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Speaker 1: This is me eat your podcast coming at you shirtless, severely,

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Speaker 1: bug bitten, and in my case, underwear listening podcast. You

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Speaker 1: can't predict anything presented by First Light, creating proven versatile

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Speaker 1: hunting apparel from Marino bass layers to technical outerwear for

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Speaker 1: every hunt, First Light, Go Farther, Stay Longer, All right,

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Speaker 1: everybody joined today by h Wild Hog apologist Jesse Griffith's

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Speaker 1: perfect I love it. That title stuck. Dude. Uh, we

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Speaker 1: didn't have you wild Hog at your restaurant there night,

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Speaker 1: But when I took my my wife and daughter to

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Speaker 1: your restaurant in Austin, Texas, died du way, holy ship,

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Speaker 1: was it good man? My wife said it was the

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Speaker 1: best meal. I'm not kidding. Unprompted, she said it was

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Speaker 1: the best meal she had had in years and years,

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Speaker 1: which I shouldn't really point that out because I cooked

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Speaker 1: dinner every night. She I'm sure she made a restaurant meal.

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Speaker 1: I know that's what mean. Yeah. I didn't think about

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Speaker 1: it now, but it was like a dig. She's making

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Speaker 1: a dig, Emmy. It wasn't building you up, dude, does

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Speaker 1: knocking me down And I didn't even realize it. No.

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Speaker 1: I think there's it's there's it's categories. You know, you've

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Speaker 1: you've got your at home meals, and you've got your

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Speaker 1: dining ups and we we we must have excelled that.

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Speaker 1: I'll take you sell in the dining up. Well, my

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Speaker 1: brother Danny Um, he'll he'll often say that when he

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Speaker 1: eats at someone's house or whatever, he likes it. He says,

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Speaker 1: because it just doesn't taste like something I made. Well,

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Speaker 1: it's like the whole sandwich role. You know, like if

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Speaker 1: somebody else makes you a sandwich, it's better than if

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Speaker 1: you made yourself a sa So good, we had your

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Speaker 1: nil guy, we had the tartar? Right, what is that exactly?

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Speaker 1: I mean, I know what it is, but like what

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Speaker 1: like tell people what the preparation is. It changes a lot,

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Speaker 1: like like act like you're gonna do it with a

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Speaker 1: deer or something like that, a deer or whatever. Yeah, well,

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Speaker 1: I mean I think, I mean, it's all pretty much.

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Speaker 1: If you can eat it raw, it's pretty interchangeable. And

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Speaker 1: I prefer the tender loin or a muscle off the

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Speaker 1: leg um if it's a If it's a tartar, then

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Speaker 1: we'll we'll finally dice it and then we'll give it

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Speaker 1: a nice hand chop with a real heavy sharp knife.

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Speaker 1: And then so each piece of meat is how big, Well,

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Speaker 1: they start off like smaller, you know, probably like a

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Speaker 1: one centimeter dice, and then it gets hand chopped until

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Speaker 1: you get that perfect like not ground but consistency. So

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Speaker 1: you make a little cube, you slice a little cube correct,

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Speaker 1: and then you that's the noise it makes. It's yeah, yeah,

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Speaker 1: that's exactly what ex Yeah, and yeah, just go over

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Speaker 1: it until it's nice and fine, and then sky's limit.

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Speaker 1: There you get creative and add something, you know, you

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Speaker 1: want to put something maybe a cidc in there, uh,

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Speaker 1: something textural, whether that's a rugula or or an onion

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Speaker 1: or a caper or something like that. Something bright like

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Speaker 1: lemon salt obviously, and he's and heeds a lot of salt.

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Speaker 1: I always feel like it's one of those things like

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Speaker 1: avocados and potatoes that's relying on having the right amount

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Speaker 1: of salt on it. And then what um, I mean

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Speaker 1: you can go traditional put the egg. I want you

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Speaker 1: to tell me, I mean, I know you weren't there,

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Speaker 1: but want you tell me what I ate the other night?

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Speaker 1: In all honesty, I don't know what the current set

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Speaker 1: is because she might have changed it so that Jeney's

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Speaker 1: the chef at the restaurant and and she, uh if

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Speaker 1: I recall correctly right now, it was there's a piece

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Speaker 1: of grilled bread, okay, arugula yep, and it's okay, and

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Speaker 1: then a fermented sofrido vinaigrette. Does that sound familiar. We're

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Speaker 1: just gonna We're just gonna nod say yes at this

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Speaker 1: point because this is borderline embarrassing that I don't know

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Speaker 1: what's going on. Well, I only you weren't there, right, Uh,

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Speaker 1: I think, yeah, So what we've got there is those

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Speaker 1: those same components. You know, you've got uh texture, especially

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Speaker 1: the grilled bread being slightly warm, you know, a little

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Speaker 1: bit of smoke, so you know, a nice texture there,

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Speaker 1: arugula texture, and then the fer minute so frito which

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Speaker 1: sounds kind of, you know, slightly fancy. It's basically just

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Speaker 1: our way of preserving summertime vegetables and so frito form,

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Speaker 1: which would be onion, garlic, tomato, pepper um for using

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Speaker 1: as a cooking base. I mean, it's a very traditional

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Speaker 1: way to like start a lot of dishes. And since

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Speaker 1: we're reliant on having stuff out of season because we

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Speaker 1: don't know source anything that's not available. What we'll do

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Speaker 1: is we'll make a a liquid out of that, will

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Speaker 1: pure that to a paste and then at salt and

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Speaker 1: then ferment that and so we have a year round

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Speaker 1: and it's correct. Yes, you know what, you didn't take

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Speaker 1: my advice on here we go. I'll tell you. I

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Speaker 1: knew you were gonna tell me when I ate here. Okay,

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Speaker 1: you're when I ate the restaurant. I think last time

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Speaker 1: I was in there, I got to notice in that

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Speaker 1: in the fine print at the bottom of the menu,

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Speaker 1: right like where someone would normally right ship like parties

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Speaker 1: of six or more, we'll have an automatic gratuity or

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Speaker 1: whatever bullshit in the bottom of menu and super no

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Speaker 1: one ever in a million years would read right you

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Speaker 1: have down there? That I love. The wording is wonderful.

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Speaker 1: It says almost everything is from around here, correct. We

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Speaker 1: had to change that that caveat almost because it used

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Speaker 1: to be everything. And then there's a couple of ingredients

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Speaker 1: kind of snuck in, like what what's snuck in? We get?

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Speaker 1: We get organic potatoes from Colorado for It's almost like

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Speaker 1: it's just really funny because it always comes out it's

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Speaker 1: like the restaurant's probably that locally sourced. But for some reason,

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Speaker 1: that one per cent that I'm a little bashful about

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Speaker 1: always rises to the because because because yeah, because well

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Speaker 1: it says like almost everything, it says almost but I

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Speaker 1: would have that in big gass letters at the top

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Speaker 1: of the menu. Right, Well, I think, well, first off,

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Speaker 1: I think subtlety goes a long way. And then the

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Speaker 1: server's job is to explain that. You know, if you

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Speaker 1: ask about you know, a limit, I pressed, I pressed

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Speaker 1: around it, and when pressing around it, she was saying, like, well,

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Speaker 1: there might be a situation where we'd have something I

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Speaker 1: can't remember what it was. Something would be from New Mexico. Well,

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Speaker 1: we from New Mexico. We get uh pastachios, and uh

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Speaker 1: we do occasionally source one of our sparkling wines from there.

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Speaker 1: I forget about that. And that's probably to my You said,

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Speaker 1: the reason you guys don't have a cocktail program, it's

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Speaker 1: because it's too difficult to get it all from Texas, right, yes,

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Speaker 1: because it's like the citrus and ship continuous. It would

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Speaker 1: be it wouldn't be impossible, but it would be it

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Speaker 1: would be onerous, you know, it would yeah, it would

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Speaker 1: be tough. It would be easier now that there's more

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Speaker 1: spirits coming out of Texas to which has changed since

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Speaker 1: we opened eight years ago. That's been drastic. But um,

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Speaker 1: you know, specifically speaking of citrus, you know, and we're

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Speaker 1: down here in South Texas and I got the text,

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Speaker 1: you know, don't come back without seventy pounds of lemons

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Speaker 1: because that's this is where they are. Like if if

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Speaker 1: we want lemons, I have to like put them in

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Speaker 1: my truck and bring them to Austin. And I just

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Speaker 1: hope that everybody appreciate those limits because they could have

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Speaker 1: gonna go on a ride, you know. But you know,

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Speaker 1: it's you know, almost everything is the I felt like

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Speaker 1: the best way to put that. That's so good man.

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Speaker 1: I'm glad you liked it. I mean to be clear too,

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Speaker 1: we did have Farrell Hog on the menu. Ye're not

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Speaker 1: didn't get it right? I got that big as pork chop.

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Speaker 1: I love our pork chop. Yeah. So the ranch that

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Speaker 1: we do our classes that is actually a domestic pig

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Speaker 1: farm also, so I mean he's got um thousands of

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Speaker 1: acres and part of it is an all outdoor operation

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Speaker 1: where he's raising these just beautiful, gorgeous domestic pigs. And uh,

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Speaker 1: I think that's that's step one is just having the

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Speaker 1: best possible pork and it is just a gorgeous product.

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Speaker 1: Goes into a brine olive oil, honey um after it

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Speaker 1: comes out of brine, and then we grow it over

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Speaker 1: post oak and then we put salt from Padreal and

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Speaker 1: so far South Texas, like the hyper Saline Bay down there.

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Speaker 1: They they make salt harvest salt. That's where we get

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Speaker 1: some of ourselves, you know, for our for like finishing

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Speaker 1: steaks and pork chops and so forth. Uh, And then

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Speaker 1: it just gets a sprinkle of that on top and

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Speaker 1: that's it. Oh that's good man, it's a good one.

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Speaker 1: I like a lot. How much would we say, and

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Speaker 1: you guys go through because you cook over would yeah

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Speaker 1: about a quarter to post oake every probably five days

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Speaker 1: or so. Yeah, that blows my mind. Yeah, we burned

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Speaker 1: a lot in the smoker and then the two girls,

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Speaker 1: you know, those things are going, you know, burning hot

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Speaker 1: for many hours a day because I remember, you know,

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Speaker 1: when I sell wood, might be typical for a family

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Speaker 1: to buy four or five chords to heat their house

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Speaker 1: for the winter, right, Yeah, we're yeah. I mean if

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Speaker 1: you do the math, you know that you know, a

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Speaker 1: log is you know, maybe a dollar or maybe more,

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Speaker 1: and so you just you're literally burning money. But that uh,

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Speaker 1: it tastes good, you know, and it's it's part of it,

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Speaker 1: you know, just that that heart, the heart of the

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Speaker 1: hearth there, uh you know, and and so much of

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Speaker 1: the things that come out of that kitchen are cooked

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Speaker 1: over that wood. So you know, you were talking about

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Speaker 1: the difference like for cooking woods, talk about your favorite

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Speaker 1: would well for he's post oak. That's true, yes, well,

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Speaker 1: I mean in Texas too, it's very regional um as

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Speaker 1: far as what the predominant fuel wood or not fuel wood,

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Speaker 1: but um cooking wood would be. And so in Central

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Speaker 1: Texas we have oaks. Um. In South Texas where we're

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Speaker 1: at right now, it's Mesquite. You know, Mesquite is king

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Speaker 1: down here. But I mean what's notable too is that

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Speaker 1: that changes a lot of cooking techniques. So, like like

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Speaker 1: barbecue in Central Texas is this offset like slow heat

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Speaker 1: where when you move south into Mesquite country, it starts

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Speaker 1: to become it's a hotter wood, and so things are

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Speaker 1: grilled hotter, there's not as much smoking going on down here,

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Speaker 1: and that's because of the wood, you know, So that

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Speaker 1: the slower burn on oak in Central Texas makes barbecue,

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Speaker 1: but the South Texas mesquite fire air, which is hotter

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Speaker 1: kind of that's that makes vehitous, you know what I mean?

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Speaker 1: And so I find that to be fascinating. But you know,

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Speaker 1: we're we're right on the border between the post Stokes

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Speaker 1: and the mesquites. And you know we have plenty of

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Speaker 1: mesquites in Central Texas as well. But I would give

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Speaker 1: the edge in my preference, uh for grilling to mesquite.

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Speaker 1: I love it it just it burns very hot. It

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Speaker 1: has a very distinct flavor to it um. But mostly

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Speaker 1: what I enjoy is that that constant heat. Once that

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Speaker 1: thing burns down to coals like a nice cured mesquite

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Speaker 1: log burns to like red hot coals. You've got it

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Speaker 1: for a long time and it puts out a ton

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Speaker 1: of heat for quick cooking and searing for smoking. I

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Speaker 1: don't love it as much. I prefer postoke or pecan.

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Speaker 1: Are you familiar with the measurement like I used to

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Speaker 1: sell wood in this measurement a rick? No? I never

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Speaker 1: heard of them. Have you ever heard of a face cord. Nope,

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Speaker 1: So a cord of wood is four by four by eight.

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Speaker 1: So that's what Dight used to know. This real well

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Speaker 1: hunterd cubic feet um sixteen inches, so it's it's in

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Speaker 1: Firewood is traditionally caught at sixteen inch lengths. So three

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Speaker 1: logs stacked end to end, it's forty eight inches. The

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Speaker 1: stack goes forty eight inches high and it's eight ft long.

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Speaker 1: And that's a cord of wood. But we used to

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Speaker 1: sell a rick, and that was a face cord, meaning

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Speaker 1: one log wide. So sixteen inches wide, four ft high,

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Speaker 1: eight ft long, a third of a chord, third of

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Speaker 1: a chord a rick. The third of a chord is

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Speaker 1: a rick. But you never heard that measurement. Now, if

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Speaker 1: you need as much wood as you need, why do

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Speaker 1: you not just have a staff wood chopper, a woodsman,

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Speaker 1: a woods person. Um, that's a that's a great question.

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Speaker 1: But um, that would delve into the kind of the

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Speaker 1: boring topic of modern staffing issues. I'm telling you it's

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Speaker 1: it's hard enough to find a lot of line cook wi. Yeah, yeah, yeah, man,

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Speaker 1: I think you need to have an ad in the

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Speaker 1: paper that says wanted staff wood chopper, be like dude,

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Speaker 1: here's your job. Here's like a truck. We're gonna put

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Speaker 1: some beef springs on it, We're gonna build some sidewalls.

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Speaker 1: It's gonna be able to carry five thousand pounds. We're

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Speaker 1: gonna put a quarter of wood in there. And your

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Speaker 1: job is I want that sum bits and truck here

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Speaker 1: full three times a week. I don't care how you

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Speaker 1: do it. I'm gonna get the weirdest messages now from

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Speaker 1: people be like, I heard you're looking for a woodsman.

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Speaker 1: I would like to send in my resume to like, well,

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Speaker 1: listen if you look. Can we say is this fair

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Speaker 1: to say if these if someone's listening and they live

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Speaker 1: in Austin and they have like a great wood supply

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Speaker 1: and they want to sell some wood, is fair to

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Speaker 1: say they be getting ahold of you? Possibly when we

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Speaker 1: try to we try to foster relate a consistent relationship

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Speaker 1: with with do you want dude just dropping off straight loads? No?

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Speaker 1: Because yeah, we need it when we need it, and

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Speaker 1: uh what what the the goal is to have somebody

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Speaker 1: that's out there bringing you quality would consistently like a

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Speaker 1: staff or right right, I mean it's kind of like

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Speaker 1: the the grass fed grass fed beef producers. Like a

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Speaker 1: lot of times you'll you'll will be contacted by someone

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Speaker 1: who raises grass fed beef and they'll say, hey, we

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Speaker 1: we can, we would love to supply the restaurant. It's

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Speaker 1: like okay, and it's like, well, we'll have one cow

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Speaker 1: available every five weeks. And it's like, well that doesn't

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Speaker 1: that doesn't help us, Like we can't really do much

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Speaker 1: with that. And then you know, like the thought of

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Speaker 1: like aggregating multiple vendors together to try to make that

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Speaker 1: happen is is it's just not gonna happen. It would be.

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Speaker 1: I might have told my wife a lie. I'm not

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Speaker 1: just gonna tell everybody lie. Now. When we're sitting there,

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Speaker 1: I was telling my wife, I said, man, sometimes people

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Speaker 1: just show up with with people will show up with

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Speaker 1: produce and ship and he's got and these guys can

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Speaker 1: just buy it and serve it. Yes, that's different. Or

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Speaker 1: my favorite was, Uh, this guy A knocks on the

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Speaker 1: back door and he asks for me. He's got dreadlocks

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Speaker 1: and he's he wants to talk to me and he's

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Speaker 1: got something in his car to show me. And I

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Speaker 1: was like I could not I'll take it. Yeah, like

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Speaker 1: I gotta see what's in the car, and it turns

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Speaker 1: out it was. It was like a Honda and the

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Speaker 1: whole the whole back area, like the cargo area in

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Speaker 1: the back, just loaded with chantrells. And I was like,

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Speaker 1: I'll take it. I'll take it and tell all your

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Speaker 1: friends that sometimes it does work out. It's the guy

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Speaker 1: that's like, hey, can I drop some some hogs off

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Speaker 1: and you're like, knock, I can't do that. That's a

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Speaker 1: that's not how we do it here. Yeah. Yeah, uh oh,

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Speaker 1: remember I got I got to talk about a couple

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Speaker 1: of things real quick. Uh. And it's not like a

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Speaker 1: horrible it's a it won't be It will seem like

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Speaker 1: a rough segue to people who weren't privy to our

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Speaker 1: conversation before we started recording, because we're talking about what

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Speaker 1: making a lot of noise last night? Foxes? No owl Nope, coyotes?

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Speaker 1: Well no, that that that that that gets into the problem.

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Speaker 1: Not a problem. Guy rolled in. He's got this question.

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Speaker 1: He says, he has a potential discussion point that I

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Speaker 1: would love to hear the opinion regarding the pronunciation of

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Speaker 1: the word coyote. How do you say it? Jesse? Uh

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Speaker 1: I'll say coyote, but I mean down here he would

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Speaker 1: be just his app are likely to hear coyote. M

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Speaker 1: This guy says, I grew up in rural area of Kansas,

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Speaker 1: where the word kyote was pronounced in the two syllables

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Speaker 1: form coyote. I would only hear the three syllabl pronunciation

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Speaker 1: of coyote from television or media. You know what, he

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Speaker 1: already has his answer. He already has his answer, he

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Speaker 1: just doesn't realize it yet. I always made the inference

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Speaker 1: that the three syllable pronunciation was used in urban areas

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Speaker 1: by people who did not hunt trapper otherwise interact with

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Speaker 1: the animal in any way. To be honest, I would

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Speaker 1: internally discredit anyone who used the three syllable pronunciation as

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Speaker 1: a city slicker that only new coyotes from Saturday Morning cartoons.

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Speaker 1: That was me. However, recently I have to question my

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Speaker 1: previous dogma. As an avid listener to the Meter podcast,

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Speaker 1: I've heard on several occasions both the crew and guests

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Speaker 1: using both the two and three syllable pronunciation. Not me,

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Speaker 1: That was me. I was editorializing when I said, not me.

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Speaker 1: These are people that are much closer to the land

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Speaker 1: than I spend more time outdoors of whom I respect

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Speaker 1: your opinions. He wants to know about how the proper pronunciation.

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Speaker 1: Can I address this? Yeah, but I'm gonna do it too.

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Speaker 1: If you want to start, that's fine, I'm gonna start. Um,

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Speaker 1: that's the Spanish word, like I said earlier, it's coyote.

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Speaker 1: And I think that just like in Texas, you're going

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Speaker 1: to have these uh mispronunciations of Spanish words. But you're

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Speaker 1: gonna kind of see a segue between the Spanish word

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Speaker 1: and then where we're gonna say coyote, which is where

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Speaker 1: we're pronouncing that e. But then if you looked at

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Speaker 1: it from from an English language standpoint, that e would

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Speaker 1: be silent and make the oh hard oh sounds. So

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Speaker 1: be a coyote. So I think that, you know, the

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Speaker 1: closer you get to the origin of the word Spanish

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Speaker 1: down here, and I mean, you know, we we go

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Speaker 1: to the rodeo, you know, we we eat a burrito,

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Speaker 1: you know, but all these words are slight americanizations, are

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Speaker 1: you know, English pronunciations of Spanish words. And I think

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Speaker 1: coyote adding the e on there and then further north

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Speaker 1: you get you're probably gonna get more into a linguistic

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Speaker 1: version that's reflective of of English. Yeah, I have never

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Speaker 1: heard in my life someone who has killed a coyote

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Speaker 1: called a coyote. What about where you've spent a lot

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Speaker 1: of time meeting those folks who have. Now we put

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Speaker 1: this question to Dan Flores, who is the author of

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Speaker 1: what he would call coyote America I would call kyo

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Speaker 1: America UM. And I threw it to him and he's

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Speaker 1: basically either or he's like he says, probably first English

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Speaker 1: speaking people that encountered that word would have been mountain

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Speaker 1: men trapping around in New Mexico and Taos. I think

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Speaker 1: I'm getting this right about what his history was. They

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Speaker 1: were hearing it from Spanish speakers, they were English speakers.

