WEBVTT - Ep. 812: The Best Grub in Texas 0:00:00.160 --> 0:00:02.960 Welcome everybody to the third and final flop from the 0:00:03.000 --> 0:00:06.519 Meat Eater Live Christmas Tour. Today finds us in Austin, Texas, 0:00:06.559 --> 0:00:10.760 at the esteemed restaurant Die do Way, owned and operated 0:00:10.800 --> 0:00:14.640 by Jesse Griffiths, who I argue, not only is America's 0:00:14.720 --> 0:00:18.000 greatest chef. I mean, maybe I don't know that's a 0:00:18.000 --> 0:00:22.240 big claim. He is definitely America's greatest wild game cook 0:00:22.360 --> 0:00:24.280 and chef. And we're in his restaurant. What I used 0:00:24.280 --> 0:00:25.880 to like about this restaurant. 0:00:26.520 --> 0:00:28.840 But I used to like about it, I. 0:00:28.760 --> 0:00:30.479 Need you know. Last night some people came up to 0:00:30.520 --> 0:00:34.360 me and they were from somewhere far away, like Massachusetts 0:00:34.440 --> 0:00:37.400 or something, and they had recently come to Austin to 0:00:37.520 --> 0:00:40.400 eat at the restaurant. They came to the show and 0:00:40.400 --> 0:00:44.560 told me that story. Why I liked, Why I liked 0:00:46.000 --> 0:00:48.520 I used to like Die where we're sitting right now 0:00:49.040 --> 0:00:51.400 is you'd get to the menu and you encounter this 0:00:51.520 --> 0:00:55.240 very intriguing line down here. Now. You think most restaurants 0:00:55.320 --> 0:00:57.720 would put the line up here in big letters, but 0:00:57.800 --> 0:01:01.320 Jesse had a line down here that said everything is 0:01:01.360 --> 0:01:04.520 from around here, and he was a master of subtlety 0:01:04.560 --> 0:01:09.440 and just left it like that. I was shocked and dismayed. 0:01:09.440 --> 0:01:12.200 Today I asked for a menu so that I could 0:01:12.640 --> 0:01:15.720 reference everybody to the everything is around here line, And 0:01:15.760 --> 0:01:20.840 what did I find is a broader explanation backing up 0:01:20.880 --> 0:01:24.800 the claim that everything is from around here. The premise 0:01:24.840 --> 0:01:27.600 that died due is that when you come here, you're 0:01:27.600 --> 0:01:35.840 eating Texas food from Texas, and that is not an 0:01:35.880 --> 0:01:38.400 easy thing to do. I know that. When I've had 0:01:38.480 --> 0:01:40.640 Jesse on the podcast before, we've laughed about I remember 0:01:40.800 --> 0:01:43.000 Jesse and I were somewhere and he ran into a 0:01:43.040 --> 0:01:47.640 citrus stand and bought a truckload of citrus because when 0:01:47.680 --> 0:01:52.080 citrus is ready, that's his year long chance to get citrus. 0:01:52.600 --> 0:01:56.600 I've been with you buying a truckload of pecans, because 0:01:56.640 --> 0:02:00.520 when pecans are ready, it's time. You're not going to 0:02:00.560 --> 0:02:03.680 get them from somewhere else. Things like, give me a 0:02:03.680 --> 0:02:06.720 thing that you'll just never have here. Tell me the 0:02:06.720 --> 0:02:09.760 thing that's the biggest bummer that you'll never be able 0:02:09.800 --> 0:02:10.040 to have. 0:02:10.360 --> 0:02:14.040 Pineapples. Okay, I love pineapple. 0:02:14.120 --> 0:02:17.639 Okay, but since you can't get a pineapple from Texas, 0:02:19.320 --> 0:02:21.440 you're never gonna get a You'll never see a pineapple 0:02:21.480 --> 0:02:24.760 in here. Barring some kind of agricultural innovation. 0:02:25.520 --> 0:02:28.120 Pretty much. Yeah, you could conceivably grow a pineapple in 0:02:28.240 --> 0:02:29.480 far South Texas. 0:02:29.240 --> 0:02:30.359 And if they did, you would buy. 0:02:30.480 --> 0:02:32.440 Oh, I would buy. I'd drive down there and get it. 0:02:33.000 --> 0:02:36.720 Jesse buys people bring things. I hesitate to say this 0:02:36.720 --> 0:02:38.680 because I don't want to have people just showing up 0:02:38.720 --> 0:02:41.880 at your door. People will show up at Jesse's door. 0:02:43.280 --> 0:02:44.799 You tell its, I want you to. I don't want 0:02:44.800 --> 0:02:45.880 to say anything wrong. 