:12
  Speaker 3: they get a cookbook. So if you've worked there for
• 53:15
  Speaker 3: three years, you've got forty cookbooks. Anyone you want pick
• 53:19
  Speaker 3: out a cookbook, you get it. And then we do this.
• 53:23
  Speaker 3: You know, there's pretty good health benefits, mental health benefits,
• 53:27
  Speaker 3: things like that, just trying to add value to the
• 53:29
  Speaker 3: back of the house experience because it's a hard job
• 53:32
  Speaker 3: and it doesn't pay as well as in front of
• 53:34
  Speaker 3: the house, and so just being able to add stuff
• 53:36
  Speaker 3: like this is you know, a effective benefit that we
• 53:40
  Speaker 3: can extend to them.
• 53:41
  Speaker 6: So I'm sorry the chicken deal we didn't get to
• 53:44
  Speaker 6: get to this last night, but like you had people
• 53:46
  Speaker 6: go home roast their chicken and then report back on that.
• 53:51
  Speaker 3: That was the next month. So yeah, so after they
• 53:53
  Speaker 3: killed the chicken, you know, they reported on how that
• 53:56
  Speaker 3: the whole thing went down with them, you know, and
• 53:58
  Speaker 3: then reflecting on that, you know, because we deal with
• 54:01
  Speaker 3: lots and lots of dead animals coming through the restaurant,
• 54:03
  Speaker 3: you know, and you got to see, well fourteen of
• 54:07
  Speaker 3: them die, you got to do one yourself. You know.
• 54:09
  Speaker 3: Hopefully that sticks, you know, it helps with wasists and
• 54:11
  Speaker 3: things like that. You're not going to be like, yeah,
• 54:13
  Speaker 3: whatever this quail I dropped or dropped it. Of course
• 54:16
  Speaker 3: it's going to trash, but but you know, like just
• 54:19
  Speaker 3: have that well it wouldn't go on. Just respect that
• 54:23
  Speaker 3: that that we're really trying to instill on them. And
• 54:25
  Speaker 3: then the next month, yes, they roast the chicken. And
• 54:27
  Speaker 3: then since there's you know, a million different ways, always said,
• 54:30
  Speaker 3: just roasted however you want, and report back on how
• 54:32
  Speaker 3: you roast it. So we get into kind of technique
• 54:34
  Speaker 3: and everybody is to compare notes on that and just
• 54:37
  Speaker 3: make it kind of a fun interactive thing where everybody's
• 54:42
  Speaker 3: just exchanging information and it's all done through a chat,
• 54:45
  Speaker 3: so it's like you're submitting a written essay.
• 54:47
  Speaker 4: Well, I got it.
• 54:48
  Speaker 2: You know what, This won't matter to anyone but me.
• 54:52
  Speaker 2: But you're combining to You're probably talking about chickens, killing
• 54:57
  Speaker 2: chickens and collecting the blood and all that. That's colliding
• 55:01
  Speaker 2: with a different thing that's in my head right now,
• 55:03
  Speaker 2: which is I'm reading a new book about.
• 55:08
  Speaker 6: I think we can all agree that's never happened to me.
• 55:13
  Speaker 7: A bit.
• 55:17
  Speaker 2: I'm reading a book about the Battle of Manila. The
• 55:20
  Speaker 2: Oxford University Press just put out a book about the
• 55:23
  Speaker 2: Battle of Manila in the Philippines.
• 55:25
  Speaker 3: World War two. Okay, MacArthur, Yeah, okay, I don't.
• 55:32
  Speaker 4: Want to give the end away.
• 55:35
  Speaker 3: Did he return?
• 55:37
  Speaker 4: Yeah, he returned.
• 55:37
  Speaker 2: But my god, man, like the Japanese knew they couldn't win,
• 55:43
  Speaker 2: and I'm getting the chickens in a minute. The Japanese
• 55:47
  Speaker 2: knew they couldn't win. They called one hundred thousand civilians
• 55:52
  Speaker 2: in Manila just as like a departing gift. Anyhow, years
• 56:01
  Speaker 2: ago I was in the Philippines and went to cock fights,
• 56:05
  Speaker 2: which is probably of the days I've spent in my life,
• 56:09
  Speaker 2: one of the most influential days I've ever had in
• 56:11
  Speaker 2: my life was being at the cock fights.
• 56:14
  Speaker 4: You know, they lash.
• 56:15
  Speaker 2: The blades on those chickens. It's hard to follow the
• 56:18
  Speaker 2: action because the chickens fight fast. It is great, But
• 56:21
  Speaker 2: the thing that struck me is they got a big
• 56:23
  Speaker 2: kettle of boiling water and they got a big funnel
• 56:29
  Speaker 2: all these cocks. I'm sure this has not happened in
• 56:31
  Speaker 2: a lot of more affluent places. This is down way
• 56:34
  Speaker 2: in the south of the Philippines, just north of Mindon now.
• 56:37
  Speaker 2: But they when the cock fights go on, as soon
• 56:43
  Speaker 2: as your cock gets killed, you go and it's like
• 56:46
  Speaker 2: a little assembly line. They drained the blood into the funnel.
• 56:50
  Speaker 2: It's collected in the bucket. They got the boiling water.
• 56:53
  Speaker 2: You plunge your deal, pluck your rooster, and everybody that's
• 56:57
  Speaker 2: leaving is leaving with plucked with roosters. And I imagine
• 57:05
  Speaker 2: a lot of those don't A lot of those fighting
• 57:07
  Speaker 2: cocks don't wind up in a cook bit pot. Why
• 57:10
  Speaker 2: not because people just aren't gonna people don't want roosters.
• 57:14
  Speaker 4: Probably, I don't know.
• 57:14
  Speaker 3: The bowls after bull fights.
• 57:17
  Speaker 7: If they're gonna go through that, And that's as if
• 57:20
  Speaker 7: that if it's that much of a process. They're not
• 57:22
  Speaker 7: being forced to pluck their birds, are.
• 57:24
  Speaker 3: They They have to be eating them? No, no, no,
• 57:29
  Speaker 3: I know, but you're saying they're not getting eating.
• 57:32
  Speaker 2: I bet you I'm not. Like I wanted to get into.
• 57:35
  Speaker 2: I wanted to get into going to more cock fights.
• 57:37
  Speaker 2: I used to use I used to hang out with
• 57:39
  Speaker 2: this Dominican dude and and he would go back to
• 57:41
  Speaker 2: Dominican Republic just to go to cock fights. And I
• 57:43
  Speaker 2: was going to go, but my wife was pregnant. She
• 57:45
  Speaker 2: thought it was inexcusable that I was going to cock fights.
• 57:47
  Speaker 2: Well anyway, I didn't go. I've only been to one
• 57:50
  Speaker 2: cock fight. But what I'm saying.
• 57:52
  Speaker 5: Is trend cock fights and roller pigeon derbys there.
• 57:56
  Speaker 2: You can't do them here. But Bricard, you know the
• 57:58
  Speaker 2: writer Bricard Builders. Do you ever hear him? He's the guy,
• 58:03
  Speaker 2: you know how like Noodland for flatheads became a huge thing,
• 58:05
  Speaker 2: but Card Bilger like made that. He had a book
• 58:08
  Speaker 2: Newlin for flatheads. It was about like Southern tradition. He
• 58:11
  Speaker 2: wrote a piece, a big piece about cockfighting the back,
• 58:14
  Speaker 2: like illicit underground cockfighting and the US.
• 58:19
  Speaker 9: Anyhow have you read Clifford Gearts's the Balinese Cockfight. No,
• 58:24
  Speaker 9: it's a classic anthropological study where he goes to he.
• 58:30
  Speaker 4: Goes to Bali and he he it's.
• 58:32
  Speaker 9: Just this deep analysis of how you can explain all
• 58:37
  Speaker 9: of these like all of Balanese society by the way
• 58:40
  Speaker 9: that the cockfight unfolds and how people Behaveoru there.
• 58:43
  Speaker 4: Maybe I'll read that.
• 58:44
  Speaker 9: Yeah, I didn't know you were such an aficionado.
• 58:48
  Speaker 7: I'm not.
• 58:49
  Speaker 2: I went to I went to I spent a day
• 58:51
  Speaker 2: at the cock fights. It was one of the most
• 58:53
  Speaker 2: influential days of my life. And I'm just I just thought,
• 58:56
  Speaker 2: I guessed, I don't know, maybe a big cockfighter can
• 58:59
  Speaker 2: write it and tell me. I bet you you could
• 59:01
  Speaker 2: go to a lot of cockfights and not see the
• 59:04
  Speaker 2: cocks handled as a culinary item with quite the level
• 59:10
  Speaker 2: of precision that one sees in the Philippines.
• 59:15
  Speaker 3: I see.
• 59:15
  Speaker 2: So I'm trying to get to they're even collecting the blood,
• 59:19
  Speaker 2: which Jesse was just talking about.
• 59:22
  Speaker 6: Jesse, you will get in trouble if you do a
• 59:26
  Speaker 6: monthly challenge and it's cockfighting. I think, Yeah, since your
• 59:30
  Speaker 6: restaurant mask the.
• 59:32
  Speaker 2: Killing of a chicken.
• 59:36
  Speaker 7: Yeah, it's funny that you bring up cock fights because
• 59:38
  Speaker 7: we were just hanging. When we hung with heffle Finger
• 59:41
  Speaker 7: in Arizona, we talked about cockfighting and he was like
• 59:45
  Speaker 7: the hypocrisy you know, of saying that you can't do
• 59:48
  Speaker 7: that here, but then to go and buy a chicken
• 59:51
  Speaker 7: breast and to know how that chicken and the environment
• 59:55
  Speaker 7: that it lived in and what it was subjected to
• 59:59
  Speaker 7: versus the life that a cock fighting cock lives. Like
• 1:00:03
  Speaker 7: if you're if you had pet chickens, you would always
• 1:00:06
  Speaker 7: choose to have your chicken live the life of a
• 1:00:10
  Speaker 7: fighting cock versus one that's grown in you know, American
• 1:00:14
  Speaker 7: uh poultry breeding farm.
• 1:00:16
  Speaker 2: I just had my I just had my first little
• 1:00:18
  Speaker 2: bit of like teenage idealism spring up in one of
• 1:00:21
  Speaker 2: my kids who's fourteen.
• 1:00:23
  Speaker 3: Short life.
• 1:00:24
  Speaker 2: He got no he got to watch and he got
• 1:00:26
  Speaker 2: to watch and animal rights videos that are real that
• 1:00:28
  Speaker 2: hack on industrial farming. And he declared he's only going
• 1:00:32
  Speaker 2: to eat wild meat, no more fast food. And he
• 1:00:36
  Speaker 2: was showing me a video where it's like a conveyor
• 1:00:38
  Speaker 2: belt at a chicken producing facility. It's a conveyor belt
• 1:00:42
  Speaker 2: full of eggs and chicks that goes into a grinder
• 1:00:46
  Speaker 2: and it's just unwanted. It just like never ends, just
• 1:00:51
  Speaker 2: a conveyor belt, little yellow chicks and eggs and just
• 1:00:55
  Speaker 2: whatever into this grinder.
• 1:00:59
  Speaker 3: Ten million chicken to day.
• 1:01:00
  Speaker 2: And he's like, man, and this is just like the unwanted,
• 1:01:03
  Speaker 2: right little chicken babies. And he said, he's like vowed
• 1:01:08
  Speaker 2: up and down. He's never gonna ever eat anything but
• 1:01:11
  Speaker 2: wild meat. And I'm like, welcome to Welcome to being
• 1:01:14
  Speaker 2: a teenager. You'll find these things get harder and harder
• 1:01:18
  Speaker 2: to stay true too, the older you get.
• 1:01:21
  Speaker 3: That's that was the whole point of that exercise, is
• 1:01:23
  Speaker 3: like this happens ten million times every day. You just
• 1:01:25
  Speaker 3: did it once and it was kind of oh wow, yeah, yeah,
• 1:01:30
  Speaker 3: definitely worth a second look.
• 1:01:32
  Speaker 2: Walk through, just so people can get the sense of
• 1:01:35
  Speaker 2: how you guys run stuff at your restaurant. Pick a
• 1:01:37
  Speaker 2: thing like how you guys do your own beef tallow
• 1:01:41
  Speaker 2: or how you guys do what were you talking about
• 1:01:43
  Speaker 2: the r day? What you guys do and you get
• 1:01:45
  Speaker 2: a bunch of blueberries just something like that.
• 1:01:47
  Speaker 6: Oh and your fermentation, Like you guys have months long,
• 1:01:50
  Speaker 6: months long prep processes.
• 1:01:52
  Speaker 2: Sure, yeah, because I was I was with you one
• 1:01:54
  Speaker 2: time and you were all hopped up. We were down
• 1:01:56
  Speaker 2: at uh we're down in South Texas, and you were
• 1:02:00
  Speaker 2: all worked up about buying every piece of citrus you
• 1:02:04
  Speaker 2: could find in every pecan you could find, filling a vanful.
• 1:02:10
  Speaker 3: Yeah, I just put that that place that you and
• 1:02:12
  Speaker 3: I went to closed, and so we have to go
• 1:02:14
  Speaker 3: even farther south now, and so we just it wasn't
• 1:02:17
  Speaker 3: that much farther we drove. We drove further down that
• 1:02:20
  Speaker 3: highway and finally found a citrus sand and I rolled
• 1:02:22
  Speaker 3: in there and we bought I think twelve cases of lemons.
• 1:02:26
  Speaker 3: That's the first time we'd had lemons in months h
• 1:02:29
  Speaker 3: and brought them back and everybody's joyous.
• 1:02:34
  Speaker 2: So pick anything like what I'm trying to what I
• 1:02:36
  Speaker 2: wanted to do is explain an example of because in
• 1:02:40
  Speaker 2: die Do Way everything is from around here, so you're
• 1:02:43
  Speaker 2: there's a season, there's seasonality. It's not as severe as
• 1:02:46
  Speaker 2: the north, but there's still seasonality in Texas.
• 1:02:48
  Speaker 3: Yeah.
• 1:02:48
  Speaker 2: Yeah, So pick an example of something where what you
• 1:02:53
  Speaker 2: what you needed to do, because you can't just buy
• 1:02:56
  Speaker 2: lemons whenever you want.
• 1:02:57
  Speaker 3: Right, Yeah, I mean lemons are always a really good
• 1:02:59
  Speaker 3: exact ample. I think you know it's because like something
• 1:03:01
  Speaker 3: as simple as ice tea also tea, you know, So
• 1:03:05
  Speaker 3: we use the opon holly, which is the only plant
• 1:03:09
  Speaker 3: that naturally contains caffeine in North America, and it grows
• 1:03:12
  Speaker 3: as a like a invasive understory in East Texas. And
• 1:03:16
  Speaker 3: so we get youpon holly leaves and make tea out
• 1:03:19
  Speaker 3: of that. How do you get there's there's actually a
• 1:03:21
  Speaker 3: couple of producers that make it. They are out there
• 1:03:23
  Speaker 3: harvesting and then they do the whole drying process and
• 1:03:26
  Speaker 3: then supply tea, which is really cool that they're making
• 1:03:29
  Speaker 3: that product out of out of this this I mean,
• 1:03:32
  Speaker 3: it's everywhere else.
• 1:03:32
  Speaker 2: So your tea is from Texas. Yeah, you know, I
• 1:03:35
  Speaker 2: could see a campaign like we put the tea back
• 1:03:38
  Speaker 2: in Texas.
• 1:03:38
  Speaker 3: It's pretty pretty solid. And so but most of the year,
• 1:03:46
  Speaker 3: if you get iced tea and you say, hey, can
• 1:03:48
  Speaker 3: I have a limon with that, We're like sorry, you know,
• 1:03:51
  Speaker 3: and we have to give that. We don't say sorry.
• 1:03:53
  Speaker 3: We we spent it in this like more educational direction
• 1:03:56
  Speaker 3: of like, oh well, we we only source things from here.
