Latest / The MeatEater Podcast / Ep. 182: You Wanna Talk About Killing Hogs?

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Ep. 182: You Wanna Talk About Killing Hogs? · The MeatEater Podcast

• 0:00
  Speaker 1: If you listen to the Meat Eater podcast, and obviously
• 0:04
  Speaker 1: you do because here you are listening to it, or
• 0:06
  Speaker 1: watch the show Meat Eater on Netflix, you have seen
• 0:10
  Speaker 1: and kind of met our buddy, Remy Warren, who is
• 0:14
  Speaker 1: I'll say, I've said it before and I'll say it again,
• 0:15
  Speaker 1: one of the most just skilled, accomplished hunters I've ever
• 0:21
  Speaker 1: had the pleasure of spending time out in the woods with.
• 0:23
  Speaker 1: We are launching a new podcast with Remy called Cutting
• 0:27
  Speaker 1: the Distance and then Cutting the Distance is not like
• 0:30
  Speaker 1: a conversational show. Cutting the Distance is an educational show
• 0:34
  Speaker 1: where Remy walks you through situations and scenarios from his
• 0:39
  Speaker 1: life and gives you like actionable, usable information, instruction, intelligence,
• 0:47
  Speaker 1: inspiration about how to become a better hunter. And there's
• 0:52
  Speaker 1: no one more suited to give you this information than
• 0:56
  Speaker 1: Remy Warren. So go find it Cutting the Distance the
• 0:59
  Speaker 1: same place as you can find the Meat Eater podcast.
• 1:02
  Speaker 1: Give it a listen, give it a review. Caughting the
• 1:04
  Speaker 1: Distance with Remy Warren. This is the me Eater podcast
• 1:14
  Speaker 1: coming at you shirtless, severely, vote bitten in my case
• 1:18
  Speaker 1: underwear listening hunt podcast. You can't predict anything presented by
• 1:24
  Speaker 1: on x Hunt creators are the most comprehensive digital mapping
• 1:28
  Speaker 1: system for hunters. Download the Hunt app from the iTunes
• 1:31
  Speaker 1: or Google play store. Nor where you stand with on
• 1:34
  Speaker 1: x uh, Jesse Griffith, are you interested? Um? You okay?
• 1:40
  Speaker 1: If we talked about death, death, dead folks for mint,
• 1:44
  Speaker 1: Sure you don't mind starting out that way. That's it's nice,
• 1:47
  Speaker 1: That's that's a good icebreaker. We're sitting here in your restaurant.
• 1:50
  Speaker 1: Tell people where we are. We're in Uh, We're on
• 1:53
  Speaker 1: the east side of Austin, Texas at die Do a
• 1:55
  Speaker 1: uh early in the morning, just about to get ready
• 1:59
  Speaker 1: for life service some to talk about death. Tell people
• 2:02
  Speaker 1: about the name die is Uh. How you kind of
• 2:06
  Speaker 1: regret it? Yeah, it's it's part of a spot on
• 2:12
  Speaker 1: part of an Italian proverb that means from the two
• 2:15
  Speaker 1: kingdoms of nature, choose food with caret. I saw it
• 2:18
  Speaker 1: in a book along. That's good, though, man, just name
• 2:21
  Speaker 1: the damn restaurant that the whole well in Italian, I
• 2:23
  Speaker 1: should have just done the whole thing and insisted that
• 2:26
  Speaker 1: everybody always say the entire name every time. Um No,
• 2:30
  Speaker 1: I just doesn't done it In English? Oh tell me
• 2:33
  Speaker 1: the title again from the two kingdoms of nature choose
• 2:36
  Speaker 1: food with care. Oh it's good. Yeah, they mean plant
• 2:40
  Speaker 1: animal that See that's contentious because that's what I would
• 2:44
  Speaker 1: take it to me nowadays, could be land at sea,
• 2:46
  Speaker 1: could be planting animal. It wasn't specified in the book.
• 2:49
  Speaker 1: I mean, I like, I kind of like that ambiguity too. Um.
• 2:52
  Speaker 1: When you stumble across that, oh years ago, you look
• 2:54
  Speaker 1: real Italian? Yeah, thanks, yeah, yeah, it doesn't look remote
• 2:59
  Speaker 1: with your town. No, no, it looked like a Scotsman, Welsh, Welsh, Welsh. Yeah,
• 3:04
  Speaker 1: a Welshman, a Welshman. Yeah. To be clear, I'm a
• 3:07
  Speaker 1: Welshman that owns a restaurant with an Italian name that
• 3:10
  Speaker 1: serves mostly Mexican in German, the old Mexican German. Yeah yeah,
• 3:17
  Speaker 1: um so yeah that we came across that, and I
• 3:19
  Speaker 1: really liked it and settled on that for the name
• 3:22
  Speaker 1: of that hypothetical restaurant that I wanted to always own,
• 3:25
  Speaker 1: and then I stuck to it. So we got corrected. Sure,
• 3:29
  Speaker 1: everybody does politely here in the capital city of Texas.
• 3:33
  Speaker 1: We mentioned to a press officer that isn't it who
• 3:37
  Speaker 1: squared what we calling we're calling it? Died way. I guess,
• 3:41
  Speaker 1: and he said, you say it again, I do a yeah,
• 3:45
  Speaker 1: that slight. It was a slight correction. It's a slight correction.
• 3:49
  Speaker 1: You pronounced it like my mom does to this day.
• 3:51
  Speaker 1: Your mom doesn't know how to say it. She's gonna
• 3:53
  Speaker 1: listen to this, so I'm gonna say she just says
• 3:55
  Speaker 1: it her own way. Okate. On the sobering stories I
• 4:00
  Speaker 1: was gonna tell you about we uh, just to bring
• 4:03
  Speaker 1: up speed. I know you're busy, man. We did a
• 4:05
  Speaker 1: podcast recently with our good friend Pat Durkin, and Pat
• 4:09
  Speaker 1: Durkin is Ah. He's a great admirer of obituaries of hunters,
• 4:18
  Speaker 1: and he was telling us about this obituary he read
• 4:25
  Speaker 1: where a guy had died hunting and in the obituary
• 4:30
  Speaker 1: that said that it was and otherwise successful hunt. But
• 4:35
  Speaker 1: this guy wrote it was It's kind of this crazy
• 4:38
  Speaker 1: story where he said his dad like this guy. He's
• 4:42
  Speaker 1: in New York and he said his dad had always
• 4:43
  Speaker 1: joked that if he can never get a ten point buck,
• 4:48
  Speaker 1: he he knows he'll die like his death prophecy, he'll
• 4:51
  Speaker 1: shoot a ten point and die. So one day he's
• 4:55
  Speaker 1: hunting and shoots a buck and walks over there and
• 4:59
  Speaker 1: counts and there's ten points and he stands up and
• 5:03
  Speaker 1: he thinks himself, oh boy, now we'll come. But nothing happens,
• 5:08
  Speaker 1: and he lives. And his kids an always joke when
• 5:11
  Speaker 1: he made his prophecy that he would kill a ten
• 5:13
  Speaker 1: point buck and die, his kids always joke that we're
• 5:15
  Speaker 1: gonna drag the buck out of the woods and then
• 5:20
  Speaker 1: we'll come back and get you. Eight years goes by
• 5:24
  Speaker 1: from when he gets a ten point and they're all
• 5:27
  Speaker 1: out hunt in the woods. Their mothers there, kids are there,
• 5:30
  Speaker 1: dad's there, and they're checking in with dad on the radio.
• 5:34
  Speaker 1: The dad shoots, um, they check in, you've got one.
• 5:41
  Speaker 1: They're gonna check back in a little bit. And eventually
• 5:44
  Speaker 1: keeps trying to get his dad on the radio, but
• 5:48
  Speaker 1: he can't raise him. So eventually walks over and finds
• 5:51
  Speaker 1: his dad land sitting against a tree, stone dead, just
• 5:58
  Speaker 1: like heart attack just killed him. Calls the mom and brother,
• 6:02
  Speaker 1: everybody comes over the tree and they have a big cry.
• 6:06
  Speaker 1: Then they're trying to figure out because he did shoot,
• 6:08
  Speaker 1: and they go fine, where he had shot a buck
• 6:10
  Speaker 1: and it was an eight point buck and he shot
• 6:12
  Speaker 1: at eight point buck, had dragged it a little ways
• 6:15
  Speaker 1: had gutted it most not been feeling good, went back
• 6:18
  Speaker 1: and sat against his tree and expired. And they called
• 6:22
  Speaker 1: the medical you know, called and everything, and they came
• 6:27
  Speaker 1: out and they were going to load him on this
• 6:30
  Speaker 1: little gurney thing to carry him out of there. And
• 6:33
  Speaker 1: the kids grabbed the buck and they said they had
• 6:35
  Speaker 1: the buck back to the truck before Dad was it's
• 6:40
  Speaker 1: a good story. It's a good story. You like that one.
• 6:44
  Speaker 1: He left out that little detail about where he drug
• 6:47
  Speaker 1: it from. You do that purposely? No, tell me about
• 6:50
  Speaker 1: how it was on the neighbor. You know what I'm
• 6:52
  Speaker 1: talking about. Yeah, I read the email. He dropped it
• 6:54
  Speaker 1: off the neighbors, remember that far So I sort of
• 6:57
  Speaker 1: in my mind I was kept thinking like, it wasn't
• 6:59
  Speaker 1: really like shooting the buck that did it. It was
• 7:03
  Speaker 1: the fact that he had like shot on the neighbors
• 7:05
  Speaker 1: just slightly. Because remember he goes, the sun goes and
• 7:08
  Speaker 1: kind of backtracks because I think he ends up finding
• 7:12
  Speaker 1: the heart and the liver maybe. Um. Anyways, he backtracks
• 7:17
  Speaker 1: and he goes, oh, he shot it just onto the neighbors.
• 7:19
  Speaker 1: Oh so you're confusing Another story. The same dude told
• 7:23
  Speaker 1: I'm gonna come back to that story because it tells
• 7:25
  Speaker 1: the character of his old man. Well, go ahead, No,
• 7:27
  Speaker 1: I know, but that was a whole other story, right
• 7:31
  Speaker 1: about the hearts and the livers. It was, But he
• 7:33
  Speaker 1: still backtracks his dad's dying buck to the neighbors. And
• 7:39
  Speaker 1: so I felt like it wasn't really necessarily just the
• 7:42
  Speaker 1: killing the buck. It was the fact that, like it
• 7:44
  Speaker 1: was on the neighbors and all of a sudden, there
• 7:47
  Speaker 1: had to be this great this excitement and you know,
• 7:50
  Speaker 1: exertion of quickly dragging it, you know, under over offence
• 7:54
  Speaker 1: and you know, if you're not used to doing that
• 7:56
  Speaker 1: kind of stuff. Back to head down the hill and
• 7:59
  Speaker 1: find a blood trail. I take it to where I
• 8:00
  Speaker 1: can see where the deer had fallen, about forty yards
• 8:03
  Speaker 1: onto the neighboring property. I see where the buck had
• 8:05
  Speaker 1: been dragged guts in up a steep hill to our
• 8:08
  Speaker 1: side of the property line. There it was gutted. Here's
• 8:13
  Speaker 1: the thing that speaks to the character of his old man.
• 8:15
  Speaker 1: He says, he's out hunting with his old man and
• 8:18
  Speaker 1: they're hunting just north of Syracuse and uh throughout the woods.
• 8:24
  Speaker 1: He's twelve, even though he wasn't supposed to be hunting
• 8:27
  Speaker 1: at that age, and he here's a shot behind him.
• 8:31
  Speaker 1: His dad's sitting somewhere. He's sitting here, and the kid,
• 8:35
  Speaker 1: the guy that's right in here's a shot, I am
• 8:36
  Speaker 1: behind him and he gets cold and wants to wander around.
• 8:41
  Speaker 1: So he goes back to investigate what happened at the
• 8:43
  Speaker 1: shot and realized the guy had got it a deer
• 8:46
  Speaker 1: um and left the heart and liver, So he takes
• 8:50
  Speaker 1: the heart out of the gut pile and later winds
• 8:55
  Speaker 1: up back at the truck to meet up with his dad,
• 8:59
  Speaker 1: and his dad explains, you know, I found some gut
• 9:02
  Speaker 1: pile and the guy only took the heart, so I
• 9:06
  Speaker 1: grabbed the liver. That's a good one. Uh. The other
• 9:12
  Speaker 1: dude rolled in. Let me check this one real quick.
• 9:17
  Speaker 1: Here's not one about guys dying. This kid his uncle's
• 9:22
  Speaker 1: got type one diabetes and dies some complications of type
• 9:25
  Speaker 1: one diabetes, and he had had the lower part of
• 9:31
  Speaker 1: his right leg amputated at the knee down. Did I
• 9:40
  Speaker 1: make clearly this is his kid's uncle. There's a hunter.
• 9:43
  Speaker 1: There's a dude. Okay, there's this mug who's a kid
• 9:46
  Speaker 1: kidd ish his uncle dies. His uncle dies of complications
• 9:51
  Speaker 1: from type one diabetes, and not only that, but in
• 9:54
  Speaker 1: his struggles with the disease, had had his right leg
• 9:57
  Speaker 1: removed from the knee down. He dies a few days
• 10:00
  Speaker 1: before deer opener. They have the wake on the opener,
• 10:07
  Speaker 1: so he can't go out hunting in the morning. Gets
• 10:11
  Speaker 1: through the funeral deal, runs out to go hunting. Here
• 10:15
  Speaker 1: comes a nice buck, shoots the buck, buck falls over,
• 10:19
  Speaker 1: and he comes down and realizes that the buck is
• 10:24
  Speaker 1: missing from the knee down of the leg. That's that's bizarre.
• 10:37
  Speaker 1: I think that he speaks to Yann because Yanni believes
• 10:39
  Speaker 1: in like summoning stuff and whatnot. I also believe it
• 10:43
  Speaker 1: just amazing coincidence. You're comfortable with amazing coincidence? Yeah, we
• 10:51
  Speaker 1: should we get into the corner cross. He thinks it's
• 10:53
  Speaker 1: been started to be taking up all your time here, Jesse,
• 10:58
  Speaker 1: right there, no more stories about death. I got more.
• 11:03
  Speaker 1: But once you're sad, I'll tell you. We'll talk about court. No,
• 11:06
  Speaker 1: I'm gonna tell you the super sad one. It's just
• 11:09
  Speaker 1: like it's it's like it's almost like you shouldn't even
• 11:11
  Speaker 1: bring it up. Well, maybe you shouldn't really you want
• 11:17
  Speaker 1: to hear a quick one where uh, no one dies.
• 11:20
  Speaker 1: But it's an injury. Fine, it's not a bad injury.
• 11:24
  Speaker 1: I was sharing a story about my brother in law.
• 11:26
  Speaker 1: You're familire with barefoot skiing, you skier? How old are you?
• 11:30
  Speaker 1: I'm not a skier. But you remember when people used
• 11:32
  Speaker 1: to water ski a lot before they all start wakeboarding,
• 11:36
  Speaker 1: and you are you familiar with barefoot skiing? No? But
• 11:40
  Speaker 1: if I said, hey, man, we were out barefooting for
• 11:42
  Speaker 1: the weekend, No, I have no idea what you're talking
• 11:44
  Speaker 1: about skiing with no skis, just standing there barefoot. It's
• 11:49
  Speaker 1: not something I ever learned how to do, nor tried.
• 11:50
  Speaker 1: It's no skate, no man water skiing. So like my
• 11:56
  Speaker 1: brother in law used to be into this. He you
• 12:00
  Speaker 1: let you put a wet suit on, and you lay
• 12:04
  Speaker 1: on your back in the water, and you got the
• 12:06
  Speaker 1: rope and the ski handle rope handle in your hands,
• 12:09
  Speaker 1: and you take your bare feet and imagine like you're
• 12:12
  Speaker 1: stretched out feet towards the boat and you take your
• 12:17
  Speaker 1: feet and and you're like holding a rope between your
• 12:20
  Speaker 1: feet and you angle your toes like a little ramp
• 12:26
  Speaker 1: and the boat just there. He goes takes off and
• 12:29
  Speaker 1: you eventually get where you're skimming along the water surface.
• 12:33
  Speaker 1: Then in a dramatic move, you spring up and then
• 12:39
  Speaker 1: you're skiing with no skis, just toes curled up haul
• 12:46
  Speaker 1: and asks, you gotta be going fast that kind of
• 12:49
  Speaker 1: Am I mistaken that you gotta goal? Like, uh, I'm
• 12:53
  Speaker 1: not gonna know that speed or something like that. And
• 12:58
  Speaker 1: people a lot of people ski at twenty five or
• 12:59
  Speaker 1: some them either way, you're holding asked, well, my brother
• 13:02
  Speaker 1: in law I was telling about on this here digital
• 13:06
  Speaker 1: radio program. My brother in law what hits a sunning
• 13:10
  Speaker 1: bluegill and drove the dorsal fin up into his foot
• 13:15
  Speaker 1: and had to have surgically removed. Well, this guy is right.
• 13:19
  Speaker 1: And then they used to have this big high dive.
• 13:23
  Speaker 1: You see where this is going? What fish? Just I
• 13:27
  Speaker 1: feel like you hit a yellow perch? Yeah, hit a
• 13:31
  Speaker 1: yellow perch. Drove the dorsal fin up into his foot.
• 13:34
  Speaker 1: Took him a while to figure out what happened. No, no,
• 13:36
  Speaker 1: not his head, his head. He dove and at first
• 13:42
  Speaker 1: he thought he had just opened up his hand. If
• 13:44
  Speaker 1: I'm bringing up, why don't you bring up the damn stories?
• 13:46
  Speaker 1: You know him so well? I told I just told you.
• 13:48
  Speaker 1: They're all sitting in a stack. I'll print it out,
• 13:51
  Speaker 1: highlighted and ship on my desk. But I didn't know
• 13:54
  Speaker 1: that we were doing this thing at You're like Joe,
• 14:00
  Speaker 1: story about tell the damn stories hits in his head.
• 14:05
  Speaker 1: That's why he calls his His email is called the
• 14:09
  Speaker 1: Bluegill Top fin story Topper. Maybe it's pretty good. It's good,
• 14:16
  Speaker 1: but it's not as good as mine. His isn't as
• 14:19
  Speaker 1: good as mine? Well, yes, because it happened to him.
• 14:22
  Speaker 1: That helps Mine just happened to my brother in law
• 14:24
  Speaker 1: and I wasn't even there. But mine's better. Something about
• 14:27
  Speaker 1: barefoot skiing makes it better that or maybe they had
• 14:30
  Speaker 1: to be surgically removed. This guy's dad, I think just
• 14:33
  Speaker 1: got it out with a pair of pliers or something.
• 14:35
  Speaker 1: You're right needing those players? What else we got? You
• 14:40
  Speaker 1: got one more second? Yeah, let's see if I know this?
• 14:45
  Speaker 1: Next one? You don't. You don't one last one? This
• 14:51
  Speaker 1: is this is gonna be You ready for a touching one?
• 14:53
  Speaker 1: Is it injury or death? No? Just do. Someone wants
• 14:56
  Speaker 1: me to say hi to his kid. Oh yeah, we're
• 14:59
  Speaker 1: saying how I do. A little kid name Mac McDonald
• 15:06
  Speaker 1: mc McDonald mc McDonald nine years old likes to hunt deer. Okay, ready,
• 15:11
  Speaker 1: tell people what you're going to do tonight. I'm going
• 15:13
  Speaker 1: flanner gigging tonight. Talk about that for minutes. That's pretty interesting. Yeah,
• 15:17
  Speaker 1: it's uh, it's probably my favorite outdoor activity if I
• 15:20
  Speaker 1: had to name one, because it's it's um, it's fish hunting.
• 15:24
  Speaker 1: I think, go out and boat. It's got a big
• 15:28
  Speaker 1: bank of lights on the front, and go out right
• 15:31
  Speaker 1: at dark, get there when it's uh as just as
• 15:34
  Speaker 1: the sun is going down, he put the lights out
• 15:35
  Speaker 1: and you start cruising around and about sharing with people
• 15:39
  Speaker 1: what state this occurs in Texas? Yeah, so we're gonna
• 15:43
  Speaker 1: be in the rock Port area. A lot of flowner
• 15:45
  Speaker 1: gigging happens on the middle coast kind of that rock Port, Um, Mexico.
• 15:53
  Speaker 1: What's it's. Yeah, it's on the bay side and so
• 15:55
  Speaker 1: there's it's on the bay side of the Barrier Islands. Uh,
• 15:58
  Speaker 1: and there you you don't do it out in the
• 16:00
  Speaker 1: Gulf per se, but like in the in the base
• 16:03
  Speaker 1: and uh go out there and just cruise around to
• 16:06
  Speaker 1: you see a flounder that's uh kind of buried itself.
• 16:09
  Speaker 1: In the in the sand or in the oyster shell,
• 16:12
  Speaker 1: and you just look for a flounder shape and after
• 16:15
  Speaker 1: a while you get good at spotting it. It's like
• 16:16
  Speaker 1: it's like spotting anything, like a moral or or BlackBerry.
• 16:20
  Speaker 1: You know what. It takes you a minute to that's point.
• 16:22
  Speaker 1: He was just writing some voiceover for a show about
• 16:27
  Speaker 1: slight image and he's he's the moral example. Once you
• 16:32
  Speaker 1: see one and you see more. Yeah, not the other day.
• 16:36
  Speaker 1: The other day I saw one, wham, and then I
• 16:40
  Speaker 1: never find the second one. Man, there's always the second one. Huh. Yeah,
• 16:46
  Speaker 1: we're going on. Well, I mean you it's the same thing.
• 16:48
  Speaker 1: You just you're looking for that shape, um and just
• 16:52
  Speaker 1: some false alarms and sometimes they're really buried in there.
• 16:55
  Speaker 1: But then you have a airboat. Yeah, you're in an airboat.