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Speaker 1: He said, you know, you can see how they would

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Speaker 1: have run off of that in various directions, Um, from coyote,

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Speaker 1: that it would just travel its own little path. But

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Speaker 1: I think the person is right that you do like

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Speaker 1: in media it's always coyote mhm in in like vernacular

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Speaker 1: of people of the land. Seems to me it's always kyote,

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Speaker 1: like who chases the roadrunner, wile coyote? It's not wild

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Speaker 1: kayot here. Here's it. Can I hit you with the

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Speaker 1: Chatticott question? That's attiquette? Okay? Why did you call it

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Speaker 1: Chatticott because our guy Chester? Yeah. Um, we're interested in

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Speaker 1: pursuing a project where Chester round chatkot Chester round etiquette

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Speaker 1: just for sure to be Chettikott. Okay, here's a guy,

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Speaker 1: as self declared late on set, Hunter recently moved from

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Speaker 1: the Seattle area to Richmond Williamsburg area of Virginia. Big change.

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Speaker 1: What's that? That's a big change, big change. I run

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Speaker 1: a small farm that's talked about one quarter mile back

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Speaker 1: off a rural road. This is a great question. The

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Speaker 1: property on either side of the driveway is owned by

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Speaker 1: a hunting club. So let's get this. He's got a

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Speaker 1: quarter match. He's got a quarter mile driveway that ends

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Speaker 1: at his farm. But as he's going down zone driveway,

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Speaker 1: hunt club owns either side. Long story short, he says,

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Speaker 1: if there are turkeys on said driveway, do you feel

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Speaker 1: like they would be fair game for me to shoot?

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Speaker 1: As long as I'm respecting all other rules, including proximity

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Speaker 1: to actual road and buildings, et cetera, I do hunt

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Speaker 1: the actual forty three acre farm property. As I like

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Speaker 1: the act and process of hunting and thoroughly missed going

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Speaker 1: out in the cascades for days chasing out. But there's

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Speaker 1: still a lot to learn. Wouldn't mind an easy harvest

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Speaker 1: from time to time. There's only one way you're gonna

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Speaker 1: get the right answer to this, I'll tell you. In

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Speaker 1: my mind, like I'm not standing there, and I don't

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Speaker 1: really I can't see the land of land and all that.

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Speaker 1: In my mind, it would just be a matter of

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Speaker 1: like is it illegal or not? Right? It sounds legal

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Speaker 1: to me. And then there's what you call trespass with

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Speaker 1: projectile to so, meaning that the uh rifle, bullet or

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Speaker 1: more likely shotgun, like not a single palette could trespass.

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Speaker 1: Over the problem different like different states have such different

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Speaker 1: attitudes toward that stuff. And you know, think about it, man,

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Speaker 1: Let's say you're hunting squirrels. Let's say you've got twenty

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Speaker 1: aes and you're hunting squirrels and you take a shot

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Speaker 1: at a squirrel up in a tree. You've just trespassed

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Speaker 1: and you missed them. I mean there's like, of course

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Speaker 1: you projectile just trespassed, like no one you know, well,

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Speaker 1: I mean here, that's what the issue I think would

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Speaker 1: be but on your road your turkey. Well, what I'm saying,

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Speaker 1: I mean, I would I feel like it's probably okay,

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Speaker 1: but there's only one way you're ever going to really

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Speaker 1: feel comfortable doing it. If you're like, oh, if you

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Speaker 1: want to be like a totally law buying dude, call

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Speaker 1: your game warden. Just be like, I got a question.

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Speaker 1: But then I would advise this, this is not a

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Speaker 1: hack on game wardens. Um If if you find someone

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Speaker 1: who would indulge you and they tell you know, press

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Speaker 1: them on why they're telling you, know, are they saying

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Speaker 1: it doesn't seem like a good idea or is it

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Speaker 1: actually because that's what that's your decision to make. Are

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Speaker 1: they telling you it doesn't seem like a good idea?

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Speaker 1: Are are they telling you it is illegal? I've had

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Speaker 1: I one time asked the game moren't a question like this,

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Speaker 1: and they turned back to me like, why do you

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Speaker 1: feel that you would need to ask about it? Like

400
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Speaker 1: pressing me to see if I somehow felt funny about

401
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Speaker 1: the situation. It's sure, but I'd be like, that's not

402
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Speaker 1: what I'm here to talk about. What I'm here to

403
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Speaker 1: talk about is am I breaking a law? I'm trying

404
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Speaker 1: to understand. I'm not talking about what it feels like.

405
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Speaker 1: I'm saying, is it breaking a law to hunt a

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Speaker 1: turkey on this road? Not like, is this really the

407
00:25:07,720 --> 00:25:12,399
Speaker 1: kind of hunt you want? Yeah, contact the game warden.

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00:25:12,680 --> 00:25:15,760
Speaker 1: It's not a cop out. But let me hear you

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Speaker 1: with another turkey thing. I don't know. I haven't contacted

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Speaker 1: I don't know anybody that has contacted Michigan to find

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Speaker 1: out why in the world they're doing this. Michigan allowed

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Speaker 1: this pass fall. Speaking of turkeys, Michigan allowed the unlimited

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Speaker 1: take of fall turkeys this passphat. You could shoot a turkey,

414
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Speaker 1: go get another tag, shoot another, and so on until

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Speaker 1: there were no tags left. Meanwhile, they only allowed one

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Speaker 1: time in the Spring Wow of those guys who killed

417
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Speaker 1: multiple gobblers this fall legally, not to mention how many

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Speaker 1: hens oh hands as well. Yeah, I think it's like, like,

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Speaker 1: I haven't heard the logic on it. That ship is

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Speaker 1: ridiculous statewide. Yeah, well it's in his in his in

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Speaker 1: his zone in the South. I haven't heard the reasoning.

422
00:26:16,600 --> 00:26:19,040
Speaker 1: But let me tell you, like, like, there are so

423
00:26:19,080 --> 00:26:21,840
Speaker 1: many places that you've got good turkey numbers and they

424
00:26:21,840 --> 00:26:25,520
Speaker 1: take that ship for granted, and then you don't. There

425
00:26:25,600 --> 00:26:28,600
Speaker 1: is no if go on all the other ship you

426
00:26:28,600 --> 00:26:32,560
Speaker 1: can hunt in the fall, right. I would be hard

427
00:26:32,560 --> 00:26:35,679
Speaker 1: pressed to think of a of an instance where you

428
00:26:35,720 --> 00:26:39,600
Speaker 1: just have too many turkeys. No, someone might think they do,

429
00:26:40,040 --> 00:26:44,359
Speaker 1: but it ain't. Hunters I don't understand, Like, you get

430
00:26:44,400 --> 00:26:47,800
Speaker 1: a tom turkey in the spring, and turkeys are for

431
00:26:47,880 --> 00:26:52,320
Speaker 1: spring hunting, right, It's like if if if God didn't

432
00:26:52,359 --> 00:26:53,879
Speaker 1: want you to hunt turkeys in the spring, he wouldn't

433
00:26:53,880 --> 00:27:01,400
Speaker 1: have made spring. And to have it be that you're

434
00:27:01,440 --> 00:27:05,240
Speaker 1: just wailing like you can get one in the spring season,

435
00:27:05,240 --> 00:27:07,399
Speaker 1: but in the fall you can just pile up hens.

436
00:27:08,320 --> 00:27:12,639
Speaker 1: It's like you're you're you're, you're taking your you're taking

437
00:27:12,640 --> 00:27:16,639
Speaker 1: your situation for granted. I wonder how many hunters like

438
00:27:16,800 --> 00:27:20,119
Speaker 1: took advantage of that, Like folks who typically pursue in

439
00:27:20,200 --> 00:27:22,720
Speaker 1: the spring, we're like, well I'll just bag them all,

440
00:27:22,880 --> 00:27:25,320
Speaker 1: or you know, didn't or kind of respected like the

441
00:27:25,840 --> 00:27:28,840
Speaker 1: how much is attacked that I know, I mean very

442
00:27:28,920 --> 00:27:31,679
Speaker 1: cheap for residents, probably eight or ten bucks, you know,

443
00:27:32,359 --> 00:27:38,399
Speaker 1: I would like, yeah, I mean I having some level

444
00:27:38,400 --> 00:27:40,359
Speaker 1: of fall hunting like that you could get a turkey

445
00:27:40,359 --> 00:27:43,440
Speaker 1: in the fall and okay, like i'd like, I really

446
00:27:43,480 --> 00:27:50,920
Speaker 1: think I would really think that states would would not

447
00:27:51,280 --> 00:27:57,040
Speaker 1: regard having good turkey numbers as just a given right

448
00:27:58,200 --> 00:28:01,560
Speaker 1: after all the reintroduction that were you know, starting a

449
00:28:01,560 --> 00:28:04,119
Speaker 1: lot of places, but in that area in the Upper Midwest,

450
00:28:04,240 --> 00:28:10,359
Speaker 1: all those turkey reintroductions that really took off in the nineties, Like,

451
00:28:11,800 --> 00:28:18,000
Speaker 1: that's not gonna last, right, having it's not gonna last.

452
00:28:18,040 --> 00:28:20,760
Speaker 1: And if you just take it, if you just shooting

453
00:28:20,840 --> 00:28:23,240
Speaker 1: shiploads of hands off all, I don't think it's just

454
00:28:23,320 --> 00:28:25,960
Speaker 1: not smart. Man. There's not that much to hunt in

455
00:28:25,960 --> 00:28:29,720
Speaker 1: the spring, So protect the spring hunt. I just increase

456
00:28:29,800 --> 00:28:32,439
Speaker 1: the tag net with like, let everybody shoot four in

457
00:28:32,480 --> 00:28:36,240
Speaker 1: the spring. Well too, two is a great number of turkeys.

458
00:28:37,840 --> 00:28:39,920
Speaker 1: It's great when you get more, but like two is

459
00:28:39,960 --> 00:28:43,920
Speaker 1: a great number for turkeys. I think if a steak

460
00:28:43,960 --> 00:28:47,160
Speaker 1: could sit there and say, man, we were like our

461
00:28:47,320 --> 00:28:51,280
Speaker 1: residents can across the board get a couple of turkeys

462
00:28:51,280 --> 00:28:53,280
Speaker 1: a piece in the spring, I would view that as

463
00:28:53,320 --> 00:28:58,920
Speaker 1: a wonderful turkey policy and protect the spring hunts, go

464
00:28:59,000 --> 00:29:01,800
Speaker 1: on something different in the fall. Save your savior turkeys

465
00:29:01,800 --> 00:29:07,360
Speaker 1: for spring. I wonder when they'll have population data, like

466
00:29:07,520 --> 00:29:12,440
Speaker 1: next year, you know, you know, I'm sure someone will

467
00:29:12,480 --> 00:29:16,160
Speaker 1: write in, and I look forward to hearing. I look

468
00:29:16,200 --> 00:29:19,320
Speaker 1: forward to hearing. What do you know? It's one of

469
00:29:19,360 --> 00:29:20,920
Speaker 1: the person that wrote and we're not going to cover

470
00:29:21,000 --> 00:29:24,880
Speaker 1: his letter right now, but his name is Anders Chippendale.

471
00:29:25,200 --> 00:29:33,520
Speaker 1: I wonder if he's the original. Um uh tells that

472
00:29:33,640 --> 00:29:40,120
Speaker 1: Tom about writing in. Got distracted when I saw that. Oh,

473
00:29:40,320 --> 00:29:42,640
Speaker 1: I'm sure someone will write in and explain why they

474
00:29:42,680 --> 00:29:46,160
Speaker 1: think it's a good idea to kill to let people

475
00:29:46,160 --> 00:29:52,720
Speaker 1: just waylay tons of hens in the fall. Yeah, and

476
00:29:52,800 --> 00:29:58,080
Speaker 1: that begs the question, Uh, should we start way land

477
00:29:58,080 --> 00:30:02,080
Speaker 1: tons of hens in the spring? Yeah? What's the difference?

478
00:30:02,080 --> 00:30:06,160
Speaker 1: They're they're laying eggs, that's who lays the eggs. In general,

479
00:30:07,200 --> 00:30:09,240
Speaker 1: it's like the hand. Doesn't you kill the hand whenever

480
00:30:09,280 --> 00:30:12,840
Speaker 1: you want. You're still preventing. It's like you're you're removing

481
00:30:12,880 --> 00:30:16,080
Speaker 1: your reproductive females, like killing it the fall, isn't. I mean,

482
00:30:16,080 --> 00:30:18,040
Speaker 1: it's like it's a little more round about. You could

483
00:30:18,080 --> 00:30:19,040
Speaker 1: be like, well, I don't know if you should have

484
00:30:19,080 --> 00:30:23,080
Speaker 1: been alive in the spring, but like I'm normally all four.

485
00:30:23,280 --> 00:30:28,600
Speaker 1: If there's like a species and there's a human desire

486
00:30:28,640 --> 00:30:34,719
Speaker 1: to harvest it and it's a sustainable species. It's kind

487
00:30:34,720 --> 00:30:40,480
Speaker 1: of like, let people harvest the resource if it's sustainable.

488
00:30:40,520 --> 00:30:44,200
Speaker 1: But I don't think places should be doing this. Well,

489
00:30:44,240 --> 00:30:46,960
Speaker 1: I guess the insinuation would be that that if if

490
00:30:46,960 --> 00:30:48,920
Speaker 1: there's an overabundance of them, they have to have some

491
00:30:48,960 --> 00:30:53,000
Speaker 1: sort of negative impact. No, I mean, that's just what

492
00:30:53,080 --> 00:30:57,080
Speaker 1: I'm asking. What could possibly be the negative impact of

493
00:30:57,600 --> 00:31:00,760
Speaker 1: too many turkeys on the ground? What are they eating?

494
00:31:00,840 --> 00:31:04,520
Speaker 1: It's not crop depredation, I mean maybe slightly, but they

495
00:31:04,600 --> 00:31:13,000
Speaker 1: scratch around, I'm just playing my house. They chase my dog. Well,

496
00:31:13,080 --> 00:31:16,800
Speaker 1: I mean here in Texas, the major criticism I hear

497
00:31:16,840 --> 00:31:19,720
Speaker 1: about turkeys is they'll eat all the corn at a feeder.

498
00:31:19,760 --> 00:31:22,360
Speaker 1: They'll come in and hoover it all up. Um. And

499
00:31:22,400 --> 00:31:26,880
Speaker 1: that's about as bad as they get as like impactful

500
00:31:27,000 --> 00:31:29,960
Speaker 1: as as an abundance of turkeys can be here to

501
00:31:30,120 --> 00:31:33,360
Speaker 1: my recollection, I can't remember if anybody ever saying anything otherwise.

502
00:31:33,640 --> 00:31:36,440
Speaker 1: And then that instance doesn't even exist in most other states.

503
00:31:36,480 --> 00:31:40,080
Speaker 1: And so what could it possibly have been for them

504
00:31:40,120 --> 00:31:42,440
Speaker 1: to decide that other than like we're going to provide

505
00:31:42,440 --> 00:31:46,200
Speaker 1: our hunters with something more there? I mean, what could

506
00:31:46,320 --> 00:31:49,760
Speaker 1: the impact be to make them make that choice. I

507
00:31:49,760 --> 00:31:52,960
Speaker 1: don't know. I'm sure we'll find out. If I was

508
00:31:52,960 --> 00:31:54,400
Speaker 1: doing a good job, I would have found out before

509
00:31:54,400 --> 00:31:59,040
Speaker 1: I brought it up. But here's my thing. I'm like,

510
00:31:59,520 --> 00:32:04,720
Speaker 1: I'm ainty percent sure. I'm sure that when I hear

511
00:32:05,200 --> 00:32:12,520
Speaker 1: the rationalization for it, I'll say, uh, I'll say that's

512
00:32:12,520 --> 00:32:19,880
Speaker 1: not a good idea. Saved it for spring. Have they

513
00:32:19,920 --> 00:32:23,480
Speaker 1: ever done this before? Well, a lot of places have.

514
00:32:24,280 --> 00:32:26,960
Speaker 1: You know, a lot of states have fall turkey hunts,

515
00:32:27,400 --> 00:32:30,440
Speaker 1: and when states turkey numbers look like they're going down,

516
00:32:30,480 --> 00:32:32,160
Speaker 1: it's kind of the first thing you do, is you

517
00:32:33,080 --> 00:32:34,960
Speaker 1: It's like, when turkey numbers are great, one of the

518
00:32:34,960 --> 00:32:37,080
Speaker 1: first things that seems states do is they start killing

519
00:32:37,120 --> 00:32:40,240
Speaker 1: them in the fall. When turkey numbers start going down,

520
00:32:40,480 --> 00:32:42,640
Speaker 1: they tend to not want to kill him in the fall.

521
00:32:43,480 --> 00:32:48,360
Speaker 1: But the idea of having that an individual could just

522
00:32:48,480 --> 00:32:51,920
Speaker 1: keep renewing and renewing and renewing until they consume up

523
00:32:51,960 --> 00:32:57,400
Speaker 1: a certain pool of tags you're gonna create like fall

524
00:32:57,480 --> 00:33:05,880
Speaker 1: turkey killing specialists m HM. And the potential waste that

525
00:33:05,920 --> 00:33:09,240
Speaker 1: would come from that. People that might just enjoy the

526
00:33:09,320 --> 00:33:12,480
Speaker 1: hunting of them and the breasting of the mouth and hands.

527
00:33:12,560 --> 00:33:17,840
Speaker 1: I mean because then you also you're yield is what

528
00:33:17,880 --> 00:33:19,640
Speaker 1: it would be on a tomb instead of just like

529
00:33:19,720 --> 00:33:22,920
Speaker 1: even even worse. But then the impact of you're killing

530
00:33:23,680 --> 00:33:25,560
Speaker 1: a dozen at a time every time you take out

531
00:33:25,560 --> 00:33:28,440
Speaker 1: a hand, and that's just for the next season. Uh,

532
00:33:29,040 --> 00:33:32,520
Speaker 1: you know, potential turkeys. That's it's stunning. That's stunning to me.

533
00:33:33,120 --> 00:33:36,760
Speaker 1: Another thing that happens like, uh, in some states, in Montana,

534
00:33:38,640 --> 00:33:42,280
Speaker 1: in the fall, you can kill him with a rifle. Yeah,

535
00:33:42,440 --> 00:33:44,480
Speaker 1: kill him here with the rifle. He kill him with

536
00:33:44,480 --> 00:33:46,600
Speaker 1: a rifle in the spring. Here one while you can

537
00:33:46,640 --> 00:33:48,280
Speaker 1: kill with the rifle in the spring. I know a

538
00:33:48,320 --> 00:33:51,880
Speaker 1: guy that they hunt him sculpt in the they hunt

539
00:33:51,920 --> 00:33:57,200
Speaker 1: spring turkeys. They hunt spring turkeys with the a r

540
00:33:57,280 --> 00:34:03,120
Speaker 1: on a bipod, which isn't isn't that kind of blown

541
00:34:03,160 --> 00:34:08,600
Speaker 1: to smither rings you can precis I mean, the thing

542
00:34:08,640 --> 00:34:11,440
Speaker 1: is trying to precision shoot him in the head. I

543
00:34:11,560 --> 00:34:14,759
Speaker 1: certainly shot turkeys. I'm sorry, but I've I've shot him

544
00:34:14,760 --> 00:34:20,960
Speaker 1: with a rifle, and because at that time I valued

545
00:34:21,080 --> 00:34:25,319
Speaker 1: turkey meat more than the spring hunt. But now I

546
00:34:25,360 --> 00:34:28,880
Speaker 1: am fully on board with the spring hut. Yeah. I

547
00:34:28,880 --> 00:34:30,560
Speaker 1: want to I want to be extra careful here and

548
00:34:30,600 --> 00:34:34,440
Speaker 1: explain it where I'm at on this. It's like hate

549
00:34:34,440 --> 00:34:37,839
Speaker 1: the game, not the player, Okay, And I don't even

550
00:34:37,840 --> 00:34:41,000
Speaker 1: hate like I don't. I'm not saying I hate the game.

