Speaker 1: If this is the Meat Eater Podcast coming at you shirtless, severely,
Speaker 1: bug bitten, and in my case, underwear listening podcast, you
Speaker 1: can't predict anything.
Speaker 2: The Meat Eater Podcast is brought to you by first Light.
Speaker 2: Whether you're checking trail cams, hanging deer stands, or scouting
Speaker 2: for ELP. First Light has performance apparel to support every
Speaker 2: hunter in every environment. Check it out at first light
Speaker 2: dot com. F I R S T l I t
Speaker 2: E dot com. Joined today by world famous text and
Speaker 2: Jesse Griffiths, author of uh, the very creatively titled The
Speaker 2: Hog Book and the Turkey Book, just comes right out
Speaker 2: and tells you what the book is. Yeah, you don't
Speaker 2: need to look at that book and wonder what those
Speaker 2: books are about.
Speaker 3: No, by design, Yeah.
Speaker 2: I've accused being a wild hog apologist. Jesse Griffins knows
Speaker 2: how to make phenomenal stuff out of wild hogs of
Speaker 2: all varieties, and The Hog Book tells you all about
Speaker 2: how to do.
Speaker 3: That top to bottom.
Speaker 2: Anyone that tells you, oh, you can't eat them, and
Speaker 2: you can eat them when they're this age, or eat
Speaker 2: them at that age, or eat them.
Speaker 3: When they're one.
Speaker 2: Hundred and twenty pounds or pregnant or not pregnant, or
Speaker 2: if you ever want to know, like, what is actually
Speaker 2: up about wild hogs from a guy who has handled more.
Speaker 2: This is a bold statement, Bungus, stick by it.
Speaker 3: We can vet it. I'll be honest.
Speaker 2: A guy that has handled okay, a guy that is
Speaker 2: handled and served more wild hog meat than anybody.
Speaker 4: On the planet.
Speaker 3: I mean, I don't know, it'd be hard to quantify,
Speaker 3: but an awful lot. How about a lot, A lot,
Speaker 3: a lot hundreds, yeah, not thousandsed, a lot, seen a
Speaker 3: lot of them dead.
Speaker 2: Served a lot of it, a lot of them, eating
Speaker 2: a pile of them.
Speaker 3: Yeah.
Speaker 2: No, the hog book is no, it's no guesswork, it's
Speaker 2: no rumor. It's just like what you know to be
Speaker 2: true from a career of working in them.
Speaker 3: Yeah, it's like answers to questions and people, would you
Speaker 3: know over the years, be like, what you know? Can
Speaker 3: you eat them? If they're one hundred and twenty pounds
Speaker 3: and over? Can you eat a bore? Can you eat them?
Speaker 3: A South? It's not pregnant. You need a South? It
Speaker 3: is pregnant. You know what's your favorite recipe? Name it?
Speaker 3: And you know, just kind of a compilation of answers
Speaker 3: the questions that I got, and.
Speaker 2: Then follow that up with the Turkey Book, which tells
Speaker 2: you everything you'd ever want to know about preparing turkeys,
Speaker 2: preparing every part of every part of every turkey.
Speaker 3: Yeah, definitely that one was more of a kind of
Speaker 3: dressed for the job. You want deal, really want to
Speaker 3: just spend a whole spring turkey hunting, So he documented
Speaker 3: it and then did a much recipes good deal.
Speaker 5: Those are both available at the meat eater dot com.
Speaker 2: Correct and then what we're gonna He's been on the
Speaker 2: show a few times before. He recently got a a
Speaker 2: Michelin Star for Die a.
Speaker 3: Yeah, but to be clear Michelin Green Star.
Speaker 4: Well no, but I'm saving that.
Speaker 3: Oh sorry, Phil backtracks a little bit. I just ruined it.
Speaker 2: I was toying with reading this Mercer longs Die Do
Speaker 2: a review. I'm just gonna read the first line. My
Speaker 2: quail plate was very good, fantastic, Actually.
Speaker 6: How many stars?
Speaker 7: Nervous?
Speaker 4: Come on, I don't want to do it.
Speaker 7: I don't want to.
Speaker 5: But long was what was what? Episode number? Guest?
Speaker 4: I don't want to do it.
Speaker 3: I gotta know, you know.
Speaker 2: It's the odd Dad meatballs. Very good.
Speaker 3: Building up, a little more. She's gotta hurt, all right.
Speaker 2: The nil guy steakak he would have preferred the chimmy
Speaker 2: cherry on the side.
Speaker 5: Sounds like and that Mercer Lawe was on episode four
Speaker 5: oh seven. California's ward would have.
Speaker 2: Been a great dish if they had just put it
Speaker 2: on the side.
Speaker 6: Can we pause for a second. How does this make
Speaker 6: you feel?
Speaker 3: Right now?
Speaker 2: Across the bar? Across the bar very bold Flavors never
Speaker 2: had a meal quite like it.
Speaker 3: There you go.
Speaker 7: Oh, that's what I'm talking about.
Speaker 2: There's a little more in there. I'll share with you later.
Speaker 3: We'll just kind of little Yeah, he's my favorite.
Speaker 2: It's like, honest to god, Mas Died do A is
Speaker 2: my favorite restaurant.
Speaker 3: Oh, that's super kind of.
Speaker 2: Another thing I like about it. We've talked about this
Speaker 2: when you're on the show before. Like something that most
Speaker 2: restaurants would be like would be like in glowing neon
Speaker 2: signs and ship outside. But like at the bottom of
Speaker 2: Jesse's I don't know if you changed it. At the
Speaker 2: bottom of Jesse's menu says everything is from around here.
Speaker 3: From the author of the book, just in.
Speaker 2: Little letters at the bottom of the menu, everything is
Speaker 2: from around here, meaning it's like all local stuff. It's
Speaker 2: like all Texas.
Speaker 3: We call that an economy of dialogue.
Speaker 4: Everything is from around here.
Speaker 8: It's not sandwiched into the description of each dish.
Speaker 3: Now, don't put farms in there.
Speaker 2: And it's just everything that everything around.
Speaker 5: You still have that slogan because I'm wearing the original shirt.
Speaker 5: It says, eat a hog, Save the world.
Speaker 3: Yeah, that's that's more hashtag, you know, feral hog, apologies, apologists, propaganda.
Speaker 2: We're gonna talk Jesse a bunch about food, cooking food.
Speaker 6: Well, I want to know real quick, how many Michelin
Speaker 6: Star restaurants are Michelin Green Star restaurants? Uh serve things
Speaker 6: with like a ramikin of something on the side.
Speaker 3: None of them.
Speaker 2: You need to put that chimney cherry in a squirt bottle.
Speaker 3: Catchup, we could get it in a little packet.
Speaker 2: Then you get open plastic.
Speaker 7: What is a green Star?
Speaker 2: That's what the whole show is about.
Speaker 7: I didn't read that. I didn't read the notes.
Speaker 2: No, it doesn't say that. Notes just lives in my head.
Speaker 2: Now now it's now we're gonna turn the heat the Yanni.
Speaker 2: After all that praise. Now we're going to criticize Yanni
Speaker 2: up and down.
Speaker 4: You're in a little tear this morning. We set there surprises.
Speaker 7: I should have read the notes.
Speaker 2: Well, Yanni killed a kill fish.
Speaker 7: Cool to remove sailfish from the water in the US.
Speaker 4: So I'll tell the story.
Speaker 2: Yannie went to like a little party, a party in Guatemala. Yeah,
Speaker 2: it wasn't like a fiftieth birthday party.
Speaker 7: Oh well, we went on a fishing trip to celebrate
Speaker 7: celebrate my brother in law's fiftieth birthday. We didn't do
Speaker 7: much partying.
Speaker 2: Okay, Yanni went on a birthday fish and trip. Well
Speaker 2: that is birthday fish and trip. He committed a terrible
Speaker 2: sin which I didn't know. I didn't know about.
Speaker 7: I'd like to point out you, Sish. I did it.
Speaker 7: The captain and the mates were like, we don't really
Speaker 7: do this, but I'm like, I really need the gripping grint,
Speaker 7: you know from the gram.
Speaker 2: Caught a sale fish for no reason, then for just
Speaker 2: to screw it, or as Mitch Hedberg said, to make
Speaker 2: it late for something and lifts it out of the
Speaker 2: water and takes a picture. Then Brendan Rund came here.
Speaker 2: What was it, RUNDI or run? He was on the show.
Speaker 4: I think it's Rundy.
Speaker 2: Rundy from the Nature Conservancy, who was on episode five
Speaker 2: thirty eight discussing a subject that now seems so incredibly dated,
Speaker 2: which was does wildlife win or lose with renewable energy?
Speaker 2: And he wrote in and saw Joannie's Instagram post and he,
Speaker 2: like many people do, and they have a problem with something,
Speaker 2: reach out decarn In the US, I didn't know this.
Speaker 2: It is now illegal to remove billfish from the water
Speaker 2: unless you're keeping them. They did ale a satellite tagging
Speaker 2: study on white marlin. If you if you leave a
Speaker 2: white marlin in the water when you catch it, the
Speaker 2: mortality rate. Now, don't do that crap where you say
Speaker 2: a number that's gonna make it fill knows what I'm
Speaker 2: talking about. Well, you guys are you can see it.
Speaker 2: I can't do like a take again, oh Jesse, take
Speaker 2: a guess and try to like play work with me here.
Speaker 2: Don't don't make it look bad. If you catch a
Speaker 2: white marlin and leave it in the water, catch them
Speaker 2: with these fishing you leave in the water and release it.
Speaker 2: What do you think the odds are he'll die.
Speaker 3: One and ten?
Speaker 4: Good?
Speaker 2: Good job, you.
Speaker 4: Know it's only one point seven.
Speaker 2: It's only it's only one point seven percent.
Speaker 4: Wow.
Speaker 2: Right, So you were off by a what do you
Speaker 2: call that exponential? No factor of ten? Off by a
Speaker 2: decimal point?
Speaker 4: Is that right?
Speaker 5: I'm not sure about Yeah, one point.
Speaker 4: I'm not a mask. He thought ten and one hundred.
Speaker 7: It's too complicated.
Speaker 2: He thought ten and one hundred die and thought that
Speaker 2: was good, and thought that was good. But it's only
Speaker 2: one and a half and one hundred. Die if you
Speaker 2: leave in the water, if you act like Yanni, guess
Speaker 2: what the odds he'll die?
Speaker 3: Is am I taking another guess?
Speaker 2: Try to, you know, make it be that it'll work
Speaker 2: in my favor. Four out of ten, No, thirty three percent,
Speaker 2: so close but even higher. So Yanni now has lay
Speaker 2: in bed at night wondering that that.
Speaker 9: Uh but Yanni, you can you can flip it around
Speaker 9: and say, chances are you swam away and it's just fine.
Speaker 2: You know, you know what's what's Here's what the odds are.
Speaker 2: It's like in paper scissors rock, there's a one in
Speaker 2: three rights. So here's Yanni, I guess rock, paper scissors.
Speaker 4: Rock, paper scissors.
Speaker 2: So I'm saying, if you're throwing Michigan, right, every time.
Speaker 2: If you're throwing it, you got a three choice. Every
Speaker 2: time you throw let's say a scissor. That means Yanni
Speaker 2: killed a salefish. So rock nope, paper nope, scissor yep,
Speaker 2: scissor yup. Rock nope.
Speaker 7: Unless you like scissors a lot and you throw it
Speaker 7: more often, then you kill more, kill morel.
Speaker 4: Do you feel bad about this, yannest?
Speaker 7: It was an honest mistake, you know, had I known
Speaker 7: this prior to then, Like I said, the mates and
Speaker 7: the captain, they don't do this. They do. They have
Speaker 7: like a GoPro on a stick, So you just get
Speaker 7: next to the boat and the go pro shoes from
Speaker 7: way out in the water back towards the boat.
Speaker 4: Wasn't good enough for you.
Speaker 7: Of the other forty some fish that we caught, that's
Speaker 7: the way we took pictures of the few that we
Speaker 7: took pictures of. Most of the time they don't even
Speaker 7: touch the fish. They just they they have a pole
Speaker 7: with a little uh it's like, I don't know what.
Speaker 7: It's like a paper cutter basically on the end.
Speaker 3: Huh, just gorgeous.
Speaker 2: It's not a curl cue.
Speaker 7: No, no, no, no, it's literally a paper cutter. And it's
Speaker 7: just taped to the end of this pole and they
Speaker 7: go they go down the leader and just cut the
Speaker 7: line right above the hook and just don't even touch
Speaker 7: the hook and just let the hook rust out. They
Speaker 7: catch so many of those sailfish down there. Because we
Speaker 7: caught forty in three days, it's nothing for them to
Speaker 7: catch forty in a day. And they'll catch them with
Speaker 7: other hooks in the corner of their mouth, just like
Speaker 7: you would like could see a trout, you know that
Speaker 7: you can see the Yeah, you know it's been hooked
Speaker 7: caught before.
Speaker 4: So they do it by their trolling.
Speaker 2: Explain the process of catching stale fish.
Speaker 7: Yeah, it's pretty cool. It's more in depth. It's more
Speaker 7: in depth and more sort of involved for the anglers
Speaker 7: than a lot of the trolling type fishing I've done
Speaker 7: in the past, where a lot of times you're just
Speaker 7: in a boat. The mates set up the rods, the
Speaker 7: baits are in there, you're trolling, the captain's running the boat.
Speaker 7: The fish bites a bait, it's pretty much on. A
Speaker 7: mate grabs the rod, make sure it's it's hooked, and
Speaker 7: then he hands it over to the angler and you
Speaker 7: basically real you know, that's like your job. They don't
Speaker 7: take the boat out of gear to make it extra
Speaker 7: hard for you because you got to fight like the
Speaker 7: current and the fish fighting. But here with the sailfish
Speaker 7: out of I don't know the ten lines that are
Speaker 7: in the water, there's actually only four hooks in there.
Speaker 7: Everything else is just a teaser, meaning it's just a decoy. Right.
Speaker 7: And so if you imagine these fish are hanging at
Speaker 7: the thermal climb, which is roughly eighty feet, that's what
Speaker 7: it was when we were there. That's where they're hanging
Speaker 7: and they're looking up to where to find their food.
Speaker 7: As they're cruising around. The boat comes over the top.
Speaker 7: There's all the prop wash and whatever. And then in
Speaker 7: that prop wash behind the prop washers, all these there's
Speaker 7: like a whole, you know, school of baitfish swimming is
Speaker 7: what it looks like. And there's all the smoke that's
Speaker 7: coming off of them. They call it smoke. It's the
Speaker 7: smaller wash coming off of these teasers. Right. So they
Speaker 7: look up they go, oh my god, that's what I've
Speaker 7: been looking for, you know, and they swim up the
Speaker 7: eighty feet. And so when you're in the boat, you're
Speaker 7: sitting there and you're just watching all the teasers, and
Speaker 7: then all of a sudden in one behind one teaser.
Speaker 7: Some of the teasers are like a group of baits.
Speaker 7: You see the bill all of a sudden just above
Speaker 7: the water, swatting back and forth right, because that's how
Speaker 7: they kill a flying fish or I don't know if
Speaker 7: it's sardine's whatever else they eat, but they whack them,
Speaker 7: stunts them, they turn and eat them right. So at
Speaker 7: that point the captain usually because he's up top in
Speaker 7: the bridge so he can he has a better angle
Speaker 7: to see it all, so he's they give you a
Speaker 7: really good job of explaining how it's all going to
Speaker 7: go down, and like what most importantly what right and
Speaker 7: what left is because just as like when you're guiding
Speaker 7: fly fishermen and you tell them the get cast to
Speaker 7: the right, they cast to the left, and then you say, no,
Speaker 7: jesse the other right. So the same thing happens here
Speaker 7: because he goes right long teaser and like one of
Speaker 7: the anglers goes and grabs a rod on the left
Speaker 7: side of the boat and he's like, no, the other right.
Speaker 4: It's like stage left, stage right, where is confused.
Speaker 7: So as soon as like As an angler, your job
Speaker 7: is to grab one of the baited rods. Hopefully the
Speaker 7: rod where you know the bait is the closest to
Speaker 7: said teaser. So if it's the right long you grab
Speaker 7: the rod that's got the bait in the right long position.
Speaker 7: You take out of the down rigor clip. As soon
Speaker 7: as you have it in your hands, you take it
Speaker 7: out of you put it to free spool, put your
Speaker 7: thumb on the on the spool, and you're holding it.
Speaker 7: And at that point, the mates are reeling all the
Speaker 7: teasers in right. So the sailfish is in there amongst
Speaker 7: all these teasers. He's trying to swat and kill something
Speaker 7: to eat, and all of a sudden they all disappear.
Speaker 7: And then the captain's like, hey, you're ten feet behind him.
Speaker 3: Reel up.
Speaker 7: So you flip it in gear, reel up like ten
Speaker 7: feet and he goes stop. You go back to free
Speaker 7: spool and you're holding it. He's like, wait, wait, he's
Speaker 7: right behind it. And so the sailfish looks up and goes, oh.
Speaker 4: Hey, got one.
Speaker 7: There's the one. Whammo, and he eats it and you
Speaker 7: feel like a slight tug on that ride is at
Speaker 7: that point you take your thumb on that lighting up
Speaker 7: on your drag and let him eat it and basically
Speaker 7: count to four. This is the fun part. Already told
Speaker 7: you this count to quatro, counta quattro. Yeah, you can
Speaker 7: do it in Spanish if you want. And then at
Speaker 7: that point you flip the you flip your drag and
Speaker 7: get your drag. He's on you fight the fish. If
Speaker 7: you're gonna do it on the fly, which is very
Speaker 7: popular down here, there's basically one extra step there. You
Speaker 7: have no baits in the water at all. It's all
Speaker 7: just teasers. There's no hooks, right, so there's like a
Speaker 7: dozen teasers just going behind the boat. Once the fish
Speaker 7: comes in behind it, you grab your fly rod. You
Speaker 7: have about ten or fifteen feet of line in the water.
Speaker 7: It's like dragging behind the boat. So your rod it's
Speaker 7: already drag the well, you know, you you dump it in,
Speaker 7: you get it ready, so it's you're loading your rod
Speaker 7: by that drag behind the boat again, all the mates
Speaker 7: reel up, all the h the teasers, they bring him in.
Speaker 7: The fish is still there like, well, what's up, but
Speaker 7: they bring him in close because he's following those teasers in.
Speaker 7: So if you jumped off the stern, you could land
Speaker 7: on top of the sailfish. I mean that's how you
Speaker 7: cast at them. No, no, you do. So you're holding
Speaker 7: it on one side, You've loaded your rod, and depending
Speaker 7: if that sailfish comes in on the right or the left,
Speaker 7: you're gonna make one back cast and then shoot your line.
Speaker 7: They actually want you to cast behind him. So when
Speaker 7: the fish is like, oh, where'd everything go? And then
Speaker 7: all of a sudden you start stripping and that bait
Speaker 7: you know, comes right by me.
