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Speaker 1: Welcome everybody to the third and final flop from the

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Speaker 1: Meat Eater Live Christmas Tour. Today finds us in Austin, Texas,

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Speaker 1: at the esteemed restaurant Die do Way, owned and operated

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Speaker 1: by Jesse Griffiths, who I argue, not only is America's

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Speaker 1: greatest chef. I mean, maybe I don't know that's a

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Speaker 1: big claim. He is definitely America's greatest wild game cook

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Speaker 1: and chef. And we're in his restaurant. What I used

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Speaker 1: to like about this restaurant.

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Speaker 2: But I used to like about it, I.

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Speaker 1: Need you know. Last night some people came up to

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Speaker 1: me and they were from somewhere far away, like Massachusetts

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Speaker 1: or something, and they had recently come to Austin to

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Speaker 1: eat at the restaurant. They came to the show and

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Speaker 1: told me that story. Why I liked, Why I liked

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Speaker 1: I used to like Die where we're sitting right now

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Speaker 1: is you'd get to the menu and you encounter this

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Speaker 1: very intriguing line down here. Now. You think most restaurants

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Speaker 1: would put the line up here in big letters, but

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Speaker 1: Jesse had a line down here that said everything is

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Speaker 1: from around here, and he was a master of subtlety

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Speaker 1: and just left it like that. I was shocked and dismayed.

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Speaker 1: Today I asked for a menu so that I could

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Speaker 1: reference everybody to the everything is around here line, And

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Speaker 1: what did I find is a broader explanation backing up

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Speaker 1: the claim that everything is from around here. The premise

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Speaker 1: that died due is that when you come here, you're

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Speaker 1: eating Texas food from Texas, and that is not an

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Speaker 1: easy thing to do. I know that. When I've had

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Speaker 1: Jesse on the podcast before, we've laughed about I remember

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Speaker 1: Jesse and I were somewhere and he ran into a

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Speaker 1: citrus stand and bought a truckload of citrus because when

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Speaker 1: citrus is ready, that's his year long chance to get citrus.

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Speaker 1: I've been with you buying a truckload of pecans, because

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Speaker 1: when pecans are ready, it's time. You're not going to

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Speaker 1: get them from somewhere else. Things like, give me a

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Speaker 1: thing that you'll just never have here. Tell me the

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Speaker 1: thing that's the biggest bummer that you'll never be able

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Speaker 1: to have.

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Speaker 3: Pineapples. Okay, I love pineapple.

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Speaker 1: Okay, but since you can't get a pineapple from Texas,

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Speaker 1: you're never gonna get a You'll never see a pineapple

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Speaker 1: in here. Barring some kind of agricultural innovation.

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Speaker 3: Pretty much. Yeah, you could conceivably grow a pineapple in

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Speaker 3: far South Texas.

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Speaker 1: And if they did, you would buy.

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Speaker 3: Oh, I would buy. I'd drive down there and get it.

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Speaker 1: Jesse buys people bring things. I hesitate to say this

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Speaker 1: because I don't want to have people just showing up

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Speaker 1: at your door. People will show up at Jesse's door.

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Speaker 1: You tell its, I want you to. I don't want

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Speaker 1: to say anything wrong.

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Speaker 3: I mean, yeah, we get some kind of sketchy sales transactions.

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Speaker 3: I mean we don't participate solicitations, thank you. Usually it's

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Speaker 3: in the form of a of a dead farreal hog. Okay,

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Speaker 3: maybe some mushrooms, which I will buy, but faral hogs

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Speaker 3: I will not, okay.

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Speaker 1: But other things, a purveyor would just call and say

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Speaker 1: I happen to have a bunch of and you'll go

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Speaker 1: go for it and do it. Uh. Jesse's been on

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Speaker 1: the podcast before. I'm big like, I love his restaurant.

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Speaker 1: If you were to ask my wife about her favorite restaurant,

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Speaker 1: she's gonna say this is her favorite restaurant. It's it's

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Speaker 1: far none, far and away in my favorite place to eat.

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Speaker 1: What we've never done with Jesse if you've never sat

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Speaker 1: down to eat. So we're gonna try to eat with

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Speaker 1: headphones on, which is which is complicated. But the main

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Speaker 1: thing we want to do is in trying to capture

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Speaker 1: this essence of like Texas food. Can you tell us

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Speaker 1: what we're looking at and and prove to me that

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Speaker 1: everything is from around here?

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Speaker 3: Sure? Sure, we'll start right in front of you. So

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Speaker 3: those are some flout us made with shredded wild boar.

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Speaker 3: All right. Farrell hogs come from either the hill country

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Speaker 3: or east of Austin.

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Speaker 1: And these are real wild pigs, real.

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Speaker 3: So they're they're trapped live and then they're brought into

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Speaker 3: a licensed facility, at which point they're inspected and then kill.

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Speaker 1: Who did that?

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Speaker 3: What's the there's a phrase for someone that cannot tolerate

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Speaker 3: the sound of other people chewing.

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Speaker 1: I don't have that.

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Speaker 3: They're not gonna like this. They're not gonna like this episode.

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Speaker 1: If you move your thing, if you move your thing

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Speaker 1: way away and then move it back when you have

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Speaker 1: to talk.

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Speaker 3: So shredded Farrel hog, these tortillas, we buy them from

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Speaker 3: a very specific place in San Antonio. Shredded cabbage. So

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Speaker 3: cabbage is in season right now, when cabbage is not

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Speaker 3: in season, we will pickle or fermn it so that

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Speaker 3: then we can use it. On top of here, I

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Speaker 3: got a question already.

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Speaker 1: If you buy a tortilla, you then I'm assuming you

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Speaker 1: then need to call that tortilla to find out.

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Speaker 3: The source of their corn. You do, yes, hum, So

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Speaker 3: not for everything though, And I want to be really

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Speaker 3: transparent about it too. So like we will carry We

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Speaker 3: have a bottled lemonade that we serve, you know, mostly

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Speaker 3: because we love the company. You know, it's just this

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Speaker 3: little girl started to like basically a lemonade stand, and

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Speaker 3: so we buy that that's a local company. But our

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Speaker 3: fresh ingredients and I wouldn't go one hundred percent on it,

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Speaker 3: but are going to be very diligently sourced from Texas

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Speaker 3: to the point where we we we will often get

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Speaker 3: shipped lettuce this butter lettuce right here. The company we

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Speaker 3: source it from. Some sometimes are often just throws whatever

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Speaker 3: in there. If it comes in the back door and

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Speaker 3: we see that it is not from Texas because there's

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Speaker 3: a there's a company that grows these hydroponically, we ship

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Speaker 3: it right back. Really, and that confuses the hell out

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Speaker 3: of the driver, He's like, what are you talking about? Like,

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Speaker 3: this is not what we met. He's like, it says

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Speaker 3: butter Lettuce, Like yeah, well talk to the rep. Not

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Speaker 3: the right butter Lettuce, not the right butter Lettuce.

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Speaker 4: One time I think we were in here.

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Speaker 5: You were telling us that at one point you got

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Speaker 5: eggs that were like five from five miles away, and

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Speaker 5: then you found out that you could get eggs that

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Speaker 5: were from like a half a mile from here. Do

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Speaker 5: you still sort of roll with that ethos too, of

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Speaker 5: like the closer to this restaurant, that stuff has grown

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Speaker 5: and made the better.

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Speaker 3: There's going to be a lot of different things that

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Speaker 3: determine where we get things. Now, proximity would be would

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Speaker 3: be one, but really it's going to be it's probably

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Speaker 3: going to boil down more to how those businesses are run.

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Speaker 3: I mean, what you know, land stewardship, what there, how

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Speaker 3: they operate, you know, especially with eggs. You know, we

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Speaker 3: want a pasture situation. We don't want a warehouse, and

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Speaker 3: we want chickens to be able to live on pasture

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Speaker 3: freely and feed on insects things like that. So we

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Speaker 3: will do the research and if we have so so

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Speaker 3: I mean to that point, if we had to get

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Speaker 3: something from farther away that fell more within our standards

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Speaker 3: than we would apply do that, right.

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Speaker 1: There's people that came up to me and they were

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Speaker 1: telling me about how they'd come a long way to

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Speaker 1: go to your restaurant. He made a comment, he says, Man,

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Speaker 1: it's pretty expensive, though, I'm like, dude, do you even

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Speaker 1: know what those guys go through to put that stuff together.

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Speaker 1: I'm like, they take basically all that money to go

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Speaker 1: buy the stuff to make like it's complicated.

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Speaker 3: It is complicated.

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Speaker 1: It's like it's like you're doing things. You guys are

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Speaker 1: doing things that make the least business sense.

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Speaker 3: Yeah. Yeah, I mean it's the cost of real food.

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Speaker 3: How much it really costs when there's not a subsidized

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Speaker 3: you know, agribusiness standard that's producing these things. It's just

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Speaker 3: it's just how it really costs to operate like this.

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Speaker 3: And if we want to ensure that we keep farmers

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Speaker 3: that are doing the right things, you know, in these

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Speaker 3: smaller and we're going to throw the word family farm

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Speaker 3: out there, and I mean that for real, like a

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Speaker 3: family's run in this place. If we want to really

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Speaker 3: ensure that they are in business then we have to

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Speaker 3: buy from them, and then their their product is more

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Speaker 3: expensive almost invariably.

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Speaker 4: Let's let's back we talk about what Randall's eating.

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Speaker 1: Oh yeah, I just want to do a quick recapture

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Speaker 1: mm hmmm, quick recap on this first place, and then

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Speaker 1: we'll try to get through without all the interruptions. So Texas,

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Speaker 1: you buy tortillas from a Texas outfit, the tortilla is

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Speaker 1: filled with a kind of braised down, cooked down. I

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Speaker 1: haven't eaten it yet. Faral hog. Yeah, wild pig that

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Speaker 1: was trapped in the wild and brought to you on

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Speaker 1: the bone.

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Speaker 3: Yeah yeah, I mean sometimes sometimes we'll buy trim, but typically,

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Speaker 3: like especially these days, for probably the past years or so,

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Speaker 3: we've really trended towards whole carcasses on faral hogs.

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Speaker 1: So in the back door of this restaurant, wild pig

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Speaker 1: carcasses come in.

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Speaker 3: We have a rail system which is really cool because

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Speaker 3: we can just hook them up on a rail and

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Speaker 3: it's like a little railroad goes from the back door

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Speaker 3: into the walk in on a big loop and then

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Speaker 3: it comes out, goes down the hot line and into

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Speaker 3: the prep area right here to our.

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Speaker 1: Rightep, meaning those inedible wild pigs that can't be eaten

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Speaker 1: come into this restaurant and every day get eaten by

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Speaker 1: people who then say that that's the best wild pig

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Speaker 1: they ever ate. Very edible, very very doubt Okay, let's

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Speaker 1: move on.

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Speaker 3: Well, speaking of inedible, part two, that's our Addad.

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Speaker 1: Meatball, right, the inedible added.

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Speaker 3: The inedible is here. Odd Dad gets more inedible the

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Speaker 3: farther across that canyon that people shoot it, you know,

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Speaker 3: and all said that guide is like, yeah, man, you

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Speaker 3: can't eat those things. You know that, you know, so

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Speaker 3: they go chop the head off, and you know, I

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Speaker 3: I love Audad. I think Oddad is objectively good. I

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Speaker 3: think that it's oftentimes cooked improperly and you kind of

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Speaker 3: need to aggregate it. Much like the feral hog is

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Speaker 3: slow cooked and shredded or ground or made into sausages.

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Speaker 3: Things like that. Odd again needs to be aggregated. So

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Speaker 3: we're going to slow cook that or we're going to

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Speaker 3: grind it, and that's what that is.

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Speaker 1: Just me understand that word to use and aggregated.

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Speaker 3: But like so faral hogs especially so if we I

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Speaker 3: can't pick up the phone and say, hey, can you

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Speaker 3: bring me five sixty five pound faral hogs tomorrow. I

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Speaker 3: can say, can you bring me some faral hogs tomorrow?

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Speaker 3: And he's like sure. I mean one of them is

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Speaker 3: going to be one hundred and thirty eight pounds. Two

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Speaker 3: of them, you know, probably siblings out of the same sounder,

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Speaker 3: are going to come in at forty seven pounds and

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Speaker 3: so forth. So it's very difficult to achieve consistency in

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Speaker 3: size and fat content. So if I want to run chops,

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Speaker 3: we got to get a little bit lucky. And so

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Speaker 3: you know what they are. Our processor either selects certain

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Speaker 3: animals of size and quality or or we just get

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Speaker 3: lucky with what the trapper got. And so it's the

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Speaker 3: much more easier thing to do would be to aggregate that.

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Speaker 3: Meaning we're going to just pull every thing off the

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Speaker 3: bone and grind it and then make something out of it,

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Speaker 3: or we're gonna shred it off the bone and make

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Speaker 3: something like that. It's an equalizer, got it? Uh?

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Speaker 1: And on this this odd ad here that we're looking

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Speaker 1: at as we discussed, this dish has been ground. But

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Speaker 1: these I imagine too. You don't say like I want

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Speaker 1: a bunch of one hundred pound carcasses or whatever.

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Speaker 3: You just get and what you get. Yeah, we get

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Speaker 3: what we get?

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Speaker 1: Got it? So yeah, and how do these odd ads

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Speaker 1: show up to you?

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Speaker 3: So that's either that's probably going to be a coal.

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Speaker 3: Sometimes they're trapped, you know, so sometimes they'll go into

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Speaker 3: hog traps things like that, at which point they're fair game,

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Speaker 3: you know, and they might be coals off of high

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Speaker 3: fence places as well. Coming for complete transparency, you know,

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Speaker 3: but I think that at that point we're kind of

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Speaker 3: towing the line between eating an invasive and also trying

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Speaker 3: to demonstrate that that invasive is edible as well. You know.

