WEBVTT - Ep. 182: You Wanna Talk About Killing Hogs? 0:00:00.360 --> 0:00:03.880 If you listen to the Meat Eater podcast, and obviously 0:00:04.200 --> 0:00:06.240 you do because here you are listening to it, or 0:00:06.400 --> 0:00:09.840 watch the show Meat Eater on Netflix, you have seen 0:00:10.080 --> 0:00:13.800 and kind of met our buddy, Remy Warren, who is 0:00:14.040 --> 0:00:15.760 I'll say, I've said it before and I'll say it again, 0:00:15.800 --> 0:00:20.560 one of the most just skilled, accomplished hunters I've ever 0:00:21.000 --> 0:00:23.160 had the pleasure of spending time out in the woods with. 0:00:23.920 --> 0:00:27.440 We are launching a new podcast with Remy called Cutting 0:00:27.640 --> 0:00:30.040 the Distance and then Cutting the Distance is not like 0:00:30.080 --> 0:00:34.120 a conversational show. Cutting the Distance is an educational show 0:00:34.680 --> 0:00:39.120 where Remy walks you through situations and scenarios from his 0:00:39.240 --> 0:00:47.360 life and gives you like actionable, usable information, instruction, intelligence, 0:00:47.520 --> 0:00:52.320 inspiration about how to become a better hunter. And there's 0:00:52.360 --> 0:00:56.120 no one more suited to give you this information than 0:00:56.200 --> 0:00:59.400 Remy Warren. So go find it Cutting the Distance the 0:00:59.440 --> 0:01:01.480 same place as you can find the Meat Eater podcast. 0:01:02.000 --> 0:01:04.600 Give it a listen, give it a review. Caughting the 0:01:04.640 --> 0:01:14.280 Distance with Remy Warren. This is the me Eater podcast 0:01:14.440 --> 0:01:18.160 coming at you shirtless, severely, vote bitten in my case 0:01:18.280 --> 0:01:24.280 underwear listening hunt podcast. You can't predict anything presented by 0:01:24.360 --> 0:01:28.000 on x Hunt creators are the most comprehensive digital mapping 0:01:28.040 --> 0:01:31.080 system for hunters. Download the Hunt app from the iTunes 0:01:31.200 --> 0:01:34.200 or Google play store. Nor where you stand with on 0:01:34.520 --> 0:01:40.600 x uh, Jesse Griffith, are you interested? Um? You okay? 0:01:40.600 --> 0:01:43.839 If we talked about death, death, dead folks for mint, 0:01:44.080 --> 0:01:47.920 Sure you don't mind starting out that way. That's it's nice, 0:01:47.960 --> 0:01:50.560 That's that's a good icebreaker. We're sitting here in your restaurant. 0:01:50.600 --> 0:01:53.000 Tell people where we are. We're in Uh, We're on 0:01:53.040 --> 0:01:55.400 the east side of Austin, Texas at die Do a 0:01:55.960 --> 0:01:59.080 uh early in the morning, just about to get ready 0:01:59.080 --> 0:02:02.480 for life service some to talk about death. Tell people 0:02:02.480 --> 0:02:06.760 about the name die is Uh. How you kind of 0:02:06.760 --> 0:02:11.560 regret it? Yeah, it's it's part of a spot on 0:02:12.680 --> 0:02:15.600 part of an Italian proverb that means from the two 0:02:15.680 --> 0:02:18.800 kingdoms of nature, choose food with caret. I saw it 0:02:18.840 --> 0:02:21.240 in a book along. That's good, though, man, just name 0:02:21.240 --> 0:02:23.720 the damn restaurant that the whole well in Italian, I 0:02:23.760 --> 0:02:26.040 should have just done the whole thing and insisted that 0:02:26.080 --> 0:02:30.800 everybody always say the entire name every time. Um No, 0:02:30.880 --> 0:02:33.400 I just doesn't done it In English? Oh tell me 0:02:33.400 --> 0:02:36.000 the title again from the two kingdoms of nature choose 0:02:36.080 --> 0:02:40.639 food with care. Oh it's good. Yeah, they mean plant 0:02:40.680 --> 0:02:44.160 animal that See that's contentious because that's what I would 0:02:44.160 --> 0:02:46.080 take it to me nowadays, could be land at sea, 0:02:46.240 --> 0:02:48.880 could be planting animal. It wasn't specified in the book. 0:02:49.040 --> 0:02:52.160 I mean, I like, I kind of like that ambiguity too. Um. 0:02:52.240 --> 0:02:54.839 When you stumble across that, oh years ago, you look 0:02:54.919 --> 0:02:59.280 real Italian? Yeah, thanks, yeah, yeah, it doesn't look remote 0:02:59.280 --> 0:03:04.160 with your town. No, no, it looked like a Scotsman, Welsh, Welsh, Welsh. Yeah, 0:03:04.360 --> 0:03:07.800 a Welshman, a Welshman. Yeah. To be clear, I'm a 0:03:07.840 --> 0:03:10.520 Welshman that owns a restaurant with an Italian name that 0:03:10.560 --> 0:03:16.560 serves mostly Mexican in German, the old Mexican German. Yeah yeah, 0:03:17.120 --> 0:03:19.560 um so yeah that we came across that, and I 0:03:19.600 --> 0:03:22.359 really liked it and settled on that for the name 0:03:22.400 --> 0:03:25.040 of that hypothetical restaurant that I wanted to always own, 0:03:25.120 --> 0:03:29.880 and then I stuck to it. So we got corrected. Sure, 0:03:29.919 --> 0:03:33.440 everybody does politely here in the capital city of Texas. 0:03:33.440 --> 0:03:37.000 We mentioned to a press officer that isn't it who 0:03:37.040 --> 0:03:41.720 squared what we calling we're calling it? Died way. I guess, 0:03:41.800 --> 0:03:45.520 and he said, you say it again, I do a yeah, 0:03:45.680 --> 0:03:48.960 that slight. It was a slight correction. It's a slight correction. 0:03:49.000 --> 0:03:51.200 You pronounced it like my mom does to this day. 0:03:51.280 --> 0:03:53.560 Your mom doesn't know how to say it. She's gonna 0:03:53.600 --> 0:03:55.240 listen to this, so I'm gonna say she just says 0:03:55.240 --> 0:04:00.400 it her own way. Okate. On the sobering stories I 0:04:00.400 --> 0:04:03.560 was gonna tell you about we uh, just to bring 0:04:03.640 --> 0:04:05.400 up speed. I know you're busy, man. We did a 0:04:05.400 --> 0:04:09.560 podcast recently with our good friend Pat Durkin, and Pat 0:04:09.640 --> 0:04:17.680 Durkin is Ah. He's a great admirer of obituaries of hunters, 0:04:18.360 --> 0:04:25.040 and he was telling us about this obituary he read 0:04:25.120 --> 0:04:29.600 where a guy had died hunting and in the obituary 0:04:30.160 --> 0:04:35.800 that said that it was and otherwise successful hunt. But 0:04:35.960 --> 0:04:38.040 this guy wrote it was It's kind of this crazy 0:04:38.040 --> 0:04:42.080 story where he said his dad like this guy. He's 0:04:42.080 --> 0:04:43.839 in New York and he said his dad had always 0:04:43.920 --> 0:04:46.880 joked that if he can never get a ten point buck, 0:04:48.200 --> 0:04:51.880 he he knows he'll die like his death prophecy, he'll 0:04:51.880 --> 0:04:55.480 shoot a ten point and die. So one day he's 0:04:55.560 --> 0:04:59.360 hunting and shoots a buck and walks over there and 0:04:59.480 --> 0:05:03.240 counts and there's ten points and he stands up and 0:05:03.240 --> 0:05:07.960 he thinks himself, oh boy, now we'll come. But nothing happens, 0:05:08.400 --> 0:05:11.840 and he lives. And his kids an always joke when 0:05:11.880 --> 0:05:13.920 he made his prophecy that he would kill a ten 0:05:13.960 --> 0:05:15.920 point buck and die, his kids always joke that we're 0:05:15.920 --> 0:05:20.280 gonna drag the buck out of the woods and then 0:05:20.279 --> 0:05:24.200 we'll come back and get you. Eight years goes by 0:05:24.320 --> 0:05:27.120 from when he gets a ten point and they're all 0:05:27.160 --> 0:05:30.760 out hunt in the woods. Their mothers there, kids are there, 0:05:30.880 --> 0:05:33.400 dad's there, and they're checking in with dad on the radio. 0:05:34.960 --> 0:05:41.280 The dad shoots, um, they check in, you've got one. 0:05:41.320 --> 0:05:44.600 They're gonna check back in a little bit. And eventually 0:05:44.720 --> 0:05:48.560 keeps trying to get his dad on the radio, but 0:05:48.640 --> 0:05:51.880 he can't raise him. So eventually walks over and finds 0:05:51.880 --> 0:05:58.040 his dad land sitting against a tree, stone dead, just 0:05:58.160 --> 0:06:02.760 like heart attack just killed him. Calls the mom and brother, 0:06:02.920 --> 0:06:05.720 everybody comes over the tree and they have a big cry. 0:06:06.680 --> 0:06:08.320 Then they're trying to figure out because he did shoot, 0:06:08.600 --> 0:06:10.480 and they go fine, where he had shot a buck 0:06:10.600 --> 0:06:12.719 and it was an eight point buck and he shot 0:06:12.680 --> 0:06:15.640 at eight point buck, had dragged it a little ways 0:06:15.960 --> 0:06:18.640 had gutted it most not been feeling good, went back 0:06:18.680 --> 0:06:22.880 and sat against his tree and expired. And they called 0:06:22.920 --> 0:06:27.159 the medical you know, called and everything, and they came 0:06:27.160 --> 0:06:30.719 out and they were going to load him on this 0:06:30.800 --> 0:06:33.400 little gurney thing to carry him out of there. And 0:06:33.440 --> 0:06:35.240 the kids grabbed the buck and they said they had 0:06:35.240 --> 0:06:40.120 the buck back to the truck before Dad was it's 0:06:40.120 --> 0:06:43.520 a good story. It's a good story. You like that one. 0:06:44.880 --> 0:06:47.080 He left out that little detail about where he drug 0:06:47.120 --> 0:06:50.719 it from. You do that purposely? No, tell me about 0:06:50.720 --> 0:06:52.000 how it was on the neighbor. You know what I'm 0:06:52.000 --> 0:06:54.120 talking about. Yeah, I read the email. He dropped it 0:06:54.120 --> 0:06:56.839 off the neighbors, remember that far So I sort of 0:06:57.120 --> 0:06:59.480 in my mind I was kept thinking like, it wasn't 0:06:59.560 --> 0:07:03.360 really like shooting the buck that did it. It was 0:07:03.400 --> 0:07:05.760 the fact that he had like shot on the neighbors 0:07:05.800 --> 0:07:08.280 just slightly. Because remember he goes, the sun goes and 0:07:08.440 --> 0:07:11.560 kind of backtracks because I think he ends up finding 0:07:12.080 --> 0:07:17.080 the heart and the liver maybe. Um. Anyways, he backtracks 0:07:17.120 --> 0:07:19.600 and he goes, oh, he shot it just onto the neighbors. 0:07:19.720 --> 0:07:22.480 Oh so you're confusing Another story. The same dude told 0:07:23.480 --> 0:07:25.480 I'm gonna come back to that story because it tells 0:07:25.520 --> 0:07:27.480 the character of his old man. Well, go ahead, No, 0:07:27.560 --> 0:07:30.920 I know, but that was a whole other story, right 0:07:31.000 --> 0:07:33.160 about the hearts and the livers. It was, But he 0:07:33.240 --> 0:07:39.480 still backtracks his dad's dying buck to the neighbors. And 0:07:39.560 --> 0:07:42.080 so I felt like it wasn't really necessarily just the 0:07:42.160 --> 0:07:44.840 killing the buck. It was the fact that, like it 0:07:44.920 --> 0:07:46.960 was on the neighbors and all of a sudden, there 0:07:47.000 --> 0:07:50.120 had to be this great this excitement and you know, 0:07:50.240 --> 0:07:53.720 exertion of quickly dragging it, you know, under over offence 0:07:54.560 --> 0:07:56.360 and you know, if you're not used to doing that 0:07:56.440 --> 0:07:59.400 kind of stuff. Back to head down the hill and 0:07:59.400 --> 0:08:00.880 find a blood trail. I take it to where I 0:08:00.920 --> 0:08:03.080 can see where the deer had fallen, about forty yards 0:08:03.080 --> 0:08:05.680 onto the neighboring property. I see where the buck had 0:08:05.680 --> 0:08:08.560 been dragged guts in up a steep hill to our 0:08:08.680 --> 0:08:13.000 side of the property line. There it was gutted. Here's 0:08:13.000 --> 0:08:14.960 the thing that speaks to the character of his old man. 0:08:15.440 --> 0:08:18.160 He says, he's out hunting with his old man and 0:08:18.160 --> 0:08:24.440 they're hunting just north of Syracuse and uh throughout the woods. 0:08:24.440 --> 0:08:27.920 He's twelve, even though he wasn't supposed to be hunting 0:08:27.920 --> 0:08:31.680 at that age, and he here's a shot behind him. 0:08:31.800 --> 0:08:34.360 His dad's sitting somewhere. He's sitting here, and the kid, 0:08:35.000 --> 0:08:36.800 the guy that's right in here's a shot, I am 0:08:36.880 --> 0:08:41.120 behind him and he gets cold and wants to wander around. 0:08:41.120 --> 0:08:43.160 So he goes back to investigate what happened at the 0:08:43.160 --> 0:08:45.080 shot and realized the guy had got it a deer 0:08:46.320 --> 0:08:50.880 um and left the heart and liver, So he takes 0:08:50.920 --> 0:08:55.880 the heart out of the gut pile and later winds 0:08:55.920 --> 0:08:57.960 up back at the truck to meet up with his dad, 0:08:59.000 --> 0:09:02.200 and his dad explains, you know, I found some gut 0:09:02.240 --> 0:09:06.160 pile and the guy only took the heart, so I 0:09:06.200 --> 0:09:12.880 grabbed the liver. That's a good one. Uh. The other 0:09:12.960 --> 0:09:14.880 dude rolled in. Let me check this one real quick. 0:09:17.200 --> 0:09:22.520 Here's not one about guys dying. This kid his uncle's 0:09:22.520 --> 0:09:25.200 got type one diabetes and dies some complications of type 0:09:25.200 --> 0:09:30.680 one diabetes, and he had had the lower part of 0:09:31.000 --> 0:09:40.120 his right leg amputated at the knee down. Did I 0:09:40.200 --> 0:09:42.880 make clearly this is his kid's uncle. There's a hunter. 0:09:43.000 --> 0:09:45.920 There's a dude. Okay, there's this mug who's a kid 0:09:46.320 --> 0:09:51.480 kidd ish his uncle dies. His uncle dies of complications 0:09:51.520 --> 0:09:54.160 from type one diabetes, and not only that, but in 0:09:54.280 --> 0:09:57.720 his struggles with the disease, had had his right leg 0:09:57.760 --> 0:10:00.960 removed from the knee down. He dies a few days 0:10:00.960 --> 0:10:07.320 before deer opener. They have the wake on the opener, 0:10:07.760 --> 0:10:11.120 so he can't go out hunting in the morning. Gets 0:10:11.120 --> 0:10:15.880 through the funeral deal, runs out to go hunting. Here 0:10:15.960 --> 0:10:19.760 comes a nice buck, shoots the buck, buck falls over, 0:10:19.920 --> 0:10:23.800 and he comes down and realizes that the buck is 0:10:24.000 --> 0:10:34.000 missing from the knee down of the leg. That's that's bizarre. 0:10:37.120 --> 0:10:39.120 I think that he speaks to Yann because Yanni believes 0:10:39.160 --> 0:10:43.400 in like summoning stuff and whatnot. I also believe it 0:10:43.480 --> 0:10:51.959 just amazing coincidence. You're comfortable with amazing coincidence? Yeah, we 0:10:51.960 --> 0:10:53.720 should we get into the corner cross. He thinks it's 0:10:53.760 --> 0:10:56.360 been started to be taking up all your time here, Jesse, 0:10:58.800 --> 0:11:02.760 right there, no more stories about death. I got more. 0:11:03.280 --> 0:11:06.240 But once you're sad, I'll tell you. We'll talk about court. No, 0:11:06.240 --> 0:11:09.040 I'm gonna tell you the super sad one. It's just 0:11:09.080 --> 0:11:11.040 like it's it's like it's almost like you shouldn't even 0:11:11.040 --> 0:11:17.160 bring it up. Well, maybe you shouldn't really you want 0:11:17.160 --> 0:11:20.679 to hear a quick one where uh, no one dies. 0:11:20.760 --> 0:11:24.240 But it's an injury. Fine, it's not a bad injury. 0:11:24.880 --> 0:11:26.520 I was sharing a story about my brother in law. 0:11:26.600 --> 0:11:30.000 You're familire with barefoot skiing, you skier? How old are you? 0:11:30.520 --> 0:11:32.920 I'm not a skier. But you remember when people used 0:11:32.920 --> 0:11:35.400 to water ski a lot before they all start wakeboarding, 0:11:36.320 --> 0:11:40.120 and you are you familiar with barefoot skiing? No? But 0:11:40.160 --> 0:11:42.040 if I said, hey, man, we were out barefooting for 0:11:42.040 --> 0:11:44.120 the weekend, No, I have no idea what you're talking 0:11:44.120 --> 0:11:49.000 about skiing with no skis, just standing there barefoot. It's 0:11:49.040 --> 0:11:50.760 not something I ever learned how to do, nor tried. 0:11:50.840 --> 0:11:56.280 It's no skate, no man water skiing. So like my 0:11:56.320 --> 0:12:00.800 brother in law used to be into this. He you 0:12:00.880 --> 0:12:03.599 let you put a wet suit on, and you lay 0:12:04.400 --> 0:12:06.400 on your back in the water, and you got the 0:12:06.480 --> 0:12:09.240 rope and the ski handle rope handle in your hands, 0:12:09.880 --> 0:12:12.680 and you take your bare feet and imagine like you're 0:12:12.720 --> 0:12:17.360 stretched out feet towards the boat and you take your 0:12:17.360 --> 0:12:20.320 feet and and you're like holding a rope between your 0:12:20.320 --> 0:12:24.679 feet and you angle your toes like a little ramp 0:12:26.200 --> 0:12:29.200 and the boat just there. He goes takes off and 0:12:29.280 --> 0:12:32.480 you eventually get where you're skimming along the water surface. 0:12:33.400 --> 0:12:39.880 Then in a dramatic move, you spring up and then 0:12:39.920 --> 0:12:45.920 you're skiing with no skis, just toes curled up haul 0:12:46.000 --> 0:12:48.160 and asks, you gotta be going fast that kind of 0:12:49.440 --> 0:12:53.480 Am I mistaken that you gotta goal? Like, uh, I'm 0:12:53.480 --> 0:12:58.080 not gonna know that speed or something like that. And 0:12:58.080 --> 0:12:59.840 people a lot of people ski at twenty five or 0:12:59.840 --> 0:13:02.920 some them either way, you're holding asked, well, my brother 0:13:02.960 --> 0:13:05.960 in law I was telling about on this here digital 0:13:06.040 --> 0:13:10.559 radio program. My brother in law what hits a sunning 0:13:10.600 --> 0:13:14.959 bluegill and drove the dorsal fin up into his foot 0:13:15.840 --> 0:13:19.120 and had to have surgically removed. Well, this guy is right. 0:13:19.120 --> 0:13:21.040 And then they used to have this big high dive. 0:13:23.840 --> 0:13:27.640 You see where this is going? What fish? Just I 0:13:27.679 --> 0:13:31.040 feel like you hit a yellow perch? Yeah, hit a 0:13:31.120 --> 0:13:33.720 yellow perch. Drove the dorsal fin up into his foot. 0:13:34.440 --> 0:13:36.480 Took him a while to figure out what happened. No, no, 0:13:36.760 --> 0:13:42.520 not his head, his head. He dove and at first 0:13:42.600 --> 0:13:44.840 he thought he had just opened up his hand. If 0:13:44.880 --> 0:13:46.880 I'm bringing up, why don't you bring up the damn stories? 0:13:46.920 --> 0:13:48.559 You know him so well? I told I just told you. 0:13:48.840 --> 0:13:50.840 They're all sitting in a stack. I'll print it out, 0:13:51.000 --> 0:13:54.120 highlighted and ship on my desk. But I didn't know 0:13:54.160 --> 0:13:58.800 that we were doing this thing at You're like Joe, 0:14:00.040 --> 0:14:04.600 story about tell the damn stories hits in his head. 0:14:05.640 --> 0:14:09.000 That's why he calls his His email is called the 0:14:09.040 --> 0:14:16.160 Bluegill Top fin story Topper. Maybe it's pretty good. It's good, 0:14:16.200 --> 0:14:18.960 but it's not as good as mine. His isn't as 0:14:19.000 --> 0:14:22.400 good as mine? Well, yes, because it happened to him. 0:14:22.560 --> 0:14:24.400 That helps Mine just happened to my brother in law 0:14:24.400 --> 0:14:27.320 and I wasn't even there. But mine's better. Something about 0:14:27.320 --> 0:14:30.160 barefoot skiing makes it better that or maybe they had 0:14:30.200 --> 0:14:33.120 to be surgically removed. This guy's dad, I think just 0:14:33.200 --> 0:14:35.080 got it out with a pair of pliers or something. 0:14:35.280 --> 0:14:40.360 You're right needing those players? What else we got? You 0:14:40.400 --> 0:14:45.080 got one more second? Yeah, let's see if I know this? 0:14:45.200 --> 0:14:51.000 Next one? You don't. You don't one last one? This 0:14:51.040 --> 0:14:53.320 is this is gonna be You ready for a touching one? 0:14:53.960 --> 0:14:56.840 Is it injury or death? No? Just do. Someone wants 0:14:56.880 --> 0:14:59.600 me to say hi to his kid. Oh yeah, we're 0:14:59.600 --> 0:15:04.720 saying how I do. A little kid name Mac McDonald 0:15:06.080 --> 0:15:10.360 mc McDonald mc McDonald nine years old likes to hunt deer. Okay, ready, 0:15:11.120 --> 0:15:13.680 tell people what you're going to do tonight. I'm going 0:15:13.720 --> 0:15:17.000 flanner gigging tonight. Talk about that for minutes. That's pretty interesting. Yeah, 0:15:17.000 --> 0:15:20.160 it's uh, it's probably my favorite outdoor activity if I 0:15:20.200 --> 0:15:24.080 had to name one, because it's it's um, it's fish hunting. 0:15:24.120 --> 0:15:28.160 I think, go out and boat. It's got a big 0:15:28.200 --> 0:15:31.120 bank of lights on the front, and go out right 0:15:31.160 --> 0:15:34.000 at dark, get there when it's uh as just as 0:15:34.040 --> 0:15:35.680 the sun is going down, he put the lights out 0:15:35.680 --> 0:15:39.320 and you start cruising around and about sharing with people 0:15:39.640 --> 0:15:42.960 what state this occurs in Texas? Yeah, so we're gonna 0:15:43.000 --> 0:15:45.000 be in the rock Port area. A lot of flowner 0:15:45.040 --> 0:15:52.800 gigging happens on the middle coast kind of that rock Port, Um, Mexico. 0:15:53.520 --> 0:15:55.560 What's it's. Yeah, it's on the bay side and so 0:15:55.600 --> 0:15:58.680 there's it's on the bay side of the Barrier Islands. Uh, 0:15:58.720 --> 0:16:00.440 and there you you don't do it out in the 0:16:00.480 --> 0:16:02.560 Gulf per se, but like in the in the base 0:16:03.400 --> 0:16:05.960 and uh go out there and just cruise around to 0:16:06.040 --> 0:16:09.640 you see a flounder that's uh kind of buried itself. 0:16:09.720 --> 0:16:11.760 In the in the sand or in the oyster shell, 0:16:12.800 --> 0:16:14.960 and you just look for a flounder shape and after 0:16:15.000 --> 0:16:16.680 a while you get good at spotting it. It's like 0:16:16.800 --> 0:16:20.760 it's like spotting anything, like a moral or or BlackBerry. 0:16:20.760 --> 0:16:22.960 You know what. It takes you a minute to that's point. 0:16:22.960 --> 0:16:26.680 He was just writing some voiceover for a show about 0:16:27.640 --> 0:16:32.000 slight image and he's he's the moral example. Once you 0:16:32.040 --> 0:16:35.880 see one and you see more. Yeah, not the other day. 0:16:36.000 --> 0:16:40.200 The other day I saw one, wham, and then I 0:16:40.440 --> 0:16:46.080 never find the second one. Man, there's always the second one. Huh. Yeah, 0:16:46.160 --> 0:16:48.920 we're going on. Well, I mean you it's the same thing. 