0:02:46.680 --> 0:02:52.040 I mean, yeah, we get some kind of sketchy sales transactions. 0:02:52.040 --> 0:02:56.079 I mean we don't participate solicitations, thank you. Usually it's 0:02:56.080 --> 0:02:58.560 in the form of a of a dead farreal hog. Okay, 0:02:58.960 --> 0:03:02.840 maybe some mushrooms, which I will buy, but faral hogs 0:03:02.840 --> 0:03:03.840 I will not, okay. 0:03:04.680 --> 0:03:08.639 But other things, a purveyor would just call and say 0:03:08.680 --> 0:03:12.200 I happen to have a bunch of and you'll go 0:03:12.200 --> 0:03:14.960 go for it and do it. Uh. Jesse's been on 0:03:15.000 --> 0:03:19.400 the podcast before. I'm big like, I love his restaurant. 0:03:19.680 --> 0:03:21.920 If you were to ask my wife about her favorite restaurant, 0:03:21.960 --> 0:03:25.040 she's gonna say this is her favorite restaurant. It's it's 0:03:25.560 --> 0:03:28.359 far none, far and away in my favorite place to eat. 0:03:28.720 --> 0:03:30.440 What we've never done with Jesse if you've never sat 0:03:30.520 --> 0:03:32.519 down to eat. So we're gonna try to eat with 0:03:32.560 --> 0:03:36.240 headphones on, which is which is complicated. But the main 0:03:36.320 --> 0:03:38.640 thing we want to do is in trying to capture 0:03:38.680 --> 0:03:43.360 this essence of like Texas food. Can you tell us 0:03:43.480 --> 0:03:47.240 what we're looking at and and prove to me that 0:03:47.360 --> 0:03:48.680 everything is from around here? 0:03:48.880 --> 0:03:54.040 Sure? Sure, we'll start right in front of you. So 0:03:54.120 --> 0:03:59.240 those are some flout us made with shredded wild boar. 0:03:59.720 --> 0:04:02.720 All right. Farrell hogs come from either the hill country 0:04:02.840 --> 0:04:04.200 or east of Austin. 0:04:04.520 --> 0:04:06.640 And these are real wild pigs, real. 0:04:06.680 --> 0:04:10.040 So they're they're trapped live and then they're brought into 0:04:10.080 --> 0:04:15.800 a licensed facility, at which point they're inspected and then kill. 0:04:16.240 --> 0:04:16.880 Who did that? 0:04:18.839 --> 0:04:21.640 What's the there's a phrase for someone that cannot tolerate 0:04:21.680 --> 0:04:22.960 the sound of other people chewing. 0:04:23.560 --> 0:04:24.160 I don't have that. 0:04:24.760 --> 0:04:27.280 They're not gonna like this. They're not gonna like this episode. 0:04:28.120 --> 0:04:30.240 If you move your thing, if you move your thing 0:04:30.320 --> 0:04:33.039 way away and then move it back when you have 0:04:33.080 --> 0:04:33.400 to talk. 0:04:34.920 --> 0:04:39.600 So shredded Farrel hog, these tortillas, we buy them from 0:04:39.600 --> 0:04:43.000 a very specific place in San Antonio. Shredded cabbage. So 0:04:43.080 --> 0:04:45.200 cabbage is in season right now, when cabbage is not 0:04:45.279 --> 0:04:48.159 in season, we will pickle or fermn it so that 0:04:48.240 --> 0:04:50.640 then we can use it. On top of here, I 0:04:50.680 --> 0:04:53.080 got a question already. 0:04:53.800 --> 0:04:58.400 If you buy a tortilla, you then I'm assuming you 0:04:58.440 --> 0:05:02.320 then need to call that tortilla to find out. 0:05:02.360 --> 0:05:07.479 The source of their corn. You do, yes, hum, So 0:05:07.800 --> 0:05:09.440 not for everything though, And I want to be really 0:05:09.480 --> 0:05:12.400 transparent about it too. So like we will carry We 0:05:12.440 --> 0:05:16.120 have a bottled lemonade that we serve, you know, mostly 0:05:16.120 --> 0:05:18.000 because we love the company. You know, it's just this 0:05:18.040 --> 0:05:20.560 little girl started to like basically a lemonade stand, and 0:05:20.600 --> 0:05:22.960 so we buy that that's a local company. But