Speaker 1: Welcome everybody to the third and final flop from the
Speaker 1: Meat Eater Live Christmas Tour. Today finds us in Austin, Texas,
Speaker 1: at the esteemed restaurant Die do Way, owned and operated
Speaker 1: by Jesse Griffiths, who I argue, not only is America's
Speaker 1: greatest chef. I mean, maybe I don't know that's a
Speaker 1: big claim. He is definitely America's greatest wild game cook
Speaker 1: and chef. And we're in his restaurant. What I used
Speaker 1: to like about this restaurant.
Speaker 2: But I used to like about it, I.
Speaker 1: Need you know. Last night some people came up to
Speaker 1: me and they were from somewhere far away, like Massachusetts
Speaker 1: or something, and they had recently come to Austin to
Speaker 1: eat at the restaurant. They came to the show and
Speaker 1: told me that story. Why I liked, Why I liked
Speaker 1: I used to like Die where we're sitting right now
Speaker 1: is you'd get to the menu and you encounter this
Speaker 1: very intriguing line down here. Now. You think most restaurants
Speaker 1: would put the line up here in big letters, but
Speaker 1: Jesse had a line down here that said everything is
Speaker 1: from around here, and he was a master of subtlety
Speaker 1: and just left it like that. I was shocked and dismayed.
Speaker 1: Today I asked for a menu so that I could
Speaker 1: reference everybody to the everything is around here line, And
Speaker 1: what did I find is a broader explanation backing up
Speaker 1: the claim that everything is from around here. The premise
Speaker 1: that died due is that when you come here, you're
Speaker 1: eating Texas food from Texas, and that is not an
Speaker 1: easy thing to do. I know that. When I've had
Speaker 1: Jesse on the podcast before, we've laughed about I remember
Speaker 1: Jesse and I were somewhere and he ran into a
Speaker 1: citrus stand and bought a truckload of citrus because when
Speaker 1: citrus is ready, that's his year long chance to get citrus.
Speaker 1: I've been with you buying a truckload of pecans, because
Speaker 1: when pecans are ready, it's time. You're not going to
Speaker 1: get them from somewhere else. Things like, give me a
Speaker 1: thing that you'll just never have here. Tell me the
Speaker 1: thing that's the biggest bummer that you'll never be able
Speaker 1: to have.
Speaker 3: Pineapples. Okay, I love pineapple.
Speaker 1: Okay, but since you can't get a pineapple from Texas,
Speaker 1: you're never gonna get a You'll never see a pineapple
Speaker 1: in here. Barring some kind of agricultural innovation.
Speaker 3: Pretty much. Yeah, you could conceivably grow a pineapple in
Speaker 3: far South Texas.
Speaker 1: And if they did, you would buy.
Speaker 3: Oh, I would buy. I'd drive down there and get it.
Speaker 1: Jesse buys people bring things. I hesitate to say this
Speaker 1: because I don't want to have people just showing up
Speaker 1: at your door. People will show up at Jesse's door.
Speaker 1: You tell its, I want you to. I don't want
Speaker 1: to say anything wrong.
Speaker 3: I mean, yeah, we get some kind of sketchy sales transactions.
Speaker 3: I mean we don't participate solicitations, thank you. Usually it's
Speaker 3: in the form of a of a dead farreal hog. Okay,
Speaker 3: maybe some mushrooms, which I will buy, but faral hogs
Speaker 3: I will not, okay.
Speaker 1: But other things, a purveyor would just call and say
Speaker 1: I happen to have a bunch of and you'll go
Speaker 1: go for it and do it. Uh. Jesse's been on
Speaker 1: the podcast before. I'm big like, I love his restaurant.
Speaker 1: If you were to ask my wife about her favorite restaurant,
Speaker 1: she's gonna say this is her favorite restaurant. It's it's
Speaker 1: far none, far and away in my favorite place to eat.
Speaker 1: What we've never done with Jesse if you've never sat
Speaker 1: down to eat. So we're gonna try to eat with
Speaker 1: headphones on, which is which is complicated. But the main
Speaker 1: thing we want to do is in trying to capture
Speaker 1: this essence of like Texas food. Can you tell us
Speaker 1: what we're looking at and and prove to me that
Speaker 1: everything is from around here?
Speaker 3: Sure? Sure, we'll start right in front of you. So
Speaker 3: those are some flout us made with shredded wild boar.
Speaker 3: All right. Farrell hogs come from either the hill country
Speaker 3: or east of Austin.
Speaker 1: And these are real wild pigs, real.
Speaker 3: So they're they're trapped live and then they're brought into
Speaker 3: a licensed facility, at which point they're inspected and then kill.
Speaker 1: Who did that?
Speaker 3: What's the there's a phrase for someone that cannot tolerate
Speaker 3: the sound of other people chewing.
Speaker 1: I don't have that.
Speaker 3: They're not gonna like this. They're not gonna like this episode.
Speaker 1: If you move your thing, if you move your thing
Speaker 1: way away and then move it back when you have
Speaker 1: to talk.
Speaker 3: So shredded Farrel hog, these tortillas, we buy them from
Speaker 3: a very specific place in San Antonio. Shredded cabbage. So
Speaker 3: cabbage is in season right now, when cabbage is not
Speaker 3: in season, we will pickle or fermn it so that
Speaker 3: then we can use it. On top of here, I
Speaker 3: got a question already.
Speaker 1: If you buy a tortilla, you then I'm assuming you
Speaker 1: then need to call that tortilla to find out.
Speaker 3: The source of their corn. You do, yes, hum, So
Speaker 3: not for everything though, And I want to be really
Speaker 3: transparent about it too. So like we will carry We
Speaker 3: have a bottled lemonade that we serve, you know, mostly
Speaker 3: because we love the company. You know, it's just this
Speaker 3: little girl started to like basically a lemonade stand, and
Speaker 3: so we buy that that's a local company. But our
Speaker 3: fresh ingredients and I wouldn't go one hundred percent on it,
Speaker 3: but are going to be very diligently sourced from Texas
Speaker 3: to the point where we we we will often get
Speaker 3: shipped lettuce this butter lettuce right here. The company we
Speaker 3: source it from. Some sometimes are often just throws whatever
Speaker 3: in there. If it comes in the back door and
Speaker 3: we see that it is not from Texas because there's
Speaker 3: a there's a company that grows these hydroponically, we ship
Speaker 3: it right back. Really, and that confuses the hell out
Speaker 3: of the driver, He's like, what are you talking about? Like,
Speaker 3: this is not what we met. He's like, it says
Speaker 3: butter Lettuce, Like yeah, well talk to the rep. Not
Speaker 3: the right butter Lettuce, not the right butter Lettuce.
Speaker 4: One time I think we were in here.
Speaker 5: You were telling us that at one point you got
Speaker 5: eggs that were like five from five miles away, and
Speaker 5: then you found out that you could get eggs that
Speaker 5: were from like a half a mile from here. Do
Speaker 5: you still sort of roll with that ethos too, of
Speaker 5: like the closer to this restaurant, that stuff has grown
Speaker 5: and made the better.
Speaker 3: There's going to be a lot of different things that
Speaker 3: determine where we get things. Now, proximity would be would
Speaker 3: be one, but really it's going to be it's probably
Speaker 3: going to boil down more to how those businesses are run.
Speaker 3: I mean, what you know, land stewardship, what there, how
Speaker 3: they operate, you know, especially with eggs. You know, we
Speaker 3: want a pasture situation. We don't want a warehouse, and
Speaker 3: we want chickens to be able to live on pasture
Speaker 3: freely and feed on insects things like that. So we
Speaker 3: will do the research and if we have so so
Speaker 3: I mean to that point, if we had to get
Speaker 3: something from farther away that fell more within our standards
Speaker 3: than we would apply do that, right.
Speaker 1: There's people that came up to me and they were
Speaker 1: telling me about how they'd come a long way to
Speaker 1: go to your restaurant. He made a comment, he says, Man,
Speaker 1: it's pretty expensive, though, I'm like, dude, do you even
Speaker 1: know what those guys go through to put that stuff together.
Speaker 1: I'm like, they take basically all that money to go
Speaker 1: buy the stuff to make like it's complicated.
Speaker 3: It is complicated.
Speaker 1: It's like it's like you're doing things. You guys are
Speaker 1: doing things that make the least business sense.
Speaker 3: Yeah. Yeah, I mean it's the cost of real food.
Speaker 3: How much it really costs when there's not a subsidized
Speaker 3: you know, agribusiness standard that's producing these things. It's just
Speaker 3: it's just how it really costs to operate like this.