• 1:03:59
  Speaker 3: So sometimes in October, you know, barring a hard freeze
• 1:04:03
  Speaker 3: the previous February, we will see some lemons and uh,
• 1:04:06
  Speaker 3: you know, for a brief window of time if you
• 1:04:09
  Speaker 3: wanted a limon with your ic T, we had it.
• 1:04:12
  Speaker 3: But we go through like we just recently had our
• 1:04:14
  Speaker 3: our pork producer, our domestic pork producer went through a
• 1:04:19
  Speaker 3: he he just ran out of product, you know, and
• 1:04:21
  Speaker 3: he's like, listen, I need six to eight weeks to
• 1:04:23
  Speaker 3: get caught back up, and and we're not going to
• 1:04:27
  Speaker 3: have any pork for a pork chop or bacon all
• 1:04:30
  Speaker 3: this stuff. And so we uh, it was it was fun.
• 1:04:34
  Speaker 3: We totally pivoted to Faral hogs and so we were
• 1:04:37
  Speaker 3: just you know, having conversations with the processor that that
• 1:04:40
  Speaker 3: handles all the hogs, you know, like what we're what
• 1:04:43
  Speaker 3: we're looking for. Luckily it's at it's at peak time
• 1:04:45
  Speaker 3: of year for Farrell hogs, like kind of they're when
• 1:04:48
  Speaker 3: they're ripe.
• 1:04:50
  Speaker 6: I can see it like cradle in the phone between
• 1:04:52
  Speaker 6: your neck and your ear as you're you're loading your
• 1:04:54
  Speaker 6: fifty round mag on your ar.
• 1:05:00
  Speaker 3: And so we had we had to pivot to that,
• 1:05:02
  Speaker 3: which was you know, very I mean on brand for
• 1:05:05
  Speaker 3: us at least and people because the pork chop is
• 1:05:08
  Speaker 3: a very popular item. But they would come in and
• 1:05:10
  Speaker 3: be like, oh my god, that well, we don't have
• 1:05:13
  Speaker 3: it right now, but we do have these much smaller
• 1:05:15
  Speaker 3: wild board chops prepared in exactly the same way and
• 1:05:18
  Speaker 3: did a bunch of just different things. But we were
• 1:05:20
  Speaker 3: having to process, you know, for every domestic hog, we're
• 1:05:23
  Speaker 3: having to process three seventy pound farrel hog carcasses. But
• 1:05:27
  Speaker 3: luckily they're all of you know that they're at their
• 1:05:30
  Speaker 3: fattest right now because we had a really really killer
• 1:05:32
  Speaker 3: acorn pecan drop.
• 1:05:34
  Speaker 2: How long does that run for when you're fat?
• 1:05:36
  Speaker 3: It depends on weather, So I mean you get like
• 1:05:39
  Speaker 3: your tree mass drop in October November. But we had
• 1:05:43
  Speaker 3: the most atypical year and we have we still have
• 1:05:46
  Speaker 3: pecans dropping right now in it's late February March, so
• 1:05:52
  Speaker 3: we've had a really incredible year relatively dry, so all
• 1:05:55
  Speaker 3: that stuff sits on the ground really well, and so
• 1:05:57
  Speaker 3: the faral hogs have maintained a really high level of
• 1:06:00
  Speaker 3: fat in the regions that have those trees prominence to
• 1:06:05
  Speaker 3: like hill country and just to our southeast, and that's
• 1:06:07
  Speaker 3: where we try to get our hogs from, and so
• 1:06:10
  Speaker 3: they just look really good. So it's very very optimal
• 1:06:15
  Speaker 3: timing for that lag to happen where we could just
• 1:06:18
  Speaker 3: shift into the feral hogs because they were so fatty.
• 1:06:21
  Speaker 3: But I mean that's kind of the level of thinking
• 1:06:23
  Speaker 3: that we have to put in an organization. We have
• 1:06:25
  Speaker 3: to call the processor and be like, listen, man, we're
• 1:06:27
  Speaker 3: gonna need we're gonna need you to call out, you know,
• 1:06:30
  Speaker 3: four or five six whole faral hogs weekly of optimal
• 1:06:36
  Speaker 3: fat content and get them to us in this interim
• 1:06:39
  Speaker 3: and made it work.
• 1:06:41
  Speaker 2: There was a restaurant, do you remember that restaurant out
• 1:06:44
  Speaker 2: on those out in the San Juans San Juan Islands
• 1:06:48
  Speaker 2: on the Willows. They want to be in a real
• 1:06:51
  Speaker 2: controversial deal because they were acting like, you know, when
• 1:06:56
  Speaker 2: I said the name of the restaurant, Phil.
• 1:06:59
  Speaker 6: Wait restaurant, it's kind of what that that the menu
• 1:07:03
  Speaker 6: is based off of, kind.
• 1:07:04
  Speaker 2: Of I don't want to get in over my waiters here,
• 1:07:06
  Speaker 2: but I want to like someone in fact checked was it?
• 1:07:09
  Speaker 6: No, it was? It wasn't.
• 1:07:10
  Speaker 2: I don't want to like, yeah, Willows And there was
• 1:07:15
  Speaker 2: like an expose a I don't want to like what's
• 1:07:18
  Speaker 2: the call when you say something.
• 1:07:20
  Speaker 7: Back to me?
• 1:07:20
  Speaker 5: Now?
• 1:07:20
  Speaker 4: Yeah, I don't want to planters I don't want slander.
• 1:07:24
  Speaker 2: Anyways, they had a thing where it was like everything's
• 1:07:27
  Speaker 2: from around here, but then there was in their minds
• 1:07:31
  Speaker 2: I should have brought it up.
• 1:07:33
  Speaker 3: I mean, to be fair, there are some things you know,
• 1:07:36
  Speaker 3: like there's some flour and sugar.
• 1:07:38
  Speaker 2: Well no, no, no, I mean I was on.
• 1:07:40
  Speaker 6: A lummy island Willows, and.
• 1:07:42
  Speaker 2: I wasn't gonna do that. But I mean it was
• 1:07:44
  Speaker 2: like a more like what the point I was gonna
• 1:07:47
  Speaker 2: make is that you because you couldn't get the pork
• 1:07:49
  Speaker 2: chops you wanted from the guy you wanted from, you
• 1:07:52
  Speaker 2: pulled them from your menu as opposed to running down
• 1:07:54
  Speaker 2: to Costco.
• 1:07:56
  Speaker 3: Right, And a lot of places, unfortunately that say local
• 1:08:00
  Speaker 3: or we use local and organic products whenever possible there
• 1:08:03
  Speaker 3: aren't doing it.
• 1:08:05
  Speaker 2: Yeah, it's widespread, widespread, And do.
• 1:08:07
  Speaker 6: Want to point out that it permanently closed in twenty
• 1:08:10
  Speaker 6: twenty two, so you know you're.
• 1:08:13
  Speaker 2: Yeah, it was a it was a little uh deceptive.
• 1:08:19
  Speaker 2: I went there and I could I smell the fish,
• 1:08:23
  Speaker 2: not just the fish was on my plate. I smelled
• 1:08:25
  Speaker 2: the fish. I was like, no, man doesn't seem right.
• 1:08:29
  Speaker 2: Doesn't seem right?
• 1:08:30
  Speaker 4: It doesn't.
• 1:08:31
  Speaker 9: It doesn't add up when you say local whenever possible,
• 1:08:34
  Speaker 9: you leave yourself a lot of.
• 1:08:36
  Speaker 4: Uh, it wasn't possible, it's yeah, or.
• 1:08:40
  Speaker 8: It depends on how hard you want to try it
• 1:08:42
  Speaker 8: to get local.
• 1:08:43
  Speaker 2: They would do this thing where they're like they serve
• 1:08:46
  Speaker 2: some c cucumbers and she gestures out the window being
• 1:08:53
  Speaker 2: like they're right. She gestures out the window as though
• 1:08:57
  Speaker 2: they were caught, they were picked right there, or it's
• 1:09:01
  Speaker 2: all that like our friends at this, our friends at that,
• 1:09:04
  Speaker 2: our friends at this, And then you look the stuff
• 1:09:07
  Speaker 2: up and you're like, sure, you're friends, you know, kind
• 1:09:11
  Speaker 2: of like and then like everything's from the garden, but
• 1:09:12
  Speaker 2: the guard's not that big.
• 1:09:14
  Speaker 4: Yeah, and it's in.
• 1:09:15
  Speaker 2: It's in. It's in a temperate rainforest, right, and there's
• 1:09:21
  Speaker 2: like limits to how much you can grow at that
• 1:09:24
  Speaker 2: latitude certainly, and you just after a while I was like,
• 1:09:27
  Speaker 2: come on, man, like running with it hard.
• 1:09:30
  Speaker 6: Yeah, you know, but just like what you said about
• 1:09:33
  Speaker 6: the I mean, think of the ability, the logistical ability
• 1:09:38
  Speaker 6: that you need to have to forecast and work around
• 1:09:41
  Speaker 6: your primary hog protein supplier saying like six to eight
• 1:09:47
  Speaker 6: weeks we're out. I mean I think that's plenty for
• 1:09:50
  Speaker 6: people to be like, oh, this Green Michelin start things
• 1:09:53
  Speaker 6: pretty cool, but boy Cisco truck every Wednesday.
• 1:09:57
  Speaker 3: Sure, right, I mean it's all it's enabled by the
• 1:10:00
  Speaker 3: fact that we have such a good relationship with with
• 1:10:02
  Speaker 3: that producer, you know, and we've we've known him for
• 1:10:05
  Speaker 3: seventeen years and so when he called, he gave us
• 1:10:09
  Speaker 3: for plenty of head start, and it enables us to
• 1:10:12
  Speaker 3: do it. But I think people expect that of us,
• 1:10:14
  Speaker 3: you know, and we expect that of ourselves too. We're
• 1:10:17
  Speaker 3: not gonna We're not going to ever purposely not serve
• 1:10:21
  Speaker 3: something that we don't know about. We've been misled before,
• 1:10:23
  Speaker 3: we've been cheated.
• 1:10:24
  Speaker 5: You know.
• 1:10:24
  Speaker 3: We've had farmers show up and swear up and down
• 1:10:27
  Speaker 3: that they grew this thing, and then we find a
• 1:10:29
  Speaker 3: little grown in Mexico sticker on one of them. Really,
• 1:10:32
  Speaker 3: what's happened? It's happened, and it's like what do we
• 1:10:35
  Speaker 3: do at that point? You know, it's like a very confusing,
• 1:10:37
  Speaker 3: it's a it's and you will have people just and
• 1:10:40
  Speaker 3: we had one guy in particular, like he misled us
• 1:10:43
  Speaker 3: for years about product, and it was it was devastating
• 1:10:47
  Speaker 3: because I was like, man, that's our reputation right there,
• 1:10:49
  Speaker 3: Like we stake everything on this, and I think he
• 1:10:52
  Speaker 3: just he got into a lie and then never got
• 1:10:54
  Speaker 3: out of it. And then when we found out, we
• 1:10:56
  Speaker 3: were just like kicked him to the curb, but like,
• 1:10:59
  Speaker 3: don't ever come back here.
• 1:11:00
  Speaker 4: Man.
• 1:11:01
  Speaker 3: It was rough.
• 1:11:01
  Speaker 6: Well, so what about something like quail?
• 1:11:04
  Speaker 7: Right?
• 1:11:04
  Speaker 6: So, I mean you deal in like the exotics, which
• 1:11:07
  Speaker 6: would be a Neil guy and the hot ad that
• 1:11:10
  Speaker 6: that we mentioned, and then feral hogs. We've covered a bunch,
• 1:11:14
  Speaker 6: like there's a legal way to get those two a
• 1:11:18
  Speaker 6: resale market, but yeah, what about quail? How does how
• 1:11:23
  Speaker 6: does that work?
• 1:11:24
  Speaker 3: Yeah? You have that you have like game birds or
• 1:11:27
  Speaker 3: game animals, and then you have wild game I think,
• 1:11:30
  Speaker 3: and there's I think there's two distinct categories. And we're
• 1:11:32
  Speaker 3: also very upfront about that. You know, duck. You know
• 1:11:35
  Speaker 3: there's some restaurant in New York City that's just like,
• 1:11:37
  Speaker 3: you know, advertising that they're selling wild duck. I'm like,
• 1:11:41
  Speaker 3: you want to probably tap the brake saw that first off,
• 1:11:45
  Speaker 3: you're not, you know, it's just but you also don't
• 1:11:48
  Speaker 3: even know enough about the topic to know that that's
• 1:11:51
  Speaker 3: been illegal for more than a century. And but you know,
• 1:11:56
  Speaker 3: it just sounds good to them and but we we
• 1:11:59
  Speaker 3: serve farm raised duck, you know, we serve farm raise quail.
• 1:12:03
  Speaker 3: And but then beyond that, if we're presented with an
• 1:12:06
  Speaker 3: opportunity to source like true wild game, we absolutely will.
• 1:12:09
  Speaker 3: And we're in Texas where it's it's pretty easy. It's
• 1:12:13
  Speaker 3: facilitated by h t DA, the Department of Agriculture, and
• 1:12:17
  Speaker 3: we we can we can get nil ghui. And this
• 1:12:20
  Speaker 3: is why we we tend towards noil guy especially. It's
• 1:12:23
  Speaker 3: because they don't like corn and they're they're field harvested
• 1:12:27
  Speaker 3: in the wild by broken arrow ranch by shooters and helicopters.
• 1:12:32
  Speaker 3: We tend towards nol guy because of that, because it
• 1:12:34
  Speaker 3: is such a pure ingredient. It's an invasive We'll get
• 1:12:38
  Speaker 3: some access here and there, and then feral hog has
• 1:12:42
  Speaker 3: to be trapped live and then brought to the processor
• 1:12:46
  Speaker 3: and killed with an anti mortem inspection and then post
• 1:12:50
  Speaker 3: mortem inspection, and then we can get them like that.
• 1:12:52
  Speaker 3: We can't go out and shoot them. And if you
• 1:12:54
  Speaker 3: have them in your back of your truck, we can't
• 1:12:56
  Speaker 3: take those either.
• 1:12:57
  Speaker 2: People show a.
• 1:12:58
  Speaker 3: Couple of times, but a lot of a lot. Hey,
• 1:13:01
  Speaker 3: we got all that you could ever use, and like
• 1:13:03
  Speaker 3: it's not how it works really, there's very strict UH
• 1:13:08
  Speaker 3: protocols behind that. And then lately we've been sourcing a
• 1:13:12
  Speaker 3: lot of odd ad and odd ads on the menu.
• 1:13:15
  Speaker 3: Those are maybe coming from high fence places, maybe coming
• 1:13:19
  Speaker 3: from low fence places, or catching them in big pen traps.
• 1:13:22
  Speaker 3: But we're putting add ad on there as part of
• 1:13:25
  Speaker 3: a like a wider campaign to just to educate people
• 1:13:30
  Speaker 3: on the pure edibility of odd ad.
• 1:13:32
  Speaker 5: Well, yeah, can you go on to that more because
• 1:13:34
  Speaker 5: I'm doing the odd ad hunt in Texas with my
• 1:13:36
  Speaker 5: boyfriend and Corey actually in April.
• 1:13:39
  Speaker 3: Yeah. I mean to me, odd ad are kind of
• 1:13:43
  Speaker 3: these They're they're like hogs in a lot of ways
• 1:13:47
  Speaker 3: and that, but they just inhabit I mean in an
• 1:13:50
  Speaker 3: impact and then they inhabit different regions, you know, the
• 1:13:54
  Speaker 3: far Hill country all the way out to West Texas
• 1:13:55
  Speaker 3: where there's a lot of them and they're widely not eaten,
• 1:14:01
  Speaker 3: and so by we have them on our menu.
