WEBVTT - Ep. 676: Jesse Griffiths Earns a Michellin Star

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<v Speaker 1>If this is the Meat Eater Podcast coming at you shirtless, severely,

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<v Speaker 1>bug bitten, and in my case, underwear listening podcast, you

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<v Speaker 1>can't predict anything.

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<v Speaker 2>The Meat Eater Podcast is brought to you by first Light.

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<v Speaker 2>Whether you're checking trail cams, hanging deer stands, or scouting

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<v Speaker 2>hunter in every environment. Check it out at first light

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<v Speaker 2>dot com. F I R S T l I t

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<v Speaker 2>E dot com. Joined today by world famous text and

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<v Speaker 2>Jesse Griffiths, author of uh, the very creatively titled The

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<v Speaker 2>Hog Book and the Turkey Book, just comes right out

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<v Speaker 2>and tells you what the book is. Yeah, you don't

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<v Speaker 2>need to look at that book and wonder what those

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<v Speaker 2>books are about.

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<v Speaker 3>No, by design, Yeah.

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<v Speaker 2>I've accused being a wild hog apologist. Jesse Griffins knows

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<v Speaker 2>how to make phenomenal stuff out of wild hogs of

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<v Speaker 2>all varieties, and The Hog Book tells you all about

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<v Speaker 2>how to do.

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<v Speaker 3>That top to bottom.

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<v Speaker 2>Anyone that tells you, oh, you can't eat them, and

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<v Speaker 2>you can eat them when they're this age, or eat

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<v Speaker 2>them at that age, or eat them.

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<v Speaker 3>When they're one.

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<v Speaker 2>Hundred and twenty pounds or pregnant or not pregnant, or

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<v Speaker 2>if you ever want to know, like, what is actually

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<v Speaker 2>up about wild hogs from a guy who has handled more.

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<v Speaker 2>This is a bold statement, Bungus, stick by it.

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<v Speaker 3>We can vet it. I'll be honest.

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<v Speaker 2>A guy that has handled okay, a guy that is

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<v Speaker 2>handled and served more wild hog meat than anybody.

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<v Speaker 4>On the planet.

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<v Speaker 3>I mean, I don't know, it'd be hard to quantify,

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<v Speaker 3>but an awful lot. How about a lot, A lot,

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<v Speaker 3>a lot hundreds, yeah, not thousandsed, a lot, seen a

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<v Speaker 3>lot of them dead.

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<v Speaker 2>Served a lot of it, a lot of them, eating

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<v Speaker 2>a pile of them.

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<v Speaker 3>Yeah.

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<v Speaker 2>No, the hog book is no, it's no guesswork, it's

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<v Speaker 2>no rumor. It's just like what you know to be

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<v Speaker 2>true from a career of working in them.

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<v Speaker 3>Yeah, it's like answers to questions and people, would you

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<v Speaker 3>know over the years, be like, what you know? Can

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<v Speaker 3>you eat them? If they're one hundred and twenty pounds

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<v Speaker 3>and over? Can you eat a bore? Can you eat them?

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<v Speaker 3>A South? It's not pregnant. You need a South? It

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

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<v Speaker 3>And you know, just kind of a compilation of answers

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<v Speaker 3>the questions that I got, and.

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<v Speaker 2>Then follow that up with the Turkey Book, which tells

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<v Speaker 2>you everything you'd ever want to know about preparing turkeys,

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<v Speaker 2>preparing every part of every part of every turkey.

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<v Speaker 3>Yeah, definitely that one was more of a kind of

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<v Speaker 3>dressed for the job. You want deal, really want to

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<v Speaker 3>just spend a whole spring turkey hunting, So he documented

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<v Speaker 3>it and then did a much recipes good deal.

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<v Speaker 5>Those are both available at the meat eater dot com.

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<v Speaker 2>Correct and then what we're gonna He's been on the

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<v Speaker 2>show a few times before. He recently got a a

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<v Speaker 2>Michelin Star for Die a.

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<v Speaker 3>Yeah, but to be clear Michelin Green Star.

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<v Speaker 4>Well no, but I'm saving that.

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<v Speaker 3>Oh sorry, Phil backtracks a little bit. I just ruined it.

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<v Speaker 2>I was toying with reading this Mercer longs Die Do

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<v Speaker 2>a review. I'm just gonna read the first line. My

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<v Speaker 2>quail plate was very good, fantastic, Actually.

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<v Speaker 6>How many stars?

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<v Speaker 7>Nervous?

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<v Speaker 4>Come on, I don't want to do it.

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<v Speaker 7>I don't want to.

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<v Speaker 5>But long was what was what? Episode number? Guest?

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<v Speaker 4>I don't want to do it.

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<v Speaker 3>I gotta know, you know.

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<v Speaker 2>It's the odd Dad meatballs. Very good.

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

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<v Speaker 2>The nil guy steakak he would have preferred the chimmy

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<v Speaker 2>cherry on the side.

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<v Speaker 5>Sounds like and that Mercer Lawe was on episode four

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<v Speaker 5>oh seven. California's ward would have.

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<v Speaker 2>Been a great dish if they had just put it

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<v Speaker 2>on the side.

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<v Speaker 6>Can we pause for a second. How does this make

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<v Speaker 6>you feel?

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<v Speaker 3>Right now?

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<v Speaker 2>Across the bar? Across the bar very bold Flavors never

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<v Speaker 2>had a meal quite like it.

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<v Speaker 3>There you go.

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<v Speaker 7>Oh, that's what I'm talking about.

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

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

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<v Speaker 2>It's like, honest to god, Mas Died do A is

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<v Speaker 2>my favorite restaurant.

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<v Speaker 3>Oh, that's super kind of.

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<v Speaker 2>Another thing I like about it. We've talked about this

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<v Speaker 2>when you're on the show before. Like something that most

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<v Speaker 2>restaurants would be like would be like in glowing neon

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<v Speaker 2>signs and ship outside. But like at the bottom of

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

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<v Speaker 2>bottom of Jesse's menu says everything is from around here.

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<v Speaker 3>From the author of the book, just in.

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<v Speaker 2>Little letters at the bottom of the menu, everything is

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

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<v Speaker 2>like all Texas.

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<v Speaker 3>We call that an economy of dialogue.

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<v Speaker 4>Everything is from around here.

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<v Speaker 8>It's not sandwiched into the description of each dish.

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<v Speaker 3>Now, don't put farms in there.

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<v Speaker 2>And it's just everything that everything around.

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

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<v Speaker 5>It says, eat a hog, Save the world.

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

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<v Speaker 2>We're gonna talk Jesse a bunch about food, cooking food.

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<v Speaker 6>Well, I want to know real quick, how many Michelin

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<v Speaker 6>Star restaurants are Michelin Green Star restaurants? Uh serve things

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<v Speaker 6>with like a ramikin of something on the side.

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<v Speaker 3>None of them.

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<v Speaker 2>You need to put that chimney cherry in a squirt bottle.

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<v Speaker 3>Catchup, we could get it in a little packet.

