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Speaker 1: Welcome to the Wired to Hunt podcast, your guide to

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Speaker 1: the whitetail woods, presented by First Light, creating proven versatile

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Speaker 1: hunting apparel for the stand, saddle or blind. First Light

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Speaker 1: Go farther, stay Longer, and now your host, Mark Kenyon.

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Speaker 2: Welcome to the Wired to Hunt podcast. This week on

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Speaker 2: the show, I'm joined by renowned chef Jesse Griffiths to

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Speaker 2: talk through different ideas and techniques for elevating your wild

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Speaker 2: game cooking during holidays and beyond. All right, welcome back

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Speaker 2: to the Wired to Hunt podcast, brought to you by

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Speaker 2: First Light and their Camera for Conservation initiative. This week,

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Speaker 2: as we head into the holiday season, we are talking cooking.

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Speaker 2: We're talking about wild game preparation, recipes, techniques, concepts around

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Speaker 2: how to become a happier and more effect dive chef

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Speaker 2: and operating better in the kitchen, making your deer, your turkey,

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Speaker 2: your upp and birds. Whatever it is that you've put

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Speaker 2: in the freezer this season, how do we best use that,

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Speaker 2: How do we best prepare that and share that with

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Speaker 2: our friends and family over Christmas or the New Year's

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Speaker 2: or whenever you're listening to this. That's what we want

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Speaker 2: to get to and my guest is one of the

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Speaker 2: absolute best in the business to help us do that.

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Speaker 3: This is Jesse Griffiths.

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Speaker 2: He is a very widely known chef, the author of

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Speaker 2: several different cookbooks, The Hog.

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Speaker 3: Book, the Turkey Book, a Field.

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Speaker 2: He co owns a restaurant in Austin, Texas, Die Dewey.

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Speaker 2: He's been a frequent guest on The Mediator's show and podcasts,

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Speaker 2: and it's just an all around terrific leader in the

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Speaker 2: space of hunting and fishing and using those foods to

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Speaker 2: just enjoy the fulfillment of your hunting and fishing experience.

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Speaker 2: And that's really what we want to achieve today is

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Speaker 2: talk through a handful of things. Number One, what are

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Speaker 2: some ways that we can think through and plan and

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Speaker 2: prepare to cook wild game so we actually enjoy the process,

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Speaker 2: so we're not stressed out on Christmas Eve or Christmas

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Speaker 2: Day or New Year's Day or the big date night

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Speaker 2: or Thanksgiving or Easter or whenever it is that you're

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Speaker 2: going to be making this great wild game meal for

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Speaker 2: your family or your friends that you really want people

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Speaker 2: to enjoy and.

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Speaker 3: Have a great experience with.

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Speaker 2: How do we do that in a way that you know,

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Speaker 2: actually leads to a great meal, keeps you from being

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Speaker 2: stressed out, keeps you from feeling all this pressure that

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Speaker 2: you need to knock out this perfect meal and you

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Speaker 2: can't have it overcooked or undercooked or whatever it might be.

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Speaker 2: So that's one set of ideas we talk through. Second thing,

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Speaker 2: we talk through our actual ideas recommended preparations and recipes

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Speaker 2: and meal menus and types that you might want to

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Speaker 2: consider for Christmas or New Year's.

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Speaker 3: Or any other big event coming up.

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Speaker 2: And then finally we talk through some key concepts specifically

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Speaker 2: around venison. We do talk through some highlights when it

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Speaker 2: comes to wild turkey preparation, but then we spend a

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Speaker 2: little bit extra time later in the conversation specifically on

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Speaker 2: preparing and making the very best deer meals that you

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Speaker 2: possibly can, fully utilizing venison in the best ways possible.

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Speaker 3: So that's our chat today with Jesse Griffiths. Is a

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Speaker 3: good one. I think it's perfect for this time of year.

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Speaker 2: Hopefully you've got a bunch of meat in the freezer,

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Speaker 2: Hopefully a deer or two has been tagged and bagged,

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Speaker 2: and you've got a package and ready to go, and

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Speaker 2: this is a great time to celebrate that success with

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Speaker 2: people you care about at this most wonderful time of year.

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Speaker 2: As I say so, enjoy my chat with Jesse Griffiths,

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Speaker 2: and enjoy the upcoming holidays. I'm wishing you a merry Christmas,

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Speaker 2: happy holidays. Whatever it is you celebrate, however you celebrate,

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Speaker 2: I hope it's a terrific season for you, and looking

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Speaker 2: forward to wrapping up the year here soon and getting

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Speaker 2: ready for twenty twenty six, which which I can't believe

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Speaker 2: is already here. So without further ado, enjoy my chat

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Speaker 2: with Jesse. All right, joining me now on the show

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Speaker 2: is Jesse Griffiths. Welcome to the Wire Hunt Podcast. Jesse,

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Speaker 2: thank you Mark. It's it's been a long time coming,

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Speaker 2: so I'm really excited to.

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Speaker 4: Talk to you here.

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Speaker 2: I know, I kind of am disappointed in myself. I

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Speaker 2: guess I will put one hundred percent of the blame

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Speaker 2: on myself for not having made this happen sooner. We

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Speaker 2: have so many shared friends, we're in the same circles,

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Speaker 2: we probably have cross paths very close to each other

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Speaker 2: multiple times over the years. So this is, like you said,

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Speaker 2: a long time coming and very well timed. I would say, Ja,

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Speaker 2: I'm gonna jump right into like the inciting incident. There's

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Speaker 2: this phrase using like film and stories and stuff, called

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Speaker 2: the inciting incident, the thing that kind of sets the

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Speaker 2: story in motion. And my inciting incident is that my

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Speaker 2: wife is stressed, she is overwhelmed, she is already worried

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Speaker 2: about the days in weeks to come, and I'm hoping

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Speaker 2: you can help me, Jesse. I'm hoping you can help

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Speaker 2: me because we're talking in mid ish December right now,

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Speaker 2: and the holidays, the holidays are bearing down on us

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Speaker 2: very quickly, and I got to believe that my wife

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Speaker 2: is not the only person who is feeling that, who

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Speaker 2: is feeling stressed by everything going on, whether it's family

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Speaker 2: coming to visit, whether it's gift giving or thinking.

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Speaker 3: Or anything like that.

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Speaker 2: And then, of course there's all the food, there's all

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Speaker 2: the meals, there's all the get togethers, the gatherings, that

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Speaker 2: the feasts of one kind or another, And that is

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Speaker 2: obviously where I'm hoping you can help me and my

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Speaker 2: wife and so many other people. But I got to

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Speaker 2: ask you first, how are you on that front? Do

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Speaker 2: you feel that stressed during the holidays or when there's

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Speaker 2: big events like this coming up. Or is this like

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Speaker 2: your moment to shine? Is this your super Bowl?

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Speaker 4: Yeah, it's it's my favorite time. I got to say

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Speaker 4: Thanksgiving my edge out Christmas because that's my that was

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Speaker 4: my day to cook. I take full control. I mean,

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Speaker 4: you can bring a bottle of wine, but other than

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Speaker 4: that being not even don't even think about it. I am.

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Speaker 4: I am in charge, maybe to a fault, but it's

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Speaker 4: a I mean it's a it's a cooking holiday. It's

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Speaker 4: an American cultural cooking holiday. And there's not a lot

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Speaker 4: of Christmas could be another one this whole holiday season.

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Speaker 4: There's a lot of excuses to celebrate with food, and

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Speaker 4: I think as hunters we have we get that kind

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Speaker 4: of extra bit of excitement and the ability to serve

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Speaker 4: something and then somebody's like, so what is this and

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Speaker 4: they're like, oh, well, I'll tell you what it is.

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Speaker 4: But also it's going to come preloaded with a story,

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Speaker 4: so everybody I can listen to this very compelling retelling

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Speaker 4: of how I masterfully got this turkey or hog or deer.

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Speaker 3: Yeah.

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Speaker 2: So for for folks who don't have that built in

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Speaker 2: sense of confidence or the excitement that you have coming

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Speaker 2: into this, what would you tell someone who's a little

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Speaker 2: bit reluctant, who's a hunter who has deer in the

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Speaker 2: freezer or turkey or something, but maybe approaches this with

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Speaker 2: a bit of reluctance or that lack of confidence. Because

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Speaker 2: I do think there's a certain pressure, at least that

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Speaker 2: I've always felt whenever I prepare venison or turkey or

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Speaker 2: any other wild game for friends and family, especially if

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Speaker 2: they don't you know, hunt or fish themselves. I always

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Speaker 2: feel this pressure like, Okay, this might be their only

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Speaker 2: exposure to this. I've got to nail it. I really

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Speaker 2: need to make sure that they have a good experience.

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Speaker 2: What would you say to somebody like that who's a

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Speaker 2: little bit nervous.

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Speaker 4: Yeah, yeah, you're right. And there's an incumbent on us

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Speaker 4: to make these things totally shine because we're stepping out,

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Speaker 4: you know, we're not going to the grocery store and

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Speaker 4: getting a pre fat in a turkey or a outstanding

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Speaker 4: Redbros that's just loaded with all this fat, which is

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Speaker 4: like the nerfing of animals. You know, it's just like

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Speaker 4: just adds these these uh you know, bumpers to it

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Speaker 4: that that give you a little more leadway. I think

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Speaker 4: that uh, it's it's going to come down to a

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Speaker 4: lot of organizational skills. You know, I come from a

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Speaker 4: background in kitchens and that's everything. You know, you have

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Speaker 4: to be highly organized. And I'm not just talking about

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Speaker 4: the day of or the day is leading up too,

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Speaker 4: but like you need to just be thoughtful about your approach,

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Speaker 4: like pick what you want to do with an eye

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Speaker 4: towards execution. You don't want to be working on on

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Speaker 4: details or hunkered down in the kitchen making sure that

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Speaker 4: everything is perfect, like right before serving. So I'd say, like,

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Speaker 4: be thoughtful about what you want to cook. I mean,

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Speaker 4: you can still do like Showstoper stuff that's slow cook.

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Speaker 4: You know, you can throw it a crock pot. You

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Speaker 4: could cook it the day before and reheat it. Possibly

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Speaker 4: without getting into details here because I'm still speaking in

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Speaker 4: some broad stroke, but I really think that, you know,

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Speaker 4: we're gonna we're going to talk probably more conceptually than

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Speaker 4: than details. I'm not gonna be like, oh, maple syrup's

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Speaker 4: going to be the thing that takes every dish to

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Speaker 4: the next level, but really it's going to be more.

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Speaker 4: It's gonna be concepts. Like you know, I want to cook,

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Speaker 4: I've got a hind leg of venison, or I've got

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Speaker 4: a big top round and it's like, okay, well, let's

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Speaker 4: break this down and think about how we're best going

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Speaker 4: to execute this so that you're, you know, drinking eggnog

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Speaker 4: right before it goes out, and you're you're cool because

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Speaker 4: it's done, you know, and you've you've kind of full

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Speaker 4: proofed it or at least thought it out, you know,

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Speaker 4: Thanksgiving for me, our holiday meals that are big, I

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Speaker 4: have them very well mapped out, and I have it

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Speaker 4: to where there's a phrase in the kitchen's called ali minute,

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Speaker 4: which means like to the minute, which means like there's

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Speaker 4: certain things that you cook all the minute, you know,

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Speaker 4: and then there's certain things that can be done and

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Speaker 4: just on a reheat schedule. And so I minimize the

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Speaker 4: all I'm a net or the things that I have

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Speaker 4: to do with some immediacy. I really try to so

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Speaker 4: like gravy is going to be made a date or

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Speaker 4: two beforehand, all these things, I'm really trying to minimize

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Speaker 4: what I'm doing in those last few minutes before serving,

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Speaker 4: because then you can also call on people to help

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Speaker 4: you and be say, hey, this just needs to go

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Speaker 4: from cold to hot, Like how do I do that?

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Speaker 4: Not my problem. Get it done, you know, work done.

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Speaker 4: So I think that you know, step one conceptualization. Pick

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Speaker 4: a cool recipe, pick something that's within within bounce, you know,

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Speaker 4: and within your your comfortable comfortability zone of being able

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Speaker 4: to execute it. Research it, figure out what can be

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Speaker 4: done beforehand, and also set a reverse timeline. You know,

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Speaker 4: we're eating it too, okay, So by eleven thirty it's

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Speaker 4: a very very latest this stage needs to be done,

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Speaker 4: you know. And then at one point thirty this needs

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Speaker 4: to be done, and then at two o'clock it's on

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Speaker 4: the table.

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Speaker 2: I was originally going to have us kind of talk

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Speaker 2: through some high level almost like pillars of preparing certain

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Speaker 2: types of wild game or commandments of it. But you've

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Speaker 2: got me, You've got me already laser focused on the

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Speaker 2: upcoming events. So I think I want to reverse things

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Speaker 2: and I want to continue down this line of thought

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Speaker 2: that you've started here because I've I've realized that I

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Speaker 2: am guilty of something you discussed there, which is which

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Speaker 2: is you know, the minute by minute stuff. I'm always

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Speaker 2: I'm always doing everything all at once. I'm stressed about it.

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Speaker 2: I'm running from place to place, i can't keep track

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Speaker 2: of where anything is. I'm trying to have this sauce

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Speaker 2: cooking while I'm also preparing this cut of meat, while

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Speaker 2: I'm also trying to figure out what the potatoes are doing,

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Speaker 2: while I'm also trying to do this, and it never

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Speaker 2: seems to go well because of that. So this whole

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Speaker 2: kind of reverse timeline and the conceptual kind of plan

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Speaker 2: of how to break that out down that makes a

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Speaker 2: lot of sense. What other I guess can you? Can

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Speaker 2: you continue down that line of thought? Continue as we

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Speaker 2: get into the day when you're when we're talking about Christmas,

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Speaker 2: let's say, hypothetically or whatever the holiday might be that

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Speaker 2: somebody has coming up on a day like that, when

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Speaker 2: you start executing on your personal plan, what does that

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Speaker 2: look like and what are some of the little things

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Speaker 2: that you do during your day that the average person

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Speaker 2: probably isn't thinking about that would make it less stressful,

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Speaker 2: that would make the actual outcome better.

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Speaker 4: Mm hmm definitely. I create lists, I write it all out,

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Speaker 4: I have timelines. It might be helpful that we can

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Speaker 4: What we can do is we can go in and

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Speaker 4: we can dissect the Thanksgiving many if you want. Yeah, sure,

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Speaker 4: it's going to be very, very recognizable. So I think that,

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Speaker 4: you know, and that's always that's always key too. It's like,

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Speaker 4: if that's what you want to have, that's like really

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Speaker 4: traditional stuff, then go for it. But I mean, you

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Speaker 4: can always put it in the context of game. So

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Speaker 4: if we maybe that's the best way, because then it'll

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Speaker 4: be it'll be more. Okay. So Thanksgiving we had turkey.

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Speaker 4: We had a wild turkey breast, okay, a big wild

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Speaker 4: turkey breast. We had a wild turkey leg quarter.

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Speaker 5: Uh.

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Speaker 4: We had a ham from a faral hog, a green

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Speaker 4: bean casserole, mashed potatoes, and a whole pan of roasted

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Speaker 4: reod vegetables out of the garden, and we had rolls.

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Speaker 4: Uh that's it right, pie too. My first course doesn't matter.

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Speaker 4: We had some oysters and boot and this is that. Okay,

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Speaker 4: that's you can weed that, throw some summer sausage and

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Speaker 4: some cheese or whatever. Let's let's concentrate on that main course.

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Speaker 4: So the ham began six days beforehand started brining it

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Speaker 4: because I knew I split this ham with a friend

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Speaker 4: of mine, so he's kind of simultaneously and he's a carpenter,

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Speaker 4: so his skill set totally different than mine, but we're

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Speaker 4: working kind of in tandem. So I'm like, you know,

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Speaker 4: six days beforehand, I'm texting. I'm like, hey man, you

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Speaker 4: start briding that ham and he's like no. I was like,

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Speaker 4: you need to do that. He's like, but it's six days.

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Speaker 4: I'm like, I know. You know, it's got a brian

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Speaker 4: for four days. Then you've got to smoke it, and

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Speaker 4: then you've got to cool it down and then you're

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Speaker 4: gonna bake it. So if I did all that Mather right,

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Speaker 4: that's six days, So start now. So I've got it

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Speaker 4: broken down. So the first thing I started doing was

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Speaker 4: briding this ham, knowing that it needed to go that

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Speaker 4: long made space in the refrigerator. If I didn't have

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Speaker 4: space there, I had a cooler set up with a

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Speaker 4: bunch of ice packs that it was rotating in and out.

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Speaker 4: It's just organization, you know, through and through. The turkey

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Speaker 4: breast is something that I've been doing for a few

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Speaker 4: years now because it gives everybody turkey, which they want,

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Speaker 4: but it also enables me to serve very nicely cooked

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Speaker 4: wild turkey to them, but nail it and so I

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Speaker 4: cook it SUV, which if you're not familiar, is when

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Speaker 4: you vac seal it and then cook it in an

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Speaker 4: immersion circulator which maintains a very precise temperature. Literally, I

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Speaker 4: think the only thing I ever break out this immersion

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Speaker 4: circulator for is Thanksgiving turkey because in my mind, my opinion,

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Speaker 4: that is the best way to cook a whole turkey

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Speaker 4: breast because wall to wall it's cooked to a very

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Speaker 4: precise and perfect temperature. Also, let's be set it aside

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Speaker 4: and just forget about it. So for three hours it's

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Speaker 4: gonna cook in there, I'm gonna pull it out, and

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Speaker 4: then I'm gonna give it a quick sere in butter.