• 1:14:04
  Speaker 7: You know when you say widely, let's just like set
• 1:14:07
  Speaker 7: the stage here.
• 1:14:07
  Speaker 2: I found it to be a rough I ate one
• 1:14:09
  Speaker 2: down to the bone. I found it to be a
• 1:14:11
  Speaker 2: pretty rough meat.
• 1:14:12
  Speaker 5: Did you did you? How is that prepared.
• 1:14:14
  Speaker 2: We made I made?
• 1:14:15
  Speaker 5: You made me?
• 1:14:16
  Speaker 6: You made a tough or rough is like it wasn't palatable?
• 1:14:21
  Speaker 3: May I preface? No? No? Did you cook it in
• 1:14:25
  Speaker 3: a dry heat method?
• 1:14:27
  Speaker 5: Like?
• 1:14:27
  Speaker 3: Did you grill it? Or our our smoke it?
• 1:14:30
  Speaker 4: I made jerky with it.
• 1:14:32
  Speaker 2: We made barbe cool with it.
• 1:14:33
  Speaker 3: Okay.
• 1:14:34
  Speaker 2: We cooked its lungs, not as lungs. We cooked its
• 1:14:37
  Speaker 2: kidney's heart, liver, and then I did various like roasts
• 1:14:42
  Speaker 2: and whatnot. Okay, I never it just wasn't you know,
• 1:14:46
  Speaker 2: it wasn't it to me? Wasn't I wasn't like, oh
• 1:14:48
  Speaker 2: my god, I can't wait to get another audit?
• 1:14:51
  Speaker 3: Was it a flavor or a texture?
• 1:14:52
  Speaker 4: Flavor? Strongly?
• 1:14:54
  Speaker 2: Yeah, I just it just wasn't my favorite. But everything
• 1:14:56
  Speaker 2: can't be your favorite.
• 1:14:57
  Speaker 3: No, I love it, But also I I have to
• 1:15:00
  Speaker 3: be really clear, and I've never had an ad Dad
• 1:15:02
  Speaker 3: from West Texas. We've only eaten Hill country aud.
• 1:15:06
  Speaker 2: Ad mine was from very West. Yeah, like maybe, yeah,
• 1:15:10
  Speaker 2: just like it was bad. It's just I kind of
• 1:15:13
  Speaker 2: got a lot of times you eat something like take haveveleena,
• 1:15:17
  Speaker 2: for instance, if you just took like if you're cooking
• 1:15:22
  Speaker 2: to have a leena, you're gonna be doing steps and processes, right.
• 1:15:25
  Speaker 2: You can't just you don't. No one just takes like
• 1:15:27
  Speaker 2: a have a Lena steak and throws in a pan.
• 1:15:29
  Speaker 4: Right.
• 1:15:29
  Speaker 2: It's like a thing that requires you to bring a
• 1:15:31
  Speaker 2: certain level of expertise to it. I found Awdad to
• 1:15:35
  Speaker 2: be the kind of thing where you need to bring
• 1:15:38
  Speaker 2: a level of expertise to get something that you would
• 1:15:41
  Speaker 2: be comfortable just serving to friends.
• 1:15:43
  Speaker 4: That come over for dinner. Sure it wasn't like fail safe.
• 1:15:46
  Speaker 3: Yeah. I think that a lot of people go wrong
• 1:15:49
  Speaker 3: and they might treat addad like venison, and then that
• 1:15:51
  Speaker 3: same person might treat venison like beef, and so you're
• 1:15:54
  Speaker 3: you're kind of failing and that it's it's a particularly
• 1:15:58
  Speaker 3: it's I mean, it's a metaphorically tough meat. I mean
• 1:16:02
  Speaker 3: it's tough animal. You know they chewy, yes, yeah, and uh,
• 1:16:09
  Speaker 3: I mean when you're cutting an add ad like you
• 1:16:10
  Speaker 3: can get tired. I found, you know, it's like the
• 1:16:13
  Speaker 3: meat is just like it's got a density to it.
• 1:16:16
  Speaker 3: Like you know, after I break down an aud aud,
• 1:16:17
  Speaker 3: I feel like I've had more like forty percent more
• 1:16:20
  Speaker 3: resistance than I would if I'd just killed a dough
• 1:16:23
  Speaker 3: like whitetail and the way that you approach cooking it.
• 1:16:27
  Speaker 3: I mean it's very simple. I think grind and stew,
• 1:16:30
  Speaker 3: but you know, you have to incorporate, Like we're into it.
• 1:16:34
  Speaker 3: It has to be cooked for a very long time.
• 1:16:36
  Speaker 3: But I really like it. We grind it, we make meatballs,
• 1:16:40
  Speaker 3: like good friend mentioned, make meatballs out of it, and
• 1:16:44
  Speaker 3: we can aggregate all animals that way too. We could
• 1:16:46
  Speaker 3: get a you, we could get a ram, doesn't really matter.
• 1:16:49
  Speaker 3: All goes into the pile together. But more than anything,
• 1:16:53
  Speaker 3: we're just trying to, you know, illuminate the sheer fact
• 1:16:56
  Speaker 3: that you can't he sure, yeah, and promote it. I
• 1:16:59
  Speaker 3: probably the only restaurant in the hemisphere that's got all
• 1:17:01
  Speaker 3: out on the menu. I don't know anybody else that
• 1:17:04
  Speaker 3: even has access to them. And then when people say
• 1:17:06
  Speaker 3: where do you get them?
• 1:17:07
  Speaker 5: I'm like, any part of that that you'd like, cut
• 1:17:13
  Speaker 5: small and stir fry.
• 1:17:16
  Speaker 3: The tender loins, and the loins tend to even be
• 1:17:19
  Speaker 3: a little on the dense side if you and backstraps
• 1:17:22
  Speaker 3: have not a not a horizontal grain to them, they
• 1:17:29
  Speaker 3: have a slightly offset grain and with an odd dad
• 1:17:32
  Speaker 3: you have to be particularly careful with that and that
• 1:17:35
  Speaker 3: you have to nail that, that ninety degree on that
• 1:17:38
  Speaker 3: on that slight offset, I'd say, and it's it's sitting
• 1:17:41
  Speaker 3: at like thirty you know, degrees off. It's not just
• 1:17:44
  Speaker 3: straight down. And if you if you don't nail that,
• 1:17:47
  Speaker 3: then you still got this slight angle, this diagonal grain
• 1:17:51
  Speaker 3: running through your slices. And if you get it super thin,
• 1:17:54
  Speaker 3: it can be really good. I we uh cook then
• 1:17:58
  Speaker 3: odd Ad next to a white tail. One night, just
• 1:18:00
  Speaker 3: did steak freets. You know, it's like a Bordelai sauce.
• 1:18:03
  Speaker 3: And everybody liked the audid just as much as the
• 1:18:05
  Speaker 3: white tail, but I had to slice it super thin.
• 1:18:09
  Speaker 3: I I love them. I you know, we're in a
• 1:18:13
  Speaker 3: way so lucky that we can. You know, like me
• 1:18:16
  Speaker 3: and my daughter hunt a lot, and we could. We
• 1:18:18
  Speaker 3: could kill access hogs and odd Ad only and these
• 1:18:22
  Speaker 3: are all these high impact invasives and it feels pretty
• 1:18:26
  Speaker 3: good to do something like that, and especially odd Ad,
• 1:18:30
  Speaker 3: it's like it's almost a goal. Now I'm going to
• 1:18:32
  Speaker 3: be an apologist for those as well. Try to get
• 1:18:35
  Speaker 3: more people on board with at least are equipping people
• 1:18:38
  Speaker 3: with better methodology to make it more palatable.
• 1:18:42
  Speaker 2: Yeah, you turn. You turned the world down to hogs,
• 1:18:44
  Speaker 2: and now you're gonna do uh, you're gonna help people
• 1:18:47
  Speaker 2: figure out how to do oddds.
• 1:18:48
  Speaker 5: Yeah, I'm probably gonna call you and I'm trying to
• 1:18:50
  Speaker 5: figure out what to do with it.
• 1:18:51
  Speaker 3: Where are you hunting.
• 1:18:53
  Speaker 5: Way South bordering Chihuahua.
• 1:18:55
  Speaker 3: Oh yeah, okay, yeah, so that's yeah, West Texas.
• 1:18:58
  Speaker 2: Ye yeah, yeah, you know I always put in I
• 1:19:02
  Speaker 2: always draw for the ie hundred mount in West Texas,
• 1:19:05
  Speaker 2: but I always draw, always put in in New Mexico,
• 1:19:09
  Speaker 2: but I haven't drawn in New Mexico.
• 1:19:11
  Speaker 3: Yeah. Yeah, you'll be out in the Davis Mountains probably coud.
• 1:19:14
  Speaker 2: You do like public like in New Mexico, you can
• 1:19:15
  Speaker 2: do like public land odd d hunts.
• 1:19:17
  Speaker 1: Yeah.
• 1:19:18
  Speaker 9: The grain, the differentiation in the grain in the in
• 1:19:21
  Speaker 9: the backstraps as you're talking about, is that something that's
• 1:19:24
  Speaker 9: like characteristic to sheep in general, not deer too, deer.
• 1:19:28
  Speaker 3: Too, Yeah, like if you have a larger deer loin
• 1:19:32
  Speaker 3: and I'm the ones the deer backstraps that I deal
• 1:19:35
  Speaker 3: with are way smaller than what you guys have with
• 1:19:37
  Speaker 3: elk or deer or even larger white tails. And so
• 1:19:41
  Speaker 3: if you like just take a really close look at it,
• 1:19:43
  Speaker 3: and you'll see that it's just slightly offset. And then
• 1:19:46
  Speaker 3: when you're slicing it out, you're gonna if you come
• 1:19:48
  Speaker 3: in and you kind to hit it at a very
• 1:19:50
  Speaker 3: slight angle, you're going to be getting that true ninety
• 1:19:53
  Speaker 3: degree on it. And that's where you get the most
• 1:19:54
  Speaker 3: tenderness out of that slice.
• 1:19:56
  Speaker 2: Gotcha, No, I thought you were Yeah, okay, how do
• 1:19:59
  Speaker 2: these audi ads come to YEA, what form?
• 1:20:02
  Speaker 3: Uh? They're they're trapped in the same types of traps
• 1:20:05
  Speaker 3: that the faral hogs come in are trapped in. So
• 1:20:08
  Speaker 3: you've got your like your cell phone style dropgate traps,
• 1:20:12
  Speaker 3: and so they'll just wait for them and drop the
• 1:20:15
  Speaker 3: trap on them. And and we've been so consistent that
• 1:20:18
  Speaker 3: we've been able to get them because then our processor
• 1:20:21
  Speaker 3: is talking to trappers and then once that incentive like
• 1:20:25
  Speaker 3: stream is reached, they know, oh we need more odd
• 1:20:28
  Speaker 3: ad and so they start bringing us more.
• 1:20:30
  Speaker 2: But what I mean is how do they show up
• 1:20:32
  Speaker 2: at your place?
• 1:20:33
  Speaker 3: In what form? Either trim or whole carcass depending what
• 1:20:38
  Speaker 3: our needs?
• 1:20:38
  Speaker 2: Are caught off behind the ears?
• 1:20:41
  Speaker 3: Uh yeah, yeah, the skin and gutted whole carcass.
• 1:20:44
  Speaker 4: Yeah.
• 1:20:45
  Speaker 2: Yeah, you don't have a big old pile of them
• 1:20:47
  Speaker 2: horns laying around now, no, no, no, got it.
• 1:20:50
  Speaker 5: I got a question. So you were saying, like the
• 1:20:54
  Speaker 5: odd ad like it needs like moisture water. So I
• 1:21:00
  Speaker 5: defrosted some rib meat that I had sliced out from
• 1:21:06
  Speaker 5: white from white tail, and I seared on a cast
• 1:21:11
  Speaker 5: I was just in a rush. I wasn't trying to
• 1:21:12
  Speaker 5: prep a meal. I just want to eat some meat.
• 1:21:14
  Speaker 5: So I just like put some dry rub seasoning oil
• 1:21:18
  Speaker 5: through in a cast iron pan just a couple of minutes.
• 1:21:22
  Speaker 4: I'm already reaching for.
• 1:21:29
  Speaker 2: For three years.
• 1:21:30
  Speaker 5: As in aside, I'm I don't always like soft textured meat.
• 1:21:37
  Speaker 5: I don't always want like a really soft backstrap, like
• 1:21:41
  Speaker 5: I'm used to eating tendon, which sometimes can be like
• 1:21:44
  Speaker 5: melt in your mouth, right, but sometimes it's true ear
• 1:21:47
  Speaker 5: So I'm like, I think the breath of meat textures
• 1:21:52
  Speaker 5: and I'm comfortable with and happy to now on like
• 1:21:55
  Speaker 5: that's I mean an Asian cuisine, right, It's just not
• 1:21:58
  Speaker 5: exactly the same. But but I felt like the meat
• 1:22:03
  Speaker 5: was it was juicier and yeah, like there was a
• 1:22:07
  Speaker 5: little bit of chew, but it was juicier. Then I
• 1:22:11
  Speaker 5: use some of the same rib me and I like,
• 1:22:13
  Speaker 5: whatever did Chinese five spice dikon blah blah blah through
• 1:22:17
  Speaker 5: them the pressure cooker for twelve minutes. Now that meat
• 1:22:20
  Speaker 5: was so dry, but like kind of pull apart, and
• 1:22:23
  Speaker 5: I really didn't like that. What happens it's collagen.
• 1:22:27
  Speaker 3: So belly is very specific to this, where you're going
• 1:22:30
  Speaker 3: to have these striations of lean meat, very dense lean meat,
• 1:22:35
  Speaker 3: a very thick and solid layer of collagen or silver skin,
• 1:22:40
  Speaker 3: and then let me typically layers of fat. And you
• 1:22:42
  Speaker 3: might repeat that a couple of times. And so collagen
• 1:22:44
  Speaker 3: isn't going to melt into gelatin until it hits about
• 1:22:47
  Speaker 3: one ninety over a period of time. Now pressure cooker
• 1:22:50
  Speaker 3: can achieve that, but if you just cook it really quick,
• 1:22:55
  Speaker 3: then you're not going to hit that. I mean you
• 1:22:57
  Speaker 3: might hit one ninety, but you're not going to hit
• 1:22:59
  Speaker 3: it for two or three hours that it's going to
• 1:23:01
  Speaker 3: start to break down. I was, you know, like pork,
• 1:23:04
  Speaker 3: and people sometimes are surprised, like pork is cooked through
• 1:23:09
  Speaker 3: at one temperature, but it shreds at a different way.
• 1:23:12
  Speaker 3: It's cooked through at you know, one sixty one sixty five.
• 1:23:15
  Speaker 3: But when pork shoulder starts to fall apart. That's one
• 1:23:17
  Speaker 3: ninety five two hundred and so that's that collagen breaking
• 1:23:21
  Speaker 3: down and then fat and things like that.
• 1:23:23
  Speaker 5: So that is, but the meat itself feels drier like
• 1:23:26
  Speaker 5: I wanted it.
• 1:23:28
  Speaker 3: Yeah, that's possible too. I don't have a ton of
• 1:23:30
  Speaker 3: experience with pressure cookers, so I don't know really what
• 1:23:33
  Speaker 3: happened there. If that had if you had braised that
• 1:23:35
  Speaker 3: maybe with some sort of liquid like it was in
• 1:23:38
  Speaker 3: a maybe a more moderate temperature, you might have had
• 1:23:42
  Speaker 3: a more silken experience for me braizing meats like stew
• 1:23:47
  Speaker 3: meat or if you want to make a sugo or
• 1:23:50
  Speaker 3: a ragu or Bologni's chili borgignon. No better meat than
• 1:23:54
  Speaker 3: rib meat.
• 1:23:55
  Speaker 5: Okay, but you're but you're doing that low and.
• 1:23:59
  Speaker 3: Slow on four five six hours.