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<v Speaker 2>Then you get open plastic.

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<v Speaker 7>What is a green Star?

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<v Speaker 2>That's what the whole show is about.

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<v Speaker 7>I didn't read that. I didn't read the notes.

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

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<v Speaker 2>Now now it's now we're gonna turn the heat the Yanni.

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<v Speaker 2>After all that praise. Now we're going to criticize Yanni

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<v Speaker 2>up and down.

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

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<v Speaker 7>I should have read the notes.

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<v Speaker 2>Well, Yanni killed a kill fish.

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<v Speaker 7>Cool to remove sailfish from the water in the US.

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<v Speaker 4>So I'll tell the story.

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<v Speaker 2>Yannie went to like a little party, a party in Guatemala. Yeah,

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<v Speaker 2>it wasn't like a fiftieth birthday party.

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<v Speaker 7>Oh well, we went on a fishing trip to celebrate

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

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<v Speaker 7>much partying.

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<v Speaker 2>Okay, Yanni went on a birthday fish and trip. Well

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<v Speaker 2>that is birthday fish and trip. He committed a terrible

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<v Speaker 2>sin which I didn't know. I didn't know about.

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<v Speaker 7>I'd like to point out you, Sish. I did it.

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<v Speaker 7>The captain and the mates were like, we don't really

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<v Speaker 7>do this, but I'm like, I really need the gripping grint,

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<v Speaker 7>you know from the gram.

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<v Speaker 2>Caught a sale fish for no reason, then for just

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<v Speaker 2>to screw it, or as Mitch Hedberg said, to make

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<v Speaker 2>it late for something and lifts it out of the

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<v Speaker 2>water and takes a picture. Then Brendan Rund came here.

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<v Speaker 2>What was it, RUNDI or run? He was on the show.

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<v Speaker 4>I think it's Rundy.

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<v Speaker 2>Rundy from the Nature Conservancy, who was on episode five

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<v Speaker 2>thirty eight discussing a subject that now seems so incredibly dated,

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<v Speaker 2>which was does wildlife win or lose with renewable energy?

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<v Speaker 2>And he wrote in and saw Joannie's Instagram post and he,

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<v Speaker 2>like many people do, and they have a problem with something,

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

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<v Speaker 2>It is now illegal to remove billfish from the water

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<v Speaker 2>unless you're keeping them. They did ale a satellite tagging

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<v Speaker 2>study on white marlin. If you if you leave a

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<v Speaker 2>white marlin in the water when you catch it, the

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

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<v Speaker 2>a number that's gonna make it fill knows what I'm

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<v Speaker 2>talking about. Well, you guys are you can see it.

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<v Speaker 2>I can't do like a take again, oh Jesse, take

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<v Speaker 2>a guess and try to like play work with me here.

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<v Speaker 2>Don't don't make it look bad. If you catch a

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<v Speaker 2>white marlin and leave it in the water, catch them

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<v Speaker 2>with these fishing you leave in the water and release it.

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<v Speaker 2>What do you think the odds are he'll die.

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<v Speaker 3>One and ten?

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<v Speaker 4>Good?

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<v Speaker 2>Good job, you.

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<v Speaker 4>Know it's only one point seven.

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<v Speaker 2>It's only it's only one point seven percent.

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<v Speaker 4>Wow.

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<v Speaker 2>Right, So you were off by a what do you

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<v Speaker 2>call that exponential? No factor of ten? Off by a

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<v Speaker 2>decimal point?

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<v Speaker 4>Is that right?

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<v Speaker 5>I'm not sure about Yeah, one point.

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<v Speaker 4>I'm not a mask. He thought ten and one hundred.

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<v Speaker 7>It's too complicated.

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<v Speaker 2>He thought ten and one hundred die and thought that

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<v Speaker 2>was good, and thought that was good. But it's only

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<v Speaker 2>one and a half and one hundred. Die if you

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<v Speaker 2>leave in the water, if you act like Yanni, guess

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<v Speaker 2>what the odds he'll die?

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<v Speaker 3>Is am I taking another guess?

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<v Speaker 2>Try to, you know, make it be that it'll work

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<v Speaker 2>in my favor. Four out of ten, No, thirty three percent,

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<v Speaker 2>so close but even higher. So Yanni now has lay

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<v Speaker 2>in bed at night wondering that that.

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<v Speaker 9>Uh but Yanni, you can you can flip it around

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

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<v Speaker 2>You know, you know what's what's Here's what the odds are.

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<v Speaker 2>It's like in paper scissors rock, there's a one in

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

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<v Speaker 4>Rock, paper scissors.

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

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<v Speaker 2>If you're throwing it, you got a three choice. Every

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<v Speaker 2>time you throw let's say a scissor. That means Yanni

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<v Speaker 2>killed a salefish. So rock nope, paper nope, scissor yep,

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<v Speaker 2>scissor yup. Rock nope.

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<v Speaker 7>Unless you like scissors a lot and you throw it

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<v Speaker 7>more often, then you kill more, kill morel.

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<v Speaker 4>Do you feel bad about this, yannest?

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<v Speaker 7>It was an honest mistake, you know, had I known

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<v Speaker 7>this prior to then, Like I said, the mates and

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<v Speaker 7>the captain, they don't do this. They do. They have

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<v Speaker 7>like a GoPro on a stick, So you just get

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<v Speaker 7>next to the boat and the go pro shoes from

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<v Speaker 7>way out in the water back towards the boat.

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<v Speaker 4>Wasn't good enough for you.

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<v Speaker 7>Of the other forty some fish that we caught, that's

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<v Speaker 7>the way we took pictures of the few that we

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<v Speaker 7>took pictures of. Most of the time they don't even

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<v Speaker 7>touch the fish. They just they they have a pole

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

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<v Speaker 7>It's like a paper cutter basically on the end.

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<v Speaker 3>Huh, just gorgeous.

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<v Speaker 2>It's not a curl cue.

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<v Speaker 7>No, no, no, no, it's literally a paper cutter. And it's

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<v Speaker 7>just taped to the end of this pole and they

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<v Speaker 7>go they go down the leader and just cut the

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<v Speaker 7>line right above the hook and just don't even touch

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<v Speaker 7>the hook and just let the hook rust out. They

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<v Speaker 7>catch so many of those sailfish down there. Because we

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<v Speaker 7>caught forty in three days, it's nothing for them to

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<v Speaker 7>catch forty in a day. And they'll catch them with

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<v Speaker 7>other hooks in the corner of their mouth, just like

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<v Speaker 7>you would like could see a trout, you know that

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<v Speaker 7>you can see the Yeah, you know it's been hooked

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<v Speaker 7>caught before.

0:12:01.559 --> 0:12:03.280
<v Speaker 4>So they do it by their trolling.

0:12:03.960 --> 0:12:06.480
<v Speaker 2>Explain the process of catching stale fish.