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Speaker 3: So it's also like a it's an object lesson right there,

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Speaker 3: you know, like, well you can you can eat it?

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Speaker 2: Hey, what about the what about the combination?

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Speaker 1: Excuse me?

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Speaker 2: Like what were this is a I don't know, flata.

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Speaker 2: What would we call that.

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Speaker 3: Let's a it's a it's our flatbread. So we make

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Speaker 3: a flat bread and then it's got grilled meatballs on there.

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Speaker 3: Those meatballs are bound with rice. The rice comes from

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Speaker 3: out near Houston and anawak.

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Speaker 1: Really Texas rice.

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Speaker 2: But then the French fries is really like.

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Speaker 3: Yeah, well that's you know, if you go to Europe

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Speaker 3: and you get these like donor kebabs and these these

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Speaker 3: these classics in the Middle Eastern pet of sandwiches. A

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Speaker 3: lot of times they'll put French fried.

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Speaker 2: Okay, so that's.

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Speaker 1: Yeah, I like that. So what's in the flatbread? Is

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Speaker 1: it a flower based flat bread?

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Speaker 3: Flour? Flowers flower, So we use some it depends on

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Speaker 3: the bread. Some flour we do get from larger mills,

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Speaker 3: but we use a lot of Texas grown flour from

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Speaker 3: bart and spring smell.

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Speaker 1: And then you're able to get taters from Texas.

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Speaker 3: Yes, sometimes most of the time and off season. That's

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Speaker 3: one of the COVID provisions that that we made was

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Speaker 3: that we that's kind of our our our cheat ingredient

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Speaker 3: is potatoes and.

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Speaker 4: So we just have to have them.

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Speaker 3: Yeah, it really hit hard during COVID and that we

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Speaker 3: and it's really funny because I think, you know that

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Speaker 3: potatoes represent like one of like two hundred ingredients that

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Speaker 3: that we get and it's and it's the one that's

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Speaker 3: not consistently from Texas and can always end up there.

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Speaker 3: And I always ended up talking about it too long.

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Speaker 3: But during COVID, I mean, people I don't know, we

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Speaker 3: were just like, we really need to provide some comfort

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Speaker 3: we need French fries and mashed potatoes and things like that,

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Speaker 3: and we kind of went down that path. We're very

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Speaker 3: conscientious about how we source them. They have to be organic,

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Speaker 3: prefer uh preferably we get them from Colorado and New Mexico,

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Speaker 3: so we're able to do that. But again, if they

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Speaker 3: hit the back door and they're not organic, they what

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Speaker 3: do you feel like.

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Speaker 5: You're getting from an organic potato versus a non organic potato?

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Speaker 3: You know, I don't. I mean, at one point years ago,

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Speaker 3: I had on some research on it. I don't know

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Speaker 3: how the standards have changed, and so maybe it is

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Speaker 3: a fool's errand to think that I'm doing anything. But

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Speaker 3: at the same time, I just, you know, whatever that

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Speaker 3: standard means these days, I support it, you know. I

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Speaker 3: think it's just better. If we're going to make a concession,

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Speaker 3: I want it to be the best possible.

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Speaker 1: Okay, what's next. We haven't talk about this one yet.

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Speaker 3: Yeah, So that's our pastrami sandwich. So that is beef.

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Speaker 3: That's some Logu beef brind smoked and then steamed a

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Speaker 3: rye bread and then sour kraut. I think the real

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Speaker 3: start of the show here would be the sour kraut,

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Speaker 3: and that you know, we had to pull this off

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Speaker 3: of our menu for about three weeks and then people

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Speaker 3: were really upset. It's a good pastrami sand and we

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Speaker 3: had to pull it off the menu because we ran

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Speaker 3: out of sour kraut because we didn't put enough away

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Speaker 3: the previous spring. Like this spring, we just we didn't

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Speaker 3: do enough. We should have shredded more sour kraut. It's

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Speaker 3: about a three week process of fermenting the sour kraut

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Speaker 3: and then we can sit on it in the walk

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Speaker 3: in for months and months and months.

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Speaker 1: But when you get how much might you shred? Like

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Speaker 1: how much cabbage might you do when a cabbage is available?

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Speaker 3: Hundreds and hundreds of pounds. We make our own paprika,

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Speaker 3: So we bring in hundreds of pounds of sweet peppers

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Speaker 3: during peak pepper.

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Speaker 1: Season, which just make paprika.

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Speaker 3: It's amazing. Our paprika is like probably one of my

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Speaker 3: favorite things that we make, and it has one ingredient

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Speaker 3: and it's a pepper. We bring in just beautiful, thick walled,

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Speaker 3: late season ripe red peppers and we're in this is

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Speaker 3: going to kind of mess with y'all because you're from

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Speaker 3: the north. We're in the tail into pepper season right now.

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Speaker 3: So November, maybe the first part of December is when

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Speaker 3: we really just started get a lot of peppers in.

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Speaker 3: We got to walk in full of them and we

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Speaker 3: smoke them over post oak and then we dehydrate them

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Speaker 3: and then grind them into a powder. And when it's

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Speaker 3: fresh and made with a really nice pepper, it's it's

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Speaker 3: it's incredibly good.

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Speaker 4: So that's all paprika is, is the ground up pepper.

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Speaker 3: Yeah, I didn't know that.

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Speaker 1: So you make it smoked pap You make it smoked paprika, correct, Yeah,

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Speaker 1: post predominantly what you use is post o Yeah.

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Speaker 3: I mean, you know, when we do off sites and

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Speaker 3: fun other things, you know, we mix up that wood.

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Speaker 3: But uh, you know, post oake pecan another favorite. And

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Speaker 3: then when we go south, I almost invariably amusing mesquite.

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Speaker 3: And I mean there's this whole thing about wood, and

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Speaker 3: you know what what those different styles of wood and

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Speaker 3: direct heat cooking, off offset cooking, and you know, it

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Speaker 3: really has influenced the cooking culture here. But where this,

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Speaker 3: where this restaurant sits in Austin, post oak should be

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Speaker 3: the fuel, right, It's the most prevalent thing it you know,

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Speaker 3: it has influenced our barbecue culture incredibly, Like like we

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Speaker 3: are in central Texas, it is that offset indirect heat

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Speaker 3: of barbecue. Whereas you get further south, they're kind of

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Speaker 3: cook king over mesquite. But there's just a lot of distance.

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Speaker 3: It's it's really fascinating to me because these woods burned differently.

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Speaker 3: But where we're sitting right now, post stoke would be

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Speaker 3: would be the wood.

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Speaker 1: How many cords of would do you think you go through? Oh?

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Speaker 3: Uh one a week? Not it's not incredible, Like we're

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Speaker 3: just we're burning in the in the grills and then

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Speaker 3: our smoker. We have a we have a rotisserie, uh,

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Speaker 3: solid fuel smoker which is really cool and so it

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Speaker 3: burns whatever would we want to put in.

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Speaker 4: But your week sounds like a lot.

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Speaker 1: Yeah wow, Yeah, your cooking fire is running all the time.

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Speaker 3: Yeah yeah, I mean Friday, Saturday, Sunday all day and

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Speaker 3: then then you know, five six hours a night. Rest up.

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Speaker 1: Let's back up cabbage for a second. As you walk

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Speaker 1: through this, who.

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Speaker 4: Made that.

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Speaker 3: The pickle? Yeah, I don't know. I'm to find out it's.

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Speaker 4: The only thing it was made here.

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Speaker 3: And your kids, Oh I thought you wanted a name.

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Speaker 3: I was like, it's gonna be Hector or I don't know. No,

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Speaker 3: we made that of course. Yeah. Yeah.

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Speaker 5: That's the cool thing about being in here is like

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Speaker 5: down to the smallest detail, like the pickle. When you

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Speaker 5: eat this pickle, you're like, oh, this it came in

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Speaker 5: as a cucumber and then right there it turned into

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Speaker 5: a pickle.

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Speaker 3: Oh, I got a good one for you.

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Speaker 1: So yog I went back up to the because we

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Speaker 1: left behind the crowd, and I had a crowd question.

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Speaker 1: So it comes the day when cabbages are ready to

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Speaker 1: come into Die do a October. Okay, and now it's

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Speaker 1: not like you're prepping for tonight, but you're prepping for

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Speaker 1: the year. How do you handle staffing to say, hey, everybody,

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Speaker 1: come in, we're going to go through a truckload of cabbage.

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Speaker 3: Well, it's no, it's we were buying it. I mean,

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Speaker 3: in total, we're buying hundreds of pounds. So we'll bring

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Speaker 3: in ten cases, and then a week later another ten cases, and.

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Speaker 1: Then the season and see you still spread it out

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Speaker 1: throughout however long the window of opportunity.

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Speaker 6: Still that's I mean, I guess you've got people here

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Speaker 6: that all. Their whole job is just making.

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Speaker 3: Stuff pickles, I mean, like ferments, things like that.

379
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Speaker 2: They're not there. Their job isn't even to make something

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Speaker 2: for a customer tonight.

381
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Speaker 3: Absolutely, it's very heavy on preps. So we have a

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Speaker 3: lot of staff because every single sauce, every pickle, every everything,

383
00:19:12,960 --> 00:19:18,960
Speaker 3: the paprika has to be made, the yogurt on that flatbread.

384
00:19:19,160 --> 00:19:24,840
Speaker 3: So years ago, one of our years ago, we had

385
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Speaker 3: an employee and she was from India and her family's

386
00:19:28,000 --> 00:19:31,880
Speaker 3: yogurt starter had been going for over two hundred years continually,

387
00:19:32,440 --> 00:19:35,280
Speaker 3: and she brought us that yogurt starter and so we

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Speaker 3: still use that yogurt starter to create our own yogurt.

389
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Speaker 3: So we make our own we make some of our

390
00:19:41,960 --> 00:19:43,840
Speaker 3: we make our own cream cheese, we make our own

391
00:19:43,920 --> 00:19:47,760
Speaker 3: sour cream, we make our own yogurt here. So anything

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Speaker 3: like that that we can make will make it and

393
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Speaker 3: there's just fun stories.

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Speaker 2: Is there anywhere else that does this like you do?

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Speaker 4: You know?

396
00:19:58,200 --> 00:20:00,840
Speaker 3: I'm sure, and I think that there's a more proliferation

397
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Speaker 3: restaurants like kind of what we're doing, like really kind

398
00:20:04,880 --> 00:20:07,800
Speaker 3: of taking deep dives and just definitely more focus on

399
00:20:08,000 --> 00:20:11,760
Speaker 3: locality and support of things like that. But I would

400
00:20:11,920 --> 00:20:14,439
Speaker 3: I would like to say no to an extent. You know,

401
00:20:14,600 --> 00:20:17,720
Speaker 3: like we we've been doing it for a long time.

402
00:20:17,760 --> 00:20:20,560
Speaker 3: We've been in business for nineteen years, and so we

403
00:20:20,760 --> 00:20:23,640
Speaker 3: am with the same ethos and the same functionality.

404
00:20:23,800 --> 00:20:28,120
Speaker 1: There is distinct differences between everything I have tasted so far.

405
00:20:28,280 --> 00:20:30,520
Speaker 1: There's nothing like all that kind of tastes like that,

406
00:20:30,760 --> 00:20:35,159
Speaker 1: or this has similarities. Everything is so far different.

407
00:20:35,240 --> 00:20:39,360
Speaker 7: Commonality though, is that it all has a ton of flavor.

408
00:20:39,520 --> 00:20:43,520
Speaker 1: Yeah, there's an amazing it's very bold. Yeah, as my

409
00:20:43,600 --> 00:20:45,440
Speaker 1: grandfather was saying, this tastes like more.

410
00:20:45,760 --> 00:20:47,960
Speaker 8: Yeah, oh no, I love that. The burger was the

411
00:20:48,040 --> 00:20:50,560
Speaker 8: burger was like shocking yeah into it.

412
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Speaker 5: There's definitely like top fifty burgers.

413
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Speaker 1: I've ever had awesome Top fifty.

414
00:20:58,840 --> 00:21:00,760
Speaker 4: I mean it might be the best one I've ever had.

415
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Speaker 1: You by the wag, how does that work?

416
00:21:03,200 --> 00:21:06,879
Speaker 3: That's Mariana Peeler just south of San Antonio. We've had

417
00:21:06,880 --> 00:21:10,360
Speaker 3: a great relationship with her for years and we settled

418
00:21:10,359 --> 00:21:11,960
Speaker 3: on that. It's like a it's a It was a

419
00:21:12,160 --> 00:21:16,400
Speaker 3: kind of a compromise between grass fed, which what I

420
00:21:16,440 --> 00:21:21,080
Speaker 3: am fascinated by, and grain fed, which is what the

421
00:21:21,119 --> 00:21:24,360
Speaker 3: customer is fascinated by they.

422
00:21:24,960 --> 00:21:27,280
Speaker 5: So it's not hip anymore to eat grass fed. The

423
00:21:27,320 --> 00:21:30,480
Speaker 5: customer likes the corn finish.

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Speaker 1: Is it even though it's like a breed, there's like

425
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Speaker 1: an expectation about how it's been a lock it into

426
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Speaker 1: a shipping container and starve at half to death and.

427
00:21:43,600 --> 00:21:46,840
Speaker 3: Right, well, yeah, I mean you you can definitely get

428
00:21:47,080 --> 00:21:51,040
Speaker 3: almost obscene amounts of fat in there. She pastures her,

429
00:21:51,200 --> 00:21:54,800
Speaker 3: so they live on pasture. They have an opportunity to

430
00:21:55,040 --> 00:21:57,679
Speaker 3: like a free choice grain source, so they are still

431
00:21:58,080 --> 00:22:00,920
Speaker 3: eating grain. But most importantly to me is that her

432
00:22:01,040 --> 00:22:04,520
Speaker 3: processing facility, which she owns, is seven miles from the ranch.

