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Speaker 1: If this is the Meat Eater 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.

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Speaker 2: The Meat Eater Podcast is brought to you by first Light.

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Speaker 2: Whether you're checking trail cams, hanging deer stands, or scouting

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Speaker 2: for ELP. First Light has performance apparel to support every

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Speaker 2: hunter in every environment. Check it out at first light

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Speaker 2: dot com. F I R S T l I t

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Speaker 2: E dot com. Joined today by world famous text and

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Speaker 2: Jesse Griffiths, author of uh, the very creatively titled The

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Speaker 2: Hog Book and the Turkey Book, just comes right out

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Speaker 2: and tells you what the book is. Yeah, you don't

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Speaker 2: need to look at that book and wonder what those

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Speaker 2: books are about.

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Speaker 3: No, by design, Yeah.

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Speaker 2: I've accused being a wild hog apologist. Jesse Griffins knows

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Speaker 2: how to make phenomenal stuff out of wild hogs of

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Speaker 2: all varieties, and The Hog Book tells you all about

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Speaker 2: how to do.

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Speaker 3: That top to bottom.

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Speaker 2: Anyone that tells you, oh, you can't eat them, and

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Speaker 2: you can eat them when they're this age, or eat

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Speaker 2: them at that age, or eat them.

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Speaker 3: When they're one.

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Speaker 2: Hundred and twenty pounds or pregnant or not pregnant, or

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Speaker 2: if you ever want to know, like, what is actually

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Speaker 2: up about wild hogs from a guy who has handled more.

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Speaker 2: This is a bold statement, Bungus, stick by it.

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Speaker 3: We can vet it. I'll be honest.

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Speaker 2: A guy that has handled okay, a guy that is

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Speaker 2: handled and served more wild hog meat than anybody.

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Speaker 4: On the planet.

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Speaker 3: I mean, I don't know, it'd be hard to quantify,

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Speaker 3: but an awful lot. How about a lot, A lot,

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Speaker 3: a lot hundreds, yeah, not thousandsed, a lot, seen a

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Speaker 3: lot of them dead.

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Speaker 2: Served a lot of it, a lot of them, eating

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Speaker 2: a pile of them.

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Speaker 3: Yeah.

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Speaker 2: No, the hog book is no, it's no guesswork, it's

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Speaker 2: no rumor. It's just like what you know to be

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Speaker 2: true from a career of working in them.

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Speaker 3: Yeah, it's like answers to questions and people, would you

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Speaker 3: know over the years, be like, what you know? Can

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Speaker 3: you eat them? If they're one hundred and twenty pounds

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Speaker 3: and over? Can you eat a bore? Can you eat them?

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Speaker 3: A South? It's not pregnant. You need a South? It

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Speaker 3: is pregnant. You know what's your favorite recipe? Name it?

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Speaker 3: And you know, just kind of a compilation of answers

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Speaker 3: the questions that I got, and.

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Speaker 2: Then follow that up with the Turkey Book, which tells

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Speaker 2: you everything you'd ever want to know about preparing turkeys,

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Speaker 2: preparing every part of every part of every turkey.

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Speaker 3: Yeah, definitely that one was more of a kind of

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Speaker 3: dressed for the job. You want deal, really want to

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Speaker 3: just spend a whole spring turkey hunting, So he documented

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Speaker 3: it and then did a much recipes good deal.

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Speaker 5: Those are both available at the meat eater dot com.

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Speaker 2: Correct and then what we're gonna He's been on the

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Speaker 2: show a few times before. He recently got a a

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Speaker 2: Michelin Star for Die a.

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Speaker 3: Yeah, but to be clear Michelin Green Star.

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Speaker 4: Well no, but I'm saving that.

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Speaker 3: Oh sorry, Phil backtracks a little bit. I just ruined it.

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Speaker 2: I was toying with reading this Mercer longs Die Do

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Speaker 2: a review. I'm just gonna read the first line. My

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Speaker 2: quail plate was very good, fantastic, Actually.

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Speaker 6: How many stars?

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Speaker 7: Nervous?

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Speaker 4: Come on, I don't want to do it.

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Speaker 7: I don't want to.

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Speaker 5: But long was what was what? Episode number? Guest?

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Speaker 4: I don't want to do it.

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Speaker 3: I gotta know, you know.

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Speaker 2: It's the odd Dad meatballs. Very good.

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Speaker 3: Building up, a little more. She's gotta hurt, all right.

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Speaker 2: The nil guy steakak he would have preferred the chimmy

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Speaker 2: cherry on the side.

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Speaker 5: Sounds like and that Mercer Lawe was on episode four

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Speaker 5: oh seven. California's ward would have.

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Speaker 2: Been a great dish if they had just put it

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Speaker 2: on the side.

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Speaker 6: Can we pause for a second. How does this make

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Speaker 6: you feel?

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Speaker 3: Right now?

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Speaker 2: Across the bar? Across the bar very bold Flavors never

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Speaker 2: had a meal quite like it.

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Speaker 3: There you go.

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Speaker 7: Oh, that's what I'm talking about.

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Speaker 2: There's a little more in there. I'll share with you later.

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Speaker 3: We'll just kind of little Yeah, he's my favorite.

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Speaker 2: It's like, honest to god, Mas Died do A is

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Speaker 2: my favorite restaurant.

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Speaker 3: Oh, that's super kind of.

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Speaker 2: Another thing I like about it. We've talked about this

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Speaker 2: when you're on the show before. Like something that most

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Speaker 2: restaurants would be like would be like in glowing neon

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Speaker 2: signs and ship outside. But like at the bottom of

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Speaker 2: Jesse's I don't know if you changed it. At the

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Speaker 2: bottom of Jesse's menu says everything is from around here.

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Speaker 3: From the author of the book, just in.

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Speaker 2: Little letters at the bottom of the menu, everything is

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Speaker 2: from around here, meaning it's like all local stuff. It's

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Speaker 2: like all Texas.

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Speaker 3: We call that an economy of dialogue.

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Speaker 4: Everything is from around here.

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Speaker 8: It's not sandwiched into the description of each dish.

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Speaker 3: Now, don't put farms in there.

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Speaker 2: And it's just everything that everything around.

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Speaker 5: You still have that slogan because I'm wearing the original shirt.

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Speaker 5: It says, eat a hog, Save the world.

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Speaker 3: Yeah, that's that's more hashtag, you know, feral hog, apologies, apologists, propaganda.

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Speaker 2: We're gonna talk Jesse a bunch about food, cooking food.

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Speaker 6: Well, I want to know real quick, how many Michelin

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Speaker 6: Star restaurants are Michelin Green Star restaurants? Uh serve things

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Speaker 6: with like a ramikin of something on the side.

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Speaker 3: None of them.

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Speaker 2: You need to put that chimney cherry in a squirt bottle.

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Speaker 3: Catchup, we could get it in a little packet.

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Speaker 2: Then you get open plastic.

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Speaker 7: What is a green Star?

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Speaker 2: That's what the whole show is about.

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Speaker 7: I didn't read that. I didn't read the notes.

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Speaker 2: No, it doesn't say that. Notes just lives in my head.

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Speaker 2: Now now it's now we're gonna turn the heat the Yanni.

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Speaker 2: After all that praise. Now we're going to criticize Yanni

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Speaker 2: up and down.

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Speaker 4: You're in a little tear this morning. We set there surprises.

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Speaker 7: I should have read the notes.

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Speaker 2: Well, Yanni killed a kill fish.

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Speaker 7: Cool to remove sailfish from the water in the US.

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Speaker 4: So I'll tell the story.

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Speaker 2: Yannie went to like a little party, a party in Guatemala. Yeah,

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Speaker 2: it wasn't like a fiftieth birthday party.

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Speaker 7: Oh well, we went on a fishing trip to celebrate

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Speaker 7: celebrate my brother in law's fiftieth birthday. We didn't do

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Speaker 7: much partying.

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Speaker 2: Okay, Yanni went on a birthday fish and trip. Well

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Speaker 2: that is birthday fish and trip. He committed a terrible

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Speaker 2: sin which I didn't know. I didn't know about.

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Speaker 7: I'd like to point out you, Sish. I did it.

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Speaker 7: The captain and the mates were like, we don't really

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Speaker 7: do this, but I'm like, I really need the gripping grint,

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Speaker 7: you know from the gram.

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Speaker 2: Caught a sale fish for no reason, then for just

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Speaker 2: to screw it, or as Mitch Hedberg said, to make

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Speaker 2: it late for something and lifts it out of the

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Speaker 2: water and takes a picture. Then Brendan Rund came here.

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Speaker 2: What was it, RUNDI or run? He was on the show.

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Speaker 4: I think it's Rundy.

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Speaker 2: Rundy from the Nature Conservancy, who was on episode five

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Speaker 2: thirty eight discussing a subject that now seems so incredibly dated,

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Speaker 2: which was does wildlife win or lose with renewable energy?

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Speaker 2: And he wrote in and saw Joannie's Instagram post and he,

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Speaker 2: like many people do, and they have a problem with something,

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Speaker 2: reach out decarn In the US, I didn't know this.

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Speaker 2: It is now illegal to remove billfish from the water

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Speaker 2: unless you're keeping them. They did ale a satellite tagging

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Speaker 2: study on white marlin. If you if you leave a

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Speaker 2: white marlin in the water when you catch it, the

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Speaker 2: mortality rate. Now, don't do that crap where you say

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Speaker 2: a number that's gonna make it fill knows what I'm

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Speaker 2: talking about. Well, you guys are you can see it.

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Speaker 2: I can't do like a take again, oh Jesse, take

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Speaker 2: a guess and try to like play work with me here.

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Speaker 2: Don't don't make it look bad. If you catch a

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Speaker 2: white marlin and leave it in the water, catch them

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Speaker 2: with these fishing you leave in the water and release it.

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Speaker 2: What do you think the odds are he'll die.

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Speaker 3: One and ten?

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Speaker 4: Good?

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Speaker 2: Good job, you.

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Speaker 4: Know it's only one point seven.

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Speaker 2: It's only it's only one point seven percent.

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Speaker 4: Wow.

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Speaker 2: Right, So you were off by a what do you

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Speaker 2: call that exponential? No factor of ten? Off by a

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Speaker 2: decimal point?

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Speaker 4: Is that right?

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Speaker 5: I'm not sure about Yeah, one point.

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Speaker 4: I'm not a mask. He thought ten and one hundred.

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Speaker 7: It's too complicated.

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Speaker 2: He thought ten and one hundred die and thought that

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Speaker 2: was good, and thought that was good. But it's only

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Speaker 2: one and a half and one hundred. Die if you

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Speaker 2: leave in the water, if you act like Yanni, guess

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Speaker 2: what the odds he'll die?

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Speaker 3: Is am I taking another guess?

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Speaker 2: Try to, you know, make it be that it'll work

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Speaker 2: in my favor. Four out of ten, No, thirty three percent,

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Speaker 2: so close but even higher. So Yanni now has lay

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Speaker 2: in bed at night wondering that that.

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Speaker 9: Uh but Yanni, you can you can flip it around

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Speaker 9: and say, chances are you swam away and it's just fine.

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Speaker 2: You know, you know what's what's Here's what the odds are.

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Speaker 2: It's like in paper scissors rock, there's a one in

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Speaker 2: three rights. So here's Yanni, I guess rock, paper scissors.

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Speaker 4: Rock, paper scissors.

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Speaker 2: So I'm saying, if you're throwing Michigan, right, every time.

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Speaker 2: If you're throwing it, you got a three choice. Every

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Speaker 2: time you throw let's say a scissor. That means Yanni

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Speaker 2: killed a salefish. So rock nope, paper nope, scissor yep,

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Speaker 2: scissor yup. Rock nope.

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Speaker 7: Unless you like scissors a lot and you throw it

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Speaker 7: more often, then you kill more, kill morel.

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Speaker 4: Do you feel bad about this, yannest?

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Speaker 7: It was an honest mistake, you know, had I known

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Speaker 7: this prior to then, Like I said, the mates and

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Speaker 7: the captain, they don't do this. They do. They have

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Speaker 7: like a GoPro on a stick, So you just get

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Speaker 7: next to the boat and the go pro shoes from

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Speaker 7: way out in the water back towards the boat.

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Speaker 4: Wasn't good enough for you.

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Speaker 7: Of the other forty some fish that we caught, that's

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Speaker 7: the way we took pictures of the few that we

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Speaker 7: took pictures of. Most of the time they don't even

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Speaker 7: touch the fish. They just they they have a pole

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Speaker 7: with a little uh it's like, I don't know what.

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Speaker 7: It's like a paper cutter basically on the end.

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Speaker 3: Huh, just gorgeous.

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Speaker 2: It's not a curl cue.

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Speaker 7: No, no, no, no, it's literally a paper cutter. And it's

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Speaker 7: just taped to the end of this pole and they

224
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Speaker 7: go they go down the leader and just cut the

225
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Speaker 7: line right above the hook and just don't even touch

226
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Speaker 7: the hook and just let the hook rust out. They

227
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Speaker 7: catch so many of those sailfish down there. Because we

228
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Speaker 7: caught forty in three days, it's nothing for them to

229
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Speaker 7: catch forty in a day. And they'll catch them with

230
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Speaker 7: other hooks in the corner of their mouth, just like

231
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Speaker 7: you would like could see a trout, you know that

232
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Speaker 7: you can see the Yeah, you know it's been hooked

233
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Speaker 7: caught before.

234
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Speaker 4: So they do it by their trolling.

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Speaker 2: Explain the process of catching stale fish.

236
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Speaker 7: Yeah, it's pretty cool. It's more in depth. It's more

237
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Speaker 7: in depth and more sort of involved for the anglers

238
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Speaker 7: than a lot of the trolling type fishing I've done

239
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Speaker 7: in the past, where a lot of times you're just

240
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Speaker 7: in a boat. The mates set up the rods, the

241
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Speaker 7: baits are in there, you're trolling, the captain's running the boat.

242
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Speaker 7: The fish bites a bait, it's pretty much on. A

243
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Speaker 7: mate grabs the rod, make sure it's it's hooked, and

244
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Speaker 7: then he hands it over to the angler and you

245
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Speaker 7: basically real you know, that's like your job. They don't

246
00:12:42,640 --> 00:12:44,240
Speaker 7: take the boat out of gear to make it extra

247
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Speaker 7: hard for you because you got to fight like the

248
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Speaker 7: current and the fish fighting. But here with the sailfish

249
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Speaker 7: out of I don't know the ten lines that are

250
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Speaker 7: in the water, there's actually only four hooks in there.

251
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Speaker 7: Everything else is just a teaser, meaning it's just a decoy. Right.

252
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Speaker 7: And so if you imagine these fish are hanging at

253
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Speaker 7: the thermal climb, which is roughly eighty feet, that's what

254
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Speaker 7: it was when we were there. That's where they're hanging

255
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Speaker 7: and they're looking up to where to find their food.

256
00:13:10,840 --> 00:13:13,800
Speaker 7: As they're cruising around. The boat comes over the top.

257
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Speaker 7: There's all the prop wash and whatever. And then in

258
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Speaker 7: that prop wash behind the prop washers, all these there's

259
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Speaker 7: like a whole, you know, school of baitfish swimming is

260
00:13:24,559 --> 00:13:26,760
Speaker 7: what it looks like. And there's all the smoke that's

261
00:13:26,800 --> 00:13:28,760
Speaker 7: coming off of them. They call it smoke. It's the

262
00:13:29,800 --> 00:13:33,160
Speaker 7: smaller wash coming off of these teasers. Right. So they

263
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Speaker 7: look up they go, oh my god, that's what I've

264
00:13:35,120 --> 00:13:37,200
Speaker 7: been looking for, you know, and they swim up the

265
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Speaker 7: eighty feet. And so when you're in the boat, you're

266
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Speaker 7: sitting there and you're just watching all the teasers, and

267
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Speaker 7: then all of a sudden in one behind one teaser.

268
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Speaker 7: Some of the teasers are like a group of baits.

269
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Speaker 7: You see the bill all of a sudden just above

270
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Speaker 7: the water, swatting back and forth right, because that's how

271
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Speaker 7: they kill a flying fish or I don't know if

272
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Speaker 7: it's sardine's whatever else they eat, but they whack them,

273
00:14:01,720 --> 00:14:04,559
Speaker 7: stunts them, they turn and eat them right. So at

274
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Speaker 7: that point the captain usually because he's up top in

275
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Speaker 7: the bridge so he can he has a better angle

276
00:14:09,920 --> 00:14:13,040
Speaker 7: to see it all, so he's they give you a

277
00:14:13,040 --> 00:14:15,280
Speaker 7: really good job of explaining how it's all going to

278
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Speaker 7: go down, and like what most importantly what right and

279
00:14:18,400 --> 00:14:21,080
Speaker 7: what left is because just as like when you're guiding

280
00:14:21,080 --> 00:14:23,320
Speaker 7: fly fishermen and you tell them the get cast to

281
00:14:23,360 --> 00:14:27,520
Speaker 7: the right, they cast to the left, and then you say, no,

282
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Speaker 7: jesse the other right. So the same thing happens here

283
00:14:31,560 --> 00:14:35,160
Speaker 7: because he goes right long teaser and like one of

284
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Speaker 7: the anglers goes and grabs a rod on the left

285
00:14:37,200 --> 00:14:39,440
Speaker 7: side of the boat and he's like, no, the other right.

286
00:14:39,440 --> 00:14:42,080
Speaker 4: It's like stage left, stage right, where is confused.

287
00:14:43,880 --> 00:14:46,720
Speaker 7: So as soon as like As an angler, your job

288
00:14:46,960 --> 00:14:49,720
Speaker 7: is to grab one of the baited rods. Hopefully the

289
00:14:49,880 --> 00:14:51,960
Speaker 7: rod where you know the bait is the closest to

290
00:14:52,240 --> 00:14:55,520
Speaker 7: said teaser. So if it's the right long you grab

291
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Speaker 7: the rod that's got the bait in the right long position.

292
00:14:59,640 --> 00:15:01,840
Speaker 7: You take out of the down rigor clip. As soon

293
00:15:01,880 --> 00:15:04,120
Speaker 7: as you have it in your hands, you take it

294
00:15:04,160 --> 00:15:06,200
Speaker 7: out of you put it to free spool, put your

295
00:15:06,200 --> 00:15:09,600
Speaker 7: thumb on the on the spool, and you're holding it.

296
00:15:09,640 --> 00:15:13,080
Speaker 7: And at that point, the mates are reeling all the

297
00:15:13,160 --> 00:15:15,920
Speaker 7: teasers in right. So the sailfish is in there amongst

298
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Speaker 7: all these teasers. He's trying to swat and kill something

299
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Speaker 7: to eat, and all of a sudden they all disappear.

300
00:15:22,080 --> 00:15:25,720
Speaker 7: And then the captain's like, hey, you're ten feet behind him.

301
00:15:25,720 --> 00:15:26,200
Speaker 3: Reel up.

302
00:15:26,320 --> 00:15:28,960
Speaker 7: So you flip it in gear, reel up like ten

303
00:15:28,960 --> 00:15:31,360
Speaker 7: feet and he goes stop. You go back to free

304
00:15:31,360 --> 00:15:33,360
Speaker 7: spool and you're holding it. He's like, wait, wait, he's

305
00:15:33,440 --> 00:15:36,640
Speaker 7: right behind it. And so the sailfish looks up and goes, oh.

306
00:15:36,400 --> 00:15:37,080
Speaker 4: Hey, got one.

307
00:15:37,080 --> 00:15:39,880
Speaker 7: There's the one. Whammo, and he eats it and you

308
00:15:39,920 --> 00:15:42,320
Speaker 7: feel like a slight tug on that ride is at

309
00:15:42,320 --> 00:15:45,000
Speaker 7: that point you take your thumb on that lighting up

310
00:15:45,040 --> 00:15:47,680
Speaker 7: on your drag and let him eat it and basically

311
00:15:47,720 --> 00:15:50,720
Speaker 7: count to four. This is the fun part. Already told

312
00:15:50,760 --> 00:15:54,360
Speaker 7: you this count to quatro, counta quattro. Yeah, you can

313
00:15:54,400 --> 00:15:56,720
Speaker 7: do it in Spanish if you want. And then at

314
00:15:56,720 --> 00:15:59,800
Speaker 7: that point you flip the you flip your drag and

315
00:15:59,800 --> 00:16:04,680
Speaker 7: get your drag. He's on you fight the fish. If

316
00:16:04,680 --> 00:16:06,520
Speaker 7: you're gonna do it on the fly, which is very

317
00:16:06,520 --> 00:16:11,680
Speaker 7: popular down here, there's basically one extra step there. You

318
00:16:11,760 --> 00:16:14,120
Speaker 7: have no baits in the water at all. It's all

319
00:16:14,400 --> 00:16:17,160
Speaker 7: just teasers. There's no hooks, right, so there's like a

320
00:16:17,240 --> 00:16:22,360
Speaker 7: dozen teasers just going behind the boat. Once the fish

321
00:16:22,400 --> 00:16:26,080
Speaker 7: comes in behind it, you grab your fly rod. You

322
00:16:26,160 --> 00:16:29,320
Speaker 7: have about ten or fifteen feet of line in the water.

323
00:16:29,480 --> 00:16:31,480
Speaker 7: It's like dragging behind the boat. So your rod it's

324
00:16:31,560 --> 00:16:34,120
Speaker 7: already drag the well, you know, you you dump it in,

325
00:16:34,200 --> 00:16:36,600
Speaker 7: you get it ready, so it's you're loading your rod

326
00:16:36,800 --> 00:16:39,600
Speaker 7: by that drag behind the boat again, all the mates

327
00:16:39,640 --> 00:16:43,120
Speaker 7: reel up, all the h the teasers, they bring him in.

328
00:16:43,280 --> 00:16:45,280
Speaker 7: The fish is still there like, well, what's up, but

329
00:16:45,400 --> 00:16:48,200
Speaker 7: they bring him in close because he's following those teasers in.

330
00:16:48,280 --> 00:16:51,800
Speaker 7: So if you jumped off the stern, you could land

331
00:16:51,840 --> 00:16:53,360
Speaker 7: on top of the sailfish. I mean that's how you

332
00:16:54,040 --> 00:16:57,280
Speaker 7: cast at them. No, no, you do. So you're holding

333
00:16:57,280 --> 00:16:59,920
Speaker 7: it on one side, You've loaded your rod, and depending

334
00:17:00,160 --> 00:17:02,600
Speaker 7: if that sailfish comes in on the right or the left,

335
00:17:03,000 --> 00:17:07,080
Speaker 7: you're gonna make one back cast and then shoot your line.

336
00:17:07,359 --> 00:17:11,520
Speaker 7: They actually want you to cast behind him. So when

337
00:17:11,560 --> 00:17:14,240
Speaker 7: the fish is like, oh, where'd everything go? And then

338
00:17:14,280 --> 00:17:17,000
Speaker 7: all of a sudden you start stripping and that bait

339
00:17:17,280 --> 00:17:18,359
Speaker 7: you know, comes right by me.

340
00:17:18,400 --> 00:17:20,600
Speaker 2: He goes, ah, there he is the captain still on

341
00:17:20,640 --> 00:17:21,200
Speaker 2: the throttle.

342
00:17:22,280 --> 00:17:25,679
Speaker 7: No, so to make it like legally caught by a

343
00:17:25,720 --> 00:17:29,560
Speaker 7: fly rod, he can't be in gear, yeah, because the

344
00:17:29,600 --> 00:17:33,240
Speaker 7: otherwise exactly, you're just trolling that fly. So basically before

345
00:17:33,280 --> 00:17:36,280
Speaker 7: you cast he comes out of gear, you make one

346
00:17:36,400 --> 00:17:39,520
Speaker 7: cast if it's What was hard for me to remember

347
00:17:39,720 --> 00:17:41,440
Speaker 7: was that if it was the left side of the boat,

348
00:17:42,320 --> 00:17:44,600
Speaker 7: you had to cast and then run over to the

349
00:17:44,680 --> 00:17:46,600
Speaker 7: left corner because you didn't want to strip your fly

350
00:17:46,800 --> 00:17:49,119
Speaker 7: into the prop wash because the fish loses side of

351
00:17:49,160 --> 00:17:51,080
Speaker 7: it because it's you know, it's so white in there,

352
00:17:51,200 --> 00:17:52,800
Speaker 7: got it, And so you want to move over to

353
00:17:52,800 --> 00:17:56,160
Speaker 7: the left side. To keep your fly out in the

354
00:17:56,200 --> 00:17:59,560
Speaker 7: clear water. But I don't know. I tugged it once

355
00:17:59,640 --> 00:18:02,919
Speaker 7: or twelve. He ate it and then you freeze just

356
00:18:02,960 --> 00:18:05,760
Speaker 7: like you would when he eats the bait right and

357
00:18:05,800 --> 00:18:07,800
Speaker 7: basically he takes all the slack out of your hands.

358
00:18:08,240 --> 00:18:11,120
Speaker 7: It comes tight and then if you still have it,

359
00:18:11,240 --> 00:18:14,720
Speaker 7: you know, mentally in you to remember, oh he turned left,

360
00:18:15,320 --> 00:18:17,199
Speaker 7: then you would sweep the rod to the right or

361
00:18:17,280 --> 00:18:19,760
Speaker 7: vice versa. You know, to make sure you get that

362
00:18:19,800 --> 00:18:22,280
Speaker 7: hook set, because even the fly is circle hooks right,

363
00:18:22,920 --> 00:18:25,440
Speaker 7: so they really want to make sure you can't set

364
00:18:25,440 --> 00:18:27,680
Speaker 7: the hook. My brother in law missed quite a few

365
00:18:27,680 --> 00:18:28,800
Speaker 7: fish because.

366
00:18:29,119 --> 00:18:31,920
Speaker 2: Couldn't over couldn't overcome the instinct to set the hook.

367
00:18:32,000 --> 00:18:34,120
Speaker 7: Yeah, everybody loves setting the hook.

368
00:18:34,200 --> 00:18:34,359
Speaker 3: You know.

369
00:18:36,640 --> 00:18:38,520
Speaker 2: Does it put up a good toussle on a fly rod?

370
00:18:39,520 --> 00:18:42,720
Speaker 7: Yeah, you know. Honestly, the tackle we were using, even

371
00:18:42,760 --> 00:18:47,399
Speaker 7: for the bait rods was pretty light, so both of

372
00:18:47,440 --> 00:18:51,000
Speaker 7: them were pretty good. But what you learn pretty quickly

373
00:18:51,119 --> 00:18:54,880
Speaker 7: is that as soon as he's on or she they're

374
00:18:54,920 --> 00:18:57,920
Speaker 7: going on a mad dash run amazing jumpers. And actually

375
00:18:57,920 --> 00:18:59,879
Speaker 7: I found out that the less pressure you apply with

376
00:18:59,920 --> 00:19:02,320
Speaker 7: it tackle, the more they stay towards the surface, and

377
00:19:02,359 --> 00:19:04,520
Speaker 7: the more jumping you get if you hook them on

378
00:19:04,640 --> 00:19:07,640
Speaker 7: super heavy duty stuff and just bear down on them,

379
00:19:07,640 --> 00:19:09,720
Speaker 7: which you could. These fish don't really go over one

380
00:19:09,800 --> 00:19:13,000
Speaker 7: hundred pounds much. Then they'll sort of sound on you

381
00:19:13,160 --> 00:19:15,560
Speaker 7: and not really jump, So they actually keep the tackle

382
00:19:15,560 --> 00:19:17,800
Speaker 7: a little bit lighter to keep them near the surface,

383
00:19:17,840 --> 00:19:20,000
Speaker 7: so you get the exciting jumps. And I mean we

384
00:19:20,080 --> 00:19:24,080
Speaker 7: had multiple fish that jumps excess of twenty times probably.

385
00:19:24,200 --> 00:19:24,440
Speaker 3: Wow.

386
00:19:24,920 --> 00:19:27,160
Speaker 2: What is the what is the reputation of a sale

387
00:19:27,200 --> 00:19:30,800
Speaker 2: fish for food for food quality? I gat it'm not good.

388
00:19:31,320 --> 00:19:33,720
Speaker 7: No, No, I think it is good. I think it's

389
00:19:33,760 --> 00:19:35,960
Speaker 7: just I think it's just fine to eat. Yeah, But

390
00:19:36,000 --> 00:19:39,199
Speaker 7: they're really trying to protect the resource there. What happens

391
00:19:39,240 --> 00:19:41,800
Speaker 7: there a lot, even though it's completely illegal, even in

392
00:19:41,840 --> 00:19:46,520
Speaker 7: these Guatemalan waters is we're fishing probably thirty miles off

393
00:19:46,800 --> 00:19:49,480
Speaker 7: but these pods of fish, and they don't really know

394
00:19:49,560 --> 00:19:52,480
Speaker 7: exactly the numbers, but it must be thousands, because I

395
00:19:52,480 --> 00:19:54,800
Speaker 7: mean there's a decent sized fleet there that might be

396
00:19:54,880 --> 00:19:57,960
Speaker 7: catching you know, thirty forty fish a day per boat.

397
00:19:59,040 --> 00:20:01,960
Speaker 7: But these pods elfish will move in closer to shore,

398
00:20:02,400 --> 00:20:05,760
Speaker 7: and once they get into that like three four mile mark,

399
00:20:06,320 --> 00:20:10,280
Speaker 7: the guild netters come out and hammer the shit out

400
00:20:10,280 --> 00:20:12,520
Speaker 7: of them. Oh and so the fleet will be catching

401
00:20:12,560 --> 00:20:14,960
Speaker 7: them at three miles for multiple days. But the word

402
00:20:15,000 --> 00:20:16,840
Speaker 7: gets out and then all of a sudden, one night

403
00:20:16,880 --> 00:20:19,320
Speaker 7: of guild netting and the fleet goes out and they're like, hey,

404
00:20:19,480 --> 00:20:22,119
Speaker 7: where's all the fish? Well they went.

405
00:20:22,080 --> 00:20:27,320
Speaker 6: Home, no, kid, Yeah, is steel for us, which is

406
00:20:27,359 --> 00:20:32,240
Speaker 6: a great great family name. Is steel four a day

407
00:20:32,960 --> 00:20:37,040
Speaker 6: for the sale fish. But yeah, super fast growing species

408
00:20:38,200 --> 00:20:43,480
Speaker 6: can hit five feet in its first year. Really yeah,

409
00:20:43,520 --> 00:20:47,560
Speaker 6: so but like Gianna said, you know, not super heavy,

410
00:20:47,600 --> 00:20:53,119
Speaker 6: so I'm at they are considered overfished by and large,

411
00:20:55,320 --> 00:20:58,320
Speaker 6: but it sounds like they're real fast growing. So like

412
00:20:58,400 --> 00:21:00,840
Speaker 6: the ability to rebound the popular would be.

413
00:21:01,680 --> 00:21:02,920
Speaker 4: Damn real good.

414
00:21:03,359 --> 00:21:04,720
Speaker 2: Did you guys catch me Tuniani?

415
00:21:05,040 --> 00:21:09,560
Speaker 7: Nope, that was definitely sort of a it would have

416
00:21:09,560 --> 00:21:12,720
Speaker 7: been a plus, like like it was a possibility tuna

417
00:21:12,840 --> 00:21:16,680
Speaker 7: and Dorado, but we saw neither of those, as well

418
00:21:16,720 --> 00:21:20,880
Speaker 7: as Marlin. We did raise one marlin meaning same thing.

419
00:21:20,920 --> 00:21:23,560
Speaker 7: He came up off the you know, thermal climb and

420
00:21:23,720 --> 00:21:26,359
Speaker 7: came into the teasers. But when I got I was

421
00:21:26,400 --> 00:21:27,720
Speaker 7: up in the bridge. Happened to be up there, and

422
00:21:27,760 --> 00:21:29,280
Speaker 7: I got to see him. It literally looked like he

423
00:21:29,320 --> 00:21:32,000
Speaker 7: came up there and then was like swimming alongside the

424
00:21:32,040 --> 00:21:36,159
Speaker 7: teasers like hey, you guys, he wasn't in there, like

425
00:21:36,240 --> 00:21:39,520
Speaker 7: I'm gonna mess you up. He was in there for

426
00:21:39,560 --> 00:21:41,760
Speaker 7: maybe thirty seconds and then just disappeared.

427
00:21:42,240 --> 00:21:42,800
Speaker 2: That's cool.

428
00:21:43,080 --> 00:21:47,479
Speaker 7: So yeah, it was all sale fish. But yeah, one

429
00:21:47,480 --> 00:21:50,520
Speaker 7: of the highlights. You know, the fishing was great, but man,

430
00:21:50,680 --> 00:21:55,600
Speaker 7: you just forget how good local food is. Like I

431
00:21:55,640 --> 00:21:59,119
Speaker 7: haven't been to that many tropical places to eat pineapples

432
00:21:59,359 --> 00:22:03,080
Speaker 7: where they you know, grow on trees and it's just

433
00:22:03,080 --> 00:22:05,680
Speaker 7: like it's nothing like a pineapple from the eat in

434
00:22:05,720 --> 00:22:09,680
Speaker 7: the United States. Same thing with the mangoes, the avocados,

435
00:22:10,560 --> 00:22:13,080
Speaker 7: you know they what else papaia is that we ate

436
00:22:13,640 --> 00:22:14,880
Speaker 7: and you know what they do a lot down there

437
00:22:14,920 --> 00:22:17,120
Speaker 7: when we were talking about this is they season their

438
00:22:17,160 --> 00:22:19,560
Speaker 7: fruit a lot, a lot of salt on the fruit.

439
00:22:19,600 --> 00:22:22,600
Speaker 7: And then that thing called yeah.

440
00:22:22,520 --> 00:22:24,879
Speaker 2: Ten my wife's been making that.

441
00:22:25,119 --> 00:22:25,960
Speaker 4: Yeah you were saying.

442
00:22:26,520 --> 00:22:30,159
Speaker 7: But yeah, so great, great food, just very fresh. Everything

443
00:22:30,200 --> 00:22:32,000
Speaker 7: down there is very kind of light and fresh. Didn't

444
00:22:32,040 --> 00:22:35,720
Speaker 7: eat a lot of heavy stuff. So yeah, super fun trip.

445
00:22:36,400 --> 00:22:41,560
Speaker 7: The Blue Bayou Sail Fishing Lodge if you're interested.

446
00:22:42,320 --> 00:22:44,960
Speaker 2: Oh, they they're like dedicated to sail fishing.

447
00:22:45,200 --> 00:22:50,000
Speaker 7: Oh yeah, yeah, Jennifer's my wife's cousin. Rob Or is

448
00:22:50,040 --> 00:22:53,240
Speaker 7: one of the captains at the Blue Bayou sail Fishing Lodge.

449
00:22:53,280 --> 00:22:54,920
Speaker 7: So you can go fish with rob.

450
00:22:55,280 --> 00:22:57,840
Speaker 6: He's going to show your picture off and he's like, I,

451
00:22:57,840 --> 00:23:00,800
Speaker 6: I ton't you much guarantee you can't catch this one again, but.