0:12:06.640 --> 0:12:10.520
<v Speaker 7>Yeah, it's pretty cool. It's more in depth. It's more

0:12:10.559 --> 0:12:17.400
<v Speaker 7>in depth and more sort of involved for the anglers

0:12:17.640 --> 0:12:20.079
<v Speaker 7>than a lot of the trolling type fishing I've done

0:12:20.120 --> 0:12:22.320
<v Speaker 7>in the past, where a lot of times you're just

0:12:22.320 --> 0:12:26.200
<v Speaker 7>in a boat. The mates set up the rods, the

0:12:26.240 --> 0:12:28.959
<v Speaker 7>baits are in there, you're trolling, the captain's running the boat.

0:12:30.080 --> 0:12:34.160
<v Speaker 7>The fish bites a bait, it's pretty much on. A

0:12:34.240 --> 0:12:37.280
<v Speaker 7>mate grabs the rod, make sure it's it's hooked, and

0:12:37.280 --> 0:12:39.319
<v Speaker 7>then he hands it over to the angler and you

0:12:39.440 --> 0:12:42.640
<v Speaker 7>basically real you know, that's like your job. They don't

0:12:42.640 --> 0:12:44.240
<v Speaker 7>take the boat out of gear to make it extra

0:12:44.280 --> 0:12:45.880
<v Speaker 7>hard for you because you got to fight like the

0:12:45.880 --> 0:12:50.439
<v Speaker 7>current and the fish fighting. But here with the sailfish

0:12:50.960 --> 0:12:53.520
<v Speaker 7>out of I don't know the ten lines that are

0:12:53.559 --> 0:12:55.920
<v Speaker 7>in the water, there's actually only four hooks in there.

0:12:56.000 --> 0:12:59.360
<v Speaker 7>Everything else is just a teaser, meaning it's just a decoy. Right.

0:13:00.040 --> 0:13:02.280
<v Speaker 7>And so if you imagine these fish are hanging at

0:13:02.280 --> 0:13:04.920
<v Speaker 7>the thermal climb, which is roughly eighty feet, that's what

0:13:04.960 --> 0:13:07.200
<v Speaker 7>it was when we were there. That's where they're hanging

0:13:07.360 --> 0:13:10.800
<v Speaker 7>and they're looking up to where to find their food.

0:13:10.840 --> 0:13:13.800
<v Speaker 7>As they're cruising around. The boat comes over the top.

0:13:14.720 --> 0:13:17.480
<v Speaker 7>There's all the prop wash and whatever. And then in

0:13:17.520 --> 0:13:20.800
<v Speaker 7>that prop wash behind the prop washers, all these there's

0:13:20.840 --> 0:13:24.560
<v Speaker 7>like a whole, you know, school of baitfish swimming is

0:13:24.559 --> 0:13:26.760
<v Speaker 7>what it looks like. And there's all the smoke that's

0:13:26.800 --> 0:13:28.760
<v Speaker 7>coming off of them. They call it smoke. It's the

0:13:29.800 --> 0:13:33.160
<v Speaker 7>smaller wash coming off of these teasers. Right. So they

0:13:33.200 --> 0:13:35.120
<v Speaker 7>look up they go, oh my god, that's what I've

0:13:35.120 --> 0:13:37.200
<v Speaker 7>been looking for, you know, and they swim up the

0:13:37.240 --> 0:13:39.959
<v Speaker 7>eighty feet. And so when you're in the boat, you're

0:13:40.000 --> 0:13:42.680
<v Speaker 7>sitting there and you're just watching all the teasers, and

0:13:42.720 --> 0:13:45.439
<v Speaker 7>then all of a sudden in one behind one teaser.

0:13:45.640 --> 0:13:47.640
<v Speaker 7>Some of the teasers are like a group of baits.

0:13:48.040 --> 0:13:50.720
<v Speaker 7>You see the bill all of a sudden just above

0:13:50.760 --> 0:13:53.760
<v Speaker 7>the water, swatting back and forth right, because that's how

0:13:53.800 --> 0:13:58.440
<v Speaker 7>they kill a flying fish or I don't know if

0:13:58.440 --> 0:14:01.520
<v Speaker 7>it's sardine's whatever else they eat, but they whack them,

0:14:01.720 --> 0:14:04.559
<v Speaker 7>stunts them, they turn and eat them right. So at

0:14:04.559 --> 0:14:07.880
<v Speaker 7>that point the captain usually because he's up top in

0:14:07.920 --> 0:14:09.800
<v Speaker 7>the bridge so he can he has a better angle

0:14:09.920 --> 0:14:13.040
<v Speaker 7>to see it all, so he's they give you a

0:14:13.040 --> 0:14:15.280
<v Speaker 7>really good job of explaining how it's all going to

0:14:15.360 --> 0:14:18.360
<v Speaker 7>go down, and like what most importantly what right and

0:14:18.400 --> 0:14:21.080
<v Speaker 7>what left is because just as like when you're guiding

0:14:21.080 --> 0:14:23.320
<v Speaker 7>fly fishermen and you tell them the get cast to

0:14:23.360 --> 0:14:27.520
<v Speaker 7>the right, they cast to the left, and then you say, no,

0:14:27.720 --> 0:14:31.520
<v Speaker 7>jesse the other right. So the same thing happens here

0:14:31.560 --> 0:14:35.160
<v Speaker 7>because he goes right long teaser and like one of

0:14:35.160 --> 0:14:37.160
<v Speaker 7>the anglers goes and grabs a rod on the left

0:14:37.200 --> 0:14:39.440
<v Speaker 7>side of the boat and he's like, no, the other right.

0:14:39.440 --> 0:14:42.080
<v Speaker 4>It's like stage left, stage right, where is confused.

0:14:43.880 --> 0:14:46.720
<v Speaker 7>So as soon as like As an angler, your job

0:14:46.960 --> 0:14:49.720
<v Speaker 7>is to grab one of the baited rods. Hopefully the

0:14:49.880 --> 0:14:51.960
<v Speaker 7>rod where you know the bait is the closest to

0:14:52.240 --> 0:14:55.520
<v Speaker 7>said teaser. So if it's the right long you grab

0:14:55.560 --> 0:14:58.400
<v Speaker 7>the rod that's got the bait in the right long position.

0:14:59.640 --> 0:15:01.840
<v Speaker 7>You take out of the down rigor clip. As soon

0:15:01.880 --> 0:15:04.120
<v Speaker 7>as you have it in your hands, you take it

0:15:04.160 --> 0:15:06.200
<v Speaker 7>out of you put it to free spool, put your

0:15:06.200 --> 0:15:09.600
<v Speaker 7>thumb on the on the spool, and you're holding it.

0:15:09.640 --> 0:15:13.080
<v Speaker 7>And at that point, the mates are reeling all the

0:15:13.160 --> 0:15:15.920
<v Speaker 7>teasers in right. So the sailfish is in there amongst

0:15:15.960 --> 0:15:18.560
<v Speaker 7>all these teasers. He's trying to swat and kill something

0:15:18.560 --> 0:15:21.040
<v Speaker 7>to eat, and all of a sudden they all disappear.