our 0:05:23.000 --> 0:05:27.200 fresh ingredients and I wouldn't go one hundred percent on it, 0:05:27.279 --> 0:05:32.239 but are going to be very diligently sourced from Texas 0:05:32.440 --> 0:05:35.240 to the point where we we we will often get 0:05:35.480 --> 0:05:38.920 shipped lettuce this butter lettuce right here. The company we 0:05:38.960 --> 0:05:42.640 source it from. Some sometimes are often just throws whatever 0:05:42.800 --> 0:05:44.919 in there. If it comes in the back door and 0:05:45.000 --> 0:05:48.000 we see that it is not from Texas because there's 0:05:48.000 --> 0:05:51.640 a there's a company that grows these hydroponically, we ship 0:05:51.680 --> 0:05:54.280 it right back. Really, and that confuses the hell out 0:05:54.320 --> 0:05:57.280 of the driver, He's like, what are you talking about? Like, 0:05:57.640 --> 0:05:59.240 this is not what we met. He's like, it says 0:05:59.240 --> 0:06:02.440 butter Lettuce, Like yeah, well talk to the rep. Not 0:06:02.520 --> 0:06:04.360 the right butter Lettuce, not the right butter Lettuce. 0:06:04.400 --> 0:06:05.560 One time I think we were in here. 0:06:05.600 --> 0:06:08.360 You were telling us that at one point you got 0:06:08.360 --> 0:06:12.200 eggs that were like five from five miles away, and 0:06:12.240 --> 0:06:13.960 then you found out that you could get eggs that 0:06:14.000 --> 0:06:16.760 were from like a half a mile from here. Do 0:06:16.760 --> 0:06:20.159 you still sort of roll with that ethos too, of 0:06:20.240 --> 0:06:23.080 like the closer to this restaurant, that stuff has grown 0:06:23.080 --> 0:06:23.880 and made the better. 0:06:24.160 --> 0:06:25.840 There's going to be a lot of different things that 0:06:25.960 --> 0:06:29.359 determine where we get things. Now, proximity would be would 0:06:29.360 --> 0:06:31.560 be one, but really it's going to be it's probably 0:06:31.560 --> 0:06:35.160 going to boil down more to how those businesses are run. 0:06:35.360 --> 0:06:39.680 I mean, what you know, land stewardship, what there, how 0:06:39.720 --> 0:06:42.320 they operate, you know, especially with eggs. You know, we 0:06:42.360 --> 0:06:45.560 want a pasture situation. We don't want a warehouse, and 0:06:45.600 --> 0:06:48.800 we want chickens to be able to live on pasture 0:06:48.880 --> 0:06:51.600 freely and feed on insects things like that. So we 0:06:51.640 --> 0:06:53.800 will do the research and if we have so so 0:06:53.880 --> 0:06:55.360 I mean to that point, if we had to get 0:06:55.400 --> 0:06:59.279 something from farther away that fell more within our standards 0:06:59.279 --> 0:07:00.960 than we would apply do that, right. 0:07:01.800 --> 0:07:03.800 There's people that came up to me and they were 0:07:03.839 --> 0:07:05.320 telling me about how they'd come a long way to 0:07:05.320 --> 0:07:08.240 go to your restaurant. He made a comment, he says, Man, 0:07:08.279 --> 0:07:11.160 it's pretty expensive, though, I'm like, dude, do you even 0:07:11.280 --> 0:07:13.720 know what those guys go through to put that stuff together. 0:07:14.840 --> 0:07:18.160 I'm like, they take basically all that money to go 0:07:18.200 --> 0:07:20.760 buy the stuff to make like it's complicated. 0:07:21.000 --> 0:07:21.760 It is complicated. 0:07:21.840 --> 0:07:26.000 It's like it's like you're doing things. You guys are 0:07:26.040 --> 0:07:28.119 doing things that make the least business sense. 