452
00:23:03,040 --> 00:23:05,480
Speaker 4: There's a one in three he's unavailable.

453
00:23:08,640 --> 00:23:11,800
Speaker 2: I don't I've never even laid eyes on a selfish alive.

454
00:23:13,480 --> 00:23:15,639
Speaker 7: I only laid up eyes on one other one that

455
00:23:15,680 --> 00:23:19,280
Speaker 7: we caught out of Okra Cooke, North Carolina. Ones with

456
00:23:19,480 --> 00:23:23,160
Speaker 7: rob Or to you, but yeah, I haven't seen many

457
00:23:23,160 --> 00:23:23,720
Speaker 7: of them.

458
00:23:23,920 --> 00:23:25,480
Speaker 2: Well you know who we got, we got we're working

459
00:23:25,480 --> 00:23:31,800
Speaker 2: on coming on is uh some University of Wyoming Clovis experts.

460
00:23:33,960 --> 00:23:36,399
Speaker 2: Here's here's what what titilated me about, what got me

461
00:23:36,480 --> 00:23:38,680
Speaker 2: excited is we were down at University of Wyoming meeting

462
00:23:38,680 --> 00:23:42,040
Speaker 2: with the archaeologist down there looking at some collections. And

463
00:23:43,160 --> 00:23:49,840
Speaker 2: these guys are high like very esteemed archaeologists, and they

464
00:23:49,880 --> 00:23:56,680
Speaker 2: are still firm believers Clovis. First Clovis were the first Americans,

465
00:23:57,600 --> 00:24:01,680
Speaker 2: and they are big believers in the Blitz hypothesis overkill.

466
00:24:02,400 --> 00:24:06,160
Speaker 2: They're big believers in the overkill hypothesis with mammoths.

467
00:24:06,040 --> 00:24:08,320
Speaker 4: Meaning we always give, we always have Meltzer around.

468
00:24:08,480 --> 00:24:10,000
Speaker 5: Do we need a stage of debate.

469
00:24:11,080 --> 00:24:14,200
Speaker 2: Well, Meltzer likes him.

470
00:24:14,240 --> 00:24:18,160
Speaker 6: It's collegial, but you know, Steve will do his absolute

471
00:24:18,280 --> 00:24:19,880
Speaker 6: best to create some sort of.

472
00:24:21,000 --> 00:24:21,760
Speaker 4: He set it up.

473
00:24:21,920 --> 00:24:24,760
Speaker 2: He set up I know you guys have they're they're like,

474
00:24:24,840 --> 00:24:30,919
Speaker 2: they're respectful, they're respectful colleagues. Who I gather respectful colleagues

475
00:24:31,400 --> 00:24:34,200
Speaker 2: who just disagree on a couple of things.

476
00:24:35,520 --> 00:24:35,639
Speaker 4: That.

477
00:24:35,720 --> 00:24:38,720
Speaker 2: And so he's gonna he's coming on and they're gonna

478
00:24:38,720 --> 00:24:40,479
Speaker 2: we're working on getting them on, and they're gonna come

479
00:24:40,520 --> 00:24:41,720
Speaker 2: on and lay out the case.

480
00:24:42,440 --> 00:24:42,960
Speaker 4: And it's good.

481
00:24:43,000 --> 00:24:45,600
Speaker 2: I don't want to like, I don't wanna get my

482
00:24:45,720 --> 00:24:47,159
Speaker 2: I don't want to do my own version. That's not

483
00:24:47,200 --> 00:24:49,399
Speaker 2: that good. They're gonna lay out the case that like

484
00:24:52,359 --> 00:24:55,760
Speaker 2: CLOBs first, Yeah, we got to mammoth hunters.

485
00:24:55,880 --> 00:24:59,159
Speaker 9: We got to see a mammoth skull that's being pieced

486
00:24:59,160 --> 00:25:02,080
Speaker 9: back together. We got to see some giant mammoth tusks

487
00:25:02,200 --> 00:25:05,240
Speaker 9: that you keep like lowering down to look further back

488
00:25:05,280 --> 00:25:08,119
Speaker 9: on the shelf because they just keep going like just

489
00:25:08,200 --> 00:25:11,560
Speaker 9: giant tusks, and Steve got to live out one of

490
00:25:11,560 --> 00:25:16,879
Speaker 9: his wildest fantasies and see someone doing archaeological drawings in person,

491
00:25:17,840 --> 00:25:21,040
Speaker 9: like a guy looking at a Clovis point, which is

492
00:25:21,080 --> 00:25:23,920
Speaker 9: my favorite art, sketching it in fine, fine detail.

493
00:25:23,960 --> 00:25:25,560
Speaker 2: He's gonna hook I'm gonna get I'm gonna get an

494
00:25:25,560 --> 00:25:27,359
Speaker 2: original from him, and I'm gonna frame it put in

495
00:25:27,359 --> 00:25:27,760
Speaker 2: the studio.

496
00:25:28,560 --> 00:25:29,080
Speaker 4: That's cool.

497
00:25:29,240 --> 00:25:31,159
Speaker 2: What else happened on here? I'll walk into this office

498
00:25:31,200 --> 00:25:33,440
Speaker 2: and there's this giant bone land there and I said, damn,

499
00:25:33,480 --> 00:25:36,800
Speaker 2: what's that off? He said, that's a rock and I said,

500
00:25:36,800 --> 00:25:38,320
Speaker 2: I thought I was a dinosaur bone. He said, so

501
00:25:38,440 --> 00:25:44,240
Speaker 2: is the guy that brought it here. He said, you

502
00:25:44,560 --> 00:25:45,160
Speaker 2: have it if you want.

503
00:25:46,119 --> 00:25:46,879
Speaker 6: The guy brought it.

504
00:25:47,800 --> 00:25:49,200
Speaker 2: Didn't you take it home with him?

505
00:25:49,880 --> 00:25:50,160
Speaker 7: Dude?

506
00:25:50,200 --> 00:25:53,040
Speaker 1: It looks it looks like it looks looks like the

507
00:25:53,080 --> 00:25:55,000
Speaker 1: head of a big It looks like a chunk of

508
00:25:55,040 --> 00:25:57,160
Speaker 1: a femur in the the end of the femur.

509
00:25:57,280 --> 00:25:59,960
Speaker 2: Yeah, like percent, one hundred percent.

510
00:26:00,040 --> 00:26:01,040
Speaker 5: Guy, I should have brought that back.

511
00:26:01,119 --> 00:26:01,480
Speaker 4: No, I don't know.

512
00:26:01,440 --> 00:26:05,800
Speaker 2: Why our bags are already getting heavier.

513
00:26:05,760 --> 00:26:07,480
Speaker 4: Because we've got some beautiful books from.

514
00:26:07,359 --> 00:26:09,240
Speaker 5: Him to Speaking of bags.

515
00:26:09,720 --> 00:26:11,359
Speaker 2: Oh yeah, well, let me do one more thing than

516
00:26:11,359 --> 00:26:13,120
Speaker 2: we'll talk about that bag. It would not have fit

517
00:26:13,200 --> 00:26:15,720
Speaker 2: in that bag. It was a big rock. I'm gonna

518
00:26:15,720 --> 00:26:16,919
Speaker 2: talk about that bag. I want to do one more

519
00:26:16,960 --> 00:26:19,200
Speaker 2: thing because Randall. I've been spending a lot of time

520
00:26:19,240 --> 00:26:21,680
Speaker 2: with Randall driving around, and Randall's been telling me about

521
00:26:21,720 --> 00:26:24,080
Speaker 2: just the world. I wasn't aware of that he's involved

522
00:26:24,119 --> 00:26:31,320
Speaker 2: in what's that State sales? Oh yeah, Randall waits for

523
00:26:31,440 --> 00:26:32,360
Speaker 2: old men to die.

524
00:26:33,760 --> 00:26:34,600
Speaker 3: Well, they're dying in.

525
00:26:37,080 --> 00:26:38,400
Speaker 4: Rand think.

526
00:26:39,160 --> 00:26:40,919
Speaker 2: I was telling Randall if he wants to get serious

527
00:26:40,920 --> 00:26:44,199
Speaker 2: about this, that he would start finding grudges. It had

528
00:26:44,240 --> 00:26:46,280
Speaker 2: a lot of interesting stuff, and then check on the

529
00:26:46,320 --> 00:26:50,199
Speaker 2: well being of the telling some depressing stories, be like

530
00:26:50,480 --> 00:26:53,840
Speaker 2: how is Bob feeling? You know, couldn't help but notice

531
00:26:53,880 --> 00:26:54,440
Speaker 2: the gruage.

532
00:26:54,680 --> 00:26:57,120
Speaker 8: Well when you drive when you drive past like.

533
00:26:57,080 --> 00:26:59,840
Speaker 9: A ranch and you see it's just their ship everywhere,

534
00:26:59,840 --> 00:27:01,479
Speaker 9: and you're like, man, how does a guy get all

535
00:27:01,520 --> 00:27:03,879
Speaker 9: that stuff by buying that stuff?

536
00:27:03,920 --> 00:27:06,520
Speaker 4: When that guy ye leaves this earth?

537
00:27:06,800 --> 00:27:09,199
Speaker 2: So Randall goes on to state sales and when he

538
00:27:09,280 --> 00:27:11,159
Speaker 2: was looking I was watching him. He's showing me in

539
00:27:11,160 --> 00:27:13,200
Speaker 2: the state sale and he was looking at things that

540
00:27:13,240 --> 00:27:15,960
Speaker 2: would because I have like bad organizational problems, Like I

541
00:27:16,000 --> 00:27:19,560
Speaker 2: like things real organized and you can buy like like

542
00:27:19,920 --> 00:27:22,560
Speaker 2: buckets buckets of assorted sockets.

543
00:27:23,720 --> 00:27:25,680
Speaker 5: Oh that was like when you like went and bought

544
00:27:25,680 --> 00:27:27,440
Speaker 5: like a bucket of assorted files.

545
00:27:28,000 --> 00:27:32,960
Speaker 2: Yes, yes, Randall is like an active a state that

546
00:27:33,000 --> 00:27:35,520
Speaker 2: he like him and his friends look at his state sales.

547
00:27:35,800 --> 00:27:39,959
Speaker 9: Didn't know this great tools, all kinds of tools. I mean,

548
00:27:40,000 --> 00:27:43,320
Speaker 9: I'm a Craigslist guy too. I'm an eBay guy to

549
00:27:43,320 --> 00:27:46,359
Speaker 9: some extent. But you remember I had that there was

550
00:27:46,400 --> 00:27:50,040
Speaker 9: this amazing one in Livingston recently, and the guy had

551
00:27:50,320 --> 00:27:54,840
Speaker 9: just an unbelievable collection of taxidermy, like multiple full body

552
00:27:54,880 --> 00:27:58,080
Speaker 9: bear mounts and buffalo them out like shoulder mounts. I

553
00:27:58,160 --> 00:27:59,920
Speaker 9: think I probably sent you a dozen things from that

554
00:28:00,680 --> 00:28:04,840
Speaker 9: that all got collectors caught win to that. Yeah, the

555
00:28:04,880 --> 00:28:06,760
Speaker 9: real collectors caught win to that. But yeah, this guy

556
00:28:06,800 --> 00:28:08,720
Speaker 9: in the Livings had an unbelievable texter.

557
00:28:09,400 --> 00:28:12,680
Speaker 7: Those things actually brought some money because after we had

558
00:28:12,720 --> 00:28:16,280
Speaker 7: our podcast with Hayes, he explained that those things really

559
00:28:16,280 --> 00:28:17,320
Speaker 7: didn't have much value.

560
00:28:17,400 --> 00:28:19,080
Speaker 9: Oh the I got priced out of the I mean

561
00:28:19,359 --> 00:28:24,920
Speaker 9: you got to I had, I think I had. Sydney

562
00:28:25,040 --> 00:28:27,199
Speaker 9: was all in on a couple of them up to

563
00:28:27,359 --> 00:28:29,080
Speaker 9: like five six hundred dollars.

564
00:28:29,160 --> 00:28:31,639
Speaker 7: What amounts did you want to have of someone else's

565
00:28:32,600 --> 00:28:33,040
Speaker 7: I don't know.

566
00:28:33,520 --> 00:28:35,359
Speaker 4: There was just they're like full body goat. There were

567
00:28:35,440 --> 00:28:36,760
Speaker 4: multiple full body goats.

568
00:28:36,800 --> 00:28:40,040
Speaker 9: There were like crazy rams at the right price.

569
00:28:40,080 --> 00:28:40,680
Speaker 2: I don't know.

570
00:28:41,160 --> 00:28:42,280
Speaker 4: Yeah, somewhere to put it.

571
00:28:42,320 --> 00:28:45,520
Speaker 9: They're amazing antelope, like dozens and dozens of antelope in

572
00:28:45,520 --> 00:28:46,080
Speaker 9: this collection.

573
00:28:46,400 --> 00:28:48,760
Speaker 7: Yeah, And how much were you willing to spend?

574
00:28:49,120 --> 00:28:50,520
Speaker 4: Like a couple hundred bucks?

575
00:28:50,560 --> 00:28:53,600
Speaker 2: Not not enough, but the well those states he was

576
00:28:53,640 --> 00:28:56,600
Speaker 2: showing me was rock bottom prices.

577
00:28:56,840 --> 00:29:00,240
Speaker 8: Yeah, but there's still like nine days left on well.

578
00:29:00,360 --> 00:29:01,040
Speaker 3: Yeah.

579
00:29:01,080 --> 00:29:03,200
Speaker 2: And the way he worked is they got a buddy.

580
00:29:03,360 --> 00:29:05,320
Speaker 2: So he's got a buddy in a certain town and

581
00:29:05,400 --> 00:29:09,040
Speaker 2: a state sale comes up in that town. The buddy's like, hey,

582
00:29:09,120 --> 00:29:10,800
Speaker 2: let me know, and I'll go pick up.

583
00:29:10,840 --> 00:29:11,400
Speaker 4: What you need.

584
00:29:12,080 --> 00:29:14,160
Speaker 2: And so then you're kind of praying on these families,

585
00:29:14,200 --> 00:29:16,840
Speaker 2: you know, you're preying on these families at the time,

586
00:29:17,080 --> 00:29:18,360
Speaker 2: in a time of grief in need.

587
00:29:18,840 --> 00:29:19,520
Speaker 3: No, I don't.

588
00:29:19,640 --> 00:29:21,720
Speaker 8: I don't think you're praying on them at all. They

589
00:29:21,840 --> 00:29:24,560
Speaker 8: want to sell it, making life easy, Like yeah, I

590
00:29:24,640 --> 00:29:27,160
Speaker 8: mean honestly, like with my uncle.

591
00:29:27,080 --> 00:29:34,200
Speaker 6: Rancher was was passing away his truck doors were you know,

592
00:29:34,280 --> 00:29:36,560
Speaker 6: because you're always like driving around fixing stuff and then

593
00:29:36,600 --> 00:29:39,760
Speaker 6: you're you're ending up with things that you're not going

594
00:29:39,800 --> 00:29:42,800
Speaker 6: to leave out in the field, so you he would

595
00:29:42,960 --> 00:29:47,560
Speaker 6: throw them in his truck, all the big organizational slots

596
00:29:47,560 --> 00:29:48,920
Speaker 6: in the in the truck doors.

597
00:29:48,680 --> 00:29:51,280
Speaker 2: Yeah, which dirt uses for his shampoo and toothpaste and

598
00:29:51,320 --> 00:29:51,720
Speaker 2: stuff like that.

599
00:29:51,760 --> 00:29:52,160
Speaker 7: Exactly.

600
00:29:52,400 --> 00:29:56,640
Speaker 4: Yeah, well so medicine, I have corn dog sticks in there.

601
00:29:56,680 --> 00:29:58,240
Speaker 2: Those little Jeffs.

602
00:29:58,640 --> 00:30:04,440
Speaker 6: Jeffs were full to the top with like nuts and bolts,

603
00:30:04,680 --> 00:30:09,240
Speaker 6: and I mean more packed than like a hardware store shelf,

604
00:30:09,480 --> 00:30:12,720
Speaker 6: right full to the top with nuts and bolts and

605
00:30:12,880 --> 00:30:16,360
Speaker 6: sockets and stuff like that. And what we ended up

606
00:30:16,440 --> 00:30:19,040
Speaker 6: doing because his shop was kind of like that too.

607
00:30:19,280 --> 00:30:23,000
Speaker 6: So instead of doing like the estate sale route of

608
00:30:23,080 --> 00:30:26,480
Speaker 6: like who wants to bid on this coffee can this

609
00:30:26,640 --> 00:30:31,880
Speaker 6: Folger's coffee can from nineteen seventy full of assorted drivers

610
00:30:31,920 --> 00:30:36,480
Speaker 6: and stuff, we just called Pacific Steel the recycler right oh,

611
00:30:36,520 --> 00:30:40,760
Speaker 6: and had a dumpster delivered and then filled it full

612
00:30:40,800 --> 00:30:43,400
Speaker 6: of all that stuff is recycling instead of taking the

613
00:30:43,440 --> 00:30:44,800
Speaker 6: time to go through and sort it all.

614
00:30:45,160 --> 00:30:45,640
Speaker 4: Got it.

615
00:30:45,800 --> 00:30:46,640
Speaker 6: That's the way to do it.

616
00:30:46,840 --> 00:30:49,680
Speaker 2: Yeah, yeah, or hopefully Doug Darren's listening.

617
00:30:49,880 --> 00:30:53,240
Speaker 6: Yeah, well hopefully Ramble of it wasn't calling him ahead

618
00:30:53,280 --> 00:30:55,440
Speaker 6: of time and being like, yeah, you're getting old. I

619
00:30:55,480 --> 00:30:56,560
Speaker 6: bet all your friends are dead.

620
00:30:56,640 --> 00:30:56,960
Speaker 7: Huh.

621
00:30:57,000 --> 00:31:00,360
Speaker 6: That's got to be depressing anyway.

622
00:31:01,320 --> 00:31:03,720
Speaker 9: Craigslist, when you see somebody who's like they're like a

623
00:31:03,800 --> 00:31:06,720
Speaker 9: tradesman and they're they're getting out of the business. You

624
00:31:06,760 --> 00:31:09,800
Speaker 9: know you fought like if storage units full ladders and

625
00:31:09,800 --> 00:31:10,440
Speaker 9: stuff like that.

626
00:31:10,520 --> 00:31:13,040
Speaker 2: Yeah, tell the story you told me that the total

627
00:31:13,040 --> 00:31:16,080
Speaker 2: he's depressing story you told me about an estate sale.

628
00:31:18,520 --> 00:31:19,800
Speaker 4: I think we could tell this one.

629
00:31:20,720 --> 00:31:22,160
Speaker 6: You had to wrench something out of some.

630
00:31:23,760 --> 00:31:24,040
Speaker 7: Hands.

631
00:31:24,200 --> 00:31:26,480
Speaker 9: No, this is actually be like I mean, it could

632
00:31:26,520 --> 00:31:30,920
Speaker 9: have happened. It could have happened anywhere. But yeah, my buddy,

633
00:31:31,040 --> 00:31:35,720
Speaker 9: uh his I believe his grandfather when he passed, they

634
00:31:35,720 --> 00:31:41,400
Speaker 9: had in the state sale at the house and they're

635
00:31:41,480 --> 00:31:46,120
Speaker 9: upstairs and they they hear a gunshot in the basement

636
00:31:46,760 --> 00:31:48,640
Speaker 9: and a guy had gone to use the bathroom and

637
00:31:48,640 --> 00:31:52,560
Speaker 9: had a had a handgun in his belt went off

638
00:31:52,600 --> 00:31:58,040
Speaker 9: and uh killed him in like in the middle of

639
00:31:58,040 --> 00:31:58,760
Speaker 9: the estate sale.

640
00:32:00,160 --> 00:32:03,400
Speaker 2: Of a dark story, yeah, related to state sales.

641
00:32:03,680 --> 00:32:07,040
Speaker 7: Yeah, trying to steal.

642
00:32:06,840 --> 00:32:09,800
Speaker 8: The No, no, no, he brought it with him.

643
00:32:09,960 --> 00:32:11,240
Speaker 4: Is there somebody it made.

644
00:32:11,600 --> 00:32:15,840
Speaker 9: This whole experience, like especially traumatic sale law.

645
00:32:15,960 --> 00:32:18,480
Speaker 6: That's like, well, if you die at in the state

646
00:32:18,600 --> 00:32:21,440
Speaker 6: sale during the estate sale, you become part of this

647
00:32:21,960 --> 00:32:22,600
Speaker 6: estate sale.

648
00:32:22,760 --> 00:32:23,360
Speaker 4: Can I know?

649
00:32:23,480 --> 00:32:27,960
Speaker 2: I wanted him to tell that. Yeah, it's just really

650
00:32:28,000 --> 00:32:33,160
Speaker 2: kind of ruined the show. But as I thought it

651
00:32:33,240 --> 00:32:35,920
Speaker 2: was going to be, I had him tell it because

652
00:32:35,960 --> 00:32:37,840
Speaker 2: I made the same mistake I made when he started

653
00:32:38,040 --> 00:32:39,880
Speaker 2: telling it. I thought it was going to be someone

654
00:32:39,960 --> 00:32:42,200
Speaker 2: fiddling with a gun for sale at.

655
00:32:42,080 --> 00:32:42,840
Speaker 4: The estate sale.

656
00:32:44,000 --> 00:32:45,480
Speaker 2: And then he gets done with the story and I

657
00:32:45,520 --> 00:32:47,640
Speaker 2: realized there's nothing to do with the state sales, and

658
00:32:47,680 --> 00:32:49,480
Speaker 2: here he is telling it the damn podcast.

659
00:32:50,280 --> 00:32:51,320
Speaker 7: Yeah, who asked him to do that?

660
00:32:53,600 --> 00:32:55,640
Speaker 9: I mean, I will say, like estate sales, if you

661
00:32:55,640 --> 00:32:57,840
Speaker 9: want to find a bunch of old like reloading presses

662
00:32:57,880 --> 00:33:00,120
Speaker 9: and stuff like that, Like I missed the goal old

663
00:33:00,240 --> 00:33:05,520
Speaker 9: ages of just stocking up on on brass and all

664
00:33:05,560 --> 00:33:09,040
Speaker 9: these components, and you know, reloading handloading has gotten not

665
00:33:09,160 --> 00:33:11,520
Speaker 9: more expensive, so there's a lot of guys with just

666
00:33:12,160 --> 00:33:13,320
Speaker 9: closets full of stuff.

667
00:33:13,360 --> 00:33:16,120
Speaker 6: Yeah, it's basically planning on your own estate sale down

668
00:33:16,120 --> 00:33:16,600
Speaker 6: the line.

669
00:33:17,360 --> 00:33:20,360
Speaker 4: That's one way to look at it. Yeah, gotta stock.

670
00:33:20,480 --> 00:33:24,040
Speaker 7: Yeah, all you kids that are fifteen and twenty five

671
00:33:24,120 --> 00:33:28,880
Speaker 7: years old right now, make a note that in twenty

672
00:33:28,920 --> 00:33:31,719
Speaker 7: seventy two ish you're gonna want to check call up

673
00:33:32,560 --> 00:33:35,400
Speaker 7: Randall's wife to see how Randall's.

674
00:33:35,000 --> 00:33:38,800
Speaker 8: Is twenty seventy two that I'm kidding, Marry, I'm not going.

675
00:33:38,800 --> 00:33:39,400
Speaker 7: To get that far.

676
00:33:40,040 --> 00:33:40,480
Speaker 3: I didn't want.

677
00:33:40,480 --> 00:33:42,040
Speaker 7: I didn't want to say you're going to die young.

678
00:33:43,600 --> 00:33:46,160
Speaker 4: That would make me twenty seventy two. That'd make me

679
00:33:46,240 --> 00:33:49,440
Speaker 4: like eighty something. Right.

680
00:33:51,400 --> 00:33:52,960
Speaker 2: Someone asked me what I'm holding my hand?

681
00:33:53,280 --> 00:33:53,520
Speaker 4: Yeah?

682
00:33:53,560 --> 00:33:54,120
Speaker 3: What is good?

683
00:33:54,120 --> 00:33:54,400
Speaker 4: Lord?

684
00:33:54,440 --> 00:33:55,400
Speaker 3: What is that? What is that?

685
00:33:55,440 --> 00:33:55,720
Speaker 4: Steam?

686
00:33:58,000 --> 00:34:02,400
Speaker 2: The fhf Eedy packs are out, all American made backpack

687
00:34:04,480 --> 00:34:08,520
Speaker 2: made out of uh they call it Challenge sailcloth waterproof.

688
00:34:10,719 --> 00:34:13,000
Speaker 2: I've been Paul's been making these, and I've been getting

689
00:34:13,000 --> 00:34:15,080
Speaker 2: to wear all the different ones he's come out with.

690
00:34:15,680 --> 00:34:17,319
Speaker 2: He's got all the kinds of inserts for him.

691
00:34:17,360 --> 00:34:17,920
Speaker 4: They're sweet.

692
00:34:18,920 --> 00:34:22,280
Speaker 6: What what's your big finding on the finished product?

693
00:34:22,320 --> 00:34:22,520
Speaker 4: Here?

694
00:34:22,840 --> 00:34:25,120
Speaker 6: Love it?

695
00:34:26,760 --> 00:34:29,440
Speaker 2: No, this is my like, this is my travel bag.

696
00:34:29,520 --> 00:34:31,759
Speaker 2: This is this is literally my EEDC bags. I keep

697
00:34:31,760 --> 00:34:33,279
Speaker 2: my laptop and everything in here. I got it all

698
00:34:33,320 --> 00:34:35,160
Speaker 2: figured out chords. I keep my cords here.

699
00:34:35,200 --> 00:34:36,120
Speaker 4: Oh that's a good spot.

700
00:34:36,800 --> 00:34:40,320
Speaker 2: Keep my spectacles and my shades in this side pouch.

701
00:34:42,840 --> 00:34:43,799
Speaker 2: Do you really need to know all this?

702
00:34:44,560 --> 00:34:44,799
Speaker 5: Yeah?

703
00:34:44,800 --> 00:34:48,040
Speaker 4: Here, I keep durable up here. I keep pens and whatnot.

704
00:34:48,040 --> 00:34:48,759
Speaker 2: That's where I keep that.

705
00:34:50,640 --> 00:34:50,840
Speaker 3: Got it.

706
00:34:50,880 --> 00:34:52,600
Speaker 2: He's got an insert so you can put like you

707
00:34:52,600 --> 00:34:54,839
Speaker 2: can put your pistols and whatnot in there. I keep

708
00:34:54,920 --> 00:34:57,640
Speaker 2: my laptop in here. Well, it's actually right here right now.

709
00:34:58,520 --> 00:35:01,040
Speaker 2: And I got one of these doc bags.

710
00:35:01,800 --> 00:35:04,640
Speaker 6: When it's super full of stuff? Is it comfortable to

711
00:35:04,640 --> 00:35:06,000
Speaker 6: like hustle through the airport with?

712
00:35:06,560 --> 00:35:08,160
Speaker 4: Yeah, dude, I love it, I would say.

713
00:35:08,280 --> 00:35:09,560
Speaker 2: And it's like the kind of thing that you can

714
00:35:09,640 --> 00:35:12,719
Speaker 2: kick like I just cram it under my seat in

715
00:35:12,719 --> 00:35:14,239
Speaker 2: front of me on the airplane. You don't have to

716
00:35:14,280 --> 00:35:24,200
Speaker 2: worry about No, it's aerogonomic. It's a sweet package. What's

717
00:35:24,320 --> 00:35:27,160
Speaker 2: not ergo like therefore economic.

718
00:35:27,160 --> 00:35:28,960
Speaker 9: It's got a molly panel in the back so you

719
00:35:28,960 --> 00:35:30,759
Speaker 9: can add another little pouches.

720
00:35:30,440 --> 00:35:32,200
Speaker 2: And put pouches on there now and then. But in

721
00:35:32,239 --> 00:35:34,319
Speaker 2: the end I went for just a total streamline thing

722
00:35:34,360 --> 00:35:36,080
Speaker 2: because you can just kind of move around like a

723
00:35:36,080 --> 00:35:39,000
Speaker 2: grease high speed. Yeah, it's just like you feel like

724
00:35:39,000 --> 00:35:40,319
Speaker 2: a grease hog wearing this thing.

725
00:35:41,000 --> 00:35:43,560
Speaker 9: We've been traveling a lot and you haven't. You haven't

726
00:35:43,600 --> 00:35:46,160
Speaker 9: had to look for things. You haven't been losing things

727
00:35:46,160 --> 00:35:46,680
Speaker 9: in our travel.

728
00:35:46,760 --> 00:35:50,480
Speaker 2: No, because I got my system totally dialed in and

729
00:35:50,480 --> 00:35:52,520
Speaker 2: and like I said, man, it's hard to find it completely. Uh,

730
00:35:52,600 --> 00:35:54,319
Speaker 2: like I said, us made.

731
00:35:57,000 --> 00:35:57,480
Speaker 4: I love it.

732
00:35:57,560 --> 00:36:01,560
Speaker 5: The challenge sale material is that that's like actual.

733
00:36:01,719 --> 00:36:04,200
Speaker 2: You can't mess it up. Sl like, No, it's just

734
00:36:04,200 --> 00:36:06,040
Speaker 2: a thing they call it's a thing they call it,

735
00:36:06,080 --> 00:36:08,480
Speaker 2: but you can't mess it up. You can't mess it up.

736
00:36:09,320 --> 00:36:10,440
Speaker 2: At least I haven't been able to.

737
00:36:11,280 --> 00:36:14,239
Speaker 6: I mean you probably could sail with it, Yes, right,

738
00:36:15,360 --> 00:36:15,960
Speaker 6: sail through.

739
00:36:18,640 --> 00:36:21,720
Speaker 5: And that's available at the FHL.

740
00:36:21,840 --> 00:36:24,279
Speaker 2: No, there's sweet backpackers and I'm kind of like a

741
00:36:24,280 --> 00:36:29,640
Speaker 2: little finicky about backpacks. What one of the areas where

742
00:36:29,680 --> 00:36:32,600
Speaker 2: I get a little finicky about stuff one of the areas.

743
00:36:34,880 --> 00:36:37,280
Speaker 2: There's a handful of areas that I'm very Phinny Duffel bags,

744
00:36:37,280 --> 00:36:42,120
Speaker 2: backpacks that I'm like, I'm like, uh, I have big

745
00:36:42,160 --> 00:36:43,319
Speaker 2: opinions about those things.

746
00:36:43,760 --> 00:36:45,799
Speaker 6: You know, it's very rarely where I'm like, you know,

747
00:36:45,920 --> 00:36:47,480
Speaker 6: Steve would have no opinion.

748
00:36:47,160 --> 00:36:51,560
Speaker 2: On There's certain I was telling Randall though there's certain

749
00:36:51,560 --> 00:36:53,799
Speaker 2: things where I had to walk away, Like I have

750
00:36:54,040 --> 00:36:57,759
Speaker 2: I vowed to I will not. I no longer will

751
00:36:57,840 --> 00:37:01,759
Speaker 2: argue with anybody about anything to do with caliber. Don't

752
00:37:01,800 --> 00:37:06,120
Speaker 2: do it. Or for a while, I quit arguing about gear.

753
00:37:07,360 --> 00:37:09,440
Speaker 8: I just wanted you're dipping your toe back in.

754
00:37:11,040 --> 00:37:15,120
Speaker 7: Yeah. Yeah, he found a new group of crew members

755
00:37:15,239 --> 00:37:18,720
Speaker 7: that are more uh you know, their mindsets more akin

756
00:37:18,920 --> 00:37:21,960
Speaker 7: to his mindset about gear, and so it's the arguing

757
00:37:22,360 --> 00:37:23,840
Speaker 7: more favorable echo chamber.

758
00:37:24,160 --> 00:37:28,560
Speaker 2: Yanni once observed that, Yeah, observed one time that he's

759
00:37:28,600 --> 00:37:32,040
Speaker 2: like Steve always has a different headlamp, but somehow he

760
00:37:32,239 --> 00:37:40,520
Speaker 2: always has the best headlamp. It's just because he has it,

761
00:37:40,680 --> 00:37:45,120
Speaker 2: it was therefore being the best, all right, Jesse, what

762
00:37:45,200 --> 00:37:46,399
Speaker 2: the hell is a green Michelin star?

763
00:37:46,520 --> 00:37:46,719
Speaker 4: Man?

764
00:37:47,239 --> 00:37:48,919
Speaker 2: Uh, what's a Michelin star?

765
00:37:49,480 --> 00:37:50,799
Speaker 3: Yeah, let's talk about that first.

766
00:37:50,840 --> 00:37:52,000
Speaker 2: And what's a Michelin tire?

767
00:37:52,880 --> 00:37:57,400
Speaker 3: Yeah? So so the Michelin company, who uh you know,

768
00:37:57,480 --> 00:38:01,840
Speaker 3: owned vast rubber plantations in Southeast Asia. Day, Yeah, and

769
00:38:01,880 --> 00:38:05,160
Speaker 3: they made tires, and so they started making a travel

770
00:38:05,200 --> 00:38:08,200
Speaker 3: guide many many years ago, and they would rate restaurants,

771
00:38:08,200 --> 00:38:11,239
Speaker 3: mostly in France, and to get one, two or three

772
00:38:11,239 --> 00:38:13,920
Speaker 3: Michelin Stars was very big deal, and.

773
00:38:13,920 --> 00:38:16,319
Speaker 2: It had to encourage people to drive around and.

774
00:38:17,960 --> 00:38:21,879
Speaker 3: Yes, exactly. Uh, and so you could get one, two

775
00:38:22,000 --> 00:38:24,320
Speaker 3: or three stars, and it was for the for a

776
00:38:24,440 --> 00:38:27,080
Speaker 3: very long time. It was based on you know, you

777
00:38:27,080 --> 00:38:30,600
Speaker 3: had to have very fine cutlery, service standards, glass where

778
00:38:31,760 --> 00:38:36,120
Speaker 3: consistency it had to be for three Michelin stars was unattainable.

779
00:38:36,200 --> 00:38:38,080
Speaker 3: You know. It's like, you know, very few restaurants in

780
00:38:38,080 --> 00:38:42,240
Speaker 3: the world had them one star in a incredible honor

781
00:38:42,480 --> 00:38:46,680
Speaker 3: right there. And a few years back they started kind

782
00:38:46,719 --> 00:38:49,920
Speaker 3: of changing it up, you know, like where a Michelin

783
00:38:49,960 --> 00:38:53,280
Speaker 3: Star could maybe just mean it was just an exemplary restaurant.

