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Speaker 1: If you listen to the Meat Eater podcast, and obviously

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Speaker 1: you do because here you are listening to it, or

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Speaker 1: watch the show Meat Eater on Netflix, you have seen

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Speaker 1: and kind of met our buddy, Remy Warren, who is

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Speaker 1: I'll say, I've said it before and I'll say it again,

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Speaker 1: one of the most just skilled, accomplished hunters I've ever

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Speaker 1: had the pleasure of spending time out in the woods with.

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Speaker 1: We are launching a new podcast with Remy called Cutting

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Speaker 1: the Distance and then Cutting the Distance is not like

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Speaker 1: a conversational show. Cutting the Distance is an educational show

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Speaker 1: where Remy walks you through situations and scenarios from his

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Speaker 1: life and gives you like actionable, usable information, instruction, intelligence,

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Speaker 1: inspiration about how to become a better hunter. And there's

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Speaker 1: no one more suited to give you this information than

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Speaker 1: Remy Warren. So go find it Cutting the Distance the

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Speaker 1: same place as you can find the Meat Eater podcast.

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Speaker 1: Give it a listen, give it a review. Caughting the

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Speaker 1: Distance with Remy Warren. This is the me Eater podcast

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Speaker 1: coming at you shirtless, severely, vote bitten in my case

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Speaker 1: underwear listening hunt podcast. You can't predict anything presented by

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Speaker 1: on x Hunt creators are the most comprehensive digital mapping

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Speaker 1: system for hunters. Download the Hunt app from the iTunes

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Speaker 1: or Google play store. Nor where you stand with on

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Speaker 1: x uh, Jesse Griffith, are you interested? Um? You okay?

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Speaker 1: If we talked about death, death, dead folks for mint,

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Speaker 1: Sure you don't mind starting out that way. That's it's nice,

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Speaker 1: That's that's a good icebreaker. We're sitting here in your restaurant.

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Speaker 1: Tell people where we are. We're in Uh, We're on

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Speaker 1: the east side of Austin, Texas at die Do a

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Speaker 1: uh early in the morning, just about to get ready

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Speaker 1: for life service some to talk about death. Tell people

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Speaker 1: about the name die is Uh. How you kind of

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Speaker 1: regret it? Yeah, it's it's part of a spot on

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Speaker 1: part of an Italian proverb that means from the two

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Speaker 1: kingdoms of nature, choose food with caret. I saw it

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Speaker 1: in a book along. That's good, though, man, just name

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Speaker 1: the damn restaurant that the whole well in Italian, I

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Speaker 1: should have just done the whole thing and insisted that

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Speaker 1: everybody always say the entire name every time. Um No,

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Speaker 1: I just doesn't done it In English? Oh tell me

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Speaker 1: the title again from the two kingdoms of nature choose

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Speaker 1: food with care. Oh it's good. Yeah, they mean plant

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Speaker 1: animal that See that's contentious because that's what I would

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Speaker 1: take it to me nowadays, could be land at sea,

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Speaker 1: could be planting animal. It wasn't specified in the book.

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Speaker 1: I mean, I like, I kind of like that ambiguity too. Um.

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Speaker 1: When you stumble across that, oh years ago, you look

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Speaker 1: real Italian? Yeah, thanks, yeah, yeah, it doesn't look remote

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Speaker 1: with your town. No, no, it looked like a Scotsman, Welsh, Welsh, Welsh. Yeah,

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Speaker 1: a Welshman, a Welshman. Yeah. To be clear, I'm a

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Speaker 1: Welshman that owns a restaurant with an Italian name that

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Speaker 1: serves mostly Mexican in German, the old Mexican German. Yeah yeah,

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Speaker 1: um so yeah that we came across that, and I

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Speaker 1: really liked it and settled on that for the name

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Speaker 1: of that hypothetical restaurant that I wanted to always own,

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Speaker 1: and then I stuck to it. So we got corrected. Sure,

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Speaker 1: everybody does politely here in the capital city of Texas.

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Speaker 1: We mentioned to a press officer that isn't it who

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Speaker 1: squared what we calling we're calling it? Died way. I guess,

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Speaker 1: and he said, you say it again, I do a yeah,

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Speaker 1: that slight. It was a slight correction. It's a slight correction.

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Speaker 1: You pronounced it like my mom does to this day.

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Speaker 1: Your mom doesn't know how to say it. She's gonna

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Speaker 1: listen to this, so I'm gonna say she just says

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Speaker 1: it her own way. Okate. On the sobering stories I

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Speaker 1: was gonna tell you about we uh, just to bring

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Speaker 1: up speed. I know you're busy, man. We did a

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Speaker 1: podcast recently with our good friend Pat Durkin, and Pat

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Speaker 1: Durkin is Ah. He's a great admirer of obituaries of hunters,

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Speaker 1: and he was telling us about this obituary he read

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Speaker 1: where a guy had died hunting and in the obituary

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Speaker 1: that said that it was and otherwise successful hunt. But

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Speaker 1: this guy wrote it was It's kind of this crazy

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Speaker 1: story where he said his dad like this guy. He's

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Speaker 1: in New York and he said his dad had always

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Speaker 1: joked that if he can never get a ten point buck,

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Speaker 1: he he knows he'll die like his death prophecy, he'll

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Speaker 1: shoot a ten point and die. So one day he's

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Speaker 1: hunting and shoots a buck and walks over there and

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Speaker 1: counts and there's ten points and he stands up and

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Speaker 1: he thinks himself, oh boy, now we'll come. But nothing happens,

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Speaker 1: and he lives. And his kids an always joke when

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Speaker 1: he made his prophecy that he would kill a ten

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Speaker 1: point buck and die, his kids always joke that we're

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Speaker 1: gonna drag the buck out of the woods and then

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Speaker 1: we'll come back and get you. Eight years goes by

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Speaker 1: from when he gets a ten point and they're all

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Speaker 1: out hunt in the woods. Their mothers there, kids are there,

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Speaker 1: dad's there, and they're checking in with dad on the radio.

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Speaker 1: The dad shoots, um, they check in, you've got one.

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Speaker 1: They're gonna check back in a little bit. And eventually

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Speaker 1: keeps trying to get his dad on the radio, but

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Speaker 1: he can't raise him. So eventually walks over and finds

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Speaker 1: his dad land sitting against a tree, stone dead, just

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Speaker 1: like heart attack just killed him. Calls the mom and brother,

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Speaker 1: everybody comes over the tree and they have a big cry.

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Speaker 1: Then they're trying to figure out because he did shoot,

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Speaker 1: and they go fine, where he had shot a buck

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Speaker 1: and it was an eight point buck and he shot

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Speaker 1: at eight point buck, had dragged it a little ways

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Speaker 1: had gutted it most not been feeling good, went back

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Speaker 1: and sat against his tree and expired. And they called

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Speaker 1: the medical you know, called and everything, and they came

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Speaker 1: out and they were going to load him on this

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Speaker 1: little gurney thing to carry him out of there. And

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Speaker 1: the kids grabbed the buck and they said they had

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Speaker 1: the buck back to the truck before Dad was it's

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Speaker 1: a good story. It's a good story. You like that one.

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Speaker 1: He left out that little detail about where he drug

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Speaker 1: it from. You do that purposely? No, tell me about

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Speaker 1: how it was on the neighbor. You know what I'm

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Speaker 1: talking about. Yeah, I read the email. He dropped it

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Speaker 1: off the neighbors, remember that far So I sort of

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Speaker 1: in my mind I was kept thinking like, it wasn't

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Speaker 1: really like shooting the buck that did it. It was

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Speaker 1: the fact that he had like shot on the neighbors

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Speaker 1: just slightly. Because remember he goes, the sun goes and

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Speaker 1: kind of backtracks because I think he ends up finding

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Speaker 1: the heart and the liver maybe. Um. Anyways, he backtracks

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Speaker 1: and he goes, oh, he shot it just onto the neighbors.

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Speaker 1: Oh so you're confusing Another story. The same dude told

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Speaker 1: I'm gonna come back to that story because it tells

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Speaker 1: the character of his old man. Well, go ahead, No,

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Speaker 1: I know, but that was a whole other story, right

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Speaker 1: about the hearts and the livers. It was, But he

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Speaker 1: still backtracks his dad's dying buck to the neighbors. And

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Speaker 1: so I felt like it wasn't really necessarily just the

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Speaker 1: killing the buck. It was the fact that, like it

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Speaker 1: was on the neighbors and all of a sudden, there

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Speaker 1: had to be this great this excitement and you know,

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Speaker 1: exertion of quickly dragging it, you know, under over offence

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Speaker 1: and you know, if you're not used to doing that

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Speaker 1: kind of stuff. Back to head down the hill and

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Speaker 1: find a blood trail. I take it to where I

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Speaker 1: can see where the deer had fallen, about forty yards

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Speaker 1: onto the neighboring property. I see where the buck had

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Speaker 1: been dragged guts in up a steep hill to our

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Speaker 1: side of the property line. There it was gutted. Here's

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Speaker 1: the thing that speaks to the character of his old man.

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Speaker 1: He says, he's out hunting with his old man and

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Speaker 1: they're hunting just north of Syracuse and uh throughout the woods.

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Speaker 1: He's twelve, even though he wasn't supposed to be hunting

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Speaker 1: at that age, and he here's a shot behind him.

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Speaker 1: His dad's sitting somewhere. He's sitting here, and the kid,

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Speaker 1: the guy that's right in here's a shot, I am

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Speaker 1: behind him and he gets cold and wants to wander around.

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Speaker 1: So he goes back to investigate what happened at the

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Speaker 1: shot and realized the guy had got it a deer

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Speaker 1: um and left the heart and liver, So he takes

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Speaker 1: the heart out of the gut pile and later winds

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Speaker 1: up back at the truck to meet up with his dad,

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Speaker 1: and his dad explains, you know, I found some gut

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Speaker 1: pile and the guy only took the heart, so I

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Speaker 1: grabbed the liver. That's a good one. Uh. The other

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Speaker 1: dude rolled in. Let me check this one real quick.

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Speaker 1: Here's not one about guys dying. This kid his uncle's

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Speaker 1: got type one diabetes and dies some complications of type

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Speaker 1: one diabetes, and he had had the lower part of

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Speaker 1: his right leg amputated at the knee down. Did I

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Speaker 1: make clearly this is his kid's uncle. There's a hunter.

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Speaker 1: There's a dude. Okay, there's this mug who's a kid

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Speaker 1: kidd ish his uncle dies. His uncle dies of complications

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Speaker 1: from type one diabetes, and not only that, but in

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Speaker 1: his struggles with the disease, had had his right leg

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Speaker 1: removed from the knee down. He dies a few days

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Speaker 1: before deer opener. They have the wake on the opener,

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Speaker 1: so he can't go out hunting in the morning. Gets

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Speaker 1: through the funeral deal, runs out to go hunting. Here

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Speaker 1: comes a nice buck, shoots the buck, buck falls over,

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Speaker 1: and he comes down and realizes that the buck is

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Speaker 1: missing from the knee down of the leg. That's that's bizarre.

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Speaker 1: I think that he speaks to Yann because Yanni believes

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Speaker 1: in like summoning stuff and whatnot. I also believe it

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Speaker 1: just amazing coincidence. You're comfortable with amazing coincidence? Yeah, we

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Speaker 1: should we get into the corner cross. He thinks it's

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Speaker 1: been started to be taking up all your time here, Jesse,

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Speaker 1: right there, no more stories about death. I got more.

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Speaker 1: But once you're sad, I'll tell you. We'll talk about court. No,

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Speaker 1: I'm gonna tell you the super sad one. It's just

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Speaker 1: like it's it's like it's almost like you shouldn't even

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Speaker 1: bring it up. Well, maybe you shouldn't really you want

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Speaker 1: to hear a quick one where uh, no one dies.

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Speaker 1: But it's an injury. Fine, it's not a bad injury.

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Speaker 1: I was sharing a story about my brother in law.

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Speaker 1: You're familire with barefoot skiing, you skier? How old are you?

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Speaker 1: I'm not a skier. But you remember when people used

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Speaker 1: to water ski a lot before they all start wakeboarding,

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Speaker 1: and you are you familiar with barefoot skiing? No? But

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Speaker 1: if I said, hey, man, we were out barefooting for

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Speaker 1: the weekend, No, I have no idea what you're talking

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Speaker 1: about skiing with no skis, just standing there barefoot. It's

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Speaker 1: not something I ever learned how to do, nor tried.

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Speaker 1: It's no skate, no man water skiing. So like my

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Speaker 1: brother in law used to be into this. He you

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Speaker 1: let you put a wet suit on, and you lay

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Speaker 1: on your back in the water, and you got the

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Speaker 1: rope and the ski handle rope handle in your hands,

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Speaker 1: and you take your bare feet and imagine like you're

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Speaker 1: stretched out feet towards the boat and you take your

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Speaker 1: feet and and you're like holding a rope between your

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Speaker 1: feet and you angle your toes like a little ramp

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Speaker 1: and the boat just there. He goes takes off and

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Speaker 1: you eventually get where you're skimming along the water surface.

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Speaker 1: Then in a dramatic move, you spring up and then

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Speaker 1: you're skiing with no skis, just toes curled up haul

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Speaker 1: and asks, you gotta be going fast that kind of

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Speaker 1: Am I mistaken that you gotta goal? Like, uh, I'm

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Speaker 1: not gonna know that speed or something like that. And

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Speaker 1: people a lot of people ski at twenty five or

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Speaker 1: some them either way, you're holding asked, well, my brother

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Speaker 1: in law I was telling about on this here digital

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Speaker 1: radio program. My brother in law what hits a sunning

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Speaker 1: bluegill and drove the dorsal fin up into his foot

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Speaker 1: and had to have surgically removed. Well, this guy is right.

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Speaker 1: And then they used to have this big high dive.

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Speaker 1: You see where this is going? What fish? Just I

217
00:13:27,679 --> 00:13:31,040
Speaker 1: feel like you hit a yellow perch? Yeah, hit a

218
00:13:31,120 --> 00:13:33,720
Speaker 1: yellow perch. Drove the dorsal fin up into his foot.

219
00:13:34,440 --> 00:13:36,480
Speaker 1: Took him a while to figure out what happened. No, no,

220
00:13:36,760 --> 00:13:42,520
Speaker 1: not his head, his head. He dove and at first

221
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Speaker 1: he thought he had just opened up his hand. If

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Speaker 1: I'm bringing up, why don't you bring up the damn stories?

223
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Speaker 1: You know him so well? I told I just told you.

224
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Speaker 1: They're all sitting in a stack. I'll print it out,

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00:13:51,000 --> 00:13:54,120
Speaker 1: highlighted and ship on my desk. But I didn't know

226
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Speaker 1: that we were doing this thing at You're like Joe,

227
00:14:00,040 --> 00:14:04,600
Speaker 1: story about tell the damn stories hits in his head.

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Speaker 1: That's why he calls his His email is called the

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Speaker 1: Bluegill Top fin story Topper. Maybe it's pretty good. It's good,

230
00:14:16,200 --> 00:14:18,960
Speaker 1: but it's not as good as mine. His isn't as

231
00:14:19,000 --> 00:14:22,400
Speaker 1: good as mine? Well, yes, because it happened to him.

232
00:14:22,560 --> 00:14:24,400
Speaker 1: That helps Mine just happened to my brother in law

233
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Speaker 1: and I wasn't even there. But mine's better. Something about

234
00:14:27,320 --> 00:14:30,160
Speaker 1: barefoot skiing makes it better that or maybe they had

235
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Speaker 1: to be surgically removed. This guy's dad, I think just

236
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Speaker 1: got it out with a pair of pliers or something.

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Speaker 1: You're right needing those players? What else we got? You

238
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Speaker 1: got one more second? Yeah, let's see if I know this?

239
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Speaker 1: Next one? You don't. You don't one last one? This

240
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Speaker 1: is this is gonna be You ready for a touching one?

241
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Speaker 1: Is it injury or death? No? Just do. Someone wants

242
00:14:56,880 --> 00:14:59,600
Speaker 1: me to say hi to his kid. Oh yeah, we're

243
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Speaker 1: saying how I do. A little kid name Mac McDonald

244
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Speaker 1: mc McDonald mc McDonald nine years old likes to hunt deer. Okay, ready,

245
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Speaker 1: tell people what you're going to do tonight. I'm going

246
00:15:13,720 --> 00:15:17,000
Speaker 1: flanner gigging tonight. Talk about that for minutes. That's pretty interesting. Yeah,

247
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Speaker 1: it's uh, it's probably my favorite outdoor activity if I

248
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Speaker 1: had to name one, because it's it's um, it's fish hunting.

249
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Speaker 1: I think, go out and boat. It's got a big

250
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Speaker 1: bank of lights on the front, and go out right

251
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Speaker 1: at dark, get there when it's uh as just as

252
00:15:34,040 --> 00:15:35,680
Speaker 1: the sun is going down, he put the lights out

253
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Speaker 1: and you start cruising around and about sharing with people

254
00:15:39,640 --> 00:15:42,960
Speaker 1: what state this occurs in Texas? Yeah, so we're gonna

255
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Speaker 1: be in the rock Port area. A lot of flowner

256
00:15:45,040 --> 00:15:52,800
Speaker 1: gigging happens on the middle coast kind of that rock Port, Um, Mexico.

257
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Speaker 1: What's it's. Yeah, it's on the bay side and so

258
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Speaker 1: there's it's on the bay side of the Barrier Islands. Uh,

259
00:15:58,720 --> 00:16:00,440
Speaker 1: and there you you don't do it out in the

260
00:16:00,480 --> 00:16:02,560
Speaker 1: Gulf per se, but like in the in the base

261
00:16:03,400 --> 00:16:05,960
Speaker 1: and uh go out there and just cruise around to

262
00:16:06,040 --> 00:16:09,640
Speaker 1: you see a flounder that's uh kind of buried itself.

263
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Speaker 1: In the in the sand or in the oyster shell,

264
00:16:12,800 --> 00:16:14,960
Speaker 1: and you just look for a flounder shape and after

265
00:16:15,000 --> 00:16:16,680
Speaker 1: a while you get good at spotting it. It's like

266
00:16:16,800 --> 00:16:20,760
Speaker 1: it's like spotting anything, like a moral or or BlackBerry.

267
00:16:20,760 --> 00:16:22,960
Speaker 1: You know what. It takes you a minute to that's point.

268
00:16:22,960 --> 00:16:26,680
Speaker 1: He was just writing some voiceover for a show about

269
00:16:27,640 --> 00:16:32,000
Speaker 1: slight image and he's he's the moral example. Once you

270
00:16:32,040 --> 00:16:35,880
Speaker 1: see one and you see more. Yeah, not the other day.

271
00:16:36,000 --> 00:16:40,200
Speaker 1: The other day I saw one, wham, and then I

272
00:16:40,440 --> 00:16:46,080
Speaker 1: never find the second one. Man, there's always the second one. Huh. Yeah,

273
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Speaker 1: we're going on. Well, I mean you it's the same thing.

274
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Speaker 1: You just you're looking for that shape, um and just

275
00:16:52,480 --> 00:16:55,080
Speaker 1: some false alarms and sometimes they're really buried in there.

276
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Speaker 1: But then you have a airboat. Yeah, you're in an airboat.

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Speaker 1: The only the only downside of the whole thing that

278
00:17:00,880 --> 00:17:03,040
Speaker 1: the only thing that I don't really enjoy is the

279
00:17:03,080 --> 00:17:06,160
Speaker 1: noise from the air but drives me nuts. Man. Yeah,

280
00:17:06,359 --> 00:17:10,359
Speaker 1: you wear earpro right. No, it's not that it's just

281
00:17:10,400 --> 00:17:13,679
Speaker 1: an it's an annoyance. But it's so beautiful with the

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00:17:13,720 --> 00:17:15,800
Speaker 1: I mean the clear water and you see all the

283
00:17:15,840 --> 00:17:18,320
Speaker 1: sea life. You see there's blue crabs and stingrays and

284
00:17:18,359 --> 00:17:24,520
Speaker 1: redfish and drum and cheep's head and mullet and you

285
00:17:24,560 --> 00:17:30,919
Speaker 1: know there's certain months that you can't um. I have um,

286
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Speaker 1: I'm I'm pretty sure the Statute of Limitations is up

287
00:17:33,080 --> 00:17:35,920
Speaker 1: on that one. So big. I was just fishing down

288
00:17:35,920 --> 00:17:38,840
Speaker 1: out of rock cord for redfish. Yeah, there's some big

289
00:17:38,880 --> 00:17:41,760
Speaker 1: mullet down there's some freaking giant mullet. Word to the

290
00:17:41,760 --> 00:17:44,320
Speaker 1: point where I would see him up ahead and think

291
00:17:44,320 --> 00:17:47,920
Speaker 1: I was looking at the red fish coming our way. Right. Yeah,

292
00:17:47,960 --> 00:17:51,000
Speaker 1: that's some big throwing awake and ship, you know. Yeah. Now,

293
00:17:51,040 --> 00:17:53,680
Speaker 1: I stuck a mullet and we uh and we we

294
00:17:53,800 --> 00:17:56,040
Speaker 1: filate it and smoked it. It's actually pretty good because

295
00:17:56,040 --> 00:17:57,680
Speaker 1: most of the that's one of the trash fish Ley'll

296
00:17:57,680 --> 00:18:00,800
Speaker 1: tell you can't eat. We also start like white mullet.

297
00:18:00,840 --> 00:18:05,720
Speaker 1: Is that you jumping mullet? Yeah? Yeah, me my brother

298
00:18:05,800 --> 00:18:08,320
Speaker 1: Danny's when we when we used to backpack in Mexico

299
00:18:08,400 --> 00:18:11,600
Speaker 1: fishing a lot. We would catch them just to eat them,

300
00:18:11,920 --> 00:18:14,120
Speaker 1: cook him out of campfire, you know. Yeah, they're fine. Yeah,

301
00:18:14,240 --> 00:18:18,239
Speaker 1: they're fine, and guard too well. When we've gigged up

302
00:18:18,240 --> 00:18:21,600
Speaker 1: in the way into the Colorado River, from the bay

303
00:18:21,800 --> 00:18:23,919
Speaker 1: up into the river and you'll see a lot of

304
00:18:23,920 --> 00:18:27,000
Speaker 1: car up there. And we've gig does as well. I

305
00:18:27,080 --> 00:18:28,680
Speaker 1: want to talk more about the flounder gig. And but

306
00:18:28,760 --> 00:18:32,400
Speaker 1: why why why do some guys use why don't people

307
00:18:32,480 --> 00:18:35,679
Speaker 1: use bow rigs? Bow fishing rigs? You can't absolutely as

308
00:18:35,720 --> 00:18:37,840
Speaker 1: a gig more effective, I think it is. I mean,

309
00:18:37,840 --> 00:18:40,040
Speaker 1: the guys probably prefer that. I mean, that's just been

310
00:18:40,119 --> 00:18:42,600
Speaker 1: less time chasing arrows and ship you know what they do.

311
00:18:43,119 --> 00:18:46,040
Speaker 1: And because when you're moving in an airboat, what we

312
00:18:46,160 --> 00:18:51,479
Speaker 1: found with bows is you shoot and then you immediately

313
00:18:51,560 --> 00:18:54,560
Speaker 1: go over the and then your things, your arrows stuck

314
00:18:54,560 --> 00:18:59,440
Speaker 1: in the bottom of the damn lake. The boats fifty

315
00:18:59,480 --> 00:19:02,560
Speaker 1: yards down on the are not that far boat, you know. Yeah,

316
00:19:04,359 --> 00:19:07,679
Speaker 1: moving pretty slow in this boat. And uh he he

317
00:19:07,840 --> 00:19:10,720
Speaker 1: carries the captain carries a gig with him up in

318
00:19:10,760 --> 00:19:12,280
Speaker 1: the front of the boat. When he sees a flynder,

319
00:19:12,320 --> 00:19:15,000
Speaker 1: he jabs it into the ground and stops that boat.

320
00:19:15,040 --> 00:19:17,480
Speaker 1: And that's real quick and just I mean you just

321
00:19:17,560 --> 00:19:20,720
Speaker 1: come to an immediate and harsh stop and then he

322
00:19:20,840 --> 00:19:23,960
Speaker 1: points and you gig. Sometimes you can't see it and

323
00:19:24,000 --> 00:19:26,719
Speaker 1: he's just like it's right there, like where and uh,

324
00:19:26,760 --> 00:19:28,680
Speaker 1: I mean, and then you and it'll just like it'll

325
00:19:28,720 --> 00:19:31,760
Speaker 1: it'll just appear, um, and then you dig it and

326
00:19:31,800 --> 00:19:34,919
Speaker 1: you have like a real kind of graceful swooping motion

327
00:19:34,920 --> 00:19:37,320
Speaker 1: to get it back into the boat, into a big

328
00:19:37,359 --> 00:19:39,320
Speaker 1: metal box, and then get the gig off and then

329
00:19:39,600 --> 00:19:42,560
Speaker 1: keep going after him. And it's just it's a lot

330
00:19:42,560 --> 00:19:44,600
Speaker 1: of fun. I mean, it's a limit of five fish,

331
00:19:44,760 --> 00:19:48,240
Speaker 1: five for a Person's a big one is I mean,

332
00:19:48,280 --> 00:19:50,560
Speaker 1: I think a big flounder is over sixteen inches. I

333
00:19:50,560 --> 00:19:52,720
Speaker 1: mean people might disagree with that, but that's I mean,

334
00:19:52,720 --> 00:19:56,199
Speaker 1: that's a sizeable flounder. Um, A really big one is

335
00:19:56,480 --> 00:19:59,639
Speaker 1: you know, three or four pounds pushing, you know, twenty

336
00:19:59,640 --> 00:20:03,320
Speaker 1: plus and shoes. And the biggest one I've ever gig

337
00:20:03,440 --> 00:20:05,240
Speaker 1: was eight and a half pounds and it was I

338
00:20:05,240 --> 00:20:07,679
Speaker 1: don't remember the length, but probably in the twenties six

339
00:20:07,960 --> 00:20:11,760
Speaker 1: and strange was a monster. Are you reluctant to share

340
00:20:11,840 --> 00:20:13,480
Speaker 1: the name of the guy you like to go with

341
00:20:13,600 --> 00:20:17,280
Speaker 1: for fear that he will become overbooked and you will

342
00:20:17,280 --> 00:20:20,119
Speaker 1: have a hard time getting a slot? Generous? Are you

343
00:20:20,240 --> 00:20:25,000
Speaker 1: so generous? I'm generous, but I've named him before, and

344
00:20:25,040 --> 00:20:26,439
Speaker 1: I'm not telling you I don't. I don't want you

345
00:20:26,480 --> 00:20:29,240
Speaker 1: to name because I might go with him. I getting mixed.

346
00:20:29,280 --> 00:20:31,840
Speaker 1: I'm getting mixed signals here. You know, Ni is the

347
00:20:31,880 --> 00:20:36,280
Speaker 1: fairest person I know. Ask Johnny what about this? I

348
00:20:36,320 --> 00:20:39,520
Speaker 1: have a suggestion, Johnny is the most reasonable, fairest person

349
00:20:39,560 --> 00:20:43,400
Speaker 1: I've ever met. What if? Wow? Thanks, we go flounder

350
00:20:43,400 --> 00:20:46,560
Speaker 1: gigging with said captain, and then after that you released

351
00:20:46,640 --> 00:20:49,679
Speaker 1: the name of this captain. I like, you mean like

352
00:20:49,800 --> 00:20:52,159
Speaker 1: we as in the people here at this table, I

353
00:20:52,200 --> 00:20:54,359
Speaker 1: mean you and your daughter tonight. Yeah, it's being my

354
00:20:54,440 --> 00:20:57,439
Speaker 1: daughter to night. He's not gonna he's not gonna like,

355
00:20:57,600 --> 00:21:00,399
Speaker 1: nothing's gonna change the next tonight. He's not going to

356
00:21:00,520 --> 00:21:02,600
Speaker 1: cancel you to take some other hoser. He wants to

357
00:21:02,680 --> 00:21:05,400
Speaker 1: know that I'm thinking into the future. I am. I mean,

358
00:21:05,400 --> 00:21:08,160
Speaker 1: but he's he has booked solid and he also does

359
00:21:08,280 --> 00:21:11,120
Speaker 1: late trip. It sounds like he couldn't be any busier anyway. Yeah,

360
00:21:11,160 --> 00:21:13,520
Speaker 1: but what are you going to do he catches wind?

361
00:21:14,960 --> 00:21:19,240
Speaker 1: What if he catches wind that you did not were

362
00:21:19,320 --> 00:21:23,880
Speaker 1: presented with an opportunity to plug his business and declined.

363
00:21:25,920 --> 00:21:28,720
Speaker 1: I'm I'm not only getting mixed signals now, I'm starting

364
00:21:28,720 --> 00:21:30,600
Speaker 1: to feel trapped. Well, what I would do is I

365
00:21:30,640 --> 00:21:36,000
Speaker 1: would say this. I would say, uh, you should say this.

366
00:21:37,040 --> 00:21:39,920
Speaker 1: Say over the years of ficiing with this gentleman, I've

367
00:21:40,000 --> 00:21:43,960
Speaker 1: developed a deep love for him and concerned for him.

368
00:21:44,040 --> 00:21:48,399
Speaker 1: And since I can't vet and control the kind of

369
00:21:48,440 --> 00:21:50,840
Speaker 1: riff raff that might come and book a trip with

370
00:21:50,960 --> 00:21:55,240
Speaker 1: him and potentially put him in a compromising situation, I

371
00:21:55,280 --> 00:21:57,800
Speaker 1: wouldn't want to do this because what I'd rather do

372
00:21:58,000 --> 00:22:01,719
Speaker 1: is spend time hand picking alliance that I send his

373
00:22:01,760 --> 00:22:05,440
Speaker 1: way who I know are good tippers. Uh, he'll if

374
00:22:05,480 --> 00:22:07,399
Speaker 1: he heard that, he'd know as full as ship. So

375
00:22:09,880 --> 00:22:11,720
Speaker 1: you're not gonna stay. You're not just gonna say that.