0:07:28.720 --> 0:07:32.880 Yeah. Yeah, I mean it's the cost of real food. 0:07:33.440 --> 0:07:36.680 How much it really costs when there's not a subsidized 0:07:36.720 --> 0:07:39.960 you know, agribusiness standard that's producing these things. It's just 0:07:40.360 --> 0:07:42.840 it's just how it really costs to operate like this. 0:07:42.960 --> 0:07:45.600 And if we want to ensure that we keep farmers 0:07:46.360 --> 0:07:48.320 that are doing the right things, you know, in these 0:07:48.360 --> 0:07:51.280 smaller and we're going to throw the word family farm 0:07:51.280 --> 0:07:52.840 out there, and I mean that for real, like a 0:07:52.880 --> 0:07:55.680 family's run in this place. If we want to really 0:07:55.760 --> 0:07:58.880 ensure that they are in business then we have to 0:07:58.880 --> 0:08:01.320 buy from them, and then their their product is more 0:08:01.320 --> 0:08:03.040 expensive almost invariably. 0:08:03.200 --> 0:08:05.400 Let's let's back we talk about what Randall's eating. 0:08:05.560 --> 0:08:07.600 Oh yeah, I just want to do a quick recapture 0:08:08.360 --> 0:08:10.880 mm hmmm, quick recap on this first place, and then 0:08:10.880 --> 0:08:14.640 we'll try to get through without all the interruptions. So Texas, 0:08:15.120 --> 0:08:18.800 you buy tortillas from a Texas outfit, the tortilla is 0:08:18.840 --> 0:08:22.960 filled with a kind of braised down, cooked down. I 0:08:23.000 --> 0:08:26.760 haven't eaten it yet. Faral hog. Yeah, wild pig that 0:08:26.880 --> 0:08:30.920 was trapped in the wild and brought to you on 0:08:30.960 --> 0:08:32.280 the bone. 0:08:32.520 --> 0:08:36.360 Yeah yeah, I mean sometimes sometimes we'll buy trim, but typically, 0:08:36.400 --> 0:08:39.320 like especially these days, for probably the past years or so, 0:08:39.800 --> 0:08:43.480 we've really trended towards whole carcasses on faral hogs. 0:08:43.520 --> 0:08:46.040 So in the back door of this restaurant, wild pig 0:08:46.120 --> 0:08:47.360 carcasses come in. 0:08:47.679 --> 0:08:49.680 We have a rail system which is really cool because 0:08:49.679 --> 0:08:51.280 we can just hook them up on a rail and 0:08:51.320 --> 0:08:54.480 it's like a little railroad goes from the back door 0:08:54.760 --> 0:08:56.440 into the walk in on a big loop and then 0:08:56.440 --> 0:08:58.240 it comes out, goes down the hot line and into 0:08:58.240 --> 0:08:59.559 the prep area right here to our. 0:08:59.600 --> 0:09:05.000 Rightep, meaning those inedible wild pigs that can't be eaten 0:09:06.800 --> 0:09:10.880 come into this restaurant and every day get eaten by 0:09:10.960 --> 0:09:14.600 people who then say that that's the best wild pig 0:09:14.880 --> 0:09:19.000 they ever ate. Very edible, very very doubt Okay, let's 0:09:19.000 --> 0:09:19.280 move on. 0:09:19.800 --> 0:09:24.000 Well, speaking of inedible, part two, that's our Addad. 0:09:23.640 --> 0:09:26.960 Meatball, right, the inedible added. 0:09:27.080 --> 0:09:33.040 The inedible is here. Odd Dad gets more inedible the 0:09:33.120 --> 0:09:36.320 farther across that canyon that people shoot it, you know, 0:09:37.400 --> 0:09:39.360 and all said that guide is like, yeah, man, you 0:09:39.360 --> 0:09:41.600 can't eat those things. You know that, you know, so 0:09:42.040 --> 0:09:44.920 they go chop the head off, and you know, I 0:09:44.920 --> 0:09:48.960 I love Audad. I think Oddad is objectively good. I 0:09:49.000 --> 0:09:53.600 think that it's oftentimes cooked improperly and you kind of 0:09:53.600 --> 0:09:56.280 need to aggregate it. Much like the feral hog is 0:09:56.320 --> 0:09:59.040 slow cooked and shredded or ground or made into sausages. 0:09:59.120 --> 0:10:02.320 Things like that. Odd again needs to be aggregated. So 0:10:02.480 --> 0:10:03.920 we're going to slow cook that or we're going to 0:10:03.960 --> 0:10:06.120 grind it, and that's what that is. 0:10:06.160 --> 0:10:08.280 Just me understand that word to use and aggregated. 0:10:08.640 --> 0:10:13.240 But like so faral hogs especially so if we I 0:10:13.280 --> 0:10:15.200 can't pick up the phone and say, hey, can you 0:10:15.240 --> 0:10:19.320 bring me five sixty five pound faral hogs tomorrow. I 0:10:19.360 --> 0:10:21.800 can say, can you bring me some faral hogs tomorrow? 