Speaker 2: He goes, ah, there he is the captain still on
Speaker 2: the throttle.
Speaker 7: No, so to make it like legally caught by a
Speaker 7: fly rod, he can't be in gear, yeah, because the
Speaker 7: otherwise exactly, you're just trolling that fly. So basically before
Speaker 7: you cast he comes out of gear, you make one
Speaker 7: cast if it's What was hard for me to remember
Speaker 7: was that if it was the left side of the boat,
Speaker 7: you had to cast and then run over to the
Speaker 7: left corner because you didn't want to strip your fly
Speaker 7: into the prop wash because the fish loses side of
Speaker 7: it because it's you know, it's so white in there,
Speaker 7: got it, And so you want to move over to
Speaker 7: the left side. To keep your fly out in the
Speaker 7: clear water. But I don't know. I tugged it once
Speaker 7: or twelve. He ate it and then you freeze just
Speaker 7: like you would when he eats the bait right and
Speaker 7: basically he takes all the slack out of your hands.
Speaker 7: It comes tight and then if you still have it,
Speaker 7: you know, mentally in you to remember, oh he turned left,
Speaker 7: then you would sweep the rod to the right or
Speaker 7: vice versa. You know, to make sure you get that
Speaker 7: hook set, because even the fly is circle hooks right,
Speaker 7: so they really want to make sure you can't set
Speaker 7: the hook. My brother in law missed quite a few
Speaker 7: fish because.
Speaker 2: Couldn't over couldn't overcome the instinct to set the hook.
Speaker 7: Yeah, everybody loves setting the hook.
Speaker 3: You know.
Speaker 2: Does it put up a good toussle on a fly rod?
Speaker 7: Yeah, you know. Honestly, the tackle we were using, even
Speaker 7: for the bait rods was pretty light, so both of
Speaker 7: them were pretty good. But what you learn pretty quickly
Speaker 7: is that as soon as he's on or she they're
Speaker 7: going on a mad dash run amazing jumpers. And actually
Speaker 7: I found out that the less pressure you apply with
Speaker 7: it tackle, the more they stay towards the surface, and
Speaker 7: the more jumping you get if you hook them on
Speaker 7: super heavy duty stuff and just bear down on them,
Speaker 7: which you could. These fish don't really go over one
Speaker 7: hundred pounds much. Then they'll sort of sound on you
Speaker 7: and not really jump, So they actually keep the tackle
Speaker 7: a little bit lighter to keep them near the surface,
Speaker 7: so you get the exciting jumps. And I mean we
Speaker 7: had multiple fish that jumps excess of twenty times probably.
Speaker 3: Wow.
Speaker 2: What is the what is the reputation of a sale
Speaker 2: fish for food for food quality? I gat it'm not good.
Speaker 7: No, No, I think it is good. I think it's
Speaker 7: just I think it's just fine to eat. Yeah, But
Speaker 7: they're really trying to protect the resource there. What happens
Speaker 7: there a lot, even though it's completely illegal, even in
Speaker 7: these Guatemalan waters is we're fishing probably thirty miles off
Speaker 7: but these pods of fish, and they don't really know
Speaker 7: exactly the numbers, but it must be thousands, because I
Speaker 7: mean there's a decent sized fleet there that might be
Speaker 7: catching you know, thirty forty fish a day per boat.
Speaker 7: But these pods elfish will move in closer to shore,
Speaker 7: and once they get into that like three four mile mark,
Speaker 7: the guild netters come out and hammer the shit out
Speaker 7: of them. Oh and so the fleet will be catching
Speaker 7: them at three miles for multiple days. But the word
Speaker 7: gets out and then all of a sudden, one night
Speaker 7: of guild netting and the fleet goes out and they're like, hey,
Speaker 7: where's all the fish? Well they went.
Speaker 6: Home, no, kid, Yeah, is steel for us, which is
Speaker 6: a great great family name. Is steel four a day
Speaker 6: for the sale fish. But yeah, super fast growing species
Speaker 6: can hit five feet in its first year. Really yeah,
Speaker 6: so but like Gianna said, you know, not super heavy,
Speaker 6: so I'm at they are considered overfished by and large,
Speaker 6: but it sounds like they're real fast growing. So like
Speaker 6: the ability to rebound the popular would be.
Speaker 4: Damn real good.
Speaker 2: Did you guys catch me Tuniani?
Speaker 7: Nope, that was definitely sort of a it would have
Speaker 7: been a plus, like like it was a possibility tuna
Speaker 7: and Dorado, but we saw neither of those, as well
Speaker 7: as Marlin. We did raise one marlin meaning same thing.
Speaker 7: He came up off the you know, thermal climb and
Speaker 7: came into the teasers. But when I got I was
Speaker 7: up in the bridge. Happened to be up there, and
Speaker 7: I got to see him. It literally looked like he
Speaker 7: came up there and then was like swimming alongside the
Speaker 7: teasers like hey, you guys, he wasn't in there, like
Speaker 7: I'm gonna mess you up. He was in there for
Speaker 7: maybe thirty seconds and then just disappeared.
Speaker 2: That's cool.
Speaker 7: So yeah, it was all sale fish. But yeah, one
Speaker 7: of the highlights. You know, the fishing was great, but man,
Speaker 7: you just forget how good local food is. Like I
Speaker 7: haven't been to that many tropical places to eat pineapples
Speaker 7: where they you know, grow on trees and it's just
Speaker 7: like it's nothing like a pineapple from the eat in
Speaker 7: the United States. Same thing with the mangoes, the avocados,
Speaker 7: you know they what else papaia is that we ate
Speaker 7: and you know what they do a lot down there
Speaker 7: when we were talking about this is they season their
Speaker 7: fruit a lot, a lot of salt on the fruit.
Speaker 7: And then that thing called yeah.
Speaker 2: Ten my wife's been making that.
Speaker 4: Yeah you were saying.
Speaker 7: But yeah, so great, great food, just very fresh. Everything
Speaker 7: down there is very kind of light and fresh. Didn't
Speaker 7: eat a lot of heavy stuff. So yeah, super fun trip.
Speaker 7: The Blue Bayou Sail Fishing Lodge if you're interested.
Speaker 2: Oh, they they're like dedicated to sail fishing.
Speaker 7: Oh yeah, yeah, Jennifer's my wife's cousin. Rob Or is
Speaker 7: one of the captains at the Blue Bayou sail Fishing Lodge.
Speaker 7: So you can go fish with rob.
Speaker 6: He's going to show your picture off and he's like, I,
Speaker 6: I ton't you much guarantee you can't catch this one again, but.
Speaker 4: There's a one in three he's unavailable.
Speaker 2: I don't I've never even laid eyes on a selfish alive.
Speaker 7: I only laid up eyes on one other one that
Speaker 7: we caught out of Okra Cooke, North Carolina. Ones with
Speaker 7: rob Or to you, but yeah, I haven't seen many
Speaker 7: of them.
Speaker 2: Well you know who we got, we got we're working
Speaker 2: on coming on is uh some University of Wyoming Clovis experts.
Speaker 2: Here's here's what what titilated me about, what got me
Speaker 2: excited is we were down at University of Wyoming meeting
Speaker 2: with the archaeologist down there looking at some collections. And
Speaker 2: these guys are high like very esteemed archaeologists, and they
Speaker 2: are still firm believers Clovis. First Clovis were the first Americans,
Speaker 2: and they are big believers in the Blitz hypothesis overkill.
Speaker 2: They're big believers in the overkill hypothesis with mammoths.
Speaker 4: Meaning we always give, we always have Meltzer around.
Speaker 5: Do we need a stage of debate.
Speaker 2: Well, Meltzer likes him.
Speaker 6: It's collegial, but you know, Steve will do his absolute
Speaker 6: best to create some sort of.
Speaker 4: He set it up.
Speaker 2: He set up I know you guys have they're they're like,
Speaker 2: they're respectful, they're respectful colleagues. Who I gather respectful colleagues
Speaker 2: who just disagree on a couple of things.
Speaker 4: That.
Speaker 2: And so he's gonna he's coming on and they're gonna
Speaker 2: we're working on getting them on, and they're gonna come
Speaker 2: on and lay out the case.
Speaker 4: And it's good.
Speaker 2: I don't want to like, I don't wanna get my
Speaker 2: I don't want to do my own version. That's not
Speaker 2: that good. They're gonna lay out the case that like
Speaker 2: CLOBs first, Yeah, we got to mammoth hunters.
Speaker 9: We got to see a mammoth skull that's being pieced
Speaker 9: back together. We got to see some giant mammoth tusks
Speaker 9: that you keep like lowering down to look further back
Speaker 9: on the shelf because they just keep going like just
Speaker 9: giant tusks, and Steve got to live out one of
Speaker 9: his wildest fantasies and see someone doing archaeological drawings in person,
Speaker 9: like a guy looking at a Clovis point, which is
Speaker 9: my favorite art, sketching it in fine, fine detail.
Speaker 2: He's gonna hook I'm gonna get I'm gonna get an
Speaker 2: original from him, and I'm gonna frame it put in
Speaker 2: the studio.
Speaker 4: That's cool.
Speaker 2: What else happened on here? I'll walk into this office
Speaker 2: and there's this giant bone land there and I said, damn,
Speaker 2: what's that off? He said, that's a rock and I said,
Speaker 2: I thought I was a dinosaur bone. He said, so
Speaker 2: is the guy that brought it here. He said, you
Speaker 2: have it if you want.
Speaker 6: The guy brought it.
Speaker 2: Didn't you take it home with him?
Speaker 7: Dude?
Speaker 1: It looks it looks like it looks looks like the
Speaker 1: head of a big It looks like a chunk of
Speaker 1: a femur in the the end of the femur.
Speaker 2: Yeah, like percent, one hundred percent.
Speaker 5: Guy, I should have brought that back.
Speaker 4: No, I don't know.
Speaker 2: Why our bags are already getting heavier.
Speaker 4: Because we've got some beautiful books from.
Speaker 5: Him to Speaking of bags.
Speaker 2: Oh yeah, well, let me do one more thing than
Speaker 2: we'll talk about that bag. It would not have fit
Speaker 2: in that bag. It was a big rock. I'm gonna
Speaker 2: talk about that bag. I want to do one more
Speaker 2: thing because Randall. I've been spending a lot of time
Speaker 2: with Randall driving around, and Randall's been telling me about
Speaker 2: just the world. I wasn't aware of that he's involved
Speaker 2: in what's that State sales? Oh yeah, Randall waits for
Speaker 2: old men to die.
Speaker 3: Well, they're dying in.
Speaker 4: Rand think.
Speaker 2: I was telling Randall if he wants to get serious
Speaker 2: about this, that he would start finding grudges. It had
Speaker 2: a lot of interesting stuff, and then check on the
Speaker 2: well being of the telling some depressing stories, be like
Speaker 2: how is Bob feeling? You know, couldn't help but notice
Speaker 2: the gruage.
Speaker 8: Well when you drive when you drive past like.
Speaker 9: A ranch and you see it's just their ship everywhere,
Speaker 9: and you're like, man, how does a guy get all
Speaker 9: that stuff by buying that stuff?
Speaker 4: When that guy ye leaves this earth?
Speaker 2: So Randall goes on to state sales and when he
Speaker 2: was looking I was watching him. He's showing me in
Speaker 2: the state sale and he was looking at things that
Speaker 2: would because I have like bad organizational problems, Like I
Speaker 2: like things real organized and you can buy like like
Speaker 2: buckets buckets of assorted sockets.
Speaker 5: Oh that was like when you like went and bought
Speaker 5: like a bucket of assorted files.
Speaker 2: Yes, yes, Randall is like an active a state that
Speaker 2: he like him and his friends look at his state sales.
Speaker 9: Didn't know this great tools, all kinds of tools. I mean,
Speaker 9: I'm a Craigslist guy too. I'm an eBay guy to
Speaker 9: some extent. But you remember I had that there was
Speaker 9: this amazing one in Livingston recently, and the guy had
Speaker 9: just an unbelievable collection of taxidermy, like multiple full body
Speaker 9: bear mounts and buffalo them out like shoulder mounts. I
Speaker 9: think I probably sent you a dozen things from that
Speaker 9: that all got collectors caught win to that. Yeah, the
Speaker 9: real collectors caught win to that. But yeah, this guy
Speaker 9: in the Livings had an unbelievable texter.
Speaker 7: Those things actually brought some money because after we had
Speaker 7: our podcast with Hayes, he explained that those things really
Speaker 7: didn't have much value.
Speaker 9: Oh the I got priced out of the I mean
Speaker 9: you got to I had, I think I had. Sydney
Speaker 9: was all in on a couple of them up to
Speaker 9: like five six hundred dollars.
Speaker 7: What amounts did you want to have of someone else's
Speaker 7: I don't know.
Speaker 4: There was just they're like full body goat. There were
Speaker 4: multiple full body goats.
Speaker 9: There were like crazy rams at the right price.
Speaker 2: I don't know.
Speaker 4: Yeah, somewhere to put it.
Speaker 9: They're amazing antelope, like dozens and dozens of antelope in
Speaker 9: this collection.
Speaker 7: Yeah, And how much were you willing to spend?
Speaker 4: Like a couple hundred bucks?
Speaker 2: Not not enough, but the well those states he was
Speaker 2: showing me was rock bottom prices.
Speaker 8: Yeah, but there's still like nine days left on well.
Speaker 3: Yeah.
Speaker 2: And the way he worked is they got a buddy.
Speaker 2: So he's got a buddy in a certain town and
Speaker 2: a state sale comes up in that town. The buddy's like, hey,
Speaker 2: let me know, and I'll go pick up.
Speaker 4: What you need.
Speaker 2: And so then you're kind of praying on these families,
Speaker 2: you know, you're preying on these families at the time,
Speaker 2: in a time of grief in need.
Speaker 3: No, I don't.
Speaker 8: I don't think you're praying on them at all. They
Speaker 8: want to sell it, making life easy, Like yeah, I
Speaker 8: mean honestly, like with my uncle.
Speaker 6: Rancher was was passing away his truck doors were you know,
Speaker 6: because you're always like driving around fixing stuff and then
Speaker 6: you're you're ending up with things that you're not going
Speaker 6: to leave out in the field, so you he would
Speaker 6: throw them in his truck, all the big organizational slots
Speaker 6: in the in the truck doors.
Speaker 2: Yeah, which dirt uses for his shampoo and toothpaste and
Speaker 2: stuff like that.
Speaker 7: Exactly.
Speaker 4: Yeah, well so medicine, I have corn dog sticks in there.
Speaker 2: Those little Jeffs.
Speaker 6: Jeffs were full to the top with like nuts and bolts,
Speaker 6: and I mean more packed than like a hardware store shelf,
Speaker 6: right full to the top with nuts and bolts and
Speaker 6: sockets and stuff like that. And what we ended up
Speaker 6: doing because his shop was kind of like that too.
Speaker 6: So instead of doing like the estate sale route of
Speaker 6: like who wants to bid on this coffee can this
Speaker 6: Folger's coffee can from nineteen seventy full of assorted drivers
Speaker 6: and stuff, we just called Pacific Steel the recycler right oh,
Speaker 6: and had a dumpster delivered and then filled it full
Speaker 6: of all that stuff is recycling instead of taking the
Speaker 6: time to go through and sort it all.
Speaker 4: Got it.
Speaker 6: That's the way to do it.
Speaker 2: Yeah, yeah, or hopefully Doug Darren's listening.
Speaker 6: Yeah, well hopefully Ramble of it wasn't calling him ahead
Speaker 6: of time and being like, yeah, you're getting old. I
Speaker 6: bet all your friends are dead.
Speaker 7: Huh.
Speaker 6: That's got to be depressing anyway.
Speaker 9: Craigslist, when you see somebody who's like they're like a
Speaker 9: tradesman and they're they're getting out of the business. You
Speaker 9: know you fought like if storage units full ladders and
Speaker 9: stuff like that.
Speaker 2: Yeah, tell the story you told me that the total
Speaker 2: he's depressing story you told me about an estate sale.
Speaker 4: I think we could tell this one.
Speaker 6: You had to wrench something out of some.
Speaker 7: Hands.
Speaker 9: No, this is actually be like I mean, it could
Speaker 9: have happened. It could have happened anywhere. But yeah, my buddy,
Speaker 9: uh his I believe his grandfather when he passed, they
Speaker 9: had in the state sale at the house and they're
Speaker 9: upstairs and they they hear a gunshot in the basement
Speaker 9: and a guy had gone to use the bathroom and
Speaker 9: had a had a handgun in his belt went off
Speaker 9: and uh killed him in like in the middle of
Speaker 9: the estate sale.
Speaker 2: Of a dark story, yeah, related to state sales.
Speaker 7: Yeah, trying to steal.
Speaker 8: The No, no, no, he brought it with him.
Speaker 4: Is there somebody it made.
Speaker 9: This whole experience, like especially traumatic sale law.
Speaker 6: That's like, well, if you die at in the state
Speaker 6: sale during the estate sale, you become part of this
Speaker 6: estate sale.
Speaker 4: Can I know?
Speaker 2: I wanted him to tell that. Yeah, it's just really
Speaker 2: kind of ruined the show. But as I thought it
Speaker 2: was going to be, I had him tell it because
Speaker 2: I made the same mistake I made when he started
Speaker 2: telling it. I thought it was going to be someone
Speaker 2: fiddling with a gun for sale at.
Speaker 4: The estate sale.
Speaker 2: And then he gets done with the story and I
Speaker 2: realized there's nothing to do with the state sales, and
Speaker 2: here he is telling it the damn podcast.
Speaker 7: Yeah, who asked him to do that?
Speaker 9: I mean, I will say, like estate sales, if you
Speaker 9: want to find a bunch of old like reloading presses
Speaker 9: and stuff like that, Like I missed the goal old
Speaker 9: ages of just stocking up on on brass and all
Speaker 9: these components, and you know, reloading handloading has gotten not
Speaker 9: more expensive, so there's a lot of guys with just
Speaker 9: closets full of stuff.
Speaker 6: Yeah, it's basically planning on your own estate sale down
Speaker 6: the line.
Speaker 4: That's one way to look at it. Yeah, gotta stock.
Speaker 7: Yeah, all you kids that are fifteen and twenty five
Speaker 7: years old right now, make a note that in twenty
Speaker 7: seventy two ish you're gonna want to check call up
Speaker 7: Randall's wife to see how Randall's.
Speaker 8: Is twenty seventy two that I'm kidding, Marry, I'm not going.
Speaker 7: To get that far.
Speaker 3: I didn't want.
Speaker 7: I didn't want to say you're going to die young.
Speaker 4: That would make me twenty seventy two. That'd make me
Speaker 4: like eighty something. Right.
Speaker 2: Someone asked me what I'm holding my hand?
Speaker 4: Yeah?
Speaker 3: What is good?