Speaker 3: And if we want to ensure that we keep farmers
Speaker 3: that are doing the right things, you know, in these
Speaker 3: smaller and we're going to throw the word family farm
Speaker 3: out there, and I mean that for real, like a
Speaker 3: family's run in this place. If we want to really
Speaker 3: ensure that they are in business then we have to
Speaker 3: buy from them, and then their their product is more
Speaker 3: expensive almost invariably.
Speaker 4: Let's let's back we talk about what Randall's eating.
Speaker 1: Oh yeah, I just want to do a quick recapture
Speaker 1: mm hmmm, quick recap on this first place, and then
Speaker 1: we'll try to get through without all the interruptions. So Texas,
Speaker 1: you buy tortillas from a Texas outfit, the tortilla is
Speaker 1: filled with a kind of braised down, cooked down. I
Speaker 1: haven't eaten it yet. Faral hog. Yeah, wild pig that
Speaker 1: was trapped in the wild and brought to you on
Speaker 1: the bone.
Speaker 3: Yeah yeah, I mean sometimes sometimes we'll buy trim, but typically,
Speaker 3: like especially these days, for probably the past years or so,
Speaker 3: we've really trended towards whole carcasses on faral hogs.
Speaker 1: So in the back door of this restaurant, wild pig
Speaker 1: carcasses come in.
Speaker 3: We have a rail system which is really cool because
Speaker 3: we can just hook them up on a rail and
Speaker 3: it's like a little railroad goes from the back door
Speaker 3: into the walk in on a big loop and then
Speaker 3: it comes out, goes down the hot line and into
Speaker 3: the prep area right here to our.
Speaker 1: Rightep, meaning those inedible wild pigs that can't be eaten
Speaker 1: come into this restaurant and every day get eaten by
Speaker 1: people who then say that that's the best wild pig
Speaker 1: they ever ate. Very edible, very very doubt Okay, let's
Speaker 1: move on.
Speaker 3: Well, speaking of inedible, part two, that's our Addad.
Speaker 1: Meatball, right, the inedible added.
Speaker 3: The inedible is here. Odd Dad gets more inedible the
Speaker 3: farther across that canyon that people shoot it, you know,
Speaker 3: and all said that guide is like, yeah, man, you
Speaker 3: can't eat those things. You know that, you know, so
Speaker 3: they go chop the head off, and you know, I
Speaker 3: I love Audad. I think Oddad is objectively good. I
Speaker 3: think that it's oftentimes cooked improperly and you kind of
Speaker 3: need to aggregate it. Much like the feral hog is
Speaker 3: slow cooked and shredded or ground or made into sausages.
Speaker 3: Things like that. Odd again needs to be aggregated. So
Speaker 3: we're going to slow cook that or we're going to
Speaker 3: grind it, and that's what that is.
Speaker 1: Just me understand that word to use and aggregated.
Speaker 3: But like so faral hogs especially so if we I
Speaker 3: can't pick up the phone and say, hey, can you
Speaker 3: bring me five sixty five pound faral hogs tomorrow. I
Speaker 3: can say, can you bring me some faral hogs tomorrow?
Speaker 3: And he's like sure. I mean one of them is
Speaker 3: going to be one hundred and thirty eight pounds. Two
Speaker 3: of them, you know, probably siblings out of the same sounder,
Speaker 3: are going to come in at forty seven pounds and
Speaker 3: so forth. So it's very difficult to achieve consistency in
Speaker 3: size and fat content. So if I want to run chops,
Speaker 3: we got to get a little bit lucky. And so
Speaker 3: you know what they are. Our processor either selects certain
Speaker 3: animals of size and quality or or we just get
Speaker 3: lucky with what the trapper got. And so it's the
Speaker 3: much more easier thing to do would be to aggregate that.
Speaker 3: Meaning we're going to just pull every thing off the
Speaker 3: bone and grind it and then make something out of it,
Speaker 3: or we're gonna shred it off the bone and make
Speaker 3: something like that. It's an equalizer, got it? Uh?
Speaker 1: And on this this odd ad here that we're looking
Speaker 1: at as we discussed, this dish has been ground. But
Speaker 1: these I imagine too. You don't say like I want
Speaker 1: a bunch of one hundred pound carcasses or whatever.
Speaker 3: You just get and what you get. Yeah, we get
Speaker 3: what we get?
Speaker 1: Got it? So yeah, and how do these odd ads
Speaker 1: show up to you?
Speaker 3: So that's either that's probably going to be a coal.
Speaker 3: Sometimes they're trapped, you know, so sometimes they'll go into
Speaker 3: hog traps things like that, at which point they're fair game,
Speaker 3: you know, and they might be coals off of high
Speaker 3: fence places as well. Coming for complete transparency, you know,
Speaker 3: but I think that at that point we're kind of
Speaker 3: towing the line between eating an invasive and also trying
Speaker 3: to demonstrate that that invasive is edible as well. You know.
Speaker 3: So it's also like a it's an object lesson right there,
Speaker 3: you know, like, well you can you can eat it?
Speaker 2: Hey, what about the what about the combination?
Speaker 1: Excuse me?
Speaker 2: Like what were this is a I don't know, flata.
Speaker 2: What would we call that.
Speaker 3: Let's a it's a it's our flatbread. So we make
Speaker 3: a flat bread and then it's got grilled meatballs on there.
Speaker 3: Those meatballs are bound with rice. The rice comes from
Speaker 3: out near Houston and anawak.
Speaker 1: Really Texas rice.
Speaker 2: But then the French fries is really like.
Speaker 3: Yeah, well that's you know, if you go to Europe
Speaker 3: and you get these like donor kebabs and these these
Speaker 3: these classics in the Middle Eastern pet of sandwiches. A
Speaker 3: lot of times they'll put French fried.
Speaker 2: Okay, so that's.
Speaker 1: Yeah, I like that. So what's in the flatbread? Is
Speaker 1: it a flower based flat bread?
Speaker 3: Flour? Flowers flower, So we use some it depends on
Speaker 3: the bread. Some flour we do get from larger mills,
Speaker 3: but we use a lot of Texas grown flour from
Speaker 3: bart and spring smell.
Speaker 1: And then you're able to get taters from Texas.
Speaker 3: Yes, sometimes most of the time and off season. That's
Speaker 3: one of the COVID provisions that that we made was
Speaker 3: that we that's kind of our our our cheat ingredient
Speaker 3: is potatoes and.
Speaker 4: So we just have to have them.
Speaker 3: Yeah, it really hit hard during COVID and that we
Speaker 3: and it's really funny because I think, you know that
Speaker 3: potatoes represent like one of like two hundred ingredients that
Speaker 3: that we get and it's and it's the one that's
Speaker 3: not consistently from Texas and can always end up there.
Speaker 3: And I always ended up talking about it too long.
Speaker 3: But during COVID, I mean, people I don't know, we
Speaker 3: were just like, we really need to provide some comfort
Speaker 3: we need French fries and mashed potatoes and things like that,
Speaker 3: and we kind of went down that path. We're very
Speaker 3: conscientious about how we source them. They have to be organic,
Speaker 3: prefer uh preferably we get them from Colorado and New Mexico,
Speaker 3: so we're able to do that. But again, if they
Speaker 3: hit the back door and they're not organic, they what
Speaker 3: do you feel like.
Speaker 5: You're getting from an organic potato versus a non organic potato?
Speaker 3: You know, I don't. I mean, at one point years ago,
Speaker 3: I had on some research on it. I don't know
Speaker 3: how the standards have changed, and so maybe it is
Speaker 3: a fool's errand to think that I'm doing anything. But
Speaker 3: at the same time, I just, you know, whatever that
Speaker 3: standard means these days, I support it, you know. I
Speaker 3: think it's just better. If we're going to make a concession,
Speaker 3: I want it to be the best possible.
Speaker 1: Okay, what's next. We haven't talk about this one yet.
Speaker 3: Yeah, So that's our pastrami sandwich. So that is beef.
Speaker 3: That's some Logu beef brind smoked and then steamed a
Speaker 3: rye bread and then sour kraut. I think the real
Speaker 3: start of the show here would be the sour kraut,
Speaker 3: and that you know, we had to pull this off
Speaker 3: of our menu for about three weeks and then people
Speaker 3: were really upset. It's a good pastrami sand and we
Speaker 3: had to pull it off the menu because we ran
Speaker 3: out of sour kraut because we didn't put enough away
Speaker 3: the previous spring. Like this spring, we just we didn't
Speaker 3: do enough. We should have shredded more sour kraut. It's
Speaker 3: about a three week process of fermenting the sour kraut
Speaker 3: and then we can sit on it in the walk
Speaker 3: in for months and months and months.