0:10:22.280 --> 0:10:24.360 And he's like sure. I mean one of them is 0:10:24.360 --> 0:10:26.720 going to be one hundred and thirty eight pounds. Two 0:10:26.760 --> 0:10:29.280 of them, you know, probably siblings out of the same sounder, 0:10:29.280 --> 0:10:31.520 are going to come in at forty seven pounds and 0:10:31.559 --> 0:10:37.040 so forth. So it's very difficult to achieve consistency in 0:10:37.080 --> 0:10:40.040 size and fat content. So if I want to run chops, 0:10:40.080 --> 0:10:42.320 we got to get a little bit lucky. And so 0:10:42.920 --> 0:10:47.760 you know what they are. Our processor either selects certain 0:10:47.800 --> 0:10:52.080 animals of size and quality or or we just get 0:10:52.160 --> 0:10:55.880 lucky with what the trapper got. And so it's the 0:10:55.960 --> 0:10:58.400 much more easier thing to do would be to aggregate that. 0:10:58.480 --> 0:11:00.480 Meaning we're going to just pull every thing off the 0:11:00.520 --> 0:11:02.960 bone and grind it and then make something out of it, 0:11:03.080 --> 0:11:05.360 or we're gonna shred it off the bone and make 0:11:05.400 --> 0:11:08.520 something like that. It's an equalizer, got it? Uh? 0:11:08.679 --> 0:11:11.320 And on this this odd ad here that we're looking 0:11:11.320 --> 0:11:14.800 at as we discussed, this dish has been ground. But 0:11:15.720 --> 0:11:17.760 these I imagine too. You don't say like I want 0:11:17.800 --> 0:11:20.160 a bunch of one hundred pound carcasses or whatever. 0:11:20.200 --> 0:11:21.840 You just get and what you get. Yeah, we get 0:11:21.880 --> 0:11:22.319 what we get? 0:11:22.440 --> 0:11:24.559 Got it? So yeah, and how do these odd ads 0:11:24.559 --> 0:11:25.200 show up to you? 0:11:25.600 --> 0:11:28.160 So that's either that's probably going to be a coal. 0:11:30.120 --> 0:11:32.880 Sometimes they're trapped, you know, so sometimes they'll go into 0:11:32.960 --> 0:11:35.600 hog traps things like that, at which point they're fair game, 0:11:37.440 --> 0:11:39.760 you know, and they might be coals off of high 0:11:39.760 --> 0:11:43.080 fence places as well. Coming for complete transparency, you know, 0:11:43.200 --> 0:11:45.880 but I think that at that point we're kind of 0:11:45.880 --> 0:11:49.880 towing the line between eating an invasive and also trying 0:11:49.880 --> 0:11:52.480 to demonstrate that that invasive is edible as well. You know. 0:11:52.559 --> 0:11:55.320 So it's also like a it's an object lesson right there, 0:11:55.400 --> 0:11:57.000 you know, like, well you can you can eat it? 0:11:57.040 --> 0:11:59.160 Hey, what about the what about the combination? 0:12:00.040 --> 0:12:00.520 Excuse me? 0:12:02.400 --> 0:12:06.280 Like what were this is a I don't know, flata. 0:12:06.600 --> 0:12:07.280 What would we call that. 0:12:07.360 --> 0:12:10.160 Let's a it's a it's our flatbread. So we make 0:12:10.240 --> 0:12:13.199 a flat bread and then it's got grilled meatballs on there. 0:12:13.200 --> 0:12:16.840 Those meatballs are bound with rice. The rice comes from 0:12:16.960 --> 0:12:18.880 out near Houston and anawak. 0:12:18.679 --> 0:12:20.000 Really Texas rice. 0:12:20.040 --> 0:12:21.640 But then the French fries is really like. 0:12:21.679 --> 0:12:24.600 Yeah, well that's you know, if you go to Europe 0:12:24.600 --> 0:12:26.840 and you get these like donor kebabs and these these 0:12:26.880 --> 0:12:29.679 these classics in the Middle Eastern pet of sandwiches. A 0:12:29.720 --> 0:12:30.920 lot of times they'll put French fried. 0:12:31.480 --> 0:12:33.959 Okay, so that's. 0:12:34.080 --> 0:12:36.440 Yeah, I like that. So what's in the flatbread? Is 0:12:36.440 --> 0:12:37.680 it a flower based flat bread? 