0:16:48.920 --> 0:16:52.400 You just you're looking for that shape, um and just 0:16:52.480 --> 0:16:55.080 some false alarms and sometimes they're really buried in there. 0:16:55.120 --> 0:16:58.160 But then you have a airboat. Yeah, you're in an airboat. 0:16:58.200 --> 0:17:00.640 The only the only downside of the whole thing that 0:17:00.880 --> 0:17:03.040 the only thing that I don't really enjoy is the 0:17:03.080 --> 0:17:06.160 noise from the air but drives me nuts. Man. Yeah, 0:17:06.359 --> 0:17:10.359 you wear earpro right. No, it's not that it's just 0:17:10.400 --> 0:17:13.679 an it's an annoyance. But it's so beautiful with the 0:17:13.720 --> 0:17:15.800 I mean the clear water and you see all the 0:17:15.840 --> 0:17:18.320 sea life. You see there's blue crabs and stingrays and 0:17:18.359 --> 0:17:24.520 redfish and drum and cheep's head and mullet and you 0:17:24.560 --> 0:17:30.919 know there's certain months that you can't um. I have um, 0:17:30.240 --> 0:17:33.080 I'm I'm pretty sure the Statute of Limitations is up 0:17:33.080 --> 0:17:35.920 on that one. So big. I was just fishing down 0:17:35.920 --> 0:17:38.840 out of rock cord for redfish. Yeah, there's some big 0:17:38.880 --> 0:17:41.760 mullet down there's some freaking giant mullet. Word to the 0:17:41.760 --> 0:17:44.320 point where I would see him up ahead and think 0:17:44.320 --> 0:17:47.920 I was looking at the red fish coming our way. Right. Yeah, 0:17:47.960 --> 0:17:51.000 that's some big throwing awake and ship, you know. Yeah. Now, 0:17:51.040 --> 0:17:53.680 I stuck a mullet and we uh and we we 0:17:53.800 --> 0:17:56.040 filate it and smoked it. It's actually pretty good because 0:17:56.040 --> 0:17:57.680 most of the that's one of the trash fish Ley'll 0:17:57.680 --> 0:18:00.800 tell you can't eat. We also start like white mullet. 0:18:00.840 --> 0:18:05.720 Is that you jumping mullet? Yeah? Yeah, me my brother 0:18:05.800 --> 0:18:08.320 Danny's when we when we used to backpack in Mexico 0:18:08.400 --> 0:18:11.600 fishing a lot. We would catch them just to eat them, 0:18:11.920 --> 0:18:14.120 cook him out of campfire, you know. Yeah, they're fine. Yeah, 0:18:14.240 --> 0:18:18.239 they're fine, and guard too well. When we've gigged up 0:18:18.240 --> 0:18:21.600 in the way into the Colorado River, from the bay 0:18:21.800 --> 0:18:23.919 up into the river and you'll see a lot of 0:18:23.920 --> 0:18:27.000 car up there. And we've gig does as well. I 0:18:27.080 --> 0:18:28.680 want to talk more about the flounder gig. And but 0:18:28.760 --> 0:18:32.400 why why why do some guys use why don't people 0:18:32.480 --> 0:18:35.679 use bow rigs? Bow fishing rigs? You can't absolutely as 0:18:35.720 --> 0:18:37.840 a gig more effective, I think it is. I mean, 0:18:37.840 --> 0:18:40.040 the guys probably prefer that. I mean, that's just been 0:18:40.119 --> 0:18:42.600 less time chasing arrows and ship you know what they do. 0:18:43.119 --> 0:18:46.040 And because when you're moving in an airboat, what we 0:18:46.160 --> 0:18:51.479 found with bows is you shoot and then you immediately 0:18:51.560 --> 0:18:54.560 go over the and then your things, your arrows stuck 0:18:54.560 --> 0:18:59.440 in the bottom of the damn lake. The boats fifty 0:18:59.480 --> 0:19:02.560 yards down on the are not that far boat, you know. Yeah, 0:19:04.359 --> 0:19:07.679 moving pretty slow in this boat. And uh he he 0:19:07.840 --> 0:19:10.720 carries the captain carries a gig with him up in 0:19:10.760 --> 0:19:12.280 the front of the boat. When he sees a flynder, 0:19:12.320 --> 0:19:15.000 he jabs it into the ground and stops that boat. 0:19:15.040 --> 0:19:17.480 And that's real quick and just I mean you just 0:19:17.560 --> 0:19:20.720 come to an immediate and harsh stop and then he 0:19:20.840 --> 0:19:23.960 points and you gig. Sometimes you can't see it and 0:19:24.000 --> 0:19:26.719 he's just like it's right there, like where and uh, 0:19:26.760 --> 0:19:28.680 I mean, and then you and it'll just like it'll 0:19:28.720 --> 0:19:31.760 it'll just appear, um, and then you dig it and 0:19:31.800 --> 0:19:34.919 you have like a real kind of graceful swooping motion 0:19:34.920 --> 0:19:37.320 to get it back into the boat, into a big 0:19:37.359 --> 0:19:39.320 metal box, and then get the gig off and then 0:19:39.600 --> 0:19:42.560 keep going after him. And it's just it's a lot 0:19:42.560 --> 0:19:44.600 of fun. I mean, it's a limit of five fish, 0:19:44.760 --> 0:19:48.240 five for a Person's a big one is I mean, 0:19:48.280 --> 0:19:50.560 I think a big flounder is over sixteen inches. I 0:19:50.560 --> 0:19:52.720 mean people might disagree with that, but that's I mean, 0:19:52.720 --> 0:19:56.199 that's a sizeable flounder. Um, A really big one is 0:19:56.480 --> 0:19:59.639 you know, three or four pounds pushing, you know, twenty 0:19:59.640 --> 0:20:03.320 plus and shoes. And the biggest one I've ever gig 0:20:03.440 --> 0:20:05.240 was eight and a half pounds and it was I 0:20:05.240 --> 0:20:07.679 don't remember the length, but probably in the twenties six 0:20:07.960 --> 0:20:11.760 and strange was a monster. Are you reluctant to share 0:20:11.840 --> 0:20:13.480 the name of the guy you like to go with 0:20:13.600 --> 0:20:17.280 for fear that he will become overbooked and you will 0:20:17.280 --> 0:20:20.119 have a hard time getting a slot? Generous? Are you 0:20:20.240 --> 0:20:25.000 so generous? I'm generous, but I've named him before, and 0:20:25.040 --> 0:20:26.439 I'm not telling you I don't. I don't want you 0:20:26.480 --> 0:20:29.240 to name because I might go with him. I getting mixed. 0:20:29.280 --> 0:20:31.840 I'm getting mixed signals here. You know, Ni is the 0:20:31.880 --> 0:20:36.280 fairest person I know. Ask Johnny what about this? I 0:20:36.320 --> 0:20:39.520 have a suggestion, Johnny is the most reasonable, fairest person 0:20:39.560 --> 0:20:43.400 I've ever met. What if? Wow? Thanks, we go flounder 0:20:43.400 --> 0:20:46.560 gigging with said captain, and then after that you released 0:20:46.640 --> 0:20:49.679 the name of this captain. I like, you mean like 0:20:49.800 --> 0:20:52.159 we as in the people here at this table, I 0:20:52.200 --> 0:20:54.359 mean you and your daughter tonight. Yeah, it's being my 0:20:54.440 --> 0:20:57.439 daughter to night. He's not gonna he's not gonna like, 0:20:57.600 --> 0:21:00.399 nothing's gonna change the next tonight. He's not going to 0:21:00.520 --> 0:21:02.600 cancel you to take some other hoser. He wants to 0:21:02.680 --> 0:21:05.400 know that I'm thinking into the future. I am. I mean, 0:21:05.400 --> 0:21:08.160 but he's he has booked solid and he also does 0:21:08.280 --> 0:21:11.120 late trip. It sounds like he couldn't be any busier anyway. Yeah, 0:21:11.160 --> 0:21:13.520 but what are you going to do he catches wind? 0:21:14.960 --> 0:21:19.240 What if he catches wind that you did not were 0:21:19.320 --> 0:21:23.880 presented with an opportunity to plug his business and declined. 0:21:25.920 --> 0:21:28.720 I'm I'm not only getting mixed signals now, I'm starting 0:21:28.720 --> 0:21:30.600 to feel trapped. Well, what I would do is I 0:21:30.640 --> 0:21:36.000 would say this. I would say, uh, you should say this. 0:21:37.040 --> 0:21:39.920 Say over the years of ficiing with this gentleman, I've 0:21:40.000 --> 0:21:43.960 developed a deep love for him and concerned for him. 0:21:44.040 --> 0:21:48.399 And since I can't vet and control the kind of 0:21:48.440 --> 0:21:50.840 riff raff that might come and book a trip with 0:21:50.960 --> 0:21:55.240 him and potentially put him in a compromising situation, I 0:21:55.280 --> 0:21:57.800 wouldn't want to do this because what I'd rather do 0:21:58.000 --> 0:22:01.719 is spend time hand picking alliance that I send his 0:22:01.760 --> 0:22:05.440 way who I know are good tippers. Uh, he'll if 0:22:05.480 --> 0:22:07.399 he heard that, he'd know as full as ship. So 0:22:09.880 --> 0:22:11.720 you're not gonna stay. You're not just gonna say that. 0:22:12.119 --> 0:22:14.080 Let's not name him because I want to go. It's 0:22:14.119 --> 0:22:22.640 just about name because the name of his charter service 0:22:22.760 --> 0:22:27.359 is so good. It's a Captain David Duke Nick with 0:22:27.520 --> 0:22:33.000 surrender at sunrise out of Ransa's past. Surrender at sunrise. 0:22:33.080 --> 0:22:35.760 Surrender at sunrise. I don't think you should have done that. Man, 0:22:38.480 --> 0:22:42.000 Come on, I think it's Jesse. He was just telling me, Man, 0:22:42.080 --> 0:22:45.120 the guy only takes off, only doesn't work in November, 0:22:45.160 --> 0:22:48.359 and that's because gig and seasons closed. He works every 0:22:48.400 --> 0:22:50.520 other day of the year. So and he takes two 0:22:50.560 --> 0:22:52.679 trips to night. He'll take a late trip tonight, Like 0:22:52.720 --> 0:22:54.760 when we get back. He has people on call and 0:22:54.760 --> 0:22:56.879 they'll show up at midnight and go back out and 0:22:56.920 --> 0:23:00.960 he'll take two trips. He's a mania. But here's the deal. 0:23:01.119 --> 0:23:02.679 When you me go down there to go do this, 0:23:02.720 --> 0:23:07.920 which we're gonna do. Um, is he gonna give whoever 0:23:07.960 --> 0:23:10.199 he's got lined up? Is he gonna boot him? No? 0:23:11.160 --> 0:23:14.280 To make room for us? Well, I mean, I actually 0:23:14.320 --> 0:23:16.240 I can't speak for him, but I doubt that we're 0:23:16.280 --> 0:23:17.960 gonna have to. Let's just we're gonna have to book 0:23:18.000 --> 0:23:20.120 a little further in advance now, even though he's gonna 0:23:20.119 --> 0:23:21.680 know what, we sent a ton of business his way. 0:23:21.760 --> 0:23:25.320 It's the right thing to do. Johnny was right. Uh, 0:23:25.400 --> 0:23:30.280 he always gets his limit. Yes, he doesn't like to 0:23:30.320 --> 0:23:34.400 go home. No, No, he doesn't like to go surrender 0:23:34.400 --> 0:23:36.520 at sunrise. Yeah, he doesn't like to go home until 0:23:36.520 --> 0:23:38.959 he gets his limit. And he's adamant about it, and 0:23:38.960 --> 0:23:40.720 he's he is good at it. I call him the 0:23:40.800 --> 0:23:48.240 human egret, a man fish in the mud. Uh. You know, 0:23:48.720 --> 0:23:52.639 fet to your left and you're standing to his left. 0:23:52.680 --> 0:23:55.840 It's it's uncanny and that big flounder that I that 0:23:55.920 --> 0:23:58.760 I gigged. I'm not gonna say I saw. He said 0:23:58.760 --> 0:24:01.119 it was so buried in the saying that all he saw. 0:24:01.520 --> 0:24:04.160 And this was in a this was in December during 0:24:04.160 --> 0:24:06.479 the cold front, and we were in deep water, probably 0:24:06.480 --> 0:24:10.040 two to three ft of water, um, and it was windy, 0:24:10.320 --> 0:24:12.600 and he said all he could see where the eyes, 0:24:12.720 --> 0:24:15.280 and he could tell from how far apart those eyes 0:24:15.280 --> 0:24:17.760 where that was a big flounder. But he he told 0:24:17.760 --> 0:24:20.040 me that, I mean, so it's it's it's real. He said, 0:24:20.080 --> 0:24:22.200 that is a big flounder. And I looked down. All 0:24:22.240 --> 0:24:24.879 I saw was white sand and waves. And he just 0:24:24.920 --> 0:24:29.400 grabbed the gig and said, push down here. I mean, 0:24:29.480 --> 0:24:32.119 my my big trophy. Flownder was more of just like 0:24:32.280 --> 0:24:35.920 me um applying gravity to a pole. And that's what 0:24:36.040 --> 0:24:39.080 we laugh about with guides and clients. It's like there's 0:24:39.080 --> 0:24:42.480 a lot of there's a lot of guide clients situations 0:24:42.480 --> 0:24:44.480 where the guy would have honestly done a lot better, 0:24:45.119 --> 0:24:49.640 had the client like, oh my god, you're adding nothing. Yeah, 0:24:49.920 --> 0:24:53.800 you're detracting. It was like a contracting joe. Remember someone 0:24:53.840 --> 0:24:58.440 said once is Um in describing a bad employee, he said, 0:24:58.480 --> 0:25:03.399 having that guy here is losing too good. Guys remember 0:25:03.400 --> 0:25:08.879 that one. Oh, I'm sure that probably comes up right now. 0:25:08.920 --> 0:25:14.720 And then the kitchen so that, um, did you feel 0:25:14.760 --> 0:25:16.439 you were described that way when you went back when 0:25:16.480 --> 0:25:19.600 you were Long tang Yanni used to be a man. No, No, 0:25:19.760 --> 0:25:22.600 I feel like I did a good job. He was hustle, 0:25:22.800 --> 0:25:26.680 he was a kitchen man and he uh they called 0:25:26.760 --> 0:25:32.600 him long tang Yanni because he had apparently long tongues 0:25:32.840 --> 0:25:36.240 that he used while working the grill. Well, that's you're 0:25:36.240 --> 0:25:38.360 working smarter. Why would you get your hands all hot 0:25:38.440 --> 0:25:40.480 and burned? You know, He's like, yeah, he's he's a 0:25:40.480 --> 0:25:43.679 longer tongue. I mean, it's not like ridiculously long, just 0:25:43.720 --> 0:25:47.440 like you're you're I'm trying to say, what's the standard. 0:25:47.440 --> 0:25:50.480 It's probably like an eight inch tongue, right, maybe twelve, 0:25:50.640 --> 0:25:55.560 and you're probably talking about this eighteen inch yea long yeah, 0:25:55.600 --> 0:25:57.600 Because that grill was deep and it was tall. It 0:25:57.640 --> 0:26:01.239 had like the slider is underneath it, you know, so 0:26:01.280 --> 0:26:03.399 even with my height, you know, when you'd reach over it, 0:26:03.880 --> 0:26:05.960 you know, I had no hair on, not that I 0:26:05.960 --> 0:26:07.960 have much now on the on the side of my forearm, 0:26:08.000 --> 0:26:11.040 but I had none on my forearms, and then yeah, yeah, 0:26:11.119 --> 0:26:13.800 nothing to prove just by burning your arms. You ever 0:26:13.840 --> 0:26:15.800 think about just being just being in the kitchen here 0:26:15.840 --> 0:26:18.119 and seeing all this kitchen activity in the course of 0:26:18.520 --> 0:26:22.280 three years. I came in there not knowing almost anything. 0:26:22.320 --> 0:26:25.240 I had some kitchen experience, but really almost none. And 0:26:25.280 --> 0:26:30.320 we started off at how do you say garment, Yeah, 0:26:30.600 --> 0:26:34.000 salad station, basically running the fryer, doing salads, maybe a 0:26:34.040 --> 0:26:37.240 little bit of dessert work, and then work through. We 0:26:37.320 --> 0:26:40.960 had like a fake wood fired pizza of him, so 0:26:41.080 --> 0:26:43.679 there was fake there's logs burning, but there's like a 0:26:43.720 --> 0:26:46.680 big gas element in the back, you know, shooting. Are 0:26:46.720 --> 0:26:48.800 you kidding me? No? I mean I think that's pretty 0:26:48.840 --> 0:26:57.640 common really. Um. And then uh, we did all kinds 0:26:57.640 --> 0:26:59.560 of apps out of that station, and then you come 0:26:59.600 --> 0:27:01.840 back over to the main line, and uh, I think 0:27:01.920 --> 0:27:04.400 I went to Saute and then I ended up at Grill, 0:27:04.600 --> 0:27:07.840 and then maybe for a little bit I did some 0:27:07.960 --> 0:27:12.399 expediting right there. At the end, we're basically you're you're 0:27:12.440 --> 0:27:14.560 just kind of helping everybody out, and you're just calling 0:27:14.560 --> 0:27:17.080 tickets and and just making sure that all the food 0:27:17.160 --> 0:27:19.040 that is on one ticket is going to be coming 0:27:19.040 --> 0:27:21.480 out together. Like you look down the state saute guy 0:27:21.520 --> 0:27:22.960 and you're like, hey, dude, I need you know to 0:27:23.160 --> 0:27:26.920 Linguini's in the Capellini and Orechietti coming up in two. 0:27:27.240 --> 0:27:28.720 And then you look at the grill guy and you're like, 0:27:28.760 --> 0:27:32.359 you've got those two hanger steaks coming right yep. And 0:27:32.359 --> 0:27:34.320 then on down the line and just make sure that 0:27:34.400 --> 0:27:36.640 it's all coming together and you're working with the front 0:27:36.680 --> 0:27:38.639 of the house expeditor that's then kind of doing that 0:27:38.680 --> 0:27:40.640 and making sure that their waiter is there to then 0:27:40.680 --> 0:27:43.600 move that food out to work. So as a true 0:27:43.640 --> 0:27:46.879 restaurant man, Jesse, when you hear him saying that, you 0:27:47.040 --> 0:27:49.480 are you thinking like this guy knows what's up that 0:27:49.640 --> 0:27:52.640 spot on spot. Absolutely. I mean that's a bigger restaurant 0:27:52.640 --> 0:27:54.680 than ours. I mean that's he's got an inside Expo 0:27:54.720 --> 0:27:57.360 and outside Expo. And you on a really busy night 0:27:57.480 --> 0:27:59.280 we sat I think just over a hundred and I 0:27:59.280 --> 0:28:01.160 think on a really busy night we could we would 0:28:01.280 --> 0:28:05.040 really busy we do fo. Yeah, you need you need 0:28:05.080 --> 0:28:07.960 all that that, or there's people organizing to get food 0:28:08.000 --> 0:28:10.440 out on either side of it. Are you getting nostalgic 0:28:10.480 --> 0:28:12.440 sitting in a restaurant here and like the clanking and 0:28:12.520 --> 0:28:15.960 clacking and whatnot when we we gotta say a little 0:28:15.960 --> 0:28:18.240 tour last night through the restaurant. When we walked down 0:28:18.240 --> 0:28:21.560 the line, I said, just automatically went behind some people 0:28:21.600 --> 0:28:23.840 and just said behind you. You know, at that moment 0:28:23.880 --> 0:28:27.040 I felt a little nostalgia. You did. Yeah, one day 0:28:27.040 --> 0:28:28.600 I was I think I might have talked about this, 0:28:28.680 --> 0:28:30.240 But one day I was with Yahni. We were pulling 0:28:30.240 --> 0:28:34.000 out of a coffee shop and a guy drives by, 0:28:34.160 --> 0:28:38.040 pulling a drift boat, like a youngster pulling a drift boat, 0:28:38.520 --> 0:28:40.520 and it was clearly like a guide headed out in 0:28:40.560 --> 0:28:42.680 the morning. And yeah, I was like, oh, here he is, 0:28:42.760 --> 0:28:44.200 you know, heading out for a day of the client. 0:28:45.720 --> 0:28:47.760 And I asked, Johnny, I said, does that make you 0:28:47.840 --> 0:28:53.480 nostalgic for your guiding days? Thinking that it did, He's like, no, 0:28:54.440 --> 0:28:58.360 taking some other asshole out for flowing the same stretcher 0:28:58.480 --> 0:29:03.440 ever you've floated for the last two days. I mustn't 0:29:03.480 --> 0:29:08.560 feeling a little better that morning. So the guide the 0:29:09.520 --> 0:29:13.560 human egret talk about I want you to cover the 0:29:13.600 --> 0:29:15.680 regulatory structure, and I want you to talk about how 0:29:15.680 --> 0:29:18.880 he's also a commercial gigger. And what that all means. Yeah, 0:29:18.920 --> 0:29:22.040 I mean flounder is a pretty interesting topic, I think too, 0:29:22.120 --> 0:29:25.960 because there was a real problem with their populations. A 0:29:26.000 --> 0:29:28.800 few years ago, Parks and Wildlife went in and implemented 0:29:28.840 --> 0:29:34.600 a November moratorium on gigging um during their main spawning 0:29:34.760 --> 0:29:40.880 run um and run. That implies a movement. Yeah, they 0:29:41.120 --> 0:29:46.320 they supposedly run from the shallow bay and a flounder 0:29:46.360 --> 0:29:48.080 I mean, if you if you're familiar with this, this 0:29:48.160 --> 0:29:50.800 is the Southern Flownder, the Southern Flownder, if you're familiar with, 0:29:50.920 --> 0:29:53.320 I mean the way it's it's structured, it's it's a 0:29:53.440 --> 0:29:56.200 very flat fish. It can I've I've gigged him in 0:29:56.320 --> 0:29:59.320 probably three or four inches of water before. But so 0:29:59.400 --> 0:30:03.640 they're in really shallow, marshy bays maybe five or six 0:30:03.680 --> 0:30:05.520 ft deep at the most, and then they run out 0:30:05.520 --> 0:30:08.800 into the gulf to spawn in really deep water. So 0:30:08.800 --> 0:30:12.760 why are they vulnerable out spawning in deep water because 0:30:12.760 --> 0:30:15.120 they go in as far as I know, really deep 0:30:15.160 --> 0:30:20.000 water and they're hardly ever fished for in the actual bay. Um. 0:30:20.200 --> 0:30:23.400 You'll hear about people catching them off of jetties and 0:30:23.480 --> 0:30:27.320 piers a little bit, especially ones that are are a 0:30:27.400 --> 0:30:29.800 jetty that leads out into the bay. They'll have to 0:30:29.880 --> 0:30:33.320 run through there to get into the gulf. But they 0:30:33.360 --> 0:30:36.040 spawn supposedly in very deep water, and they're just not 0:30:36.120 --> 0:30:39.720 really fished for out there. You know, the vast majority 0:30:39.720 --> 0:30:42.120 of the fishing happens in the bay for them. But 0:30:42.160 --> 0:30:45.120 people hit them hard when they're moving them hard in 0:30:45.200 --> 0:30:47.800 November during the run with Rod and Reel and also 0:30:47.920 --> 0:30:51.560 with UH with gigging, and they're migrating out right, and 0:30:51.600 --> 0:30:53.640 they're they're just more active and they're they're in big 0:30:53.720 --> 0:30:56.000 numbers and you can target them at passes, so like 0:30:56.040 --> 0:31:00.240 where they're there's water moving out into the gulf, and 0:31:00.280 --> 0:31:04.240 so there was so they become vulnerable that way. So 0:31:04.240 --> 0:31:07.280 they closed down gigging and they took the I'm sorry, 0:31:07.280 --> 0:31:10.360 the recreational limit down to two for rod and reel 0:31:10.480 --> 0:31:14.200 for the month of November, and then there's a lower 0:31:14.240 --> 0:31:16.400 limit in the first two weeks of December as well, 0:31:17.000 --> 0:31:20.000 but gigging opens back up. For those two weeks, we 0:31:20.080 --> 0:31:24.560 can only gig two flounder. So Captain David offers, he 0:31:24.680 --> 0:31:28.760 offers discounted trips during that two weeks, and that's a 0:31:29.800 --> 0:31:36.560 I was gonna say, it's a really good time to go. Anyway, 0:31:37.280 --> 0:31:40.520 it's a horrible time, right, Yeah, it's a horrible time 0:31:40.560 --> 0:31:45.520 to go. Yeah, it's windy and cold, and the flounder 0:31:45.520 --> 0:31:49.960 a really small charges a lot more charges a ton, yeah, 