376
00:22:12,119 --> 00:22:14,080
Speaker 1: Let's not name him because I want to go. It's

377
00:22:14,119 --> 00:22:22,640
Speaker 1: just about name because the name of his charter service

378
00:22:22,760 --> 00:22:27,359
Speaker 1: is so good. It's a Captain David Duke Nick with

379
00:22:27,520 --> 00:22:33,000
Speaker 1: surrender at sunrise out of Ransa's past. Surrender at sunrise.

380
00:22:33,080 --> 00:22:35,760
Speaker 1: Surrender at sunrise. I don't think you should have done that. Man,

381
00:22:38,480 --> 00:22:42,000
Speaker 1: Come on, I think it's Jesse. He was just telling me, Man,

382
00:22:42,080 --> 00:22:45,120
Speaker 1: the guy only takes off, only doesn't work in November,

383
00:22:45,160 --> 00:22:48,359
Speaker 1: and that's because gig and seasons closed. He works every

384
00:22:48,400 --> 00:22:50,520
Speaker 1: other day of the year. So and he takes two

385
00:22:50,560 --> 00:22:52,679
Speaker 1: trips to night. He'll take a late trip tonight, Like

386
00:22:52,720 --> 00:22:54,760
Speaker 1: when we get back. He has people on call and

387
00:22:54,760 --> 00:22:56,879
Speaker 1: they'll show up at midnight and go back out and

388
00:22:56,920 --> 00:23:00,960
Speaker 1: he'll take two trips. He's a mania. But here's the deal.

389
00:23:01,119 --> 00:23:02,679
Speaker 1: When you me go down there to go do this,

390
00:23:02,720 --> 00:23:07,920
Speaker 1: which we're gonna do. Um, is he gonna give whoever

391
00:23:07,960 --> 00:23:10,199
Speaker 1: he's got lined up? Is he gonna boot him? No?

392
00:23:11,160 --> 00:23:14,280
Speaker 1: To make room for us? Well, I mean, I actually

393
00:23:14,320 --> 00:23:16,240
Speaker 1: I can't speak for him, but I doubt that we're

394
00:23:16,280 --> 00:23:17,960
Speaker 1: gonna have to. Let's just we're gonna have to book

395
00:23:18,000 --> 00:23:20,120
Speaker 1: a little further in advance now, even though he's gonna

396
00:23:20,119 --> 00:23:21,680
Speaker 1: know what, we sent a ton of business his way.

397
00:23:21,760 --> 00:23:25,320
Speaker 1: It's the right thing to do. Johnny was right. Uh,

398
00:23:25,400 --> 00:23:30,280
Speaker 1: he always gets his limit. Yes, he doesn't like to

399
00:23:30,320 --> 00:23:34,400
Speaker 1: go home. No, No, he doesn't like to go surrender

400
00:23:34,400 --> 00:23:36,520
Speaker 1: at sunrise. Yeah, he doesn't like to go home until

401
00:23:36,520 --> 00:23:38,959
Speaker 1: he gets his limit. And he's adamant about it, and

402
00:23:38,960 --> 00:23:40,720
Speaker 1: he's he is good at it. I call him the

403
00:23:40,800 --> 00:23:48,240
Speaker 1: human egret, a man fish in the mud. Uh. You know,

404
00:23:48,720 --> 00:23:52,639
Speaker 1: fet to your left and you're standing to his left.

405
00:23:52,680 --> 00:23:55,840
Speaker 1: It's it's uncanny and that big flounder that I that

406
00:23:55,920 --> 00:23:58,760
Speaker 1: I gigged. I'm not gonna say I saw. He said

407
00:23:58,760 --> 00:24:01,119
Speaker 1: it was so buried in the saying that all he saw.

408
00:24:01,520 --> 00:24:04,160
Speaker 1: And this was in a this was in December during

409
00:24:04,160 --> 00:24:06,479
Speaker 1: the cold front, and we were in deep water, probably

410
00:24:06,480 --> 00:24:10,040
Speaker 1: two to three ft of water, um, and it was windy,

411
00:24:10,320 --> 00:24:12,600
Speaker 1: and he said all he could see where the eyes,

412
00:24:12,720 --> 00:24:15,280
Speaker 1: and he could tell from how far apart those eyes

413
00:24:15,280 --> 00:24:17,760
Speaker 1: where that was a big flounder. But he he told

414
00:24:17,760 --> 00:24:20,040
Speaker 1: me that, I mean, so it's it's it's real. He said,

415
00:24:20,080 --> 00:24:22,200
Speaker 1: that is a big flounder. And I looked down. All

416
00:24:22,240 --> 00:24:24,879
Speaker 1: I saw was white sand and waves. And he just

417
00:24:24,920 --> 00:24:29,400
Speaker 1: grabbed the gig and said, push down here. I mean,

418
00:24:29,480 --> 00:24:32,119
Speaker 1: my my big trophy. Flownder was more of just like

419
00:24:32,280 --> 00:24:35,920
Speaker 1: me um applying gravity to a pole. And that's what

420
00:24:36,040 --> 00:24:39,080
Speaker 1: we laugh about with guides and clients. It's like there's

421
00:24:39,080 --> 00:24:42,480
Speaker 1: a lot of there's a lot of guide clients situations

422
00:24:42,480 --> 00:24:44,480
Speaker 1: where the guy would have honestly done a lot better,

423
00:24:45,119 --> 00:24:49,640
Speaker 1: had the client like, oh my god, you're adding nothing. Yeah,

424
00:24:49,920 --> 00:24:53,800
Speaker 1: you're detracting. It was like a contracting joe. Remember someone

425
00:24:53,840 --> 00:24:58,440
Speaker 1: said once is Um in describing a bad employee, he said,

426
00:24:58,480 --> 00:25:03,399
Speaker 1: having that guy here is losing too good. Guys remember

427
00:25:03,400 --> 00:25:08,879
Speaker 1: that one. Oh, I'm sure that probably comes up right now.

428
00:25:08,920 --> 00:25:14,720
Speaker 1: And then the kitchen so that, um, did you feel

429
00:25:14,760 --> 00:25:16,439
Speaker 1: you were described that way when you went back when

430
00:25:16,480 --> 00:25:19,600
Speaker 1: you were Long tang Yanni used to be a man. No, No,

431
00:25:19,760 --> 00:25:22,600
Speaker 1: I feel like I did a good job. He was hustle,

432
00:25:22,800 --> 00:25:26,680
Speaker 1: he was a kitchen man and he uh they called

433
00:25:26,760 --> 00:25:32,600
Speaker 1: him long tang Yanni because he had apparently long tongues

434
00:25:32,840 --> 00:25:36,240
Speaker 1: that he used while working the grill. Well, that's you're

435
00:25:36,240 --> 00:25:38,360
Speaker 1: working smarter. Why would you get your hands all hot

436
00:25:38,440 --> 00:25:40,480
Speaker 1: and burned? You know, He's like, yeah, he's he's a

437
00:25:40,480 --> 00:25:43,679
Speaker 1: longer tongue. I mean, it's not like ridiculously long, just

438
00:25:43,720 --> 00:25:47,440
Speaker 1: like you're you're I'm trying to say, what's the standard.

439
00:25:47,440 --> 00:25:50,480
Speaker 1: It's probably like an eight inch tongue, right, maybe twelve,

440
00:25:50,640 --> 00:25:55,560
Speaker 1: and you're probably talking about this eighteen inch yea long yeah,

441
00:25:55,600 --> 00:25:57,600
Speaker 1: Because that grill was deep and it was tall. It

442
00:25:57,640 --> 00:26:01,239
Speaker 1: had like the slider is underneath it, you know, so

443
00:26:01,280 --> 00:26:03,399
Speaker 1: even with my height, you know, when you'd reach over it,

444
00:26:03,880 --> 00:26:05,960
Speaker 1: you know, I had no hair on, not that I

445
00:26:05,960 --> 00:26:07,960
Speaker 1: have much now on the on the side of my forearm,

446
00:26:08,000 --> 00:26:11,040
Speaker 1: but I had none on my forearms, and then yeah, yeah,

447
00:26:11,119 --> 00:26:13,800
Speaker 1: nothing to prove just by burning your arms. You ever

448
00:26:13,840 --> 00:26:15,800
Speaker 1: think about just being just being in the kitchen here

449
00:26:15,840 --> 00:26:18,119
Speaker 1: and seeing all this kitchen activity in the course of

450
00:26:18,520 --> 00:26:22,280
Speaker 1: three years. I came in there not knowing almost anything.

451
00:26:22,320 --> 00:26:25,240
Speaker 1: I had some kitchen experience, but really almost none. And

452
00:26:25,280 --> 00:26:30,320
Speaker 1: we started off at how do you say garment, Yeah,

453
00:26:30,600 --> 00:26:34,000
Speaker 1: salad station, basically running the fryer, doing salads, maybe a

454
00:26:34,040 --> 00:26:37,240
Speaker 1: little bit of dessert work, and then work through. We

455
00:26:37,320 --> 00:26:40,960
Speaker 1: had like a fake wood fired pizza of him, so

456
00:26:41,080 --> 00:26:43,679
Speaker 1: there was fake there's logs burning, but there's like a

457
00:26:43,720 --> 00:26:46,680
Speaker 1: big gas element in the back, you know, shooting. Are

458
00:26:46,720 --> 00:26:48,800
Speaker 1: you kidding me? No? I mean I think that's pretty

459
00:26:48,840 --> 00:26:57,640
Speaker 1: common really. Um. And then uh, we did all kinds

460
00:26:57,640 --> 00:26:59,560
Speaker 1: of apps out of that station, and then you come

461
00:26:59,600 --> 00:27:01,840
Speaker 1: back over to the main line, and uh, I think

462
00:27:01,920 --> 00:27:04,400
Speaker 1: I went to Saute and then I ended up at Grill,

463
00:27:04,600 --> 00:27:07,840
Speaker 1: and then maybe for a little bit I did some

464
00:27:07,960 --> 00:27:12,399
Speaker 1: expediting right there. At the end, we're basically you're you're

465
00:27:12,440 --> 00:27:14,560
Speaker 1: just kind of helping everybody out, and you're just calling

466
00:27:14,560 --> 00:27:17,080
Speaker 1: tickets and and just making sure that all the food

467
00:27:17,160 --> 00:27:19,040
Speaker 1: that is on one ticket is going to be coming

468
00:27:19,040 --> 00:27:21,480
Speaker 1: out together. Like you look down the state saute guy

469
00:27:21,520 --> 00:27:22,960
Speaker 1: and you're like, hey, dude, I need you know to

470
00:27:23,160 --> 00:27:26,920
Speaker 1: Linguini's in the Capellini and Orechietti coming up in two.

471
00:27:27,240 --> 00:27:28,720
Speaker 1: And then you look at the grill guy and you're like,

472
00:27:28,760 --> 00:27:32,359
Speaker 1: you've got those two hanger steaks coming right yep. And

473
00:27:32,359 --> 00:27:34,320
Speaker 1: then on down the line and just make sure that

474
00:27:34,400 --> 00:27:36,640
Speaker 1: it's all coming together and you're working with the front

475
00:27:36,680 --> 00:27:38,639
Speaker 1: of the house expeditor that's then kind of doing that

476
00:27:38,680 --> 00:27:40,640
Speaker 1: and making sure that their waiter is there to then

477
00:27:40,680 --> 00:27:43,600
Speaker 1: move that food out to work. So as a true

478
00:27:43,640 --> 00:27:46,879
Speaker 1: restaurant man, Jesse, when you hear him saying that, you

479
00:27:47,040 --> 00:27:49,480
Speaker 1: are you thinking like this guy knows what's up that

480
00:27:49,640 --> 00:27:52,640
Speaker 1: spot on spot. Absolutely. I mean that's a bigger restaurant

481
00:27:52,640 --> 00:27:54,680
Speaker 1: than ours. I mean that's he's got an inside Expo

482
00:27:54,720 --> 00:27:57,360
Speaker 1: and outside Expo. And you on a really busy night

483
00:27:57,480 --> 00:27:59,280
Speaker 1: we sat I think just over a hundred and I

484
00:27:59,280 --> 00:28:01,160
Speaker 1: think on a really busy night we could we would

485
00:28:01,280 --> 00:28:05,040
Speaker 1: really busy we do fo. Yeah, you need you need

486
00:28:05,080 --> 00:28:07,960
Speaker 1: all that that, or there's people organizing to get food

487
00:28:08,000 --> 00:28:10,440
Speaker 1: out on either side of it. Are you getting nostalgic

488
00:28:10,480 --> 00:28:12,440
Speaker 1: sitting in a restaurant here and like the clanking and

489
00:28:12,520 --> 00:28:15,960
Speaker 1: clacking and whatnot when we we gotta say a little

490
00:28:15,960 --> 00:28:18,240
Speaker 1: tour last night through the restaurant. When we walked down

491
00:28:18,240 --> 00:28:21,560
Speaker 1: the line, I said, just automatically went behind some people

492
00:28:21,600 --> 00:28:23,840
Speaker 1: and just said behind you. You know, at that moment

493
00:28:23,880 --> 00:28:27,040
Speaker 1: I felt a little nostalgia. You did. Yeah, one day

494
00:28:27,040 --> 00:28:28,600
Speaker 1: I was I think I might have talked about this,

495
00:28:28,680 --> 00:28:30,240
Speaker 1: But one day I was with Yahni. We were pulling

496
00:28:30,240 --> 00:28:34,000
Speaker 1: out of a coffee shop and a guy drives by,

497
00:28:34,160 --> 00:28:38,040
Speaker 1: pulling a drift boat, like a youngster pulling a drift boat,

498
00:28:38,520 --> 00:28:40,520
Speaker 1: and it was clearly like a guide headed out in

499
00:28:40,560 --> 00:28:42,680
Speaker 1: the morning. And yeah, I was like, oh, here he is,

500
00:28:42,760 --> 00:28:44,200
Speaker 1: you know, heading out for a day of the client.

501
00:28:45,720 --> 00:28:47,760
Speaker 1: And I asked, Johnny, I said, does that make you

502
00:28:47,840 --> 00:28:53,480
Speaker 1: nostalgic for your guiding days? Thinking that it did, He's like, no,

503
00:28:54,440 --> 00:28:58,360
Speaker 1: taking some other asshole out for flowing the same stretcher

504
00:28:58,480 --> 00:29:03,440
Speaker 1: ever you've floated for the last two days. I mustn't

505
00:29:03,480 --> 00:29:08,560
Speaker 1: feeling a little better that morning. So the guide the

506
00:29:09,520 --> 00:29:13,560
Speaker 1: human egret talk about I want you to cover the

507
00:29:13,600 --> 00:29:15,680
Speaker 1: regulatory structure, and I want you to talk about how

508
00:29:15,680 --> 00:29:18,880
Speaker 1: he's also a commercial gigger. And what that all means. Yeah,

509
00:29:18,920 --> 00:29:22,040
Speaker 1: I mean flounder is a pretty interesting topic, I think too,

510
00:29:22,120 --> 00:29:25,960
Speaker 1: because there was a real problem with their populations. A

511
00:29:26,000 --> 00:29:28,800
Speaker 1: few years ago, Parks and Wildlife went in and implemented

512
00:29:28,840 --> 00:29:34,600
Speaker 1: a November moratorium on gigging um during their main spawning

513
00:29:34,760 --> 00:29:40,880
Speaker 1: run um and run. That implies a movement. Yeah, they

514
00:29:41,120 --> 00:29:46,320
Speaker 1: they supposedly run from the shallow bay and a flounder

515
00:29:46,360 --> 00:29:48,080
Speaker 1: I mean, if you if you're familiar with this, this

516
00:29:48,160 --> 00:29:50,800
Speaker 1: is the Southern Flownder, the Southern Flownder, if you're familiar with,

517
00:29:50,920 --> 00:29:53,320
Speaker 1: I mean the way it's it's structured, it's it's a

518
00:29:53,440 --> 00:29:56,200
Speaker 1: very flat fish. It can I've I've gigged him in

519
00:29:56,320 --> 00:29:59,320
Speaker 1: probably three or four inches of water before. But so

520
00:29:59,400 --> 00:30:03,640
Speaker 1: they're in really shallow, marshy bays maybe five or six

521
00:30:03,680 --> 00:30:05,520
Speaker 1: ft deep at the most, and then they run out

522
00:30:05,520 --> 00:30:08,800
Speaker 1: into the gulf to spawn in really deep water. So

523
00:30:08,800 --> 00:30:12,760
Speaker 1: why are they vulnerable out spawning in deep water because

524
00:30:12,760 --> 00:30:15,120
Speaker 1: they go in as far as I know, really deep

525
00:30:15,160 --> 00:30:20,000
Speaker 1: water and they're hardly ever fished for in the actual bay. Um.

526
00:30:20,200 --> 00:30:23,400
Speaker 1: You'll hear about people catching them off of jetties and

527
00:30:23,480 --> 00:30:27,320
Speaker 1: piers a little bit, especially ones that are are a

528
00:30:27,400 --> 00:30:29,800
Speaker 1: jetty that leads out into the bay. They'll have to

529
00:30:29,880 --> 00:30:33,320
Speaker 1: run through there to get into the gulf. But they

530
00:30:33,360 --> 00:30:36,040
Speaker 1: spawn supposedly in very deep water, and they're just not

531
00:30:36,120 --> 00:30:39,720
Speaker 1: really fished for out there. You know, the vast majority

532
00:30:39,720 --> 00:30:42,120
Speaker 1: of the fishing happens in the bay for them. But

533
00:30:42,160 --> 00:30:45,120
Speaker 1: people hit them hard when they're moving them hard in

534
00:30:45,200 --> 00:30:47,800
Speaker 1: November during the run with Rod and Reel and also

535
00:30:47,920 --> 00:30:51,560
Speaker 1: with UH with gigging, and they're migrating out right, and

536
00:30:51,600 --> 00:30:53,640
Speaker 1: they're they're just more active and they're they're in big

537
00:30:53,720 --> 00:30:56,000
Speaker 1: numbers and you can target them at passes, so like

538
00:30:56,040 --> 00:31:00,240
Speaker 1: where they're there's water moving out into the gulf, and

539
00:31:00,280 --> 00:31:04,240
Speaker 1: so there was so they become vulnerable that way. So

540
00:31:04,240 --> 00:31:07,280
Speaker 1: they closed down gigging and they took the I'm sorry,

541
00:31:07,280 --> 00:31:10,360
Speaker 1: the recreational limit down to two for rod and reel

542
00:31:10,480 --> 00:31:14,200
Speaker 1: for the month of November, and then there's a lower

543
00:31:14,240 --> 00:31:16,400
Speaker 1: limit in the first two weeks of December as well,

544
00:31:17,000 --> 00:31:20,000
Speaker 1: but gigging opens back up. For those two weeks, we

545
00:31:20,080 --> 00:31:24,560
Speaker 1: can only gig two flounder. So Captain David offers, he

546
00:31:24,680 --> 00:31:28,760
Speaker 1: offers discounted trips during that two weeks, and that's a

547
00:31:29,800 --> 00:31:36,560
Speaker 1: I was gonna say, it's a really good time to go. Anyway,

548
00:31:37,280 --> 00:31:40,520
Speaker 1: it's a horrible time, right, Yeah, it's a horrible time

549
00:31:40,560 --> 00:31:45,520
Speaker 1: to go. Yeah, it's windy and cold, and the flounder

550
00:31:45,520 --> 00:31:49,960
Speaker 1: a really small charges a lot more charges a ton, yeah,

551
00:31:50,240 --> 00:31:54,480
Speaker 1: charges that December rate. Uh. But it appears that the

552
00:31:54,520 --> 00:31:58,040
Speaker 1: Parks and Wildlife moratorium has worked. I mean, at least

553
00:31:58,040 --> 00:32:00,560
Speaker 1: that's from my perspective. You know, I'm not a biologists

554
00:32:00,560 --> 00:32:03,320
Speaker 1: and I'm not a flounder guide, but the stocks seem

555
00:32:03,400 --> 00:32:04,719
Speaker 1: to be up there seemed to be a lot more

556
00:32:04,720 --> 00:32:07,280
Speaker 1: flounder now. Uh so kind of a success story as

557
00:32:07,320 --> 00:32:10,920
Speaker 1: far as that goes. Um And I think that the

558
00:32:10,920 --> 00:32:14,600
Speaker 1: the gigging guides down there, they do all right without

559
00:32:14,640 --> 00:32:17,360
Speaker 1: having November, you know out there. I mean they can

560
00:32:17,400 --> 00:32:20,000
Speaker 1: also go out and if they have their commercial licenses,

561
00:32:20,040 --> 00:32:22,960
Speaker 1: they can go and get uh flounder to sell it

562
00:32:23,040 --> 00:32:26,360
Speaker 1: into the wholesale markets, and they I believe the boat

563
00:32:26,400 --> 00:32:30,360
Speaker 1: limit is thirty flounder day and they can also gig

564
00:32:30,440 --> 00:32:33,040
Speaker 1: sheep's head and black drum, and so they go down

565
00:32:33,040 --> 00:32:36,840
Speaker 1: there and and uh, they'll they filled boats with that

566
00:32:36,960 --> 00:32:39,600
Speaker 1: and that. You know, we we buy some of that,

567
00:32:39,720 --> 00:32:42,040
Speaker 1: not necessarily from Captain David, but we buy some gigs

568
00:32:42,080 --> 00:32:45,560
Speaker 1: flounder here and there, but it goes into fish markets

569
00:32:45,600 --> 00:32:49,040
Speaker 1: and along the coast. Uh. What do you do with

570
00:32:49,080 --> 00:32:50,240
Speaker 1: the How do you like to fix the ones you

571
00:32:50,280 --> 00:32:55,680
Speaker 1: get flounder? My favorite way is to stuff them, scale them.

572
00:32:56,120 --> 00:32:59,320
Speaker 1: Captain David showed me the best trick. But and this,

573
00:32:59,320 --> 00:33:02,760
Speaker 1: this is an amazing trick for scaling any fish. Is

574
00:33:02,800 --> 00:33:05,200
Speaker 1: he uses what's called a curry coming from I was

575
00:33:05,280 --> 00:33:08,040
Speaker 1: told I was told to ask you about this and

576
00:33:08,080 --> 00:33:11,160
Speaker 1: had it in my notes. I had in my head. Yeah,

577
00:33:11,200 --> 00:33:13,680
Speaker 1: he uses a curry comb, which just Miles Nolt. He

578
00:33:13,720 --> 00:33:15,960
Speaker 1: was telling me to ask you about this, But I said,

579
00:33:15,960 --> 00:33:18,680
Speaker 1: a curry comb. He's like, not just any curry comb. Huh.

580
00:33:19,040 --> 00:33:22,640
Speaker 1: I'm not familiar with the varieties. But explained to me

581
00:33:22,680 --> 00:33:25,440
Speaker 1: what it is because I don't know. Doesn't horse. It's

582
00:33:25,480 --> 00:33:28,000
Speaker 1: got those jaggedy it's got those jad It looks like

583
00:33:28,000 --> 00:33:30,360
Speaker 1: a souped up hack saw blade kind of bent four

584
00:33:30,400 --> 00:33:31,960
Speaker 1: of him stacked on top of each other in a

585
00:33:31,960 --> 00:33:35,240
Speaker 1: half circle, kind of concentric circles with a handle on it.

586
00:33:35,920 --> 00:33:39,000
Speaker 1: Um and that that'll take the scales off of a

587
00:33:39,080 --> 00:33:43,160
Speaker 1: fish with so much speed. It's incredible. And any any

588
00:33:43,200 --> 00:33:47,680
Speaker 1: fish that scaled like spiral. Yeah, that's the one firl

589
00:33:47,840 --> 00:33:51,120
Speaker 1: steel horse curry. Yeah yeah, well, Miles Nulty, much as

590
00:33:51,160 --> 00:33:55,800
Speaker 1: I love him, that's just the regular Joe blow curry comb.

591
00:33:56,440 --> 00:34:01,120
Speaker 1: He was he thought up some job. Curry comb like

592
00:34:01,160 --> 00:34:04,560
Speaker 1: an artisn't only made hand craps. So he likes to

593
00:34:04,560 --> 00:34:08,120
Speaker 1: scale fish with that. Absolutely, it's incredible. Probably a little

594
00:34:08,120 --> 00:34:10,640
Speaker 1: bit too big to just run that on a hand fish. No,

595
00:34:11,040 --> 00:34:13,880
Speaker 1: you could do it. No, I've done it. Of those

596
00:34:13,960 --> 00:34:16,520
Speaker 1: young use your company card. You got to use one

597
00:34:16,520 --> 00:34:19,880
Speaker 1: of those gloves as cheap like fish cleaning gloves, you

598
00:34:19,880 --> 00:34:21,719
Speaker 1: know that are kind of like cut gloves. I used

599
00:34:22,400 --> 00:34:24,960
Speaker 1: just for gripping fish because they you know, any slimy

600
00:34:24,960 --> 00:34:26,880
Speaker 1: fish or just being able to grip. But if you

601
00:34:26,920 --> 00:34:28,759
Speaker 1: were using the curry com it's really nice to have

602
00:34:28,800 --> 00:34:30,680
Speaker 1: that glove in case you miss, because I mean, it's

603
00:34:30,680 --> 00:34:32,560
Speaker 1: not gonna hurt you, but we will scratch your hand out.

604
00:34:32,600 --> 00:34:35,560
Speaker 1: So he likes to scale a Southern flounder for well,

605
00:34:35,800 --> 00:34:37,040
Speaker 1: you asked me how I like him. I don't like

606
00:34:37,120 --> 00:34:39,840
Speaker 1: to stuff him, but when you scale him, he's they

607
00:34:40,000 --> 00:34:44,680
Speaker 1: got like little mini MENI scales densely packed. But you don't.

608
00:34:44,719 --> 00:34:49,360
Speaker 1: I mean you gotta take those off. Always skin them. Oh,

609
00:34:49,400 --> 00:34:54,240
Speaker 1: we used to catch them. We used to catch them, uh,

610
00:34:54,480 --> 00:34:58,279
Speaker 1: just fishing the Gulf coast of Florida. We would catch

611
00:34:58,360 --> 00:35:00,239
Speaker 1: them kind of in a mixed bag with all this off,

612
00:35:00,360 --> 00:35:02,920
Speaker 1: just casting out in the troughs between the beach and

613
00:35:02,960 --> 00:35:05,959
Speaker 1: the first sandbar. Just lay bait out there. We'd catch,

614
00:35:06,040 --> 00:35:09,520
Speaker 1: you know, now and then you catch southern flounder. But

615
00:35:09,520 --> 00:35:11,160
Speaker 1: I never did anything but skin them. You cut them

616
00:35:11,160 --> 00:35:12,800
Speaker 1: off in quarters. Oh no, just talk about how you

617
00:35:12,880 --> 00:35:15,680
Speaker 1: do it. Just scale the fish. I mean, I like,

618
00:35:15,800 --> 00:35:17,880
Speaker 1: I just I got it. I like to leave the

619
00:35:17,920 --> 00:35:20,759
Speaker 1: heads on um because when you cut the head off,

620
00:35:20,800 --> 00:35:23,399
Speaker 1: you expose the tops of the filets too. I think,

621
00:35:23,400 --> 00:35:25,600
Speaker 1: too much dry heat, And so I just prefer to

622
00:35:25,680 --> 00:35:28,600
Speaker 1: leave the head on. You pull the gills out. Yeah,

623
00:35:28,719 --> 00:35:31,120
Speaker 1: gil and got this easiest fish in the world to get.

624
00:35:31,120 --> 00:35:35,200
Speaker 1: They have just tiny intestinal cavagies. It's for for how

625
00:35:35,200 --> 00:35:38,600
Speaker 1: big that fish is. It's remarkable how small their digestive

626
00:35:38,640 --> 00:35:41,040
Speaker 1: system is. Because you just go in there and got him,

627
00:35:41,400 --> 00:35:43,920
Speaker 1: gill him, scale him, and then you just run your

628
00:35:44,000 --> 00:35:48,239
Speaker 1: knife along the um, the lateral line which is on

629
00:35:48,239 --> 00:35:51,320
Speaker 1: the top the kind of the dark side of the

630
00:35:51,400 --> 00:35:54,000
Speaker 1: dark dark side of fish. And then come in with

631
00:35:54,000 --> 00:35:56,439
Speaker 1: a file at knife and just run along the rib

632
00:35:56,480 --> 00:36:00,520
Speaker 1: bones that run. This is a this is a exercize

633
00:36:00,520 --> 00:36:04,279
Speaker 1: and like manual riding along the rib bones that run,

634
00:36:04,960 --> 00:36:07,800
Speaker 1: you know, parallel to the cutting surface, almost almost to

635
00:36:07,920 --> 00:36:09,640
Speaker 1: the fins on either side, and just open up a

636
00:36:09,640 --> 00:36:12,520
Speaker 1: big pocket in it. I leave the bones in. I

637
00:36:12,560 --> 00:36:14,360
Speaker 1: know some people will try to will pull the bones

638
00:36:14,400 --> 00:36:15,960
Speaker 1: out and make it kind of bonus and then just

639
00:36:16,000 --> 00:36:20,080
Speaker 1: stuff that which uh usually crab, blue crab, and lay

640
00:36:20,120 --> 00:36:23,239
Speaker 1: it back on there. Lay lay so sorry that you're

641
00:36:23,960 --> 00:36:27,880
Speaker 1: stuffing between ribs and top fil a or ribs. I

642
00:36:27,920 --> 00:36:32,960
Speaker 1: got an idea for the listeners. For the listeners which

643
00:36:33,400 --> 00:36:36,719
Speaker 1: put your hands together, or they could buy my book

644
00:36:36,760 --> 00:36:39,560
Speaker 1: and look at the pictures. Let's do that. There you go,

645
00:36:39,880 --> 00:36:43,400
Speaker 1: plug your book. Man. Yeah, it's the everything I just described.