Speaker 1: But when you get how much might you shred? Like
Speaker 1: how much cabbage might you do when a cabbage is available?
Speaker 3: Hundreds and hundreds of pounds. We make our own paprika,
Speaker 3: So we bring in hundreds of pounds of sweet peppers
Speaker 3: during peak pepper.
Speaker 1: Season, which just make paprika.
Speaker 3: It's amazing. Our paprika is like probably one of my
Speaker 3: favorite things that we make, and it has one ingredient
Speaker 3: and it's a pepper. We bring in just beautiful, thick walled,
Speaker 3: late season ripe red peppers and we're in this is
Speaker 3: going to kind of mess with y'all because you're from
Speaker 3: the north. We're in the tail into pepper season right now.
Speaker 3: So November, maybe the first part of December is when
Speaker 3: we really just started get a lot of peppers in.
Speaker 3: We got to walk in full of them and we
Speaker 3: smoke them over post oak and then we dehydrate them
Speaker 3: and then grind them into a powder. And when it's
Speaker 3: fresh and made with a really nice pepper, it's it's
Speaker 3: it's incredibly good.
Speaker 4: So that's all paprika is, is the ground up pepper.
Speaker 3: Yeah, I didn't know that.
Speaker 1: So you make it smoked pap You make it smoked paprika, correct, Yeah,
Speaker 1: post predominantly what you use is post o Yeah.
Speaker 3: I mean, you know, when we do off sites and
Speaker 3: fun other things, you know, we mix up that wood.
Speaker 3: But uh, you know, post oake pecan another favorite. And
Speaker 3: then when we go south, I almost invariably amusing mesquite.
Speaker 3: And I mean there's this whole thing about wood, and
Speaker 3: you know what what those different styles of wood and
Speaker 3: direct heat cooking, off offset cooking, and you know, it
Speaker 3: really has influenced the cooking culture here. But where this,
Speaker 3: where this restaurant sits in Austin, post oak should be
Speaker 3: the fuel, right, It's the most prevalent thing it you know,
Speaker 3: it has influenced our barbecue culture incredibly, Like like we
Speaker 3: are in central Texas, it is that offset indirect heat
Speaker 3: of barbecue. Whereas you get further south, they're kind of
Speaker 3: cook king over mesquite. But there's just a lot of distance.
Speaker 3: It's it's really fascinating to me because these woods burned differently.
Speaker 3: But where we're sitting right now, post stoke would be
Speaker 3: would be the wood.
Speaker 1: How many cords of would do you think you go through? Oh?
Speaker 3: Uh one a week? Not it's not incredible, Like we're
Speaker 3: just we're burning in the in the grills and then
Speaker 3: our smoker. We have a we have a rotisserie, uh,
Speaker 3: solid fuel smoker which is really cool and so it
Speaker 3: burns whatever would we want to put in.
Speaker 4: But your week sounds like a lot.
Speaker 1: Yeah wow, Yeah, your cooking fire is running all the time.
Speaker 3: Yeah yeah, I mean Friday, Saturday, Sunday all day and
Speaker 3: then then you know, five six hours a night. Rest up.
Speaker 1: Let's back up cabbage for a second. As you walk
Speaker 1: through this, who.
Speaker 4: Made that.
Speaker 3: The pickle? Yeah, I don't know. I'm to find out it's.
Speaker 4: The only thing it was made here.
Speaker 3: And your kids, Oh I thought you wanted a name.
Speaker 3: I was like, it's gonna be Hector or I don't know. No,
Speaker 3: we made that of course. Yeah. Yeah.
Speaker 5: That's the cool thing about being in here is like
Speaker 5: down to the smallest detail, like the pickle. When you
Speaker 5: eat this pickle, you're like, oh, this it came in
Speaker 5: as a cucumber and then right there it turned into
Speaker 5: a pickle.
Speaker 3: Oh, I got a good one for you.
Speaker 1: So yog I went back up to the because we
Speaker 1: left behind the crowd, and I had a crowd question.
Speaker 1: So it comes the day when cabbages are ready to
Speaker 1: come into Die do a October. Okay, and now it's
Speaker 1: not like you're prepping for tonight, but you're prepping for
Speaker 1: the year. How do you handle staffing to say, hey, everybody,
Speaker 1: come in, we're going to go through a truckload of cabbage.
Speaker 3: Well, it's no, it's we were buying it. I mean,
Speaker 3: in total, we're buying hundreds of pounds. So we'll bring
Speaker 3: in ten cases, and then a week later another ten cases, and.
Speaker 1: Then the season and see you still spread it out
Speaker 1: throughout however long the window of opportunity.
Speaker 6: Still that's I mean, I guess you've got people here
Speaker 6: that all. Their whole job is just making.
Speaker 3: Stuff pickles, I mean, like ferments, things like that.
Speaker 2: They're not there. Their job isn't even to make something
Speaker 2: for a customer tonight.
Speaker 3: Absolutely, it's very heavy on preps. So we have a
Speaker 3: lot of staff because every single sauce, every pickle, every everything,
Speaker 3: the paprika has to be made, the yogurt on that flatbread.
Speaker 3: So years ago, one of our years ago, we had
Speaker 3: an employee and she was from India and her family's
Speaker 3: yogurt starter had been going for over two hundred years continually,
Speaker 3: and she brought us that yogurt starter and so we
Speaker 3: still use that yogurt starter to create our own yogurt.
Speaker 3: So we make our own we make some of our
Speaker 3: we make our own cream cheese, we make our own
Speaker 3: sour cream, we make our own yogurt here. So anything
Speaker 3: like that that we can make will make it and
Speaker 3: there's just fun stories.
Speaker 2: Is there anywhere else that does this like you do?
Speaker 4: You know?
Speaker 3: I'm sure, and I think that there's a more proliferation
Speaker 3: restaurants like kind of what we're doing, like really kind
Speaker 3: of taking deep dives and just definitely more focus on
Speaker 3: locality and support of things like that. But I would
Speaker 3: I would like to say no to an extent. You know,
Speaker 3: like we we've been doing it for a long time.
Speaker 3: We've been in business for nineteen years, and so we
Speaker 3: am with the same ethos and the same functionality.
Speaker 1: There is distinct differences between everything I have tasted so far.
Speaker 1: There's nothing like all that kind of tastes like that,
Speaker 1: or this has similarities. Everything is so far different.
Speaker 7: Commonality though, is that it all has a ton of flavor.
Speaker 1: Yeah, there's an amazing it's very bold. Yeah, as my
Speaker 1: grandfather was saying, this tastes like more.
Speaker 8: Yeah, oh no, I love that. The burger was the
Speaker 8: burger was like shocking yeah into it.
Speaker 5: There's definitely like top fifty burgers.
Speaker 1: I've ever had awesome Top fifty.
Speaker 4: I mean it might be the best one I've ever had.
Speaker 1: You by the wag, how does that work?
Speaker 3: That's Mariana Peeler just south of San Antonio. We've had
Speaker 3: a great relationship with her for years and we settled
Speaker 3: on that. It's like a it's a It was a
Speaker 3: kind of a compromise between grass fed, which what I
Speaker 3: am fascinated by, and grain fed, which is what the
Speaker 3: customer is fascinated by they.
Speaker 5: So it's not hip anymore to eat grass fed. The
Speaker 5: customer likes the corn finish.
Speaker 1: Is it even though it's like a breed, there's like
Speaker 1: an expectation about how it's been a lock it into
Speaker 1: a shipping container and starve at half to death and.
Speaker 3: Right, well, yeah, I mean you you can definitely get
Speaker 3: almost obscene amounts of fat in there. She pastures her,
Speaker 3: so they live on pasture. They have an opportunity to
Speaker 3: like a free choice grain source, so they are still
Speaker 3: eating grain. But most importantly to me is that her
Speaker 3: processing facility, which she owns, is seven miles from the ranch.
Speaker 3: So on their bad day they get loaded up, they
Speaker 3: got a quick trip over there and it's all done
Speaker 3: and there's no feed lot in between.
Speaker 1: And then how do you buy that?
Speaker 3: We buy mostly big rib primals like you saw on
Speaker 3: the way in that we dry age and then a
Speaker 3: lot of that trim from those rib primals goes in there.
Speaker 3: I'm sorry, I completely misspoke. There's only a little bit
Speaker 3: of waggu in the burger, the pistromius waggu.