0:31:50.240 --> 0:31:54.480 charges that December rate. Uh. But it appears that the 0:31:54.520 --> 0:31:58.040 Parks and Wildlife moratorium has worked. I mean, at least 0:31:58.040 --> 0:32:00.560 that's from my perspective. You know, I'm not a biologists 0:32:00.560 --> 0:32:03.320 and I'm not a flounder guide, but the stocks seem 0:32:03.400 --> 0:32:04.719 to be up there seemed to be a lot more 0:32:04.720 --> 0:32:07.280 flounder now. Uh so kind of a success story as 0:32:07.320 --> 0:32:10.920 far as that goes. Um And I think that the 0:32:10.920 --> 0:32:14.600 the gigging guides down there, they do all right without 0:32:14.640 --> 0:32:17.360 having November, you know out there. I mean they can 0:32:17.400 --> 0:32:20.000 also go out and if they have their commercial licenses, 0:32:20.040 --> 0:32:22.960 they can go and get uh flounder to sell it 0:32:23.040 --> 0:32:26.360 into the wholesale markets, and they I believe the boat 0:32:26.400 --> 0:32:30.360 limit is thirty flounder day and they can also gig 0:32:30.440 --> 0:32:33.040 sheep's head and black drum, and so they go down 0:32:33.040 --> 0:32:36.840 there and and uh, they'll they filled boats with that 0:32:36.960 --> 0:32:39.600 and that. You know, we we buy some of that, 0:32:39.720 --> 0:32:42.040 not necessarily from Captain David, but we buy some gigs 0:32:42.080 --> 0:32:45.560 flounder here and there, but it goes into fish markets 0:32:45.600 --> 0:32:49.040 and along the coast. Uh. What do you do with 0:32:49.080 --> 0:32:50.240 the How do you like to fix the ones you 0:32:50.280 --> 0:32:55.680 get flounder? My favorite way is to stuff them, scale them. 0:32:56.120 --> 0:32:59.320 Captain David showed me the best trick. But and this, 0:32:59.320 --> 0:33:02.760 this is an amazing trick for scaling any fish. Is 0:33:02.800 --> 0:33:05.200 he uses what's called a curry coming from I was 0:33:05.280 --> 0:33:08.040 told I was told to ask you about this and 0:33:08.080 --> 0:33:11.160 had it in my notes. I had in my head. Yeah, 0:33:11.200 --> 0:33:13.680 he uses a curry comb, which just Miles Nolt. He 0:33:13.720 --> 0:33:15.960 was telling me to ask you about this, But I said, 0:33:15.960 --> 0:33:18.680 a curry comb. He's like, not just any curry comb. Huh. 0:33:19.040 --> 0:33:22.640 I'm not familiar with the varieties. But explained to me 0:33:22.680 --> 0:33:25.440 what it is because I don't know. Doesn't horse. It's 0:33:25.480 --> 0:33:28.000 got those jaggedy it's got those jad It looks like 0:33:28.000 --> 0:33:30.360 a souped up hack saw blade kind of bent four 0:33:30.400 --> 0:33:31.960 of him stacked on top of each other in a 0:33:31.960 --> 0:33:35.240 half circle, kind of concentric circles with a handle on it. 0:33:35.920 --> 0:33:39.000 Um and that that'll take the scales off of a 0:33:39.080 --> 0:33:43.160 fish with so much speed. It's incredible. And any any 0:33:43.200 --> 0:33:47.680 fish that scaled like spiral. Yeah, that's the one firl 0:33:47.840 --> 0:33:51.120 steel horse curry. Yeah yeah, well, Miles Nulty, much as 0:33:51.160 --> 0:33:55.800 I love him, that's just the regular Joe blow curry comb. 0:33:56.440 --> 0:34:01.120 He was he thought up some job. Curry comb like 0:34:01.160 --> 0:34:04.560 an artisn't only made hand craps. So he likes to 0:34:04.560 --> 0:34:08.120 scale fish with that. Absolutely, it's incredible. Probably a little 0:34:08.120 --> 0:34:10.640 bit too big to just run that on a hand fish. No, 0:34:11.040 --> 0:34:13.880 you could do it. No, I've done it. Of those 0:34:13.960 --> 0:34:16.520 young use your company card. You got to use one 0:34:16.520 --> 0:34:19.880 of those gloves as cheap like fish cleaning gloves, you 0:34:19.880 --> 0:34:21.719 know that are kind of like cut gloves. I used 0:34:22.400 --> 0:34:24.960 just for gripping fish because they you know, any slimy 0:34:24.960 --> 0:34:26.880 fish or just being able to grip. But if you 0:34:26.920 --> 0:34:28.759 were using the curry com it's really nice to have 0:34:28.800 --> 0:34:30.680 that glove in case you miss, because I mean, it's 0:34:30.680 --> 0:34:32.560 not gonna hurt you, but we will scratch your hand out. 0:34:32.600 --> 0:34:35.560 So he likes to scale a Southern flounder for well, 0:34:35.800 --> 0:34:37.040 you asked me how I like him. I don't like 0:34:37.120 --> 0:34:39.840 to stuff him, but when you scale him, he's they 0:34:40.000 --> 0:34:44.680 got like little mini MENI scales densely packed. But you don't. 0:34:44.719 --> 0:34:49.360 I mean you gotta take those off. Always skin them. Oh, 0:34:49.400 --> 0:34:54.240 we used to catch them. We used to catch them, uh, 0:34:54.480 --> 0:34:58.279 just fishing the Gulf coast of Florida. We would catch 0:34:58.360 --> 0:35:00.239 them kind of in a mixed bag with all this off, 0:35:00.360 --> 0:35:02.920 just casting out in the troughs between the beach and 0:35:02.960 --> 0:35:05.959 the first sandbar. Just lay bait out there. We'd catch, 0:35:06.040 --> 0:35:09.520 you know, now and then you catch southern flounder. But 0:35:09.520 --> 0:35:11.160 I never did anything but skin them. You cut them 0:35:11.160 --> 0:35:12.800 off in quarters. Oh no, just talk about how you 0:35:12.880 --> 0:35:15.680 do it. Just scale the fish. I mean, I like, 0:35:15.800 --> 0:35:17.880 I just I got it. I like to leave the 0:35:17.920 --> 0:35:20.759 heads on um because when you cut the head off, 0:35:20.800 --> 0:35:23.399 you expose the tops of the filets too. I think, 0:35:23.400 --> 0:35:25.600 too much dry heat, And so I just prefer to 0:35:25.680 --> 0:35:28.600 leave the head on. You pull the gills out. Yeah, 0:35:28.719 --> 0:35:31.120 gil and got this easiest fish in the world to get. 0:35:31.120 --> 0:35:35.200 They have just tiny intestinal cavagies. It's for for how 0:35:35.200 --> 0:35:38.600 big that fish is. It's remarkable how small their digestive 0:35:38.640 --> 0:35:41.040 system is. Because you just go in there and got him, 0:35:41.400 --> 0:35:43.920 gill him, scale him, and then you just run your 0:35:44.000 --> 0:35:48.239 knife along the um, the lateral line which is on 0:35:48.239 --> 0:35:51.320 the top the kind of the dark side of the 0:35:51.400 --> 0:35:54.000 dark dark side of fish. And then come in with 0:35:54.000 --> 0:35:56.439 a file at knife and just run along the rib 0:35:56.480 --> 0:36:00.520 bones that run. This is a this is a exercize 0:36:00.520 --> 0:36:04.279 and like manual riding along the rib bones that run, 0:36:04.960 --> 0:36:07.800 you know, parallel to the cutting surface, almost almost to 0:36:07.920 --> 0:36:09.640 the fins on either side, and just open up a 0:36:09.640 --> 0:36:12.520 big pocket in it. I leave the bones in. I 0:36:12.560 --> 0:36:14.360 know some people will try to will pull the bones 0:36:14.400 --> 0:36:15.960 out and make it kind of bonus and then just 0:36:16.000 --> 0:36:20.080 stuff that which uh usually crab, blue crab, and lay 0:36:20.120 --> 0:36:23.239 it back on there. Lay lay so sorry that you're 0:36:23.960 --> 0:36:27.880 stuffing between ribs and top fil a or ribs. I 0:36:27.920 --> 0:36:32.960 got an idea for the listeners. For the listeners which 0:36:33.400 --> 0:36:36.719 put your hands together, or they could buy my book 0:36:36.760 --> 0:36:39.560 and look at the pictures. Let's do that. There you go, 0:36:39.880 --> 0:36:43.400 plug your book. Man. Yeah, it's the everything I just described. 0:36:43.400 --> 0:36:46.319 I just realized, I got I got pretty picture. You've 0:36:46.360 --> 0:36:50.880 already written it out with captions. Yeah, bok a field 0:36:50.920 --> 0:36:53.480 it came out in two thousand and twelve, came out 0:36:53.480 --> 0:36:56.759 a long time ago. Uh and uh A Field a 0:36:56.800 --> 0:36:59.600 chef's guide to uh Preparing and cooking wild game and 0:36:59.640 --> 0:37:02.479 fish and so flounder is covered along with blue crab 0:37:04.000 --> 0:37:07.440 and and uh to be cleared. Captain David is mentioned 0:37:07.480 --> 0:37:10.000 by name in that book as well. Okay, so there 0:37:10.040 --> 0:37:13.279 you go. Um but yeah, and there's pictures of him, 0:37:13.400 --> 0:37:15.640 but looking like you are. You stuff in the belly 0:37:15.680 --> 0:37:18.600 side to when the top side and then you just 0:37:18.680 --> 0:37:21.080 leave it in any oil a pant so it doesn't 0:37:21.080 --> 0:37:23.960 stick to the pan. Oil the fish, season it and 0:37:24.280 --> 0:37:26.759 stuff it with you know, just tons of butter. I 0:37:26.840 --> 0:37:28.600 like to put fresh herbs in there in the time, 0:37:30.160 --> 0:37:32.640 crab meat Bay, all the crab meat you can afford 0:37:33.760 --> 0:37:36.600 or catch and uh, and then just roast it in 0:37:36.600 --> 0:37:39.840 a hot oven. It's incredible, or filet it and you 0:37:39.880 --> 0:37:42.520 get the four filets off of it. And uh, I 0:37:42.560 --> 0:37:46.880 mean fried. I'm sorry, but you know, when if you 0:37:47.000 --> 0:37:49.719 ask me what the pinnacle for most fish, like the 0:37:49.719 --> 0:37:52.359 best recipe is gonna be fried. I'm sorry, it's just 0:37:52.680 --> 0:37:57.840 it doesn't apogize. Yeah, I love fried fish with a passion. 0:37:57.960 --> 0:38:00.279 And it's like, I'm hardly ever inspired to you, like, 0:38:01.040 --> 0:38:03.480 I'm not gonna fry that, dude. I'm so like. One 0:38:03.480 --> 0:38:06.200 of the things that just like pains me about the 0:38:06.239 --> 0:38:10.480 world is this sort of idea that that there's something 0:38:10.560 --> 0:38:13.640 sort of wrong or that needs to be apologized about 0:38:14.920 --> 0:38:22.200 in certain circles. About frying fish, Uh, tell us about 0:38:22.560 --> 0:38:25.279 the your breading, because I think that's you know, it 0:38:25.400 --> 0:38:28.239 varies a lot. It's gonna depend on the fish. Now 0:38:28.280 --> 0:38:32.080 are you moving on to frying? Oh? Well? Can I 0:38:32.120 --> 0:38:35.319 ask him one last quick? Do you think it would 0:38:35.360 --> 0:38:39.120 work to take your strategy? Have you handled hell abit much? 0:38:39.160 --> 0:38:41.160 I'm sure you have to arrest that man. Yes, I have. 0:38:41.320 --> 0:38:43.799 It's been it's been years. Could you take a ten 0:38:43.880 --> 0:38:47.920 pound halib it, say, and do some big, super dramatic 0:38:48.239 --> 0:38:51.360 version or would you never get that thing to roast throughly? 0:38:51.400 --> 0:38:53.279 You can? In fact, it's been done. There's a really 0:38:53.280 --> 0:38:57.480 beautiful cookbook by Francis Maman called Moman on Fire and 0:38:57.600 --> 0:39:02.080 he stuffs uh all of it, probably about a ten 0:39:02.080 --> 0:39:06.200 pound halibut with I believe it's peppers and onions cuts 0:39:06.200 --> 0:39:08.840 the same way you're talking about. Absolutely, then wires it 0:39:08.960 --> 0:39:11.960 shut and then roasted over a fire. So I mean, yeah, 0:39:12.080 --> 0:39:17.160 it's like phenomenal preparation. You could you could completely do that, 0:39:17.239 --> 0:39:20.040 and you should. But on your stuff, flounder, you're probably 0:39:20.080 --> 0:39:23.239 gonna end up eating the scaled skin. Yeah right, we're 0:39:23.239 --> 0:39:25.640 on that a little sticky, but I mean I like that. Yeah, 0:39:25.680 --> 0:39:28.240 it's a good way of describing it. Yeah, it's sticky, 0:39:28.239 --> 0:39:34.640 it's like yeah, a little bit thicker. Yeah, it's it 0:39:34.680 --> 0:39:37.879 doesn't really get crispy um. But I'd like to leave 0:39:37.880 --> 0:39:40.120 it on as an insulation. And I like the way 0:39:40.160 --> 0:39:43.960 it tastes, and I like, you know, I like chicken 0:39:44.520 --> 0:39:47.400 feet and things like that a lot, So like that. 0:39:47.480 --> 0:39:52.359 Sticky textures is fine for me. You like sticky bones, Yes, 0:39:53.040 --> 0:40:00.040 that's that's different, a little bit different. But on the 0:40:00.080 --> 0:40:02.640 pound halib it, you probably wouldn't be chewing through that skin. 0:40:02.760 --> 0:40:05.719 I'm guessing. I'm not sure you know what you can 0:40:05.800 --> 0:40:10.959 do with that skin, and I've done it. I stole 0:40:11.040 --> 0:40:13.600 this from Jack Peppen jes Pepine because he does it 0:40:13.640 --> 0:40:16.960 with some other fish. But Jack pepping hes he like 0:40:17.360 --> 0:40:20.759 makes little crispies. So you take the halbut skin and 0:40:20.800 --> 0:40:22.759 just cut it and you start to do a flounder skin. 0:40:23.040 --> 0:40:29.080 Basically you're making Uh that's the word I'm looking for. Man. No, 0:40:29.239 --> 0:40:32.080 there's like a there's like a snack product that I'm 0:40:32.080 --> 0:40:34.680 trying to think of. It's the dimensions. No, I'm trying 0:40:34.680 --> 0:40:37.840 to get the dimension of the cut quarter inch wide 0:40:38.000 --> 0:40:43.160 strips two three inches long. You can see. Yeah, you 0:40:43.200 --> 0:40:45.600 can season them. You can season them and fry them 0:40:45.640 --> 0:40:50.000 and put them on salads. Uh, there's a there's a 0:40:50.040 --> 0:40:52.839 little strip of fried fish. Uh No, no, I'm thinking 0:40:52.840 --> 0:40:56.440 it's like it comes in a container that comes in 0:40:56.520 --> 0:41:01.120 a container like uh is it? It's not like shoestring fries. No, 0:41:02.160 --> 0:41:05.880 it doesn't matter, but it's nicely to do with the skin. 0:41:06.320 --> 0:41:09.520 Like you know, if you if you, let's say you 0:41:09.800 --> 0:41:14.040 broil a salmon file a on the skin and a 0:41:14.040 --> 0:41:17.319 lot of people when they go to serve themselves they 0:41:17.400 --> 0:41:20.239 just sort of remove their piece of fish and leave 0:41:20.280 --> 0:41:21.759 the skin. And so when it's all done, you got 0:41:21.800 --> 0:41:24.040 a piece of foil or whatever with the whole damn 0:41:24.120 --> 0:41:28.319 skin from a broiled fish stuck to it. You can 0:41:28.360 --> 0:41:31.520 take that off, put it on your cutting board and 0:41:31.560 --> 0:41:35.040 just cut it into quarter inch strips and then cut 0:41:35.080 --> 0:41:38.000 those down to two three inches or whatever and just 0:41:38.000 --> 0:41:40.880 throw them in hot season them, salt them and just 0:41:40.920 --> 0:41:44.120 throwing hot oil and they curl up and turn into 0:41:44.120 --> 0:41:47.239 a little chip. That's a pretty good little chip. I'm 0:41:47.280 --> 0:41:48.600 sure you know what I'm talking about. I mean, like 0:41:48.680 --> 0:41:52.640 kind of pig would be a cheacher owner or crackling. Yeah, exactly, 0:41:52.640 --> 0:41:55.520 but you don't understand. You understand everything I'm saying except this, 0:41:56.080 --> 0:41:59.040 there's a snack product that is the dimensions of what 0:41:59.120 --> 0:42:02.120 I'm talking about. Nothing to do with the taste or appearance. 0:42:02.640 --> 0:42:04.400 It doesn't matter if I don't know if it is 0:42:04.440 --> 0:42:07.480 actually sold as like a salad garnish, or if it's 0:42:07.520 --> 0:42:10.000 just sold as like a potato child be kind of 0:42:10.000 --> 0:42:12.600 a thing. Yeah, you don't also be exactly that long. 0:42:12.640 --> 0:42:14.839 It's got like a little wave to it. I can't 0:42:14.840 --> 0:42:16.200 even tell you what the hell it's made out of. 0:42:16.200 --> 0:42:19.200 It doesn't matter potato or corn. I described it so clearly. 0:42:19.520 --> 0:42:22.279 Yeah we get it. I got it. Okay, ask your 0:42:22.280 --> 0:42:29.879 stuff about Bryan Breading. I mean it's gonna it's really 0:42:29.880 --> 0:42:34.680 gonna depend on the fish like catfish, um, a lot 0:42:34.680 --> 0:42:39.480 of fresh water fish, like crappy white mass and specifically catfish. 0:42:39.520 --> 0:42:43.840 I do a mustard batter where I'll take a batter well, 0:42:43.880 --> 0:42:49.400 I mean not about it. Well, it's it's mustard and 0:42:49.440 --> 0:42:52.160 buttermilk and dip it in that and then dredge that 0:42:52.280 --> 0:42:54.319 in corn meal. So technically I guess it would be 0:42:54.360 --> 0:42:57.319 a dredge. Okay, so home and back up. No here here, 0:42:57.320 --> 0:42:59.440 I am. I got a dead catfish laying here. Let's 0:42:59.480 --> 0:43:02.920 just get serre is there's a dead catfish? Yeah, flopping 0:43:02.920 --> 0:43:05.160 around still not even dead. Come on, we can't even 0:43:05.200 --> 0:43:08.520 skip can't skip ahead to I got a catfish flay? 0:43:08.600 --> 0:43:11.479 Here we go. Do you trim them nice? I will. 0:43:11.560 --> 0:43:14.279 If it's big, I'll take a fat and bloodline out 0:43:14.280 --> 0:43:16.480 of it. But if it's small, I won't. And I 0:43:16.560 --> 0:43:19.239 love the bellies. Like if catfish is bigger than two 0:43:19.320 --> 0:43:21.680 or three pounds, I do what I call like a 0:43:21.719 --> 0:43:24.520 three filet method, where I pull off the filets off 0:43:24.520 --> 0:43:26.600 the sides and I flip it over and I take 0:43:26.760 --> 0:43:30.000 basically everything from the throat to the to the anus 0:43:30.760 --> 0:43:33.240 skin that on both sides because it's got that crazy 0:43:33.320 --> 0:43:36.319 silver on the top side. Um. And then you'll get 0:43:36.360 --> 0:43:40.319 two really nice big chunks off of that that I 0:43:40.360 --> 0:43:42.520 think I have the best texture on them. And if 0:43:42.560 --> 0:43:46.360 you if you get a flathead, absolutely like chicken tender 0:43:47.719 --> 0:43:51.040 sex of fish flathead belts, it's amazing. I think Parker 0:43:51.080 --> 0:43:55.520 described as white gold, not not like chicken tenders had 0:43:55.520 --> 0:44:00.759 sex of fish. It's white gold well either either way 0:44:00.800 --> 0:44:04.399 you should. You should attempt it. And uh so catfish, Yeah, 0:44:04.480 --> 0:44:08.000 so mustard, buttermilk, hot sauce if you want, and then 0:44:08.000 --> 0:44:10.200 straight in to find corn meal from there. And then 0:44:11.040 --> 0:44:14.239 because you're making a little like, uh, you're combining your 0:44:14.239 --> 0:44:20.800 hot sauce. Yeah, like I'm a child. Okay, Um, the 0:44:20.840 --> 0:44:25.480 hot sauce and about equal parts buttermilk and yellow mustard, 0:44:26.440 --> 0:44:28.400 um in a bag in a bowl whatever, and you 0:44:28.440 --> 0:44:33.200 take your prepared mustard not powder correct? Yeah? Um? And 0:44:33.280 --> 0:44:35.799 I like catfish too, I cut into strips. I don't 0:44:35.840 --> 0:44:38.320 like to do whole filets. I like a lot of 0:44:38.760 --> 0:44:41.040 a lot of crispy, like a thin layer of crispy 0:44:41.080 --> 0:44:43.560 breading to them. But I don't I don't prefer to 0:44:43.600 --> 0:44:49.000 do whole filet's. Cut that into strips, go into the buttermilk, 0:44:49.120 --> 0:44:54.000 mustard potentially hot sauce mixture. And what's your hot sauce? 0:44:54.040 --> 0:44:57.120 You like the one that we make here, also the 0:44:57.160 --> 0:45:00.920 mustard we make here. But um, you I don't know, 0:45:01.040 --> 0:45:03.239 you could use anything you want. I think, what is 0:45:03.280 --> 0:45:07.400 that crystal that Louisiana That that hot sauce out of 0:45:08.200 --> 0:45:13.120 Louisiana is really good? What do you think about Frank's yeah, fine, Frank's. 0:45:13.600 --> 0:45:16.560 It's good on chicken wings. But I'm saying, like, is that. 0:45:16.960 --> 0:45:19.200 Let's say a guy was just down at at at 0:45:19.200 --> 0:45:25.279 the local rural grocery store, Frank's and Frenches all the way. Yeah, 0:45:25.320 --> 0:45:28.239 Frank's and Frenching. I'm trying to cover for that feller. Yeah, 0:45:28.280 --> 0:45:31.000 And and he's like, ship, they don't have butter milk here, 0:45:31.120 --> 0:45:33.520 Just just use some milk, man, Just like, use some 0:45:33.560 --> 0:45:36.000 milk to thin it out. You're fine. Just he got 0:45:36.040 --> 0:45:41.720 some Francs, some Frenches, his kids milk. Yeah, equal parts. Yeah, 0:45:42.040 --> 0:45:44.359 season your fish with a little bit of salt, toss 0:45:44.440 --> 0:45:48.439 him into the mustard buttermilk mix, and then you it's 0:45:48.560 --> 0:45:50.959 really imperative that you have fine corn meal because because 0:45:51.080 --> 0:45:54.080 coarse corn meal is not gonna stick very well, it's 0:45:54.120 --> 0:45:58.160 gonna come off. And that's that's let me let me 0:45:58.200 --> 0:46:00.759 tell you the real problem with coarse corn meal that 0:46:00.880 --> 0:46:06.520 turns black and is bitter. Yes, yes, yeah, it's it's 0:46:06.560 --> 0:46:08.640 up being like you get little pieces in your mouth. Yeah, 0:46:08.680 --> 0:46:11.200 it's good for I guess some corn breads and things 0:46:11.239 --> 0:46:13.439 like that where you want that texture and you're adding 0:46:13.480 --> 0:46:15.799 a lot of moisture and fat into it. But no, 0:46:15.840 --> 0:46:18.200 no good for frying. But you know what also works 0:46:18.400 --> 0:46:22.520 really well is massa like massa arena, which is dried 0:46:23.400 --> 0:46:26.200 uh massa that is then turned into a flower and 0:46:26.239 --> 0:46:29.320 it is by nature very very fine and it's I 0:46:29.360 --> 0:46:31.719 mean it's it's a corn meal product that's been next 0:46:31.719 --> 0:46:34.200 to mealized, so it's a slightly different flavor, but it's 0:46:34.360 --> 0:46:36.960 very good. And sometimes we'll do a mix of fine 0:46:37.000 --> 0:46:40.200 corn meal and massa. Um. But if you're in a 0:46:40.200 --> 0:46:42.520 pinch and you're in a place that sells Massa arena 0:46:42.520 --> 0:46:45.120 and you can't find fine corn meal, get that you're 0:46:45.120 --> 0:46:49.919 familiar with that brand Red Mill, Yeah, Bob's Red Mill. Yeah, 0:46:49.960 --> 0:46:52.160 they sell a fine corn Yeah. That's say, if you're 0:46:52.160 --> 0:46:54.120 in your grocery store and you see like a little 0:46:54.640 --> 0:46:56.680 they'll kind of always keep it all together. But he's 0:46:56.880 --> 0:46:58.520 that combany is like the company that has all the 0:46:58.600 --> 0:47:02.200 crazy flower. Yeah. Yeah. Another one I like to use 0:47:02.239 --> 0:47:07.560 that used for the squid is uh rice is a 0:47:07.640 --> 0:47:12.920 nice breading, super light and airy. It compliments that squid nicely. 