551
00:34:41,840 --> 00:34:46,880
Speaker 1: If I thought that you could just always have shiploads turkeys,

552
00:34:49,880 --> 00:34:51,680
Speaker 1: I'd be like, yeah, untam and spring home in the

553
00:34:51,680 --> 00:34:56,600
Speaker 1: fall or whatever. Right. To make my point clear, I

554
00:34:56,640 --> 00:35:02,799
Speaker 1: think that people are making them a steak of of

555
00:35:02,800 --> 00:35:07,760
Speaker 1: thinking that they're in a static situation with turkey numbers.

556
00:35:08,239 --> 00:35:10,440
Speaker 1: But then you go look at what's happening in Arkansas,

557
00:35:10,520 --> 00:35:12,719
Speaker 1: what's happening in the Missouri, what's happening to some other

558
00:35:12,760 --> 00:35:16,160
Speaker 1: places that where it's like those the good old days

559
00:35:16,760 --> 00:35:20,320
Speaker 1: of the nineties, the good old days of the early

560
00:35:20,360 --> 00:35:27,399
Speaker 1: two thousand's ain't here anymore. The turkey numbers, and then

561
00:35:27,440 --> 00:35:32,319
Speaker 1: everybody's sitting around lamenting the loss of turkeys, questioning the

562
00:35:32,360 --> 00:35:34,680
Speaker 1: lost of turkeys. What happened to the turkeys? It's the meat.

563
00:35:34,760 --> 00:35:41,040
Speaker 1: It's like mid midsized predators. It's avian influenza. It's killing

564
00:35:41,080 --> 00:35:49,480
Speaker 1: shiploads in the fall. It just isn't. I think you're like,

565
00:35:49,520 --> 00:35:51,239
Speaker 1: I'm trying to think about what you'd say. It's not

566
00:35:51,280 --> 00:35:56,279
Speaker 1: cutting off your nose. Despite your face, you're dicking yourself over.

567
00:35:59,120 --> 00:36:04,280
Speaker 1: You're dicking yourself of over. Proved me wrong. In the future,

568
00:36:04,320 --> 00:36:15,480
Speaker 1: I'll be like I told you, talk about how you

569
00:36:15,520 --> 00:36:18,120
Speaker 1: cook those ducks, Jesse, talk about your ducks and how

570
00:36:18,160 --> 00:36:21,480
Speaker 1: you make them. Those are so good, a wonderful ducks

571
00:36:22,000 --> 00:36:25,840
Speaker 1: that came out great. Jesse's gonna tell you. Jesse's gonna

572
00:36:25,880 --> 00:36:29,000
Speaker 1: tell you how to make the best. And don't be

573
00:36:29,040 --> 00:36:33,879
Speaker 1: all wishy washy like with the with the tartar. What's

574
00:36:34,120 --> 00:36:37,359
Speaker 1: watching like? Get in there like you're talking to a

575
00:36:37,400 --> 00:36:40,839
Speaker 1: five year old. Okay, like you're talking to a five

576
00:36:40,920 --> 00:36:42,200
Speaker 1: year old. O ten year old, you're talking to a

577
00:36:42,280 --> 00:36:46,320
Speaker 1: ten year old. Here's how to cook your ducks. Here's

578
00:36:46,360 --> 00:36:50,640
Speaker 1: how I cook the ducks. The other day we shot, uh,

579
00:36:50,880 --> 00:36:53,440
Speaker 1: we were we were really knocking down some hen spoon ees.

580
00:36:53,840 --> 00:36:56,600
Speaker 1: Uh for some reason, not even a single drake in

581
00:36:56,640 --> 00:37:01,919
Speaker 1: the bunch. It was. I think we had five or six.

582
00:37:02,239 --> 00:37:05,799
Speaker 1: I wasn't part of this, but one wigeon. No, yeah,

583
00:37:05,840 --> 00:37:09,239
Speaker 1: well it doesn't really matter. Uh. We plucked them and

584
00:37:09,360 --> 00:37:12,280
Speaker 1: we dry plucked him. I think you better get into

585
00:37:12,840 --> 00:37:17,000
Speaker 1: talk about the northern shoveler. The northern shoveler is duck

586
00:37:18,480 --> 00:37:21,719
Speaker 1: often maligned duck. Let me back up, and uh, we

587
00:37:21,760 --> 00:37:24,520
Speaker 1: did a we did a private class years ago and

588
00:37:24,560 --> 00:37:27,280
Speaker 1: what we we We aligned it on this weekend where

589
00:37:28,120 --> 00:37:33,160
Speaker 1: turkey it was fall uh season, quail, dove, and duck

590
00:37:33,160 --> 00:37:34,799
Speaker 1: were all in season, and we kind of did this

591
00:37:34,960 --> 00:37:37,320
Speaker 1: almost scavenger hunt for the clients where they would just

592
00:37:37,360 --> 00:37:39,479
Speaker 1: go out and you know, on a certain day would

593
00:37:39,480 --> 00:37:42,279
Speaker 1: be like today is duck day. You guys go out

594
00:37:42,280 --> 00:37:43,600
Speaker 1: and shoot some ducks, and then we would do a

595
00:37:43,640 --> 00:37:45,839
Speaker 1: little class and then we would cook them. We did

596
00:37:45,840 --> 00:37:49,480
Speaker 1: a blind tasting between a model duck, which is I

597
00:37:49,480 --> 00:37:53,160
Speaker 1: would say pretty close to a mallard as far as flavor.

598
00:37:53,880 --> 00:37:57,920
Speaker 1: Uh they're smaller, probably less fat, and then also a

599
00:37:57,960 --> 00:38:01,520
Speaker 1: spooney a shoveler, and we blind taste them. We brined

600
00:38:01,560 --> 00:38:04,920
Speaker 1: them and then grilled them medium rare sliced and put

601
00:38:04,960 --> 00:38:07,439
Speaker 1: them on a plate labeled to A and B and

602
00:38:07,760 --> 00:38:10,200
Speaker 1: between probably about the ten people that tried them, the

603
00:38:10,360 --> 00:38:15,680
Speaker 1: universally preferred the shoveler over the model duck, and both

604
00:38:15,680 --> 00:38:18,440
Speaker 1: for good. But I think that you know, it's one

605
00:38:18,440 --> 00:38:20,680
Speaker 1: of those things and I could probably talk for hours

606
00:38:20,719 --> 00:38:24,600
Speaker 1: about all the things that are maligned or where you've

607
00:38:24,600 --> 00:38:27,600
Speaker 1: been told they're not good. You know, wild pigs being

608
00:38:28,200 --> 00:38:32,800
Speaker 1: one of them. Everything on the every wild game item

609
00:38:32,880 --> 00:38:36,600
Speaker 1: with a couple exceptions, someone's gonna tell you how it's

610
00:38:36,600 --> 00:38:41,000
Speaker 1: no good, right. And a shoveler, but that said, I've

611
00:38:41,000 --> 00:38:44,319
Speaker 1: had them before where they were pretty strong. Uh so

612
00:38:44,520 --> 00:38:47,960
Speaker 1: we we dry plucked them um instead of I want

613
00:38:48,000 --> 00:38:52,600
Speaker 1: to stay a couple more things about um. Spoon bills

614
00:38:52,600 --> 00:38:55,680
Speaker 1: and northern shovelers. It's we're taught. It's two words for

615
00:38:55,719 --> 00:38:59,080
Speaker 1: the same thing. But they have like a bit I

616
00:38:59,080 --> 00:39:03,520
Speaker 1: mean they're bill look is shaped like a spoon, goes

617
00:39:03,560 --> 00:39:06,279
Speaker 1: out narrow and has this wide sort of thing on it.

618
00:39:06,320 --> 00:39:09,799
Speaker 1: And if you ever watch them feeding, they sit on

619
00:39:09,840 --> 00:39:15,600
Speaker 1: the surface and they basically sieve out. They sieve stuff

620
00:39:15,640 --> 00:39:21,239
Speaker 1: off the surface of the ponds and there they catch

621
00:39:21,280 --> 00:39:27,759
Speaker 1: a lot of larvae, insect larva, other invertebrates. And a

622
00:39:27,880 --> 00:39:30,920
Speaker 1: general thing this is like speaking very generally. A general

623
00:39:30,960 --> 00:39:32,439
Speaker 1: thing is that things that eat a lot of ant

624
00:39:32,640 --> 00:39:36,359
Speaker 1: ducks and waterfowl eat a lot of animal matter. They

625
00:39:36,400 --> 00:39:37,840
Speaker 1: don't taste as good as ones to eat a lot

626
00:39:37,920 --> 00:39:42,600
Speaker 1: of plant matter. With the pinnacle of like universal acceptability

627
00:39:43,239 --> 00:39:48,319
Speaker 1: being Ducks that are feeding on grain would be if

628
00:39:48,360 --> 00:39:49,920
Speaker 1: you ask people, like, what's a great duck? Would be

629
00:39:49,920 --> 00:39:53,960
Speaker 1: like a mallard feeding on barley, A goose feeding on

630
00:39:54,400 --> 00:40:00,000
Speaker 1: mallard feeding on corn, right, like lots of fat, mild flavor. Um,

631
00:40:00,160 --> 00:40:06,800
Speaker 1: a mallard in an estuary in saltheast Alaska feeding on invertebrates.

632
00:40:07,600 --> 00:40:09,520
Speaker 1: I'll stand there at night. It tastes like the locknest

633
00:40:09,560 --> 00:40:14,759
Speaker 1: monster if you could get a steak off him. Uh.

634
00:40:14,880 --> 00:40:21,960
Speaker 1: And spooneys have that that that like animal matter. Ducky

635
00:40:22,200 --> 00:40:27,160
Speaker 1: can have that animal matter taste, which is how would

636
00:40:27,160 --> 00:40:34,480
Speaker 1: you describe it mud, mud, muck musty Um. I mean,

637
00:40:34,560 --> 00:40:37,920
Speaker 1: I obviously I'm gonna avoid the gaming because it's just

638
00:40:37,960 --> 00:40:42,640
Speaker 1: a ridiculous term for describing game. Um. Well, you know

639
00:40:42,680 --> 00:40:45,640
Speaker 1: what's funny is we used to describe like any like

640
00:40:45,800 --> 00:40:48,319
Speaker 1: of that kind of muddy flavor, maybe like a big bore.

641
00:40:48,680 --> 00:40:52,839
Speaker 1: We used to describe it as spooney. Yeah, so you're

642
00:40:52,960 --> 00:40:59,200
Speaker 1: using the spoonbills because sometimes they can be pretty strong.

643
00:40:59,239 --> 00:41:00,720
Speaker 1: And I want to I want to be really clear

644
00:41:00,840 --> 00:41:05,719
Speaker 1: that I don't think that my preparation conquered that I

645
00:41:05,760 --> 00:41:11,280
Speaker 1: think that these also happened to be on the good

646
00:41:12,080 --> 00:41:16,880
Speaker 1: I think they were good spoon ees. Um. But you know,

647
00:41:16,920 --> 00:41:19,080
Speaker 1: I will say that the first duck I cleaned was

648
00:41:19,120 --> 00:41:21,919
Speaker 1: the legion, and then cleaning it, holding it in my hand,

649
00:41:22,000 --> 00:41:25,279
Speaker 1: opening up and having the organs in my hands was

650
00:41:25,360 --> 00:41:27,960
Speaker 1: different than when we clean the spoon ees. They. I

651
00:41:28,040 --> 00:41:31,520
Speaker 1: was like, that's spoony like that. I could smell them

652
00:41:31,960 --> 00:41:35,160
Speaker 1: like they were. They smelled stronger there, guts smelled stronger,

653
00:41:35,200 --> 00:41:42,040
Speaker 1: everything right, And so I my anticipation of cooking them

654
00:41:42,120 --> 00:41:44,759
Speaker 1: was like, well this, you know, I'm gonna do it,

655
00:41:45,520 --> 00:41:48,560
Speaker 1: but I don't know how well it's going to turn out.

656
00:41:48,600 --> 00:41:51,480
Speaker 1: But I do think that, um, if we're ready to

657
00:41:51,480 --> 00:41:54,480
Speaker 1: move on to that first step is the the pre

658
00:41:54,719 --> 00:41:59,080
Speaker 1: seasoning step, and that's either going to be a A

659
00:41:59,080 --> 00:42:01,719
Speaker 1: A dry your head yourself. No, you don't talk about

660
00:42:01,719 --> 00:42:04,000
Speaker 1: you didn't explain how you cleaned them. Oh, I'm sorry. Yeah,

661
00:42:04,160 --> 00:42:06,960
Speaker 1: we dry plucked him. I brought some wax down, but

662
00:42:07,120 --> 00:42:09,960
Speaker 1: I feel like, for it was six or seven birds,

663
00:42:10,000 --> 00:42:12,319
Speaker 1: I wasn't going to fire up the waxing pot for

664
00:42:12,440 --> 00:42:15,080
Speaker 1: that and it would have taken too much time. So

665
00:42:15,120 --> 00:42:16,880
Speaker 1: we just sat out and dry plucked them and it

666
00:42:17,000 --> 00:42:18,920
Speaker 1: worked really well. I mean you walk out into a

667
00:42:19,000 --> 00:42:21,520
Speaker 1: field and plug it. Correct. You know, we we plugged

668
00:42:21,560 --> 00:42:23,279
Speaker 1: them all the way. It took spend a lot of time,

669
00:42:23,320 --> 00:42:25,879
Speaker 1: and then we saved all the hearts and livers, clean

670
00:42:25,960 --> 00:42:28,839
Speaker 1: the gizzards. Uh, they look pretty good. You know, there's

671
00:42:28,880 --> 00:42:31,080
Speaker 1: some pin feathers on there. But you know a lot

672
00:42:31,120 --> 00:42:33,560
Speaker 1: of times I just ignore this, like I'm not super

673
00:42:34,480 --> 00:42:37,799
Speaker 1: like like fastidious about getting in there and getting those

674
00:42:37,800 --> 00:42:42,640
Speaker 1: little pin feathers off sometimes or just burn them off. Um.

675
00:42:42,719 --> 00:42:45,359
Speaker 1: The wax works great, though, if you have the time.

676
00:42:45,440 --> 00:42:49,239
Speaker 1: If you've ever seen wax stucks, I have, but like

677
00:42:49,280 --> 00:42:53,120
Speaker 1: you said, it's got to be a pile of them, yeah.

678
00:42:53,560 --> 00:42:57,480
Speaker 1: Before It's just there's so much, like there's so much

679
00:42:57,480 --> 00:43:00,600
Speaker 1: goes into it that sometimes by time you do it

680
00:43:00,640 --> 00:43:02,719
Speaker 1: and then clean up, you could just done it or

681
00:43:02,800 --> 00:43:04,239
Speaker 1: like not even you could have done it by the

682
00:43:04,239 --> 00:43:08,160
Speaker 1: time you get it going, do it clean up like

683
00:43:08,200 --> 00:43:09,560
Speaker 1: I would. I would have had him done in the

684
00:43:09,600 --> 00:43:11,719
Speaker 1: third of as the much time. It's like making sausage.

685
00:43:11,760 --> 00:43:15,839
Speaker 1: It's better with an organization and a team. So like

686
00:43:16,200 --> 00:43:18,439
Speaker 1: if you're on your way back from a duck hunt,

687
00:43:18,480 --> 00:43:20,360
Speaker 1: like we are at some of these at the classes

688
00:43:20,400 --> 00:43:24,680
Speaker 1: that we're doing like I'll be back at the processing shed.

689
00:43:25,400 --> 00:43:27,600
Speaker 1: And the guy that took the clients out to duck

690
00:43:27,680 --> 00:43:30,520
Speaker 1: hunt that morning called me forty five minutes and I

691
00:43:30,600 --> 00:43:34,120
Speaker 1: turned the burner on and I'm waiting there with three

692
00:43:34,160 --> 00:43:36,680
Speaker 1: pairs of bird shears. When they show up and they

693
00:43:36,760 --> 00:43:38,719
Speaker 1: just start going into the into the wax, and I

694
00:43:38,760 --> 00:43:42,000
Speaker 1: think that's obviously that's very efficient, and you're just using

695
00:43:42,040 --> 00:43:47,800
Speaker 1: paraffin a specific blend. My friend Jonathan from Black Duck Revival,

696
00:43:47,960 --> 00:43:52,600
Speaker 1: he turned me onto this, uh this specific blend wax.

697
00:43:52,640 --> 00:43:56,200
Speaker 1: I cannot remember the brand of it right now. I

698
00:43:56,239 --> 00:43:59,160
Speaker 1: would I would, well, I think it's TROUB t R

699
00:43:59,239 --> 00:44:02,840
Speaker 1: a U B supply. I think that's the one he recommended,

700
00:44:02,840 --> 00:44:04,319
Speaker 1: but I'd have to go back and look and see

701
00:44:04,320 --> 00:44:08,120
Speaker 1: what he specifically recommended, because that was the best duck

702
00:44:08,160 --> 00:44:10,920
Speaker 1: wax and it was a blend of paraffin and another

703
00:44:11,000 --> 00:44:16,439
Speaker 1: type of wax. Not familiar with the waxes. Uh So

704
00:44:16,760 --> 00:44:21,440
Speaker 1: we plucked them, we uh let them cool um in

705
00:44:21,440 --> 00:44:23,759
Speaker 1: the refrigerator, uncovered, got them a little dry, and then

706
00:44:23,840 --> 00:44:27,440
Speaker 1: I have to them by taking the breastbones out, you know,

707
00:44:27,520 --> 00:44:29,719
Speaker 1: come down on either side of the breastbone, crack through

708
00:44:29,719 --> 00:44:31,759
Speaker 1: it with a heavy knife, so then you've got a

709
00:44:31,760 --> 00:44:33,960
Speaker 1: half duck. I know a lot of times you like

710
00:44:34,080 --> 00:44:37,160
Speaker 1: to cut the breast off and the leg. Give a

711
00:44:37,160 --> 00:44:39,680
Speaker 1: little feedback about that. Yeah, just still having the rib

712
00:44:39,719 --> 00:44:46,080
Speaker 1: bones on there. Yeah, yeah, unsightly, I'll take that. The

713
00:44:46,120 --> 00:44:49,120
Speaker 1: reason I do that is I need that structure otherwise

714
00:44:49,120 --> 00:44:51,600
Speaker 1: they're going to fall apart during the process that I'm

715
00:44:51,600 --> 00:44:54,560
Speaker 1: gonna talk about next. So I need those I need

716
00:44:54,560 --> 00:44:57,840
Speaker 1: those rib bones in there to keep them. I mean,

717
00:44:57,880 --> 00:45:00,719
Speaker 1: they could be removed after cooking. But um, if it

718
00:45:00,800 --> 00:45:03,400
Speaker 1: was just the boneless breast attached to the bone in

719
00:45:04,080 --> 00:45:07,799
Speaker 1: leg quarter, which is your preference, I do believe they

720
00:45:07,800 --> 00:45:11,200
Speaker 1: would have fallen apart. Are the potential for falling apart

721
00:45:11,280 --> 00:45:14,560
Speaker 1: could have been there, So next up would be I disagree.

722
00:45:15,080 --> 00:45:17,480
Speaker 1: If there's a good layer of fat and skin, it

723
00:45:17,920 --> 00:45:21,879
Speaker 1: holds everything together. If it's if the skin is real thin,

724
00:45:21,960 --> 00:45:24,200
Speaker 1: then I agree with what you're saying. Well, you're just

725
00:45:24,239 --> 00:45:26,520
Speaker 1: taking these when you're when you're cooking like that, you're

726
00:45:26,560 --> 00:45:30,840
Speaker 1: typically just taking them from raw straight to the grill

727
00:45:30,960 --> 00:45:33,000
Speaker 1: or the broiler. You know. I'm saying, if you've got

728
00:45:33,000 --> 00:45:36,960
Speaker 1: a good heavy hide on it, you can slow cook it.