Speaker 4: We buy.
Speaker 3: Grass fed longhorn from a ranch in South Texas, the
Speaker 3: one that you've been to where we turkey hunted. Uh
Speaker 3: so he has just completely pastured long rangy longhorns that
Speaker 3: and we buy older animals from those and then we
Speaker 3: mix that with some of that wagg you and then
Speaker 3: some of the age walks.
Speaker 1: So your burger's long horn burger mostly yeah, huh.
Speaker 3: Yeah, I mean, and it's like you get a really
Speaker 3: incredible flavor. I tell it spoken, I said WOGGI, uh
Speaker 3: it is, but.
Speaker 1: Over here I might have directed you in your own direction.
Speaker 3: The brisket for the pastrami is is woggy. But this
Speaker 3: is a grass fed longhorn. And by grass fed, I
Speaker 3: mean that thing just lives out there that that eastern
Speaker 3: peninsula and there's no I mean, it's just eating whatever
Speaker 3: it can.
Speaker 1: Is that expensive for you to buy, because like the
Speaker 1: longhorn market collapse, does that make it less expensive for
Speaker 1: you to buy?
Speaker 3: It's about average as far and and and often don't
Speaker 3: I don't know what like commodity pricing is on these things.
Speaker 3: We're unaffected typically in meat prices because we don't have
Speaker 3: the variations and markets because we're you know, I'm buying
Speaker 3: from a guy that I'm he's one of my best friends.
Speaker 1: Understand you, you're not out shopping for the cheapest stuff
Speaker 1: in the marketplace.
Speaker 3: And I started hitting them up for these older animals
Speaker 3: that had kind of naturally developed more fat and more flavor,
Speaker 3: just beautiful, bigger animals. And and we started using that
Speaker 3: for the burg because I thought, we thought that that
Speaker 3: would be the best platform for it. The steaks didn't
Speaker 3: go over well. People just weren't into them, you know,
Speaker 3: and they caught. They cost us just as much, and
Speaker 3: so they cost the customer.
Speaker 1: People didn't want to rangy long horned steak.
Speaker 3: Yes, it would be like do you like the wild cows?
Speaker 3: I love them. We ate a big old steak when
Speaker 3: we were down there, right.
Speaker 6: A wild long horn It just tastes like a Western
Speaker 6: sizzler buffet steak.
Speaker 3: No, No, I mean it is. It's got that intense
Speaker 3: iron flavor and it's I mean it would be if
Speaker 3: you put it on the same like linear spectrum of
Speaker 3: of a of a of a deer that have been
Speaker 3: farm raised, and then you know that's going to be
Speaker 3: taste like kind of a sweet corn fed deer versus
Speaker 3: like a real like a sage brush eating deer. And
Speaker 3: then the same thing with the with the with the
Speaker 3: cattle you know, they're they're eating just corn, and they're
Speaker 3: getting the kind of bland and sweet and fat and
Speaker 3: just easy versus like the real nature of what but
Speaker 3: beef tastes like, and beef has a lot more character
Speaker 3: than what we collectively remember it to taste.
Speaker 1: Like those longhorns eating like mesquite beans or whatever kind.
Speaker 3: Of August September, they're eating mesquite beans. They're eating just
Speaker 3: all those native grasses down there, and then there's there's
Speaker 3: invasive blue stem anything. They're just in there just grazing
Speaker 3: and they are they never get pellets or corn or
Speaker 3: anything like that. Tell you about those wraps around, yeah,
Speaker 3: to tell us about the.
Speaker 1: Sauce, the red sauce and the color of a boiled beat.
Speaker 3: And that's yes, so that's our beat ketchup and that
Speaker 3: that's kind of a that came down to more of
Speaker 3: an economic decisions, like we could potentially buy enough tomatoes
Speaker 3: and to make ketchup year round, but when we tried to,
Speaker 3: our ketchup was exorbitantly expensive. Like if somebody wanted a two.
Speaker 1: Ounce too hard to make ketchup?
Speaker 3: Too hard once you cook me, because you you're cooking
Speaker 3: tomatoes down to a tenth of their volume, and you're
Speaker 3: buying tomatoes at four dollars a pound, and so it's
Speaker 3: a real reflection of how these markets actually work. And
Speaker 3: so we had to find a solution, and that solution
Speaker 3: was beats. We could buy beats more cheaply and then
Speaker 3: turn them into a ketchup. But you know, like if
Speaker 3: you said, oh I love this tomato ketchup, can I
Speaker 3: get a side of it? It'd be like, okay, it's
Speaker 3: six dollars and then then people get really up.
Speaker 6: It's interesting that tomato ketchup would be the thing that
Speaker 6: was too expensive. Yeah, for people's taste, there's a lot
Speaker 6: you would think it would be something else.
Speaker 3: Yeah, it's it's well, you know, there's we are in
Speaker 3: our culture. We have very decided ideas about what's cheap
Speaker 3: and what's expensive. You know, a taco cheap. Uh, you know,
Speaker 3: chips and salsa free always yeah, yeah, they're not. It's
Speaker 3: never free. You know, you're paying for it. But and
Speaker 3: and things like ketchup or you know those, Yeah, they
Speaker 3: just they're supposed to be. And it's like, well, you know,
Speaker 3: in a real system that that that you know, everybody
Speaker 3: wins from the far on down. Tomatoes they're not cheap.
Speaker 1: You know, interesting things. But I don't know about ketchup
Speaker 1: till I started getting into like the aesco fia of
Speaker 1: the old French cookbooks. Is you would go into the
Speaker 1: index and there's the ketchups, mushroom ketchup, onion ketchup, and
Speaker 1: the tomato Ketchup is just one of many ketchups. But
Speaker 1: it won. Yeah, it like very much won, you know,
Speaker 1: it became ketchup.
Speaker 3: Yeah, yeah, yeah. So that's I mean, that's that's us
Speaker 3: kind of trying to play within the markets, you know,
Speaker 3: and just trying to figure out how to give people
Speaker 3: what they want, but still within the context and within parameters,
Speaker 3: economic parameters.
Speaker 1: How do you get the vinegar that you use to
Speaker 1: make ketchup?
Speaker 3: We buy dry goods, you know, vinegar and sugar and
Speaker 3: spices and things like that. It's kind of like a
Speaker 3: little house on the prairie mentality, you know, it's like
Speaker 3: we can go to the mercantile and get these dry goods,
Speaker 3: but fresh ingredients or we're going to prioritize is coming
Speaker 3: from within this system and then whatever else we can
Speaker 3: within that, you know, like like flowers, we get Steen's
Speaker 3: cancrup from Louisiana, you know, and it's like, instead of
Speaker 3: buying molasses from who knows where, we get this beautiful
Speaker 3: canesrup from our neighbors over here. We buy pistachios from
Speaker 3: one farm in New Mexico. You know, it's just their neighbors.
Speaker 3: And I got tired. I mean, pecans were the only
Speaker 3: game in town.
Speaker 1: You know.
Speaker 3: Here it's the only nut. We have maybe an odd
Speaker 3: walnut here and there, but nothing cultivated and nothing easy
Speaker 3: to crack. So I was finally I was like, let's
Speaker 3: let's just get pistachios, you know, but like let's do
Speaker 3: our research and get them from a great place. Same
Speaker 3: thing with our coffee. You know, obviously we're not growing
Speaker 3: coffee here. We need to have it, but we do
Speaker 3: the research. We're like, who's making the best you know,
Speaker 3: who's paying their people the best, best processes and all
Speaker 3: these things, And so.
Speaker 1: What about the burger bun? We didn't talk about the
Speaker 1: burger bun. Then we got to talk about the fat
Speaker 1: you fry and your fries and beef towels, so how
Speaker 1: you make that? But what's the burger bun all about?
Speaker 3: You know, like all of our breads, you know, we
Speaker 3: have a pastry chef in house, and she makes everything anything.
Speaker 3: That's all of our breads we make in house. On
Speaker 3: this table right over here, we butcher all the feral
Speaker 3: hogs on the on one side and make the breads
Speaker 3: on the other side. Their sourdough starter. When we signed
Speaker 3: the least for this building in twenty thirteen, we were
Speaker 3: parked over in that alley over there, went over there,
Speaker 3: picked a big bunch of wild mustang grapes, took him home,
Speaker 3: wrapped them in cheese cloth, mashed him up, and put
Speaker 3: them in a slurry of flour and water and captured
Speaker 3: that that hyper local yeast. And that's all right there
Speaker 3: in the alley over there. We had to park over there,
Speaker 3: there were some wild grapes, and so our sourdough starter
Speaker 3: to this day is from a grape starter, the throat
Speaker 3: from the yeast, from a wild yeast that we got
Speaker 3: from across the road.