• 16:58
  Speaker 1: The only the only downside of the whole thing that
• 17:00
  Speaker 1: the only thing that I don't really enjoy is the
• 17:03
  Speaker 1: noise from the air but drives me nuts. Man. Yeah,
• 17:06
  Speaker 1: you wear earpro right. No, it's not that it's just
• 17:10
  Speaker 1: an it's an annoyance. But it's so beautiful with the
• 17:13
  Speaker 1: I mean the clear water and you see all the
• 17:15
  Speaker 1: sea life. You see there's blue crabs and stingrays and
• 17:18
  Speaker 1: redfish and drum and cheep's head and mullet and you
• 17:24
  Speaker 1: know there's certain months that you can't um. I have um,
• 17:30
  Speaker 1: I'm I'm pretty sure the Statute of Limitations is up
• 17:33
  Speaker 1: on that one. So big. I was just fishing down
• 17:35
  Speaker 1: out of rock cord for redfish. Yeah, there's some big
• 17:38
  Speaker 1: mullet down there's some freaking giant mullet. Word to the
• 17:41
  Speaker 1: point where I would see him up ahead and think
• 17:44
  Speaker 1: I was looking at the red fish coming our way. Right. Yeah,
• 17:47
  Speaker 1: that's some big throwing awake and ship, you know. Yeah. Now,
• 17:51
  Speaker 1: I stuck a mullet and we uh and we we
• 17:53
  Speaker 1: filate it and smoked it. It's actually pretty good because
• 17:56
  Speaker 1: most of the that's one of the trash fish Ley'll
• 17:57
  Speaker 1: tell you can't eat. We also start like white mullet.
• 18:00
  Speaker 1: Is that you jumping mullet? Yeah? Yeah, me my brother
• 18:05
  Speaker 1: Danny's when we when we used to backpack in Mexico
• 18:08
  Speaker 1: fishing a lot. We would catch them just to eat them,
• 18:11
  Speaker 1: cook him out of campfire, you know. Yeah, they're fine. Yeah,
• 18:14
  Speaker 1: they're fine, and guard too well. When we've gigged up
• 18:18
  Speaker 1: in the way into the Colorado River, from the bay
• 18:21
  Speaker 1: up into the river and you'll see a lot of
• 18:23
  Speaker 1: car up there. And we've gig does as well. I
• 18:27
  Speaker 1: want to talk more about the flounder gig. And but
• 18:28
  Speaker 1: why why why do some guys use why don't people
• 18:32
  Speaker 1: use bow rigs? Bow fishing rigs? You can't absolutely as
• 18:35
  Speaker 1: a gig more effective, I think it is. I mean,
• 18:37
  Speaker 1: the guys probably prefer that. I mean, that's just been
• 18:40
  Speaker 1: less time chasing arrows and ship you know what they do.
• 18:43
  Speaker 1: And because when you're moving in an airboat, what we
• 18:46
  Speaker 1: found with bows is you shoot and then you immediately
• 18:51
  Speaker 1: go over the and then your things, your arrows stuck
• 18:54
  Speaker 1: in the bottom of the damn lake. The boats fifty
• 18:59
  Speaker 1: yards down on the are not that far boat, you know. Yeah,
• 19:04
  Speaker 1: moving pretty slow in this boat. And uh he he
• 19:07
  Speaker 1: carries the captain carries a gig with him up in
• 19:10
  Speaker 1: the front of the boat. When he sees a flynder,
• 19:12
  Speaker 1: he jabs it into the ground and stops that boat.
• 19:15
  Speaker 1: And that's real quick and just I mean you just
• 19:17
  Speaker 1: come to an immediate and harsh stop and then he
• 19:20
  Speaker 1: points and you gig. Sometimes you can't see it and
• 19:24
  Speaker 1: he's just like it's right there, like where and uh,
• 19:26
  Speaker 1: I mean, and then you and it'll just like it'll
• 19:28
  Speaker 1: it'll just appear, um, and then you dig it and
• 19:31
  Speaker 1: you have like a real kind of graceful swooping motion
• 19:34
  Speaker 1: to get it back into the boat, into a big
• 19:37
  Speaker 1: metal box, and then get the gig off and then
• 19:39
  Speaker 1: keep going after him. And it's just it's a lot
• 19:42
  Speaker 1: of fun. I mean, it's a limit of five fish,
• 19:44
  Speaker 1: five for a Person's a big one is I mean,
• 19:48
  Speaker 1: I think a big flounder is over sixteen inches. I
• 19:50
  Speaker 1: mean people might disagree with that, but that's I mean,
• 19:52
  Speaker 1: that's a sizeable flounder. Um, A really big one is
• 19:56
  Speaker 1: you know, three or four pounds pushing, you know, twenty
• 19:59
  Speaker 1: plus and shoes. And the biggest one I've ever gig
• 20:03
  Speaker 1: was eight and a half pounds and it was I
• 20:05
  Speaker 1: don't remember the length, but probably in the twenties six
• 20:07
  Speaker 1: and strange was a monster. Are you reluctant to share
• 20:11
  Speaker 1: the name of the guy you like to go with
• 20:13
  Speaker 1: for fear that he will become overbooked and you will
• 20:17
  Speaker 1: have a hard time getting a slot? Generous? Are you
• 20:20
  Speaker 1: so generous? I'm generous, but I've named him before, and
• 20:25
  Speaker 1: I'm not telling you I don't. I don't want you
• 20:26
  Speaker 1: to name because I might go with him. I getting mixed.
• 20:29
  Speaker 1: I'm getting mixed signals here. You know, Ni is the
• 20:31
  Speaker 1: fairest person I know. Ask Johnny what about this? I
• 20:36
  Speaker 1: have a suggestion, Johnny is the most reasonable, fairest person
• 20:39
  Speaker 1: I've ever met. What if? Wow? Thanks, we go flounder
• 20:43
  Speaker 1: gigging with said captain, and then after that you released
• 20:46
  Speaker 1: the name of this captain. I like, you mean like
• 20:49
  Speaker 1: we as in the people here at this table, I
• 20:52
  Speaker 1: mean you and your daughter tonight. Yeah, it's being my
• 20:54
  Speaker 1: daughter to night. He's not gonna he's not gonna like,
• 20:57
  Speaker 1: nothing's gonna change the next tonight. He's not going to
• 21:00
  Speaker 1: cancel you to take some other hoser. He wants to
• 21:02
  Speaker 1: know that I'm thinking into the future. I am. I mean,
• 21:05
  Speaker 1: but he's he has booked solid and he also does
• 21:08
  Speaker 1: late trip. It sounds like he couldn't be any busier anyway. Yeah,
• 21:11
  Speaker 1: but what are you going to do he catches wind?
• 21:14
  Speaker 1: What if he catches wind that you did not were
• 21:19
  Speaker 1: presented with an opportunity to plug his business and declined.
• 21:25
  Speaker 1: I'm I'm not only getting mixed signals now, I'm starting
• 21:28
  Speaker 1: to feel trapped. Well, what I would do is I
• 21:30
  Speaker 1: would say this. I would say, uh, you should say this.
• 21:37
  Speaker 1: Say over the years of ficiing with this gentleman, I've
• 21:40
  Speaker 1: developed a deep love for him and concerned for him.
• 21:44
  Speaker 1: And since I can't vet and control the kind of
• 21:48
  Speaker 1: riff raff that might come and book a trip with
• 21:50
  Speaker 1: him and potentially put him in a compromising situation, I
• 21:55
  Speaker 1: wouldn't want to do this because what I'd rather do
• 21:58
  Speaker 1: is spend time hand picking alliance that I send his
• 22:01
  Speaker 1: way who I know are good tippers. Uh, he'll if
• 22:05
  Speaker 1: he heard that, he'd know as full as ship. So
• 22:09
  Speaker 1: you're not gonna stay. You're not just gonna say that.
• 22:12
  Speaker 1: Let's not name him because I want to go. It's
• 22:14
  Speaker 1: just about name because the name of his charter service
• 22:22
  Speaker 1: is so good. It's a Captain David Duke Nick with
• 22:27
  Speaker 1: surrender at sunrise out of Ransa's past. Surrender at sunrise.
• 22:33
  Speaker 1: Surrender at sunrise. I don't think you should have done that. Man,
• 22:38
  Speaker 1: Come on, I think it's Jesse. He was just telling me, Man,
• 22:42
  Speaker 1: the guy only takes off, only doesn't work in November,
• 22:45
  Speaker 1: and that's because gig and seasons closed. He works every
• 22:48
  Speaker 1: other day of the year. So and he takes two
• 22:50
  Speaker 1: trips to night. He'll take a late trip tonight, Like
• 22:52
  Speaker 1: when we get back. He has people on call and
• 22:54
  Speaker 1: they'll show up at midnight and go back out and
• 22:56
  Speaker 1: he'll take two trips. He's a mania. But here's the deal.
• 23:01
  Speaker 1: When you me go down there to go do this,
• 23:02
  Speaker 1: which we're gonna do. Um, is he gonna give whoever
• 23:07
  Speaker 1: he's got lined up? Is he gonna boot him? No?
• 23:11
  Speaker 1: To make room for us? Well, I mean, I actually
• 23:14
  Speaker 1: I can't speak for him, but I doubt that we're
• 23:16
  Speaker 1: gonna have to. Let's just we're gonna have to book
• 23:18
  Speaker 1: a little further in advance now, even though he's gonna
• 23:20
  Speaker 1: know what, we sent a ton of business his way.
• 23:21
  Speaker 1: It's the right thing to do. Johnny was right. Uh,
• 23:25
  Speaker 1: he always gets his limit. Yes, he doesn't like to
• 23:30
  Speaker 1: go home. No, No, he doesn't like to go surrender
• 23:34
  Speaker 1: at sunrise. Yeah, he doesn't like to go home until
• 23:36
  Speaker 1: he gets his limit. And he's adamant about it, and
• 23:38
  Speaker 1: he's he is good at it. I call him the
• 23:40
  Speaker 1: human egret, a man fish in the mud. Uh. You know,
• 23:48
  Speaker 1: fet to your left and you're standing to his left.
• 23:52
  Speaker 1: It's it's uncanny and that big flounder that I that
• 23:55
  Speaker 1: I gigged. I'm not gonna say I saw. He said
• 23:58
  Speaker 1: it was so buried in the saying that all he saw.
• 24:01
  Speaker 1: And this was in a this was in December during
• 24:04
  Speaker 1: the cold front, and we were in deep water, probably
• 24:06
  Speaker 1: two to three ft of water, um, and it was windy,
• 24:10
  Speaker 1: and he said all he could see where the eyes,
• 24:12
  Speaker 1: and he could tell from how far apart those eyes
• 24:15
  Speaker 1: where that was a big flounder. But he he told
• 24:17
  Speaker 1: me that, I mean, so it's it's it's real. He said,
• 24:20
  Speaker 1: that is a big flounder. And I looked down. All
• 24:22
  Speaker 1: I saw was white sand and waves. And he just
• 24:24
  Speaker 1: grabbed the gig and said, push down here. I mean,
• 24:29
  Speaker 1: my my big trophy. Flownder was more of just like
• 24:32
  Speaker 1: me um applying gravity to a pole. And that's what
• 24:36
  Speaker 1: we laugh about with guides and clients. It's like there's
• 24:39
  Speaker 1: a lot of there's a lot of guide clients situations
• 24:42
  Speaker 1: where the guy would have honestly done a lot better,
• 24:45
  Speaker 1: had the client like, oh my god, you're adding nothing. Yeah,
• 24:49
  Speaker 1: you're detracting. It was like a contracting joe. Remember someone
• 24:53
  Speaker 1: said once is Um in describing a bad employee, he said,
• 24:58
  Speaker 1: having that guy here is losing too good. Guys remember
• 25:03
  Speaker 1: that one. Oh, I'm sure that probably comes up right now.
• 25:08
  Speaker 1: And then the kitchen so that, um, did you feel
• 25:14
  Speaker 1: you were described that way when you went back when
• 25:16
  Speaker 1: you were Long tang Yanni used to be a man. No, No,
• 25:19
  Speaker 1: I feel like I did a good job. He was hustle,
• 25:22
  Speaker 1: he was a kitchen man and he uh they called
• 25:26
  Speaker 1: him long tang Yanni because he had apparently long tongues
• 25:32
  Speaker 1: that he used while working the grill. Well, that's you're
• 25:36
  Speaker 1: working smarter. Why would you get your hands all hot
• 25:38
  Speaker 1: and burned? You know, He's like, yeah, he's he's a
• 25:40
  Speaker 1: longer tongue. I mean, it's not like ridiculously long, just
• 25:43
  Speaker 1: like you're you're I'm trying to say, what's the standard.
• 25:47
  Speaker 1: It's probably like an eight inch tongue, right, maybe twelve,
• 25:50
  Speaker 1: and you're probably talking about this eighteen inch yea long yeah,
• 25:55
  Speaker 1: Because that grill was deep and it was tall. It
• 25:57
  Speaker 1: had like the slider is underneath it, you know, so
• 26:01
  Speaker 1: even with my height, you know, when you'd reach over it,
• 26:03
  Speaker 1: you know, I had no hair on, not that I
• 26:05
  Speaker 1: have much now on the on the side of my forearm,
• 26:08
  Speaker 1: but I had none on my forearms, and then yeah, yeah,
• 26:11
  Speaker 1: nothing to prove just by burning your arms. You ever
• 26:13
  Speaker 1: think about just being just being in the kitchen here
• 26:15
  Speaker 1: and seeing all this kitchen activity in the course of
• 26:18
  Speaker 1: three years. I came in there not knowing almost anything.
• 26:22
  Speaker 1: I had some kitchen experience, but really almost none. And
• 26:25
  Speaker 1: we started off at how do you say garment, Yeah,
• 26:30
  Speaker 1: salad station, basically running the fryer, doing salads, maybe a
• 26:34
  Speaker 1: little bit of dessert work, and then work through. We
• 26:37
  Speaker 1: had like a fake wood fired pizza of him, so
• 26:41
  Speaker 1: there was fake there's logs burning, but there's like a
• 26:43
  Speaker 1: big gas element in the back, you know, shooting. Are
• 26:46
  Speaker 1: you kidding me? No? I mean I think that's pretty
• 26:48
  Speaker 1: common really. Um. And then uh, we did all kinds
• 26:57
  Speaker 1: of apps out of that station, and then you come
• 26:59
  Speaker 1: back over to the main line, and uh, I think
• 27:01
  Speaker 1: I went to Saute and then I ended up at Grill,
• 27:04
  Speaker 1: and then maybe for a little bit I did some
• 27:07
  Speaker 1: expediting right there. At the end, we're basically you're you're
• 27:12
  Speaker 1: just kind of helping everybody out, and you're just calling
• 27:14
  Speaker 1: tickets and and just making sure that all the food
• 27:17
  Speaker 1: that is on one ticket is going to be coming
• 27:19
  Speaker 1: out together. Like you look down the state saute guy
• 27:21
  Speaker 1: and you're like, hey, dude, I need you know to
• 27:23
  Speaker 1: Linguini's in the Capellini and Orechietti coming up in two.
• 27:27
  Speaker 1: And then you look at the grill guy and you're like,
• 27:28
  Speaker 1: you've got those two hanger steaks coming right yep. And
• 27:32
  Speaker 1: then on down the line and just make sure that
• 27:34
  Speaker 1: it's all coming together and you're working with the front
• 27:36
  Speaker 1: of the house expeditor that's then kind of doing that
• 27:38
  Speaker 1: and making sure that their waiter is there to then
• 27:40
  Speaker 1: move that food out to work. So as a true
• 27:43
  Speaker 1: restaurant man, Jesse, when you hear him saying that, you
• 27:47
  Speaker 1: are you thinking like this guy knows what's up that
• 27:49
  Speaker 1: spot on spot. Absolutely. I mean that's a bigger restaurant
• 27:52
  Speaker 1: than ours. I mean that's he's got an inside Expo
• 27:54
  Speaker 1: and outside Expo. And you on a really busy night
• 27:57
  Speaker 1: we sat I think just over a hundred and I
• 27:59
  Speaker 1: think on a really busy night we could we would
• 28:01
  Speaker 1: really busy we do fo. Yeah, you need you need
• 28:05
  Speaker 1: all that that, or there's people organizing to get food
• 28:08
  Speaker 1: out on either side of it. Are you getting nostalgic
• 28:10
  Speaker 1: sitting in a restaurant here and like the clanking and
• 28:12
  Speaker 1: clacking and whatnot when we we gotta say a little
• 28:15
  Speaker 1: tour last night through the restaurant. When we walked down
• 28:18
  Speaker 1: the line, I said, just automatically went behind some people
• 28:21
  Speaker 1: and just said behind you. You know, at that moment
• 28:23
  Speaker 1: I felt a little nostalgia. You did. Yeah, one day
• 28:27
  Speaker 1: I was I think I might have talked about this,
• 28:28
  Speaker 1: But one day I was with Yahni. We were pulling
• 28:30
  Speaker 1: out of a coffee shop and a guy drives by,
• 28:34
  Speaker 1: pulling a drift boat, like a youngster pulling a drift boat,
• 28:38
  Speaker 1: and it was clearly like a guide headed out in
• 28:40
  Speaker 1: the morning. And yeah, I was like, oh, here he is,
• 28:42
  Speaker 1: you know, heading out for a day of the client.
• 28:45
  Speaker 1: And I asked, Johnny, I said, does that make you
• 28:47
  Speaker 1: nostalgic for your guiding days? Thinking that it did, He's like, no,
• 28:54
  Speaker 1: taking some other asshole out for flowing the same stretcher
• 28:58
  Speaker 1: ever you've floated for the last two days. I mustn't
• 29:03
  Speaker 1: feeling a little better that morning. So the guide the
• 29:09
  Speaker 1: human egret talk about I want you to cover the
• 29:13
  Speaker 1: regulatory structure, and I want you to talk about how
• 29:15
  Speaker 1: he's also a commercial gigger. And what that all means. Yeah,
• 29:18
  Speaker 1: I mean flounder is a pretty interesting topic, I think too,
• 29:22
  Speaker 1: because there was a real problem with their populations. A
• 29:26
  Speaker 1: few years ago, Parks and Wildlife went in and implemented
• 29:28
  Speaker 1: a November moratorium on gigging um during their main spawning
• 29:34
  Speaker 1: run um and run. That implies a movement. Yeah, they
• 29:41
  Speaker 1: they supposedly run from the shallow bay and a flounder
• 29:46
  Speaker 1: I mean, if you if you're familiar with this, this
• 29:48
  Speaker 1: is the Southern Flownder, the Southern Flownder, if you're familiar with,
• 29:50
  Speaker 1: I mean the way it's it's structured, it's it's a
• 29:53
  Speaker 1: very flat fish. It can I've I've gigged him in
• 29:56
  Speaker 1: probably three or four inches of water before. But so
• 29:59
  Speaker 1: they're in really shallow, marshy bays maybe five or six
• 30:03
  Speaker 1: ft deep at the most, and then they run out
• 30:05
  Speaker 1: into the gulf to spawn in really deep water. So
• 30:08
  Speaker 1: why are they vulnerable out spawning in deep water because
• 30:12
  Speaker 1: they go in as far as I know, really deep
• 30:15
  Speaker 1: water and they're hardly ever fished for in the actual bay. Um.
• 30:20
  Speaker 1: You'll hear about people catching them off of jetties and
• 30:23
  Speaker 1: piers a little bit, especially ones that are are a
• 30:27
  Speaker 1: jetty that leads out into the bay. They'll have to
• 30:29
  Speaker 1: run through there to get into the gulf. But they
• 30:33
  Speaker 1: spawn supposedly in very deep water, and they're just not
• 30:36
  Speaker 1: really fished for out there. You know, the vast majority
• 30:39
  Speaker 1: of the fishing happens in the bay for them. But
• 30:42
  Speaker 1: people hit them hard when they're moving them hard in
• 30:45
  Speaker 1: November during the run with Rod and Reel and also
• 30:47
  Speaker 1: with UH with gigging, and they're migrating out right, and
• 30:51
  Speaker 1: they're they're just more active and they're they're in big
• 30:53
  Speaker 1: numbers and you can target them at passes, so like
• 30:56
  Speaker 1: where they're there's water moving out into the gulf, and
• 31:00
  Speaker 1: so there was so they become vulnerable that way. So
• 31:04
  Speaker 1: they closed down gigging and they took the I'm sorry,
• 31:07
  Speaker 1: the recreational limit down to two for rod and reel
• 31:10
  Speaker 1: for the month of November, and then there's a lower
• 31:14
  Speaker 1: limit in the first two weeks of December as well,
• 31:17
  Speaker 1: but gigging opens back up. For those two weeks, we
• 31:20
  Speaker 1: can only gig two flounder. So Captain David offers, he
• 31:24
  Speaker 1: offers discounted trips during that two weeks, and that's a
• 31:29
  Speaker 1: I was gonna say, it's a really good time to go. Anyway,
• 31:37
  Speaker 1: it's a horrible time, right, Yeah, it's a horrible time
• 31:40
  Speaker 1: to go. Yeah, it's windy and cold, and the flounder
• 31:45
  Speaker 1: a really small charges a lot more charges a ton, yeah,
• 31:50
  Speaker 1: charges that December rate. Uh. But it appears that the
• 31:54
  Speaker 1: Parks and Wildlife moratorium has worked. I mean, at least
• 31:58
  Speaker 1: that's from my perspective. You know, I'm not a biologists
• 32:00
  Speaker 1: and I'm not a flounder guide, but the stocks seem
• 32:03
  Speaker 1: to be up there seemed to be a lot more
• 32:04
  Speaker 1: flounder now. Uh so kind of a success story as
• 32:07
  Speaker 1: far as that goes. Um And I think that the
• 32:10
  Speaker 1: the gigging guides down there, they do all right without
• 32:14
  Speaker 1: having November, you know out there. I mean they can
• 32:17
  Speaker 1: also go out and if they have their commercial licenses,
• 32:20
  Speaker 1: they can go and get uh flounder to sell it
• 32:23
  Speaker 1: into the wholesale markets, and they I believe the boat
• 32:26
  Speaker 1: limit is thirty flounder day and they can also gig
• 32:30
  Speaker 1: sheep's head and black drum, and so they go down
• 32:33
  Speaker 1: there and and uh, they'll they filled boats with that
• 32:36
  Speaker 1: and that. You know, we we buy some of that,
• 32:39
  Speaker 1: not necessarily from Captain David, but we buy some gigs
• 32:42
  Speaker 1: flounder here and there, but it goes into fish markets
• 32:45
  Speaker 1: and along the coast. Uh. What do you do with
• 32:49
  Speaker 1: the How do you like to fix the ones you
• 32:50
  Speaker 1: get flounder? My favorite way is to stuff them, scale them.