729
00:45:38,040 --> 00:45:39,960
Speaker 1: You can do like what you were talking about and

730
00:45:40,080 --> 00:45:46,520
Speaker 1: wind up with and intact peace. If it's got a

731
00:45:46,520 --> 00:45:49,200
Speaker 1: good heavy hide on it, that that that's neither hear

732
00:45:49,239 --> 00:45:52,040
Speaker 1: nor there. So next up would be the preseasoning. And

733
00:45:52,080 --> 00:45:56,080
Speaker 1: I feel like this is probably where you're massaging some

734
00:45:56,200 --> 00:46:01,680
Speaker 1: of that that more intense labor out of these ducks,

735
00:46:01,760 --> 00:46:04,120
Speaker 1: and that's going to either be in a brine or

736
00:46:04,200 --> 00:46:08,440
Speaker 1: a dry cure, which is these days known as a

737
00:46:08,480 --> 00:46:11,440
Speaker 1: euphemistically known as a dry brine, which I think is

738
00:46:11,480 --> 00:46:17,239
Speaker 1: pretty funny, um, because the brine is a liquid. Oh well,

739
00:46:17,280 --> 00:46:21,160
Speaker 1: you know where where I use that term, We'll be like,

740
00:46:21,200 --> 00:46:24,200
Speaker 1: let's say you're doing fish and you just pack it

741
00:46:24,239 --> 00:46:28,080
Speaker 1: and salt and sugar. In a couple of minutes or

742
00:46:28,160 --> 00:46:32,640
Speaker 1: a couple of hours, you have a liquid brine because

743
00:46:32,680 --> 00:46:35,680
Speaker 1: it's existing. Well, that's known as I mean, technically that's

744
00:46:35,680 --> 00:46:38,120
Speaker 1: a cure. No, I'm with you, but I think that

745
00:46:38,120 --> 00:46:39,759
Speaker 1: that's why I think of it, because in the end

746
00:46:39,840 --> 00:46:41,680
Speaker 1: when you dig them out of there, when all that more,

747
00:46:42,239 --> 00:46:43,520
Speaker 1: when you dig them out of there, it is a

748
00:46:43,560 --> 00:46:46,440
Speaker 1: liquid certainly, but yeah, you're you're right, that's a funny term.

749
00:46:46,520 --> 00:46:51,080
Speaker 1: Dry Brian. I just felt like it ephemistically became about

750
00:46:51,560 --> 00:46:53,560
Speaker 1: a few years back. And remember the first few times

751
00:46:53,600 --> 00:46:56,200
Speaker 1: I heard it, I'm like, dry dry brine. That sounds

752
00:46:56,280 --> 00:47:01,560
Speaker 1: almost exactly like dry water pre seasoning, yeah, or or

753
00:47:01,760 --> 00:47:05,640
Speaker 1: dry rub or a cure like it's there's we already

754
00:47:05,680 --> 00:47:10,120
Speaker 1: had all of that these terms for it. But either way,

755
00:47:10,280 --> 00:47:13,480
Speaker 1: I chose uh the I chose the dry brine technique

756
00:47:13,520 --> 00:47:19,120
Speaker 1: for these yes, um and uh just you know, going

757
00:47:19,200 --> 00:47:23,280
Speaker 1: through the cabinet, uh, and I found some of our

758
00:47:23,840 --> 00:47:26,680
Speaker 1: coffee cure that we sell at the restaurant here, and

759
00:47:26,719 --> 00:47:28,840
Speaker 1: I used that. I was like, I mean, why not?

760
00:47:29,719 --> 00:47:31,040
Speaker 1: So I hit him with a little bit of that,

761
00:47:31,160 --> 00:47:35,680
Speaker 1: which has got some coffee, salt, sugar, few spices in there,

762
00:47:36,560 --> 00:47:39,440
Speaker 1: um season on both sides and let them sit for

763
00:47:39,480 --> 00:47:42,439
Speaker 1: about four hours, which for that size duck I thought

764
00:47:42,520 --> 00:47:47,600
Speaker 1: was appropriate. And then they went into uh pork fat

765
00:47:47,680 --> 00:47:51,000
Speaker 1: like rendered lard over very low heat. I melted the

766
00:47:51,080 --> 00:47:52,719
Speaker 1: lard and put them in there to make essentially this

767
00:47:52,760 --> 00:47:54,880
Speaker 1: is a cold feet. The whole process is called feet,

768
00:47:55,360 --> 00:47:58,480
Speaker 1: where you're adding salt kind of lightly curing it and

769
00:47:58,520 --> 00:48:02,120
Speaker 1: then slowly and gently cooking it in fat. I want

770
00:48:02,120 --> 00:48:06,239
Speaker 1: people to understand what he's saying. He just said slowly

771
00:48:06,400 --> 00:48:11,680
Speaker 1: and gently cooking it in fat and covered in fat,

772
00:48:11,880 --> 00:48:14,600
Speaker 1: so a copious amount of fat. So I'm afraid people

773
00:48:14,640 --> 00:48:16,440
Speaker 1: are gonna be like, here it and they're gonna be like,

774
00:48:16,480 --> 00:48:20,200
Speaker 1: oh that sounds it's not. And then you can reuse

775
00:48:20,320 --> 00:48:24,400
Speaker 1: the fat as well. So even from a cost perspective,

776
00:48:24,480 --> 00:48:27,439
Speaker 1: it's not as as bad as as as you might think.

777
00:48:27,480 --> 00:48:29,240
Speaker 1: It's not like and if you're well yeah, And also

778
00:48:29,320 --> 00:48:31,520
Speaker 1: people are still on a thing that like fat's bad,

779
00:48:31,719 --> 00:48:34,799
Speaker 1: it's gonna do something bad to him. It's not. It's not.

780
00:48:35,120 --> 00:48:37,840
Speaker 1: It's not absorbing. So I mean traditionally a confi was

781
00:48:37,880 --> 00:48:40,600
Speaker 1: a preservative, so you would you would use more salt,

782
00:48:40,640 --> 00:48:42,440
Speaker 1: and you would salt it for longer, so it was

783
00:48:43,080 --> 00:48:45,400
Speaker 1: the salt was preserving it. And then you would create

784
00:48:45,440 --> 00:48:49,279
Speaker 1: this indelible layer of cooled fat on top. So even

785
00:48:49,360 --> 00:48:53,040
Speaker 1: the word larder is a cool place where lard would

786
00:48:53,080 --> 00:48:58,239
Speaker 1: be congealed, you make an anaerobic environment in fat exactly,

787
00:48:58,320 --> 00:49:02,080
Speaker 1: so it's salted boss full of your larder was full

788
00:49:02,080 --> 00:49:04,759
Speaker 1: of meat, packed and large, correct, and if it was

789
00:49:04,840 --> 00:49:08,000
Speaker 1: cool enough, just where the large would congeal and set,

790
00:49:08,040 --> 00:49:11,120
Speaker 1: which probably would happen, and I'd say that maybe the

791
00:49:11,200 --> 00:49:13,839
Speaker 1: fifty degree mark, you know, it just is cool enough

792
00:49:13,880 --> 00:49:17,520
Speaker 1: to where it was becomes a solid. Uh, then you're

793
00:49:17,560 --> 00:49:20,080
Speaker 1: protecting that meat under there. So it's a it's a

794
00:49:20,239 --> 00:49:25,240
Speaker 1: very old preservation from oxygen. And it's also an incredibly

795
00:49:25,400 --> 00:49:30,600
Speaker 1: useful technique for cooking game because it it's a very slow,

796
00:49:30,800 --> 00:49:34,000
Speaker 1: gentle heat that adds in a little bit of fat.

797
00:49:34,640 --> 00:49:38,040
Speaker 1: But then once you achieve that tenderness. So let me

798
00:49:38,080 --> 00:49:40,279
Speaker 1: go back and say I came up short on large two.

799
00:49:40,360 --> 00:49:43,440
Speaker 1: I brought a quarter of rendered larde with me, and

800
00:49:43,520 --> 00:49:47,080
Speaker 1: for those ten halves of ducks, I guess it was

801
00:49:47,120 --> 00:49:51,759
Speaker 1: five by my math um, I was barely able to

802
00:49:51,760 --> 00:49:53,640
Speaker 1: get them covered. So I threw a couple of sticks

803
00:49:53,640 --> 00:49:57,120
Speaker 1: of butter in there because I had to, and that's

804
00:49:57,200 --> 00:49:59,680
Speaker 1: and it worked. Of course. I just have a question

805
00:49:59,719 --> 00:50:04,840
Speaker 1: of out the salt in there? Is there any kind

806
00:50:04,880 --> 00:50:10,280
Speaker 1: of in this cooking process, like uh, pulling out the

807
00:50:10,880 --> 00:50:15,719
Speaker 1: mucky flavor um? Or is it that the slow cook

808
00:50:15,840 --> 00:50:20,279
Speaker 1: is having with the salt, the coffee, the sugar, the

809
00:50:20,360 --> 00:50:26,920
Speaker 1: spices permeating the fat and the flesh of the bird.

810
00:50:27,040 --> 00:50:30,440
Speaker 1: So is it kind of a going in versus pulling

811
00:50:30,480 --> 00:50:36,320
Speaker 1: out if we're if we're eliminating or reducing the mucky flavor.

812
00:50:37,560 --> 00:50:40,680
Speaker 1: That is an excellent question. I think that I don't.

813
00:50:41,400 --> 00:50:43,680
Speaker 1: I will be real honest and say I don't know

814
00:50:44,480 --> 00:50:47,560
Speaker 1: how the magic really works. But what I what I

815
00:50:47,600 --> 00:50:51,919
Speaker 1: do know is the whole spice trade hundreds of years

816
00:50:51,960 --> 00:50:56,560
Speaker 1: ago was based on covering up the flavor of rancid

817
00:50:57,360 --> 00:51:01,799
Speaker 1: or spoiled meats pre refrigeration. And so you know, you've

818
00:51:01,840 --> 00:51:06,280
Speaker 1: got people traveling to China mainly to bring back these

819
00:51:06,320 --> 00:51:08,480
Speaker 1: things that are going to help their food taste a

820
00:51:08,480 --> 00:51:12,400
Speaker 1: little bit, not necessarily because they were refining their palates.

821
00:51:12,480 --> 00:51:15,720
Speaker 1: So the clothes and the cinnamon and the star Annis

822
00:51:15,719 --> 00:51:20,279
Speaker 1: and all these things, I always say, uh. In the

823
00:51:20,320 --> 00:51:23,360
Speaker 1: context of Ferrell hogs, I've always said it this way,

824
00:51:23,600 --> 00:51:26,200
Speaker 1: is like the gaminess of a ferreal hog when you

825
00:51:26,239 --> 00:51:28,080
Speaker 1: put it into a brine and we use a we

826
00:51:28,160 --> 00:51:31,400
Speaker 1: use a star Annis brine, like very specifically salt sugar

827
00:51:31,560 --> 00:51:35,880
Speaker 1: Bay and star Annis in water for Ferrell hogs, although

828
00:51:35,960 --> 00:51:38,640
Speaker 1: that said it works great for ducks as well. But

829
00:51:38,719 --> 00:51:41,800
Speaker 1: the star Annis would be like if if the pig

830
00:51:42,520 --> 00:51:45,560
Speaker 1: if a big bore, kind of stinky and a little

831
00:51:45,560 --> 00:51:50,200
Speaker 1: bit musky and gaming was a piece of plywood. That

832
00:51:50,719 --> 00:51:54,040
Speaker 1: the star annis is a fine, great sandpaper that comes

833
00:51:54,040 --> 00:51:56,960
Speaker 1: in and just rubs it down a little bit, and

834
00:51:56,960 --> 00:51:59,560
Speaker 1: there's something about that flavor where it rounds it, it

835
00:51:59,640 --> 00:52:04,839
Speaker 1: meets that gaminess and massages it to where it's it's

836
00:52:04,880 --> 00:52:08,760
Speaker 1: way more palatable for some reason. Kind of it somewhere

837
00:52:08,760 --> 00:52:10,480
Speaker 1: on if you were like looking at a chart in

838
00:52:10,560 --> 00:52:13,880
Speaker 1: the spectrum of flavors, the annis or the cloth of

839
00:52:13,960 --> 00:52:19,200
Speaker 1: the cinnamon inhabits the same spectral area I think as

840
00:52:19,400 --> 00:52:23,879
Speaker 1: these muddy flavors, and so it's really helpful in that way.

841
00:52:23,920 --> 00:52:25,920
Speaker 1: As a side note, have you heard of like the

842
00:52:26,000 --> 00:52:29,160
Speaker 1: Chinese I don't know if it's really technical term, but

843
00:52:29,239 --> 00:52:33,239
Speaker 1: my friend Um, who's a Chinese chef, mentioned to me

844
00:52:33,360 --> 00:52:38,439
Speaker 1: this like Chinese meat washing technique, which which does use

845
00:52:38,600 --> 00:52:43,200
Speaker 1: actually all of or most of these spices. So Um,

846
00:52:43,280 --> 00:52:47,840
Speaker 1: I had old elk in the freezer from a friend.

847
00:52:48,000 --> 00:52:50,560
Speaker 1: Maybe it was like three years old, and I'm not

848
00:52:50,600 --> 00:52:54,719
Speaker 1: really sure how well the process it was to begin with,

849
00:52:55,160 --> 00:52:57,360
Speaker 1: but I didn't want to waste it, and she told

850
00:52:57,400 --> 00:53:02,400
Speaker 1: me that I should uh in a pot ginger cloves

851
00:53:02,719 --> 00:53:09,440
Speaker 1: star a niece um cinnamon kind of I guess brown

852
00:53:10,040 --> 00:53:15,160
Speaker 1: brown the meat and then add water and bring it

853
00:53:15,200 --> 00:53:19,919
Speaker 1: to a slow boil, uh, and then dump everything out.

854
00:53:20,040 --> 00:53:22,520
Speaker 1: You know that the blood if it hasn't bled well,

855
00:53:22,560 --> 00:53:27,880
Speaker 1: that like foamy kind of bubbly comes to the top.

856
00:53:28,000 --> 00:53:32,000
Speaker 1: Instead of skimming it, dump everything out and then do

857
00:53:32,040 --> 00:53:34,839
Speaker 1: that process again. And you can do that process as

858
00:53:34,840 --> 00:53:40,520
Speaker 1: many times as you want, and that the impurities are

859
00:53:40,560 --> 00:53:43,080
Speaker 1: I guess sucked out and you're and you're just dumping

860
00:53:43,120 --> 00:53:45,200
Speaker 1: that out. You're not really using the flavor of that

861
00:53:45,600 --> 00:53:53,400
Speaker 1: broth to start with. And then you braize and you

862
00:53:53,440 --> 00:53:57,000
Speaker 1: add and you add, you know, and I'm telling you

863
00:53:57,719 --> 00:54:02,200
Speaker 1: it didn't taste it tasted fresh. You would not have

864
00:54:02,320 --> 00:54:06,040
Speaker 1: known because that meat, it had a funk to it

865
00:54:06,120 --> 00:54:10,680
Speaker 1: when it was defrosted, you know. Um. And she'll she'll

866
00:54:10,719 --> 00:54:14,520
Speaker 1: do that with a lot of um meat that she

867
00:54:14,680 --> 00:54:17,759
Speaker 1: feels even you know, meat from the grocery store, like

868
00:54:17,800 --> 00:54:22,520
Speaker 1: if it just hasn't bled out enough. And with wild game,

869
00:54:23,480 --> 00:54:27,479
Speaker 1: um often cases, you know, the blood is still in there.

870
00:54:27,560 --> 00:54:32,160
Speaker 1: If you feel dress cut apart and then kind of

871
00:54:32,200 --> 00:54:35,279
Speaker 1: package or freeze instantly, maybe it hasn't dried out, it

872
00:54:35,320 --> 00:54:37,919
Speaker 1: hasn't hung for long enough. There's the blood is still

873
00:54:37,960 --> 00:54:41,120
Speaker 1: in the flesh. So I'd like to hear of a

874
00:54:41,200 --> 00:54:43,920
Speaker 1: remedy for when you got when you left fish and

875
00:54:43,960 --> 00:54:46,600
Speaker 1: your freezer a little too long, like a fatty fish

876
00:54:46,640 --> 00:54:51,319
Speaker 1: and it gets that kind of skanky. Oh, I just

877
00:54:51,360 --> 00:54:54,440
Speaker 1: eat it because I'm like the fat going ransomd It

878
00:54:54,480 --> 00:54:56,879
Speaker 1: happens on feral hogs as well, Like as they sit

879
00:54:56,920 --> 00:54:59,840
Speaker 1: in the freezer for too long, the fat starts to

880
00:55:00,400 --> 00:55:04,360
Speaker 1: They could be way stronger. You can make a sausage

881
00:55:05,080 --> 00:55:08,160
Speaker 1: and then he like a year later, it's totally changed

882
00:55:08,200 --> 00:55:11,200
Speaker 1: in the freezer. It's it's the fat. Yeah, here's a

883
00:55:11,200 --> 00:55:13,680
Speaker 1: red alert for people that have had bad bear meat

884
00:55:13,880 --> 00:55:16,799
Speaker 1: bear meat. You if you want to freeze bear meat,

885
00:55:16,880 --> 00:55:19,719
Speaker 1: you gotta get all the fat off the bear meat.

886
00:55:20,880 --> 00:55:23,040
Speaker 1: The fat comes off the bear meat. Do you want

887
00:55:23,080 --> 00:55:25,640
Speaker 1: to make lard? Render it now? Because the lard's good

888
00:55:25,880 --> 00:55:28,760
Speaker 1: putting your freezer in can or whatever, But don't freeze

889
00:55:28,800 --> 00:55:31,080
Speaker 1: that ship with fat on it, because the fat spoils

890
00:55:32,160 --> 00:55:34,960
Speaker 1: right right, same with pigs in the freezer. But I

891
00:55:35,000 --> 00:55:36,520
Speaker 1: want to get back to these darks some people. I

892
00:55:36,520 --> 00:55:41,200
Speaker 1: want people to really understand this. Jesse has taken his spooners,

893
00:55:41,800 --> 00:55:46,160
Speaker 1: he's plucked him, cut him in a half improperly cut

894
00:55:46,200 --> 00:55:50,080
Speaker 1: them in half properly, caught him in half. Oay, ripped

895
00:55:50,080 --> 00:55:53,120
Speaker 1: bones sticking out of bones, just jabbing out everywhere. Put

896
00:55:53,160 --> 00:55:56,520
Speaker 1: a coffee kere on them. Yeah, it could have been anything.

897
00:55:56,560 --> 00:55:59,080
Speaker 1: It could have been. You know what I would a

898
00:55:59,120 --> 00:56:01,759
Speaker 1: component I would really want to have in there would

899
00:56:01,760 --> 00:56:05,160
Speaker 1: be a little bit of sugar into the cure. Are

900
00:56:05,239 --> 00:56:09,080
Speaker 1: the dry brind, a little bit of sweetness in there

901
00:56:09,400 --> 00:56:11,760
Speaker 1: um and then some sort of spice. But in this case,

902
00:56:11,840 --> 00:56:14,040
Speaker 1: I just saw the coffee care up there, and I'm like,

903
00:56:14,120 --> 00:56:19,160
Speaker 1: coffee duck, Sure it was from your restaurant? It out? Yeah,

904
00:56:19,480 --> 00:56:22,920
Speaker 1: Then he put in the fridge four hours, four hours

905
00:56:22,920 --> 00:56:26,680
Speaker 1: in the fridge. Then he took it out. Did not

906
00:56:26,800 --> 00:56:31,239
Speaker 1: rinse it correct now, not with without going off on

907
00:56:31,280 --> 00:56:34,000
Speaker 1: a tangent too far, But traditionally can fee would be

908
00:56:34,600 --> 00:56:38,560
Speaker 1: a heavier salting, like a very heavy salting. And so

909
00:56:38,719 --> 00:56:40,799
Speaker 1: when it comes out of the cure and it's about

910
00:56:40,800 --> 00:56:42,640
Speaker 1: to go into the fat, oftentimes you're gonna want to

911
00:56:42,719 --> 00:56:47,440
Speaker 1: rinse the excess for a short term cure, for a

912
00:56:47,520 --> 00:56:52,920
Speaker 1: non preserving cure. For caling fee season two quote unquote

913
00:56:52,960 --> 00:56:55,600
Speaker 1: taste like season it like you would if you were

914
00:56:55,600 --> 00:56:59,040
Speaker 1: about to throw it on the grill. Yeah, so you

915
00:56:59,160 --> 00:57:01,880
Speaker 1: just you're a buying the amount of seasoning that you

916
00:57:01,960 --> 00:57:05,560
Speaker 1: actually want. Now, if you're going to go for something

917
00:57:05,920 --> 00:57:08,120
Speaker 1: where you want to come back to it in four months,

918
00:57:08,560 --> 00:57:12,040
Speaker 1: I would go a little bit heavier, cure it very well,

919
00:57:12,120 --> 00:57:15,560
Speaker 1: and then possibly remove some of that excess salt once

920
00:57:15,600 --> 00:57:19,439
Speaker 1: it has absorbed into the meat. But in this case,

921
00:57:19,520 --> 00:57:22,520
Speaker 1: we were going straight into the pot, So I just

922
00:57:22,520 --> 00:57:25,360
Speaker 1: seasoned it to taste and then put it in the

923
00:57:25,560 --> 00:57:28,560
Speaker 1: melted lard and butter. And if you're if you're intimidated

924
00:57:28,560 --> 00:57:30,720
Speaker 1: about its whole large thing, I'm talking to listeners, not you.