433
00:22:04,640 --> 00:22:07,120
Speaker 3: So on their bad day they get loaded up, they

434
00:22:07,119 --> 00:22:08,960
Speaker 3: got a quick trip over there and it's all done

435
00:22:09,440 --> 00:22:10,879
Speaker 3: and there's no feed lot in between.

436
00:22:11,000 --> 00:22:12,080
Speaker 1: And then how do you buy that?

437
00:22:13,160 --> 00:22:17,520
Speaker 3: We buy mostly big rib primals like you saw on

438
00:22:17,560 --> 00:22:20,840
Speaker 3: the way in that we dry age and then a

439
00:22:20,880 --> 00:22:24,680
Speaker 3: lot of that trim from those rib primals goes in there.

440
00:22:25,720 --> 00:22:28,239
Speaker 3: I'm sorry, I completely misspoke. There's only a little bit

441
00:22:28,280 --> 00:22:31,840
Speaker 3: of waggu in the burger, the pistromius waggu.

442
00:22:32,720 --> 00:22:33,480
Speaker 4: We buy.

443
00:22:34,840 --> 00:22:38,560
Speaker 3: Grass fed longhorn from a ranch in South Texas, the

444
00:22:38,600 --> 00:22:41,760
Speaker 3: one that you've been to where we turkey hunted. Uh

445
00:22:41,920 --> 00:22:46,440
Speaker 3: so he has just completely pastured long rangy longhorns that

446
00:22:46,800 --> 00:22:49,040
Speaker 3: and we buy older animals from those and then we

447
00:22:49,480 --> 00:22:51,760
Speaker 3: mix that with some of that wagg you and then

448
00:22:51,840 --> 00:22:52,760
Speaker 3: some of the age walks.

449
00:22:52,800 --> 00:22:56,240
Speaker 1: So your burger's long horn burger mostly yeah, huh.

450
00:22:56,160 --> 00:22:58,160
Speaker 3: Yeah, I mean, and it's like you get a really

451
00:22:58,359 --> 00:23:02,199
Speaker 3: incredible flavor. I tell it spoken, I said WOGGI, uh

452
00:23:02,359 --> 00:23:02,960
Speaker 3: it is, but.

453
00:23:03,680 --> 00:23:05,920
Speaker 1: Over here I might have directed you in your own direction.

454
00:23:06,480 --> 00:23:09,399
Speaker 3: The brisket for the pastrami is is woggy. But this

455
00:23:09,640 --> 00:23:12,080
Speaker 3: is a grass fed longhorn. And by grass fed, I

456
00:23:12,119 --> 00:23:16,359
Speaker 3: mean that thing just lives out there that that eastern

457
00:23:16,440 --> 00:23:19,600
Speaker 3: peninsula and there's no I mean, it's just eating whatever

458
00:23:19,680 --> 00:23:19,919
Speaker 3: it can.

459
00:23:20,080 --> 00:23:21,760
Speaker 1: Is that expensive for you to buy, because like the

460
00:23:21,840 --> 00:23:25,680
Speaker 1: longhorn market collapse, does that make it less expensive for

461
00:23:25,720 --> 00:23:26,120
Speaker 1: you to buy?

462
00:23:26,520 --> 00:23:29,560
Speaker 3: It's about average as far and and and often don't

463
00:23:29,680 --> 00:23:32,600
Speaker 3: I don't know what like commodity pricing is on these things.

464
00:23:32,640 --> 00:23:36,359
Speaker 3: We're unaffected typically in meat prices because we don't have

465
00:23:36,560 --> 00:23:40,600
Speaker 3: the variations and markets because we're you know, I'm buying

466
00:23:40,680 --> 00:23:43,560
Speaker 3: from a guy that I'm he's one of my best friends.

467
00:23:44,160 --> 00:23:46,680
Speaker 1: Understand you, you're not out shopping for the cheapest stuff

468
00:23:47,080 --> 00:23:47,760
Speaker 1: in the marketplace.

469
00:23:48,200 --> 00:23:51,960
Speaker 3: And I started hitting them up for these older animals

470
00:23:52,080 --> 00:23:55,160
Speaker 3: that had kind of naturally developed more fat and more flavor,

471
00:23:55,320 --> 00:23:59,480
Speaker 3: just beautiful, bigger animals. And and we started using that

472
00:23:59,560 --> 00:24:01,440
Speaker 3: for the burg because I thought, we thought that that

473
00:24:01,480 --> 00:24:05,399
Speaker 3: would be the best platform for it. The steaks didn't

474
00:24:05,440 --> 00:24:07,359
Speaker 3: go over well. People just weren't into them, you know,

475
00:24:07,520 --> 00:24:09,760
Speaker 3: and they caught. They cost us just as much, and

476
00:24:09,880 --> 00:24:10,800
Speaker 3: so they cost the customer.

477
00:24:10,840 --> 00:24:13,960
Speaker 1: People didn't want to rangy long horned steak.

478
00:24:14,160 --> 00:24:17,560
Speaker 3: Yes, it would be like do you like the wild cows?

479
00:24:17,640 --> 00:24:20,280
Speaker 3: I love them. We ate a big old steak when

480
00:24:20,280 --> 00:24:21,120
Speaker 3: we were down there, right.

481
00:24:22,040 --> 00:24:26,640
Speaker 6: A wild long horn It just tastes like a Western

482
00:24:26,800 --> 00:24:28,359
Speaker 6: sizzler buffet steak.

483
00:24:28,640 --> 00:24:33,200
Speaker 3: No, No, I mean it is. It's got that intense

484
00:24:33,400 --> 00:24:36,080
Speaker 3: iron flavor and it's I mean it would be if

485
00:24:36,119 --> 00:24:38,119
Speaker 3: you put it on the same like linear spectrum of

486
00:24:38,320 --> 00:24:40,840
Speaker 3: of a of a of a deer that have been

487
00:24:40,880 --> 00:24:43,359
Speaker 3: farm raised, and then you know that's going to be

488
00:24:43,400 --> 00:24:47,919
Speaker 3: taste like kind of a sweet corn fed deer versus

489
00:24:48,720 --> 00:24:51,960
Speaker 3: like a real like a sage brush eating deer. And

490
00:24:52,040 --> 00:24:54,080
Speaker 3: then the same thing with the with the with the

491
00:24:54,160 --> 00:24:56,440
Speaker 3: cattle you know, they're they're eating just corn, and they're

492
00:24:56,440 --> 00:24:58,960
Speaker 3: getting the kind of bland and sweet and fat and

493
00:24:59,119 --> 00:25:02,840
Speaker 3: just easy versus like the real nature of what but

494
00:25:03,000 --> 00:25:05,760
Speaker 3: beef tastes like, and beef has a lot more character

495
00:25:05,920 --> 00:25:08,320
Speaker 3: than what we collectively remember it to taste.

496
00:25:08,359 --> 00:25:11,560
Speaker 1: Like those longhorns eating like mesquite beans or whatever kind.

497
00:25:11,400 --> 00:25:15,359
Speaker 3: Of August September, they're eating mesquite beans. They're eating just

498
00:25:15,480 --> 00:25:17,920
Speaker 3: all those native grasses down there, and then there's there's

499
00:25:18,200 --> 00:25:22,159
Speaker 3: invasive blue stem anything. They're just in there just grazing

500
00:25:22,240 --> 00:25:25,560
Speaker 3: and they are they never get pellets or corn or

501
00:25:25,600 --> 00:25:28,840
Speaker 3: anything like that. Tell you about those wraps around, yeah,

502
00:25:28,920 --> 00:25:29,720
Speaker 3: to tell us about the.

503
00:25:29,800 --> 00:25:33,920
Speaker 1: Sauce, the red sauce and the color of a boiled beat.

504
00:25:33,800 --> 00:25:37,040
Speaker 3: And that's yes, so that's our beat ketchup and that

505
00:25:37,280 --> 00:25:39,760
Speaker 3: that's kind of a that came down to more of

506
00:25:39,800 --> 00:25:44,800
Speaker 3: an economic decisions, like we could potentially buy enough tomatoes

507
00:25:44,880 --> 00:25:50,800
Speaker 3: and to make ketchup year round, but when we tried to,

508
00:25:51,240 --> 00:25:55,040
Speaker 3: our ketchup was exorbitantly expensive. Like if somebody wanted a two.

509
00:25:54,960 --> 00:25:56,680
Speaker 1: Ounce too hard to make ketchup?

510
00:25:57,320 --> 00:26:00,560
Speaker 3: Too hard once you cook me, because you you're cooking

511
00:26:00,600 --> 00:26:03,160
Speaker 3: tomatoes down to a tenth of their volume, and you're

512
00:26:03,200 --> 00:26:06,720
Speaker 3: buying tomatoes at four dollars a pound, and so it's

513
00:26:06,760 --> 00:26:09,600
Speaker 3: a real reflection of how these markets actually work. And

514
00:26:09,680 --> 00:26:12,240
Speaker 3: so we had to find a solution, and that solution

515
00:26:12,560 --> 00:26:15,399
Speaker 3: was beats. We could buy beats more cheaply and then

516
00:26:15,480 --> 00:26:18,199
Speaker 3: turn them into a ketchup. But you know, like if

517
00:26:18,240 --> 00:26:20,680
Speaker 3: you said, oh I love this tomato ketchup, can I

518
00:26:20,760 --> 00:26:22,640
Speaker 3: get a side of it? It'd be like, okay, it's

519
00:26:22,760 --> 00:26:25,560
Speaker 3: six dollars and then then people get really up.

520
00:26:26,359 --> 00:26:29,680
Speaker 6: It's interesting that tomato ketchup would be the thing that

521
00:26:29,840 --> 00:26:33,000
Speaker 6: was too expensive. Yeah, for people's taste, there's a lot

522
00:26:33,200 --> 00:26:34,600
Speaker 6: you would think it would be something else.

523
00:26:34,720 --> 00:26:37,040
Speaker 3: Yeah, it's it's well, you know, there's we are in

524
00:26:37,119 --> 00:26:40,600
Speaker 3: our culture. We have very decided ideas about what's cheap

525
00:26:40,640 --> 00:26:43,639
Speaker 3: and what's expensive. You know, a taco cheap. Uh, you know,

526
00:26:43,760 --> 00:26:47,760
Speaker 3: chips and salsa free always yeah, yeah, they're not. It's

527
00:26:47,840 --> 00:26:50,800
Speaker 3: never free. You know, you're paying for it. But and

528
00:26:50,960 --> 00:26:53,399
Speaker 3: and things like ketchup or you know those, Yeah, they

529
00:26:53,520 --> 00:26:56,200
Speaker 3: just they're supposed to be. And it's like, well, you know,

530
00:26:56,320 --> 00:26:59,040
Speaker 3: in a real system that that that you know, everybody

531
00:26:59,160 --> 00:27:03,400
Speaker 3: wins from the far on down. Tomatoes they're not cheap.

532
00:27:03,400 --> 00:27:05,760
Speaker 1: You know, interesting things. But I don't know about ketchup

533
00:27:05,840 --> 00:27:08,200
Speaker 1: till I started getting into like the aesco fia of

534
00:27:08,240 --> 00:27:10,920
Speaker 1: the old French cookbooks. Is you would go into the

535
00:27:11,040 --> 00:27:19,119
Speaker 1: index and there's the ketchups, mushroom ketchup, onion ketchup, and

536
00:27:19,400 --> 00:27:22,320
Speaker 1: the tomato Ketchup is just one of many ketchups. But

537
00:27:22,440 --> 00:27:26,399
Speaker 1: it won. Yeah, it like very much won, you know,

538
00:27:26,840 --> 00:27:28,760
Speaker 1: it became ketchup.

539
00:27:28,960 --> 00:27:32,359
Speaker 3: Yeah, yeah, yeah. So that's I mean, that's that's us

540
00:27:32,560 --> 00:27:34,879
Speaker 3: kind of trying to play within the markets, you know,

541
00:27:35,000 --> 00:27:38,000
Speaker 3: and just trying to figure out how to give people

542
00:27:38,080 --> 00:27:41,320
Speaker 3: what they want, but still within the context and within parameters,

543
00:27:41,400 --> 00:27:42,280
Speaker 3: economic parameters.

544
00:27:42,400 --> 00:27:44,680
Speaker 1: How do you get the vinegar that you use to

545
00:27:44,720 --> 00:27:45,320
Speaker 1: make ketchup?

546
00:27:45,400 --> 00:27:49,119
Speaker 3: We buy dry goods, you know, vinegar and sugar and

547
00:27:49,560 --> 00:27:51,920
Speaker 3: spices and things like that. It's kind of like a

548
00:27:52,440 --> 00:27:54,600
Speaker 3: little house on the prairie mentality, you know, it's like

549
00:27:54,720 --> 00:27:57,720
Speaker 3: we can go to the mercantile and get these dry goods,

550
00:27:57,760 --> 00:28:01,880
Speaker 3: but fresh ingredients or we're going to prioritize is coming

551
00:28:02,119 --> 00:28:05,280
Speaker 3: from within this system and then whatever else we can

552
00:28:05,720 --> 00:28:08,640
Speaker 3: within that, you know, like like flowers, we get Steen's

553
00:28:08,680 --> 00:28:11,320
Speaker 3: cancrup from Louisiana, you know, and it's like, instead of

554
00:28:11,359 --> 00:28:14,840
Speaker 3: buying molasses from who knows where, we get this beautiful

555
00:28:14,920 --> 00:28:18,120
Speaker 3: canesrup from our neighbors over here. We buy pistachios from

556
00:28:18,200 --> 00:28:22,480
Speaker 3: one farm in New Mexico. You know, it's just their neighbors.