• 32:56
  Speaker 1: Captain David showed me the best trick. But and this,
• 32:59
  Speaker 1: this is an amazing trick for scaling any fish. Is
• 33:02
  Speaker 1: he uses what's called a curry coming from I was
• 33:05
  Speaker 1: told I was told to ask you about this and
• 33:08
  Speaker 1: had it in my notes. I had in my head. Yeah,
• 33:11
  Speaker 1: he uses a curry comb, which just Miles Nolt. He
• 33:13
  Speaker 1: was telling me to ask you about this, But I said,
• 33:15
  Speaker 1: a curry comb. He's like, not just any curry comb. Huh.
• 33:19
  Speaker 1: I'm not familiar with the varieties. But explained to me
• 33:22
  Speaker 1: what it is because I don't know. Doesn't horse. It's
• 33:25
  Speaker 1: got those jaggedy it's got those jad It looks like
• 33:28
  Speaker 1: a souped up hack saw blade kind of bent four
• 33:30
  Speaker 1: of him stacked on top of each other in a
• 33:31
  Speaker 1: half circle, kind of concentric circles with a handle on it.
• 33:35
  Speaker 1: Um and that that'll take the scales off of a
• 33:39
  Speaker 1: fish with so much speed. It's incredible. And any any
• 33:43
  Speaker 1: fish that scaled like spiral. Yeah, that's the one firl
• 33:47
  Speaker 1: steel horse curry. Yeah yeah, well, Miles Nulty, much as
• 33:51
  Speaker 1: I love him, that's just the regular Joe blow curry comb.
• 33:56
  Speaker 1: He was he thought up some job. Curry comb like
• 34:01
  Speaker 1: an artisn't only made hand craps. So he likes to
• 34:04
  Speaker 1: scale fish with that. Absolutely, it's incredible. Probably a little
• 34:08
  Speaker 1: bit too big to just run that on a hand fish. No,
• 34:11
  Speaker 1: you could do it. No, I've done it. Of those
• 34:13
  Speaker 1: young use your company card. You got to use one
• 34:16
  Speaker 1: of those gloves as cheap like fish cleaning gloves, you
• 34:19
  Speaker 1: know that are kind of like cut gloves. I used
• 34:22
  Speaker 1: just for gripping fish because they you know, any slimy
• 34:24
  Speaker 1: fish or just being able to grip. But if you
• 34:26
  Speaker 1: were using the curry com it's really nice to have
• 34:28
  Speaker 1: that glove in case you miss, because I mean, it's
• 34:30
  Speaker 1: not gonna hurt you, but we will scratch your hand out.
• 34:32
  Speaker 1: So he likes to scale a Southern flounder for well,
• 34:35
  Speaker 1: you asked me how I like him. I don't like
• 34:37
  Speaker 1: to stuff him, but when you scale him, he's they
• 34:40
  Speaker 1: got like little mini MENI scales densely packed. But you don't.
• 34:44
  Speaker 1: I mean you gotta take those off. Always skin them. Oh,
• 34:49
  Speaker 1: we used to catch them. We used to catch them, uh,
• 34:54
  Speaker 1: just fishing the Gulf coast of Florida. We would catch
• 34:58
  Speaker 1: them kind of in a mixed bag with all this off,
• 35:00
  Speaker 1: just casting out in the troughs between the beach and
• 35:02
  Speaker 1: the first sandbar. Just lay bait out there. We'd catch,
• 35:06
  Speaker 1: you know, now and then you catch southern flounder. But
• 35:09
  Speaker 1: I never did anything but skin them. You cut them
• 35:11
  Speaker 1: off in quarters. Oh no, just talk about how you
• 35:12
  Speaker 1: do it. Just scale the fish. I mean, I like,
• 35:15
  Speaker 1: I just I got it. I like to leave the
• 35:17
  Speaker 1: heads on um because when you cut the head off,
• 35:20
  Speaker 1: you expose the tops of the filets too. I think,
• 35:23
  Speaker 1: too much dry heat, And so I just prefer to
• 35:25
  Speaker 1: leave the head on. You pull the gills out. Yeah,
• 35:28
  Speaker 1: gil and got this easiest fish in the world to get.
• 35:31
  Speaker 1: They have just tiny intestinal cavagies. It's for for how
• 35:35
  Speaker 1: big that fish is. It's remarkable how small their digestive
• 35:38
  Speaker 1: system is. Because you just go in there and got him,
• 35:41
  Speaker 1: gill him, scale him, and then you just run your
• 35:44
  Speaker 1: knife along the um, the lateral line which is on
• 35:48
  Speaker 1: the top the kind of the dark side of the
• 35:51
  Speaker 1: dark dark side of fish. And then come in with
• 35:54
  Speaker 1: a file at knife and just run along the rib
• 35:56
  Speaker 1: bones that run. This is a this is a exercize
• 36:00
  Speaker 1: and like manual riding along the rib bones that run,
• 36:04
  Speaker 1: you know, parallel to the cutting surface, almost almost to
• 36:07
  Speaker 1: the fins on either side, and just open up a
• 36:09
  Speaker 1: big pocket in it. I leave the bones in. I
• 36:12
  Speaker 1: know some people will try to will pull the bones
• 36:14
  Speaker 1: out and make it kind of bonus and then just
• 36:16
  Speaker 1: stuff that which uh usually crab, blue crab, and lay
• 36:20
  Speaker 1: it back on there. Lay lay so sorry that you're
• 36:23
  Speaker 1: stuffing between ribs and top fil a or ribs. I
• 36:27
  Speaker 1: got an idea for the listeners. For the listeners which
• 36:33
  Speaker 1: put your hands together, or they could buy my book
• 36:36
  Speaker 1: and look at the pictures. Let's do that. There you go,
• 36:39
  Speaker 1: plug your book. Man. Yeah, it's the everything I just described.
• 36:43
  Speaker 1: I just realized, I got I got pretty picture. You've
• 36:46
  Speaker 1: already written it out with captions. Yeah, bok a field
• 36:50
  Speaker 1: it came out in two thousand and twelve, came out
• 36:53
  Speaker 1: a long time ago. Uh and uh A Field a
• 36:56
  Speaker 1: chef's guide to uh Preparing and cooking wild game and
• 36:59
  Speaker 1: fish and so flounder is covered along with blue crab
• 37:04
  Speaker 1: and and uh to be cleared. Captain David is mentioned
• 37:07
  Speaker 1: by name in that book as well. Okay, so there
• 37:10
  Speaker 1: you go. Um but yeah, and there's pictures of him,
• 37:13
  Speaker 1: but looking like you are. You stuff in the belly
• 37:15
  Speaker 1: side to when the top side and then you just
• 37:18
  Speaker 1: leave it in any oil a pant so it doesn't
• 37:21
  Speaker 1: stick to the pan. Oil the fish, season it and
• 37:24
  Speaker 1: stuff it with you know, just tons of butter. I
• 37:26
  Speaker 1: like to put fresh herbs in there in the time,
• 37:30
  Speaker 1: crab meat Bay, all the crab meat you can afford
• 37:33
  Speaker 1: or catch and uh, and then just roast it in
• 37:36
  Speaker 1: a hot oven. It's incredible, or filet it and you
• 37:39
  Speaker 1: get the four filets off of it. And uh, I
• 37:42
  Speaker 1: mean fried. I'm sorry, but you know, when if you
• 37:47
  Speaker 1: ask me what the pinnacle for most fish, like the
• 37:49
  Speaker 1: best recipe is gonna be fried. I'm sorry, it's just
• 37:52
  Speaker 1: it doesn't apogize. Yeah, I love fried fish with a passion.
• 37:57
  Speaker 1: And it's like, I'm hardly ever inspired to you, like,
• 38:01
  Speaker 1: I'm not gonna fry that, dude. I'm so like. One
• 38:03
  Speaker 1: of the things that just like pains me about the
• 38:06
  Speaker 1: world is this sort of idea that that there's something
• 38:10
  Speaker 1: sort of wrong or that needs to be apologized about
• 38:14
  Speaker 1: in certain circles. About frying fish, Uh, tell us about
• 38:22
  Speaker 1: the your breading, because I think that's you know, it
• 38:25
  Speaker 1: varies a lot. It's gonna depend on the fish. Now
• 38:28
  Speaker 1: are you moving on to frying? Oh? Well? Can I
• 38:32
  Speaker 1: ask him one last quick? Do you think it would
• 38:35
  Speaker 1: work to take your strategy? Have you handled hell abit much?
• 38:39
  Speaker 1: I'm sure you have to arrest that man. Yes, I have.
• 38:41
  Speaker 1: It's been it's been years. Could you take a ten
• 38:43
  Speaker 1: pound halib it, say, and do some big, super dramatic
• 38:48
  Speaker 1: version or would you never get that thing to roast throughly?
• 38:51
  Speaker 1: You can? In fact, it's been done. There's a really
• 38:53
  Speaker 1: beautiful cookbook by Francis Maman called Moman on Fire and
• 38:57
  Speaker 1: he stuffs uh all of it, probably about a ten
• 39:02
  Speaker 1: pound halibut with I believe it's peppers and onions cuts
• 39:06
  Speaker 1: the same way you're talking about. Absolutely, then wires it
• 39:08
  Speaker 1: shut and then roasted over a fire. So I mean, yeah,
• 39:12
  Speaker 1: it's like phenomenal preparation. You could you could completely do that,
• 39:17
  Speaker 1: and you should. But on your stuff, flounder, you're probably
• 39:20
  Speaker 1: gonna end up eating the scaled skin. Yeah right, we're
• 39:23
  Speaker 1: on that a little sticky, but I mean I like that. Yeah,
• 39:25
  Speaker 1: it's a good way of describing it. Yeah, it's sticky,
• 39:28
  Speaker 1: it's like yeah, a little bit thicker. Yeah, it's it
• 39:34
  Speaker 1: doesn't really get crispy um. But I'd like to leave
• 39:37
  Speaker 1: it on as an insulation. And I like the way
• 39:40
  Speaker 1: it tastes, and I like, you know, I like chicken
• 39:44
  Speaker 1: feet and things like that a lot, So like that.
• 39:47
  Speaker 1: Sticky textures is fine for me. You like sticky bones, Yes,
• 39:53
  Speaker 1: that's that's different, a little bit different. But on the
• 40:00
  Speaker 1: pound halib it, you probably wouldn't be chewing through that skin.
• 40:02
  Speaker 1: I'm guessing. I'm not sure you know what you can
• 40:05
  Speaker 1: do with that skin, and I've done it. I stole
• 40:11
  Speaker 1: this from Jack Peppen jes Pepine because he does it
• 40:13
  Speaker 1: with some other fish. But Jack pepping hes he like
• 40:17
  Speaker 1: makes little crispies. So you take the halbut skin and
• 40:20
  Speaker 1: just cut it and you start to do a flounder skin.
• 40:23
  Speaker 1: Basically you're making Uh that's the word I'm looking for. Man. No,
• 40:29
  Speaker 1: there's like a there's like a snack product that I'm
• 40:32
  Speaker 1: trying to think of. It's the dimensions. No, I'm trying
• 40:34
  Speaker 1: to get the dimension of the cut quarter inch wide
• 40:38
  Speaker 1: strips two three inches long. You can see. Yeah, you
• 40:43
  Speaker 1: can season them. You can season them and fry them
• 40:45
  Speaker 1: and put them on salads. Uh, there's a there's a
• 40:50
  Speaker 1: little strip of fried fish. Uh No, no, I'm thinking
• 40:52
  Speaker 1: it's like it comes in a container that comes in
• 40:56
  Speaker 1: a container like uh is it? It's not like shoestring fries. No,
• 41:02
  Speaker 1: it doesn't matter, but it's nicely to do with the skin.
• 41:06
  Speaker 1: Like you know, if you if you, let's say you
• 41:09
  Speaker 1: broil a salmon file a on the skin and a
• 41:14
  Speaker 1: lot of people when they go to serve themselves they
• 41:17
  Speaker 1: just sort of remove their piece of fish and leave
• 41:20
  Speaker 1: the skin. And so when it's all done, you got
• 41:21
  Speaker 1: a piece of foil or whatever with the whole damn
• 41:24
  Speaker 1: skin from a broiled fish stuck to it. You can
• 41:28
  Speaker 1: take that off, put it on your cutting board and
• 41:31
  Speaker 1: just cut it into quarter inch strips and then cut
• 41:35
  Speaker 1: those down to two three inches or whatever and just
• 41:38
  Speaker 1: throw them in hot season them, salt them and just
• 41:40
  Speaker 1: throwing hot oil and they curl up and turn into
• 41:44
  Speaker 1: a little chip. That's a pretty good little chip. I'm
• 41:47
  Speaker 1: sure you know what I'm talking about. I mean, like
• 41:48
  Speaker 1: kind of pig would be a cheacher owner or crackling. Yeah, exactly,
• 41:52
  Speaker 1: but you don't understand. You understand everything I'm saying except this,
• 41:56
  Speaker 1: there's a snack product that is the dimensions of what
• 41:59
  Speaker 1: I'm talking about. Nothing to do with the taste or appearance.
• 42:02
  Speaker 1: It doesn't matter if I don't know if it is
• 42:04
  Speaker 1: actually sold as like a salad garnish, or if it's
• 42:07
  Speaker 1: just sold as like a potato child be kind of
• 42:10
  Speaker 1: a thing. Yeah, you don't also be exactly that long.
• 42:12
  Speaker 1: It's got like a little wave to it. I can't
• 42:14
  Speaker 1: even tell you what the hell it's made out of.
• 42:16
  Speaker 1: It doesn't matter potato or corn. I described it so clearly.
• 42:19
  Speaker 1: Yeah we get it. I got it. Okay, ask your
• 42:22
  Speaker 1: stuff about Bryan Breading. I mean it's gonna it's really
• 42:29
  Speaker 1: gonna depend on the fish like catfish, um, a lot
• 42:34
  Speaker 1: of fresh water fish, like crappy white mass and specifically catfish.
• 42:39
  Speaker 1: I do a mustard batter where I'll take a batter well,
• 42:43
  Speaker 1: I mean not about it. Well, it's it's mustard and
• 42:49
  Speaker 1: buttermilk and dip it in that and then dredge that
• 42:52
  Speaker 1: in corn meal. So technically I guess it would be
• 42:54
  Speaker 1: a dredge. Okay, so home and back up. No here here,
• 42:57
  Speaker 1: I am. I got a dead catfish laying here. Let's
• 42:59
  Speaker 1: just get serre is there's a dead catfish? Yeah, flopping
• 43:02
  Speaker 1: around still not even dead. Come on, we can't even
• 43:05
  Speaker 1: skip can't skip ahead to I got a catfish flay?
• 43:08
  Speaker 1: Here we go. Do you trim them nice? I will.
• 43:11
  Speaker 1: If it's big, I'll take a fat and bloodline out
• 43:14
  Speaker 1: of it. But if it's small, I won't. And I
• 43:16
  Speaker 1: love the bellies. Like if catfish is bigger than two
• 43:19
  Speaker 1: or three pounds, I do what I call like a
• 43:21
  Speaker 1: three filet method, where I pull off the filets off
• 43:24
  Speaker 1: the sides and I flip it over and I take
• 43:26
  Speaker 1: basically everything from the throat to the to the anus
• 43:30
  Speaker 1: skin that on both sides because it's got that crazy
• 43:33
  Speaker 1: silver on the top side. Um. And then you'll get
• 43:36
  Speaker 1: two really nice big chunks off of that that I
• 43:40
  Speaker 1: think I have the best texture on them. And if
• 43:42
  Speaker 1: you if you get a flathead, absolutely like chicken tender
• 43:47
  Speaker 1: sex of fish flathead belts, it's amazing. I think Parker
• 43:51
  Speaker 1: described as white gold, not not like chicken tenders had
• 43:55
  Speaker 1: sex of fish. It's white gold well either either way
• 44:00
  Speaker 1: you should. You should attempt it. And uh so catfish, Yeah,
• 44:04
  Speaker 1: so mustard, buttermilk, hot sauce if you want, and then
• 44:08
  Speaker 1: straight in to find corn meal from there. And then
• 44:11
  Speaker 1: because you're making a little like, uh, you're combining your
• 44:14
  Speaker 1: hot sauce. Yeah, like I'm a child. Okay, Um, the
• 44:20
  Speaker 1: hot sauce and about equal parts buttermilk and yellow mustard,
• 44:26
  Speaker 1: um in a bag in a bowl whatever, and you
• 44:28
  Speaker 1: take your prepared mustard not powder correct? Yeah? Um? And
• 44:33
  Speaker 1: I like catfish too, I cut into strips. I don't
• 44:35
  Speaker 1: like to do whole filets. I like a lot of
• 44:38
  Speaker 1: a lot of crispy, like a thin layer of crispy
• 44:41
  Speaker 1: breading to them. But I don't I don't prefer to
• 44:43
  Speaker 1: do whole filet's. Cut that into strips, go into the buttermilk,
• 44:49
  Speaker 1: mustard potentially hot sauce mixture. And what's your hot sauce?
• 44:54
  Speaker 1: You like the one that we make here, also the
• 44:57
  Speaker 1: mustard we make here. But um, you I don't know,
• 45:01
  Speaker 1: you could use anything you want. I think, what is
• 45:03
  Speaker 1: that crystal that Louisiana That that hot sauce out of
• 45:08
  Speaker 1: Louisiana is really good? What do you think about Frank's yeah, fine, Frank's.
• 45:13
  Speaker 1: It's good on chicken wings. But I'm saying, like, is that.
• 45:16
  Speaker 1: Let's say a guy was just down at at at
• 45:19
  Speaker 1: the local rural grocery store, Frank's and Frenches all the way. Yeah,
• 45:25
  Speaker 1: Frank's and Frenching. I'm trying to cover for that feller. Yeah,
• 45:28
  Speaker 1: And and he's like, ship, they don't have butter milk here,
• 45:31
  Speaker 1: Just just use some milk, man, Just like, use some
• 45:33
  Speaker 1: milk to thin it out. You're fine. Just he got
• 45:36
  Speaker 1: some Francs, some Frenches, his kids milk. Yeah, equal parts. Yeah,
• 45:42
  Speaker 1: season your fish with a little bit of salt, toss
• 45:44
  Speaker 1: him into the mustard buttermilk mix, and then you it's
• 45:48
  Speaker 1: really imperative that you have fine corn meal because because
• 45:51
  Speaker 1: coarse corn meal is not gonna stick very well, it's
• 45:54
  Speaker 1: gonna come off. And that's that's let me let me
• 45:58
  Speaker 1: tell you the real problem with coarse corn meal that
• 46:00
  Speaker 1: turns black and is bitter. Yes, yes, yeah, it's it's
• 46:06
  Speaker 1: up being like you get little pieces in your mouth. Yeah,
• 46:08
  Speaker 1: it's good for I guess some corn breads and things
• 46:11
  Speaker 1: like that where you want that texture and you're adding
• 46:13
  Speaker 1: a lot of moisture and fat into it. But no,
• 46:15
  Speaker 1: no good for frying. But you know what also works
• 46:18
  Speaker 1: really well is massa like massa arena, which is dried
• 46:23
  Speaker 1: uh massa that is then turned into a flower and
• 46:26
  Speaker 1: it is by nature very very fine and it's I
• 46:29
  Speaker 1: mean it's it's a corn meal product that's been next
• 46:31
  Speaker 1: to mealized, so it's a slightly different flavor, but it's
• 46:34
  Speaker 1: very good. And sometimes we'll do a mix of fine
• 46:37
  Speaker 1: corn meal and massa. Um. But if you're in a
• 46:40
  Speaker 1: pinch and you're in a place that sells Massa arena
• 46:42
  Speaker 1: and you can't find fine corn meal, get that you're
• 46:45
  Speaker 1: familiar with that brand Red Mill, Yeah, Bob's Red Mill. Yeah,
• 46:49
  Speaker 1: they sell a fine corn Yeah. That's say, if you're
• 46:52
  Speaker 1: in your grocery store and you see like a little
• 46:54
  Speaker 1: they'll kind of always keep it all together. But he's
• 46:56
  Speaker 1: that combany is like the company that has all the
• 46:58
  Speaker 1: crazy flower. Yeah. Yeah. Another one I like to use
• 47:02
  Speaker 1: that used for the squid is uh rice is a
• 47:07
  Speaker 1: nice breading, super light and airy. It compliments that squid nicely.
• 47:13
  Speaker 1: But I still feel like even with them, it's like
• 47:15
  Speaker 1: they always have the course in the medium, but finding
• 47:18
  Speaker 1: that fine ground, I don't know what the deal is
• 47:20
  Speaker 1: I have to I ask and just have them like
• 47:22
  Speaker 1: order in six bags and buy it. When I see it,
• 47:25
  Speaker 1: I buy a bunch. And there's actually there's a there's
• 47:28
  Speaker 1: a grocery store here in town that has very fine
• 47:30
  Speaker 1: corn meal and bulk, and so I go there and
• 47:32
  Speaker 1: bolt and I'd buy big bags of it. And then
• 47:34
  Speaker 1: if I can't find it like that, then I would
• 47:36
  Speaker 1: check around and see who carried that Bob's red mill,
• 47:39
  Speaker 1: because he's got medium man fine yea um, but regular
• 47:44
  Speaker 1: run of the mill corn meal is not great for
• 47:46
  Speaker 1: frying fish. So there we are. We got our little
• 47:48
  Speaker 1: mustard hot sauce. What about this tone I got off
• 47:51
  Speaker 1: you about the batter? Is something wrong with the batter?
• 47:55
  Speaker 1: It's not a big batter, guy, man, all battery and
• 47:58
  Speaker 1: then like like it holds so much oil and then
• 48:02
  Speaker 1: the batter comes off and there you are just like
• 48:04
  Speaker 1: a naked hunk of fish because the batter fell off.