Speaker 4: Lord?
Speaker 3: What is that? What is that?
Speaker 4: Steam?
Speaker 2: The fhf Eedy packs are out, all American made backpack
Speaker 2: made out of uh they call it Challenge sailcloth waterproof.
Speaker 2: I've been Paul's been making these, and I've been getting
Speaker 2: to wear all the different ones he's come out with.
Speaker 2: He's got all the kinds of inserts for him.
Speaker 4: They're sweet.
Speaker 6: What what's your big finding on the finished product?
Speaker 4: Here?
Speaker 6: Love it?
Speaker 2: No, this is my like, this is my travel bag.
Speaker 2: This is this is literally my EEDC bags. I keep
Speaker 2: my laptop and everything in here. I got it all
Speaker 2: figured out chords. I keep my cords here.
Speaker 4: Oh that's a good spot.
Speaker 2: Keep my spectacles and my shades in this side pouch.
Speaker 2: Do you really need to know all this?
Speaker 5: Yeah?
Speaker 4: Here, I keep durable up here. I keep pens and whatnot.
Speaker 2: That's where I keep that.
Speaker 3: Got it.
Speaker 2: He's got an insert so you can put like you
Speaker 2: can put your pistols and whatnot in there. I keep
Speaker 2: my laptop in here. Well, it's actually right here right now.
Speaker 2: And I got one of these doc bags.
Speaker 6: When it's super full of stuff? Is it comfortable to
Speaker 6: like hustle through the airport with?
Speaker 4: Yeah, dude, I love it, I would say.
Speaker 2: And it's like the kind of thing that you can
Speaker 2: kick like I just cram it under my seat in
Speaker 2: front of me on the airplane. You don't have to
Speaker 2: worry about No, it's aerogonomic. It's a sweet package. What's
Speaker 2: not ergo like therefore economic.
Speaker 9: It's got a molly panel in the back so you
Speaker 9: can add another little pouches.
Speaker 2: And put pouches on there now and then. But in
Speaker 2: the end I went for just a total streamline thing
Speaker 2: because you can just kind of move around like a
Speaker 2: grease high speed. Yeah, it's just like you feel like
Speaker 2: a grease hog wearing this thing.
Speaker 9: We've been traveling a lot and you haven't. You haven't
Speaker 9: had to look for things. You haven't been losing things
Speaker 9: in our travel.
Speaker 2: No, because I got my system totally dialed in and
Speaker 2: and like I said, man, it's hard to find it completely. Uh,
Speaker 2: like I said, us made.
Speaker 4: I love it.
Speaker 5: The challenge sale material is that that's like actual.
Speaker 2: You can't mess it up. Sl like, No, it's just
Speaker 2: a thing they call it's a thing they call it,
Speaker 2: but you can't mess it up. You can't mess it up.
Speaker 2: At least I haven't been able to.
Speaker 6: I mean you probably could sail with it, Yes, right,
Speaker 6: sail through.
Speaker 5: And that's available at the FHL.
Speaker 2: No, there's sweet backpackers and I'm kind of like a
Speaker 2: little finicky about backpacks. What one of the areas where
Speaker 2: I get a little finicky about stuff one of the areas.
Speaker 2: There's a handful of areas that I'm very Phinny Duffel bags,
Speaker 2: backpacks that I'm like, I'm like, uh, I have big
Speaker 2: opinions about those things.
Speaker 6: You know, it's very rarely where I'm like, you know,
Speaker 6: Steve would have no opinion.
Speaker 2: On There's certain I was telling Randall though there's certain
Speaker 2: things where I had to walk away, Like I have
Speaker 2: I vowed to I will not. I no longer will
Speaker 2: argue with anybody about anything to do with caliber. Don't
Speaker 2: do it. Or for a while, I quit arguing about gear.
Speaker 8: I just wanted you're dipping your toe back in.
Speaker 7: Yeah. Yeah, he found a new group of crew members
Speaker 7: that are more uh you know, their mindsets more akin
Speaker 7: to his mindset about gear, and so it's the arguing
Speaker 7: more favorable echo chamber.
Speaker 2: Yanni once observed that, Yeah, observed one time that he's
Speaker 2: like Steve always has a different headlamp, but somehow he
Speaker 2: always has the best headlamp. It's just because he has it,
Speaker 2: it was therefore being the best, all right, Jesse, what
Speaker 2: the hell is a green Michelin star?
Speaker 4: Man?
Speaker 2: Uh, what's a Michelin star?
Speaker 3: Yeah, let's talk about that first.
Speaker 2: And what's a Michelin tire?
Speaker 3: Yeah? So so the Michelin company, who uh you know,
Speaker 3: owned vast rubber plantations in Southeast Asia. Day, Yeah, and
Speaker 3: they made tires, and so they started making a travel
Speaker 3: guide many many years ago, and they would rate restaurants,
Speaker 3: mostly in France, and to get one, two or three
Speaker 3: Michelin Stars was very big deal, and.
Speaker 2: It had to encourage people to drive around and.
Speaker 3: Yes, exactly. Uh, and so you could get one, two
Speaker 3: or three stars, and it was for the for a
Speaker 3: very long time. It was based on you know, you
Speaker 3: had to have very fine cutlery, service standards, glass where
Speaker 3: consistency it had to be for three Michelin stars was unattainable.
Speaker 3: You know. It's like, you know, very few restaurants in
Speaker 3: the world had them one star in a incredible honor
Speaker 3: right there. And a few years back they started kind
Speaker 3: of changing it up, you know, like where a Michelin
Speaker 3: Star could maybe just mean it was just an exemplary restaurant.
Speaker 3: And then famously, I think two or three years ago,
Speaker 3: they gave a Takaria in Mexico City a Michelin Star,
Speaker 3: just a place on this st like, no no servers,
Speaker 3: no nothing, it was just, uh, you know, just these
Speaker 3: very simple tacos and they got a Michelin Star and
Speaker 3: that kind of shifted that whole kind of narrative as
Speaker 3: far as what what it meant to.
Speaker 7: Get probably a little bit of a rebranding for the
Speaker 7: Michelin brand them, Yeah.
Speaker 2: Just to move away from white tablecloths and French French
Speaker 2: high cuisine.
Speaker 3: Yeah, I mean in a way, it was just like
Speaker 3: a little confusing though, because you still have restaurants shooting
Speaker 3: for three stars, but I think they still save the
Speaker 3: three stars for that white tablecloth experience. Uh. And then
Speaker 3: a couple of years ago they came out with the
Speaker 3: Green Star, which is what we got, which is a
Speaker 3: sustainability star, and it's all about sourcing, direct purchasing, ethical processes,
Speaker 3: even like employee programs, things like that. And so due
Speaker 3: to our the way that we source almost everything, I
Speaker 3: guess we were considered for it. We don't. You don't
Speaker 3: get nominated, you don't put in for it or anything.
Speaker 3: And the inspector comes along.
Speaker 2: You don't know who they are, right, No.
Speaker 8: The food's still probably got to be pretty good though, right.
Speaker 2: Yeah, yeah, like you could be making hot dogs off
Speaker 2: road killed deer. It doesn't mean.
Speaker 3: Yeah yeah, uh yeah, that is a component of it
Speaker 3: they list as one of the tenets of it is.
Speaker 3: And we also got a bib Gormond, which means you
Speaker 3: make the guide. We didn't get a Michelin Star, but
Speaker 3: we made the bib Gourmond, which means we're a recommended
Speaker 3: Michelin restaurant and then also a Green Star, and at
Speaker 3: last count, I think I think there was about thirty
Speaker 3: two restaurants in the United States with Green stars.
Speaker 2: Wow, I've seen some headlines recently. I want to dive
Speaker 2: into just a little bit about Michelin stars and what
Speaker 2: it means for restaurants. I would think it's like all positive, right,
Speaker 2: but if they, like I keep seeing headlines, there should
Speaker 2: be a word for when you just read a headlert
Speaker 2: Like I used to say I was reading a thing, yeah,
Speaker 2: but then now it's like, in all honesty, I didn't.
Speaker 4: I don't want to follow up question about this.
Speaker 2: I've seen like headlines alluding to the idea that it's
Speaker 2: not all like that, that there's negatives to a Michelin
Speaker 2: Star for a restaurant.
Speaker 3: Sure, but how what well? I mean, in all honesty
Speaker 3: and with regards to all the restaurants that they got
Speaker 3: Michelin stars, and in Austin, I think let's say three
Speaker 3: or four of them were barbecue places they got the star.
Speaker 3: I you know, I feel that it's a wonderful thing
Speaker 3: for them personally, I you know, having been in the
Speaker 3: industry for so long and having kind of this maybe
Speaker 3: antiquated idea of what a Michelin Star meant, really didn't
Speaker 3: want one in a way that like, I never felt
Speaker 3: like our restaurant was a in the classic sense, a
Speaker 3: Michelin Star restaurant. And also you you will start to
Speaker 3: have to deal with a good deal of scrutiny in
Speaker 3: these days. That scrutiny is can be you know, just
Speaker 3: it's pretty mean, and sometimes you wonder if it's worth it.
Speaker 3: And you will see stories.
Speaker 2: Because if you're on top, if you're on top, people
Speaker 2: just try to knock you off the top.
Speaker 3: Right it. I mean, the irony of stuff like that
Speaker 3: is like, well, we don't think you deserve a Michelin Star.
Speaker 3: And then you have to be like, well, we didn't
Speaker 3: ask for it. Somebody else said that. Or you know,
Speaker 3: if you get like a you know, top ten restaurants
Speaker 3: or something like that, you'll be like, yeah, but you
Speaker 3: don't deserve that. Well we also didn't make that call,
Speaker 3: you know, somebody else said that. Now here. Now you're
Speaker 3: kind of coming at us. I mean, maybe I'm too
Speaker 3: sensitive to be a restaurant owner. Maybe maybe it's probably
Speaker 3: not even the right word for it. There is a
Speaker 3: good deal of scrutiny.
Speaker 6: There's probably some turnover that that, like employee turnover that
Speaker 6: could come with it too, because it's like, oh, oh
Speaker 6: my gosh, I just got a Michigan Star at the
Speaker 6: restaurant that I work with, Michigan Star, Michigan Star.
Speaker 4: It's a very different system.
Speaker 6: That's our system coming forward, that we should do that
Speaker 6: for every time we're on the road.
Speaker 2: Michelan mis Star.
Speaker 8: It's like a Michigan Hello, one and a half.
Speaker 2: You get two of them.
Speaker 6: But right like you could have some employees be like, oh,
Speaker 6: holy ship, this is a great thing for the resume.
Speaker 3: Yeah, maybe hop around a little bit more, just you know, yeah,
Speaker 3: that's that's you know, kind of punch punch that card
Speaker 3: a little bit. You know, Oh I worked at a
Speaker 3: Michelin Star restaurant. Sure definitely could happen. I think that,
Speaker 3: you know, in our case, this Green Star, and when
Speaker 3: I knew that we were in the contender for that,
Speaker 3: from the questions that they started to ask me like
Speaker 3: we're getting these emails and I was like, talk about
Speaker 3: your sourcing pro practices Michelin. Yeah, then I was very
Speaker 3: very happy because I think that if there were if
Speaker 3: I had to pick one of those two things. I
Speaker 3: would absolutely take the Green Star because that is the
Speaker 3: goal that we've worked to since day one. It was
Speaker 3: just like having really equitable, fair good food purchase from
Speaker 3: our neighbors, like high quality local stuff and just really
Speaker 3: sticking to those guns, you know, wine, beer, everything. Uh
Speaker 3: So the Michelin the Green Star was really the one
Speaker 3: that I thought was like, yeah, that's actually that is
Speaker 3: that is a recognition that we will definitely take.
Speaker 2: What happens when someone I don't want to harp on
Speaker 2: the negative, but why do you hear stories of people
Speaker 2: are the stories of people turning them in?
Speaker 3: Yes, I'm Marco Pierre White, very famous.
Speaker 2: Chef, not the Green Star.
Speaker 3: Not the Green Star. Yeah, sometimes they'll get you know mad.
Speaker 3: This is probably the old days, you know, back in France.
Speaker 2: So he was like a white tablecloth guy.
Speaker 3: Certainly he famously made Gordon Ramsey cry, whoa Yeah he was,
Speaker 3: but what about not being a good cook? Marco Pierre
Speaker 3: White is like the well.
Speaker 8: That's sort of I mean, what goes around comes around, right, Yeah.
Speaker 3: Gordon Ramsey was very young at the time. Yeah, this
Speaker 3: kind of speaks to this whole thing, and like these
Speaker 3: guys are the ones that are working one hundred and
Speaker 3: twenty hours a week, just like excellence. Just the screaming,
Speaker 3: the throwing of the bands, just the kind of nightmarish
Speaker 3: old kitchen situation that we think of it. And then
Speaker 3: you know, if they go from like three stars to
Speaker 3: two stars, then maybe they just take those two stars
Speaker 3: and throw them back at Michelin something. I'm making that
Speaker 3: story up, but you know it would be it would
Speaker 3: be a spiked kind of deal. And stars were I mean,
Speaker 3: in some circles probably still are highly highly sought after,
Speaker 3: and it's like, I mean a live Goals. You know,
Speaker 3: they want one star, two stars, three stars, you know,
Speaker 3: and but I you know, we're not really playing that game.
Speaker 4: Yeah.
Speaker 3: Me.
Speaker 2: How I became aware of it is my wife and
Speaker 2: I were eating dinner with Jesse in die Douay and
Speaker 2: I said, well, how's business been, and he said it's
Speaker 2: been great because of the green Michelin star.
Speaker 3: Oh definitely. We saw a huge influx of people from that,
Speaker 3: so people cared about it. Yeah. Yeah, well Austin our Texas,
Speaker 3: you have to submit to Michelin to be inspected, and
Speaker 3: you have to give them a whole bunch of money,
Speaker 3: like millions and millions of dollars to come in and
Speaker 3: do the inspections. And once they do that, they come
Speaker 3: in and they inspected Dallas, Houston, Austin, San Antonio, and
Speaker 3: then from there they're gonna start making for the first
Speaker 3: time ever because no, no, but no restaurant in Texas
Speaker 3: ever had a star. And they came in and the
Speaker 3: guide came to Texas and so you'll have I think
Speaker 3: it's you know, some sort of Texas uh hospitality or.
Speaker 6: Yeah, state tourism exactly exactly.
Speaker 3: Yeah, it's like kind of yes, please come do this thing.
Speaker 3: And so and then it brought in, Uh, they brought
Speaker 3: in the inspectors, and then a bunch of restaurants in
Speaker 3: Texas for granted stars, a couple two I think, just
Speaker 3: two green stars in Texas and uh, and then a
Speaker 3: bunch of stars for restaurants in San Antonio, Austin, Houston,
Speaker 3: Dallas and UH. And it really boosted all of that.
Speaker 3: I mean, it was huge in the restaurant business. It
Speaker 3: was talking to town for a little while.
Speaker 2: You know what you said to us when we were
Speaker 2: eating dinner that I still don't fully understand. You mentioned
Speaker 2: feeling weird or camera how you put it, feel self
Speaker 2: conscious or.
Speaker 4: Weird or whatever eating in your own restaurant.
Speaker 3: Yeah, a little bit.
Speaker 7: I like it.
Speaker 3: I like that place a lot, and I mean it's
Speaker 3: more I like the prices right too. But yeah, sometimes
Speaker 3: you know, just sitting there and feel like I should
Speaker 3: be working.
Speaker 2: But oh so that okay, that's what that's what it is.
Speaker 3: I don't work.
Speaker 4: Now, you look like you're slacking.
Speaker 3: Yeah, I hung up my night night shift spurs a
Speaker 3: while back.
Speaker 6: But you know, like when we when we went down
Speaker 6: there and interviewed Teddy Nuggets, we all went and ate
Speaker 6: with Jesse at uh died Doy and I do remember
Speaker 6: Jesse was an awesome host, but he was like looking
Speaker 6: around at everything. Mmm, as much as hanging out with
Speaker 6: us at the table. It's a hard, hard thing to do. Yeah,
Speaker 6: it is, would you because you said, like your employee
Speaker 6: program ms are part of your your green Star and
Speaker 6: your Jesse came up with employee challenges as part of
Speaker 6: their employee programs because you know, like it's a high
Speaker 6: stress environment. Yeah, and you were telling me about one
Speaker 6: last night that was I thought fantastic.
Speaker 3: Yeah I can guess which one. Yeah, yeah, yeah, well,
Speaker 3: every well, I try to do it every month. Sometimes
Speaker 3: I can slack a little bit, but I we try
Speaker 3: to give all of the back of the house employees,
Speaker 3: everybody in the kitchen, we give them something that could
Speaker 3: be a gift card, it could be an oyster knife,
Speaker 3: it could be it's something, it could be a stake,
Speaker 3: and from that they need to deliver back almost like
Speaker 3: an essay about that, and we will It'll be very
Speaker 3: clearly defined. Like the first one we ever did. We
Speaker 3: made everybody go to a specific taco trailer in order
Speaker 3: the tacos there, and then I wanted them to report
Speaker 3: back on how the onions and the cilantro were cut,
Speaker 3: because it's very very important because they're cut with Michelin
Speaker 3: Star precision, like beautiful, super consistent and just like in
Speaker 3: your havel.
Speaker 2: Is there any cilantro in the kitchen?
Speaker 5: I don't think so.
Speaker 2: Yeah, well I don't know. I don't know how to
Speaker 2: cut the ship up.
Speaker 3: The stuff is finally chopped with the knight.
Speaker 10: But that was the stems and report back.
Speaker 4: Back up, back up, back up.
Speaker 2: Stems are no stems.
Speaker 3: Stems all the way was cilantro. Absolutely stems. Okay, go yeah,
Speaker 3: stems are good.
Speaker 4: You can't you can't just start at one end and
Speaker 4: go to the other end.
Speaker 2: Kind of hand.
Speaker 3: We're really digressing, But I've been here before. The stems
Speaker 3: on cilantro can be used as an aromatic, like onion
Speaker 3: or garlic. You can you can cook those like like
Speaker 3: put those in the beginning, like with your carrots and
Speaker 3: stuff in the lad a little bit of cilantro, but
Speaker 3: a nice, beautiful cooked No. But also like when you're
Speaker 3: chopping cilantro, stems are fine.
Speaker 4: So you wanted a report on this.
Speaker 3: Yeah, that was just that's an example. And then another
Speaker 3: would be the you know, we're we're facing a big
Speaker 3: shift in how oysters are gathered on the coast, and
Speaker 3: so you have farmed oysters, you have dredged oysters, and
Speaker 3: we're trying to support the farmed merriculture of oysters.
Speaker 4: I get a yearful about this from the oyster dredgers.
Speaker 3: Oh yeah, oh yeah, oh yeah, buckle up. So uh
Speaker 3: but but we had one of the oyster farmers come
Speaker 3: in bring a bunch of oysters. We popped a bunch
Speaker 3: of sparkling wine for the staff, and everybody sat there
Speaker 3: and ate oysters, and she gave a presentation on oysters.