0:15:22.080 --> 0:15:25.720
<v Speaker 7>And then the captain's like, hey, you're ten feet behind him.

0:15:25.720 --> 0:15:26.200
<v Speaker 3>Reel up.

0:15:26.320 --> 0:15:28.960
<v Speaker 7>So you flip it in gear, reel up like ten

0:15:28.960 --> 0:15:31.360
<v Speaker 7>feet and he goes stop. You go back to free

0:15:31.360 --> 0:15:33.360
<v Speaker 7>spool and you're holding it. He's like, wait, wait, he's

0:15:33.440 --> 0:15:36.640
<v Speaker 7>right behind it. And so the sailfish looks up and goes, oh.

0:15:36.400 --> 0:15:37.080
<v Speaker 4>Hey, got one.

0:15:37.080 --> 0:15:39.880
<v Speaker 7>There's the one. Whammo, and he eats it and you

0:15:39.920 --> 0:15:42.320
<v Speaker 7>feel like a slight tug on that ride is at

0:15:42.320 --> 0:15:45.000
<v Speaker 7>that point you take your thumb on that lighting up

0:15:45.040 --> 0:15:47.680
<v Speaker 7>on your drag and let him eat it and basically

0:15:47.720 --> 0:15:50.720
<v Speaker 7>count to four. This is the fun part. Already told

0:15:50.760 --> 0:15:54.360
<v Speaker 7>you this count to quatro, counta quattro. Yeah, you can

0:15:54.400 --> 0:15:56.720
<v Speaker 7>do it in Spanish if you want. And then at

0:15:56.720 --> 0:15:59.800
<v Speaker 7>that point you flip the you flip your drag and

0:15:59.800 --> 0:16:04.680
<v Speaker 7>get your drag. He's on you fight the fish. If

0:16:04.680 --> 0:16:06.520
<v Speaker 7>you're gonna do it on the fly, which is very

0:16:06.520 --> 0:16:11.680
<v Speaker 7>popular down here, there's basically one extra step there. You

0:16:11.760 --> 0:16:14.120
<v Speaker 7>have no baits in the water at all. It's all

0:16:14.400 --> 0:16:17.160
<v Speaker 7>just teasers. There's no hooks, right, so there's like a

0:16:17.240 --> 0:16:22.360
<v Speaker 7>dozen teasers just going behind the boat. Once the fish

0:16:22.400 --> 0:16:26.080
<v Speaker 7>comes in behind it, you grab your fly rod. You

0:16:26.160 --> 0:16:29.320
<v Speaker 7>have about ten or fifteen feet of line in the water.

0:16:29.480 --> 0:16:31.480
<v Speaker 7>It's like dragging behind the boat. So your rod it's

0:16:31.560 --> 0:16:34.120
<v Speaker 7>already drag the well, you know, you you dump it in,

0:16:34.200 --> 0:16:36.600
<v Speaker 7>you get it ready, so it's you're loading your rod

0:16:36.800 --> 0:16:39.600
<v Speaker 7>by that drag behind the boat again, all the mates

0:16:39.640 --> 0:16:43.120
<v Speaker 7>reel up, all the h the teasers, they bring him in.

0:16:43.280 --> 0:16:45.280
<v Speaker 7>The fish is still there like, well, what's up, but

0:16:45.400 --> 0:16:48.200
<v Speaker 7>they bring him in close because he's following those teasers in.

0:16:48.280 --> 0:16:51.800
<v Speaker 7>So if you jumped off the stern, you could land

0:16:51.840 --> 0:16:53.360
<v Speaker 7>on top of the sailfish. I mean that's how you

0:16:54.040 --> 0:16:57.280
<v Speaker 7>cast at them. No, no, you do. So you're holding

0:16:57.280 --> 0:16:59.920
<v Speaker 7>it on one side, You've loaded your rod, and depending

0:17:00.160 --> 0:17:02.600
<v Speaker 7>if that sailfish comes in on the right or the left,

0:17:03.000 --> 0:17:07.080
<v Speaker 7>you're gonna make one back cast and then shoot your line.

0:17:07.359 --> 0:17:11.520
<v Speaker 7>They actually want you to cast behind him. So when

0:17:11.560 --> 0:17:14.240
<v Speaker 7>the fish is like, oh, where'd everything go? And then

0:17:14.280 --> 0:17:17.000
<v Speaker 7>all of a sudden you start stripping and that bait

0:17:17.280 --> 0:17:18.359
<v Speaker 7>you know, comes right by me.

0:17:18.400 --> 0:17:20.600
<v Speaker 2>He goes, ah, there he is the captain still on

0:17:20.640 --> 0:17:21.200
<v Speaker 2>the throttle.

0:17:22.280 --> 0:17:25.679
<v Speaker 7>No, so to make it like legally caught by a

0:17:25.720 --> 0:17:29.560
<v Speaker 7>fly rod, he can't be in gear, yeah, because the

0:17:29.600 --> 0:17:33.240
<v Speaker 7>otherwise exactly, you're just trolling that fly. So basically before

0:17:33.280 --> 0:17:36.280
<v Speaker 7>you cast he comes out of gear, you make one

0:17:36.400 --> 0:17:39.520
<v Speaker 7>cast if it's What was hard for me to remember

0:17:39.720 --> 0:17:41.440
<v Speaker 7>was that if it was the left side of the boat,

0:17:42.320 --> 0:17:44.600
<v Speaker 7>you had to cast and then run over to the

0:17:44.680 --> 0:17:46.600
<v Speaker 7>left corner because you didn't want to strip your fly

0:17:46.800 --> 0:17:49.119
<v Speaker 7>into the prop wash because the fish loses side of

0:17:49.160 --> 0:17:51.080
<v Speaker 7>it because it's you know, it's so white in there,

0:17:51.200 --> 0:17:52.800
<v Speaker 7>got it, And so you want to move over to

0:17:52.800 --> 0:17:56.160
<v Speaker 7>the left side. To keep your fly out in the

0:17:56.200 --> 0:17:59.560
<v Speaker 7>clear water. But I don't know. I tugged it once

0:17:59.640 --> 0:18:02.919
<v Speaker 7>or twelve. He ate it and then you freeze just

0:18:02.960 --> 0:18:05.760
<v Speaker 7>like you would when he eats the bait right and

0:18:05.800 --> 0:18:07.800
<v Speaker 7>basically he takes all the slack out of your hands.

0:18:08.240 --> 0:18:11.120
<v Speaker 7>It comes tight and then if you still have it,

0:18:11.240 --> 0:18:14.720
<v Speaker 7>you know, mentally in you to remember, oh he turned left,

0:18:15.320 --> 0:18:17.199
<v Speaker 7>then you would sweep the rod to the right or

0:18:17.280 --> 0:18:19.760
<v Speaker 7>vice versa. You know, to make sure you get that

0:18:19.800 --> 0:18:22.280
<v Speaker 7>hook set, because even the fly is circle hooks right,

0:18:22.920 --> 0:18:25.440
<v Speaker 7>so they really want to make sure you can't set

0:18:25.440 --> 0:18:27.680
<v Speaker 7>the hook. My brother in law missed quite a few

0:18:27.680 --> 0:18:28.800
<v Speaker 7>fish because.