784
00:38:53,320 --> 00:38:55,480
Speaker 3: And then famously, I think two or three years ago,

785
00:38:55,520 --> 00:38:58,759
Speaker 3: they gave a Takaria in Mexico City a Michelin Star,

786
00:38:59,200 --> 00:39:02,280
Speaker 3: just a place on this st like, no no servers,

787
00:39:02,320 --> 00:39:04,520
Speaker 3: no nothing, it was just, uh, you know, just these

788
00:39:04,640 --> 00:39:06,960
Speaker 3: very simple tacos and they got a Michelin Star and

789
00:39:07,000 --> 00:39:10,600
Speaker 3: that kind of shifted that whole kind of narrative as

790
00:39:10,760 --> 00:39:12,759
Speaker 3: far as what what it meant to.

791
00:39:12,680 --> 00:39:14,839
Speaker 7: Get probably a little bit of a rebranding for the

792
00:39:14,880 --> 00:39:18,600
Speaker 7: Michelin brand them, Yeah.

793
00:39:18,520 --> 00:39:21,400
Speaker 2: Just to move away from white tablecloths and French French

794
00:39:21,440 --> 00:39:22,080
Speaker 2: high cuisine.

795
00:39:22,560 --> 00:39:24,120
Speaker 3: Yeah, I mean in a way, it was just like

796
00:39:24,120 --> 00:39:26,880
Speaker 3: a little confusing though, because you still have restaurants shooting

797
00:39:26,880 --> 00:39:29,080
Speaker 3: for three stars, but I think they still save the

798
00:39:29,160 --> 00:39:33,520
Speaker 3: three stars for that white tablecloth experience. Uh. And then

799
00:39:33,560 --> 00:39:35,800
Speaker 3: a couple of years ago they came out with the

800
00:39:36,080 --> 00:39:37,920
Speaker 3: Green Star, which is what we got, which is a

801
00:39:37,920 --> 00:39:45,120
Speaker 3: sustainability star, and it's all about sourcing, direct purchasing, ethical processes,

802
00:39:46,280 --> 00:39:50,759
Speaker 3: even like employee programs, things like that. And so due

803
00:39:50,800 --> 00:39:54,239
Speaker 3: to our the way that we source almost everything, I

804
00:39:54,280 --> 00:39:56,160
Speaker 3: guess we were considered for it. We don't. You don't

805
00:39:56,160 --> 00:39:58,400
Speaker 3: get nominated, you don't put in for it or anything.

806
00:39:58,400 --> 00:39:59,960
Speaker 3: And the inspector comes along.

807
00:40:00,400 --> 00:40:01,920
Speaker 2: You don't know who they are, right, No.

808
00:40:02,320 --> 00:40:04,880
Speaker 8: The food's still probably got to be pretty good though, right.

809
00:40:05,320 --> 00:40:09,120
Speaker 2: Yeah, yeah, like you could be making hot dogs off

810
00:40:09,200 --> 00:40:10,680
Speaker 2: road killed deer. It doesn't mean.

811
00:40:10,640 --> 00:40:14,120
Speaker 3: Yeah yeah, uh yeah, that is a component of it

812
00:40:14,280 --> 00:40:16,360
Speaker 3: they list as one of the tenets of it is.

813
00:40:16,480 --> 00:40:19,799
Speaker 3: And we also got a bib Gormond, which means you

814
00:40:19,840 --> 00:40:24,080
Speaker 3: make the guide. We didn't get a Michelin Star, but

815
00:40:24,160 --> 00:40:26,759
Speaker 3: we made the bib Gourmond, which means we're a recommended

816
00:40:26,760 --> 00:40:29,719
Speaker 3: Michelin restaurant and then also a Green Star, and at

817
00:40:29,880 --> 00:40:32,160
Speaker 3: last count, I think I think there was about thirty

818
00:40:32,160 --> 00:40:34,480
Speaker 3: two restaurants in the United States with Green stars.

819
00:40:34,600 --> 00:40:38,959
Speaker 2: Wow, I've seen some headlines recently. I want to dive

820
00:40:39,000 --> 00:40:42,360
Speaker 2: into just a little bit about Michelin stars and what

821
00:40:42,400 --> 00:40:46,279
Speaker 2: it means for restaurants. I would think it's like all positive, right,

822
00:40:46,560 --> 00:40:49,959
Speaker 2: but if they, like I keep seeing headlines, there should

823
00:40:49,960 --> 00:40:52,040
Speaker 2: be a word for when you just read a headlert

824
00:40:52,120 --> 00:40:55,280
Speaker 2: Like I used to say I was reading a thing, yeah,

825
00:40:55,320 --> 00:40:57,600
Speaker 2: but then now it's like, in all honesty, I didn't.

826
00:40:57,360 --> 00:40:58,960
Speaker 4: I don't want to follow up question about this.

827
00:41:00,960 --> 00:41:04,799
Speaker 2: I've seen like headlines alluding to the idea that it's

828
00:41:04,840 --> 00:41:07,800
Speaker 2: not all like that, that there's negatives to a Michelin

829
00:41:07,800 --> 00:41:08,760
Speaker 2: Star for a restaurant.

830
00:41:08,960 --> 00:41:13,400
Speaker 3: Sure, but how what well? I mean, in all honesty

831
00:41:13,880 --> 00:41:16,960
Speaker 3: and with regards to all the restaurants that they got

832
00:41:17,000 --> 00:41:20,480
Speaker 3: Michelin stars, and in Austin, I think let's say three

833
00:41:20,600 --> 00:41:23,600
Speaker 3: or four of them were barbecue places they got the star.

834
00:41:24,800 --> 00:41:28,319
Speaker 3: I you know, I feel that it's a wonderful thing

835
00:41:28,360 --> 00:41:31,360
Speaker 3: for them personally, I you know, having been in the

836
00:41:31,360 --> 00:41:34,759
Speaker 3: industry for so long and having kind of this maybe

837
00:41:34,800 --> 00:41:38,880
Speaker 3: antiquated idea of what a Michelin Star meant, really didn't

838
00:41:38,880 --> 00:41:42,040
Speaker 3: want one in a way that like, I never felt

839
00:41:42,120 --> 00:41:45,120
Speaker 3: like our restaurant was a in the classic sense, a

840
00:41:45,160 --> 00:41:48,480
Speaker 3: Michelin Star restaurant. And also you you will start to

841
00:41:48,520 --> 00:41:51,120
Speaker 3: have to deal with a good deal of scrutiny in

842
00:41:51,160 --> 00:41:53,600
Speaker 3: these days. That scrutiny is can be you know, just

843
00:41:53,640 --> 00:41:55,840
Speaker 3: it's pretty mean, and sometimes you wonder if it's worth it.

844
00:41:55,880 --> 00:41:57,160
Speaker 3: And you will see stories.

845
00:41:56,960 --> 00:41:58,839
Speaker 2: Because if you're on top, if you're on top, people

846
00:41:59,000 --> 00:42:00,520
Speaker 2: just try to knock you off the top.

847
00:42:00,440 --> 00:42:02,480
Speaker 3: Right it. I mean, the irony of stuff like that

848
00:42:02,640 --> 00:42:04,759
Speaker 3: is like, well, we don't think you deserve a Michelin Star.

849
00:42:04,840 --> 00:42:06,800
Speaker 3: And then you have to be like, well, we didn't

850
00:42:07,040 --> 00:42:11,040
Speaker 3: ask for it. Somebody else said that. Or you know,

851
00:42:11,040 --> 00:42:13,440
Speaker 3: if you get like a you know, top ten restaurants

852
00:42:13,520 --> 00:42:15,200
Speaker 3: or something like that, you'll be like, yeah, but you

853
00:42:15,200 --> 00:42:17,720
Speaker 3: don't deserve that. Well we also didn't make that call,

854
00:42:18,280 --> 00:42:20,600
Speaker 3: you know, somebody else said that. Now here. Now you're

855
00:42:20,680 --> 00:42:23,440
Speaker 3: kind of coming at us. I mean, maybe I'm too

856
00:42:23,480 --> 00:42:26,400
Speaker 3: sensitive to be a restaurant owner. Maybe maybe it's probably

857
00:42:26,520 --> 00:42:29,799
Speaker 3: not even the right word for it. There is a

858
00:42:29,840 --> 00:42:30,880
Speaker 3: good deal of scrutiny.

859
00:42:31,040 --> 00:42:34,680
Speaker 6: There's probably some turnover that that, like employee turnover that

860
00:42:34,719 --> 00:42:37,480
Speaker 6: could come with it too, because it's like, oh, oh

861
00:42:37,520 --> 00:42:39,520
Speaker 6: my gosh, I just got a Michigan Star at the

862
00:42:39,560 --> 00:42:42,399
Speaker 6: restaurant that I work with, Michigan Star, Michigan Star.

863
00:42:42,920 --> 00:42:44,120
Speaker 4: It's a very different system.

864
00:42:44,440 --> 00:42:47,040
Speaker 6: That's our system coming forward, that we should do that

865
00:42:47,080 --> 00:42:48,200
Speaker 6: for every time we're on the road.

866
00:42:50,360 --> 00:42:51,959
Speaker 2: Michelan mis Star.

867
00:42:52,760 --> 00:42:57,640
Speaker 8: It's like a Michigan Hello, one and a half.

868
00:42:59,040 --> 00:42:59,879
Speaker 2: You get two of them.

869
00:43:00,120 --> 00:43:02,160
Speaker 6: But right like you could have some employees be like, oh,

870
00:43:02,200 --> 00:43:04,160
Speaker 6: holy ship, this is a great thing for the resume.

871
00:43:05,360 --> 00:43:08,200
Speaker 3: Yeah, maybe hop around a little bit more, just you know, yeah,

872
00:43:08,239 --> 00:43:11,040
Speaker 3: that's that's you know, kind of punch punch that card

873
00:43:11,200 --> 00:43:12,600
Speaker 3: a little bit. You know, Oh I worked at a

874
00:43:12,680 --> 00:43:17,319
Speaker 3: Michelin Star restaurant. Sure definitely could happen. I think that,

875
00:43:17,440 --> 00:43:20,000
Speaker 3: you know, in our case, this Green Star, and when

876
00:43:20,080 --> 00:43:23,200
Speaker 3: I knew that we were in the contender for that,

877
00:43:23,320 --> 00:43:26,080
Speaker 3: from the questions that they started to ask me like

878
00:43:26,080 --> 00:43:28,040
Speaker 3: we're getting these emails and I was like, talk about

879
00:43:28,040 --> 00:43:37,560
Speaker 3: your sourcing pro practices Michelin. Yeah, then I was very

880
00:43:37,719 --> 00:43:39,799
Speaker 3: very happy because I think that if there were if

881
00:43:39,840 --> 00:43:41,600
Speaker 3: I had to pick one of those two things. I

882
00:43:41,600 --> 00:43:44,920
Speaker 3: would absolutely take the Green Star because that is the

883
00:43:44,960 --> 00:43:47,400
Speaker 3: goal that we've worked to since day one. It was

884
00:43:47,520 --> 00:43:51,920
Speaker 3: just like having really equitable, fair good food purchase from

885
00:43:51,960 --> 00:43:56,400
Speaker 3: our neighbors, like high quality local stuff and just really

886
00:43:56,400 --> 00:43:59,839
Speaker 3: sticking to those guns, you know, wine, beer, everything. Uh

887
00:44:00,080 --> 00:44:02,040
Speaker 3: So the Michelin the Green Star was really the one

888
00:44:02,080 --> 00:44:04,319
Speaker 3: that I thought was like, yeah, that's actually that is

889
00:44:04,400 --> 00:44:07,480
Speaker 3: that is a recognition that we will definitely take.

890
00:44:08,640 --> 00:44:10,600
Speaker 2: What happens when someone I don't want to harp on

891
00:44:10,640 --> 00:44:14,000
Speaker 2: the negative, but why do you hear stories of people

892
00:44:14,680 --> 00:44:16,239
Speaker 2: are the stories of people turning them in?

893
00:44:18,080 --> 00:44:21,960
Speaker 3: Yes, I'm Marco Pierre White, very famous.

894
00:44:21,640 --> 00:44:23,120
Speaker 2: Chef, not the Green Star.

895
00:44:23,280 --> 00:44:27,920
Speaker 3: Not the Green Star. Yeah, sometimes they'll get you know mad.

896
00:44:27,960 --> 00:44:30,560
Speaker 3: This is probably the old days, you know, back in France.

897
00:44:30,600 --> 00:44:32,120
Speaker 2: So he was like a white tablecloth guy.

898
00:44:32,280 --> 00:44:37,759
Speaker 3: Certainly he famously made Gordon Ramsey cry, whoa Yeah he was,

899
00:44:37,840 --> 00:44:41,439
Speaker 3: but what about not being a good cook? Marco Pierre

900
00:44:41,480 --> 00:44:43,000
Speaker 3: White is like the well.

901
00:44:42,840 --> 00:44:46,879
Speaker 8: That's sort of I mean, what goes around comes around, right, Yeah.

902
00:44:47,040 --> 00:44:49,279
Speaker 3: Gordon Ramsey was very young at the time. Yeah, this

903
00:44:49,360 --> 00:44:51,399
Speaker 3: kind of speaks to this whole thing, and like these

904
00:44:51,400 --> 00:44:53,000
Speaker 3: guys are the ones that are working one hundred and

905
00:44:53,000 --> 00:44:56,480
Speaker 3: twenty hours a week, just like excellence. Just the screaming,

906
00:44:56,560 --> 00:44:59,400
Speaker 3: the throwing of the bands, just the kind of nightmarish

907
00:44:59,440 --> 00:45:03,560
Speaker 3: old kitchen situation that we think of it. And then

908
00:45:03,600 --> 00:45:05,799
Speaker 3: you know, if they go from like three stars to

909
00:45:05,840 --> 00:45:07,920
Speaker 3: two stars, then maybe they just take those two stars

910
00:45:07,960 --> 00:45:09,920
Speaker 3: and throw them back at Michelin something. I'm making that

911
00:45:10,480 --> 00:45:12,080
Speaker 3: story up, but you know it would be it would

912
00:45:12,080 --> 00:45:16,080
Speaker 3: be a spiked kind of deal. And stars were I mean,

913
00:45:16,160 --> 00:45:20,120
Speaker 3: in some circles probably still are highly highly sought after,

914
00:45:20,560 --> 00:45:22,480
Speaker 3: and it's like, I mean a live Goals. You know,

915
00:45:22,520 --> 00:45:24,920
Speaker 3: they want one star, two stars, three stars, you know,

916
00:45:24,960 --> 00:45:27,759
Speaker 3: and but I you know, we're not really playing that game.

917
00:45:27,960 --> 00:45:28,120
Speaker 4: Yeah.

918
00:45:28,280 --> 00:45:28,320
Speaker 3: Me.

919
00:45:28,960 --> 00:45:33,680
Speaker 2: How I became aware of it is my wife and

920
00:45:33,719 --> 00:45:41,040
Speaker 2: I were eating dinner with Jesse in die Douay and

921
00:45:41,360 --> 00:45:43,719
Speaker 2: I said, well, how's business been, and he said it's

922
00:45:43,760 --> 00:45:47,879
Speaker 2: been great because of the green Michelin star.

923
00:45:49,520 --> 00:45:52,960
Speaker 3: Oh definitely. We saw a huge influx of people from that,

924
00:45:53,120 --> 00:45:57,120
Speaker 3: so people cared about it. Yeah. Yeah, well Austin our Texas,

925
00:45:57,280 --> 00:46:00,920
Speaker 3: you have to submit to Michelin to be inspected, and

926
00:46:00,960 --> 00:46:02,680
Speaker 3: you have to give them a whole bunch of money,

927
00:46:02,880 --> 00:46:05,839
Speaker 3: like millions and millions of dollars to come in and

928
00:46:05,920 --> 00:46:08,799
Speaker 3: do the inspections. And once they do that, they come

929
00:46:08,800 --> 00:46:12,520
Speaker 3: in and they inspected Dallas, Houston, Austin, San Antonio, and

930
00:46:12,560 --> 00:46:15,640
Speaker 3: then from there they're gonna start making for the first

931
00:46:15,680 --> 00:46:17,960
Speaker 3: time ever because no, no, but no restaurant in Texas

932
00:46:17,960 --> 00:46:20,920
Speaker 3: ever had a star. And they came in and the

933
00:46:21,280 --> 00:46:24,200
Speaker 3: guide came to Texas and so you'll have I think

934
00:46:24,239 --> 00:46:27,319
Speaker 3: it's you know, some sort of Texas uh hospitality or.

935
00:46:28,320 --> 00:46:30,480
Speaker 6: Yeah, state tourism exactly exactly.

936
00:46:30,600 --> 00:46:33,080
Speaker 3: Yeah, it's like kind of yes, please come do this thing.

937
00:46:33,239 --> 00:46:36,200
Speaker 3: And so and then it brought in, Uh, they brought

938
00:46:36,239 --> 00:46:38,040
Speaker 3: in the inspectors, and then a bunch of restaurants in

939
00:46:38,040 --> 00:46:41,640
Speaker 3: Texas for granted stars, a couple two I think, just

940
00:46:41,640 --> 00:46:45,319
Speaker 3: two green stars in Texas and uh, and then a

941
00:46:45,360 --> 00:46:48,200
Speaker 3: bunch of stars for restaurants in San Antonio, Austin, Houston,

942
00:46:48,280 --> 00:46:51,920
Speaker 3: Dallas and UH. And it really boosted all of that.

943
00:46:51,960 --> 00:46:54,160
Speaker 3: I mean, it was huge in the restaurant business. It

944
00:46:54,239 --> 00:46:55,680
Speaker 3: was talking to town for a little while.

945
00:46:56,719 --> 00:46:57,920
Speaker 2: You know what you said to us when we were

946
00:46:57,920 --> 00:47:01,520
Speaker 2: eating dinner that I still don't fully understand. You mentioned

947
00:47:01,520 --> 00:47:04,640
Speaker 2: feeling weird or camera how you put it, feel self

948
00:47:04,680 --> 00:47:05,360
Speaker 2: conscious or.

949
00:47:05,360 --> 00:47:07,320
Speaker 4: Weird or whatever eating in your own restaurant.

950
00:47:07,800 --> 00:47:08,440
Speaker 3: Yeah, a little bit.

951
00:47:09,800 --> 00:47:10,160
Speaker 7: I like it.

952
00:47:10,640 --> 00:47:12,839
Speaker 3: I like that place a lot, and I mean it's

953
00:47:12,840 --> 00:47:17,160
Speaker 3: more I like the prices right too. But yeah, sometimes

954
00:47:17,200 --> 00:47:18,839
Speaker 3: you know, just sitting there and feel like I should

955
00:47:18,880 --> 00:47:19,240
Speaker 3: be working.

956
00:47:19,320 --> 00:47:22,000
Speaker 2: But oh so that okay, that's what that's what it is.

957
00:47:22,239 --> 00:47:22,640
Speaker 3: I don't work.

958
00:47:22,640 --> 00:47:23,920
Speaker 4: Now, you look like you're slacking.

959
00:47:24,320 --> 00:47:28,520
Speaker 3: Yeah, I hung up my night night shift spurs a

960
00:47:28,560 --> 00:47:29,080
Speaker 3: while back.

961
00:47:32,280 --> 00:47:34,719
Speaker 6: But you know, like when we when we went down

962
00:47:34,719 --> 00:47:37,799
Speaker 6: there and interviewed Teddy Nuggets, we all went and ate

963
00:47:37,840 --> 00:47:41,560
Speaker 6: with Jesse at uh died Doy and I do remember

964
00:47:42,360 --> 00:47:45,880
Speaker 6: Jesse was an awesome host, but he was like looking

965
00:47:45,920 --> 00:47:51,319
Speaker 6: around at everything. Mmm, as much as hanging out with

966
00:47:51,360 --> 00:47:55,560
Speaker 6: us at the table. It's a hard, hard thing to do. Yeah,

967
00:47:55,600 --> 00:47:59,640
Speaker 6: it is, would you because you said, like your employee

968
00:47:59,640 --> 00:48:02,239
Speaker 6: program ms are part of your your green Star and

969
00:48:02,320 --> 00:48:08,239
Speaker 6: your Jesse came up with employee challenges as part of

970
00:48:08,280 --> 00:48:11,359
Speaker 6: their employee programs because you know, like it's a high

971
00:48:11,360 --> 00:48:15,680
Speaker 6: stress environment. Yeah, and you were telling me about one

972
00:48:15,760 --> 00:48:18,560
Speaker 6: last night that was I thought fantastic.

973
00:48:19,360 --> 00:48:22,239
Speaker 3: Yeah I can guess which one. Yeah, yeah, yeah, well,

974
00:48:22,400 --> 00:48:24,720
Speaker 3: every well, I try to do it every month. Sometimes

975
00:48:24,719 --> 00:48:27,600
Speaker 3: I can slack a little bit, but I we try

976
00:48:27,600 --> 00:48:29,840
Speaker 3: to give all of the back of the house employees,

977
00:48:29,840 --> 00:48:31,919
Speaker 3: everybody in the kitchen, we give them something that could

978
00:48:31,960 --> 00:48:34,640
Speaker 3: be a gift card, it could be an oyster knife,

979
00:48:34,680 --> 00:48:37,240
Speaker 3: it could be it's something, it could be a stake,

980
00:48:38,160 --> 00:48:40,719
Speaker 3: and from that they need to deliver back almost like

981
00:48:40,760 --> 00:48:43,399
Speaker 3: an essay about that, and we will It'll be very

982
00:48:43,400 --> 00:48:45,960
Speaker 3: clearly defined. Like the first one we ever did. We

983
00:48:46,000 --> 00:48:49,160
Speaker 3: made everybody go to a specific taco trailer in order

984
00:48:49,239 --> 00:48:51,000
Speaker 3: the tacos there, and then I wanted them to report

985
00:48:51,000 --> 00:48:52,959
Speaker 3: back on how the onions and the cilantro were cut,

986
00:48:53,040 --> 00:48:57,120
Speaker 3: because it's very very important because they're cut with Michelin

987
00:48:57,200 --> 00:49:01,759
Speaker 3: Star precision, like beautiful, super consistent and just like in

988
00:49:01,840 --> 00:49:03,280
Speaker 3: your havel.

989
00:49:03,560 --> 00:49:04,800
Speaker 2: Is there any cilantro in the kitchen?

990
00:49:06,400 --> 00:49:07,120
Speaker 5: I don't think so.

991
00:49:08,400 --> 00:49:09,719
Speaker 2: Yeah, well I don't know. I don't know how to

992
00:49:09,760 --> 00:49:10,960
Speaker 2: cut the ship up.

993
00:49:11,360 --> 00:49:13,080
Speaker 3: The stuff is finally chopped with the knight.

994
00:49:13,320 --> 00:49:18,800
Speaker 10: But that was the stems and report back.

995
00:49:16,840 --> 00:49:18,200
Speaker 4: Back up, back up, back up.

996
00:49:19,239 --> 00:49:20,320
Speaker 2: Stems are no stems.

997
00:49:20,800 --> 00:49:24,960
Speaker 3: Stems all the way was cilantro. Absolutely stems. Okay, go yeah,

998
00:49:25,000 --> 00:49:25,600
Speaker 3: stems are good.

999
00:49:25,680 --> 00:49:29,319
Speaker 4: You can't you can't just start at one end and

1000
00:49:29,320 --> 00:49:30,000
Speaker 4: go to the other end.

1001
00:49:30,040 --> 00:49:31,080
Speaker 2: Kind of hand.

1002
00:49:31,760 --> 00:49:35,680
Speaker 3: We're really digressing, But I've been here before. The stems

1003
00:49:35,680 --> 00:49:38,320
Speaker 3: on cilantro can be used as an aromatic, like onion

1004
00:49:38,440 --> 00:49:41,080
Speaker 3: or garlic. You can you can cook those like like

1005
00:49:41,160 --> 00:49:43,200
Speaker 3: put those in the beginning, like with your carrots and

1006
00:49:43,200 --> 00:49:45,200
Speaker 3: stuff in the lad a little bit of cilantro, but

1007
00:49:45,320 --> 00:49:48,560
Speaker 3: a nice, beautiful cooked No. But also like when you're

1008
00:49:48,600 --> 00:49:50,000
Speaker 3: chopping cilantro, stems are fine.

1009
00:49:51,360 --> 00:49:52,759
Speaker 4: So you wanted a report on this.

1010
00:49:53,520 --> 00:49:55,680
Speaker 3: Yeah, that was just that's an example. And then another

1011
00:49:55,760 --> 00:49:59,160
Speaker 3: would be the you know, we're we're facing a big

1012
00:49:59,200 --> 00:50:02,520
Speaker 3: shift in how oysters are gathered on the coast, and

1013
00:50:02,560 --> 00:50:05,560
Speaker 3: so you have farmed oysters, you have dredged oysters, and

1014
00:50:05,560 --> 00:50:08,880
Speaker 3: we're trying to support the farmed merriculture of oysters.

1015
00:50:09,239 --> 00:50:11,360
Speaker 4: I get a yearful about this from the oyster dredgers.

1016
00:50:11,880 --> 00:50:16,640
Speaker 3: Oh yeah, oh yeah, oh yeah, buckle up. So uh

1017
00:50:16,680 --> 00:50:18,960
Speaker 3: but but we had one of the oyster farmers come

1018
00:50:19,000 --> 00:50:21,680
Speaker 3: in bring a bunch of oysters. We popped a bunch

1019
00:50:21,719 --> 00:50:23,920
Speaker 3: of sparkling wine for the staff, and everybody sat there

1020
00:50:23,960 --> 00:50:27,320
Speaker 3: and ate oysters, and she gave a presentation on oysters.

1021
00:50:27,360 --> 00:50:29,560
Speaker 3: So we learned a little bit about oysters. So every

1022
00:50:29,560 --> 00:50:33,040
Speaker 3: time I'm just trying to pick a topic, we we

1023
00:50:33,239 --> 00:50:35,920
Speaker 3: really want them to connect with me. We're a very

1024
00:50:35,920 --> 00:50:37,960
Speaker 3: meat heavy restaurant. We really want them to connect with

1025
00:50:37,960 --> 00:50:40,440
Speaker 3: what that means. And so we had we took all

1026
00:50:40,520 --> 00:50:43,960
Speaker 3: the back of the house staff out to a farm

1027
00:50:44,600 --> 00:50:48,640
Speaker 3: and everybody killed a chicken and we you know, funneled

1028
00:50:48,640 --> 00:50:50,960
Speaker 3: all the blood from the chicken into bread crumbs and

1029
00:50:51,000 --> 00:50:53,640
Speaker 3: herbs and we pan fried that. Everybody ate it. We

1030
00:50:53,680 --> 00:50:57,920
Speaker 3: stewed a bunch of chicken, and then everybody took their

1031
00:50:58,040 --> 00:51:00,480
Speaker 3: chicken home. And so then they had to kind of of,

1032
00:51:00,800 --> 00:51:02,480
Speaker 3: you know, report back, and I'll give them a list

1033
00:51:02,480 --> 00:51:04,680
Speaker 3: of questions, you know, like how was that? You know,

1034
00:51:04,719 --> 00:51:07,400
Speaker 3: some people were bawling, some people were just like, you know,

1035
00:51:07,680 --> 00:51:11,800
Speaker 3: no problem, And then they have to kind of report

1036
00:51:11,840 --> 00:51:12,279
Speaker 3: back on that.

1037
00:51:12,960 --> 00:51:14,759
Speaker 2: You can get yourself in a mild, little bit of

1038
00:51:14,800 --> 00:51:16,120
Speaker 2: hot water with that routine.

1039
00:51:16,320 --> 00:51:18,600
Speaker 6: Oh I love it though, I mean it's yeah.

1040
00:51:19,280 --> 00:51:22,640
Speaker 2: So picture down the road. There's a headline and it

1041
00:51:22,680 --> 00:51:26,080
Speaker 2: says Texas restaurant man makes employees kill chicks.

1042
00:51:26,320 --> 00:51:30,080
Speaker 3: Yeah, following it was the first sign of like being

1043
00:51:30,120 --> 00:51:30,799
Speaker 3: a serial killer.

1044
00:51:32,480 --> 00:51:34,719
Speaker 2: Yeah, and people see that Texas, and that's all they

1045
00:51:34,800 --> 00:51:35,319
Speaker 2: needed to hear.

1046
00:51:35,800 --> 00:51:37,520
Speaker 7: Why only back of the house.

1047
00:51:37,360 --> 00:51:40,280
Speaker 8: The people that just read headlines have a problem with ye, I'd.

1048
00:51:40,120 --> 00:51:42,879
Speaker 2: Be like, yeah, that's as far as I'd get.

1049
00:51:43,280 --> 00:51:49,840
Speaker 3: That's a good question, mostly because I feel that they

1050
00:51:50,040 --> 00:51:54,680
Speaker 3: they don't earn as much and they are also there.

1051
00:51:54,760 --> 00:51:57,680
Speaker 3: And I always have this two way street principle with

1052
00:51:57,680 --> 00:52:00,279
Speaker 3: with I mean everybody that works there, but like, you know,

1053
00:52:00,320 --> 00:52:03,279
Speaker 3: you work really hard for us. We educate you and

1054
00:52:03,320 --> 00:52:05,680
Speaker 3: give you as much knowledge as we possibly can, Like

1055
00:52:05,719 --> 00:52:08,560
Speaker 3: there's no secrets, you know, any recipe, any technique, anything

1056
00:52:08,600 --> 00:52:11,520
Speaker 3: that anybody at that restaurant knows should be always shared.

1057
00:52:12,120 --> 00:52:15,439
Speaker 3: And so we try to add value to the back

1058
00:52:15,440 --> 00:52:19,120
Speaker 3: of the house experience through that through this program specifically.

1059
00:52:19,200 --> 00:52:21,279
Speaker 3: And so we have about fourteen people in the back

1060
00:52:21,320 --> 00:52:23,880
Speaker 3: of the house. They all participate and they always do.

1061
00:52:24,000 --> 00:52:26,000
Speaker 3: It's great. There's there's it's really fun.

1062
00:52:26,200 --> 00:52:28,279
Speaker 7: So is that not changing at all? Because you know,

1063
00:52:28,320 --> 00:52:31,520
Speaker 7: I did a few years in the restaurant industry long tongue.

1064
00:52:31,320 --> 00:52:34,400
Speaker 4: That's what I call long tongue Yanni and tuscaninis.

1065
00:52:34,920 --> 00:52:37,880
Speaker 7: Yeah, it's crazy. When that light bulb goes off and

1066
00:52:37,920 --> 00:52:40,040
Speaker 7: you're like, wait a minute, how much did you make

1067
00:52:40,120 --> 00:52:42,960
Speaker 7: tonight and then you look at your paycheck and you're

1068
00:52:43,560 --> 00:52:46,759
Speaker 7: it could be half or a third of your you know,

1069
00:52:46,920 --> 00:52:49,160
Speaker 7: like a two week paycheck, and they cleared it in

1070
00:52:49,200 --> 00:52:51,920
Speaker 7: one night in cash tips. It's like very hard to

1071
00:52:51,920 --> 00:52:53,520
Speaker 7: stay in the back of the house, and I've always

1072
00:52:53,560 --> 00:52:56,640
Speaker 7: thought that, you know, someone would be working on and

1073
00:52:56,680 --> 00:52:59,800
Speaker 7: I think in some places they do even pool tips

1074
00:52:59,800 --> 00:53:01,919
Speaker 7: with the back of that we do, right, you could,

1075
00:53:03,000 --> 00:53:06,640
Speaker 7: but even then it's still it's doesn't bring disparity.

1076
00:53:06,680 --> 00:53:09,359
Speaker 3: There's a clear disparity. But that is again why we

1077
00:53:09,760 --> 00:53:12,640
Speaker 3: introduced that. Our back of the house managers every month

1078
00:53:12,680 --> 00:53:15,040
Speaker 3: they get a cookbook. So if you've worked there for

1079
00:53:15,080 --> 00:53:19,640
Speaker 3: three years, you've got forty cookbooks. Anyone you want pick

1080
00:53:19,680 --> 00:53:22,440
Speaker 3: out a cookbook, you get it. And then we do this.

1081
00:53:23,120 --> 00:53:26,840
Speaker 3: You know, there's pretty good health benefits, mental health benefits,

1082
00:53:27,040 --> 00:53:29,120
Speaker 3: things like that, just trying to add value to the

1083
00:53:29,160 --> 00:53:32,000
Speaker 3: back of the house experience because it's a hard job

1084
00:53:32,360 --> 00:53:34,040
Speaker 3: and it doesn't pay as well as in front of

1085
00:53:34,080 --> 00:53:36,120
Speaker 3: the house, and so just being able to add stuff

1086
00:53:36,160 --> 00:53:40,160
Speaker 3: like this is you know, a effective benefit that we

1087
00:53:40,200 --> 00:53:41,200
Speaker 3: can extend to them.

1088
00:53:41,680 --> 00:53:43,960
Speaker 6: So I'm sorry the chicken deal we didn't get to

1089
00:53:44,000 --> 00:53:46,760
Speaker 6: get to this last night, but like you had people

1090
00:53:46,880 --> 00:53:51,000
Speaker 6: go home roast their chicken and then report back on that.

1091
00:53:51,000 --> 00:53:53,480
Speaker 3: That was the next month. So yeah, so after they

1092
00:53:53,600 --> 00:53:56,439
Speaker 3: killed the chicken, you know, they reported on how that

1093
00:53:56,520 --> 00:53:58,719
Speaker 3: the whole thing went down with them, you know, and

1094
00:53:58,719 --> 00:54:01,040
Speaker 3: then reflecting on that, you know, because we deal with

1095
00:54:01,120 --> 00:54:03,320
Speaker 3: lots and lots of dead animals coming through the restaurant,

1096
00:54:03,800 --> 00:54:07,279
Speaker 3: you know, and you got to see, well fourteen of

1097
00:54:07,320 --> 00:54:09,600
Speaker 3: them die, you got to do one yourself. You know.

1098
00:54:09,640 --> 00:54:11,880
Speaker 3: Hopefully that sticks, you know, it helps with wasists and

1099
00:54:11,920 --> 00:54:13,440
Speaker 3: things like that. You're not going to be like, yeah,

1100
00:54:13,480 --> 00:54:16,439
Speaker 3: whatever this quail I dropped or dropped it. Of course

1101
00:54:16,440 --> 00:54:19,200
Speaker 3: it's going to trash, but but you know, like just

1102
00:54:19,280 --> 00:54:23,000
Speaker 3: have that well it wouldn't go on. Just respect that

1103
00:54:23,000 --> 00:54:25,600
Speaker 3: that that we're really trying to instill on them. And

1104
00:54:25,640 --> 00:54:27,719
Speaker 3: then the next month, yes, they roast the chicken. And

1105
00:54:27,760 --> 00:54:30,200
Speaker 3: then since there's you know, a million different ways, always said,

1106
00:54:30,320 --> 00:54:32,879
Speaker 3: just roasted however you want, and report back on how

1107
00:54:32,880 --> 00:54:34,840
Speaker 3: you roast it. So we get into kind of technique

1108
00:54:34,880 --> 00:54:37,520
Speaker 3: and everybody is to compare notes on that and just

1109
00:54:37,560 --> 00:54:40,920
Speaker 3: make it kind of a fun interactive thing where everybody's

1110
00:54:42,000 --> 00:54:45,080
Speaker 3: just exchanging information and it's all done through a chat,

1111
00:54:45,200 --> 00:54:47,200
Speaker 3: so it's like you're submitting a written essay.