Speaker 1: You kidding me? You kept it going that time.
Speaker 3: Every day it has to be fed.
Speaker 1: What do you feed it with?
Speaker 3: You regenerated every day?
Speaker 1: Put sugar, flower and water, No sugar, don't put sugar
Speaker 1: in about it?
Speaker 3: Yeah? Yeah, And then you're talking about the fat, the
Speaker 3: beef fat. So every Monday, which is today, is rendering day,
Speaker 3: and so we buy as much beef fat, mostly from Mariana,
Speaker 3: and there's another butcher shop that sources all local and
Speaker 3: sometimes we take their excess beef fat and we grind
Speaker 3: it and render it all day long on Mondays to
Speaker 3: stalk the fryar with beef fat for the for the week.
Speaker 1: So you guys grind, you guys grind when you render.
Speaker 3: I think it's best you get the most service area. Yeah,
Speaker 3: and you and it and it. And also I think
Speaker 3: you'll see a lot of times people overcook their lard
Speaker 3: or or tallow and get it too like brown and
Speaker 3: because you will have when I'm when I'm cleaning a
Speaker 3: feral hog, I pull by hand the leaf fat out
Speaker 3: because if you cut, you get bits of meat in there.
Speaker 3: I don't know why you have a whole thing based
Speaker 3: on animal fats.
Speaker 2: I got a question for it.
Speaker 1: You know about it.
Speaker 3: If I pull it by hand, then I only get
Speaker 3: the fat like that big sheath of you.
Speaker 1: You're you're skittish about having little hunks of meat in
Speaker 1: your in your towel fat.
Speaker 3: One hundred percent well more so in lard. But yes,
Speaker 3: also in the tallow, but it well. And I'll tell
Speaker 3: you about lard. I always saw it's just whatever.
Speaker 2: Well, I think it makes it taste different.
Speaker 3: It gives it more of a pork or beef flavor.
Speaker 3: And in cooking fats like lard and tallow, I want
Speaker 3: some neutrality and I don't want to taste so savory.
Speaker 3: If we're going to use that application for a dessert,
Speaker 3: or if we're going to fry donuts in it on
Speaker 3: Saturday and Sunday morning, we don't want it super beefy.
Speaker 3: But then when you eat that donut, you're like, I
Speaker 3: don't know why this is so good, but there's something,
Speaker 3: there's something or like fried fish.
Speaker 1: And then it brought you jar my new coon grease.
Speaker 3: Hell yeah, I got nobody's ever spoken those words I.
Speaker 1: Rendered out. You know, I can blame me when I
Speaker 1: tell you this. You know I can blame when I
Speaker 1: tell you this. I rendered out one raccoon, and this
Speaker 1: wasn't even picking it clean. I rendered out one raccoon
Speaker 1: and it yielded three full court jars of lard. One raccoon.
Speaker 3: Oh my, I could prove it.
Speaker 1: I believe you, three full court jars off a single raccoon.
Speaker 3: I mean, that's that would be a good yield from
Speaker 3: a big pig.
Speaker 1: I gave. I gave a court to him him, and
Speaker 1: maybe I'm gonna give my last court to you.
Speaker 3: I would love that little raccoon lard.
Speaker 2: Hey, I've got a serious thank you for that.
Speaker 1: That was serious about what I'm saying.
Speaker 2: No, No, I just have a very serious question weird
Speaker 2: dealing before I thank you in our social media relationship,
Speaker 2: like you on social media as if I wasn't going
Speaker 2: to see you the next day. I was like, hey,
Speaker 2: thanks Steve, and you didn't watch it.
Speaker 1: Okay, he didn't follow you.
Speaker 2: What temperature are you rendering your your beef tallow out?
Speaker 3: So they're going to be popping into the oven.
Speaker 4: But yeah, talks about the whole process.
Speaker 3: Well, it's it's all all hands on deck. By that,
Speaker 3: I mean any heat source is utilized, so the four
Speaker 3: burner range.
Speaker 2: But you've got to be having You've got to be
Speaker 2: watching the temperature.
Speaker 3: Yes, I I don't know. I could ask him real
Speaker 3: quick before we do it in the oven.
Speaker 2: I really want to know.
Speaker 3: But if you're doing in stove top, it's low and
Speaker 3: you know just as low.
Speaker 2: Do you have any sense of the temperature like one
Speaker 2: or two twenty five.
Speaker 3: I don't it'd be over well, No, I don't, honestly.
Speaker 2: Just because.
Speaker 6: I have a tendency to burn my grease a little bit.
Speaker 6: But but but two twenty five is what I right
Speaker 6: over stay to say. Do you think two hundred? Two hundred?
Speaker 1: I believe that that's perfect perfect because if you look
Speaker 1: at like confee and like French cooking confee and in
Speaker 1: the rendering duck oil and stuff, I've always read the
Speaker 1: two hundred. That's what I shoot for is two hundred. Yeah,
Speaker 1: I do it in my oven, but I like kind
Speaker 1: of doing it on a Burnercond.
Speaker 6: May have really embarrassed us with Ted Copple. I rendered
Speaker 6: bear fat with Ted Copple. Would you tell you the
Speaker 6: other day?
Speaker 2: Well, we didn't have it.
Speaker 6: We didn't have a thermometer, and I just burned it
Speaker 6: because it was going slow. And he started going, wow, Clay,
Speaker 6: this is really slow.
Speaker 1: And I was like, oh, and did I sent you? I?
Speaker 2: I didn't. It was it was I didn't have it,
Speaker 2: But I.
Speaker 5: Wouldn't you grind it up? He'll get rid of as
Speaker 5: much meat as possible or just all of.
Speaker 3: It, yes, going and there they're trimming out anything red
Speaker 3: and then it goes to the grinder, and then it
Speaker 3: goes into We have induction burners that we put on
Speaker 3: the butcher tables, we have the range, and we also
Speaker 3: are popping everything in the oven at the same time.
Speaker 3: Just any way we can do it because we need
Speaker 3: so much of it, okay, and then we put it
Speaker 3: in these big pants and then you know, it solidifies
Speaker 3: and then we're able.
Speaker 5: To But tell me how long it usually takes from
Speaker 5: start to when you pull it out of the oven
Speaker 5: and you're like, that looks good.
Speaker 3: It's going to depend on the volume. I mean a
Speaker 3: couple hours.
Speaker 5: You know what would be the max If I told you,
Speaker 5: you know what, I spent a whole day, Jesse, I
Speaker 5: was rendering my bear fat for eight hours, would you
Speaker 5: be like, Man, you overdid it big time.
Speaker 4: And there's no wonder it's probably a little grinding.
Speaker 3: Yeah. What I always tell people is so when you
Speaker 3: when you start to cook it, you have these large
Speaker 3: bubbles coming out and that's you know, the water coming
Speaker 3: out of it. What you want to shoot for is
Speaker 3: and you'll know this what a Coors light looks like.
Speaker 1: Oh, for a minute, I was gonna get you're going
Speaker 1: to hit him with You'll know this as a rendering man, like,
Speaker 1: hold a minute, man, are you gossiping?
Speaker 5: So I was telling him about our you know, about
Speaker 5: our life on the bus, and about how there's you
Speaker 5: can very easily fall into, like the life of a
Speaker 5: rock star, and the only person really carrying the flag
Speaker 5: of a rock star has been Randalls.
Speaker 1: I appreciate that, Jesse. Later, if you need to have
Speaker 1: talk hot dogs, you can also point to him say
Speaker 1: you'll know this.
Speaker 3: I love I just made a big batch of venison
Speaker 3: hot dogs and they are really That's like we've got to.
Speaker 4: Topic. I really need to know.
Speaker 1: I got to make a business, make a business deal.
Speaker 1: We've been fixing to make a video about how to
Speaker 1: make venison hot dogs. Really here, if you can think
Speaker 1: about this, we'd like to have you come out on
Speaker 1: the rollers. We want to make not fancy dogs, not
Speaker 1: like a thinking man's hot dog. We want to make
Speaker 1: take your venison and turn it into a gas station
Speaker 1: hot every man's joe blow no bend in it that
Speaker 1: you can put on a gas station rollery. Have it
Speaker 1: be like a little kid would eat it and he'd go,
Speaker 1: that's a hell of a hot.
Speaker 3: Dog, collagen cases to keep him flatten straight. Ye, classic,
Speaker 3: no fancy nothing, roller dogs, coryander, garlic, paprika and nutmeg.