0:18:29.119 --> 0:18:31.920
<v Speaker 2>Couldn't over couldn't overcome the instinct to set the hook.

0:18:32.000 --> 0:18:34.120
<v Speaker 7>Yeah, everybody loves setting the hook.

0:18:34.200 --> 0:18:34.359
<v Speaker 3>You know.

0:18:36.640 --> 0:18:38.520
<v Speaker 2>Does it put up a good toussle on a fly rod?

0:18:39.520 --> 0:18:42.720
<v Speaker 7>Yeah, you know. Honestly, the tackle we were using, even

0:18:42.760 --> 0:18:47.399
<v Speaker 7>for the bait rods was pretty light, so both of

0:18:47.440 --> 0:18:51.000
<v Speaker 7>them were pretty good. But what you learn pretty quickly

0:18:51.119 --> 0:18:54.880
<v Speaker 7>is that as soon as he's on or she they're

0:18:54.920 --> 0:18:57.920
<v Speaker 7>going on a mad dash run amazing jumpers. And actually

0:18:57.920 --> 0:18:59.879
<v Speaker 7>I found out that the less pressure you apply with

0:18:59.920 --> 0:19:02.320
<v Speaker 7>it tackle, the more they stay towards the surface, and

0:19:02.359 --> 0:19:04.520
<v Speaker 7>the more jumping you get if you hook them on

0:19:04.640 --> 0:19:07.640
<v Speaker 7>super heavy duty stuff and just bear down on them,

0:19:07.640 --> 0:19:09.720
<v Speaker 7>which you could. These fish don't really go over one

0:19:09.800 --> 0:19:13.000
<v Speaker 7>hundred pounds much. Then they'll sort of sound on you

0:19:13.160 --> 0:19:15.560
<v Speaker 7>and not really jump, So they actually keep the tackle

0:19:15.560 --> 0:19:17.800
<v Speaker 7>a little bit lighter to keep them near the surface,

0:19:17.840 --> 0:19:20.000
<v Speaker 7>so you get the exciting jumps. And I mean we

0:19:20.080 --> 0:19:24.080
<v Speaker 7>had multiple fish that jumps excess of twenty times probably.

0:19:24.200 --> 0:19:24.440
<v Speaker 3>Wow.

0:19:24.920 --> 0:19:27.160
<v Speaker 2>What is the what is the reputation of a sale

0:19:27.200 --> 0:19:30.800
<v Speaker 2>fish for food for food quality? I gat it'm not good.

0:19:31.320 --> 0:19:33.720
<v Speaker 7>No, No, I think it is good. I think it's

0:19:33.760 --> 0:19:35.960
<v Speaker 7>just I think it's just fine to eat. Yeah, But

0:19:36.000 --> 0:19:39.199
<v Speaker 7>they're really trying to protect the resource there. What happens

0:19:39.240 --> 0:19:41.800
<v Speaker 7>there a lot, even though it's completely illegal, even in

0:19:41.840 --> 0:19:46.520
<v Speaker 7>these Guatemalan waters is we're fishing probably thirty miles off

0:19:46.800 --> 0:19:49.480
<v Speaker 7>but these pods of fish, and they don't really know

0:19:49.560 --> 0:19:52.480
<v Speaker 7>exactly the numbers, but it must be thousands, because I

0:19:52.480 --> 0:19:54.800
<v Speaker 7>mean there's a decent sized fleet there that might be

0:19:54.880 --> 0:19:57.960
<v Speaker 7>catching you know, thirty forty fish a day per boat.

0:19:59.040 --> 0:20:01.960
<v Speaker 7>But these pods elfish will move in closer to shore,

0:20:02.400 --> 0:20:05.760
<v Speaker 7>and once they get into that like three four mile mark,

0:20:06.320 --> 0:20:10.280
<v Speaker 7>the guild netters come out and hammer the shit out

0:20:10.280 --> 0:20:12.520
<v Speaker 7>of them. Oh and so the fleet will be catching

0:20:12.560 --> 0:20:14.960
<v Speaker 7>them at three miles for multiple days. But the word

0:20:15.000 --> 0:20:16.840
<v Speaker 7>gets out and then all of a sudden, one night

0:20:16.880 --> 0:20:19.320
<v Speaker 7>of guild netting and the fleet goes out and they're like, hey,

0:20:19.480 --> 0:20:22.119
<v Speaker 7>where's all the fish? Well they went.

0:20:22.080 --> 0:20:27.320
<v Speaker 6>Home, no, kid, Yeah, is steel for us, which is

0:20:27.359 --> 0:20:32.240
<v Speaker 6>a great great family name. Is steel four a day

0:20:32.960 --> 0:20:37.040
<v Speaker 6>for the sale fish. But yeah, super fast growing species

0:20:38.200 --> 0:20:43.480
<v Speaker 6>can hit five feet in its first year. Really yeah,

0:20:43.520 --> 0:20:47.560
<v Speaker 6>so but like Gianna said, you know, not super heavy,

0:20:47.600 --> 0:20:53.119
<v Speaker 6>so I'm at they are considered overfished by and large,

0:20:55.320 --> 0:20:58.320
<v Speaker 6>but it sounds like they're real fast growing. So like

0:20:58.400 --> 0:21:00.840
<v Speaker 6>the ability to rebound the popular would be.

0:21:01.680 --> 0:21:02.920
<v Speaker 4>Damn real good.

0:21:03.359 --> 0:21:04.720
<v Speaker 2>Did you guys catch me Tuniani?

0:21:05.040 --> 0:21:09.560
<v Speaker 7>Nope, that was definitely sort of a it would have

0:21:09.560 --> 0:21:12.720
<v Speaker 7>been a plus, like like it was a possibility tuna

0:21:12.840 --> 0:21:16.680
<v Speaker 7>and Dorado, but we saw neither of those, as well

0:21:16.720 --> 0:21:20.880
<v Speaker 7>as Marlin. We did raise one marlin meaning same thing.

0:21:20.920 --> 0:21:23.560
<v Speaker 7>He came up off the you know, thermal climb and

0:21:23.720 --> 0:21:26.359
<v Speaker 7>came into the teasers. But when I got I was

0:21:26.400 --> 0:21:27.720
<v Speaker 7>up in the bridge. Happened to be up there, and

0:21:27.760 --> 0:21:29.280
<v Speaker 7>I got to see him. It literally looked like he

0:21:29.320 --> 0:21:32.000
<v Speaker 7>came up there and then was like swimming alongside the

0:21:32.040 --> 0:21:36.159
<v Speaker 7>teasers like hey, you guys, he wasn't in there, like

0:21:36.240 --> 0:21:39.520
<v Speaker 7>I'm gonna mess you up. He was in there for

0:21:39.560 --> 0:21:41.760
<v Speaker 7>maybe thirty seconds and then just disappeared.