0:47:13.160 --> 0:47:15.160 But I still feel like even with them, it's like 0:47:15.200 --> 0:47:17.960 they always have the course in the medium, but finding 0:47:18.000 --> 0:47:20.600 that fine ground, I don't know what the deal is 0:47:20.640 --> 0:47:22.480 I have to I ask and just have them like 0:47:22.640 --> 0:47:25.200 order in six bags and buy it. When I see it, 0:47:25.239 --> 0:47:28.080 I buy a bunch. And there's actually there's a there's 0:47:28.080 --> 0:47:30.040 a grocery store here in town that has very fine 0:47:30.080 --> 0:47:31.960 corn meal and bulk, and so I go there and 0:47:32.760 --> 0:47:34.560 bolt and I'd buy big bags of it. And then 0:47:34.560 --> 0:47:36.640 if I can't find it like that, then I would 0:47:36.840 --> 0:47:39.160 check around and see who carried that Bob's red mill, 0:47:39.600 --> 0:47:43.880 because he's got medium man fine yea um, but regular 0:47:44.200 --> 0:47:45.960 run of the mill corn meal is not great for 0:47:46.000 --> 0:47:48.319 frying fish. So there we are. We got our little 0:47:48.400 --> 0:47:51.719 mustard hot sauce. What about this tone I got off 0:47:51.800 --> 0:47:54.560 you about the batter? Is something wrong with the batter? 0:47:55.120 --> 0:47:58.279 It's not a big batter, guy, man, all battery and 0:47:58.320 --> 0:48:02.200 then like like it holds so much oil and then 0:48:02.360 --> 0:48:04.680 the batter comes off and there you are just like 0:48:04.680 --> 0:48:07.000 a naked hunk of fish because the batter fell off. 0:48:08.320 --> 0:48:09.560 I mean, it just makes me feel like I'm at 0:48:09.640 --> 0:48:13.399 Long John Silver's. But can Long John Silver's you get 0:48:13.440 --> 0:48:15.160 through all that bad and realize it's not a fish 0:48:15.160 --> 0:48:19.200 in there. They just they like bad or batter they 0:48:19.320 --> 0:48:21.799 like get up driving a batter and batter that and 0:48:21.840 --> 0:48:23.480 then fry that and you open it up and it 0:48:23.520 --> 0:48:29.200 looks like like a fried pancake. That's just yeah. I 0:48:29.280 --> 0:48:31.480 like it sometimes. I think I kind of really like 0:48:31.560 --> 0:48:36.239 fluffy white fish, you know, like what the big old greasy. 0:48:36.680 --> 0:48:37.960 I think it has to be done right now. I 0:48:38.000 --> 0:48:39.560 mean about it. When you make a batter, it has 0:48:39.600 --> 0:48:41.520 to be a little thinner than you than you think 0:48:41.560 --> 0:48:43.400 it needs to be. It needs to be ice cold 0:48:44.560 --> 0:48:46.560 before it goes into the fryer. The batter has to 0:48:46.560 --> 0:48:49.000 be super cold, and the fryer has to be super hot. 0:48:49.120 --> 0:48:52.240 What's hot in your mind? I would say pushing three, 0:48:53.320 --> 0:48:55.880 like really hot and cut your piece of fish. Do 0:48:55.920 --> 0:48:57.799 you think that's really hot? That's my that's my goal 0:48:57.880 --> 0:49:02.879 to town. Yeah that's hot. Yeah, I mean yeah, because man, 0:49:03.040 --> 0:49:07.560 make you they're they're nice like perch flats everything like that. Yeah, 0:49:07.600 --> 0:49:09.680 it's a small I mean it's a smaller you get 0:49:09.760 --> 0:49:12.839 it's like yeah crispy you open it up, is still 0:49:12.840 --> 0:49:15.120 like nice on the inside. Yeah. Yeah. You don't get 0:49:15.200 --> 0:49:17.200 like a minute in the fryer. You can't go. You 0:49:17.200 --> 0:49:19.200 can't go like wander off and do something else. I 0:49:19.200 --> 0:49:22.319 mean you're standing there staring at it. Sure, yeah, but 0:49:22.360 --> 0:49:24.200 I think you have a good batter. And I mean 0:49:24.520 --> 0:49:27.320 we make ours here with just I mean beer and 0:49:27.640 --> 0:49:31.440 choose a good flavorful beer, flour and baking powder. And 0:49:31.440 --> 0:49:34.239 the baking powder makes it expand and it helps with 0:49:34.280 --> 0:49:36.920 the crunch a lot on too. You gotta fry it hot, 0:49:36.960 --> 0:49:38.719 and you gotta fry it long enough and then it 0:49:38.760 --> 0:49:41.360 will you'll get it. I mean, you'll get a good 0:49:41.400 --> 0:49:43.920 textual experience out of it if it's done just right. 0:49:44.360 --> 0:49:49.000 But that said, I totally prefer my corn meal. Uh. 0:49:49.080 --> 0:49:54.160 Sometimes I will bread fish with flour, eggwash and breadcrumbs 0:49:54.840 --> 0:49:57.080 and do it that way, especially if I'm gonna serve 0:49:57.160 --> 0:50:01.320 them sauce, like put a sauce on top of the fish, 0:50:01.560 --> 0:50:03.920 like when I served it, Like one of my favorite 0:50:03.960 --> 0:50:06.160 dishes is a very cruise on a sauce, so like 0:50:06.160 --> 0:50:14.600 a tomato, olive, pepper, some chilies, garlic, um cilantro, parsley sauce. 0:50:14.640 --> 0:50:17.440 And I love to do fried fish that's been breaded 0:50:17.440 --> 0:50:19.960 and bread crumbs and then it's got that sauce on 0:50:20.000 --> 0:50:22.080 top of it. It holds up really well when you 0:50:22.080 --> 0:50:24.200 can use panco or dried bread or whatever you want. 0:50:24.280 --> 0:50:26.920 But Uh, there was. There's sometimes where I will like 0:50:26.960 --> 0:50:28.920 what we call standard bread and caceedar of fish or 0:50:28.960 --> 0:50:31.839 flour egg and then bread crumbs that's good too well, 0:50:32.320 --> 0:50:36.439 or flour egg, then corn meal because if we're doing 0:50:36.440 --> 0:50:41.720 like calfish sandwiches, like where it's a big flame because 0:50:41.719 --> 0:50:45.120 see when you cut it, like if I had had 0:50:45.160 --> 0:50:46.839 to do it one way, I'd always cut them up 0:50:47.360 --> 0:50:52.840 small pieces and then cut at that angle. Mhm on 0:50:52.960 --> 0:50:54.920 a bias. Is that what I'm trying to say, to 0:50:55.000 --> 0:50:58.040 create edges, right, so they crisp up nice, But when 0:50:58.040 --> 0:51:01.800 you're doing a whole piece, you have less surface area 0:51:02.000 --> 0:51:04.960 and so you feel like you're not getting the the 0:51:05.000 --> 0:51:08.000 amount of breading you deserve because the service areas bigger. 0:51:08.000 --> 0:51:09.960 So then we're doing like big chunks of catfish to 0:51:10.000 --> 0:51:15.680 make a sandwich. Then season the flay egg I'm sorry, flour, 0:51:16.600 --> 0:51:18.000 and then you have some for the egg to stick to, 0:51:18.320 --> 0:51:20.319 then the corn meal and then fry and then you 0:51:20.320 --> 0:51:24.560 get a hardy crisp to help because it's such a 0:51:24.600 --> 0:51:27.719 big piece like a shell. That's a good way of 0:51:27.719 --> 0:51:29.880 putting it. And then you put some pickles and shipped 0:51:29.880 --> 0:51:33.719 on that sandwich. Yeah, well we make a little tartars. Yeah, 0:51:33.800 --> 0:51:37.200 basically chopped up pickles, make them make it like tartar 0:51:37.239 --> 0:51:40.040 and it but put more pickles on it and tomatoes 0:51:40.120 --> 0:51:44.719 on it. Had some francs. I'm in the fish sandwiches. 0:51:44.840 --> 0:51:48.279 I love fish sandwiches a lot. So yeah, yeah, you 0:51:48.360 --> 0:51:51.080 got my attention. Fried catfish sandwich. When when you're doing 0:51:51.160 --> 0:51:53.080 your cor meal to fry fish, do you like to 0:51:53.160 --> 0:51:55.520 put some paprika stuff there to make it look nice? 0:51:55.800 --> 0:51:58.360 I usually don't. If I anything, I'll put black pepper 0:51:58.400 --> 0:52:00.200 in there. I do like a good amount of black 0:52:00.200 --> 0:52:03.080 pepper in the season the flare, season the mix. That's 0:52:03.080 --> 0:52:06.400 a great question. You season anything that you're gonna fry? 0:52:06.600 --> 0:52:08.440 This is this is a pet pever mind is your 0:52:08.560 --> 0:52:12.840 seasoned the thing you're going to fry? You don't season 0:52:13.400 --> 0:52:16.080 the powder that you're going to then dust onto it. 0:52:16.360 --> 0:52:19.759 Get some approximation of seasoning on it, Like well, I mean, 0:52:19.760 --> 0:52:22.200 how much how much if you put a handful of 0:52:22.239 --> 0:52:24.879 flour into our handful of sault in a couple into 0:52:24.920 --> 0:52:27.719 a couple of cups of flour, how much salt is 0:52:27.760 --> 0:52:29.520 going on in the flay? You have no idea? Why 0:52:29.520 --> 0:52:32.280 don't you just season the damn thing you're gonna fry 0:52:32.440 --> 0:52:35.160 like it. Yeah, just just put the salt on there 0:52:35.239 --> 0:52:36.839 and then put the flower on it, and you then 0:52:36.840 --> 0:52:39.440 you're done. That's it, and that's it's a good way 0:52:39.480 --> 0:52:42.319 to make me angry. Here. Another fella point out too 0:52:42.400 --> 0:52:44.600 is too if you do that method where you have 0:52:44.719 --> 0:52:50.600 your branding seasoned, is that the seasoning is bigger pieces 0:52:50.719 --> 0:52:52.920 than the flower, right, And so when it's just sitting 0:52:52.920 --> 0:52:54.880 in a bowl or a bag, it's naturally like the 0:52:54.920 --> 0:52:57.440 bigger stuff, heavier stuff is kind of going to the bottom. 0:52:57.800 --> 0:53:01.040 So your earlier filets are getting less seasoning, and then 0:53:01.080 --> 0:53:04.920 as you get through your breading ship getting stronger and stronger, 0:53:04.960 --> 0:53:11.600 and salt here and salt here gravity Parker Hall, you 0:53:11.600 --> 0:53:17.680 want to talk about killing some pigs? Is that a question? 0:53:20.000 --> 0:53:29.160 But I don't know. Do you ever just yes? Uh? 0:53:29.400 --> 0:53:34.680 Do you ever just go fish like seasoned and then 0:53:34.880 --> 0:53:38.640 corn meal into the fryar like that? Simple? No? Never? No, 0:53:39.239 --> 0:53:42.960 I have trouble making the corn meal stick appropriately. Um, 0:53:43.320 --> 0:53:46.520 I've seen that. I just think having that little light 0:53:47.040 --> 0:53:51.719 coating of mustard and that mustard brings acidity and that's 0:53:51.800 --> 0:53:55.000 just nice. Was fried fried food? You want something to 0:53:55.000 --> 0:53:57.440 cut that and you're you're just you're starting with a 0:53:57.640 --> 0:54:00.319 with a little thin layer of acidity, and just it 0:54:00.400 --> 0:54:03.319 just gives the filet itself a lot more like a 0:54:03.360 --> 0:54:06.680 spectrum of flavor. I'm having Saturday night fish fry tomorrow 0:54:06.840 --> 0:54:08.840 night when I'm home, I can tell you I was 0:54:08.920 --> 0:54:10.600 some fish to fry. I got a lot of you 0:54:10.840 --> 0:54:13.040 more miles man, we just brought a bunch back from Michigan. 0:54:13.120 --> 0:54:15.680 Oh yeah, my wife has brought something back from I 0:54:15.719 --> 0:54:22.400 got bluegills, channels, what else I got? And flats, old flats, 0:54:22.440 --> 0:54:27.640 but fresh channels and bluegills. Uh. While we're on one 0:54:27.960 --> 0:54:34.000 huge freaking small mouth. That's a good fish to eat. Yeah, 0:54:34.239 --> 0:54:36.280 not like his trash. He calls him the large mouth. 0:54:38.040 --> 0:54:42.919 I don't know. Small mouth is legit eating fish. See, 0:54:42.960 --> 0:54:45.719 I've never really eaten him until I was in Canada 0:54:46.280 --> 0:54:49.960 and we were on like her on and started catching 0:54:49.960 --> 0:54:53.800 his big small mouth and out of state nonresident I 0:54:53.840 --> 0:54:57.480 could keep I think too a day and uh we're 0:54:57.560 --> 0:55:00.080 all I was catching was that and pike. And I 0:55:00.200 --> 0:55:02.759 was blown away by how good a small mouth was. 0:55:03.400 --> 0:55:05.399 Bike too. I mean they're painting the ask to clean, 0:55:05.480 --> 0:55:10.080 but they're really good. But also I mean that's cold water. 0:55:10.320 --> 0:55:12.479 I mean, you can talk about the trashy large mouth, 0:55:12.520 --> 0:55:15.280 but I think it's just I'm just joking about large 0:55:14.480 --> 0:55:17.640 I think in Michigan that we're fantastic. Yeah, they we 0:55:17.640 --> 0:55:19.480 we used to eat them. I mean we we just 0:55:19.600 --> 0:55:21.440 it was just like you didn't throw them back. But 0:55:22.360 --> 0:55:28.160 I feel there's a weed we used to have in 0:55:28.200 --> 0:55:29.440 the lake where I grew up on when we had 0:55:29.440 --> 0:55:31.560 a lot of large mouths off we had three species 0:55:31.600 --> 0:55:36.399 of weed seaweed. Uh, you know it's not the sea 0:55:36.800 --> 0:55:41.360 lake weed, milfoil, which is an invasive a weed that 0:55:41.480 --> 0:55:43.319 I don't know the name of. My brother and I, 0:55:43.400 --> 0:55:45.440 who knows the name of every damn thing in the world, 0:55:46.080 --> 0:55:47.440 he didn't even know the name of it. And we 0:55:47.640 --> 0:55:49.680 made a note to find the name of it. We 0:55:49.760 --> 0:55:51.880 still haven't gotten around to it. And the third weed 0:55:51.960 --> 0:55:55.080 was skunk weed. And skunk weed would be like almost girls, 0:55:55.120 --> 0:55:58.080 like a carpet, like a grass. Once you get out 0:55:58.160 --> 0:55:59.960 too deep for the other weeds, there's not enough sun 0:56:00.080 --> 0:56:02.040 light than there's a skunk weed to grow down there. 0:56:02.600 --> 0:56:04.839 And when you ate those large mouths, and skunk weed 0:56:04.840 --> 0:56:10.760 smells like a skulk, unmistakable. And when you eating large mouths. 0:56:10.800 --> 0:56:16.160 There's some part of me like I can taste when 0:56:16.160 --> 0:56:19.680 I eat large mouths, I get an aftertaste of skunk weed, 0:56:20.719 --> 0:56:23.279 even if it hasn't lived around skunk weat. It's like, 0:56:24.200 --> 0:56:28.480 I don't know if it's like psychosomatic now, but a 0:56:28.520 --> 0:56:32.640 small mouth it might as well be a walleye. Yeah, 0:56:33.000 --> 0:56:36.160 I agree with that. Small mouth is good. It's also 0:56:36.280 --> 0:56:39.040 just titilating to talk about eating large mouth bass in 0:56:39.080 --> 0:56:44.080 Texas because it's so people get so upset about it. 0:56:44.200 --> 0:56:47.000 You use that word titilating often. No, Well, I mean 0:56:47.040 --> 0:56:50.040 I think that favorite words. Using the word titilating to 0:56:50.120 --> 0:56:55.319 describe eating large mouth bass is like exponentially upsetting to 0:56:56.320 --> 0:56:58.120 two people that they don't like to eat large Yeah, 0:56:58.160 --> 0:56:59.879 because they don't like eating large moth bad. They don't 0:56:59.880 --> 0:57:01.680 like to hear that we don't like that word. Yeah, 0:57:01.719 --> 0:57:06.960 they don't think. They don't think anybody should use throw around. Yeah. Yeah, 0:57:06.480 --> 0:57:10.040 It's like when I'm watching the bass Masters, no one 0:57:10.080 --> 0:57:15.160 says titilating. No, no, no commentators never. I think I 0:57:15.239 --> 0:57:19.520 might just like publish a recipe like titillating fried bass. 0:57:21.920 --> 0:57:23.760 What else on fish? Have we covered everything we want 0:57:23.760 --> 0:57:25.680 to call around fish before we get out of frying. 0:57:26.400 --> 0:57:30.000 Really interested. Uh, how how do you how would you 0:57:30.000 --> 0:57:34.040 treat a shrimp shrimp that's gonna make it go to 0:57:34.080 --> 0:57:38.960 the fryer fried shrimp. Um. Yeah, as far as the 0:57:39.000 --> 0:57:45.480 breading process, you can I mean batter, not really, I 0:57:45.560 --> 0:57:50.320 don't prefer about it. I think, uh, breadcrumb like flower 0:57:50.440 --> 0:57:54.840 egg bread crumb is probably my favorite. Butterfloer egg bread 0:57:54.920 --> 0:58:00.560 crumb shrump. Yeah. Um. You can also do the mustard 0:58:00.640 --> 0:58:02.439 butter milk not to be you know, it's like a 0:58:02.480 --> 0:58:05.920 two trick pony. But that's that's also very good on trump. 0:58:05.960 --> 0:58:07.920 I like to butterfly them that. I think that extra 0:58:07.960 --> 0:58:11.360 surface area it's really good fry. I'm super hot man. 0:58:11.440 --> 0:58:14.280 It's like it looks like you double your yield when 0:58:14.280 --> 0:58:18.720 you do that. Yeah, I love fried Trump. My daughter 0:58:18.840 --> 0:58:21.400 also it's a big fried shrimp fan. Do you look 0:58:21.440 --> 0:58:24.320 down on people who make coconut trimp? Oh, I've had 0:58:24.320 --> 0:58:27.919 it before. It's fine. Um, I love that stuff. It's good. 0:58:28.160 --> 0:58:30.360 I mean, yeah, it's it's it's I love coconut though, 0:58:30.560 --> 0:58:43.040 so yeah, it's kind of cheesy, cheesy. Yeah. I've worked 0:58:43.040 --> 0:58:46.000 at a in a place on a place called the 0:58:46.040 --> 0:58:49.480 Idler river Boat. You're ago there South Haven, Michigan. I 0:58:49.520 --> 0:58:52.000 was in South Haven, but I was spitting distance in 0:58:52.080 --> 0:58:54.200 South Haven last week. Yeah, I bet that thing is 0:58:54.200 --> 0:58:57.040 still floating. It's a really cool don't know about barge, 0:58:57.120 --> 0:58:59.120 Vincent Price you stole in. It wasn't like the nineteen 0:58:59.120 --> 0:59:01.520 o four World's Trade to Price. Yeah. Do you know 0:59:01.560 --> 0:59:05.760 what's weird story? Man? There's this guy that uh was 0:59:05.840 --> 0:59:09.040 up in southeast Alaska and looted a bunch of told 0:59:09.080 --> 0:59:12.240 him poles long time ago people would go up in 0:59:12.280 --> 0:59:16.080 the twenties and stuff, and loot told him poles. Um. 0:59:16.200 --> 0:59:18.360 I remember they like really tried to track down one 0:59:18.360 --> 0:59:20.360 of these told them poles. They realized was just outright 0:59:20.440 --> 0:59:23.480 stolen and it want to be in the possession of 0:59:23.560 --> 0:59:30.240 Vincent Price. Of course mentioned him, but go on, um, 0:59:30.280 --> 0:59:32.960 I think they We felt like we had a fairly 0:59:33.360 --> 0:59:36.560 sophisticated menu for South Haven, Michigan at the time, and 0:59:36.600 --> 0:59:42.200 this was probably like nineties four ish, um and that 0:59:42.240 --> 0:59:44.600 coconut shrimp man, it was like a top seller. It 0:59:44.640 --> 0:59:46.880 wasn't an appetized It was like it was an entree 0:59:47.040 --> 0:59:49.320 that we had there at the time. And we sold 0:59:49.320 --> 0:59:53.000 the ship out of it. People loved it, so you 0:59:53.080 --> 0:59:55.480 look down at it? I can tell no, No, I mean, 0:59:55.600 --> 0:59:57.720 I'm not gonna order it. I'm gonna take just a 0:59:57.760 --> 1:00:01.760 regular you know, standard dreaded shrimp over that probably, But 1:00:01.800 --> 1:00:04.840 I mean a little coconut Shrimplet's that some kind of sweet, sour, 1:00:04.960 --> 1:00:12.960 hot little sauce, some kind of like chunky jelly. Uh, yeah, 1:00:13.040 --> 1:00:15.160 I get it. I would. I would eat it, absolutely, 1:00:15.200 --> 1:00:16.840 I'd eat it, and I don't look down on it. 1:00:17.640 --> 1:00:20.080 I got one more fry question for you. Are you 1:00:20.120 --> 1:00:25.400 like a peanut oil man? Well, okay, it kind of 1:00:25.440 --> 1:00:28.520 depends on where I'm at now. For years here we 1:00:28.720 --> 1:00:32.439 fried everything in pure beef fat, and I am I'm 1:00:32.480 --> 1:00:37.000 a big fan of, if not all beef fat in 1:00:37.080 --> 1:00:41.440 the fryer, at least some for flavor and texture. It's like, 1:00:41.640 --> 1:00:46.280 I can't really describe what what texture that import? Absolutely, 1:00:46.320 --> 1:00:49.520 frank donuts, we would do them in beef fat. Now. 1:00:49.600 --> 1:00:51.400 Once that cool. If you get a little bit of that, 1:00:51.720 --> 1:00:53.960 you know that wax just similar to like what you 1:00:54.000 --> 1:00:56.560 get off of deer fat. Are you buying that volume 1:00:56.600 --> 1:01:00.760 of beef fat? Uh? We get it from our beef producer. 1:01:01.040 --> 1:01:02.880 Just there's no other place for them to sell. It 1:01:03.040 --> 1:01:05.800 renders that you render it. We render it. It smells amazing, 1:01:06.440 --> 1:01:11.080 No it doesn't. So you're buying, you're buying rendering it out, 1:01:11.120 --> 1:01:13.680 and then megan rendering out gallons of be fat. Yeah 1:01:13.720 --> 1:01:15.960 we still yeah, we still do. And pork fat, but 1:01:16.120 --> 1:01:19.080 I mean pork fat, beef fat, and then some kind 1:01:19.120 --> 1:01:23.480 of high temperature oil. Any of those works. Like if 1:01:23.560 --> 1:01:26.520 I'm how hot can you get be fat? Not that hot? 1:01:26.840 --> 1:01:30.480 Not not I mean three seventy five is really pushing it. 1:01:30.480 --> 1:01:34.920 It'll darken it. Yeah. Yeah, So peanut oil I think 1:01:35.000 --> 1:01:40.080 is is great for frying. Expensive, man, it is expensive. Uh. 1:01:40.400 --> 1:01:43.600 And then for frying here these days we use a 1:01:43.680 --> 1:01:48.640 non GMO canola oil, which works pretty well, less expensive. 1:01:48.640 --> 1:01:53.240 The peanut well, we have to consider peanut allergies. So 1:01:53.480 --> 1:01:57.560 you know, even if it's just a one person in thousand, 1:01:57.960 --> 1:02:00.919 it can they can kill them dead. You know, many 1:02:01.000 --> 1:02:06.600 restaurants won't won't use peanut oil. That's interesting, just the 1:02:06.600 --> 1:02:11.360 the tenacity of that allergy. What's the when you're using 1:02:11.400 --> 1:02:13.320 bee fat, Like if someone fills up there deep frier 1:02:13.360 --> 1:02:16.040 with beef fat. Deep sorry, they fill their deep frier 1:02:16.960 --> 1:02:19.640 with bee fat and he cook some fish for their 1:02:19.640 --> 1:02:22.760 buddies and then they put it on a shelf somewhere. 