1112
00:54:47,239 --> 00:54:47,799
Speaker 4: Well, I got it.

1113
00:54:48,520 --> 00:54:52,440
Speaker 2: You know what, This won't matter to anyone but me.

1114
00:54:52,560 --> 00:54:57,799
Speaker 2: But you're combining to You're probably talking about chickens, killing

1115
00:54:57,880 --> 00:55:01,920
Speaker 2: chickens and collecting the blood and all that. That's colliding

1116
00:55:01,960 --> 00:55:03,640
Speaker 2: with a different thing that's in my head right now,

1117
00:55:03,760 --> 00:55:05,719
Speaker 2: which is I'm reading a new book about.

1118
00:55:08,400 --> 00:55:10,440
Speaker 6: I think we can all agree that's never happened to me.

1119
00:55:13,600 --> 00:55:14,160
Speaker 7: A bit.

1120
00:55:17,120 --> 00:55:20,880
Speaker 2: I'm reading a book about the Battle of Manila. The

1121
00:55:20,920 --> 00:55:23,160
Speaker 2: Oxford University Press just put out a book about the

1122
00:55:23,200 --> 00:55:26,280
Speaker 2: Battle of Manila in the Philippines.

1123
00:55:25,760 --> 00:55:32,280
Speaker 3: World War two. Okay, MacArthur, Yeah, okay, I don't.

1124
00:55:32,080 --> 00:55:32,879
Speaker 4: Want to give the end away.

1125
00:55:35,040 --> 00:55:35,840
Speaker 3: Did he return?

1126
00:55:37,000 --> 00:55:37,840
Speaker 4: Yeah, he returned.

1127
00:55:37,920 --> 00:55:42,680
Speaker 2: But my god, man, like the Japanese knew they couldn't win,

1128
00:55:43,960 --> 00:55:47,760
Speaker 2: and I'm getting the chickens in a minute. The Japanese

1129
00:55:47,800 --> 00:55:51,000
Speaker 2: knew they couldn't win. They called one hundred thousand civilians

1130
00:55:52,200 --> 00:56:01,200
Speaker 2: in Manila just as like a departing gift. Anyhow, years

1131
00:56:01,200 --> 00:56:04,280
Speaker 2: ago I was in the Philippines and went to cock fights,

1132
00:56:05,520 --> 00:56:09,160
Speaker 2: which is probably of the days I've spent in my life,

1133
00:56:09,200 --> 00:56:11,000
Speaker 2: one of the most influential days I've ever had in

1134
00:56:11,080 --> 00:56:13,440
Speaker 2: my life was being at the cock fights.

1135
00:56:14,360 --> 00:56:15,400
Speaker 4: You know, they lash.

1136
00:56:15,239 --> 00:56:18,600
Speaker 2: The blades on those chickens. It's hard to follow the

1137
00:56:18,640 --> 00:56:21,799
Speaker 2: action because the chickens fight fast. It is great, But

1138
00:56:21,840 --> 00:56:23,359
Speaker 2: the thing that struck me is they got a big

1139
00:56:23,440 --> 00:56:26,920
Speaker 2: kettle of boiling water and they got a big funnel

1140
00:56:29,080 --> 00:56:31,800
Speaker 2: all these cocks. I'm sure this has not happened in

1141
00:56:31,840 --> 00:56:34,319
Speaker 2: a lot of more affluent places. This is down way

1142
00:56:34,360 --> 00:56:36,600
Speaker 2: in the south of the Philippines, just north of Mindon now.

1143
00:56:37,320 --> 00:56:43,160
Speaker 2: But they when the cock fights go on, as soon

1144
00:56:43,160 --> 00:56:46,319
Speaker 2: as your cock gets killed, you go and it's like

1145
00:56:46,320 --> 00:56:50,440
Speaker 2: a little assembly line. They drained the blood into the funnel.

1146
00:56:50,520 --> 00:56:52,920
Speaker 2: It's collected in the bucket. They got the boiling water.

1147
00:56:53,520 --> 00:56:57,879
Speaker 2: You plunge your deal, pluck your rooster, and everybody that's

1148
00:56:57,960 --> 00:57:05,320
Speaker 2: leaving is leaving with plucked with roosters. And I imagine

1149
00:57:05,320 --> 00:57:07,680
Speaker 2: a lot of those don't A lot of those fighting

1150
00:57:07,680 --> 00:57:10,600
Speaker 2: cocks don't wind up in a cook bit pot. Why

1151
00:57:10,640 --> 00:57:14,160
Speaker 2: not because people just aren't gonna people don't want roosters.

1152
00:57:14,200 --> 00:57:14,799
Speaker 4: Probably, I don't know.

1153
00:57:14,880 --> 00:57:16,840
Speaker 3: The bowls after bull fights.

1154
00:57:17,680 --> 00:57:20,680
Speaker 7: If they're gonna go through that, And that's as if

1155
00:57:20,680 --> 00:57:22,840
Speaker 7: that if it's that much of a process. They're not

1156
00:57:22,880 --> 00:57:24,960
Speaker 7: being forced to pluck their birds, are.

1157
00:57:24,800 --> 00:57:29,640
Speaker 3: They They have to be eating them? No, no, no,

1158
00:57:29,640 --> 00:57:32,600
Speaker 3: I know, but you're saying they're not getting eating.

1159
00:57:32,520 --> 00:57:35,479
Speaker 2: I bet you I'm not. Like I wanted to get into.

1160
00:57:35,640 --> 00:57:37,800
Speaker 2: I wanted to get into going to more cock fights.

1161
00:57:37,840 --> 00:57:39,040
Speaker 2: I used to use I used to hang out with

1162
00:57:39,040 --> 00:57:41,440
Speaker 2: this Dominican dude and and he would go back to

1163
00:57:41,480 --> 00:57:43,560
Speaker 2: Dominican Republic just to go to cock fights. And I

1164
00:57:43,600 --> 00:57:45,160
Speaker 2: was going to go, but my wife was pregnant. She

1165
00:57:45,200 --> 00:57:47,680
Speaker 2: thought it was inexcusable that I was going to cock fights.

1166
00:57:47,880 --> 00:57:50,240
Speaker 2: Well anyway, I didn't go. I've only been to one

1167
00:57:50,280 --> 00:57:52,640
Speaker 2: cock fight. But what I'm saying.

1168
00:57:52,400 --> 00:57:56,320
Speaker 5: Is trend cock fights and roller pigeon derbys there.

1169
00:57:56,360 --> 00:57:58,920
Speaker 2: You can't do them here. But Bricard, you know the

1170
00:57:58,960 --> 00:58:02,920
Speaker 2: writer Bricard Builders. Do you ever hear him? He's the guy,

1171
00:58:03,040 --> 00:58:05,400
Speaker 2: you know how like Noodland for flatheads became a huge thing,

1172
00:58:05,560 --> 00:58:08,600
Speaker 2: but Card Bilger like made that. He had a book

1173
00:58:08,600 --> 00:58:11,600
Speaker 2: Newlin for flatheads. It was about like Southern tradition. He

1174
00:58:11,640 --> 00:58:14,440
Speaker 2: wrote a piece, a big piece about cockfighting the back,

1175
00:58:14,720 --> 00:58:19,400
Speaker 2: like illicit underground cockfighting and the US.

1176
00:58:19,680 --> 00:58:24,480
Speaker 9: Anyhow have you read Clifford Gearts's the Balinese Cockfight. No,

1177
00:58:24,760 --> 00:58:30,040
Speaker 9: it's a classic anthropological study where he goes to he.

1178
00:58:30,040 --> 00:58:33,040
Speaker 4: Goes to Bali and he he it's.

1179
00:58:32,920 --> 00:58:37,480
Speaker 9: Just this deep analysis of how you can explain all

1180
00:58:37,520 --> 00:58:40,200
Speaker 9: of these like all of Balanese society by the way

1181
00:58:40,200 --> 00:58:43,560
Speaker 9: that the cockfight unfolds and how people Behaveoru there.

1182
00:58:43,600 --> 00:58:44,240
Speaker 4: Maybe I'll read that.

1183
00:58:44,320 --> 00:58:48,480
Speaker 9: Yeah, I didn't know you were such an aficionado.

1184
00:58:48,640 --> 00:58:48,920
Speaker 7: I'm not.

1185
00:58:49,040 --> 00:58:51,880
Speaker 2: I went to I went to I spent a day

1186
00:58:51,880 --> 00:58:53,400
Speaker 2: at the cock fights. It was one of the most

1187
00:58:53,400 --> 00:58:56,440
Speaker 2: influential days of my life. And I'm just I just thought,

1188
00:58:56,640 --> 00:58:59,120
Speaker 2: I guessed, I don't know, maybe a big cockfighter can

1189
00:58:59,160 --> 00:59:01,360
Speaker 2: write it and tell me. I bet you you could

1190
00:59:01,400 --> 00:59:04,200
Speaker 2: go to a lot of cockfights and not see the

1191
00:59:04,240 --> 00:59:10,160
Speaker 2: cocks handled as a culinary item with quite the level

1192
00:59:10,200 --> 00:59:13,800
Speaker 2: of precision that one sees in the Philippines.

1193
00:59:15,440 --> 00:59:15,800
Speaker 3: I see.

1194
00:59:15,880 --> 00:59:19,080
Speaker 2: So I'm trying to get to they're even collecting the blood,

1195
00:59:19,520 --> 00:59:21,640
Speaker 2: which Jesse was just talking about.

1196
00:59:22,840 --> 00:59:26,560
Speaker 6: Jesse, you will get in trouble if you do a

1197
00:59:26,560 --> 00:59:30,880
Speaker 6: monthly challenge and it's cockfighting. I think, Yeah, since your

1198
00:59:30,920 --> 00:59:32,320
Speaker 6: restaurant mask the.

1199
00:59:32,320 --> 00:59:33,040
Speaker 2: Killing of a chicken.

1200
00:59:36,880 --> 00:59:38,919
Speaker 7: Yeah, it's funny that you bring up cock fights because

1201
00:59:38,920 --> 00:59:41,040
Speaker 7: we were just hanging. When we hung with heffle Finger

1202
00:59:41,240 --> 00:59:45,160
Speaker 7: in Arizona, we talked about cockfighting and he was like

1203
00:59:45,240 --> 00:59:48,720
Speaker 7: the hypocrisy you know, of saying that you can't do

1204
00:59:48,800 --> 00:59:51,360
Speaker 7: that here, but then to go and buy a chicken

1205
00:59:51,400 --> 00:59:55,120
Speaker 7: breast and to know how that chicken and the environment

1206
00:59:55,120 --> 00:59:58,840
Speaker 7: that it lived in and what it was subjected to

1207
00:59:59,480 --> 01:00:03,760
Speaker 7: versus the life that a cock fighting cock lives. Like

1208
01:00:03,960 --> 01:00:06,840
Speaker 7: if you're if you had pet chickens, you would always

1209
01:00:06,960 --> 01:00:09,480
Speaker 7: choose to have your chicken live the life of a

1210
01:00:10,320 --> 01:00:13,760
Speaker 7: fighting cock versus one that's grown in you know, American

1211
01:00:14,080 --> 01:00:15,920
Speaker 7: uh poultry breeding farm.

1212
01:00:16,200 --> 01:00:18,440
Speaker 2: I just had my I just had my first little

1213
01:00:18,440 --> 01:00:21,800
Speaker 2: bit of like teenage idealism spring up in one of

1214
01:00:21,800 --> 01:00:22,880
Speaker 2: my kids who's fourteen.

1215
01:00:23,120 --> 01:00:23,640
Speaker 3: Short life.

1216
01:00:24,040 --> 01:00:25,960
Speaker 2: He got no he got to watch and he got

1217
01:00:26,000 --> 01:00:28,360
Speaker 2: to watch and animal rights videos that are real that

1218
01:00:28,520 --> 01:00:32,400
Speaker 2: hack on industrial farming. And he declared he's only going

1219
01:00:32,440 --> 01:00:36,400
Speaker 2: to eat wild meat, no more fast food. And he

1220
01:00:36,480 --> 01:00:38,600
Speaker 2: was showing me a video where it's like a conveyor

1221
01:00:38,640 --> 01:00:42,200
Speaker 2: belt at a chicken producing facility. It's a conveyor belt

1222
01:00:42,240 --> 01:00:46,280
Speaker 2: full of eggs and chicks that goes into a grinder

1223
01:00:46,800 --> 01:00:51,520
Speaker 2: and it's just unwanted. It just like never ends, just

1224
01:00:51,560 --> 01:00:55,680
Speaker 2: a conveyor belt, little yellow chicks and eggs and just

1225
01:00:55,880 --> 01:00:59,120
Speaker 2: whatever into this grinder.

1226
01:00:59,240 --> 01:01:00,400
Speaker 3: Ten million chicken to day.

1227
01:01:00,600 --> 01:01:03,240
Speaker 2: And he's like, man, and this is just like the unwanted,

1228
01:01:03,800 --> 01:01:08,080
Speaker 2: right little chicken babies. And he said, he's like vowed

1229
01:01:08,160 --> 01:01:11,000
Speaker 2: up and down. He's never gonna ever eat anything but

1230
01:01:11,080 --> 01:01:14,040
Speaker 2: wild meat. And I'm like, welcome to Welcome to being

1231
01:01:14,040 --> 01:01:18,640
Speaker 2: a teenager. You'll find these things get harder and harder

1232
01:01:18,640 --> 01:01:20,479
Speaker 2: to stay true too, the older you get.

1233
01:01:21,040 --> 01:01:23,120
Speaker 3: That's that was the whole point of that exercise, is

1234
01:01:23,160 --> 01:01:25,880
Speaker 3: like this happens ten million times every day. You just

1235
01:01:25,920 --> 01:01:28,680
Speaker 3: did it once and it was kind of oh wow, yeah, yeah,

1236
01:01:30,400 --> 01:01:32,160
Speaker 3: definitely worth a second look.

1237
01:01:32,600 --> 01:01:35,000
Speaker 2: Walk through, just so people can get the sense of

1238
01:01:35,000 --> 01:01:37,720
Speaker 2: how you guys run stuff at your restaurant. Pick a

1239
01:01:37,760 --> 01:01:40,720
Speaker 2: thing like how you guys do your own beef tallow

1240
01:01:41,560 --> 01:01:43,160
Speaker 2: or how you guys do what were you talking about

1241
01:01:43,200 --> 01:01:45,280
Speaker 2: the r day? What you guys do and you get

1242
01:01:45,280 --> 01:01:47,240
Speaker 2: a bunch of blueberries just something like that.

1243
01:01:47,360 --> 01:01:50,480
Speaker 6: Oh and your fermentation, Like you guys have months long,

1244
01:01:50,840 --> 01:01:52,720
Speaker 6: months long prep processes.

1245
01:01:52,840 --> 01:01:54,919
Speaker 2: Sure, yeah, because I was I was with you one

1246
01:01:54,960 --> 01:01:56,919
Speaker 2: time and you were all hopped up. We were down

1247
01:01:56,960 --> 01:02:00,480
Speaker 2: at uh we're down in South Texas, and you were

1248
01:02:00,520 --> 01:02:04,480
Speaker 2: all worked up about buying every piece of citrus you

1249
01:02:04,480 --> 01:02:09,640
Speaker 2: could find in every pecan you could find, filling a vanful.

1250
01:02:10,360 --> 01:02:12,200
Speaker 3: Yeah, I just put that that place that you and

1251
01:02:12,280 --> 01:02:14,080
Speaker 3: I went to closed, and so we have to go

1252
01:02:14,120 --> 01:02:17,320
Speaker 3: even farther south now, and so we just it wasn't

1253
01:02:17,360 --> 01:02:19,920
Speaker 3: that much farther we drove. We drove further down that

1254
01:02:20,000 --> 01:02:22,760
Speaker 3: highway and finally found a citrus sand and I rolled

1255
01:02:22,800 --> 01:02:26,560
Speaker 3: in there and we bought I think twelve cases of lemons.

1256
01:02:26,960 --> 01:02:29,760
Speaker 3: That's the first time we'd had lemons in months h

1257
01:02:29,920 --> 01:02:32,440
Speaker 3: and brought them back and everybody's joyous.

1258
01:02:34,160 --> 01:02:36,720
Speaker 2: So pick anything like what I'm trying to what I

1259
01:02:36,760 --> 01:02:39,840
Speaker 2: wanted to do is explain an example of because in

1260
01:02:40,440 --> 01:02:43,560
Speaker 2: die Do Way everything is from around here, so you're

1261
01:02:43,560 --> 01:02:46,560
Speaker 2: there's a season, there's seasonality. It's not as severe as

1262
01:02:46,600 --> 01:02:48,640
Speaker 2: the north, but there's still seasonality in Texas.

1263
01:02:48,680 --> 01:02:48,840
Speaker 3: Yeah.

1264
01:02:48,880 --> 01:02:53,280
Speaker 2: Yeah, So pick an example of something where what you

1265
01:02:53,440 --> 01:02:55,919
Speaker 2: what you needed to do, because you can't just buy

1266
01:02:56,000 --> 01:02:57,240
Speaker 2: lemons whenever you want.

1267
01:02:57,200 --> 01:02:59,720
Speaker 3: Right, Yeah, I mean lemons are always a really good

1268
01:02:59,720 --> 01:03:01,880
Speaker 3: exact ample. I think you know it's because like something

1269
01:03:01,920 --> 01:03:05,240
Speaker 3: as simple as ice tea also tea, you know, So

1270
01:03:05,280 --> 01:03:08,920
Speaker 3: we use the opon holly, which is the only plant

1271
01:03:09,000 --> 01:03:12,320
Speaker 3: that naturally contains caffeine in North America, and it grows

1272
01:03:12,360 --> 01:03:16,120
Speaker 3: as a like a invasive understory in East Texas. And

1273
01:03:16,200 --> 01:03:19,000
Speaker 3: so we get youpon holly leaves and make tea out

1274
01:03:19,000 --> 01:03:21,160
Speaker 3: of that. How do you get there's there's actually a

1275
01:03:21,200 --> 01:03:23,800
Speaker 3: couple of producers that make it. They are out there

1276
01:03:23,800 --> 01:03:26,200
Speaker 3: harvesting and then they do the whole drying process and

1277
01:03:26,200 --> 01:03:29,200
Speaker 3: then supply tea, which is really cool that they're making

1278
01:03:29,680 --> 01:03:32,000
Speaker 3: that product out of out of this this I mean,

1279
01:03:32,040 --> 01:03:32,920
Speaker 3: it's everywhere else.

1280
01:03:32,920 --> 01:03:35,600
Speaker 2: So your tea is from Texas. Yeah, you know, I

1281
01:03:35,600 --> 01:03:38,000
Speaker 2: could see a campaign like we put the tea back

1282
01:03:38,000 --> 01:03:38,600
Speaker 2: in Texas.

1283
01:03:38,640 --> 01:03:45,880
Speaker 3: It's pretty pretty solid. And so but most of the year,

1284
01:03:46,080 --> 01:03:48,440
Speaker 3: if you get iced tea and you say, hey, can

1285
01:03:48,480 --> 01:03:51,360
Speaker 3: I have a limon with that, We're like sorry, you know,

1286
01:03:51,520 --> 01:03:53,000
Speaker 3: and we have to give that. We don't say sorry.

1287
01:03:53,040 --> 01:03:56,720
Speaker 3: We we spent it in this like more educational direction

1288
01:03:56,840 --> 01:03:59,600
Speaker 3: of like, oh well, we we only source things from here.

1289
01:03:59,720 --> 01:04:03,320
Speaker 3: So sometimes in October, you know, barring a hard freeze

1290
01:04:03,320 --> 01:04:06,840
Speaker 3: the previous February, we will see some lemons and uh,

1291
01:04:06,920 --> 01:04:09,120
Speaker 3: you know, for a brief window of time if you

1292
01:04:09,160 --> 01:04:10,840
Speaker 3: wanted a limon with your ic T, we had it.

1293
01:04:12,080 --> 01:04:14,919
Speaker 3: But we go through like we just recently had our

1294
01:04:14,960 --> 01:04:17,960
Speaker 3: our pork producer, our domestic pork producer went through a

1295
01:04:19,360 --> 01:04:21,640
Speaker 3: he he just ran out of product, you know, and

1296
01:04:21,640 --> 01:04:23,520
Speaker 3: he's like, listen, I need six to eight weeks to

1297
01:04:23,560 --> 01:04:27,800
Speaker 3: get caught back up, and and we're not going to

1298
01:04:27,920 --> 01:04:30,120
Speaker 3: have any pork for a pork chop or bacon all

1299
01:04:30,160 --> 01:04:34,080
Speaker 3: this stuff. And so we uh, it was it was fun.

1300
01:04:34,280 --> 01:04:37,520
Speaker 3: We totally pivoted to Faral hogs and so we were

1301
01:04:37,600 --> 01:04:40,840
Speaker 3: just you know, having conversations with the processor that that

1302
01:04:40,960 --> 01:04:43,040
Speaker 3: handles all the hogs, you know, like what we're what

1303
01:04:43,080 --> 01:04:45,480
Speaker 3: we're looking for. Luckily it's at it's at peak time

1304
01:04:45,520 --> 01:04:48,240
Speaker 3: of year for Farrell hogs, like kind of they're when

1305
01:04:48,240 --> 01:04:49,320
Speaker 3: they're ripe.

1306
01:04:50,000 --> 01:04:52,720
Speaker 6: I can see it like cradle in the phone between

1307
01:04:52,760 --> 01:04:54,920
Speaker 6: your neck and your ear as you're you're loading your

1308
01:04:54,920 --> 01:04:56,360
Speaker 6: fifty round mag on your ar.

1309
01:05:00,200 --> 01:05:02,520
Speaker 3: And so we had we had to pivot to that,

1310
01:05:02,720 --> 01:05:05,800
Speaker 3: which was you know, very I mean on brand for

1311
01:05:05,920 --> 01:05:08,880
Speaker 3: us at least and people because the pork chop is

1312
01:05:08,880 --> 01:05:10,560
Speaker 3: a very popular item. But they would come in and

1313
01:05:10,600 --> 01:05:12,920
Speaker 3: be like, oh my god, that well, we don't have

1314
01:05:13,000 --> 01:05:15,320
Speaker 3: it right now, but we do have these much smaller

1315
01:05:15,360 --> 01:05:18,200
Speaker 3: wild board chops prepared in exactly the same way and

1316
01:05:18,280 --> 01:05:20,200
Speaker 3: did a bunch of just different things. But we were

1317
01:05:20,240 --> 01:05:23,640
Speaker 3: having to process, you know, for every domestic hog, we're

1318
01:05:23,640 --> 01:05:27,640
Speaker 3: having to process three seventy pound farrel hog carcasses. But

1319
01:05:27,720 --> 01:05:30,160
Speaker 3: luckily they're all of you know that they're at their

1320
01:05:30,200 --> 01:05:32,600
Speaker 3: fattest right now because we had a really really killer

1321
01:05:32,880 --> 01:05:34,000
Speaker 3: acorn pecan drop.

1322
01:05:34,080 --> 01:05:35,840
Speaker 2: How long does that run for when you're fat?

1323
01:05:36,800 --> 01:05:39,040
Speaker 3: It depends on weather, So I mean you get like

1324
01:05:39,360 --> 01:05:42,720
Speaker 3: your tree mass drop in October November. But we had

1325
01:05:43,040 --> 01:05:46,520
Speaker 3: the most atypical year and we have we still have

1326
01:05:46,640 --> 01:05:52,000
Speaker 3: pecans dropping right now in it's late February March, so

1327
01:05:52,000 --> 01:05:55,640
Speaker 3: we've had a really incredible year relatively dry, so all

1328
01:05:55,640 --> 01:05:57,760
Speaker 3: that stuff sits on the ground really well, and so

1329
01:05:57,960 --> 01:06:00,800
Speaker 3: the faral hogs have maintained a really high level of

1330
01:06:00,840 --> 01:06:04,960
Speaker 3: fat in the regions that have those trees prominence to

1331
01:06:05,040 --> 01:06:07,480
Speaker 3: like hill country and just to our southeast, and that's

1332
01:06:07,480 --> 01:06:09,880
Speaker 3: where we try to get our hogs from, and so

1333
01:06:10,760 --> 01:06:15,400
Speaker 3: they just look really good. So it's very very optimal

1334
01:06:15,600 --> 01:06:18,280
Speaker 3: timing for that lag to happen where we could just

1335
01:06:18,320 --> 01:06:20,800
Speaker 3: shift into the feral hogs because they were so fatty.

1336
01:06:21,200 --> 01:06:23,320
Speaker 3: But I mean that's kind of the level of thinking

1337
01:06:23,360 --> 01:06:25,480
Speaker 3: that we have to put in an organization. We have

1338
01:06:25,520 --> 01:06:27,600
Speaker 3: to call the processor and be like, listen, man, we're

1339
01:06:27,640 --> 01:06:30,600
Speaker 3: gonna need we're gonna need you to call out, you know,

1340
01:06:30,800 --> 01:06:36,200
Speaker 3: four or five six whole faral hogs weekly of optimal

1341
01:06:36,280 --> 01:06:39,400
Speaker 3: fat content and get them to us in this interim

1342
01:06:39,720 --> 01:06:40,760
Speaker 3: and made it work.

1343
01:06:41,400 --> 01:06:44,240
Speaker 2: There was a restaurant, do you remember that restaurant out

1344
01:06:44,280 --> 01:06:48,040
Speaker 2: on those out in the San Juans San Juan Islands

1345
01:06:48,040 --> 01:06:51,040
Speaker 2: on the Willows. They want to be in a real

1346
01:06:51,120 --> 01:06:55,960
Speaker 2: controversial deal because they were acting like, you know, when

1347
01:06:56,000 --> 01:06:57,680
Speaker 2: I said the name of the restaurant, Phil.

1348
01:06:59,320 --> 01:07:03,040
Speaker 6: Wait restaurant, it's kind of what that that the menu

1349
01:07:03,120 --> 01:07:04,400
Speaker 6: is based off of, kind.

1350
01:07:04,240 --> 01:07:06,040
Speaker 2: Of I don't want to get in over my waiters here,

1351
01:07:06,120 --> 01:07:08,640
Speaker 2: but I want to like someone in fact checked was it?

1352
01:07:09,280 --> 01:07:10,160
Speaker 6: No, it was? It wasn't.

1353
01:07:10,880 --> 01:07:15,360
Speaker 2: I don't want to like, yeah, Willows And there was

1354
01:07:15,400 --> 01:07:18,520
Speaker 2: like an expose a I don't want to like what's

1355
01:07:18,560 --> 01:07:19,600
Speaker 2: the call when you say something.

1356
01:07:20,040 --> 01:07:20,360
Speaker 7: Back to me?

1357
01:07:20,480 --> 01:07:20,600
Speaker 5: Now?

1358
01:07:20,680 --> 01:07:24,040
Speaker 4: Yeah, I don't want to planters I don't want slander.

1359
01:07:24,880 --> 01:07:27,240
Speaker 2: Anyways, they had a thing where it was like everything's

1360
01:07:27,240 --> 01:07:29,919
Speaker 2: from around here, but then there was in their minds

1361
01:07:31,160 --> 01:07:32,120
Speaker 2: I should have brought it up.

1362
01:07:33,200 --> 01:07:36,880
Speaker 3: I mean, to be fair, there are some things you know,

1363
01:07:36,960 --> 01:07:38,600
Speaker 3: like there's some flour and sugar.

1364
01:07:38,960 --> 01:07:40,400
Speaker 2: Well no, no, no, I mean I was on.

1365
01:07:40,280 --> 01:07:42,640
Speaker 6: A lummy island Willows, and.

1366
01:07:42,600 --> 01:07:44,240
Speaker 2: I wasn't gonna do that. But I mean it was

1367
01:07:44,280 --> 01:07:47,040
Speaker 2: like a more like what the point I was gonna

1368
01:07:47,080 --> 01:07:49,560
Speaker 2: make is that you because you couldn't get the pork

1369
01:07:49,640 --> 01:07:52,000
Speaker 2: chops you wanted from the guy you wanted from, you

1370
01:07:52,040 --> 01:07:54,840
Speaker 2: pulled them from your menu as opposed to running down

1371
01:07:54,840 --> 01:07:55,280
Speaker 2: to Costco.

1372
01:07:56,080 --> 01:07:59,840
Speaker 3: Right, And a lot of places, unfortunately that say local

1373
01:08:00,160 --> 01:08:03,760
Speaker 3: or we use local and organic products whenever possible there

1374
01:08:03,920 --> 01:08:04,680
Speaker 3: aren't doing it.

1375
01:08:05,040 --> 01:08:07,520
Speaker 2: Yeah, it's widespread, widespread, And do.

1376
01:08:07,640 --> 01:08:10,560
Speaker 6: Want to point out that it permanently closed in twenty

1377
01:08:10,600 --> 01:08:12,720
Speaker 6: twenty two, so you know you're.

1378
01:08:13,160 --> 01:08:19,640
Speaker 2: Yeah, it was a it was a little uh deceptive.

1379
01:08:19,800 --> 01:08:21,840
Speaker 2: I went there and I could I smell the fish,

1380
01:08:23,840 --> 01:08:25,679
Speaker 2: not just the fish was on my plate. I smelled

1381
01:08:25,680 --> 01:08:28,360
Speaker 2: the fish. I was like, no, man doesn't seem right.

1382
01:08:29,240 --> 01:08:29,960
Speaker 2: Doesn't seem right?

1383
01:08:30,880 --> 01:08:31,200
Speaker 4: It doesn't.

1384
01:08:31,240 --> 01:08:34,280
Speaker 9: It doesn't add up when you say local whenever possible,

1385
01:08:34,720 --> 01:08:36,080
Speaker 9: you leave yourself a lot of.

1386
01:08:36,160 --> 01:08:38,800
Speaker 4: Uh, it wasn't possible, it's yeah, or.

1387
01:08:40,439 --> 01:08:42,320
Speaker 8: It depends on how hard you want to try it

1388
01:08:42,360 --> 01:08:43,040
Speaker 8: to get local.

1389
01:08:43,160 --> 01:08:46,160
Speaker 2: They would do this thing where they're like they serve

1390
01:08:46,200 --> 01:08:53,360
Speaker 2: some c cucumbers and she gestures out the window being

1391
01:08:53,479 --> 01:08:57,920
Speaker 2: like they're right. She gestures out the window as though

1392
01:08:57,960 --> 01:09:01,360
Speaker 2: they were caught, they were picked right there, or it's

1393
01:09:01,400 --> 01:09:04,720
Speaker 2: all that like our friends at this, our friends at that,

1394
01:09:04,880 --> 01:09:07,120
Speaker 2: our friends at this, And then you look the stuff

1395
01:09:07,200 --> 01:09:11,000
Speaker 2: up and you're like, sure, you're friends, you know, kind

1396
01:09:11,000 --> 01:09:12,680
Speaker 2: of like and then like everything's from the garden, but

1397
01:09:12,720 --> 01:09:13,599
Speaker 2: the guard's not that big.

1398
01:09:14,040 --> 01:09:14,960
Speaker 4: Yeah, and it's in.

1399
01:09:15,760 --> 01:09:21,720
Speaker 2: It's in. It's in a temperate rainforest, right, and there's

1400
01:09:21,760 --> 01:09:24,040
Speaker 2: like limits to how much you can grow at that

1401
01:09:24,120 --> 01:09:27,400
Speaker 2: latitude certainly, and you just after a while I was like,

1402
01:09:27,800 --> 01:09:30,000
Speaker 2: come on, man, like running with it hard.

1403
01:09:30,400 --> 01:09:33,720
Speaker 6: Yeah, you know, but just like what you said about

1404
01:09:33,960 --> 01:09:38,040
Speaker 6: the I mean, think of the ability, the logistical ability

1405
01:09:38,040 --> 01:09:41,680
Speaker 6: that you need to have to forecast and work around

1406
01:09:41,880 --> 01:09:47,720
Speaker 6: your primary hog protein supplier saying like six to eight

1407
01:09:47,760 --> 01:09:50,720
Speaker 6: weeks we're out. I mean I think that's plenty for

1408
01:09:50,760 --> 01:09:53,479
Speaker 6: people to be like, oh, this Green Michelin start things

1409
01:09:53,520 --> 01:09:57,880
Speaker 6: pretty cool, but boy Cisco truck every Wednesday.

1410
01:09:57,840 --> 01:10:00,280
Speaker 3: Sure, right, I mean it's all it's enabled by the

1411
01:10:00,320 --> 01:10:02,479
Speaker 3: fact that we have such a good relationship with with

1412
01:10:02,680 --> 01:10:05,719
Speaker 3: that producer, you know, and we've we've known him for

1413
01:10:05,880 --> 01:10:08,800
Speaker 3: seventeen years and so when he called, he gave us

1414
01:10:09,120 --> 01:10:12,160
Speaker 3: for plenty of head start, and it enables us to

1415
01:10:12,160 --> 01:10:13,920
Speaker 3: do it. But I think people expect that of us,

1416
01:10:14,040 --> 01:10:17,000
Speaker 3: you know, and we expect that of ourselves too. We're

1417
01:10:17,080 --> 01:10:21,120
Speaker 3: not gonna We're not going to ever purposely not serve

1418
01:10:21,200 --> 01:10:23,120
Speaker 3: something that we don't know about. We've been misled before,

1419
01:10:23,400 --> 01:10:24,280
Speaker 3: we've been cheated.

1420
01:10:24,360 --> 01:10:24,519
Speaker 5: You know.

1421
01:10:24,560 --> 01:10:27,559
Speaker 3: We've had farmers show up and swear up and down

1422
01:10:27,600 --> 01:10:29,320
Speaker 3: that they grew this thing, and then we find a

1423
01:10:29,320 --> 01:10:32,679
Speaker 3: little grown in Mexico sticker on one of them. Really,

1424
01:10:32,720 --> 01:10:34,960
Speaker 3: what's happened? It's happened, and it's like what do we

1425
01:10:35,000 --> 01:10:37,240
Speaker 3: do at that point? You know, it's like a very confusing,

1426
01:10:37,320 --> 01:10:40,640
Speaker 3: it's a it's and you will have people just and

1427
01:10:40,680 --> 01:10:43,599
Speaker 3: we had one guy in particular, like he misled us

1428
01:10:43,600 --> 01:10:46,920
Speaker 3: for years about product, and it was it was devastating

1429
01:10:47,040 --> 01:10:49,280
Speaker 3: because I was like, man, that's our reputation right there,

1430
01:10:49,320 --> 01:10:52,120
Speaker 3: Like we stake everything on this, and I think he

1431
01:10:52,240 --> 01:10:54,519
Speaker 3: just he got into a lie and then never got

1432
01:10:54,520 --> 01:10:56,680
Speaker 3: out of it. And then when we found out, we

1433
01:10:56,680 --> 01:10:58,960
Speaker 3: were just like kicked him to the curb, but like,

1434
01:10:59,040 --> 01:11:00,200
Speaker 3: don't ever come back here.