557
00:28:22,600 --> 00:28:24,760
Speaker 3: And I got tired. I mean, pecans were the only

558
00:28:24,840 --> 00:28:25,400
Speaker 3: game in town.

559
00:28:25,800 --> 00:28:25,960
Speaker 1: You know.

560
00:28:26,160 --> 00:28:29,040
Speaker 3: Here it's the only nut. We have maybe an odd

561
00:28:29,240 --> 00:28:32,480
Speaker 3: walnut here and there, but nothing cultivated and nothing easy

562
00:28:32,560 --> 00:28:34,960
Speaker 3: to crack. So I was finally I was like, let's

563
00:28:35,040 --> 00:28:37,760
Speaker 3: let's just get pistachios, you know, but like let's do

564
00:28:37,880 --> 00:28:40,640
Speaker 3: our research and get them from a great place. Same

565
00:28:40,680 --> 00:28:43,000
Speaker 3: thing with our coffee. You know, obviously we're not growing

566
00:28:43,040 --> 00:28:45,800
Speaker 3: coffee here. We need to have it, but we do

567
00:28:45,960 --> 00:28:48,080
Speaker 3: the research. We're like, who's making the best you know,

568
00:28:48,160 --> 00:28:51,400
Speaker 3: who's paying their people the best, best processes and all

569
00:28:51,440 --> 00:28:52,120
Speaker 3: these things, And so.

570
00:28:52,360 --> 00:28:53,960
Speaker 1: What about the burger bun? We didn't talk about the

571
00:28:53,960 --> 00:28:55,480
Speaker 1: burger bun. Then we got to talk about the fat

572
00:28:55,600 --> 00:28:57,560
Speaker 1: you fry and your fries and beef towels, so how

573
00:28:57,600 --> 00:28:59,480
Speaker 1: you make that? But what's the burger bun all about?

574
00:29:00,480 --> 00:29:01,840
Speaker 3: You know, like all of our breads, you know, we

575
00:29:02,000 --> 00:29:06,440
Speaker 3: have a pastry chef in house, and she makes everything anything.

576
00:29:06,480 --> 00:29:11,040
Speaker 3: That's all of our breads we make in house. On

577
00:29:11,160 --> 00:29:13,040
Speaker 3: this table right over here, we butcher all the feral

578
00:29:13,160 --> 00:29:16,440
Speaker 3: hogs on the on one side and make the breads

579
00:29:16,480 --> 00:29:19,080
Speaker 3: on the other side. Their sourdough starter. When we signed

580
00:29:19,080 --> 00:29:22,040
Speaker 3: the least for this building in twenty thirteen, we were

581
00:29:22,120 --> 00:29:24,880
Speaker 3: parked over in that alley over there, went over there,

582
00:29:25,000 --> 00:29:28,440
Speaker 3: picked a big bunch of wild mustang grapes, took him home,

583
00:29:28,600 --> 00:29:30,560
Speaker 3: wrapped them in cheese cloth, mashed him up, and put

584
00:29:30,600 --> 00:29:33,120
Speaker 3: them in a slurry of flour and water and captured

585
00:29:33,160 --> 00:29:38,959
Speaker 3: that that hyper local yeast. And that's all right there

586
00:29:39,000 --> 00:29:41,520
Speaker 3: in the alley over there. We had to park over there,

587
00:29:41,880 --> 00:29:44,480
Speaker 3: there were some wild grapes, and so our sourdough starter

588
00:29:44,600 --> 00:29:49,080
Speaker 3: to this day is from a grape starter, the throat

589
00:29:49,160 --> 00:29:51,760
Speaker 3: from the yeast, from a wild yeast that we got

590
00:29:51,880 --> 00:29:52,960
Speaker 3: from across the road.

591
00:29:53,120 --> 00:29:55,240
Speaker 1: You kidding me? You kept it going that time.

592
00:29:55,640 --> 00:29:56,640
Speaker 3: Every day it has to be fed.

593
00:29:57,360 --> 00:29:58,040
Speaker 1: What do you feed it with?

594
00:29:58,680 --> 00:29:59,959
Speaker 3: You regenerated every day?

595
00:30:01,200 --> 00:30:03,920
Speaker 1: Put sugar, flower and water, No sugar, don't put sugar

596
00:30:04,000 --> 00:30:05,480
Speaker 1: in about it?

597
00:30:05,600 --> 00:30:08,920
Speaker 3: Yeah? Yeah, And then you're talking about the fat, the

598
00:30:09,000 --> 00:30:13,840
Speaker 3: beef fat. So every Monday, which is today, is rendering day,

599
00:30:14,000 --> 00:30:18,240
Speaker 3: and so we buy as much beef fat, mostly from Mariana,

600
00:30:19,920 --> 00:30:22,560
Speaker 3: and there's another butcher shop that sources all local and

601
00:30:22,640 --> 00:30:26,920
Speaker 3: sometimes we take their excess beef fat and we grind

602
00:30:27,000 --> 00:30:29,520
Speaker 3: it and render it all day long on Mondays to

603
00:30:29,720 --> 00:30:33,000
Speaker 3: stalk the fryar with beef fat for the for the week.

604
00:30:33,080 --> 00:30:35,560
Speaker 1: So you guys grind, you guys grind when you render.

605
00:30:36,360 --> 00:30:40,160
Speaker 3: I think it's best you get the most service area. Yeah,

606
00:30:40,360 --> 00:30:42,720
Speaker 3: and you and it and it. And also I think

607
00:30:43,640 --> 00:30:47,240
Speaker 3: you'll see a lot of times people overcook their lard

608
00:30:48,120 --> 00:30:52,320
Speaker 3: or or tallow and get it too like brown and

609
00:30:52,680 --> 00:30:55,240
Speaker 3: because you will have when I'm when I'm cleaning a

610
00:30:55,320 --> 00:30:58,680
Speaker 3: feral hog, I pull by hand the leaf fat out

611
00:30:58,760 --> 00:31:01,480
Speaker 3: because if you cut, you get bits of meat in there.

612
00:31:02,040 --> 00:31:04,240
Speaker 3: I don't know why you have a whole thing based

613
00:31:04,320 --> 00:31:05,160
Speaker 3: on animal fats.

614
00:31:05,600 --> 00:31:06,640
Speaker 2: I got a question for it.

615
00:31:07,080 --> 00:31:07,840
Speaker 1: You know about it.

616
00:31:09,200 --> 00:31:12,040
Speaker 3: If I pull it by hand, then I only get

617
00:31:12,080 --> 00:31:14,240
Speaker 3: the fat like that big sheath of you.

618
00:31:14,840 --> 00:31:17,720
Speaker 1: You're you're skittish about having little hunks of meat in

619
00:31:17,880 --> 00:31:19,760
Speaker 1: your in your towel fat.

620
00:31:19,800 --> 00:31:22,200
Speaker 3: One hundred percent well more so in lard. But yes,

621
00:31:22,320 --> 00:31:25,040
Speaker 3: also in the tallow, but it well. And I'll tell

622
00:31:25,040 --> 00:31:27,080
Speaker 3: you about lard. I always saw it's just whatever.

623
00:31:27,360 --> 00:31:28,800
Speaker 2: Well, I think it makes it taste different.

624
00:31:28,960 --> 00:31:32,760
Speaker 3: It gives it more of a pork or beef flavor.

625
00:31:32,920 --> 00:31:38,000
Speaker 3: And in cooking fats like lard and tallow, I want

626
00:31:38,120 --> 00:31:41,120
Speaker 3: some neutrality and I don't want to taste so savory.

627
00:31:41,320 --> 00:31:44,520
Speaker 3: If we're going to use that application for a dessert,

628
00:31:45,040 --> 00:31:46,600
Speaker 3: or if we're going to fry donuts in it on

629
00:31:46,680 --> 00:31:50,120
Speaker 3: Saturday and Sunday morning, we don't want it super beefy.

630
00:31:50,200 --> 00:31:51,880
Speaker 3: But then when you eat that donut, you're like, I

631
00:31:51,920 --> 00:31:54,080
Speaker 3: don't know why this is so good, but there's something,

632
00:31:54,400 --> 00:31:56,080
Speaker 3: there's something or like fried fish.

633
00:31:57,120 --> 00:31:59,160
Speaker 1: And then it brought you jar my new coon grease.

634
00:31:59,560 --> 00:32:03,720
Speaker 3: Hell yeah, I got nobody's ever spoken those words I.

635
00:32:05,360 --> 00:32:07,680
Speaker 1: Rendered out. You know, I can blame me when I

636
00:32:07,760 --> 00:32:10,080
Speaker 1: tell you this. You know I can blame when I

637
00:32:10,160 --> 00:32:15,920
Speaker 1: tell you this. I rendered out one raccoon, and this

638
00:32:16,200 --> 00:32:19,520
Speaker 1: wasn't even picking it clean. I rendered out one raccoon

639
00:32:19,680 --> 00:32:25,640
Speaker 1: and it yielded three full court jars of lard. One raccoon.

640
00:32:25,880 --> 00:32:28,000
Speaker 3: Oh my, I could prove it.

641
00:32:28,360 --> 00:32:32,640
Speaker 1: I believe you, three full court jars off a single raccoon.

642
00:32:32,840 --> 00:32:34,440
Speaker 3: I mean, that's that would be a good yield from

643
00:32:34,480 --> 00:32:35,080
Speaker 3: a big pig.

644
00:32:35,360 --> 00:32:38,720
Speaker 1: I gave. I gave a court to him him, and

645
00:32:38,800 --> 00:32:40,360
Speaker 1: maybe I'm gonna give my last court to you.

646
00:32:40,640 --> 00:32:42,920
Speaker 3: I would love that little raccoon lard.

647
00:32:43,040 --> 00:32:45,280
Speaker 2: Hey, I've got a serious thank you for that.

648
00:32:45,720 --> 00:32:47,640
Speaker 1: That was serious about what I'm saying.

649
00:32:47,840 --> 00:32:52,360
Speaker 2: No, No, I just have a very serious question weird

650
00:32:52,400 --> 00:32:58,720
Speaker 2: dealing before I thank you in our social media relationship,

651
00:32:59,200 --> 00:33:02,240
Speaker 2: like you on social media as if I wasn't going

652
00:33:02,320 --> 00:33:04,600
Speaker 2: to see you the next day. I was like, hey,

653
00:33:04,800 --> 00:33:07,320
Speaker 2: thanks Steve, and you didn't watch it.

654
00:33:08,640 --> 00:33:10,120
Speaker 1: Okay, he didn't follow you.

655
00:33:11,760 --> 00:33:16,600
Speaker 2: What temperature are you rendering your your beef tallow out?

656
00:33:17,680 --> 00:33:19,320
Speaker 3: So they're going to be popping into the oven.

657
00:33:19,840 --> 00:33:21,320
Speaker 4: But yeah, talks about the whole process.

658
00:33:21,480 --> 00:33:24,240
Speaker 3: Well, it's it's all all hands on deck. By that,

659
00:33:24,360 --> 00:33:28,880
Speaker 3: I mean any heat source is utilized, so the four

660
00:33:28,920 --> 00:33:29,640
Speaker 3: burner range.

661
00:33:29,880 --> 00:33:31,440
Speaker 2: But you've got to be having You've got to be

662
00:33:31,480 --> 00:33:32,360
Speaker 2: watching the temperature.

663
00:33:32,760 --> 00:33:35,920
Speaker 3: Yes, I I don't know. I could ask him real

664
00:33:36,000 --> 00:33:38,000
Speaker 3: quick before we do it in the oven.

665
00:33:38,080 --> 00:33:38,840
Speaker 2: I really want to know.

666
00:33:39,040 --> 00:33:41,800
Speaker 3: But if you're doing in stove top, it's low and

667
00:33:41,880 --> 00:33:43,000
Speaker 3: you know just as low.

668
00:33:43,240 --> 00:33:45,000
Speaker 2: Do you have any sense of the temperature like one

669
00:33:45,440 --> 00:33:46,200
Speaker 2: or two twenty five.

670
00:33:46,400 --> 00:33:50,000
Speaker 3: I don't it'd be over well, No, I don't, honestly.

671
00:33:49,840 --> 00:33:50,600
Speaker 2: Just because.

672
00:33:52,040 --> 00:33:55,680
Speaker 6: I have a tendency to burn my grease a little bit.

673
00:33:56,480 --> 00:34:02,000
Speaker 6: But but but two twenty five is what I right

674
00:34:02,080 --> 00:34:07,600
Speaker 6: over stay to say. Do you think two hundred? Two hundred?

675
00:34:07,840 --> 00:34:10,600
Speaker 1: I believe that that's perfect perfect because if you look

676
00:34:10,680 --> 00:34:17,239
Speaker 1: at like confee and like French cooking confee and in

677
00:34:17,360 --> 00:34:20,320
Speaker 1: the rendering duck oil and stuff, I've always read the

678
00:34:20,360 --> 00:34:23,839
Speaker 1: two hundred. That's what I shoot for is two hundred. Yeah,

679
00:34:23,960 --> 00:34:26,359
Speaker 1: I do it in my oven, but I like kind

680
00:34:26,360 --> 00:34:27,960
Speaker 1: of doing it on a Burnercond.

681
00:34:27,600 --> 00:34:31,560
Speaker 6: May have really embarrassed us with Ted Copple. I rendered

682
00:34:31,640 --> 00:34:33,640
Speaker 6: bear fat with Ted Copple. Would you tell you the

683
00:34:33,680 --> 00:34:34,080
Speaker 6: other day?

684
00:34:34,200 --> 00:34:35,560
Speaker 2: Well, we didn't have it.