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Speaker 4: So back up three hours from from the from serving time,

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Speaker 4: and I know that it needs to go in at

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Speaker 4: that point. Actually it it's called three and a half hours.

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Speaker 4: So those are my main proteins. The hog will be brined,

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Speaker 4: pulled out. I'll dry it off re away all day,

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Speaker 4: maybe for like twelve hours, so that it developer gets

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Speaker 4: a nice dry crossed on it before it goes into

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Speaker 4: the smoker. It smokes for several hours until it's basically

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Speaker 4: just cooked through, and then day of it's going to

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Speaker 4: go into the oven and bake with a glaze on it.

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Speaker 4: So you know, in order to make my life a

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Speaker 4: lot easier, this brining and smoking, it can happen way

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Speaker 4: ahead of time, Like I could have that thing smoked

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Speaker 4: five days before the day that we're going to serve that.

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Speaker 4: And if having that done five days before enables me

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Speaker 4: to tackle all these other tasks, that's going to be

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Speaker 4: a great idea, you know. So let's say I've got

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Speaker 4: my ham smoked, I've got the glaze, mate. So now

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Speaker 4: all that has to happen to that ham is it

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Speaker 4: needs to go into the oven. And so then I'm

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Speaker 4: going to start thinking about everything else that goes into

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Speaker 4: the oven, and I'm going to kind of find an

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Speaker 4: average temperature that it needs. The oven needs to be

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Speaker 4: set up, so three fifty is probably good, like middle

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Speaker 4: of the road. So if my other is at three

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Speaker 4: point fifty, then I can still bake the green bean

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Speaker 4: cast role, I can still roast all those vegetables, and

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Speaker 4: I can keep my mashed potatoes hot in there too,

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Speaker 4: So I'm like cool, Okay, So I've got a place,

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Speaker 4: you know, I've got a hot place for all of

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Speaker 4: those things stovetop, I'm and be seering off that turkey

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Speaker 4: breast and so I'm also thinking about where things are

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Speaker 4: going to get cooked because you might be confined to

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Speaker 4: a four burner stove, you know, you might not have

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Speaker 4: a huge kitchen it so you also, for me, a

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Speaker 4: huge source of stress is space, you know. And it's

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Speaker 4: like when stuff starts stacking up, it gets really you know,

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Speaker 4: and then you're not you're not moving as efficiently. You're

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Speaker 4: also defeating one of the main things. And I mean,

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Speaker 4: I'll get down to like I would like to state

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Speaker 4: what I think is the number one most important thing,

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Speaker 4: not just about cooking for holidays, but I mean about

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Speaker 4: cooking wild came in general, is don't forget to enjoy

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Speaker 4: it like you like deer hunting, right, If we could

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Speaker 4: somehow maintain that linear enjoyment from the preparation of going

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Speaker 4: on that hunt to processing the deer, scanning it, getting it,

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Speaker 4: getting a cold, packaging it, and then eating it. If

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Speaker 4: we can maintain that throughout, you're really winning the game

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Speaker 4: at that point, you know. And so if you set

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Speaker 4: yourself up for success by just being clean and organized

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Speaker 4: and just kind of have it at all, you know,

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Speaker 4: planned out, just game plan this thing like you would

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Speaker 4: have hunt, you know, it's just you know, I'm going

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Speaker 4: to start downwind at this point, I'm going to walk

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Speaker 4: up through here. You know, there's there's they pass through

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Speaker 4: this pinch point a lot. It's the same style of

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Speaker 4: planning that you would would do for the day in

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Speaker 4: the kitchen, you know, like at this point, I want

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Speaker 4: to be here, you know, and I want to make

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Speaker 4: sure that I don't Like when you're turki hunting, you

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Speaker 4: don't want a lot of stuff around your feet, you know,

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Speaker 4: in case you have to move, you don't want to

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Speaker 4: knock something over. And so it's the same thing. I

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Speaker 4: don't want to have a place to set pants over

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Speaker 4: here and things like that. So I think, you know,

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Speaker 4: just that that constant conceptual organization is going to make

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Speaker 4: the execution not only tolerable, but the downright pleasant. Yeah.

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Speaker 4: So yeah, there we are with our our hamd, which

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Speaker 4: is more or less cooked. All it needs is the

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Speaker 4: final application of heat. You know, three and a half

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Speaker 4: hours before serving time, the turkey has has started in

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Speaker 4: the circulator. It's you know, at one hundred and forty

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Speaker 4: degrees for three hours. On the nose, it's already seasoned.

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Speaker 4: You know, it's got lemon and garlic and a few

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Speaker 4: sage leaves tossed in there, and it's got salt and

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Speaker 4: pepper on it already, so it's going to be good

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Speaker 4: to go. All I gonna do is cut it out,

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Speaker 4: get some butter, hot in the pants, see it off,

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Speaker 4: put that nice brown on there. I mean. This year,

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Speaker 4: another thing that I did, which I think really speaks

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Speaker 4: to this conversation is we had a couple of add

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Speaker 4: ons people, you know, so we're going there's three more

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Speaker 4: people coming. I was like, well, I don't think this

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Speaker 4: turkey breast is enough, so I'm gonna pull out a

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Speaker 4: turkey leg quarter as well. I don't need to figure

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Speaker 4: out how to execute this in a relatively small kitchen

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Speaker 4: so that we have this extra bit of meat. And

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Speaker 4: then I'm like, yeah, but we still need to make gravy.

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Speaker 4: And so I thought, well, wait, what if I just

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Speaker 4: made turkey leg gravy? You know, essentially just brown the

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Speaker 4: turkey leg off, added some onions, added a little flour,

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Speaker 4: and then added turkey stock in there. And then two

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Speaker 4: days before we're serving, I've got this turkey leg cooked

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Speaker 4: perfectly with a ton of the slightly thickened turkey stock.

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Speaker 4: It's essentially two things, and one I've got my gravy

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Speaker 4: and my turkey leg all in a pot, all ready

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Speaker 4: to go. It's cool. It's going to be even better

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Speaker 4: on the reheat because a lot of times these braised

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Speaker 4: and slow cook things, once they cook, they kind of

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00:20:58,480 --> 00:21:00,440
Speaker 4: tighten up a little bit, and then once they cool

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00:21:00,480 --> 00:21:03,359
Speaker 4: down and sit that that moisture, that liquid will seep

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00:21:03,400 --> 00:21:06,440
Speaker 4: back into that muscle structure so that we'll get even

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00:21:06,480 --> 00:21:09,280
Speaker 4: more tenderness. And that applies to a venison stew or

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00:21:09,480 --> 00:21:12,399
Speaker 4: anything you slow cook, Like if you cool it and

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00:21:12,440 --> 00:21:14,800
Speaker 4: then reheat it, you'll notice that it's more tender, it

390
00:21:14,840 --> 00:21:19,280
Speaker 4: has more moisture to it. So instead of making gravy

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Speaker 4: and having a turkey, you know, the turk, the dark

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Speaker 4: meat part of the turkey, I just could buy those

393
00:21:24,240 --> 00:21:26,240
Speaker 4: two things. And it's like, if anybody needs gravy, just

394
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Speaker 4: take a spoon and spoon that onto the mashed potatoes.

395
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Speaker 4: And so now we've got our turkey breasts, we've got

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Speaker 4: a turkey like quarter, we've got our ham, and it's

397
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Speaker 4: all essentially done. You know, there's there's I know what

398
00:21:38,520 --> 00:21:41,080
Speaker 4: I need to do with that moving forward. I gotta

399
00:21:41,119 --> 00:21:43,560
Speaker 4: seer off the turkey breasts. Beyond that, everything else is

400
00:21:43,560 --> 00:21:47,280
Speaker 4: just coming out of the oven. Mass potatoes. You know,

401
00:21:48,200 --> 00:21:50,560
Speaker 4: I make those the morning of just so that they're fresh.

402
00:21:50,560 --> 00:21:53,520
Speaker 4: I feel like reheating them is almost harder, but you know,

403
00:21:53,680 --> 00:21:56,800
Speaker 4: just you know, organized get up that morning and peel

404
00:21:56,800 --> 00:21:59,720
Speaker 4: the potatoes, put them in water, and then you know,

405
00:21:59,800 --> 00:22:02,840
Speaker 4: just start them with plenty of lead time. That's also

406
00:22:02,920 --> 00:22:04,720
Speaker 4: something you need to think about. It's like how well

407
00:22:04,760 --> 00:22:09,399
Speaker 4: does this item hold like hot, you know, for for

408
00:22:09,440 --> 00:22:12,040
Speaker 4: a while. You know, bashed potatoes in keep them hot

409
00:22:12,080 --> 00:22:14,720
Speaker 4: for probably three or four hours, and they're gonna be fine,

410
00:22:14,800 --> 00:22:16,600
Speaker 4: just either on a low heat or in an oven,

411
00:22:16,680 --> 00:22:18,040
Speaker 4: or just give them a little bit of a reheat.

412
00:22:18,040 --> 00:22:20,679
Speaker 4: And so that's an advantage that you have this with

413
00:22:20,760 --> 00:22:24,879
Speaker 4: a side like that green bean castle again, you know,

414
00:22:24,920 --> 00:22:27,200
Speaker 4: I had all the components of it, and I make

415
00:22:27,240 --> 00:22:29,800
Speaker 4: mine totally from scratch. You know, I've got like it's

416
00:22:29,800 --> 00:22:34,879
Speaker 4: a turkey stock and milk sauce, like a Beshmel sauce

417
00:22:34,920 --> 00:22:38,879
Speaker 4: that I'm gonna toss them. That's essentially like a on

418
00:22:39,000 --> 00:22:42,920
Speaker 4: him but a mushroom soup mixed goes. I blameed on

419
00:22:42,960 --> 00:22:47,479
Speaker 4: my green beans off beforehand, had them cold, and all

420
00:22:47,520 --> 00:22:50,359
Speaker 4: I had to do was a symbol my cold green beans.

421
00:22:50,640 --> 00:22:54,439
Speaker 4: The sauce mix that up I do my I make

422
00:22:54,480 --> 00:22:57,239
Speaker 4: my own fried onions too, and that was another thing

423
00:22:57,359 --> 00:22:59,560
Speaker 4: I had to do that morning, you know. So so

424
00:22:59,680 --> 00:23:03,240
Speaker 4: far the morning of I'm making mashed potatoes and I'm

425
00:23:03,240 --> 00:23:05,600
Speaker 4: frying off these onions to go on top of the

426
00:23:05,640 --> 00:23:08,439
Speaker 4: green bean castle. And then I need to chop up

427
00:23:08,480 --> 00:23:11,639
Speaker 4: all my root vegetables. I've got sweet potatoes and beets

428
00:23:11,680 --> 00:23:14,320
Speaker 4: and turnips and carrots out of the garden and I

429
00:23:14,440 --> 00:23:16,640
Speaker 4: just chopped them all up awesome with a little bit

430
00:23:16,680 --> 00:23:19,200
Speaker 4: of I can't even remember it's olive oil or duck fat,

431
00:23:20,000 --> 00:23:22,080
Speaker 4: salt and pepper, and those are in the pain that

432
00:23:22,080 --> 00:23:25,280
Speaker 4: I'm gonna serve them out of. Another trick, you know,

433
00:23:25,400 --> 00:23:28,760
Speaker 4: like I'm constantly like cooking in the thing that I'm

434
00:23:28,760 --> 00:23:31,000
Speaker 4: gonna serve it out of, so when it comes out

435
00:23:31,000 --> 00:23:33,880
Speaker 4: of the oven, goes on the table, I'm not trying

436
00:23:33,880 --> 00:23:36,200
Speaker 4: to spoon it into something else. Even the mashed potatoes,

437
00:23:36,200 --> 00:23:38,440
Speaker 4: I'm mashing them in the pot that they're gonna get

438
00:23:38,480 --> 00:23:42,440
Speaker 4: served in. So there's very little what we say plating

439
00:23:42,840 --> 00:23:45,840
Speaker 4: the green bean castle. It's already in the castle. There's

440
00:23:46,080 --> 00:23:49,240
Speaker 4: cold ready to go into the oven. So now it's

441
00:23:49,280 --> 00:23:52,960
Speaker 4: go time, like forty five minutes before we're gonna sit down.

442
00:23:54,000 --> 00:23:57,680
Speaker 4: You know, I'm thinking about pulling the turkey out. The

443
00:23:57,760 --> 00:24:00,760
Speaker 4: root vegetables are in the oven, the mashed potatos are reheating,

444
00:24:00,960 --> 00:24:04,000
Speaker 4: the green bean cast role is in the oven, the

445
00:24:04,119 --> 00:24:07,439
Speaker 4: hand is in the oven. The rolls go into the oven.

446
00:24:07,680 --> 00:24:11,119
Speaker 4: Ten minutes out, and you know, I have one person,

447
00:24:11,200 --> 00:24:13,439
Speaker 4: two people maybe helping me, and all I have to

448
00:24:13,480 --> 00:24:16,320
Speaker 4: do is slice the turkey, put that on a platter.

449
00:24:17,240 --> 00:24:19,680
Speaker 4: We're ready. We're ready to go now. I mean, I

450
00:24:20,280 --> 00:24:22,560
Speaker 4: hope people are listening and be like this guy, what

451
00:24:25,119 --> 00:24:29,800
Speaker 4: I mean, I do think about these things in that way.

452
00:24:29,880 --> 00:24:32,680
Speaker 4: It's just like and sometimes I will alter the menu

453
00:24:32,920 --> 00:24:36,440
Speaker 4: in order for it to be more easily executable, therefore

454
00:24:36,640 --> 00:24:40,119
Speaker 4: more enjoyable. You know, I'm not going to put like, Okay, well,

455
00:24:40,160 --> 00:24:43,200
Speaker 4: I'm also gonna retissary of goose out in the backyard

456
00:24:43,240 --> 00:24:45,800
Speaker 4: while all this other stuff's happen, because that's just not

457
00:24:45,840 --> 00:24:49,200
Speaker 4: gonna be much fun running in and out stressing about

458
00:24:49,680 --> 00:24:53,520
Speaker 4: how good it's going to be and worrying if all

459
00:24:53,600 --> 00:24:57,000
Speaker 4: these people that don't hunt are then going to be

460
00:24:57,119 --> 00:25:20,800
Speaker 4: like that one't very good dude, Yeah.

461
00:25:10,680 --> 00:25:14,040
Speaker 2: Well, I think you know, regardless of the I think

462
00:25:14,040 --> 00:25:17,040
Speaker 2: everybody will have their own version right of how complicated

463
00:25:17,080 --> 00:25:18,680
Speaker 2: they want their meal to be or how much will

464
00:25:18,680 --> 00:25:21,440
Speaker 2: be homemade versus you know a few things that are

465
00:25:21,480 --> 00:25:25,560
Speaker 2: pre helped out. But I think what you just said

466
00:25:25,600 --> 00:25:27,800
Speaker 2: there makes a lot of sense no matter where you

467
00:25:27,840 --> 00:25:30,959
Speaker 2: are on the experienced list, which is spread out the

468
00:25:31,000 --> 00:25:33,800
Speaker 2: timeline so that you have enough time to do this

469
00:25:34,200 --> 00:25:36,160
Speaker 2: so that you don't need to rush all at once,

470
00:25:36,560 --> 00:25:39,480
Speaker 2: have that planned out. I love the scheduling idea, like

471
00:25:39,480 --> 00:25:40,880
Speaker 2: the like the reverse engineering.

472
00:25:41,760 --> 00:25:42,479
Speaker 3: I need to do that.

473
00:25:42,520 --> 00:25:44,120
Speaker 2: I do that for a lot of other things in life,

474
00:25:44,119 --> 00:25:46,800
Speaker 2: but I've never done a good enough job of doing

475
00:25:46,840 --> 00:25:50,120
Speaker 2: that when you know, really trying to prepare with a meal.

476
00:25:50,240 --> 00:25:53,400
Speaker 2: So that is a simple but huge suggestion.

477
00:25:56,560 --> 00:25:58,280
Speaker 3: What do you what do you.

478
00:25:59,760 --> 00:26:03,520
Speaker 2: Think about as far as menu choice? I guess what

479
00:26:03,560 --> 00:26:05,640
Speaker 2: I'm trying to get is menu choice. I came from

480
00:26:05,680 --> 00:26:10,280
Speaker 2: a family that looked at Thanksgiving and Christmas dinner as

481
00:26:10,359 --> 00:26:13,960
Speaker 2: basically the same thing. We replicated Basically Thanksgiving dinner happened

482
00:26:14,000 --> 00:26:17,919
Speaker 2: again Christmas. My wife's family thought that was atrocious and

483
00:26:17,960 --> 00:26:20,760
Speaker 2: she couldn't believe that we would have basically the same

484
00:26:20,840 --> 00:26:24,440
Speaker 2: thing again for Christmas. Where do you stand on Thanksgiving

485
00:26:24,600 --> 00:26:25,600
Speaker 2: versus Christmas?