1435
01:11:00,240 --> 01:11:00,439
Speaker 4: Man.

1436
01:11:01,160 --> 01:11:01,759
Speaker 3: It was rough.

1437
01:11:01,960 --> 01:11:04,439
Speaker 6: Well, so what about something like quail?

1438
01:11:04,640 --> 01:11:04,800
Speaker 7: Right?

1439
01:11:04,880 --> 01:11:07,080
Speaker 6: So, I mean you deal in like the exotics, which

1440
01:11:07,640 --> 01:11:10,439
Speaker 6: would be a Neil guy and the hot ad that

1441
01:11:10,439 --> 01:11:13,799
Speaker 6: that we mentioned, and then feral hogs. We've covered a bunch,

1442
01:11:14,040 --> 01:11:18,000
Speaker 6: like there's a legal way to get those two a

1443
01:11:18,120 --> 01:11:23,519
Speaker 6: resale market, but yeah, what about quail? How does how

1444
01:11:23,520 --> 01:11:24,240
Speaker 6: does that work?

1445
01:11:24,439 --> 01:11:27,640
Speaker 3: Yeah? You have that you have like game birds or

1446
01:11:27,720 --> 01:11:30,519
Speaker 3: game animals, and then you have wild game I think,

1447
01:11:30,560 --> 01:11:32,599
Speaker 3: and there's I think there's two distinct categories. And we're

1448
01:11:32,640 --> 01:11:35,280
Speaker 3: also very upfront about that. You know, duck. You know

1449
01:11:35,640 --> 01:11:37,680
Speaker 3: there's some restaurant in New York City that's just like,

1450
01:11:37,800 --> 01:11:41,000
Speaker 3: you know, advertising that they're selling wild duck. I'm like,

1451
01:11:41,080 --> 01:11:45,439
Speaker 3: you want to probably tap the brake saw that first off,

1452
01:11:45,479 --> 01:11:48,920
Speaker 3: you're not, you know, it's just but you also don't

1453
01:11:48,960 --> 01:11:51,639
Speaker 3: even know enough about the topic to know that that's

1454
01:11:51,680 --> 01:11:56,479
Speaker 3: been illegal for more than a century. And but you know,

1455
01:11:56,520 --> 01:11:59,600
Speaker 3: it just sounds good to them and but we we

1456
01:11:59,640 --> 01:12:02,840
Speaker 3: serve farm raised duck, you know, we serve farm raise quail.

1457
01:12:03,200 --> 01:12:06,120
Speaker 3: And but then beyond that, if we're presented with an

1458
01:12:06,160 --> 01:12:09,479
Speaker 3: opportunity to source like true wild game, we absolutely will.

1459
01:12:09,479 --> 01:12:13,880
Speaker 3: And we're in Texas where it's it's pretty easy. It's

1460
01:12:13,920 --> 01:12:17,760
Speaker 3: facilitated by h t DA, the Department of Agriculture, and

1461
01:12:17,840 --> 01:12:20,720
Speaker 3: we we can we can get nil ghui. And this

1462
01:12:20,880 --> 01:12:23,639
Speaker 3: is why we we tend towards noil guy especially. It's

1463
01:12:23,640 --> 01:12:27,720
Speaker 3: because they don't like corn and they're they're field harvested

1464
01:12:27,760 --> 01:12:31,000
Speaker 3: in the wild by broken arrow ranch by shooters and helicopters.

1465
01:12:32,360 --> 01:12:34,800
Speaker 3: We tend towards nol guy because of that, because it

1466
01:12:34,880 --> 01:12:38,800
Speaker 3: is such a pure ingredient. It's an invasive We'll get

1467
01:12:38,800 --> 01:12:42,920
Speaker 3: some access here and there, and then feral hog has

1468
01:12:42,960 --> 01:12:45,840
Speaker 3: to be trapped live and then brought to the processor

1469
01:12:46,120 --> 01:12:50,080
Speaker 3: and killed with an anti mortem inspection and then post

1470
01:12:50,160 --> 01:12:52,080
Speaker 3: mortem inspection, and then we can get them like that.

1471
01:12:52,160 --> 01:12:54,360
Speaker 3: We can't go out and shoot them. And if you

1472
01:12:54,479 --> 01:12:56,040
Speaker 3: have them in your back of your truck, we can't

1473
01:12:56,040 --> 01:12:56,760
Speaker 3: take those either.

1474
01:12:57,040 --> 01:12:58,680
Speaker 2: People show a.

1475
01:12:58,640 --> 01:13:01,360
Speaker 3: Couple of times, but a lot of a lot. Hey,

1476
01:13:01,479 --> 01:13:03,200
Speaker 3: we got all that you could ever use, and like

1477
01:13:03,400 --> 01:13:07,760
Speaker 3: it's not how it works really, there's very strict UH

1478
01:13:08,360 --> 01:13:12,560
Speaker 3: protocols behind that. And then lately we've been sourcing a

1479
01:13:12,560 --> 01:13:14,759
Speaker 3: lot of odd ad and odd ads on the menu.

1480
01:13:15,240 --> 01:13:18,960
Speaker 3: Those are maybe coming from high fence places, maybe coming

1481
01:13:19,120 --> 01:13:22,400
Speaker 3: from low fence places, or catching them in big pen traps.

1482
01:13:22,400 --> 01:13:25,000
Speaker 3: But we're putting add ad on there as part of

1483
01:13:25,240 --> 01:13:30,759
Speaker 3: a like a wider campaign to just to educate people

1484
01:13:30,760 --> 01:13:32,200
Speaker 3: on the pure edibility of odd ad.

1485
01:13:32,360 --> 01:13:34,479
Speaker 5: Well, yeah, can you go on to that more because

1486
01:13:34,520 --> 01:13:36,880
Speaker 5: I'm doing the odd ad hunt in Texas with my

1487
01:13:36,960 --> 01:13:39,439
Speaker 5: boyfriend and Corey actually in April.

1488
01:13:39,760 --> 01:13:43,080
Speaker 3: Yeah. I mean to me, odd ad are kind of

1489
01:13:43,200 --> 01:13:47,719
Speaker 3: these They're they're like hogs in a lot of ways

1490
01:13:47,720 --> 01:13:49,559
Speaker 3: and that, but they just inhabit I mean in an

1491
01:13:50,439 --> 01:13:54,040
Speaker 3: impact and then they inhabit different regions, you know, the

1492
01:13:54,040 --> 01:13:55,920
Speaker 3: far Hill country all the way out to West Texas

1493
01:13:55,920 --> 01:14:01,439
Speaker 3: where there's a lot of them and they're widely not eaten,

1494
01:14:01,920 --> 01:14:04,120
Speaker 3: and so by we have them on our menu.

1495
01:14:04,479 --> 01:14:07,120
Speaker 7: You know when you say widely, let's just like set

1496
01:14:07,160 --> 01:14:07,760
Speaker 7: the stage here.

1497
01:14:07,880 --> 01:14:09,519
Speaker 2: I found it to be a rough I ate one

1498
01:14:09,840 --> 01:14:11,439
Speaker 2: down to the bone. I found it to be a

1499
01:14:11,439 --> 01:14:12,200
Speaker 2: pretty rough meat.

1500
01:14:12,280 --> 01:14:14,240
Speaker 5: Did you did you? How is that prepared.

1501
01:14:14,600 --> 01:14:15,200
Speaker 2: We made I made?

1502
01:14:15,640 --> 01:14:16,720
Speaker 5: You made me?

1503
01:14:16,840 --> 01:14:21,120
Speaker 6: You made a tough or rough is like it wasn't palatable?

1504
01:14:21,200 --> 01:14:25,080
Speaker 3: May I preface? No? No? Did you cook it in

1505
01:14:25,160 --> 01:14:26,439
Speaker 3: a dry heat method?

1506
01:14:27,080 --> 01:14:27,160
Speaker 5: Like?

1507
01:14:27,280 --> 01:14:30,000
Speaker 3: Did you grill it? Or our our smoke it?

1508
01:14:30,120 --> 01:14:32,080
Speaker 4: I made jerky with it.

1509
01:14:32,240 --> 01:14:33,560
Speaker 2: We made barbe cool with it.

1510
01:14:33,760 --> 01:14:34,040
Speaker 3: Okay.

1511
01:14:34,479 --> 01:14:37,000
Speaker 2: We cooked its lungs, not as lungs. We cooked its

1512
01:14:37,080 --> 01:14:42,400
Speaker 2: kidney's heart, liver, and then I did various like roasts

1513
01:14:42,439 --> 01:14:45,720
Speaker 2: and whatnot. Okay, I never it just wasn't you know,

1514
01:14:46,439 --> 01:14:48,920
Speaker 2: it wasn't it to me? Wasn't I wasn't like, oh

1515
01:14:48,920 --> 01:14:50,719
Speaker 2: my god, I can't wait to get another audit?

1516
01:14:51,080 --> 01:14:52,280
Speaker 3: Was it a flavor or a texture?

1517
01:14:52,640 --> 01:14:53,880
Speaker 4: Flavor? Strongly?

1518
01:14:54,200 --> 01:14:56,920
Speaker 2: Yeah, I just it just wasn't my favorite. But everything

1519
01:14:56,920 --> 01:14:57,719
Speaker 2: can't be your favorite.

1520
01:14:57,880 --> 01:15:00,240
Speaker 3: No, I love it, But also I I have to

1521
01:15:00,280 --> 01:15:02,160
Speaker 3: be really clear, and I've never had an ad Dad

1522
01:15:02,320 --> 01:15:06,559
Speaker 3: from West Texas. We've only eaten Hill country aud.

1523
01:15:06,360 --> 01:15:10,320
Speaker 2: Ad mine was from very West. Yeah, like maybe, yeah,

1524
01:15:10,479 --> 01:15:13,640
Speaker 2: just like it was bad. It's just I kind of

1525
01:15:13,680 --> 01:15:17,759
Speaker 2: got a lot of times you eat something like take haveveleena,

1526
01:15:17,800 --> 01:15:22,559
Speaker 2: for instance, if you just took like if you're cooking

1527
01:15:22,560 --> 01:15:25,559
Speaker 2: to have a leena, you're gonna be doing steps and processes, right.

1528
01:15:25,600 --> 01:15:27,320
Speaker 2: You can't just you don't. No one just takes like

1529
01:15:27,360 --> 01:15:29,599
Speaker 2: a have a Lena steak and throws in a pan.

1530
01:15:29,760 --> 01:15:29,920
Speaker 4: Right.

1531
01:15:29,960 --> 01:15:31,880
Speaker 2: It's like a thing that requires you to bring a

1532
01:15:31,880 --> 01:15:35,320
Speaker 2: certain level of expertise to it. I found Awdad to

1533
01:15:35,400 --> 01:15:37,879
Speaker 2: be the kind of thing where you need to bring

1534
01:15:38,000 --> 01:15:41,320
Speaker 2: a level of expertise to get something that you would

1535
01:15:41,520 --> 01:15:43,200
Speaker 2: be comfortable just serving to friends.

1536
01:15:43,040 --> 01:15:46,000
Speaker 4: That come over for dinner. Sure it wasn't like fail safe.

1537
01:15:46,840 --> 01:15:49,120
Speaker 3: Yeah. I think that a lot of people go wrong

1538
01:15:49,160 --> 01:15:51,479
Speaker 3: and they might treat addad like venison, and then that

1539
01:15:51,560 --> 01:15:54,200
Speaker 3: same person might treat venison like beef, and so you're

1540
01:15:54,600 --> 01:15:58,880
Speaker 3: you're kind of failing and that it's it's a particularly

1541
01:15:58,920 --> 01:16:02,960
Speaker 3: it's I mean, it's a metaphorically tough meat. I mean

1542
01:16:02,960 --> 01:16:08,200
Speaker 3: it's tough animal. You know they chewy, yes, yeah, and uh,

1543
01:16:09,280 --> 01:16:10,840
Speaker 3: I mean when you're cutting an add ad like you

1544
01:16:10,880 --> 01:16:12,640
Speaker 3: can get tired. I found, you know, it's like the

1545
01:16:13,000 --> 01:16:15,280
Speaker 3: meat is just like it's got a density to it.

1546
01:16:16,000 --> 01:16:17,639
Speaker 3: Like you know, after I break down an aud aud,

1547
01:16:17,680 --> 01:16:20,479
Speaker 3: I feel like I've had more like forty percent more

1548
01:16:20,520 --> 01:16:22,599
Speaker 3: resistance than I would if I'd just killed a dough

1549
01:16:23,080 --> 01:16:27,680
Speaker 3: like whitetail and the way that you approach cooking it.

1550
01:16:27,720 --> 01:16:30,599
Speaker 3: I mean it's very simple. I think grind and stew,

1551
01:16:30,880 --> 01:16:34,640
Speaker 3: but you know, you have to incorporate, Like we're into it.

1552
01:16:34,640 --> 01:16:36,800
Speaker 3: It has to be cooked for a very long time.

1553
01:16:36,840 --> 01:16:40,000
Speaker 3: But I really like it. We grind it, we make meatballs,

1554
01:16:40,120 --> 01:16:44,040
Speaker 3: like good friend mentioned, make meatballs out of it, and

1555
01:16:44,040 --> 01:16:46,920
Speaker 3: we can aggregate all animals that way too. We could

1556
01:16:46,960 --> 01:16:49,280
Speaker 3: get a you, we could get a ram, doesn't really matter.

1557
01:16:49,800 --> 01:16:53,360
Speaker 3: All goes into the pile together. But more than anything,

1558
01:16:53,400 --> 01:16:56,519
Speaker 3: we're just trying to, you know, illuminate the sheer fact

1559
01:16:56,560 --> 01:16:59,519
Speaker 3: that you can't he sure, yeah, and promote it. I

1560
01:16:59,600 --> 01:17:01,800
Speaker 3: probably the only restaurant in the hemisphere that's got all

1561
01:17:01,840 --> 01:17:04,360
Speaker 3: out on the menu. I don't know anybody else that

1562
01:17:04,439 --> 01:17:06,479
Speaker 3: even has access to them. And then when people say

1563
01:17:06,479 --> 01:17:07,120
Speaker 3: where do you get them?

1564
01:17:07,160 --> 01:17:13,040
Speaker 5: I'm like, any part of that that you'd like, cut

1565
01:17:13,240 --> 01:17:15,799
Speaker 5: small and stir fry.

1566
01:17:16,240 --> 01:17:19,000
Speaker 3: The tender loins, and the loins tend to even be

1567
01:17:19,200 --> 01:17:22,840
Speaker 3: a little on the dense side if you and backstraps

1568
01:17:22,920 --> 01:17:29,479
Speaker 3: have not a not a horizontal grain to them, they

1569
01:17:29,520 --> 01:17:32,720
Speaker 3: have a slightly offset grain and with an odd dad

1570
01:17:32,800 --> 01:17:35,479
Speaker 3: you have to be particularly careful with that and that

1571
01:17:35,640 --> 01:17:38,360
Speaker 3: you have to nail that, that ninety degree on that

1572
01:17:38,640 --> 01:17:41,040
Speaker 3: on that slight offset, I'd say, and it's it's sitting

1573
01:17:41,040 --> 01:17:44,400
Speaker 3: at like thirty you know, degrees off. It's not just

1574
01:17:44,439 --> 01:17:47,800
Speaker 3: straight down. And if you if you don't nail that,

1575
01:17:47,840 --> 01:17:51,080
Speaker 3: then you still got this slight angle, this diagonal grain

1576
01:17:51,160 --> 01:17:53,400
Speaker 3: running through your slices. And if you get it super thin,

1577
01:17:54,120 --> 01:17:58,040
Speaker 3: it can be really good. I we uh cook then

1578
01:17:58,040 --> 01:18:00,800
Speaker 3: odd Ad next to a white tail. One night, just

1579
01:18:00,800 --> 01:18:03,080
Speaker 3: did steak freets. You know, it's like a Bordelai sauce.

1580
01:18:03,120 --> 01:18:05,920
Speaker 3: And everybody liked the audid just as much as the

1581
01:18:05,920 --> 01:18:08,479
Speaker 3: white tail, but I had to slice it super thin.

1582
01:18:09,680 --> 01:18:12,960
Speaker 3: I I love them. I you know, we're in a

1583
01:18:13,000 --> 01:18:15,920
Speaker 3: way so lucky that we can. You know, like me

1584
01:18:16,000 --> 01:18:18,080
Speaker 3: and my daughter hunt a lot, and we could. We

1585
01:18:18,120 --> 01:18:22,360
Speaker 3: could kill access hogs and odd Ad only and these

1586
01:18:22,360 --> 01:18:26,799
Speaker 3: are all these high impact invasives and it feels pretty

1587
01:18:26,800 --> 01:18:30,120
Speaker 3: good to do something like that, and especially odd Ad,

1588
01:18:30,160 --> 01:18:32,439
Speaker 3: it's like it's almost a goal. Now I'm going to

1589
01:18:32,479 --> 01:18:35,080
Speaker 3: be an apologist for those as well. Try to get

1590
01:18:35,160 --> 01:18:38,719
Speaker 3: more people on board with at least are equipping people

1591
01:18:38,800 --> 01:18:42,280
Speaker 3: with better methodology to make it more palatable.

1592
01:18:42,479 --> 01:18:44,599
Speaker 2: Yeah, you turn. You turned the world down to hogs,

1593
01:18:44,600 --> 01:18:47,160
Speaker 2: and now you're gonna do uh, you're gonna help people

1594
01:18:47,160 --> 01:18:48,200
Speaker 2: figure out how to do oddds.

1595
01:18:48,240 --> 01:18:50,240
Speaker 5: Yeah, I'm probably gonna call you and I'm trying to

1596
01:18:50,240 --> 01:18:51,479
Speaker 5: figure out what to do with it.

1597
01:18:51,640 --> 01:18:52,760
Speaker 3: Where are you hunting.

1598
01:18:53,200 --> 01:18:55,160
Speaker 5: Way South bordering Chihuahua.

1599
01:18:55,880 --> 01:18:58,320
Speaker 3: Oh yeah, okay, yeah, so that's yeah, West Texas.

1600
01:18:58,400 --> 01:19:02,600
Speaker 2: Ye yeah, yeah, you know I always put in I

1601
01:19:02,640 --> 01:19:05,559
Speaker 2: always draw for the ie hundred mount in West Texas,

1602
01:19:05,600 --> 01:19:08,879
Speaker 2: but I always draw, always put in in New Mexico,

1603
01:19:09,400 --> 01:19:10,599
Speaker 2: but I haven't drawn in New Mexico.

1604
01:19:11,560 --> 01:19:14,240
Speaker 3: Yeah. Yeah, you'll be out in the Davis Mountains probably coud.

1605
01:19:14,040 --> 01:19:15,760
Speaker 2: You do like public like in New Mexico, you can

1606
01:19:15,800 --> 01:19:17,400
Speaker 2: do like public land odd d hunts.

1607
01:19:17,479 --> 01:19:17,679
Speaker 1: Yeah.

1608
01:19:18,960 --> 01:19:21,920
Speaker 9: The grain, the differentiation in the grain in the in

1609
01:19:21,960 --> 01:19:24,240
Speaker 9: the backstraps as you're talking about, is that something that's

1610
01:19:24,280 --> 01:19:28,559
Speaker 9: like characteristic to sheep in general, not deer too, deer.

1611
01:19:28,360 --> 01:19:32,280
Speaker 3: Too, Yeah, like if you have a larger deer loin

1612
01:19:32,439 --> 01:19:35,320
Speaker 3: and I'm the ones the deer backstraps that I deal

1613
01:19:35,360 --> 01:19:37,240
Speaker 3: with are way smaller than what you guys have with

1614
01:19:37,840 --> 01:19:40,840
Speaker 3: elk or deer or even larger white tails. And so

1615
01:19:41,040 --> 01:19:43,680
Speaker 3: if you like just take a really close look at it,

1616
01:19:43,720 --> 01:19:46,439
Speaker 3: and you'll see that it's just slightly offset. And then

1617
01:19:46,479 --> 01:19:48,840
Speaker 3: when you're slicing it out, you're gonna if you come

1618
01:19:48,840 --> 01:19:50,519
Speaker 3: in and you kind to hit it at a very

1619
01:19:50,520 --> 01:19:53,160
Speaker 3: slight angle, you're going to be getting that true ninety

1620
01:19:53,200 --> 01:19:54,760
Speaker 3: degree on it. And that's where you get the most

1621
01:19:54,800 --> 01:19:55,920
Speaker 3: tenderness out of that slice.

1622
01:19:56,120 --> 01:19:59,120
Speaker 2: Gotcha, No, I thought you were Yeah, okay, how do

1623
01:19:59,160 --> 01:20:02,320
Speaker 2: these audi ads come to YEA, what form?

1624
01:20:02,479 --> 01:20:05,799
Speaker 3: Uh? They're they're trapped in the same types of traps

1625
01:20:05,800 --> 01:20:08,360
Speaker 3: that the faral hogs come in are trapped in. So

1626
01:20:08,439 --> 01:20:12,240
Speaker 3: you've got your like your cell phone style dropgate traps,

1627
01:20:12,960 --> 01:20:15,680
Speaker 3: and so they'll just wait for them and drop the

1628
01:20:15,680 --> 01:20:18,320
Speaker 3: trap on them. And and we've been so consistent that

1629
01:20:18,320 --> 01:20:21,680
Speaker 3: we've been able to get them because then our processor

1630
01:20:21,800 --> 01:20:25,240
Speaker 3: is talking to trappers and then once that incentive like

1631
01:20:25,360 --> 01:20:27,960
Speaker 3: stream is reached, they know, oh we need more odd

1632
01:20:28,000 --> 01:20:29,479
Speaker 3: ad and so they start bringing us more.

1633
01:20:30,520 --> 01:20:32,479
Speaker 2: But what I mean is how do they show up

1634
01:20:32,479 --> 01:20:33,080
Speaker 2: at your place?

1635
01:20:33,439 --> 01:20:38,040
Speaker 3: In what form? Either trim or whole carcass depending what

1636
01:20:38,080 --> 01:20:38,519
Speaker 3: our needs?

1637
01:20:38,520 --> 01:20:41,000
Speaker 2: Are caught off behind the ears?

1638
01:20:41,640 --> 01:20:44,759
Speaker 3: Uh yeah, yeah, the skin and gutted whole carcass.

1639
01:20:44,840 --> 01:20:45,280
Speaker 4: Yeah.

1640
01:20:45,360 --> 01:20:47,360
Speaker 2: Yeah, you don't have a big old pile of them

1641
01:20:47,400 --> 01:20:50,559
Speaker 2: horns laying around now, no, no, no, got it.

1642
01:20:50,920 --> 01:20:54,080
Speaker 5: I got a question. So you were saying, like the

1643
01:20:54,120 --> 01:21:00,200
Speaker 5: odd ad like it needs like moisture water. So I

1644
01:21:00,240 --> 01:21:05,880
Speaker 5: defrosted some rib meat that I had sliced out from

1645
01:21:06,520 --> 01:21:10,920
Speaker 5: white from white tail, and I seared on a cast

1646
01:21:11,000 --> 01:21:12,600
Speaker 5: I was just in a rush. I wasn't trying to

1647
01:21:12,600 --> 01:21:14,320
Speaker 5: prep a meal. I just want to eat some meat.

1648
01:21:14,360 --> 01:21:17,960
Speaker 5: So I just like put some dry rub seasoning oil

1649
01:21:18,040 --> 01:21:20,439
Speaker 5: through in a cast iron pan just a couple of minutes.

1650
01:21:22,000 --> 01:21:23,080
Speaker 4: I'm already reaching for.

1651
01:21:29,920 --> 01:21:31,120
Speaker 2: For three years.

1652
01:21:30,880 --> 01:21:37,280
Speaker 5: As in aside, I'm I don't always like soft textured meat.

1653
01:21:37,360 --> 01:21:41,120
Speaker 5: I don't always want like a really soft backstrap, like

1654
01:21:41,240 --> 01:21:44,760
Speaker 5: I'm used to eating tendon, which sometimes can be like

1655
01:21:44,840 --> 01:21:47,320
Speaker 5: melt in your mouth, right, but sometimes it's true ear

1656
01:21:47,479 --> 01:21:52,200
Speaker 5: So I'm like, I think the breath of meat textures

1657
01:21:52,240 --> 01:21:55,640
Speaker 5: and I'm comfortable with and happy to now on like

1658
01:21:55,760 --> 01:21:58,840
Speaker 5: that's I mean an Asian cuisine, right, It's just not

1659
01:21:58,960 --> 01:22:02,719
Speaker 5: exactly the same. But but I felt like the meat

1660
01:22:03,160 --> 01:22:07,360
Speaker 5: was it was juicier and yeah, like there was a

1661
01:22:07,360 --> 01:22:11,200
Speaker 5: little bit of chew, but it was juicier. Then I

1662
01:22:11,320 --> 01:22:13,320
Speaker 5: use some of the same rib me and I like,

1663
01:22:13,880 --> 01:22:17,200
Speaker 5: whatever did Chinese five spice dikon blah blah blah through

1664
01:22:17,240 --> 01:22:20,479
Speaker 5: them the pressure cooker for twelve minutes. Now that meat

1665
01:22:20,760 --> 01:22:23,760
Speaker 5: was so dry, but like kind of pull apart, and

1666
01:22:23,800 --> 01:22:27,360
Speaker 5: I really didn't like that. What happens it's collagen.

1667
01:22:27,600 --> 01:22:30,720
Speaker 3: So belly is very specific to this, where you're going

1668
01:22:30,760 --> 01:22:35,480
Speaker 3: to have these striations of lean meat, very dense lean meat,

1669
01:22:35,920 --> 01:22:39,960
Speaker 3: a very thick and solid layer of collagen or silver skin,

1670
01:22:40,080 --> 01:22:42,040
Speaker 3: and then let me typically layers of fat. And you

1671
01:22:42,120 --> 01:22:44,839
Speaker 3: might repeat that a couple of times. And so collagen

1672
01:22:44,920 --> 01:22:47,040
Speaker 3: isn't going to melt into gelatin until it hits about

1673
01:22:47,040 --> 01:22:50,320
Speaker 3: one ninety over a period of time. Now pressure cooker

1674
01:22:50,400 --> 01:22:55,479
Speaker 3: can achieve that, but if you just cook it really quick,

1675
01:22:55,640 --> 01:22:57,800
Speaker 3: then you're not going to hit that. I mean you

1676
01:22:57,880 --> 01:22:59,599
Speaker 3: might hit one ninety, but you're not going to hit

1677
01:22:59,600 --> 01:23:01,560
Speaker 3: it for two or three hours that it's going to

1678
01:23:01,600 --> 01:23:04,240
Speaker 3: start to break down. I was, you know, like pork,

1679
01:23:04,720 --> 01:23:08,840
Speaker 3: and people sometimes are surprised, like pork is cooked through

1680
01:23:09,040 --> 01:23:12,000
Speaker 3: at one temperature, but it shreds at a different way.

1681
01:23:12,080 --> 01:23:14,679
Speaker 3: It's cooked through at you know, one sixty one sixty five.

1682
01:23:15,120 --> 01:23:17,559
Speaker 3: But when pork shoulder starts to fall apart. That's one

1683
01:23:17,640 --> 01:23:21,080
Speaker 3: ninety five two hundred and so that's that collagen breaking

1684
01:23:21,120 --> 01:23:22,960
Speaker 3: down and then fat and things like that.

1685
01:23:23,120 --> 01:23:26,760
Speaker 5: So that is, but the meat itself feels drier like

1686
01:23:26,800 --> 01:23:27,559
Speaker 5: I wanted it.

1687
01:23:28,000 --> 01:23:30,680
Speaker 3: Yeah, that's possible too. I don't have a ton of

1688
01:23:30,720 --> 01:23:33,240
Speaker 3: experience with pressure cookers, so I don't know really what

1689
01:23:33,439 --> 01:23:35,400
Speaker 3: happened there. If that had if you had braised that

1690
01:23:35,520 --> 01:23:38,280
Speaker 3: maybe with some sort of liquid like it was in

1691
01:23:38,320 --> 01:23:42,040
Speaker 3: a maybe a more moderate temperature, you might have had

1692
01:23:42,040 --> 01:23:47,519
Speaker 3: a more silken experience for me braizing meats like stew

1693
01:23:47,600 --> 01:23:50,439
Speaker 3: meat or if you want to make a sugo or

1694
01:23:50,439 --> 01:23:54,439
Speaker 3: a ragu or Bologni's chili borgignon. No better meat than

1695
01:23:54,479 --> 01:23:54,960
Speaker 3: rib meat.

1696
01:23:55,520 --> 01:23:59,360
Speaker 5: Okay, but you're but you're doing that low and.

1697
01:23:59,479 --> 01:24:03,000
Speaker 3: Slow on four five six hours.

1698
01:24:02,720 --> 01:24:03,800
Speaker 5: No pressure cooker stuff.

1699
01:24:04,080 --> 01:24:07,519
Speaker 2: You know what dish years I've been making a fair

1700
01:24:07,560 --> 01:24:09,040
Speaker 2: bit when I'm having company over.

1701
01:24:10,120 --> 01:24:11,000
Speaker 4: Is that one.

1702
01:24:12,520 --> 01:24:14,360
Speaker 3: That? Uh?

1703
01:24:14,760 --> 01:24:16,719
Speaker 2: That that German style relied?

1704
01:24:16,920 --> 01:24:17,040
Speaker 7: Oh?

1705
01:24:17,160 --> 01:24:19,960
Speaker 3: Yeah, that is a like one of the most popular

1706
01:24:20,000 --> 01:24:21,600
Speaker 3: because we did it on the show down there at

1707
01:24:21,640 --> 01:24:23,960
Speaker 3: the Teria and I rolled that whole whole bell. Yeah.

1708
01:24:24,000 --> 01:24:26,840
Speaker 3: People love that. It's it and it's accessible and it's

1709
01:24:26,840 --> 01:24:30,360
Speaker 3: a new use for that cut that they just didn't

1710
01:24:30,400 --> 01:24:34,280
Speaker 3: really consider before. And it's so easy to peel that

1711
01:24:34,320 --> 01:24:34,960
Speaker 3: whole thing off.

1712
01:24:35,880 --> 01:24:38,360
Speaker 2: You gotta be get, I mean, you gotta be decent

1713
01:24:38,439 --> 01:24:41,040
Speaker 2: with a knife. So what Jesse does, like, if you're

1714
01:24:41,040 --> 01:24:43,719
Speaker 2: sitting there at home, picture like picture, you gotta skinned

1715
01:24:43,720 --> 01:24:48,160
Speaker 2: out do your carcass land there. A lot of guys

1716
01:24:48,200 --> 01:24:50,320
Speaker 2: are gonna remove the rib meat. You're just gonna kind

1717
01:24:50,320 --> 01:24:52,240
Speaker 2: of go between the ribs and get all these strips

1718
01:24:52,280 --> 01:24:54,880
Speaker 2: that look like a jerky strip. Not suitable for jerky,

1719
01:24:54,920 --> 01:24:56,280
Speaker 2: but it's gonna look like a jerky strip.

1720
01:24:57,000 --> 01:24:57,760
Speaker 4: Picture that you.

1721
01:24:57,760 --> 01:25:01,320
Speaker 2: Came in and removed all the meat and one big

1722
01:25:01,400 --> 01:25:04,200
Speaker 2: sheet so that you got every rib you come to.

1723
01:25:04,320 --> 01:25:06,880
Speaker 2: You gotta skin around, not skin around every rib you

1724
01:25:06,920 --> 01:25:10,320
Speaker 2: come to. You gotta flay around the rib up and over,

1725
01:25:10,439 --> 01:25:12,280
Speaker 2: up and over, and you wind up with like you

1726
01:25:12,320 --> 01:25:17,280
Speaker 2: basically remove that deer's side as a sheet. And then

1727
01:25:17,360 --> 01:25:22,800
Speaker 2: Jesse lays mustard, yep, good s good seed mustard all

1728
01:25:22,840 --> 01:25:27,639
Speaker 2: over it. Yeah, pickle, hollowpenios, onion, onion.

1729
01:25:28,560 --> 01:25:29,559
Speaker 4: What else you're putting there?

1730
01:25:30,240 --> 01:25:33,040
Speaker 3: Is it mustard, bacon, onion, and then some sort of pickle.

1731
01:25:33,120 --> 01:25:35,840
Speaker 3: Traditional German would be just like a girkin or like

1732
01:25:35,880 --> 01:25:39,320
Speaker 3: a corner shone style pickle until pickles even, and then

1733
01:25:39,720 --> 01:25:40,719
Speaker 3: you roll that up.

1734
01:25:40,880 --> 01:25:43,479
Speaker 2: Roll that up, tie it, and then braise it.

1735
01:25:43,760 --> 01:25:45,960
Speaker 4: Them suckers are good, man, good good.

1736
01:25:46,080 --> 01:25:47,880
Speaker 2: And I've been cooking the hell out of those when

1737
01:25:47,920 --> 01:25:49,559
Speaker 2: I get you know, when I get a piece, Yeah,

1738
01:25:49,640 --> 01:25:50,120
Speaker 2: that's good.

1739
01:25:50,439 --> 01:25:53,000
Speaker 3: Yeah, I love that. I always take that off the deer.

1740
01:25:53,200 --> 01:25:55,120
Speaker 3: You also don't have to go in and get that

1741
01:25:55,439 --> 01:25:59,160
Speaker 3: meat between the ribs. A lot of times I'll just

1742
01:25:59,200 --> 01:26:01,200
Speaker 3: take that whole sheet off and then later I'll come

1743
01:26:01,240 --> 01:26:04,960
Speaker 3: in and peel that are cut that meat out the

1744
01:26:05,000 --> 01:26:06,160
Speaker 3: intercostal or the fingers.

1745
01:26:06,240 --> 01:26:08,280
Speaker 2: Yeah, but it depends on what time of year it is,

1746
01:26:08,320 --> 01:26:12,120
Speaker 2: because like if if there's your time of.

1747
01:26:12,160 --> 01:26:13,400
Speaker 6: Year where you can see through.

1748
01:26:13,760 --> 01:26:16,280
Speaker 2: Yeah, like if you kill a buck that's been if

1749
01:26:16,320 --> 01:26:19,120
Speaker 2: you kill a buck that's been gone through the rut,

1750
01:26:20,479 --> 01:26:23,080
Speaker 2: I mean you got to get in there to wind

1751
01:26:23,160 --> 01:26:26,360
Speaker 2: up with a whole sheet because they lose so much weight.

1752
01:26:27,240 --> 01:26:29,880
Speaker 6: If you take take the height off, it basically turns

1753
01:26:29,880 --> 01:26:32,000
Speaker 6: into jerky in twelve hours on its own.

1754
01:26:32,040 --> 01:26:32,519
Speaker 7: On the boat.