• 1:24:02
  Speaker 5: No pressure cooker stuff.
• 1:24:04
  Speaker 2: You know what dish years I've been making a fair
• 1:24:07
  Speaker 2: bit when I'm having company over.
• 1:24:10
  Speaker 4: Is that one.
• 1:24:12
  Speaker 3: That? Uh?
• 1:24:14
  Speaker 2: That that German style relied?
• 1:24:16
  Speaker 7: Oh?
• 1:24:17
  Speaker 3: Yeah, that is a like one of the most popular
• 1:24:20
  Speaker 3: because we did it on the show down there at
• 1:24:21
  Speaker 3: the Teria and I rolled that whole whole bell. Yeah.
• 1:24:24
  Speaker 3: People love that. It's it and it's accessible and it's
• 1:24:26
  Speaker 3: a new use for that cut that they just didn't
• 1:24:30
  Speaker 3: really consider before. And it's so easy to peel that
• 1:24:34
  Speaker 3: whole thing off.
• 1:24:35
  Speaker 2: You gotta be get, I mean, you gotta be decent
• 1:24:38
  Speaker 2: with a knife. So what Jesse does, like, if you're
• 1:24:41
  Speaker 2: sitting there at home, picture like picture, you gotta skinned
• 1:24:43
  Speaker 2: out do your carcass land there. A lot of guys
• 1:24:48
  Speaker 2: are gonna remove the rib meat. You're just gonna kind
• 1:24:50
  Speaker 2: of go between the ribs and get all these strips
• 1:24:52
  Speaker 2: that look like a jerky strip. Not suitable for jerky,
• 1:24:54
  Speaker 2: but it's gonna look like a jerky strip.
• 1:24:57
  Speaker 4: Picture that you.
• 1:24:57
  Speaker 2: Came in and removed all the meat and one big
• 1:25:01
  Speaker 2: sheet so that you got every rib you come to.
• 1:25:04
  Speaker 2: You gotta skin around, not skin around every rib you
• 1:25:06
  Speaker 2: come to. You gotta flay around the rib up and over,
• 1:25:10
  Speaker 2: up and over, and you wind up with like you
• 1:25:12
  Speaker 2: basically remove that deer's side as a sheet. And then
• 1:25:17
  Speaker 2: Jesse lays mustard, yep, good s good seed mustard all
• 1:25:22
  Speaker 2: over it. Yeah, pickle, hollowpenios, onion, onion.
• 1:25:28
  Speaker 4: What else you're putting there?
• 1:25:30
  Speaker 3: Is it mustard, bacon, onion, and then some sort of pickle.
• 1:25:33
  Speaker 3: Traditional German would be just like a girkin or like
• 1:25:35
  Speaker 3: a corner shone style pickle until pickles even, and then
• 1:25:39
  Speaker 3: you roll that up.
• 1:25:40
  Speaker 2: Roll that up, tie it, and then braise it.
• 1:25:43
  Speaker 4: Them suckers are good, man, good good.
• 1:25:46
  Speaker 2: And I've been cooking the hell out of those when
• 1:25:47
  Speaker 2: I get you know, when I get a piece, Yeah,
• 1:25:49
  Speaker 2: that's good.
• 1:25:50
  Speaker 3: Yeah, I love that. I always take that off the deer.
• 1:25:53
  Speaker 3: You also don't have to go in and get that
• 1:25:55
  Speaker 3: meat between the ribs. A lot of times I'll just
• 1:25:59
  Speaker 3: take that whole sheet off and then later I'll come
• 1:26:01
  Speaker 3: in and peel that are cut that meat out the
• 1:26:05
  Speaker 3: intercostal or the fingers.
• 1:26:06
  Speaker 2: Yeah, but it depends on what time of year it is,
• 1:26:08
  Speaker 2: because like if if there's your time of.
• 1:26:12
  Speaker 6: Year where you can see through.
• 1:26:13
  Speaker 2: Yeah, like if you kill a buck that's been if
• 1:26:16
  Speaker 2: you kill a buck that's been gone through the rut,
• 1:26:20
  Speaker 2: I mean you got to get in there to wind
• 1:26:23
  Speaker 2: up with a whole sheet because they lose so much weight.
• 1:26:27
  Speaker 6: If you take take the height off, it basically turns
• 1:26:29
  Speaker 6: into jerky in twelve hours on its own.
• 1:26:32
  Speaker 7: On the boat.
• 1:26:32
  Speaker 2: Yeah, Like you leave a hang in the wind and
• 1:26:34
  Speaker 2: all of a sudden, it's like it's like a glass
• 1:26:37
  Speaker 2: you can kind of see through. But yeah, that that
• 1:26:40
  Speaker 2: is a good dish. Uh, there's one I texted you
• 1:26:43
  Speaker 2: about there because I like your Uh this is more of.
• 1:26:45
  Speaker 7: A co can I do? I want to have a
• 1:26:47
  Speaker 7: follow up question because I think oftentimes I look at
• 1:26:50
  Speaker 7: that slab of meat and I'm like, man, it's all
• 1:26:52
  Speaker 7: covered up and foamy, purple bloodshot. You know, how do
• 1:26:59
  Speaker 7: you deal with that?
• 1:27:01
  Speaker 3: I mean, if you've lost part of it, then I don't.
• 1:27:03
  Speaker 3: I don't mess with bloodshot stuff. I cut it out.
• 1:27:06
  Speaker 7: Well, but it's not it's not like it's actually where
• 1:27:08
  Speaker 7: the impact was or even where like the little you know,
• 1:27:13
  Speaker 7: but it's just like the the blood and the purple
• 1:27:16
  Speaker 7: stuff is spread. Like at some point do you do
• 1:27:19
  Speaker 7: some cleaning.
• 1:27:20
  Speaker 3: I trim what I can, But if you've lost one
• 1:27:22
  Speaker 3: of your sides or flanks, what everyone caught, it is
• 1:27:25
  Speaker 3: what it is.
• 1:27:27
  Speaker 2: Yeah, I do it. I do that cut when I
• 1:27:30
  Speaker 2: see a piece that is suitable I've made. I did
• 1:27:35
  Speaker 2: it with I took pulled a big sheet off of
• 1:27:38
  Speaker 2: a moose. There's too much, Yeah, it's gonna be Yeah,
• 1:27:42
  Speaker 2: it's too much. It's like a Yeah, there's a lot
• 1:27:45
  Speaker 2: of there's a lot going on between the layers of
• 1:27:47
  Speaker 2: all the good stuff in the middle. It just winds
• 1:27:49
  Speaker 2: up being like, yeah, I could see that it's too
• 1:27:51
  Speaker 2: much of a good thing.
• 1:27:52
  Speaker 3: What was the other dish you're talking.
• 1:27:53
  Speaker 2: About, Well, I texted you so when you me and
• 1:27:57
  Speaker 2: Katie ate dinner. One of my favorite thing you guys
• 1:28:00
  Speaker 2: make is that that brind pork chop man things good, dude.
• 1:28:06
  Speaker 2: So I had some. I had some wild hog. I
• 1:28:12
  Speaker 2: had a wild hog backstrap that had a nice fat
• 1:28:15
  Speaker 2: layer on them, and I asked you about your brine.
• 1:28:18
  Speaker 2: It was a very simple. Brian, I feel like you
• 1:28:21
  Speaker 2: put some things in there that are dumb.
• 1:28:24
  Speaker 3: The star Annis.
• 1:28:25
  Speaker 2: Yeah, it's just I don't think it matters.
• 1:28:26
  Speaker 3: I think it absolutely matters.
• 1:28:28
  Speaker 4: You're the chef. You're the chef.
• 1:28:30
  Speaker 3: So I made I made smethered pork chops the other night,
• 1:28:33
  Speaker 3: and it's the key to that is that you, Brian
• 1:28:36
  Speaker 3: does And if you have like a leaner parallel hog,
• 1:28:40
  Speaker 3: this is great. You cut those pork chops, but you
• 1:28:42
  Speaker 3: Brian them with that star anis dust them and flour
• 1:28:45
  Speaker 3: a ton of onions and then some stock and then
• 1:28:47
  Speaker 3: cook that down and just makes this nice oniony gravy.
• 1:28:49
  Speaker 3: But then when you go in and you.
• 1:28:51
  Speaker 2: Keep back up, I got I got too confused.
• 1:28:53
  Speaker 3: Just little thin slices of backstrap or pork chops, but
• 1:28:57
  Speaker 3: I wanted.
• 1:28:58
  Speaker 2: I haven't told you what I did with it, so
• 1:28:59
  Speaker 2: you can't correct me.
• 1:29:00
  Speaker 3: Well, I'm just I'm a little worked up about the
• 1:29:02
  Speaker 3: star anis right now. I want to give it. Explain
• 1:29:06
  Speaker 3: that you from the Brian.
• 1:29:08
  Speaker 2: Yes, you know what I did, Okay, because like, if
• 1:29:13
  Speaker 2: I wanted to taste like that, I'd put that on
• 1:29:14
  Speaker 2: the meat rather than trusting that my Brian is going
• 1:29:18
  Speaker 2: to like. You know, you gotta admit, dude, you have
• 1:29:20
  Speaker 2: to admit sometimes people are putting things in Brian because
• 1:29:23
  Speaker 2: it looks cool in your fridge.
• 1:29:26
  Speaker 3: Okay, you don't agree that that star is absolutely if
• 1:29:31
  Speaker 3: you like the pork chop, it I do it. The
• 1:29:35
  Speaker 3: star is a key component to that.
• 1:29:37
  Speaker 2: So you're telling me. You're telling me that if I
• 1:29:41
  Speaker 2: PEPSI challenged you and I do one of your pork chops.
• 1:29:45
  Speaker 4: Yes, yes, let's do it.
• 1:29:50
  Speaker 8: I'll run down to Rose hours right now.
• 1:29:52
  Speaker 4: I would like to see it twenty four hours.
• 1:29:54
  Speaker 7: I was thinking you and I can fly down and
• 1:29:55
  Speaker 7: die and we could have to make five.
• 1:30:00
  Speaker 2: I'm gonna make five. You have your team made me five,
• 1:30:04
  Speaker 2: and I'm gonna have one of them be with star
• 1:30:07
  Speaker 2: on ease. I got it, and I'm gonna have you
• 1:30:09
  Speaker 2: eat it, and you tell me what one had in
• 1:30:11
  Speaker 2: the brine.
• 1:30:12
  Speaker 3: In the bag? Got it? Yeah, got it? It was
• 1:30:15
  Speaker 3: pretty good.
• 1:30:18
  Speaker 2: Anyways, what I did what I want to hear your opinion,
• 1:30:21
  Speaker 2: you know better me. But what I did is I
• 1:30:23
  Speaker 2: soaked my it was you know, a wild hog backstrap.
• 1:30:26
  Speaker 2: It's a giant thing. I just did the whole damn
• 1:30:29
  Speaker 2: thing in the brine, Okay, then grilled and sliced it. Yea,
• 1:30:33
  Speaker 2: some of the bitch that was good? Man, Tell me
• 1:30:36
  Speaker 2: what I should have done.
• 1:30:42
  Speaker 3: It's a key, you think.
• 1:30:43
  Speaker 2: So you don't think it's just metal masturbation.
• 1:30:46
  Speaker 3: No, not at all. I always I always compare like
• 1:30:48
  Speaker 3: a like a a farreal hog. Especially it's got a
• 1:30:50
  Speaker 3: bit of that overt, strong flavor to it. I won't
• 1:30:53
  Speaker 3: use the g word as like a rough piece of
• 1:30:57
  Speaker 3: plywood and the star annis is some fine grit sandpaper
• 1:31:01
  Speaker 3: coming in and buffing that up, and it's just like
• 1:31:04
  Speaker 3: it just helps it. And that's I mean the entire
• 1:31:06
  Speaker 3: spice trade. Uh, were we talking about this last night
• 1:31:10
  Speaker 3: in Venice?
• 1:31:11
  Speaker 6: Yeah, you know that you're in a safe place if
• 1:31:14
  Speaker 6: you haven't actually thought about your menu and the ingredients.
• 1:31:17
  Speaker 11: It's okay to just say that.
• 1:31:31
  Speaker 2: I never knew it was staring at the never knew
• 1:31:34
  Speaker 2: it was so stupid to make one of my number
• 1:31:37
  Speaker 2: one favorite dishes the.
• 1:31:38
  Speaker 4: Way I made had my award winning restaurant. I'm glad
• 1:31:43
  Speaker 4: I talked to that young man.
• 1:31:48
  Speaker 3: But the entire spice trade was there to kind of
• 1:31:51
  Speaker 3: mask strong meats, and so the spices I think have
• 1:31:56
  Speaker 3: a very clear role and it's not overt. And people
• 1:32:00
  Speaker 3: that hate fennel or liquorice and stuff like that typically
• 1:32:03
  Speaker 3: still like the pork job.
• 1:32:05
  Speaker 4: Okay, so I was maybe a little wrong.
• 1:32:07
  Speaker 7: I don't know.
• 1:32:10
  Speaker 6: I've ripping through just for funsies. Here some Google reviews
• 1:32:18
  Speaker 6: of Die Dewey No, and I think this would like
• 1:32:23
  Speaker 6: fallen in Steve's review category. This person had a pistrami sandwich.
• 1:32:31
  Speaker 6: Really good, but a little heavy to pick up.
• 1:32:36
  Speaker 3: Yeah, that pastrami is pretty serious, but I don't.
• 1:32:40
  Speaker 6: Understand, like what your expectation of a pastrami sandwich would be.
• 1:32:44
  Speaker 2: It's too much. I got too much sandwich.
• 1:32:46
  Speaker 6: Yeah, so that the dining experience was great. Knocked you
• 1:32:50
  Speaker 6: a star for your parking situation.
• 1:32:53
  Speaker 3: Yeah, when I when I was born, the concrete out there,
• 1:32:56
  Speaker 3: I was looking around thinking maybe a couple more of it.
• 1:32:58
  Speaker 3: I was like, nah, I think this is enough.
• 1:33:01
  Speaker 6: But I also just like, think of how many restaurants
• 1:33:04
  Speaker 6: there are in the planet that has no parking correct? None?
• 1:33:07
  Speaker 3: Yes, I would like to address that person right now
• 1:33:09
  Speaker 3: and be like, we've rented that building, not our parking lot.
• 1:33:13
  Speaker 2: That's the thing when you're when you're checking out a
• 1:33:15
  Speaker 2: product on whatever website, and then you know, you wonder
• 1:33:19
  Speaker 2: like it has some one stars and it wants up
• 1:33:21
  Speaker 2: being something that's like the delivery guy left it, you
• 1:33:26
  Speaker 2: know at my neighbor's place one star.
• 1:33:30
  Speaker 9: We had a guy, we had a guy who commented,
• 1:33:33
  Speaker 9: you know, he was very disappointed in you personally because
• 1:33:37
  Speaker 9: of the parking situation at the University of Montana. He said,
• 1:33:41
  Speaker 9: I would have thought you could have done a better
• 1:33:43
  Speaker 9: organized event than to have parking like that.
• 1:33:45
  Speaker 4: Oh, fair pressed about that.
• 1:33:50
  Speaker 2: Turkey seasons coming.
• 1:33:51
  Speaker 3: Up fifteen days from now, and I'll be uh looking
• 1:33:58
  Speaker 3: at at Gobblers teen days from now and hopefully get
• 1:34:02
  Speaker 3: a couple upside down on the fifteen.
• 1:34:05
  Speaker 2: What are people dumb not to do this turkey season?