925
00:57:31,200 --> 00:57:34,000
Speaker 1: I was just doing this as a little research project. Uh,

926
00:57:34,200 --> 00:57:37,760
Speaker 1: listening intently, but while while listening, I did a research project.

927
00:57:38,640 --> 00:57:41,840
Speaker 1: Um you know. I mean if you don't, if you

928
00:57:41,840 --> 00:57:43,840
Speaker 1: can't find it, or you're kind of intimidated by the

929
00:57:43,840 --> 00:57:46,040
Speaker 1: whole thing. I mean, I just I went to Amazon

930
00:57:46,080 --> 00:57:47,680
Speaker 1: and typed in, Yeah, you can buy the ship on

931
00:57:47,720 --> 00:57:51,880
Speaker 1: Amazon pork lard, but beef lard, pork lard. It's like

932
00:57:51,920 --> 00:57:57,000
Speaker 1: it's not hard to find. People often ask about I

933
00:57:57,040 --> 00:57:59,200
Speaker 1: see you guys sell it at your restaurant, which we

934
00:57:59,240 --> 00:58:03,160
Speaker 1: sure do. It's probably if you're an Austin. Just go

935
00:58:03,240 --> 00:58:08,600
Speaker 1: buy from that's right. Yeah, we sell tallow and lard. Uh.

936
00:58:10,160 --> 00:58:13,240
Speaker 1: I would say large and duck fat pretty interchangeable for

937
00:58:13,680 --> 00:58:16,920
Speaker 1: making a con fee with duck. Uh, we're using large

938
00:58:16,920 --> 00:58:21,840
Speaker 1: because that's what we got. So right now, forty two

939
00:58:21,840 --> 00:58:32,000
Speaker 1: ounces of um forty two ounces a hog lard bucks.

940
00:58:34,400 --> 00:58:40,520
Speaker 1: There's another place where it's USDA organic pork lard fourteen

941
00:58:40,520 --> 00:58:44,560
Speaker 1: ounces for twenty three bucks. I'll say we're gonna beat

942
00:58:44,600 --> 00:58:46,960
Speaker 1: those prices down there at die d and twenty four

943
00:58:47,040 --> 00:58:49,400
Speaker 1: or six Manor Road in Austin, Texas. You can go

944
00:58:49,520 --> 00:58:51,560
Speaker 1: down there and get a I don't remember what the

945
00:58:51,640 --> 00:58:53,640
Speaker 1: volume is now, but it's gonna be cheaper than that

946
00:58:54,080 --> 00:58:58,600
Speaker 1: way goo beef tallow forty two ounces, so two and

947
00:58:58,640 --> 00:59:02,600
Speaker 1: a half pounds, third box. But that's, you know, way

948
00:59:02,600 --> 00:59:08,320
Speaker 1: a good beef towel. Let's go on. Okay, so then

949
00:59:08,520 --> 00:59:11,920
Speaker 1: uh in a low hat with one more deal, one

950
00:59:11,920 --> 00:59:14,880
Speaker 1: more deal, let's beef towel. Let me know if this

951
00:59:14,920 --> 00:59:22,720
Speaker 1: beat your price is jesse, Yeah, twenty four pounds, twenty

952
00:59:22,760 --> 00:59:27,440
Speaker 1: four pounds of beef towel nine bucks. I don't. I

953
00:59:27,520 --> 00:59:30,200
Speaker 1: can't do that math. I'm so sorry. Well, let's take

954
00:59:30,240 --> 00:59:34,040
Speaker 1: it through, think it through. Let's say it was twenty

955
00:59:34,120 --> 00:59:37,240
Speaker 1: five pounds for a hundred bucks. I got that at

956
00:59:37,280 --> 00:59:43,600
Speaker 1: about four bucks a pound. That's cheap. Lets you say

957
00:59:43,600 --> 00:59:46,040
Speaker 1: it's not as good as yours, it's definitely not as

958
00:59:46,040 --> 00:59:48,120
Speaker 1: good as so head down to Jesse's restaurant and by

959
00:59:48,240 --> 00:59:50,840
Speaker 1: is large right? Well, you can often find large two

960
00:59:51,080 --> 00:59:55,800
Speaker 1: in Mexican and Central American. Uh, specialty, not even specialty,

961
00:59:55,800 --> 00:59:58,760
Speaker 1: but like grocery stores. Why haven't you got into that

962
00:59:58,800 --> 01:00:03,520
Speaker 1: the little man take no? Well, yes, So personally I

963
01:00:03,520 --> 01:00:07,600
Speaker 1: would advise that you avoid shelf stable large at all

964
01:00:07,640 --> 01:00:12,720
Speaker 1: costs because it's hydrogenated. Yeah, and it's it's as bad

965
01:00:12,760 --> 01:00:17,120
Speaker 1: as shortening as for you um, and get the freshly

966
01:00:17,160 --> 01:00:20,840
Speaker 1: rendered stuff that's at the at the at the meat market,

967
01:00:20,840 --> 01:00:25,240
Speaker 1: which will typically be room tempt sitting on top of

968
01:00:25,280 --> 01:00:28,440
Speaker 1: the counter. But I will say also that the rendering

969
01:00:28,520 --> 01:00:30,880
Speaker 1: process is really important with large, and a lot of

970
01:00:30,920 --> 01:00:33,920
Speaker 1: times I find that the lard there might be a

971
01:00:33,920 --> 01:00:37,480
Speaker 1: little hard cooked, and the more brown that you when

972
01:00:37,520 --> 01:00:39,720
Speaker 1: you cook it, the more you actually fry it, and

973
01:00:39,760 --> 01:00:41,720
Speaker 1: the more color that comes out of it, the stronger

974
01:00:41,760 --> 01:00:45,040
Speaker 1: the pork flavor is. And so when we're rendering lard

975
01:00:45,600 --> 01:00:49,080
Speaker 1: where our goal is neutrality. We really wanted to be

976
01:00:49,120 --> 01:00:52,160
Speaker 1: as mildly flavored as possible, and so we're not taking

977
01:00:52,200 --> 01:00:54,880
Speaker 1: it to a deep golden brown. We're taking it very

978
01:00:54,960 --> 01:00:57,560
Speaker 1: gently until it's would always tell people it's like a

979
01:00:57,600 --> 01:01:00,840
Speaker 1: straw color. It looks like a light beer. It's got

980
01:01:00,920 --> 01:01:03,800
Speaker 1: tiny bubbles in it, and it looks like you poured

981
01:01:03,840 --> 01:01:07,440
Speaker 1: a Miller light into a glass. It should be kind

982
01:01:07,480 --> 01:01:10,960
Speaker 1: of that color with the tiny bubbles, and they're indicating

983
01:01:11,000 --> 01:01:12,960
Speaker 1: that all the moisture is cooked out. I want to

984
01:01:13,000 --> 01:01:15,480
Speaker 1: point out that a lot of these products I'm looking

985
01:01:15,520 --> 01:01:19,640
Speaker 1: at a non hydrogen hydrogenated. Yeah, they'll be refrigerated. So yeah,

986
01:01:20,120 --> 01:01:22,360
Speaker 1: I'm gonna go ahead and say, just do not get

987
01:01:22,560 --> 01:01:25,680
Speaker 1: shelf stable large. It is hydrogenated, and it is it's

988
01:01:25,760 --> 01:01:31,760
Speaker 1: quite bad for you, so we are let's do it.

989
01:01:31,760 --> 01:01:34,520
Speaker 1: It's killing me. It's killing me. I didn't know that

990
01:01:34,520 --> 01:01:37,600
Speaker 1: you could go on Amazon for nine and buy a

991
01:01:37,680 --> 01:01:43,360
Speaker 1: nine pound bucket of bacon grease, which would work great. Also,

992
01:01:43,720 --> 01:01:45,920
Speaker 1: all the people throwing out their bacon grease doing it.

993
01:01:46,000 --> 01:01:48,320
Speaker 1: These people thrown into a bucket and they sell it

994
01:01:48,680 --> 01:01:52,520
Speaker 1: for fifty three bucks. Bacon fat would work, would work equally. Well,

995
01:01:53,160 --> 01:02:02,240
Speaker 1: it's just a bucket that says bacon up, bacon grease. Uh,

996
01:02:02,240 --> 01:02:05,040
Speaker 1: that's great man. All right, we're going into the oven now,

997
01:02:05,480 --> 01:02:07,720
Speaker 1: so ye hold me back up. He's plucked the ducks.

998
01:02:07,920 --> 01:02:10,520
Speaker 1: Oh my, sluck the ducks. We have them there. They've

999
01:02:10,560 --> 01:02:13,720
Speaker 1: been seasoned, they've for four hours. Now they're in. They

1000
01:02:14,120 --> 01:02:16,880
Speaker 1: went on Amazon. He bought fat. I bought the fat.

1001
01:02:17,520 --> 01:02:21,320
Speaker 1: I layered the half ducks into the fat, made sure

1002
01:02:21,360 --> 01:02:24,520
Speaker 1: they're covered, and then put that into a pretty low oven.

1003
01:02:24,560 --> 01:02:27,880
Speaker 1: I put it in a two seventy just so that

1004
01:02:27,920 --> 01:02:32,080
Speaker 1: they very gently cook. So um. You know, if you're

1005
01:02:32,080 --> 01:02:36,640
Speaker 1: gonna slow cook something, typically it's going to be browned

1006
01:02:36,960 --> 01:02:38,960
Speaker 1: and then and slow cooked. So there's gonna be like

1007
01:02:39,040 --> 01:02:42,080
Speaker 1: two distinct phases, like the crisping phase and then the

1008
01:02:42,120 --> 01:02:45,800
Speaker 1: slow cooking phase. And you can do that in either order.

1009
01:02:46,080 --> 01:02:49,400
Speaker 1: You can slow cook and then brown, or you can

1010
01:02:49,440 --> 01:02:53,160
Speaker 1: brown and slow cook, which is typically a braize, or

1011
01:02:53,280 --> 01:02:55,480
Speaker 1: you can cook something until it's tender and then put

1012
01:02:55,520 --> 01:02:57,400
Speaker 1: it on a grill or put it under a broiler

1013
01:02:57,480 --> 01:03:00,240
Speaker 1: or something like that at the end after it's under

1014
01:03:00,600 --> 01:03:02,920
Speaker 1: And that's what we're doing here. So we cooked those

1015
01:03:03,000 --> 01:03:07,080
Speaker 1: ducks until they were tender but not falling apart. But

1016
01:03:07,200 --> 01:03:10,680
Speaker 1: I wanted them to be intact, intact, you know, And

1017
01:03:10,720 --> 01:03:12,640
Speaker 1: that's why I left those rib bones on there. And

1018
01:03:12,920 --> 01:03:14,439
Speaker 1: I want to point out this is a tricky part

1019
01:03:14,480 --> 01:03:19,680
Speaker 1: for people cooking, right is slow cooking can like when

1020
01:03:19,680 --> 01:03:21,480
Speaker 1: you're doing this, it can feel like, oh, it doesn't

1021
01:03:21,480 --> 01:03:23,400
Speaker 1: really matter. I can let it go for a bazillion years.

1022
01:03:24,960 --> 01:03:28,800
Speaker 1: There is a long window of doneness, but it's not

1023
01:03:28,880 --> 01:03:33,080
Speaker 1: an infinite window of doneness. That's so well put. This

1024
01:03:33,120 --> 01:03:35,600
Speaker 1: is how I guess it's okay. I always feel bad

1025
01:03:35,600 --> 01:03:38,720
Speaker 1: about going off on a tangent, but I talked to

1026
01:03:38,800 --> 01:03:43,960
Speaker 1: you Ela this tenure. I do it. I do it

1027
01:03:44,080 --> 01:03:47,080
Speaker 1: kind of a challenge for my employees every month, and

1028
01:03:47,160 --> 01:03:50,400
Speaker 1: it's it's I send them what I call him a mission.

1029
01:03:51,120 --> 01:03:53,760
Speaker 1: And then this year there are this month being well,

1030
01:03:53,760 --> 01:03:58,720
Speaker 1: this is December at the time of the recording, My my,

1031
01:03:58,720 --> 01:04:01,880
Speaker 1: my project for them all this is all the back

1032
01:04:01,920 --> 01:04:05,960
Speaker 1: of the house employees at the restaurant was to come

1033
01:04:06,040 --> 01:04:11,000
Speaker 1: up with three uh the like food ghosts, so past, present,

1034
01:04:11,240 --> 01:04:14,480
Speaker 1: future and so it's like a memory, something they're excited

1035
01:04:14,520 --> 01:04:18,080
Speaker 1: about now and a goal for the future. Um and

1036
01:04:18,160 --> 01:04:20,960
Speaker 1: I kicked it off by telling them my stories. And

1037
01:04:21,000 --> 01:04:22,960
Speaker 1: I'm not going to go into depth here, but what

1038
01:04:23,120 --> 01:04:27,040
Speaker 1: you just said it's very appropriate because my my current

1039
01:04:27,720 --> 01:04:30,520
Speaker 1: focus and what I'm really trying to do is in

1040
01:04:30,720 --> 01:04:35,680
Speaker 1: slow cooking, nail the texture of something that's been slow

1041
01:04:35,720 --> 01:04:40,000
Speaker 1: cooked with the attention that I would give a steak,

1042
01:04:41,160 --> 01:04:43,640
Speaker 1: you know what I mean, Like, I want to have

1043
01:04:43,840 --> 01:04:47,440
Speaker 1: it come out perfectly where it's not shredding and falling apart,

1044
01:04:47,520 --> 01:04:51,120
Speaker 1: but it's quote unquote fork tender where you where it's

1045
01:04:51,280 --> 01:04:55,760
Speaker 1: just right. I screw this up all very easy because

1046
01:04:55,760 --> 01:04:57,400
Speaker 1: of what you just said. But the thing is is

1047
01:04:57,400 --> 01:05:01,320
Speaker 1: when it goes too far U especially a braise or

1048
01:05:01,360 --> 01:05:03,240
Speaker 1: a stew or something like that, and it's just like,

1049
01:05:03,280 --> 01:05:06,040
Speaker 1: well that's okay, you know, but if it's not far enough,

1050
01:05:06,120 --> 01:05:11,360
Speaker 1: obviously it's tough. So absolutely we cooked these ducks. Um.

1051
01:05:12,400 --> 01:05:17,440
Speaker 1: I would say about four hours and four hours of

1052
01:05:17,520 --> 01:05:22,160
Speaker 1: two and it would be intact enough. You can grab

1053
01:05:22,240 --> 01:05:26,439
Speaker 1: the end of a drumstick and hoist the duck out

1054
01:05:28,560 --> 01:05:33,240
Speaker 1: lightly with gently tenderly where you would you would. Okay,

1055
01:05:33,280 --> 01:05:36,600
Speaker 1: hoists might not be the hoist, No, it's definitely implies

1056
01:05:36,920 --> 01:05:39,440
Speaker 1: like pulling out with the truck or something. Yes, um

1057
01:05:40,520 --> 01:05:42,520
Speaker 1: I think you, well, just going in with a knife

1058
01:05:42,520 --> 01:05:46,480
Speaker 1: and if it goes through with with no resistance, wiggling

1059
01:05:46,600 --> 01:05:50,440
Speaker 1: that that leg and seeing that it's starting to be

1060
01:05:50,640 --> 01:05:54,320
Speaker 1: it's it's tender, but it's not falling apart. But knowing

1061
01:05:54,360 --> 01:05:58,200
Speaker 1: also that there's still a little bit of a cooking process.

1062
01:05:58,800 --> 01:06:02,600
Speaker 1: Um I. In this case, I cooled the ducks in

1063
01:06:02,640 --> 01:06:05,720
Speaker 1: the fat, which I think really helps them because it

1064
01:06:05,760 --> 01:06:09,200
Speaker 1: gives them kind of a kind of coast out of

1065
01:06:09,240 --> 01:06:13,960
Speaker 1: that heat, and the fat congealed all around them, and

1066
01:06:14,000 --> 01:06:16,920
Speaker 1: I put them in the refrigerator and let them sit overnight.

1067
01:06:16,960 --> 01:06:20,880
Speaker 1: Now you could pull them out immediately and go onto

1068
01:06:20,880 --> 01:06:25,160
Speaker 1: this next process, but my preference and what timing wise,

1069
01:06:25,200 --> 01:06:26,880
Speaker 1: I wasn't serving it that day. I was serving it

1070
01:06:26,960 --> 01:06:29,120
Speaker 1: the next day. I just threw the pot. I let

1071
01:06:29,120 --> 01:06:30,480
Speaker 1: it cool down a little bit and through it in

1072
01:06:30,520 --> 01:06:33,880
Speaker 1: the refrigerator where it covered them and congealed and fat.

1073
01:06:34,400 --> 01:06:37,800
Speaker 1: The next day, come back and very gently because you

1074
01:06:37,800 --> 01:06:39,840
Speaker 1: don't want to fry them, you know, it very gently

1075
01:06:39,960 --> 01:06:44,160
Speaker 1: melted the fat and remove the ducks and let them

1076
01:06:44,240 --> 01:06:46,360
Speaker 1: kind of drain most of their fat off. And then

1077
01:06:46,440 --> 01:06:52,520
Speaker 1: let's address the fat. Because we've gone extensively into rendered

1078
01:06:52,560 --> 01:06:56,880
Speaker 1: fat prices and it's not cheap, right, and so we

1079
01:06:56,920 --> 01:06:59,600
Speaker 1: don't want to discard this fat. And so here's what

1080
01:06:59,640 --> 01:07:02,840
Speaker 1: you do with that? And oh, I will say, I'm

1081
01:07:02,840 --> 01:07:05,800
Speaker 1: making note something that I've never done before. I took

1082
01:07:05,840 --> 01:07:09,200
Speaker 1: two heads of garlic, cut them in half, and threw

1083
01:07:09,280 --> 01:07:11,960
Speaker 1: them in the fat and essentially made like garlic corn

1084
01:07:12,080 --> 01:07:16,160
Speaker 1: feet along with it. And that was awesome. I mean

1085
01:07:16,160 --> 01:07:19,880
Speaker 1: you could just smell just like this beautiful, like really

1086
01:07:19,920 --> 01:07:23,400
Speaker 1: slow cooked garlic infusing into them as well. And so

1087
01:07:23,520 --> 01:07:26,720
Speaker 1: now my fat is infused with that garlic. So I

1088
01:07:26,880 --> 01:07:30,800
Speaker 1: strained the fat out, uh, not boiling hot, but you know,

1089
01:07:30,880 --> 01:07:33,000
Speaker 1: let it cool off a little bit where it's still liquid,

1090
01:07:33,320 --> 01:07:37,120
Speaker 1: and I strained it into Um. I don't know how

1091
01:07:37,160 --> 01:07:41,560
Speaker 1: to put this a container that one could easily scoop

1092
01:07:41,640 --> 01:07:44,480
Speaker 1: the congealed fat out of, So don't put it in

1093
01:07:44,600 --> 01:07:49,400
Speaker 1: a mason jar that has a a neck on it.