646
00:36:43,400 --> 00:36:46,319
Speaker 1: I just realized, I got I got pretty picture. You've

647
00:36:46,360 --> 00:36:50,880
Speaker 1: already written it out with captions. Yeah, bok a field

648
00:36:50,920 --> 00:36:53,480
Speaker 1: it came out in two thousand and twelve, came out

649
00:36:53,480 --> 00:36:56,759
Speaker 1: a long time ago. Uh and uh A Field a

650
00:36:56,800 --> 00:36:59,600
Speaker 1: chef's guide to uh Preparing and cooking wild game and

651
00:36:59,640 --> 00:37:02,479
Speaker 1: fish and so flounder is covered along with blue crab

652
00:37:04,000 --> 00:37:07,440
Speaker 1: and and uh to be cleared. Captain David is mentioned

653
00:37:07,480 --> 00:37:10,000
Speaker 1: by name in that book as well. Okay, so there

654
00:37:10,040 --> 00:37:13,279
Speaker 1: you go. Um but yeah, and there's pictures of him,

655
00:37:13,400 --> 00:37:15,640
Speaker 1: but looking like you are. You stuff in the belly

656
00:37:15,680 --> 00:37:18,600
Speaker 1: side to when the top side and then you just

657
00:37:18,680 --> 00:37:21,080
Speaker 1: leave it in any oil a pant so it doesn't

658
00:37:21,080 --> 00:37:23,960
Speaker 1: stick to the pan. Oil the fish, season it and

659
00:37:24,280 --> 00:37:26,759
Speaker 1: stuff it with you know, just tons of butter. I

660
00:37:26,840 --> 00:37:28,600
Speaker 1: like to put fresh herbs in there in the time,

661
00:37:30,160 --> 00:37:32,640
Speaker 1: crab meat Bay, all the crab meat you can afford

662
00:37:33,760 --> 00:37:36,600
Speaker 1: or catch and uh, and then just roast it in

663
00:37:36,600 --> 00:37:39,840
Speaker 1: a hot oven. It's incredible, or filet it and you

664
00:37:39,880 --> 00:37:42,520
Speaker 1: get the four filets off of it. And uh, I

665
00:37:42,560 --> 00:37:46,880
Speaker 1: mean fried. I'm sorry, but you know, when if you

666
00:37:47,000 --> 00:37:49,719
Speaker 1: ask me what the pinnacle for most fish, like the

667
00:37:49,719 --> 00:37:52,359
Speaker 1: best recipe is gonna be fried. I'm sorry, it's just

668
00:37:52,680 --> 00:37:57,840
Speaker 1: it doesn't apogize. Yeah, I love fried fish with a passion.

669
00:37:57,960 --> 00:38:00,279
Speaker 1: And it's like, I'm hardly ever inspired to you, like,

670
00:38:01,040 --> 00:38:03,480
Speaker 1: I'm not gonna fry that, dude. I'm so like. One

671
00:38:03,480 --> 00:38:06,200
Speaker 1: of the things that just like pains me about the

672
00:38:06,239 --> 00:38:10,480
Speaker 1: world is this sort of idea that that there's something

673
00:38:10,560 --> 00:38:13,640
Speaker 1: sort of wrong or that needs to be apologized about

674
00:38:14,920 --> 00:38:22,200
Speaker 1: in certain circles. About frying fish, Uh, tell us about

675
00:38:22,560 --> 00:38:25,279
Speaker 1: the your breading, because I think that's you know, it

676
00:38:25,400 --> 00:38:28,239
Speaker 1: varies a lot. It's gonna depend on the fish. Now

677
00:38:28,280 --> 00:38:32,080
Speaker 1: are you moving on to frying? Oh? Well? Can I

678
00:38:32,120 --> 00:38:35,319
Speaker 1: ask him one last quick? Do you think it would

679
00:38:35,360 --> 00:38:39,120
Speaker 1: work to take your strategy? Have you handled hell abit much?

680
00:38:39,160 --> 00:38:41,160
Speaker 1: I'm sure you have to arrest that man. Yes, I have.

681
00:38:41,320 --> 00:38:43,799
Speaker 1: It's been it's been years. Could you take a ten

682
00:38:43,880 --> 00:38:47,920
Speaker 1: pound halib it, say, and do some big, super dramatic

683
00:38:48,239 --> 00:38:51,360
Speaker 1: version or would you never get that thing to roast throughly?

684
00:38:51,400 --> 00:38:53,279
Speaker 1: You can? In fact, it's been done. There's a really

685
00:38:53,280 --> 00:38:57,480
Speaker 1: beautiful cookbook by Francis Maman called Moman on Fire and

686
00:38:57,600 --> 00:39:02,080
Speaker 1: he stuffs uh all of it, probably about a ten

687
00:39:02,080 --> 00:39:06,200
Speaker 1: pound halibut with I believe it's peppers and onions cuts

688
00:39:06,200 --> 00:39:08,840
Speaker 1: the same way you're talking about. Absolutely, then wires it

689
00:39:08,960 --> 00:39:11,960
Speaker 1: shut and then roasted over a fire. So I mean, yeah,

690
00:39:12,080 --> 00:39:17,160
Speaker 1: it's like phenomenal preparation. You could you could completely do that,

691
00:39:17,239 --> 00:39:20,040
Speaker 1: and you should. But on your stuff, flounder, you're probably

692
00:39:20,080 --> 00:39:23,239
Speaker 1: gonna end up eating the scaled skin. Yeah right, we're

693
00:39:23,239 --> 00:39:25,640
Speaker 1: on that a little sticky, but I mean I like that. Yeah,

694
00:39:25,680 --> 00:39:28,240
Speaker 1: it's a good way of describing it. Yeah, it's sticky,

695
00:39:28,239 --> 00:39:34,640
Speaker 1: it's like yeah, a little bit thicker. Yeah, it's it

696
00:39:34,680 --> 00:39:37,879
Speaker 1: doesn't really get crispy um. But I'd like to leave

697
00:39:37,880 --> 00:39:40,120
Speaker 1: it on as an insulation. And I like the way

698
00:39:40,160 --> 00:39:43,960
Speaker 1: it tastes, and I like, you know, I like chicken

699
00:39:44,520 --> 00:39:47,400
Speaker 1: feet and things like that a lot, So like that.

700
00:39:47,480 --> 00:39:52,359
Speaker 1: Sticky textures is fine for me. You like sticky bones, Yes,

701
00:39:53,040 --> 00:40:00,040
Speaker 1: that's that's different, a little bit different. But on the

702
00:40:00,080 --> 00:40:02,640
Speaker 1: pound halib it, you probably wouldn't be chewing through that skin.

703
00:40:02,760 --> 00:40:05,719
Speaker 1: I'm guessing. I'm not sure you know what you can

704
00:40:05,800 --> 00:40:10,959
Speaker 1: do with that skin, and I've done it. I stole

705
00:40:11,040 --> 00:40:13,600
Speaker 1: this from Jack Peppen jes Pepine because he does it

706
00:40:13,640 --> 00:40:16,960
Speaker 1: with some other fish. But Jack pepping hes he like

707
00:40:17,360 --> 00:40:20,759
Speaker 1: makes little crispies. So you take the halbut skin and

708
00:40:20,800 --> 00:40:22,759
Speaker 1: just cut it and you start to do a flounder skin.

709
00:40:23,040 --> 00:40:29,080
Speaker 1: Basically you're making Uh that's the word I'm looking for. Man. No,

710
00:40:29,239 --> 00:40:32,080
Speaker 1: there's like a there's like a snack product that I'm

711
00:40:32,080 --> 00:40:34,680
Speaker 1: trying to think of. It's the dimensions. No, I'm trying

712
00:40:34,680 --> 00:40:37,840
Speaker 1: to get the dimension of the cut quarter inch wide

713
00:40:38,000 --> 00:40:43,160
Speaker 1: strips two three inches long. You can see. Yeah, you

714
00:40:43,200 --> 00:40:45,600
Speaker 1: can season them. You can season them and fry them

715
00:40:45,640 --> 00:40:50,000
Speaker 1: and put them on salads. Uh, there's a there's a

716
00:40:50,040 --> 00:40:52,839
Speaker 1: little strip of fried fish. Uh No, no, I'm thinking

717
00:40:52,840 --> 00:40:56,440
Speaker 1: it's like it comes in a container that comes in

718
00:40:56,520 --> 00:41:01,120
Speaker 1: a container like uh is it? It's not like shoestring fries. No,

719
00:41:02,160 --> 00:41:05,880
Speaker 1: it doesn't matter, but it's nicely to do with the skin.

720
00:41:06,320 --> 00:41:09,520
Speaker 1: Like you know, if you if you, let's say you

721
00:41:09,800 --> 00:41:14,040
Speaker 1: broil a salmon file a on the skin and a

722
00:41:14,040 --> 00:41:17,319
Speaker 1: lot of people when they go to serve themselves they

723
00:41:17,400 --> 00:41:20,239
Speaker 1: just sort of remove their piece of fish and leave

724
00:41:20,280 --> 00:41:21,759
Speaker 1: the skin. And so when it's all done, you got

725
00:41:21,800 --> 00:41:24,040
Speaker 1: a piece of foil or whatever with the whole damn

726
00:41:24,120 --> 00:41:28,319
Speaker 1: skin from a broiled fish stuck to it. You can

727
00:41:28,360 --> 00:41:31,520
Speaker 1: take that off, put it on your cutting board and

728
00:41:31,560 --> 00:41:35,040
Speaker 1: just cut it into quarter inch strips and then cut

729
00:41:35,080 --> 00:41:38,000
Speaker 1: those down to two three inches or whatever and just

730
00:41:38,000 --> 00:41:40,880
Speaker 1: throw them in hot season them, salt them and just

731
00:41:40,920 --> 00:41:44,120
Speaker 1: throwing hot oil and they curl up and turn into

732
00:41:44,120 --> 00:41:47,239
Speaker 1: a little chip. That's a pretty good little chip. I'm

733
00:41:47,280 --> 00:41:48,600
Speaker 1: sure you know what I'm talking about. I mean, like

734
00:41:48,680 --> 00:41:52,640
Speaker 1: kind of pig would be a cheacher owner or crackling. Yeah, exactly,

735
00:41:52,640 --> 00:41:55,520
Speaker 1: but you don't understand. You understand everything I'm saying except this,

736
00:41:56,080 --> 00:41:59,040
Speaker 1: there's a snack product that is the dimensions of what

737
00:41:59,120 --> 00:42:02,120
Speaker 1: I'm talking about. Nothing to do with the taste or appearance.

738
00:42:02,640 --> 00:42:04,400
Speaker 1: It doesn't matter if I don't know if it is

739
00:42:04,440 --> 00:42:07,480
Speaker 1: actually sold as like a salad garnish, or if it's

740
00:42:07,520 --> 00:42:10,000
Speaker 1: just sold as like a potato child be kind of

741
00:42:10,000 --> 00:42:12,600
Speaker 1: a thing. Yeah, you don't also be exactly that long.

742
00:42:12,640 --> 00:42:14,839
Speaker 1: It's got like a little wave to it. I can't

743
00:42:14,840 --> 00:42:16,200
Speaker 1: even tell you what the hell it's made out of.

744
00:42:16,200 --> 00:42:19,200
Speaker 1: It doesn't matter potato or corn. I described it so clearly.

745
00:42:19,520 --> 00:42:22,279
Speaker 1: Yeah we get it. I got it. Okay, ask your

746
00:42:22,280 --> 00:42:29,879
Speaker 1: stuff about Bryan Breading. I mean it's gonna it's really

747
00:42:29,880 --> 00:42:34,680
Speaker 1: gonna depend on the fish like catfish, um, a lot

748
00:42:34,680 --> 00:42:39,480
Speaker 1: of fresh water fish, like crappy white mass and specifically catfish.

749
00:42:39,520 --> 00:42:43,840
Speaker 1: I do a mustard batter where I'll take a batter well,

750
00:42:43,880 --> 00:42:49,400
Speaker 1: I mean not about it. Well, it's it's mustard and

751
00:42:49,440 --> 00:42:52,160
Speaker 1: buttermilk and dip it in that and then dredge that

752
00:42:52,280 --> 00:42:54,319
Speaker 1: in corn meal. So technically I guess it would be

753
00:42:54,360 --> 00:42:57,319
Speaker 1: a dredge. Okay, so home and back up. No here here,

754
00:42:57,320 --> 00:42:59,440
Speaker 1: I am. I got a dead catfish laying here. Let's

755
00:42:59,480 --> 00:43:02,920
Speaker 1: just get serre is there's a dead catfish? Yeah, flopping

756
00:43:02,920 --> 00:43:05,160
Speaker 1: around still not even dead. Come on, we can't even

757
00:43:05,200 --> 00:43:08,520
Speaker 1: skip can't skip ahead to I got a catfish flay?

758
00:43:08,600 --> 00:43:11,479
Speaker 1: Here we go. Do you trim them nice? I will.

759
00:43:11,560 --> 00:43:14,279
Speaker 1: If it's big, I'll take a fat and bloodline out

760
00:43:14,280 --> 00:43:16,480
Speaker 1: of it. But if it's small, I won't. And I

761
00:43:16,560 --> 00:43:19,239
Speaker 1: love the bellies. Like if catfish is bigger than two

762
00:43:19,320 --> 00:43:21,680
Speaker 1: or three pounds, I do what I call like a

763
00:43:21,719 --> 00:43:24,520
Speaker 1: three filet method, where I pull off the filets off

764
00:43:24,520 --> 00:43:26,600
Speaker 1: the sides and I flip it over and I take

765
00:43:26,760 --> 00:43:30,000
Speaker 1: basically everything from the throat to the to the anus

766
00:43:30,760 --> 00:43:33,240
Speaker 1: skin that on both sides because it's got that crazy

767
00:43:33,320 --> 00:43:36,319
Speaker 1: silver on the top side. Um. And then you'll get

768
00:43:36,360 --> 00:43:40,319
Speaker 1: two really nice big chunks off of that that I

769
00:43:40,360 --> 00:43:42,520
Speaker 1: think I have the best texture on them. And if

770
00:43:42,560 --> 00:43:46,360
Speaker 1: you if you get a flathead, absolutely like chicken tender

771
00:43:47,719 --> 00:43:51,040
Speaker 1: sex of fish flathead belts, it's amazing. I think Parker

772
00:43:51,080 --> 00:43:55,520
Speaker 1: described as white gold, not not like chicken tenders had

773
00:43:55,520 --> 00:44:00,759
Speaker 1: sex of fish. It's white gold well either either way

774
00:44:00,800 --> 00:44:04,399
Speaker 1: you should. You should attempt it. And uh so catfish, Yeah,

775
00:44:04,480 --> 00:44:08,000
Speaker 1: so mustard, buttermilk, hot sauce if you want, and then

776
00:44:08,000 --> 00:44:10,200
Speaker 1: straight in to find corn meal from there. And then

777
00:44:11,040 --> 00:44:14,239
Speaker 1: because you're making a little like, uh, you're combining your

778
00:44:14,239 --> 00:44:20,800
Speaker 1: hot sauce. Yeah, like I'm a child. Okay, Um, the

779
00:44:20,840 --> 00:44:25,480
Speaker 1: hot sauce and about equal parts buttermilk and yellow mustard,

780
00:44:26,440 --> 00:44:28,400
Speaker 1: um in a bag in a bowl whatever, and you

781
00:44:28,440 --> 00:44:33,200
Speaker 1: take your prepared mustard not powder correct? Yeah? Um? And

782
00:44:33,280 --> 00:44:35,799
Speaker 1: I like catfish too, I cut into strips. I don't

783
00:44:35,840 --> 00:44:38,320
Speaker 1: like to do whole filets. I like a lot of

784
00:44:38,760 --> 00:44:41,040
Speaker 1: a lot of crispy, like a thin layer of crispy

785
00:44:41,080 --> 00:44:43,560
Speaker 1: breading to them. But I don't I don't prefer to

786
00:44:43,600 --> 00:44:49,000
Speaker 1: do whole filet's. Cut that into strips, go into the buttermilk,

787
00:44:49,120 --> 00:44:54,000
Speaker 1: mustard potentially hot sauce mixture. And what's your hot sauce?

788
00:44:54,040 --> 00:44:57,120
Speaker 1: You like the one that we make here, also the

789
00:44:57,160 --> 00:45:00,920
Speaker 1: mustard we make here. But um, you I don't know,

790
00:45:01,040 --> 00:45:03,239
Speaker 1: you could use anything you want. I think, what is

791
00:45:03,280 --> 00:45:07,400
Speaker 1: that crystal that Louisiana That that hot sauce out of

792
00:45:08,200 --> 00:45:13,120
Speaker 1: Louisiana is really good? What do you think about Frank's yeah, fine, Frank's.

793
00:45:13,600 --> 00:45:16,560
Speaker 1: It's good on chicken wings. But I'm saying, like, is that.

794
00:45:16,960 --> 00:45:19,200
Speaker 1: Let's say a guy was just down at at at

795
00:45:19,200 --> 00:45:25,279
Speaker 1: the local rural grocery store, Frank's and Frenches all the way. Yeah,

796
00:45:25,320 --> 00:45:28,239
Speaker 1: Frank's and Frenching. I'm trying to cover for that feller. Yeah,

797
00:45:28,280 --> 00:45:31,000
Speaker 1: And and he's like, ship, they don't have butter milk here,

798
00:45:31,120 --> 00:45:33,520
Speaker 1: Just just use some milk, man, Just like, use some

799
00:45:33,560 --> 00:45:36,000
Speaker 1: milk to thin it out. You're fine. Just he got

800
00:45:36,040 --> 00:45:41,720
Speaker 1: some Francs, some Frenches, his kids milk. Yeah, equal parts. Yeah,

801
00:45:42,040 --> 00:45:44,359
Speaker 1: season your fish with a little bit of salt, toss

802
00:45:44,440 --> 00:45:48,439
Speaker 1: him into the mustard buttermilk mix, and then you it's

803
00:45:48,560 --> 00:45:50,959
Speaker 1: really imperative that you have fine corn meal because because

804
00:45:51,080 --> 00:45:54,080
Speaker 1: coarse corn meal is not gonna stick very well, it's

805
00:45:54,120 --> 00:45:58,160
Speaker 1: gonna come off. And that's that's let me let me

806
00:45:58,200 --> 00:46:00,759
Speaker 1: tell you the real problem with coarse corn meal that

807
00:46:00,880 --> 00:46:06,520
Speaker 1: turns black and is bitter. Yes, yes, yeah, it's it's

808
00:46:06,560 --> 00:46:08,640
Speaker 1: up being like you get little pieces in your mouth. Yeah,

809
00:46:08,680 --> 00:46:11,200
Speaker 1: it's good for I guess some corn breads and things

810
00:46:11,239 --> 00:46:13,439
Speaker 1: like that where you want that texture and you're adding

811
00:46:13,480 --> 00:46:15,799
Speaker 1: a lot of moisture and fat into it. But no,

812
00:46:15,840 --> 00:46:18,200
Speaker 1: no good for frying. But you know what also works

813
00:46:18,400 --> 00:46:22,520
Speaker 1: really well is massa like massa arena, which is dried

814
00:46:23,400 --> 00:46:26,200
Speaker 1: uh massa that is then turned into a flower and

815
00:46:26,239 --> 00:46:29,320
Speaker 1: it is by nature very very fine and it's I

816
00:46:29,360 --> 00:46:31,719
Speaker 1: mean it's it's a corn meal product that's been next

817
00:46:31,719 --> 00:46:34,200
Speaker 1: to mealized, so it's a slightly different flavor, but it's

818
00:46:34,360 --> 00:46:36,960
Speaker 1: very good. And sometimes we'll do a mix of fine

819
00:46:37,000 --> 00:46:40,200
Speaker 1: corn meal and massa. Um. But if you're in a

820
00:46:40,200 --> 00:46:42,520
Speaker 1: pinch and you're in a place that sells Massa arena

821
00:46:42,520 --> 00:46:45,120
Speaker 1: and you can't find fine corn meal, get that you're

822
00:46:45,120 --> 00:46:49,919
Speaker 1: familiar with that brand Red Mill, Yeah, Bob's Red Mill. Yeah,

823
00:46:49,960 --> 00:46:52,160
Speaker 1: they sell a fine corn Yeah. That's say, if you're

824
00:46:52,160 --> 00:46:54,120
Speaker 1: in your grocery store and you see like a little

825
00:46:54,640 --> 00:46:56,680
Speaker 1: they'll kind of always keep it all together. But he's

826
00:46:56,880 --> 00:46:58,520
Speaker 1: that combany is like the company that has all the

827
00:46:58,600 --> 00:47:02,200
Speaker 1: crazy flower. Yeah. Yeah. Another one I like to use

828
00:47:02,239 --> 00:47:07,560
Speaker 1: that used for the squid is uh rice is a

829
00:47:07,640 --> 00:47:12,920
Speaker 1: nice breading, super light and airy. It compliments that squid nicely.

830
00:47:13,160 --> 00:47:15,160
Speaker 1: But I still feel like even with them, it's like

831
00:47:15,200 --> 00:47:17,960
Speaker 1: they always have the course in the medium, but finding

832
00:47:18,000 --> 00:47:20,600
Speaker 1: that fine ground, I don't know what the deal is

833
00:47:20,640 --> 00:47:22,480
Speaker 1: I have to I ask and just have them like

834
00:47:22,640 --> 00:47:25,200
Speaker 1: order in six bags and buy it. When I see it,

835
00:47:25,239 --> 00:47:28,080
Speaker 1: I buy a bunch. And there's actually there's a there's

836
00:47:28,080 --> 00:47:30,040
Speaker 1: a grocery store here in town that has very fine

837
00:47:30,080 --> 00:47:31,960
Speaker 1: corn meal and bulk, and so I go there and

838
00:47:32,760 --> 00:47:34,560
Speaker 1: bolt and I'd buy big bags of it. And then

839
00:47:34,560 --> 00:47:36,640
Speaker 1: if I can't find it like that, then I would

840
00:47:36,840 --> 00:47:39,160
Speaker 1: check around and see who carried that Bob's red mill,

841
00:47:39,600 --> 00:47:43,880
Speaker 1: because he's got medium man fine yea um, but regular

842
00:47:44,200 --> 00:47:45,960
Speaker 1: run of the mill corn meal is not great for

843
00:47:46,000 --> 00:47:48,319
Speaker 1: frying fish. So there we are. We got our little

844
00:47:48,400 --> 00:47:51,719
Speaker 1: mustard hot sauce. What about this tone I got off

845
00:47:51,800 --> 00:47:54,560
Speaker 1: you about the batter? Is something wrong with the batter?

846
00:47:55,120 --> 00:47:58,279
Speaker 1: It's not a big batter, guy, man, all battery and

847
00:47:58,320 --> 00:48:02,200
Speaker 1: then like like it holds so much oil and then

848
00:48:02,360 --> 00:48:04,680
Speaker 1: the batter comes off and there you are just like

849
00:48:04,680 --> 00:48:07,000
Speaker 1: a naked hunk of fish because the batter fell off.

850
00:48:08,320 --> 00:48:09,560
Speaker 1: I mean, it just makes me feel like I'm at

851
00:48:09,640 --> 00:48:13,399
Speaker 1: Long John Silver's. But can Long John Silver's you get

852
00:48:13,440 --> 00:48:15,160
Speaker 1: through all that bad and realize it's not a fish

853
00:48:15,160 --> 00:48:19,200
Speaker 1: in there. They just they like bad or batter they

854
00:48:19,320 --> 00:48:21,799
Speaker 1: like get up driving a batter and batter that and

855
00:48:21,840 --> 00:48:23,480
Speaker 1: then fry that and you open it up and it

856
00:48:23,520 --> 00:48:29,200
Speaker 1: looks like like a fried pancake. That's just yeah. I

857
00:48:29,280 --> 00:48:31,480
Speaker 1: like it sometimes. I think I kind of really like

858
00:48:31,560 --> 00:48:36,239
Speaker 1: fluffy white fish, you know, like what the big old greasy.

859
00:48:36,680 --> 00:48:37,960
Speaker 1: I think it has to be done right now. I

860
00:48:38,000 --> 00:48:39,560
Speaker 1: mean about it. When you make a batter, it has

861
00:48:39,600 --> 00:48:41,520
Speaker 1: to be a little thinner than you than you think

862
00:48:41,560 --> 00:48:43,400
Speaker 1: it needs to be. It needs to be ice cold

863
00:48:44,560 --> 00:48:46,560
Speaker 1: before it goes into the fryer. The batter has to

864
00:48:46,560 --> 00:48:49,000
Speaker 1: be super cold, and the fryer has to be super hot.

865
00:48:49,120 --> 00:48:52,240
Speaker 1: What's hot in your mind? I would say pushing three,

866
00:48:53,320 --> 00:48:55,880
Speaker 1: like really hot and cut your piece of fish. Do

867
00:48:55,920 --> 00:48:57,799
Speaker 1: you think that's really hot? That's my that's my goal

868
00:48:57,880 --> 00:49:02,879
Speaker 1: to town. Yeah that's hot. Yeah, I mean yeah, because man,

869
00:49:03,040 --> 00:49:07,560
Speaker 1: make you they're they're nice like perch flats everything like that. Yeah,

870
00:49:07,600 --> 00:49:09,680
Speaker 1: it's a small I mean it's a smaller you get

871
00:49:09,760 --> 00:49:12,839
Speaker 1: it's like yeah crispy you open it up, is still

872
00:49:12,840 --> 00:49:15,120
Speaker 1: like nice on the inside. Yeah. Yeah. You don't get

873
00:49:15,200 --> 00:49:17,200
Speaker 1: like a minute in the fryer. You can't go. You

874
00:49:17,200 --> 00:49:19,200
Speaker 1: can't go like wander off and do something else. I

875
00:49:19,200 --> 00:49:22,319
Speaker 1: mean you're standing there staring at it. Sure, yeah, but

876
00:49:22,360 --> 00:49:24,200
Speaker 1: I think you have a good batter. And I mean

877
00:49:24,520 --> 00:49:27,320
Speaker 1: we make ours here with just I mean beer and

878
00:49:27,640 --> 00:49:31,440
Speaker 1: choose a good flavorful beer, flour and baking powder. And

879
00:49:31,440 --> 00:49:34,239
Speaker 1: the baking powder makes it expand and it helps with

880
00:49:34,280 --> 00:49:36,920
Speaker 1: the crunch a lot on too. You gotta fry it hot,

881
00:49:36,960 --> 00:49:38,719
Speaker 1: and you gotta fry it long enough and then it

882
00:49:38,760 --> 00:49:41,360
Speaker 1: will you'll get it. I mean, you'll get a good

883
00:49:41,400 --> 00:49:43,920
Speaker 1: textual experience out of it if it's done just right.

884
00:49:44,360 --> 00:49:49,000
Speaker 1: But that said, I totally prefer my corn meal. Uh.

885
00:49:49,080 --> 00:49:54,160
Speaker 1: Sometimes I will bread fish with flour, eggwash and breadcrumbs

886
00:49:54,840 --> 00:49:57,080
Speaker 1: and do it that way, especially if I'm gonna serve

887
00:49:57,160 --> 00:50:01,320
Speaker 1: them sauce, like put a sauce on top of the fish,

888
00:50:01,560 --> 00:50:03,920
Speaker 1: like when I served it, Like one of my favorite

889
00:50:03,960 --> 00:50:06,160
Speaker 1: dishes is a very cruise on a sauce, so like

890
00:50:06,160 --> 00:50:14,600
Speaker 1: a tomato, olive, pepper, some chilies, garlic, um cilantro, parsley sauce.

891
00:50:14,640 --> 00:50:17,440
Speaker 1: And I love to do fried fish that's been breaded

892
00:50:17,440 --> 00:50:19,960
Speaker 1: and bread crumbs and then it's got that sauce on

893
00:50:20,000 --> 00:50:22,080
Speaker 1: top of it. It holds up really well when you

894
00:50:22,080 --> 00:50:24,200
Speaker 1: can use panco or dried bread or whatever you want.

895
00:50:24,280 --> 00:50:26,920
Speaker 1: But Uh, there was. There's sometimes where I will like

896
00:50:26,960 --> 00:50:28,920
Speaker 1: what we call standard bread and caceedar of fish or

897
00:50:28,960 --> 00:50:31,839
Speaker 1: flour egg and then bread crumbs that's good too well,

898
00:50:32,320 --> 00:50:36,439
Speaker 1: or flour egg, then corn meal because if we're doing

899
00:50:36,440 --> 00:50:41,720
Speaker 1: like calfish sandwiches, like where it's a big flame because

900
00:50:41,719 --> 00:50:45,120
Speaker 1: see when you cut it, like if I had had

901
00:50:45,160 --> 00:50:46,839
Speaker 1: to do it one way, I'd always cut them up

902
00:50:47,360 --> 00:50:52,840
Speaker 1: small pieces and then cut at that angle. Mhm on

903
00:50:52,960 --> 00:50:54,920
Speaker 1: a bias. Is that what I'm trying to say, to

904
00:50:55,000 --> 00:50:58,040
Speaker 1: create edges, right, so they crisp up nice, But when

905
00:50:58,040 --> 00:51:01,800
Speaker 1: you're doing a whole piece, you have less surface area

906
00:51:02,000 --> 00:51:04,960
Speaker 1: and so you feel like you're not getting the the

907
00:51:05,000 --> 00:51:08,000
Speaker 1: amount of breading you deserve because the service areas bigger.