• 48:08
  Speaker 1: I mean, it just makes me feel like I'm at
• 48:09
  Speaker 1: Long John Silver's. But can Long John Silver's you get
• 48:13
  Speaker 1: through all that bad and realize it's not a fish
• 48:15
  Speaker 1: in there. They just they like bad or batter they
• 48:19
  Speaker 1: like get up driving a batter and batter that and
• 48:21
  Speaker 1: then fry that and you open it up and it
• 48:23
  Speaker 1: looks like like a fried pancake. That's just yeah. I
• 48:29
  Speaker 1: like it sometimes. I think I kind of really like
• 48:31
  Speaker 1: fluffy white fish, you know, like what the big old greasy.
• 48:36
  Speaker 1: I think it has to be done right now. I
• 48:38
  Speaker 1: mean about it. When you make a batter, it has
• 48:39
  Speaker 1: to be a little thinner than you than you think
• 48:41
  Speaker 1: it needs to be. It needs to be ice cold
• 48:44
  Speaker 1: before it goes into the fryer. The batter has to
• 48:46
  Speaker 1: be super cold, and the fryer has to be super hot.
• 48:49
  Speaker 1: What's hot in your mind? I would say pushing three,
• 48:53
  Speaker 1: like really hot and cut your piece of fish. Do
• 48:55
  Speaker 1: you think that's really hot? That's my that's my goal
• 48:57
  Speaker 1: to town. Yeah that's hot. Yeah, I mean yeah, because man,
• 49:03
  Speaker 1: make you they're they're nice like perch flats everything like that. Yeah,
• 49:07
  Speaker 1: it's a small I mean it's a smaller you get
• 49:09
  Speaker 1: it's like yeah crispy you open it up, is still
• 49:12
  Speaker 1: like nice on the inside. Yeah. Yeah. You don't get
• 49:15
  Speaker 1: like a minute in the fryer. You can't go. You
• 49:17
  Speaker 1: can't go like wander off and do something else. I
• 49:19
  Speaker 1: mean you're standing there staring at it. Sure, yeah, but
• 49:22
  Speaker 1: I think you have a good batter. And I mean
• 49:24
  Speaker 1: we make ours here with just I mean beer and
• 49:27
  Speaker 1: choose a good flavorful beer, flour and baking powder. And
• 49:31
  Speaker 1: the baking powder makes it expand and it helps with
• 49:34
  Speaker 1: the crunch a lot on too. You gotta fry it hot,
• 49:36
  Speaker 1: and you gotta fry it long enough and then it
• 49:38
  Speaker 1: will you'll get it. I mean, you'll get a good
• 49:41
  Speaker 1: textual experience out of it if it's done just right.
• 49:44
  Speaker 1: But that said, I totally prefer my corn meal. Uh.
• 49:49
  Speaker 1: Sometimes I will bread fish with flour, eggwash and breadcrumbs
• 49:54
  Speaker 1: and do it that way, especially if I'm gonna serve
• 49:57
  Speaker 1: them sauce, like put a sauce on top of the fish,
• 50:01
  Speaker 1: like when I served it, Like one of my favorite
• 50:03
  Speaker 1: dishes is a very cruise on a sauce, so like
• 50:06
  Speaker 1: a tomato, olive, pepper, some chilies, garlic, um cilantro, parsley sauce.
• 50:14
  Speaker 1: And I love to do fried fish that's been breaded
• 50:17
  Speaker 1: and bread crumbs and then it's got that sauce on
• 50:20
  Speaker 1: top of it. It holds up really well when you
• 50:22
  Speaker 1: can use panco or dried bread or whatever you want.
• 50:24
  Speaker 1: But Uh, there was. There's sometimes where I will like
• 50:26
  Speaker 1: what we call standard bread and caceedar of fish or
• 50:28
  Speaker 1: flour egg and then bread crumbs that's good too well,
• 50:32
  Speaker 1: or flour egg, then corn meal because if we're doing
• 50:36
  Speaker 1: like calfish sandwiches, like where it's a big flame because
• 50:41
  Speaker 1: see when you cut it, like if I had had
• 50:45
  Speaker 1: to do it one way, I'd always cut them up
• 50:47
  Speaker 1: small pieces and then cut at that angle. Mhm on
• 50:52
  Speaker 1: a bias. Is that what I'm trying to say, to
• 50:55
  Speaker 1: create edges, right, so they crisp up nice, But when
• 50:58
  Speaker 1: you're doing a whole piece, you have less surface area
• 51:02
  Speaker 1: and so you feel like you're not getting the the
• 51:05
  Speaker 1: amount of breading you deserve because the service areas bigger.
• 51:08
  Speaker 1: So then we're doing like big chunks of catfish to
• 51:10
  Speaker 1: make a sandwich. Then season the flay egg I'm sorry, flour,
• 51:16
  Speaker 1: and then you have some for the egg to stick to,
• 51:18
  Speaker 1: then the corn meal and then fry and then you
• 51:20
  Speaker 1: get a hardy crisp to help because it's such a
• 51:24
  Speaker 1: big piece like a shell. That's a good way of
• 51:27
  Speaker 1: putting it. And then you put some pickles and shipped
• 51:29
  Speaker 1: on that sandwich. Yeah, well we make a little tartars. Yeah,
• 51:33
  Speaker 1: basically chopped up pickles, make them make it like tartar
• 51:37
  Speaker 1: and it but put more pickles on it and tomatoes
• 51:40
  Speaker 1: on it. Had some francs. I'm in the fish sandwiches.
• 51:44
  Speaker 1: I love fish sandwiches a lot. So yeah, yeah, you
• 51:48
  Speaker 1: got my attention. Fried catfish sandwich. When when you're doing
• 51:51
  Speaker 1: your cor meal to fry fish, do you like to
• 51:53
  Speaker 1: put some paprika stuff there to make it look nice?
• 51:55
  Speaker 1: I usually don't. If I anything, I'll put black pepper
• 51:58
  Speaker 1: in there. I do like a good amount of black
• 52:00
  Speaker 1: pepper in the season the flare, season the mix. That's
• 52:03
  Speaker 1: a great question. You season anything that you're gonna fry?
• 52:06
  Speaker 1: This is this is a pet pever mind is your
• 52:08
  Speaker 1: seasoned the thing you're going to fry? You don't season
• 52:13
  Speaker 1: the powder that you're going to then dust onto it.
• 52:16
  Speaker 1: Get some approximation of seasoning on it, Like well, I mean,
• 52:19
  Speaker 1: how much how much if you put a handful of
• 52:22
  Speaker 1: flour into our handful of sault in a couple into
• 52:24
  Speaker 1: a couple of cups of flour, how much salt is
• 52:27
  Speaker 1: going on in the flay? You have no idea? Why
• 52:29
  Speaker 1: don't you just season the damn thing you're gonna fry
• 52:32
  Speaker 1: like it. Yeah, just just put the salt on there
• 52:35
  Speaker 1: and then put the flower on it, and you then
• 52:36
  Speaker 1: you're done. That's it, and that's it's a good way
• 52:39
  Speaker 1: to make me angry. Here. Another fella point out too
• 52:42
  Speaker 1: is too if you do that method where you have
• 52:44
  Speaker 1: your branding seasoned, is that the seasoning is bigger pieces
• 52:50
  Speaker 1: than the flower, right, And so when it's just sitting
• 52:52
  Speaker 1: in a bowl or a bag, it's naturally like the
• 52:54
  Speaker 1: bigger stuff, heavier stuff is kind of going to the bottom.
• 52:57
  Speaker 1: So your earlier filets are getting less seasoning, and then
• 53:01
  Speaker 1: as you get through your breading ship getting stronger and stronger,
• 53:04
  Speaker 1: and salt here and salt here gravity Parker Hall, you
• 53:11
  Speaker 1: want to talk about killing some pigs? Is that a question?
• 53:20
  Speaker 1: But I don't know. Do you ever just yes? Uh?
• 53:29
  Speaker 1: Do you ever just go fish like seasoned and then
• 53:34
  Speaker 1: corn meal into the fryar like that? Simple? No? Never? No,
• 53:39
  Speaker 1: I have trouble making the corn meal stick appropriately. Um,
• 53:43
  Speaker 1: I've seen that. I just think having that little light
• 53:47
  Speaker 1: coating of mustard and that mustard brings acidity and that's
• 53:51
  Speaker 1: just nice. Was fried fried food? You want something to
• 53:55
  Speaker 1: cut that and you're you're just you're starting with a
• 53:57
  Speaker 1: with a little thin layer of acidity, and just it
• 54:00
  Speaker 1: just gives the filet itself a lot more like a
• 54:03
  Speaker 1: spectrum of flavor. I'm having Saturday night fish fry tomorrow
• 54:06
  Speaker 1: night when I'm home, I can tell you I was
• 54:08
  Speaker 1: some fish to fry. I got a lot of you
• 54:10
  Speaker 1: more miles man, we just brought a bunch back from Michigan.
• 54:13
  Speaker 1: Oh yeah, my wife has brought something back from I
• 54:15
  Speaker 1: got bluegills, channels, what else I got? And flats, old flats,
• 54:22
  Speaker 1: but fresh channels and bluegills. Uh. While we're on one
• 54:27
  Speaker 1: huge freaking small mouth. That's a good fish to eat. Yeah,
• 54:34
  Speaker 1: not like his trash. He calls him the large mouth.
• 54:38
  Speaker 1: I don't know. Small mouth is legit eating fish. See,
• 54:42
  Speaker 1: I've never really eaten him until I was in Canada
• 54:46
  Speaker 1: and we were on like her on and started catching
• 54:49
  Speaker 1: his big small mouth and out of state nonresident I
• 54:53
  Speaker 1: could keep I think too a day and uh we're
• 54:57
  Speaker 1: all I was catching was that and pike. And I
• 55:00
  Speaker 1: was blown away by how good a small mouth was.
• 55:03
  Speaker 1: Bike too. I mean they're painting the ask to clean,
• 55:05
  Speaker 1: but they're really good. But also I mean that's cold water.
• 55:10
  Speaker 1: I mean, you can talk about the trashy large mouth,
• 55:12
  Speaker 1: but I think it's just I'm just joking about large
• 55:14
  Speaker 1: I think in Michigan that we're fantastic. Yeah, they we
• 55:17
  Speaker 1: we used to eat them. I mean we we just
• 55:19
  Speaker 1: it was just like you didn't throw them back. But
• 55:22
  Speaker 1: I feel there's a weed we used to have in
• 55:28
  Speaker 1: the lake where I grew up on when we had
• 55:29
  Speaker 1: a lot of large mouths off we had three species
• 55:31
  Speaker 1: of weed seaweed. Uh, you know it's not the sea
• 55:36
  Speaker 1: lake weed, milfoil, which is an invasive a weed that
• 55:41
  Speaker 1: I don't know the name of. My brother and I,
• 55:43
  Speaker 1: who knows the name of every damn thing in the world,
• 55:46
  Speaker 1: he didn't even know the name of it. And we
• 55:47
  Speaker 1: made a note to find the name of it. We
• 55:49
  Speaker 1: still haven't gotten around to it. And the third weed
• 55:51
  Speaker 1: was skunk weed. And skunk weed would be like almost girls,
• 55:55
  Speaker 1: like a carpet, like a grass. Once you get out
• 55:58
  Speaker 1: too deep for the other weeds, there's not enough sun
• 56:00
  Speaker 1: light than there's a skunk weed to grow down there.
• 56:02
  Speaker 1: And when you ate those large mouths, and skunk weed
• 56:04
  Speaker 1: smells like a skulk, unmistakable. And when you eating large mouths.
• 56:10
  Speaker 1: There's some part of me like I can taste when
• 56:16
  Speaker 1: I eat large mouths, I get an aftertaste of skunk weed,
• 56:20
  Speaker 1: even if it hasn't lived around skunk weat. It's like,
• 56:24
  Speaker 1: I don't know if it's like psychosomatic now, but a
• 56:28
  Speaker 1: small mouth it might as well be a walleye. Yeah,
• 56:33
  Speaker 1: I agree with that. Small mouth is good. It's also
• 56:36
  Speaker 1: just titilating to talk about eating large mouth bass in
• 56:39
  Speaker 1: Texas because it's so people get so upset about it.
• 56:44
  Speaker 1: You use that word titilating often. No, Well, I mean
• 56:47
  Speaker 1: I think that favorite words. Using the word titilating to
• 56:50
  Speaker 1: describe eating large mouth bass is like exponentially upsetting to
• 56:56
  Speaker 1: two people that they don't like to eat large Yeah,
• 56:58
  Speaker 1: because they don't like eating large moth bad. They don't
• 56:59
  Speaker 1: like to hear that we don't like that word. Yeah,
• 57:01
  Speaker 1: they don't think. They don't think anybody should use throw around. Yeah. Yeah,
• 57:06
  Speaker 1: It's like when I'm watching the bass Masters, no one
• 57:10
  Speaker 1: says titilating. No, no, no commentators never. I think I
• 57:15
  Speaker 1: might just like publish a recipe like titillating fried bass.
• 57:21
  Speaker 1: What else on fish? Have we covered everything we want
• 57:23
  Speaker 1: to call around fish before we get out of frying.
• 57:26
  Speaker 1: Really interested. Uh, how how do you how would you
• 57:30
  Speaker 1: treat a shrimp shrimp that's gonna make it go to
• 57:34
  Speaker 1: the fryer fried shrimp. Um. Yeah, as far as the
• 57:39
  Speaker 1: breading process, you can I mean batter, not really, I
• 57:45
  Speaker 1: don't prefer about it. I think, uh, breadcrumb like flower
• 57:50
  Speaker 1: egg bread crumb is probably my favorite. Butterfloer egg bread
• 57:54
  Speaker 1: crumb shrump. Yeah. Um. You can also do the mustard
• 58:00
  Speaker 1: butter milk not to be you know, it's like a
• 58:02
  Speaker 1: two trick pony. But that's that's also very good on trump.
• 58:05
  Speaker 1: I like to butterfly them that. I think that extra
• 58:07
  Speaker 1: surface area it's really good fry. I'm super hot man.
• 58:11
  Speaker 1: It's like it looks like you double your yield when
• 58:14
  Speaker 1: you do that. Yeah, I love fried Trump. My daughter
• 58:18
  Speaker 1: also it's a big fried shrimp fan. Do you look
• 58:21
  Speaker 1: down on people who make coconut trimp? Oh, I've had
• 58:24
  Speaker 1: it before. It's fine. Um, I love that stuff. It's good.
• 58:28
  Speaker 1: I mean, yeah, it's it's it's I love coconut though,
• 58:30
  Speaker 1: so yeah, it's kind of cheesy, cheesy. Yeah. I've worked
• 58:43
  Speaker 1: at a in a place on a place called the
• 58:46
  Speaker 1: Idler river Boat. You're ago there South Haven, Michigan. I
• 58:49
  Speaker 1: was in South Haven, but I was spitting distance in
• 58:52
  Speaker 1: South Haven last week. Yeah, I bet that thing is
• 58:54
  Speaker 1: still floating. It's a really cool don't know about barge,
• 58:57
  Speaker 1: Vincent Price you stole in. It wasn't like the nineteen
• 58:59
  Speaker 1: o four World's Trade to Price. Yeah. Do you know
• 59:01
  Speaker 1: what's weird story? Man? There's this guy that uh was
• 59:05
  Speaker 1: up in southeast Alaska and looted a bunch of told
• 59:09
  Speaker 1: him poles long time ago people would go up in
• 59:12
  Speaker 1: the twenties and stuff, and loot told him poles. Um.
• 59:16
  Speaker 1: I remember they like really tried to track down one
• 59:18
  Speaker 1: of these told them poles. They realized was just outright
• 59:20
  Speaker 1: stolen and it want to be in the possession of
• 59:23
  Speaker 1: Vincent Price. Of course mentioned him, but go on, um,
• 59:30
  Speaker 1: I think they We felt like we had a fairly
• 59:33
  Speaker 1: sophisticated menu for South Haven, Michigan at the time, and
• 59:36
  Speaker 1: this was probably like nineties four ish, um and that
• 59:42
  Speaker 1: coconut shrimp man, it was like a top seller. It
• 59:44
  Speaker 1: wasn't an appetized It was like it was an entree
• 59:47
  Speaker 1: that we had there at the time. And we sold
• 59:49
  Speaker 1: the ship out of it. People loved it, so you
• 59:53
  Speaker 1: look down at it? I can tell no, No, I mean,
• 59:55
  Speaker 1: I'm not gonna order it. I'm gonna take just a
• 59:57
  Speaker 1: regular you know, standard dreaded shrimp over that probably, But
• 1:00:01
  Speaker 1: I mean a little coconut Shrimplet's that some kind of sweet, sour,
• 1:00:04
  Speaker 1: hot little sauce, some kind of like chunky jelly. Uh, yeah,
• 1:00:13
  Speaker 1: I get it. I would. I would eat it, absolutely,
• 1:00:15
  Speaker 1: I'd eat it, and I don't look down on it.
• 1:00:17
  Speaker 1: I got one more fry question for you. Are you
• 1:00:20
  Speaker 1: like a peanut oil man? Well, okay, it kind of
• 1:00:25
  Speaker 1: depends on where I'm at now. For years here we
• 1:00:28
  Speaker 1: fried everything in pure beef fat, and I am I'm
• 1:00:32
  Speaker 1: a big fan of, if not all beef fat in
• 1:00:37
  Speaker 1: the fryer, at least some for flavor and texture. It's like,
• 1:00:41
  Speaker 1: I can't really describe what what texture that import? Absolutely,
• 1:00:46
  Speaker 1: frank donuts, we would do them in beef fat. Now.
• 1:00:49
  Speaker 1: Once that cool. If you get a little bit of that,
• 1:00:51
  Speaker 1: you know that wax just similar to like what you
• 1:00:54
  Speaker 1: get off of deer fat. Are you buying that volume
• 1:00:56
  Speaker 1: of beef fat? Uh? We get it from our beef producer.
• 1:01:01
  Speaker 1: Just there's no other place for them to sell. It
• 1:01:03
  Speaker 1: renders that you render it. We render it. It smells amazing,
• 1:01:06
  Speaker 1: No it doesn't. So you're buying, you're buying rendering it out,
• 1:01:11
  Speaker 1: and then megan rendering out gallons of be fat. Yeah
• 1:01:13
  Speaker 1: we still yeah, we still do. And pork fat, but
• 1:01:16
  Speaker 1: I mean pork fat, beef fat, and then some kind
• 1:01:19
  Speaker 1: of high temperature oil. Any of those works. Like if
• 1:01:23
  Speaker 1: I'm how hot can you get be fat? Not that hot?
• 1:01:26
  Speaker 1: Not not I mean three seventy five is really pushing it.
• 1:01:30
  Speaker 1: It'll darken it. Yeah. Yeah, So peanut oil I think
• 1:01:35
  Speaker 1: is is great for frying. Expensive, man, it is expensive. Uh.
• 1:01:40
  Speaker 1: And then for frying here these days we use a
• 1:01:43
  Speaker 1: non GMO canola oil, which works pretty well, less expensive.
• 1:01:48
  Speaker 1: The peanut well, we have to consider peanut allergies. So
• 1:01:53
  Speaker 1: you know, even if it's just a one person in thousand,
• 1:01:57
  Speaker 1: it can they can kill them dead. You know, many
• 1:02:01
  Speaker 1: restaurants won't won't use peanut oil. That's interesting, just the
• 1:02:06
  Speaker 1: the tenacity of that allergy. What's the when you're using
• 1:02:11
  Speaker 1: bee fat, Like if someone fills up there deep frier
• 1:02:13
  Speaker 1: with beef fat. Deep sorry, they fill their deep frier
• 1:02:16
  Speaker 1: with bee fat and he cook some fish for their
• 1:02:19
  Speaker 1: buddies and then they put it on a shelf somewhere.
• 1:02:24
  Speaker 1: It's kind of it's if you fried a lot of fish,
• 1:02:26
  Speaker 1: it's cash. It's volatile. Yeah, it's just like peanut oil
• 1:02:29
  Speaker 1: where you can strain it and then store it away
• 1:02:32
  Speaker 1: and cook more fish next week. Definitely one of the
• 1:02:34
  Speaker 1: downsides to that. I mean you can strain it and
• 1:02:36
  Speaker 1: use it a little bit, but a lot of the
• 1:02:38
  Speaker 1: time for frying fish specifically, I will use a mix
• 1:02:41
  Speaker 1: of beef fat and at home if I'm trying to
• 1:02:45
  Speaker 1: be fat, and peanut oil, which I like a lot.
• 1:02:48
  Speaker 1: And then how hot can you get the bee fat?
• 1:02:50
  Speaker 1: Pretty much like seventy five because the peanut oil really
• 1:02:52
  Speaker 1: helps bring that that smoke point up on the bee fat.
• 1:02:57
  Speaker 1: So it works for a while, right for may your
• 1:03:00
  Speaker 1: gear change? Yeah, how we were talking last night when
• 1:03:05
  Speaker 1: we're eating in this restaurant. Um, First off, tell people
• 1:03:10
  Speaker 1: what we ate last night in this restaurant. Um. Let's see,
• 1:03:14
  Speaker 1: we had a it's it's beginning of summer, so we
• 1:03:17
  Speaker 1: were we started off with some tomatoes. We had a
• 1:03:19
  Speaker 1: tomato salad with avocado with the venison machicado, which is
• 1:03:24
  Speaker 1: a dried venison. Uh, with access finished and shanks that
• 1:03:27
  Speaker 1: have been shredded and then dried are salted and dried,
• 1:03:32
  Speaker 1: and some chilies, mint and cilantro and lime. We had
• 1:03:37
  Speaker 1: the cork cheese with the grilled mushrooms and bread and
• 1:03:42
  Speaker 1: a little ginger marmalade. And we had the bread to
• 1:03:45
  Speaker 1: the mosquite sour dough which is made with ground mesquite flour,
• 1:03:50
  Speaker 1: sour dough and pecans and served with whipped large domestic
• 1:03:54
  Speaker 1: pork fat with orange zest in it. Um. I'm trying
• 1:03:59
  Speaker 1: to remember now. One. Uh, there's some rhubarb and something.
• 1:04:03
  Speaker 1: I'm sure I don't remember that. Yeah, there was some
• 1:04:09
  Speaker 1: rue barb and the whip lard. Oh that was with
• 1:04:11
  Speaker 1: the bread. Yeah, I think you just covered all the
• 1:04:14
  Speaker 1: apps though. So the parissa, we had the raw the
• 1:04:17
  Speaker 1: raw axes with the fresh chilies, lime, onion, and cheddar.