0:12:37.720 --> 0:12:42.560 Flour? Flowers flower, So we use some it depends on 0:12:42.600 --> 0:12:46.280 the bread. Some flour we do get from larger mills, 0:12:47.080 --> 0:12:51.120 but we use a lot of Texas grown flour from 0:12:51.480 --> 0:12:52.280 bart and spring smell. 0:12:52.360 --> 0:12:55.200 And then you're able to get taters from Texas. 0:12:54.920 --> 0:12:59.280 Yes, sometimes most of the time and off season. That's 0:12:59.280 --> 0:13:02.040 one of the COVID provisions that that we made was 0:13:02.080 --> 0:13:05.280 that we that's kind of our our our cheat ingredient 0:13:05.400 --> 0:13:06.559 is potatoes and. 0:13:06.520 --> 0:13:08.439 So we just have to have them. 0:13:08.840 --> 0:13:12.200 Yeah, it really hit hard during COVID and that we 0:13:12.720 --> 0:13:14.760 and it's really funny because I think, you know that 0:13:15.040 --> 0:13:18.360 potatoes represent like one of like two hundred ingredients that 0:13:18.360 --> 0:13:20.480 that we get and it's and it's the one that's 0:13:20.480 --> 0:13:23.120 not consistently from Texas and can always end up there. 0:13:23.520 --> 0:13:25.400 And I always ended up talking about it too long. 0:13:26.160 --> 0:13:28.920 But during COVID, I mean, people I don't know, we 0:13:28.920 --> 0:13:31.160 were just like, we really need to provide some comfort 0:13:31.200 --> 0:13:33.880 we need French fries and mashed potatoes and things like that, 0:13:33.920 --> 0:13:36.520 and we kind of went down that path. We're very 0:13:36.559 --> 0:13:39.320 conscientious about how we source them. They have to be organic, 0:13:40.320 --> 0:13:44.800 prefer uh preferably we get them from Colorado and New Mexico, 0:13:45.120 --> 0:13:47.760 so we're able to do that. But again, if they 0:13:47.880 --> 0:13:51.680 hit the back door and they're not organic, they what 0:13:51.720 --> 0:13:52.319 do you feel like. 0:13:52.240 --> 0:13:55.959 You're getting from an organic potato versus a non organic potato? 0:13:56.000 --> 0:13:59.440 You know, I don't. I mean, at one point years ago, 0:13:59.520 --> 0:14:01.600 I had on some research on it. I don't know 0:14:01.640 --> 0:14:04.000 how the standards have changed, and so maybe it is 0:14:04.080 --> 0:14:08.000 a fool's errand to think that I'm doing anything. But 0:14:08.040 --> 0:14:10.280 at the same time, I just, you know, whatever that 0:14:10.360 --> 0:14:13.480 standard means these days, I support it, you know. I 0:14:13.520 --> 0:14:15.520 think it's just better. If we're going to make a concession, 0:14:15.800 --> 0:14:17.160 I want it to be the best possible. 0:14:19.800 --> 0:14:22.360 Okay, what's next. We haven't talk about this one yet. 0:14:22.480 --> 0:14:26.040 Yeah, So that's our pastrami sandwich. So that is beef. 0:14:26.280 --> 0:14:34.640 That's some Logu beef brind smoked and then steamed a 0:14:34.880 --> 0:14:38.480 rye bread and then sour kraut. I think the real 0:14:38.600 --> 0:14:41.280 start of the show here would be the sour kraut, 0:14:41.480 --> 0:14:43.680 and that you know, we had to pull this off 0:14:43.680 --> 0:14:45.720 of our menu for about three weeks and then people 0:14:45.720 --> 0:14:49.200 were really upset. It's a good pastrami sand and we 0:14:49.240 --> 0:14:50.880 had to pull it off the menu because we ran 0:14:50.920 --> 0:14:55.960 out of sour kraut because we didn't put enough away 0:14:56.760 --> 0:15:00.520 the previous spring. Like this spring, we just we didn't 0:15:00.560 --> 0:15:03.960 do enough. We should have shredded more sour kraut. It's 0:15:04.000 --> 0:15:06.640 about a three week process of fermenting the sour kraut 0:15:06.680 --> 0:15:08.360 and then we can sit on it in the walk 0:15:08.400 --> 0:15:09.760 in for months and months and months. 0:15:09.840 --> 0:15:12.040 But when you get how much might you shred? Like 0:15:12.120 --> 0:15:14.920 how much cabbage might you do when a cabbage is available? 