1:02:24.640 --> 1:02:26.760 It's kind of it's if you fried a lot of fish, 1:02:26.840 --> 1:02:29.919 it's cash. It's volatile. Yeah, it's just like peanut oil 1:02:29.920 --> 1:02:32.120 where you can strain it and then store it away 1:02:32.120 --> 1:02:34.080 and cook more fish next week. Definitely one of the 1:02:34.120 --> 1:02:36.400 downsides to that. I mean you can strain it and 1:02:36.480 --> 1:02:38.600 use it a little bit, but a lot of the 1:02:38.600 --> 1:02:41.280 time for frying fish specifically, I will use a mix 1:02:41.600 --> 1:02:45.080 of beef fat and at home if I'm trying to 1:02:45.160 --> 1:02:48.000 be fat, and peanut oil, which I like a lot. 1:02:48.040 --> 1:02:49.760 And then how hot can you get the bee fat? 1:02:50.040 --> 1:02:52.680 Pretty much like seventy five because the peanut oil really 1:02:52.760 --> 1:02:56.600 helps bring that that smoke point up on the bee fat. 1:02:57.240 --> 1:03:00.160 So it works for a while, right for may your 1:03:00.200 --> 1:03:05.680 gear change? Yeah, how we were talking last night when 1:03:05.680 --> 1:03:10.880 we're eating in this restaurant. Um, First off, tell people 1:03:10.880 --> 1:03:14.200 what we ate last night in this restaurant. Um. Let's see, 1:03:14.280 --> 1:03:17.120 we had a it's it's beginning of summer, so we 1:03:17.120 --> 1:03:19.720 were we started off with some tomatoes. We had a 1:03:19.720 --> 1:03:24.400 tomato salad with avocado with the venison machicado, which is 1:03:24.440 --> 1:03:27.640 a dried venison. Uh, with access finished and shanks that 1:03:27.680 --> 1:03:31.680 have been shredded and then dried are salted and dried, 1:03:32.560 --> 1:03:37.200 and some chilies, mint and cilantro and lime. We had 1:03:37.240 --> 1:03:42.040 the cork cheese with the grilled mushrooms and bread and 1:03:42.080 --> 1:03:44.920 a little ginger marmalade. And we had the bread to 1:03:45.080 --> 1:03:50.320 the mosquite sour dough which is made with ground mesquite flour, 1:03:50.640 --> 1:03:54.680 sour dough and pecans and served with whipped large domestic 1:03:54.720 --> 1:03:59.000 pork fat with orange zest in it. Um. I'm trying 1:03:59.000 --> 1:04:03.400 to remember now. One. Uh, there's some rhubarb and something. 1:04:03.720 --> 1:04:09.480 I'm sure I don't remember that. Yeah, there was some 1:04:09.560 --> 1:04:11.760 rue barb and the whip lard. Oh that was with 1:04:11.800 --> 1:04:14.400 the bread. Yeah, I think you just covered all the 1:04:14.440 --> 1:04:17.400 apps though. So the parissa, we had the raw the 1:04:17.560 --> 1:04:23.600 raw axes with the fresh chilies, lime, onion, and cheddar. 1:04:24.120 --> 1:04:26.240 That's all. It's ground and then kind of mixed up 1:04:26.240 --> 1:04:29.920 and served with the buttercrackers. And uh. That's that's a 1:04:29.960 --> 1:04:34.720 real Central Texas dish, right. There is a raw meat. 1:04:34.880 --> 1:04:37.960 Usually it's beef, but I love it with with venison. 1:04:38.400 --> 1:04:41.800 Your menu has my favorite sentence of all time on 1:04:41.840 --> 1:04:45.160 the menu where it says everything is from around here. 1:04:46.960 --> 1:04:51.440 Talk about that. Well, O our sourcing here and is 1:04:51.520 --> 1:04:54.400 it's pretty strict. And I think these days you hear 1:04:54.440 --> 1:04:58.600 a lot about local foods and sustainable and this and that. 1:04:58.760 --> 1:05:03.600 And we, since we've been in business, which was thirteen years, 1:05:05.200 --> 1:05:10.760 sourced entirely. I mean, we could say locally, but I'll 1:05:10.800 --> 1:05:14.800 say within the boundaries of Texas, much of it coming 1:05:14.880 --> 1:05:17.560 from much much closer than that. So all of our 1:05:19.520 --> 1:05:23.200 even all ofs allives, olive oil, all the dairy, the 1:05:23.280 --> 1:05:27.800 butter um, Texas wine to all Texas wine list um, 1:05:28.120 --> 1:05:31.640 and all the Texas wines are made with Texas grapes, 1:05:31.680 --> 1:05:34.400 which is an issue here. There's a lot of wineries 1:05:34.440 --> 1:05:36.360 here that use grapes from somewhere else, which I don't 1:05:36.360 --> 1:05:39.680 consider to be a Texas wine. M Our beers are 1:05:39.720 --> 1:05:44.000 all made here. Um. All the meat um, and we're 1:05:44.240 --> 1:05:47.760 very selective about where we get meat, whether it's domestic 1:05:47.840 --> 1:05:51.760 or wild. UM. And then seafood comes from the Gulf 1:05:52.240 --> 1:05:55.560 or some fresh water when we have access to the 1:05:56.000 --> 1:06:01.600 you know, the very rare wholesale catfish trot liners you 1:06:01.600 --> 1:06:04.120 know there they don't have websites. You know, it's it's 1:06:04.160 --> 1:06:08.120 really hard to get ahold of wild caught freshwater fish anymore. 1:06:08.160 --> 1:06:10.200 There's a few fisheries I think up north and you 1:06:10.200 --> 1:06:12.000 know where you can still get crappie and walleye and 1:06:12.080 --> 1:06:17.280 yellow perchons. It's not like that. Um so freshwater fish 1:06:17.360 --> 1:06:20.680 is tricky, but you know, trimp and blue crab and 1:06:20.680 --> 1:06:24.320 and goldfish is widely available. And then all of our 1:06:24.360 --> 1:06:28.040 fruits and vegetables are whatever is in season or whatever 1:06:28.080 --> 1:06:30.640 we've been able to preserve. And uh so, like we 1:06:30.680 --> 1:06:33.000 won't have lemons or onions certain times of the year 1:06:33.400 --> 1:06:35.520 and we just deal with it. But it's fun. It's 1:06:35.520 --> 1:06:37.240 a really fun way to ride them innu and a 1:06:37.280 --> 1:06:39.000 really fun way to serve food. And it just makes 1:06:39.000 --> 1:06:41.920 it simple. And we uh talked about this before, but 1:06:41.920 --> 1:06:44.320 it's confusing to people when you say that you serve 1:06:44.400 --> 1:06:47.760 wild game because people know that, for the most part, 1:06:47.760 --> 1:06:50.240 you can't sell wild game. But Texas has so many 1:06:50.240 --> 1:06:53.880 feral has so many non natives. Yeah, so talk about 1:06:53.920 --> 1:06:55.760 like the path of how a deer would wind up 1:06:55.800 --> 1:07:00.200 here in this restaurant and access deer or um guy 1:07:00.320 --> 1:07:03.040 or whatever. Yeah, and I think you know, I mean 1:07:03.080 --> 1:07:06.280 to speak a little more to that, is that these 1:07:06.320 --> 1:07:08.600 are invasives, and I think that these are great things 1:07:08.640 --> 1:07:11.880 to eat as when whenever you eat a Ferrell hogg 1:07:11.960 --> 1:07:14.200 er and access, you're not you're not contributing at all 1:07:14.240 --> 1:07:17.000 to anything that had to be fenced in or have 1:07:17.080 --> 1:07:19.960 a vet bill or anything like that, or or be 1:07:20.120 --> 1:07:23.280 fed corn or anything like that. It's just you're you're 1:07:23.360 --> 1:07:28.120 just using something that's that's detrimental to our environment or 1:07:28.200 --> 1:07:30.880 you know, our region right here. And so the way 1:07:30.880 --> 1:07:33.680 we get the hogs, I'll start with those is they 1:07:33.680 --> 1:07:35.720 have to be trapped live and then they're brought into 1:07:35.720 --> 1:07:40.600 our processor live. An inspector sees them, sees that they're healthy, 1:07:41.040 --> 1:07:46.000 they're killed, he does another inspection liver, kidney um inside 1:07:46.000 --> 1:07:47.760 of the rib cage, the membrane there, he looks for 1:07:47.800 --> 1:07:51.600 spotting things like that. And at that point, uh, they 1:07:51.640 --> 1:07:54.920 get a blue stamp and their stayed inspected. And so 1:07:55.080 --> 1:07:58.120 at that point they are just a swine carcass and 1:07:58.160 --> 1:08:00.560 we can buy that and then sell it and so 1:08:00.680 --> 1:08:05.760 we get uh three or four hundred hogs equivalent of 1:08:05.920 --> 1:08:08.560 about three or four hundred hogs a year between the 1:08:08.560 --> 1:08:11.720 two restaurants. Let let me stop you on adamant. Yeah, 1:08:11.880 --> 1:08:13.760 you remember the name of the episode we did where 1:08:13.800 --> 1:08:16.519 we hung out with the Texas hog trapper. He does 1:08:16.560 --> 1:08:22.679 commercial hog trapping the podcast or the TV show Lone 1:08:22.720 --> 1:08:27.120 Star Pork. This is the title. It's on Netflix. Let 1:08:27.200 --> 1:08:30.040 me check this, Yeah, just to see that process of 1:08:30.080 --> 1:08:33.360 trapping hogs. We ate all of ours, but he sells 1:08:33.400 --> 1:08:36.040 them to go on. So that's how that's a hogs 1:08:36.080 --> 1:08:39.000 path to the restaurant. And you buy it. When you 1:08:39.040 --> 1:08:42.759 buy it, uh, give me a ballpark, like on the 1:08:42.840 --> 1:08:46.320 carcass if someone wants to buy a wild pig meat, 1:08:46.600 --> 1:08:49.280 what's the what's the value that stuff? It's expensive? I 1:08:49.320 --> 1:08:52.880 mean you're paying the same rate that we pay for 1:08:53.040 --> 1:08:58.000 heritage hogs, like really well raised bargain basement ship. I 1:08:58.040 --> 1:09:00.640 wish it was, I really do. And and ironic that 1:09:00.760 --> 1:09:02.880 it's not that somebody goes up in a helicopter kills 1:09:02.880 --> 1:09:05.519 sixty and lets them lay in a field, and then 1:09:05.560 --> 1:09:07.920 we're paying a premium price for the ones that have 1:09:08.200 --> 1:09:09.720 entered the food system. But I get it. I mean 1:09:09.720 --> 1:09:12.400 there's people got you know, they got gas money to 1:09:12.400 --> 1:09:14.400 get out there and check the traps and and do 1:09:14.479 --> 1:09:18.880 all that. So there's a there's a pretty inefficient system 1:09:18.920 --> 1:09:21.599 out there to get these hogs out. But I mean, 1:09:21.600 --> 1:09:24.760 one of my goals is to like come up with 1:09:24.800 --> 1:09:28.120 a more vertically integrated system where we can you know, 1:09:28.320 --> 1:09:32.280 trap pigs, process pigs, and turn them into food that's 1:09:32.280 --> 1:09:34.439 more readily available to people. And he could feed a 1:09:34.439 --> 1:09:36.800 lot of people with the three million hogs that we 1:09:36.880 --> 1:09:39.960 have here in Texas, especially since we're supposed to kill 1:09:40.000 --> 1:09:43.479 two million o from every year to keep their population static, 1:09:44.080 --> 1:09:46.479 of which we're not doing um And so I think 1:09:46.479 --> 1:09:48.920 there'd be there's a there's a lot of conversations that 1:09:48.960 --> 1:09:54.200 can happen about that. The deer um that that's really cool, 1:09:54.439 --> 1:09:58.160 and that there was a very a pioneering company called 1:09:58.320 --> 1:10:02.559 Broken Arrow Ranch and they started years ago by taking 1:10:02.600 --> 1:10:06.439 an inspector with them and they had two shooters shooting 1:10:06.479 --> 1:10:09.720 suppressed rifles. I believe now they do most of their 1:10:09.720 --> 1:10:13.679 shooting at night, and they have a refrigerated trailer with 1:10:13.840 --> 1:10:17.120 the guy that follows them, and they go out into 1:10:17.160 --> 1:10:22.240 the field and shoot these animals inspectors right there. They 1:10:22.280 --> 1:10:26.439 do this crazy electro stimulation where they basically hook him 1:10:26.520 --> 1:10:28.360 up to a car battery. I've got one of those machines. 1:10:28.400 --> 1:10:32.160 Man ever opened it bleeds them out really quick, and 1:10:32.200 --> 1:10:34.320 then the inspectors there for the whole processing and then 1:10:34.320 --> 1:10:36.720 they chill it down. They have X amount of time 1:10:36.760 --> 1:10:39.200 to get it back to their their big processing hub 1:10:39.240 --> 1:10:42.559 outside of Kerville, which is west of here, and uh, 1:10:42.640 --> 1:10:44.960 and then it's sold all over the country from there. 1:10:45.400 --> 1:10:48.479 And there's another business now and the shooting no guy, 1:10:48.520 --> 1:10:51.920 the shoot access. There's also a psycha follow any of 1:10:51.960 --> 1:10:54.879 the any of the invasive, any of the exotic species. 1:10:55.000 --> 1:10:57.120 No white tail. To be clear. I mean sometimes some 1:10:57.160 --> 1:10:58.760 of you will come in here and be like, you 1:10:58.800 --> 1:11:01.160 can't serve venison. That's illegal, and I'm like, it's not 1:11:01.240 --> 1:11:04.280 a white tail, and it's perfectly legal. Trust me. I'm like, 1:11:04.800 --> 1:11:06.960 I haven't been flying under the radar for for their 1:11:06.960 --> 1:11:09.559 teen years on this one. You know, there's I'm sure 1:11:09.560 --> 1:11:11.599 in game Woard would love to nail my ass if 1:11:11.640 --> 1:11:13.800 if I was selling white tail, then I am not, sir. 1:11:13.920 --> 1:11:17.479 So it's uh, it is all exotics and invasives, which 1:11:17.560 --> 1:11:20.640 is uh, which is great. I think, you know, I 1:11:20.640 --> 1:11:22.519 think it's like you, what you're also getting is a 1:11:22.520 --> 1:11:25.280 really natural protein. I mean, these animals are out there 1:11:25.320 --> 1:11:28.679 living and on these big properties and in the case 1:11:28.680 --> 1:11:31.320 of Access and nil Guy. These are mostly free ranging. 1:11:31.360 --> 1:11:35.280 These are not sequestered beneath are but behind a high fence, 1:11:35.320 --> 1:11:38.040 even a huge ranch. Most of these are because they're 1:11:38.080 --> 1:11:41.280 all over the place now it's spreading. Um And and 1:11:41.360 --> 1:11:44.679 the nil guy live a very natural life. They don't. 1:11:44.760 --> 1:11:47.160 They don't eat corn out of feeders or anything like that. 1:11:47.160 --> 1:11:50.320 They're grazing just like they should. And uh, it's a 1:11:50.400 --> 1:11:52.880 it's a really good pro protein and we're able to 1:11:52.920 --> 1:11:54.880 get quite a bit of it. You know. The big 1:11:54.920 --> 1:11:59.800 animals too, Yeah, a big one, a really big bull, 1:12:00.080 --> 1:12:02.720 and they're monsters. They're so I was eating some of 1:12:02.720 --> 1:12:05.679 that the other days, some body's mind. I was over 1:12:05.720 --> 1:12:08.880 at the first light and they had a little wild 1:12:08.920 --> 1:12:13.080 game deal. Um and one of those boys have just 1:12:13.120 --> 1:12:16.360 been down to Texas and had some some Neil guy meat. 1:12:17.560 --> 1:12:20.240 It's good, man, it's really good. And even the big ones. 1:12:20.680 --> 1:12:23.719 It doesn't you don't see a real drastic difference between 1:12:24.240 --> 1:12:27.000 a mature cow and a mature bolt. Don't that mean? 1:12:27.040 --> 1:12:29.720 The things? I mean, they're like, you'd be just as 1:12:29.720 --> 1:12:32.200 happy to have that as elk. Yeah, you know, no, 1:12:32.360 --> 1:12:34.320 I think it's I mean up there with Elk Elk 1:12:34.360 --> 1:12:37.240 Access and nil guy, But I think access being is 1:12:37.240 --> 1:12:40.120 the best that I've had. I really like it. Um. 1:12:40.160 --> 1:12:45.120 There big body deer for this area. Um, I mean 1:12:45.120 --> 1:12:47.439 they're way bigger than the hill country deer. Uh. And 1:12:47.520 --> 1:12:49.000 so you get a lot of meat off of them. 1:12:49.080 --> 1:12:51.720 And there they tend to be pretty fat, and they're 1:12:51.760 --> 1:12:55.400 just they're so just naturally tender and delicious, very mild. 1:12:55.400 --> 1:13:00.240 They're also really good for restaurant applications and that your 1:13:00.320 --> 1:13:02.840 general customer is not gonna be put off by the 1:13:02.880 --> 1:13:06.280 flavor of an axis. It's very approachable. Do you have 1:13:06.360 --> 1:13:10.160 you had seka deer? Yeah? Or sick? Yeah? Yeah? You 1:13:10.240 --> 1:13:12.720 like those? Yeah, I think it pretty good man. I 1:13:12.760 --> 1:13:19.280 mean follow um pare David's dear, don't know what that is. 1:13:19.520 --> 1:13:24.080 It looks like a big goofy white tail, like a monster. Uh. 1:13:24.360 --> 1:13:26.120 We got all kinds, you know. Our our guy in 1:13:26.120 --> 1:13:28.439 Fredericksburg just call us and be like, hey, I've got 1:13:28.520 --> 1:13:31.559 this carcass hanging. And sometimes even elk, you know, they'll 1:13:31.640 --> 1:13:34.680 they'll be an overpopulation of elk in an area and 1:13:34.680 --> 1:13:37.439 they'll go out there and trap a few and and 1:13:37.720 --> 1:13:40.440 bring him in until we were able to serve olk. 1:13:40.720 --> 1:13:42.320 We're a native here one. Yeah, we just had a 1:13:42.320 --> 1:13:45.479 big conversation about it'll be on this Uh you can 1:13:45.479 --> 1:13:48.600 listen to that episode with the Texas Parks and Wildlife 1:13:49.000 --> 1:13:53.240 director Carter Smith. We talked about the controversy around how 1:13:53.280 --> 1:13:59.480 Texas manages and handles ELK, which is legitimately, in my mind, controversial. 1:14:00.000 --> 1:14:04.639 I don't know much about it. There's, uh, here's one 1:14:04.680 --> 1:14:09.599 for you. We talked about this. What is Texas cuisine? Yeah, 1:14:09.720 --> 1:14:12.519 that's I mean, that's a good one. And I think, 1:14:13.080 --> 1:14:18.160 I mean, you get different answers from different people. Of course, Um, 1:14:18.200 --> 1:14:20.240 I think that you know, we we cook with all 1:14:20.280 --> 1:14:23.559 Texas ingredients, And I mean most other cuisines in the 1:14:23.600 --> 1:14:26.840 world have been defined by their ingredients. So like if 1:14:26.840 --> 1:14:30.160 you're in an example, well in southern France, like let's 1:14:30.960 --> 1:14:33.559 you you're gonna eat duck, Um, you're gonna cook with 1:14:33.640 --> 1:14:36.880 duck fat or walnut oil. Um, You're gonna have some pigs, 1:14:36.960 --> 1:14:43.120 you can have some freshwater fish. You're gonna eat beans, um, onions, herbs, 1:14:43.840 --> 1:14:46.360 things like that. So I mean the cuisine is very 1:14:46.360 --> 1:14:48.880 defined by that. And just to put that into contrasts, 1:14:48.960 --> 1:14:51.680 let's go to let's go to Vietnam and there you're 1:14:51.680 --> 1:14:55.240 gonna have a lot of fish, a lot of rice, 1:14:55.439 --> 1:14:58.080 a lot of herbs, a lot of vegetables that grow 1:14:58.120 --> 1:15:01.559 in a hot climate, and a lot of fermented and 1:15:01.720 --> 1:15:05.880 preserved things because it said hot climate. And so that 1:15:05.920 --> 1:15:08.960 really influences the cuisine there. It's it's spicy, it's pungent, 1:15:09.040 --> 1:15:12.919 it's very bright, it's very flavorful, versus something in in France, 1:15:13.040 --> 1:15:15.920 which is going to be a little more austere but 1:15:16.040 --> 1:15:19.519 equally delicious. But the place really is influenced by what's 1:15:19.520 --> 1:15:24.879 available there. So in this country, are you know, in Texas, 1:15:25.960 --> 1:15:27.760 I think we went at it in reverse. And you know, 1:15:27.840 --> 1:15:29.639 for the past hundred years we've been able to get 1:15:29.680 --> 1:15:32.360 whatever we wanted, so we could we cooked with whatever 1:15:32.360 --> 1:15:36.599 we wanted, and so we lacked a super definitive cuisine 1:15:37.479 --> 1:15:41.120 and that our ingredients never forced us into anything. Uh. 1:15:41.280 --> 1:15:44.400 And it's like defining our cuisine here and there. That's 1:15:44.400 --> 1:15:46.800 not to say that we don't have things like barbecue 1:15:47.640 --> 1:15:53.360 or more importantly, the in the influences of immigrant cuisines here, 1:15:53.439 --> 1:15:57.120 which I think are the most important thing about what 1:15:57.160 --> 1:16:01.120 our food is. So in Central Texas specifically, where I 1:16:01.120 --> 1:16:05.040 mean we're in Austin right now, and so that's almost 1:16:05.120 --> 1:16:09.479 kind of dead center and the mass of Texas. UM, 1:16:09.560 --> 1:16:15.240 there's strong influences from German UH culture, Czech culture, because 1:16:15.240 --> 1:16:17.640 there's a lot a lot of immigrants from Germany and 1:16:17.680 --> 1:16:22.360 Czechoslovakia came here in the eighteen hundreds. UM, and then 1:16:23.680 --> 1:16:28.639 really Mexican, you know, Mexico being three and a half 1:16:28.640 --> 1:16:33.880 hours to our south, uh a huge influence also as 1:16:33.920 --> 1:16:37.599 far as just the weather and what we can grow here. 1:16:37.920 --> 1:16:41.320 You know, the peppers, the tomatoes, onions, things like that 1:16:41.439 --> 1:16:45.080 thrive here. So we we used to be part of Mexico, 1:16:45.120 --> 1:16:49.160 I mean it was we were, I mean until Texas independence, 1:16:49.280 --> 1:16:52.280 you know, in thirty six, you know, we were part 1:16:52.320 --> 1:16:54.639 of Mexico and then became a state nine years later. 1:16:55.400 --> 1:16:59.280 And it's that that influence is very, very profound, which 1:16:59.280 --> 1:17:01.479 is why I was joking earlier that we're a text 1:17:01.800 --> 1:17:05.439 Mexican and German restaurant. You know, it's kind of just 1:17:05.560 --> 1:17:08.320 vacillates between the two, but I think it's good to, 1:17:09.160 --> 1:17:12.040 you know, give respect to both of those. And if 1:17:12.040 --> 1:17:13.679 you go south of here an hour and a half 1:17:13.720 --> 1:17:16.960 to San Antonio and then it's your you really feel 1:17:16.960 --> 1:17:19.120 that influence a lot more and it's beautiful. It's in 1:17:19.160 --> 1:17:21.519 the architecture, it's in the food, it's in it's in 1:17:21.640 --> 1:17:24.479 every aspect of the culture. But there's also German beer houses, 1:17:25.000 --> 1:17:29.680 our beer gardens down there, and like uh Men's choirs, 1:17:29.720 --> 1:17:32.439 which is a thing in German community. It's like you'll 1:17:32.479 --> 1:17:35.280 you'll see the ancient buildings that you know, men still 1:17:35.280 --> 1:17:38.960 get together and saying and there's a bar something like that. 1:17:39.280 --> 1:17:44.280 I've done a lot of it. Yeah, it's it's amazing. 