1755
01:26:32,760 --> 01:26:34,680
Speaker 2: Yeah, Like you leave a hang in the wind and

1756
01:26:34,720 --> 01:26:36,959
Speaker 2: all of a sudden, it's like it's like a glass

1757
01:26:37,080 --> 01:26:40,080
Speaker 2: you can kind of see through. But yeah, that that

1758
01:26:40,200 --> 01:26:42,960
Speaker 2: is a good dish. Uh, there's one I texted you

1759
01:26:43,000 --> 01:26:46,000
Speaker 2: about there because I like your Uh this is more of.

1760
01:26:45,960 --> 01:26:47,519
Speaker 7: A co can I do? I want to have a

1761
01:26:47,560 --> 01:26:50,360
Speaker 7: follow up question because I think oftentimes I look at

1762
01:26:50,360 --> 01:26:52,760
Speaker 7: that slab of meat and I'm like, man, it's all

1763
01:26:52,840 --> 01:26:59,800
Speaker 7: covered up and foamy, purple bloodshot. You know, how do

1764
01:26:59,840 --> 01:27:00,599
Speaker 7: you deal with that?

1765
01:27:01,200 --> 01:27:03,599
Speaker 3: I mean, if you've lost part of it, then I don't.

1766
01:27:03,720 --> 01:27:05,879
Speaker 3: I don't mess with bloodshot stuff. I cut it out.

1767
01:27:06,040 --> 01:27:08,040
Speaker 7: Well, but it's not it's not like it's actually where

1768
01:27:08,080 --> 01:27:10,840
Speaker 7: the impact was or even where like the little you know,

1769
01:27:13,080 --> 01:27:16,040
Speaker 7: but it's just like the the blood and the purple

1770
01:27:16,040 --> 01:27:19,120
Speaker 7: stuff is spread. Like at some point do you do

1771
01:27:19,200 --> 01:27:19,799
Speaker 7: some cleaning.

1772
01:27:20,160 --> 01:27:22,960
Speaker 3: I trim what I can, But if you've lost one

1773
01:27:22,960 --> 01:27:25,800
Speaker 3: of your sides or flanks, what everyone caught, it is

1774
01:27:25,840 --> 01:27:26,280
Speaker 3: what it is.

1775
01:27:27,600 --> 01:27:30,840
Speaker 2: Yeah, I do it. I do that cut when I

1776
01:27:30,880 --> 01:27:35,400
Speaker 2: see a piece that is suitable I've made. I did

1777
01:27:35,439 --> 01:27:38,519
Speaker 2: it with I took pulled a big sheet off of

1778
01:27:38,560 --> 01:27:42,360
Speaker 2: a moose. There's too much, Yeah, it's gonna be Yeah,

1779
01:27:42,400 --> 01:27:45,280
Speaker 2: it's too much. It's like a Yeah, there's a lot

1780
01:27:45,320 --> 01:27:47,479
Speaker 2: of there's a lot going on between the layers of

1781
01:27:47,520 --> 01:27:49,360
Speaker 2: all the good stuff in the middle. It just winds

1782
01:27:49,439 --> 01:27:51,360
Speaker 2: up being like, yeah, I could see that it's too

1783
01:27:51,439 --> 01:27:52,120
Speaker 2: much of a good thing.

1784
01:27:52,640 --> 01:27:53,879
Speaker 3: What was the other dish you're talking.

1785
01:27:53,680 --> 01:27:57,280
Speaker 2: About, Well, I texted you so when you me and

1786
01:27:57,560 --> 01:28:00,439
Speaker 2: Katie ate dinner. One of my favorite thing you guys

1787
01:28:00,439 --> 01:28:05,519
Speaker 2: make is that that brind pork chop man things good, dude.

1788
01:28:06,280 --> 01:28:12,640
Speaker 2: So I had some. I had some wild hog. I

1789
01:28:12,680 --> 01:28:15,479
Speaker 2: had a wild hog backstrap that had a nice fat

1790
01:28:15,560 --> 01:28:18,240
Speaker 2: layer on them, and I asked you about your brine.

1791
01:28:18,439 --> 01:28:21,080
Speaker 2: It was a very simple. Brian, I feel like you

1792
01:28:21,080 --> 01:28:22,599
Speaker 2: put some things in there that are dumb.

1793
01:28:24,280 --> 01:28:25,120
Speaker 3: The star Annis.

1794
01:28:25,200 --> 01:28:26,320
Speaker 2: Yeah, it's just I don't think it matters.

1795
01:28:26,360 --> 01:28:28,080
Speaker 3: I think it absolutely matters.

1796
01:28:28,240 --> 01:28:30,360
Speaker 4: You're the chef. You're the chef.

1797
01:28:30,800 --> 01:28:32,880
Speaker 3: So I made I made smethered pork chops the other night,

1798
01:28:33,400 --> 01:28:36,559
Speaker 3: and it's the key to that is that you, Brian

1799
01:28:36,680 --> 01:28:39,320
Speaker 3: does And if you have like a leaner parallel hog,

1800
01:28:40,160 --> 01:28:42,200
Speaker 3: this is great. You cut those pork chops, but you

1801
01:28:42,280 --> 01:28:45,120
Speaker 3: Brian them with that star anis dust them and flour

1802
01:28:45,200 --> 01:28:47,519
Speaker 3: a ton of onions and then some stock and then

1803
01:28:47,600 --> 01:28:49,960
Speaker 3: cook that down and just makes this nice oniony gravy.

1804
01:28:49,960 --> 01:28:51,720
Speaker 3: But then when you go in and you.

1805
01:28:51,840 --> 01:28:53,640
Speaker 2: Keep back up, I got I got too confused.

1806
01:28:53,920 --> 01:28:57,160
Speaker 3: Just little thin slices of backstrap or pork chops, but

1807
01:28:57,920 --> 01:28:58,479
Speaker 3: I wanted.

1808
01:28:58,320 --> 01:28:59,720
Speaker 2: I haven't told you what I did with it, so

1809
01:28:59,760 --> 01:29:00,600
Speaker 2: you can't correct me.

1810
01:29:00,680 --> 01:29:02,559
Speaker 3: Well, I'm just I'm a little worked up about the

1811
01:29:02,600 --> 01:29:06,639
Speaker 3: star anis right now. I want to give it. Explain

1812
01:29:06,760 --> 01:29:08,320
Speaker 3: that you from the Brian.

1813
01:29:08,560 --> 01:29:13,000
Speaker 2: Yes, you know what I did, Okay, because like, if

1814
01:29:13,000 --> 01:29:14,680
Speaker 2: I wanted to taste like that, I'd put that on

1815
01:29:14,760 --> 01:29:18,479
Speaker 2: the meat rather than trusting that my Brian is going

1816
01:29:18,560 --> 01:29:20,840
Speaker 2: to like. You know, you gotta admit, dude, you have

1817
01:29:20,880 --> 01:29:23,719
Speaker 2: to admit sometimes people are putting things in Brian because

1818
01:29:23,720 --> 01:29:24,919
Speaker 2: it looks cool in your fridge.

1819
01:29:26,160 --> 01:29:31,479
Speaker 3: Okay, you don't agree that that star is absolutely if

1820
01:29:31,520 --> 01:29:35,120
Speaker 3: you like the pork chop, it I do it. The

1821
01:29:35,120 --> 01:29:37,559
Speaker 3: star is a key component to that.

1822
01:29:37,920 --> 01:29:41,680
Speaker 2: So you're telling me. You're telling me that if I

1823
01:29:41,760 --> 01:29:45,559
Speaker 2: PEPSI challenged you and I do one of your pork chops.

1824
01:29:45,680 --> 01:29:48,840
Speaker 4: Yes, yes, let's do it.

1825
01:29:50,280 --> 01:29:51,840
Speaker 8: I'll run down to Rose hours right now.

1826
01:29:52,120 --> 01:29:54,000
Speaker 4: I would like to see it twenty four hours.

1827
01:29:54,120 --> 01:29:55,840
Speaker 7: I was thinking you and I can fly down and

1828
01:29:55,960 --> 01:29:59,719
Speaker 7: die and we could have to make five.

1829
01:30:00,000 --> 01:30:03,040
Speaker 2: I'm gonna make five. You have your team made me five,

1830
01:30:04,080 --> 01:30:07,040
Speaker 2: and I'm gonna have one of them be with star

1831
01:30:07,120 --> 01:30:09,400
Speaker 2: on ease. I got it, and I'm gonna have you

1832
01:30:09,439 --> 01:30:11,040
Speaker 2: eat it, and you tell me what one had in

1833
01:30:11,080 --> 01:30:12,280
Speaker 2: the brine.

1834
01:30:12,160 --> 01:30:15,360
Speaker 3: In the bag? Got it? Yeah, got it? It was

1835
01:30:15,400 --> 01:30:17,600
Speaker 3: pretty good.

1836
01:30:18,439 --> 01:30:21,200
Speaker 2: Anyways, what I did what I want to hear your opinion,

1837
01:30:21,520 --> 01:30:23,040
Speaker 2: you know better me. But what I did is I

1838
01:30:23,439 --> 01:30:26,559
Speaker 2: soaked my it was you know, a wild hog backstrap.

1839
01:30:26,560 --> 01:30:29,040
Speaker 2: It's a giant thing. I just did the whole damn

1840
01:30:29,080 --> 01:30:32,800
Speaker 2: thing in the brine, Okay, then grilled and sliced it. Yea,

1841
01:30:33,400 --> 01:30:36,360
Speaker 2: some of the bitch that was good? Man, Tell me

1842
01:30:36,360 --> 01:30:37,080
Speaker 2: what I should have done.

1843
01:30:42,120 --> 01:30:43,439
Speaker 3: It's a key, you think.

1844
01:30:43,520 --> 01:30:46,200
Speaker 2: So you don't think it's just metal masturbation.

1845
01:30:46,200 --> 01:30:48,439
Speaker 3: No, not at all. I always I always compare like

1846
01:30:48,479 --> 01:30:50,640
Speaker 3: a like a a farreal hog. Especially it's got a

1847
01:30:50,640 --> 01:30:53,840
Speaker 3: bit of that overt, strong flavor to it. I won't

1848
01:30:53,920 --> 01:30:57,680
Speaker 3: use the g word as like a rough piece of

1849
01:30:57,840 --> 01:31:01,720
Speaker 3: plywood and the star annis is some fine grit sandpaper

1850
01:31:01,760 --> 01:31:04,519
Speaker 3: coming in and buffing that up, and it's just like

1851
01:31:04,600 --> 01:31:06,760
Speaker 3: it just helps it. And that's I mean the entire

1852
01:31:06,800 --> 01:31:10,120
Speaker 3: spice trade. Uh, were we talking about this last night

1853
01:31:10,160 --> 01:31:10,639
Speaker 3: in Venice?

1854
01:31:11,320 --> 01:31:14,800
Speaker 6: Yeah, you know that you're in a safe place if

1855
01:31:14,840 --> 01:31:17,200
Speaker 6: you haven't actually thought about your menu and the ingredients.

1856
01:31:17,240 --> 01:31:30,880
Speaker 11: It's okay to just say that.

1857
01:31:31,080 --> 01:31:34,920
Speaker 2: I never knew it was staring at the never knew

1858
01:31:34,960 --> 01:31:37,040
Speaker 2: it was so stupid to make one of my number

1859
01:31:37,040 --> 01:31:38,680
Speaker 2: one favorite dishes the.

1860
01:31:38,640 --> 01:31:43,880
Speaker 4: Way I made had my award winning restaurant. I'm glad

1861
01:31:43,920 --> 01:31:45,080
Speaker 4: I talked to that young man.

1862
01:31:48,439 --> 01:31:51,840
Speaker 3: But the entire spice trade was there to kind of

1863
01:31:51,960 --> 01:31:55,960
Speaker 3: mask strong meats, and so the spices I think have

1864
01:31:56,040 --> 01:32:00,000
Speaker 3: a very clear role and it's not overt. And people

1865
01:32:00,080 --> 01:32:02,879
Speaker 3: that hate fennel or liquorice and stuff like that typically

1866
01:32:03,040 --> 01:32:04,080
Speaker 3: still like the pork job.

1867
01:32:05,720 --> 01:32:07,240
Speaker 4: Okay, so I was maybe a little wrong.

1868
01:32:07,280 --> 01:32:07,680
Speaker 7: I don't know.

1869
01:32:10,240 --> 01:32:18,479
Speaker 6: I've ripping through just for funsies. Here some Google reviews

1870
01:32:18,840 --> 01:32:23,800
Speaker 6: of Die Dewey No, and I think this would like

1871
01:32:23,880 --> 01:32:29,799
Speaker 6: fallen in Steve's review category. This person had a pistrami sandwich.

1872
01:32:31,479 --> 01:32:35,720
Speaker 6: Really good, but a little heavy to pick up.

1873
01:32:36,040 --> 01:32:40,719
Speaker 3: Yeah, that pastrami is pretty serious, but I don't.

1874
01:32:40,560 --> 01:32:43,880
Speaker 6: Understand, like what your expectation of a pastrami sandwich would be.

1875
01:32:44,080 --> 01:32:46,160
Speaker 2: It's too much. I got too much sandwich.

1876
01:32:46,240 --> 01:32:49,880
Speaker 6: Yeah, so that the dining experience was great. Knocked you

1877
01:32:50,080 --> 01:32:52,000
Speaker 6: a star for your parking situation.

1878
01:32:53,200 --> 01:32:55,920
Speaker 3: Yeah, when I when I was born, the concrete out there,

1879
01:32:56,160 --> 01:32:58,880
Speaker 3: I was looking around thinking maybe a couple more of it.

1880
01:32:58,920 --> 01:33:01,240
Speaker 3: I was like, nah, I think this is enough.

1881
01:33:01,439 --> 01:33:04,280
Speaker 6: But I also just like, think of how many restaurants

1882
01:33:04,320 --> 01:33:07,519
Speaker 6: there are in the planet that has no parking correct? None?

1883
01:33:07,760 --> 01:33:09,760
Speaker 3: Yes, I would like to address that person right now

1884
01:33:09,800 --> 01:33:13,320
Speaker 3: and be like, we've rented that building, not our parking lot.

1885
01:33:13,760 --> 01:33:15,680
Speaker 2: That's the thing when you're when you're checking out a

1886
01:33:15,720 --> 01:33:19,400
Speaker 2: product on whatever website, and then you know, you wonder

1887
01:33:19,520 --> 01:33:21,720
Speaker 2: like it has some one stars and it wants up

1888
01:33:21,720 --> 01:33:26,960
Speaker 2: being something that's like the delivery guy left it, you

1889
01:33:26,960 --> 01:33:29,479
Speaker 2: know at my neighbor's place one star.

1890
01:33:30,680 --> 01:33:33,040
Speaker 9: We had a guy, we had a guy who commented,

1891
01:33:33,400 --> 01:33:37,400
Speaker 9: you know, he was very disappointed in you personally because

1892
01:33:37,400 --> 01:33:41,000
Speaker 9: of the parking situation at the University of Montana. He said,

1893
01:33:41,000 --> 01:33:43,000
Speaker 9: I would have thought you could have done a better

1894
01:33:43,120 --> 01:33:45,760
Speaker 9: organized event than to have parking like that.

1895
01:33:45,880 --> 01:33:48,080
Speaker 4: Oh, fair pressed about that.

1896
01:33:50,160 --> 01:33:51,320
Speaker 2: Turkey seasons coming.

1897
01:33:51,200 --> 01:33:57,559
Speaker 3: Up fifteen days from now, and I'll be uh looking

1898
01:33:58,120 --> 01:34:02,760
Speaker 3: at at Gobblers teen days from now and hopefully get

1899
01:34:02,760 --> 01:34:04,479
Speaker 3: a couple upside down on the fifteen.

1900
01:34:05,720 --> 01:34:09,360
Speaker 2: What are people dumb not to do this turkey season?

1901
01:34:10,240 --> 01:34:13,000
Speaker 3: I mean, we're gonna go We're going to go baseline

1902
01:34:13,040 --> 01:34:16,920
Speaker 3: on this. And I recently had a in experience where

1903
01:34:16,920 --> 01:34:18,800
Speaker 3: I spoke to a lot of turkey hunters in one

1904
01:34:18,840 --> 01:34:23,120
Speaker 3: confined area, and the number that still aren't taking the legs,

1905
01:34:23,280 --> 01:34:27,679
Speaker 3: it's pretty stunning. I just don't get it, Like, I mean,

1906
01:34:28,120 --> 01:34:30,439
Speaker 3: they're tough. It's like, well, you didn't cook them long

1907
01:34:30,560 --> 01:34:34,439
Speaker 3: enough legs. I think there's a lot of value on

1908
01:34:34,479 --> 01:34:36,920
Speaker 3: the wings. Montana. I just I had no idea you

1909
01:34:37,200 --> 01:34:41,080
Speaker 3: have to take the wings according to the ring. I

1910
01:34:41,080 --> 01:34:43,000
Speaker 3: feel like I just saw that.

1911
01:34:43,720 --> 01:34:46,360
Speaker 7: You know, I mean last year I read those rags.

1912
01:34:46,400 --> 01:34:49,200
Speaker 7: You're still I think I'm supposed to take.

1913
01:34:50,920 --> 01:34:53,519
Speaker 2: I mean I know that they undid it on a

1914
01:34:53,520 --> 01:34:54,360
Speaker 2: lot of other birds.

1915
01:34:54,479 --> 01:34:55,040
Speaker 3: Okay, so.

1916
01:34:56,640 --> 01:34:58,840
Speaker 6: I mean obviously this is not what a lot of

1917
01:34:58,880 --> 01:35:01,439
Speaker 6: people do, right, But like, if you it is not

1918
01:35:01,600 --> 01:35:04,520
Speaker 6: hard to pluck a turkey, I will argue with anybody

1919
01:35:04,760 --> 01:35:08,280
Speaker 6: like it just does not take that much time. But

1920
01:35:08,520 --> 01:35:10,920
Speaker 6: if you go all the way out to the wing tips,

1921
01:35:10,960 --> 01:35:13,479
Speaker 6: like those things are so full of there's like probably

1922
01:35:13,520 --> 01:35:17,360
Speaker 6: more fat and collagen in that little section than a

1923
01:35:17,360 --> 01:35:21,439
Speaker 6: lot of the bird itself. So like making a little

1924
01:35:21,520 --> 01:35:24,400
Speaker 6: stock out of those wings is absolutely worth your while.

1925
01:35:24,520 --> 01:35:27,519
Speaker 3: Yeah, I've got a routine with the wings. I am,

1926
01:35:27,720 --> 01:35:30,800
Speaker 3: and we covered this last time. I don't pluck my

1927
01:35:30,840 --> 01:35:34,840
Speaker 3: birds because what I use them for I don't need

1928
01:35:34,880 --> 01:35:37,759
Speaker 3: the skin on there, yep. I do mostly like fried

1929
01:35:37,800 --> 01:35:40,960
Speaker 3: turkey or cutlets off of off of the breasts and

1930
01:35:41,000 --> 01:35:43,120
Speaker 3: then you know, just slow cooking and shred in those legs.

1931
01:35:43,120 --> 01:35:45,760
Speaker 3: But I will every once in a while pluck one

1932
01:35:45,840 --> 01:35:47,759
Speaker 3: just to just to look at it and have that skin.

1933
01:35:47,840 --> 01:35:51,719
Speaker 3: But I don't know, just utilize more of it. I don't.

1934
01:35:51,760 --> 01:35:53,880
Speaker 3: I don't get the time deal. He sat under a

1935
01:35:53,920 --> 01:35:57,479
Speaker 3: tree for seven hours and take your thirty extra minutes.

1936
01:35:59,720 --> 01:36:00,760
Speaker 3: I don't have time for this.

1937
01:36:02,400 --> 01:36:03,960
Speaker 2: Can I give a I'm gonna give it. I'm not

1938
01:36:04,000 --> 01:36:06,360
Speaker 2: asking if I can. I'm gonna give a people leg

1939
01:36:06,560 --> 01:36:10,680
Speaker 2: away to think about turkey legs. So let's say you

1940
01:36:10,680 --> 01:36:13,479
Speaker 2: just skin the turkey leg out right, So you skin

1941
01:36:13,520 --> 01:36:15,240
Speaker 2: the breast back like your breast, and the bird you

1942
01:36:15,320 --> 01:36:19,040
Speaker 2: keep skinning to get to the thighs. I like to

1943
01:36:19,080 --> 01:36:21,960
Speaker 2: take and cut the foot off at the ankle. Take

1944
01:36:22,000 --> 01:36:25,960
Speaker 2: a flane knife and insert it and skin up. So

1945
01:36:26,000 --> 01:36:27,479
Speaker 2: you know you got like where the skin meets the

1946
01:36:27,520 --> 01:36:30,599
Speaker 2: feather on a leg. That part's hard to pull. So

1947
01:36:30,640 --> 01:36:33,960
Speaker 2: take a flay knife and flay make a skinning cut

1948
01:36:34,040 --> 01:36:35,320
Speaker 2: like you're skinning a deer's leg.

1949
01:36:35,360 --> 01:36:35,559
Speaker 4: Out.

1950
01:36:35,640 --> 01:36:37,400
Speaker 2: Make a skinning cut a few inches up the leg.

1951
01:36:37,439 --> 01:36:38,080
Speaker 2: Then you skin it.

1952
01:36:38,000 --> 01:36:38,759
Speaker 4: It goes quicker.

1953
01:36:39,200 --> 01:36:40,720
Speaker 2: It helps because it's hard to skin that part the

1954
01:36:40,800 --> 01:36:44,400
Speaker 2: other way around. I freeze those so I got the

1955
01:36:44,439 --> 01:36:47,200
Speaker 2: drumming in the thigh and I put them. If you

1956
01:36:47,240 --> 01:36:49,400
Speaker 2: match them up, if you're smart about your geometry, you

1957
01:36:49,439 --> 01:36:51,080
Speaker 2: can match them up in a bag and you actually

1958
01:36:51,120 --> 01:36:53,679
Speaker 2: wind up with a rectangle in a freezer bag.

1959
01:36:54,840 --> 01:36:59,519
Speaker 7: See. I'll even do them specific purposely part them out

1960
01:36:59,760 --> 01:37:02,439
Speaker 7: because because I feel like the drumsticks take so much

1961
01:37:02,439 --> 01:37:05,679
Speaker 7: longer than the thighs that I now cook him separately.

1962
01:37:06,520 --> 01:37:07,280
Speaker 7: I agree with that.

1963
01:37:07,360 --> 01:37:10,519
Speaker 3: I like that, okay, but also two turkey legs is

1964
01:37:10,600 --> 01:37:11,120
Speaker 3: quite a bit.

1965
01:37:11,479 --> 01:37:13,120
Speaker 2: I'm not but he had to let me finish.

1966
01:37:14,720 --> 01:37:18,680
Speaker 4: Sorry, hear me out.

1967
01:37:18,720 --> 01:37:20,599
Speaker 6: No, it's like that front of house, back of house.

1968
01:37:20,640 --> 01:37:25,120
Speaker 2: T I'm just walking through one. This is just one

1969
01:37:25,160 --> 01:37:30,320
Speaker 2: man's approach. This is one man's approach, right, So then

1970
01:37:31,240 --> 01:37:35,800
Speaker 2: come cooking time. I got one of those, any like,

1971
01:37:36,040 --> 01:37:37,400
Speaker 2: I have some of those when I got him, wh

1972
01:37:37,400 --> 01:37:38,000
Speaker 2: I got married.

1973
01:37:38,640 --> 01:37:39,679
Speaker 4: I've been married a long time.

1974
01:37:39,920 --> 01:37:46,040
Speaker 2: Those la crusee the giant oval la crusade thing, lay

1975
01:37:46,160 --> 01:37:49,920
Speaker 2: as many of those two three four or whatever drumstick

1976
01:37:50,200 --> 01:37:53,439
Speaker 2: thigh combos. You put a season's worth of the turkey's

1977
01:37:53,479 --> 01:37:56,040
Speaker 2: in there. If you got two turkeys, put him in there.

1978
01:37:57,160 --> 01:38:00,360
Speaker 2: I cover him with liquid. If I got stock, I

1979
01:38:00,439 --> 01:38:01,760
Speaker 2: do it with stock. But you don't even really need

1980
01:38:01,800 --> 01:38:03,280
Speaker 2: to do that. If you just short on time, then

1981
01:38:03,280 --> 01:38:06,960
Speaker 2: I put foil over it to help not lose my

1982
01:38:07,000 --> 01:38:10,240
Speaker 2: liquid from steam, and just put it. Put it in

1983
01:38:10,240 --> 01:38:12,439
Speaker 2: your oven at three hundred degrees and forget that you

1984
01:38:12,479 --> 01:38:15,320
Speaker 2: did it. If you got to go work to work

1985
01:38:15,320 --> 01:38:19,040
Speaker 2: for nine hours, forget, Just add more water and forget

1986
01:38:19,040 --> 01:38:22,200
Speaker 2: that you did it. Leave a sticky note that says,

1987
01:38:22,280 --> 01:38:26,360
Speaker 2: do not mess with oven so that your wife doesn't

1988
01:38:26,360 --> 01:38:27,640
Speaker 2: come in and turn the oven off because you're not

1989
01:38:27,680 --> 01:38:30,840
Speaker 2: home and haven't been home in hours, and like, all

1990
01:38:30,840 --> 01:38:32,519
Speaker 2: you're doing is you're getting it to the point where

1991
01:38:32,520 --> 01:38:35,559
Speaker 2: you can like tear it up and then you'll pick

1992
01:38:35,640 --> 01:38:38,040
Speaker 2: it and you'll have a giant bowl to pick meat.

1993
01:38:39,960 --> 01:38:43,719
Speaker 2: Now get a bunch of get a cast iron skill

1994
01:38:43,800 --> 01:38:45,720
Speaker 2: and put like a quarter inch of beef tallow in

1995
01:38:45,760 --> 01:38:50,479
Speaker 2: it or whatever beara and cram that shit on that

1996
01:38:50,560 --> 01:38:56,840
Speaker 2: pan until then the bottom is burning. Flip it until

1997
01:38:56,880 --> 01:38:58,280
Speaker 2: the bottom is like crispy.

1998
01:38:58,840 --> 01:39:04,440
Speaker 5: That's write a recipe, I was gonna say.

1999
01:39:06,760 --> 01:39:08,680
Speaker 12: And then you take all that and it's just like

2000
01:39:08,760 --> 01:39:11,559
Speaker 12: you just do whatever you want with that. Certainly, you

2001
01:39:11,600 --> 01:39:14,320
Speaker 12: put it on tacos, you put it on sandwiches. I

2002
01:39:14,360 --> 01:39:18,840
Speaker 12: freeze it again and mark it like camping. And then

2003
01:39:19,120 --> 01:39:20,559
Speaker 12: and then you go camping and no one feels like

2004
01:39:20,600 --> 01:39:23,800
Speaker 12: doing anything, so you open that bag up, dump it

2005
01:39:23,840 --> 01:39:29,000
Speaker 12: into a pant with barbacue sauce, and have more sandwiches.

2006
01:39:29,200 --> 01:39:31,880
Speaker 4: It's like, it's not that hard, let's write.

2007
01:39:33,520 --> 01:39:35,200
Speaker 2: It's like it's like, oh wow, now I have a

2008
01:39:35,320 --> 01:39:37,840
Speaker 2: giant pile of super good stuff to eat.

2009
01:39:38,600 --> 01:39:39,360
Speaker 3: It's so easy.

2010
01:39:39,680 --> 01:39:41,680
Speaker 4: I can like do anything with.

2011
01:39:43,400 --> 01:39:45,160
Speaker 7: There is a couple of things that you can even

2012
01:39:45,800 --> 01:39:49,040
Speaker 7: to make it better. One we talked about this. You

2013
01:39:49,160 --> 01:39:52,919
Speaker 7: can't make it. Yeah, well no, it is like instead

2014
01:39:52,960 --> 01:39:57,160
Speaker 7: of like after you shed it back into the liquid

2015
01:39:57,520 --> 01:39:59,640
Speaker 7: and let it sit for a day or two, just

2016
01:40:00,080 --> 01:40:03,720
Speaker 7: ok in that liquid and let that suck that moisture

2017
01:40:03,760 --> 01:40:05,840
Speaker 7: back in. It makes a huge difference.

2018
01:40:05,880 --> 01:40:08,120
Speaker 4: I think for any you.

2019
01:40:08,000 --> 01:40:09,320
Speaker 7: Can't make wild game.

2020
01:40:09,800 --> 01:40:10,960
Speaker 2: You can't make it certainly.

2021
01:40:11,560 --> 01:40:13,840
Speaker 7: And then I would say too, when you're gonna go

2022
01:40:13,920 --> 01:40:16,519
Speaker 7: with the big you know, bear grease cast iron skillet

2023
01:40:16,560 --> 01:40:19,880
Speaker 7: fry session, you can't overload a pan because you're gonna

2024
01:40:19,880 --> 01:40:22,400
Speaker 7: bring down your temp too much. So you gotta do

2025
01:40:22,400 --> 01:40:25,120
Speaker 7: it in batches so you get that nice crisp that

2026
01:40:25,160 --> 01:40:25,719
Speaker 7: you want.

2027
01:40:26,200 --> 01:40:27,400
Speaker 2: I disagree because if you.

2028
01:40:27,320 --> 01:40:30,200
Speaker 7: Put all those four legs all in there, Oh, you

2029
01:40:30,240 --> 01:40:32,040
Speaker 7: can't do four No, No, because I mean you don't

2030
01:40:32,080 --> 01:40:33,559
Speaker 7: have to have an impressive cast.

2031
01:40:33,680 --> 01:40:37,479
Speaker 2: No, I didn't mean that. Yeah, like you got more

2032
01:40:37,520 --> 01:40:38,000
Speaker 2: than you can.

2033
01:40:38,240 --> 01:40:39,599
Speaker 7: Yeah, we can't have like two inches.

2034
01:40:40,280 --> 01:40:40,840
Speaker 4: You got more.

2035
01:40:41,479 --> 01:40:44,720
Speaker 2: That's a that's a great clarification. You wind up. If

2036
01:40:44,720 --> 01:40:46,680
Speaker 2: you got a if you got like a like a

2037
01:40:46,760 --> 01:40:49,439
Speaker 2: ten inch skillet, I don't know what you got.

2038
01:40:49,479 --> 01:40:51,320
Speaker 9: Like you're making three quarters of an inch of meat

2039
01:40:51,439 --> 01:40:53,479
Speaker 9: meat pancakes, Yeah you got three quarters.

2040
01:40:53,560 --> 01:40:55,720
Speaker 2: Yeah, you're right. You can't pile them on there. You

2041
01:40:55,760 --> 01:40:58,759
Speaker 2: just have a big be all steamy, and you wouldn't

2042
01:40:58,800 --> 01:40:59,519
Speaker 2: get what you're after.

2043
01:40:59,560 --> 01:41:02,520
Speaker 7: This is car Now, how important.

2044
01:41:02,080 --> 01:41:03,519
Speaker 2: I was trying to make it sound Oh can you

2045
01:41:03,560 --> 01:41:04,840
Speaker 2: settle of a fight between.

2046
01:41:04,560 --> 01:41:04,800
Speaker 7: Me and you?

2047
01:41:04,880 --> 01:41:05,160
Speaker 4: Honest?

2048
01:41:05,560 --> 01:41:09,519
Speaker 7: How can I have a question? First? How important is

2049
01:41:09,520 --> 01:41:11,639
Speaker 7: it to you? Because you didn't mention this in your

2050
01:41:11,680 --> 01:41:14,280
Speaker 7: recipe here. I want to know if it's important to

2051
01:41:14,320 --> 01:41:17,840
Speaker 7: you that before they go into the liquid, that you

2052
01:41:17,920 --> 01:41:23,400
Speaker 7: would seer or broil those legs to sort of crispy outside,

2053
01:41:23,479 --> 01:41:25,639
Speaker 7: put salt and pepper on them, you know, do that.

2054
01:41:25,600 --> 01:41:28,120
Speaker 2: I was trying to do. I was trying to do

2055
01:41:28,200 --> 01:41:30,439
Speaker 2: the thing where I'm talking people into how easy it is,

2056
01:41:30,439 --> 01:41:33,160
Speaker 2: so I was leaving out all these little added things on.

2057
01:41:33,240 --> 01:41:37,200
Speaker 7: You can do. I feel like, well, the answer so

2058
01:41:37,320 --> 01:41:38,120
Speaker 7: doesn't make a difference.

2059
01:41:38,200 --> 01:41:41,040
Speaker 3: What he's describing is is I mean, there's other cultures

2060
01:41:41,080 --> 01:41:44,280
Speaker 3: do this, but most notably Mexico does it where they

2061
01:41:44,439 --> 01:41:48,120
Speaker 3: there's this very slow gentle cook followed by a crispying

2062
01:41:48,160 --> 01:41:51,800
Speaker 3: caramelization at the end. So the carneaita's effect if you

2063
01:41:51,840 --> 01:41:53,639
Speaker 3: were to do that in the beginning where you're getting

2064
01:41:53,680 --> 01:41:56,360
Speaker 3: achieving the my ard reaction on the outside of getting

2065
01:41:56,360 --> 01:41:59,160
Speaker 3: those sugars caramelized on the meat and then cooking it

2066
01:41:59,200 --> 01:42:03,680
Speaker 3: and then doing it again, probably not necessary as much

2067
01:42:03,680 --> 01:42:06,120
Speaker 3: because you're going to achieve that at the end, you're

2068
01:42:06,160 --> 01:42:08,240
Speaker 3: going to get that crispiness at the end. So I

2069
01:42:08,280 --> 01:42:10,280
Speaker 3: would just go I would, I would.

2070
01:42:12,200 --> 01:42:13,519
Speaker 7: That's good. It saves me time.

2071
01:42:14,520 --> 01:42:18,439
Speaker 6: I'm a I'm a bird plucker because I don't like

2072
01:42:18,600 --> 01:42:21,040
Speaker 6: bring I don't do a lot of like packaging in

2073
01:42:21,080 --> 01:42:25,360
Speaker 6: the field, so I have that skin as my barrier

2074
01:42:25,520 --> 01:42:30,400
Speaker 6: to dirt and everything else. And and then when I

2075
01:42:30,439 --> 01:42:34,960
Speaker 6: get home, I inevitably am pulling the skin off of everything.

2076
01:42:35,400 --> 01:42:37,880
Speaker 6: But then I'll I'll throw that in the stock pot

2077
01:42:38,960 --> 01:42:44,840
Speaker 6: or what I've done, And this is experimentation at home.

2078
01:42:45,720 --> 01:42:49,000
Speaker 6: Is salt that stuff, cut it into strips and just

2079
01:42:49,080 --> 01:42:53,400
Speaker 6: let it like sit there. It's not like very moist anyway,

2080
01:42:53,880 --> 01:43:02,400
Speaker 6: but then fry it exactly. Yeah, yeah, I mean it's

2081
01:43:02,479 --> 01:43:04,559
Speaker 6: kind of cheating, like there's not a lot to that

2082
01:43:04,640 --> 01:43:08,240
Speaker 6: turkey skin, you know. Yeah, and fried things taste great.