Speaker 3: And that's your that's yours.
Speaker 4: Is the consistency of the inside.
Speaker 1: Here's the thing when guys go, so, I've made hot
Speaker 1: dogs and we use sheep case like anybody can do that,
Speaker 1: and they can make a thing that they'd be like, well,
Speaker 1: this is my version of a hot dog. I want
Speaker 1: to make hot dogs. The baseballs.
Speaker 8: Making venison hot dogs, they end up with something that's
Speaker 8: what I would call the rot shape. Yes, it has
Speaker 8: a different spice mixed than what they call their brats,
Speaker 8: but it's a hot dog flavored sausage exactly. But it
Speaker 8: doesn't have it's an emulsification. Five parts lean, four parts fat.
Speaker 8: So you walk us through it right now.
Speaker 1: No, I mean, when we make we come back, we're
Speaker 1: gonna make gas station hot dogs. Then we're gonna buy
Speaker 1: the roller. We've already shopping for a roll and we're
Speaker 1: gonna put them on a roll. It's getting excited, I mean,
Speaker 1: and then we're gonna put mustard ketchup on them. Then
Speaker 1: we're gonna be like, that's deer meat. Gas station hot dogs.
Speaker 3: I ate seven venison hot dogs over the weekend.
Speaker 2: Oh you've got them right now.
Speaker 3: I made. I made a batch of seventy two of them, Randall,
Speaker 3: I love it. They're so good. There's they're very very good.
Speaker 2: Are they hot dog colored?
Speaker 3: Well, they're a little grayish. They don't have I didn't
Speaker 3: smoke them either, so you could do a cold smoke
Speaker 3: on them we're getting.
Speaker 1: They don't smoke station hot dogs.
Speaker 3: They might be a little cold smoke, but they're also
Speaker 3: going to have Nightrite in them, so you know, real
Speaker 3: pinked out from that. I did put some Insecure number
Speaker 3: one in there, but they they didn't take on a
Speaker 3: ton of that pink color there.
Speaker 5: A little on the migra would be that you would
Speaker 5: have to add so much other filler that it'd be
Speaker 5: hard to still call it a venison hot dog.
Speaker 3: Well, it's going to need five parts venison lean, four
Speaker 3: parts of some kind of fat that's going to be
Speaker 3: fine poor pork, and then and then three parts ice,
Speaker 3: and so it's going to be thirty three percent by
Speaker 3: weight other fat. But then it's going to be whatever
Speaker 3: that five parts is of pure venison.
Speaker 1: If we can, if we can publish a recipe and
Speaker 1: have an instructional video of how to make a gas
Speaker 1: station hot dog that your kid would be excited to
Speaker 1: eat and have it be fifty percent venison. That is success.
Speaker 3: Okay, we we can we can move We need to
Speaker 3: move on because there's some yeah, yeah, there's there's some
Speaker 3: nuanced I was starting.
Speaker 4: Sure you have some ip that he needs, and he's
Speaker 4: very valuable.
Speaker 3: I know that.
Speaker 8: Yeah, I was starting to get a little sluggish from
Speaker 8: the meal, but I haven't perked right up with the
Speaker 8: talk of hot dugs.
Speaker 3: He had cheesecat, probably so. But my whole point was
Speaker 3: as soon as it looks like a really light beer.
Speaker 3: And this is what I teach in my classes. It's
Speaker 3: like as soon as you get a straw color in
Speaker 3: tiny bubbles, you're done, and that at that point you
Speaker 3: need to strain.
Speaker 6: So how much solids will you get? Will you scrape off?
Speaker 6: You know, the cracklings and just a little.
Speaker 3: Bit a lot. And that's one of the things that
Speaker 3: gets me is like we still haven't found a consistent
Speaker 3: home for those I hate throwing anything away, but we have,
Speaker 3: like I mean, weekly we're probably fifty gallons.
Speaker 1: I throw them on my roof off the birds, magpies,
Speaker 1: mag we have this. I need I need to metal.
Speaker 1: I need to think about what you're talking because I
Speaker 1: have looked at I've done it wrong. I'm not paying
Speaker 1: attention to the bubbles. I'm looking first, like when I
Speaker 1: feel the crackling is is spent? Is it's going to
Speaker 1: get sure? And that the energy I'm putting into the
Speaker 1: production has hit like any sort of reasonable efficiency, meaning
Speaker 1: I could go and go and go and go and
Speaker 1: go and maybe get a little more, but the crackling
Speaker 1: is spent, diminishing returns. Yeah, I never look at the bubble. Okay,
Speaker 1: that's possible. Well I'm not say I don't.
Speaker 3: I don't.
Speaker 1: I don't do it right. You do it right.
Speaker 6: I feel like there's there's a lot of signals in
Speaker 6: the grease that tells you it's done, you know. I
Speaker 6: mean in bubbles could be one of them, which I
Speaker 6: wouldn't have thought either. I would I would be watching
Speaker 6: the crackling because it's just like a lot of movement
Speaker 6: early when it's rendering down and then finally it just
Speaker 6: starts to slow and sudd You're like, we're not gaining anything.
Speaker 3: Yeah, And I don't want it to get too dark. Yeah,
Speaker 3: I want it to be blonde. Yeah, because then you
Speaker 3: start to develop that toasty flavor in there, and so
Speaker 3: that's going to affect your pie crest or your donut
Speaker 3: or the other things you're gonna do with it.
Speaker 2: You have any way to legally use bear grease, gotcha.
Speaker 1: When you get really good at something like like for you,
Speaker 1: making grease, making tallow lard, you get to a point
Speaker 1: where it talks to you. Do you know what I mean?
Speaker 1: Like you are seeing a thing that you can't really explain,
Speaker 1: the dumbness. Sure, it becomes a little bit like a
Speaker 1: dark art.
Speaker 3: Yeah.
Speaker 1: I always say that ice talks to me walking on ice.
Speaker 3: Oh, I can look at it. I don't speak.
Speaker 1: Yeah, I look at upon and it talks to me
Speaker 1: about it tells me what condition it's in. But you
Speaker 1: probably get with the grease. I never get, like, I
Speaker 1: don't do it enough to when I'm making lard or grease,
Speaker 1: I don't. I always leave it like, don't know, man,
Speaker 1: I suppose that's probably good that the bubbles.
Speaker 5: That's what the bubbles were saying, real technical question. This
Speaker 5: is a batch of bear grease that I made. Okay,
Speaker 5: that looks great, it's really clear and pale. Right, but okay,
Speaker 5: that's the color of a lot of them. Uh huh,
Speaker 5: it never solidified.
Speaker 3: Oh, this is cool. When I took bear hog hunting
Speaker 3: out there to that property, he killed two hogs. I
Speaker 3: had killed one a couple maybe a month or so
Speaker 3: previous to that, and then and I killed one on
Speaker 3: that property two days ago. And it's a there's a
Speaker 3: there's a big pecan orchard on one side, and there's
Speaker 3: a big pecan orchard on the other side. The whole
Speaker 3: river by the bottom is nothing but pecans. And the
Speaker 3: fat that we render off these hogs does not solidify
Speaker 3: in the refrigerator. It stays almost completely liquid. So I
Speaker 3: reached out to one of our customers here as a doctor,
Speaker 3: and I was like, what's happening with this. It's like
Speaker 3: Nola oil viscosity in the refrigerator as polyunsaturated fats from
Speaker 3: eating a diet of probably only pecans, which are really
Speaker 3: high in polyunsaturated.
Speaker 1: And that's what you told me too, right, Yes, that's
Speaker 1: what I'm Yeah, Clay'd probably tell you it's predicting the
Speaker 1: weather and there's bad weather coming out.
Speaker 5: I need to look at earlier that's what you said.
Speaker 5: That means Saturday lots of eighteen to one carbon bonds.
Speaker 4: That's good Bear diet.
Speaker 8: Lay unknowingly came up with his second book title earlier
Speaker 8: when he said signals in the grease.
Speaker 1: I like it.
Speaker 3: That's the grease signals.
Speaker 4: So that is do you feel like it's a good
Speaker 4: product like that?
Speaker 3: Like that? Well? Yes, no, I mean the first off,
Speaker 3: those hogs are very very good to eat, very sweet
Speaker 3: mile but still have that nice bit of like barrel
Speaker 3: hog flavor. To him, Uh, the fat was worthless for sausage.