1:17:44.320 --> 1:17:46.599 I mean, it's amazing to be there. And then next 1:17:46.600 --> 1:17:51.920 door is a mariachi band. That's what I think Texas is, 1:17:52.000 --> 1:17:53.599 I mean, and that's not to Negate and the other 1:17:53.640 --> 1:17:57.360 cultures that have come here. Also, you know, Vietnamese cultures 1:17:57.600 --> 1:18:01.160 is really strong. Um there's you know, just like with 1:18:01.200 --> 1:18:04.360 any metropolitan area, you get people from all over the world, 1:18:04.479 --> 1:18:07.080 and I think that's really important to embrace that. And 1:18:07.080 --> 1:18:08.720 then what we do here is we just use the 1:18:08.800 --> 1:18:11.840 ingredients that we have and then take any idea from 1:18:11.880 --> 1:18:15.280 anywhere else, because I think that's like that's open source 1:18:15.479 --> 1:18:18.240 right there. We we we can use any idea that 1:18:18.280 --> 1:18:21.200 anybody ever had about food and just apply it to 1:18:21.600 --> 1:18:25.559 the ingredients we have. Because those are our resources. I'm 1:18:25.600 --> 1:18:27.160 not I'm not at all trying to imply that we 1:18:27.240 --> 1:18:31.920 define Texas food. But I think that since we are, 1:18:32.200 --> 1:18:34.240 for lack of a better term, such a melting pot 1:18:34.280 --> 1:18:37.200 at this point, that it's it's nice to just give 1:18:37.240 --> 1:18:39.720 in and say that's what Texas food is. Now. You know, 1:18:39.760 --> 1:18:44.320 we've got some distinct dishes like chicken fried steak um, 1:18:44.360 --> 1:18:48.040 which is basically a schnitzel. You know, I'm sure that's 1:18:48.040 --> 1:18:52.760 where that came from. Barbecue things like that, um. Crawfish 1:18:52.800 --> 1:18:55.080 boils you know, come from a little east to here. 1:18:55.160 --> 1:18:57.160 You know, that's Cajun, but it's a big thing here. 1:18:57.720 --> 1:19:02.639 Fried fish um game, I mean cooking game. I think 1:19:02.680 --> 1:19:05.599 it's also a really key ingredient to that. But you 1:19:05.640 --> 1:19:08.280 mentioned in schnitzel reminded me of something I wanted to 1:19:08.320 --> 1:19:11.000 mention earlier and forgot to mention. When we're talking about 1:19:11.200 --> 1:19:16.240 seasoning meet for you before you fry it. We're making 1:19:16.280 --> 1:19:23.120 turkey schnitzel um for Bo Jackson, the athlete who's a 1:19:23.840 --> 1:19:27.840 he likes to cook. He's a very opinionated cook, and 1:19:27.840 --> 1:19:31.800 I made him a piece of turkey schnitzel uh and 1:19:31.840 --> 1:19:34.320 he ate it. That's would you like some more? And 1:19:34.320 --> 1:19:36.960 he said that he would, and I go to make 1:19:37.040 --> 1:19:40.160 some more, and he goes, but here's what I would 1:19:40.200 --> 1:19:44.000 like you to do. And one of the things he 1:19:44.040 --> 1:19:47.080 wanted me he noted that I had salted his schnitzel 1:19:47.160 --> 1:19:50.840 after it was prepared. And one of his three requests 1:19:50.920 --> 1:19:56.800 was that I assaulted before. And he had some other things. 1:19:57.040 --> 1:19:58.760 What were the other things? I gotta know now? Because 1:19:58.880 --> 1:20:02.519 number one was valid that he felt that the oil 1:20:02.560 --> 1:20:07.400 is a little too hot, which which we know from 1:20:07.400 --> 1:20:09.639 the last hour of talking that Steve likes to run 1:20:09.720 --> 1:20:12.880 hot oil. He thought that I can't. I can't remember 1:20:12.880 --> 1:20:16.120 what the third one was. You gotta remember the third one. 1:20:16.200 --> 1:20:22.240 This is pretty fascinating. I really can't remember, man, I 1:20:22.240 --> 1:20:23.880 can't remember what the third thing was. But he had 1:20:23.920 --> 1:20:26.760 like several suggestions that the to the turn turned the 1:20:26.760 --> 1:20:29.840 burner down slightly, salt his first But it was like 1:20:29.880 --> 1:20:35.679 just unusual, um to be cooking someone something I usually 1:20:35.720 --> 1:20:38.040 am watching and when I see something I don't like, 1:20:38.120 --> 1:20:41.320 I just keep in the back of my head. Unless 1:20:41.320 --> 1:20:44.880 it's someone I know very well. Then I would say, like, 1:20:44.920 --> 1:20:48.519 you know what, y'all, You know, fella could try I 1:20:48.520 --> 1:20:52.479 appreciate how forward he was and what I'm knowledgeable about 1:20:52.479 --> 1:20:56.000 schnitzel he was. I had no IDEA very opinionated cook 1:20:57.120 --> 1:20:59.880 knows how to cook. The next morning I missed the 1:21:00.000 --> 1:21:02.720 inner because I was out hunting. Still um, but the 1:21:02.760 --> 1:21:05.479 next morning he whipped us up some scrambled eggs, man, 1:21:05.600 --> 1:21:07.560 and scrambled egg is one of those things where a 1:21:07.600 --> 1:21:09.800 lot of people can really butcher them. You end up 1:21:09.800 --> 1:21:14.640 with some dry you know, and uh bowmates, some nice 1:21:14.680 --> 1:21:19.679 silky you know, like proper moisture level you know eggs. 1:21:20.560 --> 1:21:24.160 Did you know that I make the best scrambled eggs ever? 1:21:25.320 --> 1:21:28.320 Didn't know that. I didn't know that either low and 1:21:28.360 --> 1:21:33.439 slow and slow the best ever, not for everyone, the best, 1:21:33.720 --> 1:21:36.519 but the best ever. Yeah. Do you stir constantly? Or 1:21:36.600 --> 1:21:40.320 oh yeah, I learned it from the greatest scopier. Yeah, yeah, 1:21:40.360 --> 1:21:42.759 that's that's what I said, French style. Yeah, that's exactly 1:21:42.760 --> 1:21:46.320 like that. It's almost like a lightly cooked egg custard. 1:21:47.120 --> 1:21:50.280 We just keep it moving. Yeah. Um. You gotta have 1:21:50.320 --> 1:21:54.680 a rubber spatulor that conforms, that easily conforms to the 1:21:54.720 --> 1:21:58.519 contours of one's pan, because you can't be having it 1:21:59.160 --> 1:22:02.559 and you gotta have a good hand. Yeah, I my 1:22:02.640 --> 1:22:07.760 main eggpan I hide from my family. I keep it 1:22:08.560 --> 1:22:12.440 with the I keep it and then they're not that ambitious. 1:22:12.680 --> 1:22:16.360 I keep it in the Dutch oven section of the 1:22:16.400 --> 1:22:19.040 cupboard where no one they just don't go. Well, why 1:22:19.040 --> 1:22:21.920 would they ever need to go in that area? Just not. 1:22:23.040 --> 1:22:27.000 You know, my wife hates to cook, so she's never 1:22:27.000 --> 1:22:29.800 gonna wander over to the cupboard that has like Dutch 1:22:29.840 --> 1:22:32.320 of any stuff in it. So I keep it there 1:22:32.880 --> 1:22:38.400 because when she carelessly scavenges around for a pan, she 1:22:38.560 --> 1:22:41.320 naturally goes over to where the pans are and then 1:22:41.439 --> 1:22:45.760 ruins those pans um by like cutting stuff in them 1:22:45.800 --> 1:22:49.799 and whatnot. And I keep my scrambled eggpan secret. Tell 1:22:49.880 --> 1:22:55.080 us about this scrambled eggpan. You know Diamond, I've heard 1:22:55.120 --> 1:22:59.080 of company Diamond. It's a good pan. Expensive, that's why 1:22:59.080 --> 1:23:02.280 you gotta hide it from people. Can't be having What 1:23:02.320 --> 1:23:04.760 do you think of Scoffier used I don't know for 1:23:04.840 --> 1:23:06.639 a pan. I don't know, not that because yeah, he's 1:23:06.680 --> 1:23:10.720 not a rubber bachelor. You know what, here's the weird thing. 1:23:11.560 --> 1:23:17.080 You know, the opera singer um Bernhardt I think Sarah 1:23:17.080 --> 1:23:22.000 Bernhard's her name. Oh turn of the century, turn of 1:23:22.000 --> 1:23:29.400 the last century. She didn't believe in eating garlic brightening no, no, 1:23:31.000 --> 1:23:40.880 um damnit, yeah any one sec Yeah. Bernhardt was a 1:23:40.920 --> 1:23:44.920 French stage actress. Oh, stage actress. He had probably had 1:23:44.960 --> 1:23:47.800 an affair with her. He was married, but maybe he 1:23:47.800 --> 1:23:51.719 had an affair with her. She wouldn't eat garlic. People 1:23:51.760 --> 1:23:54.000 had like a garlic phobia. And the Scofier was a 1:23:54.040 --> 1:23:57.559 proponent of eating garlic. And he kept secret from her 1:23:58.120 --> 1:24:02.880 that he would pierces, uh, take a big clove of 1:24:02.960 --> 1:24:05.599 garlic and put it on the end of a fork 1:24:07.280 --> 1:24:12.840 and stir her scrambled eggs using a garlic tipped fork 1:24:12.960 --> 1:24:17.840 as a spatula. That's amazing. And she would love his 1:24:17.920 --> 1:24:20.960 scrambled eggs. And he would never tell her that he 1:24:21.120 --> 1:24:24.000 used a garlic clove to move it around the pan. 1:24:26.800 --> 1:24:30.759 Think of that deceptive. But yeah, what's your favorite animal protein? 1:24:32.400 --> 1:24:38.040 And why? Uh, it's either well, I guess I have 1:24:38.080 --> 1:24:41.400 to have a favorite. You don't have an opinion on this, well, 1:24:41.439 --> 1:24:43.040 I mean, I'm I've got a top two that I'm 1:24:43.040 --> 1:24:45.320 trying to determine right now. I'm gonna have to say, 1:24:45.600 --> 1:24:51.559 what are your two favorite animal proteins? Appreciate M. Farrell hogs, 1:24:52.880 --> 1:24:57.240 and but everyone knows Farrell hogs no good. You can't 1:24:57.280 --> 1:25:02.200 eat the Biggins. They're all right, Yeah, I feel like 1:25:02.200 --> 1:25:06.960 you're baiting me. Uh, you can absolutely eat the big ones. 1:25:07.000 --> 1:25:10.160 One of the best ones I ever had was three pounder. Uh. 1:25:10.360 --> 1:25:12.200 The reason that people think you can't eat the big 1:25:12.200 --> 1:25:16.160 ones just because nobody tries them. It's it's funny how 1:25:16.280 --> 1:25:19.519 how that works. How when you just announced that if 1:25:19.560 --> 1:25:23.719 they get over a hundred pounds or whatever, this arbitrary number, 1:25:23.840 --> 1:25:26.160 this line in the stand that you've drawn with Farrell 1:25:26.200 --> 1:25:28.920 hawks eyes, once they get over that, then you don't 1:25:28.960 --> 1:25:32.479 try them, and then you tell other people that they're 1:25:32.479 --> 1:25:36.840 no good to eat. In all wild games, there could 1:25:36.840 --> 1:25:40.200 be multiple generations that haven't tried to hog over a 1:25:40.240 --> 1:25:44.479 hundred pounds because somebody back there said that ones are 1:25:44.520 --> 1:25:47.320 over a hundred no good, and so their sons and 1:25:47.400 --> 1:25:50.439 daughters didn't do it, and then that information was passed on. 1:25:51.160 --> 1:25:54.400 And I feel like that's something that we battle. Absolutely, 1:25:54.800 --> 1:25:57.000 people have a brand and the people that are trying 1:25:57.040 --> 1:26:00.760 to like explain ship is that we're just battling, like, uh, 1:26:01.120 --> 1:26:05.639 what do you call that? Um? Misinformation? And I don't know. Yeah, 1:26:05.640 --> 1:26:10.160 but bullshit. That's like like cultural Yeah, been with us 1:26:10.160 --> 1:26:16.599 for generations. Yeah, it's because people are inherently lazy, so 1:26:16.640 --> 1:26:19.559 if you tell them a thing, it allows them to 1:26:19.600 --> 1:26:24.640 be lazy. We resually heard about a antelope guide, the 1:26:24.760 --> 1:26:29.559 American prong Hard Okay antelope guide Wyoming, who guides about 1:26:29.600 --> 1:26:35.400 a hundred antelope hunters a year, and they're wine to 1:26:35.560 --> 1:26:42.759 people is that it's not good. And I can't remember 1:26:42.800 --> 1:26:45.439 the number, but I think close to one hundred of 1:26:45.520 --> 1:26:51.479 these clients food bank it. Don't use it themselves because 1:26:51.479 --> 1:26:53.880 the outfitter doesn't want to deal with it and just 1:26:53.920 --> 1:26:55.840 tells him it's no good, and they accept that it's 1:26:55.840 --> 1:26:58.920 no good. The fact it's one of the finest things 1:27:00.120 --> 1:27:02.080 running around. I mean, like I think tons of stuff 1:27:02.120 --> 1:27:04.200 is good. Anything with the hoof on is pretty damn good. 1:27:04.640 --> 1:27:07.160 It's like a good hooved animal that tastes like a 1:27:07.160 --> 1:27:09.080 hooked animal. It just means that they don't have to 1:27:09.120 --> 1:27:11.320 take it home and pull it out of their freezer 1:27:11.360 --> 1:27:12.920 in a year and a half after it's been freezer 1:27:12.920 --> 1:27:14.960 burned and throw it away. Yes, I mean, I think 1:27:14.960 --> 1:27:19.080 that's what happens to a lot, a lot a lot 1:27:19.120 --> 1:27:22.320 of fish too. That's when guys, there's a guy who's 1:27:22.760 --> 1:27:25.679 actively trying to like establish the value of the wild 1:27:25.760 --> 1:27:32.800 game economy. Um uh, and look at the resource, like 1:27:33.080 --> 1:27:35.400 the resource of wild game in Canada and wild game 1:27:35.439 --> 1:27:38.160 in America and what it does the food system and 1:27:38.200 --> 1:27:40.479 how valuable it is. And I keep wanting to ask 1:27:40.560 --> 1:27:44.479 him if he's throwing in all of the all of 1:27:44.520 --> 1:27:50.719 the lazy sons of bitches who bring it home, don't 1:27:50.720 --> 1:27:53.720 take care of it, knowing they're eventually going to throw 1:27:53.760 --> 1:27:55.720 it away, and then throw it away because it's now 1:27:56.040 --> 1:27:59.760 quote freezer burned, right, which is a little bit of 1:28:00.200 --> 1:28:03.080 to you, which is also a myth. But because you 1:28:03.120 --> 1:28:06.080 can say or well, instead of calling a freezer burn, 1:28:06.160 --> 1:28:09.200 we could say that one it's not or two you 1:28:09.200 --> 1:28:12.160 didn't wrap it right, right. But not to steer it 1:28:12.200 --> 1:28:14.720 back to hogs. But when when people were here to 1:28:14.720 --> 1:28:18.719 talk about when people are given open season on something, 1:28:18.880 --> 1:28:21.600 and when you're when they're told that killing them is 1:28:21.640 --> 1:28:24.599 a good thing, you know, it's it's an altruistic act 1:28:24.720 --> 1:28:26.679 at this point here in Texas to kill a hog, 1:28:27.280 --> 1:28:29.880 And so they become I don't know, they're like they're 1:28:29.880 --> 1:28:32.880 like zombies and Nazis, Like it's you have, you know, 1:28:33.520 --> 1:28:37.519 all the go ahead that you can possibly get to, 1:28:37.680 --> 1:28:41.040 just like Ben says, man, you have permission to take 1:28:41.040 --> 1:28:44.360 the gloves off. Yeah and so, and at that point 1:28:44.720 --> 1:28:47.320 it's it's just become it's it's fun to go out 1:28:47.360 --> 1:28:49.680 and kill them, and and a big bore and if 1:28:50.320 --> 1:28:57.599 the slightest justification not to physically lifted after you've killed, it's, 1:28:57.840 --> 1:28:59.920 you know, it's great. Oh, I just I just did 1:29:00.120 --> 1:29:04.360 some good, not like I went down to the homeless 1:29:04.400 --> 1:29:07.280 shelter and cooked for everybody today. Good, but you know 1:29:07.400 --> 1:29:10.880 I I still did I did my part today. And 1:29:12.080 --> 1:29:14.639 that's the only really laugh about it is like dudes 1:29:14.640 --> 1:29:18.120 who uh go prairie dog hunting, like, well man, you know, 1:29:18.280 --> 1:29:20.240 you know I do it for the you know, do 1:29:20.280 --> 1:29:22.680 it for the ranchers. And like if you went and 1:29:22.800 --> 1:29:26.920 asked the rancher, if he said, hey, man, um, I'm here, 1:29:27.439 --> 1:29:31.880 what do you need done today? Fix that fency that's 1:29:31.920 --> 1:29:35.000 gonna be slow on the list of yours. Yeah, like 1:29:35.000 --> 1:29:37.000 you don't see that, don't see that, barnkie clean that 1:29:37.080 --> 1:29:40.200 all out? Yeah, shoot, A ninth of a percent of 1:29:40.200 --> 1:29:43.719 the prairie dog population on my on my land or 1:29:44.400 --> 1:29:49.160 clean my house. Yeah, yeah, it's it's a thing, and 1:29:49.280 --> 1:29:51.320 I mean it bugs me to no end, you know. 1:29:51.760 --> 1:29:54.439 And I understand that all hogs can't be kept. You 1:29:54.479 --> 1:29:57.040 can't retain all of them. Uh, if you're going up 1:29:57.040 --> 1:29:59.719 and you're controlling them from a helicopter, absolutely there's no way. 1:30:00.200 --> 1:30:03.200 But um, but if you're if you're gonna tell me 1:30:03.280 --> 1:30:05.720 that you're not eating because they don't taste good, then 1:30:06.200 --> 1:30:08.720 I mean, I've got a lot of anecdotal evidence to 1:30:08.760 --> 1:30:12.559 the contrary. But you've got a restaurant to the contrary. Yeah, yeah, 1:30:12.600 --> 1:30:13.920 I mean there's something you can do with them, and 1:30:13.960 --> 1:30:17.640 we and it just so happens that we shoot I 1:30:17.680 --> 1:30:20.200 mean most I mean mostly boys. Like I'm trying to 1:30:20.240 --> 1:30:23.400 think of the past few hogs that I've killed personally, 1:30:23.479 --> 1:30:25.639 they've all been boars. You know. It's just it's I'm 1:30:25.640 --> 1:30:28.360 selecting for boars. No, absolutely not. I'll select a sow 1:30:28.439 --> 1:30:31.559 every time if but you know, those solo boars just 1:30:31.600 --> 1:30:33.439 tend to move around a lot more. If we're hunting 1:30:33.439 --> 1:30:36.519 at night, we see boars. If one pig comes into 1:30:36.560 --> 1:30:39.639 a field, that's a boar. Um, it's gonna be rare 1:30:39.680 --> 1:30:42.040 that a sow is going to be on our own. Um. 1:30:42.080 --> 1:30:44.560 But if if there's a group that comes in, absolutely 1:30:44.600 --> 1:30:46.880 I'm picking out a sow, And absolutely I'm picking out 1:30:46.880 --> 1:30:49.360 a pregnant sow because they have the most fat on 1:30:49.439 --> 1:30:51.559 them and they tend to be the best. You know, 1:30:51.640 --> 1:30:53.400 that's the thing. You hear people say a wet sow. 1:30:54.280 --> 1:30:57.519 But man, uh I got one one time, and there's 1:30:57.560 --> 1:31:02.560 two problems with it. Two problems happened to me. Uh. 1:31:02.720 --> 1:31:05.360 One was social, and that I was with a friend 1:31:05.360 --> 1:31:10.920 of mine and she wasn't big hunter, hadn't been around 1:31:10.960 --> 1:31:15.240 it much. And here I am gotten it and it's 1:31:15.240 --> 1:31:18.280 getting kind of dark out and I'm gotten it and 1:31:18.320 --> 1:31:20.360 I'm getting into it and I'm kind of like, nothing 1:31:20.360 --> 1:31:25.400 to see here, right, Oh, look over that way, because 1:31:26.160 --> 1:31:30.439 that could be unsettling someone. The second problem is that 1:31:30.640 --> 1:31:32.439 this thing must have gotten into it. Like I was 1:31:32.479 --> 1:31:34.280 all excited because I knew this thing, like a wet 1:31:34.320 --> 1:31:37.679 soile was good, right, this thing must have been eating 1:31:37.720 --> 1:31:41.839 something dead. I found it tasted, you know, like sometimes 1:31:41.840 --> 1:31:45.840 you get you get black bears, like and when we're 1:31:45.960 --> 1:31:50.200 hunting black bears on the coast, you'll get black bears 1:31:50.280 --> 1:31:52.719 that they have so much they eat so much rotten salmon. 1:31:53.720 --> 1:31:58.160 I have no references. Yeah, I imagine it's it's like 1:31:58.439 --> 1:32:02.360 you'll eat it and it's taste like fish. Yeah, to 1:32:02.360 --> 1:32:05.040 the point where you smoked hamd that one time. Remember 1:32:05.080 --> 1:32:09.760 that told of thousand times. I'll tell one more. I'm 1:32:09.800 --> 1:32:14.519 smoking a bear him at my cabin in Alaska, and 1:32:14.560 --> 1:32:18.000 I go to and I we shot it like it 1:32:18.080 --> 1:32:21.479 was early June. We shot and so salmon run, sam 1:32:21.560 --> 1:32:24.120 run hadn't happened yet, right, so not this year salmon. 1:32:24.520 --> 1:32:27.040 We get a bear and uh. And I go to 1:32:27.080 --> 1:32:32.840 my neighbor to borrow a smoker and smoked the bear 1:32:32.920 --> 1:32:39.200 ham in his smoker. When I return the smoker, I said, man, 1:32:39.280 --> 1:32:43.599 you need to clean the clean that smoker. It's got 1:32:43.640 --> 1:32:48.600 so much like old salmon oil in it that it 1:32:48.760 --> 1:32:52.519 made my bar him taste like like rotten fish. He said, 1:32:52.520 --> 1:32:55.479 I've never smoked a fish in that smoker. There's never 1:32:55.520 --> 1:32:57.600 a fish has never been in there. And that was 1:32:57.640 --> 1:32:59.280 the first time I had that experience of a bear 1:32:59.320 --> 1:33:02.920 that has tastes like fish, which a little bit has 1:33:02.960 --> 1:33:05.839 gradually turned me off a coastal black bears. But anyhow, 1:33:06.640 --> 1:33:09.680 this thing tastes like he had been eaten, like I 1:33:09.680 --> 1:33:12.320 feel like he had gotten into something, you know, and 1:33:12.600 --> 1:33:14.720 it does. It definitely happens, and I'm not I'm not. 1:33:14.880 --> 1:33:17.599 I would never say that all hogs are are delicious, 1:33:17.680 --> 1:33:19.120 but that's the only one I had that ever had 1:33:19.160 --> 1:33:22.000 any problem. I find it to be very rare, and 1:33:22.080 --> 1:33:25.559 like I said, you know, we're we're going through hundreds 1:33:25.680 --> 1:33:28.680 a year, and it's it's pretty it's it's very infrequent 1:33:28.720 --> 1:33:31.080 that you find one that you would pacify as inedible. 1:33:31.320 --> 1:33:34.599 I tell the story a lot about snaring a sow 1:33:34.720 --> 1:33:40.240 one time, um and simultaneously, while while that snare was running, 1:33:40.360 --> 1:33:43.479 we we shot one of the same exact size I 1:33:43.520 --> 1:33:46.800 could have come out of the same litter one was there. 1:33:46.840 --> 1:33:50.599 They're probably about eighty pounds, both styles, same fat content 1:33:50.640 --> 1:33:53.200 and everything, and we butchered them both. Ate the shot 1:33:53.280 --> 1:33:58.479 one the next day, took home the snared one and 1:33:58.720 --> 1:34:00.120 ate some of that the next day. And the one 1:34:00.120 --> 1:34:03.840 out of the snare it was inedible and just had 1:34:03.840 --> 1:34:07.200 to be stressed. Yeah, I was gonna suggest that. I mean, 1:34:07.360 --> 1:34:09.519 it was definitely and I think that affects him a 1:34:09.520 --> 1:34:11.519 lot as well. But when you're snaring him, are you 1:34:11.560 --> 1:34:13.679 buying snares are making your own out of garage cable. 1:34:13.760 --> 1:34:17.800 I won't snare him anymore after Yeah, it was you know, 1:34:17.840 --> 1:34:20.840 I don't I don't need to um and I just 1:34:21.000 --> 1:34:23.800 it wasn't for me. I just didn't like she. She 1:34:23.960 --> 1:34:27.640 was just like so tired and worn out when I 1:34:27.680 --> 1:34:29.320 got up to it, and I was just like, you know, 1:34:29.640 --> 1:34:31.880 we did it because we needed a hog on the ground. 