486
00:26:25,640 --> 00:26:27,040
Speaker 3: Menu choice?

487
00:26:27,240 --> 00:26:31,639
Speaker 4: Yeah, I mean personally, for me, Thanksgiving is at this

488
00:26:31,840 --> 00:26:37,000
Speaker 4: point almost a set menu. I love the green bean

489
00:26:37,119 --> 00:26:42,080
Speaker 4: cast role. You know, I have a garden and also

490
00:26:42,160 --> 00:26:45,679
Speaker 4: green beans. We had tons of them so in the

491
00:26:45,760 --> 00:26:49,159
Speaker 4: Turkey and sometimes I think it's important to, you know,

492
00:26:49,800 --> 00:26:53,080
Speaker 4: go with the tradition. I like that too. You know,

493
00:26:53,119 --> 00:26:55,600
Speaker 4: I'm not going to do something crazy, and I think

494
00:26:55,640 --> 00:26:58,800
Speaker 4: that's it's nice in the ham and so also I

495
00:26:58,840 --> 00:27:02,239
Speaker 4: think that the the audience, it's what they want, you know,

496
00:27:02,359 --> 00:27:05,400
Speaker 4: It's like they want these comforting things, and so I'm

497
00:27:05,480 --> 00:27:09,240
Speaker 4: very much into that. Christmas, however, all bets are off.

498
00:27:10,040 --> 00:27:12,480
Speaker 4: You know. I think I'm pretty sure that this year

499
00:27:13,040 --> 00:27:17,000
Speaker 4: we're gonna have a Chinese dumpling making party on the

500
00:27:17,040 --> 00:27:21,639
Speaker 4: twenty fourth, and we're gonna just kind of wing through

501
00:27:21,920 --> 00:27:25,720
Speaker 4: a lot of the freezer. I've got tons of ground pork,

502
00:27:25,800 --> 00:27:29,880
Speaker 4: which is perfect for dumplings. I've also got turkey and

503
00:27:30,040 --> 00:27:33,639
Speaker 4: shrimp and fish and things like that. So Christmas for me,

504
00:27:33,920 --> 00:27:36,680
Speaker 4: in New Year's Eve as well or in New Year's

505
00:27:36,720 --> 00:27:40,679
Speaker 4: Day can be all over the board something, you know.

506
00:27:40,720 --> 00:27:45,080
Speaker 4: But I do. I love the idea of just going

507
00:27:45,119 --> 00:27:49,120
Speaker 4: in and doing these blowout dinners with game and dim

508
00:27:49,119 --> 00:27:53,080
Speaker 4: sum is I mean, my daughter loves dumplings in Chinese

509
00:27:53,160 --> 00:27:56,840
Speaker 4: dim sum where you just have ten different things and

510
00:27:56,880 --> 00:28:00,199
Speaker 4: this is a pain in the butt, don't get me wrong. There,

511
00:28:00,320 --> 00:28:03,400
Speaker 4: it'd be a whole lot of work. It's all done

512
00:28:03,680 --> 00:28:07,320
Speaker 4: the day before and it's done together, which is fun.

513
00:28:07,440 --> 00:28:07,639
Speaker 2: You know.

514
00:28:07,680 --> 00:28:10,880
Speaker 4: It's like that, you know, it's not and again back

515
00:28:10,920 --> 00:28:14,640
Speaker 4: to like the essential point of this is enjoyment. It's

516
00:28:14,720 --> 00:28:17,800
Speaker 4: just like making the dumplings is going to be fun,

517
00:28:18,160 --> 00:28:19,840
Speaker 4: you know. It's like it's going to require a lot

518
00:28:19,840 --> 00:28:23,879
Speaker 4: of organization and a bunch of recipes. But we'll have

519
00:28:24,400 --> 00:28:28,440
Speaker 4: everything made by the twenty fourth, and then on twenty

520
00:28:28,440 --> 00:28:34,040
Speaker 4: fifth we're steaming, frying or baking everything off, you know,

521
00:28:34,040 --> 00:28:35,960
Speaker 4: and it's just all done and that'll take a matter

522
00:28:36,080 --> 00:28:40,240
Speaker 4: of forty five minutes. And the nature of that also

523
00:28:40,440 --> 00:28:41,880
Speaker 4: is that it doesn't all have to be ready at

524
00:28:41,880 --> 00:28:44,160
Speaker 4: the same time either, which is cool. You know, you

525
00:28:44,160 --> 00:28:45,920
Speaker 4: can kind of just do one thing and then the

526
00:28:45,960 --> 00:28:48,360
Speaker 4: next you know, you can be in the kitchen with

527
00:28:48,360 --> 00:28:51,800
Speaker 4: a glass of wine and just like at these it'll

528
00:28:51,800 --> 00:28:54,680
Speaker 4: be done in fifteen minutes. Let's just have this now

529
00:28:54,720 --> 00:28:57,360
Speaker 4: and everybody eats, and in the next next course, you know,

530
00:28:57,400 --> 00:28:59,520
Speaker 4: a little bit of rabbit next, and then next up

531
00:28:59,640 --> 00:29:03,120
Speaker 4: is as a flounder. Next up is some hog, followed

532
00:29:03,160 --> 00:29:05,720
Speaker 4: by some more hog, and then more hog, more whatever.

533
00:29:06,040 --> 00:29:10,160
Speaker 4: But you know, I think for me, I like to

534
00:29:10,160 --> 00:29:12,680
Speaker 4: get a little creative with it. I mean, you think

535
00:29:12,680 --> 00:29:14,880
Speaker 4: about the Italian Americ relitis. I have more of an

536
00:29:14,920 --> 00:29:17,880
Speaker 4: American Italian tradition, and the feasts is seven fishes. You know,

537
00:29:18,200 --> 00:29:22,840
Speaker 4: on Crystal Eve, you have seven different fish dishes, And

538
00:29:22,880 --> 00:29:26,400
Speaker 4: I think that you can honor that tradition, but you

539
00:29:26,440 --> 00:29:29,160
Speaker 4: could get as creative as you want. You know, I'd

540
00:29:29,200 --> 00:29:32,240
Speaker 4: be like, just make seven different things with fish. What's

541
00:29:32,240 --> 00:29:35,800
Speaker 4: seven things? I'm like, I don't know. But then within

542
00:29:35,880 --> 00:29:38,560
Speaker 4: that concept, what I would do is say, like a

543
00:29:38,600 --> 00:29:41,120
Speaker 4: couple of these things have to be cold and pre made,

544
00:29:41,200 --> 00:29:43,160
Speaker 4: you know, so you're not making all seven at the

545
00:29:43,160 --> 00:29:46,280
Speaker 4: same time. One might be like a soup or something

546
00:29:46,320 --> 00:29:49,160
Speaker 4: that's a reheat. One might be something that you have

547
00:29:49,240 --> 00:29:51,720
Speaker 4: to do in the moment, all of them new, and

548
00:29:51,760 --> 00:29:54,000
Speaker 4: then you know, just like kind of stage it out

549
00:29:54,360 --> 00:29:58,120
Speaker 4: so that you're not having to be all hands on deck,

550
00:29:58,600 --> 00:30:02,560
Speaker 4: moving around hot pants for with all these different things.

551
00:30:02,800 --> 00:30:06,240
Speaker 4: But you know, I think it's also an excuse to

552
00:30:06,280 --> 00:30:09,040
Speaker 4: just you know, really get into it and get that

553
00:30:09,200 --> 00:30:12,200
Speaker 4: enjoyment out of it and experience that, you know, and

554
00:30:13,640 --> 00:30:16,840
Speaker 4: uh yeah, just use the game. You know what it

555
00:30:16,880 --> 00:30:19,760
Speaker 4: is for us, it's it's it's I think it's really

556
00:30:20,440 --> 00:30:23,720
Speaker 4: it's great for celebrating, you know, like that that deer.

557
00:30:24,080 --> 00:30:26,680
Speaker 4: You know, this pecan fed dough that we're about to eat.

558
00:30:26,720 --> 00:30:30,000
Speaker 4: It's like, it's going to be amazing. And let me

559
00:30:30,040 --> 00:30:33,400
Speaker 4: tell you again, let me tell you about it. You know,

560
00:30:33,440 --> 00:30:36,480
Speaker 4: it took a master of woodsman to pull this off.

561
00:30:37,920 --> 00:30:42,000
Speaker 2: So yeah, I love your point though about how this

562
00:30:42,880 --> 00:30:47,120
Speaker 2: should be almost an event in itself, right, And I

563
00:30:47,120 --> 00:30:50,360
Speaker 2: think a lot of us, I'll speak for myself, sometimes

564
00:30:50,400 --> 00:30:53,120
Speaker 2: have been guilty of it just being a means to

565
00:30:53,160 --> 00:30:55,800
Speaker 2: an end, right. But the way it sounds like you

566
00:30:55,840 --> 00:30:57,880
Speaker 2: approach it is you really are looking at the cooking

567
00:30:57,960 --> 00:31:01,560
Speaker 2: process as a part of the celebration itself. And so

568
00:31:01,680 --> 00:31:03,600
Speaker 2: in doing a little bit of forward thinking and a

569
00:31:03,600 --> 00:31:06,240
Speaker 2: little bit of preparing ahead of time, you set yourself

570
00:31:06,320 --> 00:31:08,960
Speaker 2: up for the ability to do that. You can invite

571
00:31:09,000 --> 00:31:11,160
Speaker 2: people to do it with you. You can have some

572
00:31:11,200 --> 00:31:13,240
Speaker 2: wine while you're doing. You've got some music playing that

573
00:31:13,320 --> 00:31:16,400
Speaker 2: is part of the get together and that seems to

574
00:31:16,520 --> 00:31:17,640
Speaker 2: make a lot of sense.

575
00:31:18,320 --> 00:31:20,360
Speaker 4: Yeah. Do you like Do you like siding in your rifle?

576
00:31:21,000 --> 00:31:22,480
Speaker 3: I do, Well, let me take it back.

577
00:31:23,520 --> 00:31:26,280
Speaker 2: I'll take it back sometimes if I've got friends there,

578
00:31:26,320 --> 00:31:28,400
Speaker 2: it's a fun thing. Otherwise it's usually I get the

579
00:31:28,480 --> 00:31:30,560
Speaker 2: job done so that I can get out there and hunt.

580
00:31:30,640 --> 00:31:35,800
Speaker 5: To be honest, Yeah, yeah, if we if we start

581
00:31:35,880 --> 00:31:38,040
Speaker 5: looking at this as like every step of the way,

582
00:31:38,040 --> 00:31:41,000
Speaker 5: I mean, going on on X, you know, six months

583
00:31:41,040 --> 00:31:45,720
Speaker 5: before that turkey huh, being like, I bet they're right there.

584
00:31:46,040 --> 00:31:52,560
Speaker 4: You know, that's fun. It's fun. Yeah. For me, scanning

585
00:31:52,880 --> 00:31:57,320
Speaker 4: a deer, hogs whatever, very rough. You know, I do

586
00:31:57,680 --> 00:32:00,800
Speaker 4: a ton of it. But for me particularly, I don't

587
00:32:00,800 --> 00:32:02,560
Speaker 4: know how many times i've you know, somebody else has

588
00:32:02,560 --> 00:32:04,280
Speaker 4: gotten a deer and I'll be like, hey, you want

589
00:32:04,320 --> 00:32:07,560
Speaker 4: me to skin that? I love it. I love when

590
00:32:07,560 --> 00:32:10,080
Speaker 4: you feel the skin off and you see steam come

591
00:32:10,160 --> 00:32:13,360
Speaker 4: off of it, because making that it's it's moving from

592
00:32:13,480 --> 00:32:16,040
Speaker 4: deer to food real quick. At that point, it's like

593
00:32:16,080 --> 00:32:19,880
Speaker 4: the temperatures coming down. And I find that very that's

594
00:32:20,120 --> 00:32:23,600
Speaker 4: enjoyable and so like if you can just that mindset

595
00:32:23,640 --> 00:32:27,920
Speaker 4: of like, hey, I'm gonna enjoy this rather than not.

596
00:32:28,320 --> 00:32:32,160
Speaker 4: And so many times it's it's just a choice for making.

597
00:32:33,360 --> 00:32:35,600
Speaker 4: And if you set yourself up, you know, like hey,

598
00:32:35,640 --> 00:32:38,440
Speaker 4: I'm gonna hang out with friends. We're gonna we're gonna

599
00:32:38,960 --> 00:32:42,040
Speaker 4: map out this dinner, like we're you know, let's just

600
00:32:42,200 --> 00:32:46,680
Speaker 4: create a real time, conceptual Christmas dinner here. We're gonna

601
00:32:46,760 --> 00:32:50,520
Speaker 4: just cook five dishes from one deer or one elk

602
00:32:50,600 --> 00:32:53,600
Speaker 4: or something cool. It's like everybody just gets together and

603
00:32:53,640 --> 00:32:56,280
Speaker 4: like kind of brainstorms it, or maybe everybody takes a dish,

604
00:32:56,320 --> 00:32:58,280
Speaker 4: but you but you know, now it's like, hey, we're

605
00:32:58,280 --> 00:33:01,120
Speaker 4: not gonna all there's there's five dishes. We've got a

606
00:33:01,120 --> 00:33:03,640
Speaker 4: four burner stove. Therefore we can't all four be on

607
00:33:03,720 --> 00:33:06,440
Speaker 4: the stove. So one person gets the stuff, one person

608
00:33:06,480 --> 00:33:09,440
Speaker 4: gets the other. Months person's gonna, uh, you know, have

609
00:33:09,560 --> 00:33:12,320
Speaker 4: something a cold dish. You know, maybe somebody's bringing some

610
00:33:12,360 --> 00:33:14,920
Speaker 4: sausages and then the grill just on the porch. It's

611
00:33:14,960 --> 00:33:17,320
Speaker 4: gonna be going, you know, you map it out that way,

612
00:33:17,360 --> 00:33:19,440
Speaker 4: and all of a sudden, you're you're in kind of

613
00:33:19,440 --> 00:33:21,720
Speaker 4: a different realm of enjoyment. You know, you're not in

614
00:33:21,760 --> 00:33:25,320
Speaker 4: everybody's way. You've got it mapped and it doesn't have

615
00:33:25,400 --> 00:33:28,680
Speaker 4: to be over complicated. I'm I'm I'm not. I'm trying

616
00:33:28,720 --> 00:33:32,520
Speaker 4: not to overcomplicate. I'm trying to decomplicate these things with

617
00:33:32,560 --> 00:33:35,640
Speaker 4: these with these suggestions. But I think you know it

618
00:33:35,920 --> 00:33:37,040
Speaker 4: could be supremely fun.

619
00:33:37,760 --> 00:33:41,120
Speaker 2: So let's talk through a few more specific ideas as

620
00:33:41,160 --> 00:33:46,000
Speaker 2: far as menu. I would love to start with deer

621
00:33:46,280 --> 00:33:48,840
Speaker 2: and then maybe tackle a couple other categories, And just

622
00:33:49,160 --> 00:33:51,520
Speaker 2: if you would be willing to throw out a couple

623
00:33:51,520 --> 00:33:56,440
Speaker 2: of favorite preparations or suggestions that would fit well for

624
00:33:56,520 --> 00:33:59,120
Speaker 2: this Christmas or New Year's time frame. And of course

625
00:33:59,160 --> 00:34:01,280
Speaker 2: these can be used any but we're just thinking kind

626
00:34:01,280 --> 00:34:02,920
Speaker 2: of a big special celebration.

627
00:34:03,480 --> 00:34:04,400
Speaker 3: What would be your.

628
00:34:04,360 --> 00:34:08,000
Speaker 2: Top handful of venison dishes that you know somebody might

629
00:34:08,040 --> 00:34:10,120
Speaker 2: want to consider and look up the recipe and check

630
00:34:10,160 --> 00:34:10,439
Speaker 2: it out.