1094
01:07:49,720 --> 01:07:57,880
Speaker 1: Put it in something that's either straight sided or cong facts. Yeah,

1095
01:07:57,960 --> 01:08:01,720
Speaker 1: that that you can have beaker, But the other way,

1096
01:08:02,000 --> 01:08:04,520
Speaker 1: like the lip is wider than the base, correct, and

1097
01:08:04,560 --> 01:08:06,720
Speaker 1: so and then I put that in the refrigerator. So

1098
01:08:06,760 --> 01:08:10,080
Speaker 1: what you're gonna have now is your your fat's gonna

1099
01:08:10,160 --> 01:08:12,200
Speaker 1: your pure fat because I strained it. Your pure fat

1100
01:08:12,240 --> 01:08:14,800
Speaker 1: is gonna rise to the surface and congeal. And then

1101
01:08:14,840 --> 01:08:17,080
Speaker 1: at the bottom you are going to have a bit

1102
01:08:17,280 --> 01:08:22,000
Speaker 1: of this kind of seasoned gelatinous liquid that has come

1103
01:08:22,040 --> 01:08:25,000
Speaker 1: off of the ducks. Um. And then at some point

1104
01:08:25,080 --> 01:08:28,840
Speaker 1: after it's been totally cooled, you're gonna want to go

1105
01:08:28,880 --> 01:08:31,840
Speaker 1: in and scoop the whole thing out and scrape the

1106
01:08:32,240 --> 01:08:35,680
Speaker 1: gelatinous liquid off the bottom, and that will at that

1107
01:08:35,720 --> 01:08:39,280
Speaker 1: point that fat is good for years. And then you

1108
01:08:39,280 --> 01:08:41,559
Speaker 1: can take that little bit of liquid that it's like

1109
01:08:41,600 --> 01:08:46,920
Speaker 1: a highly concentrated gelatinous stock. It's highly seasoned also, and

1110
01:08:46,960 --> 01:08:49,799
Speaker 1: you can use that in small amounts in a sup

1111
01:08:49,880 --> 01:08:52,320
Speaker 1: or something like that. You could you could add that

1112
01:08:52,360 --> 01:08:55,160
Speaker 1: into something. There would be probably from this project, we

1113
01:08:55,200 --> 01:08:59,640
Speaker 1: probably would yield about half a cup of this gelatinous

1114
01:08:59,640 --> 01:09:01,880
Speaker 1: liquid at the bottom. That's gonna be like kind of

1115
01:09:02,080 --> 01:09:07,880
Speaker 1: concentrated cured duck flavor. You know what. H I have

1116
01:09:07,920 --> 01:09:10,680
Speaker 1: a little witch's hat with those filters that you can

1117
01:09:10,720 --> 01:09:12,760
Speaker 1: pour it through. Yes, to pull a bunch of the

1118
01:09:12,760 --> 01:09:15,360
Speaker 1: ship out of this, you still get the layer. Yeah,

1119
01:09:15,520 --> 01:09:18,559
Speaker 1: You're gonna have it no matter what. UM. And then

1120
01:09:18,600 --> 01:09:20,680
Speaker 1: that that fat is going to be good to go

1121
01:09:20,800 --> 01:09:23,599
Speaker 1: for several more rounds if you treat it the same

1122
01:09:23,640 --> 01:09:27,200
Speaker 1: way every time. Um, and then so that that that

1123
01:09:27,240 --> 01:09:31,320
Speaker 1: initial investment will be diffused by being able to re

1124
01:09:31,439 --> 01:09:42,360
Speaker 1: use it. Okay, so now you got your ducks. Your

1125
01:09:42,439 --> 01:09:45,920
Speaker 1: duck havels have been put for four hours submerged in

1126
01:09:46,400 --> 01:09:53,320
Speaker 1: pork lard degrees. The listener has pulled his ducks out

1127
01:09:54,880 --> 01:10:00,080
Speaker 1: and he's finding here's you're finding that they're intact. You

1128
01:10:00,120 --> 01:10:02,360
Speaker 1: can gently lift the half of the dog. It's not

1129
01:10:02,400 --> 01:10:05,280
Speaker 1: falling apart. It's not like how my mother used to

1130
01:10:05,320 --> 01:10:08,120
Speaker 1: cook squirrels in a crock pot and cream of mushroom soup,

1131
01:10:08,200 --> 01:10:10,280
Speaker 1: where when she was done there was a layer of

1132
01:10:10,360 --> 01:10:15,479
Speaker 1: bones in the bottom and and everything else floating on top.

1133
01:10:16,040 --> 01:10:19,439
Speaker 1: They're intact, and here we are, here we are. I

1134
01:10:19,479 --> 01:10:22,080
Speaker 1: put them on a little sheet tray er baking sheet,

1135
01:10:22,280 --> 01:10:27,000
Speaker 1: and then I started a very gentle mesquite fire, because

1136
01:10:27,040 --> 01:10:30,519
Speaker 1: I don't want to grill them over really high heat.

1137
01:10:30,600 --> 01:10:32,280
Speaker 1: But what I just want to do is just I

1138
01:10:32,320 --> 01:10:34,760
Speaker 1: want to let I'm kind of cool off a little bit,

1139
01:10:34,800 --> 01:10:37,160
Speaker 1: and then I just want to cook them skin side

1140
01:10:37,240 --> 01:10:41,840
Speaker 1: down on a grill. Oh and only on the skin side.

1141
01:10:41,920 --> 01:10:45,800
Speaker 1: I'm never gonna flip them to that cut side ever, never, never,

1142
01:10:46,560 --> 01:10:49,439
Speaker 1: And I just want to gently crisp up the skin

1143
01:10:49,840 --> 01:10:54,480
Speaker 1: and to give them a little bit of smoke um

1144
01:10:54,520 --> 01:10:59,080
Speaker 1: and like the nice, beautiful like charcoal burning wood flavor. Um.

1145
01:10:59,240 --> 01:11:02,519
Speaker 1: So that SSS should take about twenty minutes, Like the

1146
01:11:02,600 --> 01:11:06,960
Speaker 1: fire is that gentle under him or there's that much space. However,

1147
01:11:07,000 --> 01:11:10,000
Speaker 1: you're going to achieve that just a few coals. You

1148
01:11:10,000 --> 01:11:11,800
Speaker 1: put them down, and they're going to make just a

1149
01:11:11,880 --> 01:11:13,960
Speaker 1: little bit of a sizzling sound, and you want them

1150
01:11:13,960 --> 01:11:17,439
Speaker 1: to kind of gently brown up from there and just

1151
01:11:18,000 --> 01:11:22,320
Speaker 1: get that skin crisp. And I I did a little

1152
01:11:23,000 --> 01:11:26,559
Speaker 1: glaze just because the Brad, the guy that owns this place,

1153
01:11:26,840 --> 01:11:30,599
Speaker 1: he was cleaning out a cabinet and he was like,

1154
01:11:31,280 --> 01:11:34,800
Speaker 1: there's some pepper jelly and I was like, perfect good.

1155
01:11:35,760 --> 01:11:40,120
Speaker 1: So a little bit of something sweet, uh, just like

1156
01:11:40,280 --> 01:11:45,519
Speaker 1: brushed that on the skin after the fact and does

1157
01:11:45,560 --> 01:11:49,759
Speaker 1: it upper jelly? Pepper jelly? And it could be anything.

1158
01:11:49,840 --> 01:11:52,000
Speaker 1: It could be a mix of vinegar and honey, which

1159
01:11:52,040 --> 01:11:56,360
Speaker 1: is classically my favorite, like literally just a fifty mix

1160
01:11:56,600 --> 01:12:02,000
Speaker 1: of any vinegar and honey. Um. I mean, it could

1161
01:12:02,040 --> 01:12:06,160
Speaker 1: be rice, wine, veneer of balsamic apple, cider, white, white vinegar,

1162
01:12:06,160 --> 01:12:09,759
Speaker 1: it doesn't really matter. Sherry vinegar very good. Um, something

1163
01:12:09,960 --> 01:12:18,839
Speaker 1: sweet that together. Uh yeah, glaze, that's a good glaze.

1164
01:12:19,600 --> 01:12:22,080
Speaker 1: That's a good like. I don't have a lot of

1165
01:12:22,120 --> 01:12:27,160
Speaker 1: available things or really just anything sweet and anything like.

1166
01:12:27,200 --> 01:12:29,600
Speaker 1: Oh I'll have God is the juice out of a

1167
01:12:29,800 --> 01:12:36,280
Speaker 1: jar of pickled halapenias and some BlackBerry jam. Okay, I'm

1168
01:12:36,320 --> 01:12:39,720
Speaker 1: not advocating that specifically as saying it's my favorite. But

1169
01:12:40,160 --> 01:12:43,280
Speaker 1: if that's what you got, you're probably gonna make that work.

1170
01:12:43,320 --> 01:12:45,240
Speaker 1: I mean, it's probably gonna be good. It's sweet and

1171
01:12:45,280 --> 01:12:49,040
Speaker 1: it's sour, you know, just find something, you know, I've

1172
01:12:49,040 --> 01:12:57,320
Speaker 1: got a lime and coconut. You've you've got a lime

1173
01:12:57,600 --> 01:13:02,720
Speaker 1: and uh some molasses. I'm mean again, I'm not advocating

1174
01:13:02,760 --> 01:13:07,200
Speaker 1: that specifically, but that's the that's the general idea. And

1175
01:13:07,240 --> 01:13:09,879
Speaker 1: then a little bit of a glaze on them. Vinegar

1176
01:13:09,880 --> 01:13:12,720
Speaker 1: and honey. Vinegar and honey is beautiful, I mean, and

1177
01:13:12,800 --> 01:13:17,439
Speaker 1: you can embellish that, you know, like garlic. It's very

1178
01:13:17,479 --> 01:13:21,080
Speaker 1: good in there. Um, and then you can put spices

1179
01:13:21,120 --> 01:13:26,120
Speaker 1: in there. My preferences rush on ducks, birds quail. Yeah,

1180
01:13:26,240 --> 01:13:28,400
Speaker 1: I mean, I think I can't remember which book I have.

1181
01:13:28,520 --> 01:13:31,360
Speaker 1: Oh that's in it's in my in a field. There's

1182
01:13:31,400 --> 01:13:34,040
Speaker 1: a glaze and it's fifty fifty honey and vinegar with

1183
01:13:34,120 --> 01:13:38,439
Speaker 1: a little bit of aniseed and um in garlic, and

1184
01:13:38,479 --> 01:13:42,680
Speaker 1: it's it's a wonderful glaze that sounds so good. It

1185
01:13:42,720 --> 01:13:47,200
Speaker 1: works really well, especially with sherry vinegar for some reason. Um.

1186
01:13:47,240 --> 01:13:48,880
Speaker 1: And that was it. And then we served the ducks

1187
01:13:49,200 --> 01:13:51,240
Speaker 1: and you know, for you know, it's a little like

1188
01:13:52,000 --> 01:13:55,360
Speaker 1: these are gonna be. And then I cheated tore a

1189
01:13:55,439 --> 01:13:57,200
Speaker 1: little piece off and I was like, I kind of

1190
01:13:57,280 --> 01:14:03,120
Speaker 1: nailed that one. Was good. It was good. You nail everything. Man. Now,

1191
01:14:03,200 --> 01:14:05,680
Speaker 1: I don't, well, that's that's super kind of you. But

1192
01:14:06,479 --> 01:14:09,439
Speaker 1: I don't. Um, you know, there's there's failures out there,

1193
01:14:09,479 --> 01:14:13,800
Speaker 1: but I think that just I like to try to

1194
01:14:13,920 --> 01:14:17,200
Speaker 1: make Spinney's taste good. I like to give him a chance.

1195
01:14:17,280 --> 01:14:20,000
Speaker 1: You know, I gotta kill him, you know, let's just

1196
01:14:20,200 --> 01:14:24,760
Speaker 1: let's just treat him with with an ideal that they're

1197
01:14:24,800 --> 01:14:27,600
Speaker 1: gonna be great, you know, and now and then it

1198
01:14:27,720 --> 01:14:29,920
Speaker 1: just comes down to tricks. And then when we draw

1199
01:14:29,960 --> 01:14:33,960
Speaker 1: out the cooking process over forty minutes, I hope people

1200
01:14:34,000 --> 01:14:37,800
Speaker 1: aren't intimidated. But it's really not that hard if you

1201
01:14:38,080 --> 01:14:41,719
Speaker 1: if you distilled this down, let me do a quick version.

1202
01:14:41,760 --> 01:14:44,720
Speaker 1: There you go, Okay, pluck your ducks. Caught him in

1203
01:14:44,720 --> 01:14:48,960
Speaker 1: a half ah, put some seasoning on them, let him

1204
01:14:49,000 --> 01:14:53,280
Speaker 1: sit a few hours, get a big pottle lard, pork lard.

1205
01:14:53,680 --> 01:14:55,320
Speaker 1: Stick the ducks in there, putting in your album for

1206
01:14:55,320 --> 01:14:57,479
Speaker 1: a few hours at two seventy five, four hours at

1207
01:14:57,479 --> 01:14:59,960
Speaker 1: two seventy five, pull them out, smoke him for a while,

1208
01:15:00,080 --> 01:15:05,440
Speaker 1: throw a glaze on. How's that? I love it? That's perfect.

1209
01:15:06,080 --> 01:15:07,800
Speaker 1: Or you can listen everything else we just talk about.

1210
01:15:08,200 --> 01:15:15,280
Speaker 1: Just scroll back and listen to my voice over and over. Yeah. Yeah,

1211
01:15:15,960 --> 01:15:18,120
Speaker 1: they turned out great, and they would. It would apply

1212
01:15:18,240 --> 01:15:21,360
Speaker 1: to other ducks and you can do the same process.

1213
01:15:21,400 --> 01:15:24,200
Speaker 1: We we use this caned fee and grill process extensively

1214
01:15:24,240 --> 01:15:26,880
Speaker 1: at the restaurant. We do chicken hearts that way. I mean,

1215
01:15:27,080 --> 01:15:29,040
Speaker 1: I've I've stole that from you, so I mean just

1216
01:15:29,080 --> 01:15:33,479
Speaker 1: to look at that for duck hearts. The how useful

1217
01:15:33,520 --> 01:15:35,840
Speaker 1: it is, Like the two main things that we do

1218
01:15:36,439 --> 01:15:38,879
Speaker 1: in that manner at the restaurant would be chicken hearts

1219
01:15:38,880 --> 01:15:42,839
Speaker 1: and beef ribs. So like a three or four pound

1220
01:15:43,640 --> 01:15:49,639
Speaker 1: full cut beef rib that is cured and then slowly cooked,

1221
01:15:49,680 --> 01:15:52,760
Speaker 1: in this case in beef fat until it's tender and

1222
01:15:52,760 --> 01:15:55,080
Speaker 1: then grilled at the end. And that's our way of

1223
01:15:55,120 --> 01:15:58,720
Speaker 1: achieving tenderness. And then when the order comes in, we

1224
01:15:58,760 --> 01:16:01,559
Speaker 1: can cook the beef rib over the grill and it

1225
01:16:01,600 --> 01:16:04,360
Speaker 1: can get that you're you're you're getting it tender first

1226
01:16:04,439 --> 01:16:07,679
Speaker 1: and then you're coming back later and getting the smoke,

1227
01:16:07,960 --> 01:16:12,799
Speaker 1: the char and the texture. Now that's my favorite venison

1228
01:16:12,920 --> 01:16:16,320
Speaker 1: rib preparation. But I haven't done it in the lard.

1229
01:16:17,560 --> 01:16:20,280
Speaker 1: It would be quite good. You do it in water. Water.

1230
01:16:20,600 --> 01:16:23,519
Speaker 1: Part of the thing is this, I'll be curious to

1231
01:16:23,520 --> 01:16:25,719
Speaker 1: get your take on this. Part of what I'm trying

1232
01:16:25,720 --> 01:16:27,479
Speaker 1: to do when I do it in water is I'm

1233
01:16:27,479 --> 01:16:31,360
Speaker 1: trying if it's a real fatty deer, that's great, a

1234
01:16:31,360 --> 01:16:34,639
Speaker 1: lot more meat. I'm trying to get all that dear

1235
01:16:34,720 --> 01:16:39,920
Speaker 1: fat out of the meat right, So I slow cook

1236
01:16:40,000 --> 01:16:43,760
Speaker 1: it right, and then when you set it, when you

1237
01:16:43,760 --> 01:16:45,240
Speaker 1: get it up to set it and let it cool,

1238
01:16:47,479 --> 01:16:52,519
Speaker 1: all that fat it's tallow right, doesn't taste that it's

1239
01:16:52,520 --> 01:16:55,760
Speaker 1: it's super waxy, unpleasant. So I'm trying to get all

1240
01:16:55,800 --> 01:16:58,599
Speaker 1: that waxy fat out of there, and it floats up

1241
01:16:58,600 --> 01:17:00,360
Speaker 1: to the surface of water. A thing I might be

1242
01:17:00,400 --> 01:17:02,760
Speaker 1: afraid of, or maybe it wouldn't matter. As if I

1243
01:17:02,760 --> 01:17:05,559
Speaker 1: took my little deer ribs and imagine you got like

1244
01:17:05,720 --> 01:17:08,840
Speaker 1: just listeners. Like imagine you got a deer staying in

1245
01:17:08,880 --> 01:17:11,120
Speaker 1: there and he had all its ribs. In the end,

1246
01:17:11,160 --> 01:17:13,719
Speaker 1: I like cut the ribs off. I take a saws

1247
01:17:13,720 --> 01:17:19,000
Speaker 1: on and run them into slip strip cut them into strips. Uh,

1248
01:17:19,080 --> 01:17:23,200
Speaker 1: so that I got chunks of three inch rib because

1249
01:17:23,200 --> 01:17:24,880
Speaker 1: so I'm going against the grain of the ribs with

1250
01:17:24,960 --> 01:17:27,719
Speaker 1: my saws all and I'm just cutting the ribs slab

1251
01:17:27,800 --> 01:17:30,320
Speaker 1: into three strips. And then I take a few bones,

1252
01:17:30,880 --> 01:17:32,559
Speaker 1: cut it, a few bones cut it, and I got

1253
01:17:32,560 --> 01:17:34,240
Speaker 1: like if you went to a restaurant and ordered pork

1254
01:17:34,320 --> 01:17:39,639
Speaker 1: ribs two or three ribs per peace, the ribs are

1255
01:17:39,680 --> 01:17:44,479
Speaker 1: not three. Maybe the ribs are four or five inches tall. Uh.

1256
01:17:44,520 --> 01:17:48,960
Speaker 1: I cook them till tender in water. Are you seizing

1257
01:17:49,000 --> 01:17:54,519
Speaker 1: the water? No? I season after I'm done. I would

1258
01:17:55,200 --> 01:18:00,080
Speaker 1: because I want all that dear fat to liquefy and

1259
01:18:00,160 --> 01:18:04,320
Speaker 1: go away. Then I do a dry rub, then I

1260
01:18:04,400 --> 01:18:06,720
Speaker 1: grill them. But here's my question to you. Let's say

1261
01:18:06,720 --> 01:18:09,000
Speaker 1: I had cooked them down, I tend to rise them

1262
01:18:09,000 --> 01:18:15,840
Speaker 1: in pork lard. Uh it would probably uh diffuse carry

1263
01:18:15,880 --> 01:18:20,599
Speaker 1: away the deer fat wax nous. My feeling is yes,

1264
01:18:20,680 --> 01:18:23,439
Speaker 1: it probably would. It would probably serve the same exact

1265
01:18:23,479 --> 01:18:28,280
Speaker 1: purpose as the water, but it would incorporate but it

1266
01:18:28,320 --> 01:18:34,240
Speaker 1: couldn't incorporate some less waxy fat back in that's would

1267
01:18:34,280 --> 01:18:37,080
Speaker 1: then have wax. Your other fat would have waxy fat

1268
01:18:37,120 --> 01:18:40,160
Speaker 1: integrated into it. Is my theory that is also true.

1269
01:18:40,320 --> 01:18:43,880
Speaker 1: But probably such trace and mountain it doesn't matter. I

1270
01:18:43,880 --> 01:18:48,320
Speaker 1: mean two full full disclosure. I also cooked the venison

1271
01:18:48,439 --> 01:18:52,439
Speaker 1: ribs like this in water. But what I like to

1272
01:18:52,479 --> 01:18:56,200
Speaker 1: do is highly seasoned the water so that I'm getting

1273
01:18:56,479 --> 01:18:59,120
Speaker 1: because my what I've always found is that when you

1274
01:18:59,600 --> 01:19:02,480
Speaker 1: when you cook them, you've got you've got the outside seasoned.

1275
01:19:02,840 --> 01:19:05,639
Speaker 1: Only in the insides tends to be run a little bland.

1276
01:19:06,120 --> 01:19:08,599
Speaker 1: So I will season it with you know, bay leaves

1277
01:19:08,640 --> 01:19:11,360
Speaker 1: and garlic and onion, and they'll be some salt in

1278
01:19:11,400 --> 01:19:15,280
Speaker 1: the water. Or if you do have time before they

1279
01:19:15,320 --> 01:19:19,240
Speaker 1: go into the water, season them at that point, like

1280
01:19:19,320 --> 01:19:23,639
Speaker 1: so dry brine them and then go into the water,

1281
01:19:24,000 --> 01:19:26,519
Speaker 1: and so that that that there's they're fully seasoned, and

1282
01:19:26,560 --> 01:19:28,160
Speaker 1: then when they come out, you don't have just like

1283
01:19:28,200 --> 01:19:31,040
Speaker 1: that outer layer that's got the nice seasoning on it,

1284
01:19:31,080 --> 01:19:35,840
Speaker 1: but they're season throughout the correct And that's and that's

1285
01:19:35,880 --> 01:19:40,280
Speaker 1: my fifty honey vinegar glaz that's we we we do

1286
01:19:40,400 --> 01:19:43,080
Speaker 1: this very often. It's make venison venice and ribs like that,

1287
01:19:43,160 --> 01:19:46,800
Speaker 1: exactly like you're saying, you know, park cook um and

1288
01:19:46,840 --> 01:19:51,160
Speaker 1: then based on the grill with that vinegar and honey

1289
01:19:51,320 --> 01:19:57,519
Speaker 1: mixed is uh what I like to base them without

1290
01:19:57,560 --> 01:20:06,439
Speaker 1: my grill Cider, vinegar, mustard, Oh, mustard, Yeah, And I

1291
01:20:06,560 --> 01:20:09,880
Speaker 1: slap him in that. My kids it's so weird. I

1292
01:20:09,880 --> 01:20:13,720
Speaker 1: mean they love it that. They like to have a

1293
01:20:13,720 --> 01:20:17,559
Speaker 1: little dipping bowls of it too. Cider, vinegar and mustard

1294
01:20:17,600 --> 01:20:21,040
Speaker 1: brushed down the ribs you can brush from barbecue sauce.