1:34:32.120 --> 1:34:34.760 We were filming something and had to absolutely get a 1:34:34.800 --> 1:34:37.040 pig down, and we were just heading our beds with 1:34:37.120 --> 1:34:41.040 the snares. But I wouldn't do it again. I met 1:34:41.080 --> 1:34:43.880 someone in Hawaii who snares wild cattle. I don't know 1:34:43.880 --> 1:34:49.160 if it's legal or not snare cattle. Yeah, that's a 1:34:49.200 --> 1:34:52.240 heavy cable. I made sausage out of a South Texas 1:34:52.600 --> 1:34:55.880 ferrell cow one time custom water. This guy came in. 1:34:56.040 --> 1:34:58.400 He had his doctor told him he couldn't need any 1:34:58.400 --> 1:35:02.280 fat or salt, and he brought me these grocery bags 1:35:02.400 --> 1:35:06.160 full of frozen bit to like bone and meat from 1:35:06.160 --> 1:35:08.400 a feral cow in South Texas and asked if I 1:35:08.400 --> 1:35:11.639 could make sausage for him but no fat and no salt, 1:35:12.640 --> 1:35:16.679 which the answer would be no. Well, I was like, well, 1:35:16.760 --> 1:35:18.559 I mean I mean, I was like, I'm gonna just 1:35:18.560 --> 1:35:20.360 be up front and tell you the sausage isn't gonna 1:35:20.360 --> 1:35:22.800 be good. This guy is just he was so desperate 1:35:22.840 --> 1:35:25.000 for anything. He's just like I don't care. I just 1:35:25.040 --> 1:35:27.439 want sausage. I mean, I can't eat anything now. And 1:35:27.479 --> 1:35:29.760 I was like, all right, I made it for him, 1:35:29.840 --> 1:35:31.519 and it was it was awful. What did you cut 1:35:31.560 --> 1:35:35.240 into it? We just put his men like spices and 1:35:35.680 --> 1:35:38.560 he didn't try to put some kind of like substitute 1:35:38.560 --> 1:35:42.080 for fat or binder in there. We just we just 1:35:42.160 --> 1:35:47.000 made a round ground meat sausage dry. The flavor can 1:35:47.040 --> 1:35:49.439 be good, but the texture and the dryness gets tough. 1:35:49.640 --> 1:35:52.439 Flavor flavor might have been good with a little salt, Yeah, 1:35:52.920 --> 1:35:55.679 there was none of that in there either. So wet 1:35:55.720 --> 1:35:59.000 sow that's the right word, right, pregnant sow wan they 1:35:59.000 --> 1:36:04.880 call him wet? Is wet not nursing? Oh no, okay, 1:36:05.000 --> 1:36:07.439 then what's what's the word for one? Because what I've 1:36:07.439 --> 1:36:09.519 heard is you want them before they start nursing. I 1:36:09.560 --> 1:36:11.720 was calling them a wet sou. That screws my whole 1:36:11.720 --> 1:36:16.680 story of pregnant, damn South pregnant. Yeah yeah, yeah, Like 1:36:16.680 --> 1:36:18.439 like if I see a sounder and there's a there's 1:36:18.439 --> 1:36:23.400 a a nursing sound that's obviously trailing some some little pigs. 1:36:23.520 --> 1:36:26.280 Then and there's a pregnant one also, which there's typically 1:36:26.280 --> 1:36:27.760 gonna be one or the other or both. I mean 1:36:27.800 --> 1:36:30.200 there there there's only twenty three days between when they 1:36:30.200 --> 1:36:32.560 give birth and when they go back into their extracycle, 1:36:33.320 --> 1:36:35.120 and they're gonna get bread. I mean, if there's a 1:36:35.120 --> 1:36:37.519 population of them around, they're gonna get bread almost immediately. 1:36:38.320 --> 1:36:40.559 I mean, I feel like, I mean it's kind of bad. 1:36:40.760 --> 1:36:42.320 I mean, it's just like what a life. I mean, 1:36:42.479 --> 1:36:44.360 that's the I mean, the break that you have with 1:36:44.400 --> 1:36:47.640 piglets is twenty three days before your bread again, and 1:36:47.680 --> 1:36:50.200 then a little less than four months later you're giving 1:36:50.200 --> 1:36:53.200 birth again. And those first ones are just you're weaning 1:36:53.200 --> 1:36:56.760 those first uh pigs off too. So but I'll pick 1:36:56.960 --> 1:36:59.240 a pregnant one. I mean, it sounds, it's it's harsh, 1:36:59.280 --> 1:37:03.240 but they have better fat and I just think they 1:37:03.320 --> 1:37:06.679 eat a lot better. So number two next to pigs 1:37:06.800 --> 1:37:10.840 access access, Dear, I think that you know, again from 1:37:10.880 --> 1:37:15.720 a invasive perspective, they're they're the best thing to eat 1:37:15.760 --> 1:37:18.800 around here. There we've seen a real explosion in their 1:37:18.840 --> 1:37:22.080 populations in the last year or two here. And I mean, 1:37:22.080 --> 1:37:25.639 to really put that into a perspective is the fact 1:37:25.680 --> 1:37:29.280 that I get invited to shoot access. Now I've had 1:37:29.320 --> 1:37:32.680 a couple of people be like, hey, there's just so 1:37:32.720 --> 1:37:34.920 many of them on our property, we come out and 1:37:34.960 --> 1:37:37.360 shoot one, Whereas if you go back five years, it 1:37:37.360 --> 1:37:40.000 would be like eight, you want to come shooting access? 1:37:40.040 --> 1:37:44.320 It's OK. But also, I mean that's where how we 1:37:44.400 --> 1:37:46.679 got into this problem is the vast amount of private 1:37:46.760 --> 1:37:49.439 land that we have here in Texas. And then when 1:37:49.800 --> 1:37:53.000 people either stocked access on their land or the access 1:37:53.000 --> 1:37:57.960 showed up one day, it was very valuable commodity to 1:37:58.040 --> 1:38:00.640 the point where they didn't hunt them down into a 1:38:00.680 --> 1:38:05.480 manageable size population. And then one day it's like, oh, 1:38:05.640 --> 1:38:07.639 we should have been shooting a lot more of these 1:38:08.160 --> 1:38:11.520 and maybe not charging as much. This obviously my perspective 1:38:11.520 --> 1:38:13.720 on it. But now we're I mean, we've gone from 1:38:13.800 --> 1:38:18.120 charging to inviting. And if you drive west of here, 1:38:18.560 --> 1:38:20.840 there's one highway that goes out to kind of the 1:38:20.880 --> 1:38:24.960 epicenter of where they were initially brought and you'll see 1:38:25.000 --> 1:38:27.880 two or three road killed. Um, just in a in 1:38:27.880 --> 1:38:30.519 a thirty forty mile stretch of highway there there, and 1:38:30.560 --> 1:38:32.920 you'll see big herds of them and they they they 1:38:32.920 --> 1:38:38.160 can be in huge groups and they outcompete the white tails, 1:38:38.200 --> 1:38:41.439 and they're starting to spread south and west, and so 1:38:41.479 --> 1:38:43.680 I think it's definitely time to get in front of 1:38:43.680 --> 1:38:46.080 those two. I mean, they're never gonna, never gonna have 1:38:46.120 --> 1:38:51.160 the impact of a hog. But I think that it's like, 1:38:51.560 --> 1:38:54.160 should I shoot a white tail or should I shoot 1:38:54.160 --> 1:38:57.160 an access? Uh? If I'm gonna be out there, you know, 1:38:57.240 --> 1:39:00.840 getting meat for myself, it's like, think it access is 1:39:00.880 --> 1:39:06.280 the answer right now for your own personal Yeah, Um, 1:39:06.320 --> 1:39:08.120 what do you like when it comes to butcher and 1:39:08.160 --> 1:39:12.280 what do you like working with the most? Um? Hogs 1:39:12.280 --> 1:39:14.840 are fun because they're all they're all different. I like 1:39:14.960 --> 1:39:19.520 that because you know, I'm my second book is almost complete, 1:39:19.600 --> 1:39:23.559 right and and we're it's all about Farrell hogs. And 1:39:23.600 --> 1:39:25.400 the approach that we've taken on it is how to 1:39:25.720 --> 1:39:27.439 what do you do with the hog that you've got 1:39:27.439 --> 1:39:30.559 on the ground, you know, without overcomplicating it because you can't. 1:39:31.120 --> 1:39:33.400 There's no recipe for Farrell hogs. It's like, well, how 1:39:33.400 --> 1:39:36.559 big is that? Pigs that eight pounds, there's you know, 1:39:36.560 --> 1:39:40.759 there's a huge difference in that, and applying the same 1:39:41.120 --> 1:39:45.559 concepts to every size hog or are the different fat 1:39:45.640 --> 1:39:50.520 contents that they can have, is gonna lead to mishaps 1:39:50.560 --> 1:39:52.280 in the kitchen and then you're gonna be less app 1:39:52.320 --> 1:39:53.720 to eat them in the future. So I think like 1:39:53.800 --> 1:39:57.160 clarifying how to eat pigs, it's really important, and I 1:39:57.160 --> 1:39:58.720 think that's also a lot of the fun of it. 1:39:59.080 --> 1:40:02.439 What I really enjoy is that when you know, you 1:40:02.479 --> 1:40:04.519 get a pig, whether you've shot it or they are 1:40:04.840 --> 1:40:07.400 or they've brought it in here, you don't know what 1:40:07.479 --> 1:40:10.200 it's gonna look like. It could be a hundred pounds 1:40:10.200 --> 1:40:12.519 and lean, or it could be a hundred pounds and 1:40:12.600 --> 1:40:17.360 have two inches of pure acorn fat on it. And 1:40:17.360 --> 1:40:20.120 how that hog looks is going to inform the decisions 1:40:20.120 --> 1:40:22.000 you make and cutting. Are you gonna cut chops off 1:40:22.000 --> 1:40:23.280 of it? Are you gonna throw the whole thing in 1:40:23.320 --> 1:40:27.880 the grinder? Uh? Never get bacon off them? You can 1:40:28.560 --> 1:40:31.679 really uh you know, this is a very common question 1:40:31.840 --> 1:40:34.920 in my in my the Ferrell hog butchery classes that 1:40:34.960 --> 1:40:37.599 we do, is that can you get bacon off And 1:40:37.920 --> 1:40:41.400 the answers yes, But I've probably seen less than ten 1:40:41.439 --> 1:40:45.440 hogs ever that I'd say you could get legitimate slicing 1:40:45.640 --> 1:40:47.600 bacon off of to be clear, like bacon that you 1:40:47.640 --> 1:40:49.840 could cut into a strip and fry and serve with 1:40:49.880 --> 1:40:54.280 eggs um if you want bacon flavored product than even 1:40:54.320 --> 1:40:56.880 a smaller thin belly. If it's only an inch thick 1:40:56.960 --> 1:40:58.920 or three quarters of an inch stick, you can take 1:40:58.960 --> 1:41:01.960 that off and still cure and smoke that, and then 1:41:01.960 --> 1:41:05.360 you can have bacon bits absolutely if it's got enough 1:41:05.360 --> 1:41:07.600 fat on it. But if you want like a legitimate 1:41:07.680 --> 1:41:10.120 slice a strip of bacon to wrap around a dove 1:41:10.160 --> 1:41:13.920 breast or whatever, then it's going to require a very 1:41:14.120 --> 1:41:16.880 very large, very fat pig. And so that's typically gonna 1:41:16.880 --> 1:41:21.880 be a sow. And you don't see sows in the Yeah, 1:41:21.920 --> 1:41:26.240 you know, live weight you probably two fifty plus, I 1:41:26.280 --> 1:41:29.519 think before you start to get bacon that's gonna be 1:41:29.640 --> 1:41:31.880 worth it. And so it's kind of rare to see 1:41:31.880 --> 1:41:34.479 a sow that size, although they are out there. For sure. 1:41:35.680 --> 1:41:39.320 You came in to hunt. You were into food first 1:41:39.360 --> 1:41:43.719 and then hunting second, So like food brought you into hunting. Yeah, 1:41:43.840 --> 1:41:46.680 I always fish to be always fish going up. Yea 1:41:47.120 --> 1:41:49.519 and for me like hunting brought me into food, right, 1:41:50.240 --> 1:41:54.560 what h what are your feelings about the intersection of 1:41:54.600 --> 1:41:57.920 those two things. Well, I mean, I'm I'm really excited 1:41:57.920 --> 1:42:00.400 about where it is right now because I think that 1:42:00.479 --> 1:42:04.400 it's like it's it's come so far, and that people 1:42:04.560 --> 1:42:07.720 think about food when they're hunting and fishing a lot 1:42:07.800 --> 1:42:10.559 more than they did even three years ago. You can 1:42:10.640 --> 1:42:14.240 go back to him and it's I don't agree, but 1:42:14.320 --> 1:42:17.160 go on, Well, I I think I'm coming from a 1:42:17.160 --> 1:42:20.080 perspective of being here in Texas, where I mean, everything 1:42:20.200 --> 1:42:24.120 was treated in the same way, and Farrell Hoggs maybe eaten, 1:42:24.840 --> 1:42:28.719 doves maybe eaten, but they're only eaten one way. Venison 1:42:29.560 --> 1:42:34.439 backstraps are eaten cooked one way. M just from looking 1:42:34.439 --> 1:42:39.000 at the divergence of recipes alone, Okay, I'll agree with 1:42:39.040 --> 1:42:43.400 that variety, like the variety of preparations, but I think 1:42:43.439 --> 1:42:49.120 it's happening in a specific demographic certainly the variety of preparations. 1:42:49.120 --> 1:42:51.960 But but we go on. I'll talk about my view 1:42:51.960 --> 1:42:53.639 on it some day and you'll probably know a lot 1:42:53.680 --> 1:42:58.439 more about that specifically. Um, I feel like people are 1:42:58.560 --> 1:43:02.160 I feel like they're keeping more of their animals at 1:43:02.240 --> 1:43:07.120 least experimenting a little bit more, which it's great. Um 1:43:08.360 --> 1:43:10.960 I hope that you know the same thing applies to fish. 1:43:11.000 --> 1:43:13.280 But you also hear a lot about you know people, 1:43:13.360 --> 1:43:15.559 you know, you talk to guides and they don't think 1:43:15.560 --> 1:43:17.960 that their clients eat their fish either. They want a 1:43:18.000 --> 1:43:20.240 limit and then they don't eat fish. And I think 1:43:20.280 --> 1:43:25.479 that's you know, it's real shame not to eat eat 1:43:25.479 --> 1:43:28.599 fish as as much as you can while it's fresh, 1:43:28.680 --> 1:43:31.160 eat it it just just don't stop eating it until 1:43:31.200 --> 1:43:35.360 you have to freeze it, as you know my policy. 1:43:36.000 --> 1:43:42.479 So that's the intersection. Well, um, like, do you think 1:43:42.520 --> 1:43:45.360 the two like do you think the food sort of 1:43:45.400 --> 1:43:50.280 like the food community and the hunting community are in dialogue. 1:43:51.560 --> 1:43:53.559 I do. I think that there's I mean just think 1:43:53.760 --> 1:43:55.519 you guys come in here. Let me ask this. Do 1:43:55.560 --> 1:44:01.040 you guys come into your restaurant who are long hunters 1:44:01.240 --> 1:44:03.559 and they come in they just want to get a 1:44:03.560 --> 1:44:05.200 better sense of what can be done with the stuff 1:44:05.200 --> 1:44:10.439 they hunt. Is that like a client? Yes? Absolutely, doing research? Yeah, 1:44:10.479 --> 1:44:14.800 when we get people we I used to do a 1:44:14.800 --> 1:44:19.560 lot of different classes, you know, domestic park butchery, uh, seafood. 1:44:20.439 --> 1:44:22.960 Now I only do a ferrel hard butchery class just 1:44:23.040 --> 1:44:27.000 because it is the one, it's in such a more 1:44:27.080 --> 1:44:31.719 extreme high demand than anything. Absolutely, and we we sell 1:44:32.840 --> 1:44:35.320 about two a month here at the restaurant, and then 1:44:35.360 --> 1:44:39.240 we I travel around and do that same class um 1:44:39.320 --> 1:44:41.719 over and over. How many students come into each class 1:44:41.920 --> 1:44:44.960 here at the restaurant we have ten. Uh so you're 1:44:45.000 --> 1:44:48.840 running twenty people through a month on average and just 1:44:49.080 --> 1:44:52.559 just here. Really yeah, And it's and we sell that 1:44:52.640 --> 1:44:54.680 out no problem because that's I mean, it's elephant in 1:44:54.720 --> 1:44:57.559 the room. That's what everybody wants to know about. And 1:44:58.080 --> 1:45:00.880 uh they it's it's just cutting. Is it mostly hunters? 1:45:00.880 --> 1:45:03.000 Are mostly people who would like to go hunting? It's 1:45:03.160 --> 1:45:07.240 a d but I'm sorry, okay. Is it mostly people 1:45:07.240 --> 1:45:09.479 who are like, man, I've been hunting pigs my whole life. 1:45:09.479 --> 1:45:11.519 I'm gonna go find out how to better handle them? 1:45:11.880 --> 1:45:14.720 Or is it mostly people who are thinking, I would 1:45:14.800 --> 1:45:17.280 like to go get a pig. Before I go get it, 1:45:17.320 --> 1:45:19.400 I want to learn how to handle it. I'll say 1:45:19.479 --> 1:45:23.280 that the people that come to the class are in 1:45:24.479 --> 1:45:26.640 one of those two categories, and then it's kind of 1:45:26.680 --> 1:45:30.639 a split between new hunters and then established and established hunters. 1:45:30.840 --> 1:45:33.679 I ask everybody at the beginning of class who here 1:45:34.040 --> 1:45:36.920 hunts or has access to be given Farrell hog, and 1:45:37.200 --> 1:45:40.240 nine out of ten people will raise their hand. It's 1:45:40.360 --> 1:45:42.559 very rare that somebody shows up just to watch a 1:45:42.640 --> 1:45:46.240 Farrell hog butchery. And then I ask where their land is, 1:45:46.280 --> 1:45:48.160 just because I like to know what kind of hogs 1:45:48.160 --> 1:45:49.880 we're talking about, and like, is it on the coast, 1:45:49.920 --> 1:45:52.800 is in South Texas? Is it in the congreves northwest 1:45:52.800 --> 1:45:54.880 to here? Um? To kind of get an idea of 1:45:54.920 --> 1:45:57.640 what you're dealing with. Um, And almost all of them have, 1:45:57.920 --> 1:46:00.240 you know, our hunting, and so I'd say it's a 1:46:00.320 --> 1:46:03.040 very high proportion of those people are hunters, and a 1:46:03.160 --> 1:46:06.080 very high proportion of those hunters have been hunting for 1:46:06.120 --> 1:46:10.520 a long time. Do you feel like with the restaurant 1:46:10.640 --> 1:46:14.479 and with the classes, is there, um the thing you're 1:46:14.520 --> 1:46:18.160 getting at, like if you die, they'll chisel something on 1:46:18.240 --> 1:46:27.760 your tombstone. Like this man taught demonstrate pigs. Man did 1:46:27.760 --> 1:46:30.960 he love pigs with? You know? This man would never 1:46:31.120 --> 1:46:39.320 shut the funk up about wild pigs? I think, uh, yeah, 1:46:39.080 --> 1:46:43.599 I'm pretty you know, I think that's my The feral 1:46:43.640 --> 1:46:47.240 hogs are are really a cause of mine. You know, 1:46:47.320 --> 1:46:50.080 I really like to promote the eating of them, and 1:46:50.120 --> 1:46:52.920 I just see them as a resource and I it's 1:46:52.920 --> 1:46:55.599 a it's like it's a resource, and then the more 1:46:55.760 --> 1:46:58.439 we use of that, the less of another resource. We 1:46:58.520 --> 1:47:02.519 use less of someone else's source for use. And it's 1:47:02.560 --> 1:47:05.439 it's just a when when when you know, And it's like, 1:47:05.479 --> 1:47:10.479 I'd love to debate a vegetarian on the ethics of 1:47:10.560 --> 1:47:13.439 eating farreal hawks because I would like to hear the arguments, 1:47:13.439 --> 1:47:15.599 like we do we put them in a big farreal 1:47:15.680 --> 1:47:21.439 hog preserve. Well, yeah, that's what we do with wild horses. 1:47:23.760 --> 1:47:28.160 And they would argue that it's a that you're ending 1:47:28.200 --> 1:47:31.320 the life of a sentient being and causing it suffering, 1:47:31.400 --> 1:47:37.840 and that that sentient being shouldn't be blamed for the 1:47:37.880 --> 1:47:41.840 fact that we turned its ancestors loose on the land. 1:47:43.439 --> 1:47:46.000 Now you get here, there's a prep Yeah, so then 1:47:46.200 --> 1:47:48.559 that's where it gets tricky. But here we are, so 1:47:48.640 --> 1:47:52.200 we gotta reckon with this, and that's where people are, Um, 1:47:52.280 --> 1:47:55.240 that's what those arguments start to fall apart because they'll 1:47:55.280 --> 1:47:59.000 be like, well, yeah, because they're overpopulated, yeah, because they're 1:47:59.000 --> 1:48:01.280 non native, And you're like, well, what about the sentient part, 1:48:01.720 --> 1:48:04.120 because I don't think that you feel that way about 1:48:04.200 --> 1:48:08.880 grizzly bear hunting, right, And they're sentient too, and and 1:48:08.920 --> 1:48:12.519 so they're like, I'll end that sentient life because I 1:48:12.560 --> 1:48:16.920 don't like that one. Um. We're talking about eating crickets 1:48:17.000 --> 1:48:20.559 last night and the movement to eat more insects, and 1:48:20.600 --> 1:48:23.240 I was like, a bite of crickets, you're killing so 1:48:23.280 --> 1:48:26.120 many things at each bite. It's too much. Death has 1:48:26.160 --> 1:48:30.439 a lot of weight. Yeah, it's like all those little soul, 1:48:30.680 --> 1:48:33.679 hundreds of them, hundreds of them in one piece of cricket. Flower. 1:48:33.800 --> 1:48:44.960 What about caviare? Yeah, that's just death, death upon death. 1:48:46.280 --> 1:48:49.720 So plug plug, um, wrap it up. If you gotta 1:48:49.760 --> 1:48:55.320 leave to go fishing, plug, plug your double, plug your book, 1:48:55.920 --> 1:49:00.080 plug your restaurant, and plug your class. Yeah. Um, and 1:49:00.080 --> 1:49:02.800 then plug that guy again. No, don't plug him again. Yeah, 1:49:02.840 --> 1:49:04.599 I'll see him. I'll see him soon enough. He's gonna 1:49:04.600 --> 1:49:09.120 be pretty excited about this just mentioned. Yeah, he's he's 1:49:09.280 --> 1:49:12.560 a really wonderful guy to um. He's one of my 1:49:12.760 --> 1:49:14.760 you know, if you are guides and they're just not 1:49:14.880 --> 1:49:18.479 they're not fun, you know, it's the worst. Uh, He's 1:49:18.640 --> 1:49:21.960 he's just generally nice. And he obviously loves what he does. 1:49:22.840 --> 1:49:25.800 So that's another plug for well, you'll have to hit 1:49:25.840 --> 1:49:30.120 rewind to hear the name of the guide's service. Uh, 1:49:30.240 --> 1:49:33.000 the book is a field like, like I said, we 1:49:33.320 --> 1:49:37.120 put that out best seven years ago that that came out, 1:49:37.200 --> 1:49:40.240 and you know, I look back on that as being 1:49:41.360 --> 1:49:43.280 you know, when you look back on anything, you're like, oh, 1:49:43.320 --> 1:49:44.800 I would have done that differently. But what I like 1:49:44.880 --> 1:49:47.479 about that I was fairly new to it, and I 1:49:47.520 --> 1:49:50.600 think that having a perspective of being fairly new to 1:49:50.720 --> 1:49:55.240 something gives you, um a good deal of empathy to 1:49:55.479 --> 1:50:00.160 other new people that are new to it. Um. I'm 1:50:00.200 --> 1:50:03.400 really I'm I'm proud of it. And uh, the the 1:50:03.479 --> 1:50:06.400 next book, I think is is much more refined. We 1:50:06.439 --> 1:50:09.800 know a lot more about our audience with this one, um, 1:50:09.840 --> 1:50:13.120 and it's all ferreal hog um and we're you know, 1:50:13.160 --> 1:50:16.000 we're in the final kind of designed stages of that 1:50:16.040 --> 1:50:18.920 book and we're real proud of it. It's got a 1:50:18.920 --> 1:50:22.840 lot of recipes, it's got a lot of detailed butchering diagrams, 1:50:22.840 --> 1:50:25.400 and a lot of information about what to do with pigs. 1:50:25.439 --> 1:50:27.880 What are you gonna call it? It's called the hog Book. 1:50:28.280 --> 1:50:31.960 There you go, yeah, that's not the Wild Hog Book. No, well, 1:50:32.000 --> 1:50:35.719 a Chef's Guide to Hunting, Preparing, and Cooking wild Pigs 1:50:36.280 --> 1:50:38.599 because the subtitle so just trying to keep it simple. 