• 1:34:10
  Speaker 3: I mean, we're gonna go We're going to go baseline
• 1:34:13
  Speaker 3: on this. And I recently had a in experience where
• 1:34:16
  Speaker 3: I spoke to a lot of turkey hunters in one
• 1:34:18
  Speaker 3: confined area, and the number that still aren't taking the legs,
• 1:34:23
  Speaker 3: it's pretty stunning. I just don't get it, Like, I mean,
• 1:34:28
  Speaker 3: they're tough. It's like, well, you didn't cook them long
• 1:34:30
  Speaker 3: enough legs. I think there's a lot of value on
• 1:34:34
  Speaker 3: the wings. Montana. I just I had no idea you
• 1:34:37
  Speaker 3: have to take the wings according to the ring. I
• 1:34:41
  Speaker 3: feel like I just saw that.
• 1:34:43
  Speaker 7: You know, I mean last year I read those rags.
• 1:34:46
  Speaker 7: You're still I think I'm supposed to take.
• 1:34:50
  Speaker 2: I mean I know that they undid it on a
• 1:34:53
  Speaker 2: lot of other birds.
• 1:34:54
  Speaker 3: Okay, so.
• 1:34:56
  Speaker 6: I mean obviously this is not what a lot of
• 1:34:58
  Speaker 6: people do, right, But like, if you it is not
• 1:35:01
  Speaker 6: hard to pluck a turkey, I will argue with anybody
• 1:35:04
  Speaker 6: like it just does not take that much time. But
• 1:35:08
  Speaker 6: if you go all the way out to the wing tips,
• 1:35:10
  Speaker 6: like those things are so full of there's like probably
• 1:35:13
  Speaker 6: more fat and collagen in that little section than a
• 1:35:17
  Speaker 6: lot of the bird itself. So like making a little
• 1:35:21
  Speaker 6: stock out of those wings is absolutely worth your while.
• 1:35:24
  Speaker 3: Yeah, I've got a routine with the wings. I am,
• 1:35:27
  Speaker 3: and we covered this last time. I don't pluck my
• 1:35:30
  Speaker 3: birds because what I use them for I don't need
• 1:35:34
  Speaker 3: the skin on there, yep. I do mostly like fried
• 1:35:37
  Speaker 3: turkey or cutlets off of off of the breasts and
• 1:35:41
  Speaker 3: then you know, just slow cooking and shred in those legs.
• 1:35:43
  Speaker 3: But I will every once in a while pluck one
• 1:35:45
  Speaker 3: just to just to look at it and have that skin.
• 1:35:47
  Speaker 3: But I don't know, just utilize more of it. I don't.
• 1:35:51
  Speaker 3: I don't get the time deal. He sat under a
• 1:35:53
  Speaker 3: tree for seven hours and take your thirty extra minutes.
• 1:35:59
  Speaker 3: I don't have time for this.
• 1:36:02
  Speaker 2: Can I give a I'm gonna give it. I'm not
• 1:36:04
  Speaker 2: asking if I can. I'm gonna give a people leg
• 1:36:06
  Speaker 2: away to think about turkey legs. So let's say you
• 1:36:10
  Speaker 2: just skin the turkey leg out right, So you skin
• 1:36:13
  Speaker 2: the breast back like your breast, and the bird you
• 1:36:15
  Speaker 2: keep skinning to get to the thighs. I like to
• 1:36:19
  Speaker 2: take and cut the foot off at the ankle. Take
• 1:36:22
  Speaker 2: a flane knife and insert it and skin up. So
• 1:36:26
  Speaker 2: you know you got like where the skin meets the
• 1:36:27
  Speaker 2: feather on a leg. That part's hard to pull. So
• 1:36:30
  Speaker 2: take a flay knife and flay make a skinning cut
• 1:36:34
  Speaker 2: like you're skinning a deer's leg.
• 1:36:35
  Speaker 4: Out.
• 1:36:35
  Speaker 2: Make a skinning cut a few inches up the leg.
• 1:36:37
  Speaker 2: Then you skin it.
• 1:36:38
  Speaker 4: It goes quicker.
• 1:36:39
  Speaker 2: It helps because it's hard to skin that part the
• 1:36:40
  Speaker 2: other way around. I freeze those so I got the
• 1:36:44
  Speaker 2: drumming in the thigh and I put them. If you
• 1:36:47
  Speaker 2: match them up, if you're smart about your geometry, you
• 1:36:49
  Speaker 2: can match them up in a bag and you actually
• 1:36:51
  Speaker 2: wind up with a rectangle in a freezer bag.
• 1:36:54
  Speaker 7: See. I'll even do them specific purposely part them out
• 1:36:59
  Speaker 7: because because I feel like the drumsticks take so much
• 1:37:02
  Speaker 7: longer than the thighs that I now cook him separately.
• 1:37:06
  Speaker 7: I agree with that.
• 1:37:07
  Speaker 3: I like that, okay, but also two turkey legs is
• 1:37:10
  Speaker 3: quite a bit.
• 1:37:11
  Speaker 2: I'm not but he had to let me finish.
• 1:37:14
  Speaker 4: Sorry, hear me out.
• 1:37:18
  Speaker 6: No, it's like that front of house, back of house.
• 1:37:20
  Speaker 2: T I'm just walking through one. This is just one
• 1:37:25
  Speaker 2: man's approach. This is one man's approach, right, So then
• 1:37:31
  Speaker 2: come cooking time. I got one of those, any like,
• 1:37:36
  Speaker 2: I have some of those when I got him, wh
• 1:37:37
  Speaker 2: I got married.
• 1:37:38
  Speaker 4: I've been married a long time.
• 1:37:39
  Speaker 2: Those la crusee the giant oval la crusade thing, lay
• 1:37:46
  Speaker 2: as many of those two three four or whatever drumstick
• 1:37:50
  Speaker 2: thigh combos. You put a season's worth of the turkey's
• 1:37:53
  Speaker 2: in there. If you got two turkeys, put him in there.
• 1:37:57
  Speaker 2: I cover him with liquid. If I got stock, I
• 1:38:00
  Speaker 2: do it with stock. But you don't even really need
• 1:38:01
  Speaker 2: to do that. If you just short on time, then
• 1:38:03
  Speaker 2: I put foil over it to help not lose my
• 1:38:07
  Speaker 2: liquid from steam, and just put it. Put it in
• 1:38:10
  Speaker 2: your oven at three hundred degrees and forget that you
• 1:38:12
  Speaker 2: did it. If you got to go work to work
• 1:38:15
  Speaker 2: for nine hours, forget, Just add more water and forget
• 1:38:19
  Speaker 2: that you did it. Leave a sticky note that says,
• 1:38:22
  Speaker 2: do not mess with oven so that your wife doesn't
• 1:38:26
  Speaker 2: come in and turn the oven off because you're not
• 1:38:27
  Speaker 2: home and haven't been home in hours, and like, all
• 1:38:30
  Speaker 2: you're doing is you're getting it to the point where
• 1:38:32
  Speaker 2: you can like tear it up and then you'll pick
• 1:38:35
  Speaker 2: it and you'll have a giant bowl to pick meat.
• 1:38:39
  Speaker 2: Now get a bunch of get a cast iron skill
• 1:38:43
  Speaker 2: and put like a quarter inch of beef tallow in
• 1:38:45
  Speaker 2: it or whatever beara and cram that shit on that
• 1:38:50
  Speaker 2: pan until then the bottom is burning. Flip it until
• 1:38:56
  Speaker 2: the bottom is like crispy.
• 1:38:58
  Speaker 5: That's write a recipe, I was gonna say.
• 1:39:06
  Speaker 12: And then you take all that and it's just like
• 1:39:08
  Speaker 12: you just do whatever you want with that. Certainly, you
• 1:39:11
  Speaker 12: put it on tacos, you put it on sandwiches. I
• 1:39:14
  Speaker 12: freeze it again and mark it like camping. And then
• 1:39:19
  Speaker 12: and then you go camping and no one feels like
• 1:39:20
  Speaker 12: doing anything, so you open that bag up, dump it
• 1:39:23
  Speaker 12: into a pant with barbacue sauce, and have more sandwiches.
• 1:39:29
  Speaker 4: It's like, it's not that hard, let's write.
• 1:39:33
  Speaker 2: It's like it's like, oh wow, now I have a
• 1:39:35
  Speaker 2: giant pile of super good stuff to eat.
• 1:39:38
  Speaker 3: It's so easy.
• 1:39:39
  Speaker 4: I can like do anything with.
• 1:39:43
  Speaker 7: There is a couple of things that you can even
• 1:39:45
  Speaker 7: to make it better. One we talked about this. You
• 1:39:49
  Speaker 7: can't make it. Yeah, well no, it is like instead
• 1:39:52
  Speaker 7: of like after you shed it back into the liquid
• 1:39:57
  Speaker 7: and let it sit for a day or two, just
• 1:40:00
  Speaker 7: ok in that liquid and let that suck that moisture
• 1:40:03
  Speaker 7: back in. It makes a huge difference.
• 1:40:05
  Speaker 4: I think for any you.
• 1:40:08
  Speaker 7: Can't make wild game.
• 1:40:09
  Speaker 2: You can't make it certainly.
• 1:40:11
  Speaker 7: And then I would say too, when you're gonna go
• 1:40:13
  Speaker 7: with the big you know, bear grease cast iron skillet
• 1:40:16
  Speaker 7: fry session, you can't overload a pan because you're gonna
• 1:40:19
  Speaker 7: bring down your temp too much. So you gotta do
• 1:40:22
  Speaker 7: it in batches so you get that nice crisp that
• 1:40:25
  Speaker 7: you want.
• 1:40:26
  Speaker 2: I disagree because if you.
• 1:40:27
  Speaker 7: Put all those four legs all in there, Oh, you
• 1:40:30
  Speaker 7: can't do four No, No, because I mean you don't
• 1:40:32
  Speaker 7: have to have an impressive cast.
• 1:40:33
  Speaker 2: No, I didn't mean that. Yeah, like you got more
• 1:40:37
  Speaker 2: than you can.
• 1:40:38
  Speaker 7: Yeah, we can't have like two inches.
• 1:40:40
  Speaker 4: You got more.
• 1:40:41
  Speaker 2: That's a that's a great clarification. You wind up. If
• 1:40:44
  Speaker 2: you got a if you got like a like a
• 1:40:46
  Speaker 2: ten inch skillet, I don't know what you got.
• 1:40:49
  Speaker 9: Like you're making three quarters of an inch of meat
• 1:40:51
  Speaker 9: meat pancakes, Yeah you got three quarters.
• 1:40:53
  Speaker 2: Yeah, you're right. You can't pile them on there. You
• 1:40:55
  Speaker 2: just have a big be all steamy, and you wouldn't
• 1:40:58
  Speaker 2: get what you're after.
• 1:40:59
  Speaker 7: This is car Now, how important.
• 1:41:02
  Speaker 2: I was trying to make it sound Oh can you
• 1:41:03
  Speaker 2: settle of a fight between.
• 1:41:04
  Speaker 7: Me and you?
• 1:41:04
  Speaker 4: Honest?
• 1:41:05
  Speaker 7: How can I have a question? First? How important is
• 1:41:09
  Speaker 7: it to you? Because you didn't mention this in your
• 1:41:11
  Speaker 7: recipe here. I want to know if it's important to
• 1:41:14
  Speaker 7: you that before they go into the liquid, that you
• 1:41:17
  Speaker 7: would seer or broil those legs to sort of crispy outside,
• 1:41:23
  Speaker 7: put salt and pepper on them, you know, do that.
• 1:41:25
  Speaker 2: I was trying to do. I was trying to do
• 1:41:28
  Speaker 2: the thing where I'm talking people into how easy it is,
• 1:41:30
  Speaker 2: so I was leaving out all these little added things on.
• 1:41:33
  Speaker 7: You can do. I feel like, well, the answer so
• 1:41:37
  Speaker 7: doesn't make a difference.
• 1:41:38
  Speaker 3: What he's describing is is I mean, there's other cultures
• 1:41:41
  Speaker 3: do this, but most notably Mexico does it where they
• 1:41:44
  Speaker 3: there's this very slow gentle cook followed by a crispying
• 1:41:48
  Speaker 3: caramelization at the end. So the carneaita's effect if you
• 1:41:51
  Speaker 3: were to do that in the beginning where you're getting
• 1:41:53
  Speaker 3: achieving the my ard reaction on the outside of getting
• 1:41:56
  Speaker 3: those sugars caramelized on the meat and then cooking it
• 1:41:59
  Speaker 3: and then doing it again, probably not necessary as much
• 1:42:03
  Speaker 3: because you're going to achieve that at the end, you're
• 1:42:06
  Speaker 3: going to get that crispiness at the end. So I
• 1:42:08
  Speaker 3: would just go I would, I would.
• 1:42:12
  Speaker 7: That's good. It saves me time.
• 1:42:14
  Speaker 6: I'm a I'm a bird plucker because I don't like
• 1:42:18
  Speaker 6: bring I don't do a lot of like packaging in
• 1:42:21
  Speaker 6: the field, so I have that skin as my barrier
• 1:42:25
  Speaker 6: to dirt and everything else. And and then when I
• 1:42:30
  Speaker 6: get home, I inevitably am pulling the skin off of everything.
• 1:42:35
  Speaker 6: But then I'll I'll throw that in the stock pot
• 1:42:38
  Speaker 6: or what I've done, And this is experimentation at home.
• 1:42:45
  Speaker 6: Is salt that stuff, cut it into strips and just
• 1:42:49
  Speaker 6: let it like sit there. It's not like very moist anyway,
• 1:42:53
  Speaker 6: but then fry it exactly. Yeah, yeah, I mean it's
• 1:43:02
  Speaker 6: kind of cheating, like there's not a lot to that
• 1:43:04
  Speaker 6: turkey skin, you know. Yeah, and fried things taste great.
• 1:43:08
  Speaker 2: You know what I made one time? I actually made
• 1:43:10
  Speaker 2: this way more than one time. Three times? Is you
• 1:43:16
  Speaker 2: ever skin the whole damn turkey out?
• 1:43:18
  Speaker 3: For me?
• 1:43:18
  Speaker 4: Is way more than one.
• 1:43:20
  Speaker 2: Well, hear me out. You'll see you'll appreciate.
• 1:43:22
  Speaker 3: It, especially if you're a sailfish. That's it.
• 1:43:28
  Speaker 2: That's the episode you ever skin a whole damp turkey
• 1:43:31
  Speaker 2: out and then lay the hideout, and then you grind
• 1:43:35
  Speaker 2: the turkey up, you grind the dark meat up, plaster
• 1:43:39
  Speaker 2: it on that hide, and then you take the breast
• 1:43:42
  Speaker 2: meat and cut long strips and lay those all out,
• 1:43:45
  Speaker 2: and then you take like pistachio.
• 1:43:47
  Speaker 3: Baalatine, yeah, Gallantine Valentine, Galantine, Yeah.
• 1:43:51
  Speaker 2: And then roll it up like a sausage and then
• 1:43:53
  Speaker 2: braise that that's pretty good. Yeah, but why you just
• 1:43:58
  Speaker 2: can you settle the fight between me and you? Honest,
• 1:43:59
  Speaker 2: it's gonna be the final word.
• 1:44:02
  Speaker 4: I'm so excited.
• 1:44:03
  Speaker 2: Do you know about the fight?
• 1:44:04
  Speaker 4: No?
• 1:44:05
  Speaker 2: You do, of course I have no Sam Bates has
• 1:44:09
  Speaker 2: been moderating the fight.
• 1:44:10
  Speaker 7: Mmmm ah yeah then I do know.
• 1:44:13
  Speaker 3: Please let's go.
• 1:44:16
  Speaker 2: If you're rating food R A T I n G. Yeah,
• 1:44:20
  Speaker 2: you're rating You're you're rating a dish.
• 1:44:23
  Speaker 7: You could use the synonym judging.
• 1:44:25
  Speaker 2: You're judging food. Do you feel that if if you're
• 1:44:29
  Speaker 2: judging a dish and there's a bunch of criteria and
• 1:44:32
  Speaker 2: then those criteria get like a one to five score,
• 1:44:35
  Speaker 2: so they're additive, right, Like they all need to work
• 1:44:38
  Speaker 2: in Like they all need to work in synchronicity, or
• 1:44:42
  Speaker 2: they all need to What am I trying to say?