631
00:34:11,160 --> 00:34:15,200
Speaker 4: Yeah, I mean, we like to have prime rib at

632
00:34:15,280 --> 00:34:20,239
Speaker 4: Christmas or all the time, right, But something you know

633
00:34:20,400 --> 00:34:23,759
Speaker 4: in the medium rare z you know, like and also

634
00:34:23,760 --> 00:34:26,320
Speaker 4: I like to think about that too, like different textures,

635
00:34:26,360 --> 00:34:31,480
Speaker 4: different cooking methods, different outcomes. So maybe some medium rare

636
00:34:31,640 --> 00:34:33,920
Speaker 4: beer or but by that I mean something that's roasted

637
00:34:34,000 --> 00:34:38,160
Speaker 4: or grilled. And then then coming from that idea, you

638
00:34:38,160 --> 00:34:40,319
Speaker 4: could just continue on that prime rib rap and you

639
00:34:40,320 --> 00:34:43,040
Speaker 4: could say, oh, like a nice horse radish cream, some

640
00:34:43,080 --> 00:34:46,960
Speaker 4: mashed potatoes, some cream spinach would be really nice with that,

641
00:34:48,080 --> 00:34:49,840
Speaker 4: and you could, you know, just all of a sudden,

642
00:34:49,920 --> 00:34:55,000
Speaker 4: have like a really nice Christmas menu right there. You

643
00:34:55,000 --> 00:34:59,279
Speaker 4: could also think, you know, we like Christmas has like

644
00:34:59,400 --> 00:35:02,040
Speaker 4: kind of this spice note to it, so like your

645
00:35:02,120 --> 00:35:07,480
Speaker 4: warm spices like cinnamon and clove, orange, maybe red wine,

646
00:35:07,640 --> 00:35:10,000
Speaker 4: things like that, and you could think like, oh, well,

647
00:35:10,040 --> 00:35:12,719
Speaker 4: we could make some sort of stew of venison, or

648
00:35:12,719 --> 00:35:14,920
Speaker 4: we could do a pot roast, but just putting a

649
00:35:14,960 --> 00:35:17,120
Speaker 4: little bit of these things in there to kind of

650
00:35:17,160 --> 00:35:19,720
Speaker 4: just elevate it beyond like a salt and pepper pot roast,

651
00:35:20,239 --> 00:35:22,080
Speaker 4: you know, just like a couple of clothes in they're

652
00:35:22,080 --> 00:35:24,760
Speaker 4: a little creating a cinnamon, a couple of bay leaves

653
00:35:24,760 --> 00:35:26,600
Speaker 4: and a little orange zests, and all of a sudden,

654
00:35:26,600 --> 00:35:30,640
Speaker 4: it's a little more christmasy, you know. And then you know,

655
00:35:30,640 --> 00:35:34,920
Speaker 4: you serve that alongside your medium rare grilled backstrap, or

656
00:35:34,960 --> 00:35:39,440
Speaker 4: maybe you're gonna grill off the high round off of

657
00:35:39,440 --> 00:35:42,040
Speaker 4: an elk or something like that, or tender loin off

658
00:35:42,080 --> 00:35:46,040
Speaker 4: of a mouse, and then you could have like a

659
00:35:46,120 --> 00:35:48,920
Speaker 4: little braized slow cook upon it. And like I said earlier,

660
00:35:48,920 --> 00:35:52,680
Speaker 4: that could be done, be done five days beforehand, you know,

661
00:35:52,719 --> 00:35:55,000
Speaker 4: and just read it. And it's also going to be

662
00:35:55,040 --> 00:35:59,839
Speaker 4: good with the mashed potatoes. You know. You could serve

663
00:36:00,080 --> 00:36:03,120
Speaker 4: some raw I love raw venison, you know, like a

664
00:36:03,160 --> 00:36:07,759
Speaker 4: little just classic carpaccio or classic tartar or something, you know,

665
00:36:07,960 --> 00:36:11,160
Speaker 4: like some some tindon bowing and you chop that up

666
00:36:11,200 --> 00:36:13,400
Speaker 4: and mix it with them, a little bit of chopped

667
00:36:13,440 --> 00:36:17,359
Speaker 4: caper and parsley, a little dab of mustard, and serve

668
00:36:17,400 --> 00:36:22,120
Speaker 4: it on some little toasts you know beforehand, uh shank

669
00:36:22,280 --> 00:36:27,839
Speaker 4: a neck ribs, you know, I just adore deer. I

670
00:36:27,880 --> 00:36:30,680
Speaker 4: love venison. I think you could go in a lot

671
00:36:30,680 --> 00:36:33,880
Speaker 4: of different directions, but what I would conceptually aim for

672
00:36:34,040 --> 00:36:38,239
Speaker 4: mostly is, you know, if you're comfortable with it, something raw,

673
00:36:38,640 --> 00:36:43,160
Speaker 4: something grilled, medium rare, something slow cooked, maybe something brothy.

674
00:36:43,239 --> 00:36:45,680
Speaker 4: Maybe you do a soup course, you know, something like

675
00:36:45,680 --> 00:36:48,680
Speaker 4: a French onion soup with a deer shank in it. Yeah,

676
00:36:49,120 --> 00:36:54,080
Speaker 4: it's always really nice and it can be really done beforehand.

677
00:36:54,520 --> 00:36:56,520
Speaker 4: There's a lot of ways to delve in there. But

678
00:36:57,200 --> 00:37:00,320
Speaker 4: you know, while you're thinking about all your little stations

679
00:37:00,320 --> 00:37:02,319
Speaker 4: where you're cooking and trying to stay out of your

680
00:37:02,360 --> 00:37:07,160
Speaker 4: own way, also think about the different textures and flavors

681
00:37:07,320 --> 00:37:09,960
Speaker 4: and preparations to kind of get a diversity of that

682
00:37:10,120 --> 00:37:12,440
Speaker 4: and that I'll make that more meaningful. When we're finding

683
00:37:12,480 --> 00:37:15,400
Speaker 4: restaurant menus, you know, we never go like hot item,

684
00:37:15,480 --> 00:37:18,120
Speaker 4: hot item, hot item, hot item. There might be something

685
00:37:18,200 --> 00:37:21,839
Speaker 4: cold in there. It might something broathy, something that has

686
00:37:21,920 --> 00:37:25,759
Speaker 4: more brightness and acidity, and that just makes a meal

687
00:37:26,520 --> 00:37:29,279
Speaker 4: just more profound, you know, and your your senses are

688
00:37:29,360 --> 00:37:31,520
Speaker 4: you know, you're covering the spectrum. It's like a song.

689
00:37:32,040 --> 00:37:34,200
Speaker 4: You have base notes and you have trouble, you know,

690
00:37:34,239 --> 00:37:36,200
Speaker 4: and you want to get everything in between.

691
00:37:37,160 --> 00:37:42,560
Speaker 2: Are there any other, uh, for lack of knowing the

692
00:37:42,600 --> 00:37:48,160
Speaker 2: proper vocabulary, these other diverse categories that you want to

693
00:37:48,239 --> 00:37:50,640
Speaker 2: mix and match when thinking through a meal. Because that's

694
00:37:51,000 --> 00:37:54,480
Speaker 2: a great insight. And I've heard some of this talked

695
00:37:54,480 --> 00:37:58,000
Speaker 2: about with different types of flavor types, and but I

696
00:37:58,120 --> 00:38:01,360
Speaker 2: have not really understood it myself. Could you expand on

697
00:38:01,400 --> 00:38:03,439
Speaker 2: that if there's any other ways we should be thinking

698
00:38:03,440 --> 00:38:06,560
Speaker 2: about this. Like you mentioned brothy or silky or smooth,

699
00:38:06,560 --> 00:38:09,440
Speaker 2: I imagine there's crispy or crunchy or different ways to

700
00:38:09,480 --> 00:38:14,600
Speaker 2: think about. What else would fall into this this I

701
00:38:14,600 --> 00:38:15,960
Speaker 2: don't even know how to speak about it because I

702
00:38:15,960 --> 00:38:18,080
Speaker 2: don't know the right words. How else would you speak

703
00:38:18,080 --> 00:38:20,279
Speaker 2: about this? What other types of diversity would you add

704
00:38:20,280 --> 00:38:21,120
Speaker 2: into a meal like this?

705
00:38:22,320 --> 00:38:24,440
Speaker 4: I mean, I think that's a lot of it right

706
00:38:24,480 --> 00:38:30,719
Speaker 4: there is you know in temperature, I mean temperature, texture, brightness.

707
00:38:32,560 --> 00:38:35,400
Speaker 4: I really those are like the foundational things, ok there

708
00:38:35,800 --> 00:38:40,160
Speaker 4: in creating something in a menu that's diverse. And again,

709
00:38:40,280 --> 00:38:43,719
Speaker 4: this can be as simple as you want, or you

710
00:38:43,760 --> 00:38:47,880
Speaker 4: could just do a monster mixed grill of things, you know,

711
00:38:48,080 --> 00:38:50,480
Speaker 4: like and like the shock and all platter that's just

712
00:38:50,560 --> 00:38:52,879
Speaker 4: got everything piled up on it. You know, You've got

713
00:38:53,280 --> 00:38:56,080
Speaker 4: different cuts. So people are like, what's this? So this

714
00:38:56,160 --> 00:38:58,960
Speaker 4: is the tenderline, this is the backstrap. This is a

715
00:38:58,960 --> 00:39:03,000
Speaker 4: little bit of soloin. These are two different sausages that

716
00:39:03,080 --> 00:39:07,360
Speaker 4: we have. This is a slow cooked shank or a

717
00:39:07,360 --> 00:39:10,319
Speaker 4: big chunk of neck right here that we put a

718
00:39:10,320 --> 00:39:13,000
Speaker 4: slow cooker for seven hours, and it's in there too.

719
00:39:13,040 --> 00:39:14,560
Speaker 4: And so then now you're looking at it and you've

720
00:39:14,600 --> 00:39:17,319
Speaker 4: got you know, this is different from that a little bit.

721
00:39:17,360 --> 00:39:20,080
Speaker 4: Then you've got the sausage and it can be all

722
00:39:20,120 --> 00:39:22,279
Speaker 4: over the place, and then that's fun too. And then

723
00:39:22,320 --> 00:39:24,480
Speaker 4: that's just one shot. You put it all on a

724
00:39:24,520 --> 00:39:27,640
Speaker 4: platter and it's you know, a little primal and people

725
00:39:27,719 --> 00:39:29,600
Speaker 4: love stuff like that. And then you've just got some

726
00:39:29,719 --> 00:39:33,600
Speaker 4: vegetable sides around it, and it can be that simple,

727
00:39:33,840 --> 00:39:35,960
Speaker 4: you know, and it could all almost all be executed

728
00:39:36,000 --> 00:39:37,000
Speaker 4: over a fire as well.

729
00:39:37,560 --> 00:39:42,600
Speaker 2: Yeah, okay, so let's talk birds. You mentioned your Thanksgiving

730
00:39:42,680 --> 00:39:47,319
Speaker 2: turkey preparations. Would you add any other turkey ideas to

731
00:39:47,360 --> 00:39:50,880
Speaker 2: the Christmas menu for folks to consider? Or upland birds

732
00:39:51,000 --> 00:39:55,040
Speaker 2: or waterfowl? What are a couple other things to think about?

733
00:39:56,080 --> 00:39:58,880
Speaker 4: Yeah, I mean my first where I always go first

734
00:39:59,120 --> 00:40:02,280
Speaker 4: with that would be some sort of pate or tureen,

735
00:40:02,360 --> 00:40:04,359
Speaker 4: and I lose a lot of people with that. You know.

736
00:40:05,320 --> 00:40:08,880
Speaker 4: I've got many many goals in life. One of them

737
00:40:08,960 --> 00:40:12,880
Speaker 4: is to get everybody a little more are a little

738
00:40:12,960 --> 00:40:16,960
Speaker 4: less afraid of those words. It doesn't have to just

739
00:40:17,000 --> 00:40:19,480
Speaker 4: be liver. I mean you could make a pat or

740
00:40:19,480 --> 00:40:22,359
Speaker 4: a tureen out of ground pork or ground venus like

741
00:40:22,440 --> 00:40:25,719
Speaker 4: no liver whatsoever. These are just words, you know, like

742
00:40:26,320 --> 00:40:30,080
Speaker 4: basically just cold preparations. When I think birds, that's one

743
00:40:30,120 --> 00:40:32,120
Speaker 4: of the first things that I think of. It is like,

744
00:40:32,280 --> 00:40:35,640
Speaker 4: that's a great starter that can be made a week

745
00:40:35,719 --> 00:40:38,480
Speaker 4: ahead of time and then just popped onto a plate.

746
00:40:38,680 --> 00:40:39,080
Speaker 3: Done.

747
00:40:39,000 --> 00:40:43,880
Speaker 4: Yea like reacts, which is like shredded, slow cooked. Any

748
00:40:43,920 --> 00:40:46,800
Speaker 4: bird would be great, from a dove to a turkey,

749
00:40:47,840 --> 00:40:50,560
Speaker 4: you can do that with and it's really nice. I've

750
00:40:50,560 --> 00:40:53,759
Speaker 4: got several recipes for it. There's recipes that exists all

751
00:40:53,800 --> 00:40:56,440
Speaker 4: over the place for things like that. Very simple. You

752
00:40:56,480 --> 00:41:00,000
Speaker 4: serve that with a little bit of pickle, some some mustard,

753
00:41:00,280 --> 00:41:03,560
Speaker 4: and some crackers or some toasted bread. First course done.

754
00:41:04,320 --> 00:41:09,080
Speaker 4: Other than that, birds, I mean roasting birds whole. While

755
00:41:09,400 --> 00:41:13,279
Speaker 4: I do it and I encourage it it, we might

756
00:41:13,360 --> 00:41:17,520
Speaker 4: be kind of delving into a realm of creating some stress,

757
00:41:17,800 --> 00:41:21,279
Speaker 4: which is how this whole conversation started. It's like, are

758
00:41:21,280 --> 00:41:24,640
Speaker 4: we gonna nail a whole roasted bird for this? And

759
00:41:25,080 --> 00:41:27,520
Speaker 4: I'm not trying to dissuade anybody from doing that, but

760
00:41:28,080 --> 00:41:31,240
Speaker 4: I'm just saying that the there's a there's a degree

761
00:41:31,280 --> 00:41:35,960
Speaker 4: of peril that you could Yeah, with that, you know,

762
00:41:36,120 --> 00:41:38,440
Speaker 4: it's like you know, but you know, fortune favors the bold,

763
00:41:38,560 --> 00:41:42,239
Speaker 4: So maybe you're gonna nail you know, six roasted mallards

764
00:41:43,160 --> 00:41:47,120
Speaker 4: for twenty people. That'd be really cool. I think that

765
00:41:48,880 --> 00:41:52,359
Speaker 4: for me. When it comes to birds, separating them out,

766
00:41:52,480 --> 00:41:55,400
Speaker 4: like I discussed with my own Thanksgiving menu, separating the

767
00:41:55,480 --> 00:41:59,800
Speaker 4: legs from the breast, particularly with game birds, is a

768
00:42:00,080 --> 00:42:03,680
Speaker 4: very good idea. It's a fail safe. You know, you

769
00:42:03,800 --> 00:42:06,440
Speaker 4: don't have to worry so much about the legs being

770
00:42:06,600 --> 00:42:10,360
Speaker 4: right on, and you can get those done way ahead

771
00:42:10,360 --> 00:42:14,879
Speaker 4: of time. They can be cooked to perfection three, four

772
00:42:14,920 --> 00:42:18,040
Speaker 4: or five days before go down, and then they're cool

773
00:42:18,200 --> 00:42:19,919
Speaker 4: and all you got to do is gently reheat them,

774
00:42:20,080 --> 00:42:22,200
Speaker 4: and you know they're there. You don't to worry about it,

775
00:42:22,360 --> 00:42:25,240
Speaker 4: And then that gives you the opportunity to nail the breasts,

776
00:42:25,760 --> 00:42:28,920
Speaker 4: which is where the more precision needs to happen, whether

777
00:42:28,960 --> 00:42:30,920
Speaker 4: that's a duck breast where it needs to be very

778
00:42:31,000 --> 00:42:34,680
Speaker 4: nicely seared and the fat needs to be crisped. But

779
00:42:34,800 --> 00:42:38,840
Speaker 4: those duck legs are already separated and they've been slow cooked,

780
00:42:39,840 --> 00:42:42,120
Speaker 4: and then you're going to put them back together and

781
00:42:42,160 --> 00:42:44,520
Speaker 4: everything's going to be perfect. The medium or duck breast

782
00:42:44,640 --> 00:42:47,000
Speaker 4: is going to be there, and then those almost shredding

783
00:42:47,480 --> 00:42:50,960
Speaker 4: duck legs are already cooked. So no matter what the

784
00:42:50,960 --> 00:42:54,640
Speaker 4: bird is, that would be my recommendation. You know, I

785
00:42:54,719 --> 00:42:57,120
Speaker 4: just got done with a really fun pheasant hunt with

786
00:42:57,280 --> 00:43:01,200
Speaker 4: Ryan Callahan up in South Dakota, and that's you know,

787
00:43:01,800 --> 00:43:04,680
Speaker 4: we're also hunting, so this is I mean a similar topic,

788
00:43:04,800 --> 00:43:06,919
Speaker 4: and that if you've been hunting all day, you don't

789
00:43:06,920 --> 00:43:08,719
Speaker 4: want to rush back to camp and be trying to

790
00:43:08,760 --> 00:43:11,480
Speaker 4: throw together at dinner and then eat at ten pm.

791
00:43:11,080 --> 00:43:14,080
Speaker 4: Right it's the worst. I want food to be on

792
00:43:14,120 --> 00:43:16,360
Speaker 4: the table at seven, so that it's just like anybody

793
00:43:16,360 --> 00:43:17,719
Speaker 4: want needs to go to bed, you know, if we're

794
00:43:17,760 --> 00:43:19,880
Speaker 4: going to get up early, it's it's doable. You know,

795
00:43:19,960 --> 00:43:22,360
Speaker 4: you don't want to be waiting on that same concept.