• 1:04:24
  Speaker 1: That's all. It's ground and then kind of mixed up
• 1:04:26
  Speaker 1: and served with the buttercrackers. And uh. That's that's a
• 1:04:29
  Speaker 1: real Central Texas dish, right. There is a raw meat.
• 1:04:34
  Speaker 1: Usually it's beef, but I love it with with venison.
• 1:04:38
  Speaker 1: Your menu has my favorite sentence of all time on
• 1:04:41
  Speaker 1: the menu where it says everything is from around here.
• 1:04:46
  Speaker 1: Talk about that. Well, O our sourcing here and is
• 1:04:51
  Speaker 1: it's pretty strict. And I think these days you hear
• 1:04:54
  Speaker 1: a lot about local foods and sustainable and this and that.
• 1:04:58
  Speaker 1: And we, since we've been in business, which was thirteen years,
• 1:05:05
  Speaker 1: sourced entirely. I mean, we could say locally, but I'll
• 1:05:10
  Speaker 1: say within the boundaries of Texas, much of it coming
• 1:05:14
  Speaker 1: from much much closer than that. So all of our
• 1:05:19
  Speaker 1: even all ofs allives, olive oil, all the dairy, the
• 1:05:23
  Speaker 1: butter um, Texas wine to all Texas wine list um,
• 1:05:28
  Speaker 1: and all the Texas wines are made with Texas grapes,
• 1:05:31
  Speaker 1: which is an issue here. There's a lot of wineries
• 1:05:34
  Speaker 1: here that use grapes from somewhere else, which I don't
• 1:05:36
  Speaker 1: consider to be a Texas wine. M Our beers are
• 1:05:39
  Speaker 1: all made here. Um. All the meat um, and we're
• 1:05:44
  Speaker 1: very selective about where we get meat, whether it's domestic
• 1:05:47
  Speaker 1: or wild. UM. And then seafood comes from the Gulf
• 1:05:52
  Speaker 1: or some fresh water when we have access to the
• 1:05:56
  Speaker 1: you know, the very rare wholesale catfish trot liners you
• 1:06:01
  Speaker 1: know there they don't have websites. You know, it's it's
• 1:06:04
  Speaker 1: really hard to get ahold of wild caught freshwater fish anymore.
• 1:06:08
  Speaker 1: There's a few fisheries I think up north and you
• 1:06:10
  Speaker 1: know where you can still get crappie and walleye and
• 1:06:12
  Speaker 1: yellow perchons. It's not like that. Um so freshwater fish
• 1:06:17
  Speaker 1: is tricky, but you know, trimp and blue crab and
• 1:06:20
  Speaker 1: and goldfish is widely available. And then all of our
• 1:06:24
  Speaker 1: fruits and vegetables are whatever is in season or whatever
• 1:06:28
  Speaker 1: we've been able to preserve. And uh so, like we
• 1:06:30
  Speaker 1: won't have lemons or onions certain times of the year
• 1:06:33
  Speaker 1: and we just deal with it. But it's fun. It's
• 1:06:35
  Speaker 1: a really fun way to ride them innu and a
• 1:06:37
  Speaker 1: really fun way to serve food. And it just makes
• 1:06:39
  Speaker 1: it simple. And we uh talked about this before, but
• 1:06:41
  Speaker 1: it's confusing to people when you say that you serve
• 1:06:44
  Speaker 1: wild game because people know that, for the most part,
• 1:06:47
  Speaker 1: you can't sell wild game. But Texas has so many
• 1:06:50
  Speaker 1: feral has so many non natives. Yeah, so talk about
• 1:06:53
  Speaker 1: like the path of how a deer would wind up
• 1:06:55
  Speaker 1: here in this restaurant and access deer or um guy
• 1:07:00
  Speaker 1: or whatever. Yeah, and I think you know, I mean
• 1:07:03
  Speaker 1: to speak a little more to that, is that these
• 1:07:06
  Speaker 1: are invasives, and I think that these are great things
• 1:07:08
  Speaker 1: to eat as when whenever you eat a Ferrell hogg
• 1:07:11
  Speaker 1: er and access, you're not you're not contributing at all
• 1:07:14
  Speaker 1: to anything that had to be fenced in or have
• 1:07:17
  Speaker 1: a vet bill or anything like that, or or be
• 1:07:20
  Speaker 1: fed corn or anything like that. It's just you're you're
• 1:07:23
  Speaker 1: just using something that's that's detrimental to our environment or
• 1:07:28
  Speaker 1: you know, our region right here. And so the way
• 1:07:30
  Speaker 1: we get the hogs, I'll start with those is they
• 1:07:33
  Speaker 1: have to be trapped live and then they're brought into
• 1:07:35
  Speaker 1: our processor live. An inspector sees them, sees that they're healthy,
• 1:07:41
  Speaker 1: they're killed, he does another inspection liver, kidney um inside
• 1:07:46
  Speaker 1: of the rib cage, the membrane there, he looks for
• 1:07:47
  Speaker 1: spotting things like that. And at that point, uh, they
• 1:07:51
  Speaker 1: get a blue stamp and their stayed inspected. And so
• 1:07:55
  Speaker 1: at that point they are just a swine carcass and
• 1:07:58
  Speaker 1: we can buy that and then sell it and so
• 1:08:00
  Speaker 1: we get uh three or four hundred hogs equivalent of
• 1:08:05
  Speaker 1: about three or four hundred hogs a year between the
• 1:08:08
  Speaker 1: two restaurants. Let let me stop you on adamant. Yeah,
• 1:08:11
  Speaker 1: you remember the name of the episode we did where
• 1:08:13
  Speaker 1: we hung out with the Texas hog trapper. He does
• 1:08:16
  Speaker 1: commercial hog trapping the podcast or the TV show Lone
• 1:08:22
  Speaker 1: Star Pork. This is the title. It's on Netflix. Let
• 1:08:27
  Speaker 1: me check this, Yeah, just to see that process of
• 1:08:30
  Speaker 1: trapping hogs. We ate all of ours, but he sells
• 1:08:33
  Speaker 1: them to go on. So that's how that's a hogs
• 1:08:36
  Speaker 1: path to the restaurant. And you buy it. When you
• 1:08:39
  Speaker 1: buy it, uh, give me a ballpark, like on the
• 1:08:42
  Speaker 1: carcass if someone wants to buy a wild pig meat,
• 1:08:46
  Speaker 1: what's the what's the value that stuff? It's expensive? I
• 1:08:49
  Speaker 1: mean you're paying the same rate that we pay for
• 1:08:53
  Speaker 1: heritage hogs, like really well raised bargain basement ship. I
• 1:08:58
  Speaker 1: wish it was, I really do. And and ironic that
• 1:09:00
  Speaker 1: it's not that somebody goes up in a helicopter kills
• 1:09:02
  Speaker 1: sixty and lets them lay in a field, and then
• 1:09:05
  Speaker 1: we're paying a premium price for the ones that have
• 1:09:08
  Speaker 1: entered the food system. But I get it. I mean
• 1:09:09
  Speaker 1: there's people got you know, they got gas money to
• 1:09:12
  Speaker 1: get out there and check the traps and and do
• 1:09:14
  Speaker 1: all that. So there's a there's a pretty inefficient system
• 1:09:18
  Speaker 1: out there to get these hogs out. But I mean,
• 1:09:21
  Speaker 1: one of my goals is to like come up with
• 1:09:24
  Speaker 1: a more vertically integrated system where we can you know,
• 1:09:28
  Speaker 1: trap pigs, process pigs, and turn them into food that's
• 1:09:32
  Speaker 1: more readily available to people. And he could feed a
• 1:09:34
  Speaker 1: lot of people with the three million hogs that we
• 1:09:36
  Speaker 1: have here in Texas, especially since we're supposed to kill
• 1:09:40
  Speaker 1: two million o from every year to keep their population static,
• 1:09:44
  Speaker 1: of which we're not doing um And so I think
• 1:09:46
  Speaker 1: there'd be there's a there's a lot of conversations that
• 1:09:48
  Speaker 1: can happen about that. The deer um that that's really cool,
• 1:09:54
  Speaker 1: and that there was a very a pioneering company called
• 1:09:58
  Speaker 1: Broken Arrow Ranch and they started years ago by taking
• 1:10:02
  Speaker 1: an inspector with them and they had two shooters shooting
• 1:10:06
  Speaker 1: suppressed rifles. I believe now they do most of their
• 1:10:09
  Speaker 1: shooting at night, and they have a refrigerated trailer with
• 1:10:13
  Speaker 1: the guy that follows them, and they go out into
• 1:10:17
  Speaker 1: the field and shoot these animals inspectors right there. They
• 1:10:22
  Speaker 1: do this crazy electro stimulation where they basically hook him
• 1:10:26
  Speaker 1: up to a car battery. I've got one of those machines.
• 1:10:28
  Speaker 1: Man ever opened it bleeds them out really quick, and
• 1:10:32
  Speaker 1: then the inspectors there for the whole processing and then
• 1:10:34
  Speaker 1: they chill it down. They have X amount of time
• 1:10:36
  Speaker 1: to get it back to their their big processing hub
• 1:10:39
  Speaker 1: outside of Kerville, which is west of here, and uh,
• 1:10:42
  Speaker 1: and then it's sold all over the country from there.
• 1:10:45
  Speaker 1: And there's another business now and the shooting no guy,
• 1:10:48
  Speaker 1: the shoot access. There's also a psycha follow any of
• 1:10:51
  Speaker 1: the any of the invasive, any of the exotic species.
• 1:10:55
  Speaker 1: No white tail. To be clear. I mean sometimes some
• 1:10:57
  Speaker 1: of you will come in here and be like, you
• 1:10:58
  Speaker 1: can't serve venison. That's illegal, and I'm like, it's not
• 1:11:01
  Speaker 1: a white tail, and it's perfectly legal. Trust me. I'm like,
• 1:11:04
  Speaker 1: I haven't been flying under the radar for for their
• 1:11:06
  Speaker 1: teen years on this one. You know, there's I'm sure
• 1:11:09
  Speaker 1: in game Woard would love to nail my ass if
• 1:11:11
  Speaker 1: if I was selling white tail, then I am not, sir.
• 1:11:13
  Speaker 1: So it's uh, it is all exotics and invasives, which
• 1:11:17
  Speaker 1: is uh, which is great. I think, you know, I
• 1:11:20
  Speaker 1: think it's like you, what you're also getting is a
• 1:11:22
  Speaker 1: really natural protein. I mean, these animals are out there
• 1:11:25
  Speaker 1: living and on these big properties and in the case
• 1:11:28
  Speaker 1: of Access and nil Guy. These are mostly free ranging.
• 1:11:31
  Speaker 1: These are not sequestered beneath are but behind a high fence,
• 1:11:35
  Speaker 1: even a huge ranch. Most of these are because they're
• 1:11:38
  Speaker 1: all over the place now it's spreading. Um And and
• 1:11:41
  Speaker 1: the nil guy live a very natural life. They don't.
• 1:11:44
  Speaker 1: They don't eat corn out of feeders or anything like that.
• 1:11:47
  Speaker 1: They're grazing just like they should. And uh, it's a
• 1:11:50
  Speaker 1: it's a really good pro protein and we're able to
• 1:11:52
  Speaker 1: get quite a bit of it. You know. The big
• 1:11:54
  Speaker 1: animals too, Yeah, a big one, a really big bull,
• 1:12:00
  Speaker 1: and they're monsters. They're so I was eating some of
• 1:12:02
  Speaker 1: that the other days, some body's mind. I was over
• 1:12:05
  Speaker 1: at the first light and they had a little wild
• 1:12:08
  Speaker 1: game deal. Um and one of those boys have just
• 1:12:13
  Speaker 1: been down to Texas and had some some Neil guy meat.
• 1:12:17
  Speaker 1: It's good, man, it's really good. And even the big ones.
• 1:12:20
  Speaker 1: It doesn't you don't see a real drastic difference between
• 1:12:24
  Speaker 1: a mature cow and a mature bolt. Don't that mean?
• 1:12:27
  Speaker 1: The things? I mean, they're like, you'd be just as
• 1:12:29
  Speaker 1: happy to have that as elk. Yeah, you know, no,
• 1:12:32
  Speaker 1: I think it's I mean up there with Elk Elk
• 1:12:34
  Speaker 1: Access and nil guy, But I think access being is
• 1:12:37
  Speaker 1: the best that I've had. I really like it. Um.
• 1:12:40
  Speaker 1: There big body deer for this area. Um, I mean
• 1:12:45
  Speaker 1: they're way bigger than the hill country deer. Uh. And
• 1:12:47
  Speaker 1: so you get a lot of meat off of them.
• 1:12:49
  Speaker 1: And there they tend to be pretty fat, and they're
• 1:12:51
  Speaker 1: just they're so just naturally tender and delicious, very mild.
• 1:12:55
  Speaker 1: They're also really good for restaurant applications and that your
• 1:13:00
  Speaker 1: general customer is not gonna be put off by the
• 1:13:02
  Speaker 1: flavor of an axis. It's very approachable. Do you have
• 1:13:06
  Speaker 1: you had seka deer? Yeah? Or sick? Yeah? Yeah? You
• 1:13:10
  Speaker 1: like those? Yeah, I think it pretty good man. I
• 1:13:12
  Speaker 1: mean follow um pare David's dear, don't know what that is.
• 1:13:19
  Speaker 1: It looks like a big goofy white tail, like a monster. Uh.
• 1:13:24
  Speaker 1: We got all kinds, you know. Our our guy in
• 1:13:26
  Speaker 1: Fredericksburg just call us and be like, hey, I've got
• 1:13:28
  Speaker 1: this carcass hanging. And sometimes even elk, you know, they'll
• 1:13:31
  Speaker 1: they'll be an overpopulation of elk in an area and
• 1:13:34
  Speaker 1: they'll go out there and trap a few and and
• 1:13:37
  Speaker 1: bring him in until we were able to serve olk.
• 1:13:40
  Speaker 1: We're a native here one. Yeah, we just had a
• 1:13:42
  Speaker 1: big conversation about it'll be on this Uh you can
• 1:13:45
  Speaker 1: listen to that episode with the Texas Parks and Wildlife
• 1:13:49
  Speaker 1: director Carter Smith. We talked about the controversy around how
• 1:13:53
  Speaker 1: Texas manages and handles ELK, which is legitimately, in my mind, controversial.
• 1:14:00
  Speaker 1: I don't know much about it. There's, uh, here's one
• 1:14:04
  Speaker 1: for you. We talked about this. What is Texas cuisine? Yeah,
• 1:14:09
  Speaker 1: that's I mean, that's a good one. And I think,
• 1:14:13
  Speaker 1: I mean, you get different answers from different people. Of course, Um,
• 1:14:18
  Speaker 1: I think that you know, we we cook with all
• 1:14:20
  Speaker 1: Texas ingredients, And I mean most other cuisines in the
• 1:14:23
  Speaker 1: world have been defined by their ingredients. So like if
• 1:14:26
  Speaker 1: you're in an example, well in southern France, like let's
• 1:14:30
  Speaker 1: you you're gonna eat duck, Um, you're gonna cook with
• 1:14:33
  Speaker 1: duck fat or walnut oil. Um, You're gonna have some pigs,
• 1:14:36
  Speaker 1: you can have some freshwater fish. You're gonna eat beans, um, onions, herbs,
• 1:14:43
  Speaker 1: things like that. So I mean the cuisine is very
• 1:14:46
  Speaker 1: defined by that. And just to put that into contrasts,
• 1:14:48
  Speaker 1: let's go to let's go to Vietnam and there you're
• 1:14:51
  Speaker 1: gonna have a lot of fish, a lot of rice,
• 1:14:55
  Speaker 1: a lot of herbs, a lot of vegetables that grow
• 1:14:58
  Speaker 1: in a hot climate, and a lot of fermented and
• 1:15:01
  Speaker 1: preserved things because it said hot climate. And so that
• 1:15:05
  Speaker 1: really influences the cuisine there. It's it's spicy, it's pungent,
• 1:15:09
  Speaker 1: it's very bright, it's very flavorful, versus something in in France,
• 1:15:13
  Speaker 1: which is going to be a little more austere but
• 1:15:16
  Speaker 1: equally delicious. But the place really is influenced by what's
• 1:15:19
  Speaker 1: available there. So in this country, are you know, in Texas,
• 1:15:25
  Speaker 1: I think we went at it in reverse. And you know,
• 1:15:27
  Speaker 1: for the past hundred years we've been able to get
• 1:15:29
  Speaker 1: whatever we wanted, so we could we cooked with whatever
• 1:15:32
  Speaker 1: we wanted, and so we lacked a super definitive cuisine
• 1:15:37
  Speaker 1: and that our ingredients never forced us into anything. Uh.
• 1:15:41
  Speaker 1: And it's like defining our cuisine here and there. That's
• 1:15:44
  Speaker 1: not to say that we don't have things like barbecue
• 1:15:47
  Speaker 1: or more importantly, the in the influences of immigrant cuisines here,
• 1:15:53
  Speaker 1: which I think are the most important thing about what
• 1:15:57
  Speaker 1: our food is. So in Central Texas specifically, where I
• 1:16:01
  Speaker 1: mean we're in Austin right now, and so that's almost
• 1:16:05
  Speaker 1: kind of dead center and the mass of Texas. UM,
• 1:16:09
  Speaker 1: there's strong influences from German UH culture, Czech culture, because
• 1:16:15
  Speaker 1: there's a lot a lot of immigrants from Germany and
• 1:16:17
  Speaker 1: Czechoslovakia came here in the eighteen hundreds. UM, and then
• 1:16:23
  Speaker 1: really Mexican, you know, Mexico being three and a half
• 1:16:28
  Speaker 1: hours to our south, uh a huge influence also as
• 1:16:33
  Speaker 1: far as just the weather and what we can grow here.
• 1:16:37
  Speaker 1: You know, the peppers, the tomatoes, onions, things like that
• 1:16:41
  Speaker 1: thrive here. So we we used to be part of Mexico,
• 1:16:45
  Speaker 1: I mean it was we were, I mean until Texas independence,
• 1:16:49
  Speaker 1: you know, in thirty six, you know, we were part
• 1:16:52
  Speaker 1: of Mexico and then became a state nine years later.
• 1:16:55
  Speaker 1: And it's that that influence is very, very profound, which
• 1:16:59
  Speaker 1: is why I was joking earlier that we're a text
• 1:17:01
  Speaker 1: Mexican and German restaurant. You know, it's kind of just
• 1:17:05
  Speaker 1: vacillates between the two, but I think it's good to,
• 1:17:09
  Speaker 1: you know, give respect to both of those. And if
• 1:17:12
  Speaker 1: you go south of here an hour and a half
• 1:17:13
  Speaker 1: to San Antonio and then it's your you really feel
• 1:17:16
  Speaker 1: that influence a lot more and it's beautiful. It's in
• 1:17:19
  Speaker 1: the architecture, it's in the food, it's in it's in
• 1:17:21
  Speaker 1: every aspect of the culture. But there's also German beer houses,
• 1:17:25
  Speaker 1: our beer gardens down there, and like uh Men's choirs,
• 1:17:29
  Speaker 1: which is a thing in German community. It's like you'll
• 1:17:32
  Speaker 1: you'll see the ancient buildings that you know, men still
• 1:17:35
  Speaker 1: get together and saying and there's a bar something like that.
• 1:17:39
  Speaker 1: I've done a lot of it. Yeah, it's it's amazing.
• 1:17:44
  Speaker 1: I mean, it's amazing to be there. And then next
• 1:17:46
  Speaker 1: door is a mariachi band. That's what I think Texas is,
• 1:17:52
  Speaker 1: I mean, and that's not to Negate and the other
• 1:17:53
  Speaker 1: cultures that have come here. Also, you know, Vietnamese cultures
• 1:17:57
  Speaker 1: is really strong. Um there's you know, just like with
• 1:18:01
  Speaker 1: any metropolitan area, you get people from all over the world,
• 1:18:04
  Speaker 1: and I think that's really important to embrace that. And
• 1:18:07
  Speaker 1: then what we do here is we just use the
• 1:18:08
  Speaker 1: ingredients that we have and then take any idea from
• 1:18:11
  Speaker 1: anywhere else, because I think that's like that's open source
• 1:18:15
  Speaker 1: right there. We we we can use any idea that
• 1:18:18
  Speaker 1: anybody ever had about food and just apply it to
• 1:18:21
  Speaker 1: the ingredients we have. Because those are our resources. I'm
• 1:18:25
  Speaker 1: not I'm not at all trying to imply that we
• 1:18:27
  Speaker 1: define Texas food. But I think that since we are,
• 1:18:32
  Speaker 1: for lack of a better term, such a melting pot
• 1:18:34
  Speaker 1: at this point, that it's it's nice to just give
• 1:18:37
  Speaker 1: in and say that's what Texas food is. Now. You know,
• 1:18:39
  Speaker 1: we've got some distinct dishes like chicken fried steak um,
• 1:18:44
  Speaker 1: which is basically a schnitzel. You know, I'm sure that's
• 1:18:48
  Speaker 1: where that came from. Barbecue things like that, um. Crawfish
• 1:18:52
  Speaker 1: boils you know, come from a little east to here.
• 1:18:55
  Speaker 1: You know, that's Cajun, but it's a big thing here.
• 1:18:57
  Speaker 1: Fried fish um game, I mean cooking game. I think
• 1:19:02
  Speaker 1: it's also a really key ingredient to that. But you
• 1:19:05
  Speaker 1: mentioned in schnitzel reminded me of something I wanted to
• 1:19:08
  Speaker 1: mention earlier and forgot to mention. When we're talking about
• 1:19:11
  Speaker 1: seasoning meet for you before you fry it. We're making
• 1:19:16
  Speaker 1: turkey schnitzel um for Bo Jackson, the athlete who's a
• 1:19:23
  Speaker 1: he likes to cook. He's a very opinionated cook, and
• 1:19:27
  Speaker 1: I made him a piece of turkey schnitzel uh and
• 1:19:31
  Speaker 1: he ate it. That's would you like some more? And
• 1:19:34
  Speaker 1: he said that he would, and I go to make
• 1:19:37
  Speaker 1: some more, and he goes, but here's what I would
• 1:19:40
  Speaker 1: like you to do. And one of the things he
• 1:19:44
  Speaker 1: wanted me he noted that I had salted his schnitzel
• 1:19:47
  Speaker 1: after it was prepared. And one of his three requests
• 1:19:50
  Speaker 1: was that I assaulted before. And he had some other things.