908
00:51:08,000 --> 00:51:09,960
Speaker 1: So then we're doing like big chunks of catfish to

909
00:51:10,000 --> 00:51:15,680
Speaker 1: make a sandwich. Then season the flay egg I'm sorry, flour,

910
00:51:16,600 --> 00:51:18,000
Speaker 1: and then you have some for the egg to stick to,

911
00:51:18,320 --> 00:51:20,319
Speaker 1: then the corn meal and then fry and then you

912
00:51:20,320 --> 00:51:24,560
Speaker 1: get a hardy crisp to help because it's such a

913
00:51:24,600 --> 00:51:27,719
Speaker 1: big piece like a shell. That's a good way of

914
00:51:27,719 --> 00:51:29,880
Speaker 1: putting it. And then you put some pickles and shipped

915
00:51:29,880 --> 00:51:33,719
Speaker 1: on that sandwich. Yeah, well we make a little tartars. Yeah,

916
00:51:33,800 --> 00:51:37,200
Speaker 1: basically chopped up pickles, make them make it like tartar

917
00:51:37,239 --> 00:51:40,040
Speaker 1: and it but put more pickles on it and tomatoes

918
00:51:40,120 --> 00:51:44,719
Speaker 1: on it. Had some francs. I'm in the fish sandwiches.

919
00:51:44,840 --> 00:51:48,279
Speaker 1: I love fish sandwiches a lot. So yeah, yeah, you

920
00:51:48,360 --> 00:51:51,080
Speaker 1: got my attention. Fried catfish sandwich. When when you're doing

921
00:51:51,160 --> 00:51:53,080
Speaker 1: your cor meal to fry fish, do you like to

922
00:51:53,160 --> 00:51:55,520
Speaker 1: put some paprika stuff there to make it look nice?

923
00:51:55,800 --> 00:51:58,360
Speaker 1: I usually don't. If I anything, I'll put black pepper

924
00:51:58,400 --> 00:52:00,200
Speaker 1: in there. I do like a good amount of black

925
00:52:00,200 --> 00:52:03,080
Speaker 1: pepper in the season the flare, season the mix. That's

926
00:52:03,080 --> 00:52:06,400
Speaker 1: a great question. You season anything that you're gonna fry?

927
00:52:06,600 --> 00:52:08,440
Speaker 1: This is this is a pet pever mind is your

928
00:52:08,560 --> 00:52:12,840
Speaker 1: seasoned the thing you're going to fry? You don't season

929
00:52:13,400 --> 00:52:16,080
Speaker 1: the powder that you're going to then dust onto it.

930
00:52:16,360 --> 00:52:19,759
Speaker 1: Get some approximation of seasoning on it, Like well, I mean,

931
00:52:19,760 --> 00:52:22,200
Speaker 1: how much how much if you put a handful of

932
00:52:22,239 --> 00:52:24,879
Speaker 1: flour into our handful of sault in a couple into

933
00:52:24,920 --> 00:52:27,719
Speaker 1: a couple of cups of flour, how much salt is

934
00:52:27,760 --> 00:52:29,520
Speaker 1: going on in the flay? You have no idea? Why

935
00:52:29,520 --> 00:52:32,280
Speaker 1: don't you just season the damn thing you're gonna fry

936
00:52:32,440 --> 00:52:35,160
Speaker 1: like it. Yeah, just just put the salt on there

937
00:52:35,239 --> 00:52:36,839
Speaker 1: and then put the flower on it, and you then

938
00:52:36,840 --> 00:52:39,440
Speaker 1: you're done. That's it, and that's it's a good way

939
00:52:39,480 --> 00:52:42,319
Speaker 1: to make me angry. Here. Another fella point out too

940
00:52:42,400 --> 00:52:44,600
Speaker 1: is too if you do that method where you have

941
00:52:44,719 --> 00:52:50,600
Speaker 1: your branding seasoned, is that the seasoning is bigger pieces

942
00:52:50,719 --> 00:52:52,920
Speaker 1: than the flower, right, And so when it's just sitting

943
00:52:52,920 --> 00:52:54,880
Speaker 1: in a bowl or a bag, it's naturally like the

944
00:52:54,920 --> 00:52:57,440
Speaker 1: bigger stuff, heavier stuff is kind of going to the bottom.

945
00:52:57,800 --> 00:53:01,040
Speaker 1: So your earlier filets are getting less seasoning, and then

946
00:53:01,080 --> 00:53:04,920
Speaker 1: as you get through your breading ship getting stronger and stronger,

947
00:53:04,960 --> 00:53:11,600
Speaker 1: and salt here and salt here gravity Parker Hall, you

948
00:53:11,600 --> 00:53:17,680
Speaker 1: want to talk about killing some pigs? Is that a question?

949
00:53:20,000 --> 00:53:29,160
Speaker 1: But I don't know. Do you ever just yes? Uh?

950
00:53:29,400 --> 00:53:34,680
Speaker 1: Do you ever just go fish like seasoned and then

951
00:53:34,880 --> 00:53:38,640
Speaker 1: corn meal into the fryar like that? Simple? No? Never? No,

952
00:53:39,239 --> 00:53:42,960
Speaker 1: I have trouble making the corn meal stick appropriately. Um,

953
00:53:43,320 --> 00:53:46,520
Speaker 1: I've seen that. I just think having that little light

954
00:53:47,040 --> 00:53:51,719
Speaker 1: coating of mustard and that mustard brings acidity and that's

955
00:53:51,800 --> 00:53:55,000
Speaker 1: just nice. Was fried fried food? You want something to

956
00:53:55,000 --> 00:53:57,440
Speaker 1: cut that and you're you're just you're starting with a

957
00:53:57,640 --> 00:54:00,319
Speaker 1: with a little thin layer of acidity, and just it

958
00:54:00,400 --> 00:54:03,319
Speaker 1: just gives the filet itself a lot more like a

959
00:54:03,360 --> 00:54:06,680
Speaker 1: spectrum of flavor. I'm having Saturday night fish fry tomorrow

960
00:54:06,840 --> 00:54:08,840
Speaker 1: night when I'm home, I can tell you I was

961
00:54:08,920 --> 00:54:10,600
Speaker 1: some fish to fry. I got a lot of you

962
00:54:10,840 --> 00:54:13,040
Speaker 1: more miles man, we just brought a bunch back from Michigan.

963
00:54:13,120 --> 00:54:15,680
Speaker 1: Oh yeah, my wife has brought something back from I

964
00:54:15,719 --> 00:54:22,400
Speaker 1: got bluegills, channels, what else I got? And flats, old flats,

965
00:54:22,440 --> 00:54:27,640
Speaker 1: but fresh channels and bluegills. Uh. While we're on one

966
00:54:27,960 --> 00:54:34,000
Speaker 1: huge freaking small mouth. That's a good fish to eat. Yeah,

967
00:54:34,239 --> 00:54:36,280
Speaker 1: not like his trash. He calls him the large mouth.

968
00:54:38,040 --> 00:54:42,919
Speaker 1: I don't know. Small mouth is legit eating fish. See,

969
00:54:42,960 --> 00:54:45,719
Speaker 1: I've never really eaten him until I was in Canada

970
00:54:46,280 --> 00:54:49,960
Speaker 1: and we were on like her on and started catching

971
00:54:49,960 --> 00:54:53,800
Speaker 1: his big small mouth and out of state nonresident I

972
00:54:53,840 --> 00:54:57,480
Speaker 1: could keep I think too a day and uh we're

973
00:54:57,560 --> 00:55:00,080
Speaker 1: all I was catching was that and pike. And I

974
00:55:00,200 --> 00:55:02,759
Speaker 1: was blown away by how good a small mouth was.

975
00:55:03,400 --> 00:55:05,399
Speaker 1: Bike too. I mean they're painting the ask to clean,

976
00:55:05,480 --> 00:55:10,080
Speaker 1: but they're really good. But also I mean that's cold water.

977
00:55:10,320 --> 00:55:12,479
Speaker 1: I mean, you can talk about the trashy large mouth,

978
00:55:12,520 --> 00:55:15,280
Speaker 1: but I think it's just I'm just joking about large

979
00:55:14,480 --> 00:55:17,640
Speaker 1: I think in Michigan that we're fantastic. Yeah, they we

980
00:55:17,640 --> 00:55:19,480
Speaker 1: we used to eat them. I mean we we just

981
00:55:19,600 --> 00:55:21,440
Speaker 1: it was just like you didn't throw them back. But

982
00:55:22,360 --> 00:55:28,160
Speaker 1: I feel there's a weed we used to have in

983
00:55:28,200 --> 00:55:29,440
Speaker 1: the lake where I grew up on when we had

984
00:55:29,440 --> 00:55:31,560
Speaker 1: a lot of large mouths off we had three species

985
00:55:31,600 --> 00:55:36,399
Speaker 1: of weed seaweed. Uh, you know it's not the sea

986
00:55:36,800 --> 00:55:41,360
Speaker 1: lake weed, milfoil, which is an invasive a weed that

987
00:55:41,480 --> 00:55:43,319
Speaker 1: I don't know the name of. My brother and I,

988
00:55:43,400 --> 00:55:45,440
Speaker 1: who knows the name of every damn thing in the world,

989
00:55:46,080 --> 00:55:47,440
Speaker 1: he didn't even know the name of it. And we

990
00:55:47,640 --> 00:55:49,680
Speaker 1: made a note to find the name of it. We

991
00:55:49,760 --> 00:55:51,880
Speaker 1: still haven't gotten around to it. And the third weed

992
00:55:51,960 --> 00:55:55,080
Speaker 1: was skunk weed. And skunk weed would be like almost girls,

993
00:55:55,120 --> 00:55:58,080
Speaker 1: like a carpet, like a grass. Once you get out

994
00:55:58,160 --> 00:55:59,960
Speaker 1: too deep for the other weeds, there's not enough sun

995
00:56:00,080 --> 00:56:02,040
Speaker 1: light than there's a skunk weed to grow down there.

996
00:56:02,600 --> 00:56:04,839
Speaker 1: And when you ate those large mouths, and skunk weed

997
00:56:04,840 --> 00:56:10,760
Speaker 1: smells like a skulk, unmistakable. And when you eating large mouths.

998
00:56:10,800 --> 00:56:16,160
Speaker 1: There's some part of me like I can taste when

999
00:56:16,160 --> 00:56:19,680
Speaker 1: I eat large mouths, I get an aftertaste of skunk weed,

1000
00:56:20,719 --> 00:56:23,279
Speaker 1: even if it hasn't lived around skunk weat. It's like,

1001
00:56:24,200 --> 00:56:28,480
Speaker 1: I don't know if it's like psychosomatic now, but a

1002
00:56:28,520 --> 00:56:32,640
Speaker 1: small mouth it might as well be a walleye. Yeah,

1003
00:56:33,000 --> 00:56:36,160
Speaker 1: I agree with that. Small mouth is good. It's also

1004
00:56:36,280 --> 00:56:39,040
Speaker 1: just titilating to talk about eating large mouth bass in

1005
00:56:39,080 --> 00:56:44,080
Speaker 1: Texas because it's so people get so upset about it.

1006
00:56:44,200 --> 00:56:47,000
Speaker 1: You use that word titilating often. No, Well, I mean

1007
00:56:47,040 --> 00:56:50,040
Speaker 1: I think that favorite words. Using the word titilating to

1008
00:56:50,120 --> 00:56:55,319
Speaker 1: describe eating large mouth bass is like exponentially upsetting to

1009
00:56:56,320 --> 00:56:58,120
Speaker 1: two people that they don't like to eat large Yeah,

1010
00:56:58,160 --> 00:56:59,879
Speaker 1: because they don't like eating large moth bad. They don't

1011
00:56:59,880 --> 00:57:01,680
Speaker 1: like to hear that we don't like that word. Yeah,

1012
00:57:01,719 --> 00:57:06,960
Speaker 1: they don't think. They don't think anybody should use throw around. Yeah. Yeah,

1013
00:57:06,480 --> 00:57:10,040
Speaker 1: It's like when I'm watching the bass Masters, no one

1014
00:57:10,080 --> 00:57:15,160
Speaker 1: says titilating. No, no, no commentators never. I think I

1015
00:57:15,239 --> 00:57:19,520
Speaker 1: might just like publish a recipe like titillating fried bass.

1016
00:57:21,920 --> 00:57:23,760
Speaker 1: What else on fish? Have we covered everything we want

1017
00:57:23,760 --> 00:57:25,680
Speaker 1: to call around fish before we get out of frying.

1018
00:57:26,400 --> 00:57:30,000
Speaker 1: Really interested. Uh, how how do you how would you

1019
00:57:30,000 --> 00:57:34,040
Speaker 1: treat a shrimp shrimp that's gonna make it go to

1020
00:57:34,080 --> 00:57:38,960
Speaker 1: the fryer fried shrimp. Um. Yeah, as far as the

1021
00:57:39,000 --> 00:57:45,480
Speaker 1: breading process, you can I mean batter, not really, I

1022
00:57:45,560 --> 00:57:50,320
Speaker 1: don't prefer about it. I think, uh, breadcrumb like flower

1023
00:57:50,440 --> 00:57:54,840
Speaker 1: egg bread crumb is probably my favorite. Butterfloer egg bread

1024
00:57:54,920 --> 00:58:00,560
Speaker 1: crumb shrump. Yeah. Um. You can also do the mustard

1025
00:58:00,640 --> 00:58:02,439
Speaker 1: butter milk not to be you know, it's like a

1026
00:58:02,480 --> 00:58:05,920
Speaker 1: two trick pony. But that's that's also very good on trump.

1027
00:58:05,960 --> 00:58:07,920
Speaker 1: I like to butterfly them that. I think that extra

1028
00:58:07,960 --> 00:58:11,360
Speaker 1: surface area it's really good fry. I'm super hot man.

1029
00:58:11,440 --> 00:58:14,280
Speaker 1: It's like it looks like you double your yield when

1030
00:58:14,280 --> 00:58:18,720
Speaker 1: you do that. Yeah, I love fried Trump. My daughter

1031
00:58:18,840 --> 00:58:21,400
Speaker 1: also it's a big fried shrimp fan. Do you look

1032
00:58:21,440 --> 00:58:24,320
Speaker 1: down on people who make coconut trimp? Oh, I've had

1033
00:58:24,320 --> 00:58:27,919
Speaker 1: it before. It's fine. Um, I love that stuff. It's good.

1034
00:58:28,160 --> 00:58:30,360
Speaker 1: I mean, yeah, it's it's it's I love coconut though,

1035
00:58:30,560 --> 00:58:43,040
Speaker 1: so yeah, it's kind of cheesy, cheesy. Yeah. I've worked

1036
00:58:43,040 --> 00:58:46,000
Speaker 1: at a in a place on a place called the

1037
00:58:46,040 --> 00:58:49,480
Speaker 1: Idler river Boat. You're ago there South Haven, Michigan. I

1038
00:58:49,520 --> 00:58:52,000
Speaker 1: was in South Haven, but I was spitting distance in

1039
00:58:52,080 --> 00:58:54,200
Speaker 1: South Haven last week. Yeah, I bet that thing is

1040
00:58:54,200 --> 00:58:57,040
Speaker 1: still floating. It's a really cool don't know about barge,

1041
00:58:57,120 --> 00:58:59,120
Speaker 1: Vincent Price you stole in. It wasn't like the nineteen

1042
00:58:59,120 --> 00:59:01,520
Speaker 1: o four World's Trade to Price. Yeah. Do you know

1043
00:59:01,560 --> 00:59:05,760
Speaker 1: what's weird story? Man? There's this guy that uh was

1044
00:59:05,840 --> 00:59:09,040
Speaker 1: up in southeast Alaska and looted a bunch of told

1045
00:59:09,080 --> 00:59:12,240
Speaker 1: him poles long time ago people would go up in

1046
00:59:12,280 --> 00:59:16,080
Speaker 1: the twenties and stuff, and loot told him poles. Um.

1047
00:59:16,200 --> 00:59:18,360
Speaker 1: I remember they like really tried to track down one

1048
00:59:18,360 --> 00:59:20,360
Speaker 1: of these told them poles. They realized was just outright

1049
00:59:20,440 --> 00:59:23,480
Speaker 1: stolen and it want to be in the possession of

1050
00:59:23,560 --> 00:59:30,240
Speaker 1: Vincent Price. Of course mentioned him, but go on, um,

1051
00:59:30,280 --> 00:59:32,960
Speaker 1: I think they We felt like we had a fairly

1052
00:59:33,360 --> 00:59:36,560
Speaker 1: sophisticated menu for South Haven, Michigan at the time, and

1053
00:59:36,600 --> 00:59:42,200
Speaker 1: this was probably like nineties four ish, um and that

1054
00:59:42,240 --> 00:59:44,600
Speaker 1: coconut shrimp man, it was like a top seller. It

1055
00:59:44,640 --> 00:59:46,880
Speaker 1: wasn't an appetized It was like it was an entree

1056
00:59:47,040 --> 00:59:49,320
Speaker 1: that we had there at the time. And we sold

1057
00:59:49,320 --> 00:59:53,000
Speaker 1: the ship out of it. People loved it, so you

1058
00:59:53,080 --> 00:59:55,480
Speaker 1: look down at it? I can tell no, No, I mean,

1059
00:59:55,600 --> 00:59:57,720
Speaker 1: I'm not gonna order it. I'm gonna take just a

1060
00:59:57,760 --> 01:00:01,760
Speaker 1: regular you know, standard dreaded shrimp over that probably, But

1061
01:00:01,800 --> 01:00:04,840
Speaker 1: I mean a little coconut Shrimplet's that some kind of sweet, sour,

1062
01:00:04,960 --> 01:00:12,960
Speaker 1: hot little sauce, some kind of like chunky jelly. Uh, yeah,

1063
01:00:13,040 --> 01:00:15,160
Speaker 1: I get it. I would. I would eat it, absolutely,

1064
01:00:15,200 --> 01:00:16,840
Speaker 1: I'd eat it, and I don't look down on it.

1065
01:00:17,640 --> 01:00:20,080
Speaker 1: I got one more fry question for you. Are you

1066
01:00:20,120 --> 01:00:25,400
Speaker 1: like a peanut oil man? Well, okay, it kind of

1067
01:00:25,440 --> 01:00:28,520
Speaker 1: depends on where I'm at now. For years here we

1068
01:00:28,720 --> 01:00:32,439
Speaker 1: fried everything in pure beef fat, and I am I'm

1069
01:00:32,480 --> 01:00:37,000
Speaker 1: a big fan of, if not all beef fat in

1070
01:00:37,080 --> 01:00:41,440
Speaker 1: the fryer, at least some for flavor and texture. It's like,

1071
01:00:41,640 --> 01:00:46,280
Speaker 1: I can't really describe what what texture that import? Absolutely,

1072
01:00:46,320 --> 01:00:49,520
Speaker 1: frank donuts, we would do them in beef fat. Now.

1073
01:00:49,600 --> 01:00:51,400
Speaker 1: Once that cool. If you get a little bit of that,

1074
01:00:51,720 --> 01:00:53,960
Speaker 1: you know that wax just similar to like what you

1075
01:00:54,000 --> 01:00:56,560
Speaker 1: get off of deer fat. Are you buying that volume

1076
01:00:56,600 --> 01:01:00,760
Speaker 1: of beef fat? Uh? We get it from our beef producer.

1077
01:01:01,040 --> 01:01:02,880
Speaker 1: Just there's no other place for them to sell. It

1078
01:01:03,040 --> 01:01:05,800
Speaker 1: renders that you render it. We render it. It smells amazing,

1079
01:01:06,440 --> 01:01:11,080
Speaker 1: No it doesn't. So you're buying, you're buying rendering it out,

1080
01:01:11,120 --> 01:01:13,680
Speaker 1: and then megan rendering out gallons of be fat. Yeah

1081
01:01:13,720 --> 01:01:15,960
Speaker 1: we still yeah, we still do. And pork fat, but

1082
01:01:16,120 --> 01:01:19,080
Speaker 1: I mean pork fat, beef fat, and then some kind

1083
01:01:19,120 --> 01:01:23,480
Speaker 1: of high temperature oil. Any of those works. Like if

1084
01:01:23,560 --> 01:01:26,520
Speaker 1: I'm how hot can you get be fat? Not that hot?

1085
01:01:26,840 --> 01:01:30,480
Speaker 1: Not not I mean three seventy five is really pushing it.

1086
01:01:30,480 --> 01:01:34,920
Speaker 1: It'll darken it. Yeah. Yeah, So peanut oil I think

1087
01:01:35,000 --> 01:01:40,080
Speaker 1: is is great for frying. Expensive, man, it is expensive. Uh.

1088
01:01:40,400 --> 01:01:43,600
Speaker 1: And then for frying here these days we use a

1089
01:01:43,680 --> 01:01:48,640
Speaker 1: non GMO canola oil, which works pretty well, less expensive.

1090
01:01:48,640 --> 01:01:53,240
Speaker 1: The peanut well, we have to consider peanut allergies. So

1091
01:01:53,480 --> 01:01:57,560
Speaker 1: you know, even if it's just a one person in thousand,

1092
01:01:57,960 --> 01:02:00,919
Speaker 1: it can they can kill them dead. You know, many

1093
01:02:01,000 --> 01:02:06,600
Speaker 1: restaurants won't won't use peanut oil. That's interesting, just the

1094
01:02:06,600 --> 01:02:11,360
Speaker 1: the tenacity of that allergy. What's the when you're using

1095
01:02:11,400 --> 01:02:13,320
Speaker 1: bee fat, Like if someone fills up there deep frier

1096
01:02:13,360 --> 01:02:16,040
Speaker 1: with beef fat. Deep sorry, they fill their deep frier

1097
01:02:16,960 --> 01:02:19,640
Speaker 1: with bee fat and he cook some fish for their

1098
01:02:19,640 --> 01:02:22,760
Speaker 1: buddies and then they put it on a shelf somewhere.

1099
01:02:24,640 --> 01:02:26,760
Speaker 1: It's kind of it's if you fried a lot of fish,

1100
01:02:26,840 --> 01:02:29,919
Speaker 1: it's cash. It's volatile. Yeah, it's just like peanut oil

1101
01:02:29,920 --> 01:02:32,120
Speaker 1: where you can strain it and then store it away

1102
01:02:32,120 --> 01:02:34,080
Speaker 1: and cook more fish next week. Definitely one of the

1103
01:02:34,120 --> 01:02:36,400
Speaker 1: downsides to that. I mean you can strain it and

1104
01:02:36,480 --> 01:02:38,600
Speaker 1: use it a little bit, but a lot of the

1105
01:02:38,600 --> 01:02:41,280
Speaker 1: time for frying fish specifically, I will use a mix

1106
01:02:41,600 --> 01:02:45,080
Speaker 1: of beef fat and at home if I'm trying to

1107
01:02:45,160 --> 01:02:48,000
Speaker 1: be fat, and peanut oil, which I like a lot.

1108
01:02:48,040 --> 01:02:49,760
Speaker 1: And then how hot can you get the bee fat?

1109
01:02:50,040 --> 01:02:52,680
Speaker 1: Pretty much like seventy five because the peanut oil really

1110
01:02:52,760 --> 01:02:56,600
Speaker 1: helps bring that that smoke point up on the bee fat.

1111
01:02:57,240 --> 01:03:00,160
Speaker 1: So it works for a while, right for may your

1112
01:03:00,200 --> 01:03:05,680
Speaker 1: gear change? Yeah, how we were talking last night when

1113
01:03:05,680 --> 01:03:10,880
Speaker 1: we're eating in this restaurant. Um, First off, tell people

1114
01:03:10,880 --> 01:03:14,200
Speaker 1: what we ate last night in this restaurant. Um. Let's see,

1115
01:03:14,280 --> 01:03:17,120
Speaker 1: we had a it's it's beginning of summer, so we

1116
01:03:17,120 --> 01:03:19,720
Speaker 1: were we started off with some tomatoes. We had a

1117
01:03:19,720 --> 01:03:24,400
Speaker 1: tomato salad with avocado with the venison machicado, which is

1118
01:03:24,440 --> 01:03:27,640
Speaker 1: a dried venison. Uh, with access finished and shanks that

1119
01:03:27,680 --> 01:03:31,680
Speaker 1: have been shredded and then dried are salted and dried,

1120
01:03:32,560 --> 01:03:37,200
Speaker 1: and some chilies, mint and cilantro and lime. We had

1121
01:03:37,240 --> 01:03:42,040
Speaker 1: the cork cheese with the grilled mushrooms and bread and

1122
01:03:42,080 --> 01:03:44,920
Speaker 1: a little ginger marmalade. And we had the bread to

1123
01:03:45,080 --> 01:03:50,320
Speaker 1: the mosquite sour dough which is made with ground mesquite flour,

1124
01:03:50,640 --> 01:03:54,680
Speaker 1: sour dough and pecans and served with whipped large domestic

1125
01:03:54,720 --> 01:03:59,000
Speaker 1: pork fat with orange zest in it. Um. I'm trying

1126
01:03:59,000 --> 01:04:03,400
Speaker 1: to remember now. One. Uh, there's some rhubarb and something.

1127
01:04:03,720 --> 01:04:09,480
Speaker 1: I'm sure I don't remember that. Yeah, there was some

1128
01:04:09,560 --> 01:04:11,760
Speaker 1: rue barb and the whip lard. Oh that was with

1129
01:04:11,800 --> 01:04:14,400
Speaker 1: the bread. Yeah, I think you just covered all the

1130
01:04:14,440 --> 01:04:17,400
Speaker 1: apps though. So the parissa, we had the raw the

1131
01:04:17,560 --> 01:04:23,600
Speaker 1: raw axes with the fresh chilies, lime, onion, and cheddar.

1132
01:04:24,120 --> 01:04:26,240
Speaker 1: That's all. It's ground and then kind of mixed up

1133
01:04:26,240 --> 01:04:29,920
Speaker 1: and served with the buttercrackers. And uh. That's that's a

1134
01:04:29,960 --> 01:04:34,720
Speaker 1: real Central Texas dish, right. There is a raw meat.

1135
01:04:34,880 --> 01:04:37,960
Speaker 1: Usually it's beef, but I love it with with venison.

1136
01:04:38,400 --> 01:04:41,800
Speaker 1: Your menu has my favorite sentence of all time on

1137
01:04:41,840 --> 01:04:45,160
Speaker 1: the menu where it says everything is from around here.

1138
01:04:46,960 --> 01:04:51,440
Speaker 1: Talk about that. Well, O our sourcing here and is

1139
01:04:51,520 --> 01:04:54,400
Speaker 1: it's pretty strict. And I think these days you hear

1140
01:04:54,440 --> 01:04:58,600
Speaker 1: a lot about local foods and sustainable and this and that.

1141
01:04:58,760 --> 01:05:03,600
Speaker 1: And we, since we've been in business, which was thirteen years,

1142
01:05:05,200 --> 01:05:10,760
Speaker 1: sourced entirely. I mean, we could say locally, but I'll

1143
01:05:10,800 --> 01:05:14,800
Speaker 1: say within the boundaries of Texas, much of it coming

1144
01:05:14,880 --> 01:05:17,560
Speaker 1: from much much closer than that. So all of our

1145
01:05:19,520 --> 01:05:23,200
Speaker 1: even all ofs allives, olive oil, all the dairy, the

1146
01:05:23,280 --> 01:05:27,800
Speaker 1: butter um, Texas wine to all Texas wine list um,

1147
01:05:28,120 --> 01:05:31,640
Speaker 1: and all the Texas wines are made with Texas grapes,

1148
01:05:31,680 --> 01:05:34,400
Speaker 1: which is an issue here. There's a lot of wineries

1149
01:05:34,440 --> 01:05:36,360
Speaker 1: here that use grapes from somewhere else, which I don't

1150
01:05:36,360 --> 01:05:39,680
Speaker 1: consider to be a Texas wine. M Our beers are

1151
01:05:39,720 --> 01:05:44,000
Speaker 1: all made here. Um. All the meat um, and we're

1152
01:05:44,240 --> 01:05:47,760
Speaker 1: very selective about where we get meat, whether it's domestic

1153
01:05:47,840 --> 01:05:51,760
Speaker 1: or wild. UM. And then seafood comes from the Gulf

1154
01:05:52,240 --> 01:05:55,560
Speaker 1: or some fresh water when we have access to the

1155
01:05:56,000 --> 01:06:01,600
Speaker 1: you know, the very rare wholesale catfish trot liners you

1156
01:06:01,600 --> 01:06:04,120
Speaker 1: know there they don't have websites. You know, it's it's

1157
01:06:04,160 --> 01:06:08,120
Speaker 1: really hard to get ahold of wild caught freshwater fish anymore.