0:21:42.240 --> 0:21:42.800
<v Speaker 2>That's cool.

0:21:43.080 --> 0:21:47.479
<v Speaker 7>So yeah, it was all sale fish. But yeah, one

0:21:47.480 --> 0:21:50.520
<v Speaker 7>of the highlights. You know, the fishing was great, but man,

0:21:50.680 --> 0:21:55.600
<v Speaker 7>you just forget how good local food is. Like I

0:21:55.640 --> 0:21:59.119
<v Speaker 7>haven't been to that many tropical places to eat pineapples

0:21:59.359 --> 0:22:03.080
<v Speaker 7>where they you know, grow on trees and it's just

0:22:03.080 --> 0:22:05.680
<v Speaker 7>like it's nothing like a pineapple from the eat in

0:22:05.720 --> 0:22:09.680
<v Speaker 7>the United States. Same thing with the mangoes, the avocados,

0:22:10.560 --> 0:22:13.080
<v Speaker 7>you know they what else papaia is that we ate

0:22:13.640 --> 0:22:14.880
<v Speaker 7>and you know what they do a lot down there

0:22:14.920 --> 0:22:17.120
<v Speaker 7>when we were talking about this is they season their

0:22:17.160 --> 0:22:19.560
<v Speaker 7>fruit a lot, a lot of salt on the fruit.

0:22:19.600 --> 0:22:22.600
<v Speaker 7>And then that thing called yeah.

0:22:22.520 --> 0:22:24.879
<v Speaker 2>Ten my wife's been making that.

0:22:25.119 --> 0:22:25.960
<v Speaker 4>Yeah you were saying.

0:22:26.520 --> 0:22:30.159
<v Speaker 7>But yeah, so great, great food, just very fresh. Everything

0:22:30.200 --> 0:22:32.000
<v Speaker 7>down there is very kind of light and fresh. Didn't

0:22:32.040 --> 0:22:35.720
<v Speaker 7>eat a lot of heavy stuff. So yeah, super fun trip.

0:22:36.400 --> 0:22:41.560
<v Speaker 7>The Blue Bayou Sail Fishing Lodge if you're interested.

0:22:42.320 --> 0:22:44.960
<v Speaker 2>Oh, they they're like dedicated to sail fishing.

0:22:45.200 --> 0:22:50.000
<v Speaker 7>Oh yeah, yeah, Jennifer's my wife's cousin. Rob Or is

0:22:50.040 --> 0:22:53.240
<v Speaker 7>one of the captains at the Blue Bayou sail Fishing Lodge.

0:22:53.280 --> 0:22:54.920
<v Speaker 7>So you can go fish with rob.

0:22:55.280 --> 0:22:57.840
<v Speaker 6>He's going to show your picture off and he's like, I,

0:22:57.840 --> 0:23:00.800
<v Speaker 6>I ton't you much guarantee you can't catch this one again, but.

0:23:03.040 --> 0:23:05.480
<v Speaker 4>There's a one in three he's unavailable.

0:23:08.640 --> 0:23:11.800
<v Speaker 2>I don't I've never even laid eyes on a selfish alive.

0:23:13.480 --> 0:23:15.639
<v Speaker 7>I only laid up eyes on one other one that

0:23:15.680 --> 0:23:19.280
<v Speaker 7>we caught out of Okra Cooke, North Carolina. Ones with

0:23:19.480 --> 0:23:23.160
<v Speaker 7>rob Or to you, but yeah, I haven't seen many

0:23:23.160 --> 0:23:23.720
<v Speaker 7>of them.

0:23:23.920 --> 0:23:25.480
<v Speaker 2>Well you know who we got, we got we're working

0:23:25.480 --> 0:23:31.800
<v Speaker 2>on coming on is uh some University of Wyoming Clovis experts.

0:23:33.960 --> 0:23:36.399
<v Speaker 2>Here's here's what what titilated me about, what got me

0:23:36.480 --> 0:23:38.680
<v Speaker 2>excited is we were down at University of Wyoming meeting

0:23:38.680 --> 0:23:42.040
<v Speaker 2>with the archaeologist down there looking at some collections. And

0:23:43.160 --> 0:23:49.840
<v Speaker 2>these guys are high like very esteemed archaeologists, and they

0:23:49.880 --> 0:23:56.680
<v Speaker 2>are still firm believers Clovis. First Clovis were the first Americans,

0:23:57.600 --> 0:24:01.680
<v Speaker 2>and they are big believers in the Blitz hypothesis overkill.

0:24:02.400 --> 0:24:06.160
<v Speaker 2>They're big believers in the overkill hypothesis with mammoths.

0:24:06.040 --> 0:24:08.320
<v Speaker 4>Meaning we always give, we always have Meltzer around.

0:24:08.480 --> 0:24:10.000
<v Speaker 5>Do we need a stage of debate.

0:24:11.080 --> 0:24:14.200
<v Speaker 2>Well, Meltzer likes him.

0:24:14.240 --> 0:24:18.160
<v Speaker 6>It's collegial, but you know, Steve will do his absolute

0:24:18.280 --> 0:24:19.880
<v Speaker 6>best to create some sort of.

0:24:21.000 --> 0:24:21.760
<v Speaker 4>He set it up.

0:24:21.920 --> 0:24:24.760
<v Speaker 2>He set up I know you guys have they're they're like,

0:24:24.840 --> 0:24:30.919
<v Speaker 2>they're respectful, they're respectful colleagues. Who I gather respectful colleagues

0:24:31.400 --> 0:24:34.200
<v Speaker 2>who just disagree on a couple of things.

0:24:35.520 --> 0:24:35.639
<v Speaker 4>That.

0:24:35.720 --> 0:24:38.720
<v Speaker 2>And so he's gonna he's coming on and they're gonna

0:24:38.720 --> 0:24:40.479
<v Speaker 2>we're working on getting them on, and they're gonna come

0:24:40.520 --> 0:24:41.720
<v Speaker 2>on and lay out the case.

0:24:42.440 --> 0:24:42.960
<v Speaker 4>And it's good.

0:24:43.000 --> 0:24:45.600
<v Speaker 2>I don't want to like, I don't wanna get my

0:24:45.720 --> 0:24:47.159
<v Speaker 2>I don't want to do my own version. That's not

0:24:47.200 --> 0:24:49.399
<v Speaker 2>that good. They're gonna lay out the case that like

0:24:52.359 --> 0:24:55.760
<v Speaker 2>CLOBs first, Yeah, we got to mammoth hunters.