• 1:19:57
  Speaker 1: What were the other things? I gotta know now? Because
• 1:19:58
  Speaker 1: number one was valid that he felt that the oil
• 1:20:02
  Speaker 1: is a little too hot, which which we know from
• 1:20:07
  Speaker 1: the last hour of talking that Steve likes to run
• 1:20:09
  Speaker 1: hot oil. He thought that I can't. I can't remember
• 1:20:12
  Speaker 1: what the third one was. You gotta remember the third one.
• 1:20:16
  Speaker 1: This is pretty fascinating. I really can't remember, man, I
• 1:20:22
  Speaker 1: can't remember what the third thing was. But he had
• 1:20:23
  Speaker 1: like several suggestions that the to the turn turned the
• 1:20:26
  Speaker 1: burner down slightly, salt his first But it was like
• 1:20:29
  Speaker 1: just unusual, um to be cooking someone something I usually
• 1:20:35
  Speaker 1: am watching and when I see something I don't like,
• 1:20:38
  Speaker 1: I just keep in the back of my head. Unless
• 1:20:41
  Speaker 1: it's someone I know very well. Then I would say, like,
• 1:20:44
  Speaker 1: you know what, y'all, You know, fella could try I
• 1:20:48
  Speaker 1: appreciate how forward he was and what I'm knowledgeable about
• 1:20:52
  Speaker 1: schnitzel he was. I had no IDEA very opinionated cook
• 1:20:57
  Speaker 1: knows how to cook. The next morning I missed the
• 1:21:00
  Speaker 1: inner because I was out hunting. Still um, but the
• 1:21:02
  Speaker 1: next morning he whipped us up some scrambled eggs, man,
• 1:21:05
  Speaker 1: and scrambled egg is one of those things where a
• 1:21:07
  Speaker 1: lot of people can really butcher them. You end up
• 1:21:09
  Speaker 1: with some dry you know, and uh bowmates, some nice
• 1:21:14
  Speaker 1: silky you know, like proper moisture level you know eggs.
• 1:21:20
  Speaker 1: Did you know that I make the best scrambled eggs ever?
• 1:21:25
  Speaker 1: Didn't know that. I didn't know that either low and
• 1:21:28
  Speaker 1: slow and slow the best ever, not for everyone, the best,
• 1:21:33
  Speaker 1: but the best ever. Yeah. Do you stir constantly? Or
• 1:21:36
  Speaker 1: oh yeah, I learned it from the greatest scopier. Yeah, yeah,
• 1:21:40
  Speaker 1: that's that's what I said, French style. Yeah, that's exactly
• 1:21:42
  Speaker 1: like that. It's almost like a lightly cooked egg custard.
• 1:21:47
  Speaker 1: We just keep it moving. Yeah. Um. You gotta have
• 1:21:50
  Speaker 1: a rubber spatulor that conforms, that easily conforms to the
• 1:21:54
  Speaker 1: contours of one's pan, because you can't be having it
• 1:21:59
  Speaker 1: and you gotta have a good hand. Yeah, I my
• 1:22:02
  Speaker 1: main eggpan I hide from my family. I keep it
• 1:22:08
  Speaker 1: with the I keep it and then they're not that ambitious.
• 1:22:12
  Speaker 1: I keep it in the Dutch oven section of the
• 1:22:16
  Speaker 1: cupboard where no one they just don't go. Well, why
• 1:22:19
  Speaker 1: would they ever need to go in that area? Just not.
• 1:22:23
  Speaker 1: You know, my wife hates to cook, so she's never
• 1:22:27
  Speaker 1: gonna wander over to the cupboard that has like Dutch
• 1:22:29
  Speaker 1: of any stuff in it. So I keep it there
• 1:22:32
  Speaker 1: because when she carelessly scavenges around for a pan, she
• 1:22:38
  Speaker 1: naturally goes over to where the pans are and then
• 1:22:41
  Speaker 1: ruins those pans um by like cutting stuff in them
• 1:22:45
  Speaker 1: and whatnot. And I keep my scrambled eggpan secret. Tell
• 1:22:49
  Speaker 1: us about this scrambled eggpan. You know Diamond, I've heard
• 1:22:55
  Speaker 1: of company Diamond. It's a good pan. Expensive, that's why
• 1:22:59
  Speaker 1: you gotta hide it from people. Can't be having What
• 1:23:02
  Speaker 1: do you think of Scoffier used I don't know for
• 1:23:04
  Speaker 1: a pan. I don't know, not that because yeah, he's
• 1:23:06
  Speaker 1: not a rubber bachelor. You know what, here's the weird thing.
• 1:23:11
  Speaker 1: You know, the opera singer um Bernhardt I think Sarah
• 1:23:17
  Speaker 1: Bernhard's her name. Oh turn of the century, turn of
• 1:23:22
  Speaker 1: the last century. She didn't believe in eating garlic brightening no, no,
• 1:23:31
  Speaker 1: um damnit, yeah any one sec Yeah. Bernhardt was a
• 1:23:40
  Speaker 1: French stage actress. Oh, stage actress. He had probably had
• 1:23:44
  Speaker 1: an affair with her. He was married, but maybe he
• 1:23:47
  Speaker 1: had an affair with her. She wouldn't eat garlic. People
• 1:23:51
  Speaker 1: had like a garlic phobia. And the Scofier was a
• 1:23:54
  Speaker 1: proponent of eating garlic. And he kept secret from her
• 1:23:58
  Speaker 1: that he would pierces, uh, take a big clove of
• 1:24:02
  Speaker 1: garlic and put it on the end of a fork
• 1:24:07
  Speaker 1: and stir her scrambled eggs using a garlic tipped fork
• 1:24:12
  Speaker 1: as a spatula. That's amazing. And she would love his
• 1:24:17
  Speaker 1: scrambled eggs. And he would never tell her that he
• 1:24:21
  Speaker 1: used a garlic clove to move it around the pan.
• 1:24:26
  Speaker 1: Think of that deceptive. But yeah, what's your favorite animal protein?
• 1:24:32
  Speaker 1: And why? Uh, it's either well, I guess I have
• 1:24:38
  Speaker 1: to have a favorite. You don't have an opinion on this, well,
• 1:24:41
  Speaker 1: I mean, I'm I've got a top two that I'm
• 1:24:43
  Speaker 1: trying to determine right now. I'm gonna have to say,
• 1:24:45
  Speaker 1: what are your two favorite animal proteins? Appreciate M. Farrell hogs,
• 1:24:52
  Speaker 1: and but everyone knows Farrell hogs no good. You can't
• 1:24:57
  Speaker 1: eat the Biggins. They're all right, Yeah, I feel like
• 1:25:02
  Speaker 1: you're baiting me. Uh, you can absolutely eat the big ones.
• 1:25:07
  Speaker 1: One of the best ones I ever had was three pounder. Uh.
• 1:25:10
  Speaker 1: The reason that people think you can't eat the big
• 1:25:12
  Speaker 1: ones just because nobody tries them. It's it's funny how
• 1:25:16
  Speaker 1: how that works. How when you just announced that if
• 1:25:19
  Speaker 1: they get over a hundred pounds or whatever, this arbitrary number,
• 1:25:23
  Speaker 1: this line in the stand that you've drawn with Farrell
• 1:25:26
  Speaker 1: hawks eyes, once they get over that, then you don't
• 1:25:28
  Speaker 1: try them, and then you tell other people that they're
• 1:25:32
  Speaker 1: no good to eat. In all wild games, there could
• 1:25:36
  Speaker 1: be multiple generations that haven't tried to hog over a
• 1:25:40
  Speaker 1: hundred pounds because somebody back there said that ones are
• 1:25:44
  Speaker 1: over a hundred no good, and so their sons and
• 1:25:47
  Speaker 1: daughters didn't do it, and then that information was passed on.
• 1:25:51
  Speaker 1: And I feel like that's something that we battle. Absolutely,
• 1:25:54
  Speaker 1: people have a brand and the people that are trying
• 1:25:57
  Speaker 1: to like explain ship is that we're just battling, like, uh,
• 1:26:01
  Speaker 1: what do you call that? Um? Misinformation? And I don't know. Yeah,
• 1:26:05
  Speaker 1: but bullshit. That's like like cultural Yeah, been with us
• 1:26:10
  Speaker 1: for generations. Yeah, it's because people are inherently lazy, so
• 1:26:16
  Speaker 1: if you tell them a thing, it allows them to
• 1:26:19
  Speaker 1: be lazy. We resually heard about a antelope guide, the
• 1:26:24
  Speaker 1: American prong Hard Okay antelope guide Wyoming, who guides about
• 1:26:29
  Speaker 1: a hundred antelope hunters a year, and they're wine to
• 1:26:35
  Speaker 1: people is that it's not good. And I can't remember
• 1:26:42
  Speaker 1: the number, but I think close to one hundred of
• 1:26:45
  Speaker 1: these clients food bank it. Don't use it themselves because
• 1:26:51
  Speaker 1: the outfitter doesn't want to deal with it and just
• 1:26:53
  Speaker 1: tells him it's no good, and they accept that it's
• 1:26:55
  Speaker 1: no good. The fact it's one of the finest things
• 1:27:00
  Speaker 1: running around. I mean, like I think tons of stuff
• 1:27:02
  Speaker 1: is good. Anything with the hoof on is pretty damn good.
• 1:27:04
  Speaker 1: It's like a good hooved animal that tastes like a
• 1:27:07
  Speaker 1: hooked animal. It just means that they don't have to
• 1:27:09
  Speaker 1: take it home and pull it out of their freezer
• 1:27:11
  Speaker 1: in a year and a half after it's been freezer
• 1:27:12
  Speaker 1: burned and throw it away. Yes, I mean, I think
• 1:27:14
  Speaker 1: that's what happens to a lot, a lot a lot
• 1:27:19
  Speaker 1: of fish too. That's when guys, there's a guy who's
• 1:27:22
  Speaker 1: actively trying to like establish the value of the wild
• 1:27:25
  Speaker 1: game economy. Um uh, and look at the resource, like
• 1:27:33
  Speaker 1: the resource of wild game in Canada and wild game
• 1:27:35
  Speaker 1: in America and what it does the food system and
• 1:27:38
  Speaker 1: how valuable it is. And I keep wanting to ask
• 1:27:40
  Speaker 1: him if he's throwing in all of the all of
• 1:27:44
  Speaker 1: the lazy sons of bitches who bring it home, don't
• 1:27:50
  Speaker 1: take care of it, knowing they're eventually going to throw
• 1:27:53
  Speaker 1: it away, and then throw it away because it's now
• 1:27:56
  Speaker 1: quote freezer burned, right, which is a little bit of
• 1:28:00
  Speaker 1: to you, which is also a myth. But because you
• 1:28:03
  Speaker 1: can say or well, instead of calling a freezer burn,
• 1:28:06
  Speaker 1: we could say that one it's not or two you
• 1:28:09
  Speaker 1: didn't wrap it right, right. But not to steer it
• 1:28:12
  Speaker 1: back to hogs. But when when people were here to
• 1:28:14
  Speaker 1: talk about when people are given open season on something,
• 1:28:18
  Speaker 1: and when you're when they're told that killing them is
• 1:28:21
  Speaker 1: a good thing, you know, it's it's an altruistic act
• 1:28:24
  Speaker 1: at this point here in Texas to kill a hog,
• 1:28:27
  Speaker 1: And so they become I don't know, they're like they're
• 1:28:29
  Speaker 1: like zombies and Nazis, Like it's you have, you know,
• 1:28:33
  Speaker 1: all the go ahead that you can possibly get to,
• 1:28:37
  Speaker 1: just like Ben says, man, you have permission to take
• 1:28:41
  Speaker 1: the gloves off. Yeah and so, and at that point
• 1:28:44
  Speaker 1: it's it's just become it's it's fun to go out
• 1:28:47
  Speaker 1: and kill them, and and a big bore and if
• 1:28:50
  Speaker 1: the slightest justification not to physically lifted after you've killed, it's,
• 1:28:57
  Speaker 1: you know, it's great. Oh, I just I just did
• 1:29:00
  Speaker 1: some good, not like I went down to the homeless
• 1:29:04
  Speaker 1: shelter and cooked for everybody today. Good, but you know
• 1:29:07
  Speaker 1: I I still did I did my part today. And
• 1:29:12
  Speaker 1: that's the only really laugh about it is like dudes
• 1:29:14
  Speaker 1: who uh go prairie dog hunting, like, well man, you know,
• 1:29:18
  Speaker 1: you know I do it for the you know, do
• 1:29:20
  Speaker 1: it for the ranchers. And like if you went and
• 1:29:22
  Speaker 1: asked the rancher, if he said, hey, man, um, I'm here,
• 1:29:27
  Speaker 1: what do you need done today? Fix that fency that's
• 1:29:31
  Speaker 1: gonna be slow on the list of yours. Yeah, like
• 1:29:35
  Speaker 1: you don't see that, don't see that, barnkie clean that
• 1:29:37
  Speaker 1: all out? Yeah, shoot, A ninth of a percent of
• 1:29:40
  Speaker 1: the prairie dog population on my on my land or
• 1:29:44
  Speaker 1: clean my house. Yeah, yeah, it's it's a thing, and
• 1:29:49
  Speaker 1: I mean it bugs me to no end, you know.
• 1:29:51
  Speaker 1: And I understand that all hogs can't be kept. You
• 1:29:54
  Speaker 1: can't retain all of them. Uh, if you're going up
• 1:29:57
  Speaker 1: and you're controlling them from a helicopter, absolutely there's no way.
• 1:30:00
  Speaker 1: But um, but if you're if you're gonna tell me
• 1:30:03
  Speaker 1: that you're not eating because they don't taste good, then
• 1:30:06
  Speaker 1: I mean, I've got a lot of anecdotal evidence to
• 1:30:08
  Speaker 1: the contrary. But you've got a restaurant to the contrary. Yeah, yeah,
• 1:30:12
  Speaker 1: I mean there's something you can do with them, and
• 1:30:13
  Speaker 1: we and it just so happens that we shoot I
• 1:30:17
  Speaker 1: mean most I mean mostly boys. Like I'm trying to
• 1:30:20
  Speaker 1: think of the past few hogs that I've killed personally,
• 1:30:23
  Speaker 1: they've all been boars. You know. It's just it's I'm
• 1:30:25
  Speaker 1: selecting for boars. No, absolutely not. I'll select a sow
• 1:30:28
  Speaker 1: every time if but you know, those solo boars just
• 1:30:31
  Speaker 1: tend to move around a lot more. If we're hunting
• 1:30:33
  Speaker 1: at night, we see boars. If one pig comes into
• 1:30:36
  Speaker 1: a field, that's a boar. Um, it's gonna be rare
• 1:30:39
  Speaker 1: that a sow is going to be on our own. Um.
• 1:30:42
  Speaker 1: But if if there's a group that comes in, absolutely
• 1:30:44
  Speaker 1: I'm picking out a sow, And absolutely I'm picking out
• 1:30:46
  Speaker 1: a pregnant sow because they have the most fat on
• 1:30:49
  Speaker 1: them and they tend to be the best. You know,
• 1:30:51
  Speaker 1: that's the thing. You hear people say a wet sow.
• 1:30:54
  Speaker 1: But man, uh I got one one time, and there's
• 1:30:57
  Speaker 1: two problems with it. Two problems happened to me. Uh.
• 1:31:02
  Speaker 1: One was social, and that I was with a friend
• 1:31:05
  Speaker 1: of mine and she wasn't big hunter, hadn't been around
• 1:31:10
  Speaker 1: it much. And here I am gotten it and it's
• 1:31:15
  Speaker 1: getting kind of dark out and I'm gotten it and
• 1:31:18
  Speaker 1: I'm getting into it and I'm kind of like, nothing
• 1:31:20
  Speaker 1: to see here, right, Oh, look over that way, because
• 1:31:26
  Speaker 1: that could be unsettling someone. The second problem is that
• 1:31:30
  Speaker 1: this thing must have gotten into it. Like I was
• 1:31:32
  Speaker 1: all excited because I knew this thing, like a wet
• 1:31:34
  Speaker 1: soile was good, right, this thing must have been eating
• 1:31:37
  Speaker 1: something dead. I found it tasted, you know, like sometimes
• 1:31:41
  Speaker 1: you get you get black bears, like and when we're
• 1:31:45
  Speaker 1: hunting black bears on the coast, you'll get black bears
• 1:31:50
  Speaker 1: that they have so much they eat so much rotten salmon.
• 1:31:53
  Speaker 1: I have no references. Yeah, I imagine it's it's like
• 1:31:58
  Speaker 1: you'll eat it and it's taste like fish. Yeah, to
• 1:32:02
  Speaker 1: the point where you smoked hamd that one time. Remember
• 1:32:05
  Speaker 1: that told of thousand times. I'll tell one more. I'm
• 1:32:09
  Speaker 1: smoking a bear him at my cabin in Alaska, and
• 1:32:14
  Speaker 1: I go to and I we shot it like it
• 1:32:18
  Speaker 1: was early June. We shot and so salmon run, sam
• 1:32:21
  Speaker 1: run hadn't happened yet, right, so not this year salmon.
• 1:32:24
  Speaker 1: We get a bear and uh. And I go to
• 1:32:27
  Speaker 1: my neighbor to borrow a smoker and smoked the bear
• 1:32:32
  Speaker 1: ham in his smoker. When I return the smoker, I said, man,
• 1:32:39
  Speaker 1: you need to clean the clean that smoker. It's got
• 1:32:43
  Speaker 1: so much like old salmon oil in it that it
• 1:32:48
  Speaker 1: made my bar him taste like like rotten fish. He said,
• 1:32:52
  Speaker 1: I've never smoked a fish in that smoker. There's never
• 1:32:55
  Speaker 1: a fish has never been in there. And that was
• 1:32:57
  Speaker 1: the first time I had that experience of a bear
• 1:32:59
  Speaker 1: that has tastes like fish, which a little bit has
• 1:33:02
  Speaker 1: gradually turned me off a coastal black bears. But anyhow,
• 1:33:06
  Speaker 1: this thing tastes like he had been eaten, like I
• 1:33:09
  Speaker 1: feel like he had gotten into something, you know, and
• 1:33:12
  Speaker 1: it does. It definitely happens, and I'm not I'm not.
• 1:33:14
  Speaker 1: I would never say that all hogs are are delicious,
• 1:33:17
  Speaker 1: but that's the only one I had that ever had
• 1:33:19
  Speaker 1: any problem. I find it to be very rare, and
• 1:33:22
  Speaker 1: like I said, you know, we're we're going through hundreds
• 1:33:25
  Speaker 1: a year, and it's it's pretty it's it's very infrequent
• 1:33:28
  Speaker 1: that you find one that you would pacify as inedible.
• 1:33:31
  Speaker 1: I tell the story a lot about snaring a sow
• 1:33:34
  Speaker 1: one time, um and simultaneously, while while that snare was running,
• 1:33:40
  Speaker 1: we we shot one of the same exact size I
• 1:33:43
  Speaker 1: could have come out of the same litter one was there.
• 1:33:46
  Speaker 1: They're probably about eighty pounds, both styles, same fat content
• 1:33:50
  Speaker 1: and everything, and we butchered them both. Ate the shot
• 1:33:53
  Speaker 1: one the next day, took home the snared one and
• 1:33:58
  Speaker 1: ate some of that the next day. And the one
• 1:34:00
  Speaker 1: out of the snare it was inedible and just had
• 1:34:03
  Speaker 1: to be stressed. Yeah, I was gonna suggest that. I mean,
• 1:34:07
  Speaker 1: it was definitely and I think that affects him a
• 1:34:09
  Speaker 1: lot as well. But when you're snaring him, are you
• 1:34:11
  Speaker 1: buying snares are making your own out of garage cable.
• 1:34:13
  Speaker 1: I won't snare him anymore after Yeah, it was you know,
• 1:34:17
  Speaker 1: I don't I don't need to um and I just
• 1:34:21
  Speaker 1: it wasn't for me. I just didn't like she. She
• 1:34:23
  Speaker 1: was just like so tired and worn out when I
• 1:34:27
  Speaker 1: got up to it, and I was just like, you know,
• 1:34:29
  Speaker 1: we did it because we needed a hog on the ground.
• 1:34:32
  Speaker 1: We were filming something and had to absolutely get a
• 1:34:34
  Speaker 1: pig down, and we were just heading our beds with
• 1:34:37
  Speaker 1: the snares. But I wouldn't do it again. I met
• 1:34:41
  Speaker 1: someone in Hawaii who snares wild cattle. I don't know
• 1:34:43
  Speaker 1: if it's legal or not snare cattle. Yeah, that's a
• 1:34:49
  Speaker 1: heavy cable. I made sausage out of a South Texas
• 1:34:52
  Speaker 1: ferrell cow one time custom water. This guy came in.
• 1:34:56
  Speaker 1: He had his doctor told him he couldn't need any
• 1:34:58
  Speaker 1: fat or salt, and he brought me these grocery bags
• 1:35:02
  Speaker 1: full of frozen bit to like bone and meat from
• 1:35:06
  Speaker 1: a feral cow in South Texas and asked if I
• 1:35:08
  Speaker 1: could make sausage for him but no fat and no salt,
• 1:35:12
  Speaker 1: which the answer would be no. Well, I was like, well,
• 1:35:16
  Speaker 1: I mean I mean, I was like, I'm gonna just
• 1:35:18
  Speaker 1: be up front and tell you the sausage isn't gonna
• 1:35:20
  Speaker 1: be good. This guy is just he was so desperate
• 1:35:22
  Speaker 1: for anything. He's just like I don't care. I just
• 1:35:25
  Speaker 1: want sausage. I mean, I can't eat anything now. And
• 1:35:27
  Speaker 1: I was like, all right, I made it for him,
• 1:35:29
  Speaker 1: and it was it was awful. What did you cut
• 1:35:31
  Speaker 1: into it? We just put his men like spices and
• 1:35:35
  Speaker 1: he didn't try to put some kind of like substitute
• 1:35:38
  Speaker 1: for fat or binder in there. We just we just
• 1:35:42
  Speaker 1: made a round ground meat sausage dry. The flavor can
• 1:35:47
  Speaker 1: be good, but the texture and the dryness gets tough.