0:15:15.080 --> 0:15:18.040 Hundreds and hundreds of pounds. We make our own paprika, 0:15:18.200 --> 0:15:21.560 So we bring in hundreds of pounds of sweet peppers 0:15:22.200 --> 0:15:23.200 during peak pepper. 0:15:22.960 --> 0:15:24.400 Season, which just make paprika. 0:15:24.760 --> 0:15:27.760 It's amazing. Our paprika is like probably one of my 0:15:27.800 --> 0:15:29.880 favorite things that we make, and it has one ingredient 0:15:29.920 --> 0:15:34.160 and it's a pepper. We bring in just beautiful, thick walled, 0:15:34.760 --> 0:15:38.960 late season ripe red peppers and we're in this is 0:15:39.000 --> 0:15:41.440 going to kind of mess with y'all because you're from 0:15:41.600 --> 0:15:44.840 the north. We're in the tail into pepper season right now. 0:15:44.880 --> 0:15:47.960 So November, maybe the first part of December is when 0:15:47.960 --> 0:15:50.800 we really just started get a lot of peppers in. 0:15:51.000 --> 0:15:54.000 We got to walk in full of them and we 0:15:54.880 --> 0:15:58.560 smoke them over post oak and then we dehydrate them 0:15:58.560 --> 0:16:00.920 and then grind them into a powder. And when it's 0:16:01.000 --> 0:16:04.880 fresh and made with a really nice pepper, it's it's 0:16:04.920 --> 0:16:06.040 it's incredibly good. 0:16:06.160 --> 0:16:08.480 So that's all paprika is, is the ground up pepper. 0:16:08.800 --> 0:16:10.240 Yeah, I didn't know that. 0:16:10.560 --> 0:16:13.840 So you make it smoked pap You make it smoked paprika, correct, Yeah, 0:16:13.840 --> 0:16:16.880 post predominantly what you use is post o Yeah. 0:16:17.000 --> 0:16:18.760 I mean, you know, when we do off sites and 0:16:18.800 --> 0:16:20.920 fun other things, you know, we mix up that wood. 0:16:20.960 --> 0:16:23.920 But uh, you know, post oake pecan another favorite. And 0:16:23.920 --> 0:16:26.720 then when we go south, I almost invariably amusing mesquite. 0:16:26.760 --> 0:16:29.680 And I mean there's this whole thing about wood, and 0:16:30.560 --> 0:16:33.360 you know what what those different styles of wood and 0:16:33.480 --> 0:16:36.480 direct heat cooking, off offset cooking, and you know, it 0:16:36.560 --> 0:16:39.760 really has influenced the cooking culture here. But where this, 0:16:40.120 --> 0:16:43.960 where this restaurant sits in Austin, post oak should be 0:16:43.960 --> 0:16:48.000 the fuel, right, It's the most prevalent thing it you know, 0:16:48.080 --> 0:16:52.400 it has influenced our barbecue culture incredibly, Like like we 0:16:52.440 --> 0:16:56.280 are in central Texas, it is that offset indirect heat 0:16:56.360 --> 0:16:59.640 of barbecue. Whereas you get further south, they're kind of 0:16:59.760 --> 0:17:02.680 cook king over mesquite. But there's just a lot of distance. 0:17:02.760 --> 0:17:05.440 It's it's really fascinating to me because these woods burned differently. 0:17:05.640 --> 0:17:08.720 But where we're sitting right now, post stoke would be 0:17:08.880 --> 0:17:09.600 would be the wood. 0:17:09.720 --> 0:17:12.320 How many cords of would do you think you go through? Oh? 0:17:12.640 --> 0:17:16.800 Uh one a week? Not it's not incredible, Like we're 0:17:16.880 --> 0:17:19.200 just we're burning in the in the grills and then 0:17:19.359 --> 0:17:23.240 our smoker. We have a we have a rotisserie, uh, 0:17:23.480 --> 0:17:26.800 solid fuel smoker which is really cool and so it 0:17:26.880 --> 0:17:28.320 burns whatever would we want to put in. 0:17:28.359 --> 0:17:30.240 But your week sounds like a lot. 0:17:30.320 --> 0:17:33.240 Yeah wow, Yeah, your cooking fire is running all the time. 0:17:33.880 --> 0:17:37.080 Yeah yeah, I mean Friday, Saturday, Sunday all day and 0:17:37.119 --> 0:17:40.360 then then you know, five six hours a night. Rest up. 0:17:41.760 --> 