Speaker 3: So we learned a little bit about oysters. So every
Speaker 3: time I'm just trying to pick a topic, we we
Speaker 3: really want them to connect with me. We're a very
Speaker 3: meat heavy restaurant. We really want them to connect with
Speaker 3: what that means. And so we had we took all
Speaker 3: the back of the house staff out to a farm
Speaker 3: and everybody killed a chicken and we you know, funneled
Speaker 3: all the blood from the chicken into bread crumbs and
Speaker 3: herbs and we pan fried that. Everybody ate it. We
Speaker 3: stewed a bunch of chicken, and then everybody took their
Speaker 3: chicken home. And so then they had to kind of of,
Speaker 3: you know, report back, and I'll give them a list
Speaker 3: of questions, you know, like how was that? You know,
Speaker 3: some people were bawling, some people were just like, you know,
Speaker 3: no problem, And then they have to kind of report
Speaker 3: back on that.
Speaker 2: You can get yourself in a mild, little bit of
Speaker 2: hot water with that routine.
Speaker 6: Oh I love it though, I mean it's yeah.
Speaker 2: So picture down the road. There's a headline and it
Speaker 2: says Texas restaurant man makes employees kill chicks.
Speaker 3: Yeah, following it was the first sign of like being
Speaker 3: a serial killer.
Speaker 2: Yeah, and people see that Texas, and that's all they
Speaker 2: needed to hear.
Speaker 7: Why only back of the house.
Speaker 8: The people that just read headlines have a problem with ye, I'd.
Speaker 2: Be like, yeah, that's as far as I'd get.
Speaker 3: That's a good question, mostly because I feel that they
Speaker 3: they don't earn as much and they are also there.
Speaker 3: And I always have this two way street principle with
Speaker 3: with I mean everybody that works there, but like, you know,
Speaker 3: you work really hard for us. We educate you and
Speaker 3: give you as much knowledge as we possibly can, Like
Speaker 3: there's no secrets, you know, any recipe, any technique, anything
Speaker 3: that anybody at that restaurant knows should be always shared.
Speaker 3: And so we try to add value to the back
Speaker 3: of the house experience through that through this program specifically.
Speaker 3: And so we have about fourteen people in the back
Speaker 3: of the house. They all participate and they always do.
Speaker 3: It's great. There's there's it's really fun.
Speaker 7: So is that not changing at all? Because you know,
Speaker 7: I did a few years in the restaurant industry long tongue.
Speaker 4: That's what I call long tongue Yanni and tuscaninis.
Speaker 7: Yeah, it's crazy. When that light bulb goes off and
Speaker 7: you're like, wait a minute, how much did you make
Speaker 7: tonight and then you look at your paycheck and you're
Speaker 7: it could be half or a third of your you know,
Speaker 7: like a two week paycheck, and they cleared it in
Speaker 7: one night in cash tips. It's like very hard to
Speaker 7: stay in the back of the house, and I've always
Speaker 7: thought that, you know, someone would be working on and
Speaker 7: I think in some places they do even pool tips
Speaker 7: with the back of that we do, right, you could,
Speaker 7: but even then it's still it's doesn't bring disparity.
Speaker 3: There's a clear disparity. But that is again why we
Speaker 3: introduced that. Our back of the house managers every month
Speaker 3: they get a cookbook. So if you've worked there for
Speaker 3: three years, you've got forty cookbooks. Anyone you want pick
Speaker 3: out a cookbook, you get it. And then we do this.
Speaker 3: You know, there's pretty good health benefits, mental health benefits,
Speaker 3: things like that, just trying to add value to the
Speaker 3: back of the house experience because it's a hard job
Speaker 3: and it doesn't pay as well as in front of
Speaker 3: the house, and so just being able to add stuff
Speaker 3: like this is you know, a effective benefit that we
Speaker 3: can extend to them.
Speaker 6: So I'm sorry the chicken deal we didn't get to
Speaker 6: get to this last night, but like you had people
Speaker 6: go home roast their chicken and then report back on that.
Speaker 3: That was the next month. So yeah, so after they
Speaker 3: killed the chicken, you know, they reported on how that
Speaker 3: the whole thing went down with them, you know, and
Speaker 3: then reflecting on that, you know, because we deal with
Speaker 3: lots and lots of dead animals coming through the restaurant,
Speaker 3: you know, and you got to see, well fourteen of
Speaker 3: them die, you got to do one yourself. You know.
Speaker 3: Hopefully that sticks, you know, it helps with wasists and
Speaker 3: things like that. You're not going to be like, yeah,
Speaker 3: whatever this quail I dropped or dropped it. Of course
Speaker 3: it's going to trash, but but you know, like just
Speaker 3: have that well it wouldn't go on. Just respect that
Speaker 3: that that we're really trying to instill on them. And
Speaker 3: then the next month, yes, they roast the chicken. And
Speaker 3: then since there's you know, a million different ways, always said,
Speaker 3: just roasted however you want, and report back on how
Speaker 3: you roast it. So we get into kind of technique
Speaker 3: and everybody is to compare notes on that and just
Speaker 3: make it kind of a fun interactive thing where everybody's
Speaker 3: just exchanging information and it's all done through a chat,
Speaker 3: so it's like you're submitting a written essay.
Speaker 4: Well, I got it.
Speaker 2: You know what, This won't matter to anyone but me.
Speaker 2: But you're combining to You're probably talking about chickens, killing
Speaker 2: chickens and collecting the blood and all that. That's colliding
Speaker 2: with a different thing that's in my head right now,
Speaker 2: which is I'm reading a new book about.
Speaker 6: I think we can all agree that's never happened to me.
Speaker 7: A bit.
Speaker 2: I'm reading a book about the Battle of Manila. The
Speaker 2: Oxford University Press just put out a book about the
Speaker 2: Battle of Manila in the Philippines.
Speaker 3: World War two. Okay, MacArthur, Yeah, okay, I don't.
Speaker 4: Want to give the end away.
Speaker 3: Did he return?
Speaker 4: Yeah, he returned.
Speaker 2: But my god, man, like the Japanese knew they couldn't win,
Speaker 2: and I'm getting the chickens in a minute. The Japanese
Speaker 2: knew they couldn't win. They called one hundred thousand civilians
Speaker 2: in Manila just as like a departing gift. Anyhow, years
Speaker 2: ago I was in the Philippines and went to cock fights,
Speaker 2: which is probably of the days I've spent in my life,
Speaker 2: one of the most influential days I've ever had in
Speaker 2: my life was being at the cock fights.
Speaker 4: You know, they lash.
Speaker 2: The blades on those chickens. It's hard to follow the
Speaker 2: action because the chickens fight fast. It is great, But
Speaker 2: the thing that struck me is they got a big
Speaker 2: kettle of boiling water and they got a big funnel
Speaker 2: all these cocks. I'm sure this has not happened in
Speaker 2: a lot of more affluent places. This is down way
Speaker 2: in the south of the Philippines, just north of Mindon now.
Speaker 2: But they when the cock fights go on, as soon
Speaker 2: as your cock gets killed, you go and it's like
Speaker 2: a little assembly line. They drained the blood into the funnel.
Speaker 2: It's collected in the bucket. They got the boiling water.
Speaker 2: You plunge your deal, pluck your rooster, and everybody that's
Speaker 2: leaving is leaving with plucked with roosters. And I imagine
Speaker 2: a lot of those don't A lot of those fighting
Speaker 2: cocks don't wind up in a cook bit pot. Why
Speaker 2: not because people just aren't gonna people don't want roosters.
Speaker 4: Probably, I don't know.
Speaker 3: The bowls after bull fights.
Speaker 7: If they're gonna go through that, And that's as if
Speaker 7: that if it's that much of a process. They're not
Speaker 7: being forced to pluck their birds, are.
Speaker 3: They They have to be eating them? No, no, no,
Speaker 3: I know, but you're saying they're not getting eating.
Speaker 2: I bet you I'm not. Like I wanted to get into.
Speaker 2: I wanted to get into going to more cock fights.
Speaker 2: I used to use I used to hang out with
Speaker 2: this Dominican dude and and he would go back to
Speaker 2: Dominican Republic just to go to cock fights. And I
Speaker 2: was going to go, but my wife was pregnant. She
Speaker 2: thought it was inexcusable that I was going to cock fights.
Speaker 2: Well anyway, I didn't go. I've only been to one
Speaker 2: cock fight. But what I'm saying.
Speaker 5: Is trend cock fights and roller pigeon derbys there.
Speaker 2: You can't do them here. But Bricard, you know the
Speaker 2: writer Bricard Builders. Do you ever hear him? He's the guy,
Speaker 2: you know how like Noodland for flatheads became a huge thing,
Speaker 2: but Card Bilger like made that. He had a book
Speaker 2: Newlin for flatheads. It was about like Southern tradition. He
Speaker 2: wrote a piece, a big piece about cockfighting the back,
Speaker 2: like illicit underground cockfighting and the US.
Speaker 9: Anyhow have you read Clifford Gearts's the Balinese Cockfight. No,
Speaker 9: it's a classic anthropological study where he goes to he.
Speaker 4: Goes to Bali and he he it's.
Speaker 9: Just this deep analysis of how you can explain all
Speaker 9: of these like all of Balanese society by the way
Speaker 9: that the cockfight unfolds and how people Behaveoru there.
Speaker 4: Maybe I'll read that.
Speaker 9: Yeah, I didn't know you were such an aficionado.
Speaker 7: I'm not.
Speaker 2: I went to I went to I spent a day
Speaker 2: at the cock fights. It was one of the most
Speaker 2: influential days of my life. And I'm just I just thought,
Speaker 2: I guessed, I don't know, maybe a big cockfighter can
Speaker 2: write it and tell me. I bet you you could
Speaker 2: go to a lot of cockfights and not see the
Speaker 2: cocks handled as a culinary item with quite the level
Speaker 2: of precision that one sees in the Philippines.
Speaker 3: I see.
Speaker 2: So I'm trying to get to they're even collecting the blood,
Speaker 2: which Jesse was just talking about.
Speaker 6: Jesse, you will get in trouble if you do a
Speaker 6: monthly challenge and it's cockfighting. I think, Yeah, since your
Speaker 6: restaurant mask the.
Speaker 2: Killing of a chicken.
Speaker 7: Yeah, it's funny that you bring up cock fights because
Speaker 7: we were just hanging. When we hung with heffle Finger
Speaker 7: in Arizona, we talked about cockfighting and he was like
Speaker 7: the hypocrisy you know, of saying that you can't do
Speaker 7: that here, but then to go and buy a chicken
Speaker 7: breast and to know how that chicken and the environment
Speaker 7: that it lived in and what it was subjected to
Speaker 7: versus the life that a cock fighting cock lives. Like
Speaker 7: if you're if you had pet chickens, you would always
Speaker 7: choose to have your chicken live the life of a
Speaker 7: fighting cock versus one that's grown in you know, American
Speaker 7: uh poultry breeding farm.
Speaker 2: I just had my I just had my first little
Speaker 2: bit of like teenage idealism spring up in one of
Speaker 2: my kids who's fourteen.
Speaker 3: Short life.
Speaker 2: He got no he got to watch and he got
Speaker 2: to watch and animal rights videos that are real that
Speaker 2: hack on industrial farming. And he declared he's only going
Speaker 2: to eat wild meat, no more fast food. And he
Speaker 2: was showing me a video where it's like a conveyor
Speaker 2: belt at a chicken producing facility. It's a conveyor belt
Speaker 2: full of eggs and chicks that goes into a grinder
Speaker 2: and it's just unwanted. It just like never ends, just
Speaker 2: a conveyor belt, little yellow chicks and eggs and just
Speaker 2: whatever into this grinder.
Speaker 3: Ten million chicken to day.
Speaker 2: And he's like, man, and this is just like the unwanted,
Speaker 2: right little chicken babies. And he said, he's like vowed
Speaker 2: up and down. He's never gonna ever eat anything but
Speaker 2: wild meat. And I'm like, welcome to Welcome to being
Speaker 2: a teenager. You'll find these things get harder and harder
Speaker 2: to stay true too, the older you get.
Speaker 3: That's that was the whole point of that exercise, is
Speaker 3: like this happens ten million times every day. You just
Speaker 3: did it once and it was kind of oh wow, yeah, yeah,
Speaker 3: definitely worth a second look.
Speaker 2: Walk through, just so people can get the sense of
Speaker 2: how you guys run stuff at your restaurant. Pick a
Speaker 2: thing like how you guys do your own beef tallow
Speaker 2: or how you guys do what were you talking about
Speaker 2: the r day? What you guys do and you get
Speaker 2: a bunch of blueberries just something like that.
Speaker 6: Oh and your fermentation, Like you guys have months long,
Speaker 6: months long prep processes.
Speaker 2: Sure, yeah, because I was I was with you one
Speaker 2: time and you were all hopped up. We were down
Speaker 2: at uh we're down in South Texas, and you were
Speaker 2: all worked up about buying every piece of citrus you
Speaker 2: could find in every pecan you could find, filling a vanful.
Speaker 3: Yeah, I just put that that place that you and
Speaker 3: I went to closed, and so we have to go
Speaker 3: even farther south now, and so we just it wasn't
Speaker 3: that much farther we drove. We drove further down that
Speaker 3: highway and finally found a citrus sand and I rolled
Speaker 3: in there and we bought I think twelve cases of lemons.
Speaker 3: That's the first time we'd had lemons in months h
Speaker 3: and brought them back and everybody's joyous.
Speaker 2: So pick anything like what I'm trying to what I
Speaker 2: wanted to do is explain an example of because in
Speaker 2: die Do Way everything is from around here, so you're
Speaker 2: there's a season, there's seasonality. It's not as severe as
Speaker 2: the north, but there's still seasonality in Texas.
Speaker 3: Yeah.
Speaker 2: Yeah, So pick an example of something where what you
Speaker 2: what you needed to do, because you can't just buy
Speaker 2: lemons whenever you want.
Speaker 3: Right, Yeah, I mean lemons are always a really good
Speaker 3: exact ample. I think you know it's because like something
Speaker 3: as simple as ice tea also tea, you know, So
Speaker 3: we use the opon holly, which is the only plant
Speaker 3: that naturally contains caffeine in North America, and it grows
Speaker 3: as a like a invasive understory in East Texas. And
Speaker 3: so we get youpon holly leaves and make tea out
Speaker 3: of that. How do you get there's there's actually a
Speaker 3: couple of producers that make it. They are out there
Speaker 3: harvesting and then they do the whole drying process and
Speaker 3: then supply tea, which is really cool that they're making
Speaker 3: that product out of out of this this I mean,
Speaker 3: it's everywhere else.
Speaker 2: So your tea is from Texas. Yeah, you know, I
Speaker 2: could see a campaign like we put the tea back
Speaker 2: in Texas.
Speaker 3: It's pretty pretty solid. And so but most of the year,
Speaker 3: if you get iced tea and you say, hey, can
Speaker 3: I have a limon with that, We're like sorry, you know,
Speaker 3: and we have to give that. We don't say sorry.
Speaker 3: We we spent it in this like more educational direction
Speaker 3: of like, oh well, we we only source things from here.
Speaker 3: So sometimes in October, you know, barring a hard freeze
Speaker 3: the previous February, we will see some lemons and uh,
Speaker 3: you know, for a brief window of time if you
Speaker 3: wanted a limon with your ic T, we had it.
Speaker 3: But we go through like we just recently had our
Speaker 3: our pork producer, our domestic pork producer went through a
Speaker 3: he he just ran out of product, you know, and
Speaker 3: he's like, listen, I need six to eight weeks to
Speaker 3: get caught back up, and and we're not going to
Speaker 3: have any pork for a pork chop or bacon all
Speaker 3: this stuff. And so we uh, it was it was fun.
Speaker 3: We totally pivoted to Faral hogs and so we were
Speaker 3: just you know, having conversations with the processor that that
Speaker 3: handles all the hogs, you know, like what we're what
Speaker 3: we're looking for. Luckily it's at it's at peak time
Speaker 3: of year for Farrell hogs, like kind of they're when
Speaker 3: they're ripe.
Speaker 6: I can see it like cradle in the phone between
Speaker 6: your neck and your ear as you're you're loading your
Speaker 6: fifty round mag on your ar.
Speaker 3: And so we had we had to pivot to that,
Speaker 3: which was you know, very I mean on brand for
Speaker 3: us at least and people because the pork chop is
Speaker 3: a very popular item. But they would come in and
Speaker 3: be like, oh my god, that well, we don't have
Speaker 3: it right now, but we do have these much smaller
Speaker 3: wild board chops prepared in exactly the same way and
Speaker 3: did a bunch of just different things. But we were
Speaker 3: having to process, you know, for every domestic hog, we're
Speaker 3: having to process three seventy pound farrel hog carcasses. But
Speaker 3: luckily they're all of you know that they're at their
Speaker 3: fattest right now because we had a really really killer
Speaker 3: acorn pecan drop.
Speaker 2: How long does that run for when you're fat?
Speaker 3: It depends on weather, So I mean you get like
Speaker 3: your tree mass drop in October November. But we had
Speaker 3: the most atypical year and we have we still have
Speaker 3: pecans dropping right now in it's late February March, so
Speaker 3: we've had a really incredible year relatively dry, so all
Speaker 3: that stuff sits on the ground really well, and so
Speaker 3: the faral hogs have maintained a really high level of
Speaker 3: fat in the regions that have those trees prominence to
Speaker 3: like hill country and just to our southeast, and that's
Speaker 3: where we try to get our hogs from, and so
Speaker 3: they just look really good. So it's very very optimal
Speaker 3: timing for that lag to happen where we could just
Speaker 3: shift into the feral hogs because they were so fatty.
Speaker 3: But I mean that's kind of the level of thinking
Speaker 3: that we have to put in an organization. We have
Speaker 3: to call the processor and be like, listen, man, we're
Speaker 3: gonna need we're gonna need you to call out, you know,
Speaker 3: four or five six whole faral hogs weekly of optimal
Speaker 3: fat content and get them to us in this interim
Speaker 3: and made it work.
Speaker 2: There was a restaurant, do you remember that restaurant out
Speaker 2: on those out in the San Juans San Juan Islands
Speaker 2: on the Willows. They want to be in a real
Speaker 2: controversial deal because they were acting like, you know, when
Speaker 2: I said the name of the restaurant, Phil.
Speaker 6: Wait restaurant, it's kind of what that that the menu
Speaker 6: is based off of, kind.
Speaker 2: Of I don't want to get in over my waiters here,
Speaker 2: but I want to like someone in fact checked was it?
Speaker 6: No, it was? It wasn't.
Speaker 2: I don't want to like, yeah, Willows And there was
Speaker 2: like an expose a I don't want to like what's
Speaker 2: the call when you say something.