• 1:35:49
  Speaker 1: Flavor flavor might have been good with a little salt, Yeah,
• 1:35:52
  Speaker 1: there was none of that in there either. So wet
• 1:35:55
  Speaker 1: sow that's the right word, right, pregnant sow wan they
• 1:35:59
  Speaker 1: call him wet? Is wet not nursing? Oh no, okay,
• 1:36:05
  Speaker 1: then what's what's the word for one? Because what I've
• 1:36:07
  Speaker 1: heard is you want them before they start nursing. I
• 1:36:09
  Speaker 1: was calling them a wet sou. That screws my whole
• 1:36:11
  Speaker 1: story of pregnant, damn South pregnant. Yeah yeah, yeah, Like
• 1:36:16
  Speaker 1: like if I see a sounder and there's a there's
• 1:36:18
  Speaker 1: a a nursing sound that's obviously trailing some some little pigs.
• 1:36:23
  Speaker 1: Then and there's a pregnant one also, which there's typically
• 1:36:26
  Speaker 1: gonna be one or the other or both. I mean
• 1:36:27
  Speaker 1: there there there's only twenty three days between when they
• 1:36:30
  Speaker 1: give birth and when they go back into their extracycle,
• 1:36:33
  Speaker 1: and they're gonna get bread. I mean, if there's a
• 1:36:35
  Speaker 1: population of them around, they're gonna get bread almost immediately.
• 1:36:38
  Speaker 1: I mean, I feel like, I mean it's kind of bad.
• 1:36:40
  Speaker 1: I mean, it's just like what a life. I mean,
• 1:36:42
  Speaker 1: that's the I mean, the break that you have with
• 1:36:44
  Speaker 1: piglets is twenty three days before your bread again, and
• 1:36:47
  Speaker 1: then a little less than four months later you're giving
• 1:36:50
  Speaker 1: birth again. And those first ones are just you're weaning
• 1:36:53
  Speaker 1: those first uh pigs off too. So but I'll pick
• 1:36:56
  Speaker 1: a pregnant one. I mean, it sounds, it's it's harsh,
• 1:36:59
  Speaker 1: but they have better fat and I just think they
• 1:37:03
  Speaker 1: eat a lot better. So number two next to pigs
• 1:37:06
  Speaker 1: access access, Dear, I think that you know, again from
• 1:37:10
  Speaker 1: a invasive perspective, they're they're the best thing to eat
• 1:37:15
  Speaker 1: around here. There we've seen a real explosion in their
• 1:37:18
  Speaker 1: populations in the last year or two here. And I mean,
• 1:37:22
  Speaker 1: to really put that into a perspective is the fact
• 1:37:25
  Speaker 1: that I get invited to shoot access. Now I've had
• 1:37:29
  Speaker 1: a couple of people be like, hey, there's just so
• 1:37:32
  Speaker 1: many of them on our property, we come out and
• 1:37:34
  Speaker 1: shoot one, Whereas if you go back five years, it
• 1:37:37
  Speaker 1: would be like eight, you want to come shooting access?
• 1:37:40
  Speaker 1: It's OK. But also, I mean that's where how we
• 1:37:44
  Speaker 1: got into this problem is the vast amount of private
• 1:37:46
  Speaker 1: land that we have here in Texas. And then when
• 1:37:49
  Speaker 1: people either stocked access on their land or the access
• 1:37:53
  Speaker 1: showed up one day, it was very valuable commodity to
• 1:37:58
  Speaker 1: the point where they didn't hunt them down into a
• 1:38:00
  Speaker 1: manageable size population. And then one day it's like, oh,
• 1:38:05
  Speaker 1: we should have been shooting a lot more of these
• 1:38:08
  Speaker 1: and maybe not charging as much. This obviously my perspective
• 1:38:11
  Speaker 1: on it. But now we're I mean, we've gone from
• 1:38:13
  Speaker 1: charging to inviting. And if you drive west of here,
• 1:38:18
  Speaker 1: there's one highway that goes out to kind of the
• 1:38:20
  Speaker 1: epicenter of where they were initially brought and you'll see
• 1:38:25
  Speaker 1: two or three road killed. Um, just in a in
• 1:38:27
  Speaker 1: a thirty forty mile stretch of highway there there, and
• 1:38:30
  Speaker 1: you'll see big herds of them and they they they
• 1:38:32
  Speaker 1: can be in huge groups and they outcompete the white tails,
• 1:38:38
  Speaker 1: and they're starting to spread south and west, and so
• 1:38:41
  Speaker 1: I think it's definitely time to get in front of
• 1:38:43
  Speaker 1: those two. I mean, they're never gonna, never gonna have
• 1:38:46
  Speaker 1: the impact of a hog. But I think that it's like,
• 1:38:51
  Speaker 1: should I shoot a white tail or should I shoot
• 1:38:54
  Speaker 1: an access? Uh? If I'm gonna be out there, you know,
• 1:38:57
  Speaker 1: getting meat for myself, it's like, think it access is
• 1:39:00
  Speaker 1: the answer right now for your own personal Yeah, Um,
• 1:39:06
  Speaker 1: what do you like when it comes to butcher and
• 1:39:08
  Speaker 1: what do you like working with the most? Um? Hogs
• 1:39:12
  Speaker 1: are fun because they're all they're all different. I like
• 1:39:14
  Speaker 1: that because you know, I'm my second book is almost complete,
• 1:39:19
  Speaker 1: right and and we're it's all about Farrell hogs. And
• 1:39:23
  Speaker 1: the approach that we've taken on it is how to
• 1:39:25
  Speaker 1: what do you do with the hog that you've got
• 1:39:27
  Speaker 1: on the ground, you know, without overcomplicating it because you can't.
• 1:39:31
  Speaker 1: There's no recipe for Farrell hogs. It's like, well, how
• 1:39:33
  Speaker 1: big is that? Pigs that eight pounds, there's you know,
• 1:39:36
  Speaker 1: there's a huge difference in that, and applying the same
• 1:39:41
  Speaker 1: concepts to every size hog or are the different fat
• 1:39:45
  Speaker 1: contents that they can have, is gonna lead to mishaps
• 1:39:50
  Speaker 1: in the kitchen and then you're gonna be less app
• 1:39:52
  Speaker 1: to eat them in the future. So I think like
• 1:39:53
  Speaker 1: clarifying how to eat pigs, it's really important, and I
• 1:39:57
  Speaker 1: think that's also a lot of the fun of it.
• 1:39:59
  Speaker 1: What I really enjoy is that when you know, you
• 1:40:02
  Speaker 1: get a pig, whether you've shot it or they are
• 1:40:04
  Speaker 1: or they've brought it in here, you don't know what
• 1:40:07
  Speaker 1: it's gonna look like. It could be a hundred pounds
• 1:40:10
  Speaker 1: and lean, or it could be a hundred pounds and
• 1:40:12
  Speaker 1: have two inches of pure acorn fat on it. And
• 1:40:17
  Speaker 1: how that hog looks is going to inform the decisions
• 1:40:20
  Speaker 1: you make and cutting. Are you gonna cut chops off
• 1:40:22
  Speaker 1: of it? Are you gonna throw the whole thing in
• 1:40:23
  Speaker 1: the grinder? Uh? Never get bacon off them? You can
• 1:40:28
  Speaker 1: really uh you know, this is a very common question
• 1:40:31
  Speaker 1: in my in my the Ferrell hog butchery classes that
• 1:40:34
  Speaker 1: we do, is that can you get bacon off And
• 1:40:37
  Speaker 1: the answers yes, But I've probably seen less than ten
• 1:40:41
  Speaker 1: hogs ever that I'd say you could get legitimate slicing
• 1:40:45
  Speaker 1: bacon off of to be clear, like bacon that you
• 1:40:47
  Speaker 1: could cut into a strip and fry and serve with
• 1:40:49
  Speaker 1: eggs um if you want bacon flavored product than even
• 1:40:54
  Speaker 1: a smaller thin belly. If it's only an inch thick
• 1:40:56
  Speaker 1: or three quarters of an inch stick, you can take
• 1:40:58
  Speaker 1: that off and still cure and smoke that, and then
• 1:41:01
  Speaker 1: you can have bacon bits absolutely if it's got enough
• 1:41:05
  Speaker 1: fat on it. But if you want like a legitimate
• 1:41:07
  Speaker 1: slice a strip of bacon to wrap around a dove
• 1:41:10
  Speaker 1: breast or whatever, then it's going to require a very
• 1:41:14
  Speaker 1: very large, very fat pig. And so that's typically gonna
• 1:41:16
  Speaker 1: be a sow. And you don't see sows in the Yeah,
• 1:41:21
  Speaker 1: you know, live weight you probably two fifty plus, I
• 1:41:26
  Speaker 1: think before you start to get bacon that's gonna be
• 1:41:29
  Speaker 1: worth it. And so it's kind of rare to see
• 1:41:31
  Speaker 1: a sow that size, although they are out there. For sure.
• 1:41:35
  Speaker 1: You came in to hunt. You were into food first
• 1:41:39
  Speaker 1: and then hunting second, So like food brought you into hunting. Yeah,
• 1:41:43
  Speaker 1: I always fish to be always fish going up. Yea
• 1:41:47
  Speaker 1: and for me like hunting brought me into food, right,
• 1:41:50
  Speaker 1: what h what are your feelings about the intersection of
• 1:41:54
  Speaker 1: those two things. Well, I mean, I'm I'm really excited
• 1:41:57
  Speaker 1: about where it is right now because I think that
• 1:42:00
  Speaker 1: it's like it's it's come so far, and that people
• 1:42:04
  Speaker 1: think about food when they're hunting and fishing a lot
• 1:42:07
  Speaker 1: more than they did even three years ago. You can
• 1:42:10
  Speaker 1: go back to him and it's I don't agree, but
• 1:42:14
  Speaker 1: go on, Well, I I think I'm coming from a
• 1:42:17
  Speaker 1: perspective of being here in Texas, where I mean, everything
• 1:42:20
  Speaker 1: was treated in the same way, and Farrell Hoggs maybe eaten,
• 1:42:24
  Speaker 1: doves maybe eaten, but they're only eaten one way. Venison
• 1:42:29
  Speaker 1: backstraps are eaten cooked one way. M just from looking
• 1:42:34
  Speaker 1: at the divergence of recipes alone, Okay, I'll agree with
• 1:42:39
  Speaker 1: that variety, like the variety of preparations, but I think
• 1:42:43
  Speaker 1: it's happening in a specific demographic certainly the variety of preparations.
• 1:42:49
  Speaker 1: But but we go on. I'll talk about my view
• 1:42:51
  Speaker 1: on it some day and you'll probably know a lot
• 1:42:53
  Speaker 1: more about that specifically. Um, I feel like people are
• 1:42:58
  Speaker 1: I feel like they're keeping more of their animals at
• 1:43:02
  Speaker 1: least experimenting a little bit more, which it's great. Um
• 1:43:08
  Speaker 1: I hope that you know the same thing applies to fish.
• 1:43:11
  Speaker 1: But you also hear a lot about you know people,
• 1:43:13
  Speaker 1: you know, you talk to guides and they don't think
• 1:43:15
  Speaker 1: that their clients eat their fish either. They want a
• 1:43:18
  Speaker 1: limit and then they don't eat fish. And I think
• 1:43:20
  Speaker 1: that's you know, it's real shame not to eat eat
• 1:43:25
  Speaker 1: fish as as much as you can while it's fresh,
• 1:43:28
  Speaker 1: eat it it just just don't stop eating it until
• 1:43:31
  Speaker 1: you have to freeze it, as you know my policy.
• 1:43:36
  Speaker 1: So that's the intersection. Well, um, like, do you think
• 1:43:42
  Speaker 1: the two like do you think the food sort of
• 1:43:45
  Speaker 1: like the food community and the hunting community are in dialogue.
• 1:43:51
  Speaker 1: I do. I think that there's I mean just think
• 1:43:53
  Speaker 1: you guys come in here. Let me ask this. Do
• 1:43:55
  Speaker 1: you guys come into your restaurant who are long hunters
• 1:44:01
  Speaker 1: and they come in they just want to get a
• 1:44:03
  Speaker 1: better sense of what can be done with the stuff
• 1:44:05
  Speaker 1: they hunt. Is that like a client? Yes? Absolutely, doing research? Yeah,
• 1:44:10
  Speaker 1: when we get people we I used to do a
• 1:44:14
  Speaker 1: lot of different classes, you know, domestic park butchery, uh, seafood.
• 1:44:20
  Speaker 1: Now I only do a ferrel hard butchery class just
• 1:44:23
  Speaker 1: because it is the one, it's in such a more
• 1:44:27
  Speaker 1: extreme high demand than anything. Absolutely, and we we sell
• 1:44:32
  Speaker 1: about two a month here at the restaurant, and then
• 1:44:35
  Speaker 1: we I travel around and do that same class um
• 1:44:39
  Speaker 1: over and over. How many students come into each class
• 1:44:41
  Speaker 1: here at the restaurant we have ten. Uh so you're
• 1:44:45
  Speaker 1: running twenty people through a month on average and just
• 1:44:49
  Speaker 1: just here. Really yeah, And it's and we sell that
• 1:44:52
  Speaker 1: out no problem because that's I mean, it's elephant in
• 1:44:54
  Speaker 1: the room. That's what everybody wants to know about. And
• 1:44:58
  Speaker 1: uh they it's it's just cutting. Is it mostly hunters?
• 1:45:00
  Speaker 1: Are mostly people who would like to go hunting? It's
• 1:45:03
  Speaker 1: a d but I'm sorry, okay. Is it mostly people
• 1:45:07
  Speaker 1: who are like, man, I've been hunting pigs my whole life.
• 1:45:09
  Speaker 1: I'm gonna go find out how to better handle them?
• 1:45:11
  Speaker 1: Or is it mostly people who are thinking, I would
• 1:45:14
  Speaker 1: like to go get a pig. Before I go get it,
• 1:45:17
  Speaker 1: I want to learn how to handle it. I'll say
• 1:45:19
  Speaker 1: that the people that come to the class are in
• 1:45:24
  Speaker 1: one of those two categories, and then it's kind of
• 1:45:26
  Speaker 1: a split between new hunters and then established and established hunters.
• 1:45:30
  Speaker 1: I ask everybody at the beginning of class who here
• 1:45:34
  Speaker 1: hunts or has access to be given Farrell hog, and
• 1:45:37
  Speaker 1: nine out of ten people will raise their hand. It's
• 1:45:40
  Speaker 1: very rare that somebody shows up just to watch a
• 1:45:42
  Speaker 1: Farrell hog butchery. And then I ask where their land is,
• 1:45:46
  Speaker 1: just because I like to know what kind of hogs
• 1:45:48
  Speaker 1: we're talking about, and like, is it on the coast,
• 1:45:49
  Speaker 1: is in South Texas? Is it in the congreves northwest
• 1:45:52
  Speaker 1: to here? Um? To kind of get an idea of
• 1:45:54
  Speaker 1: what you're dealing with. Um, And almost all of them have,
• 1:45:57
  Speaker 1: you know, our hunting, and so I'd say it's a
• 1:46:00
  Speaker 1: very high proportion of those people are hunters, and a
• 1:46:03
  Speaker 1: very high proportion of those hunters have been hunting for
• 1:46:06
  Speaker 1: a long time. Do you feel like with the restaurant
• 1:46:10
  Speaker 1: and with the classes, is there, um the thing you're
• 1:46:14
  Speaker 1: getting at, like if you die, they'll chisel something on
• 1:46:18
  Speaker 1: your tombstone. Like this man taught demonstrate pigs. Man did
• 1:46:27
  Speaker 1: he love pigs with? You know? This man would never
• 1:46:31
  Speaker 1: shut the funk up about wild pigs? I think, uh, yeah,
• 1:46:39
  Speaker 1: I'm pretty you know, I think that's my The feral
• 1:46:43
  Speaker 1: hogs are are really a cause of mine. You know,
• 1:46:47
  Speaker 1: I really like to promote the eating of them, and
• 1:46:50
  Speaker 1: I just see them as a resource and I it's
• 1:46:52
  Speaker 1: a it's like it's a resource, and then the more
• 1:46:55
  Speaker 1: we use of that, the less of another resource. We
• 1:46:58
  Speaker 1: use less of someone else's source for use. And it's
• 1:47:02
  Speaker 1: it's just a when when when you know, And it's like,
• 1:47:05
  Speaker 1: I'd love to debate a vegetarian on the ethics of
• 1:47:10
  Speaker 1: eating farreal hawks because I would like to hear the arguments,
• 1:47:13
  Speaker 1: like we do we put them in a big farreal
• 1:47:15
  Speaker 1: hog preserve. Well, yeah, that's what we do with wild horses.
• 1:47:23
  Speaker 1: And they would argue that it's a that you're ending
• 1:47:28
  Speaker 1: the life of a sentient being and causing it suffering,
• 1:47:31
  Speaker 1: and that that sentient being shouldn't be blamed for the
• 1:47:37
  Speaker 1: fact that we turned its ancestors loose on the land.
• 1:47:43
  Speaker 1: Now you get here, there's a prep Yeah, so then
• 1:47:46
  Speaker 1: that's where it gets tricky. But here we are, so
• 1:47:48
  Speaker 1: we gotta reckon with this, and that's where people are, Um,
• 1:47:52
  Speaker 1: that's what those arguments start to fall apart because they'll
• 1:47:55
  Speaker 1: be like, well, yeah, because they're overpopulated, yeah, because they're
• 1:47:59
  Speaker 1: non native, And you're like, well, what about the sentient part,
• 1:48:01
  Speaker 1: because I don't think that you feel that way about
• 1:48:04
  Speaker 1: grizzly bear hunting, right, And they're sentient too, and and
• 1:48:08
  Speaker 1: so they're like, I'll end that sentient life because I
• 1:48:12
  Speaker 1: don't like that one. Um. We're talking about eating crickets
• 1:48:17
  Speaker 1: last night and the movement to eat more insects, and
• 1:48:20
  Speaker 1: I was like, a bite of crickets, you're killing so
• 1:48:23
  Speaker 1: many things at each bite. It's too much. Death has
• 1:48:26
  Speaker 1: a lot of weight. Yeah, it's like all those little soul,
• 1:48:30
  Speaker 1: hundreds of them, hundreds of them in one piece of cricket. Flower.
• 1:48:33
  Speaker 1: What about caviare? Yeah, that's just death, death upon death.
• 1:48:46
  Speaker 1: So plug plug, um, wrap it up. If you gotta
• 1:48:49
  Speaker 1: leave to go fishing, plug, plug your double, plug your book,
• 1:48:55
  Speaker 1: plug your restaurant, and plug your class. Yeah. Um, and
• 1:49:00
  Speaker 1: then plug that guy again. No, don't plug him again. Yeah,
• 1:49:02
  Speaker 1: I'll see him. I'll see him soon enough. He's gonna
• 1:49:04
  Speaker 1: be pretty excited about this just mentioned. Yeah, he's he's
• 1:49:09
  Speaker 1: a really wonderful guy to um. He's one of my
• 1:49:12
  Speaker 1: you know, if you are guides and they're just not
• 1:49:14
  Speaker 1: they're not fun, you know, it's the worst. Uh, He's
• 1:49:18
  Speaker 1: he's just generally nice. And he obviously loves what he does.
• 1:49:22
  Speaker 1: So that's another plug for well, you'll have to hit
• 1:49:25
  Speaker 1: rewind to hear the name of the guide's service. Uh,
• 1:49:30
  Speaker 1: the book is a field like, like I said, we
• 1:49:33
  Speaker 1: put that out best seven years ago that that came out,
• 1:49:37
  Speaker 1: and you know, I look back on that as being
• 1:49:41
  Speaker 1: you know, when you look back on anything, you're like, oh,
• 1:49:43
  Speaker 1: I would have done that differently. But what I like
• 1:49:44
  Speaker 1: about that I was fairly new to it, and I
• 1:49:47
  Speaker 1: think that having a perspective of being fairly new to
• 1:49:50
  Speaker 1: something gives you, um a good deal of empathy to
• 1:49:55
  Speaker 1: other new people that are new to it. Um. I'm
• 1:50:00
  Speaker 1: really I'm I'm proud of it. And uh, the the
• 1:50:03
  Speaker 1: next book, I think is is much more refined. We
• 1:50:06
  Speaker 1: know a lot more about our audience with this one, um,
• 1:50:09
  Speaker 1: and it's all ferreal hog um and we're you know,
• 1:50:13
  Speaker 1: we're in the final kind of designed stages of that
• 1:50:16
  Speaker 1: book and we're real proud of it. It's got a
• 1:50:18
  Speaker 1: lot of recipes, it's got a lot of detailed butchering diagrams,
• 1:50:22
  Speaker 1: and a lot of information about what to do with pigs.
• 1:50:25
  Speaker 1: What are you gonna call it? It's called the hog Book.
• 1:50:28
  Speaker 1: There you go, yeah, that's not the Wild Hog Book. No, well,
• 1:50:32
  Speaker 1: a Chef's Guide to Hunting, Preparing, and Cooking wild Pigs
• 1:50:36
  Speaker 1: because the subtitle so just trying to keep it simple.
• 1:50:38
  Speaker 1: And you know, like I said, we've we've got the
• 1:50:40
  Speaker 1: different categories of hogs that are going to be in
• 1:50:42
  Speaker 1: there that you will come across, from a tiny pig
• 1:50:45
  Speaker 1: to a big boar. What to do with all of that?