0:17:43.800 Let's back up cabbage for a second. As you walk 0:17:43.880 --> 0:17:44.840 through this, who. 0:17:44.640 --> 0:17:44.960 Made that. 0:17:46.800 --> 0:17:51.560 The pickle? Yeah, I don't know. I'm to find out it's. 0:17:51.000 --> 0:17:52.280 The only thing it was made here. 0:17:52.760 --> 0:17:54.720 And your kids, Oh I thought you wanted a name. 0:17:54.920 --> 0:17:59.399 I was like, it's gonna be Hector or I don't know. No, 0:17:59.560 --> 0:18:01.560 we made that of course. Yeah. Yeah. 0:18:01.600 --> 0:18:03.639 That's the cool thing about being in here is like 0:18:04.080 --> 0:18:06.600 down to the smallest detail, like the pickle. When you 0:18:06.640 --> 0:18:09.320 eat this pickle, you're like, oh, this it came in 0:18:09.359 --> 0:18:12.000 as a cucumber and then right there it turned into 0:18:12.040 --> 0:18:12.439 a pickle. 0:18:12.720 --> 0:18:13.760 Oh, I got a good one for you. 0:18:13.960 --> 0:18:16.479 So yog I went back up to the because we 0:18:16.560 --> 0:18:18.920 left behind the crowd, and I had a crowd question. 0:18:20.720 --> 0:18:23.959 So it comes the day when cabbages are ready to 0:18:24.000 --> 0:18:28.920 come into Die do a October. Okay, and now it's 0:18:28.960 --> 0:18:31.119 not like you're prepping for tonight, but you're prepping for 0:18:31.160 --> 0:18:35.399 the year. How do you handle staffing to say, hey, everybody, 0:18:35.440 --> 0:18:39.440 come in, we're going to go through a truckload of cabbage. 0:18:39.800 --> 0:18:42.320 Well, it's no, it's we were buying it. I mean, 0:18:42.359 --> 0:18:44.480 in total, we're buying hundreds of pounds. So we'll bring 0:18:44.480 --> 0:18:47.840 in ten cases, and then a week later another ten cases, and. 0:18:47.800 --> 0:18:51.680 Then the season and see you still spread it out 0:18:51.720 --> 0:18:54.600 throughout however long the window of opportunity. 0:18:54.240 --> 0:18:56.520 Still that's I mean, I guess you've got people here 0:18:56.560 --> 0:18:59.360 that all. Their whole job is just making. 0:18:59.040 --> 0:19:01.960 Stuff pickles, I mean, like ferments, things like that. 0:19:01.960 --> 0:19:04.480 They're not there. Their job isn't even to make something 0:19:04.480 --> 0:19:05.560 for a customer tonight. 0:19:06.240 --> 0:19:09.080 Absolutely, it's very heavy on preps. So we have a 0:19:09.119 --> 0:19:12.840 lot of staff because every single sauce, every pickle, every everything, 0:19:12.960 --> 0:19:18.960 the paprika has to be made, the yogurt on that flatbread. 0:19:19.160 --> 0:19:24.840 So years ago, one of our years ago, we had 0:19:24.880 --> 0:19:27.920 an employee and she was from India and her family's 0:19:28.000 --> 0:19:31.880 yogurt starter had been going for over two hundred years continually, 0:19:32.440 --> 0:19:35.280 and she brought us that yogurt starter and so we 0:19:35.359 --> 0:19:39.520 still use that yogurt starter to create our own yogurt. 0:19:39.560 --> 0:19:41.200 So we make our own we make some of our 0:19:41.960 --> 0:19:43.840 we make our own cream cheese, we make our own 0:19:43.920 --> 0:19:47.760 sour cream, we make our own yogurt here. So anything 0:19:48.000 --> 0:19:50.520 like that that we can make will make it and 0:19:50.840 --> 0:19:52.240 there's just fun stories. 0:19:54.320 --> 0:19:57.280 Is there anywhere else that does this like you do? 0:19:57.960 --> 0:19:58.159 You know? 0:19:58.200 --> 0:20:00.840 I'm sure, and I think that there's a more proliferation 0:20:01.200 --> 0:20:04.880 restaurants like kind of what we're doing, like really kind 0:20:04.880 --> 0:20:07.800 of taking deep dives and just definitely more focus on 0:20:08.000 --> 0:20:11.760 locality and support of things like that. But I would 0:20:11.920 --> 0:20:14.439 I would like to say no to an extent. You know, 0:20:14.600 --> 0:20:17.720