1295
01:20:21,040 --> 01:20:23,200
Speaker 1: But it tastes like every damn thing in barbecue sauce.

1296
01:20:24,000 --> 01:20:26,800
Speaker 1: We we we eat no shortage barbecue sauce in my house.

1297
01:20:28,040 --> 01:20:30,880
Speaker 1: It's just like such a like, oh the hell we're

1298
01:20:30,880 --> 01:20:34,120
Speaker 1: gonna do with these leftovers? Well, I'm gonna mash them up,

1299
01:20:34,720 --> 01:20:38,840
Speaker 1: put barbecue sauce and put it on sandwiches. Uh, we

1300
01:20:38,960 --> 01:20:41,439
Speaker 1: made for Thanksgiving this year, we made a big Italian

1301
01:20:41,439 --> 01:20:45,760
Speaker 1: mixed boil. Yeah, bleed to me stone. In the end,

1302
01:20:45,840 --> 01:20:48,560
Speaker 1: I we just got so sick of the leftovers. In

1303
01:20:48,600 --> 01:20:50,840
Speaker 1: the end, I just wanted up all on barbecue, sauce,

1304
01:20:50,840 --> 01:20:55,800
Speaker 1: on sandwiches, all the shanks and everything, you know what

1305
01:20:55,920 --> 01:20:58,639
Speaker 1: went into it? What did I do? The bl bleetle

1306
01:20:58,720 --> 01:21:04,800
Speaker 1: me sto. I did. Uh A friend of mine and

1307
01:21:04,880 --> 01:21:08,840
Speaker 1: raised his cattle, gave me some beef tongue. Nice. My

1308
01:21:08,960 --> 01:21:14,160
Speaker 1: kid's buddy, Uh, his family raised his chickens. So I

1309
01:21:14,200 --> 01:21:16,800
Speaker 1: had a chicken. And then I realized I needed another chicken,

1310
01:21:16,800 --> 01:21:19,559
Speaker 1: so that I had to buy a chicken. I had

1311
01:21:20,840 --> 01:21:24,960
Speaker 1: a moose brisket. This is like a classic composition right

1312
01:21:24,960 --> 01:21:28,960
Speaker 1: here at breasket. Had a chicken piglet a wild piglet

1313
01:21:29,160 --> 01:21:33,320
Speaker 1: shoulder from Hawaii, so the whole pig shoulder. I had

1314
01:21:33,360 --> 01:21:38,040
Speaker 1: a couple of antelope shoulders that I corned where I

1315
01:21:38,120 --> 01:21:40,679
Speaker 1: just saw as all the whole antelope leg into three

1316
01:21:40,680 --> 01:21:48,760
Speaker 1: pieces and corned it. I had pronghorn shanks that were

1317
01:21:48,800 --> 01:21:53,479
Speaker 1: just braised. What else they're put in there? And then

1318
01:21:53,520 --> 01:22:00,200
Speaker 1: like Rudabaga's turn ups, white beats taters isn't it. Can

1319
01:22:00,240 --> 01:22:04,800
Speaker 1: we talk about this? Yeah, like for a minute, you

1320
01:22:04,840 --> 01:22:08,240
Speaker 1: don't like it? No, I I really I really enjoyed

1321
01:22:08,320 --> 01:22:11,080
Speaker 1: this topic. And there's there's a couple time I'm gonna

1322
01:22:11,080 --> 01:22:15,200
Speaker 1: I'm gonna ask you questions now, um and going back

1323
01:22:15,240 --> 01:22:20,600
Speaker 1: to the well, let's let's start here. Um poached or

1324
01:22:20,760 --> 01:22:23,840
Speaker 1: well it says it's it's a mixed boil, and that's

1325
01:22:23,840 --> 01:22:31,120
Speaker 1: what it translates, not boiled. It's poached. Well, yes, you're not.

1326
01:22:31,160 --> 01:22:35,040
Speaker 1: You're not in the process had a rip and boil. Now,

1327
01:22:35,120 --> 01:22:38,880
Speaker 1: if I had the if I had really devoted my

1328
01:22:39,000 --> 01:22:46,200
Speaker 1: brain to it and had the large enough vessel and

1329
01:22:46,360 --> 01:22:48,559
Speaker 1: really sat and looked at everything and thought it out,

1330
01:22:49,120 --> 01:22:51,120
Speaker 1: I could have been like, Okay, i'm putting we're gonna

1331
01:22:51,160 --> 01:22:56,200
Speaker 1: eat at six, I'm putting that in it nine am.

1332
01:22:56,280 --> 01:23:00,800
Speaker 1: I'm putting that in at ten am. It putting that

1333
01:23:00,960 --> 01:23:03,400
Speaker 1: in at five pm. But I didn't do it that

1334
01:23:03,400 --> 01:23:05,040
Speaker 1: way because I was too lazy to think about it

1335
01:23:05,080 --> 01:23:06,720
Speaker 1: all because I wanted I was going to get there

1336
01:23:06,720 --> 01:23:10,040
Speaker 1: in a second. But a few things going right, I

1337
01:23:10,080 --> 01:23:12,400
Speaker 1: had a few things going they all got combined in

1338
01:23:12,439 --> 01:23:15,680
Speaker 1: the end. Okay, okay, because the staging was going to

1339
01:23:15,800 --> 01:23:18,599
Speaker 1: be my second question, my first being more not really

1340
01:23:18,600 --> 01:23:21,840
Speaker 1: a question but more of an observation, is that like

1341
01:23:22,320 --> 01:23:26,280
Speaker 1: poached or meats that are slow cooked in water, not

1342
01:23:26,479 --> 01:23:30,960
Speaker 1: widely accepted here like we we really crave, I think,

1343
01:23:30,960 --> 01:23:34,880
Speaker 1: in in this country, in many other countries, uh, the

1344
01:23:34,920 --> 01:23:39,000
Speaker 1: texture of a seer from a grill or or being

1345
01:23:39,160 --> 01:23:46,040
Speaker 1: fried or put under a broiler. But I love things

1346
01:23:46,120 --> 01:23:50,799
Speaker 1: like that, like a poached chicken or a poached shank

1347
01:23:51,040 --> 01:23:53,040
Speaker 1: or a tongue or something like that. I think there's

1348
01:23:53,080 --> 01:23:56,720
Speaker 1: a lot of value to it. And how how do

1349
01:23:56,800 --> 01:24:00,439
Speaker 1: we go about normalizing that as a preparation because it's

1350
01:24:00,520 --> 01:24:03,240
Speaker 1: really cool. I think it's really to defeed it to

1351
01:24:03,280 --> 01:24:06,080
Speaker 1: your kids when they're young, and if everybody did that

1352
01:24:06,160 --> 01:24:08,200
Speaker 1: in a generation or two, the problem would be over.

1353
01:24:08,439 --> 01:24:11,280
Speaker 1: But what if you're an adult and you're like boiled meat?

1354
01:24:11,320 --> 01:24:14,439
Speaker 1: Who eats that? I don't even care. It's like I

1355
01:24:14,479 --> 01:24:17,360
Speaker 1: don't care. I used to, I used to years ago

1356
01:24:17,479 --> 01:24:21,120
Speaker 1: care about all this stuff. You know, I don't care.

1357
01:24:21,120 --> 01:24:22,840
Speaker 1: I just don't care. I don't want to hear about

1358
01:24:22,840 --> 01:24:27,080
Speaker 1: it anymore. Don't. We're trying to we're trying to convince

1359
01:24:27,120 --> 01:24:30,600
Speaker 1: people to eat mixed boils. Yeah, I just kind of like,

1360
01:24:30,640 --> 01:24:32,320
Speaker 1: you know, I just don't I don't need to hear

1361
01:24:32,360 --> 01:24:33,800
Speaker 1: about what you don't want to eat. It's just like,

1362
01:24:33,960 --> 01:24:39,200
Speaker 1: don't don't come over. So if you work. Next question,

1363
01:24:40,000 --> 01:24:41,479
Speaker 1: let me heat with a quote from a front of mine.

1364
01:24:43,000 --> 01:24:47,280
Speaker 1: So my wife for meeting new people, my wife will

1365
01:24:47,320 --> 01:24:52,000
Speaker 1: often uh, if their kids are coming over, my wife

1366
01:24:52,000 --> 01:24:54,920
Speaker 1: will off and be like, just so you know, we

1367
01:24:55,000 --> 01:24:57,680
Speaker 1: have guns in the house. They're locked up, but we

1368
01:24:57,720 --> 01:25:01,920
Speaker 1: have guns in the house, you know. Uh. She just

1369
01:25:01,960 --> 01:25:04,160
Speaker 1: feels this is a curtis because there's some you know whatever.

1370
01:25:05,040 --> 01:25:07,080
Speaker 1: She doesn't apologize about it, She's just letting them know.

1371
01:25:07,760 --> 01:25:12,720
Speaker 1: I think she's been asked enough. Maybe. But a friend

1372
01:25:12,720 --> 01:25:15,880
Speaker 1: of mine is like, uh, if they don't like it,

1373
01:25:15,880 --> 01:25:18,880
Speaker 1: don't come to my house. And I just a little

1374
01:25:18,880 --> 01:25:20,840
Speaker 1: bit like what I what. I can't even I just

1375
01:25:20,920 --> 01:25:23,040
Speaker 1: can't all the people that don't want to eat all

1376
01:25:23,080 --> 01:25:27,479
Speaker 1: the stuff, I just I can't argue with them anymore.

1377
01:25:28,720 --> 01:25:34,040
Speaker 1: I'm I'm right there. But I do think that educating,

1378
01:25:34,320 --> 01:25:37,040
Speaker 1: educating and opening some minds. But there's still time, and

1379
01:25:37,080 --> 01:25:39,080
Speaker 1: people listen. They listen to what you have to say.

1380
01:25:39,120 --> 01:25:41,280
Speaker 1: They listen. They're interesting in the fact that you had

1381
01:25:42,040 --> 01:25:45,240
Speaker 1: the mixed boil for Thanksgiving. I've talked about three times.

1382
01:25:45,680 --> 01:25:48,320
Speaker 1: I mean, I think it's I think that's amazing. I

1383
01:25:48,360 --> 01:25:51,640
Speaker 1: love that. My wife was a little miffed, but in

1384
01:25:51,680 --> 01:25:53,840
Speaker 1: the end she conceded that it was better than what

1385
01:25:53,920 --> 01:25:57,160
Speaker 1: you normally eat it Thanksgiving. If you were to kind

1386
01:25:57,200 --> 01:25:59,880
Speaker 1: of get onto my technical question, if you were to

1387
01:26:00,160 --> 01:26:05,080
Speaker 1: stage it, did you cook it in the same broth?

1388
01:26:05,760 --> 01:26:11,160
Speaker 1: In the end? No, I had a few things going on.

1389
01:26:11,880 --> 01:26:13,360
Speaker 1: Go ahead and ask you questions, unless you want me

1390
01:26:13,360 --> 01:26:18,360
Speaker 1: to elaborate. Let's say, hypothetically, you've got a big pot, Well,

1391
01:26:18,400 --> 01:26:21,040
Speaker 1: you're gonna cook everything. How would you have how would

1392
01:26:21,080 --> 01:26:24,120
Speaker 1: you have staged? What order would you have? I would

1393
01:26:24,120 --> 01:26:26,280
Speaker 1: have woke up in the morning and I would have

1394
01:26:26,360 --> 01:26:35,120
Speaker 1: gotten my uncured raw asked shanks in there. Um, let's

1395
01:26:35,120 --> 01:26:37,840
Speaker 1: say I'm eating. Let's say we're gonna eat at six.

1396
01:26:39,640 --> 01:26:43,960
Speaker 1: I would have uh, I would have gotten my pot

1397
01:26:44,040 --> 01:26:45,640
Speaker 1: because I wouldn't want to sit there and keeping an

1398
01:26:45,640 --> 01:26:46,920
Speaker 1: eye on it. I would have just put it in

1399
01:26:46,960 --> 01:26:52,040
Speaker 1: my oven at a certain town and put my shanks

1400
01:26:52,080 --> 01:26:56,960
Speaker 1: in there. Then I would have gone my corned meats.

1401
01:26:57,000 --> 01:26:58,320
Speaker 1: Oh you know what else I put in there? I

1402
01:26:58,360 --> 01:27:01,519
Speaker 1: forgot about this. I made a bunch of venison garlic

1403
01:27:01,560 --> 01:27:05,200
Speaker 1: sausages and few a dozen of them in there. I'm

1404
01:27:05,240 --> 01:27:08,200
Speaker 1: sorry the sausages are going in this early. No no, no no, no,

1405
01:27:09,080 --> 01:27:12,800
Speaker 1: I've forgotten my big what all was in there? That

1406
01:27:12,920 --> 01:27:16,000
Speaker 1: was in there? They went in late. I would have

1407
01:27:16,080 --> 01:27:20,840
Speaker 1: done my raw ass uncured shanks. Then later I would

1408
01:27:20,840 --> 01:27:24,240
Speaker 1: have put my corned in my corn and I corned

1409
01:27:24,320 --> 01:27:28,280
Speaker 1: my moose brisket, and I corned some of the uh

1410
01:27:28,520 --> 01:27:32,920
Speaker 1: bone in venison pieces. I would have waited a while.

1411
01:27:33,400 --> 01:27:36,320
Speaker 1: My tongue was already you know, it's not a raw tongue.

1412
01:27:37,120 --> 01:27:40,320
Speaker 1: My tongue had already been smoked. Because so it's just

1413
01:27:40,600 --> 01:27:43,800
Speaker 1: vac sealed. I made it. I made three saved one

1414
01:27:43,840 --> 01:27:46,679
Speaker 1: for Thanksgiving. It a vac bag. So it's like recipe ready.

1415
01:27:46,760 --> 01:27:49,120
Speaker 1: It just needs to be warmed up like you could have.

1416
01:27:49,240 --> 01:27:52,880
Speaker 1: It's just ready eats as I thought it out. So

1417
01:27:52,920 --> 01:27:57,800
Speaker 1: I would have waited and then at probably like uh

1418
01:27:58,000 --> 01:28:00,800
Speaker 1: four o'clock maybe out to put my tongue in there.

1419
01:28:03,280 --> 01:28:07,800
Speaker 1: Five o'clock I would have got my harder to like

1420
01:28:08,040 --> 01:28:13,320
Speaker 1: big beats, big white beats, turnips and radishes would have

1421
01:28:13,320 --> 01:28:16,400
Speaker 1: got them. And then to make sure that they were ready.

1422
01:28:16,720 --> 01:28:23,320
Speaker 1: Know what, I'm sorry to Vegas got it at five

1423
01:28:24,040 --> 01:28:29,280
Speaker 1: thirty five. I would have done my chicken and my sausages.

1424
01:28:30,840 --> 01:28:34,000
Speaker 1: And by now the broth is just it's phenomenal. So

1425
01:28:34,040 --> 01:28:35,840
Speaker 1: I'd say, you know, when I was all done the

1426
01:28:35,840 --> 01:28:38,880
Speaker 1: next day, because I strained it off. When it was

1427
01:28:38,920 --> 01:28:41,720
Speaker 1: all done the next day, I jarred it all in

1428
01:28:41,800 --> 01:28:43,960
Speaker 1: my pressure canners. Now I got that ship on my

1429
01:28:44,000 --> 01:28:48,360
Speaker 1: shelf and cannon jars. So the meats are coming out,

1430
01:28:48,400 --> 01:28:53,240
Speaker 1: they're getting sliced. Yeah, A little bit part of the

1431
01:28:53,280 --> 01:28:57,840
Speaker 1: appeal is it's some caveman looking business. I bought two

1432
01:28:58,000 --> 01:29:03,880
Speaker 1: giant platters on Amazon on with pumpkins and stuff on them,

1433
01:29:03,920 --> 01:29:07,960
Speaker 1: because like, none of turkeys and pumpkins, and because when

1434
01:29:07,960 --> 01:29:10,040
Speaker 1: I'm having any of that stuff, and so I was

1435
01:29:10,080 --> 01:29:11,920
Speaker 1: like it was a little throw to people that were

1436
01:29:11,920 --> 01:29:16,080
Speaker 1: all miffed, certain unnamed family members that were like, where

1437
01:29:16,120 --> 01:29:18,439
Speaker 1: did the turkey duffy? It's right there and on the

1438
01:29:18,439 --> 01:29:22,120
Speaker 1: corner copes. Look, you'll notice all trade there on the

1439
01:29:22,400 --> 01:29:24,479
Speaker 1: edge of the my giant platters. And I don't know what,

1440
01:29:24,520 --> 01:29:27,280
Speaker 1: you know, where I'm gonna put them until next Thanksgiving?

1441
01:29:28,080 --> 01:29:37,200
Speaker 1: And I made two mountains mountains of boiled assorted meats

1442
01:29:37,240 --> 01:29:43,680
Speaker 1: and root vegetables, in a lot of carrots, uncut carrots. Oh,

1443
01:29:43,760 --> 01:29:48,840
Speaker 1: just whole carrots with the biggest, nastiest carrots you can find.

1444
01:29:49,760 --> 01:29:53,960
Speaker 1: Whole ass carrots. Got it? And then what what is uh?

1445
01:29:54,120 --> 01:29:58,960
Speaker 1: Did you do? Condiments or moostata, which I just bought

1446
01:29:59,000 --> 01:30:01,840
Speaker 1: a few, went like full on traditional with yeah. Well,

1447
01:30:01,960 --> 01:30:06,840
Speaker 1: I'm twenty percent Italian, two percent North African, and then

1448
01:30:06,840 --> 01:30:10,559
Speaker 1: a whole bunch of Western Europe. I was digging into

1449
01:30:10,600 --> 01:30:17,160
Speaker 1: my Italian. I bought mustarda um, and then we made

1450
01:30:17,800 --> 01:30:20,280
Speaker 1: to a red sauce and a green sauce. It's like

1451
01:30:20,320 --> 01:30:25,240
Speaker 1: a raw green herb sauce. All right, this is phenomenal.

1452
01:30:25,400 --> 01:30:28,920
Speaker 1: And I had a couple of little salt tubs laid

1453
01:30:28,920 --> 01:30:32,559
Speaker 1: out any special salt or just some coach sea salt

1454
01:30:32,720 --> 01:30:36,360
Speaker 1: like he see salt. Then now, if you really want

1455
01:30:36,360 --> 01:30:41,200
Speaker 1: to know, then I made a horse radish sauce creamy.

1456
01:30:41,160 --> 01:30:44,880
Speaker 1: Yeah he nailed this, Yeah I got. I got my

1457
01:30:44,880 --> 01:30:48,840
Speaker 1: own horse radish patch too. I'll point out so which

1458
01:30:48,880 --> 01:30:51,599
Speaker 1: is frozen and locked under dirt. But I had cured,

1459
01:30:51,600 --> 01:30:53,320
Speaker 1: you know, I had made some of vinegar and all that,

1460
01:30:54,320 --> 01:31:00,200
Speaker 1: and that was for the corned meats phenomenal. Yeah, that

1461
01:31:00,240 --> 01:31:02,559
Speaker 1: answer are your questions? It did? It did? I'm really

1462
01:31:02,560 --> 01:31:06,040
Speaker 1: glad we took a turn down that route. This is

1463
01:31:06,040 --> 01:31:11,840
Speaker 1: a food episode. Okay, yeah, good anything else you need? No, No,

1464
01:31:12,200 --> 01:31:13,760
Speaker 1: I mean we can, we can move on. But I,

1465
01:31:14,200 --> 01:31:16,320
Speaker 1: like I said, I think that this is this is

1466
01:31:16,360 --> 01:31:20,479
Speaker 1: a topic that really needs normalizing. We had a guest

1467
01:31:20,560 --> 01:31:24,120
Speaker 1: on It's about boiled meat. We had a guest on

1468
01:31:24,400 --> 01:31:31,439
Speaker 1: Seth Cantner. He was raised um outside of cots Abu.

1469
01:31:31,800 --> 01:31:37,200
Speaker 1: He's brought up in a side igloo, living off the land,

1470
01:31:37,720 --> 01:31:43,280
Speaker 1: dirt floor, side iglu sled dogs, feeding them off Cariboo.