2083
01:43:08,920 --> 01:43:10,960
Speaker 2: You know what I made one time? I actually made

2084
01:43:10,960 --> 01:43:16,640
Speaker 2: this way more than one time. Three times? Is you

2085
01:43:16,680 --> 01:43:18,320
Speaker 2: ever skin the whole damn turkey out?

2086
01:43:18,320 --> 01:43:18,479
Speaker 3: For me?

2087
01:43:18,680 --> 01:43:19,799
Speaker 4: Is way more than one.

2088
01:43:20,680 --> 01:43:23,080
Speaker 2: Well, hear me out. You'll see you'll appreciate.

2089
01:43:22,600 --> 01:43:28,760
Speaker 3: It, especially if you're a sailfish. That's it.

2090
01:43:28,840 --> 01:43:31,759
Speaker 2: That's the episode you ever skin a whole damp turkey

2091
01:43:31,800 --> 01:43:35,120
Speaker 2: out and then lay the hideout, and then you grind

2092
01:43:35,120 --> 01:43:39,080
Speaker 2: the turkey up, you grind the dark meat up, plaster

2093
01:43:39,200 --> 01:43:42,200
Speaker 2: it on that hide, and then you take the breast

2094
01:43:42,200 --> 01:43:45,280
Speaker 2: meat and cut long strips and lay those all out,

2095
01:43:45,320 --> 01:43:47,640
Speaker 2: and then you take like pistachio.

2096
01:43:47,200 --> 01:43:51,000
Speaker 3: Baalatine, yeah, Gallantine Valentine, Galantine, Yeah.

2097
01:43:51,360 --> 01:43:53,720
Speaker 2: And then roll it up like a sausage and then

2098
01:43:53,760 --> 01:43:58,360
Speaker 2: braise that that's pretty good. Yeah, but why you just

2099
01:43:58,360 --> 01:43:59,800
Speaker 2: can you settle the fight between me and you? Honest,

2100
01:43:59,800 --> 01:44:01,040
Speaker 2: it's gonna be the final word.

2101
01:44:02,560 --> 01:44:03,520
Speaker 4: I'm so excited.

2102
01:44:03,800 --> 01:44:04,599
Speaker 2: Do you know about the fight?

2103
01:44:04,720 --> 01:44:05,240
Speaker 4: No?

2104
01:44:05,320 --> 01:44:09,040
Speaker 2: You do, of course I have no Sam Bates has

2105
01:44:09,040 --> 01:44:10,040
Speaker 2: been moderating the fight.

2106
01:44:10,560 --> 01:44:13,479
Speaker 7: Mmmm ah yeah then I do know.

2107
01:44:13,840 --> 01:44:14,599
Speaker 3: Please let's go.

2108
01:44:16,280 --> 01:44:20,000
Speaker 2: If you're rating food R A T I n G. Yeah,

2109
01:44:20,000 --> 01:44:22,920
Speaker 2: you're rating You're you're rating a dish.

2110
01:44:23,080 --> 01:44:25,679
Speaker 7: You could use the synonym judging.

2111
01:44:25,840 --> 01:44:29,360
Speaker 2: You're judging food. Do you feel that if if you're

2112
01:44:29,439 --> 01:44:32,960
Speaker 2: judging a dish and there's a bunch of criteria and

2113
01:44:32,960 --> 01:44:35,280
Speaker 2: then those criteria get like a one to five score,

2114
01:44:35,800 --> 01:44:38,320
Speaker 2: so they're additive, right, Like they all need to work

2115
01:44:38,360 --> 01:44:42,559
Speaker 2: in Like they all need to work in synchronicity, or

2116
01:44:42,640 --> 01:44:44,080
Speaker 2: they all need to What am I trying to say?

2117
01:44:45,880 --> 01:44:47,479
Speaker 4: It's a holistic it's a whole.

2118
01:44:47,560 --> 01:44:51,560
Speaker 2: Yeah, you're making a holistic score with like five criteria,

2119
01:44:52,040 --> 01:44:55,640
Speaker 2: and all five criteria are scored one to five. Do

2120
01:44:55,720 --> 01:45:00,640
Speaker 2: you feel that's saying approachable and creative creates a conflict

2121
01:45:01,439 --> 01:45:04,760
Speaker 2: where if it's one, it's less likely to be the other,

2122
01:45:05,680 --> 01:45:07,640
Speaker 2: and if it's the other, it's less likely to be

2123
01:45:07,680 --> 01:45:07,960
Speaker 2: the one.

2124
01:45:09,000 --> 01:45:12,760
Speaker 3: I'm sorry. So there's a scale that goes from approachable

2125
01:45:12,800 --> 01:45:13,479
Speaker 3: to creative.

2126
01:45:13,520 --> 01:45:15,599
Speaker 9: No, no, no, I mean the question is, really, can something

2127
01:45:15,680 --> 01:45:17,280
Speaker 9: be creative and approachable?

2128
01:45:17,280 --> 01:45:21,519
Speaker 2: It can, Yes, in some circumstances, I agree. I just

2129
01:45:21,520 --> 01:45:26,920
Speaker 2: feel like in some cases these things are offset approachability

2130
01:45:27,200 --> 01:45:29,519
Speaker 2: in creativity, meaning we were just talking about let's say

2131
01:45:29,520 --> 01:45:31,600
Speaker 2: you were the first guy to ever make a gallantine.

2132
01:45:33,920 --> 01:45:38,479
Speaker 2: You would get a very high creativity score, yes, but

2133
01:45:38,880 --> 01:45:41,680
Speaker 2: approachability someone would say, see, I'm not gonna skin a

2134
01:45:41,680 --> 01:45:43,519
Speaker 2: whole damn turkey out like that. I'm gonna give that

2135
01:45:43,560 --> 01:45:49,000
Speaker 2: a one that's not very approachable. That looks impossible. I

2136
01:45:49,040 --> 01:45:52,800
Speaker 2: just think so my argument is that there's a conflict

2137
01:45:53,240 --> 01:45:57,640
Speaker 2: in scoring a dish. There's a conflict between approachability and creativity.

2138
01:45:57,960 --> 01:46:00,639
Speaker 2: Yanni believes that they are perfectly aligned.

2139
01:46:01,200 --> 01:46:04,200
Speaker 3: I wouldn't say perfectly aligned, but if you can create something,

2140
01:46:04,760 --> 01:46:07,679
Speaker 3: which is kind of a one of the key tenets

2141
01:46:07,720 --> 01:46:11,320
Speaker 3: of riding recipes is how do you achieve both of

2142
01:46:11,360 --> 01:46:14,000
Speaker 3: those things? You know, how do you? So much has

2143
01:46:14,040 --> 01:46:16,080
Speaker 3: already been written. So if you were to like make

2144
01:46:16,120 --> 01:46:20,600
Speaker 3: a really simple brine, you know, that's easy, that's approachable,

2145
01:46:21,080 --> 01:46:23,280
Speaker 3: But if you want to make it really good and

2146
01:46:23,360 --> 01:46:25,800
Speaker 3: really creative, you put stars in there.

2147
01:46:30,520 --> 01:46:34,719
Speaker 2: Can you answer the question I did, who wins the fight?

2148
01:46:36,320 --> 01:46:38,160
Speaker 3: Would? I'm gonna go Yannie, because I think that you

2149
01:46:38,880 --> 01:46:41,160
Speaker 3: it doesn't have to pull. You could have high scores

2150
01:46:41,200 --> 01:46:43,599
Speaker 3: in both because I think if it was easy enough

2151
01:46:44,800 --> 01:46:46,400
Speaker 3: and then it was just like and it was something like,

2152
01:46:46,439 --> 01:46:48,880
Speaker 3: oh I never thought of that. You know, like that's great,

2153
01:46:48,880 --> 01:46:50,680
Speaker 3: that's a great little trick to do, and it's just

2154
01:46:50,720 --> 01:46:52,960
Speaker 3: like it's easy. You can be creative and then you

2155
01:46:52,960 --> 01:46:57,000
Speaker 3: can still I mean, you want to inspire people that

2156
01:46:57,200 --> 01:46:59,840
Speaker 3: cook game to actually do it. You don't want to

2157
01:46:59,880 --> 01:47:03,400
Speaker 3: have these crazy complicated recipes. Maybe a couple, but for

2158
01:47:03,439 --> 01:47:06,880
Speaker 3: the most part, you want something approachable. But you got

2159
01:47:06,920 --> 01:47:09,720
Speaker 3: to have that. What's the thing, what's the what's the

2160
01:47:09,960 --> 01:47:11,840
Speaker 3: icing on there, what's the thing that really kind of

2161
01:47:11,920 --> 01:47:14,400
Speaker 3: makes that that recipe shine. You gotta have a little

2162
01:47:14,400 --> 01:47:16,960
Speaker 3: bit of creativity, or every recipe needs to have this

2163
01:47:17,000 --> 01:47:21,280
Speaker 3: one different technique, different ingredient or something that is simple

2164
01:47:21,360 --> 01:47:23,799
Speaker 3: that's just going to elevate that beyond all the recipes

2165
01:47:23,840 --> 01:47:24,479
Speaker 3: I've already seen.

2166
01:47:24,520 --> 01:47:27,720
Speaker 9: So I've been making grilled cheeses for a while, my

2167
01:47:27,760 --> 01:47:31,360
Speaker 9: whole life, and only a few years ago did I

2168
01:47:31,360 --> 01:47:34,760
Speaker 9: discover that you can make a traditional grilled cheese and

2169
01:47:34,800 --> 01:47:38,320
Speaker 9: then you finally shred some parmesan on the outside of

2170
01:47:38,320 --> 01:47:41,240
Speaker 9: the grilled cheese, flip it back and forth, and then

2171
01:47:41,240 --> 01:47:43,200
Speaker 9: you have a crust of cheese on the outside of

2172
01:47:43,240 --> 01:47:43,840
Speaker 9: your grilled cheese.

2173
01:47:43,880 --> 01:47:46,280
Speaker 3: That is that is a perfect example of that that

2174
01:47:46,360 --> 01:47:49,639
Speaker 3: is approachable and creative. I say five and five.

2175
01:47:51,000 --> 01:47:51,960
Speaker 4: I didn't come up with it.

2176
01:47:53,840 --> 01:47:55,080
Speaker 6: His wrong answer face.

2177
01:47:57,880 --> 01:47:58,599
Speaker 4: I put it to him.

2178
01:47:58,720 --> 01:48:00,280
Speaker 2: He came out, yeah, and he's right wrong.

2179
01:48:01,200 --> 01:48:03,599
Speaker 7: Do you ever just make a regular grilled cheese, Well,

2180
01:48:03,600 --> 01:48:05,719
Speaker 7: never think about it, don't stop there, and then add

2181
01:48:05,760 --> 01:48:08,760
Speaker 7: another layer of cheese and another piece of buttered bread

2182
01:48:08,800 --> 01:48:11,920
Speaker 7: and just flip it over and then start making layers

2183
01:48:11,920 --> 01:48:15,400
Speaker 7: of grilled cheese and have maybe two or three grilled

2184
01:48:15,479 --> 01:48:16,200
Speaker 7: cheeses all.

2185
01:48:16,080 --> 01:48:18,360
Speaker 8: In one different That is interesting.

2186
01:48:18,439 --> 01:48:21,439
Speaker 9: You're basically describing a burger King bacon eat or without

2187
01:48:21,479 --> 01:48:22,559
Speaker 9: the patties and bacon.

2188
01:48:24,360 --> 01:48:26,759
Speaker 7: I've never had one of those. If I've made many

2189
01:48:27,080 --> 01:48:30,120
Speaker 7: grilled cheeses that have four or five layers.

2190
01:48:30,960 --> 01:48:31,879
Speaker 4: Wendy's product.

2191
01:48:31,960 --> 01:48:35,519
Speaker 6: Actually, the burger King on getting it was called like

2192
01:48:35,560 --> 01:48:38,640
Speaker 6: a stacker or something you could get. You could get

2193
01:48:38,680 --> 01:48:41,040
Speaker 6: a quade four patties. It was great.

2194
01:48:41,160 --> 01:48:46,960
Speaker 2: Sorry, I got way off track. Tell people what else

2195
01:48:47,000 --> 01:48:48,759
Speaker 2: they're dumb not to make this turkey season?

2196
01:48:49,840 --> 01:48:52,800
Speaker 3: You know, the heart, liver, gizzard. It's good stuff. Of

2197
01:48:52,840 --> 01:48:55,920
Speaker 3: every of all those delicious animals out there, that's some

2198
01:48:55,960 --> 01:48:58,880
Speaker 3: of the mildest, especially that liver. I love it. What

2199
01:48:58,920 --> 01:49:01,120
Speaker 3: do you do with it? And it's a simple, Patti,

2200
01:49:01,640 --> 01:49:02,200
Speaker 3: really nice.

2201
01:49:03,400 --> 01:49:04,800
Speaker 2: Make it creative and approachable.

2202
01:49:05,280 --> 01:49:08,479
Speaker 3: You're gonna sear the liver till it's about medium.

2203
01:49:08,880 --> 01:49:11,920
Speaker 2: So like I'm dumb, So okay, you're gonna put it.

2204
01:49:12,000 --> 01:49:13,360
Speaker 4: I got a turkey, I got a turkey liver.

2205
01:49:13,479 --> 01:49:13,840
Speaker 7: Uh huh.

2206
01:49:13,840 --> 01:49:16,240
Speaker 3: Look, then I do what you're gonna You're gonna season

2207
01:49:16,280 --> 01:49:17,880
Speaker 3: with salt and pepper, and you're gonna put it in

2208
01:49:17,920 --> 01:49:20,639
Speaker 3: a hot pan with some butter, and you're gonna get

2209
01:49:20,640 --> 01:49:23,120
Speaker 3: a little brown on it, and you're gonna cook it

2210
01:49:23,200 --> 01:49:26,400
Speaker 3: till it's not super firm. A little pink in in there,

2211
01:49:26,439 --> 01:49:29,559
Speaker 3: you're gonna remove that, and then in a blender you're

2212
01:49:29,560 --> 01:49:31,800
Speaker 3: gonna blend and there's probably gonna be some sort of

2213
01:49:31,840 --> 01:49:33,280
Speaker 3: shallot or onions chopped up.

2214
01:49:33,320 --> 01:49:35,680
Speaker 2: So be good to have your body's turkey liver too, it.

2215
01:49:35,640 --> 01:49:38,200
Speaker 3: Would be it'll be helpful. Yeah. Yeah, if you've got

2216
01:49:38,240 --> 01:49:39,880
Speaker 3: a couple, it's gonna it'll it'll help.

2217
01:49:39,920 --> 01:49:41,519
Speaker 2: And it'd be also good if you got the gall

2218
01:49:41,760 --> 01:49:42,360
Speaker 2: sack off it.

2219
01:49:42,600 --> 01:49:44,760
Speaker 3: Do that that little green thing cut around that, get

2220
01:49:44,760 --> 01:49:46,320
Speaker 3: out of the out of there. Yeah.

2221
01:49:46,520 --> 01:49:46,680
Speaker 7: Uh.

2222
01:49:46,720 --> 01:49:48,400
Speaker 3: And then that you cool it off a little bit

2223
01:49:48,400 --> 01:49:50,920
Speaker 3: and that goes into a blender, uh, and you blend

2224
01:49:50,960 --> 01:49:54,400
Speaker 3: it until it's a smooth paste. And you're adding a

2225
01:49:54,439 --> 01:49:57,559
Speaker 3: little bit of cold butter every couple of seconds till

2226
01:49:57,600 --> 01:50:02,519
Speaker 3: it kind of it's smooth and it incorporated. Check the

2227
01:50:02,560 --> 01:50:05,360
Speaker 3: seasoning there's you know, add some sort of booze in there.

2228
01:50:05,400 --> 01:50:09,200
Speaker 3: It's usually good. A little bit of brandy or apple

2229
01:50:09,320 --> 01:50:11,320
Speaker 3: jack something like that is usually nice. Just a few

2230
01:50:11,400 --> 01:50:14,240
Speaker 3: drops of that and then if you really want to

2231
01:50:14,280 --> 01:50:16,200
Speaker 3: make it good, you're gonna you're gonna pass that. You're

2232
01:50:16,200 --> 01:50:18,519
Speaker 3: gonna press it with the spatula through a little mesh

2233
01:50:18,600 --> 01:50:21,280
Speaker 3: bol strainer and that's going to remove any of the

2234
01:50:22,000 --> 01:50:25,439
Speaker 3: sinews and and just the little stringing parts that are

2235
01:50:25,439 --> 01:50:28,639
Speaker 3: in a little yeah, and then that'll get it super smooth.

2236
01:50:28,720 --> 01:50:30,439
Speaker 3: And then you just chill that and then you eat

2237
01:50:30,439 --> 01:50:32,519
Speaker 3: that with a little bit of warm toasted bread.

2238
01:50:34,240 --> 01:50:36,120
Speaker 2: So good, Okay, hit hit me with the gizzard here,

2239
01:50:36,120 --> 01:50:36,879
Speaker 2: I got a gizzard.

2240
01:50:37,720 --> 01:50:40,559
Speaker 3: The gizzard, uh, my favorite way to do the combos

2241
01:50:40,600 --> 01:50:42,680
Speaker 3: with me and Kyle Cook. Last time I see it

2242
01:50:42,840 --> 01:50:46,320
Speaker 3: was the ragu where we you know, grind the heart

2243
01:50:46,320 --> 01:50:49,360
Speaker 3: liver gizzard all together and then render out a little

2244
01:50:49,360 --> 01:50:52,000
Speaker 3: bit of bacon or pancetta till that's browned, and then

2245
01:50:52,040 --> 01:50:54,400
Speaker 3: you add that ground heart liver gizzard in there. Then

2246
01:50:54,439 --> 01:50:57,639
Speaker 3: you grind some carrot, onion celery, put that in there

2247
01:50:57,640 --> 01:51:00,400
Speaker 3: and cook that down little tomato paste, little stock, and

2248
01:51:00,439 --> 01:51:03,880
Speaker 3: then hit that with pasta. It's fast, it's it's yeah,

2249
01:51:03,920 --> 01:51:06,320
Speaker 3: I mean like less than an hour and you get

2250
01:51:06,479 --> 01:51:08,720
Speaker 3: these three really distinct textures. You know, we were talking

2251
01:51:08,720 --> 01:51:10,400
Speaker 3: about that, you know, the gizzard you know, it's got

2252
01:51:10,400 --> 01:51:14,360
Speaker 3: a little strength to it that the liver smooths everything

2253
01:51:14,360 --> 01:51:16,519
Speaker 3: out and the heart's kind of in between. You get

2254
01:51:16,520 --> 01:51:18,400
Speaker 3: a little bit of a I mean, I prefer panchetta,

2255
01:51:18,439 --> 01:51:20,519
Speaker 3: but I make a lot of it out of hog bellies.

2256
01:51:21,479 --> 01:51:24,640
Speaker 3: But smoke bacon is delicious as well, a little bit

2257
01:51:24,640 --> 01:51:28,120
Speaker 3: of tomado paste and then that just slow cooks, and

2258
01:51:28,160 --> 01:51:29,880
Speaker 3: then you just cook some pasta. Toss that in there

2259
01:51:29,960 --> 01:51:31,400
Speaker 3: ton of pecorino or parmesan.

2260
01:51:31,840 --> 01:51:33,920
Speaker 7: Is that recipe in the Turkey book? It is?

2261
01:51:34,000 --> 01:51:34,880
Speaker 6: Turn right, it is?

2262
01:51:34,920 --> 01:51:35,240
Speaker 3: It is.

2263
01:51:35,320 --> 01:51:42,599
Speaker 6: I took everybody's collective uh turkey olefual and made made

2264
01:51:42,600 --> 01:51:45,040
Speaker 6: that in one big batch last year at the end

2265
01:51:45,040 --> 01:51:48,160
Speaker 6: of turkey season, and then uh package that up for

2266
01:51:48,240 --> 01:51:48,840
Speaker 6: camp meals.

2267
01:51:49,040 --> 01:51:52,320
Speaker 3: Yeah, that's cool me and Yanni, that's that's on the menu.

2268
01:51:52,479 --> 01:51:53,639
Speaker 3: Oh good, we're having.

2269
01:51:53,680 --> 01:51:55,120
Speaker 2: You want to know another one I stole from you

2270
01:51:55,400 --> 01:51:57,400
Speaker 2: that I tried. I took one of your domestic meat

2271
01:51:57,560 --> 01:52:01,080
Speaker 2: recipes and converted it to a wild eat recipe. Is

2272
01:52:01,120 --> 01:52:01,880
Speaker 2: that at die do?

2273
01:52:02,000 --> 01:52:02,160
Speaker 3: Way?

2274
01:52:02,240 --> 01:52:04,760
Speaker 2: You guys do that? If you're still doing it? You

2275
01:52:04,840 --> 01:52:08,320
Speaker 2: got all those chicken hearts, Oh yeah, which you're like,

2276
01:52:08,560 --> 01:52:13,280
Speaker 2: he's cooking chicken hearts in fat and then skewering them

2277
01:52:13,680 --> 01:52:16,599
Speaker 2: and then putting them on a hot grill. So I

2278
01:52:16,640 --> 01:52:23,200
Speaker 2: take a like a small little uh oh, I even

2279
01:52:23,240 --> 01:52:24,760
Speaker 2: describe it man, like a.

2280
01:52:26,840 --> 01:52:27,639
Speaker 4: I don't know, man, like.

2281
01:52:27,600 --> 01:52:31,040
Speaker 2: A really heavy sided like imagine like enamel dutch of

2282
01:52:31,120 --> 01:52:35,040
Speaker 2: and it's like dinky, you know, because that way I'm

2283
01:52:35,040 --> 01:52:37,360
Speaker 2: not wasting so much of my fat.

2284
01:52:37,520 --> 01:52:38,240
Speaker 7: A little crock.

2285
01:52:38,439 --> 01:52:40,559
Speaker 2: Yeah, I take like a little crock and just put

2286
01:52:40,560 --> 01:52:43,680
Speaker 2: all a bunch of hearts in there and top it up.

2287
01:52:43,720 --> 01:52:45,400
Speaker 2: You can top it with olive oil if you needed to,

2288
01:52:45,439 --> 01:52:47,400
Speaker 2: but if you got like beef towel or something, top

2289
01:52:47,439 --> 01:52:51,040
Speaker 2: it in there and just ever so like turn your

2290
01:52:51,040 --> 01:52:54,479
Speaker 2: burner down about as low as you can get it

2291
01:52:54,600 --> 01:52:58,439
Speaker 2: and offset offset it even it's just like you're trying

2292
01:52:58,439 --> 01:53:01,679
Speaker 2: to do. You're trying to do like a con fee,

2293
01:53:01,720 --> 01:53:04,320
Speaker 2: which is a super low heat. Right, it's not it's

2294
01:53:04,360 --> 01:53:06,599
Speaker 2: not bubbling like fry oil. It's like a little bit

2295
01:53:06,640 --> 01:53:07,759
Speaker 2: like now. And then it's like a little.

2296
01:53:07,600 --> 01:53:11,880
Speaker 3: Blue yeah, blue blue, because if.

2297
01:53:11,840 --> 01:53:14,680
Speaker 2: You overdo it, it'll they'll mush out on you. But

2298
01:53:14,680 --> 01:53:17,160
Speaker 2: I do it like that, and then I ask for them.

2299
01:53:17,280 --> 01:53:19,240
Speaker 7: How long does that take? The oil part?

2300
01:53:19,439 --> 01:53:21,000
Speaker 2: I don't know, man, maybe I do them for an hour.

2301
01:53:21,120 --> 01:53:21,320
Speaker 3: Yeah.

2302
01:53:21,479 --> 01:53:23,280
Speaker 4: Yeah, it's like a little fun dude.

2303
01:53:23,640 --> 01:53:28,760
Speaker 2: Yeah, duck hearts, grouse hearts, turkey hearts. You want to

2304
01:53:28,760 --> 01:53:29,280
Speaker 2: cut them up?

2305
01:53:29,360 --> 01:53:32,599
Speaker 4: They're pretty big, yeah, probably half them.

2306
01:53:32,680 --> 01:53:36,439
Speaker 2: Yeah, and then get have either a live fire or

2307
01:53:36,560 --> 01:53:38,080
Speaker 2: on a grill, and then I put it.

2308
01:53:38,560 --> 01:53:39,080
Speaker 4: Yeah, And I.

2309
01:53:39,040 --> 01:53:40,360
Speaker 2: Don't know if you do it. I can't, mamor if

2310
01:53:40,400 --> 01:53:42,639
Speaker 2: you do it, but I do. I put some cayenne

2311
01:53:42,680 --> 01:53:45,479
Speaker 2: powder around there, some chili powder, something spicy.

2312
01:53:45,880 --> 01:53:47,599
Speaker 3: Yeah, hot honey would be really good.

2313
01:53:48,120 --> 01:53:52,880
Speaker 2: And then yea, that is good. My kids will walk

2314
01:53:52,920 --> 01:53:55,400
Speaker 2: I just eating those little things. They love them.

2315
01:53:55,640 --> 01:53:58,200
Speaker 3: Yeah, the chicken hearts at the restaurant, my daughter's favorite.

2316
01:53:58,240 --> 01:53:59,439
Speaker 2: You still serve that dish.

2317
01:54:00,320 --> 01:54:03,240
Speaker 3: Yeah, that's a good one. I mean, the con fee

2318
01:54:03,240 --> 01:54:06,040
Speaker 3: technique is just so applicable to so many things, you know,

2319
01:54:06,200 --> 01:54:09,000
Speaker 3: just for getting it tender and then coming in on

2320
01:54:09,040 --> 01:54:11,519
Speaker 3: the grill afterwards and just getting it cold, and then

2321
01:54:11,680 --> 01:54:13,360
Speaker 3: putting it on the grill and just you've got that

2322
01:54:13,439 --> 01:54:15,200
Speaker 3: tender meat and then you're adding in the jar and

2323
01:54:15,240 --> 01:54:18,040
Speaker 3: steer and smoke. It works on a lot.

2324
01:54:18,600 --> 01:54:22,559
Speaker 7: Oftentimes, I'd limit myself with doing con fee because I

2325
01:54:22,560 --> 01:54:26,160
Speaker 7: feel like the amount of oil or fat needed and

2326
01:54:26,200 --> 01:54:28,920
Speaker 7: the costs associated with that. So a few times I've

2327
01:54:28,960 --> 01:54:31,600
Speaker 7: done it in a bag suv style. How do you

2328
01:54:31,640 --> 01:54:32,320
Speaker 7: feel about that?

2329
01:54:32,440 --> 01:54:35,440
Speaker 3: I feel like it just doesn't work as well. I

2330
01:54:35,760 --> 01:54:37,960
Speaker 3: get it, though I have to. I have a kind

2331
01:54:37,960 --> 01:54:40,560
Speaker 3: of unlimited source of it. I would say, just try

2332
01:54:40,600 --> 01:54:45,200
Speaker 3: to match your like he's saying, match your cooking vessel

2333
01:54:46,000 --> 01:54:48,200
Speaker 3: to the quantity of meat, and save as much of

2334
01:54:48,200 --> 01:54:50,400
Speaker 3: that fat as you can, and you can reuse the fat.

2335
01:54:50,520 --> 01:54:52,080
Speaker 4: Yeah, that's what I started doing. More.

2336
01:54:52,320 --> 01:54:55,840
Speaker 2: I got a shelf above my thing. I got little

2337
01:54:55,880 --> 01:54:58,680
Speaker 2: glass jars full of various oils that have had various

2338
01:54:58,680 --> 01:55:01,800
Speaker 2: things happened to them, and everyone knows not the mess

2339
01:55:01,840 --> 01:55:03,640
Speaker 2: with them. They just get the new stuff. But I'll

2340
01:55:03,680 --> 01:55:05,080
Speaker 2: be like, oh, I remember that oil, and I'll just

2341
01:55:05,160 --> 01:55:05,800
Speaker 2: use it for something.

2342
01:55:05,880 --> 01:55:08,240
Speaker 3: Yeah, you know, you can raise it for You might

2343
01:55:08,280 --> 01:55:10,560
Speaker 3: want to go in and get that that liquid bottom

2344
01:55:10,640 --> 01:55:14,640
Speaker 3: part out of there, because sometimes that can spoil. But

2345
01:55:14,760 --> 01:55:18,040
Speaker 3: if you've salted the meat previously, usually there's enough salt

2346
01:55:18,160 --> 01:55:20,960
Speaker 3: in that layer then it'll keep it from going off.

2347
01:55:21,160 --> 01:55:23,520
Speaker 3: But if it's another reason, you put it in like

2348
01:55:23,560 --> 01:55:26,040
Speaker 3: a glass jar or something tall sided so you can

2349
01:55:26,120 --> 01:55:29,080
Speaker 3: see it, maybe scrape it out and get that part.

2350
01:55:28,920 --> 01:55:31,080
Speaker 2: Off the bottom. You know what the fur trapper Stu

2351
01:55:31,160 --> 01:55:33,000
Speaker 2: Miller does with his old fish fry oil.

2352
01:55:33,760 --> 01:55:35,880
Speaker 4: No, he saves his old fish.

2353
01:55:35,600 --> 01:55:37,880
Speaker 2: Fry oil, puts it a squirt bottle and when you

2354
01:55:37,960 --> 01:55:43,400
Speaker 2: set in coon couffs and you get let it dribble

2355
01:55:43,440 --> 01:55:46,280
Speaker 2: down the bank and get into the creek or whatever. Yeah,

2356
01:55:46,360 --> 01:55:52,680
Speaker 2: flings a craving on him. Fish fry grease I've had.

2357
01:55:53,120 --> 01:55:55,160
Speaker 2: It's like everything a raccoon could possibly want.

2358
01:55:55,280 --> 01:56:00,960
Speaker 7: Right, It's like grease and fish.

2359
01:56:01,120 --> 01:56:04,720
Speaker 6: Really good luck with crane legs and goose legs in

2360
01:56:04,800 --> 01:56:10,120
Speaker 6: the doing it the souv com fee style. Yeah, and man, Yeah,

2361
01:56:10,200 --> 01:56:13,400
Speaker 6: a lot of times it's like dealing with the big

2362
01:56:13,520 --> 01:56:16,800
Speaker 6: vat to do a bunch of legs and like a

2363
01:56:16,840 --> 01:56:19,960
Speaker 6: meal for one person, pretty darn easy in the sub style.

2364
01:56:20,040 --> 01:56:23,960
Speaker 7: Yeah, buddy of mine shows up at the tailgate with those,

2365
01:56:24,400 --> 01:56:26,760
Speaker 7: so after long day hunting, just pulls that out of

2366
01:56:26,800 --> 01:56:30,520
Speaker 7: the cooler, cold, already done, and just cuts that back

2367
01:56:30,600 --> 01:56:33,760
Speaker 7: bag open and just hands out pheasant legs to people.

2368
01:56:33,840 --> 01:56:37,320
Speaker 7: So you're having a beer and a comb feed pheasant

2369
01:56:37,440 --> 01:56:39,880
Speaker 7: leg It's delicious.

2370
01:56:40,000 --> 01:56:42,440
Speaker 5: One of you guys do it the Seth and Kelsey

2371
01:56:42,480 --> 01:56:47,040
Speaker 5: Morris Way, because I know that they're pretty anti plastic,

2372
01:56:47,080 --> 01:56:51,320
Speaker 5: and I put myself into that camp to where I.

2373
01:56:51,320 --> 01:56:51,960
Speaker 11: Just I don't know.

2374
01:56:52,120 --> 01:56:55,720
Speaker 5: I'm like, heating plastic doesn't sound like.

2375
01:56:55,760 --> 01:56:58,120
Speaker 2: Souv and the silicon the silicon zip.

2376
01:56:58,440 --> 01:57:03,400
Speaker 5: They pack a sin jar full and then put the mason.

2377
01:57:03,160 --> 01:57:07,040
Speaker 2: Jar that's been reading up on that taint shrinkage. Yeah,

2378
01:57:07,240 --> 01:57:09,160
Speaker 2: he's gonna start a podcast called taint Talk.

2379
01:57:09,280 --> 01:57:12,360
Speaker 5: It could be maybe it's about that, but it's like,

2380
01:57:13,120 --> 01:57:15,200
Speaker 5: I don't know. My reasons are different. I don't care

2381
01:57:15,200 --> 01:57:16,480
Speaker 5: about that, but just like.

2382
01:57:16,840 --> 01:57:19,120
Speaker 2: We're gonna try to get them sponsored by Tate Cookies

2383
01:57:20,200 --> 01:57:20,680
Speaker 2: taint Talk.

2384
01:57:22,400 --> 01:57:24,040
Speaker 3: I have a recipe in my first book where you

2385
01:57:24,080 --> 01:57:26,400
Speaker 3: take a teal and you put it in a in

2386
01:57:26,440 --> 01:57:29,160
Speaker 3: a pint mason jar with some par cooked beans and

2387
01:57:29,200 --> 01:57:30,960
Speaker 3: sausage and bacon, and then you put it in a

2388
01:57:31,080 --> 01:57:32,840
Speaker 3: water bath and cook it in the in the jar

2389
01:57:33,400 --> 01:57:34,360
Speaker 3: like it's really good.

2390
01:57:34,400 --> 01:57:35,440
Speaker 4: Oh yeah, that's a good way to go.

2391
01:57:35,920 --> 01:57:37,640
Speaker 2: Let me hit you in another one. Yeah, why not

2392
01:57:37,800 --> 01:57:40,000
Speaker 2: just set it in a set it up, put your

2393
01:57:40,160 --> 01:57:42,040
Speaker 2: put your fat and your meat and a glass jar

2394
01:57:42,120 --> 01:57:43,440
Speaker 2: and set the glass yard down in there.

2395
01:57:45,480 --> 01:57:48,360
Speaker 4: Take more fat again, or use the silicon bag silicon.

2396
01:57:48,400 --> 01:57:49,480
Speaker 3: Back it in there pretty good.

2397
01:57:50,640 --> 01:57:53,000
Speaker 4: Let me hit So you did. You did the guts?

2398
01:57:53,480 --> 01:57:57,480
Speaker 2: Mm hm you we covered uh skin, We covered the guts,

2399
01:57:58,160 --> 01:58:01,040
Speaker 2: We covered the legs. You stole the breasts out.

2400
01:58:01,000 --> 01:58:03,000
Speaker 3: Throw them out. I got on this.

2401
01:58:04,640 --> 01:58:07,160
Speaker 4: You find Jesse's turkeys. Everything's gone with the breast.

2402
01:58:08,280 --> 01:58:08,720
Speaker 7: Not true?

2403
01:58:08,840 --> 01:58:12,800
Speaker 3: That is that my birthday meal. My birthday is mid May,

2404
01:58:12,880 --> 01:58:14,840
Speaker 3: and so it's like it is turkey and do verry

2405
01:58:14,840 --> 01:58:20,880
Speaker 3: cobbler along the lines of suv I think that I

2406
01:58:21,600 --> 01:58:24,640
Speaker 3: the how we cook our Thanksgiving turkey breasts.