• 1:44:45
  Speaker 4: It's a holistic it's a whole.
• 1:44:47
  Speaker 2: Yeah, you're making a holistic score with like five criteria,
• 1:44:52
  Speaker 2: and all five criteria are scored one to five. Do
• 1:44:55
  Speaker 2: you feel that's saying approachable and creative creates a conflict
• 1:45:01
  Speaker 2: where if it's one, it's less likely to be the other,
• 1:45:05
  Speaker 2: and if it's the other, it's less likely to be
• 1:45:07
  Speaker 2: the one.
• 1:45:09
  Speaker 3: I'm sorry. So there's a scale that goes from approachable
• 1:45:12
  Speaker 3: to creative.
• 1:45:13
  Speaker 9: No, no, no, I mean the question is, really, can something
• 1:45:15
  Speaker 9: be creative and approachable?
• 1:45:17
  Speaker 2: It can, Yes, in some circumstances, I agree. I just
• 1:45:21
  Speaker 2: feel like in some cases these things are offset approachability
• 1:45:27
  Speaker 2: in creativity, meaning we were just talking about let's say
• 1:45:29
  Speaker 2: you were the first guy to ever make a gallantine.
• 1:45:33
  Speaker 2: You would get a very high creativity score, yes, but
• 1:45:38
  Speaker 2: approachability someone would say, see, I'm not gonna skin a
• 1:45:41
  Speaker 2: whole damn turkey out like that. I'm gonna give that
• 1:45:43
  Speaker 2: a one that's not very approachable. That looks impossible. I
• 1:45:49
  Speaker 2: just think so my argument is that there's a conflict
• 1:45:53
  Speaker 2: in scoring a dish. There's a conflict between approachability and creativity.
• 1:45:57
  Speaker 2: Yanni believes that they are perfectly aligned.
• 1:46:01
  Speaker 3: I wouldn't say perfectly aligned, but if you can create something,
• 1:46:04
  Speaker 3: which is kind of a one of the key tenets
• 1:46:07
  Speaker 3: of riding recipes is how do you achieve both of
• 1:46:11
  Speaker 3: those things? You know, how do you? So much has
• 1:46:14
  Speaker 3: already been written. So if you were to like make
• 1:46:16
  Speaker 3: a really simple brine, you know, that's easy, that's approachable,
• 1:46:21
  Speaker 3: But if you want to make it really good and
• 1:46:23
  Speaker 3: really creative, you put stars in there.
• 1:46:30
  Speaker 2: Can you answer the question I did, who wins the fight?
• 1:46:36
  Speaker 3: Would? I'm gonna go Yannie, because I think that you
• 1:46:38
  Speaker 3: it doesn't have to pull. You could have high scores
• 1:46:41
  Speaker 3: in both because I think if it was easy enough
• 1:46:44
  Speaker 3: and then it was just like and it was something like,
• 1:46:46
  Speaker 3: oh I never thought of that. You know, like that's great,
• 1:46:48
  Speaker 3: that's a great little trick to do, and it's just
• 1:46:50
  Speaker 3: like it's easy. You can be creative and then you
• 1:46:52
  Speaker 3: can still I mean, you want to inspire people that
• 1:46:57
  Speaker 3: cook game to actually do it. You don't want to
• 1:46:59
  Speaker 3: have these crazy complicated recipes. Maybe a couple, but for
• 1:47:03
  Speaker 3: the most part, you want something approachable. But you got
• 1:47:06
  Speaker 3: to have that. What's the thing, what's the what's the
• 1:47:09
  Speaker 3: icing on there, what's the thing that really kind of
• 1:47:11
  Speaker 3: makes that that recipe shine. You gotta have a little
• 1:47:14
  Speaker 3: bit of creativity, or every recipe needs to have this
• 1:47:17
  Speaker 3: one different technique, different ingredient or something that is simple
• 1:47:21
  Speaker 3: that's just going to elevate that beyond all the recipes
• 1:47:23
  Speaker 3: I've already seen.
• 1:47:24
  Speaker 9: So I've been making grilled cheeses for a while, my
• 1:47:27
  Speaker 9: whole life, and only a few years ago did I
• 1:47:31
  Speaker 9: discover that you can make a traditional grilled cheese and
• 1:47:34
  Speaker 9: then you finally shred some parmesan on the outside of
• 1:47:38
  Speaker 9: the grilled cheese, flip it back and forth, and then
• 1:47:41
  Speaker 9: you have a crust of cheese on the outside of
• 1:47:43
  Speaker 9: your grilled cheese.
• 1:47:43
  Speaker 3: That is that is a perfect example of that that
• 1:47:46
  Speaker 3: is approachable and creative. I say five and five.
• 1:47:51
  Speaker 4: I didn't come up with it.
• 1:47:53
  Speaker 6: His wrong answer face.
• 1:47:57
  Speaker 4: I put it to him.
• 1:47:58
  Speaker 2: He came out, yeah, and he's right wrong.
• 1:48:01
  Speaker 7: Do you ever just make a regular grilled cheese, Well,
• 1:48:03
  Speaker 7: never think about it, don't stop there, and then add
• 1:48:05
  Speaker 7: another layer of cheese and another piece of buttered bread
• 1:48:08
  Speaker 7: and just flip it over and then start making layers
• 1:48:11
  Speaker 7: of grilled cheese and have maybe two or three grilled
• 1:48:15
  Speaker 7: cheeses all.
• 1:48:16
  Speaker 8: In one different That is interesting.
• 1:48:18
  Speaker 9: You're basically describing a burger King bacon eat or without
• 1:48:21
  Speaker 9: the patties and bacon.
• 1:48:24
  Speaker 7: I've never had one of those. If I've made many
• 1:48:27
  Speaker 7: grilled cheeses that have four or five layers.
• 1:48:30
  Speaker 4: Wendy's product.
• 1:48:31
  Speaker 6: Actually, the burger King on getting it was called like
• 1:48:35
  Speaker 6: a stacker or something you could get. You could get
• 1:48:38
  Speaker 6: a quade four patties. It was great.
• 1:48:41
  Speaker 2: Sorry, I got way off track. Tell people what else
• 1:48:47
  Speaker 2: they're dumb not to make this turkey season?
• 1:48:49
  Speaker 3: You know, the heart, liver, gizzard. It's good stuff. Of
• 1:48:52
  Speaker 3: every of all those delicious animals out there, that's some
• 1:48:55
  Speaker 3: of the mildest, especially that liver. I love it. What
• 1:48:58
  Speaker 3: do you do with it? And it's a simple, Patti,
• 1:49:01
  Speaker 3: really nice.
• 1:49:03
  Speaker 2: Make it creative and approachable.
• 1:49:05
  Speaker 3: You're gonna sear the liver till it's about medium.
• 1:49:08
  Speaker 2: So like I'm dumb, So okay, you're gonna put it.
• 1:49:12
  Speaker 4: I got a turkey, I got a turkey liver.
• 1:49:13
  Speaker 7: Uh huh.
• 1:49:13
  Speaker 3: Look, then I do what you're gonna You're gonna season
• 1:49:16
  Speaker 3: with salt and pepper, and you're gonna put it in
• 1:49:17
  Speaker 3: a hot pan with some butter, and you're gonna get
• 1:49:20
  Speaker 3: a little brown on it, and you're gonna cook it
• 1:49:23
  Speaker 3: till it's not super firm. A little pink in in there,
• 1:49:26
  Speaker 3: you're gonna remove that, and then in a blender you're
• 1:49:29
  Speaker 3: gonna blend and there's probably gonna be some sort of
• 1:49:31
  Speaker 3: shallot or onions chopped up.
• 1:49:33
  Speaker 2: So be good to have your body's turkey liver too, it.
• 1:49:35
  Speaker 3: Would be it'll be helpful. Yeah. Yeah, if you've got
• 1:49:38
  Speaker 3: a couple, it's gonna it'll it'll help.
• 1:49:39
  Speaker 2: And it'd be also good if you got the gall
• 1:49:41
  Speaker 2: sack off it.
• 1:49:42
  Speaker 3: Do that that little green thing cut around that, get
• 1:49:44
  Speaker 3: out of the out of there. Yeah.
• 1:49:46
  Speaker 7: Uh.
• 1:49:46
  Speaker 3: And then that you cool it off a little bit
• 1:49:48
  Speaker 3: and that goes into a blender, uh, and you blend
• 1:49:50
  Speaker 3: it until it's a smooth paste. And you're adding a
• 1:49:54
  Speaker 3: little bit of cold butter every couple of seconds till
• 1:49:57
  Speaker 3: it kind of it's smooth and it incorporated. Check the
• 1:50:02
  Speaker 3: seasoning there's you know, add some sort of booze in there.
• 1:50:05
  Speaker 3: It's usually good. A little bit of brandy or apple
• 1:50:09
  Speaker 3: jack something like that is usually nice. Just a few
• 1:50:11
  Speaker 3: drops of that and then if you really want to
• 1:50:14
  Speaker 3: make it good, you're gonna you're gonna pass that. You're
• 1:50:16
  Speaker 3: gonna press it with the spatula through a little mesh
• 1:50:18
  Speaker 3: bol strainer and that's going to remove any of the
• 1:50:22
  Speaker 3: sinews and and just the little stringing parts that are
• 1:50:25
  Speaker 3: in a little yeah, and then that'll get it super smooth.
• 1:50:28
  Speaker 3: And then you just chill that and then you eat
• 1:50:30
  Speaker 3: that with a little bit of warm toasted bread.
• 1:50:34
  Speaker 2: So good, Okay, hit hit me with the gizzard here,
• 1:50:36
  Speaker 2: I got a gizzard.
• 1:50:37
  Speaker 3: The gizzard, uh, my favorite way to do the combos
• 1:50:40
  Speaker 3: with me and Kyle Cook. Last time I see it
• 1:50:42
  Speaker 3: was the ragu where we you know, grind the heart
• 1:50:46
  Speaker 3: liver gizzard all together and then render out a little
• 1:50:49
  Speaker 3: bit of bacon or pancetta till that's browned, and then
• 1:50:52
  Speaker 3: you add that ground heart liver gizzard in there. Then
• 1:50:54
  Speaker 3: you grind some carrot, onion celery, put that in there
• 1:50:57
  Speaker 3: and cook that down little tomato paste, little stock, and
• 1:51:00
  Speaker 3: then hit that with pasta. It's fast, it's it's yeah,
• 1:51:03
  Speaker 3: I mean like less than an hour and you get
• 1:51:06
  Speaker 3: these three really distinct textures. You know, we were talking
• 1:51:08
  Speaker 3: about that, you know, the gizzard you know, it's got
• 1:51:10
  Speaker 3: a little strength to it that the liver smooths everything
• 1:51:14
  Speaker 3: out and the heart's kind of in between. You get
• 1:51:16
  Speaker 3: a little bit of a I mean, I prefer panchetta,
• 1:51:18
  Speaker 3: but I make a lot of it out of hog bellies.
• 1:51:21
  Speaker 3: But smoke bacon is delicious as well, a little bit
• 1:51:24
  Speaker 3: of tomado paste and then that just slow cooks, and
• 1:51:28
  Speaker 3: then you just cook some pasta. Toss that in there
• 1:51:29
  Speaker 3: ton of pecorino or parmesan.
• 1:51:31
  Speaker 7: Is that recipe in the Turkey book? It is?
• 1:51:34
  Speaker 6: Turn right, it is?
• 1:51:34
  Speaker 3: It is.
• 1:51:35
  Speaker 6: I took everybody's collective uh turkey olefual and made made
• 1:51:42
  Speaker 6: that in one big batch last year at the end
• 1:51:45
  Speaker 6: of turkey season, and then uh package that up for
• 1:51:48
  Speaker 6: camp meals.
• 1:51:49
  Speaker 3: Yeah, that's cool me and Yanni, that's that's on the menu.
• 1:51:52
  Speaker 3: Oh good, we're having.
• 1:51:53
  Speaker 2: You want to know another one I stole from you
• 1:51:55
  Speaker 2: that I tried. I took one of your domestic meat
• 1:51:57
  Speaker 2: recipes and converted it to a wild eat recipe. Is
• 1:52:01
  Speaker 2: that at die do?
• 1:52:02
  Speaker 3: Way?
• 1:52:02
  Speaker 2: You guys do that? If you're still doing it? You
• 1:52:04
  Speaker 2: got all those chicken hearts, Oh yeah, which you're like,
• 1:52:08
  Speaker 2: he's cooking chicken hearts in fat and then skewering them
• 1:52:13
  Speaker 2: and then putting them on a hot grill. So I
• 1:52:16
  Speaker 2: take a like a small little uh oh, I even
• 1:52:23
  Speaker 2: describe it man, like a.
• 1:52:26
  Speaker 4: I don't know, man, like.
• 1:52:27
  Speaker 2: A really heavy sided like imagine like enamel dutch of
• 1:52:31
  Speaker 2: and it's like dinky, you know, because that way I'm
• 1:52:35
  Speaker 2: not wasting so much of my fat.
• 1:52:37
  Speaker 7: A little crock.
• 1:52:38
  Speaker 2: Yeah, I take like a little crock and just put
• 1:52:40
  Speaker 2: all a bunch of hearts in there and top it up.
• 1:52:43
  Speaker 2: You can top it with olive oil if you needed to,
• 1:52:45
  Speaker 2: but if you got like beef towel or something, top
• 1:52:47
  Speaker 2: it in there and just ever so like turn your
• 1:52:51
  Speaker 2: burner down about as low as you can get it
• 1:52:54
  Speaker 2: and offset offset it even it's just like you're trying
• 1:52:58
  Speaker 2: to do. You're trying to do like a con fee,
• 1:53:01
  Speaker 2: which is a super low heat. Right, it's not it's
• 1:53:04
  Speaker 2: not bubbling like fry oil. It's like a little bit
• 1:53:06
  Speaker 2: like now. And then it's like a little.
• 1:53:07
  Speaker 3: Blue yeah, blue blue, because if.
• 1:53:11
  Speaker 2: You overdo it, it'll they'll mush out on you. But
• 1:53:14
  Speaker 2: I do it like that, and then I ask for them.
• 1:53:17
  Speaker 7: How long does that take? The oil part?
• 1:53:19
  Speaker 2: I don't know, man, maybe I do them for an hour.
• 1:53:21
  Speaker 3: Yeah.
• 1:53:21
  Speaker 4: Yeah, it's like a little fun dude.
• 1:53:23
  Speaker 2: Yeah, duck hearts, grouse hearts, turkey hearts. You want to
• 1:53:28
  Speaker 2: cut them up?
• 1:53:29
  Speaker 4: They're pretty big, yeah, probably half them.
• 1:53:32
  Speaker 2: Yeah, and then get have either a live fire or
• 1:53:36
  Speaker 2: on a grill, and then I put it.
• 1:53:38
  Speaker 4: Yeah, And I.
• 1:53:39
  Speaker 2: Don't know if you do it. I can't, mamor if
• 1:53:40
  Speaker 2: you do it, but I do. I put some cayenne
• 1:53:42
  Speaker 2: powder around there, some chili powder, something spicy.
• 1:53:45
  Speaker 3: Yeah, hot honey would be really good.
• 1:53:48
  Speaker 2: And then yea, that is good. My kids will walk
• 1:53:52
  Speaker 2: I just eating those little things. They love them.
• 1:53:55
  Speaker 3: Yeah, the chicken hearts at the restaurant, my daughter's favorite.
• 1:53:58
  Speaker 2: You still serve that dish.