796
00:43:23,160 --> 00:43:26,399
Speaker 4: So you know, you know, at lunch when we come

797
00:43:26,440 --> 00:43:28,359
Speaker 4: back in for a minute, I would like run into

798
00:43:28,360 --> 00:43:31,120
Speaker 4: the kitchen get the legs going from the pheasants, and

799
00:43:31,160 --> 00:43:33,879
Speaker 4: then in the evening when we get back and it's

800
00:43:33,880 --> 00:43:36,120
Speaker 4: time to assemble everything, then I'm cooking the breast. The

801
00:43:36,200 --> 00:43:39,480
Speaker 4: legs are done, you know, they've been slow cooking all day,

802
00:43:39,680 --> 00:43:42,440
Speaker 4: those pheasants you know little runners. So I mean they

803
00:43:42,560 --> 00:43:47,040
Speaker 4: legit took four or five hours to get tender, but

804
00:43:47,120 --> 00:43:49,520
Speaker 4: I've got that done. You know, the legs are done

805
00:43:49,520 --> 00:43:54,200
Speaker 4: and then the breasts take ten minutes maybe, and so

806
00:43:54,640 --> 00:43:57,759
Speaker 4: that works out. That's that's a lesson in planning as well.

807
00:43:57,840 --> 00:44:01,520
Speaker 4: So for bird Yes, i I'm an avowed bird eater.

808
00:44:01,680 --> 00:44:04,719
Speaker 4: I love game birds. I love we eat a lot

809
00:44:04,719 --> 00:44:08,640
Speaker 4: of dove, we eat a lot of turkey. I don't

810
00:44:08,640 --> 00:44:11,320
Speaker 4: live in a region with a lot of other upland birds,

811
00:44:11,360 --> 00:44:14,400
Speaker 4: but when the opportunity arises, I like to do that.

812
00:44:14,560 --> 00:44:17,880
Speaker 4: So I think the key concept here would be separate

813
00:44:17,920 --> 00:44:21,719
Speaker 4: your breasts and legs, playing everything out. You know your

814
00:44:21,800 --> 00:44:23,799
Speaker 4: your breasts are going to cook at the very end,

815
00:44:23,960 --> 00:44:27,080
Speaker 4: and you can have your legs pre cooked. You know,

816
00:44:27,120 --> 00:44:28,080
Speaker 4: I'm pre done.

817
00:44:28,960 --> 00:44:33,400
Speaker 2: So if somebody wants to go the turkey row for Christmas,

818
00:44:33,600 --> 00:44:37,000
Speaker 2: like my family would do. You mentioned you did the

819
00:44:37,000 --> 00:44:43,319
Speaker 2: turkey breast for Thanksgiving. What is your number one best recommendable?

820
00:44:43,360 --> 00:44:46,319
Speaker 2: How would you recommend someone prepare a turkey breast for

821
00:44:46,360 --> 00:44:49,359
Speaker 2: a Christmas dinner? You mentioned you might mention it kind

822
00:44:49,360 --> 00:44:51,320
Speaker 2: of generally earlier, but how would you kind of spell

823
00:44:51,360 --> 00:44:53,239
Speaker 2: it out in detail to just nail it for that

824
00:44:53,320 --> 00:44:57,359
Speaker 2: Christmas dinner wild turkey breast the Jesse Griffiths way.

825
00:44:58,520 --> 00:45:01,640
Speaker 4: Yeah again, So I'm going to go, like, like I said,

826
00:45:01,760 --> 00:45:07,000
Speaker 4: like that that souv method with the emerging circulator for me,

827
00:45:07,120 --> 00:45:09,120
Speaker 4: like I said, it's the only time I break it out,

828
00:45:09,360 --> 00:45:11,439
Speaker 4: and I have not found a better way to cook

829
00:45:11,480 --> 00:45:14,920
Speaker 4: turkey breasts. So one one hundred and forty degrees sounds

830
00:45:14,960 --> 00:45:17,600
Speaker 4: a little low for turkey breast, but since it goes

831
00:45:17,640 --> 00:45:22,000
Speaker 4: for three hours, it alters the texture and essentially pasteurizes

832
00:45:22,040 --> 00:45:27,920
Speaker 4: it as well. It's it's not a complex method, you know,

833
00:45:28,000 --> 00:45:30,359
Speaker 4: in a circulator. I don't know how much they cost,

834
00:45:30,440 --> 00:45:33,720
Speaker 4: you know, like anything, but it's not like five hundred dollars.

835
00:45:33,760 --> 00:45:37,399
Speaker 4: I think it's probably around ninety dollars to buy this

836
00:45:37,560 --> 00:45:40,640
Speaker 4: crazy little tube that mounts into a pot and then

837
00:45:40,680 --> 00:45:43,680
Speaker 4: it maintains a temperature to very precise. You can do

838
00:45:43,719 --> 00:45:46,640
Speaker 4: one hundred and forty point five degrees on it. I

839
00:45:46,719 --> 00:45:48,880
Speaker 4: like one hundred and forty degrees for three hours for

840
00:45:48,920 --> 00:45:50,960
Speaker 4: the turkey. And what that really enables me to do

841
00:45:51,280 --> 00:45:55,800
Speaker 4: is pre season my turkey brust with you know this

842
00:45:56,320 --> 00:46:06,000
Speaker 4: classic poultry seasonings of say age rosemary, parsley, maybe some celery, leaves, salt, pepper, garlic, lemon.

843
00:46:06,880 --> 00:46:09,120
Speaker 4: You know, it's like when you smell it, like that's familiar.

844
00:46:09,280 --> 00:46:12,840
Speaker 4: That's poultry seasoning right there. It's pre season it. And

845
00:46:12,880 --> 00:46:15,840
Speaker 4: it can sit for two or three days sealed in

846
00:46:15,880 --> 00:46:18,680
Speaker 4: that bag, and then that bag just drops into that water.

847
00:46:19,239 --> 00:46:21,600
Speaker 4: Three hours later you pull it out. You don't even

848
00:46:21,600 --> 00:46:24,040
Speaker 4: have to see it. You could just slice it right there,

849
00:46:24,080 --> 00:46:26,839
Speaker 4: and it is. It is the thinnest tip of that

850
00:46:26,880 --> 00:46:29,880
Speaker 4: turkey breast and the thickest part are cooked exactly the

851
00:46:29,960 --> 00:46:33,560
Speaker 4: same and they're cooked perfect, very tender.

852
00:46:34,080 --> 00:46:36,920
Speaker 2: And so you are not brining it. Is that what

853
00:46:36,960 --> 00:46:39,560
Speaker 2: you're saying, or is that technically sort of a brining

854
00:46:39,600 --> 00:46:41,560
Speaker 2: method by putting it in that bag with salt water

855
00:46:41,600 --> 00:46:42,360
Speaker 2: for so many.

856
00:46:42,200 --> 00:46:46,719
Speaker 4: Days there's no water involved, but as the salt reacts

857
00:46:46,760 --> 00:46:49,239
Speaker 4: with that turkey breast, it is. And this is this

858
00:46:49,280 --> 00:46:52,240
Speaker 4: is a funny thing for me. I'm always like complaining

859
00:46:52,239 --> 00:46:54,520
Speaker 4: about people saying dry brine, because brine to me and

860
00:46:55,000 --> 00:46:57,880
Speaker 4: implies a liquid. This is a dry brine. This is

861
00:46:58,280 --> 00:47:01,400
Speaker 4: you know, you're pree. Other thing you're doing with that

862
00:47:01,520 --> 00:47:04,120
Speaker 4: is you're seasoning it throughout. So it's not just season

863
00:47:04,200 --> 00:47:07,279
Speaker 4: on the outside. So all of those flavors, the salt is,

864
00:47:07,840 --> 00:47:09,640
Speaker 4: you know, the limon and the gar like, are hitching

865
00:47:09,680 --> 00:47:11,920
Speaker 4: a ride with the salt to the interior of that turkey,

866
00:47:12,280 --> 00:47:15,120
Speaker 4: so that when you cook it, you've got that flavor throughout,

867
00:47:15,440 --> 00:47:19,319
Speaker 4: you know, and so it's really nice. I think, you know,

868
00:47:19,600 --> 00:47:23,240
Speaker 4: that's probably for me, the ultimate way to cook turkey

869
00:47:23,280 --> 00:47:27,600
Speaker 4: breast specifically, but also you could roast it seared off

870
00:47:27,640 --> 00:47:34,040
Speaker 4: really beautifully. Another thing that I kind of a standard

871
00:47:34,040 --> 00:47:35,880
Speaker 4: that I apply to a lot of poultry is that,

872
00:47:35,960 --> 00:47:39,680
Speaker 4: like I particularly if you have the skin on poultry,

873
00:47:39,800 --> 00:47:42,799
Speaker 4: I like to only cook it direct heat or in

874
00:47:42,800 --> 00:47:45,319
Speaker 4: a pan on the skin side, and then I like

875
00:47:45,360 --> 00:47:49,600
Speaker 4: to cook the flesh side in liquid. So typically it'll

876
00:47:49,680 --> 00:47:52,759
Speaker 4: be some sort of stalk from that same bird, you know.

877
00:47:52,880 --> 00:47:56,960
Speaker 4: So to spell that out, it would be like, if

878
00:47:56,960 --> 00:48:00,399
Speaker 4: you had a skin on turkey breast, what I would

879
00:48:00,400 --> 00:48:04,680
Speaker 4: recommend would be to seer beautifully that skin side. Then

880
00:48:04,680 --> 00:48:08,600
Speaker 4: when you flip it over, add stock to the pan,

881
00:48:08,800 --> 00:48:13,719
Speaker 4: and so that flesh side is cooking more gently with moisture,

882
00:48:13,760 --> 00:48:15,399
Speaker 4: and also you're getting a lot of steam. You could

883
00:48:15,400 --> 00:48:18,279
Speaker 4: throw that into the oven and then just monitor it,

884
00:48:18,440 --> 00:48:20,320
Speaker 4: you know. You can either do that with a probe,

885
00:48:20,360 --> 00:48:23,400
Speaker 4: a remote probe thermometer, or just check it, you know,

886
00:48:24,719 --> 00:48:27,000
Speaker 4: and then once it hits your target temp, which I

887
00:48:27,040 --> 00:48:30,560
Speaker 4: would say it would be one fifty if you're cooking

888
00:48:30,600 --> 00:48:34,200
Speaker 4: it conventionally, pull it out. And then you've also got

889
00:48:34,680 --> 00:48:36,840
Speaker 4: the starting of your gravy, you know, or a sauce,

890
00:48:36,880 --> 00:48:38,399
Speaker 4: and you just need to whisk it all a little

891
00:48:38,440 --> 00:48:41,240
Speaker 4: butter to that and then it's that's done as well.

892
00:48:41,920 --> 00:48:44,720
Speaker 4: But what you've only applied, that applied that dry heat

893
00:48:44,800 --> 00:48:47,719
Speaker 4: to that one skin side, and it keeps it. It

894
00:48:47,800 --> 00:48:50,600
Speaker 4: tends to eat poultry a lot more moist.

895
00:48:51,239 --> 00:48:53,560
Speaker 2: I have a dumb question, but it just a rose

896
00:48:53,600 --> 00:48:56,480
Speaker 2: and it's something I've thought about while doing it over

897
00:48:56,480 --> 00:48:58,400
Speaker 2: and over in the years, over the years, but have

898
00:48:58,480 --> 00:49:01,799
Speaker 2: never really now what the correct way to do it is.

899
00:49:02,320 --> 00:49:04,760
Speaker 2: If I'm checking the temperature on something like a turkey

900
00:49:04,760 --> 00:49:08,040
Speaker 2: breast or a backstrap or something like that, should I

901
00:49:08,080 --> 00:49:12,840
Speaker 2: be I feel so silly asking this. Should I be

902
00:49:13,239 --> 00:49:15,840
Speaker 2: sticking that the momare in the same hole over and

903
00:49:15,880 --> 00:49:18,359
Speaker 2: over or should be doing different holes every different time?

904
00:49:18,920 --> 00:49:21,840
Speaker 2: Does that matter? Can I do it too much? Like

905
00:49:21,880 --> 00:49:23,360
Speaker 2: it's taking it in and out of the oven, or

906
00:49:23,480 --> 00:49:25,239
Speaker 2: checking it over and over on the you know, on

907
00:49:25,320 --> 00:49:28,359
Speaker 2: the skillet. Is that a bad idea in some kind

908
00:49:28,400 --> 00:49:29,759
Speaker 2: of way. That's two part question.

909
00:49:29,840 --> 00:49:34,520
Speaker 4: I guess, yeah, and I mean I appreciate that I

910
00:49:34,640 --> 00:49:37,200
Speaker 4: a food scientist might call me out on this and say, no,

911
00:49:37,719 --> 00:49:40,600
Speaker 4: I'm wrong. I feel like it doesn't matter that much.

912
00:49:41,080 --> 00:49:44,719
Speaker 4: You definitely want to be hitting the thickest part, you know,

913
00:49:44,840 --> 00:49:49,359
Speaker 4: So a turkey breast or any any bird, poultry breast

914
00:49:49,560 --> 00:49:52,640
Speaker 4: is relatively tear drop shaped, and so there's going to

915
00:49:52,680 --> 00:49:56,040
Speaker 4: be one thickest part of that that you definitely want

916
00:49:56,080 --> 00:49:59,520
Speaker 4: to be probing, because that's the part that needs to

917
00:49:59,560 --> 00:50:03,080
Speaker 4: be to signify the rest of us done. Yeah, I

918
00:50:03,520 --> 00:50:06,000
Speaker 4: don't think it matters that much. I mean, if you can,

919
00:50:06,680 --> 00:50:08,440
Speaker 4: you know, if you can still see that little and

920
00:50:08,480 --> 00:50:10,480
Speaker 4: just kind of keep going to the same one, you

921
00:50:10,560 --> 00:50:14,080
Speaker 4: might experience some moisture loss of bubbling up out of there.

922
00:50:14,600 --> 00:50:19,080
Speaker 4: But to minimize everybody's stress, let's just say that it

923
00:50:19,120 --> 00:50:21,359
Speaker 4: doesn't matter, and then let's believe that too.

924
00:50:22,640 --> 00:50:28,160
Speaker 2: Fair enough, all right, We've talked upland birds, we talked turkeys,

925
00:50:28,200 --> 00:50:29,040
Speaker 2: we've talked deer.

926
00:50:29,960 --> 00:50:33,760
Speaker 3: You alluded earlier to some ideas with you know, a ham.

927
00:50:33,920 --> 00:50:36,319
Speaker 3: You mentioned a creative idea around.

928
00:50:36,040 --> 00:50:41,680
Speaker 2: Fish, seven fish ideas for Christmas the Italian tradition. Are

929
00:50:41,719 --> 00:50:45,799
Speaker 2: there any other you know, off the wall ideas or

930
00:50:45,840 --> 00:50:48,799
Speaker 2: a fish or hog suggestion that you want to throw

931
00:50:48,800 --> 00:50:51,080
Speaker 2: in the mix for people to be thinking about over

932
00:50:51,120 --> 00:50:53,120
Speaker 2: the coming weeks. Or do you feel we've covered some

933
00:50:53,160 --> 00:50:53,800
Speaker 2: of your favorites?

934
00:50:54,560 --> 00:50:56,959
Speaker 4: Oh? No, I love I love the idea of talking

935
00:50:56,960 --> 00:51:00,200
Speaker 4: about fish. You know, here in Texas for the longest time,

936
00:51:00,200 --> 00:51:02,839
Speaker 4: but they started closing the flounder season in the month

937
00:51:02,880 --> 00:51:05,959
Speaker 4: of November, which totally support you know, it protects them

938
00:51:06,040 --> 00:51:09,800
Speaker 4: during their you know, vulnerable spawning time. There was several

939
00:51:09,800 --> 00:51:15,200
Speaker 4: Thanksgivings where if I had caught a big flounder, we

940
00:51:15,200 --> 00:51:18,160
Speaker 4: would eat that for Thanksgiving, big stuff flounder. You know.

941
00:51:18,360 --> 00:51:20,440
Speaker 4: That was before I kind of got locked into the

942
00:51:20,480 --> 00:51:24,280
Speaker 4: turkey and ham. But I still think that it's it's

943
00:51:24,719 --> 00:51:27,080
Speaker 4: we're going after the same thing here. It's like something

944
00:51:27,200 --> 00:51:30,439
Speaker 4: big and celebratory and you've got a nice twenty three

945
00:51:30,480 --> 00:51:33,680
Speaker 4: inch flounder and you've stuffed it with fresh blue crab

946
00:51:33,800 --> 00:51:39,480
Speaker 4: meat and peppers and corn bread and butter. That's pretty

947
00:51:39,520 --> 00:51:42,399
Speaker 4: celebratory and it feeds a ton of people. And it's

948
00:51:42,480 --> 00:51:45,040
Speaker 4: the whole thing too. You know, it's impressive. People like

949
00:51:45,120 --> 00:51:49,880
Speaker 4: all that whole flounder. You know, doing a whole roasted

950
00:51:49,960 --> 00:51:55,799
Speaker 4: fish is very cool for something like that for a celebration.

951
00:52:07,000 --> 00:52:09,280
Speaker 4: And now if you know, I will freeze a flounder,

952
00:52:10,239 --> 00:52:12,239
Speaker 4: you know, for such things. If I get a nice,

953
00:52:12,239 --> 00:52:14,319
Speaker 4: big one, I'll freeze it, you know, be like oh,

954
00:52:14,719 --> 00:52:16,799
Speaker 4: or even if it's not a holiday, you know, just

955
00:52:16,960 --> 00:52:20,240
Speaker 4: be people over. We might have just a whole big flounder.