0:24:55.880 --> 0:24:59.159
<v Speaker 9>We got to see a mammoth skull that's being pieced

0:24:59.160 --> 0:25:02.080
<v Speaker 9>back together. We got to see some giant mammoth tusks

0:25:02.200 --> 0:25:05.240
<v Speaker 9>that you keep like lowering down to look further back

0:25:05.280 --> 0:25:08.119
<v Speaker 9>on the shelf because they just keep going like just

0:25:08.200 --> 0:25:11.560
<v Speaker 9>giant tusks, and Steve got to live out one of

0:25:11.560 --> 0:25:16.879
<v Speaker 9>his wildest fantasies and see someone doing archaeological drawings in person,

0:25:17.840 --> 0:25:21.040
<v Speaker 9>like a guy looking at a Clovis point, which is

0:25:21.080 --> 0:25:23.920
<v Speaker 9>my favorite art, sketching it in fine, fine detail.

0:25:23.960 --> 0:25:25.560
<v Speaker 2>He's gonna hook I'm gonna get I'm gonna get an

0:25:25.560 --> 0:25:27.359
<v Speaker 2>original from him, and I'm gonna frame it put in

0:25:27.359 --> 0:25:27.760
<v Speaker 2>the studio.

0:25:28.560 --> 0:25:29.080
<v Speaker 4>That's cool.

0:25:29.240 --> 0:25:31.159
<v Speaker 2>What else happened on here? I'll walk into this office

0:25:31.200 --> 0:25:33.440
<v Speaker 2>and there's this giant bone land there and I said, damn,

0:25:33.480 --> 0:25:36.800
<v Speaker 2>what's that off? He said, that's a rock and I said,

0:25:36.800 --> 0:25:38.320
<v Speaker 2>I thought I was a dinosaur bone. He said, so

0:25:38.440 --> 0:25:44.240
<v Speaker 2>is the guy that brought it here. He said, you

0:25:44.560 --> 0:25:45.160
<v Speaker 2>have it if you want.

0:25:46.119 --> 0:25:46.879
<v Speaker 6>The guy brought it.

0:25:47.800 --> 0:25:49.200
<v Speaker 2>Didn't you take it home with him?

0:25:49.880 --> 0:25:50.160
<v Speaker 7>Dude?

0:25:50.200 --> 0:25:53.040
<v Speaker 1>It looks it looks like it looks looks like the

0:25:53.080 --> 0:25:55.000
<v Speaker 1>head of a big It looks like a chunk of

0:25:55.040 --> 0:25:57.160
<v Speaker 1>a femur in the the end of the femur.

0:25:57.280 --> 0:25:59.960
<v Speaker 2>Yeah, like percent, one hundred percent.

0:26:00.040 --> 0:26:01.040
<v Speaker 5>Guy, I should have brought that back.

0:26:01.119 --> 0:26:01.480
<v Speaker 4>No, I don't know.

0:26:01.440 --> 0:26:05.800
<v Speaker 2>Why our bags are already getting heavier.

0:26:05.760 --> 0:26:07.480
<v Speaker 4>Because we've got some beautiful books from.

0:26:07.359 --> 0:26:09.240
<v Speaker 5>Him to Speaking of bags.

0:26:09.720 --> 0:26:11.359
<v Speaker 2>Oh yeah, well, let me do one more thing than

0:26:11.359 --> 0:26:13.120
<v Speaker 2>we'll talk about that bag. It would not have fit

0:26:13.200 --> 0:26:15.720
<v Speaker 2>in that bag. It was a big rock. I'm gonna

0:26:15.720 --> 0:26:16.919
<v Speaker 2>talk about that bag. I want to do one more

0:26:16.960 --> 0:26:19.200
<v Speaker 2>thing because Randall. I've been spending a lot of time

0:26:19.240 --> 0:26:21.680
<v Speaker 2>with Randall driving around, and Randall's been telling me about

0:26:21.720 --> 0:26:24.080
<v Speaker 2>just the world. I wasn't aware of that he's involved

0:26:24.119 --> 0:26:31.320
<v Speaker 2>in what's that State sales? Oh yeah, Randall waits for

0:26:31.440 --> 0:26:32.360
<v Speaker 2>old men to die.

0:26:33.760 --> 0:26:34.600
<v Speaker 3>Well, they're dying in.

0:26:37.080 --> 0:26:38.400
<v Speaker 4>Rand think.

0:26:39.160 --> 0:26:40.919
<v Speaker 2>I was telling Randall if he wants to get serious

0:26:40.920 --> 0:26:44.199
<v Speaker 2>about this, that he would start finding grudges. It had

0:26:44.240 --> 0:26:46.280
<v Speaker 2>a lot of interesting stuff, and then check on the

0:26:46.320 --> 0:26:50.199
<v Speaker 2>well being of the telling some depressing stories, be like

0:26:50.480 --> 0:26:53.840
<v Speaker 2>how is Bob feeling? You know, couldn't help but notice

0:26:53.880 --> 0:26:54.440
<v Speaker 2>the gruage.

0:26:54.680 --> 0:26:57.120
<v Speaker 8>Well when you drive when you drive past like.

0:26:57.080 --> 0:26:59.840
<v Speaker 9>A ranch and you see it's just their ship everywhere,

0:26:59.840 --> 0:27:01.479
<v Speaker 9>and you're like, man, how does a guy get all

0:27:01.520 --> 0:27:03.879
<v Speaker 9>that stuff by buying that stuff?

0:27:03.920 --> 0:27:06.520
<v Speaker 4>When that guy ye leaves this earth?

0:27:06.800 --> 0:27:09.199
<v Speaker 2>So Randall goes on to state sales and when he

0:27:09.280 --> 0:27:11.159
<v Speaker 2>was looking I was watching him. He's showing me in

0:27:11.160 --> 0:27:13.200
<v Speaker 2>the state sale and he was looking at things that

0:27:13.240 --> 0:27:15.960
<v Speaker 2>would because I have like bad organizational problems, Like I

0:27:16.000 --> 0:27:19.560
<v Speaker 2>like things real organized and you can buy like like

0:27:19.920 --> 0:27:22.560
<v Speaker 2>buckets buckets of assorted sockets.

0:27:23.720 --> 0:27:25.680
<v Speaker 5>Oh that was like when you like went and bought

0:27:25.680 --> 0:27:27.440
<v Speaker 5>like a bucket of assorted files.

0:27:28.000 --> 0:27:32.960
<v Speaker 2>Yes, yes, Randall is like an active a state that

0:27:33.000 --> 0:27:35.520
<v Speaker 2>he like him and his friends look at his state sales.

0:27:35.800 --> 0:27:39.959
<v Speaker 9>Didn't know this great tools, all kinds of tools. I mean,

0:27:40.000 --> 0:27:43.320
<v Speaker 9>I'm a Craigslist guy too. I'm an eBay guy to

0:27:43.320 --> 0:27:46.359
<v Speaker 9>some extent. But you remember I had that there was

0:27:46.400 --> 0:27:50.040
<v Speaker 9>this amazing one in Livingston recently, and the guy had

0:27:50.320 --> 0:27:54.840
<v Speaker 9>just an unbelievable collection of taxidermy, like multiple full body

0:27:54.880 --> 0:27:58.080
<v Speaker 9>bear mounts and buffalo them out like shoulder mounts. I

0:27:58.160 --> 0:27:59.920
<v Speaker 9>think I probably sent you a dozen things from that

0:28:00.680 --> 0:28:04.840
<v Speaker 9>that all got collectors caught win to that. Yeah, the

0:28:04.880 --> 0:28:06.760
<v Speaker 9>real collectors caught win to that. But yeah, this guy

0:28:06.800 --> 0:28:08.720
<v Speaker 9>in the Livings had an unbelievable texter.