2407
01:58:24,400 --> 01:58:25,960
Speaker 2: Wild turkey, wild turkey.

2408
01:58:26,000 --> 01:58:29,880
Speaker 3: I put them, you know, we suvium all kind.

2409
01:58:29,800 --> 01:58:31,800
Speaker 2: Of but like I'm dumb, like yeah, yeah, tell me

2410
01:58:31,840 --> 01:58:32,200
Speaker 2: the whole thing.

2411
01:58:32,280 --> 01:58:35,400
Speaker 3: So you're gonna use what essentially would be poultry seasoning.

2412
01:58:35,480 --> 01:58:39,360
Speaker 3: So you're gonna have time and regano, maybe some garlic,

2413
01:58:39,720 --> 01:58:43,920
Speaker 3: maybe some lemon, rosemary, and then most importantly a little

2414
01:58:43,920 --> 01:58:44,600
Speaker 3: bit of celery.

2415
01:58:44,640 --> 01:58:46,120
Speaker 2: I have a jar of your poultry seasoning.

2416
01:58:46,200 --> 01:58:48,960
Speaker 7: There you go, or fresh we talk.

2417
01:58:48,840 --> 01:58:50,960
Speaker 3: It, it doesn't matter. You can use celery seed, a

2418
01:58:50,960 --> 01:58:53,240
Speaker 3: few celery leaves, just kind of get that in there,

2419
01:58:54,360 --> 01:58:56,160
Speaker 3: and you can just change up your herbs as you

2420
01:58:56,280 --> 01:58:59,120
Speaker 3: want and then season your turkey breast as you want

2421
01:58:59,160 --> 01:59:01,480
Speaker 3: it and put it in the bag and then.

2422
01:59:02,600 --> 01:59:04,640
Speaker 2: You take it to me shortcuts. Here is this in

2423
01:59:04,680 --> 01:59:05,000
Speaker 2: your book.

2424
01:59:05,800 --> 01:59:06,960
Speaker 3: It's one hundred percent in there.

2425
01:59:06,960 --> 01:59:09,120
Speaker 2: Okay, go God the way to go. That's what to

2426
01:59:09,120 --> 01:59:10,880
Speaker 2: make sure people can get it. But it's in the

2427
01:59:10,880 --> 01:59:12,800
Speaker 2: turkey book. It's in the turkey but still walk us

2428
01:59:12,800 --> 01:59:13,040
Speaker 2: through it.

2429
01:59:13,160 --> 01:59:13,440
Speaker 3: Yeah.

2430
01:59:13,480 --> 01:59:15,879
Speaker 2: And so if you're if you're listening and you're like, what, now.

2431
01:59:16,320 --> 01:59:19,320
Speaker 3: Take your turkey breast, season it with those delicious things.

2432
01:59:19,400 --> 01:59:21,680
Speaker 7: So you haven't sliced the turkey breast.

2433
01:59:21,760 --> 01:59:24,480
Speaker 3: No, No, it's a whole turkey breast. Got it could

2434
01:59:24,560 --> 01:59:26,880
Speaker 3: be tenderloin on if you want. I usually remove the

2435
01:59:26,960 --> 01:59:30,400
Speaker 3: tender loins, yep. But uh. And so I've got that

2436
01:59:30,520 --> 01:59:33,440
Speaker 3: whole turkey breast in there, and then seal that up

2437
01:59:33,480 --> 01:59:35,680
Speaker 3: to three days before you're going to cook it, and

2438
01:59:35,720 --> 01:59:37,720
Speaker 3: then just let it sit and then all that season

2439
01:59:37,800 --> 01:59:41,920
Speaker 3: will basically act as a Brian And then I cook

2440
01:59:42,000 --> 01:59:45,120
Speaker 3: that in a water bath at one hundred and forty

2441
01:59:45,160 --> 01:59:48,960
Speaker 3: degrees for three hours on the nose and it is

2442
01:59:49,160 --> 01:59:52,600
Speaker 3: phenomenal from end to end, perfectly cooked.

2443
01:59:52,600 --> 01:59:56,000
Speaker 6: And you didn't add any fat in there, no oil,

2444
01:59:56,160 --> 01:59:57,040
Speaker 6: no butter.

2445
01:59:56,920 --> 02:00:01,280
Speaker 3: No sometimes that pass Thanksgiving or I've gone and taken

2446
02:00:01,360 --> 02:00:03,440
Speaker 3: that and you can time it. You know, it's like

2447
02:00:03,480 --> 02:00:07,680
Speaker 3: everybody's getting here at twelve thirty, you know, like at nine.

2448
02:00:08,200 --> 02:00:09,400
Speaker 4: Are coming at twelve thirty.

2449
02:00:09,960 --> 02:00:10,800
Speaker 6: That's how they do it.

2450
02:00:11,520 --> 02:00:13,560
Speaker 4: What do you mean at night.

2451
02:00:15,120 --> 02:00:15,240
Speaker 5: Am?

2452
02:00:15,840 --> 02:00:18,280
Speaker 3: I mean yeah, after Thanksgiving lunchtime.

2453
02:00:18,520 --> 02:00:21,960
Speaker 7: Yeah, he just picked a random numbers. You can count

2454
02:00:22,000 --> 02:00:22,960
Speaker 7: back earlier.

2455
02:00:22,640 --> 02:00:27,200
Speaker 3: Hours anyway, is that central time.

2456
02:00:29,120 --> 02:00:31,000
Speaker 7: You were thinking every one of those things? Steve wouldn't

2457
02:00:31,000 --> 02:00:31,800
Speaker 7: have an opinion, I.

2458
02:00:31,760 --> 02:00:35,040
Speaker 2: Know, I know, although I love all this because I

2459
02:00:35,080 --> 02:00:36,960
Speaker 2: was I had the same thing like I would in

2460
02:00:37,000 --> 02:00:38,880
Speaker 2: the end. I'd be like, well, you're supposed to put

2461
02:00:38,880 --> 02:00:39,880
Speaker 2: a bunch of butter in there, but not.

2462
02:00:40,560 --> 02:00:41,960
Speaker 3: You could if you want it. But what I'm what

2463
02:00:41,960 --> 02:00:45,320
Speaker 3: I'm getting to is I have in the past couple

2464
02:00:45,800 --> 02:00:48,360
Speaker 3: Thanksgivings taking it out of the bag and then seared

2465
02:00:48,400 --> 02:00:50,560
Speaker 3: it in a lot of brown butter or just butter

2466
02:00:51,120 --> 02:00:53,240
Speaker 3: in just one side, and it just got a nice

2467
02:00:53,280 --> 02:00:55,080
Speaker 3: lights sere on it. I actually don't want to cook

2468
02:00:55,120 --> 02:00:59,040
Speaker 3: it that much, more like that one on turkey breast.

2469
02:00:59,080 --> 02:01:00,600
Speaker 3: It's just it's so spot on.

2470
02:01:01,080 --> 02:01:06,320
Speaker 10: Three hours, just super moist and then just slice it out,

2471
02:01:07,120 --> 02:01:09,920
Speaker 10: you know, make some turkey stock gravy with giblets and

2472
02:01:09,960 --> 02:01:11,919
Speaker 10: so forth, and then mashed potatoes.

2473
02:01:12,440 --> 02:01:15,600
Speaker 2: You mean giblets? You call them giblets?

2474
02:01:16,760 --> 02:01:17,280
Speaker 3: I guess I do.

2475
02:01:19,840 --> 02:01:22,919
Speaker 2: What do you call them? Randall call them giblets.

2476
02:01:23,120 --> 02:01:25,720
Speaker 3: I think that's right now that I hear it out

2477
02:01:25,800 --> 02:01:27,760
Speaker 3: loud tonight.

2478
02:01:29,040 --> 02:01:32,440
Speaker 4: Yeah, we were talking about this yesterday. What was the

2479
02:01:32,440 --> 02:01:34,800
Speaker 4: word yesterday that we couldn't figure out?

2480
02:01:36,040 --> 02:01:38,200
Speaker 2: Yeah, and I told my favorite tonight a story.

2481
02:01:38,600 --> 02:01:43,240
Speaker 4: Yeah what was that? We'll never know?

2482
02:01:43,360 --> 02:01:43,680
Speaker 3: I guess.

2483
02:01:44,000 --> 02:01:48,680
Speaker 7: I guess it's nice to hear a non cutlet, non

2484
02:01:48,760 --> 02:01:52,520
Speaker 7: fried turkey breast recipe that they are really high on.

2485
02:01:52,680 --> 02:01:55,600
Speaker 3: No offense to cutlets and turkey breasts. Yeah, I mean

2486
02:01:55,880 --> 02:01:58,560
Speaker 3: are fried turkey. I love fried turkey a lot.

2487
02:01:58,600 --> 02:02:01,200
Speaker 4: Oh yeah, oh yeah, case.

2488
02:02:01,560 --> 02:02:04,320
Speaker 2: Oh you know what here we left one off. Let's

2489
02:02:04,360 --> 02:02:07,000
Speaker 2: say you did your so we got the guts the

2490
02:02:07,040 --> 02:02:08,640
Speaker 2: skin you said.

2491
02:02:08,680 --> 02:02:10,240
Speaker 4: Let's say you pull off the tenders.

2492
02:02:10,880 --> 02:02:13,400
Speaker 2: Oh yeah, okay, hit me with so now you've pulled

2493
02:02:13,400 --> 02:02:15,919
Speaker 2: your tenders off, not hit me with the tenders.

2494
02:02:16,240 --> 02:02:18,760
Speaker 3: Uh, there's a there's a cool visual trick. Actually this

2495
02:02:18,840 --> 02:02:20,560
Speaker 3: didn't go in the book. I cut it out with

2496
02:02:20,600 --> 02:02:23,000
Speaker 3: a knife. But since now I have you seen the

2497
02:02:23,000 --> 02:02:25,240
Speaker 3: fork trick where you hold you know, it's that there's

2498
02:02:25,280 --> 02:02:29,040
Speaker 3: that really thick sinew that runs down about half of

2499
02:02:29,160 --> 02:02:32,280
Speaker 3: the tenderloin. Grip that in your hand and put a

2500
02:02:32,320 --> 02:02:36,080
Speaker 3: fork behind it, just and so that the two times

2501
02:02:36,160 --> 02:02:41,440
Speaker 3: are around that sinew. So then yes, and then pull

2502
02:02:41,480 --> 02:02:44,640
Speaker 3: your hand back and push the fork forward and it

2503
02:02:44,760 --> 02:02:46,040
Speaker 3: just pulls that entire scene.

2504
02:02:46,760 --> 02:02:47,480
Speaker 4: Was that not in the book?

2505
02:02:48,400 --> 02:02:50,840
Speaker 3: I came to it after, you know, we published that

2506
02:02:50,880 --> 02:02:51,520
Speaker 3: thing pretty quick.

2507
02:02:51,800 --> 02:02:52,880
Speaker 4: I mean, there's a hot tip.

2508
02:02:52,920 --> 02:02:56,040
Speaker 3: Man, it's good, it's really cool, and it gets that

2509
02:02:56,120 --> 02:02:57,840
Speaker 3: seam out of the tenderloin and then you throw that

2510
02:02:57,880 --> 02:03:01,680
Speaker 3: in your stock. I with grilled tender loins, you can

2511
02:03:01,760 --> 02:03:04,400
Speaker 3: kind of weave them onto a skewer to kind of

2512
02:03:04,400 --> 02:03:07,440
Speaker 3: give them more, get them more even Yeah, I would

2513
02:03:07,440 --> 02:03:12,680
Speaker 3: say that or or fried. That's not not not too

2514
02:03:12,720 --> 02:03:13,600
Speaker 3: creative with that.

2515
02:03:14,000 --> 02:03:16,240
Speaker 2: Okay, we're missing anything, were missing any parts of the turkeys?

2516
02:03:16,920 --> 02:03:18,520
Speaker 7: I think I think you should just walk us very

2517
02:03:18,600 --> 02:03:20,839
Speaker 7: quickly through, just like you take those tenne of loins

2518
02:03:21,000 --> 02:03:22,720
Speaker 7: basic turkey nuggets.

2519
02:03:23,080 --> 02:03:27,760
Speaker 3: Yeah, I brin them, uh and then Brian a little

2520
02:03:27,800 --> 02:03:30,120
Speaker 3: bit of buttermilk so that you get a really good adhesion.

2521
02:03:30,440 --> 02:03:33,440
Speaker 3: So wet Brian Yep. Yeah, it can be simple. I

2522
02:03:33,440 --> 02:03:35,720
Speaker 3: mean that's you know, it could just be salt and water.

2523
02:03:35,920 --> 02:03:37,840
Speaker 3: Maybe add pickle juice in there, if you like.

2524
02:03:38,040 --> 02:03:39,840
Speaker 2: You to correct them about how it drives you crazy

2525
02:03:39,880 --> 02:03:40,560
Speaker 2: when people say that.

2526
02:03:40,640 --> 02:03:44,840
Speaker 3: Dry Ryan, you remember, yeah, it's fine.

2527
02:03:46,720 --> 02:03:50,320
Speaker 2: Little he maybe is the kind of guy that forgets

2528
02:03:50,320 --> 02:03:50,920
Speaker 2: his pet peet.

2529
02:03:51,160 --> 02:03:56,840
Speaker 3: Yeah, that's funny. And then a little bit of buttermilk

2530
02:03:57,440 --> 02:03:59,840
Speaker 3: or yogurt whatever, just some kind of thick and then

2531
02:04:00,240 --> 02:04:02,640
Speaker 3: and then it goes into the seasoned flour, which is

2532
02:04:02,680 --> 02:04:06,520
Speaker 3: going to be most importantly. Again, it's going to contain

2533
02:04:06,960 --> 02:04:09,680
Speaker 3: celery seed, Like, out of all all those spices, I

2534
02:04:09,680 --> 02:04:12,240
Speaker 3: think celery is the celery and black pepper kind of

2535
02:04:12,280 --> 02:04:16,320
Speaker 3: the most important thing for poultry in general. That's gonna

2536
02:04:16,560 --> 02:04:20,080
Speaker 3: gives you that KFC. You're like, oh, that's what that was.

2537
02:04:21,080 --> 02:04:24,040
Speaker 7: It's always like, what's the key to getting it? Really?

2538
02:04:24,080 --> 02:04:30,120
Speaker 7: Like that thick? You know, batter on there? Like I

2539
02:04:30,160 --> 02:04:32,320
Speaker 7: feel like I'm in there and it's all buttermilky, And

2540
02:04:32,360 --> 02:04:35,720
Speaker 7: then do I put them all my basket first and

2541
02:04:35,800 --> 02:04:38,040
Speaker 7: drop it all at once? Are you going straight out

2542
02:04:38,040 --> 02:04:40,120
Speaker 7: of that buttermilk and dropping it?

2543
02:04:40,640 --> 02:04:43,720
Speaker 3: Let them sit. Let I'm sitting the refrigerator for twenty

2544
02:04:43,800 --> 02:04:47,720
Speaker 3: thirty minutes, hour or two, doesn't matter. You let them sit. Also,

2545
02:04:47,920 --> 02:04:51,320
Speaker 3: as you you've got your your your dreads, your flour,

2546
02:04:51,840 --> 02:04:54,280
Speaker 3: and maybe a little buttermilk, maybe drizzle a little bit,

2547
02:04:54,280 --> 02:04:56,680
Speaker 3: so you get these little beads in there. And then

2548
02:04:56,720 --> 02:04:58,680
Speaker 3: what that's going to do when that adheres, You're not

2549
02:04:58,720 --> 02:05:00,600
Speaker 3: just going to have a thin layer of flower on there,

2550
02:05:00,600 --> 02:05:02,320
Speaker 3: but you're also gonna have these little beads of like

2551
02:05:02,360 --> 02:05:05,000
Speaker 3: buttermilky flower. So they kind of give you a little

2552
02:05:05,080 --> 02:05:08,800
Speaker 3: more of those like crackling textures. Oh, a little drizzle

2553
02:05:08,840 --> 02:05:11,760
Speaker 3: of that in there, bred them up really well, and

2554
02:05:11,800 --> 02:05:14,240
Speaker 3: then just set them in the refrigerator, get him cold

2555
02:05:14,320 --> 02:05:16,120
Speaker 3: in like twenty minutes. And then when that.

2556
02:05:16,640 --> 02:05:18,520
Speaker 2: When it gets kind of doughey, you don't mind that.

2557
02:05:19,080 --> 02:05:19,960
Speaker 3: No, it's gonna be fine.

2558
02:05:20,440 --> 02:05:21,680
Speaker 2: You don't mind it getting a little doey.

2559
02:05:21,760 --> 02:05:22,520
Speaker 3: No, I don't mind.

2560
02:05:22,680 --> 02:05:25,760
Speaker 2: You know what my kid's been doing. He just makes

2561
02:05:25,800 --> 02:05:28,440
Speaker 2: a god awful mess where he does it. But he

2562
02:05:28,520 --> 02:05:31,320
Speaker 2: cuts the turkey breasts and makes a little a bunch

2563
02:05:31,360 --> 02:05:34,280
Speaker 2: of little tenders and then he just keeps doing it.

2564
02:05:35,560 --> 02:05:40,240
Speaker 2: Dredge flower, dredge flower. Because he's looking to try to

2565
02:05:40,280 --> 02:05:42,400
Speaker 2: build up like a long John Silver.

2566
02:05:43,360 --> 02:05:46,320
Speaker 3: I feel like you're gonna get some like doughiness on, dude.

2567
02:05:46,800 --> 02:05:48,920
Speaker 2: And then he drops him in the deep frar and Dude,

2568
02:05:48,960 --> 02:05:52,839
Speaker 2: that oil is so full of just all that garbage.

2569
02:05:52,920 --> 02:06:00,960
Speaker 3: Man, and he one round and walks away. I would go,

2570
02:06:01,000 --> 02:06:02,800
Speaker 3: I would go one round on the on the dresh.

2571
02:06:04,360 --> 02:06:08,760
Speaker 4: Yeah, you learned it on the internet. That's awesome.

2572
02:06:09,320 --> 02:06:13,720
Speaker 2: I'm hungry, okay, man, the Turkey Book, the Hog Book.

2573
02:06:14,480 --> 02:06:15,200
Speaker 2: What's next?

2574
02:06:15,640 --> 02:06:18,000
Speaker 3: I don't know. I mean I say that in all honesty.

2575
02:06:18,040 --> 02:06:20,480
Speaker 3: I've batting around some ideas, and you know, everybody likes

2576
02:06:20,520 --> 02:06:21,839
Speaker 3: to pontificate on what.

2577
02:06:21,800 --> 02:06:26,920
Speaker 2: You know what? It would be a book, the deer book.

2578
02:06:26,400 --> 02:06:28,680
Speaker 3: Right, it would be always I get a lot of

2579
02:06:28,760 --> 02:06:30,400
Speaker 3: quests for our ad but I don't think there's a

2580
02:06:30,400 --> 02:06:30,960
Speaker 3: book worth.

2581
02:06:32,240 --> 02:06:34,560
Speaker 2: I wouldn't be worried about there being a with you.

2582
02:06:34,560 --> 02:06:36,480
Speaker 2: You'll find a book worth, but I feel like you

2583
02:06:36,560 --> 02:06:38,400
Speaker 2: might not find the audience.

2584
02:06:38,280 --> 02:06:42,800
Speaker 3: Right, Yeah. The marketability of that would be more very

2585
02:06:42,920 --> 02:06:43,960
Speaker 3: very specific, dude.

2586
02:06:43,960 --> 02:06:44,440
Speaker 4: I feel like that.

2587
02:06:44,600 --> 02:06:47,360
Speaker 6: Yeah, But if you keep going like the way you're

2588
02:06:47,480 --> 02:06:49,520
Speaker 6: doing it, people are going to be like, I need

2589
02:06:49,520 --> 02:06:52,920
Speaker 6: the series. Yeah, oh right, they're beautiful and it's like

2590
02:06:53,560 --> 02:06:54,800
Speaker 6: Turkey Deer.

2591
02:06:54,880 --> 02:06:56,720
Speaker 2: Or you could do the fish book bow Headway.

2592
02:06:56,840 --> 02:06:59,640
Speaker 3: I like fish a lot, bullhead whale book.

2593
02:07:00,080 --> 02:07:04,200
Speaker 2: The fish book, you'd probably want to yeah, like for

2594
02:07:04,720 --> 02:07:05,920
Speaker 2: I don't know. I mean you have you have a

2595
02:07:05,960 --> 02:07:08,120
Speaker 2: great sense what to do, like you know, hogs in

2596
02:07:08,160 --> 02:07:10,240
Speaker 2: and out. There's a lot of misinformation about hogs. It's

2597
02:07:10,280 --> 02:07:13,480
Speaker 2: a great book. Turkey book. You got a lot of experience.

2598
02:07:13,520 --> 02:07:15,800
Speaker 2: I mean you have a ton of venice experience. There's

2599
02:07:15,840 --> 02:07:18,720
Speaker 2: a ton of interests America's deer people are hunting them

2600
02:07:18,720 --> 02:07:20,200
Speaker 2: from top to bottom, side to side.

2601
02:07:20,760 --> 02:07:23,640
Speaker 3: The Deer Book, it's true. I will say it's the

2602
02:07:23,680 --> 02:07:26,640
Speaker 3: front runner. I just want to be noncommittal in this.

2603
02:07:26,560 --> 02:07:28,480
Speaker 2: Because you could be cute and'd be like the Squirrel Book.

2604
02:07:28,640 --> 02:07:29,720
Speaker 2: But that's just cute.

2605
02:07:30,480 --> 02:07:33,160
Speaker 7: You're just being cute, you know, and a little too niche.

2606
02:07:33,520 --> 02:07:37,440
Speaker 6: Yeah, yeah, you'd be squirrel. But it's like representative of

2607
02:07:37,560 --> 02:07:38,360
Speaker 6: the rodent book.

2608
02:07:38,880 --> 02:07:39,040
Speaker 4: Right.

2609
02:07:39,120 --> 02:07:42,120
Speaker 6: You can do like the Beaver's Muskrats, the Beaver Book

2610
02:07:42,280 --> 02:07:46,360
Speaker 6: Nutria about that. Yep, people would love it. I got

2611
02:07:46,360 --> 02:07:47,520
Speaker 6: something Jesse and I are doing.

2612
02:07:47,600 --> 02:07:48,600
Speaker 2: Please tell me about it.

2613
02:07:49,200 --> 02:07:53,080
Speaker 6: This will be super fun. Uh, buddy of mine. Eric

2614
02:07:53,160 --> 02:07:57,120
Speaker 6: Johansson out in South Dakota. He's he wouldn't like me

2615
02:07:57,160 --> 02:07:59,000
Speaker 6: saying this, but he's kind of like a poster child

2616
02:07:59,080 --> 02:08:03,280
Speaker 6: for it. Wou'd be like quote unquote progressive farming practices

2617
02:08:03,360 --> 02:08:10,960
Speaker 6: these days, so real heavy on you know, easements for

2618
02:08:11,320 --> 02:08:16,320
Speaker 6: wetlands and native grasses and and stuff like that, right,

2619
02:08:16,400 --> 02:08:19,440
Speaker 6: but which in turn happens to be really really good

2620
02:08:19,520 --> 02:08:24,200
Speaker 6: for wildlife. So he's got on the family farm out there,

2621
02:08:25,160 --> 02:08:31,080
Speaker 6: he's got just an unbelievable wild pheasant hunting situation and

2622
02:08:31,200 --> 02:08:35,440
Speaker 6: lodging and stuff, and and he's a big believer as

2623
02:08:35,440 --> 02:08:37,800
Speaker 6: am I in like the habitat work of pheasants forever.

2624
02:08:38,400 --> 02:08:43,000
Speaker 6: So we and and Jesse included here have come together

2625
02:08:43,280 --> 02:08:46,960
Speaker 6: to we're gonna do a hunt that we're auctioning off

2626
02:08:47,000 --> 02:08:51,360
Speaker 6: at Pheasant Fest this year as a fundraiser for Habitat.

2627
02:08:51,800 --> 02:08:53,680
Speaker 6: And yeah, so we're gonna.

2628
02:08:53,760 --> 02:08:57,280
Speaker 2: So the fund raised money goes to where two pheasants

2629
02:08:57,280 --> 02:09:00,240
Speaker 2: forever in the quad, the and the then the and

2630
02:09:00,240 --> 02:09:03,840
Speaker 2: you're gonna hunt this property that is a demonstration of a.

2631
02:09:03,760 --> 02:09:07,400
Speaker 6: Lot of really good practices. Yeah, and you two both

2632
02:09:07,400 --> 02:09:10,720
Speaker 6: gonna hunt. Yeah, We're both gonna hunt. Eric's gonna hunt.

2633
02:09:10,720 --> 02:09:16,080
Speaker 6: I'm bringing snort out there. Eric has one of Snort's

2634
02:09:16,360 --> 02:09:22,400
Speaker 6: cousins too, so that's fun and super cute obviously, but it.

2635
02:09:22,800 --> 02:09:23,960
Speaker 2: Days the winner get the hunt.

2636
02:09:24,240 --> 02:09:28,040
Speaker 6: It's I think it's three days. Uh hunt for two people.

2637
02:09:28,800 --> 02:09:28,920
Speaker 4: Uh.

2638
02:09:29,280 --> 02:09:32,160
Speaker 6: Jesse's gonna be, you know, leading the cooking, but I've

2639
02:09:32,320 --> 02:09:35,840
Speaker 6: been emphatic about the fact that he's not shackled with cooking.

2640
02:09:35,920 --> 02:09:40,040
Speaker 6: I am there to help as much as possible as allowed,

2641
02:09:40,480 --> 02:09:43,000
Speaker 6: so I can learn stuff too. And then yeah, we're

2642
02:09:43,000 --> 02:09:47,800
Speaker 6: gonna hunt lodging and you just got to get get

2643
02:09:47,840 --> 02:09:52,200
Speaker 6: your butt there. But it is a really, really incredible

2644
02:09:52,600 --> 02:09:54,560
Speaker 6: I've been lucky enough to go out there and hunt

2645
02:09:54,560 --> 02:09:56,800
Speaker 6: with Eric a couple of times, and he always says,

2646
02:09:57,440 --> 02:10:01,520
Speaker 6: your dog's invited if you would like to come, that's okay.

2647
02:10:02,000 --> 02:10:03,880
Speaker 2: What's up with a thousand dollars I'm seeing a note

2648
02:10:03,880 --> 02:10:07,040
Speaker 2: about a thousand dollars gift card? Yeah, not related related.

2649
02:10:06,800 --> 02:10:10,240
Speaker 6: No, that's related. So then first light, we're throwing in

2650
02:10:10,360 --> 02:10:12,600
Speaker 6: a thousand dollars gift card, so to the winners, to

2651
02:10:12,680 --> 02:10:14,960
Speaker 6: the winners yep, so five hundred a piece to get

2652
02:10:15,120 --> 02:10:18,240
Speaker 6: get decked out. Just grease, grease the wheels a little bit,

2653
02:10:18,320 --> 02:10:22,320
Speaker 6: and I'm gonna be available to help you with getting

2654
02:10:22,320 --> 02:10:25,720
Speaker 6: outfitted in your upland stuff from first light.

2655
02:10:25,840 --> 02:10:27,920
Speaker 4: So thanks guys, I'll be fun.

2656
02:10:28,120 --> 02:10:31,480
Speaker 3: Yeah, I've already started. Uh. We shot a few Pheasants

2657
02:10:31,480 --> 02:10:33,560
Speaker 3: this year, and I always started playing with the menu.

2658
02:10:33,880 --> 02:10:36,800
Speaker 6: Nice yeah sighs.

2659
02:10:37,200 --> 02:10:39,080
Speaker 2: Yes, what about the game?

2660
02:10:39,120 --> 02:10:42,400
Speaker 3: Bird book could be I love poultry a lot, so

2661
02:10:43,560 --> 02:10:43,960
Speaker 3: we can.

2662
02:10:43,840 --> 02:10:47,800
Speaker 4: Just go with bird Book, the Bird Book an economy

2663
02:10:47,800 --> 02:10:48,360
Speaker 4: of dialogue.

2664
02:10:48,480 --> 02:10:53,440
Speaker 2: Yeah, dude, do the Deer Book because I want that book.

2665
02:10:54,960 --> 02:10:56,720
Speaker 3: People are going to be like blowing me up right now,

2666
02:10:56,720 --> 02:10:57,840
Speaker 3: what are you gonna write the Deer Book?

2667
02:10:58,080 --> 02:11:00,680
Speaker 6: Well, hopefully you have all these names. Is already locked

2668
02:11:00,760 --> 02:11:01,720
Speaker 6: down somewhere and.

2669
02:11:01,720 --> 02:11:03,520
Speaker 2: I would kick that book from front to back if

2670
02:11:03,520 --> 02:11:09,160
Speaker 2: you did it right. Remember that movie where that.

2671
02:11:09,000 --> 02:11:11,839
Speaker 7: Gal Julia Julia.

2672
02:11:12,000 --> 02:11:18,640
Speaker 2: Yeah, a book called Stephen Jesse, Stephen Jesse where I

2673
02:11:18,680 --> 02:11:24,400
Speaker 2: cook all this stuff? Who is the actor Kevin ba.

2674
02:11:31,680 --> 02:11:32,360
Speaker 4: Mann?

2675
02:11:33,040 --> 02:11:33,440
Speaker 3: All right?

2676
02:11:33,680 --> 02:11:34,200
Speaker 4: Beautiful?

2677
02:11:34,480 --> 02:11:37,720
Speaker 2: Or I also get the jackass guy?

2678
02:11:38,560 --> 02:11:39,680
Speaker 7: Oh? Uh Steve?

2679
02:11:40,160 --> 02:11:44,560
Speaker 2: No, Johnny, Yeah, I've checked in lately, though I don't.

2680
02:11:44,600 --> 02:11:46,480
Speaker 2: I don't know if I'm older and he is sometimes No,

2681
02:11:46,600 --> 02:11:47,360
Speaker 2: he's way gray.

2682
02:11:47,560 --> 02:11:49,560
Speaker 7: He's great out hard.

2683
02:11:49,480 --> 02:11:54,240
Speaker 2: Years those boys, Thanks coming on many thanks for having

2684
02:11:54,320 --> 02:12:01,680
Speaker 2: me Hog Book Turkey book, dear book, get to Are

2685
02:12:01,720 --> 02:12:02,560
Speaker 2: you to bundle them.

2686
02:12:04,120 --> 02:12:05,160
Speaker 4: When the Deer book comes out?

2687
02:12:05,520 --> 02:12:07,960
Speaker 2: I mean yeah, you should, you should, you should maybe

2688
02:12:08,480 --> 02:12:10,040
Speaker 2: do you have? You should maybe do a version where

2689
02:12:10,080 --> 02:12:11,440
Speaker 2: you can just get him in a little box like

2690
02:12:11,760 --> 02:12:12,360
Speaker 2: the pair.

2691
02:12:12,640 --> 02:12:14,240
Speaker 3: Yeah, we'll wait until that third one comes.

2692
02:12:14,320 --> 02:12:15,240
Speaker 4: Oh, then you do a box.

2693
02:12:16,080 --> 02:12:16,720
Speaker 2: Good luck man.

2694
02:12:17,320 --> 02:12:19,879
Speaker 4: When you go to Austin, Texas and everybody eventually finds.

2695
02:12:19,720 --> 02:12:26,640
Speaker 2: Themselves in Austin, Texas, go to die doe. Unbelievable dining experience.

2696
02:12:26,760 --> 02:12:32,360
Speaker 3: Man again, I mean it literally means from the two

2697
02:12:32,440 --> 02:12:34,560
Speaker 3: It's part of an Italian phrase. It means from the

2698
02:12:34,640 --> 02:12:36,720
Speaker 3: two kingdoms of nature, choose food with care.

2699
02:12:37,520 --> 02:12:39,240
Speaker 2: You know, it's so funny. We took an uber when

2700
02:12:39,280 --> 02:12:41,120
Speaker 2: we left. Guys like, how do you say that?

2701
02:12:44,720 --> 02:12:46,520
Speaker 4: I'm like, you should go on and ask the owner.

2702
02:12:49,080 --> 02:12:50,760
Speaker 2: It's like it's die do it, yeah, die do it.

2703
02:12:50,920 --> 02:12:57,720
Speaker 2: Unbelievable dining experience and not stuffy, man, No, not stuffy.

2704
02:12:57,840 --> 02:12:59,280
Speaker 3: It's meant to be a neighborhood restaurant.

2705
02:12:59,600 --> 02:13:02,720
Speaker 2: Yeah. And the waiters and waitresses. The waitress they don't

2706
02:13:02,720 --> 02:13:05,120
Speaker 2: act weird. The wait staff doesn't act weird. They don't

2707
02:13:05,200 --> 02:13:09,560
Speaker 2: like whisper and sit with you start telling you a

2708
02:13:09,600 --> 02:13:11,520
Speaker 2: bunch of ship you don't want to hear. It's just like,

2709
02:13:11,640 --> 02:13:14,120
Speaker 2: it's just a great dining experience.

2710
02:13:14,280 --> 02:13:16,120
Speaker 3: Man, they are the backbone of it.

2711
02:13:16,720 --> 02:13:18,440
Speaker 2: Well, what I have tonight, they don't. It's like they

2712
02:13:18,480 --> 02:13:20,280
Speaker 2: don't do all that garbage my friends.

2713
02:13:20,760 --> 02:13:22,880
Speaker 4: Yeah, it's a delightful little dish.

2714
02:13:22,920 --> 02:13:26,440
Speaker 2: Well tonight I have from my friends at the winery.

2715
02:13:27,680 --> 02:13:31,040
Speaker 4: Yeah, it's like, oh my god, it's cool.

2716
02:13:31,440 --> 02:13:33,240
Speaker 2: They're cool. They come up and take your order and

2717
02:13:33,280 --> 02:13:37,280
Speaker 2: talk to you like you're a person in a restaurant,

2718
02:13:40,760 --> 02:13:44,320
Speaker 2: not like you're like an online like call for company

2719
02:13:44,680 --> 02:13:48,920
Speaker 2: one eight hundred number or something. It's a great It

2720
02:13:49,080 --> 02:13:50,280
Speaker 2: is a great restaurant.

2721
02:13:50,840 --> 02:13:53,560
Speaker 3: Yeah, I like it. I like eating there.

2722
02:13:53,840 --> 02:13:55,840
Speaker 2: And if you see Jesse eating their come up and

2723
02:13:55,840 --> 02:14:01,600
Speaker 2: be like, dude, shit you be working easy as all right.

2724
02:14:01,600 --> 02:14:03,600
Speaker 4: Thanks man, appreciate it, Thank you, Thanks Jessing.

2725
02:14:03,680 --> 02:14:03,880
Speaker 3: Thanks