1158
01:06:08,160 --> 01:06:10,200
Speaker 1: There's a few fisheries I think up north and you

1159
01:06:10,200 --> 01:06:12,000
Speaker 1: know where you can still get crappie and walleye and

1160
01:06:12,080 --> 01:06:17,280
Speaker 1: yellow perchons. It's not like that. Um so freshwater fish

1161
01:06:17,360 --> 01:06:20,680
Speaker 1: is tricky, but you know, trimp and blue crab and

1162
01:06:20,680 --> 01:06:24,320
Speaker 1: and goldfish is widely available. And then all of our

1163
01:06:24,360 --> 01:06:28,040
Speaker 1: fruits and vegetables are whatever is in season or whatever

1164
01:06:28,080 --> 01:06:30,640
Speaker 1: we've been able to preserve. And uh so, like we

1165
01:06:30,680 --> 01:06:33,000
Speaker 1: won't have lemons or onions certain times of the year

1166
01:06:33,400 --> 01:06:35,520
Speaker 1: and we just deal with it. But it's fun. It's

1167
01:06:35,520 --> 01:06:37,240
Speaker 1: a really fun way to ride them innu and a

1168
01:06:37,280 --> 01:06:39,000
Speaker 1: really fun way to serve food. And it just makes

1169
01:06:39,000 --> 01:06:41,920
Speaker 1: it simple. And we uh talked about this before, but

1170
01:06:41,920 --> 01:06:44,320
Speaker 1: it's confusing to people when you say that you serve

1171
01:06:44,400 --> 01:06:47,760
Speaker 1: wild game because people know that, for the most part,

1172
01:06:47,760 --> 01:06:50,240
Speaker 1: you can't sell wild game. But Texas has so many

1173
01:06:50,240 --> 01:06:53,880
Speaker 1: feral has so many non natives. Yeah, so talk about

1174
01:06:53,920 --> 01:06:55,760
Speaker 1: like the path of how a deer would wind up

1175
01:06:55,800 --> 01:07:00,200
Speaker 1: here in this restaurant and access deer or um guy

1176
01:07:00,320 --> 01:07:03,040
Speaker 1: or whatever. Yeah, and I think you know, I mean

1177
01:07:03,080 --> 01:07:06,280
Speaker 1: to speak a little more to that, is that these

1178
01:07:06,320 --> 01:07:08,600
Speaker 1: are invasives, and I think that these are great things

1179
01:07:08,640 --> 01:07:11,880
Speaker 1: to eat as when whenever you eat a Ferrell hogg

1180
01:07:11,960 --> 01:07:14,200
Speaker 1: er and access, you're not you're not contributing at all

1181
01:07:14,240 --> 01:07:17,000
Speaker 1: to anything that had to be fenced in or have

1182
01:07:17,080 --> 01:07:19,960
Speaker 1: a vet bill or anything like that, or or be

1183
01:07:20,120 --> 01:07:23,280
Speaker 1: fed corn or anything like that. It's just you're you're

1184
01:07:23,360 --> 01:07:28,120
Speaker 1: just using something that's that's detrimental to our environment or

1185
01:07:28,200 --> 01:07:30,880
Speaker 1: you know, our region right here. And so the way

1186
01:07:30,880 --> 01:07:33,680
Speaker 1: we get the hogs, I'll start with those is they

1187
01:07:33,680 --> 01:07:35,720
Speaker 1: have to be trapped live and then they're brought into

1188
01:07:35,720 --> 01:07:40,600
Speaker 1: our processor live. An inspector sees them, sees that they're healthy,

1189
01:07:41,040 --> 01:07:46,000
Speaker 1: they're killed, he does another inspection liver, kidney um inside

1190
01:07:46,000 --> 01:07:47,760
Speaker 1: of the rib cage, the membrane there, he looks for

1191
01:07:47,800 --> 01:07:51,600
Speaker 1: spotting things like that. And at that point, uh, they

1192
01:07:51,640 --> 01:07:54,920
Speaker 1: get a blue stamp and their stayed inspected. And so

1193
01:07:55,080 --> 01:07:58,120
Speaker 1: at that point they are just a swine carcass and

1194
01:07:58,160 --> 01:08:00,560
Speaker 1: we can buy that and then sell it and so

1195
01:08:00,680 --> 01:08:05,760
Speaker 1: we get uh three or four hundred hogs equivalent of

1196
01:08:05,920 --> 01:08:08,560
Speaker 1: about three or four hundred hogs a year between the

1197
01:08:08,560 --> 01:08:11,720
Speaker 1: two restaurants. Let let me stop you on adamant. Yeah,

1198
01:08:11,880 --> 01:08:13,760
Speaker 1: you remember the name of the episode we did where

1199
01:08:13,800 --> 01:08:16,519
Speaker 1: we hung out with the Texas hog trapper. He does

1200
01:08:16,560 --> 01:08:22,679
Speaker 1: commercial hog trapping the podcast or the TV show Lone

1201
01:08:22,720 --> 01:08:27,120
Speaker 1: Star Pork. This is the title. It's on Netflix. Let

1202
01:08:27,200 --> 01:08:30,040
Speaker 1: me check this, Yeah, just to see that process of

1203
01:08:30,080 --> 01:08:33,360
Speaker 1: trapping hogs. We ate all of ours, but he sells

1204
01:08:33,400 --> 01:08:36,040
Speaker 1: them to go on. So that's how that's a hogs

1205
01:08:36,080 --> 01:08:39,000
Speaker 1: path to the restaurant. And you buy it. When you

1206
01:08:39,040 --> 01:08:42,759
Speaker 1: buy it, uh, give me a ballpark, like on the

1207
01:08:42,840 --> 01:08:46,320
Speaker 1: carcass if someone wants to buy a wild pig meat,

1208
01:08:46,600 --> 01:08:49,280
Speaker 1: what's the what's the value that stuff? It's expensive? I

1209
01:08:49,320 --> 01:08:52,880
Speaker 1: mean you're paying the same rate that we pay for

1210
01:08:53,040 --> 01:08:58,000
Speaker 1: heritage hogs, like really well raised bargain basement ship. I

1211
01:08:58,040 --> 01:09:00,640
Speaker 1: wish it was, I really do. And and ironic that

1212
01:09:00,760 --> 01:09:02,880
Speaker 1: it's not that somebody goes up in a helicopter kills

1213
01:09:02,880 --> 01:09:05,519
Speaker 1: sixty and lets them lay in a field, and then

1214
01:09:05,560 --> 01:09:07,920
Speaker 1: we're paying a premium price for the ones that have

1215
01:09:08,200 --> 01:09:09,720
Speaker 1: entered the food system. But I get it. I mean

1216
01:09:09,720 --> 01:09:12,400
Speaker 1: there's people got you know, they got gas money to

1217
01:09:12,400 --> 01:09:14,400
Speaker 1: get out there and check the traps and and do

1218
01:09:14,479 --> 01:09:18,880
Speaker 1: all that. So there's a there's a pretty inefficient system

1219
01:09:18,920 --> 01:09:21,599
Speaker 1: out there to get these hogs out. But I mean,

1220
01:09:21,600 --> 01:09:24,760
Speaker 1: one of my goals is to like come up with

1221
01:09:24,800 --> 01:09:28,120
Speaker 1: a more vertically integrated system where we can you know,

1222
01:09:28,320 --> 01:09:32,280
Speaker 1: trap pigs, process pigs, and turn them into food that's

1223
01:09:32,280 --> 01:09:34,439
Speaker 1: more readily available to people. And he could feed a

1224
01:09:34,439 --> 01:09:36,800
Speaker 1: lot of people with the three million hogs that we

1225
01:09:36,880 --> 01:09:39,960
Speaker 1: have here in Texas, especially since we're supposed to kill

1226
01:09:40,000 --> 01:09:43,479
Speaker 1: two million o from every year to keep their population static,

1227
01:09:44,080 --> 01:09:46,479
Speaker 1: of which we're not doing um And so I think

1228
01:09:46,479 --> 01:09:48,920
Speaker 1: there'd be there's a there's a lot of conversations that

1229
01:09:48,960 --> 01:09:54,200
Speaker 1: can happen about that. The deer um that that's really cool,

1230
01:09:54,439 --> 01:09:58,160
Speaker 1: and that there was a very a pioneering company called

1231
01:09:58,320 --> 01:10:02,559
Speaker 1: Broken Arrow Ranch and they started years ago by taking

1232
01:10:02,600 --> 01:10:06,439
Speaker 1: an inspector with them and they had two shooters shooting

1233
01:10:06,479 --> 01:10:09,720
Speaker 1: suppressed rifles. I believe now they do most of their

1234
01:10:09,720 --> 01:10:13,679
Speaker 1: shooting at night, and they have a refrigerated trailer with

1235
01:10:13,840 --> 01:10:17,120
Speaker 1: the guy that follows them, and they go out into

1236
01:10:17,160 --> 01:10:22,240
Speaker 1: the field and shoot these animals inspectors right there. They

1237
01:10:22,280 --> 01:10:26,439
Speaker 1: do this crazy electro stimulation where they basically hook him

1238
01:10:26,520 --> 01:10:28,360
Speaker 1: up to a car battery. I've got one of those machines.

1239
01:10:28,400 --> 01:10:32,160
Speaker 1: Man ever opened it bleeds them out really quick, and

1240
01:10:32,200 --> 01:10:34,320
Speaker 1: then the inspectors there for the whole processing and then

1241
01:10:34,320 --> 01:10:36,720
Speaker 1: they chill it down. They have X amount of time

1242
01:10:36,760 --> 01:10:39,200
Speaker 1: to get it back to their their big processing hub

1243
01:10:39,240 --> 01:10:42,559
Speaker 1: outside of Kerville, which is west of here, and uh,

1244
01:10:42,640 --> 01:10:44,960
Speaker 1: and then it's sold all over the country from there.

1245
01:10:45,400 --> 01:10:48,479
Speaker 1: And there's another business now and the shooting no guy,

1246
01:10:48,520 --> 01:10:51,920
Speaker 1: the shoot access. There's also a psycha follow any of

1247
01:10:51,960 --> 01:10:54,879
Speaker 1: the any of the invasive, any of the exotic species.

1248
01:10:55,000 --> 01:10:57,120
Speaker 1: No white tail. To be clear. I mean sometimes some

1249
01:10:57,160 --> 01:10:58,760
Speaker 1: of you will come in here and be like, you

1250
01:10:58,800 --> 01:11:01,160
Speaker 1: can't serve venison. That's illegal, and I'm like, it's not

1251
01:11:01,240 --> 01:11:04,280
Speaker 1: a white tail, and it's perfectly legal. Trust me. I'm like,

1252
01:11:04,800 --> 01:11:06,960
Speaker 1: I haven't been flying under the radar for for their

1253
01:11:06,960 --> 01:11:09,559
Speaker 1: teen years on this one. You know, there's I'm sure

1254
01:11:09,560 --> 01:11:11,599
Speaker 1: in game Woard would love to nail my ass if

1255
01:11:11,640 --> 01:11:13,800
Speaker 1: if I was selling white tail, then I am not, sir.

1256
01:11:13,920 --> 01:11:17,479
Speaker 1: So it's uh, it is all exotics and invasives, which

1257
01:11:17,560 --> 01:11:20,640
Speaker 1: is uh, which is great. I think, you know, I

1258
01:11:20,640 --> 01:11:22,519
Speaker 1: think it's like you, what you're also getting is a

1259
01:11:22,520 --> 01:11:25,280
Speaker 1: really natural protein. I mean, these animals are out there

1260
01:11:25,320 --> 01:11:28,679
Speaker 1: living and on these big properties and in the case

1261
01:11:28,680 --> 01:11:31,320
Speaker 1: of Access and nil Guy. These are mostly free ranging.

1262
01:11:31,360 --> 01:11:35,280
Speaker 1: These are not sequestered beneath are but behind a high fence,

1263
01:11:35,320 --> 01:11:38,040
Speaker 1: even a huge ranch. Most of these are because they're

1264
01:11:38,080 --> 01:11:41,280
Speaker 1: all over the place now it's spreading. Um And and

1265
01:11:41,360 --> 01:11:44,679
Speaker 1: the nil guy live a very natural life. They don't.

1266
01:11:44,760 --> 01:11:47,160
Speaker 1: They don't eat corn out of feeders or anything like that.

1267
01:11:47,160 --> 01:11:50,320
Speaker 1: They're grazing just like they should. And uh, it's a

1268
01:11:50,400 --> 01:11:52,880
Speaker 1: it's a really good pro protein and we're able to

1269
01:11:52,920 --> 01:11:54,880
Speaker 1: get quite a bit of it. You know. The big

1270
01:11:54,920 --> 01:11:59,800
Speaker 1: animals too, Yeah, a big one, a really big bull,

1271
01:12:00,080 --> 01:12:02,720
Speaker 1: and they're monsters. They're so I was eating some of

1272
01:12:02,720 --> 01:12:05,679
Speaker 1: that the other days, some body's mind. I was over

1273
01:12:05,720 --> 01:12:08,880
Speaker 1: at the first light and they had a little wild

1274
01:12:08,920 --> 01:12:13,080
Speaker 1: game deal. Um and one of those boys have just

1275
01:12:13,120 --> 01:12:16,360
Speaker 1: been down to Texas and had some some Neil guy meat.

1276
01:12:17,560 --> 01:12:20,240
Speaker 1: It's good, man, it's really good. And even the big ones.

1277
01:12:20,680 --> 01:12:23,719
Speaker 1: It doesn't you don't see a real drastic difference between

1278
01:12:24,240 --> 01:12:27,000
Speaker 1: a mature cow and a mature bolt. Don't that mean?

1279
01:12:27,040 --> 01:12:29,720
Speaker 1: The things? I mean, they're like, you'd be just as

1280
01:12:29,720 --> 01:12:32,200
Speaker 1: happy to have that as elk. Yeah, you know, no,

1281
01:12:32,360 --> 01:12:34,320
Speaker 1: I think it's I mean up there with Elk Elk

1282
01:12:34,360 --> 01:12:37,240
Speaker 1: Access and nil guy, But I think access being is

1283
01:12:37,240 --> 01:12:40,120
Speaker 1: the best that I've had. I really like it. Um.

1284
01:12:40,160 --> 01:12:45,120
Speaker 1: There big body deer for this area. Um, I mean

1285
01:12:45,120 --> 01:12:47,439
Speaker 1: they're way bigger than the hill country deer. Uh. And

1286
01:12:47,520 --> 01:12:49,000
Speaker 1: so you get a lot of meat off of them.

1287
01:12:49,080 --> 01:12:51,720
Speaker 1: And there they tend to be pretty fat, and they're

1288
01:12:51,760 --> 01:12:55,400
Speaker 1: just they're so just naturally tender and delicious, very mild.

1289
01:12:55,400 --> 01:13:00,240
Speaker 1: They're also really good for restaurant applications and that your

1290
01:13:00,320 --> 01:13:02,840
Speaker 1: general customer is not gonna be put off by the

1291
01:13:02,880 --> 01:13:06,280
Speaker 1: flavor of an axis. It's very approachable. Do you have

1292
01:13:06,360 --> 01:13:10,160
Speaker 1: you had seka deer? Yeah? Or sick? Yeah? Yeah? You

1293
01:13:10,240 --> 01:13:12,720
Speaker 1: like those? Yeah, I think it pretty good man. I

1294
01:13:12,760 --> 01:13:19,280
Speaker 1: mean follow um pare David's dear, don't know what that is.

1295
01:13:19,520 --> 01:13:24,080
Speaker 1: It looks like a big goofy white tail, like a monster. Uh.

1296
01:13:24,360 --> 01:13:26,120
Speaker 1: We got all kinds, you know. Our our guy in

1297
01:13:26,120 --> 01:13:28,439
Speaker 1: Fredericksburg just call us and be like, hey, I've got

1298
01:13:28,520 --> 01:13:31,559
Speaker 1: this carcass hanging. And sometimes even elk, you know, they'll

1299
01:13:31,640 --> 01:13:34,680
Speaker 1: they'll be an overpopulation of elk in an area and

1300
01:13:34,680 --> 01:13:37,439
Speaker 1: they'll go out there and trap a few and and

1301
01:13:37,720 --> 01:13:40,440
Speaker 1: bring him in until we were able to serve olk.

1302
01:13:40,720 --> 01:13:42,320
Speaker 1: We're a native here one. Yeah, we just had a

1303
01:13:42,320 --> 01:13:45,479
Speaker 1: big conversation about it'll be on this Uh you can

1304
01:13:45,479 --> 01:13:48,600
Speaker 1: listen to that episode with the Texas Parks and Wildlife

1305
01:13:49,000 --> 01:13:53,240
Speaker 1: director Carter Smith. We talked about the controversy around how

1306
01:13:53,280 --> 01:13:59,480
Speaker 1: Texas manages and handles ELK, which is legitimately, in my mind, controversial.

1307
01:14:00,000 --> 01:14:04,639
Speaker 1: I don't know much about it. There's, uh, here's one

1308
01:14:04,680 --> 01:14:09,599
Speaker 1: for you. We talked about this. What is Texas cuisine? Yeah,

1309
01:14:09,720 --> 01:14:12,519
Speaker 1: that's I mean, that's a good one. And I think,

1310
01:14:13,080 --> 01:14:18,160
Speaker 1: I mean, you get different answers from different people. Of course, Um,

1311
01:14:18,200 --> 01:14:20,240
Speaker 1: I think that you know, we we cook with all

1312
01:14:20,280 --> 01:14:23,559
Speaker 1: Texas ingredients, And I mean most other cuisines in the

1313
01:14:23,600 --> 01:14:26,840
Speaker 1: world have been defined by their ingredients. So like if

1314
01:14:26,840 --> 01:14:30,160
Speaker 1: you're in an example, well in southern France, like let's

1315
01:14:30,960 --> 01:14:33,559
Speaker 1: you you're gonna eat duck, Um, you're gonna cook with

1316
01:14:33,640 --> 01:14:36,880
Speaker 1: duck fat or walnut oil. Um, You're gonna have some pigs,

1317
01:14:36,960 --> 01:14:43,120
Speaker 1: you can have some freshwater fish. You're gonna eat beans, um, onions, herbs,

1318
01:14:43,840 --> 01:14:46,360
Speaker 1: things like that. So I mean the cuisine is very

1319
01:14:46,360 --> 01:14:48,880
Speaker 1: defined by that. And just to put that into contrasts,

1320
01:14:48,960 --> 01:14:51,680
Speaker 1: let's go to let's go to Vietnam and there you're

1321
01:14:51,680 --> 01:14:55,240
Speaker 1: gonna have a lot of fish, a lot of rice,

1322
01:14:55,439 --> 01:14:58,080
Speaker 1: a lot of herbs, a lot of vegetables that grow

1323
01:14:58,120 --> 01:15:01,559
Speaker 1: in a hot climate, and a lot of fermented and

1324
01:15:01,720 --> 01:15:05,880
Speaker 1: preserved things because it said hot climate. And so that

1325
01:15:05,920 --> 01:15:08,960
Speaker 1: really influences the cuisine there. It's it's spicy, it's pungent,

1326
01:15:09,040 --> 01:15:12,919
Speaker 1: it's very bright, it's very flavorful, versus something in in France,

1327
01:15:13,040 --> 01:15:15,920
Speaker 1: which is going to be a little more austere but

1328
01:15:16,040 --> 01:15:19,519
Speaker 1: equally delicious. But the place really is influenced by what's

1329
01:15:19,520 --> 01:15:24,879
Speaker 1: available there. So in this country, are you know, in Texas,

1330
01:15:25,960 --> 01:15:27,760
Speaker 1: I think we went at it in reverse. And you know,

1331
01:15:27,840 --> 01:15:29,639
Speaker 1: for the past hundred years we've been able to get

1332
01:15:29,680 --> 01:15:32,360
Speaker 1: whatever we wanted, so we could we cooked with whatever

1333
01:15:32,360 --> 01:15:36,599
Speaker 1: we wanted, and so we lacked a super definitive cuisine

1334
01:15:37,479 --> 01:15:41,120
Speaker 1: and that our ingredients never forced us into anything. Uh.

1335
01:15:41,280 --> 01:15:44,400
Speaker 1: And it's like defining our cuisine here and there. That's

1336
01:15:44,400 --> 01:15:46,800
Speaker 1: not to say that we don't have things like barbecue

1337
01:15:47,640 --> 01:15:53,360
Speaker 1: or more importantly, the in the influences of immigrant cuisines here,

1338
01:15:53,439 --> 01:15:57,120
Speaker 1: which I think are the most important thing about what

1339
01:15:57,160 --> 01:16:01,120
Speaker 1: our food is. So in Central Texas specifically, where I

1340
01:16:01,120 --> 01:16:05,040
Speaker 1: mean we're in Austin right now, and so that's almost

1341
01:16:05,120 --> 01:16:09,479
Speaker 1: kind of dead center and the mass of Texas. UM,

1342
01:16:09,560 --> 01:16:15,240
Speaker 1: there's strong influences from German UH culture, Czech culture, because

1343
01:16:15,240 --> 01:16:17,640
Speaker 1: there's a lot a lot of immigrants from Germany and

1344
01:16:17,680 --> 01:16:22,360
Speaker 1: Czechoslovakia came here in the eighteen hundreds. UM, and then

1345
01:16:23,680 --> 01:16:28,639
Speaker 1: really Mexican, you know, Mexico being three and a half

1346
01:16:28,640 --> 01:16:33,880
Speaker 1: hours to our south, uh a huge influence also as

1347
01:16:33,920 --> 01:16:37,599
Speaker 1: far as just the weather and what we can grow here.

1348
01:16:37,920 --> 01:16:41,320
Speaker 1: You know, the peppers, the tomatoes, onions, things like that

1349
01:16:41,439 --> 01:16:45,080
Speaker 1: thrive here. So we we used to be part of Mexico,

1350
01:16:45,120 --> 01:16:49,160
Speaker 1: I mean it was we were, I mean until Texas independence,

1351
01:16:49,280 --> 01:16:52,280
Speaker 1: you know, in thirty six, you know, we were part

1352
01:16:52,320 --> 01:16:54,639
Speaker 1: of Mexico and then became a state nine years later.

1353
01:16:55,400 --> 01:16:59,280
Speaker 1: And it's that that influence is very, very profound, which

1354
01:16:59,280 --> 01:17:01,479
Speaker 1: is why I was joking earlier that we're a text

1355
01:17:01,800 --> 01:17:05,439
Speaker 1: Mexican and German restaurant. You know, it's kind of just

1356
01:17:05,560 --> 01:17:08,320
Speaker 1: vacillates between the two, but I think it's good to,

1357
01:17:09,160 --> 01:17:12,040
Speaker 1: you know, give respect to both of those. And if

1358
01:17:12,040 --> 01:17:13,679
Speaker 1: you go south of here an hour and a half

1359
01:17:13,720 --> 01:17:16,960
Speaker 1: to San Antonio and then it's your you really feel

1360
01:17:16,960 --> 01:17:19,120
Speaker 1: that influence a lot more and it's beautiful. It's in

1361
01:17:19,160 --> 01:17:21,519
Speaker 1: the architecture, it's in the food, it's in it's in

1362
01:17:21,640 --> 01:17:24,479
Speaker 1: every aspect of the culture. But there's also German beer houses,

1363
01:17:25,000 --> 01:17:29,680
Speaker 1: our beer gardens down there, and like uh Men's choirs,

1364
01:17:29,720 --> 01:17:32,439
Speaker 1: which is a thing in German community. It's like you'll

1365
01:17:32,479 --> 01:17:35,280
Speaker 1: you'll see the ancient buildings that you know, men still

1366
01:17:35,280 --> 01:17:38,960
Speaker 1: get together and saying and there's a bar something like that.

1367
01:17:39,280 --> 01:17:44,280
Speaker 1: I've done a lot of it. Yeah, it's it's amazing.

1368
01:17:44,320 --> 01:17:46,599
Speaker 1: I mean, it's amazing to be there. And then next

1369
01:17:46,600 --> 01:17:51,920
Speaker 1: door is a mariachi band. That's what I think Texas is,

1370
01:17:52,000 --> 01:17:53,599
Speaker 1: I mean, and that's not to Negate and the other

1371
01:17:53,640 --> 01:17:57,360
Speaker 1: cultures that have come here. Also, you know, Vietnamese cultures

1372
01:17:57,600 --> 01:18:01,160
Speaker 1: is really strong. Um there's you know, just like with

1373
01:18:01,200 --> 01:18:04,360
Speaker 1: any metropolitan area, you get people from all over the world,

1374
01:18:04,479 --> 01:18:07,080
Speaker 1: and I think that's really important to embrace that. And

1375
01:18:07,080 --> 01:18:08,720
Speaker 1: then what we do here is we just use the

1376
01:18:08,800 --> 01:18:11,840
Speaker 1: ingredients that we have and then take any idea from

1377
01:18:11,880 --> 01:18:15,280
Speaker 1: anywhere else, because I think that's like that's open source

1378
01:18:15,479 --> 01:18:18,240
Speaker 1: right there. We we we can use any idea that

1379
01:18:18,280 --> 01:18:21,200
Speaker 1: anybody ever had about food and just apply it to

1380
01:18:21,600 --> 01:18:25,559
Speaker 1: the ingredients we have. Because those are our resources. I'm

1381
01:18:25,600 --> 01:18:27,160
Speaker 1: not I'm not at all trying to imply that we

1382
01:18:27,240 --> 01:18:31,920
Speaker 1: define Texas food. But I think that since we are,

1383
01:18:32,200 --> 01:18:34,240
Speaker 1: for lack of a better term, such a melting pot

1384
01:18:34,280 --> 01:18:37,200
Speaker 1: at this point, that it's it's nice to just give

1385
01:18:37,240 --> 01:18:39,720
Speaker 1: in and say that's what Texas food is. Now. You know,

1386
01:18:39,760 --> 01:18:44,320
Speaker 1: we've got some distinct dishes like chicken fried steak um,

1387
01:18:44,360 --> 01:18:48,040
Speaker 1: which is basically a schnitzel. You know, I'm sure that's

1388
01:18:48,040 --> 01:18:52,760
Speaker 1: where that came from. Barbecue things like that, um. Crawfish

1389
01:18:52,800 --> 01:18:55,080
Speaker 1: boils you know, come from a little east to here.

1390
01:18:55,160 --> 01:18:57,160
Speaker 1: You know, that's Cajun, but it's a big thing here.

1391
01:18:57,720 --> 01:19:02,639
Speaker 1: Fried fish um game, I mean cooking game. I think

1392
01:19:02,680 --> 01:19:05,599
Speaker 1: it's also a really key ingredient to that. But you

1393
01:19:05,640 --> 01:19:08,280
Speaker 1: mentioned in schnitzel reminded me of something I wanted to

1394
01:19:08,320 --> 01:19:11,000
Speaker 1: mention earlier and forgot to mention. When we're talking about

1395
01:19:11,200 --> 01:19:16,240
Speaker 1: seasoning meet for you before you fry it. We're making

1396
01:19:16,280 --> 01:19:23,120
Speaker 1: turkey schnitzel um for Bo Jackson, the athlete who's a

1397
01:19:23,840 --> 01:19:27,840
Speaker 1: he likes to cook. He's a very opinionated cook, and

1398
01:19:27,840 --> 01:19:31,800
Speaker 1: I made him a piece of turkey schnitzel uh and

1399
01:19:31,840 --> 01:19:34,320
Speaker 1: he ate it. That's would you like some more? And

1400
01:19:34,320 --> 01:19:36,960
Speaker 1: he said that he would, and I go to make

1401
01:19:37,040 --> 01:19:40,160
Speaker 1: some more, and he goes, but here's what I would

1402
01:19:40,200 --> 01:19:44,000
Speaker 1: like you to do. And one of the things he

1403
01:19:44,040 --> 01:19:47,080
Speaker 1: wanted me he noted that I had salted his schnitzel

1404
01:19:47,160 --> 01:19:50,840
Speaker 1: after it was prepared. And one of his three requests

1405
01:19:50,920 --> 01:19:56,800
Speaker 1: was that I assaulted before. And he had some other things.

1406
01:19:57,040 --> 01:19:58,760
Speaker 1: What were the other things? I gotta know now? Because

1407
01:19:58,880 --> 01:20:02,519
Speaker 1: number one was valid that he felt that the oil

1408
01:20:02,560 --> 01:20:07,400
Speaker 1: is a little too hot, which which we know from

1409
01:20:07,400 --> 01:20:09,639
Speaker 1: the last hour of talking that Steve likes to run

1410
01:20:09,720 --> 01:20:12,880
Speaker 1: hot oil. He thought that I can't. I can't remember

1411
01:20:12,880 --> 01:20:16,120
Speaker 1: what the third one was. You gotta remember the third one.

1412
01:20:16,200 --> 01:20:22,240
Speaker 1: This is pretty fascinating. I really can't remember, man, I

1413
01:20:22,240 --> 01:20:23,880
Speaker 1: can't remember what the third thing was. But he had

1414
01:20:23,920 --> 01:20:26,760
Speaker 1: like several suggestions that the to the turn turned the

1415
01:20:26,760 --> 01:20:29,840
Speaker 1: burner down slightly, salt his first But it was like

1416
01:20:29,880 --> 01:20:35,679
Speaker 1: just unusual, um to be cooking someone something I usually

1417
01:20:35,720 --> 01:20:38,040
Speaker 1: am watching and when I see something I don't like,

1418
01:20:38,120 --> 01:20:41,320
Speaker 1: I just keep in the back of my head. Unless

1419
01:20:41,320 --> 01:20:44,880
Speaker 1: it's someone I know very well. Then I would say, like,

1420
01:20:44,920 --> 01:20:48,519
Speaker 1: you know what, y'all, You know, fella could try I

1421
01:20:48,520 --> 01:20:52,479
Speaker 1: appreciate how forward he was and what I'm knowledgeable about

1422
01:20:52,479 --> 01:20:56,000
Speaker 1: schnitzel he was. I had no IDEA very opinionated cook

1423
01:20:57,120 --> 01:20:59,880
Speaker 1: knows how to cook. The next morning I missed the

1424
01:21:00,000 --> 01:21:02,720
Speaker 1: inner because I was out hunting. Still um, but the

1425
01:21:02,760 --> 01:21:05,479
Speaker 1: next morning he whipped us up some scrambled eggs, man,

1426
01:21:05,600 --> 01:21:07,560
Speaker 1: and scrambled egg is one of those things where a

1427
01:21:07,600 --> 01:21:09,800
Speaker 1: lot of people can really butcher them. You end up

1428
01:21:09,800 --> 01:21:14,640
Speaker 1: with some dry you know, and uh bowmates, some nice

1429
01:21:14,680 --> 01:21:19,679
Speaker 1: silky you know, like proper moisture level you know eggs.