956
00:52:21,040 --> 00:52:24,400
Speaker 4: I think that uh, you know, fish that that cook

957
00:52:24,560 --> 00:52:31,400
Speaker 4: whole nicely, you know, would things like flounder even I

958
00:52:31,400 --> 00:52:36,160
Speaker 4: mean a lot of saltwater fish. You know, you could

959
00:52:36,160 --> 00:52:40,080
Speaker 4: do big red fish on the halfshell, your rock fish

960
00:52:40,120 --> 00:52:43,160
Speaker 4: from the West Coast, bigger ones, you know, you can

961
00:52:43,239 --> 00:52:46,799
Speaker 4: roast those whole, and then also another you know, like

962
00:52:46,880 --> 00:52:49,319
Speaker 4: up there with the Pataisan toureenes. I want to normalize

963
00:52:49,320 --> 00:52:51,480
Speaker 4: fish soups too. You know. It's like the rest of

964
00:52:51,480 --> 00:52:55,279
Speaker 4: the world loves fish and broth and things like that,

965
00:52:55,360 --> 00:52:58,760
Speaker 4: and there's just exquisite recipes all over the world four

966
00:52:58,800 --> 00:53:02,920
Speaker 4: fish soups, and they when done right, they can be beautiful,

967
00:53:03,080 --> 00:53:06,200
Speaker 4: you know, really really nice. And I think people just

968
00:53:06,440 --> 00:53:09,520
Speaker 4: they see those two words together and like nah, fish soup,

969
00:53:09,560 --> 00:53:11,480
Speaker 4: and I'm like, yeah, but really listen to hear me

970
00:53:11,560 --> 00:53:14,440
Speaker 4: out here. It's like it's you know, some potatoes and

971
00:53:14,440 --> 00:53:17,160
Speaker 4: tomatoes and pepper are a really route you want to

972
00:53:17,160 --> 00:53:20,440
Speaker 4: go with it, And it can also be made in

973
00:53:20,520 --> 00:53:22,719
Speaker 4: a big batch. It could be made beforehand, and then

974
00:53:22,719 --> 00:53:25,480
Speaker 4: you could just have your dice filets set aside and

975
00:53:25,520 --> 00:53:28,680
Speaker 4: then literally the last minute or so of those get

976
00:53:28,680 --> 00:53:31,239
Speaker 4: added in and so they're cooked perfectly. And then you

977
00:53:31,239 --> 00:53:33,000
Speaker 4: can start to throw other stuff in there. You can

978
00:53:33,239 --> 00:53:36,839
Speaker 4: clams and muscles and shrimp and squid and all these

979
00:53:36,880 --> 00:53:38,920
Speaker 4: other things can kind of go in there too, and

980
00:53:38,960 --> 00:53:42,400
Speaker 4: then you've got a party paea. You know, like if

981
00:53:42,440 --> 00:53:45,160
Speaker 4: you go out there and you know, like cook outside

982
00:53:45,160 --> 00:53:48,239
Speaker 4: a big paya, throw whatever you want in there. You know,

983
00:53:48,400 --> 00:53:53,279
Speaker 4: up squirrel, you know it's awesome and piea. You know,

984
00:53:53,480 --> 00:53:56,880
Speaker 4: just just think, you know a little bit creatively around

985
00:53:56,880 --> 00:54:00,640
Speaker 4: that stuff, and don't be afraid to do seafood. Seafood's

986
00:54:00,719 --> 00:54:03,360
Speaker 4: very celebratory and you know, the rest of the world

987
00:54:03,520 --> 00:54:06,640
Speaker 4: getting somewhat in agreements in agreements with me on that.

988
00:54:08,120 --> 00:54:11,000
Speaker 4: And then the hogs, you know, we we have. That's

989
00:54:11,120 --> 00:54:15,160
Speaker 4: the very prolific here. I tend to hunt a lot

990
00:54:15,160 --> 00:54:18,240
Speaker 4: of hogs, and if we get a particularly beautiful one,

991
00:54:18,800 --> 00:54:21,759
Speaker 4: then it can be a really nice centerpiece. The one

992
00:54:21,760 --> 00:54:24,680
Speaker 4: that's got a lot of fat can roast nicely like

993
00:54:24,719 --> 00:54:27,240
Speaker 4: a nice dry heat roast. Whether that's in the oven,

994
00:54:27,719 --> 00:54:30,640
Speaker 4: you're also throw it on the smoker cook it. So

995
00:54:30,680 --> 00:54:33,880
Speaker 4: you could do a whole arm roast a whole big shoulder.

996
00:54:35,120 --> 00:54:41,239
Speaker 4: You could do a ham, you know, in many different styles,

997
00:54:41,320 --> 00:54:43,440
Speaker 4: not just the way that I describe, like brining. You

998
00:54:43,440 --> 00:54:45,880
Speaker 4: can just slow roast it being put it in a

999
00:54:45,920 --> 00:54:49,640
Speaker 4: crock pond. And then there's also things like porktto where

1000
00:54:49,640 --> 00:54:52,160
Speaker 4: you could bone out the backstrap and leave the belly

1001
00:54:52,200 --> 00:54:55,920
Speaker 4: attached and roll that up, tie it and roast it.

1002
00:54:56,719 --> 00:55:00,880
Speaker 4: Got a rescue for that in the hog book. There's

1003
00:55:01,480 --> 00:55:04,440
Speaker 4: all kinds of stuff hogs are. Hogs are really easy

1004
00:55:04,480 --> 00:55:07,319
Speaker 4: to play with if you've got a particularly nice one,

1005
00:55:07,480 --> 00:55:08,960
Speaker 4: like if it's got a lot of fat on it,

1006
00:55:10,120 --> 00:55:14,319
Speaker 4: and they lend themselves nicely to cooking large pieces of them,

1007
00:55:14,360 --> 00:55:17,640
Speaker 4: if they do have that intrinsic fat and so, and

1008
00:55:18,400 --> 00:55:21,520
Speaker 4: most people love pork, you know, a really good fat

1009
00:55:21,640 --> 00:55:26,840
Speaker 4: wild pig could be absolutely delicious and slow cooking things,

1010
00:55:26,840 --> 00:55:29,319
Speaker 4: you know, like a big roast like that. I know, hey,

1011
00:55:29,320 --> 00:55:32,320
Speaker 4: that's going to take six hours, but also it's gonna

1012
00:55:32,400 --> 00:55:37,040
Speaker 4: hold well for another six hours after that, you know,

1013
00:55:37,200 --> 00:55:40,319
Speaker 4: so I've got so much leeway with that. Like if

1014
00:55:40,320 --> 00:55:42,600
Speaker 4: we're eating it too, it just means that I need

1015
00:55:42,600 --> 00:55:45,439
Speaker 4: to have that in at eight you know, I've got

1016
00:55:45,440 --> 00:55:48,200
Speaker 4: a pre season in the refrigerator, a big arm roast.

1017
00:55:48,880 --> 00:55:52,960
Speaker 4: It's in the refrigerator, it's ready to go at eight am.

1018
00:55:53,360 --> 00:55:56,040
Speaker 4: Just goes right in the oven, you know, at two o'clock,

1019
00:55:56,480 --> 00:55:59,360
Speaker 4: no worries, it's just done. You know. It's so easy.

1020
00:55:59,680 --> 00:56:03,080
Speaker 4: But you know I've seasoned at twenty four hours ahead

1021
00:56:03,120 --> 00:56:05,799
Speaker 4: of time. I had it in a refrigerator in the pan.

1022
00:56:05,840 --> 00:56:08,360
Speaker 4: I'm going to serve it out too, you know, again

1023
00:56:08,920 --> 00:56:11,120
Speaker 4: like cutting down on those steps.

1024
00:56:12,120 --> 00:56:15,960
Speaker 2: Is there is there a resource for people, like a

1025
00:56:16,120 --> 00:56:19,879
Speaker 2: like the best book or something that you would ever

1026
00:56:19,920 --> 00:56:23,640
Speaker 2: recommend to someone that talks about just those simple foundational

1027
00:56:23,800 --> 00:56:28,239
Speaker 2: principles of cooking and planning, you know, the stuff that

1028
00:56:28,320 --> 00:56:30,319
Speaker 2: I'm sure you guys learned in the first week or

1029
00:56:30,360 --> 00:56:33,799
Speaker 2: two of culinary school or something like just the basics

1030
00:56:34,960 --> 00:56:37,680
Speaker 2: the foundational skills or things to be thinking about that

1031
00:56:37,800 --> 00:56:39,480
Speaker 2: if anyone was out there and just thinking, man, I

1032
00:56:39,480 --> 00:56:43,440
Speaker 2: got to figure out my my my cooking game, you know,

1033
00:56:43,480 --> 00:56:45,799
Speaker 2: not specific to anyone recipe or cut, but more so

1034
00:56:46,000 --> 00:56:48,719
Speaker 2: just you know, this foundational stuff you've kind of been

1035
00:56:48,719 --> 00:56:49,759
Speaker 2: referring to over time.

1036
00:56:50,120 --> 00:56:51,120
Speaker 3: Is there anything like that?

1037
00:56:53,280 --> 00:56:56,680
Speaker 4: I'm trying to think there's there's books out there that

1038
00:56:56,880 --> 00:57:00,560
Speaker 4: talk a lot about more venu or restaurant than younts

1039
00:57:00,800 --> 00:57:02,719
Speaker 4: like that. I can't think off the top of my

1040
00:57:02,760 --> 00:57:06,919
Speaker 4: head about like a conceptual approach more for the home cook.

1041
00:57:07,000 --> 00:57:09,960
Speaker 4: I'm sorry, you know, that's okay. I think the Hogbook

1042
00:57:10,280 --> 00:57:15,240
Speaker 4: I don't talk about this with a laser focus so much,

1043
00:57:15,360 --> 00:57:21,160
Speaker 4: but a lot of these ideas are presented in there,

1044
00:57:21,240 --> 00:57:25,880
Speaker 4: and I talk about you know, packaging and pre looking,

1045
00:57:25,960 --> 00:57:29,000
Speaker 4: like how things can just be cooked the day ahead

1046
00:57:29,080 --> 00:57:31,040
Speaker 4: or a couple of days ahead and then reheat it.

1047
00:57:31,120 --> 00:57:33,920
Speaker 4: And but I think, you know, it's it is an

1048
00:57:34,040 --> 00:57:37,480
Speaker 4: essential thing, you know. And sorry, I might have to

1049
00:57:37,480 --> 00:57:39,600
Speaker 4: loot back with an answer, but I can't think of anything.

1050
00:57:39,880 --> 00:57:41,880
Speaker 3: Well, well, that's okay.

1051
00:57:42,160 --> 00:57:44,480
Speaker 2: I've just found myself over and over again hearing you

1052
00:57:44,520 --> 00:57:47,360
Speaker 2: and thinking myself, jeez, I wish that I knew some

1053
00:57:47,440 --> 00:57:50,640
Speaker 2: of these simple things that probably seems so simple and

1054
00:57:50,640 --> 00:57:53,320
Speaker 2: you don't even think about to yourself, but the average

1055
00:57:53,320 --> 00:57:55,640
Speaker 2: everyday person out there is like, oh yeah, simple but

1056
00:57:55,720 --> 00:57:57,160
Speaker 2: makes a lot of sense and makes my life a

1057
00:57:57,160 --> 00:57:59,640
Speaker 2: lot easier to make my u you know, the final

1058
00:57:59,680 --> 00:58:03,000
Speaker 2: product probably a lot better. And I guess that's a

1059
00:58:03,000 --> 00:58:05,200
Speaker 2: perfect way to kind of wrap this up, because what

1060
00:58:05,280 --> 00:58:07,160
Speaker 2: I wanted to do, and I was going to leave

1061
00:58:07,200 --> 00:58:09,800
Speaker 2: with this, but now we'll end with it instead is

1062
00:58:09,840 --> 00:58:13,000
Speaker 2: I do want to talk foundational principles, but we're going

1063
00:58:13,080 --> 00:58:16,280
Speaker 2: to zoom out away from the holidays and just talk

1064
00:58:16,280 --> 00:58:19,080
Speaker 2: about veniceon in particular, since most folks listening to this

1065
00:58:19,120 --> 00:58:21,600
Speaker 2: that's probably their number one and I would just love

1066
00:58:21,640 --> 00:58:25,400
Speaker 2: to hear to kind of close up our discussion here today.

1067
00:58:25,960 --> 00:58:31,440
Speaker 2: The three commandments for preparing venison from Jesse Griffiths. If

1068
00:58:31,480 --> 00:58:35,840
Speaker 2: you had like three hard fast rules or pillars, key

1069
00:58:35,920 --> 00:58:40,439
Speaker 2: things that you must never you know, forget, what would

1070
00:58:40,480 --> 00:58:41,720
Speaker 2: those three things be?

1071
00:58:41,920 --> 00:58:47,840
Speaker 4: Jesse? Yeah, okay, I mean yeah, I'm gonna have to

1072
00:58:47,880 --> 00:58:50,120
Speaker 4: think of these off the top of my head. The

1073
00:58:50,360 --> 00:58:56,120
Speaker 4: number one field care. You know, everybody says, you know,

1074
00:58:56,200 --> 00:58:59,000
Speaker 4: like how you know that it's true. It is really true.

1075
00:59:00,080 --> 00:59:05,560
Speaker 4: I think that the transition of life to food has

1076
00:59:05,600 --> 00:59:08,800
Speaker 4: to be monitored as best as possible. But it's also

1077
00:59:09,520 --> 00:59:11,880
Speaker 4: got so many of the variables. You know. I'm here

1078
00:59:11,920 --> 00:59:14,200
Speaker 4: in Texas. You know, the day I shot that dough,

1079
00:59:14,200 --> 00:59:19,040
Speaker 4: it was eighty two degrees, and that's common, that could

1080
00:59:19,040 --> 00:59:22,720
Speaker 4: happen in February. So I'm in a way different situation

1081
00:59:22,880 --> 00:59:27,520
Speaker 4: than somebody in Wisconsin, you know. But after the fact,

1082
00:59:27,600 --> 00:59:30,120
Speaker 4: after that hide is off or to lead the high hot,

1083
00:59:30,160 --> 00:59:33,880
Speaker 4: let's just after the gods are out for me. The

1084
00:59:34,000 --> 00:59:37,800
Speaker 4: key thing is cold and dry, like keeping that animal

1085
00:59:38,360 --> 00:59:40,959
Speaker 4: obviously as cold as it possibly can get, but also

1086
00:59:41,000 --> 00:59:44,280
Speaker 4: as dry as possible. Like down here, we tend to

1087
00:59:44,320 --> 00:59:48,720
Speaker 4: throw things into coolers full of ice to quote unquote

1088
00:59:48,720 --> 00:59:52,200
Speaker 4: bleed them, and I think it's pretty detrimental to the

1089
00:59:54,040 --> 00:59:57,840
Speaker 4: how the meat turns out. No other meat industry in

1090
00:59:57,880 --> 01:00:01,080
Speaker 4: the world does that, you know, you know, kill uh,

1091
01:00:01,520 --> 01:00:04,840
Speaker 4: you know, commercial bee for domestic pork and then put

1092
01:00:04,840 --> 01:00:08,320
Speaker 4: them in an ice bath. It doesn't happen. They keep

1093
01:00:08,360 --> 01:00:11,280
Speaker 4: everything cold and dry for the reason. So I think

1094
01:00:11,360 --> 01:00:15,280
Speaker 4: keeping stuff as cold and dry as possible, making minimal

1095
01:00:15,360 --> 01:00:19,840
Speaker 4: cuts until it's time to butcher, you know, allowing rigor

1096
01:00:19,880 --> 01:00:22,160
Speaker 4: mortis process to go all the way through. But that's

1097
01:00:22,360 --> 01:00:24,320
Speaker 4: defined by the size of your cooler and a lot

1098
01:00:24,360 --> 01:00:28,720
Speaker 4: of other things. You know, these are optimal, you know things.

1099
01:00:28,720 --> 01:00:31,160
Speaker 4: I understand that the real world situations get weird and

1100
01:00:31,240 --> 01:00:33,240
Speaker 4: you get bad shots. Just like there's a bullet, it's

1101
01:00:33,240 --> 01:00:35,240
Speaker 4: a spine, it goes down and it Nike's the stomach.

1102
01:00:35,320 --> 01:00:37,240
Speaker 4: You know, it's just like you gotta rense it off,

1103
01:00:37,280 --> 01:00:40,520
Speaker 4: you know. You know, let's just we'll just work through that.

1104
01:00:40,560 --> 01:00:43,240
Speaker 4: But as as a rent, well keep it cold and.

1105
01:00:43,240 --> 01:00:47,280
Speaker 2: Dry before you go any further, sorry, before you go

1106
01:00:47,320 --> 01:00:50,480
Speaker 2: any further than that. One one quick follow up on

1107
01:00:50,600 --> 01:00:54,360
Speaker 2: that note, speaking of like real world situations, right, I know,

1108
01:00:54,440 --> 01:00:56,520
Speaker 2: the perfect situation would be able to have a walk

1109
01:00:56,560 --> 01:00:58,840
Speaker 2: in cooler or somewhere where you could keep that deer

1110
01:00:58,920 --> 01:01:00,520
Speaker 2: hung at a consistent temperature.

1111
01:01:00,880 --> 01:01:02,520
Speaker 3: But in the real world, a lot of us have

1112
01:01:02,560 --> 01:01:03,280
Speaker 3: to hang our deer.