• 1:54:00
  Speaker 3: Yeah, that's a good one. I mean, the con fee
• 1:54:03
  Speaker 3: technique is just so applicable to so many things, you know,
• 1:54:06
  Speaker 3: just for getting it tender and then coming in on
• 1:54:09
  Speaker 3: the grill afterwards and just getting it cold, and then
• 1:54:11
  Speaker 3: putting it on the grill and just you've got that
• 1:54:13
  Speaker 3: tender meat and then you're adding in the jar and
• 1:54:15
  Speaker 3: steer and smoke. It works on a lot.
• 1:54:18
  Speaker 7: Oftentimes, I'd limit myself with doing con fee because I
• 1:54:22
  Speaker 7: feel like the amount of oil or fat needed and
• 1:54:26
  Speaker 7: the costs associated with that. So a few times I've
• 1:54:28
  Speaker 7: done it in a bag suv style. How do you
• 1:54:31
  Speaker 7: feel about that?
• 1:54:32
  Speaker 3: I feel like it just doesn't work as well. I
• 1:54:35
  Speaker 3: get it, though I have to. I have a kind
• 1:54:37
  Speaker 3: of unlimited source of it. I would say, just try
• 1:54:40
  Speaker 3: to match your like he's saying, match your cooking vessel
• 1:54:46
  Speaker 3: to the quantity of meat, and save as much of
• 1:54:48
  Speaker 3: that fat as you can, and you can reuse the fat.
• 1:54:50
  Speaker 4: Yeah, that's what I started doing. More.
• 1:54:52
  Speaker 2: I got a shelf above my thing. I got little
• 1:54:55
  Speaker 2: glass jars full of various oils that have had various
• 1:54:58
  Speaker 2: things happened to them, and everyone knows not the mess
• 1:55:01
  Speaker 2: with them. They just get the new stuff. But I'll
• 1:55:03
  Speaker 2: be like, oh, I remember that oil, and I'll just
• 1:55:05
  Speaker 2: use it for something.
• 1:55:05
  Speaker 3: Yeah, you know, you can raise it for You might
• 1:55:08
  Speaker 3: want to go in and get that that liquid bottom
• 1:55:10
  Speaker 3: part out of there, because sometimes that can spoil. But
• 1:55:14
  Speaker 3: if you've salted the meat previously, usually there's enough salt
• 1:55:18
  Speaker 3: in that layer then it'll keep it from going off.
• 1:55:21
  Speaker 3: But if it's another reason, you put it in like
• 1:55:23
  Speaker 3: a glass jar or something tall sided so you can
• 1:55:26
  Speaker 3: see it, maybe scrape it out and get that part.
• 1:55:28
  Speaker 2: Off the bottom. You know what the fur trapper Stu
• 1:55:31
  Speaker 2: Miller does with his old fish fry oil.
• 1:55:33
  Speaker 4: No, he saves his old fish.
• 1:55:35
  Speaker 2: Fry oil, puts it a squirt bottle and when you
• 1:55:37
  Speaker 2: set in coon couffs and you get let it dribble
• 1:55:43
  Speaker 2: down the bank and get into the creek or whatever. Yeah,
• 1:55:46
  Speaker 2: flings a craving on him. Fish fry grease I've had.
• 1:55:53
  Speaker 2: It's like everything a raccoon could possibly want.
• 1:55:55
  Speaker 7: Right, It's like grease and fish.
• 1:56:01
  Speaker 6: Really good luck with crane legs and goose legs in
• 1:56:04
  Speaker 6: the doing it the souv com fee style. Yeah, and man, Yeah,
• 1:56:10
  Speaker 6: a lot of times it's like dealing with the big
• 1:56:13
  Speaker 6: vat to do a bunch of legs and like a
• 1:56:16
  Speaker 6: meal for one person, pretty darn easy in the sub style.
• 1:56:20
  Speaker 7: Yeah, buddy of mine shows up at the tailgate with those,
• 1:56:24
  Speaker 7: so after long day hunting, just pulls that out of
• 1:56:26
  Speaker 7: the cooler, cold, already done, and just cuts that back
• 1:56:30
  Speaker 7: bag open and just hands out pheasant legs to people.
• 1:56:33
  Speaker 7: So you're having a beer and a comb feed pheasant
• 1:56:37
  Speaker 7: leg It's delicious.
• 1:56:40
  Speaker 5: One of you guys do it the Seth and Kelsey
• 1:56:42
  Speaker 5: Morris Way, because I know that they're pretty anti plastic,
• 1:56:47
  Speaker 5: and I put myself into that camp to where I.
• 1:56:51
  Speaker 11: Just I don't know.
• 1:56:52
  Speaker 5: I'm like, heating plastic doesn't sound like.
• 1:56:55
  Speaker 2: Souv and the silicon the silicon zip.
• 1:56:58
  Speaker 5: They pack a sin jar full and then put the mason.
• 1:57:03
  Speaker 2: Jar that's been reading up on that taint shrinkage. Yeah,
• 1:57:07
  Speaker 2: he's gonna start a podcast called taint Talk.
• 1:57:09
  Speaker 5: It could be maybe it's about that, but it's like,
• 1:57:13
  Speaker 5: I don't know. My reasons are different. I don't care
• 1:57:15
  Speaker 5: about that, but just like.
• 1:57:16
  Speaker 2: We're gonna try to get them sponsored by Tate Cookies
• 1:57:20
  Speaker 2: taint Talk.
• 1:57:22
  Speaker 3: I have a recipe in my first book where you
• 1:57:24
  Speaker 3: take a teal and you put it in a in
• 1:57:26
  Speaker 3: a pint mason jar with some par cooked beans and
• 1:57:29
  Speaker 3: sausage and bacon, and then you put it in a
• 1:57:31
  Speaker 3: water bath and cook it in the in the jar
• 1:57:33
  Speaker 3: like it's really good.
• 1:57:34
  Speaker 4: Oh yeah, that's a good way to go.
• 1:57:35
  Speaker 2: Let me hit you in another one. Yeah, why not
• 1:57:37
  Speaker 2: just set it in a set it up, put your
• 1:57:40
  Speaker 2: put your fat and your meat and a glass jar
• 1:57:42
  Speaker 2: and set the glass yard down in there.
• 1:57:45
  Speaker 4: Take more fat again, or use the silicon bag silicon.
• 1:57:48
  Speaker 3: Back it in there pretty good.
• 1:57:50
  Speaker 4: Let me hit So you did. You did the guts?
• 1:57:53
  Speaker 2: Mm hm you we covered uh skin, We covered the guts,
• 1:57:58
  Speaker 2: We covered the legs. You stole the breasts out.
• 1:58:01
  Speaker 3: Throw them out. I got on this.
• 1:58:04
  Speaker 4: You find Jesse's turkeys. Everything's gone with the breast.
• 1:58:08
  Speaker 7: Not true?
• 1:58:08
  Speaker 3: That is that my birthday meal. My birthday is mid May,
• 1:58:12
  Speaker 3: and so it's like it is turkey and do verry
• 1:58:14
  Speaker 3: cobbler along the lines of suv I think that I
• 1:58:21
  Speaker 3: the how we cook our Thanksgiving turkey breasts.
• 1:58:24
  Speaker 2: Wild turkey, wild turkey.
• 1:58:26
  Speaker 3: I put them, you know, we suvium all kind.
• 1:58:29
  Speaker 2: Of but like I'm dumb, like yeah, yeah, tell me
• 1:58:31
  Speaker 2: the whole thing.
• 1:58:32
  Speaker 3: So you're gonna use what essentially would be poultry seasoning.
• 1:58:35
  Speaker 3: So you're gonna have time and regano, maybe some garlic,
• 1:58:39
  Speaker 3: maybe some lemon, rosemary, and then most importantly a little
• 1:58:43
  Speaker 3: bit of celery.
• 1:58:44
  Speaker 2: I have a jar of your poultry seasoning.
• 1:58:46
  Speaker 7: There you go, or fresh we talk.
• 1:58:48
  Speaker 3: It, it doesn't matter. You can use celery seed, a
• 1:58:50
  Speaker 3: few celery leaves, just kind of get that in there,
• 1:58:54
  Speaker 3: and you can just change up your herbs as you
• 1:58:56
  Speaker 3: want and then season your turkey breast as you want
• 1:58:59
  Speaker 3: it and put it in the bag and then.
• 1:59:02
  Speaker 2: You take it to me shortcuts. Here is this in
• 1:59:04
  Speaker 2: your book.
• 1:59:05
  Speaker 3: It's one hundred percent in there.
• 1:59:06
  Speaker 2: Okay, go God the way to go. That's what to
• 1:59:09
  Speaker 2: make sure people can get it. But it's in the
• 1:59:10
  Speaker 2: turkey book. It's in the turkey but still walk us
• 1:59:12
  Speaker 2: through it.
• 1:59:13
  Speaker 3: Yeah.
• 1:59:13
  Speaker 2: And so if you're if you're listening and you're like, what, now.
• 1:59:16
  Speaker 3: Take your turkey breast, season it with those delicious things.
• 1:59:19
  Speaker 7: So you haven't sliced the turkey breast.
• 1:59:21
  Speaker 3: No, No, it's a whole turkey breast. Got it could
• 1:59:24
  Speaker 3: be tenderloin on if you want. I usually remove the
• 1:59:26
  Speaker 3: tender loins, yep. But uh. And so I've got that
• 1:59:30
  Speaker 3: whole turkey breast in there, and then seal that up
• 1:59:33
  Speaker 3: to three days before you're going to cook it, and
• 1:59:35
  Speaker 3: then just let it sit and then all that season
• 1:59:37
  Speaker 3: will basically act as a Brian And then I cook
• 1:59:42
  Speaker 3: that in a water bath at one hundred and forty
• 1:59:45
  Speaker 3: degrees for three hours on the nose and it is
• 1:59:49
  Speaker 3: phenomenal from end to end, perfectly cooked.
• 1:59:52
  Speaker 6: And you didn't add any fat in there, no oil,
• 1:59:56
  Speaker 6: no butter.
• 1:59:56
  Speaker 3: No sometimes that pass Thanksgiving or I've gone and taken
• 2:00:01
  Speaker 3: that and you can time it. You know, it's like
• 2:00:03
  Speaker 3: everybody's getting here at twelve thirty, you know, like at nine.
• 2:00:08
  Speaker 4: Are coming at twelve thirty.
• 2:00:09
  Speaker 6: That's how they do it.
• 2:00:11
  Speaker 4: What do you mean at night.
• 2:00:15
  Speaker 5: Am?
• 2:00:15
  Speaker 3: I mean yeah, after Thanksgiving lunchtime.
• 2:00:18
  Speaker 7: Yeah, he just picked a random numbers. You can count
• 2:00:22
  Speaker 7: back earlier.
• 2:00:22
  Speaker 3: Hours anyway, is that central time.
• 2:00:29
  Speaker 7: You were thinking every one of those things? Steve wouldn't
• 2:00:31
  Speaker 7: have an opinion, I.
• 2:00:31
  Speaker 2: Know, I know, although I love all this because I
• 2:00:35
  Speaker 2: was I had the same thing like I would in
• 2:00:37
  Speaker 2: the end. I'd be like, well, you're supposed to put
• 2:00:38
  Speaker 2: a bunch of butter in there, but not.
• 2:00:40
  Speaker 3: You could if you want it. But what I'm what
• 2:00:41
  Speaker 3: I'm getting to is I have in the past couple
• 2:00:45
  Speaker 3: Thanksgivings taking it out of the bag and then seared
• 2:00:48
  Speaker 3: it in a lot of brown butter or just butter
• 2:00:51
  Speaker 3: in just one side, and it just got a nice
• 2:00:53
  Speaker 3: lights sere on it. I actually don't want to cook
• 2:00:55
  Speaker 3: it that much, more like that one on turkey breast.
• 2:00:59
  Speaker 3: It's just it's so spot on.
• 2:01:01
  Speaker 10: Three hours, just super moist and then just slice it out,
• 2:01:07
  Speaker 10: you know, make some turkey stock gravy with giblets and
• 2:01:09
  Speaker 10: so forth, and then mashed potatoes.
• 2:01:12
  Speaker 2: You mean giblets? You call them giblets?
• 2:01:16
  Speaker 3: I guess I do.
• 2:01:19
  Speaker 2: What do you call them? Randall call them giblets.
• 2:01:23
  Speaker 3: I think that's right now that I hear it out
• 2:01:25
  Speaker 3: loud tonight.
• 2:01:29
  Speaker 4: Yeah, we were talking about this yesterday. What was the
• 2:01:32
  Speaker 4: word yesterday that we couldn't figure out?
• 2:01:36
  Speaker 2: Yeah, and I told my favorite tonight a story.
• 2:01:38
  Speaker 4: Yeah what was that? We'll never know?
• 2:01:43
  Speaker 3: I guess.
• 2:01:44
  Speaker 7: I guess it's nice to hear a non cutlet, non
• 2:01:48
  Speaker 7: fried turkey breast recipe that they are really high on.
• 2:01:52
  Speaker 3: No offense to cutlets and turkey breasts. Yeah, I mean
• 2:01:55
  Speaker 3: are fried turkey. I love fried turkey a lot.
• 2:01:58
  Speaker 4: Oh yeah, oh yeah, case.
• 2:02:01
  Speaker 2: Oh you know what here we left one off. Let's
• 2:02:04
  Speaker 2: say you did your so we got the guts the
• 2:02:07
  Speaker 2: skin you said.
• 2:02:08
  Speaker 4: Let's say you pull off the tenders.
• 2:02:10
  Speaker 2: Oh yeah, okay, hit me with so now you've pulled
• 2:02:13
  Speaker 2: your tenders off, not hit me with the tenders.
• 2:02:16
  Speaker 3: Uh, there's a there's a cool visual trick. Actually this
• 2:02:18
  Speaker 3: didn't go in the book. I cut it out with
• 2:02:20
  Speaker 3: a knife. But since now I have you seen the
• 2:02:23
  Speaker 3: fork trick where you hold you know, it's that there's
• 2:02:25
  Speaker 3: that really thick sinew that runs down about half of
• 2:02:29
  Speaker 3: the tenderloin. Grip that in your hand and put a
• 2:02:32
  Speaker 3: fork behind it, just and so that the two times
• 2:02:36
  Speaker 3: are around that sinew. So then yes, and then pull
• 2:02:41
  Speaker 3: your hand back and push the fork forward and it
• 2:02:44
  Speaker 3: just pulls that entire scene.
• 2:02:46
  Speaker 4: Was that not in the book?
• 2:02:48
  Speaker 3: I came to it after, you know, we published that
• 2:02:50
  Speaker 3: thing pretty quick.
• 2:02:51
  Speaker 4: I mean, there's a hot tip.
• 2:02:52
  Speaker 3: Man, it's good, it's really cool, and it gets that
• 2:02:56
  Speaker 3: seam out of the tenderloin and then you throw that
• 2:02:57
  Speaker 3: in your stock. I with grilled tender loins, you can
• 2:03:01
  Speaker 3: kind of weave them onto a skewer to kind of
• 2:03:04
  Speaker 3: give them more, get them more even Yeah, I would
• 2:03:07
  Speaker 3: say that or or fried. That's not not not too
• 2:03:12
  Speaker 3: creative with that.
• 2:03:14
  Speaker 2: Okay, we're missing anything, were missing any parts of the turkeys?
• 2:03:16
  Speaker 7: I think I think you should just walk us very
• 2:03:18
  Speaker 7: quickly through, just like you take those tenne of loins
• 2:03:21
  Speaker 7: basic turkey nuggets.
• 2:03:23
  Speaker 3: Yeah, I brin them, uh and then Brian a little
• 2:03:27
  Speaker 3: bit of buttermilk so that you get a really good adhesion.
• 2:03:30
  Speaker 3: So wet Brian Yep. Yeah, it can be simple. I
• 2:03:33
  Speaker 3: mean that's you know, it could just be salt and water.
• 2:03:35
  Speaker 3: Maybe add pickle juice in there, if you like.
• 2:03:38
  Speaker 2: You to correct them about how it drives you crazy
• 2:03:39
  Speaker 2: when people say that.