685
00:34:35,680 --> 00:34:38,440
Speaker 6: We didn't have a thermometer, and I just burned it

686
00:34:39,239 --> 00:34:43,319
Speaker 6: because it was going slow. And he started going, wow, Clay,

687
00:34:43,520 --> 00:34:44,480
Speaker 6: this is really slow.

688
00:34:44,760 --> 00:34:50,120
Speaker 1: And I was like, oh, and did I sent you? I?

689
00:34:50,480 --> 00:34:52,279
Speaker 2: I didn't. It was it was I didn't have it,

690
00:34:52,400 --> 00:34:52,759
Speaker 2: But I.

691
00:34:52,760 --> 00:34:56,080
Speaker 5: Wouldn't you grind it up? He'll get rid of as

692
00:34:56,120 --> 00:34:58,040
Speaker 5: much meat as possible or just all of.

693
00:34:58,080 --> 00:35:01,680
Speaker 3: It, yes, going and there they're trimming out anything red

694
00:35:02,360 --> 00:35:04,640
Speaker 3: and then it goes to the grinder, and then it

695
00:35:04,719 --> 00:35:06,960
Speaker 3: goes into We have induction burners that we put on

696
00:35:07,000 --> 00:35:09,799
Speaker 3: the butcher tables, we have the range, and we also

697
00:35:09,800 --> 00:35:11,560
Speaker 3: are popping everything in the oven at the same time.

698
00:35:11,719 --> 00:35:13,239
Speaker 3: Just any way we can do it because we need

699
00:35:13,680 --> 00:35:15,640
Speaker 3: so much of it, okay, and then we put it

700
00:35:15,680 --> 00:35:18,400
Speaker 3: in these big pants and then you know, it solidifies

701
00:35:18,440 --> 00:35:19,240
Speaker 3: and then we're able.

702
00:35:19,080 --> 00:35:23,839
Speaker 5: To But tell me how long it usually takes from

703
00:35:24,160 --> 00:35:25,959
Speaker 5: start to when you pull it out of the oven

704
00:35:26,000 --> 00:35:27,040
Speaker 5: and you're like, that looks good.

705
00:35:27,320 --> 00:35:29,480
Speaker 3: It's going to depend on the volume. I mean a

706
00:35:29,560 --> 00:35:30,240
Speaker 3: couple hours.

707
00:35:30,760 --> 00:35:33,520
Speaker 5: You know what would be the max If I told you,

708
00:35:33,600 --> 00:35:35,480
Speaker 5: you know what, I spent a whole day, Jesse, I

709
00:35:35,640 --> 00:35:39,320
Speaker 5: was rendering my bear fat for eight hours, would you

710
00:35:39,360 --> 00:35:41,560
Speaker 5: be like, Man, you overdid it big time.

711
00:35:41,400 --> 00:35:43,680
Speaker 4: And there's no wonder it's probably a little grinding.

712
00:35:44,200 --> 00:35:46,680
Speaker 3: Yeah. What I always tell people is so when you

713
00:35:46,800 --> 00:35:49,840
Speaker 3: when you start to cook it, you have these large

714
00:35:49,920 --> 00:35:52,920
Speaker 3: bubbles coming out and that's you know, the water coming

715
00:35:53,040 --> 00:35:55,759
Speaker 3: out of it. What you want to shoot for is

716
00:35:56,640 --> 00:35:58,840
Speaker 3: and you'll know this what a Coors light looks like.

717
00:35:59,320 --> 00:36:02,960
Speaker 1: Oh, for a minute, I was gonna get you're going

718
00:36:03,040 --> 00:36:07,040
Speaker 1: to hit him with You'll know this as a rendering man, like,

719
00:36:07,239 --> 00:36:11,440
Speaker 1: hold a minute, man, are you gossiping?

720
00:36:13,200 --> 00:36:17,960
Speaker 5: So I was telling him about our you know, about

721
00:36:18,000 --> 00:36:21,239
Speaker 5: our life on the bus, and about how there's you

722
00:36:21,320 --> 00:36:23,719
Speaker 5: can very easily fall into, like the life of a

723
00:36:23,840 --> 00:36:26,560
Speaker 5: rock star, and the only person really carrying the flag

724
00:36:26,640 --> 00:36:28,720
Speaker 5: of a rock star has been Randalls.

725
00:36:28,800 --> 00:36:31,239
Speaker 1: I appreciate that, Jesse. Later, if you need to have

726
00:36:31,680 --> 00:36:35,040
Speaker 1: talk hot dogs, you can also point to him say

727
00:36:35,200 --> 00:36:35,640
Speaker 1: you'll know this.

728
00:36:36,440 --> 00:36:38,400
Speaker 3: I love I just made a big batch of venison

729
00:36:38,440 --> 00:36:42,040
Speaker 3: hot dogs and they are really That's like we've got to.

730
00:36:43,760 --> 00:36:44,920
Speaker 4: Topic. I really need to know.

731
00:36:45,320 --> 00:36:47,799
Speaker 1: I got to make a business, make a business deal.

732
00:36:48,840 --> 00:36:51,080
Speaker 1: We've been fixing to make a video about how to

733
00:36:51,200 --> 00:36:56,680
Speaker 1: make venison hot dogs. Really here, if you can think

734
00:36:56,680 --> 00:36:58,200
Speaker 1: about this, we'd like to have you come out on

735
00:36:58,280 --> 00:37:01,759
Speaker 1: the rollers. We want to make not fancy dogs, not

736
00:37:02,120 --> 00:37:05,279
Speaker 1: like a thinking man's hot dog. We want to make

737
00:37:05,560 --> 00:37:09,239
Speaker 1: take your venison and turn it into a gas station

738
00:37:09,360 --> 00:37:15,640
Speaker 1: hot every man's joe blow no bend in it that

739
00:37:15,760 --> 00:37:20,000
Speaker 1: you can put on a gas station rollery. Have it

740
00:37:20,120 --> 00:37:22,080
Speaker 1: be like a little kid would eat it and he'd go,

741
00:37:22,200 --> 00:37:23,120
Speaker 1: that's a hell of a hot.

742
00:37:23,040 --> 00:37:26,960
Speaker 3: Dog, collagen cases to keep him flatten straight. Ye, classic,

743
00:37:27,080 --> 00:37:33,080
Speaker 3: no fancy nothing, roller dogs, coryander, garlic, paprika and nutmeg.

744
00:37:33,640 --> 00:37:35,200
Speaker 3: And that's your that's yours.

745
00:37:36,920 --> 00:37:39,279
Speaker 4: Is the consistency of the inside.

746
00:37:40,719 --> 00:37:44,120
Speaker 1: Here's the thing when guys go, so, I've made hot

747
00:37:44,200 --> 00:37:48,160
Speaker 1: dogs and we use sheep case like anybody can do that,

748
00:37:48,280 --> 00:37:50,359
Speaker 1: and they can make a thing that they'd be like, well,

749
00:37:50,400 --> 00:37:52,799
Speaker 1: this is my version of a hot dog. I want

750
00:37:53,320 --> 00:37:59,239
Speaker 1: to make hot dogs. The baseballs.

751
00:38:01,719 --> 00:38:04,200
Speaker 8: Making venison hot dogs, they end up with something that's

752
00:38:04,680 --> 00:38:08,120
Speaker 8: what I would call the rot shape. Yes, it has

753
00:38:08,160 --> 00:38:10,520
Speaker 8: a different spice mixed than what they call their brats,

754
00:38:10,600 --> 00:38:13,360
Speaker 8: but it's a hot dog flavored sausage exactly. But it

755
00:38:13,440 --> 00:38:17,759
Speaker 8: doesn't have it's an emulsification. Five parts lean, four parts fat.

756
00:38:18,680 --> 00:38:20,799
Speaker 8: So you walk us through it right now.

757
00:38:21,200 --> 00:38:23,600
Speaker 1: No, I mean, when we make we come back, we're

758
00:38:23,640 --> 00:38:26,160
Speaker 1: gonna make gas station hot dogs. Then we're gonna buy

759
00:38:26,200 --> 00:38:28,239
Speaker 1: the roller. We've already shopping for a roll and we're

760
00:38:28,239 --> 00:38:30,440
Speaker 1: gonna put them on a roll. It's getting excited, I mean,

761
00:38:30,680 --> 00:38:33,040
Speaker 1: and then we're gonna put mustard ketchup on them. Then

762
00:38:33,040 --> 00:38:36,200
Speaker 1: we're gonna be like, that's deer meat. Gas station hot dogs.

763
00:38:36,280 --> 00:38:39,120
Speaker 3: I ate seven venison hot dogs over the weekend.

764
00:38:39,760 --> 00:38:41,200
Speaker 2: Oh you've got them right now.

765
00:38:41,600 --> 00:38:44,360
Speaker 3: I made. I made a batch of seventy two of them, Randall,

766
00:38:47,560 --> 00:38:51,000
Speaker 3: I love it. They're so good. There's they're very very good.

767
00:38:52,440 --> 00:38:53,560
Speaker 2: Are they hot dog colored?

768
00:38:53,719 --> 00:38:56,560
Speaker 3: Well, they're a little grayish. They don't have I didn't

769
00:38:56,560 --> 00:38:58,399
Speaker 3: smoke them either, so you could do a cold smoke

770
00:38:58,440 --> 00:38:59,120
Speaker 3: on them we're getting.

771
00:38:59,360 --> 00:39:00,879
Speaker 1: They don't smoke station hot dogs.

772
00:39:01,719 --> 00:39:03,799
Speaker 3: They might be a little cold smoke, but they're also

773
00:39:03,840 --> 00:39:06,279
Speaker 3: going to have Nightrite in them, so you know, real

774
00:39:06,400 --> 00:39:10,000
Speaker 3: pinked out from that. I did put some Insecure number

775
00:39:10,000 --> 00:39:12,840
Speaker 3: one in there, but they they didn't take on a

776
00:39:12,920 --> 00:39:14,120
Speaker 3: ton of that pink color there.

777
00:39:14,200 --> 00:39:16,200
Speaker 5: A little on the migra would be that you would

778
00:39:16,239 --> 00:39:20,880
Speaker 5: have to add so much other filler that it'd be

779
00:39:20,960 --> 00:39:22,919
Speaker 5: hard to still call it a venison hot dog.

780
00:39:23,120 --> 00:39:27,640
Speaker 3: Well, it's going to need five parts venison lean, four

781
00:39:27,719 --> 00:39:30,000
Speaker 3: parts of some kind of fat that's going to be

782
00:39:30,320 --> 00:39:34,959
Speaker 3: fine poor pork, and then and then three parts ice,

783
00:39:35,120 --> 00:39:37,239
Speaker 3: and so it's going to be thirty three percent by

784
00:39:37,360 --> 00:39:40,560
Speaker 3: weight other fat. But then it's going to be whatever

785
00:39:40,680 --> 00:39:43,880
Speaker 3: that five parts is of pure venison.

786
00:39:44,000 --> 00:39:46,840
Speaker 1: If we can, if we can publish a recipe and

787
00:39:47,160 --> 00:39:50,439
Speaker 1: have an instructional video of how to make a gas

788
00:39:50,480 --> 00:39:52,880
Speaker 1: station hot dog that your kid would be excited to

789
00:39:52,960 --> 00:39:57,040
Speaker 1: eat and have it be fifty percent venison. That is success.

790
00:39:59,080 --> 00:40:01,759
Speaker 3: Okay, we we can we can move We need to

791
00:40:01,800 --> 00:40:03,719
Speaker 3: move on because there's some yeah, yeah, there's there's some

792
00:40:03,880 --> 00:40:06,280
Speaker 3: nuanced I was starting.

793
00:40:06,000 --> 00:40:08,920
Speaker 4: Sure you have some ip that he needs, and he's

794
00:40:09,080 --> 00:40:09,760
Speaker 4: very valuable.

795
00:40:09,960 --> 00:40:10,520
Speaker 3: I know that.

796
00:40:10,760 --> 00:40:13,759
Speaker 8: Yeah, I was starting to get a little sluggish from

797
00:40:13,800 --> 00:40:16,719
Speaker 8: the meal, but I haven't perked right up with the

798
00:40:16,800 --> 00:40:17,680
Speaker 8: talk of hot dugs.

799
00:40:19,920 --> 00:40:24,440
Speaker 3: He had cheesecat, probably so. But my whole point was

800
00:40:24,719 --> 00:40:26,879
Speaker 3: as soon as it looks like a really light beer.

801
00:40:26,920 --> 00:40:28,520
Speaker 3: And this is what I teach in my classes. It's

802
00:40:28,560 --> 00:40:30,880
Speaker 3: like as soon as you get a straw color in

803
00:40:31,080 --> 00:40:34,920
Speaker 3: tiny bubbles, you're done, and that at that point you

804
00:40:34,960 --> 00:40:35,480
Speaker 3: need to strain.

805
00:40:35,600 --> 00:40:39,319
Speaker 6: So how much solids will you get? Will you scrape off?

806
00:40:39,360 --> 00:40:41,560
Speaker 6: You know, the cracklings and just a little.

807
00:40:41,320 --> 00:40:43,120
Speaker 3: Bit a lot. And that's one of the things that

808
00:40:43,160 --> 00:40:46,240
Speaker 3: gets me is like we still haven't found a consistent

809
00:40:46,360 --> 00:40:49,360
Speaker 3: home for those I hate throwing anything away, but we have,

810
00:40:49,800 --> 00:40:52,280
Speaker 3: like I mean, weekly we're probably fifty gallons.

811
00:40:52,360 --> 00:40:56,520
Speaker 1: I throw them on my roof off the birds, magpies,

812
00:40:56,719 --> 00:41:00,560
Speaker 1: mag we have this. I need I need to metal.