1113
01:01:03,320 --> 01:01:05,200
Speaker 2: If we're not you know, if we're gonna keep it

1114
01:01:05,200 --> 01:01:06,600
Speaker 2: around for a while and not gonna deal with it

1115
01:01:06,680 --> 01:01:08,040
Speaker 2: right away, we're gonna hang it up, you know, on

1116
01:01:08,120 --> 01:01:10,000
Speaker 2: the back deck, or hang it up on a tree

1117
01:01:10,040 --> 01:01:12,200
Speaker 2: in the backyard, or maybe you have somewhere you can

1118
01:01:12,200 --> 01:01:15,240
Speaker 2: hang it in your garage, But temperatures are fluctuating. So

1119
01:01:15,360 --> 01:01:17,880
Speaker 2: even now when I know it's gonna be cold enough here,

1120
01:01:18,240 --> 01:01:20,040
Speaker 2: but it might get really cold, like it might be

1121
01:01:20,280 --> 01:01:22,480
Speaker 2: five and that deer is going to freeze all the

1122
01:01:22,480 --> 01:01:25,040
Speaker 2: way through. But then if I want to leave it

1123
01:01:25,080 --> 01:01:26,560
Speaker 2: hanging for a while, then a week later and it

1124
01:01:26,600 --> 01:01:29,600
Speaker 2: warms up to thirty eight or forty two, well now

1125
01:01:29,640 --> 01:01:32,040
Speaker 2: it's gonna thaw. But then it's gonna drop back down

1126
01:01:32,080 --> 01:01:35,920
Speaker 2: to ten. I'm freezing, I'm thawing, I'm moving around. Is

1127
01:01:36,000 --> 01:01:38,240
Speaker 2: that Is that okay to do that for a while,

1128
01:01:38,280 --> 01:01:40,080
Speaker 2: to keep it hanging or would you say if it's

1129
01:01:40,120 --> 01:01:42,840
Speaker 2: not gonna be consistent, you should you should deal with

1130
01:01:42,880 --> 01:01:44,440
Speaker 2: it some other way.

1131
01:01:44,520 --> 01:01:47,920
Speaker 4: I think that you know, you're you're forced into that.

1132
01:01:48,280 --> 01:01:51,480
Speaker 4: You know, like there's not much that the that I

1133
01:01:51,520 --> 01:01:55,640
Speaker 4: can offer because that's the situation you're in. You know,

1134
01:01:56,800 --> 01:01:59,120
Speaker 4: our situation down here is so different. You're like, you

1135
01:01:59,200 --> 01:02:01,480
Speaker 4: have to hang it. I'm like, we we can't do that.

1136
01:02:01,520 --> 01:02:06,000
Speaker 4: We can. We can hang things overnight sometimes, you know,

1137
01:02:06,600 --> 01:02:10,520
Speaker 4: but I mean, it's it's rare for the temperatures here

1138
01:02:10,560 --> 01:02:14,280
Speaker 4: to be uh, for to go four days you know

1139
01:02:14,440 --> 01:02:17,520
Speaker 4: where the temperatures aren't going to get over forty pretty rare.

1140
01:02:17,880 --> 01:02:18,080
Speaker 5: Yeh.

1141
01:02:18,160 --> 01:02:22,720
Speaker 4: So I'm trying to craft like a really blanket answer

1142
01:02:22,760 --> 01:02:26,240
Speaker 4: to that. I think again, you know, Lloyd bliping back

1143
01:02:26,280 --> 01:02:28,400
Speaker 4: to the very start of the conversation as far as

1144
01:02:28,400 --> 01:02:31,120
Speaker 4: like stress and how much we put on ourselves. You know,

1145
01:02:31,800 --> 01:02:35,160
Speaker 4: if when you're dealing with it, that's usually the best thing.

1146
01:02:35,360 --> 01:02:38,360
Speaker 4: You know. It's just like if it's going to freeze solid,

1147
01:02:38,560 --> 01:02:41,480
Speaker 4: you're going to experience a lot of the cellular structure

1148
01:02:41,920 --> 01:02:44,720
Speaker 4: of all those muscles. It's going to burst a little bit,

1149
01:02:44,760 --> 01:02:47,120
Speaker 4: and you're gonna have some moisture loss, and you're going

1150
01:02:47,160 --> 01:02:49,400
Speaker 4: to freeze and thaw and maybe freeze and thaw again.

1151
01:02:49,960 --> 01:02:52,680
Speaker 4: Is it optimal? No, But we're this is a real

1152
01:02:52,720 --> 01:02:56,959
Speaker 4: world situation. So I would say it's fine. And it's

1153
01:02:57,000 --> 01:02:59,439
Speaker 4: working for you as well. So there's a real key

1154
01:02:59,560 --> 01:03:04,040
Speaker 4: point there. It's like you still like eating deer. You're

1155
01:03:04,120 --> 01:03:08,320
Speaker 4: you're eating deer safely and it's not affecting your your

1156
01:03:08,440 --> 01:03:12,600
Speaker 4: venison consumption experience. Therefore, I would it is not broke,

1157
01:03:12,760 --> 01:03:17,040
Speaker 4: don't don't change it. So walletill here that we have

1158
01:03:17,120 --> 01:03:21,280
Speaker 4: to store things in coolers almost universe unless you have

1159
01:03:21,400 --> 01:03:24,400
Speaker 4: a walk in I don't, and so I have to

1160
01:03:24,440 --> 01:03:26,720
Speaker 4: store things in coolers. And so I'm in a totally

1161
01:03:26,720 --> 01:03:31,440
Speaker 4: different situation of keeping things cold until butchery day. And

1162
01:03:31,560 --> 01:03:34,000
Speaker 4: you know, people was like, well, how how far until

1163
01:03:34,000 --> 01:03:35,520
Speaker 4: butchery day? And I'm like, well again, you know, you

1164
01:03:35,600 --> 01:03:38,800
Speaker 4: got a job. You know you might not be able

1165
01:03:38,840 --> 01:03:41,280
Speaker 4: to butcher for a week, or you might be forced

1166
01:03:41,280 --> 01:03:43,560
Speaker 4: into butcher in the next day, and like, well what's best?

1167
01:03:43,560 --> 01:03:47,120
Speaker 4: And I'm like, listen again, will stress yourself out. You

1168
01:03:47,200 --> 01:03:49,080
Speaker 4: got to do what you got to do. If you

1169
01:03:49,080 --> 01:03:52,000
Speaker 4: have to butcher, you dear twenty four hours after your

1170
01:03:52,000 --> 01:03:53,800
Speaker 4: skin and gut it. None. By that, I mean cut

1171
01:03:53,840 --> 01:03:55,680
Speaker 4: it into all the cuts that's going to that are

1172
01:03:55,680 --> 01:03:59,160
Speaker 4: gonna be packaged. You got to do it. But to

1173
01:03:59,280 --> 01:04:02,160
Speaker 4: loot back, I mean I think the core tenet here

1174
01:04:02,480 --> 01:04:05,840
Speaker 4: is cold and dry. You're definitely maintaining that. Yeah, cold

1175
01:04:06,400 --> 01:04:11,200
Speaker 4: to an extreme? Yes, Okay, wow? God is that airflow?

1176
01:04:11,240 --> 01:04:14,120
Speaker 4: And I think that airflow is key for us. It's

1177
01:04:14,320 --> 01:04:17,880
Speaker 4: it's this battle of keeping things dry and an iced

1178
01:04:18,040 --> 01:04:21,439
Speaker 4: cooler where we're dealing with not only compensation and things

1179
01:04:21,480 --> 01:04:24,240
Speaker 4: like that. I use food great bags to wrap deer

1180
01:04:24,360 --> 01:04:26,320
Speaker 4: and then keep them in one hundred and sixty core

1181
01:04:26,400 --> 01:04:29,960
Speaker 4: cooler packed is as much ice as I possibly can get,

1182
01:04:30,160 --> 01:04:34,640
Speaker 4: and that's how I achieve success with the Can we

1183
01:04:34,680 --> 01:04:34,920
Speaker 4: move on?

1184
01:04:35,560 --> 01:04:35,760
Speaker 3: Yeah?

1185
01:04:35,800 --> 01:04:41,680
Speaker 4: Yeah, okay, particularly you're grilling cuts trying to get a

1186
01:04:41,680 --> 01:04:46,520
Speaker 4: little age on them. You know, if you are processing,

1187
01:04:46,840 --> 01:04:49,040
Speaker 4: you know, within twenty four to forty eight hours of

1188
01:04:49,680 --> 01:04:53,040
Speaker 4: that animal dyeing and it's going right into the freezer

1189
01:04:53,120 --> 01:04:55,840
Speaker 4: and then coming out and going on the grill as

1190
01:04:55,880 --> 01:04:58,880
Speaker 4: soon as it's thought gonna be good, you know. But

1191
01:04:59,000 --> 01:05:02,000
Speaker 4: what's really good as if you can put a little

1192
01:05:02,000 --> 01:05:08,040
Speaker 4: bit of let's call it dry age, refrigerated age onto

1193
01:05:08,600 --> 01:05:12,320
Speaker 4: venison cuts, particularly grilling cuts, so your backstraps, any of

1194
01:05:12,320 --> 01:05:14,760
Speaker 4: your leg steaks, tenderlines, things like that. If you can

1195
01:05:14,800 --> 01:05:17,040
Speaker 4: get well tender one is not so much you're said there,

1196
01:05:17,080 --> 01:05:19,800
Speaker 4: but a little bit of age on there, it can

1197
01:05:19,840 --> 01:05:23,920
Speaker 4: be exceptional. And what it does just really gets the

1198
01:05:24,040 --> 01:05:28,200
Speaker 4: more tender and I think that you'll it's really like

1199
01:05:28,320 --> 01:05:31,600
Speaker 4: peak experience with with vedicin is when you have a

1200
01:05:32,200 --> 01:05:35,560
Speaker 4: backstrap or if you're if you're not worried about CWD

1201
01:05:35,680 --> 01:05:38,040
Speaker 4: and you can cut like bone in steaks like a

1202
01:05:38,120 --> 01:05:41,480
Speaker 4: big porterhouse where you've got some tenderline and the backstrap

1203
01:05:41,520 --> 01:05:47,280
Speaker 4: on one steak. I've aged up to four weeks. I've

1204
01:05:47,320 --> 01:05:51,520
Speaker 4: eaten medicon that you know, I joke about this is

1205
01:05:51,520 --> 01:05:53,600
Speaker 4: I don't know if the guy forgot about it or

1206
01:05:53,600 --> 01:05:56,800
Speaker 4: if he purposely aged it for six months, a whole

1207
01:05:56,880 --> 01:06:02,320
Speaker 4: leg in a refrigerator, refrigerator, oxidized and black on the outside.

1208
01:06:02,320 --> 01:06:04,720
Speaker 4: I trimmed all that off, and then what we had

1209
01:06:04,800 --> 01:06:11,160
Speaker 4: were these describably tender leg steaks that were not They

1210
01:06:11,160 --> 01:06:15,000
Speaker 4: were not cheesy, they were not like strongly flavored gaming.

1211
01:06:15,200 --> 01:06:19,040
Speaker 4: None of those worked beautiful, absolutely in the tenderness of

1212
01:06:19,120 --> 01:06:21,800
Speaker 4: i'd say tendeel on their backstrap. So if you can

1213
01:06:21,840 --> 01:06:24,040
Speaker 4: get a little bit of age on it and by

1214
01:06:24,360 --> 01:06:27,000
Speaker 4: put it on a plate and your refrigerator for two

1215
01:06:27,120 --> 01:06:29,160
Speaker 4: days before you grill it and just kind of pat

1216
01:06:29,200 --> 01:06:32,640
Speaker 4: it dry, that's that's a start, you know, That's that's

1217
01:06:32,680 --> 01:06:34,120
Speaker 4: you know, key, you know, and.

1218
01:06:34,040 --> 01:06:35,120
Speaker 3: I think you're a deal.

1219
01:06:37,920 --> 01:06:45,040
Speaker 4: Hmm. I really enjoyed the U twenty eight day age venison,

1220
01:06:45,080 --> 01:06:47,440
Speaker 4: and I did it in my refrigerator again. I you know,

1221
01:06:47,480 --> 01:06:49,200
Speaker 4: I live in a little rental house and I don't

1222
01:06:49,240 --> 01:06:52,400
Speaker 4: have I've got I do have a freezer, and I

1223
01:06:52,440 --> 01:06:56,680
Speaker 4: have a home refrigerator, so I just had a plate

1224
01:06:56,720 --> 01:06:58,560
Speaker 4: with a little rack on it that I you know,

1225
01:06:59,000 --> 01:07:03,360
Speaker 4: had a couple back straps and all my porterhouses cut

1226
01:07:03,440 --> 01:07:05,640
Speaker 4: and I just age those for as long as I could.

1227
01:07:06,360 --> 01:07:08,360
Speaker 4: It just kind of experimental and twenty.

1228
01:07:08,360 --> 01:07:10,440
Speaker 3: So there's there's nothing that can go wrong with that.

1229
01:07:12,080 --> 01:07:15,360
Speaker 4: I can go wrong. But you know, somebody had a

1230
01:07:15,400 --> 01:07:17,720
Speaker 4: friend text me yesterday and he said, mere, this happened

1231
01:07:17,840 --> 01:07:23,240
Speaker 4: so much. Can I eat this? It's it's a hog,

1232
01:07:23,600 --> 01:07:26,280
Speaker 4: you know, there's a little bit of some a little

1233
01:07:26,280 --> 01:07:28,920
Speaker 4: bit of green happening. And I'm like, how does it smell?

1234
01:07:29,360 --> 01:07:33,480
Speaker 4: He's like, smells fine, It's fine. I'm gonna really regret

1235
01:07:33,520 --> 01:07:37,000
Speaker 4: that if I if I could afford ley have a

1236
01:07:37,080 --> 01:07:40,160
Speaker 4: lawyer like what do you call? You know, hoone call

1237
01:07:40,320 --> 01:07:45,720
Speaker 4: or whatever, and he would be like, dude, don't don't

1238
01:07:45,760 --> 01:07:50,960
Speaker 4: say that. But you will really know in almost all

1239
01:07:51,040 --> 01:07:53,960
Speaker 4: food cases when you should not eat it, your brain

1240
01:07:54,120 --> 01:07:59,760
Speaker 4: is like no, no, non oxidation, and that black out

1241
01:08:00,040 --> 01:08:03,760
Speaker 4: exterior that that will happen from just aging casually in

1242
01:08:03,800 --> 01:08:06,680
Speaker 4: a refrigerator. Once you get that off and you look

1243
01:08:06,720 --> 01:08:09,040
Speaker 4: at the inside of it, and you'd be like, looks great.

1244
01:08:09,160 --> 01:08:11,000
Speaker 4: In fact, you smile it and you're like, I really

1245
01:08:11,080 --> 01:08:14,520
Speaker 4: want to eat this, you know. I think you'll know.

1246
01:08:14,760 --> 01:08:16,639
Speaker 4: But I would say, you know, the twenty eight might

1247
01:08:16,680 --> 01:08:19,920
Speaker 4: be a little extreme. Maybe seven days, maybe four days,

1248
01:08:20,040 --> 01:08:22,280
Speaker 4: you know, just to get a little dry on it

1249
01:08:22,360 --> 01:08:26,519
Speaker 4: and start that process of aging, and then you'll really

1250
01:08:27,000 --> 01:08:30,200
Speaker 4: notice like some different I just think the flavor is

1251
01:08:30,240 --> 01:08:32,200
Speaker 4: so much better, and then the textures gets a lot

1252
01:08:32,280 --> 01:08:32,760
Speaker 4: better too.

1253
01:08:33,280 --> 01:08:37,200
Speaker 2: I've heard some people say something similar about being able

1254
01:08:37,240 --> 01:08:39,519
Speaker 2: to get a little bit of age in the freezer

1255
01:08:40,080 --> 01:08:43,320
Speaker 2: and mention that man like a backstrap that's been the

1256
01:08:43,360 --> 01:08:45,400
Speaker 2: freezer for three years. You know, as long as you

1257
01:08:45,400 --> 01:08:47,000
Speaker 2: don't have some freezer, as long as you trim off

1258
01:08:47,000 --> 01:08:49,559
Speaker 2: the freezer burm, that can maybe be better too.

1259
01:08:49,640 --> 01:08:50,719
Speaker 3: Is there anything to that.

1260
01:08:51,680 --> 01:08:58,400
Speaker 4: I can't speak to that I could see that happening? Again,

1261
01:08:58,520 --> 01:09:00,760
Speaker 4: I don't even I wouldn't even be to define what

1262
01:09:00,800 --> 01:09:03,960
Speaker 4: the scientific process of that happening. But there is basically

1263
01:09:04,040 --> 01:09:08,760
Speaker 4: a degradation happening. So with dry agent, you've got these

1264
01:09:08,880 --> 01:09:11,320
Speaker 4: enzymes that are naturally present in the meat kind of

1265
01:09:11,360 --> 01:09:15,160
Speaker 4: working on itself. You stop that clock when you go

1266
01:09:15,200 --> 01:09:17,880
Speaker 4: into the freezer. So something different would be happening, and

1267
01:09:18,160 --> 01:09:21,439
Speaker 4: I couldn't find what that would be. To kind of

1268
01:09:21,479 --> 01:09:24,680
Speaker 4: circle back to the freezing comment I made earlier, It

1269
01:09:24,760 --> 01:09:28,840
Speaker 4: might have something to do with the molecular but the

1270
01:09:28,880 --> 01:09:32,360
Speaker 4: cell breakdown of as those freezing causes things to expand.