Speaker 7: Back to me?
Speaker 5: Now?
Speaker 4: Yeah, I don't want to planters I don't want slander.
Speaker 2: Anyways, they had a thing where it was like everything's
Speaker 2: from around here, but then there was in their minds
Speaker 2: I should have brought it up.
Speaker 3: I mean, to be fair, there are some things you know,
Speaker 3: like there's some flour and sugar.
Speaker 2: Well no, no, no, I mean I was on.
Speaker 6: A lummy island Willows, and.
Speaker 2: I wasn't gonna do that. But I mean it was
Speaker 2: like a more like what the point I was gonna
Speaker 2: make is that you because you couldn't get the pork
Speaker 2: chops you wanted from the guy you wanted from, you
Speaker 2: pulled them from your menu as opposed to running down
Speaker 2: to Costco.
Speaker 3: Right, And a lot of places, unfortunately that say local
Speaker 3: or we use local and organic products whenever possible there
Speaker 3: aren't doing it.
Speaker 2: Yeah, it's widespread, widespread, And do.
Speaker 6: Want to point out that it permanently closed in twenty
Speaker 6: twenty two, so you know you're.
Speaker 2: Yeah, it was a it was a little uh deceptive.
Speaker 2: I went there and I could I smell the fish,
Speaker 2: not just the fish was on my plate. I smelled
Speaker 2: the fish. I was like, no, man doesn't seem right.
Speaker 2: Doesn't seem right?
Speaker 4: It doesn't.
Speaker 9: It doesn't add up when you say local whenever possible,
Speaker 9: you leave yourself a lot of.
Speaker 4: Uh, it wasn't possible, it's yeah, or.
Speaker 8: It depends on how hard you want to try it
Speaker 8: to get local.
Speaker 2: They would do this thing where they're like they serve
Speaker 2: some c cucumbers and she gestures out the window being
Speaker 2: like they're right. She gestures out the window as though
Speaker 2: they were caught, they were picked right there, or it's
Speaker 2: all that like our friends at this, our friends at that,
Speaker 2: our friends at this, And then you look the stuff
Speaker 2: up and you're like, sure, you're friends, you know, kind
Speaker 2: of like and then like everything's from the garden, but
Speaker 2: the guard's not that big.
Speaker 4: Yeah, and it's in.
Speaker 2: It's in. It's in a temperate rainforest, right, and there's
Speaker 2: like limits to how much you can grow at that
Speaker 2: latitude certainly, and you just after a while I was like,
Speaker 2: come on, man, like running with it hard.
Speaker 6: Yeah, you know, but just like what you said about
Speaker 6: the I mean, think of the ability, the logistical ability
Speaker 6: that you need to have to forecast and work around
Speaker 6: your primary hog protein supplier saying like six to eight
Speaker 6: weeks we're out. I mean I think that's plenty for
Speaker 6: people to be like, oh, this Green Michelin start things
Speaker 6: pretty cool, but boy Cisco truck every Wednesday.
Speaker 3: Sure, right, I mean it's all it's enabled by the
Speaker 3: fact that we have such a good relationship with with
Speaker 3: that producer, you know, and we've we've known him for
Speaker 3: seventeen years and so when he called, he gave us
Speaker 3: for plenty of head start, and it enables us to
Speaker 3: do it. But I think people expect that of us,
Speaker 3: you know, and we expect that of ourselves too. We're
Speaker 3: not gonna We're not going to ever purposely not serve
Speaker 3: something that we don't know about. We've been misled before,
Speaker 3: we've been cheated.
Speaker 5: You know.
Speaker 3: We've had farmers show up and swear up and down
Speaker 3: that they grew this thing, and then we find a
Speaker 3: little grown in Mexico sticker on one of them. Really,
Speaker 3: what's happened? It's happened, and it's like what do we
Speaker 3: do at that point? You know, it's like a very confusing,
Speaker 3: it's a it's and you will have people just and
Speaker 3: we had one guy in particular, like he misled us
Speaker 3: for years about product, and it was it was devastating
Speaker 3: because I was like, man, that's our reputation right there,
Speaker 3: Like we stake everything on this, and I think he
Speaker 3: just he got into a lie and then never got
Speaker 3: out of it. And then when we found out, we
Speaker 3: were just like kicked him to the curb, but like,
Speaker 3: don't ever come back here.
Speaker 4: Man.
Speaker 3: It was rough.
Speaker 6: Well, so what about something like quail?
Speaker 7: Right?
Speaker 6: So, I mean you deal in like the exotics, which
Speaker 6: would be a Neil guy and the hot ad that
Speaker 6: that we mentioned, and then feral hogs. We've covered a bunch,
Speaker 6: like there's a legal way to get those two a
Speaker 6: resale market, but yeah, what about quail? How does how
Speaker 6: does that work?
Speaker 3: Yeah? You have that you have like game birds or
Speaker 3: game animals, and then you have wild game I think,
Speaker 3: and there's I think there's two distinct categories. And we're
Speaker 3: also very upfront about that. You know, duck. You know
Speaker 3: there's some restaurant in New York City that's just like,
Speaker 3: you know, advertising that they're selling wild duck. I'm like,
Speaker 3: you want to probably tap the brake saw that first off,
Speaker 3: you're not, you know, it's just but you also don't
Speaker 3: even know enough about the topic to know that that's
Speaker 3: been illegal for more than a century. And but you know,
Speaker 3: it just sounds good to them and but we we
Speaker 3: serve farm raised duck, you know, we serve farm raise quail.
Speaker 3: And but then beyond that, if we're presented with an
Speaker 3: opportunity to source like true wild game, we absolutely will.
Speaker 3: And we're in Texas where it's it's pretty easy. It's
Speaker 3: facilitated by h t DA, the Department of Agriculture, and
Speaker 3: we we can we can get nil ghui. And this
Speaker 3: is why we we tend towards noil guy especially. It's
Speaker 3: because they don't like corn and they're they're field harvested
Speaker 3: in the wild by broken arrow ranch by shooters and helicopters.
Speaker 3: We tend towards nol guy because of that, because it
Speaker 3: is such a pure ingredient. It's an invasive We'll get
Speaker 3: some access here and there, and then feral hog has
Speaker 3: to be trapped live and then brought to the processor
Speaker 3: and killed with an anti mortem inspection and then post
Speaker 3: mortem inspection, and then we can get them like that.
Speaker 3: We can't go out and shoot them. And if you
Speaker 3: have them in your back of your truck, we can't
Speaker 3: take those either.
Speaker 2: People show a.
Speaker 3: Couple of times, but a lot of a lot. Hey,
Speaker 3: we got all that you could ever use, and like
Speaker 3: it's not how it works really, there's very strict UH
Speaker 3: protocols behind that. And then lately we've been sourcing a
Speaker 3: lot of odd ad and odd ads on the menu.
Speaker 3: Those are maybe coming from high fence places, maybe coming
Speaker 3: from low fence places, or catching them in big pen traps.
Speaker 3: But we're putting add ad on there as part of
Speaker 3: a like a wider campaign to just to educate people
Speaker 3: on the pure edibility of odd ad.
Speaker 5: Well, yeah, can you go on to that more because
Speaker 5: I'm doing the odd ad hunt in Texas with my
Speaker 5: boyfriend and Corey actually in April.
Speaker 3: Yeah. I mean to me, odd ad are kind of
Speaker 3: these They're they're like hogs in a lot of ways
Speaker 3: and that, but they just inhabit I mean in an
Speaker 3: impact and then they inhabit different regions, you know, the
Speaker 3: far Hill country all the way out to West Texas
Speaker 3: where there's a lot of them and they're widely not eaten,
Speaker 3: and so by we have them on our menu.
Speaker 7: You know when you say widely, let's just like set
Speaker 7: the stage here.
Speaker 2: I found it to be a rough I ate one
Speaker 2: down to the bone. I found it to be a
Speaker 2: pretty rough meat.
Speaker 5: Did you did you? How is that prepared.
Speaker 2: We made I made?
Speaker 5: You made me?
Speaker 6: You made a tough or rough is like it wasn't palatable?
Speaker 3: May I preface? No? No? Did you cook it in
Speaker 3: a dry heat method?
Speaker 5: Like?
Speaker 3: Did you grill it? Or our our smoke it?
Speaker 4: I made jerky with it.
Speaker 2: We made barbe cool with it.
Speaker 3: Okay.
Speaker 2: We cooked its lungs, not as lungs. We cooked its
Speaker 2: kidney's heart, liver, and then I did various like roasts
Speaker 2: and whatnot. Okay, I never it just wasn't you know,
Speaker 2: it wasn't it to me? Wasn't I wasn't like, oh
Speaker 2: my god, I can't wait to get another audit?
Speaker 3: Was it a flavor or a texture?
Speaker 4: Flavor? Strongly?
Speaker 2: Yeah, I just it just wasn't my favorite. But everything
Speaker 2: can't be your favorite.
Speaker 3: No, I love it, But also I I have to
Speaker 3: be really clear, and I've never had an ad Dad
Speaker 3: from West Texas. We've only eaten Hill country aud.
Speaker 2: Ad mine was from very West. Yeah, like maybe, yeah,
Speaker 2: just like it was bad. It's just I kind of
Speaker 2: got a lot of times you eat something like take haveveleena,
Speaker 2: for instance, if you just took like if you're cooking
Speaker 2: to have a leena, you're gonna be doing steps and processes, right.
Speaker 2: You can't just you don't. No one just takes like
Speaker 2: a have a Lena steak and throws in a pan.
Speaker 4: Right.
Speaker 2: It's like a thing that requires you to bring a
Speaker 2: certain level of expertise to it. I found Awdad to
Speaker 2: be the kind of thing where you need to bring
Speaker 2: a level of expertise to get something that you would
Speaker 2: be comfortable just serving to friends.
Speaker 4: That come over for dinner. Sure it wasn't like fail safe.
Speaker 3: Yeah. I think that a lot of people go wrong
Speaker 3: and they might treat addad like venison, and then that
Speaker 3: same person might treat venison like beef, and so you're
Speaker 3: you're kind of failing and that it's it's a particularly
Speaker 3: it's I mean, it's a metaphorically tough meat. I mean
Speaker 3: it's tough animal. You know they chewy, yes, yeah, and uh,
Speaker 3: I mean when you're cutting an add ad like you
Speaker 3: can get tired. I found, you know, it's like the
Speaker 3: meat is just like it's got a density to it.
Speaker 3: Like you know, after I break down an aud aud,
Speaker 3: I feel like I've had more like forty percent more
Speaker 3: resistance than I would if I'd just killed a dough
Speaker 3: like whitetail and the way that you approach cooking it.
Speaker 3: I mean it's very simple. I think grind and stew,
Speaker 3: but you know, you have to incorporate, Like we're into it.
Speaker 3: It has to be cooked for a very long time.
Speaker 3: But I really like it. We grind it, we make meatballs,
Speaker 3: like good friend mentioned, make meatballs out of it, and
Speaker 3: we can aggregate all animals that way too. We could
Speaker 3: get a you, we could get a ram, doesn't really matter.
Speaker 3: All goes into the pile together. But more than anything,
Speaker 3: we're just trying to, you know, illuminate the sheer fact
Speaker 3: that you can't he sure, yeah, and promote it. I
Speaker 3: probably the only restaurant in the hemisphere that's got all
Speaker 3: out on the menu. I don't know anybody else that
Speaker 3: even has access to them. And then when people say
Speaker 3: where do you get them?
Speaker 5: I'm like, any part of that that you'd like, cut
Speaker 5: small and stir fry.
Speaker 3: The tender loins, and the loins tend to even be
Speaker 3: a little on the dense side if you and backstraps
Speaker 3: have not a not a horizontal grain to them, they
Speaker 3: have a slightly offset grain and with an odd dad
Speaker 3: you have to be particularly careful with that and that
Speaker 3: you have to nail that, that ninety degree on that
Speaker 3: on that slight offset, I'd say, and it's it's sitting
Speaker 3: at like thirty you know, degrees off. It's not just
Speaker 3: straight down. And if you if you don't nail that,
Speaker 3: then you still got this slight angle, this diagonal grain
Speaker 3: running through your slices. And if you get it super thin,
Speaker 3: it can be really good. I we uh cook then
Speaker 3: odd Ad next to a white tail. One night, just
Speaker 3: did steak freets. You know, it's like a Bordelai sauce.
Speaker 3: And everybody liked the audid just as much as the
Speaker 3: white tail, but I had to slice it super thin.
Speaker 3: I I love them. I you know, we're in a
Speaker 3: way so lucky that we can. You know, like me
Speaker 3: and my daughter hunt a lot, and we could. We
Speaker 3: could kill access hogs and odd Ad only and these
Speaker 3: are all these high impact invasives and it feels pretty
Speaker 3: good to do something like that, and especially odd Ad,
Speaker 3: it's like it's almost a goal. Now I'm going to
Speaker 3: be an apologist for those as well. Try to get
Speaker 3: more people on board with at least are equipping people
Speaker 3: with better methodology to make it more palatable.
Speaker 2: Yeah, you turn. You turned the world down to hogs,
Speaker 2: and now you're gonna do uh, you're gonna help people
Speaker 2: figure out how to do oddds.
Speaker 5: Yeah, I'm probably gonna call you and I'm trying to
Speaker 5: figure out what to do with it.
Speaker 3: Where are you hunting.
Speaker 5: Way South bordering Chihuahua.
Speaker 3: Oh yeah, okay, yeah, so that's yeah, West Texas.
Speaker 2: Ye yeah, yeah, you know I always put in I
Speaker 2: always draw for the ie hundred mount in West Texas,
Speaker 2: but I always draw, always put in in New Mexico,
Speaker 2: but I haven't drawn in New Mexico.
Speaker 3: Yeah. Yeah, you'll be out in the Davis Mountains probably coud.
Speaker 2: You do like public like in New Mexico, you can
Speaker 2: do like public land odd d hunts.
Speaker 1: Yeah.
Speaker 9: The grain, the differentiation in the grain in the in
Speaker 9: the backstraps as you're talking about, is that something that's
Speaker 9: like characteristic to sheep in general, not deer too, deer.
Speaker 3: Too, Yeah, like if you have a larger deer loin
Speaker 3: and I'm the ones the deer backstraps that I deal
Speaker 3: with are way smaller than what you guys have with
Speaker 3: elk or deer or even larger white tails. And so
Speaker 3: if you like just take a really close look at it,
Speaker 3: and you'll see that it's just slightly offset. And then
Speaker 3: when you're slicing it out, you're gonna if you come
Speaker 3: in and you kind to hit it at a very
Speaker 3: slight angle, you're going to be getting that true ninety
Speaker 3: degree on it. And that's where you get the most
Speaker 3: tenderness out of that slice.
Speaker 2: Gotcha, No, I thought you were Yeah, okay, how do
Speaker 2: these audi ads come to YEA, what form?
Speaker 3: Uh? They're they're trapped in the same types of traps
Speaker 3: that the faral hogs come in are trapped in. So
Speaker 3: you've got your like your cell phone style dropgate traps,
Speaker 3: and so they'll just wait for them and drop the
Speaker 3: trap on them. And and we've been so consistent that
Speaker 3: we've been able to get them because then our processor
Speaker 3: is talking to trappers and then once that incentive like
Speaker 3: stream is reached, they know, oh we need more odd
Speaker 3: ad and so they start bringing us more.
Speaker 2: But what I mean is how do they show up
Speaker 2: at your place?
Speaker 3: In what form? Either trim or whole carcass depending what
Speaker 3: our needs?
Speaker 2: Are caught off behind the ears?
Speaker 3: Uh yeah, yeah, the skin and gutted whole carcass.
Speaker 4: Yeah.
Speaker 2: Yeah, you don't have a big old pile of them
Speaker 2: horns laying around now, no, no, no, got it.
Speaker 5: I got a question. So you were saying, like the
Speaker 5: odd ad like it needs like moisture water. So I
Speaker 5: defrosted some rib meat that I had sliced out from
Speaker 5: white from white tail, and I seared on a cast
Speaker 5: I was just in a rush. I wasn't trying to
Speaker 5: prep a meal. I just want to eat some meat.
Speaker 5: So I just like put some dry rub seasoning oil
Speaker 5: through in a cast iron pan just a couple of minutes.
Speaker 4: I'm already reaching for.
Speaker 2: For three years.
Speaker 5: As in aside, I'm I don't always like soft textured meat.
Speaker 5: I don't always want like a really soft backstrap, like
Speaker 5: I'm used to eating tendon, which sometimes can be like
Speaker 5: melt in your mouth, right, but sometimes it's true ear
Speaker 5: So I'm like, I think the breath of meat textures
Speaker 5: and I'm comfortable with and happy to now on like
Speaker 5: that's I mean an Asian cuisine, right, It's just not
Speaker 5: exactly the same. But but I felt like the meat
Speaker 5: was it was juicier and yeah, like there was a
Speaker 5: little bit of chew, but it was juicier. Then I
Speaker 5: use some of the same rib me and I like,
Speaker 5: whatever did Chinese five spice dikon blah blah blah through
Speaker 5: them the pressure cooker for twelve minutes. Now that meat
Speaker 5: was so dry, but like kind of pull apart, and
Speaker 5: I really didn't like that. What happens it's collagen.
Speaker 3: So belly is very specific to this, where you're going
Speaker 3: to have these striations of lean meat, very dense lean meat,
Speaker 3: a very thick and solid layer of collagen or silver skin,
Speaker 3: and then let me typically layers of fat. And you
Speaker 3: might repeat that a couple of times. And so collagen
Speaker 3: isn't going to melt into gelatin until it hits about
Speaker 3: one ninety over a period of time. Now pressure cooker
Speaker 3: can achieve that, but if you just cook it really quick,
Speaker 3: then you're not going to hit that. I mean you
Speaker 3: might hit one ninety, but you're not going to hit
Speaker 3: it for two or three hours that it's going to
Speaker 3: start to break down. I was, you know, like pork,
Speaker 3: and people sometimes are surprised, like pork is cooked through
Speaker 3: at one temperature, but it shreds at a different way.
Speaker 3: It's cooked through at you know, one sixty one sixty five.
Speaker 3: But when pork shoulder starts to fall apart. That's one
Speaker 3: ninety five two hundred and so that's that collagen breaking
Speaker 3: down and then fat and things like that.
Speaker 5: So that is, but the meat itself feels drier like
Speaker 5: I wanted it.
Speaker 3: Yeah, that's possible too. I don't have a ton of
Speaker 3: experience with pressure cookers, so I don't know really what
Speaker 3: happened there. If that had if you had braised that
Speaker 3: maybe with some sort of liquid like it was in
Speaker 3: a maybe a more moderate temperature, you might have had
Speaker 3: a more silken experience for me braizing meats like stew
Speaker 3: meat or if you want to make a sugo or
Speaker 3: a ragu or Bologni's chili borgignon. No better meat than
Speaker 3: rib meat.