1430
01:21:20,560 --> 01:21:24,160
Speaker 1: Did you know that I make the best scrambled eggs ever?

1431
01:21:25,320 --> 01:21:28,320
Speaker 1: Didn't know that. I didn't know that either low and

1432
01:21:28,360 --> 01:21:33,439
Speaker 1: slow and slow the best ever, not for everyone, the best,

1433
01:21:33,720 --> 01:21:36,519
Speaker 1: but the best ever. Yeah. Do you stir constantly? Or

1434
01:21:36,600 --> 01:21:40,320
Speaker 1: oh yeah, I learned it from the greatest scopier. Yeah, yeah,

1435
01:21:40,360 --> 01:21:42,759
Speaker 1: that's that's what I said, French style. Yeah, that's exactly

1436
01:21:42,760 --> 01:21:46,320
Speaker 1: like that. It's almost like a lightly cooked egg custard.

1437
01:21:47,120 --> 01:21:50,280
Speaker 1: We just keep it moving. Yeah. Um. You gotta have

1438
01:21:50,320 --> 01:21:54,680
Speaker 1: a rubber spatulor that conforms, that easily conforms to the

1439
01:21:54,720 --> 01:21:58,519
Speaker 1: contours of one's pan, because you can't be having it

1440
01:21:59,160 --> 01:22:02,559
Speaker 1: and you gotta have a good hand. Yeah, I my

1441
01:22:02,640 --> 01:22:07,760
Speaker 1: main eggpan I hide from my family. I keep it

1442
01:22:08,560 --> 01:22:12,440
Speaker 1: with the I keep it and then they're not that ambitious.

1443
01:22:12,680 --> 01:22:16,360
Speaker 1: I keep it in the Dutch oven section of the

1444
01:22:16,400 --> 01:22:19,040
Speaker 1: cupboard where no one they just don't go. Well, why

1445
01:22:19,040 --> 01:22:21,920
Speaker 1: would they ever need to go in that area? Just not.

1446
01:22:23,040 --> 01:22:27,000
Speaker 1: You know, my wife hates to cook, so she's never

1447
01:22:27,000 --> 01:22:29,800
Speaker 1: gonna wander over to the cupboard that has like Dutch

1448
01:22:29,840 --> 01:22:32,320
Speaker 1: of any stuff in it. So I keep it there

1449
01:22:32,880 --> 01:22:38,400
Speaker 1: because when she carelessly scavenges around for a pan, she

1450
01:22:38,560 --> 01:22:41,320
Speaker 1: naturally goes over to where the pans are and then

1451
01:22:41,439 --> 01:22:45,760
Speaker 1: ruins those pans um by like cutting stuff in them

1452
01:22:45,800 --> 01:22:49,799
Speaker 1: and whatnot. And I keep my scrambled eggpan secret. Tell

1453
01:22:49,880 --> 01:22:55,080
Speaker 1: us about this scrambled eggpan. You know Diamond, I've heard

1454
01:22:55,120 --> 01:22:59,080
Speaker 1: of company Diamond. It's a good pan. Expensive, that's why

1455
01:22:59,080 --> 01:23:02,280
Speaker 1: you gotta hide it from people. Can't be having What

1456
01:23:02,320 --> 01:23:04,760
Speaker 1: do you think of Scoffier used I don't know for

1457
01:23:04,840 --> 01:23:06,639
Speaker 1: a pan. I don't know, not that because yeah, he's

1458
01:23:06,680 --> 01:23:10,720
Speaker 1: not a rubber bachelor. You know what, here's the weird thing.

1459
01:23:11,560 --> 01:23:17,080
Speaker 1: You know, the opera singer um Bernhardt I think Sarah

1460
01:23:17,080 --> 01:23:22,000
Speaker 1: Bernhard's her name. Oh turn of the century, turn of

1461
01:23:22,000 --> 01:23:29,400
Speaker 1: the last century. She didn't believe in eating garlic brightening no, no,

1462
01:23:31,000 --> 01:23:40,880
Speaker 1: um damnit, yeah any one sec Yeah. Bernhardt was a

1463
01:23:40,920 --> 01:23:44,920
Speaker 1: French stage actress. Oh, stage actress. He had probably had

1464
01:23:44,960 --> 01:23:47,800
Speaker 1: an affair with her. He was married, but maybe he

1465
01:23:47,800 --> 01:23:51,719
Speaker 1: had an affair with her. She wouldn't eat garlic. People

1466
01:23:51,760 --> 01:23:54,000
Speaker 1: had like a garlic phobia. And the Scofier was a

1467
01:23:54,040 --> 01:23:57,559
Speaker 1: proponent of eating garlic. And he kept secret from her

1468
01:23:58,120 --> 01:24:02,880
Speaker 1: that he would pierces, uh, take a big clove of

1469
01:24:02,960 --> 01:24:05,599
Speaker 1: garlic and put it on the end of a fork

1470
01:24:07,280 --> 01:24:12,840
Speaker 1: and stir her scrambled eggs using a garlic tipped fork

1471
01:24:12,960 --> 01:24:17,840
Speaker 1: as a spatula. That's amazing. And she would love his

1472
01:24:17,920 --> 01:24:20,960
Speaker 1: scrambled eggs. And he would never tell her that he

1473
01:24:21,120 --> 01:24:24,000
Speaker 1: used a garlic clove to move it around the pan.

1474
01:24:26,800 --> 01:24:30,759
Speaker 1: Think of that deceptive. But yeah, what's your favorite animal protein?

1475
01:24:32,400 --> 01:24:38,040
Speaker 1: And why? Uh, it's either well, I guess I have

1476
01:24:38,080 --> 01:24:41,400
Speaker 1: to have a favorite. You don't have an opinion on this, well,

1477
01:24:41,439 --> 01:24:43,040
Speaker 1: I mean, I'm I've got a top two that I'm

1478
01:24:43,040 --> 01:24:45,320
Speaker 1: trying to determine right now. I'm gonna have to say,

1479
01:24:45,600 --> 01:24:51,559
Speaker 1: what are your two favorite animal proteins? Appreciate M. Farrell hogs,

1480
01:24:52,880 --> 01:24:57,240
Speaker 1: and but everyone knows Farrell hogs no good. You can't

1481
01:24:57,280 --> 01:25:02,200
Speaker 1: eat the Biggins. They're all right, Yeah, I feel like

1482
01:25:02,200 --> 01:25:06,960
Speaker 1: you're baiting me. Uh, you can absolutely eat the big ones.

1483
01:25:07,000 --> 01:25:10,160
Speaker 1: One of the best ones I ever had was three pounder. Uh.

1484
01:25:10,360 --> 01:25:12,200
Speaker 1: The reason that people think you can't eat the big

1485
01:25:12,200 --> 01:25:16,160
Speaker 1: ones just because nobody tries them. It's it's funny how

1486
01:25:16,280 --> 01:25:19,519
Speaker 1: how that works. How when you just announced that if

1487
01:25:19,560 --> 01:25:23,719
Speaker 1: they get over a hundred pounds or whatever, this arbitrary number,

1488
01:25:23,840 --> 01:25:26,160
Speaker 1: this line in the stand that you've drawn with Farrell

1489
01:25:26,200 --> 01:25:28,920
Speaker 1: hawks eyes, once they get over that, then you don't

1490
01:25:28,960 --> 01:25:32,479
Speaker 1: try them, and then you tell other people that they're

1491
01:25:32,479 --> 01:25:36,840
Speaker 1: no good to eat. In all wild games, there could

1492
01:25:36,840 --> 01:25:40,200
Speaker 1: be multiple generations that haven't tried to hog over a

1493
01:25:40,240 --> 01:25:44,479
Speaker 1: hundred pounds because somebody back there said that ones are

1494
01:25:44,520 --> 01:25:47,320
Speaker 1: over a hundred no good, and so their sons and

1495
01:25:47,400 --> 01:25:50,439
Speaker 1: daughters didn't do it, and then that information was passed on.

1496
01:25:51,160 --> 01:25:54,400
Speaker 1: And I feel like that's something that we battle. Absolutely,

1497
01:25:54,800 --> 01:25:57,000
Speaker 1: people have a brand and the people that are trying

1498
01:25:57,040 --> 01:26:00,760
Speaker 1: to like explain ship is that we're just battling, like, uh,

1499
01:26:01,120 --> 01:26:05,639
Speaker 1: what do you call that? Um? Misinformation? And I don't know. Yeah,

1500
01:26:05,640 --> 01:26:10,160
Speaker 1: but bullshit. That's like like cultural Yeah, been with us

1501
01:26:10,160 --> 01:26:16,599
Speaker 1: for generations. Yeah, it's because people are inherently lazy, so

1502
01:26:16,640 --> 01:26:19,559
Speaker 1: if you tell them a thing, it allows them to

1503
01:26:19,600 --> 01:26:24,640
Speaker 1: be lazy. We resually heard about a antelope guide, the

1504
01:26:24,760 --> 01:26:29,559
Speaker 1: American prong Hard Okay antelope guide Wyoming, who guides about

1505
01:26:29,600 --> 01:26:35,400
Speaker 1: a hundred antelope hunters a year, and they're wine to

1506
01:26:35,560 --> 01:26:42,759
Speaker 1: people is that it's not good. And I can't remember

1507
01:26:42,800 --> 01:26:45,439
Speaker 1: the number, but I think close to one hundred of

1508
01:26:45,520 --> 01:26:51,479
Speaker 1: these clients food bank it. Don't use it themselves because

1509
01:26:51,479 --> 01:26:53,880
Speaker 1: the outfitter doesn't want to deal with it and just

1510
01:26:53,920 --> 01:26:55,840
Speaker 1: tells him it's no good, and they accept that it's

1511
01:26:55,840 --> 01:26:58,920
Speaker 1: no good. The fact it's one of the finest things

1512
01:27:00,120 --> 01:27:02,080
Speaker 1: running around. I mean, like I think tons of stuff

1513
01:27:02,120 --> 01:27:04,200
Speaker 1: is good. Anything with the hoof on is pretty damn good.

1514
01:27:04,640 --> 01:27:07,160
Speaker 1: It's like a good hooved animal that tastes like a

1515
01:27:07,160 --> 01:27:09,080
Speaker 1: hooked animal. It just means that they don't have to

1516
01:27:09,120 --> 01:27:11,320
Speaker 1: take it home and pull it out of their freezer

1517
01:27:11,360 --> 01:27:12,920
Speaker 1: in a year and a half after it's been freezer

1518
01:27:12,920 --> 01:27:14,960
Speaker 1: burned and throw it away. Yes, I mean, I think

1519
01:27:14,960 --> 01:27:19,080
Speaker 1: that's what happens to a lot, a lot a lot

1520
01:27:19,120 --> 01:27:22,320
Speaker 1: of fish too. That's when guys, there's a guy who's

1521
01:27:22,760 --> 01:27:25,679
Speaker 1: actively trying to like establish the value of the wild

1522
01:27:25,760 --> 01:27:32,800
Speaker 1: game economy. Um uh, and look at the resource, like

1523
01:27:33,080 --> 01:27:35,400
Speaker 1: the resource of wild game in Canada and wild game

1524
01:27:35,439 --> 01:27:38,160
Speaker 1: in America and what it does the food system and

1525
01:27:38,200 --> 01:27:40,479
Speaker 1: how valuable it is. And I keep wanting to ask

1526
01:27:40,560 --> 01:27:44,479
Speaker 1: him if he's throwing in all of the all of

1527
01:27:44,520 --> 01:27:50,719
Speaker 1: the lazy sons of bitches who bring it home, don't

1528
01:27:50,720 --> 01:27:53,720
Speaker 1: take care of it, knowing they're eventually going to throw

1529
01:27:53,760 --> 01:27:55,720
Speaker 1: it away, and then throw it away because it's now

1530
01:27:56,040 --> 01:27:59,760
Speaker 1: quote freezer burned, right, which is a little bit of

1531
01:28:00,200 --> 01:28:03,080
Speaker 1: to you, which is also a myth. But because you

1532
01:28:03,120 --> 01:28:06,080
Speaker 1: can say or well, instead of calling a freezer burn,

1533
01:28:06,160 --> 01:28:09,200
Speaker 1: we could say that one it's not or two you

1534
01:28:09,200 --> 01:28:12,160
Speaker 1: didn't wrap it right, right. But not to steer it

1535
01:28:12,200 --> 01:28:14,720
Speaker 1: back to hogs. But when when people were here to

1536
01:28:14,720 --> 01:28:18,719
Speaker 1: talk about when people are given open season on something,

1537
01:28:18,880 --> 01:28:21,600
Speaker 1: and when you're when they're told that killing them is

1538
01:28:21,640 --> 01:28:24,599
Speaker 1: a good thing, you know, it's it's an altruistic act

1539
01:28:24,720 --> 01:28:26,679
Speaker 1: at this point here in Texas to kill a hog,

1540
01:28:27,280 --> 01:28:29,880
Speaker 1: And so they become I don't know, they're like they're

1541
01:28:29,880 --> 01:28:32,880
Speaker 1: like zombies and Nazis, Like it's you have, you know,

1542
01:28:33,520 --> 01:28:37,519
Speaker 1: all the go ahead that you can possibly get to,

1543
01:28:37,680 --> 01:28:41,040
Speaker 1: just like Ben says, man, you have permission to take

1544
01:28:41,040 --> 01:28:44,360
Speaker 1: the gloves off. Yeah and so, and at that point

1545
01:28:44,720 --> 01:28:47,320
Speaker 1: it's it's just become it's it's fun to go out

1546
01:28:47,360 --> 01:28:49,680
Speaker 1: and kill them, and and a big bore and if

1547
01:28:50,320 --> 01:28:57,599
Speaker 1: the slightest justification not to physically lifted after you've killed, it's,

1548
01:28:57,840 --> 01:28:59,920
Speaker 1: you know, it's great. Oh, I just I just did

1549
01:29:00,120 --> 01:29:04,360
Speaker 1: some good, not like I went down to the homeless

1550
01:29:04,400 --> 01:29:07,280
Speaker 1: shelter and cooked for everybody today. Good, but you know

1551
01:29:07,400 --> 01:29:10,880
Speaker 1: I I still did I did my part today. And

1552
01:29:12,080 --> 01:29:14,639
Speaker 1: that's the only really laugh about it is like dudes

1553
01:29:14,640 --> 01:29:18,120
Speaker 1: who uh go prairie dog hunting, like, well man, you know,

1554
01:29:18,280 --> 01:29:20,240
Speaker 1: you know I do it for the you know, do

1555
01:29:20,280 --> 01:29:22,680
Speaker 1: it for the ranchers. And like if you went and

1556
01:29:22,800 --> 01:29:26,920
Speaker 1: asked the rancher, if he said, hey, man, um, I'm here,

1557
01:29:27,439 --> 01:29:31,880
Speaker 1: what do you need done today? Fix that fency that's

1558
01:29:31,920 --> 01:29:35,000
Speaker 1: gonna be slow on the list of yours. Yeah, like

1559
01:29:35,000 --> 01:29:37,000
Speaker 1: you don't see that, don't see that, barnkie clean that

1560
01:29:37,080 --> 01:29:40,200
Speaker 1: all out? Yeah, shoot, A ninth of a percent of

1561
01:29:40,200 --> 01:29:43,719
Speaker 1: the prairie dog population on my on my land or

1562
01:29:44,400 --> 01:29:49,160
Speaker 1: clean my house. Yeah, yeah, it's it's a thing, and

1563
01:29:49,280 --> 01:29:51,320
Speaker 1: I mean it bugs me to no end, you know.

1564
01:29:51,760 --> 01:29:54,439
Speaker 1: And I understand that all hogs can't be kept. You

1565
01:29:54,479 --> 01:29:57,040
Speaker 1: can't retain all of them. Uh, if you're going up

1566
01:29:57,040 --> 01:29:59,719
Speaker 1: and you're controlling them from a helicopter, absolutely there's no way.

1567
01:30:00,200 --> 01:30:03,200
Speaker 1: But um, but if you're if you're gonna tell me

1568
01:30:03,280 --> 01:30:05,720
Speaker 1: that you're not eating because they don't taste good, then

1569
01:30:06,200 --> 01:30:08,720
Speaker 1: I mean, I've got a lot of anecdotal evidence to

1570
01:30:08,760 --> 01:30:12,559
Speaker 1: the contrary. But you've got a restaurant to the contrary. Yeah, yeah,

1571
01:30:12,600 --> 01:30:13,920
Speaker 1: I mean there's something you can do with them, and

1572
01:30:13,960 --> 01:30:17,640
Speaker 1: we and it just so happens that we shoot I

1573
01:30:17,680 --> 01:30:20,200
Speaker 1: mean most I mean mostly boys. Like I'm trying to

1574
01:30:20,240 --> 01:30:23,400
Speaker 1: think of the past few hogs that I've killed personally,

1575
01:30:23,479 --> 01:30:25,639
Speaker 1: they've all been boars. You know. It's just it's I'm

1576
01:30:25,640 --> 01:30:28,360
Speaker 1: selecting for boars. No, absolutely not. I'll select a sow

1577
01:30:28,439 --> 01:30:31,559
Speaker 1: every time if but you know, those solo boars just

1578
01:30:31,600 --> 01:30:33,439
Speaker 1: tend to move around a lot more. If we're hunting

1579
01:30:33,439 --> 01:30:36,519
Speaker 1: at night, we see boars. If one pig comes into

1580
01:30:36,560 --> 01:30:39,639
Speaker 1: a field, that's a boar. Um, it's gonna be rare

1581
01:30:39,680 --> 01:30:42,040
Speaker 1: that a sow is going to be on our own. Um.

1582
01:30:42,080 --> 01:30:44,560
Speaker 1: But if if there's a group that comes in, absolutely

1583
01:30:44,600 --> 01:30:46,880
Speaker 1: I'm picking out a sow, And absolutely I'm picking out

1584
01:30:46,880 --> 01:30:49,360
Speaker 1: a pregnant sow because they have the most fat on

1585
01:30:49,439 --> 01:30:51,559
Speaker 1: them and they tend to be the best. You know,

1586
01:30:51,640 --> 01:30:53,400
Speaker 1: that's the thing. You hear people say a wet sow.

1587
01:30:54,280 --> 01:30:57,519
Speaker 1: But man, uh I got one one time, and there's

1588
01:30:57,560 --> 01:31:02,560
Speaker 1: two problems with it. Two problems happened to me. Uh.

1589
01:31:02,720 --> 01:31:05,360
Speaker 1: One was social, and that I was with a friend

1590
01:31:05,360 --> 01:31:10,920
Speaker 1: of mine and she wasn't big hunter, hadn't been around

1591
01:31:10,960 --> 01:31:15,240
Speaker 1: it much. And here I am gotten it and it's

1592
01:31:15,240 --> 01:31:18,280
Speaker 1: getting kind of dark out and I'm gotten it and

1593
01:31:18,320 --> 01:31:20,360
Speaker 1: I'm getting into it and I'm kind of like, nothing

1594
01:31:20,360 --> 01:31:25,400
Speaker 1: to see here, right, Oh, look over that way, because

1595
01:31:26,160 --> 01:31:30,439
Speaker 1: that could be unsettling someone. The second problem is that

1596
01:31:30,640 --> 01:31:32,439
Speaker 1: this thing must have gotten into it. Like I was

1597
01:31:32,479 --> 01:31:34,280
Speaker 1: all excited because I knew this thing, like a wet

1598
01:31:34,320 --> 01:31:37,679
Speaker 1: soile was good, right, this thing must have been eating

1599
01:31:37,720 --> 01:31:41,839
Speaker 1: something dead. I found it tasted, you know, like sometimes

1600
01:31:41,840 --> 01:31:45,840
Speaker 1: you get you get black bears, like and when we're

1601
01:31:45,960 --> 01:31:50,200
Speaker 1: hunting black bears on the coast, you'll get black bears

1602
01:31:50,280 --> 01:31:52,719
Speaker 1: that they have so much they eat so much rotten salmon.

1603
01:31:53,720 --> 01:31:58,160
Speaker 1: I have no references. Yeah, I imagine it's it's like

1604
01:31:58,439 --> 01:32:02,360
Speaker 1: you'll eat it and it's taste like fish. Yeah, to

1605
01:32:02,360 --> 01:32:05,040
Speaker 1: the point where you smoked hamd that one time. Remember

1606
01:32:05,080 --> 01:32:09,760
Speaker 1: that told of thousand times. I'll tell one more. I'm

1607
01:32:09,800 --> 01:32:14,519
Speaker 1: smoking a bear him at my cabin in Alaska, and

1608
01:32:14,560 --> 01:32:18,000
Speaker 1: I go to and I we shot it like it

1609
01:32:18,080 --> 01:32:21,479
Speaker 1: was early June. We shot and so salmon run, sam

1610
01:32:21,560 --> 01:32:24,120
Speaker 1: run hadn't happened yet, right, so not this year salmon.

1611
01:32:24,520 --> 01:32:27,040
Speaker 1: We get a bear and uh. And I go to

1612
01:32:27,080 --> 01:32:32,840
Speaker 1: my neighbor to borrow a smoker and smoked the bear

1613
01:32:32,920 --> 01:32:39,200
Speaker 1: ham in his smoker. When I return the smoker, I said, man,

1614
01:32:39,280 --> 01:32:43,599
Speaker 1: you need to clean the clean that smoker. It's got

1615
01:32:43,640 --> 01:32:48,600
Speaker 1: so much like old salmon oil in it that it

1616
01:32:48,760 --> 01:32:52,519
Speaker 1: made my bar him taste like like rotten fish. He said,

1617
01:32:52,520 --> 01:32:55,479
Speaker 1: I've never smoked a fish in that smoker. There's never

1618
01:32:55,520 --> 01:32:57,600
Speaker 1: a fish has never been in there. And that was

1619
01:32:57,640 --> 01:32:59,280
Speaker 1: the first time I had that experience of a bear

1620
01:32:59,320 --> 01:33:02,920
Speaker 1: that has tastes like fish, which a little bit has

1621
01:33:02,960 --> 01:33:05,839
Speaker 1: gradually turned me off a coastal black bears. But anyhow,

1622
01:33:06,640 --> 01:33:09,680
Speaker 1: this thing tastes like he had been eaten, like I

1623
01:33:09,680 --> 01:33:12,320
Speaker 1: feel like he had gotten into something, you know, and

1624
01:33:12,600 --> 01:33:14,720
Speaker 1: it does. It definitely happens, and I'm not I'm not.

1625
01:33:14,880 --> 01:33:17,599
Speaker 1: I would never say that all hogs are are delicious,

1626
01:33:17,680 --> 01:33:19,120
Speaker 1: but that's the only one I had that ever had

1627
01:33:19,160 --> 01:33:22,000
Speaker 1: any problem. I find it to be very rare, and

1628
01:33:22,080 --> 01:33:25,559
Speaker 1: like I said, you know, we're we're going through hundreds

1629
01:33:25,680 --> 01:33:28,680
Speaker 1: a year, and it's it's pretty it's it's very infrequent

1630
01:33:28,720 --> 01:33:31,080
Speaker 1: that you find one that you would pacify as inedible.

1631
01:33:31,320 --> 01:33:34,599
Speaker 1: I tell the story a lot about snaring a sow

1632
01:33:34,720 --> 01:33:40,240
Speaker 1: one time, um and simultaneously, while while that snare was running,

1633
01:33:40,360 --> 01:33:43,479
Speaker 1: we we shot one of the same exact size I

1634
01:33:43,520 --> 01:33:46,800
Speaker 1: could have come out of the same litter one was there.

1635
01:33:46,840 --> 01:33:50,599
Speaker 1: They're probably about eighty pounds, both styles, same fat content

1636
01:33:50,640 --> 01:33:53,200
Speaker 1: and everything, and we butchered them both. Ate the shot

1637
01:33:53,280 --> 01:33:58,479
Speaker 1: one the next day, took home the snared one and

1638
01:33:58,720 --> 01:34:00,120
Speaker 1: ate some of that the next day. And the one

1639
01:34:00,120 --> 01:34:03,840
Speaker 1: out of the snare it was inedible and just had

1640
01:34:03,840 --> 01:34:07,200
Speaker 1: to be stressed. Yeah, I was gonna suggest that. I mean,

1641
01:34:07,360 --> 01:34:09,519
Speaker 1: it was definitely and I think that affects him a

1642
01:34:09,520 --> 01:34:11,519
Speaker 1: lot as well. But when you're snaring him, are you

1643
01:34:11,560 --> 01:34:13,679
Speaker 1: buying snares are making your own out of garage cable.

1644
01:34:13,760 --> 01:34:17,800
Speaker 1: I won't snare him anymore after Yeah, it was you know,

1645
01:34:17,840 --> 01:34:20,840
Speaker 1: I don't I don't need to um and I just

1646
01:34:21,000 --> 01:34:23,800
Speaker 1: it wasn't for me. I just didn't like she. She

1647
01:34:23,960 --> 01:34:27,640
Speaker 1: was just like so tired and worn out when I

1648
01:34:27,680 --> 01:34:29,320
Speaker 1: got up to it, and I was just like, you know,

1649
01:34:29,640 --> 01:34:31,880
Speaker 1: we did it because we needed a hog on the ground.

1650
01:34:32,120 --> 01:34:34,760
Speaker 1: We were filming something and had to absolutely get a

1651
01:34:34,800 --> 01:34:37,040
Speaker 1: pig down, and we were just heading our beds with

1652
01:34:37,120 --> 01:34:41,040
Speaker 1: the snares. But I wouldn't do it again. I met

1653
01:34:41,080 --> 01:34:43,880
Speaker 1: someone in Hawaii who snares wild cattle. I don't know

1654
01:34:43,880 --> 01:34:49,160
Speaker 1: if it's legal or not snare cattle. Yeah, that's a

1655
01:34:49,200 --> 01:34:52,240
Speaker 1: heavy cable. I made sausage out of a South Texas

1656
01:34:52,600 --> 01:34:55,880
Speaker 1: ferrell cow one time custom water. This guy came in.

1657
01:34:56,040 --> 01:34:58,400
Speaker 1: He had his doctor told him he couldn't need any

1658
01:34:58,400 --> 01:35:02,280
Speaker 1: fat or salt, and he brought me these grocery bags

1659
01:35:02,400 --> 01:35:06,160
Speaker 1: full of frozen bit to like bone and meat from

1660
01:35:06,160 --> 01:35:08,400
Speaker 1: a feral cow in South Texas and asked if I

1661
01:35:08,400 --> 01:35:11,639
Speaker 1: could make sausage for him but no fat and no salt,

1662
01:35:12,640 --> 01:35:16,679
Speaker 1: which the answer would be no. Well, I was like, well,

1663
01:35:16,760 --> 01:35:18,559
Speaker 1: I mean I mean, I was like, I'm gonna just

1664
01:35:18,560 --> 01:35:20,360
Speaker 1: be up front and tell you the sausage isn't gonna

1665
01:35:20,360 --> 01:35:22,800
Speaker 1: be good. This guy is just he was so desperate

1666
01:35:22,840 --> 01:35:25,000
Speaker 1: for anything. He's just like I don't care. I just

1667
01:35:25,040 --> 01:35:27,439
Speaker 1: want sausage. I mean, I can't eat anything now. And

1668
01:35:27,479 --> 01:35:29,760
Speaker 1: I was like, all right, I made it for him,

1669
01:35:29,840 --> 01:35:31,519
Speaker 1: and it was it was awful. What did you cut

1670
01:35:31,560 --> 01:35:35,240
Speaker 1: into it? We just put his men like spices and

1671
01:35:35,680 --> 01:35:38,560
Speaker 1: he didn't try to put some kind of like substitute

1672
01:35:38,560 --> 01:35:42,080
Speaker 1: for fat or binder in there. We just we just

1673
01:35:42,160 --> 01:35:47,000
Speaker 1: made a round ground meat sausage dry. The flavor can

1674
01:35:47,040 --> 01:35:49,439
Speaker 1: be good, but the texture and the dryness gets tough.

1675
01:35:49,640 --> 01:35:52,439
Speaker 1: Flavor flavor might have been good with a little salt, Yeah,

1676
01:35:52,920 --> 01:35:55,679
Speaker 1: there was none of that in there either. So wet

1677
01:35:55,720 --> 01:35:59,000
Speaker 1: sow that's the right word, right, pregnant sow wan they

1678
01:35:59,000 --> 01:36:04,880
Speaker 1: call him wet? Is wet not nursing? Oh no, okay,

1679
01:36:05,000 --> 01:36:07,439
Speaker 1: then what's what's the word for one? Because what I've

1680
01:36:07,439 --> 01:36:09,519
Speaker 1: heard is you want them before they start nursing. I

1681
01:36:09,560 --> 01:36:11,720
Speaker 1: was calling them a wet sou. That screws my whole

1682
01:36:11,720 --> 01:36:16,680
Speaker 1: story of pregnant, damn South pregnant. Yeah yeah, yeah, Like

1683
01:36:16,680 --> 01:36:18,439
Speaker 1: like if I see a sounder and there's a there's

1684
01:36:18,439 --> 01:36:23,400
Speaker 1: a a nursing sound that's obviously trailing some some little pigs.