1471
01:31:43,960 --> 01:31:48,000
Speaker 1: He's an author. He wrote Shopping for Porcupine. He wrote

1472
01:31:48,120 --> 01:31:52,000
Speaker 1: Ordinary Wolves. He wrote a Thousand Trails Home about Caribou.

1473
01:31:53,960 --> 01:31:56,360
Speaker 1: Reading his book about Cariboo, like they eat a lot

1474
01:31:56,479 --> 01:32:03,120
Speaker 1: of lot of boiled like that style of cooking which

1475
01:32:03,240 --> 01:32:06,439
Speaker 1: is like very influenced by a new pat culture and stuff.

1476
01:32:06,479 --> 01:32:10,320
Speaker 1: But they eat a lot of just like a moose knees.

1477
01:32:13,400 --> 01:32:16,240
Speaker 1: You butcher your mouse, you get the big chunks off,

1478
01:32:16,400 --> 01:32:19,720
Speaker 1: the big muscle groups off, and then then they take

1479
01:32:19,760 --> 01:32:24,640
Speaker 1: the knee joint and they just boil it and they

1480
01:32:24,720 --> 01:32:32,760
Speaker 1: eat all that tending gelatinous stuff. Yeah, a lot of

1481
01:32:32,840 --> 01:32:35,960
Speaker 1: boiled meat. You'd have people over and it would just

1482
01:32:36,120 --> 01:32:38,559
Speaker 1: be like the like the pelvis, Okay, so you butcher

1483
01:32:38,600 --> 01:32:43,639
Speaker 1: a caribou, you take that whole pelvis whatever, just any

1484
01:32:43,800 --> 01:32:46,519
Speaker 1: chunks of anything that like, you'd normally be like, hey,

1485
01:32:46,600 --> 01:32:48,840
Speaker 1: it's clean. Like let's say you butcher elk out in

1486
01:32:48,880 --> 01:32:51,960
Speaker 1: the mountains. All the ship that's laying there when you

1487
01:32:52,000 --> 01:32:54,880
Speaker 1: walk away with your backpack full of meat, bonus meat

1488
01:32:54,960 --> 01:32:58,200
Speaker 1: or quarters or whatever. Everything's laying there. They would saw

1489
01:32:58,400 --> 01:33:03,280
Speaker 1: up and boil and serve that. And you're going there

1490
01:33:03,320 --> 01:33:04,800
Speaker 1: to go to the pot and you grab out a

1491
01:33:04,880 --> 01:33:08,639
Speaker 1: moose knee and you sit down and pick it. Yeah,

1492
01:33:10,280 --> 01:33:13,439
Speaker 1: everything down to the everything down to the bone makes sense.

1493
01:33:15,240 --> 01:33:17,960
Speaker 1: And reading that it's like, man, you know, it's like

1494
01:33:19,240 --> 01:33:25,800
Speaker 1: salt and boiled joints. So they have it very much.

1495
01:33:25,840 --> 01:33:31,920
Speaker 1: So an appreciation for just that boiled meat. Yeah, I

1496
01:33:32,000 --> 01:33:35,960
Speaker 1: think many cultures, do you know, I mean just soups

1497
01:33:36,040 --> 01:33:39,280
Speaker 1: and fuh you know, or you know, and you know,

1498
01:33:39,360 --> 01:33:43,320
Speaker 1: France has its own version of of that. I mean

1499
01:33:43,400 --> 01:33:48,280
Speaker 1: Italy famously so, but I particularly enjoy it, especially when

1500
01:33:48,280 --> 01:33:50,800
Speaker 1: you play with all the condiments and it's like a

1501
01:33:51,720 --> 01:33:53,800
Speaker 1: choose your own adventure over there, and you've got these

1502
01:33:53,840 --> 01:33:58,360
Speaker 1: like sharp, bright condiment instead of going with this kind

1503
01:33:58,439 --> 01:34:05,439
Speaker 1: of like stodgy, almost unidimensional preparation. It's delicious but still,

1504
01:34:05,600 --> 01:34:08,280
Speaker 1: and then you get the sauces really make it right.

1505
01:34:08,560 --> 01:34:11,960
Speaker 1: Then we started fruit fun yeah, and that jelly inside.

1506
01:34:12,000 --> 01:34:16,280
Speaker 1: Then we started all that stuff really makes it. He

1507
01:34:16,320 --> 01:34:18,719
Speaker 1: could probably explain it mustard fruit, but there's no mustard

1508
01:34:18,760 --> 01:34:22,000
Speaker 1: in it. There should be mustard seeds and okay, yeah, sorry, yeah,

1509
01:34:22,479 --> 01:34:25,439
Speaker 1: we mustard being like one of the most preservative of

1510
01:34:25,600 --> 01:34:29,280
Speaker 1: the spices. I mean, it lasts almost indefinitely. And som

1511
01:34:29,400 --> 01:34:34,160
Speaker 1: start to uh is an Italian like sweet condiment that's

1512
01:34:34,160 --> 01:34:36,840
Speaker 1: also gotten a bit of spice to it. So picture

1513
01:34:36,880 --> 01:34:39,519
Speaker 1: of marachino cherry, yeah, because it'll have some of those

1514
01:34:39,560 --> 01:34:41,639
Speaker 1: in it. But you've made a picture that you've made

1515
01:34:41,680 --> 01:34:52,080
Speaker 1: marachino cherries out of Kiwi's cherries, oranges, pair slices, and

1516
01:34:52,080 --> 01:34:54,040
Speaker 1: then it's packed and how do you describe what it's

1517
01:34:54,080 --> 01:34:58,679
Speaker 1: packed in. It's a it's a a jelly or a syrup.

1518
01:34:58,720 --> 01:35:00,920
Speaker 1: It's expensive as ship and it could be made with

1519
01:35:01,000 --> 01:35:03,519
Speaker 1: any fruit. It's kind of it's I would say it's

1520
01:35:03,560 --> 01:35:07,200
Speaker 1: in the Chottney family. And I don't worry. I gotta

1521
01:35:07,240 --> 01:35:09,800
Speaker 1: point out, man, I got no, I don't work at Amazon. Um,

1522
01:35:10,880 --> 01:35:13,759
Speaker 1: I bought mine off Amazon because you get it from Italian.

1523
01:35:13,840 --> 01:35:17,000
Speaker 1: I mean, if it's like you know with Montana, it's

1524
01:35:17,000 --> 01:35:18,960
Speaker 1: hard to find some stuff. Sure, if you were in

1525
01:35:19,000 --> 01:35:20,960
Speaker 1: New York, you just go down and probably go to

1526
01:35:21,160 --> 01:35:23,600
Speaker 1: like eighteen stores within five blocks and buy. And we

1527
01:35:23,680 --> 01:35:27,040
Speaker 1: started a fruit. But I wouldn't know where to begin.

1528
01:35:27,160 --> 01:35:29,200
Speaker 1: I just ordered and it comes from It's like all

1529
01:35:29,280 --> 01:35:32,519
Speaker 1: made in Italy, and I just buy the jars on Amazon. Yeah,

1530
01:35:32,880 --> 01:35:34,200
Speaker 1: it's probably a better way to do it, but that's

1531
01:35:34,240 --> 01:35:35,479
Speaker 1: just how I do it. But you could make it

1532
01:35:35,520 --> 01:35:37,040
Speaker 1: would be a fun It would be a project that

1533
01:35:37,120 --> 01:35:40,960
Speaker 1: Canda making jam or jelly anything like that, or a

1534
01:35:41,040 --> 01:35:43,760
Speaker 1: Chattney where you could can it um and you could

1535
01:35:43,880 --> 01:35:46,200
Speaker 1: use whatever fruit it is. I mean, you could make

1536
01:35:46,280 --> 01:35:49,680
Speaker 1: a choke cherry well starta or something like that, or

1537
01:35:49,680 --> 01:35:52,719
Speaker 1: an apple in the start. You know, they're being dumb asses.

1538
01:35:52,880 --> 01:35:55,760
Speaker 1: But my kids do not like it. They do not

1539
01:35:56,120 --> 01:35:59,080
Speaker 1: like it. They like the look of it. Sure, you're

1540
01:35:59,120 --> 01:36:02,920
Speaker 1: like white claw. A kid can look at a can

1541
01:36:03,000 --> 01:36:06,479
Speaker 1: of white claw across the room and they are in huh,

1542
01:36:06,920 --> 01:36:10,320
Speaker 1: everything about it, the color of the can, the size

1543
01:36:10,360 --> 01:36:14,599
Speaker 1: of the cann It's like they see that and they

1544
01:36:14,680 --> 01:36:18,960
Speaker 1: think I would like that beverage from a hundred yards away.

1545
01:36:18,960 --> 01:36:21,720
Speaker 1: They know they're gonna they like everything about the presentation.

1546
01:36:21,920 --> 01:36:23,599
Speaker 1: You bring a jar and we started in the home

1547
01:36:23,680 --> 01:36:28,240
Speaker 1: and they're fired up, like what could you know? What

1548
01:36:28,360 --> 01:36:30,320
Speaker 1: could be more exciting than what's in that jar? And

1549
01:36:30,360 --> 01:36:34,960
Speaker 1: they taste and they're just out. It's like they're like

1550
01:36:35,120 --> 01:36:39,439
Speaker 1: someone ruined. Its spicy, But it's a great wild game

1551
01:36:39,479 --> 01:36:44,840
Speaker 1: accompaniment across the board man on duck, Yeah, it's phenomenon.

1552
01:36:45,320 --> 01:36:47,559
Speaker 1: Does it have a kind of vinegar in it as well?

1553
01:36:47,960 --> 01:36:50,360
Speaker 1: Is there a sour element or is there a fruit

1554
01:36:50,880 --> 01:36:54,439
Speaker 1: that's sour that's in it, like like a tang? Is

1555
01:36:54,520 --> 01:36:56,320
Speaker 1: it there? Is there always a tang? Or it's not

1556
01:36:56,479 --> 01:36:59,960
Speaker 1: quite from the fruit and then a copious amount of

1557
01:37:00,080 --> 01:37:06,599
Speaker 1: mustard t A r d A. It will be like FRUITA.

1558
01:37:07,600 --> 01:37:12,920
Speaker 1: It's an Italian, it will be fruita mastarta. I love

1559
01:37:13,000 --> 01:37:15,200
Speaker 1: to try it one day when you're searching up beefat

1560
01:37:15,280 --> 01:37:18,720
Speaker 1: you search up that, get yourself a jar heading over,

1561
01:37:19,360 --> 01:37:21,640
Speaker 1: prepare to pay for it, right, I mean I think

1562
01:37:21,720 --> 01:37:25,120
Speaker 1: chutt needs to or you know, again a universal condiment

1563
01:37:25,600 --> 01:37:28,880
Speaker 1: and like, uh, there's I put a chuttney recipe in

1564
01:37:28,920 --> 01:37:31,000
Speaker 1: the hog book, and I feel like you can put

1565
01:37:31,880 --> 01:37:36,639
Speaker 1: anything in there, from an apple to a zucchini. It's

1566
01:37:36,680 --> 01:37:39,759
Speaker 1: gonna come out great. It's just it's it's a method

1567
01:37:40,760 --> 01:37:42,720
Speaker 1: which is always appealing to me. It's just to like

1568
01:37:42,960 --> 01:37:46,400
Speaker 1: put out methods rather than strict recipes. And so but

1569
01:37:46,600 --> 01:37:48,120
Speaker 1: what at the end of the day, what it is,

1570
01:37:48,240 --> 01:37:52,000
Speaker 1: It's that it's it's sweet and it's sour, and like,

1571
01:37:52,200 --> 01:37:55,640
Speaker 1: there's that those two flavors go so far with like

1572
01:37:56,400 --> 01:38:00,320
Speaker 1: enlivening game because it's just that richness. It's the the

1573
01:38:00,400 --> 01:38:03,720
Speaker 1: old e Q on the radio where you've got too

1574
01:38:03,840 --> 01:38:05,679
Speaker 1: much base and you need to bring in a little

1575
01:38:05,680 --> 01:38:08,360
Speaker 1: bit of trouble. And that's exactly what what those flavors

1576
01:38:08,400 --> 01:38:11,719
Speaker 1: are with that like acidic punch and mustard seed ginger

1577
01:38:11,920 --> 01:38:15,360
Speaker 1: things like that. I want to close with, Uh, I

1578
01:38:15,439 --> 01:38:17,160
Speaker 1: want you to I'll do mine first. I get to

1579
01:38:17,200 --> 01:38:19,639
Speaker 1: do three, but you only you only get to do one. Well,

1580
01:38:21,400 --> 01:38:25,519
Speaker 1: your best, like your best message, like if you could

1581
01:38:25,560 --> 01:38:31,800
Speaker 1: have a message to wild game cooks broadcast into outer

1582
01:38:31,960 --> 01:38:38,840
Speaker 1: space so that all life would hear it? What would

1583
01:38:38,840 --> 01:38:40,960
Speaker 1: it be? I go first and I only got one.

1584
01:38:41,000 --> 01:38:45,400
Speaker 1: Now I'm gonna go first. I get three. Okay, one

1585
01:38:45,600 --> 01:38:49,760
Speaker 1: is going to Jesse's restaurant too, is get if you

1586
01:38:49,840 --> 01:38:53,800
Speaker 1: like to hunt wild pigs, get Jesse's hog Book. What's

1587
01:38:53,840 --> 01:38:57,639
Speaker 1: it called? The hog Books? New was something real simple.

1588
01:38:58,600 --> 01:39:01,160
Speaker 1: More people company about that book. People, people that are

1589
01:39:01,240 --> 01:39:04,360
Speaker 1: exposed to pigs, and they got all the stupid ship like,

1590
01:39:04,439 --> 01:39:07,759
Speaker 1: you can't eat this guy, you can't eat the bars,

1591
01:39:08,000 --> 01:39:11,160
Speaker 1: you can't you can't eat the sounds. Whatever the hell

1592
01:39:11,400 --> 01:39:15,679
Speaker 1: here at all? Uh? It's available on the meat Eater store.

1593
01:39:15,720 --> 01:39:17,960
Speaker 1: It's phenomenal book. Thank you. People calling to me all

1594
01:39:18,000 --> 01:39:20,360
Speaker 1: the time about how blown away they are about that book.

1595
01:39:20,479 --> 01:39:23,040
Speaker 1: We won the James Beard Award. Since I saw you last,

1596
01:39:23,760 --> 01:39:28,160
Speaker 1: that book won the James Beard Award. Yes, sir, you

1597
01:39:28,280 --> 01:39:32,519
Speaker 1: shouldn't be no. For the single subject category. The hog

1598
01:39:32,600 --> 01:39:35,720
Speaker 1: Book is the winner. I think that's a win for

1599
01:39:36,000 --> 01:39:38,000
Speaker 1: I'm not trying to be I don't know. I don't

1600
01:39:38,000 --> 01:39:42,840
Speaker 1: know what the word would beat, but when the just

1601
01:39:44,400 --> 01:39:50,080
Speaker 1: getting that recognition for a book about hunting and specifically

1602
01:39:50,160 --> 01:39:54,280
Speaker 1: about pigs, that's hyper graphic. There's uh we we self

1603
01:39:54,320 --> 01:39:57,080
Speaker 1: published it so we could put whatever pictures we wanted

1604
01:39:57,160 --> 01:39:59,759
Speaker 1: in there. There's a lot of I mean, there's guts,

1605
01:39:59,800 --> 01:40:03,400
Speaker 1: the there's blood, there's there's death, there's dead piglets, all

1606
01:40:03,479 --> 01:40:07,560
Speaker 1: that stuff. I think that, Uh, the recognition from the

1607
01:40:08,040 --> 01:40:12,360
Speaker 1: culinary community about a book like that was really significant

1608
01:40:12,400 --> 01:40:14,880
Speaker 1: to me. And I'm not trying to be said to

1609
01:40:14,960 --> 01:40:17,400
Speaker 1: something like it's a win for us all, but it's

1610
01:40:17,439 --> 01:40:19,439
Speaker 1: a win for us all. I felt like that was

1611
01:40:19,560 --> 01:40:22,320
Speaker 1: it was very cool to see that I didn't hear.

1612
01:40:22,320 --> 01:40:27,240
Speaker 1: I didn't know. It was pretty cool. I got to

1613
01:40:27,280 --> 01:40:32,080
Speaker 1: go to Chicago too and hear my name. It was cool.

1614
01:40:32,479 --> 01:40:40,720
Speaker 1: That's great. My daughter said that my nose was sweating. Um.

1615
01:40:42,920 --> 01:40:45,280
Speaker 1: So here's my final tip. So let's go to your restaurant,

1616
01:40:45,680 --> 01:40:49,120
Speaker 1: get your hog book. Here's my final tip. Uh, I've

1617
01:40:49,120 --> 01:40:51,840
Speaker 1: said this before. You're either cooking it too long or

1618
01:40:51,840 --> 01:40:54,600
Speaker 1: you're not cooking it long enough. You nailed it. You

1619
01:40:54,720 --> 01:40:59,880
Speaker 1: nailed it, you nailed it. I'll mind mine is don't

1620
01:41:00,080 --> 01:41:03,679
Speaker 1: leave what they say. I don't believe what they say

1621
01:41:03,680 --> 01:41:08,679
Speaker 1: because when they are telling you talking that a gaff

1622
01:41:08,760 --> 01:41:11,439
Speaker 1: top catfish is not edible, or that an ad dad

1623
01:41:11,560 --> 01:41:13,680
Speaker 1: is not edible or edible or you can't eat a

1624
01:41:13,760 --> 01:41:20,160
Speaker 1: pig over pick your weight, whatever it is, I can't

1625
01:41:20,200 --> 01:41:24,680
Speaker 1: eat him. And from February August or whatever. Don't believe him.

1626
01:41:25,280 --> 01:41:28,559
Speaker 1: Don't believe him. You can't eat a shoveler, you can't.

1627
01:41:28,720 --> 01:41:31,280
Speaker 1: You know, boiled meat is not good. Just don't believe him.

1628
01:41:32,200 --> 01:41:36,640
Speaker 1: That's that's uh, that's my advice. Thank you, Yeah, thank you.

1629
01:41:38,360 --> 01:41:43,360
Speaker 1: Lions sons of bitches that they are all you know what,

1630
01:41:43,479 --> 01:41:47,120
Speaker 1: and they've never tried it, they just heard it. It's

1631
01:41:47,200 --> 01:41:51,439
Speaker 1: just that generational misinformation. I think we we got to

1632
01:41:51,520 --> 01:41:54,200
Speaker 1: remember to call the cream. You gotta remember to call

1633
01:41:54,280 --> 01:41:59,640
Speaker 1: the episode. Don't believe them. I love it. We came

1634
01:41:59,720 --> 01:42:01,479
Speaker 1: up with a good titles and we kind of forget them.

1635
01:42:02,680 --> 01:42:07,200
Speaker 1: It's best to just record that. Just were workshopping and

1636
01:42:07,400 --> 01:42:09,400
Speaker 1: just put it right. We do record it, and it

1637
01:42:09,520 --> 01:42:11,800
Speaker 1: was something different we want to call this episode, and

1638
01:42:11,840 --> 01:42:13,960
Speaker 1: then we're like, na think then it gets a different

1639
01:42:14,040 --> 01:42:16,559
Speaker 1: name and the listen really confused. This one, by God,

1640
01:42:16,840 --> 01:42:18,880
Speaker 1: is going to be don't believe them and check my

1641
01:42:19,040 --> 01:42:23,960
Speaker 1: work by go and look at what it's called. All right,

1642
01:42:23,960 --> 01:42:26,360
Speaker 1: thank you very much, Jesse Griffin, Yeah, thank you. Die

1643
01:42:27,280 --> 01:42:31,960
Speaker 1: in Austin, Texas, yes, sir d A I d U. Yeah,

1644
01:42:31,960 --> 01:42:34,400
Speaker 1: he should have named something different. It should now Yeah,

1645
01:42:35,560 --> 01:42:39,880
Speaker 1: it's way too late, had ships sailed. Yeah, my daughter,

1646
01:42:40,040 --> 01:42:43,600
Speaker 1: I'm not even gonna tell you know when she was

1647
01:42:43,680 --> 01:42:47,280
Speaker 1: reading it. Yeah, I was like, it's die do, die do.

1648
01:42:47,920 --> 01:42:52,520
Speaker 1: That's that's an Italian coming out. Yeah. You you genetically

1649
01:42:52,600 --> 01:42:55,800
Speaker 1: knew how to pronounce it, all right, Thanks a lot, man,

1650
01:42:56,000 --> 01:42:56,280
Speaker 1: Thank you,