Speaker 5: Okay, but you're but you're doing that low and.
Speaker 3: Slow on four five six hours.
Speaker 5: No pressure cooker stuff.
Speaker 2: You know what dish years I've been making a fair
Speaker 2: bit when I'm having company over.
Speaker 4: Is that one.
Speaker 3: That? Uh?
Speaker 2: That that German style relied?
Speaker 7: Oh?
Speaker 3: Yeah, that is a like one of the most popular
Speaker 3: because we did it on the show down there at
Speaker 3: the Teria and I rolled that whole whole bell. Yeah.
Speaker 3: People love that. It's it and it's accessible and it's
Speaker 3: a new use for that cut that they just didn't
Speaker 3: really consider before. And it's so easy to peel that
Speaker 3: whole thing off.
Speaker 2: You gotta be get, I mean, you gotta be decent
Speaker 2: with a knife. So what Jesse does, like, if you're
Speaker 2: sitting there at home, picture like picture, you gotta skinned
Speaker 2: out do your carcass land there. A lot of guys
Speaker 2: are gonna remove the rib meat. You're just gonna kind
Speaker 2: of go between the ribs and get all these strips
Speaker 2: that look like a jerky strip. Not suitable for jerky,
Speaker 2: but it's gonna look like a jerky strip.
Speaker 4: Picture that you.
Speaker 2: Came in and removed all the meat and one big
Speaker 2: sheet so that you got every rib you come to.
Speaker 2: You gotta skin around, not skin around every rib you
Speaker 2: come to. You gotta flay around the rib up and over,
Speaker 2: up and over, and you wind up with like you
Speaker 2: basically remove that deer's side as a sheet. And then
Speaker 2: Jesse lays mustard, yep, good s good seed mustard all
Speaker 2: over it. Yeah, pickle, hollowpenios, onion, onion.
Speaker 4: What else you're putting there?
Speaker 3: Is it mustard, bacon, onion, and then some sort of pickle.
Speaker 3: Traditional German would be just like a girkin or like
Speaker 3: a corner shone style pickle until pickles even, and then
Speaker 3: you roll that up.
Speaker 2: Roll that up, tie it, and then braise it.
Speaker 4: Them suckers are good, man, good good.
Speaker 2: And I've been cooking the hell out of those when
Speaker 2: I get you know, when I get a piece, Yeah,
Speaker 2: that's good.
Speaker 3: Yeah, I love that. I always take that off the deer.
Speaker 3: You also don't have to go in and get that
Speaker 3: meat between the ribs. A lot of times I'll just
Speaker 3: take that whole sheet off and then later I'll come
Speaker 3: in and peel that are cut that meat out the
Speaker 3: intercostal or the fingers.
Speaker 2: Yeah, but it depends on what time of year it is,
Speaker 2: because like if if there's your time of.
Speaker 6: Year where you can see through.
Speaker 2: Yeah, like if you kill a buck that's been if
Speaker 2: you kill a buck that's been gone through the rut,
Speaker 2: I mean you got to get in there to wind
Speaker 2: up with a whole sheet because they lose so much weight.
Speaker 6: If you take take the height off, it basically turns
Speaker 6: into jerky in twelve hours on its own.
Speaker 7: On the boat.
Speaker 2: Yeah, Like you leave a hang in the wind and
Speaker 2: all of a sudden, it's like it's like a glass
Speaker 2: you can kind of see through. But yeah, that that
Speaker 2: is a good dish. Uh, there's one I texted you
Speaker 2: about there because I like your Uh this is more of.
Speaker 7: A co can I do? I want to have a
Speaker 7: follow up question because I think oftentimes I look at
Speaker 7: that slab of meat and I'm like, man, it's all
Speaker 7: covered up and foamy, purple bloodshot. You know, how do
Speaker 7: you deal with that?
Speaker 3: I mean, if you've lost part of it, then I don't.
Speaker 3: I don't mess with bloodshot stuff. I cut it out.
Speaker 7: Well, but it's not it's not like it's actually where
Speaker 7: the impact was or even where like the little you know,
Speaker 7: but it's just like the the blood and the purple
Speaker 7: stuff is spread. Like at some point do you do
Speaker 7: some cleaning.
Speaker 3: I trim what I can, But if you've lost one
Speaker 3: of your sides or flanks, what everyone caught, it is
Speaker 3: what it is.
Speaker 2: Yeah, I do it. I do that cut when I
Speaker 2: see a piece that is suitable I've made. I did
Speaker 2: it with I took pulled a big sheet off of
Speaker 2: a moose. There's too much, Yeah, it's gonna be Yeah,
Speaker 2: it's too much. It's like a Yeah, there's a lot
Speaker 2: of there's a lot going on between the layers of
Speaker 2: all the good stuff in the middle. It just winds
Speaker 2: up being like, yeah, I could see that it's too
Speaker 2: much of a good thing.
Speaker 3: What was the other dish you're talking.
Speaker 2: About, Well, I texted you so when you me and
Speaker 2: Katie ate dinner. One of my favorite thing you guys
Speaker 2: make is that that brind pork chop man things good, dude.
Speaker 2: So I had some. I had some wild hog. I
Speaker 2: had a wild hog backstrap that had a nice fat
Speaker 2: layer on them, and I asked you about your brine.
Speaker 2: It was a very simple. Brian, I feel like you
Speaker 2: put some things in there that are dumb.
Speaker 3: The star Annis.
Speaker 2: Yeah, it's just I don't think it matters.
Speaker 3: I think it absolutely matters.
Speaker 4: You're the chef. You're the chef.
Speaker 3: So I made I made smethered pork chops the other night,
Speaker 3: and it's the key to that is that you, Brian
Speaker 3: does And if you have like a leaner parallel hog,
Speaker 3: this is great. You cut those pork chops, but you
Speaker 3: Brian them with that star anis dust them and flour
Speaker 3: a ton of onions and then some stock and then
Speaker 3: cook that down and just makes this nice oniony gravy.
Speaker 3: But then when you go in and you.
Speaker 2: Keep back up, I got I got too confused.
Speaker 3: Just little thin slices of backstrap or pork chops, but
Speaker 3: I wanted.
Speaker 2: I haven't told you what I did with it, so
Speaker 2: you can't correct me.
Speaker 3: Well, I'm just I'm a little worked up about the
Speaker 3: star anis right now. I want to give it. Explain
Speaker 3: that you from the Brian.
Speaker 2: Yes, you know what I did, Okay, because like, if
Speaker 2: I wanted to taste like that, I'd put that on
Speaker 2: the meat rather than trusting that my Brian is going
Speaker 2: to like. You know, you gotta admit, dude, you have
Speaker 2: to admit sometimes people are putting things in Brian because
Speaker 2: it looks cool in your fridge.
Speaker 3: Okay, you don't agree that that star is absolutely if
Speaker 3: you like the pork chop, it I do it. The
Speaker 3: star is a key component to that.
Speaker 2: So you're telling me. You're telling me that if I
Speaker 2: PEPSI challenged you and I do one of your pork chops.
Speaker 4: Yes, yes, let's do it.
Speaker 8: I'll run down to Rose hours right now.
Speaker 4: I would like to see it twenty four hours.
Speaker 7: I was thinking you and I can fly down and
Speaker 7: die and we could have to make five.
Speaker 2: I'm gonna make five. You have your team made me five,
Speaker 2: and I'm gonna have one of them be with star
Speaker 2: on ease. I got it, and I'm gonna have you
Speaker 2: eat it, and you tell me what one had in
Speaker 2: the brine.
Speaker 3: In the bag? Got it? Yeah, got it? It was
Speaker 3: pretty good.
Speaker 2: Anyways, what I did what I want to hear your opinion,
Speaker 2: you know better me. But what I did is I
Speaker 2: soaked my it was you know, a wild hog backstrap.
Speaker 2: It's a giant thing. I just did the whole damn
Speaker 2: thing in the brine, Okay, then grilled and sliced it. Yea,
Speaker 2: some of the bitch that was good? Man, Tell me
Speaker 2: what I should have done.
Speaker 3: It's a key, you think.
Speaker 2: So you don't think it's just metal masturbation.
Speaker 3: No, not at all. I always I always compare like
Speaker 3: a like a a farreal hog. Especially it's got a
Speaker 3: bit of that overt, strong flavor to it. I won't
Speaker 3: use the g word as like a rough piece of
Speaker 3: plywood and the star annis is some fine grit sandpaper
Speaker 3: coming in and buffing that up, and it's just like
Speaker 3: it just helps it. And that's I mean the entire
Speaker 3: spice trade. Uh, were we talking about this last night
Speaker 3: in Venice?
Speaker 6: Yeah, you know that you're in a safe place if
Speaker 6: you haven't actually thought about your menu and the ingredients.
Speaker 11: It's okay to just say that.
Speaker 2: I never knew it was staring at the never knew
Speaker 2: it was so stupid to make one of my number
Speaker 2: one favorite dishes the.
Speaker 4: Way I made had my award winning restaurant. I'm glad
Speaker 4: I talked to that young man.
Speaker 3: But the entire spice trade was there to kind of
Speaker 3: mask strong meats, and so the spices I think have
Speaker 3: a very clear role and it's not overt. And people
Speaker 3: that hate fennel or liquorice and stuff like that typically
Speaker 3: still like the pork job.
Speaker 4: Okay, so I was maybe a little wrong.
Speaker 7: I don't know.
Speaker 6: I've ripping through just for funsies. Here some Google reviews
Speaker 6: of Die Dewey No, and I think this would like
Speaker 6: fallen in Steve's review category. This person had a pistrami sandwich.
Speaker 6: Really good, but a little heavy to pick up.
Speaker 3: Yeah, that pastrami is pretty serious, but I don't.
Speaker 6: Understand, like what your expectation of a pastrami sandwich would be.
Speaker 2: It's too much. I got too much sandwich.
Speaker 6: Yeah, so that the dining experience was great. Knocked you
Speaker 6: a star for your parking situation.
Speaker 3: Yeah, when I when I was born, the concrete out there,
Speaker 3: I was looking around thinking maybe a couple more of it.
Speaker 3: I was like, nah, I think this is enough.
Speaker 6: But I also just like, think of how many restaurants
Speaker 6: there are in the planet that has no parking correct? None?
Speaker 3: Yes, I would like to address that person right now
Speaker 3: and be like, we've rented that building, not our parking lot.
Speaker 2: That's the thing when you're when you're checking out a
Speaker 2: product on whatever website, and then you know, you wonder
Speaker 2: like it has some one stars and it wants up
Speaker 2: being something that's like the delivery guy left it, you
Speaker 2: know at my neighbor's place one star.
Speaker 9: We had a guy, we had a guy who commented,
Speaker 9: you know, he was very disappointed in you personally because
Speaker 9: of the parking situation at the University of Montana. He said,
Speaker 9: I would have thought you could have done a better
Speaker 9: organized event than to have parking like that.
Speaker 4: Oh, fair pressed about that.
Speaker 2: Turkey seasons coming.
Speaker 3: Up fifteen days from now, and I'll be uh looking
Speaker 3: at at Gobblers teen days from now and hopefully get
Speaker 3: a couple upside down on the fifteen.
Speaker 2: What are people dumb not to do this turkey season?
Speaker 3: I mean, we're gonna go We're going to go baseline
Speaker 3: on this. And I recently had a in experience where
Speaker 3: I spoke to a lot of turkey hunters in one
Speaker 3: confined area, and the number that still aren't taking the legs,
Speaker 3: it's pretty stunning. I just don't get it, Like, I mean,
Speaker 3: they're tough. It's like, well, you didn't cook them long
Speaker 3: enough legs. I think there's a lot of value on
Speaker 3: the wings. Montana. I just I had no idea you
Speaker 3: have to take the wings according to the ring. I
Speaker 3: feel like I just saw that.
Speaker 7: You know, I mean last year I read those rags.
Speaker 7: You're still I think I'm supposed to take.
Speaker 2: I mean I know that they undid it on a
Speaker 2: lot of other birds.
Speaker 3: Okay, so.
Speaker 6: I mean obviously this is not what a lot of
Speaker 6: people do, right, But like, if you it is not
Speaker 6: hard to pluck a turkey, I will argue with anybody
Speaker 6: like it just does not take that much time. But
Speaker 6: if you go all the way out to the wing tips,
Speaker 6: like those things are so full of there's like probably
Speaker 6: more fat and collagen in that little section than a
Speaker 6: lot of the bird itself. So like making a little
Speaker 6: stock out of those wings is absolutely worth your while.
Speaker 3: Yeah, I've got a routine with the wings. I am,
Speaker 3: and we covered this last time. I don't pluck my
Speaker 3: birds because what I use them for I don't need
Speaker 3: the skin on there, yep. I do mostly like fried
Speaker 3: turkey or cutlets off of off of the breasts and
Speaker 3: then you know, just slow cooking and shred in those legs.
Speaker 3: But I will every once in a while pluck one
Speaker 3: just to just to look at it and have that skin.
Speaker 3: But I don't know, just utilize more of it. I don't.
Speaker 3: I don't get the time deal. He sat under a
Speaker 3: tree for seven hours and take your thirty extra minutes.
Speaker 3: I don't have time for this.
Speaker 2: Can I give a I'm gonna give it. I'm not
Speaker 2: asking if I can. I'm gonna give a people leg
Speaker 2: away to think about turkey legs. So let's say you
Speaker 2: just skin the turkey leg out right, So you skin
Speaker 2: the breast back like your breast, and the bird you
Speaker 2: keep skinning to get to the thighs. I like to
Speaker 2: take and cut the foot off at the ankle. Take
Speaker 2: a flane knife and insert it and skin up. So
Speaker 2: you know you got like where the skin meets the
Speaker 2: feather on a leg. That part's hard to pull. So
Speaker 2: take a flay knife and flay make a skinning cut
Speaker 2: like you're skinning a deer's leg.
Speaker 4: Out.
Speaker 2: Make a skinning cut a few inches up the leg.
Speaker 2: Then you skin it.
Speaker 4: It goes quicker.
Speaker 2: It helps because it's hard to skin that part the
Speaker 2: other way around. I freeze those so I got the
Speaker 2: drumming in the thigh and I put them. If you
Speaker 2: match them up, if you're smart about your geometry, you
Speaker 2: can match them up in a bag and you actually
Speaker 2: wind up with a rectangle in a freezer bag.
Speaker 7: See. I'll even do them specific purposely part them out
Speaker 7: because because I feel like the drumsticks take so much
Speaker 7: longer than the thighs that I now cook him separately.
Speaker 7: I agree with that.
Speaker 3: I like that, okay, but also two turkey legs is
Speaker 3: quite a bit.
Speaker 2: I'm not but he had to let me finish.
Speaker 4: Sorry, hear me out.
Speaker 6: No, it's like that front of house, back of house.
Speaker 2: T I'm just walking through one. This is just one
Speaker 2: man's approach. This is one man's approach, right, So then
Speaker 2: come cooking time. I got one of those, any like,
Speaker 2: I have some of those when I got him, wh
Speaker 2: I got married.
Speaker 4: I've been married a long time.
Speaker 2: Those la crusee the giant oval la crusade thing, lay
Speaker 2: as many of those two three four or whatever drumstick
Speaker 2: thigh combos. You put a season's worth of the turkey's
Speaker 2: in there. If you got two turkeys, put him in there.
Speaker 2: I cover him with liquid. If I got stock, I
Speaker 2: do it with stock. But you don't even really need
Speaker 2: to do that. If you just short on time, then
Speaker 2: I put foil over it to help not lose my
Speaker 2: liquid from steam, and just put it. Put it in
Speaker 2: your oven at three hundred degrees and forget that you
Speaker 2: did it. If you got to go work to work
Speaker 2: for nine hours, forget, Just add more water and forget
Speaker 2: that you did it. Leave a sticky note that says,
Speaker 2: do not mess with oven so that your wife doesn't
Speaker 2: come in and turn the oven off because you're not
Speaker 2: home and haven't been home in hours, and like, all
Speaker 2: you're doing is you're getting it to the point where
Speaker 2: you can like tear it up and then you'll pick
Speaker 2: it and you'll have a giant bowl to pick meat.
Speaker 2: Now get a bunch of get a cast iron skill
Speaker 2: and put like a quarter inch of beef tallow in
Speaker 2: it or whatever beara and cram that shit on that
Speaker 2: pan until then the bottom is burning. Flip it until
Speaker 2: the bottom is like crispy.
Speaker 5: That's write a recipe, I was gonna say.
Speaker 12: And then you take all that and it's just like
Speaker 12: you just do whatever you want with that. Certainly, you
Speaker 12: put it on tacos, you put it on sandwiches. I
Speaker 12: freeze it again and mark it like camping. And then
Speaker 12: and then you go camping and no one feels like
Speaker 12: doing anything, so you open that bag up, dump it
Speaker 12: into a pant with barbacue sauce, and have more sandwiches.
Speaker 4: It's like, it's not that hard, let's write.
Speaker 2: It's like it's like, oh wow, now I have a
Speaker 2: giant pile of super good stuff to eat.
Speaker 3: It's so easy.
Speaker 4: I can like do anything with.
Speaker 7: There is a couple of things that you can even
Speaker 7: to make it better. One we talked about this. You
Speaker 7: can't make it. Yeah, well no, it is like instead
Speaker 7: of like after you shed it back into the liquid
Speaker 7: and let it sit for a day or two, just
Speaker 7: ok in that liquid and let that suck that moisture
Speaker 7: back in. It makes a huge difference.
Speaker 4: I think for any you.
Speaker 7: Can't make wild game.
Speaker 2: You can't make it certainly.
Speaker 7: And then I would say too, when you're gonna go
Speaker 7: with the big you know, bear grease cast iron skillet
Speaker 7: fry session, you can't overload a pan because you're gonna
Speaker 7: bring down your temp too much. So you gotta do
Speaker 7: it in batches so you get that nice crisp that
Speaker 7: you want.
Speaker 2: I disagree because if you.
Speaker 7: Put all those four legs all in there, Oh, you
Speaker 7: can't do four No, No, because I mean you don't
Speaker 7: have to have an impressive cast.
Speaker 2: No, I didn't mean that. Yeah, like you got more
Speaker 2: than you can.
Speaker 7: Yeah, we can't have like two inches.
Speaker 4: You got more.
Speaker 2: That's a that's a great clarification. You wind up. If
Speaker 2: you got a if you got like a like a
Speaker 2: ten inch skillet, I don't know what you got.
Speaker 9: Like you're making three quarters of an inch of meat
Speaker 9: meat pancakes, Yeah you got three quarters.
Speaker 2: Yeah, you're right. You can't pile them on there. You
Speaker 2: just have a big be all steamy, and you wouldn't
Speaker 2: get what you're after.
Speaker 7: This is car Now, how important.
Speaker 2: I was trying to make it sound Oh can you
Speaker 2: settle of a fight between.
Speaker 7: Me and you?
Speaker 4: Honest?