1:50:38.760 --> 1:50:40.760 And you know, like I said, we've we've got the 1:50:40.800 --> 1:50:42.880 different categories of hogs that are going to be in 1:50:42.920 --> 1:50:45.479 there that you will come across, from a tiny pig 1:50:45.520 --> 1:50:48.000 to a big boar. What to do with all of that? 1:50:48.600 --> 1:50:52.360 How to combat the gaming nous um? Is it organized 1:50:52.880 --> 1:50:58.160 tiny pig, small pig, medium pig, large style, large boar? Yeah? Yeah, 1:50:58.240 --> 1:51:00.400 which is what I find to be, like the general 1:51:00.479 --> 1:51:02.880 categories that make it more approachable. So if you get 1:51:02.920 --> 1:51:05.880 a big style down, flip to that chapter and it's 1:51:05.880 --> 1:51:09.120 gonna go over what you need to are, what likely 1:51:09.400 --> 1:51:11.599 you'll you'll want to do with that hog? You ever 1:51:11.600 --> 1:51:19.280 here with dude Clayton Saunders. No, he's an interesting guy. Yeah, okay, yeah, 1:51:19.320 --> 1:51:20.920 I know. Well, I mean I didn't know his name, 1:51:20.920 --> 1:51:24.800 but definitely they're a huge processors, say export processor for 1:51:25.040 --> 1:51:27.040 wild hog. Yeah, man, I do can cook a pork 1:51:27.040 --> 1:51:31.479 shoulder though, Man, holy ship, that stuff is good. Remember that. Yeah, 1:51:31.880 --> 1:51:35.000 I mean that is a clearinghouse for pigs. Sound Texas, 1:51:35.400 --> 1:51:37.200 We hung out with him. We brought we brought some 1:51:37.280 --> 1:51:38.800 of our own pigs there. We caught him up and 1:51:38.840 --> 1:51:41.560 then he cooked with some cooked the sow shoulder on 1:51:41.720 --> 1:51:45.439 his pit with a mop. We actually put his mop 1:51:45.479 --> 1:51:50.240 on our cook book, Clayton Saunders Divine Meat Mop. That 1:51:50.439 --> 1:51:53.200 was good. Yeah, that's good. Yeah, I mean they could 1:51:53.200 --> 1:51:55.560 be great. He knows a lot about pigs too. You 1:51:55.560 --> 1:51:57.680 should hang out with him someday. Yeah, I definitely want 1:51:57.720 --> 1:52:00.360 to connect with him. So you plug your book. It's 1:52:00.400 --> 1:52:03.400 like your next book. Tell people about your restaurants. Uh. 1:52:03.640 --> 1:52:06.519 In Austin's we've got the two places where we're sitting 1:52:06.600 --> 1:52:09.280 right now is Di Do, a butcher's shop and supper club. 1:52:09.320 --> 1:52:11.840 We've got a little meat counter here and then as 1:52:11.880 --> 1:52:16.720 we kind of discussed, like our our focus on local ingredients, 1:52:17.320 --> 1:52:19.840 menu changes daily. Here we're open for lunch and dinner. 1:52:20.400 --> 1:52:23.600 And then downtown we have a little tacorea uh like 1:52:23.760 --> 1:52:26.240 dead center downtown, kind of close to the river. It's 1:52:26.280 --> 1:52:28.400 in a food hall and it's a small little spot. 1:52:28.520 --> 1:52:31.679 It's got a little woodburning grill and we just serve 1:52:31.720 --> 1:52:36.200 a pretty small menu of tacos um and a couple 1:52:36.200 --> 1:52:39.120 of little sides. But access deer and Nil Guy and 1:52:39.160 --> 1:52:41.920 wild pig in there there. It's a Farrell Hog and 1:52:41.960 --> 1:52:44.280 Nil guy down there. We don't have any beef on 1:52:44.360 --> 1:52:48.120 the menu at all. It's uh, we do a venison taco. 1:52:48.800 --> 1:52:50.960 It's it's like I said, this tiny little menu. We've 1:52:50.960 --> 1:52:54.680 got some some good chicken on their shrimp mushroom to 1:52:54.880 --> 1:52:58.240 Farrell Hog tacos in Venison Taco and that's pretty much it. 1:52:59.360 --> 1:53:02.800 I do a taco area. Yeah. So the Italian word 1:53:02.880 --> 1:53:09.160 followed by a Mexican. Yeah, it's ridiculous. I've doug, I've 1:53:09.240 --> 1:53:11.120 made my bed. I gotta lie in it now. So 1:53:12.040 --> 1:53:14.160 uh yeah. Those are the two restaurants, and then we 1:53:14.280 --> 1:53:17.080 have are the third branch of the business is the 1:53:17.160 --> 1:53:19.880 New School of Traditional Cookery and that's mostly what I 1:53:20.000 --> 1:53:24.760 focus on, and that's classwork butchery demos um kind of 1:53:24.840 --> 1:53:29.080 like hunting cat camp catering services where we will come 1:53:29.080 --> 1:53:31.479 out for however long you want a couple of nights 1:53:31.600 --> 1:53:34.080 and we cook every meal. If you want to provide 1:53:34.120 --> 1:53:36.000 the venison to the hog or the turkey or the 1:53:36.080 --> 1:53:39.800 fish or whatever, we'll we'll just we're ready to improvise 1:53:39.880 --> 1:53:42.479 and do anything. And then we do classes during the 1:53:42.560 --> 1:53:44.920 day between hunts typically, you know, like what do you 1:53:44.960 --> 1:53:46.680 want to learn about, Well, we got you know, we 1:53:46.800 --> 1:53:49.240 caught eight bass out of the pond and somebody shot 1:53:49.280 --> 1:53:52.040 a turkey. Cool, bringing on, that's what's for dinner. And 1:53:52.200 --> 1:53:53.800 we'll sit there and do as much as we can. 1:53:53.960 --> 1:53:56.760 We have a van that's basically just a road show 1:53:57.320 --> 1:53:59.320 that's got anything that we'll need in it, and we 1:53:59.400 --> 1:54:03.040 can provides based on what you've got, and we'll just 1:54:03.120 --> 1:54:07.519 try to bring our perspectives and help people and improve 1:54:07.640 --> 1:54:11.360 their cooking and processing things like that. And so that 1:54:11.400 --> 1:54:13.880 sounds like a full day at work is the best. 1:54:14.040 --> 1:54:15.960 It is absolutely the best. And then we do some 1:54:16.080 --> 1:54:18.360 public stuff too, where people can just sign on and 1:54:18.400 --> 1:54:20.160 we'll take them to a ranch that's a partner and 1:54:20.439 --> 1:54:23.519 our guide out there. And so I mean that that's 1:54:23.520 --> 1:54:25.679 an amazing day. You get up, you guide somebody, maybe 1:54:25.680 --> 1:54:28.519 they shoot their first year, their first pig, and then 1:54:28.600 --> 1:54:30.519 you you cook them lunch, and then you do a 1:54:30.640 --> 1:54:33.040 class and then they sit down and eat with all 1:54:33.080 --> 1:54:35.080 the GUIDs and have a big dinner at the end 1:54:35.120 --> 1:54:37.240 of the day. You know, based on what we've got. 1:54:38.560 --> 1:54:41.600 It's a it's an amazing job. I'm very lucky. But 1:54:41.760 --> 1:54:44.480 that's primarily what I do now besides kind of bounce 1:54:44.560 --> 1:54:49.360 between the restaurants and um is organizing these things, and 1:54:49.640 --> 1:54:53.080 we go all over the state and probably next season 1:54:53.160 --> 1:54:55.480 even beyond. So it's a it's a lot of fun. 1:54:56.000 --> 1:54:58.440 How do people find that it's all on the did 1:54:58.600 --> 1:55:01.880 A website? Da I d u Uh? If you google that, 1:55:02.000 --> 1:55:04.640 it'll come up and all three of those businesses are 1:55:04.680 --> 1:55:07.160 on there and all the information and uh, you know, 1:55:07.560 --> 1:55:11.040 press and and different packages that we offer. Hit us 1:55:11.040 --> 1:55:14.920 with the proverb again, the Italian proverb from two kingdoms 1:55:14.960 --> 1:55:18.360 and from the two kingdoms of nature choose food with care? 1:55:19.680 --> 1:55:24.960 Like that got any final thoughts? So many? I don't 1:55:25.000 --> 1:55:27.800 have any organized. The final thought is we should induce 1:55:33.280 --> 1:55:36.840 Schneider been sitting here, yeah, patiently, Yeah, not saying a 1:55:37.400 --> 1:55:39.840 damn thing. I was trying to figure out, you know, 1:55:39.960 --> 1:55:43.160 the best way to slide in. Don't want what did 1:55:43.160 --> 1:55:44.600 you want me to do? Like a flat out intro 1:55:44.720 --> 1:55:47.280 early I just wanted to all of a sudden, have 1:55:47.440 --> 1:55:51.600 your voice come in and surprise people, like where there 1:55:51.640 --> 1:55:56.680 was an intruder Creends our new podcast producer. You know, 1:55:57.720 --> 1:56:00.840 We're going in all kinds of stuff, yeah, including what 1:56:00.880 --> 1:56:02.600 I now think is the Have you listened to Cal's 1:56:02.600 --> 1:56:06.840 weekend review. It's the best thing on the internet, all right. 1:56:07.280 --> 1:56:09.440 It's the best thing that a person could possibly get 1:56:09.520 --> 1:56:12.680 for free, and it's better than nine cent of the 1:56:12.680 --> 1:56:15.360 ship you could buy in this world. I will I 1:56:15.440 --> 1:56:17.440 will listen to it on my way to the All 1:56:17.440 --> 1:56:19.360 you need is you'll be able to burn through is 1:56:19.400 --> 1:56:21.560 twenty minutes long. I got three and a half hours 1:56:21.600 --> 1:56:25.280 to kill your daughter. Like, well, there's what seven episodes? Yeah? 1:56:25.320 --> 1:56:27.960 Twenty minutes long? Yeah? Or so it's the weekend review. 1:56:29.240 --> 1:56:31.360 My kids love it. I'm on it. It's my kid's 1:56:31.400 --> 1:56:34.880 favorite show because they like the sound effects. There are 1:56:34.960 --> 1:56:37.120 those who would have you believe that the sound effects 1:56:37.240 --> 1:56:43.080 are annoying, but they're not because it makes kids like it. Okay, 1:56:44.120 --> 1:56:47.160 Cal's weekend review, Col's weekend review. I'm gonna binge it. 1:56:47.520 --> 1:56:50.000 Best thing on the internet, all right. I did have 1:56:50.160 --> 1:56:52.240 one follow up question. We got enough time? It's like 1:56:52.320 --> 1:56:55.920 eleven right, now, what Tith, Now that you've been intro 1:56:56.240 --> 1:56:59.760 don't don't waste your time? Alright? Would you like your supper? 1:57:00.480 --> 1:57:04.440 The supper was exquisite. Do you use the word supper supper, Yeah, 1:57:05.960 --> 1:57:10.680 more likely dinner, but yeah, appropriately supper. Um. It was, 1:57:11.120 --> 1:57:15.080 it was incredible. It was like a whole explosion in 1:57:15.240 --> 1:57:22.320 my brain. I did I did she hit the table 1:57:22.320 --> 1:57:26.160 and use a dirty word. I did a little did 1:57:26.200 --> 1:57:29.440 a little happy dance. Um No. I mean I think 1:57:29.520 --> 1:57:32.240 what you're doing here, Jesse is incredible. It's like it's 1:57:32.320 --> 1:57:37.200 like a an artist's studio combined with the laboratory. And 1:57:37.760 --> 1:57:40.120 I mean, for me, it's just everything on the menu, 1:57:40.600 --> 1:57:42.880 or so many things on the menu. You know. I 1:57:42.960 --> 1:57:45.080 think the average person doesn't know you can you can 1:57:45.160 --> 1:57:48.360 eat that, and that's kind of what that exposure is. 1:57:48.600 --> 1:57:51.760 You know that it's not just the standard stuff in 1:57:51.800 --> 1:57:54.640 the grocery store. There's just so much more that is 1:57:55.800 --> 1:58:00.360 um edible and you know, delicious um. And it's just 1:58:00.480 --> 1:58:02.959 a whole kind of education. I think it's really inspiring. 1:58:03.400 --> 1:58:07.240 Should be inspiring for people to look around to see 1:58:07.280 --> 1:58:09.360 what more they can consume instead of you know, the 1:58:09.440 --> 1:58:13.960 standard Iceberg lettuce. Not to knock Iceberg lettuce, but I 1:58:14.000 --> 1:58:17.960 mean I really appreciate that and that is goal here 1:58:18.600 --> 1:58:21.800 for people to just realize what they've got around him. Yeah, 1:58:21.840 --> 1:58:26.160 I mean, you have a root that grows around here 1:58:26.440 --> 1:58:28.560 that you said, is you know you make tea out 1:58:28.600 --> 1:58:32.160 of I mean, there's just they grow mangoes in Texas. 1:58:32.320 --> 1:58:34.080 I don't know if people knew that. I didn't know that, 1:58:34.400 --> 1:58:37.400 but holy sh it, get the mango sorbet. That's the 1:58:37.520 --> 1:58:41.320 whole all your mind. Well you got for concluders. Bring 1:58:41.400 --> 1:58:43.600 it back all the way back around. You're bringing it 1:58:43.680 --> 1:58:49.120 around to take in uh around, I'm going to because 1:58:49.120 --> 1:58:52.200 you know, I could be setting it up never down 1:58:52.280 --> 1:58:58.040 in my mind. Um talking about educating people and using 1:58:58.080 --> 1:59:00.040 more of the animal and bringing back around to you. 1:59:00.240 --> 1:59:02.120 In the beginning, we were talking about taking hearts and 1:59:02.240 --> 1:59:06.680 livers at a gut pile. Is there anything else that 1:59:06.920 --> 1:59:10.880 you take out of that animal? That's you know, forget 1:59:10.920 --> 1:59:15.160 about the shanks and meats and bones. Anything else is hard. Yeah, 1:59:15.400 --> 1:59:17.000 And then what do you do? What would you do 1:59:17.120 --> 1:59:20.280 with that? Call fat? For sure? I love call fat. 1:59:20.320 --> 1:59:24.880 In fact, we cooked a boned out Ferrell hog country 1:59:24.960 --> 1:59:28.560 rib yesterday. And then part of my interruption, have you 1:59:28.640 --> 1:59:32.800 also heard it called uh lace fat or leaf? No? 1:59:33.040 --> 1:59:35.800 Leaf is different? Leaf is different? Leaf is the is 1:59:35.880 --> 1:59:40.240 the waxy fat, the solid fat on the kidneys and 1:59:40.240 --> 1:59:43.400 stuff around the kidneys got it and that that's rendered 1:59:43.440 --> 1:59:45.800 into large We definitely if you get a big pig 1:59:46.640 --> 1:59:49.960 that stuffs pure gold. Um, and it's a it's a 1:59:50.000 --> 1:59:54.400 really useful softer fat. It's not waxy. Uh, the call 1:59:54.480 --> 1:59:57.320 fat sure and that I mean if if we can 1:59:57.360 --> 1:59:59.760 get it, if it doesn't tear, or if I need 1:59:59.840 --> 2:00:02.880 some them. And then sometimes the kidneys, we'll pull the 2:00:02.960 --> 2:00:05.840 kidneys out we make boot in. I mean, it's it's 2:00:05.880 --> 2:00:08.880 funny because like our almost our entire oval cooking game 2:00:09.160 --> 2:00:11.800 is it's sent around boodin. If you're familiar with that, 2:00:11.960 --> 2:00:15.720 like that spicy rice and oval sausage, it's that's from 2:00:15.760 --> 2:00:17.600 East to here, right, that's like a Cajun dish. It 2:00:17.800 --> 2:00:22.080 is um my director of operations, uh, for the for 2:00:22.200 --> 2:00:28.640 the school Morgan. She's from East Texas. She's from China, Texas, 2:00:28.800 --> 2:00:30.360 so they grow a lot of rice there and so 2:00:30.760 --> 2:00:33.680 the rice based sausages factors in pretty heavily. And she 2:00:33.880 --> 2:00:37.320 is the master at making really awesome boot in with 2:00:37.520 --> 2:00:41.680 any any liver guts whatever from from any animals. So 2:00:41.760 --> 2:00:46.400 we'll take the heart, the liver, kidneys, and then maybe 2:00:46.440 --> 2:00:49.280 a little bit of like fatty meat and boil that 2:00:49.440 --> 2:00:51.280 down and then grind that and add that into the 2:00:51.440 --> 2:00:54.320 rice and uh it. I love that part of the 2:00:54.400 --> 2:00:56.280 class because people are like, I'm not gonna eat that, 2:00:56.280 --> 2:00:58.840 and then they eat that like this is fantastic. Yeah, 2:00:58.920 --> 2:01:00.360 kids will eat it, you know, if don't make it 2:01:00.440 --> 2:01:03.360 too spicy and so yeah, it's just funny. But like 2:01:03.440 --> 2:01:05.800 almost a percent of all the o fal that we 2:01:06.200 --> 2:01:09.160 we pull just goes into Buddha because it's it's just 2:01:09.360 --> 2:01:11.640 I think the best way to I gotta try that out. Yeah, 2:01:11.720 --> 2:01:14.160 it's good. What about the call fat? I like it 2:01:14.200 --> 2:01:16.560 for wrapping stuff. In fact, my favorite way to use 2:01:16.600 --> 2:01:20.200 call fat is to cook something until it's tender, like 2:01:20.320 --> 2:01:24.600 a shank, uh, and then completely chill it down. Maybe 2:01:24.760 --> 2:01:28.680 rub that down with something that's delicious that's like sweet 2:01:28.800 --> 2:01:31.680 or sour or fatty or whatever, and then wrap that 2:01:31.840 --> 2:01:34.720 and call fat and then grill that until the call 2:01:34.800 --> 2:01:38.040 fat is crispy and so you've got free tender meat 2:01:38.200 --> 2:01:40.920 on the inside. I'm giving away one of the best 2:01:41.000 --> 2:01:43.440 recipes in the book right now to um, the one 2:01:43.480 --> 2:01:46.880 we tested yesterday. UM. And then you and you uh 2:01:47.520 --> 2:01:50.240 and you just cook that until it's nice and brown. 2:01:50.640 --> 2:01:53.280 But there's one secret step that you have to take 2:01:53.320 --> 2:01:59.600 otherwise it will be disastrous. See to make sure to 2:01:59.720 --> 2:02:03.680 not have a big sip of ice water after along 2:02:03.880 --> 2:02:07.040 those lines. Yeah, but yeah, it'll be included in the back. 2:02:07.160 --> 2:02:09.400 You have a secret to cut the waxenus No, I'm 2:02:09.440 --> 2:02:13.400 just full of ship. There's no secret. So you're just 2:02:13.440 --> 2:02:16.360 trying to lure people in. Oh, we found that with 2:02:16.480 --> 2:02:20.120 that call fat. You can definitely overdo it. You put 2:02:20.200 --> 2:02:22.600 too much on there and like you'll never get it 2:02:22.680 --> 2:02:24.920 to crispop, you'll never get to really cooked through. But 2:02:25.320 --> 2:02:26.920 you gotta but I mean you gotta cook and cook 2:02:26.960 --> 2:02:28.760 and cook and cook it. I mean it'll eventually kind 2:02:28.760 --> 2:02:31.040 of render out. But yeah, it's easy to over apply 2:02:31.160 --> 2:02:34.320 the call fat. And it's fun to wrap stuff or that. Yeah, 2:02:34.320 --> 2:02:35.920 but you're doing two things right because you're sort of 2:02:36.000 --> 2:02:39.720 basting then the internal meat with that the jippings. Oh, 2:02:39.840 --> 2:02:42.360 it works like a charm. It was really good yesterday. 2:02:42.680 --> 2:02:45.120 You know that. That trick of it's not something a 2:02:45.200 --> 2:02:48.520 lot of people do is cook something one way, like 2:02:48.640 --> 2:02:51.600 braise something down until it's tender and then put it 2:02:51.680 --> 2:02:53.280 on a grill. Yeah, we do it all the time 2:02:53.360 --> 2:02:57.120 because like deer ribs like leave more leave the whole 2:02:57.160 --> 2:02:58.600 damn thing on the bone, caught it up with a 2:02:58.640 --> 2:03:03.320 haxaar or whatever, and then cook them, braids them till 2:03:03.320 --> 2:03:05.760 their tender, crack pot them till their tender, and then 2:03:05.840 --> 2:03:08.400 take them out, put a mop on them, and grill them. 2:03:08.880 --> 2:03:11.000 Oh my god, it's good my first book. There's a 2:03:11.040 --> 2:03:12.760 lot of work, right, people like, oh my god, you 2:03:12.800 --> 2:03:16.000 know it's not that much. It's nice too. I've realized 2:03:16.000 --> 2:03:17.480 you do it ahead of time. That happens with that 2:03:17.640 --> 2:03:21.400 method is that, um, if you'd like take them once 2:03:21.400 --> 2:03:24.240 they're done brazen, you take them out at liquid pretty quickly. 2:03:24.600 --> 2:03:28.560 A lot of tallow is being left behind, so then 2:03:28.600 --> 2:03:32.320 you're not dealing with that waxiness so much. Yeah, that's 2:03:32.320 --> 2:03:34.440 a recipe in my first book called Cheeta Ribs, where 2:03:34.480 --> 2:03:36.760 we just poach off Farrell hog ribs that are kind 2:03:36.800 --> 2:03:38.760 of lean and then grill them and mop them with 2:03:39.200 --> 2:03:42.000 called Cheeter ribs. Yeah. Uh, we start doing them the 2:03:42.040 --> 2:03:44.800 pressure cookers too. You get done quick, but you gotta 2:03:44.800 --> 2:03:46.440 be careful because if you like, if you go five 2:03:46.480 --> 2:03:48.720 minutes too long but fall a part of the girl, yeah, 2:03:48.720 --> 2:03:50.280 and then you can't get them out. So I kind 2:03:50.320 --> 2:03:52.240 of like would rather take a little bit of time. 2:03:53.280 --> 2:03:55.560 My brother, man, he's got pretty dialed with this pressure cooker. 2:03:55.720 --> 2:03:57.280 But I'd take a little bit of time and get 2:03:57.360 --> 2:03:59.560 him at just right because a lot of times you 2:03:59.680 --> 2:04:03.280 sort of lifting them out with a slotted spoon and 2:04:03.640 --> 2:04:05.480 trying to grill them and ship because they just want 2:04:05.480 --> 2:04:08.640 to cool him off fall apart. Do it ahead of time, 2:04:08.840 --> 2:04:11.400 pull them out like whatever you're doing, and just cool 2:04:11.480 --> 2:04:13.600 them all the way down and then they get they 2:04:13.640 --> 2:04:16.120 get they get firm, and then you can just slap 2:04:16.200 --> 2:04:19.080 them on the ground handle them. That's a hot tip man. 2:04:19.280 --> 2:04:20.880 You know we're gonna do a hot tip off. I 2:04:20.880 --> 2:04:22.920 don't know if you know this. I didn't suser were dumb. 2:04:22.960 --> 2:04:24.320 We're gonna do a hot tip off. You should have 2:04:24.400 --> 2:04:28.160 saved that. I should have saved that for I bet 2:04:28.200 --> 2:04:31.120 you this has got one or two also because my 2:04:31.240 --> 2:04:35.600 curry come that we're gonna do a hot tip off 2:04:35.760 --> 2:04:37.680 and you already wasted all your hot tips. I'm a 2:04:37.720 --> 2:04:40.360 little there's no reason that you can't do these things 2:04:40.440 --> 2:04:43.280 in this hot tip off. These two items, they can 2:04:43.440 --> 2:04:46.560 appear twice. Sure, Okay, we'll do a hot tip off 2:04:46.800 --> 2:04:49.320 right now. They'll go on Instagram later and people will 2:04:49.360 --> 2:04:51.440 get to see, they'll scrawl back through the feed I'm 2:04:51.440 --> 2:04:52.880 gonna do, I'm gonna do a totally new one, and 2:04:52.880 --> 2:04:54.680 they'll get to see if you're like, if you're like 2:04:54.760 --> 2:04:56.520 a one trick pony, or now I'm gonna I'm gonna 2:04:56.560 --> 2:05:03.520 crush you at the tip. Alright, thank that was unwind, Jesse, 2:05:03.800 --> 2:05:28.960 Jesse Griffiths, thank you for joining us. Thank you. If 2:05:29.000 --> 2:05:32.440 you liked hearing from Chef Jesse Griffith's on our podcast, 2:05:32.520 --> 2:05:35.120 you have an opportunity to watch him on our new 2:05:35.240 --> 2:05:39.200 fishing series on YouTube. It's called dos Boat. Stay tuned 2:05:39.240 --> 2:05:42.680 for Jesse's episode of dos Boat on August twenty se