813
00:41:00,760 --> 00:41:02,560
Speaker 1: I need to think about what you're talking because I

814
00:41:02,760 --> 00:41:07,439
Speaker 1: have looked at I've done it wrong. I'm not paying

815
00:41:07,440 --> 00:41:11,040
Speaker 1: attention to the bubbles. I'm looking first, like when I

816
00:41:11,160 --> 00:41:15,160
Speaker 1: feel the crackling is is spent? Is it's going to

817
00:41:15,239 --> 00:41:17,800
Speaker 1: get sure? And that the energy I'm putting into the

818
00:41:17,880 --> 00:41:23,959
Speaker 1: production has hit like any sort of reasonable efficiency, meaning

819
00:41:24,040 --> 00:41:25,560
Speaker 1: I could go and go and go and go and

820
00:41:25,719 --> 00:41:28,040
Speaker 1: go and maybe get a little more, but the crackling

821
00:41:28,160 --> 00:41:31,680
Speaker 1: is spent, diminishing returns. Yeah, I never look at the bubble. Okay,

822
00:41:33,520 --> 00:41:35,600
Speaker 1: that's possible. Well I'm not say I don't.

823
00:41:35,600 --> 00:41:35,879
Speaker 3: I don't.

824
00:41:36,000 --> 00:41:37,440
Speaker 1: I don't do it right. You do it right.

825
00:41:37,520 --> 00:41:40,040
Speaker 6: I feel like there's there's a lot of signals in

826
00:41:40,120 --> 00:41:42,480
Speaker 6: the grease that tells you it's done, you know. I

827
00:41:42,560 --> 00:41:44,279
Speaker 6: mean in bubbles could be one of them, which I

828
00:41:45,160 --> 00:41:47,360
Speaker 6: wouldn't have thought either. I would I would be watching

829
00:41:47,440 --> 00:41:51,480
Speaker 6: the crackling because it's just like a lot of movement

830
00:41:51,640 --> 00:41:53,719
Speaker 6: early when it's rendering down and then finally it just

831
00:41:53,760 --> 00:41:57,120
Speaker 6: starts to slow and sudd You're like, we're not gaining anything.

832
00:41:57,560 --> 00:41:59,640
Speaker 3: Yeah, And I don't want it to get too dark. Yeah,

833
00:41:59,800 --> 00:42:02,320
Speaker 3: I want it to be blonde. Yeah, because then you

834
00:42:02,480 --> 00:42:04,360
Speaker 3: start to develop that toasty flavor in there, and so

835
00:42:04,480 --> 00:42:06,840
Speaker 3: that's going to affect your pie crest or your donut

836
00:42:07,480 --> 00:42:08,960
Speaker 3: or the other things you're gonna do with it.

837
00:42:09,400 --> 00:42:14,920
Speaker 2: You have any way to legally use bear grease, gotcha.

838
00:42:16,200 --> 00:42:18,680
Speaker 1: When you get really good at something like like for you,

839
00:42:18,920 --> 00:42:23,239
Speaker 1: making grease, making tallow lard, you get to a point

840
00:42:23,280 --> 00:42:27,160
Speaker 1: where it talks to you. Do you know what I mean?

841
00:42:27,239 --> 00:42:29,960
Speaker 1: Like you are seeing a thing that you can't really explain,

842
00:42:31,040 --> 00:42:33,920
Speaker 1: the dumbness. Sure, it becomes a little bit like a

843
00:42:34,000 --> 00:42:34,480
Speaker 1: dark art.

844
00:42:35,200 --> 00:42:35,439
Speaker 3: Yeah.

845
00:42:35,520 --> 00:42:41,120
Speaker 1: I always say that ice talks to me walking on ice.

846
00:42:41,360 --> 00:42:43,120
Speaker 3: Oh, I can look at it. I don't speak.

847
00:42:43,640 --> 00:42:45,520
Speaker 1: Yeah, I look at upon and it talks to me

848
00:42:45,560 --> 00:42:49,520
Speaker 1: about it tells me what condition it's in. But you

849
00:42:49,600 --> 00:42:52,680
Speaker 1: probably get with the grease. I never get, like, I

850
00:42:52,719 --> 00:42:57,120
Speaker 1: don't do it enough to when I'm making lard or grease,

851
00:42:57,360 --> 00:43:00,560
Speaker 1: I don't. I always leave it like, don't know, man,

852
00:43:01,360 --> 00:43:03,720
Speaker 1: I suppose that's probably good that the bubbles.

853
00:43:04,719 --> 00:43:08,520
Speaker 5: That's what the bubbles were saying, real technical question. This

854
00:43:08,800 --> 00:43:10,840
Speaker 5: is a batch of bear grease that I made. Okay,

855
00:43:11,280 --> 00:43:16,719
Speaker 5: that looks great, it's really clear and pale. Right, but okay,

856
00:43:16,920 --> 00:43:19,080
Speaker 5: that's the color of a lot of them. Uh huh,

857
00:43:20,000 --> 00:43:21,520
Speaker 5: it never solidified.

858
00:43:21,880 --> 00:43:24,960
Speaker 3: Oh, this is cool. When I took bear hog hunting

859
00:43:25,520 --> 00:43:28,920
Speaker 3: out there to that property, he killed two hogs. I

860
00:43:28,960 --> 00:43:33,120
Speaker 3: had killed one a couple maybe a month or so

861
00:43:33,600 --> 00:43:35,279
Speaker 3: previous to that, and then and I killed one on

862
00:43:35,360 --> 00:43:38,920
Speaker 3: that property two days ago. And it's a there's a

863
00:43:39,040 --> 00:43:41,120
Speaker 3: there's a big pecan orchard on one side, and there's

864
00:43:41,120 --> 00:43:42,919
Speaker 3: a big pecan orchard on the other side. The whole

865
00:43:43,080 --> 00:43:47,040
Speaker 3: river by the bottom is nothing but pecans. And the

866
00:43:47,400 --> 00:43:50,480
Speaker 3: fat that we render off these hogs does not solidify

867
00:43:50,560 --> 00:43:54,520
Speaker 3: in the refrigerator. It stays almost completely liquid. So I

868
00:43:54,600 --> 00:43:57,120
Speaker 3: reached out to one of our customers here as a doctor,

869
00:43:57,640 --> 00:43:59,800
Speaker 3: and I was like, what's happening with this. It's like

870
00:44:00,120 --> 00:44:05,120
Speaker 3: Nola oil viscosity in the refrigerator as polyunsaturated fats from

871
00:44:05,360 --> 00:44:09,319
Speaker 3: eating a diet of probably only pecans, which are really

872
00:44:09,400 --> 00:44:10,560
Speaker 3: high in polyunsaturated.

873
00:44:11,719 --> 00:44:14,000
Speaker 1: And that's what you told me too, right, Yes, that's

874
00:44:14,040 --> 00:44:16,279
Speaker 1: what I'm Yeah, Clay'd probably tell you it's predicting the

875
00:44:16,320 --> 00:44:17,879
Speaker 1: weather and there's bad weather coming out.

876
00:44:18,440 --> 00:44:21,200
Speaker 5: I need to look at earlier that's what you said.

877
00:44:21,280 --> 00:44:25,720
Speaker 5: That means Saturday lots of eighteen to one carbon bonds.

878
00:44:25,760 --> 00:44:26,959
Speaker 4: That's good Bear diet.

879
00:44:28,160 --> 00:44:31,280
Speaker 8: Lay unknowingly came up with his second book title earlier

880
00:44:31,360 --> 00:44:32,800
Speaker 8: when he said signals in the grease.

881
00:44:33,000 --> 00:44:33,440
Speaker 1: I like it.

882
00:44:33,680 --> 00:44:35,120
Speaker 3: That's the grease signals.

883
00:44:37,800 --> 00:44:40,040
Speaker 4: So that is do you feel like it's a good

884
00:44:40,080 --> 00:44:40,719
Speaker 4: product like that?

885
00:44:41,239 --> 00:44:44,480
Speaker 3: Like that? Well? Yes, no, I mean the first off,

886
00:44:44,520 --> 00:44:48,520
Speaker 3: those hogs are very very good to eat, very sweet

887
00:44:48,680 --> 00:44:51,000
Speaker 3: mile but still have that nice bit of like barrel

888
00:44:51,040 --> 00:44:55,360
Speaker 3: hog flavor. To him, Uh, the fat was worthless for sausage.

889
00:44:55,400 --> 00:44:57,640
Speaker 3: You couldn't use the back fat for sausage. Once you

890
00:44:57,719 --> 00:45:00,480
Speaker 3: ran it through the grinder, it liquefied on way out,

891
00:45:00,840 --> 00:45:04,400
Speaker 3: like just frozen chunks of fat into the grinder liquid

892
00:45:04,440 --> 00:45:06,719
Speaker 3: on the way out just because it was soft wild

893
00:45:06,760 --> 00:45:09,560
Speaker 3: howk even the harder fat off the back, not just

894
00:45:09,640 --> 00:45:10,359
Speaker 3: the leaf fat.

895
00:45:11,520 --> 00:45:12,080
Speaker 1: And then for.

896
00:45:13,600 --> 00:45:16,959
Speaker 3: Something like a coned feet where you need that solidified

897
00:45:17,120 --> 00:45:19,080
Speaker 3: protective cover wouldn't.

898
00:45:18,760 --> 00:45:20,919
Speaker 1: Work because it never solid Yep, that's a good point.

899
00:45:21,040 --> 00:45:24,279
Speaker 3: But for general cooking, sauteg things like that, it was great.

900
00:45:24,320 --> 00:45:27,000
Speaker 3: But anything that you needed like a I tried to

901
00:45:27,040 --> 00:45:29,800
Speaker 3: make pie crust with it came total disaster because you

902
00:45:29,920 --> 00:45:32,080
Speaker 3: couldn't get that solid fat incorporated.

903
00:45:32,120 --> 00:45:34,759
Speaker 1: You never cut it in exactly now their day, I

904
00:45:34,920 --> 00:45:37,320
Speaker 1: noticed he had. He never mentioned it to me, but

905
00:45:38,360 --> 00:45:42,279
Speaker 1: he had the jar of congrease I made next to

906
00:45:42,400 --> 00:45:45,520
Speaker 1: a jar of bear grease in the same area. And

907
00:45:45,600 --> 00:45:50,520
Speaker 1: what I thought was interesting was indistinguishable well, and how

908
00:45:50,600 --> 00:45:55,080
Speaker 1: they were predicting weather, like the amount of like solid

909
00:45:55,280 --> 00:45:57,520
Speaker 1: the late where the line was liquefied.

910
00:45:58,480 --> 00:45:59,960
Speaker 2: The congrease was totally solid.

911
00:46:00,800 --> 00:46:05,200
Speaker 1: No, no, yeah, it was was it thinking that you

912
00:46:05,239 --> 00:46:08,080
Speaker 1: didn't see that. He didn't mention it, but I saw it.

913
00:46:08,239 --> 00:46:10,200
Speaker 1: Oh okay, yeah, he didn't say hey, thanks for that,

914
00:46:10,920 --> 00:46:13,439
Speaker 1: but I was looking at him. I thought, oh wow,

915
00:46:13,600 --> 00:46:17,239
Speaker 1: it's remarkable how similar in appearance they are.

916
00:46:17,680 --> 00:46:20,600
Speaker 6: I think you misinterpreted that because the coon grease was

917
00:46:20,880 --> 00:46:25,920
Speaker 6: completely solid and the bear grease was basically sixty forty

918
00:46:26,480 --> 00:46:31,520
Speaker 6: you know, olive oil like and then the saturated fat.

919
00:46:36,200 --> 00:46:39,200
Speaker 1: That it makes me think like an unreliable reporter.

920
00:46:39,360 --> 00:46:43,440
Speaker 6: Dude, Well, I think maybe over time it's possible that

921
00:46:43,520 --> 00:46:46,239
Speaker 6: your coon grease, when it's not being shook up and

922
00:46:46,360 --> 00:46:49,600
Speaker 6: everything would kind of solidify. But basically, I had some

923
00:46:49,760 --> 00:46:54,080
Speaker 6: barre oil analyzed by one of the best lipid labs

924
00:46:54,120 --> 00:46:58,560
Speaker 6: in America. And basically the short version is is that

925
00:46:59,120 --> 00:47:05,920
Speaker 6: the clear olive oil colored liquid is unsaturated fat eighteen

926
00:47:05,920 --> 00:47:10,480
Speaker 6: to one carbons like olive oil. The heavier stuff is

927
00:47:11,040 --> 00:47:15,319
Speaker 6: saturated fats, and it's a variety of different carbon chains

928
00:47:15,360 --> 00:47:17,719
Speaker 6: and stuff. But anyway, this bar oil that I submitted

929
00:47:18,040 --> 00:47:24,600
Speaker 6: was like sixty percent unsaturated fat forty percent saturated but apparently,

930
00:47:24,640 --> 00:47:26,959
Speaker 6: but I think it's different based upon the bear's diet.

931
00:47:27,160 --> 00:47:31,200
Speaker 1: Sure, there's a lot of hand lotion, natural hand lotion

932
00:47:32,880 --> 00:47:33,759
Speaker 1: in that bear meat.

933
00:47:35,080 --> 00:47:39,480
Speaker 6: So they analyze this barre oil and there are species

934
00:47:39,520 --> 00:47:42,120
Speaker 6: of lipids, Like if you have any jar of oil

935
00:47:42,719 --> 00:47:47,080
Speaker 6: that there is animal fat or like olive oil, there

936
00:47:47,120 --> 00:47:52,040
Speaker 6: are multiple, if not hundreds of species of lipids that

937
00:47:52,280 --> 00:47:59,200
Speaker 6: make up that oil. And this lab person she said

938
00:47:59,600 --> 00:48:01,840
Speaker 6: the most surprising thing about the barrel oil was that

939
00:48:01,960 --> 00:48:06,399
Speaker 6: it had uh, oh my gosh, it's slipped my mind.