1271
01:09:32,840 --> 01:09:36,559
Speaker 4: As those things break over time, you might just have

1272
01:09:36,760 --> 01:09:40,280
Speaker 4: the protein structures breaking down a little bit more. That's

1273
01:09:40,320 --> 01:09:43,400
Speaker 4: a guess. I can see it anyway, when you have

1274
01:09:43,479 --> 01:09:46,720
Speaker 4: successes like that. And I love the challenge of it too,

1275
01:09:46,720 --> 01:09:48,519
Speaker 4: because some people say you can't eat meat that's been

1276
01:09:48,560 --> 01:09:51,559
Speaker 4: present more than so when it's like, oh, hey, you

1277
01:09:51,600 --> 01:09:53,840
Speaker 4: haven't had you haven't eaten venison until you've eaten three

1278
01:09:53,920 --> 01:09:57,840
Speaker 4: year old freezer burn venison. And I'm like, I'm like,

1279
01:09:57,960 --> 01:09:59,640
Speaker 4: that's cool. I mean, that's why I was doing this.

1280
01:10:00,320 --> 01:10:00,479
Speaker 2: You know.

1281
01:10:00,560 --> 01:10:03,880
Speaker 4: It's like and you're always leving things and challenging, and

1282
01:10:03,960 --> 01:10:06,240
Speaker 4: you know you shouldn't take everything that I say to

1283
01:10:06,240 --> 01:10:08,400
Speaker 4: be in the gospel either. You know. It's like, these

1284
01:10:08,400 --> 01:10:12,880
Speaker 4: are my experiences, and I do love hearing success around

1285
01:10:12,920 --> 01:10:16,960
Speaker 4: it because what again back to my core pillar of enjoyment.

1286
01:10:17,320 --> 01:10:20,280
Speaker 4: What it means is people are interested and excited about

1287
01:10:20,320 --> 01:10:22,960
Speaker 4: eating game and if they're busting out that three year

1288
01:10:23,000 --> 01:10:27,400
Speaker 4: old backstrap and being like that was really good. I'm like, cheers, man,

1289
01:10:27,880 --> 01:10:30,400
Speaker 4: we're winning here. You're enjoying it. You're still enjoying it.

1290
01:10:30,439 --> 01:10:31,040
Speaker 4: You're in the game.

1291
01:10:31,479 --> 01:10:32,479
Speaker 3: Yeah all right.

1292
01:10:32,560 --> 01:10:37,439
Speaker 2: So so last venison, tenant, last last suggestion? Do you

1293
01:10:37,479 --> 01:10:41,920
Speaker 2: have any final one?

1294
01:10:42,640 --> 01:10:49,360
Speaker 4: Yeah? Cut it like you want, you know. I I

1295
01:10:49,560 --> 01:10:53,840
Speaker 4: butcher my own dear. I teach classes on it. You know,

1296
01:10:53,960 --> 01:10:59,200
Speaker 4: butcher is a real is a real thing. People sometimes

1297
01:10:59,320 --> 01:11:00,960
Speaker 4: like they'll be like, oh, you must, you know, do

1298
01:11:01,040 --> 01:11:05,400
Speaker 4: all these crazy cuts, and I'm like, no, not really.

1299
01:11:06,640 --> 01:11:08,800
Speaker 4: You know. I was talking to friend the other day

1300
01:11:08,840 --> 01:11:11,559
Speaker 4: and he was just like, yeah, that's just that's grind pile.

1301
01:11:11,800 --> 01:11:14,080
Speaker 4: And I'm like, why do we Why do we say

1302
01:11:14,120 --> 01:11:16,720
Speaker 4: it like that? You know, why you spice? We want

1303
01:11:16,720 --> 01:11:21,160
Speaker 4: the grind pile like it's that is not I mean

1304
01:11:21,240 --> 01:11:25,639
Speaker 4: to me. I mean, I love breakfast sausage, particularly made

1305
01:11:25,840 --> 01:11:31,719
Speaker 4: with venison. I love burgers, like cheese burgers, particularly with venison.

1306
01:11:32,479 --> 01:11:35,640
Speaker 4: And I think that you know, we've attached some you know,

1307
01:11:35,680 --> 01:11:39,120
Speaker 4: within the subculture, a little bit of embarrassment around the

1308
01:11:39,200 --> 01:11:42,720
Speaker 4: grind pile or what it is that we enjoy, or

1309
01:11:42,760 --> 01:11:45,880
Speaker 4: if you have kids, like are they going to be

1310
01:11:45,960 --> 01:11:49,280
Speaker 4: most inclined to eat you know, a quick pasta sauce

1311
01:11:49,360 --> 01:11:53,160
Speaker 4: made with some ground venison or pants sausage. And the

1312
01:11:53,160 --> 01:11:56,600
Speaker 4: answer is probably yes. Or if are you able to

1313
01:11:56,680 --> 01:12:01,120
Speaker 4: kind of sarititiously replace beef with then in this form

1314
01:12:01,200 --> 01:12:03,400
Speaker 4: or that form and get people to eat game, which

1315
01:12:03,439 --> 01:12:06,720
Speaker 4: is just a win win, then that's what you should do.

1316
01:12:06,760 --> 01:12:09,000
Speaker 4: And so like a lot of times, I'm breaking down

1317
01:12:09,000 --> 01:12:12,880
Speaker 4: a deer and it is backstraps. We eat a lot

1318
01:12:12,920 --> 01:12:15,760
Speaker 4: of cutlets. So the I round top around bottom round

1319
01:12:15,800 --> 01:12:19,679
Speaker 4: gets sliced down and pounded because I love that and

1320
01:12:19,960 --> 01:12:22,920
Speaker 4: my daughter loves that and that's what she really wants

1321
01:12:22,960 --> 01:12:26,400
Speaker 4: to eat the most. And that's how I win in

1322
01:12:26,439 --> 01:12:29,679
Speaker 4: this situation. And I don't feel bad about it. You know. Yeah,

1323
01:12:29,720 --> 01:12:32,280
Speaker 4: the grind pile when I'm on my back porch cutting

1324
01:12:32,360 --> 01:12:36,000
Speaker 4: up a dough is it's going to be large and yeah,

1325
01:12:36,120 --> 01:12:40,120
Speaker 4: so yeah, I don't think you're gonna put that little

1326
01:12:40,120 --> 01:12:43,360
Speaker 4: bit of stink on grind pile, you know, on their prase.

1327
01:12:43,400 --> 01:12:46,200
Speaker 4: I'm like, oh no, I own it. It's cool, it's fine,

1328
01:12:46,600 --> 01:12:49,280
Speaker 4: you know, if you want to grind the whole deer,

1329
01:12:49,600 --> 01:12:51,840
Speaker 4: I don't care if you're going to eat the whole deer.

1330
01:12:52,240 --> 01:12:55,639
Speaker 4: That's cool, you know. So you know, again that's kind

1331
01:12:55,640 --> 01:12:59,200
Speaker 4: of falls into the enjoyment category. But you know, cut

1332
01:12:59,200 --> 01:13:02,080
Speaker 4: for yourself. You know, cut it and portion it and

1333
01:13:02,200 --> 01:13:05,479
Speaker 4: sizes that work for you. That's also important. You know.

1334
01:13:05,520 --> 01:13:09,120
Speaker 4: It's like if you if you're dining alone, then portionate

1335
01:13:09,280 --> 01:13:13,439
Speaker 4: and single servings. If you're feeding eight people, then portion it,

1336
01:13:13,680 --> 01:13:17,360
Speaker 4: you know, subsequently like that, and so that'll make your

1337
01:13:17,360 --> 01:13:20,760
Speaker 4: life a lot easier. So when you're cutting your own deer,

1338
01:13:21,040 --> 01:13:23,120
Speaker 4: do it for yourself and don't be like, oh, I

1339
01:13:23,160 --> 01:13:25,080
Speaker 4: have to cut a bunch of steaks off this because

1340
01:13:25,080 --> 01:13:29,200
Speaker 4: I saw on Instagram, you know, this whole array of steaks,

1341
01:13:29,280 --> 01:13:31,920
Speaker 4: and you know, but I really, you know, I just

1342
01:13:32,120 --> 01:13:36,559
Speaker 4: like breakfast sausage and make thirty pounds of breakfast sausage.

1343
01:13:36,560 --> 01:13:38,759
Speaker 4: It's cool, you know, it's good.

1344
01:13:39,200 --> 01:13:41,800
Speaker 2: Correct, Yeah, the grind pile gets a lot of action.

1345
01:13:41,880 --> 01:13:44,000
Speaker 2: To my family with a five year old and a

1346
01:13:44,040 --> 01:13:45,920
Speaker 2: seven year old boy, there is a lot of ground

1347
01:13:46,040 --> 01:13:47,439
Speaker 2: and we eat the back out of it.

1348
01:13:48,280 --> 01:13:49,479
Speaker 4: Yeah, because it's good.

1349
01:13:49,840 --> 01:13:55,120
Speaker 2: Yeah, right, So Jesse, Uh, there's so much that you

1350
01:13:55,240 --> 01:13:57,679
Speaker 2: have to share. I mean, you've you've shared a lot

1351
01:13:57,760 --> 01:13:59,000
Speaker 2: just in an hour. But I know, you've got a

1352
01:13:59,000 --> 01:14:02,479
Speaker 2: lot more great books. I own two of them. I

1353
01:14:02,520 --> 01:14:04,160
Speaker 2: probably need to get the third one.

1354
01:14:04,160 --> 01:14:04,439
Speaker 3: I don't.

1355
01:14:04,720 --> 01:14:06,640
Speaker 2: I don't get many hog hunting opportunities, but one of

1356
01:14:06,640 --> 01:14:08,040
Speaker 2: these days I will. And then don't have a good

1357
01:14:08,080 --> 01:14:11,960
Speaker 2: reason to dig into the Hogbook, but you do amazing work.

1358
01:14:12,479 --> 01:14:14,320
Speaker 2: Folks need to need to see it if they are

1359
01:14:14,400 --> 01:14:17,160
Speaker 2: not already, where can they go to connect with you

1360
01:14:17,240 --> 01:14:19,040
Speaker 2: to pick up a copy of any of your books

1361
01:14:19,400 --> 01:14:20,840
Speaker 2: or see anything else you're working on.

1362
01:14:21,840 --> 01:14:24,920
Speaker 4: Yeah, So the Turkey Book and the Hogbook, you know,

1363
01:14:25,000 --> 01:14:27,840
Speaker 4: lead self published and distribute. You can get them through

1364
01:14:27,880 --> 01:14:33,320
Speaker 4: meat Eater, so that they are probably the only other

1365
01:14:33,680 --> 01:14:36,479
Speaker 4: online outlet to get the Hogbook and the Turkey Book.

1366
01:14:37,760 --> 01:14:39,559
Speaker 4: And then the rest of the Hogbook and the Turkey

1367
01:14:39,560 --> 01:14:41,519
Speaker 4: Book are also available on our website, which is the

1368
01:14:41,600 --> 01:14:46,160
Speaker 4: Wildbooks dot com. And I also have a subscription platform

1369
01:14:46,720 --> 01:14:49,960
Speaker 4: that it's pretty heavy on hog butchery. It's got a

1370
01:14:49,960 --> 01:14:54,880
Speaker 4: little bit of turkey and blue crab and dove as

1371
01:14:54,880 --> 01:14:57,960
Speaker 4: well content on there. So it's a subscription but it's

1372
01:14:58,000 --> 01:15:01,760
Speaker 4: got hours of video on there, and we're about to

1373
01:15:01,880 --> 01:15:04,800
Speaker 4: add a bunch more of hog butchery, so we will

1374
01:15:04,840 --> 01:15:08,879
Speaker 4: have the entirety of basically a companion to the Hogbook,

1375
01:15:08,960 --> 01:15:14,439
Speaker 4: so four different hog butchery situations plus recipes and essays

1376
01:15:14,439 --> 01:15:16,760
Speaker 4: and things like that on there, and that's called the

1377
01:15:16,840 --> 01:15:21,720
Speaker 4: Pedernal Projects. So it's the p E D E r

1378
01:15:21,920 --> 01:15:26,400
Speaker 4: n a Lproject dot com. You can also get there

1379
01:15:26,479 --> 01:15:29,720
Speaker 4: through my Instagram page and so forth. But it's a

1380
01:15:29,760 --> 01:15:33,320
Speaker 4: subscription and it allows people to watch the videos that

1381
01:15:33,400 --> 01:15:37,240
Speaker 4: are kind of run parallel to that in the Hog

1382
01:15:37,280 --> 01:15:40,240
Speaker 4: Book and in the restaurants here in Austin to di

1383
01:15:40,360 --> 01:15:42,600
Speaker 4: do it. We serve a lot of paral hog. We

1384
01:15:42,720 --> 01:15:45,439
Speaker 4: serve some odd ad and some nil guy antelope and

1385
01:15:45,439 --> 01:15:47,320
Speaker 4: then things like that, as well as all kind of

1386
01:15:47,439 --> 01:15:51,920
Speaker 4: delicious vegetables and other meats. Yeah, if you're ever in Austin,

1387
01:15:52,000 --> 01:15:53,479
Speaker 4: you got to come do that because when you come

1388
01:15:53,640 --> 01:15:56,840
Speaker 4: to Texas to hunt pigs, you're gonna want to come

1389
01:15:56,880 --> 01:16:00,960
Speaker 4: to Austin and do that. So, but you definitely need

1390
01:16:01,000 --> 01:16:04,120
Speaker 4: to come help us with that problem. We do not

1391
01:16:05,320 --> 01:16:08,719
Speaker 4: the state of Texas does not charge non resident hunters

1392
01:16:08,760 --> 01:16:12,280
Speaker 4: for any type of license to come hunting. You need

1393
01:16:12,640 --> 01:16:17,360
Speaker 4: no documentation whatsoever. Opportunity, Yeah, and the limit is all

1394
01:16:17,360 --> 01:16:20,400
Speaker 4: of them. So whenever you're ready, get down here and

1395
01:16:21,080 --> 01:16:26,240
Speaker 4: help us out. They are absolutely delicious and available.

1396
01:16:26,520 --> 01:16:29,160
Speaker 2: So yeah, well you need to make that happen. Jesse,

1397
01:16:29,360 --> 01:16:31,080
Speaker 2: and I just want to thank you again.

1398
01:16:31,280 --> 01:16:33,920
Speaker 3: Really really enjoyed our chat. I have appreciated all of

1399
01:16:33,960 --> 01:16:35,160
Speaker 3: your work over the years.

1400
01:16:35,600 --> 01:16:38,040
Speaker 2: I have learned a lot in the past now again today,

1401
01:16:38,160 --> 01:16:39,040
Speaker 2: So thank.

1402
01:16:38,880 --> 01:16:40,080
Speaker 3: You and keep with the good work.

1403
01:16:40,640 --> 01:16:42,439
Speaker 4: Yeah, thanks for having me. I really enjoyed it too.

1404
01:16:44,600 --> 01:16:47,040
Speaker 2: All right, and that's a wrap. Thanks for being here.

1405
01:16:47,640 --> 01:16:50,479
Speaker 2: Best of luck with your upcoming hunts as we kind

1406
01:16:50,479 --> 01:16:51,280
Speaker 2: of round.

1407
01:16:51,000 --> 01:16:51,719
Speaker 3: Out this year.

1408
01:16:51,840 --> 01:16:55,120
Speaker 2: Best of luck with the upcoming big feast that I'm

1409
01:16:55,120 --> 01:16:59,160
Speaker 2: sure you're preparing now after this chat, hopefully you're emboldened

1410
01:16:59,240 --> 01:17:02,200
Speaker 2: to try some new things, to step out, step up,

1411
01:17:02,680 --> 01:17:06,080
Speaker 2: and elevate your wild game cooking this holiday season.

1412
01:17:06,479 --> 01:17:06,960
Speaker 3: Enjoy it.

1413
01:17:07,040 --> 01:17:10,439
Speaker 2: Like Jesse said, the key thing is to enjoy this process,

1414
01:17:10,479 --> 01:17:11,439
Speaker 2: to have fun with it.

1415
01:17:11,840 --> 01:17:12,960
Speaker 3: That's been the theme all year.

1416
01:17:13,000 --> 01:17:15,479
Speaker 2: I guess we've talked about that for years now as

1417
01:17:15,560 --> 01:17:19,120
Speaker 2: I've been recentering much of my focus on that, and

1418
01:17:19,200 --> 01:17:21,120
Speaker 2: it makes sense that the same thing should be the

1419
01:17:21,160 --> 01:17:22,439
Speaker 2: case in the kitchen.

1420
01:17:22,640 --> 01:17:23,599
Speaker 3: So enjoy it.

1421
01:17:24,240 --> 01:17:27,599
Speaker 2: Enjoy the holidays, Merry Christmas, Happy New Year's and until

1422
01:17:27,640 --> 01:17:30,800
Speaker 2: next time, stay wired to hunt.