Speaker 7: How can I have a question? First? How important is
Speaker 7: it to you? Because you didn't mention this in your
Speaker 7: recipe here. I want to know if it's important to
Speaker 7: you that before they go into the liquid, that you
Speaker 7: would seer or broil those legs to sort of crispy outside,
Speaker 7: put salt and pepper on them, you know, do that.
Speaker 2: I was trying to do. I was trying to do
Speaker 2: the thing where I'm talking people into how easy it is,
Speaker 2: so I was leaving out all these little added things on.
Speaker 7: You can do. I feel like, well, the answer so
Speaker 7: doesn't make a difference.
Speaker 3: What he's describing is is I mean, there's other cultures
Speaker 3: do this, but most notably Mexico does it where they
Speaker 3: there's this very slow gentle cook followed by a crispying
Speaker 3: caramelization at the end. So the carneaita's effect if you
Speaker 3: were to do that in the beginning where you're getting
Speaker 3: achieving the my ard reaction on the outside of getting
Speaker 3: those sugars caramelized on the meat and then cooking it
Speaker 3: and then doing it again, probably not necessary as much
Speaker 3: because you're going to achieve that at the end, you're
Speaker 3: going to get that crispiness at the end. So I
Speaker 3: would just go I would, I would.
Speaker 7: That's good. It saves me time.
Speaker 6: I'm a I'm a bird plucker because I don't like
Speaker 6: bring I don't do a lot of like packaging in
Speaker 6: the field, so I have that skin as my barrier
Speaker 6: to dirt and everything else. And and then when I
Speaker 6: get home, I inevitably am pulling the skin off of everything.
Speaker 6: But then I'll I'll throw that in the stock pot
Speaker 6: or what I've done, And this is experimentation at home.
Speaker 6: Is salt that stuff, cut it into strips and just
Speaker 6: let it like sit there. It's not like very moist anyway,
Speaker 6: but then fry it exactly. Yeah, yeah, I mean it's
Speaker 6: kind of cheating, like there's not a lot to that
Speaker 6: turkey skin, you know. Yeah, and fried things taste great.
Speaker 2: You know what I made one time? I actually made
Speaker 2: this way more than one time. Three times? Is you
Speaker 2: ever skin the whole damn turkey out?
Speaker 3: For me?
Speaker 4: Is way more than one.
Speaker 2: Well, hear me out. You'll see you'll appreciate.
Speaker 3: It, especially if you're a sailfish. That's it.
Speaker 2: That's the episode you ever skin a whole damp turkey
Speaker 2: out and then lay the hideout, and then you grind
Speaker 2: the turkey up, you grind the dark meat up, plaster
Speaker 2: it on that hide, and then you take the breast
Speaker 2: meat and cut long strips and lay those all out,
Speaker 2: and then you take like pistachio.
Speaker 3: Baalatine, yeah, Gallantine Valentine, Galantine, Yeah.
Speaker 2: And then roll it up like a sausage and then
Speaker 2: braise that that's pretty good. Yeah, but why you just
Speaker 2: can you settle the fight between me and you? Honest,
Speaker 2: it's gonna be the final word.
Speaker 4: I'm so excited.
Speaker 2: Do you know about the fight?
Speaker 4: No?
Speaker 2: You do, of course I have no Sam Bates has
Speaker 2: been moderating the fight.
Speaker 7: Mmmm ah yeah then I do know.
Speaker 3: Please let's go.
Speaker 2: If you're rating food R A T I n G. Yeah,
Speaker 2: you're rating You're you're rating a dish.
Speaker 7: You could use the synonym judging.
Speaker 2: You're judging food. Do you feel that if if you're
Speaker 2: judging a dish and there's a bunch of criteria and
Speaker 2: then those criteria get like a one to five score,
Speaker 2: so they're additive, right, Like they all need to work
Speaker 2: in Like they all need to work in synchronicity, or
Speaker 2: they all need to What am I trying to say?
Speaker 4: It's a holistic it's a whole.
Speaker 2: Yeah, you're making a holistic score with like five criteria,
Speaker 2: and all five criteria are scored one to five. Do
Speaker 2: you feel that's saying approachable and creative creates a conflict
Speaker 2: where if it's one, it's less likely to be the other,
Speaker 2: and if it's the other, it's less likely to be
Speaker 2: the one.
Speaker 3: I'm sorry. So there's a scale that goes from approachable
Speaker 3: to creative.
Speaker 9: No, no, no, I mean the question is, really, can something
Speaker 9: be creative and approachable?
Speaker 2: It can, Yes, in some circumstances, I agree. I just
Speaker 2: feel like in some cases these things are offset approachability
Speaker 2: in creativity, meaning we were just talking about let's say
Speaker 2: you were the first guy to ever make a gallantine.
Speaker 2: You would get a very high creativity score, yes, but
Speaker 2: approachability someone would say, see, I'm not gonna skin a
Speaker 2: whole damn turkey out like that. I'm gonna give that
Speaker 2: a one that's not very approachable. That looks impossible. I
Speaker 2: just think so my argument is that there's a conflict
Speaker 2: in scoring a dish. There's a conflict between approachability and creativity.
Speaker 2: Yanni believes that they are perfectly aligned.
Speaker 3: I wouldn't say perfectly aligned, but if you can create something,
Speaker 3: which is kind of a one of the key tenets
Speaker 3: of riding recipes is how do you achieve both of
Speaker 3: those things? You know, how do you? So much has
Speaker 3: already been written. So if you were to like make
Speaker 3: a really simple brine, you know, that's easy, that's approachable,
Speaker 3: But if you want to make it really good and
Speaker 3: really creative, you put stars in there.
Speaker 2: Can you answer the question I did, who wins the fight?
Speaker 3: Would? I'm gonna go Yannie, because I think that you
Speaker 3: it doesn't have to pull. You could have high scores
Speaker 3: in both because I think if it was easy enough
Speaker 3: and then it was just like and it was something like,
Speaker 3: oh I never thought of that. You know, like that's great,
Speaker 3: that's a great little trick to do, and it's just
Speaker 3: like it's easy. You can be creative and then you
Speaker 3: can still I mean, you want to inspire people that
Speaker 3: cook game to actually do it. You don't want to
Speaker 3: have these crazy complicated recipes. Maybe a couple, but for
Speaker 3: the most part, you want something approachable. But you got
Speaker 3: to have that. What's the thing, what's the what's the
Speaker 3: icing on there, what's the thing that really kind of
Speaker 3: makes that that recipe shine. You gotta have a little
Speaker 3: bit of creativity, or every recipe needs to have this
Speaker 3: one different technique, different ingredient or something that is simple
Speaker 3: that's just going to elevate that beyond all the recipes
Speaker 3: I've already seen.
Speaker 9: So I've been making grilled cheeses for a while, my
Speaker 9: whole life, and only a few years ago did I
Speaker 9: discover that you can make a traditional grilled cheese and
Speaker 9: then you finally shred some parmesan on the outside of
Speaker 9: the grilled cheese, flip it back and forth, and then
Speaker 9: you have a crust of cheese on the outside of
Speaker 9: your grilled cheese.
Speaker 3: That is that is a perfect example of that that
Speaker 3: is approachable and creative. I say five and five.
Speaker 4: I didn't come up with it.
Speaker 6: His wrong answer face.
Speaker 4: I put it to him.
Speaker 2: He came out, yeah, and he's right wrong.
Speaker 7: Do you ever just make a regular grilled cheese, Well,
Speaker 7: never think about it, don't stop there, and then add
Speaker 7: another layer of cheese and another piece of buttered bread
Speaker 7: and just flip it over and then start making layers
Speaker 7: of grilled cheese and have maybe two or three grilled
Speaker 7: cheeses all.
Speaker 8: In one different That is interesting.
Speaker 9: You're basically describing a burger King bacon eat or without
Speaker 9: the patties and bacon.
Speaker 7: I've never had one of those. If I've made many
Speaker 7: grilled cheeses that have four or five layers.
Speaker 4: Wendy's product.
Speaker 6: Actually, the burger King on getting it was called like
Speaker 6: a stacker or something you could get. You could get
Speaker 6: a quade four patties. It was great.
Speaker 2: Sorry, I got way off track. Tell people what else
Speaker 2: they're dumb not to make this turkey season?
Speaker 3: You know, the heart, liver, gizzard. It's good stuff. Of
Speaker 3: every of all those delicious animals out there, that's some
Speaker 3: of the mildest, especially that liver. I love it. What
Speaker 3: do you do with it? And it's a simple, Patti,
Speaker 3: really nice.
Speaker 2: Make it creative and approachable.
Speaker 3: You're gonna sear the liver till it's about medium.
Speaker 2: So like I'm dumb, So okay, you're gonna put it.
Speaker 4: I got a turkey, I got a turkey liver.
Speaker 7: Uh huh.
Speaker 3: Look, then I do what you're gonna You're gonna season
Speaker 3: with salt and pepper, and you're gonna put it in
Speaker 3: a hot pan with some butter, and you're gonna get
Speaker 3: a little brown on it, and you're gonna cook it
Speaker 3: till it's not super firm. A little pink in in there,
Speaker 3: you're gonna remove that, and then in a blender you're
Speaker 3: gonna blend and there's probably gonna be some sort of
Speaker 3: shallot or onions chopped up.
Speaker 2: So be good to have your body's turkey liver too, it.
Speaker 3: Would be it'll be helpful. Yeah. Yeah, if you've got
Speaker 3: a couple, it's gonna it'll it'll help.
Speaker 2: And it'd be also good if you got the gall
Speaker 2: sack off it.
Speaker 3: Do that that little green thing cut around that, get
Speaker 3: out of the out of there. Yeah.
Speaker 7: Uh.
Speaker 3: And then that you cool it off a little bit
Speaker 3: and that goes into a blender, uh, and you blend
Speaker 3: it until it's a smooth paste. And you're adding a
Speaker 3: little bit of cold butter every couple of seconds till
Speaker 3: it kind of it's smooth and it incorporated. Check the
Speaker 3: seasoning there's you know, add some sort of booze in there.
Speaker 3: It's usually good. A little bit of brandy or apple
Speaker 3: jack something like that is usually nice. Just a few
Speaker 3: drops of that and then if you really want to
Speaker 3: make it good, you're gonna you're gonna pass that. You're
Speaker 3: gonna press it with the spatula through a little mesh
Speaker 3: bol strainer and that's going to remove any of the
Speaker 3: sinews and and just the little stringing parts that are
Speaker 3: in a little yeah, and then that'll get it super smooth.
Speaker 3: And then you just chill that and then you eat
Speaker 3: that with a little bit of warm toasted bread.
Speaker 2: So good, Okay, hit hit me with the gizzard here,
Speaker 2: I got a gizzard.
Speaker 3: The gizzard, uh, my favorite way to do the combos
Speaker 3: with me and Kyle Cook. Last time I see it
Speaker 3: was the ragu where we you know, grind the heart
Speaker 3: liver gizzard all together and then render out a little
Speaker 3: bit of bacon or pancetta till that's browned, and then
Speaker 3: you add that ground heart liver gizzard in there. Then
Speaker 3: you grind some carrot, onion celery, put that in there
Speaker 3: and cook that down little tomato paste, little stock, and
Speaker 3: then hit that with pasta. It's fast, it's it's yeah,
Speaker 3: I mean like less than an hour and you get
Speaker 3: these three really distinct textures. You know, we were talking
Speaker 3: about that, you know, the gizzard you know, it's got
Speaker 3: a little strength to it that the liver smooths everything
Speaker 3: out and the heart's kind of in between. You get
Speaker 3: a little bit of a I mean, I prefer panchetta,
Speaker 3: but I make a lot of it out of hog bellies.
Speaker 3: But smoke bacon is delicious as well, a little bit
Speaker 3: of tomado paste and then that just slow cooks, and
Speaker 3: then you just cook some pasta. Toss that in there
Speaker 3: ton of pecorino or parmesan.
Speaker 7: Is that recipe in the Turkey book? It is?
Speaker 6: Turn right, it is?
Speaker 3: It is.
Speaker 6: I took everybody's collective uh turkey olefual and made made
Speaker 6: that in one big batch last year at the end
Speaker 6: of turkey season, and then uh package that up for
Speaker 6: camp meals.
Speaker 3: Yeah, that's cool me and Yanni, that's that's on the menu.
Speaker 3: Oh good, we're having.
Speaker 2: You want to know another one I stole from you
Speaker 2: that I tried. I took one of your domestic meat
Speaker 2: recipes and converted it to a wild eat recipe. Is
Speaker 2: that at die do?
Speaker 3: Way?
Speaker 2: You guys do that? If you're still doing it? You
Speaker 2: got all those chicken hearts, Oh yeah, which you're like,
Speaker 2: he's cooking chicken hearts in fat and then skewering them
Speaker 2: and then putting them on a hot grill. So I
Speaker 2: take a like a small little uh oh, I even
Speaker 2: describe it man, like a.
Speaker 4: I don't know, man, like.
Speaker 2: A really heavy sided like imagine like enamel dutch of
Speaker 2: and it's like dinky, you know, because that way I'm
Speaker 2: not wasting so much of my fat.
Speaker 7: A little crock.
Speaker 2: Yeah, I take like a little crock and just put
Speaker 2: all a bunch of hearts in there and top it up.
Speaker 2: You can top it with olive oil if you needed to,
Speaker 2: but if you got like beef towel or something, top
Speaker 2: it in there and just ever so like turn your
Speaker 2: burner down about as low as you can get it
Speaker 2: and offset offset it even it's just like you're trying
Speaker 2: to do. You're trying to do like a con fee,
Speaker 2: which is a super low heat. Right, it's not it's
Speaker 2: not bubbling like fry oil. It's like a little bit
Speaker 2: like now. And then it's like a little.
Speaker 3: Blue yeah, blue blue, because if.
Speaker 2: You overdo it, it'll they'll mush out on you. But
Speaker 2: I do it like that, and then I ask for them.
Speaker 7: How long does that take? The oil part?
Speaker 2: I don't know, man, maybe I do them for an hour.
Speaker 3: Yeah.
Speaker 4: Yeah, it's like a little fun dude.
Speaker 2: Yeah, duck hearts, grouse hearts, turkey hearts. You want to
Speaker 2: cut them up?
Speaker 4: They're pretty big, yeah, probably half them.
Speaker 2: Yeah, and then get have either a live fire or
Speaker 2: on a grill, and then I put it.
Speaker 4: Yeah, And I.
Speaker 2: Don't know if you do it. I can't, mamor if
Speaker 2: you do it, but I do. I put some cayenne
Speaker 2: powder around there, some chili powder, something spicy.
Speaker 3: Yeah, hot honey would be really good.
Speaker 2: And then yea, that is good. My kids will walk
Speaker 2: I just eating those little things. They love them.
Speaker 3: Yeah, the chicken hearts at the restaurant, my daughter's favorite.
Speaker 2: You still serve that dish.
Speaker 3: Yeah, that's a good one. I mean, the con fee
Speaker 3: technique is just so applicable to so many things, you know,
Speaker 3: just for getting it tender and then coming in on
Speaker 3: the grill afterwards and just getting it cold, and then
Speaker 3: putting it on the grill and just you've got that
Speaker 3: tender meat and then you're adding in the jar and
Speaker 3: steer and smoke. It works on a lot.
Speaker 7: Oftentimes, I'd limit myself with doing con fee because I
Speaker 7: feel like the amount of oil or fat needed and
Speaker 7: the costs associated with that. So a few times I've
Speaker 7: done it in a bag suv style. How do you
Speaker 7: feel about that?
Speaker 3: I feel like it just doesn't work as well. I
Speaker 3: get it, though I have to. I have a kind
Speaker 3: of unlimited source of it. I would say, just try
Speaker 3: to match your like he's saying, match your cooking vessel
Speaker 3: to the quantity of meat, and save as much of
Speaker 3: that fat as you can, and you can reuse the fat.
Speaker 4: Yeah, that's what I started doing. More.
Speaker 2: I got a shelf above my thing. I got little
Speaker 2: glass jars full of various oils that have had various
Speaker 2: things happened to them, and everyone knows not the mess
Speaker 2: with them. They just get the new stuff. But I'll
Speaker 2: be like, oh, I remember that oil, and I'll just
Speaker 2: use it for something.
Speaker 3: Yeah, you know, you can raise it for You might
Speaker 3: want to go in and get that that liquid bottom
Speaker 3: part out of there, because sometimes that can spoil. But
Speaker 3: if you've salted the meat previously, usually there's enough salt
Speaker 3: in that layer then it'll keep it from going off.
Speaker 3: But if it's another reason, you put it in like
Speaker 3: a glass jar or something tall sided so you can
Speaker 3: see it, maybe scrape it out and get that part.
Speaker 2: Off the bottom. You know what the fur trapper Stu
Speaker 2: Miller does with his old fish fry oil.
Speaker 4: No, he saves his old fish.
Speaker 2: Fry oil, puts it a squirt bottle and when you
Speaker 2: set in coon couffs and you get let it dribble
Speaker 2: down the bank and get into the creek or whatever. Yeah,
Speaker 2: flings a craving on him. Fish fry grease I've had.
Speaker 2: It's like everything a raccoon could possibly want.
Speaker 7: Right, It's like grease and fish.
Speaker 6: Really good luck with crane legs and goose legs in
Speaker 6: the doing it the souv com fee style. Yeah, and man, Yeah,
Speaker 6: a lot of times it's like dealing with the big
Speaker 6: vat to do a bunch of legs and like a
Speaker 6: meal for one person, pretty darn easy in the sub style.
Speaker 7: Yeah, buddy of mine shows up at the tailgate with those,
Speaker 7: so after long day hunting, just pulls that out of
Speaker 7: the cooler, cold, already done, and just cuts that back
Speaker 7: bag open and just hands out pheasant legs to people.
Speaker 7: So you're having a beer and a comb feed pheasant
Speaker 7: leg It's delicious.
Speaker 5: One of you guys do it the Seth and Kelsey
Speaker 5: Morris Way, because I know that they're pretty anti plastic,
Speaker 5: and I put myself into that camp to where I.
Speaker 11: Just I don't know.
Speaker 5: I'm like, heating plastic doesn't sound like.
Speaker 2: Souv and the silicon the silicon zip.
Speaker 5: They pack a sin jar full and then put the mason.
Speaker 2: Jar that's been reading up on that taint shrinkage. Yeah,
Speaker 2: he's gonna start a podcast called taint Talk.
Speaker 5: It could be maybe it's about that, but it's like,
Speaker 5: I don't know. My reasons are different. I don't care
Speaker 5: about that, but just like.
Speaker 2: We're gonna try to get them sponsored by Tate Cookies
Speaker 2: taint Talk.
Speaker 3: I have a recipe in my first book where you
Speaker 3: take a teal and you put it in a in
Speaker 3: a pint mason jar with some par cooked beans and
Speaker 3: sausage and bacon, and then you put it in a
Speaker 3: water bath and cook it in the in the jar
Speaker 3: like it's really good.