940
00:48:06,440 --> 00:48:07,640
Speaker 2: What it's called Sarahmid's.

941
00:48:08,520 --> 00:48:11,759
Speaker 6: The barrel oil was three percent Saramid's, which if you

942
00:48:11,960 --> 00:48:15,439
Speaker 6: go to a drug store and look for skin lotion,

943
00:48:15,719 --> 00:48:20,960
Speaker 6: it'll say Sarahmid's because Sarahmid's are a species of lipid

944
00:48:21,040 --> 00:48:25,240
Speaker 6: that is like forty percent of your skin and so anyway,

945
00:48:25,560 --> 00:48:28,359
Speaker 6: but pork fat didn't have nothing else that she had

946
00:48:28,440 --> 00:48:29,880
Speaker 6: ever seen had saramids in it.

947
00:48:30,000 --> 00:48:32,280
Speaker 2: But a little off topic.

948
00:48:32,480 --> 00:48:34,120
Speaker 4: But what do you mean?

949
00:48:34,560 --> 00:48:37,759
Speaker 2: And it's for my book, You're honest, Jo honest want me.

950
00:48:37,840 --> 00:48:40,560
Speaker 2: He constantly wants me to talk about my book that's

951
00:48:40,560 --> 00:48:41,560
Speaker 2: coming out a year and a half.

952
00:48:41,719 --> 00:48:43,160
Speaker 1: Be ready, very good book.

953
00:48:43,200 --> 00:48:43,759
Speaker 4: What's it called?

954
00:48:43,800 --> 00:48:47,799
Speaker 1: I read the first half called American Bear very good book. Wow,

955
00:48:48,120 --> 00:48:50,239
Speaker 1: first half is could go to ship after that.

956
00:48:52,680 --> 00:48:53,880
Speaker 2: Get this guy talking about it.

957
00:48:53,920 --> 00:48:55,560
Speaker 1: You can put a big old chapter in there about

958
00:48:55,600 --> 00:48:56,440
Speaker 1: that grease I gave you.

959
00:48:56,920 --> 00:48:59,160
Speaker 4: Probably it'll be it'll be the apple.

960
00:48:59,360 --> 00:49:01,719
Speaker 2: I'll put it in the I'll be like my dear friends.

961
00:49:02,160 --> 00:49:06,719
Speaker 4: You spend on bear fat in this book. I don't

962
00:49:06,719 --> 00:49:08,680
Speaker 4: want to give it all away. But you're not gonna.

963
00:49:08,680 --> 00:49:11,160
Speaker 4: I'm telling you, you're not giving anything away. Give them

964
00:49:11,200 --> 00:49:11,720
Speaker 4: a taste.

965
00:49:11,920 --> 00:49:15,320
Speaker 6: Man, it's the Let me just say that the opening

966
00:49:15,400 --> 00:49:19,319
Speaker 6: of the book will be unlike any book you've ever read, probably.

967
00:49:19,600 --> 00:49:22,200
Speaker 1: Because the discussion before.

968
00:49:22,680 --> 00:49:26,120
Speaker 6: Yeah, and and we we do have right now in

969
00:49:26,200 --> 00:49:30,960
Speaker 6: the structure of full chapter on me going to Atlanta.

970
00:49:31,239 --> 00:49:36,720
Speaker 6: I went to Emery Labs in Atlanta and saw the machine,

971
00:49:36,880 --> 00:49:40,640
Speaker 6: the most technical lipid analysis machine in the world.

972
00:49:41,040 --> 00:49:41,320
Speaker 3: Study.

973
00:49:41,719 --> 00:49:45,480
Speaker 6: We did novel research on bear grease never before. They

974
00:49:45,560 --> 00:49:47,760
Speaker 6: want me to publish and they want me to somehow

975
00:49:47,880 --> 00:49:51,200
Speaker 6: be involved in a published article about it. Well, and

976
00:49:51,320 --> 00:49:54,239
Speaker 6: I was like, that would be great, Let's do it.

977
00:49:54,480 --> 00:49:55,560
Speaker 6: I'm getting a little jealous.

978
00:49:55,800 --> 00:49:59,239
Speaker 1: There you go eighteen months out. Yeah, where are we

979
00:49:59,280 --> 00:50:01,000
Speaker 1: on our walk through? Have we gotten to your lettuce

980
00:50:01,080 --> 00:50:06,120
Speaker 1: rap yet? No? Nopet's tackle the lettuce wrap. Yeah, and

981
00:50:06,160 --> 00:50:07,280
Speaker 1: then we'll tackle the salad.

982
00:50:08,440 --> 00:50:11,800
Speaker 3: We're gonna let's just talk vegetables first. So the lettuce

983
00:50:12,040 --> 00:50:18,560
Speaker 3: is a hydroponically or aquaponically grown butterleaf lettuce actually the

984
00:50:18,640 --> 00:50:22,239
Speaker 3: company owned by another friend of mine. And then right

985
00:50:22,280 --> 00:50:25,640
Speaker 3: outside of Austin. So we get these super fresh, really beautiful,

986
00:50:26,360 --> 00:50:29,160
Speaker 3: uh you. We'll notice a little bit of lime on there.

987
00:50:29,239 --> 00:50:33,360
Speaker 3: That is a South Texas organically grown line from gns

988
00:50:33,520 --> 00:50:37,959
Speaker 3: Orchards down near Karizo Springs. We've got fresh IRBs because

989
00:50:37,960 --> 00:50:41,520
Speaker 3: we are in season four, things like minton salatro, some

990
00:50:41,840 --> 00:50:44,480
Speaker 3: red cabbage and radishes also in season. But then the

991
00:50:44,800 --> 00:50:46,320
Speaker 3: you know, the real star of the show there is

992
00:50:46,440 --> 00:50:49,960
Speaker 3: the ground nil gui so and these are coming from

993
00:50:50,160 --> 00:50:53,839
Speaker 3: that band along the Texas coast south of Kingsville all

994
00:50:53,880 --> 00:50:57,680
Speaker 3: the way to the border where the aeteria is and

995
00:50:57,760 --> 00:51:00,719
Speaker 3: then kind of extends over to the west to Felfurious

996
00:51:00,800 --> 00:51:02,799
Speaker 3: in a little bit farther. But then where the where

997
00:51:02,800 --> 00:51:05,480
Speaker 3: the nil guy range. And so we get in a

998
00:51:05,560 --> 00:51:07,719
Speaker 3: lot of nil guy. I like nil guy. A lot

999
00:51:07,960 --> 00:51:12,960
Speaker 3: doesn't hit corn. Peters has a really nice, very natural diet.

1000
00:51:13,480 --> 00:51:16,960
Speaker 3: They're invasive, they're very very sustainable. And these are harvest

1001
00:51:17,680 --> 00:51:18,719
Speaker 3: from helicopters.

1002
00:51:19,040 --> 00:51:19,160
Speaker 5: Uh.

1003
00:51:19,640 --> 00:51:23,279
Speaker 3: One shot sniper shot from a helicopter broke broken arrow

1004
00:51:23,360 --> 00:51:27,239
Speaker 3: ranch out of Ingram, Texas. And then they have inspectors there.

1005
00:51:27,880 --> 00:51:31,239
Speaker 3: They'll they'll do eighty in a day. And they have

1006
00:51:31,400 --> 00:51:34,040
Speaker 3: these trailers set up and they process them all, take

1007
00:51:34,080 --> 00:51:36,560
Speaker 3: them back their age and cut them and distribute them.

1008
00:51:37,040 --> 00:51:39,360
Speaker 1: Where do they hit that thing from the helicopter headshots?

1009
00:51:39,400 --> 00:51:40,960
Speaker 1: Only the hit him in the head from the helicopter.

1010
00:51:41,440 --> 00:51:44,800
Speaker 3: Wow, buckshot, No, those are rifles.

1011
00:51:45,719 --> 00:51:47,879
Speaker 1: This guy's got to be good day.

1012
00:51:47,960 --> 00:51:49,800
Speaker 5: And they're doing a lot of days. You're not the

1013
00:51:49,880 --> 00:51:52,520
Speaker 5: only one serving nil guy. That is correct that they

1014
00:51:52,560 --> 00:51:55,320
Speaker 5: don't do eighty a day. They do a batch of eighty, correct,

1015
00:51:55,719 --> 00:51:57,640
Speaker 5: not three sixty five. But when they go down there,

1016
00:51:57,680 --> 00:51:58,439
Speaker 5: they will do eighty.

1017
00:51:58,600 --> 00:52:02,080
Speaker 3: Yeah, they no, they distribute and they for the longest

1018
00:52:02,120 --> 00:52:07,040
Speaker 3: time Broken Era has been the pre eminent source of

1019
00:52:07,280 --> 00:52:11,000
Speaker 3: like real wild game like this farreal hog and nil guy,

1020
00:52:11,880 --> 00:52:13,000
Speaker 3: you know. And then they have a lot of other

1021
00:52:13,040 --> 00:52:17,879
Speaker 3: stuff like axis red stag things like that. But they've

1022
00:52:18,080 --> 00:52:22,960
Speaker 3: they've really like led the industry in that field harvesting

1023
00:52:23,120 --> 00:52:25,800
Speaker 3: technique and they're very, very good at it. Their distribution

1024
00:52:25,960 --> 00:52:28,320
Speaker 3: is amazing, their customer service great people.

1025
00:52:28,680 --> 00:52:30,680
Speaker 1: That's got to be some high overhead for them. Man,

1026
00:52:30,760 --> 00:52:33,640
Speaker 1: you get a helicopter involved in something, yeah, things start

1027
00:52:33,680 --> 00:52:34,440
Speaker 1: getting expensive.

1028
00:52:34,600 --> 00:52:36,960
Speaker 3: Yeah, and then all the people on the ground, you know,

1029
00:52:37,160 --> 00:52:40,279
Speaker 3: trailers and you know inspectors that have to go with them,

1030
00:52:40,520 --> 00:52:42,880
Speaker 3: and they're they're shipping over state lions so they're USDA.

1031
00:52:42,960 --> 00:52:45,320
Speaker 3: They have to have a USDA inspector with them. So

1032
00:52:45,520 --> 00:52:47,800
Speaker 3: it's it is quite an operation, but they do it

1033
00:52:48,680 --> 00:52:51,040
Speaker 3: so well. I mean, and I think arguably this is

1034
00:52:51,080 --> 00:52:53,600
Speaker 3: some of the best meat that you could possibly purchase

1035
00:52:54,360 --> 00:52:58,879
Speaker 3: because it is harvested in this way and then immediately

1036
00:52:59,480 --> 00:53:00,480
Speaker 3: treated in the field.

1037
00:53:01,080 --> 00:53:01,200
Speaker 7: Uh.

1038
00:53:01,480 --> 00:53:03,919
Speaker 3: You know, they have this shocking technique where they hook

1039
00:53:03,960 --> 00:53:07,160
Speaker 3: him up and they know about that, yeah, and to

1040
00:53:07,280 --> 00:53:10,920
Speaker 3: kind of speed him through rigor Mortis thinks about that,

1041
00:53:11,880 --> 00:53:14,759
Speaker 3: and and then they're they're getting them skin gutted and

1042
00:53:14,880 --> 00:53:17,600
Speaker 3: chilled and distributed, and I just I think they do

1043
00:53:17,680 --> 00:53:18,399
Speaker 3: a wonderful job.

1044
00:53:18,440 --> 00:53:21,480
Speaker 1: We had a meat scientist, Can Purdue. I'm about to

1045
00:53:21,480 --> 00:53:23,239
Speaker 1: get him back on it has been long enough now.

1046
00:53:24,040 --> 00:53:28,560
Speaker 1: He had quite a lot to say about the shocking.

1047
00:53:30,280 --> 00:53:37,360
Speaker 1: There is a I'll have to revisit the podcast. He

1048
00:53:37,480 --> 00:53:39,640
Speaker 1: had quite a lot to say about it. There is

1049
00:53:39,760 --> 00:53:44,279
Speaker 1: a very specific moment when that needs to occur. It

1050
00:53:44,440 --> 00:53:45,920
Speaker 1: is not a later in the day thing.

1051
00:53:46,760 --> 00:53:49,080
Speaker 3: Yeah, I don't think that. I don't know the ENS announcement,

1052
00:53:49,120 --> 00:53:50,759
Speaker 3: but I do know what it's called. And I love this,

1053
00:53:51,520 --> 00:53:53,520
Speaker 3: the tender Buck electro stimulator.

1054
00:53:54,160 --> 00:53:57,000
Speaker 1: We let's move to the next out.

1055
00:54:01,280 --> 00:54:02,920
Speaker 3: This is just a salad. I wanted to throw a

1056
00:54:02,960 --> 00:54:07,120
Speaker 3: salad out there. We've got some romaine and watermelon, radishes

1057
00:54:07,200 --> 00:54:11,080
Speaker 3: and herbs and a vinaigrette. There's probably some egg in there.

1058
00:54:11,680 --> 00:54:12,239
Speaker 2: It's very good.

1059
00:54:12,320 --> 00:54:14,560
Speaker 3: I don't know if it's as exciting as the other topics,

1060
00:54:14,640 --> 00:54:16,960
Speaker 3: but yeah, so, I mean all of it. And that'll change.

1061
00:54:17,000 --> 00:54:20,239
Speaker 3: What goes into that salad will change, you know, the

1062
00:54:20,320 --> 00:54:22,880
Speaker 3: dressing and all these things. Well, what is the dressing.

1063
00:54:23,840 --> 00:54:27,280
Speaker 3: This is a onion dressing, so it's like a charred onion.

1064
00:54:27,320 --> 00:54:31,399
Speaker 3: We grill and then puree that up with some egg

1065
00:54:31,480 --> 00:54:32,719
Speaker 3: yolk and olive oil.