• 1:50:48
  Speaker 1: How to combat the gaming nous um? Is it organized
• 1:50:52
  Speaker 1: tiny pig, small pig, medium pig, large style, large boar? Yeah? Yeah,
• 1:50:58
  Speaker 1: which is what I find to be, like the general
• 1:51:00
  Speaker 1: categories that make it more approachable. So if you get
• 1:51:02
  Speaker 1: a big style down, flip to that chapter and it's
• 1:51:05
  Speaker 1: gonna go over what you need to are, what likely
• 1:51:09
  Speaker 1: you'll you'll want to do with that hog? You ever
• 1:51:11
  Speaker 1: here with dude Clayton Saunders. No, he's an interesting guy. Yeah, okay, yeah,
• 1:51:19
  Speaker 1: I know. Well, I mean I didn't know his name,
• 1:51:20
  Speaker 1: but definitely they're a huge processors, say export processor for
• 1:51:25
  Speaker 1: wild hog. Yeah, man, I do can cook a pork
• 1:51:27
  Speaker 1: shoulder though, Man, holy ship, that stuff is good. Remember that. Yeah,
• 1:51:31
  Speaker 1: I mean that is a clearinghouse for pigs. Sound Texas,
• 1:51:35
  Speaker 1: We hung out with him. We brought we brought some
• 1:51:37
  Speaker 1: of our own pigs there. We caught him up and
• 1:51:38
  Speaker 1: then he cooked with some cooked the sow shoulder on
• 1:51:41
  Speaker 1: his pit with a mop. We actually put his mop
• 1:51:45
  Speaker 1: on our cook book, Clayton Saunders Divine Meat Mop. That
• 1:51:50
  Speaker 1: was good. Yeah, that's good. Yeah, I mean they could
• 1:51:53
  Speaker 1: be great. He knows a lot about pigs too. You
• 1:51:55
  Speaker 1: should hang out with him someday. Yeah, I definitely want
• 1:51:57
  Speaker 1: to connect with him. So you plug your book. It's
• 1:52:00
  Speaker 1: like your next book. Tell people about your restaurants. Uh.
• 1:52:03
  Speaker 1: In Austin's we've got the two places where we're sitting
• 1:52:06
  Speaker 1: right now is Di Do, a butcher's shop and supper club.
• 1:52:09
  Speaker 1: We've got a little meat counter here and then as
• 1:52:11
  Speaker 1: we kind of discussed, like our our focus on local ingredients,
• 1:52:17
  Speaker 1: menu changes daily. Here we're open for lunch and dinner.
• 1:52:20
  Speaker 1: And then downtown we have a little tacorea uh like
• 1:52:23
  Speaker 1: dead center downtown, kind of close to the river. It's
• 1:52:26
  Speaker 1: in a food hall and it's a small little spot.
• 1:52:28
  Speaker 1: It's got a little woodburning grill and we just serve
• 1:52:31
  Speaker 1: a pretty small menu of tacos um and a couple
• 1:52:36
  Speaker 1: of little sides. But access deer and Nil Guy and
• 1:52:39
  Speaker 1: wild pig in there there. It's a Farrell Hog and
• 1:52:41
  Speaker 1: Nil guy down there. We don't have any beef on
• 1:52:44
  Speaker 1: the menu at all. It's uh, we do a venison taco.
• 1:52:48
  Speaker 1: It's it's like I said, this tiny little menu. We've
• 1:52:50
  Speaker 1: got some some good chicken on their shrimp mushroom to
• 1:52:54
  Speaker 1: Farrell Hog tacos in Venison Taco and that's pretty much it.
• 1:52:59
  Speaker 1: I do a taco area. Yeah. So the Italian word
• 1:53:02
  Speaker 1: followed by a Mexican. Yeah, it's ridiculous. I've doug, I've
• 1:53:09
  Speaker 1: made my bed. I gotta lie in it now. So
• 1:53:12
  Speaker 1: uh yeah. Those are the two restaurants, and then we
• 1:53:14
  Speaker 1: have are the third branch of the business is the
• 1:53:17
  Speaker 1: New School of Traditional Cookery and that's mostly what I
• 1:53:20
  Speaker 1: focus on, and that's classwork butchery demos um kind of
• 1:53:24
  Speaker 1: like hunting cat camp catering services where we will come
• 1:53:29
  Speaker 1: out for however long you want a couple of nights
• 1:53:31
  Speaker 1: and we cook every meal. If you want to provide
• 1:53:34
  Speaker 1: the venison to the hog or the turkey or the
• 1:53:36
  Speaker 1: fish or whatever, we'll we'll just we're ready to improvise
• 1:53:39
  Speaker 1: and do anything. And then we do classes during the
• 1:53:42
  Speaker 1: day between hunts typically, you know, like what do you
• 1:53:44
  Speaker 1: want to learn about, Well, we got you know, we
• 1:53:46
  Speaker 1: caught eight bass out of the pond and somebody shot
• 1:53:49
  Speaker 1: a turkey. Cool, bringing on, that's what's for dinner. And
• 1:53:52
  Speaker 1: we'll sit there and do as much as we can.
• 1:53:53
  Speaker 1: We have a van that's basically just a road show
• 1:53:57
  Speaker 1: that's got anything that we'll need in it, and we
• 1:53:59
  Speaker 1: can provides based on what you've got, and we'll just
• 1:54:03
  Speaker 1: try to bring our perspectives and help people and improve
• 1:54:07
  Speaker 1: their cooking and processing things like that. And so that
• 1:54:11
  Speaker 1: sounds like a full day at work is the best.
• 1:54:14
  Speaker 1: It is absolutely the best. And then we do some
• 1:54:16
  Speaker 1: public stuff too, where people can just sign on and
• 1:54:18
  Speaker 1: we'll take them to a ranch that's a partner and
• 1:54:20
  Speaker 1: our guide out there. And so I mean that that's
• 1:54:23
  Speaker 1: an amazing day. You get up, you guide somebody, maybe
• 1:54:25
  Speaker 1: they shoot their first year, their first pig, and then
• 1:54:28
  Speaker 1: you you cook them lunch, and then you do a
• 1:54:30
  Speaker 1: class and then they sit down and eat with all
• 1:54:33
  Speaker 1: the GUIDs and have a big dinner at the end
• 1:54:35
  Speaker 1: of the day. You know, based on what we've got.
• 1:54:38
  Speaker 1: It's a it's an amazing job. I'm very lucky. But
• 1:54:41
  Speaker 1: that's primarily what I do now besides kind of bounce
• 1:54:44
  Speaker 1: between the restaurants and um is organizing these things, and
• 1:54:49
  Speaker 1: we go all over the state and probably next season
• 1:54:53
  Speaker 1: even beyond. So it's a it's a lot of fun.
• 1:54:56
  Speaker 1: How do people find that it's all on the did
• 1:54:58
  Speaker 1: A website? Da I d u Uh? If you google that,
• 1:55:02
  Speaker 1: it'll come up and all three of those businesses are
• 1:55:04
  Speaker 1: on there and all the information and uh, you know,
• 1:55:07
  Speaker 1: press and and different packages that we offer. Hit us
• 1:55:11
  Speaker 1: with the proverb again, the Italian proverb from two kingdoms
• 1:55:14
  Speaker 1: and from the two kingdoms of nature choose food with care?
• 1:55:19
  Speaker 1: Like that got any final thoughts? So many? I don't
• 1:55:25
  Speaker 1: have any organized. The final thought is we should induce
• 1:55:33
  Speaker 1: Schneider been sitting here, yeah, patiently, Yeah, not saying a
• 1:55:37
  Speaker 1: damn thing. I was trying to figure out, you know,
• 1:55:39
  Speaker 1: the best way to slide in. Don't want what did
• 1:55:43
  Speaker 1: you want me to do? Like a flat out intro
• 1:55:44
  Speaker 1: early I just wanted to all of a sudden, have
• 1:55:47
  Speaker 1: your voice come in and surprise people, like where there
• 1:55:51
  Speaker 1: was an intruder Creends our new podcast producer. You know,
• 1:55:57
  Speaker 1: We're going in all kinds of stuff, yeah, including what
• 1:56:00
  Speaker 1: I now think is the Have you listened to Cal's
• 1:56:02
  Speaker 1: weekend review. It's the best thing on the internet, all right.
• 1:56:07
  Speaker 1: It's the best thing that a person could possibly get
• 1:56:09
  Speaker 1: for free, and it's better than nine cent of the
• 1:56:12
  Speaker 1: ship you could buy in this world. I will I
• 1:56:15
  Speaker 1: will listen to it on my way to the All
• 1:56:17
  Speaker 1: you need is you'll be able to burn through is
• 1:56:19
  Speaker 1: twenty minutes long. I got three and a half hours
• 1:56:21
  Speaker 1: to kill your daughter. Like, well, there's what seven episodes? Yeah?
• 1:56:25
  Speaker 1: Twenty minutes long? Yeah? Or so it's the weekend review.
• 1:56:29
  Speaker 1: My kids love it. I'm on it. It's my kid's
• 1:56:31
  Speaker 1: favorite show because they like the sound effects. There are
• 1:56:34
  Speaker 1: those who would have you believe that the sound effects
• 1:56:37
  Speaker 1: are annoying, but they're not because it makes kids like it. Okay,
• 1:56:44
  Speaker 1: Cal's weekend review, Col's weekend review. I'm gonna binge it.
• 1:56:47
  Speaker 1: Best thing on the internet, all right. I did have
• 1:56:50
  Speaker 1: one follow up question. We got enough time? It's like
• 1:56:52
  Speaker 1: eleven right, now, what Tith, Now that you've been intro
• 1:56:56
  Speaker 1: don't don't waste your time? Alright? Would you like your supper?
• 1:57:00
  Speaker 1: The supper was exquisite. Do you use the word supper supper, Yeah,
• 1:57:05
  Speaker 1: more likely dinner, but yeah, appropriately supper. Um. It was,
• 1:57:11
  Speaker 1: it was incredible. It was like a whole explosion in
• 1:57:15
  Speaker 1: my brain. I did I did she hit the table
• 1:57:22
  Speaker 1: and use a dirty word. I did a little did
• 1:57:26
  Speaker 1: a little happy dance. Um No. I mean I think
• 1:57:29
  Speaker 1: what you're doing here, Jesse is incredible. It's like it's
• 1:57:32
  Speaker 1: like a an artist's studio combined with the laboratory. And
• 1:57:37
  Speaker 1: I mean, for me, it's just everything on the menu,
• 1:57:40
  Speaker 1: or so many things on the menu. You know. I
• 1:57:42
  Speaker 1: think the average person doesn't know you can you can
• 1:57:45
  Speaker 1: eat that, and that's kind of what that exposure is.
• 1:57:48
  Speaker 1: You know that it's not just the standard stuff in
• 1:57:51
  Speaker 1: the grocery store. There's just so much more that is
• 1:57:55
  Speaker 1: um edible and you know, delicious um. And it's just
• 1:58:00
  Speaker 1: a whole kind of education. I think it's really inspiring.
• 1:58:03
  Speaker 1: Should be inspiring for people to look around to see
• 1:58:07
  Speaker 1: what more they can consume instead of you know, the
• 1:58:09
  Speaker 1: standard Iceberg lettuce. Not to knock Iceberg lettuce, but I
• 1:58:14
  Speaker 1: mean I really appreciate that and that is goal here
• 1:58:18
  Speaker 1: for people to just realize what they've got around him. Yeah,
• 1:58:21
  Speaker 1: I mean, you have a root that grows around here
• 1:58:26
  Speaker 1: that you said, is you know you make tea out
• 1:58:28
  Speaker 1: of I mean, there's just they grow mangoes in Texas.
• 1:58:32
  Speaker 1: I don't know if people knew that. I didn't know that,
• 1:58:34
  Speaker 1: but holy sh it, get the mango sorbet. That's the
• 1:58:37
  Speaker 1: whole all your mind. Well you got for concluders. Bring
• 1:58:41
  Speaker 1: it back all the way back around. You're bringing it
• 1:58:43
  Speaker 1: around to take in uh around, I'm going to because
• 1:58:49
  Speaker 1: you know, I could be setting it up never down
• 1:58:52
  Speaker 1: in my mind. Um talking about educating people and using
• 1:58:58
  Speaker 1: more of the animal and bringing back around to you.
• 1:59:00
  Speaker 1: In the beginning, we were talking about taking hearts and
• 1:59:02
  Speaker 1: livers at a gut pile. Is there anything else that
• 1:59:06
  Speaker 1: you take out of that animal? That's you know, forget
• 1:59:10
  Speaker 1: about the shanks and meats and bones. Anything else is hard. Yeah,
• 1:59:15
  Speaker 1: And then what do you do? What would you do
• 1:59:17
  Speaker 1: with that? Call fat? For sure? I love call fat.
• 1:59:20
  Speaker 1: In fact, we cooked a boned out Ferrell hog country
• 1:59:24
  Speaker 1: rib yesterday. And then part of my interruption, have you
• 1:59:28
  Speaker 1: also heard it called uh lace fat or leaf? No?
• 1:59:33
  Speaker 1: Leaf is different? Leaf is different? Leaf is the is
• 1:59:35
  Speaker 1: the waxy fat, the solid fat on the kidneys and
• 1:59:40
  Speaker 1: stuff around the kidneys got it and that that's rendered
• 1:59:43
  Speaker 1: into large We definitely if you get a big pig
• 1:59:46
  Speaker 1: that stuffs pure gold. Um, and it's a it's a
• 1:59:50
  Speaker 1: really useful softer fat. It's not waxy. Uh, the call
• 1:59:54
  Speaker 1: fat sure and that I mean if if we can
• 1:59:57
  Speaker 1: get it, if it doesn't tear, or if I need
• 1:59:59
  Speaker 1: some them. And then sometimes the kidneys, we'll pull the
• 2:00:02
  Speaker 1: kidneys out we make boot in. I mean, it's it's
• 2:00:05
  Speaker 1: funny because like our almost our entire oval cooking game
• 2:00:09
  Speaker 1: is it's sent around boodin. If you're familiar with that,
• 2:00:11
  Speaker 1: like that spicy rice and oval sausage, it's that's from
• 2:00:15
  Speaker 1: East to here, right, that's like a Cajun dish. It
• 2:00:17
  Speaker 1: is um my director of operations, uh, for the for
• 2:00:22
  Speaker 1: the school Morgan. She's from East Texas. She's from China, Texas,
• 2:00:28
  Speaker 1: so they grow a lot of rice there and so
• 2:00:30
  Speaker 1: the rice based sausages factors in pretty heavily. And she
• 2:00:33
  Speaker 1: is the master at making really awesome boot in with
• 2:00:37
  Speaker 1: any any liver guts whatever from from any animals. So
• 2:00:41
  Speaker 1: we'll take the heart, the liver, kidneys, and then maybe
• 2:00:46
  Speaker 1: a little bit of like fatty meat and boil that
• 2:00:49
  Speaker 1: down and then grind that and add that into the
• 2:00:51
  Speaker 1: rice and uh it. I love that part of the
• 2:00:54
  Speaker 1: class because people are like, I'm not gonna eat that,
• 2:00:56
  Speaker 1: and then they eat that like this is fantastic. Yeah,
• 2:00:58
  Speaker 1: kids will eat it, you know, if don't make it
• 2:01:00
  Speaker 1: too spicy and so yeah, it's just funny. But like
• 2:01:03
  Speaker 1: almost a percent of all the o fal that we
• 2:01:06
  Speaker 1: we pull just goes into Buddha because it's it's just
• 2:01:09
  Speaker 1: I think the best way to I gotta try that out. Yeah,
• 2:01:11
  Speaker 1: it's good. What about the call fat? I like it
• 2:01:14
  Speaker 1: for wrapping stuff. In fact, my favorite way to use
• 2:01:16
  Speaker 1: call fat is to cook something until it's tender, like
• 2:01:20
  Speaker 1: a shank, uh, and then completely chill it down. Maybe
• 2:01:24
  Speaker 1: rub that down with something that's delicious that's like sweet
• 2:01:28
  Speaker 1: or sour or fatty or whatever, and then wrap that
• 2:01:31
  Speaker 1: and call fat and then grill that until the call
• 2:01:34
  Speaker 1: fat is crispy and so you've got free tender meat
• 2:01:38
  Speaker 1: on the inside. I'm giving away one of the best
• 2:01:41
  Speaker 1: recipes in the book right now to um, the one
• 2:01:43
  Speaker 1: we tested yesterday. UM. And then you and you uh
• 2:01:47
  Speaker 1: and you just cook that until it's nice and brown.
• 2:01:50
  Speaker 1: But there's one secret step that you have to take
• 2:01:53
  Speaker 1: otherwise it will be disastrous. See to make sure to
• 2:01:59
  Speaker 1: not have a big sip of ice water after along
• 2:02:03
  Speaker 1: those lines. Yeah, but yeah, it'll be included in the back.
• 2:02:07
  Speaker 1: You have a secret to cut the waxenus No, I'm
• 2:02:09
  Speaker 1: just full of ship. There's no secret. So you're just
• 2:02:13
  Speaker 1: trying to lure people in. Oh, we found that with
• 2:02:16
  Speaker 1: that call fat. You can definitely overdo it. You put
• 2:02:20
  Speaker 1: too much on there and like you'll never get it
• 2:02:22
  Speaker 1: to crispop, you'll never get to really cooked through. But
• 2:02:25
  Speaker 1: you gotta but I mean you gotta cook and cook
• 2:02:26
  Speaker 1: and cook and cook it. I mean it'll eventually kind
• 2:02:28
  Speaker 1: of render out. But yeah, it's easy to over apply
• 2:02:31
  Speaker 1: the call fat. And it's fun to wrap stuff or that. Yeah,
• 2:02:34
  Speaker 1: but you're doing two things right because you're sort of
• 2:02:36
  Speaker 1: basting then the internal meat with that the jippings. Oh,
• 2:02:39
  Speaker 1: it works like a charm. It was really good yesterday.
• 2:02:42
  Speaker 1: You know that. That trick of it's not something a
• 2:02:45
  Speaker 1: lot of people do is cook something one way, like
• 2:02:48
  Speaker 1: braise something down until it's tender and then put it
• 2:02:51
  Speaker 1: on a grill. Yeah, we do it all the time
• 2:02:53
  Speaker 1: because like deer ribs like leave more leave the whole
• 2:02:57
  Speaker 1: damn thing on the bone, caught it up with a
• 2:02:58
  Speaker 1: haxaar or whatever, and then cook them, braids them till
• 2:03:03
  Speaker 1: their tender, crack pot them till their tender, and then
• 2:03:05
  Speaker 1: take them out, put a mop on them, and grill them.
• 2:03:08
  Speaker 1: Oh my god, it's good my first book. There's a
• 2:03:11
  Speaker 1: lot of work, right, people like, oh my god, you
• 2:03:12
  Speaker 1: know it's not that much. It's nice too. I've realized
• 2:03:16
  Speaker 1: you do it ahead of time. That happens with that
• 2:03:17
  Speaker 1: method is that, um, if you'd like take them once
• 2:03:21
  Speaker 1: they're done brazen, you take them out at liquid pretty quickly.
• 2:03:24
  Speaker 1: A lot of tallow is being left behind, so then
• 2:03:28
  Speaker 1: you're not dealing with that waxiness so much. Yeah, that's
• 2:03:32
  Speaker 1: a recipe in my first book called Cheeta Ribs, where
• 2:03:34
  Speaker 1: we just poach off Farrell hog ribs that are kind
• 2:03:36
  Speaker 1: of lean and then grill them and mop them with
• 2:03:39
  Speaker 1: called Cheeter ribs. Yeah. Uh, we start doing them the
• 2:03:42
  Speaker 1: pressure cookers too. You get done quick, but you gotta
• 2:03:44
  Speaker 1: be careful because if you like, if you go five
• 2:03:46
  Speaker 1: minutes too long but fall a part of the girl, yeah,
• 2:03:48
  Speaker 1: and then you can't get them out. So I kind
• 2:03:50
  Speaker 1: of like would rather take a little bit of time.
• 2:03:53
  Speaker 1: My brother, man, he's got pretty dialed with this pressure cooker.
• 2:03:55
  Speaker 1: But I'd take a little bit of time and get
• 2:03:57
  Speaker 1: him at just right because a lot of times you
• 2:03:59
  Speaker 1: sort of lifting them out with a slotted spoon and
• 2:04:03
  Speaker 1: trying to grill them and ship because they just want
• 2:04:05
  Speaker 1: to cool him off fall apart. Do it ahead of time,
• 2:04:08
  Speaker 1: pull them out like whatever you're doing, and just cool
• 2:04:11
  Speaker 1: them all the way down and then they get they
• 2:04:13
  Speaker 1: get they get firm, and then you can just slap
• 2:04:16
  Speaker 1: them on the ground handle them. That's a hot tip man.
• 2:04:19
  Speaker 1: You know we're gonna do a hot tip off. I
• 2:04:20
  Speaker 1: don't know if you know this. I didn't suser were dumb.
• 2:04:22
  Speaker 1: We're gonna do a hot tip off. You should have
• 2:04:24
  Speaker 1: saved that. I should have saved that for I bet
• 2:04:28
  Speaker 1: you this has got one or two also because my
• 2:04:31
  Speaker 1: curry come that we're gonna do a hot tip off
• 2:04:35
  Speaker 1: and you already wasted all your hot tips. I'm a
• 2:04:37
  Speaker 1: little there's no reason that you can't do these things
• 2:04:40
  Speaker 1: in this hot tip off. These two items, they can
• 2:04:43
  Speaker 1: appear twice. Sure, Okay, we'll do a hot tip off
• 2:04:46
  Speaker 1: right now. They'll go on Instagram later and people will
• 2:04:49
  Speaker 1: get to see, they'll scrawl back through the feed I'm
• 2:04:51
  Speaker 1: gonna do, I'm gonna do a totally new one, and
• 2:04:52
  Speaker 1: they'll get to see if you're like, if you're like
• 2:04:54
  Speaker 1: a one trick pony, or now I'm gonna I'm gonna
• 2:04:56
  Speaker 1: crush you at the tip. Alright, thank that was unwind, Jesse,
• 2:05:03
  Speaker 1: Jesse Griffiths, thank you for joining us. Thank you. If
• 2:05:29
  Speaker 1: you liked hearing from Chef Jesse Griffith's on our podcast,
• 2:05:32
  Speaker 1: you have an opportunity to watch him on our new
• 2:05:35
  Speaker 1: fishing series on YouTube. It's called dos Boat. Stay tuned
• 2:05:39
  Speaker 1: for Jesse's episode of dos Boat on August twenty se