1685
01:36:23,520 --> 01:36:26,280
Speaker 1: Then and there's a pregnant one also, which there's typically

1686
01:36:26,280 --> 01:36:27,760
Speaker 1: gonna be one or the other or both. I mean

1687
01:36:27,800 --> 01:36:30,200
Speaker 1: there there there's only twenty three days between when they

1688
01:36:30,200 --> 01:36:32,560
Speaker 1: give birth and when they go back into their extracycle,

1689
01:36:33,320 --> 01:36:35,120
Speaker 1: and they're gonna get bread. I mean, if there's a

1690
01:36:35,120 --> 01:36:37,519
Speaker 1: population of them around, they're gonna get bread almost immediately.

1691
01:36:38,320 --> 01:36:40,559
Speaker 1: I mean, I feel like, I mean it's kind of bad.

1692
01:36:40,760 --> 01:36:42,320
Speaker 1: I mean, it's just like what a life. I mean,

1693
01:36:42,479 --> 01:36:44,360
Speaker 1: that's the I mean, the break that you have with

1694
01:36:44,400 --> 01:36:47,640
Speaker 1: piglets is twenty three days before your bread again, and

1695
01:36:47,680 --> 01:36:50,200
Speaker 1: then a little less than four months later you're giving

1696
01:36:50,200 --> 01:36:53,200
Speaker 1: birth again. And those first ones are just you're weaning

1697
01:36:53,200 --> 01:36:56,760
Speaker 1: those first uh pigs off too. So but I'll pick

1698
01:36:56,960 --> 01:36:59,240
Speaker 1: a pregnant one. I mean, it sounds, it's it's harsh,

1699
01:36:59,280 --> 01:37:03,240
Speaker 1: but they have better fat and I just think they

1700
01:37:03,320 --> 01:37:06,679
Speaker 1: eat a lot better. So number two next to pigs

1701
01:37:06,800 --> 01:37:10,840
Speaker 1: access access, Dear, I think that you know, again from

1702
01:37:10,880 --> 01:37:15,720
Speaker 1: a invasive perspective, they're they're the best thing to eat

1703
01:37:15,760 --> 01:37:18,800
Speaker 1: around here. There we've seen a real explosion in their

1704
01:37:18,840 --> 01:37:22,080
Speaker 1: populations in the last year or two here. And I mean,

1705
01:37:22,080 --> 01:37:25,639
Speaker 1: to really put that into a perspective is the fact

1706
01:37:25,680 --> 01:37:29,280
Speaker 1: that I get invited to shoot access. Now I've had

1707
01:37:29,320 --> 01:37:32,680
Speaker 1: a couple of people be like, hey, there's just so

1708
01:37:32,720 --> 01:37:34,920
Speaker 1: many of them on our property, we come out and

1709
01:37:34,960 --> 01:37:37,360
Speaker 1: shoot one, Whereas if you go back five years, it

1710
01:37:37,360 --> 01:37:40,000
Speaker 1: would be like eight, you want to come shooting access?

1711
01:37:40,040 --> 01:37:44,320
Speaker 1: It's OK. But also, I mean that's where how we

1712
01:37:44,400 --> 01:37:46,679
Speaker 1: got into this problem is the vast amount of private

1713
01:37:46,760 --> 01:37:49,439
Speaker 1: land that we have here in Texas. And then when

1714
01:37:49,800 --> 01:37:53,000
Speaker 1: people either stocked access on their land or the access

1715
01:37:53,000 --> 01:37:57,960
Speaker 1: showed up one day, it was very valuable commodity to

1716
01:37:58,040 --> 01:38:00,640
Speaker 1: the point where they didn't hunt them down into a

1717
01:38:00,680 --> 01:38:05,480
Speaker 1: manageable size population. And then one day it's like, oh,

1718
01:38:05,640 --> 01:38:07,639
Speaker 1: we should have been shooting a lot more of these

1719
01:38:08,160 --> 01:38:11,520
Speaker 1: and maybe not charging as much. This obviously my perspective

1720
01:38:11,520 --> 01:38:13,720
Speaker 1: on it. But now we're I mean, we've gone from

1721
01:38:13,800 --> 01:38:18,120
Speaker 1: charging to inviting. And if you drive west of here,

1722
01:38:18,560 --> 01:38:20,840
Speaker 1: there's one highway that goes out to kind of the

1723
01:38:20,880 --> 01:38:24,960
Speaker 1: epicenter of where they were initially brought and you'll see

1724
01:38:25,000 --> 01:38:27,880
Speaker 1: two or three road killed. Um, just in a in

1725
01:38:27,880 --> 01:38:30,519
Speaker 1: a thirty forty mile stretch of highway there there, and

1726
01:38:30,560 --> 01:38:32,920
Speaker 1: you'll see big herds of them and they they they

1727
01:38:32,920 --> 01:38:38,160
Speaker 1: can be in huge groups and they outcompete the white tails,

1728
01:38:38,200 --> 01:38:41,439
Speaker 1: and they're starting to spread south and west, and so

1729
01:38:41,479 --> 01:38:43,680
Speaker 1: I think it's definitely time to get in front of

1730
01:38:43,680 --> 01:38:46,080
Speaker 1: those two. I mean, they're never gonna, never gonna have

1731
01:38:46,120 --> 01:38:51,160
Speaker 1: the impact of a hog. But I think that it's like,

1732
01:38:51,560 --> 01:38:54,160
Speaker 1: should I shoot a white tail or should I shoot

1733
01:38:54,160 --> 01:38:57,160
Speaker 1: an access? Uh? If I'm gonna be out there, you know,

1734
01:38:57,240 --> 01:39:00,840
Speaker 1: getting meat for myself, it's like, think it access is

1735
01:39:00,880 --> 01:39:06,280
Speaker 1: the answer right now for your own personal Yeah, Um,

1736
01:39:06,320 --> 01:39:08,120
Speaker 1: what do you like when it comes to butcher and

1737
01:39:08,160 --> 01:39:12,280
Speaker 1: what do you like working with the most? Um? Hogs

1738
01:39:12,280 --> 01:39:14,840
Speaker 1: are fun because they're all they're all different. I like

1739
01:39:14,960 --> 01:39:19,520
Speaker 1: that because you know, I'm my second book is almost complete,

1740
01:39:19,600 --> 01:39:23,559
Speaker 1: right and and we're it's all about Farrell hogs. And

1741
01:39:23,600 --> 01:39:25,400
Speaker 1: the approach that we've taken on it is how to

1742
01:39:25,720 --> 01:39:27,439
Speaker 1: what do you do with the hog that you've got

1743
01:39:27,439 --> 01:39:30,559
Speaker 1: on the ground, you know, without overcomplicating it because you can't.

1744
01:39:31,120 --> 01:39:33,400
Speaker 1: There's no recipe for Farrell hogs. It's like, well, how

1745
01:39:33,400 --> 01:39:36,559
Speaker 1: big is that? Pigs that eight pounds, there's you know,

1746
01:39:36,560 --> 01:39:40,759
Speaker 1: there's a huge difference in that, and applying the same

1747
01:39:41,120 --> 01:39:45,559
Speaker 1: concepts to every size hog or are the different fat

1748
01:39:45,640 --> 01:39:50,520
Speaker 1: contents that they can have, is gonna lead to mishaps

1749
01:39:50,560 --> 01:39:52,280
Speaker 1: in the kitchen and then you're gonna be less app

1750
01:39:52,320 --> 01:39:53,720
Speaker 1: to eat them in the future. So I think like

1751
01:39:53,800 --> 01:39:57,160
Speaker 1: clarifying how to eat pigs, it's really important, and I

1752
01:39:57,160 --> 01:39:58,720
Speaker 1: think that's also a lot of the fun of it.

1753
01:39:59,080 --> 01:40:02,439
Speaker 1: What I really enjoy is that when you know, you

1754
01:40:02,479 --> 01:40:04,519
Speaker 1: get a pig, whether you've shot it or they are

1755
01:40:04,840 --> 01:40:07,400
Speaker 1: or they've brought it in here, you don't know what

1756
01:40:07,479 --> 01:40:10,200
Speaker 1: it's gonna look like. It could be a hundred pounds

1757
01:40:10,200 --> 01:40:12,519
Speaker 1: and lean, or it could be a hundred pounds and

1758
01:40:12,600 --> 01:40:17,360
Speaker 1: have two inches of pure acorn fat on it. And

1759
01:40:17,360 --> 01:40:20,120
Speaker 1: how that hog looks is going to inform the decisions

1760
01:40:20,120 --> 01:40:22,000
Speaker 1: you make and cutting. Are you gonna cut chops off

1761
01:40:22,000 --> 01:40:23,280
Speaker 1: of it? Are you gonna throw the whole thing in

1762
01:40:23,320 --> 01:40:27,880
Speaker 1: the grinder? Uh? Never get bacon off them? You can

1763
01:40:28,560 --> 01:40:31,679
Speaker 1: really uh you know, this is a very common question

1764
01:40:31,840 --> 01:40:34,920
Speaker 1: in my in my the Ferrell hog butchery classes that

1765
01:40:34,960 --> 01:40:37,599
Speaker 1: we do, is that can you get bacon off And

1766
01:40:37,920 --> 01:40:41,400
Speaker 1: the answers yes, But I've probably seen less than ten

1767
01:40:41,439 --> 01:40:45,440
Speaker 1: hogs ever that I'd say you could get legitimate slicing

1768
01:40:45,640 --> 01:40:47,600
Speaker 1: bacon off of to be clear, like bacon that you

1769
01:40:47,640 --> 01:40:49,840
Speaker 1: could cut into a strip and fry and serve with

1770
01:40:49,880 --> 01:40:54,280
Speaker 1: eggs um if you want bacon flavored product than even

1771
01:40:54,320 --> 01:40:56,880
Speaker 1: a smaller thin belly. If it's only an inch thick

1772
01:40:56,960 --> 01:40:58,920
Speaker 1: or three quarters of an inch stick, you can take

1773
01:40:58,960 --> 01:41:01,960
Speaker 1: that off and still cure and smoke that, and then

1774
01:41:01,960 --> 01:41:05,360
Speaker 1: you can have bacon bits absolutely if it's got enough

1775
01:41:05,360 --> 01:41:07,600
Speaker 1: fat on it. But if you want like a legitimate

1776
01:41:07,680 --> 01:41:10,120
Speaker 1: slice a strip of bacon to wrap around a dove

1777
01:41:10,160 --> 01:41:13,920
Speaker 1: breast or whatever, then it's going to require a very

1778
01:41:14,120 --> 01:41:16,880
Speaker 1: very large, very fat pig. And so that's typically gonna

1779
01:41:16,880 --> 01:41:21,880
Speaker 1: be a sow. And you don't see sows in the Yeah,

1780
01:41:21,920 --> 01:41:26,240
Speaker 1: you know, live weight you probably two fifty plus, I

1781
01:41:26,280 --> 01:41:29,519
Speaker 1: think before you start to get bacon that's gonna be

1782
01:41:29,640 --> 01:41:31,880
Speaker 1: worth it. And so it's kind of rare to see

1783
01:41:31,880 --> 01:41:34,479
Speaker 1: a sow that size, although they are out there. For sure.

1784
01:41:35,680 --> 01:41:39,320
Speaker 1: You came in to hunt. You were into food first

1785
01:41:39,360 --> 01:41:43,719
Speaker 1: and then hunting second, So like food brought you into hunting. Yeah,

1786
01:41:43,840 --> 01:41:46,680
Speaker 1: I always fish to be always fish going up. Yea

1787
01:41:47,120 --> 01:41:49,519
Speaker 1: and for me like hunting brought me into food, right,

1788
01:41:50,240 --> 01:41:54,560
Speaker 1: what h what are your feelings about the intersection of

1789
01:41:54,600 --> 01:41:57,920
Speaker 1: those two things. Well, I mean, I'm I'm really excited

1790
01:41:57,920 --> 01:42:00,400
Speaker 1: about where it is right now because I think that

1791
01:42:00,479 --> 01:42:04,400
Speaker 1: it's like it's it's come so far, and that people

1792
01:42:04,560 --> 01:42:07,720
Speaker 1: think about food when they're hunting and fishing a lot

1793
01:42:07,800 --> 01:42:10,559
Speaker 1: more than they did even three years ago. You can

1794
01:42:10,640 --> 01:42:14,240
Speaker 1: go back to him and it's I don't agree, but

1795
01:42:14,320 --> 01:42:17,160
Speaker 1: go on, Well, I I think I'm coming from a

1796
01:42:17,160 --> 01:42:20,080
Speaker 1: perspective of being here in Texas, where I mean, everything

1797
01:42:20,200 --> 01:42:24,120
Speaker 1: was treated in the same way, and Farrell Hoggs maybe eaten,

1798
01:42:24,840 --> 01:42:28,719
Speaker 1: doves maybe eaten, but they're only eaten one way. Venison

1799
01:42:29,560 --> 01:42:34,439
Speaker 1: backstraps are eaten cooked one way. M just from looking

1800
01:42:34,439 --> 01:42:39,000
Speaker 1: at the divergence of recipes alone, Okay, I'll agree with

1801
01:42:39,040 --> 01:42:43,400
Speaker 1: that variety, like the variety of preparations, but I think

1802
01:42:43,439 --> 01:42:49,120
Speaker 1: it's happening in a specific demographic certainly the variety of preparations.

1803
01:42:49,120 --> 01:42:51,960
Speaker 1: But but we go on. I'll talk about my view

1804
01:42:51,960 --> 01:42:53,639
Speaker 1: on it some day and you'll probably know a lot

1805
01:42:53,680 --> 01:42:58,439
Speaker 1: more about that specifically. Um, I feel like people are

1806
01:42:58,560 --> 01:43:02,160
Speaker 1: I feel like they're keeping more of their animals at

1807
01:43:02,240 --> 01:43:07,120
Speaker 1: least experimenting a little bit more, which it's great. Um

1808
01:43:08,360 --> 01:43:10,960
Speaker 1: I hope that you know the same thing applies to fish.

1809
01:43:11,000 --> 01:43:13,280
Speaker 1: But you also hear a lot about you know people,

1810
01:43:13,360 --> 01:43:15,559
Speaker 1: you know, you talk to guides and they don't think

1811
01:43:15,560 --> 01:43:17,960
Speaker 1: that their clients eat their fish either. They want a

1812
01:43:18,000 --> 01:43:20,240
Speaker 1: limit and then they don't eat fish. And I think

1813
01:43:20,280 --> 01:43:25,479
Speaker 1: that's you know, it's real shame not to eat eat

1814
01:43:25,479 --> 01:43:28,599
Speaker 1: fish as as much as you can while it's fresh,

1815
01:43:28,680 --> 01:43:31,160
Speaker 1: eat it it just just don't stop eating it until

1816
01:43:31,200 --> 01:43:35,360
Speaker 1: you have to freeze it, as you know my policy.

1817
01:43:36,000 --> 01:43:42,479
Speaker 1: So that's the intersection. Well, um, like, do you think

1818
01:43:42,520 --> 01:43:45,360
Speaker 1: the two like do you think the food sort of

1819
01:43:45,400 --> 01:43:50,280
Speaker 1: like the food community and the hunting community are in dialogue.

1820
01:43:51,560 --> 01:43:53,559
Speaker 1: I do. I think that there's I mean just think

1821
01:43:53,760 --> 01:43:55,519
Speaker 1: you guys come in here. Let me ask this. Do

1822
01:43:55,560 --> 01:44:01,040
Speaker 1: you guys come into your restaurant who are long hunters

1823
01:44:01,240 --> 01:44:03,559
Speaker 1: and they come in they just want to get a

1824
01:44:03,560 --> 01:44:05,200
Speaker 1: better sense of what can be done with the stuff

1825
01:44:05,200 --> 01:44:10,439
Speaker 1: they hunt. Is that like a client? Yes? Absolutely, doing research? Yeah,

1826
01:44:10,479 --> 01:44:14,800
Speaker 1: when we get people we I used to do a

1827
01:44:14,800 --> 01:44:19,560
Speaker 1: lot of different classes, you know, domestic park butchery, uh, seafood.

1828
01:44:20,439 --> 01:44:22,960
Speaker 1: Now I only do a ferrel hard butchery class just

1829
01:44:23,040 --> 01:44:27,000
Speaker 1: because it is the one, it's in such a more

1830
01:44:27,080 --> 01:44:31,719
Speaker 1: extreme high demand than anything. Absolutely, and we we sell

1831
01:44:32,840 --> 01:44:35,320
Speaker 1: about two a month here at the restaurant, and then

1832
01:44:35,360 --> 01:44:39,240
Speaker 1: we I travel around and do that same class um

1833
01:44:39,320 --> 01:44:41,719
Speaker 1: over and over. How many students come into each class

1834
01:44:41,920 --> 01:44:44,960
Speaker 1: here at the restaurant we have ten. Uh so you're

1835
01:44:45,000 --> 01:44:48,840
Speaker 1: running twenty people through a month on average and just

1836
01:44:49,080 --> 01:44:52,559
Speaker 1: just here. Really yeah, And it's and we sell that

1837
01:44:52,640 --> 01:44:54,680
Speaker 1: out no problem because that's I mean, it's elephant in

1838
01:44:54,720 --> 01:44:57,559
Speaker 1: the room. That's what everybody wants to know about. And

1839
01:44:58,080 --> 01:45:00,880
Speaker 1: uh they it's it's just cutting. Is it mostly hunters?

1840
01:45:00,880 --> 01:45:03,000
Speaker 1: Are mostly people who would like to go hunting? It's

1841
01:45:03,160 --> 01:45:07,240
Speaker 1: a d but I'm sorry, okay. Is it mostly people

1842
01:45:07,240 --> 01:45:09,479
Speaker 1: who are like, man, I've been hunting pigs my whole life.

1843
01:45:09,479 --> 01:45:11,519
Speaker 1: I'm gonna go find out how to better handle them?

1844
01:45:11,880 --> 01:45:14,720
Speaker 1: Or is it mostly people who are thinking, I would

1845
01:45:14,800 --> 01:45:17,280
Speaker 1: like to go get a pig. Before I go get it,

1846
01:45:17,320 --> 01:45:19,400
Speaker 1: I want to learn how to handle it. I'll say

1847
01:45:19,479 --> 01:45:23,280
Speaker 1: that the people that come to the class are in

1848
01:45:24,479 --> 01:45:26,640
Speaker 1: one of those two categories, and then it's kind of

1849
01:45:26,680 --> 01:45:30,639
Speaker 1: a split between new hunters and then established and established hunters.

1850
01:45:30,840 --> 01:45:33,679
Speaker 1: I ask everybody at the beginning of class who here

1851
01:45:34,040 --> 01:45:36,920
Speaker 1: hunts or has access to be given Farrell hog, and

1852
01:45:37,200 --> 01:45:40,240
Speaker 1: nine out of ten people will raise their hand. It's

1853
01:45:40,360 --> 01:45:42,559
Speaker 1: very rare that somebody shows up just to watch a

1854
01:45:42,640 --> 01:45:46,240
Speaker 1: Farrell hog butchery. And then I ask where their land is,

1855
01:45:46,280 --> 01:45:48,160
Speaker 1: just because I like to know what kind of hogs

1856
01:45:48,160 --> 01:45:49,880
Speaker 1: we're talking about, and like, is it on the coast,

1857
01:45:49,920 --> 01:45:52,800
Speaker 1: is in South Texas? Is it in the congreves northwest

1858
01:45:52,800 --> 01:45:54,880
Speaker 1: to here? Um? To kind of get an idea of

1859
01:45:54,920 --> 01:45:57,640
Speaker 1: what you're dealing with. Um, And almost all of them have,

1860
01:45:57,920 --> 01:46:00,240
Speaker 1: you know, our hunting, and so I'd say it's a

1861
01:46:00,320 --> 01:46:03,040
Speaker 1: very high proportion of those people are hunters, and a

1862
01:46:03,160 --> 01:46:06,080
Speaker 1: very high proportion of those hunters have been hunting for

1863
01:46:06,120 --> 01:46:10,520
Speaker 1: a long time. Do you feel like with the restaurant

1864
01:46:10,640 --> 01:46:14,479
Speaker 1: and with the classes, is there, um the thing you're

1865
01:46:14,520 --> 01:46:18,160
Speaker 1: getting at, like if you die, they'll chisel something on

1866
01:46:18,240 --> 01:46:27,760
Speaker 1: your tombstone. Like this man taught demonstrate pigs. Man did

1867
01:46:27,760 --> 01:46:30,960
Speaker 1: he love pigs with? You know? This man would never

1868
01:46:31,120 --> 01:46:39,320
Speaker 1: shut the funk up about wild pigs? I think, uh, yeah,

1869
01:46:39,080 --> 01:46:43,599
Speaker 1: I'm pretty you know, I think that's my The feral

1870
01:46:43,640 --> 01:46:47,240
Speaker 1: hogs are are really a cause of mine. You know,

1871
01:46:47,320 --> 01:46:50,080
Speaker 1: I really like to promote the eating of them, and

1872
01:46:50,120 --> 01:46:52,920
Speaker 1: I just see them as a resource and I it's

1873
01:46:52,920 --> 01:46:55,599
Speaker 1: a it's like it's a resource, and then the more

1874
01:46:55,760 --> 01:46:58,439
Speaker 1: we use of that, the less of another resource. We

1875
01:46:58,520 --> 01:47:02,519
Speaker 1: use less of someone else's source for use. And it's

1876
01:47:02,560 --> 01:47:05,439
Speaker 1: it's just a when when when you know, And it's like,

1877
01:47:05,479 --> 01:47:10,479
Speaker 1: I'd love to debate a vegetarian on the ethics of

1878
01:47:10,560 --> 01:47:13,439
Speaker 1: eating farreal hawks because I would like to hear the arguments,

1879
01:47:13,439 --> 01:47:15,599
Speaker 1: like we do we put them in a big farreal

1880
01:47:15,680 --> 01:47:21,439
Speaker 1: hog preserve. Well, yeah, that's what we do with wild horses.

1881
01:47:23,760 --> 01:47:28,160
Speaker 1: And they would argue that it's a that you're ending

1882
01:47:28,200 --> 01:47:31,320
Speaker 1: the life of a sentient being and causing it suffering,

1883
01:47:31,400 --> 01:47:37,840
Speaker 1: and that that sentient being shouldn't be blamed for the

1884
01:47:37,880 --> 01:47:41,840
Speaker 1: fact that we turned its ancestors loose on the land.

1885
01:47:43,439 --> 01:47:46,000
Speaker 1: Now you get here, there's a prep Yeah, so then

1886
01:47:46,200 --> 01:47:48,559
Speaker 1: that's where it gets tricky. But here we are, so

1887
01:47:48,640 --> 01:47:52,200
Speaker 1: we gotta reckon with this, and that's where people are, Um,

1888
01:47:52,280 --> 01:47:55,240
Speaker 1: that's what those arguments start to fall apart because they'll

1889
01:47:55,280 --> 01:47:59,000
Speaker 1: be like, well, yeah, because they're overpopulated, yeah, because they're

1890
01:47:59,000 --> 01:48:01,280
Speaker 1: non native, And you're like, well, what about the sentient part,

1891
01:48:01,720 --> 01:48:04,120
Speaker 1: because I don't think that you feel that way about

1892
01:48:04,200 --> 01:48:08,880
Speaker 1: grizzly bear hunting, right, And they're sentient too, and and

1893
01:48:08,920 --> 01:48:12,519
Speaker 1: so they're like, I'll end that sentient life because I

1894
01:48:12,560 --> 01:48:16,920
Speaker 1: don't like that one. Um. We're talking about eating crickets

1895
01:48:17,000 --> 01:48:20,559
Speaker 1: last night and the movement to eat more insects, and

1896
01:48:20,600 --> 01:48:23,240
Speaker 1: I was like, a bite of crickets, you're killing so

1897
01:48:23,280 --> 01:48:26,120
Speaker 1: many things at each bite. It's too much. Death has

1898
01:48:26,160 --> 01:48:30,439
Speaker 1: a lot of weight. Yeah, it's like all those little soul,

1899
01:48:30,680 --> 01:48:33,679
Speaker 1: hundreds of them, hundreds of them in one piece of cricket. Flower.

1900
01:48:33,800 --> 01:48:44,960
Speaker 1: What about caviare? Yeah, that's just death, death upon death.

1901
01:48:46,280 --> 01:48:49,720
Speaker 1: So plug plug, um, wrap it up. If you gotta

1902
01:48:49,760 --> 01:48:55,320
Speaker 1: leave to go fishing, plug, plug your double, plug your book,

1903
01:48:55,920 --> 01:49:00,080
Speaker 1: plug your restaurant, and plug your class. Yeah. Um, and

1904
01:49:00,080 --> 01:49:02,800
Speaker 1: then plug that guy again. No, don't plug him again. Yeah,

1905
01:49:02,840 --> 01:49:04,599
Speaker 1: I'll see him. I'll see him soon enough. He's gonna

1906
01:49:04,600 --> 01:49:09,120
Speaker 1: be pretty excited about this just mentioned. Yeah, he's he's

1907
01:49:09,280 --> 01:49:12,560
Speaker 1: a really wonderful guy to um. He's one of my

1908
01:49:12,760 --> 01:49:14,760
Speaker 1: you know, if you are guides and they're just not

1909
01:49:14,880 --> 01:49:18,479
Speaker 1: they're not fun, you know, it's the worst. Uh, He's

1910
01:49:18,640 --> 01:49:21,960
Speaker 1: he's just generally nice. And he obviously loves what he does.

1911
01:49:22,840 --> 01:49:25,800
Speaker 1: So that's another plug for well, you'll have to hit

1912
01:49:25,840 --> 01:49:30,120
Speaker 1: rewind to hear the name of the guide's service. Uh,

1913
01:49:30,240 --> 01:49:33,000
Speaker 1: the book is a field like, like I said, we

1914
01:49:33,320 --> 01:49:37,120
Speaker 1: put that out best seven years ago that that came out,

1915
01:49:37,200 --> 01:49:40,240
Speaker 1: and you know, I look back on that as being

1916
01:49:41,360 --> 01:49:43,280
Speaker 1: you know, when you look back on anything, you're like, oh,

1917
01:49:43,320 --> 01:49:44,800
Speaker 1: I would have done that differently. But what I like

1918
01:49:44,880 --> 01:49:47,479
Speaker 1: about that I was fairly new to it, and I

1919
01:49:47,520 --> 01:49:50,600
Speaker 1: think that having a perspective of being fairly new to

1920
01:49:50,720 --> 01:49:55,240
Speaker 1: something gives you, um a good deal of empathy to

1921
01:49:55,479 --> 01:50:00,160
Speaker 1: other new people that are new to it. Um. I'm

1922
01:50:00,200 --> 01:50:03,400
Speaker 1: really I'm I'm proud of it. And uh, the the

1923
01:50:03,479 --> 01:50:06,400
Speaker 1: next book, I think is is much more refined. We

1924
01:50:06,439 --> 01:50:09,800
Speaker 1: know a lot more about our audience with this one, um,

1925
01:50:09,840 --> 01:50:13,120
Speaker 1: and it's all ferreal hog um and we're you know,

1926
01:50:13,160 --> 01:50:16,000
Speaker 1: we're in the final kind of designed stages of that

1927
01:50:16,040 --> 01:50:18,920
Speaker 1: book and we're real proud of it. It's got a

1928
01:50:18,920 --> 01:50:22,840
Speaker 1: lot of recipes, it's got a lot of detailed butchering diagrams,

1929
01:50:22,840 --> 01:50:25,400
Speaker 1: and a lot of information about what to do with pigs.

1930
01:50:25,439 --> 01:50:27,880
Speaker 1: What are you gonna call it? It's called the hog Book.

1931
01:50:28,280 --> 01:50:31,960
Speaker 1: There you go, yeah, that's not the Wild Hog Book. No, well,

1932
01:50:32,000 --> 01:50:35,719
Speaker 1: a Chef's Guide to Hunting, Preparing, and Cooking wild Pigs

1933
01:50:36,280 --> 01:50:38,599
Speaker 1: because the subtitle so just trying to keep it simple.

1934
01:50:38,760 --> 01:50:40,760
Speaker 1: And you know, like I said, we've we've got the

1935
01:50:40,800 --> 01:50:42,880
Speaker 1: different categories of hogs that are going to be in

1936
01:50:42,920 --> 01:50:45,479
Speaker 1: there that you will come across, from a tiny pig

1937
01:50:45,520 --> 01:50:48,000
Speaker 1: to a big boar. What to do with all of that?

1938
01:50:48,600 --> 01:50:52,360
Speaker 1: How to combat the gaming nous um? Is it organized

1939
01:50:52,880 --> 01:50:58,160
Speaker 1: tiny pig, small pig, medium pig, large style, large boar? Yeah? Yeah,

1940
01:50:58,240 --> 01:51:00,400
Speaker 1: which is what I find to be, like the general

1941
01:51:00,479 --> 01:51:02,880
Speaker 1: categories that make it more approachable. So if you get

1942
01:51:02,920 --> 01:51:05,880
Speaker 1: a big style down, flip to that chapter and it's

1943
01:51:05,880 --> 01:51:09,120
Speaker 1: gonna go over what you need to are, what likely

1944
01:51:09,400 --> 01:51:11,599
Speaker 1: you'll you'll want to do with that hog? You ever

1945
01:51:11,600 --> 01:51:19,280
Speaker 1: here with dude Clayton Saunders. No, he's an interesting guy. Yeah, okay, yeah,

1946
01:51:19,320 --> 01:51:20,920
Speaker 1: I know. Well, I mean I didn't know his name,

1947
01:51:20,920 --> 01:51:24,800
Speaker 1: but definitely they're a huge processors, say export processor for

1948
01:51:25,040 --> 01:51:27,040
Speaker 1: wild hog. Yeah, man, I do can cook a pork

1949
01:51:27,040 --> 01:51:31,479
Speaker 1: shoulder though, Man, holy ship, that stuff is good. Remember that. Yeah,

1950
01:51:31,880 --> 01:51:35,000
Speaker 1: I mean that is a clearinghouse for pigs. Sound Texas,

1951
01:51:35,400 --> 01:51:37,200
Speaker 1: We hung out with him. We brought we brought some

1952
01:51:37,280 --> 01:51:38,800
Speaker 1: of our own pigs there. We caught him up and

1953
01:51:38,840 --> 01:51:41,560
Speaker 1: then he cooked with some cooked the sow shoulder on

1954
01:51:41,720 --> 01:51:45,439
Speaker 1: his pit with a mop. We actually put his mop

1955
01:51:45,479 --> 01:51:50,240
Speaker 1: on our cook book, Clayton Saunders Divine Meat Mop. That

1956
01:51:50,439 --> 01:51:53,200
Speaker 1: was good. Yeah, that's good. Yeah, I mean they could

1957
01:51:53,200 --> 01:51:55,560
Speaker 1: be great. He knows a lot about pigs too. You

1958
01:51:55,560 --> 01:51:57,680
Speaker 1: should hang out with him someday. Yeah, I definitely want

1959
01:51:57,720 --> 01:52:00,360
Speaker 1: to connect with him. So you plug your book. It's

1960
01:52:00,400 --> 01:52:03,400
Speaker 1: like your next book. Tell people about your restaurants. Uh.