• 2:03:40
  Speaker 3: Dry Ryan, you remember, yeah, it's fine.
• 2:03:46
  Speaker 2: Little he maybe is the kind of guy that forgets
• 2:03:50
  Speaker 2: his pet peet.
• 2:03:51
  Speaker 3: Yeah, that's funny. And then a little bit of buttermilk
• 2:03:57
  Speaker 3: or yogurt whatever, just some kind of thick and then
• 2:04:00
  Speaker 3: and then it goes into the seasoned flour, which is
• 2:04:02
  Speaker 3: going to be most importantly. Again, it's going to contain
• 2:04:06
  Speaker 3: celery seed, Like, out of all all those spices, I
• 2:04:09
  Speaker 3: think celery is the celery and black pepper kind of
• 2:04:12
  Speaker 3: the most important thing for poultry in general. That's gonna
• 2:04:16
  Speaker 3: gives you that KFC. You're like, oh, that's what that was.
• 2:04:21
  Speaker 7: It's always like, what's the key to getting it? Really?
• 2:04:24
  Speaker 7: Like that thick? You know, batter on there? Like I
• 2:04:30
  Speaker 7: feel like I'm in there and it's all buttermilky, And
• 2:04:32
  Speaker 7: then do I put them all my basket first and
• 2:04:35
  Speaker 7: drop it all at once? Are you going straight out
• 2:04:38
  Speaker 7: of that buttermilk and dropping it?
• 2:04:40
  Speaker 3: Let them sit. Let I'm sitting the refrigerator for twenty
• 2:04:43
  Speaker 3: thirty minutes, hour or two, doesn't matter. You let them sit. Also,
• 2:04:47
  Speaker 3: as you you've got your your your dreads, your flour,
• 2:04:51
  Speaker 3: and maybe a little buttermilk, maybe drizzle a little bit,
• 2:04:54
  Speaker 3: so you get these little beads in there. And then
• 2:04:56
  Speaker 3: what that's going to do when that adheres, You're not
• 2:04:58
  Speaker 3: just going to have a thin layer of flower on there,
• 2:05:00
  Speaker 3: but you're also gonna have these little beads of like
• 2:05:02
  Speaker 3: buttermilky flower. So they kind of give you a little
• 2:05:05
  Speaker 3: more of those like crackling textures. Oh, a little drizzle
• 2:05:08
  Speaker 3: of that in there, bred them up really well, and
• 2:05:11
  Speaker 3: then just set them in the refrigerator, get him cold
• 2:05:14
  Speaker 3: in like twenty minutes. And then when that.
• 2:05:16
  Speaker 2: When it gets kind of doughey, you don't mind that.
• 2:05:19
  Speaker 3: No, it's gonna be fine.
• 2:05:20
  Speaker 2: You don't mind it getting a little doey.
• 2:05:21
  Speaker 3: No, I don't mind.
• 2:05:22
  Speaker 2: You know what my kid's been doing. He just makes
• 2:05:25
  Speaker 2: a god awful mess where he does it. But he
• 2:05:28
  Speaker 2: cuts the turkey breasts and makes a little a bunch
• 2:05:31
  Speaker 2: of little tenders and then he just keeps doing it.
• 2:05:35
  Speaker 2: Dredge flower, dredge flower. Because he's looking to try to
• 2:05:40
  Speaker 2: build up like a long John Silver.
• 2:05:43
  Speaker 3: I feel like you're gonna get some like doughiness on, dude.
• 2:05:46
  Speaker 2: And then he drops him in the deep frar and Dude,
• 2:05:48
  Speaker 2: that oil is so full of just all that garbage.
• 2:05:52
  Speaker 3: Man, and he one round and walks away. I would go,
• 2:06:01
  Speaker 3: I would go one round on the on the dresh.
• 2:06:04
  Speaker 4: Yeah, you learned it on the internet. That's awesome.
• 2:06:09
  Speaker 2: I'm hungry, okay, man, the Turkey Book, the Hog Book.
• 2:06:14
  Speaker 2: What's next?
• 2:06:15
  Speaker 3: I don't know. I mean I say that in all honesty.
• 2:06:18
  Speaker 3: I've batting around some ideas, and you know, everybody likes
• 2:06:20
  Speaker 3: to pontificate on what.
• 2:06:21
  Speaker 2: You know what? It would be a book, the deer book.
• 2:06:26
  Speaker 3: Right, it would be always I get a lot of
• 2:06:28
  Speaker 3: quests for our ad but I don't think there's a
• 2:06:30
  Speaker 3: book worth.
• 2:06:32
  Speaker 2: I wouldn't be worried about there being a with you.
• 2:06:34
  Speaker 2: You'll find a book worth, but I feel like you
• 2:06:36
  Speaker 2: might not find the audience.
• 2:06:38
  Speaker 3: Right, Yeah. The marketability of that would be more very
• 2:06:42
  Speaker 3: very specific, dude.
• 2:06:43
  Speaker 4: I feel like that.
• 2:06:44
  Speaker 6: Yeah, But if you keep going like the way you're
• 2:06:47
  Speaker 6: doing it, people are going to be like, I need
• 2:06:49
  Speaker 6: the series. Yeah, oh right, they're beautiful and it's like
• 2:06:53
  Speaker 6: Turkey Deer.
• 2:06:54
  Speaker 2: Or you could do the fish book bow Headway.
• 2:06:56
  Speaker 3: I like fish a lot, bullhead whale book.
• 2:07:00
  Speaker 2: The fish book, you'd probably want to yeah, like for
• 2:07:04
  Speaker 2: I don't know. I mean you have you have a
• 2:07:05
  Speaker 2: great sense what to do, like you know, hogs in
• 2:07:08
  Speaker 2: and out. There's a lot of misinformation about hogs. It's
• 2:07:10
  Speaker 2: a great book. Turkey book. You got a lot of experience.
• 2:07:13
  Speaker 2: I mean you have a ton of venice experience. There's
• 2:07:15
  Speaker 2: a ton of interests America's deer people are hunting them
• 2:07:18
  Speaker 2: from top to bottom, side to side.
• 2:07:20
  Speaker 3: The Deer Book, it's true. I will say it's the
• 2:07:23
  Speaker 3: front runner. I just want to be noncommittal in this.
• 2:07:26
  Speaker 2: Because you could be cute and'd be like the Squirrel Book.
• 2:07:28
  Speaker 2: But that's just cute.
• 2:07:30
  Speaker 7: You're just being cute, you know, and a little too niche.
• 2:07:33
  Speaker 6: Yeah, yeah, you'd be squirrel. But it's like representative of
• 2:07:37
  Speaker 6: the rodent book.
• 2:07:38
  Speaker 4: Right.
• 2:07:39
  Speaker 6: You can do like the Beaver's Muskrats, the Beaver Book
• 2:07:42
  Speaker 6: Nutria about that. Yep, people would love it. I got
• 2:07:46
  Speaker 6: something Jesse and I are doing.
• 2:07:47
  Speaker 2: Please tell me about it.
• 2:07:49
  Speaker 6: This will be super fun. Uh, buddy of mine. Eric
• 2:07:53
  Speaker 6: Johansson out in South Dakota. He's he wouldn't like me
• 2:07:57
  Speaker 6: saying this, but he's kind of like a poster child
• 2:07:59
  Speaker 6: for it. Wou'd be like quote unquote progressive farming practices
• 2:08:03
  Speaker 6: these days, so real heavy on you know, easements for
• 2:08:11
  Speaker 6: wetlands and native grasses and and stuff like that, right,
• 2:08:16
  Speaker 6: but which in turn happens to be really really good
• 2:08:19
  Speaker 6: for wildlife. So he's got on the family farm out there,
• 2:08:25
  Speaker 6: he's got just an unbelievable wild pheasant hunting situation and
• 2:08:31
  Speaker 6: lodging and stuff, and and he's a big believer as
• 2:08:35
  Speaker 6: am I in like the habitat work of pheasants forever.
• 2:08:38
  Speaker 6: So we and and Jesse included here have come together
• 2:08:43
  Speaker 6: to we're gonna do a hunt that we're auctioning off
• 2:08:47
  Speaker 6: at Pheasant Fest this year as a fundraiser for Habitat.
• 2:08:51
  Speaker 6: And yeah, so we're gonna.
• 2:08:53
  Speaker 2: So the fund raised money goes to where two pheasants
• 2:08:57
  Speaker 2: forever in the quad, the and the then the and
• 2:09:00
  Speaker 2: you're gonna hunt this property that is a demonstration of a.
• 2:09:03
  Speaker 6: Lot of really good practices. Yeah, and you two both
• 2:09:07
  Speaker 6: gonna hunt. Yeah, We're both gonna hunt. Eric's gonna hunt.
• 2:09:10
  Speaker 6: I'm bringing snort out there. Eric has one of Snort's
• 2:09:16
  Speaker 6: cousins too, so that's fun and super cute obviously, but it.
• 2:09:22
  Speaker 2: Days the winner get the hunt.
• 2:09:24
  Speaker 6: It's I think it's three days. Uh hunt for two people.
• 2:09:28
  Speaker 4: Uh.
• 2:09:29
  Speaker 6: Jesse's gonna be, you know, leading the cooking, but I've
• 2:09:32
  Speaker 6: been emphatic about the fact that he's not shackled with cooking.
• 2:09:35
  Speaker 6: I am there to help as much as possible as allowed,
• 2:09:40
  Speaker 6: so I can learn stuff too. And then yeah, we're
• 2:09:43
  Speaker 6: gonna hunt lodging and you just got to get get
• 2:09:47
  Speaker 6: your butt there. But it is a really, really incredible
• 2:09:52
  Speaker 6: I've been lucky enough to go out there and hunt
• 2:09:54
  Speaker 6: with Eric a couple of times, and he always says,
• 2:09:57
  Speaker 6: your dog's invited if you would like to come, that's okay.
• 2:10:02
  Speaker 2: What's up with a thousand dollars I'm seeing a note
• 2:10:03
  Speaker 2: about a thousand dollars gift card? Yeah, not related related.
• 2:10:06
  Speaker 6: No, that's related. So then first light, we're throwing in
• 2:10:10
  Speaker 6: a thousand dollars gift card, so to the winners, to
• 2:10:12
  Speaker 6: the winners yep, so five hundred a piece to get
• 2:10:15
  Speaker 6: get decked out. Just grease, grease the wheels a little bit,
• 2:10:18
  Speaker 6: and I'm gonna be available to help you with getting
• 2:10:22
  Speaker 6: outfitted in your upland stuff from first light.
• 2:10:25
  Speaker 4: So thanks guys, I'll be fun.
• 2:10:28
  Speaker 3: Yeah, I've already started. Uh. We shot a few Pheasants
• 2:10:31
  Speaker 3: this year, and I always started playing with the menu.
• 2:10:33
  Speaker 6: Nice yeah sighs.
• 2:10:37
  Speaker 2: Yes, what about the game?
• 2:10:39
  Speaker 3: Bird book could be I love poultry a lot, so
• 2:10:43
  Speaker 3: we can.
• 2:10:43
  Speaker 4: Just go with bird Book, the Bird Book an economy
• 2:10:47
  Speaker 4: of dialogue.
• 2:10:48
  Speaker 2: Yeah, dude, do the Deer Book because I want that book.
• 2:10:54
  Speaker 3: People are going to be like blowing me up right now,
• 2:10:56
  Speaker 3: what are you gonna write the Deer Book?
• 2:10:58
  Speaker 6: Well, hopefully you have all these names. Is already locked
• 2:11:00
  Speaker 6: down somewhere and.
• 2:11:01
  Speaker 2: I would kick that book from front to back if
• 2:11:03
  Speaker 2: you did it right. Remember that movie where that.
• 2:11:09
  Speaker 7: Gal Julia Julia.
• 2:11:12
  Speaker 2: Yeah, a book called Stephen Jesse, Stephen Jesse where I
• 2:11:18
  Speaker 2: cook all this stuff? Who is the actor Kevin ba.
• 2:11:31
  Speaker 4: Mann?
• 2:11:33
  Speaker 3: All right?
• 2:11:33
  Speaker 4: Beautiful?
• 2:11:34
  Speaker 2: Or I also get the jackass guy?
• 2:11:38
  Speaker 7: Oh? Uh Steve?
• 2:11:40
  Speaker 2: No, Johnny, Yeah, I've checked in lately, though I don't.
• 2:11:44
  Speaker 2: I don't know if I'm older and he is sometimes No,
• 2:11:46
  Speaker 2: he's way gray.
• 2:11:47
  Speaker 7: He's great out hard.
• 2:11:49
  Speaker 2: Years those boys, Thanks coming on many thanks for having
• 2:11:54
  Speaker 2: me Hog Book Turkey book, dear book, get to Are
• 2:12:01
  Speaker 2: you to bundle them.
• 2:12:04
  Speaker 4: When the Deer book comes out?
• 2:12:05
  Speaker 2: I mean yeah, you should, you should, you should maybe
• 2:12:08
  Speaker 2: do you have? You should maybe do a version where
• 2:12:10
  Speaker 2: you can just get him in a little box like
• 2:12:11
  Speaker 2: the pair.
• 2:12:12
  Speaker 3: Yeah, we'll wait until that third one comes.
• 2:12:14
  Speaker 4: Oh, then you do a box.
• 2:12:16
  Speaker 2: Good luck man.
• 2:12:17
  Speaker 4: When you go to Austin, Texas and everybody eventually finds.
• 2:12:19
  Speaker 2: Themselves in Austin, Texas, go to die doe. Unbelievable dining experience.
• 2:12:26
  Speaker 3: Man again, I mean it literally means from the two
• 2:12:32
  Speaker 3: It's part of an Italian phrase. It means from the
• 2:12:34
  Speaker 3: two kingdoms of nature, choose food with care.
• 2:12:37
  Speaker 2: You know, it's so funny. We took an uber when
• 2:12:39
  Speaker 2: we left. Guys like, how do you say that?
• 2:12:44
  Speaker 4: I'm like, you should go on and ask the owner.
• 2:12:49
  Speaker 2: It's like it's die do it, yeah, die do it.
• 2:12:50
  Speaker 2: Unbelievable dining experience and not stuffy, man, No, not stuffy.
• 2:12:57
  Speaker 3: It's meant to be a neighborhood restaurant.
• 2:12:59
  Speaker 2: Yeah. And the waiters and waitresses. The waitress they don't
• 2:13:02
  Speaker 2: act weird. The wait staff doesn't act weird. They don't
• 2:13:05
  Speaker 2: like whisper and sit with you start telling you a
• 2:13:09
  Speaker 2: bunch of ship you don't want to hear. It's just like,
• 2:13:11
  Speaker 2: it's just a great dining experience.
• 2:13:14
  Speaker 3: Man, they are the backbone of it.
• 2:13:16
  Speaker 2: Well, what I have tonight, they don't. It's like they
• 2:13:18
  Speaker 2: don't do all that garbage my friends.
• 2:13:20
  Speaker 4: Yeah, it's a delightful little dish.
• 2:13:22
  Speaker 2: Well tonight I have from my friends at the winery.
• 2:13:27
  Speaker 4: Yeah, it's like, oh my god, it's cool.
• 2:13:31
  Speaker 2: They're cool. They come up and take your order and
• 2:13:33
  Speaker 2: talk to you like you're a person in a restaurant,
• 2:13:40
  Speaker 2: not like you're like an online like call for company
• 2:13:44
  Speaker 2: one eight hundred number or something. It's a great It
• 2:13:49
  Speaker 2: is a great restaurant.
• 2:13:50
  Speaker 3: Yeah, I like it. I like eating there.
• 2:13:53
  Speaker 2: And if you see Jesse eating their come up and
• 2:13:55
  Speaker 2: be like, dude, shit you be working easy as all right.
• 2:14:01
  Speaker 4: Thanks man, appreciate it, Thank you, Thanks Jessing.
• 2:14:03
  Speaker 3: Thanks