Speaker 3: You couldn't use the back fat for sausage. Once you
Speaker 3: ran it through the grinder, it liquefied on way out,
Speaker 3: like just frozen chunks of fat into the grinder liquid
Speaker 3: on the way out just because it was soft wild
Speaker 3: howk even the harder fat off the back, not just
Speaker 3: the leaf fat.
Speaker 1: And then for.
Speaker 3: Something like a coned feet where you need that solidified
Speaker 3: protective cover wouldn't.
Speaker 1: Work because it never solid Yep, that's a good point.
Speaker 3: But for general cooking, sauteg things like that, it was great.
Speaker 3: But anything that you needed like a I tried to
Speaker 3: make pie crust with it came total disaster because you
Speaker 3: couldn't get that solid fat incorporated.
Speaker 1: You never cut it in exactly now their day, I
Speaker 1: noticed he had. He never mentioned it to me, but
Speaker 1: he had the jar of congrease I made next to
Speaker 1: a jar of bear grease in the same area. And
Speaker 1: what I thought was interesting was indistinguishable well, and how
Speaker 1: they were predicting weather, like the amount of like solid
Speaker 1: the late where the line was liquefied.
Speaker 2: The congrease was totally solid.
Speaker 1: No, no, yeah, it was was it thinking that you
Speaker 1: didn't see that. He didn't mention it, but I saw it.
Speaker 1: Oh okay, yeah, he didn't say hey, thanks for that,
Speaker 1: but I was looking at him. I thought, oh wow,
Speaker 1: it's remarkable how similar in appearance they are.
Speaker 6: I think you misinterpreted that because the coon grease was
Speaker 6: completely solid and the bear grease was basically sixty forty
Speaker 6: you know, olive oil like and then the saturated fat.
Speaker 1: That it makes me think like an unreliable reporter.
Speaker 6: Dude, Well, I think maybe over time it's possible that
Speaker 6: your coon grease, when it's not being shook up and
Speaker 6: everything would kind of solidify. But basically, I had some
Speaker 6: barre oil analyzed by one of the best lipid labs
Speaker 6: in America. And basically the short version is is that
Speaker 6: the clear olive oil colored liquid is unsaturated fat eighteen
Speaker 6: to one carbons like olive oil. The heavier stuff is
Speaker 6: saturated fats, and it's a variety of different carbon chains
Speaker 6: and stuff. But anyway, this bar oil that I submitted
Speaker 6: was like sixty percent unsaturated fat forty percent saturated but apparently,
Speaker 6: but I think it's different based upon the bear's diet.
Speaker 1: Sure, there's a lot of hand lotion, natural hand lotion
Speaker 1: in that bear meat.
Speaker 6: So they analyze this barre oil and there are species
Speaker 6: of lipids, Like if you have any jar of oil
Speaker 6: that there is animal fat or like olive oil, there
Speaker 6: are multiple, if not hundreds of species of lipids that
Speaker 6: make up that oil. And this lab person she said
Speaker 6: the most surprising thing about the barrel oil was that
Speaker 6: it had uh, oh my gosh, it's slipped my mind.
Speaker 2: What it's called Sarahmid's.
Speaker 6: The barrel oil was three percent Saramid's, which if you
Speaker 6: go to a drug store and look for skin lotion,
Speaker 6: it'll say Sarahmid's because Sarahmid's are a species of lipid
Speaker 6: that is like forty percent of your skin and so anyway,
Speaker 6: but pork fat didn't have nothing else that she had
Speaker 6: ever seen had saramids in it.
Speaker 2: But a little off topic.
Speaker 4: But what do you mean?
Speaker 2: And it's for my book, You're honest, Jo honest want me.
Speaker 2: He constantly wants me to talk about my book that's
Speaker 2: coming out a year and a half.
Speaker 1: Be ready, very good book.
Speaker 4: What's it called?
Speaker 1: I read the first half called American Bear very good book. Wow,
Speaker 1: first half is could go to ship after that.
Speaker 2: Get this guy talking about it.
Speaker 1: You can put a big old chapter in there about
Speaker 1: that grease I gave you.
Speaker 4: Probably it'll be it'll be the apple.
Speaker 2: I'll put it in the I'll be like my dear friends.
Speaker 4: You spend on bear fat in this book. I don't
Speaker 4: want to give it all away. But you're not gonna.
Speaker 4: I'm telling you, you're not giving anything away. Give them
Speaker 4: a taste.
Speaker 6: Man, it's the Let me just say that the opening
Speaker 6: of the book will be unlike any book you've ever read, probably.
Speaker 1: Because the discussion before.
Speaker 6: Yeah, and and we we do have right now in
Speaker 6: the structure of full chapter on me going to Atlanta.
Speaker 6: I went to Emery Labs in Atlanta and saw the machine,
Speaker 6: the most technical lipid analysis machine in the world.
Speaker 3: Study.
Speaker 6: We did novel research on bear grease never before. They
Speaker 6: want me to publish and they want me to somehow
Speaker 6: be involved in a published article about it. Well, and
Speaker 6: I was like, that would be great, Let's do it.
Speaker 6: I'm getting a little jealous.
Speaker 1: There you go eighteen months out. Yeah, where are we
Speaker 1: on our walk through? Have we gotten to your lettuce
Speaker 1: rap yet? No? Nopet's tackle the lettuce wrap. Yeah, and
Speaker 1: then we'll tackle the salad.
Speaker 3: We're gonna let's just talk vegetables first. So the lettuce
Speaker 3: is a hydroponically or aquaponically grown butterleaf lettuce actually the
Speaker 3: company owned by another friend of mine. And then right
Speaker 3: outside of Austin. So we get these super fresh, really beautiful,
Speaker 3: uh you. We'll notice a little bit of lime on there.
Speaker 3: That is a South Texas organically grown line from gns
Speaker 3: Orchards down near Karizo Springs. We've got fresh IRBs because
Speaker 3: we are in season four, things like minton salatro, some
Speaker 3: red cabbage and radishes also in season. But then the
Speaker 3: you know, the real star of the show there is
Speaker 3: the ground nil gui so and these are coming from
Speaker 3: that band along the Texas coast south of Kingsville all
Speaker 3: the way to the border where the aeteria is and
Speaker 3: then kind of extends over to the west to Felfurious
Speaker 3: in a little bit farther. But then where the where
Speaker 3: the nil guy range. And so we get in a
Speaker 3: lot of nil guy. I like nil guy. A lot
Speaker 3: doesn't hit corn. Peters has a really nice, very natural diet.
Speaker 3: They're invasive, they're very very sustainable. And these are harvest
Speaker 3: from helicopters.
Speaker 5: Uh.
Speaker 3: One shot sniper shot from a helicopter broke broken arrow
Speaker 3: ranch out of Ingram, Texas. And then they have inspectors there.
Speaker 3: They'll they'll do eighty in a day. And they have
Speaker 3: these trailers set up and they process them all, take
Speaker 3: them back their age and cut them and distribute them.
Speaker 1: Where do they hit that thing from the helicopter headshots?
Speaker 1: Only the hit him in the head from the helicopter.
Speaker 3: Wow, buckshot, No, those are rifles.
Speaker 1: This guy's got to be good day.
Speaker 5: And they're doing a lot of days. You're not the
Speaker 5: only one serving nil guy. That is correct that they
Speaker 5: don't do eighty a day. They do a batch of eighty, correct,
Speaker 5: not three sixty five. But when they go down there,
Speaker 5: they will do eighty.
Speaker 3: Yeah, they no, they distribute and they for the longest
Speaker 3: time Broken Era has been the pre eminent source of
Speaker 3: like real wild game like this farreal hog and nil guy,
Speaker 3: you know. And then they have a lot of other
Speaker 3: stuff like axis red stag things like that. But they've
Speaker 3: they've really like led the industry in that field harvesting
Speaker 3: technique and they're very, very good at it. Their distribution
Speaker 3: is amazing, their customer service great people.
Speaker 1: That's got to be some high overhead for them. Man,
Speaker 1: you get a helicopter involved in something, yeah, things start
Speaker 1: getting expensive.
Speaker 3: Yeah, and then all the people on the ground, you know,
Speaker 3: trailers and you know inspectors that have to go with them,
Speaker 3: and they're they're shipping over state lions so they're USDA.
Speaker 3: They have to have a USDA inspector with them. So
Speaker 3: it's it is quite an operation, but they do it
Speaker 3: so well. I mean, and I think arguably this is
Speaker 3: some of the best meat that you could possibly purchase
Speaker 3: because it is harvested in this way and then immediately
Speaker 3: treated in the field.
Speaker 7: Uh.