1961
01:52:03,640 --> 01:52:06,519
Speaker 1: In Austin's we've got the two places where we're sitting

1962
01:52:06,600 --> 01:52:09,280
Speaker 1: right now is Di Do, a butcher's shop and supper club.

1963
01:52:09,320 --> 01:52:11,840
Speaker 1: We've got a little meat counter here and then as

1964
01:52:11,880 --> 01:52:16,720
Speaker 1: we kind of discussed, like our our focus on local ingredients,

1965
01:52:17,320 --> 01:52:19,840
Speaker 1: menu changes daily. Here we're open for lunch and dinner.

1966
01:52:20,400 --> 01:52:23,600
Speaker 1: And then downtown we have a little tacorea uh like

1967
01:52:23,760 --> 01:52:26,240
Speaker 1: dead center downtown, kind of close to the river. It's

1968
01:52:26,280 --> 01:52:28,400
Speaker 1: in a food hall and it's a small little spot.

1969
01:52:28,520 --> 01:52:31,679
Speaker 1: It's got a little woodburning grill and we just serve

1970
01:52:31,720 --> 01:52:36,200
Speaker 1: a pretty small menu of tacos um and a couple

1971
01:52:36,200 --> 01:52:39,120
Speaker 1: of little sides. But access deer and Nil Guy and

1972
01:52:39,160 --> 01:52:41,920
Speaker 1: wild pig in there there. It's a Farrell Hog and

1973
01:52:41,960 --> 01:52:44,280
Speaker 1: Nil guy down there. We don't have any beef on

1974
01:52:44,360 --> 01:52:48,120
Speaker 1: the menu at all. It's uh, we do a venison taco.

1975
01:52:48,800 --> 01:52:50,960
Speaker 1: It's it's like I said, this tiny little menu. We've

1976
01:52:50,960 --> 01:52:54,680
Speaker 1: got some some good chicken on their shrimp mushroom to

1977
01:52:54,880 --> 01:52:58,240
Speaker 1: Farrell Hog tacos in Venison Taco and that's pretty much it.

1978
01:52:59,360 --> 01:53:02,800
Speaker 1: I do a taco area. Yeah. So the Italian word

1979
01:53:02,880 --> 01:53:09,160
Speaker 1: followed by a Mexican. Yeah, it's ridiculous. I've doug, I've

1980
01:53:09,240 --> 01:53:11,120
Speaker 1: made my bed. I gotta lie in it now. So

1981
01:53:12,040 --> 01:53:14,160
Speaker 1: uh yeah. Those are the two restaurants, and then we

1982
01:53:14,280 --> 01:53:17,080
Speaker 1: have are the third branch of the business is the

1983
01:53:17,160 --> 01:53:19,880
Speaker 1: New School of Traditional Cookery and that's mostly what I

1984
01:53:20,000 --> 01:53:24,760
Speaker 1: focus on, and that's classwork butchery demos um kind of

1985
01:53:24,840 --> 01:53:29,080
Speaker 1: like hunting cat camp catering services where we will come

1986
01:53:29,080 --> 01:53:31,479
Speaker 1: out for however long you want a couple of nights

1987
01:53:31,600 --> 01:53:34,080
Speaker 1: and we cook every meal. If you want to provide

1988
01:53:34,120 --> 01:53:36,000
Speaker 1: the venison to the hog or the turkey or the

1989
01:53:36,080 --> 01:53:39,800
Speaker 1: fish or whatever, we'll we'll just we're ready to improvise

1990
01:53:39,880 --> 01:53:42,479
Speaker 1: and do anything. And then we do classes during the

1991
01:53:42,560 --> 01:53:44,920
Speaker 1: day between hunts typically, you know, like what do you

1992
01:53:44,960 --> 01:53:46,680
Speaker 1: want to learn about, Well, we got you know, we

1993
01:53:46,800 --> 01:53:49,240
Speaker 1: caught eight bass out of the pond and somebody shot

1994
01:53:49,280 --> 01:53:52,040
Speaker 1: a turkey. Cool, bringing on, that's what's for dinner. And

1995
01:53:52,200 --> 01:53:53,800
Speaker 1: we'll sit there and do as much as we can.

1996
01:53:53,960 --> 01:53:56,760
Speaker 1: We have a van that's basically just a road show

1997
01:53:57,320 --> 01:53:59,320
Speaker 1: that's got anything that we'll need in it, and we

1998
01:53:59,400 --> 01:54:03,040
Speaker 1: can provides based on what you've got, and we'll just

1999
01:54:03,120 --> 01:54:07,519
Speaker 1: try to bring our perspectives and help people and improve

2000
01:54:07,640 --> 01:54:11,360
Speaker 1: their cooking and processing things like that. And so that

2001
01:54:11,400 --> 01:54:13,880
Speaker 1: sounds like a full day at work is the best.

2002
01:54:14,040 --> 01:54:15,960
Speaker 1: It is absolutely the best. And then we do some

2003
01:54:16,080 --> 01:54:18,360
Speaker 1: public stuff too, where people can just sign on and

2004
01:54:18,400 --> 01:54:20,160
Speaker 1: we'll take them to a ranch that's a partner and

2005
01:54:20,439 --> 01:54:23,519
Speaker 1: our guide out there. And so I mean that that's

2006
01:54:23,520 --> 01:54:25,679
Speaker 1: an amazing day. You get up, you guide somebody, maybe

2007
01:54:25,680 --> 01:54:28,519
Speaker 1: they shoot their first year, their first pig, and then

2008
01:54:28,600 --> 01:54:30,519
Speaker 1: you you cook them lunch, and then you do a

2009
01:54:30,640 --> 01:54:33,040
Speaker 1: class and then they sit down and eat with all

2010
01:54:33,080 --> 01:54:35,080
Speaker 1: the GUIDs and have a big dinner at the end

2011
01:54:35,120 --> 01:54:37,240
Speaker 1: of the day. You know, based on what we've got.

2012
01:54:38,560 --> 01:54:41,600
Speaker 1: It's a it's an amazing job. I'm very lucky. But

2013
01:54:41,760 --> 01:54:44,480
Speaker 1: that's primarily what I do now besides kind of bounce

2014
01:54:44,560 --> 01:54:49,360
Speaker 1: between the restaurants and um is organizing these things, and

2015
01:54:49,640 --> 01:54:53,080
Speaker 1: we go all over the state and probably next season

2016
01:54:53,160 --> 01:54:55,480
Speaker 1: even beyond. So it's a it's a lot of fun.

2017
01:54:56,000 --> 01:54:58,440
Speaker 1: How do people find that it's all on the did

2018
01:54:58,600 --> 01:55:01,880
Speaker 1: A website? Da I d u Uh? If you google that,

2019
01:55:02,000 --> 01:55:04,640
Speaker 1: it'll come up and all three of those businesses are

2020
01:55:04,680 --> 01:55:07,160
Speaker 1: on there and all the information and uh, you know,

2021
01:55:07,560 --> 01:55:11,040
Speaker 1: press and and different packages that we offer. Hit us

2022
01:55:11,040 --> 01:55:14,920
Speaker 1: with the proverb again, the Italian proverb from two kingdoms

2023
01:55:14,960 --> 01:55:18,360
Speaker 1: and from the two kingdoms of nature choose food with care?

2024
01:55:19,680 --> 01:55:24,960
Speaker 1: Like that got any final thoughts? So many? I don't

2025
01:55:25,000 --> 01:55:27,800
Speaker 1: have any organized. The final thought is we should induce

2026
01:55:33,280 --> 01:55:36,840
Speaker 1: Schneider been sitting here, yeah, patiently, Yeah, not saying a

2027
01:55:37,400 --> 01:55:39,840
Speaker 1: damn thing. I was trying to figure out, you know,

2028
01:55:39,960 --> 01:55:43,160
Speaker 1: the best way to slide in. Don't want what did

2029
01:55:43,160 --> 01:55:44,600
Speaker 1: you want me to do? Like a flat out intro

2030
01:55:44,720 --> 01:55:47,280
Speaker 1: early I just wanted to all of a sudden, have

2031
01:55:47,440 --> 01:55:51,600
Speaker 1: your voice come in and surprise people, like where there

2032
01:55:51,640 --> 01:55:56,680
Speaker 1: was an intruder Creends our new podcast producer. You know,

2033
01:55:57,720 --> 01:56:00,840
Speaker 1: We're going in all kinds of stuff, yeah, including what

2034
01:56:00,880 --> 01:56:02,600
Speaker 1: I now think is the Have you listened to Cal's

2035
01:56:02,600 --> 01:56:06,840
Speaker 1: weekend review. It's the best thing on the internet, all right.

2036
01:56:07,280 --> 01:56:09,440
Speaker 1: It's the best thing that a person could possibly get

2037
01:56:09,520 --> 01:56:12,680
Speaker 1: for free, and it's better than nine cent of the

2038
01:56:12,680 --> 01:56:15,360
Speaker 1: ship you could buy in this world. I will I

2039
01:56:15,440 --> 01:56:17,440
Speaker 1: will listen to it on my way to the All

2040
01:56:17,440 --> 01:56:19,360
Speaker 1: you need is you'll be able to burn through is

2041
01:56:19,400 --> 01:56:21,560
Speaker 1: twenty minutes long. I got three and a half hours

2042
01:56:21,600 --> 01:56:25,280
Speaker 1: to kill your daughter. Like, well, there's what seven episodes? Yeah?

2043
01:56:25,320 --> 01:56:27,960
Speaker 1: Twenty minutes long? Yeah? Or so it's the weekend review.

2044
01:56:29,240 --> 01:56:31,360
Speaker 1: My kids love it. I'm on it. It's my kid's

2045
01:56:31,400 --> 01:56:34,880
Speaker 1: favorite show because they like the sound effects. There are

2046
01:56:34,960 --> 01:56:37,120
Speaker 1: those who would have you believe that the sound effects

2047
01:56:37,240 --> 01:56:43,080
Speaker 1: are annoying, but they're not because it makes kids like it. Okay,

2048
01:56:44,120 --> 01:56:47,160
Speaker 1: Cal's weekend review, Col's weekend review. I'm gonna binge it.

2049
01:56:47,520 --> 01:56:50,000
Speaker 1: Best thing on the internet, all right. I did have

2050
01:56:50,160 --> 01:56:52,240
Speaker 1: one follow up question. We got enough time? It's like

2051
01:56:52,320 --> 01:56:55,920
Speaker 1: eleven right, now, what Tith, Now that you've been intro

2052
01:56:56,240 --> 01:56:59,760
Speaker 1: don't don't waste your time? Alright? Would you like your supper?

2053
01:57:00,480 --> 01:57:04,440
Speaker 1: The supper was exquisite. Do you use the word supper supper, Yeah,

2054
01:57:05,960 --> 01:57:10,680
Speaker 1: more likely dinner, but yeah, appropriately supper. Um. It was,

2055
01:57:11,120 --> 01:57:15,080
Speaker 1: it was incredible. It was like a whole explosion in

2056
01:57:15,240 --> 01:57:22,320
Speaker 1: my brain. I did I did she hit the table

2057
01:57:22,320 --> 01:57:26,160
Speaker 1: and use a dirty word. I did a little did

2058
01:57:26,200 --> 01:57:29,440
Speaker 1: a little happy dance. Um No. I mean I think

2059
01:57:29,520 --> 01:57:32,240
Speaker 1: what you're doing here, Jesse is incredible. It's like it's

2060
01:57:32,320 --> 01:57:37,200
Speaker 1: like a an artist's studio combined with the laboratory. And

2061
01:57:37,760 --> 01:57:40,120
Speaker 1: I mean, for me, it's just everything on the menu,

2062
01:57:40,600 --> 01:57:42,880
Speaker 1: or so many things on the menu. You know. I

2063
01:57:42,960 --> 01:57:45,080
Speaker 1: think the average person doesn't know you can you can

2064
01:57:45,160 --> 01:57:48,360
Speaker 1: eat that, and that's kind of what that exposure is.

2065
01:57:48,600 --> 01:57:51,760
Speaker 1: You know that it's not just the standard stuff in

2066
01:57:51,800 --> 01:57:54,640
Speaker 1: the grocery store. There's just so much more that is

2067
01:57:55,800 --> 01:58:00,360
Speaker 1: um edible and you know, delicious um. And it's just

2068
01:58:00,480 --> 01:58:02,959
Speaker 1: a whole kind of education. I think it's really inspiring.

2069
01:58:03,400 --> 01:58:07,240
Speaker 1: Should be inspiring for people to look around to see

2070
01:58:07,280 --> 01:58:09,360
Speaker 1: what more they can consume instead of you know, the

2071
01:58:09,440 --> 01:58:13,960
Speaker 1: standard Iceberg lettuce. Not to knock Iceberg lettuce, but I

2072
01:58:14,000 --> 01:58:17,960
Speaker 1: mean I really appreciate that and that is goal here

2073
01:58:18,600 --> 01:58:21,800
Speaker 1: for people to just realize what they've got around him. Yeah,

2074
01:58:21,840 --> 01:58:26,160
Speaker 1: I mean, you have a root that grows around here

2075
01:58:26,440 --> 01:58:28,560
Speaker 1: that you said, is you know you make tea out

2076
01:58:28,600 --> 01:58:32,160
Speaker 1: of I mean, there's just they grow mangoes in Texas.

2077
01:58:32,320 --> 01:58:34,080
Speaker 1: I don't know if people knew that. I didn't know that,

2078
01:58:34,400 --> 01:58:37,400
Speaker 1: but holy sh it, get the mango sorbet. That's the

2079
01:58:37,520 --> 01:58:41,320
Speaker 1: whole all your mind. Well you got for concluders. Bring

2080
01:58:41,400 --> 01:58:43,600
Speaker 1: it back all the way back around. You're bringing it

2081
01:58:43,680 --> 01:58:49,120
Speaker 1: around to take in uh around, I'm going to because

2082
01:58:49,120 --> 01:58:52,200
Speaker 1: you know, I could be setting it up never down

2083
01:58:52,280 --> 01:58:58,040
Speaker 1: in my mind. Um talking about educating people and using

2084
01:58:58,080 --> 01:59:00,040
Speaker 1: more of the animal and bringing back around to you.

2085
01:59:00,240 --> 01:59:02,120
Speaker 1: In the beginning, we were talking about taking hearts and

2086
01:59:02,240 --> 01:59:06,680
Speaker 1: livers at a gut pile. Is there anything else that

2087
01:59:06,920 --> 01:59:10,880
Speaker 1: you take out of that animal? That's you know, forget

2088
01:59:10,920 --> 01:59:15,160
Speaker 1: about the shanks and meats and bones. Anything else is hard. Yeah,

2089
01:59:15,400 --> 01:59:17,000
Speaker 1: And then what do you do? What would you do

2090
01:59:17,120 --> 01:59:20,280
Speaker 1: with that? Call fat? For sure? I love call fat.

2091
01:59:20,320 --> 01:59:24,880
Speaker 1: In fact, we cooked a boned out Ferrell hog country

2092
01:59:24,960 --> 01:59:28,560
Speaker 1: rib yesterday. And then part of my interruption, have you

2093
01:59:28,640 --> 01:59:32,800
Speaker 1: also heard it called uh lace fat or leaf? No?

2094
01:59:33,040 --> 01:59:35,800
Speaker 1: Leaf is different? Leaf is different? Leaf is the is

2095
01:59:35,880 --> 01:59:40,240
Speaker 1: the waxy fat, the solid fat on the kidneys and

2096
01:59:40,240 --> 01:59:43,400
Speaker 1: stuff around the kidneys got it and that that's rendered

2097
01:59:43,440 --> 01:59:45,800
Speaker 1: into large We definitely if you get a big pig

2098
01:59:46,640 --> 01:59:49,960
Speaker 1: that stuffs pure gold. Um, and it's a it's a

2099
01:59:50,000 --> 01:59:54,400
Speaker 1: really useful softer fat. It's not waxy. Uh, the call

2100
01:59:54,480 --> 01:59:57,320
Speaker 1: fat sure and that I mean if if we can

2101
01:59:57,360 --> 01:59:59,760
Speaker 1: get it, if it doesn't tear, or if I need

2102
01:59:59,840 --> 02:00:02,880
Speaker 1: some them. And then sometimes the kidneys, we'll pull the

2103
02:00:02,960 --> 02:00:05,840
Speaker 1: kidneys out we make boot in. I mean, it's it's

2104
02:00:05,880 --> 02:00:08,880
Speaker 1: funny because like our almost our entire oval cooking game

2105
02:00:09,160 --> 02:00:11,800
Speaker 1: is it's sent around boodin. If you're familiar with that,

2106
02:00:11,960 --> 02:00:15,720
Speaker 1: like that spicy rice and oval sausage, it's that's from

2107
02:00:15,760 --> 02:00:17,600
Speaker 1: East to here, right, that's like a Cajun dish. It

2108
02:00:17,800 --> 02:00:22,080
Speaker 1: is um my director of operations, uh, for the for

2109
02:00:22,200 --> 02:00:28,640
Speaker 1: the school Morgan. She's from East Texas. She's from China, Texas,

2110
02:00:28,800 --> 02:00:30,360
Speaker 1: so they grow a lot of rice there and so

2111
02:00:30,760 --> 02:00:33,680
Speaker 1: the rice based sausages factors in pretty heavily. And she

2112
02:00:33,880 --> 02:00:37,320
Speaker 1: is the master at making really awesome boot in with

2113
02:00:37,520 --> 02:00:41,680
Speaker 1: any any liver guts whatever from from any animals. So

2114
02:00:41,760 --> 02:00:46,400
Speaker 1: we'll take the heart, the liver, kidneys, and then maybe

2115
02:00:46,440 --> 02:00:49,280
Speaker 1: a little bit of like fatty meat and boil that

2116
02:00:49,440 --> 02:00:51,280
Speaker 1: down and then grind that and add that into the

2117
02:00:51,440 --> 02:00:54,320
Speaker 1: rice and uh it. I love that part of the

2118
02:00:54,400 --> 02:00:56,280
Speaker 1: class because people are like, I'm not gonna eat that,

2119
02:00:56,280 --> 02:00:58,840
Speaker 1: and then they eat that like this is fantastic. Yeah,

2120
02:00:58,920 --> 02:01:00,360
Speaker 1: kids will eat it, you know, if don't make it

2121
02:01:00,440 --> 02:01:03,360
Speaker 1: too spicy and so yeah, it's just funny. But like

2122
02:01:03,440 --> 02:01:05,800
Speaker 1: almost a percent of all the o fal that we

2123
02:01:06,200 --> 02:01:09,160
Speaker 1: we pull just goes into Buddha because it's it's just

2124
02:01:09,360 --> 02:01:11,640
Speaker 1: I think the best way to I gotta try that out. Yeah,

2125
02:01:11,720 --> 02:01:14,160
Speaker 1: it's good. What about the call fat? I like it

2126
02:01:14,200 --> 02:01:16,560
Speaker 1: for wrapping stuff. In fact, my favorite way to use

2127
02:01:16,600 --> 02:01:20,200
Speaker 1: call fat is to cook something until it's tender, like

2128
02:01:20,320 --> 02:01:24,600
Speaker 1: a shank, uh, and then completely chill it down. Maybe

2129
02:01:24,760 --> 02:01:28,680
Speaker 1: rub that down with something that's delicious that's like sweet

2130
02:01:28,800 --> 02:01:31,680
Speaker 1: or sour or fatty or whatever, and then wrap that

2131
02:01:31,840 --> 02:01:34,720
Speaker 1: and call fat and then grill that until the call

2132
02:01:34,800 --> 02:01:38,040
Speaker 1: fat is crispy and so you've got free tender meat

2133
02:01:38,200 --> 02:01:40,920
Speaker 1: on the inside. I'm giving away one of the best

2134
02:01:41,000 --> 02:01:43,440
Speaker 1: recipes in the book right now to um, the one

2135
02:01:43,480 --> 02:01:46,880
Speaker 1: we tested yesterday. UM. And then you and you uh

2136
02:01:47,520 --> 02:01:50,240
Speaker 1: and you just cook that until it's nice and brown.

2137
02:01:50,640 --> 02:01:53,280
Speaker 1: But there's one secret step that you have to take

2138
02:01:53,320 --> 02:01:59,600
Speaker 1: otherwise it will be disastrous. See to make sure to

2139
02:01:59,720 --> 02:02:03,680
Speaker 1: not have a big sip of ice water after along

2140
02:02:03,880 --> 02:02:07,040
Speaker 1: those lines. Yeah, but yeah, it'll be included in the back.

2141
02:02:07,160 --> 02:02:09,400
Speaker 1: You have a secret to cut the waxenus No, I'm

2142
02:02:09,440 --> 02:02:13,400
Speaker 1: just full of ship. There's no secret. So you're just

2143
02:02:13,440 --> 02:02:16,360
Speaker 1: trying to lure people in. Oh, we found that with

2144
02:02:16,480 --> 02:02:20,120
Speaker 1: that call fat. You can definitely overdo it. You put

2145
02:02:20,200 --> 02:02:22,600
Speaker 1: too much on there and like you'll never get it

2146
02:02:22,680 --> 02:02:24,920
Speaker 1: to crispop, you'll never get to really cooked through. But

2147
02:02:25,320 --> 02:02:26,920
Speaker 1: you gotta but I mean you gotta cook and cook

2148
02:02:26,960 --> 02:02:28,760
Speaker 1: and cook and cook it. I mean it'll eventually kind

2149
02:02:28,760 --> 02:02:31,040
Speaker 1: of render out. But yeah, it's easy to over apply

2150
02:02:31,160 --> 02:02:34,320
Speaker 1: the call fat. And it's fun to wrap stuff or that. Yeah,

2151
02:02:34,320 --> 02:02:35,920
Speaker 1: but you're doing two things right because you're sort of

2152
02:02:36,000 --> 02:02:39,720
Speaker 1: basting then the internal meat with that the jippings. Oh,

2153
02:02:39,840 --> 02:02:42,360
Speaker 1: it works like a charm. It was really good yesterday.

2154
02:02:42,680 --> 02:02:45,120
Speaker 1: You know that. That trick of it's not something a

2155
02:02:45,200 --> 02:02:48,520
Speaker 1: lot of people do is cook something one way, like

2156
02:02:48,640 --> 02:02:51,600
Speaker 1: braise something down until it's tender and then put it

2157
02:02:51,680 --> 02:02:53,280
Speaker 1: on a grill. Yeah, we do it all the time

2158
02:02:53,360 --> 02:02:57,120
Speaker 1: because like deer ribs like leave more leave the whole

2159
02:02:57,160 --> 02:02:58,600
Speaker 1: damn thing on the bone, caught it up with a

2160
02:02:58,640 --> 02:03:03,320
Speaker 1: haxaar or whatever, and then cook them, braids them till

2161
02:03:03,320 --> 02:03:05,760
Speaker 1: their tender, crack pot them till their tender, and then

2162
02:03:05,840 --> 02:03:08,400
Speaker 1: take them out, put a mop on them, and grill them.

2163
02:03:08,880 --> 02:03:11,000
Speaker 1: Oh my god, it's good my first book. There's a

2164
02:03:11,040 --> 02:03:12,760
Speaker 1: lot of work, right, people like, oh my god, you

2165
02:03:12,800 --> 02:03:16,000
Speaker 1: know it's not that much. It's nice too. I've realized

2166
02:03:16,000 --> 02:03:17,480
Speaker 1: you do it ahead of time. That happens with that

2167
02:03:17,640 --> 02:03:21,400
Speaker 1: method is that, um, if you'd like take them once

2168
02:03:21,400 --> 02:03:24,240
Speaker 1: they're done brazen, you take them out at liquid pretty quickly.

2169
02:03:24,600 --> 02:03:28,560
Speaker 1: A lot of tallow is being left behind, so then

2170
02:03:28,600 --> 02:03:32,320
Speaker 1: you're not dealing with that waxiness so much. Yeah, that's

2171
02:03:32,320 --> 02:03:34,440
Speaker 1: a recipe in my first book called Cheeta Ribs, where

2172
02:03:34,480 --> 02:03:36,760
Speaker 1: we just poach off Farrell hog ribs that are kind

2173
02:03:36,800 --> 02:03:38,760
Speaker 1: of lean and then grill them and mop them with

2174
02:03:39,200 --> 02:03:42,000
Speaker 1: called Cheeter ribs. Yeah. Uh, we start doing them the

2175
02:03:42,040 --> 02:03:44,800
Speaker 1: pressure cookers too. You get done quick, but you gotta

2176
02:03:44,800 --> 02:03:46,440
Speaker 1: be careful because if you like, if you go five

2177
02:03:46,480 --> 02:03:48,720
Speaker 1: minutes too long but fall a part of the girl, yeah,

2178
02:03:48,720 --> 02:03:50,280
Speaker 1: and then you can't get them out. So I kind

2179
02:03:50,320 --> 02:03:52,240
Speaker 1: of like would rather take a little bit of time.

2180
02:03:53,280 --> 02:03:55,560
Speaker 1: My brother, man, he's got pretty dialed with this pressure cooker.

2181
02:03:55,720 --> 02:03:57,280
Speaker 1: But I'd take a little bit of time and get

2182
02:03:57,360 --> 02:03:59,560
Speaker 1: him at just right because a lot of times you

2183
02:03:59,680 --> 02:04:03,280
Speaker 1: sort of lifting them out with a slotted spoon and

2184
02:04:03,640 --> 02:04:05,480
Speaker 1: trying to grill them and ship because they just want

2185
02:04:05,480 --> 02:04:08,640
Speaker 1: to cool him off fall apart. Do it ahead of time,

2186
02:04:08,840 --> 02:04:11,400
Speaker 1: pull them out like whatever you're doing, and just cool

2187
02:04:11,480 --> 02:04:13,600
Speaker 1: them all the way down and then they get they

2188
02:04:13,640 --> 02:04:16,120
Speaker 1: get they get firm, and then you can just slap

2189
02:04:16,200 --> 02:04:19,080
Speaker 1: them on the ground handle them. That's a hot tip man.

2190
02:04:19,280 --> 02:04:20,880
Speaker 1: You know we're gonna do a hot tip off. I

2191
02:04:20,880 --> 02:04:22,920
Speaker 1: don't know if you know this. I didn't suser were dumb.

2192
02:04:22,960 --> 02:04:24,320
Speaker 1: We're gonna do a hot tip off. You should have

2193
02:04:24,400 --> 02:04:28,160
Speaker 1: saved that. I should have saved that for I bet

2194
02:04:28,200 --> 02:04:31,120
Speaker 1: you this has got one or two also because my

2195
02:04:31,240 --> 02:04:35,600
Speaker 1: curry come that we're gonna do a hot tip off

2196
02:04:35,760 --> 02:04:37,680
Speaker 1: and you already wasted all your hot tips. I'm a

2197
02:04:37,720 --> 02:04:40,360
Speaker 1: little there's no reason that you can't do these things

2198
02:04:40,440 --> 02:04:43,280
Speaker 1: in this hot tip off. These two items, they can

2199
02:04:43,440 --> 02:04:46,560
Speaker 1: appear twice. Sure, Okay, we'll do a hot tip off

2200
02:04:46,800 --> 02:04:49,320
Speaker 1: right now. They'll go on Instagram later and people will

2201
02:04:49,360 --> 02:04:51,440
Speaker 1: get to see, they'll scrawl back through the feed I'm

2202
02:04:51,440 --> 02:04:52,880
Speaker 1: gonna do, I'm gonna do a totally new one, and

2203
02:04:52,880 --> 02:04:54,680
Speaker 1: they'll get to see if you're like, if you're like

2204
02:04:54,760 --> 02:04:56,520
Speaker 1: a one trick pony, or now I'm gonna I'm gonna

2205
02:04:56,560 --> 02:05:03,520
Speaker 1: crush you at the tip. Alright, thank that was unwind, Jesse,

2206
02:05:03,800 --> 02:05:28,960
Speaker 1: Jesse Griffiths, thank you for joining us. Thank you. If

2207
02:05:29,000 --> 02:05:32,440
Speaker 1: you liked hearing from Chef Jesse Griffith's on our podcast,

2208
02:05:32,520 --> 02:05:35,120
Speaker 1: you have an opportunity to watch him on our new

2209
02:05:35,240 --> 02:05:39,200
Speaker 1: fishing series on YouTube. It's called dos Boat. Stay tuned

2210
02:05:39,240 --> 02:05:42,680
Speaker 1: for Jesse's episode of dos Boat on August twenty se