Speaker 4: Oh yeah, that's a good way to go.
Speaker 2: Let me hit you in another one. Yeah, why not
Speaker 2: just set it in a set it up, put your
Speaker 2: put your fat and your meat and a glass jar
Speaker 2: and set the glass yard down in there.
Speaker 4: Take more fat again, or use the silicon bag silicon.
Speaker 3: Back it in there pretty good.
Speaker 4: Let me hit So you did. You did the guts?
Speaker 2: Mm hm you we covered uh skin, We covered the guts,
Speaker 2: We covered the legs. You stole the breasts out.
Speaker 3: Throw them out. I got on this.
Speaker 4: You find Jesse's turkeys. Everything's gone with the breast.
Speaker 7: Not true?
Speaker 3: That is that my birthday meal. My birthday is mid May,
Speaker 3: and so it's like it is turkey and do verry
Speaker 3: cobbler along the lines of suv I think that I
Speaker 3: the how we cook our Thanksgiving turkey breasts.
Speaker 2: Wild turkey, wild turkey.
Speaker 3: I put them, you know, we suvium all kind.
Speaker 2: Of but like I'm dumb, like yeah, yeah, tell me
Speaker 2: the whole thing.
Speaker 3: So you're gonna use what essentially would be poultry seasoning.
Speaker 3: So you're gonna have time and regano, maybe some garlic,
Speaker 3: maybe some lemon, rosemary, and then most importantly a little
Speaker 3: bit of celery.
Speaker 2: I have a jar of your poultry seasoning.
Speaker 7: There you go, or fresh we talk.
Speaker 3: It, it doesn't matter. You can use celery seed, a
Speaker 3: few celery leaves, just kind of get that in there,
Speaker 3: and you can just change up your herbs as you
Speaker 3: want and then season your turkey breast as you want
Speaker 3: it and put it in the bag and then.
Speaker 2: You take it to me shortcuts. Here is this in
Speaker 2: your book.
Speaker 3: It's one hundred percent in there.
Speaker 2: Okay, go God the way to go. That's what to
Speaker 2: make sure people can get it. But it's in the
Speaker 2: turkey book. It's in the turkey but still walk us
Speaker 2: through it.
Speaker 3: Yeah.
Speaker 2: And so if you're if you're listening and you're like, what, now.
Speaker 3: Take your turkey breast, season it with those delicious things.
Speaker 7: So you haven't sliced the turkey breast.
Speaker 3: No, No, it's a whole turkey breast. Got it could
Speaker 3: be tenderloin on if you want. I usually remove the
Speaker 3: tender loins, yep. But uh. And so I've got that
Speaker 3: whole turkey breast in there, and then seal that up
Speaker 3: to three days before you're going to cook it, and
Speaker 3: then just let it sit and then all that season
Speaker 3: will basically act as a Brian And then I cook
Speaker 3: that in a water bath at one hundred and forty
Speaker 3: degrees for three hours on the nose and it is
Speaker 3: phenomenal from end to end, perfectly cooked.
Speaker 6: And you didn't add any fat in there, no oil,
Speaker 6: no butter.
Speaker 3: No sometimes that pass Thanksgiving or I've gone and taken
Speaker 3: that and you can time it. You know, it's like
Speaker 3: everybody's getting here at twelve thirty, you know, like at nine.
Speaker 4: Are coming at twelve thirty.
Speaker 6: That's how they do it.
Speaker 4: What do you mean at night.
Speaker 5: Am?
Speaker 3: I mean yeah, after Thanksgiving lunchtime.
Speaker 7: Yeah, he just picked a random numbers. You can count
Speaker 7: back earlier.
Speaker 3: Hours anyway, is that central time.
Speaker 7: You were thinking every one of those things? Steve wouldn't
Speaker 7: have an opinion, I.
Speaker 2: Know, I know, although I love all this because I
Speaker 2: was I had the same thing like I would in
Speaker 2: the end. I'd be like, well, you're supposed to put
Speaker 2: a bunch of butter in there, but not.
Speaker 3: You could if you want it. But what I'm what
Speaker 3: I'm getting to is I have in the past couple
Speaker 3: Thanksgivings taking it out of the bag and then seared
Speaker 3: it in a lot of brown butter or just butter
Speaker 3: in just one side, and it just got a nice
Speaker 3: lights sere on it. I actually don't want to cook
Speaker 3: it that much, more like that one on turkey breast.
Speaker 3: It's just it's so spot on.
Speaker 10: Three hours, just super moist and then just slice it out,
Speaker 10: you know, make some turkey stock gravy with giblets and
Speaker 10: so forth, and then mashed potatoes.
Speaker 2: You mean giblets? You call them giblets?
Speaker 3: I guess I do.
Speaker 2: What do you call them? Randall call them giblets.
Speaker 3: I think that's right now that I hear it out
Speaker 3: loud tonight.
Speaker 4: Yeah, we were talking about this yesterday. What was the
Speaker 4: word yesterday that we couldn't figure out?
Speaker 2: Yeah, and I told my favorite tonight a story.
Speaker 4: Yeah what was that? We'll never know?
Speaker 3: I guess.
Speaker 7: I guess it's nice to hear a non cutlet, non
Speaker 7: fried turkey breast recipe that they are really high on.
Speaker 3: No offense to cutlets and turkey breasts. Yeah, I mean
Speaker 3: are fried turkey. I love fried turkey a lot.
Speaker 4: Oh yeah, oh yeah, case.
Speaker 2: Oh you know what here we left one off. Let's
Speaker 2: say you did your so we got the guts the
Speaker 2: skin you said.
Speaker 4: Let's say you pull off the tenders.
Speaker 2: Oh yeah, okay, hit me with so now you've pulled
Speaker 2: your tenders off, not hit me with the tenders.
Speaker 3: Uh, there's a there's a cool visual trick. Actually this
Speaker 3: didn't go in the book. I cut it out with
Speaker 3: a knife. But since now I have you seen the
Speaker 3: fork trick where you hold you know, it's that there's
Speaker 3: that really thick sinew that runs down about half of
Speaker 3: the tenderloin. Grip that in your hand and put a
Speaker 3: fork behind it, just and so that the two times
Speaker 3: are around that sinew. So then yes, and then pull
Speaker 3: your hand back and push the fork forward and it
Speaker 3: just pulls that entire scene.
Speaker 4: Was that not in the book?
Speaker 3: I came to it after, you know, we published that
Speaker 3: thing pretty quick.
Speaker 4: I mean, there's a hot tip.
Speaker 3: Man, it's good, it's really cool, and it gets that
Speaker 3: seam out of the tenderloin and then you throw that
Speaker 3: in your stock. I with grilled tender loins, you can
Speaker 3: kind of weave them onto a skewer to kind of
Speaker 3: give them more, get them more even Yeah, I would
Speaker 3: say that or or fried. That's not not not too
Speaker 3: creative with that.
Speaker 2: Okay, we're missing anything, were missing any parts of the turkeys?
Speaker 7: I think I think you should just walk us very
Speaker 7: quickly through, just like you take those tenne of loins
Speaker 7: basic turkey nuggets.
Speaker 3: Yeah, I brin them, uh and then Brian a little
Speaker 3: bit of buttermilk so that you get a really good adhesion.
Speaker 3: So wet Brian Yep. Yeah, it can be simple. I
Speaker 3: mean that's you know, it could just be salt and water.
Speaker 3: Maybe add pickle juice in there, if you like.
Speaker 2: You to correct them about how it drives you crazy
Speaker 2: when people say that.
Speaker 3: Dry Ryan, you remember, yeah, it's fine.
Speaker 2: Little he maybe is the kind of guy that forgets
Speaker 2: his pet peet.
Speaker 3: Yeah, that's funny. And then a little bit of buttermilk
Speaker 3: or yogurt whatever, just some kind of thick and then
Speaker 3: and then it goes into the seasoned flour, which is
Speaker 3: going to be most importantly. Again, it's going to contain
Speaker 3: celery seed, Like, out of all all those spices, I
Speaker 3: think celery is the celery and black pepper kind of
Speaker 3: the most important thing for poultry in general. That's gonna
Speaker 3: gives you that KFC. You're like, oh, that's what that was.
Speaker 7: It's always like, what's the key to getting it? Really?
Speaker 7: Like that thick? You know, batter on there? Like I
Speaker 7: feel like I'm in there and it's all buttermilky, And
Speaker 7: then do I put them all my basket first and
Speaker 7: drop it all at once? Are you going straight out
Speaker 7: of that buttermilk and dropping it?
Speaker 3: Let them sit. Let I'm sitting the refrigerator for twenty
Speaker 3: thirty minutes, hour or two, doesn't matter. You let them sit. Also,
Speaker 3: as you you've got your your your dreads, your flour,
Speaker 3: and maybe a little buttermilk, maybe drizzle a little bit,
Speaker 3: so you get these little beads in there. And then
Speaker 3: what that's going to do when that adheres, You're not
Speaker 3: just going to have a thin layer of flower on there,
Speaker 3: but you're also gonna have these little beads of like
Speaker 3: buttermilky flower. So they kind of give you a little
Speaker 3: more of those like crackling textures. Oh, a little drizzle
Speaker 3: of that in there, bred them up really well, and
Speaker 3: then just set them in the refrigerator, get him cold
Speaker 3: in like twenty minutes. And then when that.
Speaker 2: When it gets kind of doughey, you don't mind that.
Speaker 3: No, it's gonna be fine.
Speaker 2: You don't mind it getting a little doey.
Speaker 3: No, I don't mind.
Speaker 2: You know what my kid's been doing. He just makes
Speaker 2: a god awful mess where he does it. But he
Speaker 2: cuts the turkey breasts and makes a little a bunch
Speaker 2: of little tenders and then he just keeps doing it.
Speaker 2: Dredge flower, dredge flower. Because he's looking to try to
Speaker 2: build up like a long John Silver.
Speaker 3: I feel like you're gonna get some like doughiness on, dude.
Speaker 2: And then he drops him in the deep frar and Dude,
Speaker 2: that oil is so full of just all that garbage.
Speaker 3: Man, and he one round and walks away. I would go,
Speaker 3: I would go one round on the on the dresh.
Speaker 4: Yeah, you learned it on the internet. That's awesome.
Speaker 2: I'm hungry, okay, man, the Turkey Book, the Hog Book.
Speaker 2: What's next?
Speaker 3: I don't know. I mean I say that in all honesty.
Speaker 3: I've batting around some ideas, and you know, everybody likes
Speaker 3: to pontificate on what.
Speaker 2: You know what? It would be a book, the deer book.
Speaker 3: Right, it would be always I get a lot of
Speaker 3: quests for our ad but I don't think there's a
Speaker 3: book worth.
Speaker 2: I wouldn't be worried about there being a with you.
Speaker 2: You'll find a book worth, but I feel like you
Speaker 2: might not find the audience.
Speaker 3: Right, Yeah. The marketability of that would be more very
Speaker 3: very specific, dude.
Speaker 4: I feel like that.
Speaker 6: Yeah, But if you keep going like the way you're
Speaker 6: doing it, people are going to be like, I need
Speaker 6: the series. Yeah, oh right, they're beautiful and it's like
Speaker 6: Turkey Deer.
Speaker 2: Or you could do the fish book bow Headway.
Speaker 3: I like fish a lot, bullhead whale book.
Speaker 2: The fish book, you'd probably want to yeah, like for
Speaker 2: I don't know. I mean you have you have a
Speaker 2: great sense what to do, like you know, hogs in
Speaker 2: and out. There's a lot of misinformation about hogs. It's
Speaker 2: a great book. Turkey book. You got a lot of experience.
Speaker 2: I mean you have a ton of venice experience. There's
Speaker 2: a ton of interests America's deer people are hunting them
Speaker 2: from top to bottom, side to side.
Speaker 3: The Deer Book, it's true. I will say it's the
Speaker 3: front runner. I just want to be noncommittal in this.
Speaker 2: Because you could be cute and'd be like the Squirrel Book.
Speaker 2: But that's just cute.
Speaker 7: You're just being cute, you know, and a little too niche.
Speaker 6: Yeah, yeah, you'd be squirrel. But it's like representative of
Speaker 6: the rodent book.
Speaker 4: Right.
Speaker 6: You can do like the Beaver's Muskrats, the Beaver Book
Speaker 6: Nutria about that. Yep, people would love it. I got
Speaker 6: something Jesse and I are doing.
Speaker 2: Please tell me about it.
Speaker 6: This will be super fun. Uh, buddy of mine. Eric
Speaker 6: Johansson out in South Dakota. He's he wouldn't like me
Speaker 6: saying this, but he's kind of like a poster child
Speaker 6: for it. Wou'd be like quote unquote progressive farming practices
Speaker 6: these days, so real heavy on you know, easements for
Speaker 6: wetlands and native grasses and and stuff like that, right,
Speaker 6: but which in turn happens to be really really good
Speaker 6: for wildlife. So he's got on the family farm out there,
Speaker 6: he's got just an unbelievable wild pheasant hunting situation and
Speaker 6: lodging and stuff, and and he's a big believer as
Speaker 6: am I in like the habitat work of pheasants forever.
Speaker 6: So we and and Jesse included here have come together
Speaker 6: to we're gonna do a hunt that we're auctioning off
Speaker 6: at Pheasant Fest this year as a fundraiser for Habitat.
Speaker 6: And yeah, so we're gonna.
Speaker 2: So the fund raised money goes to where two pheasants
Speaker 2: forever in the quad, the and the then the and
Speaker 2: you're gonna hunt this property that is a demonstration of a.
Speaker 6: Lot of really good practices. Yeah, and you two both
Speaker 6: gonna hunt. Yeah, We're both gonna hunt. Eric's gonna hunt.
Speaker 6: I'm bringing snort out there. Eric has one of Snort's
Speaker 6: cousins too, so that's fun and super cute obviously, but it.
Speaker 2: Days the winner get the hunt.
Speaker 6: It's I think it's three days. Uh hunt for two people.
Speaker 4: Uh.
Speaker 6: Jesse's gonna be, you know, leading the cooking, but I've
Speaker 6: been emphatic about the fact that he's not shackled with cooking.
Speaker 6: I am there to help as much as possible as allowed,
Speaker 6: so I can learn stuff too. And then yeah, we're
Speaker 6: gonna hunt lodging and you just got to get get
Speaker 6: your butt there. But it is a really, really incredible
Speaker 6: I've been lucky enough to go out there and hunt
Speaker 6: with Eric a couple of times, and he always says,
Speaker 6: your dog's invited if you would like to come, that's okay.
Speaker 2: What's up with a thousand dollars I'm seeing a note
Speaker 2: about a thousand dollars gift card? Yeah, not related related.
Speaker 6: No, that's related. So then first light, we're throwing in
Speaker 6: a thousand dollars gift card, so to the winners, to
Speaker 6: the winners yep, so five hundred a piece to get
Speaker 6: get decked out. Just grease, grease the wheels a little bit,
Speaker 6: and I'm gonna be available to help you with getting
Speaker 6: outfitted in your upland stuff from first light.
Speaker 4: So thanks guys, I'll be fun.
Speaker 3: Yeah, I've already started. Uh. We shot a few Pheasants
Speaker 3: this year, and I always started playing with the menu.
Speaker 6: Nice yeah sighs.
Speaker 2: Yes, what about the game?
Speaker 3: Bird book could be I love poultry a lot, so
Speaker 3: we can.
Speaker 4: Just go with bird Book, the Bird Book an economy
Speaker 4: of dialogue.
Speaker 2: Yeah, dude, do the Deer Book because I want that book.
Speaker 3: People are going to be like blowing me up right now,
Speaker 3: what are you gonna write the Deer Book?
Speaker 6: Well, hopefully you have all these names. Is already locked
Speaker 6: down somewhere and.
Speaker 2: I would kick that book from front to back if
Speaker 2: you did it right. Remember that movie where that.
Speaker 7: Gal Julia Julia.
Speaker 2: Yeah, a book called Stephen Jesse, Stephen Jesse where I
Speaker 2: cook all this stuff? Who is the actor Kevin ba.
Speaker 4: Mann?
Speaker 3: All right?
Speaker 4: Beautiful?
Speaker 2: Or I also get the jackass guy?
Speaker 7: Oh? Uh Steve?
Speaker 2: No, Johnny, Yeah, I've checked in lately, though I don't.
Speaker 2: I don't know if I'm older and he is sometimes No,
Speaker 2: he's way gray.
Speaker 7: He's great out hard.
Speaker 2: Years those boys, Thanks coming on many thanks for having
Speaker 2: me Hog Book Turkey book, dear book, get to Are
Speaker 2: you to bundle them.
Speaker 4: When the Deer book comes out?
Speaker 2: I mean yeah, you should, you should, you should maybe
Speaker 2: do you have? You should maybe do a version where
Speaker 2: you can just get him in a little box like
Speaker 2: the pair.
Speaker 3: Yeah, we'll wait until that third one comes.
Speaker 4: Oh, then you do a box.
Speaker 2: Good luck man.
Speaker 4: When you go to Austin, Texas and everybody eventually finds.
Speaker 2: Themselves in Austin, Texas, go to die doe. Unbelievable dining experience.
Speaker 3: Man again, I mean it literally means from the two
Speaker 3: It's part of an Italian phrase. It means from the
Speaker 3: two kingdoms of nature, choose food with care.
Speaker 2: You know, it's so funny. We took an uber when
Speaker 2: we left. Guys like, how do you say that?
Speaker 4: I'm like, you should go on and ask the owner.
Speaker 2: It's like it's die do it, yeah, die do it.
Speaker 2: Unbelievable dining experience and not stuffy, man, No, not stuffy.
Speaker 3: It's meant to be a neighborhood restaurant.
Speaker 2: Yeah. And the waiters and waitresses. The waitress they don't
Speaker 2: act weird. The wait staff doesn't act weird. They don't
Speaker 2: like whisper and sit with you start telling you a
Speaker 2: bunch of ship you don't want to hear. It's just like,
Speaker 2: it's just a great dining experience.
Speaker 3: Man, they are the backbone of it.
Speaker 2: Well, what I have tonight, they don't. It's like they
Speaker 2: don't do all that garbage my friends.
Speaker 4: Yeah, it's a delightful little dish.
Speaker 2: Well tonight I have from my friends at the winery.
Speaker 4: Yeah, it's like, oh my god, it's cool.
Speaker 2: They're cool. They come up and take your order and
Speaker 2: talk to you like you're a person in a restaurant,
Speaker 2: not like you're like an online like call for company
Speaker 2: one eight hundred number or something. It's a great It
Speaker 2: is a great restaurant.
Speaker 3: Yeah, I like it. I like eating there.
Speaker 2: And if you see Jesse eating their come up and
Speaker 2: be like, dude, shit you be working easy as all right.
Speaker 4: Thanks man, appreciate it, Thank you, Thanks Jessing.
Speaker 3: Thanks