1066
00:54:33,200 --> 00:54:35,400
Speaker 1: Oh, we didn't talk about eggs eggs from.

1067
00:54:35,800 --> 00:54:38,600
Speaker 3: We get eggs from two different sources right now, one

1068
00:54:38,680 --> 00:54:42,800
Speaker 3: of which we've been using since we were at the

1069
00:54:42,920 --> 00:54:46,479
Speaker 3: Farmer's Market together. Like we both sold at the Farmer's Market.

1070
00:54:46,560 --> 00:54:50,120
Speaker 3: And let's be two thousand and six through twenty and twelve.

1071
00:54:51,320 --> 00:54:55,239
Speaker 3: His name is Chris, and he runs an amazing operation.

1072
00:54:55,800 --> 00:54:58,440
Speaker 3: He just has very very good eggs. That's what the

1073
00:54:58,520 --> 00:55:02,680
Speaker 3: only thing he does is raised chickens for eggs. And

1074
00:55:02,760 --> 00:55:06,960
Speaker 3: then we also get we sell a few eggs retail. Uh.

1075
00:55:07,080 --> 00:55:09,840
Speaker 3: And that's from another farm out in the Hill Country

1076
00:55:09,920 --> 00:55:13,319
Speaker 3: called Hat and Heart. And that is also another fantastic

1077
00:55:13,400 --> 00:55:16,000
Speaker 3: egg That's the egg I eat at home because they

1078
00:55:16,360 --> 00:55:18,440
Speaker 3: send them in twelve back cartons and so that's the

1079
00:55:18,480 --> 00:55:20,480
Speaker 3: ones that I steal from the restaurant to take home.

1080
00:55:20,880 --> 00:55:22,640
Speaker 1: How many jobs do you create here at Die Doue.

1081
00:55:23,719 --> 00:55:28,760
Speaker 3: We probably got around forty, that's great man. Yeah, between

1082
00:55:29,080 --> 00:55:31,640
Speaker 3: front of the house staff and and everybody in the

1083
00:55:31,760 --> 00:55:33,520
Speaker 3: kitchen and so yeah.

1084
00:55:33,560 --> 00:55:35,279
Speaker 1: Dude's gotta be the fun if you were in the

1085
00:55:35,440 --> 00:55:37,279
Speaker 1: if you were in the food business, gotta be This

1086
00:55:37,320 --> 00:55:39,879
Speaker 1: has gotta be the most educational, funnest place to work.

1087
00:55:40,320 --> 00:55:42,040
Speaker 3: If if it's your thing, you know, if you want,

1088
00:55:42,160 --> 00:55:46,279
Speaker 3: if you want more refinement and and and truffles and

1089
00:55:46,320 --> 00:55:49,520
Speaker 3: different ingredients, and you know, you might find home somewhere else.

1090
00:55:50,320 --> 00:55:56,279
Speaker 1: This is like way, that's just like how that's just

1091
00:55:56,600 --> 00:55:59,400
Speaker 1: it's a demonstration of buying power. It's not a it's

1092
00:55:59,680 --> 00:56:02,080
Speaker 1: some of that. It's a demonstration of buying power. It's

1093
00:56:02,120 --> 00:56:04,800
Speaker 1: not a demonstration of creativity and elbow grease.

1094
00:56:05,239 --> 00:56:07,520
Speaker 3: Well, I appreciate that. I can only say that because

1095
00:56:07,560 --> 00:56:09,560
Speaker 3: there are people that sometimes that will come here and

1096
00:56:09,600 --> 00:56:11,120
Speaker 3: they're like, this is not what I'm looking for.

1097
00:56:11,360 --> 00:56:11,680
Speaker 1: I want.

1098
00:56:11,840 --> 00:56:14,759
Speaker 3: I want to go to this place where we play

1099
00:56:14,880 --> 00:56:17,120
Speaker 3: things and it's a little fancier. We use some tweezers

1100
00:56:17,160 --> 00:56:19,920
Speaker 3: and this. Yet that's fine, you know, I mean, everybody's

1101
00:56:19,920 --> 00:56:21,640
Speaker 3: got their their place. We have it. We have a

1102
00:56:21,680 --> 00:56:25,600
Speaker 3: wonderful crew here. You know. It's it's just it's so

1103
00:56:25,719 --> 00:56:28,239
Speaker 3: much fun to come in here because everybody they get

1104
00:56:28,280 --> 00:56:30,040
Speaker 3: into it. You know, we try to educate them as

1105
00:56:30,080 --> 00:56:33,320
Speaker 3: much as possible about what these things are and you know,

1106
00:56:33,520 --> 00:56:36,239
Speaker 3: like and like pull the curtains back and let them

1107
00:56:36,280 --> 00:56:39,080
Speaker 3: see and just and understand how important it is to

1108
00:56:39,160 --> 00:56:43,200
Speaker 3: support you know, loncito or the you know, the supposed

1109
00:56:43,280 --> 00:56:46,680
Speaker 3: eradication of add ad or why we use beats or

1110
00:56:47,080 --> 00:56:49,919
Speaker 3: why this olive oil is so valuable and all these things.

1111
00:56:50,000 --> 00:56:54,120
Speaker 3: So we try to really you know, inculcate that in them. Uh,

1112
00:56:54,239 --> 00:56:55,719
Speaker 3: so they understand what they're doing.

1113
00:56:55,920 --> 00:56:58,720
Speaker 5: Yeah, when you come down for your our dad hunt, Randall,

1114
00:56:58,920 --> 00:57:02,319
Speaker 5: you might want to incorporate stopping by here and doing

1115
00:57:02,360 --> 00:57:04,120
Speaker 5: a little beat about eating out of dat.

1116
00:57:04,560 --> 00:57:07,040
Speaker 7: I've been thinking about how to suggest that myself in

1117
00:57:07,120 --> 00:57:08,320
Speaker 7: a way that didn't seem.

1118
00:57:09,280 --> 00:57:10,719
Speaker 1: Like you're trying to take advantage of them.

1119
00:57:10,800 --> 00:57:11,920
Speaker 4: So I appreciate you saying that.

1120
00:57:11,960 --> 00:57:13,560
Speaker 1: I'll go ahead and improve that right now.

1121
00:57:14,520 --> 00:57:15,360
Speaker 4: Can I have a concluder?

1122
00:57:15,960 --> 00:57:17,640
Speaker 1: Yeah, I was about ready to do one. Go ahead,

1123
00:57:17,720 --> 00:57:18,120
Speaker 1: let it rip.

1124
00:57:18,200 --> 00:57:18,680
Speaker 4: I've got two.

1125
00:57:19,560 --> 00:57:21,080
Speaker 3: I'll make them very short and sweet.

1126
00:57:21,440 --> 00:57:21,640
Speaker 4: One.

1127
00:57:21,840 --> 00:57:26,080
Speaker 5: Every time I eat here, I'm very inspired. It's very inspirational.

1128
00:57:26,120 --> 00:57:27,440
Speaker 5: When I eat here, I'm like, I need to go

1129
00:57:27,600 --> 00:57:30,560
Speaker 5: home and do a better job and like put more

1130
00:57:30,600 --> 00:57:34,240
Speaker 5: effort into cooking at home. Because even though it is

1131
00:57:34,440 --> 00:57:37,160
Speaker 5: like there's a lot of stuff going on there. I

1132
00:57:37,200 --> 00:57:38,640
Speaker 5: don't need to get that. I don't even want to

1133
00:57:38,640 --> 00:57:40,280
Speaker 5: call it fancy. You were just trying to not call

1134
00:57:40,360 --> 00:57:42,160
Speaker 5: your food fancy, so now I don't want to use

1135
00:57:42,200 --> 00:57:45,760
Speaker 5: that word. But like, I need to do a better job.

1136
00:57:45,960 --> 00:57:48,400
Speaker 5: Number two, I feel like what you do as a

1137
00:57:48,760 --> 00:57:52,480
Speaker 5: restaurant tour you're making the world a better place. Oh man,

1138
00:57:52,520 --> 00:57:54,680
Speaker 5: that's very kind, but you really are, Like I'm almost

1139
00:57:54,720 --> 00:57:58,520
Speaker 5: emotional about it. Like the whole thing that you just explained,

1140
00:57:58,760 --> 00:58:02,280
Speaker 5: it's only making everybody around you and you're involved with

1141
00:58:02,680 --> 00:58:05,520
Speaker 5: ye better because of what you're doing here.

1142
00:58:05,800 --> 00:58:07,360
Speaker 3: You appreciate it. Very cool.

1143
00:58:08,120 --> 00:58:09,800
Speaker 1: Yeah, man, I get a lot of pride out of

1144
00:58:09,880 --> 00:58:13,760
Speaker 1: being your friend. I love the stuff you do, the

1145
00:58:13,840 --> 00:58:17,240
Speaker 1: way you care yourself, the way you treat people around you.

1146
00:58:17,520 --> 00:58:19,680
Speaker 1: I love this restaurant. I think people should come and

1147
00:58:19,800 --> 00:58:22,200
Speaker 1: check it out. Man. It's like you've created something of

1148
00:58:22,280 --> 00:58:24,520
Speaker 1: a lot of beauty. And also you just play by

1149
00:58:24,560 --> 00:58:27,320
Speaker 1: your own rules, you know what I mean, Like you

1150
00:58:27,400 --> 00:58:31,280
Speaker 1: didn't you just did things the way. You can just

1151
00:58:31,360 --> 00:58:33,560
Speaker 1: tell that you just did things the way that made

1152
00:58:33,640 --> 00:58:36,680
Speaker 1: sense to you. And when someone's like, oh it doesn't

1153
00:58:36,680 --> 00:58:38,240
Speaker 1: work that way, you can't do it that way. You

1154
00:58:38,400 --> 00:58:40,760
Speaker 1: just say, oh, figure it out, see what I can

1155
00:58:40,800 --> 00:58:42,840
Speaker 1: do and landing in the cool spot.

1156
00:58:42,920 --> 00:58:43,680
Speaker 3: Man, Thank you.

1157
00:58:43,960 --> 00:58:46,240
Speaker 1: So you come to Austin, you guys can feel free

1158
00:58:46,280 --> 00:58:48,880
Speaker 1: to say whatever you want. But I always tell people

1159
00:58:48,920 --> 00:58:50,960
Speaker 1: whenever I talk to someone that's coming to Austin, like,

1160
00:58:51,040 --> 00:58:53,560
Speaker 1: you gotta go to die do a man. That's what

1161
00:58:53,680 --> 00:58:56,720
Speaker 1: I've heard about forever and from everybody that's come down here.

1162
00:58:56,800 --> 00:58:59,080
Speaker 1: It says, if you get the chance to go, you

1163
00:58:59,200 --> 00:59:01,920
Speaker 1: got to go. If you ever down there, just regardless

1164
00:59:02,240 --> 00:59:05,320
Speaker 1: if it's work or vacation, you got to go. And

1165
00:59:06,440 --> 00:59:09,320
Speaker 1: it has inspired me to do some more stuff with

1166
00:59:09,640 --> 00:59:12,520
Speaker 1: with the game at home, to do some different things.

1167
00:59:13,360 --> 00:59:15,000
Speaker 1: You know, we get in you get in a rut,

1168
00:59:15,360 --> 00:59:16,960
Speaker 1: and I don't guess it's a root because I like

1169
00:59:17,040 --> 00:59:18,560
Speaker 1: the way the things that I cooked, the way that

1170
00:59:18,600 --> 00:59:21,040
Speaker 1: I do, but there's so much more potential to make

1171
00:59:21,120 --> 00:59:24,479
Speaker 1: it different. I like it, and this is thank you Jesse.

1172
00:59:24,600 --> 00:59:25,040
Speaker 1: It's great.

1173
00:59:28,000 --> 00:59:32,120
Speaker 8: Yeah, I mean it's everything I tasted was exceptional. But

1174
00:59:34,480 --> 00:59:38,000
Speaker 8: you know, oftentimes it feels like a vision is sort

1175
00:59:38,040 --> 00:59:38,720
Speaker 8: of tacked on.

1176
00:59:40,240 --> 00:59:44,360
Speaker 7: To a to a restaurant, and this there's like a

1177
00:59:44,640 --> 00:59:49,480
Speaker 7: very kind of render there's there's, indeed that there.

1178
00:59:49,600 --> 00:59:54,800
Speaker 8: This is like a very clear, honest concept that carries

1179
00:59:55,240 --> 00:59:57,640
Speaker 8: through everything with great clarity, and.

1180
01:00:00,040 --> 01:00:00,600
Speaker 3: It's so good.

1181
01:00:02,880 --> 01:00:07,480
Speaker 1: My other concluder after Clay is, uh, how do we

1182
01:00:07,560 --> 01:00:13,640
Speaker 1: decide who gets the watch? I've been watching. Now I'm

1183
01:00:13,640 --> 01:00:16,800
Speaker 1: going to get more serious about it. I'm been trying

1184
01:00:16,840 --> 01:00:17,720
Speaker 1: to steal man.

1185
01:00:18,080 --> 01:00:20,840
Speaker 2: These guys said, I cannot add anything to it, but

1186
01:00:21,080 --> 01:00:24,600
Speaker 2: just I just want to say. The food is incredibly good.

1187
01:00:25,360 --> 01:00:28,400
Speaker 2: It's incredibly good, and you're you're just such a generous person.

1188
01:00:28,480 --> 01:00:29,320
Speaker 2: So thank you, Jesse.

1189
01:00:30,360 --> 01:00:33,760
Speaker 1: It's the community and it's good ladies and gentlemen. Jesse Griffins.

1190
01:00:34,400 --> 01:00:35,800
Speaker 4: Now tell me who made this pickle.