Speaker 3: You know, they have this shocking technique where they hook
Speaker 3: him up and they know about that, yeah, and to
Speaker 3: kind of speed him through rigor Mortis thinks about that,
Speaker 3: and and then they're they're getting them skin gutted and
Speaker 3: chilled and distributed, and I just I think they do
Speaker 3: a wonderful job.
Speaker 1: We had a meat scientist, Can Purdue. I'm about to
Speaker 1: get him back on it has been long enough now.
Speaker 1: He had quite a lot to say about the shocking.
Speaker 1: There is a I'll have to revisit the podcast. He
Speaker 1: had quite a lot to say about it. There is
Speaker 1: a very specific moment when that needs to occur. It
Speaker 1: is not a later in the day thing.
Speaker 3: Yeah, I don't think that. I don't know the ENS announcement,
Speaker 3: but I do know what it's called. And I love this,
Speaker 3: the tender Buck electro stimulator.
Speaker 1: We let's move to the next out.
Speaker 3: This is just a salad. I wanted to throw a
Speaker 3: salad out there. We've got some romaine and watermelon, radishes
Speaker 3: and herbs and a vinaigrette. There's probably some egg in there.
Speaker 2: It's very good.
Speaker 3: I don't know if it's as exciting as the other topics,
Speaker 3: but yeah, so, I mean all of it. And that'll change.
Speaker 3: What goes into that salad will change, you know, the
Speaker 3: dressing and all these things. Well, what is the dressing.
Speaker 3: This is a onion dressing, so it's like a charred onion.
Speaker 3: We grill and then puree that up with some egg
Speaker 3: yolk and olive oil.
Speaker 1: Oh, we didn't talk about eggs eggs from.
Speaker 3: We get eggs from two different sources right now, one
Speaker 3: of which we've been using since we were at the
Speaker 3: Farmer's Market together. Like we both sold at the Farmer's Market.
Speaker 3: And let's be two thousand and six through twenty and twelve.
Speaker 3: His name is Chris, and he runs an amazing operation.
Speaker 3: He just has very very good eggs. That's what the
Speaker 3: only thing he does is raised chickens for eggs. And
Speaker 3: then we also get we sell a few eggs retail. Uh.
Speaker 3: And that's from another farm out in the Hill Country
Speaker 3: called Hat and Heart. And that is also another fantastic
Speaker 3: egg That's the egg I eat at home because they
Speaker 3: send them in twelve back cartons and so that's the
Speaker 3: ones that I steal from the restaurant to take home.
Speaker 1: How many jobs do you create here at Die Doue.
Speaker 3: We probably got around forty, that's great man. Yeah, between
Speaker 3: front of the house staff and and everybody in the
Speaker 3: kitchen and so yeah.
Speaker 1: Dude's gotta be the fun if you were in the
Speaker 1: if you were in the food business, gotta be This
Speaker 1: has gotta be the most educational, funnest place to work.
Speaker 3: If if it's your thing, you know, if you want,
Speaker 3: if you want more refinement and and and truffles and
Speaker 3: different ingredients, and you know, you might find home somewhere else.
Speaker 1: This is like way, that's just like how that's just
Speaker 1: it's a demonstration of buying power. It's not a it's
Speaker 1: some of that. It's a demonstration of buying power. It's
Speaker 1: not a demonstration of creativity and elbow grease.
Speaker 3: Well, I appreciate that. I can only say that because
Speaker 3: there are people that sometimes that will come here and
Speaker 3: they're like, this is not what I'm looking for.
Speaker 1: I want.
Speaker 3: I want to go to this place where we play
Speaker 3: things and it's a little fancier. We use some tweezers
Speaker 3: and this. Yet that's fine, you know, I mean, everybody's
Speaker 3: got their their place. We have it. We have a
Speaker 3: wonderful crew here. You know. It's it's just it's so
Speaker 3: much fun to come in here because everybody they get
Speaker 3: into it. You know, we try to educate them as
Speaker 3: much as possible about what these things are and you know,
Speaker 3: like and like pull the curtains back and let them
Speaker 3: see and just and understand how important it is to
Speaker 3: support you know, loncito or the you know, the supposed
Speaker 3: eradication of add ad or why we use beats or
Speaker 3: why this olive oil is so valuable and all these things.
Speaker 3: So we try to really you know, inculcate that in them. Uh,
Speaker 3: so they understand what they're doing.
Speaker 5: Yeah, when you come down for your our dad hunt, Randall,
Speaker 5: you might want to incorporate stopping by here and doing
Speaker 5: a little beat about eating out of dat.
Speaker 7: I've been thinking about how to suggest that myself in
Speaker 7: a way that didn't seem.
Speaker 1: Like you're trying to take advantage of them.
Speaker 4: So I appreciate you saying that.
Speaker 1: I'll go ahead and improve that right now.
Speaker 4: Can I have a concluder?
Speaker 1: Yeah, I was about ready to do one. Go ahead,
Speaker 1: let it rip.
Speaker 4: I've got two.
Speaker 3: I'll make them very short and sweet.
Speaker 4: One.
Speaker 5: Every time I eat here, I'm very inspired. It's very inspirational.
Speaker 5: When I eat here, I'm like, I need to go
Speaker 5: home and do a better job and like put more
Speaker 5: effort into cooking at home. Because even though it is
Speaker 5: like there's a lot of stuff going on there. I
Speaker 5: don't need to get that. I don't even want to
Speaker 5: call it fancy. You were just trying to not call
Speaker 5: your food fancy, so now I don't want to use
Speaker 5: that word. But like, I need to do a better job.
Speaker 5: Number two, I feel like what you do as a
Speaker 5: restaurant tour you're making the world a better place. Oh man,
Speaker 5: that's very kind, but you really are, Like I'm almost
Speaker 5: emotional about it. Like the whole thing that you just explained,
Speaker 5: it's only making everybody around you and you're involved with
Speaker 5: ye better because of what you're doing here.
Speaker 3: You appreciate it. Very cool.
Speaker 1: Yeah, man, I get a lot of pride out of
Speaker 1: being your friend. I love the stuff you do, the
Speaker 1: way you care yourself, the way you treat people around you.
Speaker 1: I love this restaurant. I think people should come and
Speaker 1: check it out. Man. It's like you've created something of
Speaker 1: a lot of beauty. And also you just play by
Speaker 1: your own rules, you know what I mean, Like you
Speaker 1: didn't you just did things the way. You can just
Speaker 1: tell that you just did things the way that made
Speaker 1: sense to you. And when someone's like, oh it doesn't
Speaker 1: work that way, you can't do it that way. You
Speaker 1: just say, oh, figure it out, see what I can
Speaker 1: do and landing in the cool spot.
Speaker 3: Man, Thank you.
Speaker 1: So you come to Austin, you guys can feel free
Speaker 1: to say whatever you want. But I always tell people
Speaker 1: whenever I talk to someone that's coming to Austin, like,
Speaker 1: you gotta go to die do a man. That's what
Speaker 1: I've heard about forever and from everybody that's come down here.
Speaker 1: It says, if you get the chance to go, you
Speaker 1: got to go. If you ever down there, just regardless
Speaker 1: if it's work or vacation, you got to go. And
Speaker 1: it has inspired me to do some more stuff with
Speaker 1: with the game at home, to do some different things.
Speaker 1: You know, we get in you get in a rut,
Speaker 1: and I don't guess it's a root because I like
Speaker 1: the way the things that I cooked, the way that
Speaker 1: I do, but there's so much more potential to make
Speaker 1: it different. I like it, and this is thank you Jesse.
Speaker 1: It's great.
Speaker 8: Yeah, I mean it's everything I tasted was exceptional. But
Speaker 8: you know, oftentimes it feels like a vision is sort
Speaker 8: of tacked on.
Speaker 7: To a to a restaurant, and this there's like a
Speaker 7: very kind of render there's there's, indeed that there.
Speaker 8: This is like a very clear, honest concept that carries
Speaker 8: through everything with great clarity, and.
Speaker 3: It's so good.
Speaker 1: My other concluder after Clay is, uh, how do we
Speaker 1: decide who gets the watch? I've been watching. Now I'm
Speaker 1: going to get more serious about it. I'm been trying
Speaker 1: to steal man.
Speaker 2: These guys said, I cannot add anything to it, but
Speaker 2: just I just want to say. The food is incredibly good.
Speaker 2: It's incredibly good, and you're you're just such a generous person.
Speaker 2: So thank you, Jesse.
Speaker 1: It's the community and it's good ladies and gentlemen. Jesse Griffins.
Speaker 4: Now tell me who made this pickle.