0:28:09.400 --> 0:28:12.680
<v Speaker 7>Those things actually brought some money because after we had

0:28:12.720 --> 0:28:16.280
<v Speaker 7>our podcast with Hayes, he explained that those things really

0:28:16.280 --> 0:28:17.320
<v Speaker 7>didn't have much value.

0:28:17.400 --> 0:28:19.080
<v Speaker 9>Oh the I got priced out of the I mean

0:28:19.359 --> 0:28:24.920
<v Speaker 9>you got to I had, I think I had. Sydney

0:28:25.040 --> 0:28:27.199
<v Speaker 9>was all in on a couple of them up to

0:28:27.359 --> 0:28:29.080
<v Speaker 9>like five six hundred dollars.

0:28:29.160 --> 0:28:31.639
<v Speaker 7>What amounts did you want to have of someone else's

0:28:32.600 --> 0:28:33.040
<v Speaker 7>I don't know.

0:28:33.520 --> 0:28:35.359
<v Speaker 4>There was just they're like full body goat. There were

0:28:35.440 --> 0:28:36.760
<v Speaker 4>multiple full body goats.

0:28:36.800 --> 0:28:40.040
<v Speaker 9>There were like crazy rams at the right price.

0:28:40.080 --> 0:28:40.680
<v Speaker 2>I don't know.

0:28:41.160 --> 0:28:42.280
<v Speaker 4>Yeah, somewhere to put it.

0:28:42.320 --> 0:28:45.520
<v Speaker 9>They're amazing antelope, like dozens and dozens of antelope in

0:28:45.520 --> 0:28:46.080
<v Speaker 9>this collection.

0:28:46.400 --> 0:28:48.760
<v Speaker 7>Yeah, And how much were you willing to spend?

0:28:49.120 --> 0:28:50.520
<v Speaker 4>Like a couple hundred bucks?

0:28:50.560 --> 0:28:53.600
<v Speaker 2>Not not enough, but the well those states he was

0:28:53.640 --> 0:28:56.600
<v Speaker 2>showing me was rock bottom prices.

0:28:56.840 --> 0:29:00.240
<v Speaker 8>Yeah, but there's still like nine days left on well.

0:29:00.360 --> 0:29:01.040
<v Speaker 3>Yeah.

0:29:01.080 --> 0:29:03.200
<v Speaker 2>And the way he worked is they got a buddy.

0:29:03.360 --> 0:29:05.320
<v Speaker 2>So he's got a buddy in a certain town and

0:29:05.400 --> 0:29:09.040
<v Speaker 2>a state sale comes up in that town. The buddy's like, hey,

0:29:09.120 --> 0:29:10.800
<v Speaker 2>let me know, and I'll go pick up.

0:29:10.840 --> 0:29:11.400
<v Speaker 4>What you need.

0:29:12.080 --> 0:29:14.160
<v Speaker 2>And so then you're kind of praying on these families,

0:29:14.200 --> 0:29:16.840
<v Speaker 2>you know, you're preying on these families at the time,

0:29:17.080 --> 0:29:18.360
<v Speaker 2>in a time of grief in need.

0:29:18.840 --> 0:29:19.520
<v Speaker 3>No, I don't.

0:29:19.640 --> 0:29:21.720
<v Speaker 8>I don't think you're praying on them at all. They

0:29:21.840 --> 0:29:24.560
<v Speaker 8>want to sell it, making life easy, Like yeah, I

0:29:24.640 --> 0:29:27.160
<v Speaker 8>mean honestly, like with my uncle.

0:29:27.080 --> 0:29:34.200
<v Speaker 6>Rancher was was passing away his truck doors were you know,

0:29:34.280 --> 0:29:36.560
<v Speaker 6>because you're always like driving around fixing stuff and then

0:29:36.600 --> 0:29:39.760
<v Speaker 6>you're you're ending up with things that you're not going

0:29:39.800 --> 0:29:42.800
<v Speaker 6>to leave out in the field, so you he would

0:29:42.960 --> 0:29:47.560
<v Speaker 6>throw them in his truck, all the big organizational slots

0:29:47.560 --> 0:29:48.920
<v Speaker 6>in the in the truck doors.

0:29:48.680 --> 0:29:51.280
<v Speaker 2>Yeah, which dirt uses for his shampoo and toothpaste and

0:29:51.320 --> 0:29:51.720
<v Speaker 2>stuff like that.

0:29:51.760 --> 0:29:52.160
<v Speaker 7>Exactly.

0:29:52.400 --> 0:29:56.640
<v Speaker 4>Yeah, well so medicine, I have corn dog sticks in there.

0:29:56.680 --> 0:29:58.240
<v Speaker 2>Those little Jeffs.

0:29:58.640 --> 0:30:04.440
<v Speaker 6>Jeffs were full to the top with like nuts and bolts,

0:30:04.680 --> 0:30:09.240
<v Speaker 6>and I mean more packed than like a hardware store shelf,

0:30:09.480 --> 0:30:12.720
<v Speaker 6>right full to the top with nuts and bolts and

0:30:12.880 --> 0:30:16.360
<v Speaker 6>sockets and stuff like that. And what we ended up

0:30:16.440 --> 0:30:19.040
<v Speaker 6>doing because his shop was kind of like that too.

0:30:19.280 --> 0:30:23.000
<v Speaker 6>So instead of doing like the estate sale route of

0:30:23.080 --> 0:30:26.480
<v Speaker 6>like who wants to bid on this coffee can this

0:30:26.640 --> 0:30:31.880
<v Speaker 6>Folger's coffee can from nineteen seventy full of assorted drivers

0:30:31.920 --> 0:30:36.480
<v Speaker 6>and stuff, we just called Pacific Steel the recycler right oh,

0:30:36.520 --> 0:30:40.760
<v Speaker 6>and had a dumpster delivered and then filled it full

0:30:40.800 --> 0:30:43.400
<v Speaker 6>of all that stuff is recycling instead of taking the

0:30:43.440 --> 0:30:44.800
<v Speaker 6>time to go through and sort it all.

0:30:45.160 --> 0:30:45.640
<v Speaker 4>Got it.

0:30:45.800 --> 0:30:46.640
<v Speaker 6>That's the way to do it.

0:30:46.840 --> 0:30:49.680
<v Speaker 2>Yeah, yeah, or hopefully Doug Darren's listening.

0:30:49.880 --> 0:30:53.240
<v Speaker 6>Yeah, well hopefully Ramble of it wasn't calling him ahead

0:30:53.280 --> 0:30:55.440
<v Speaker 6>of time and being like, yeah, you're getting old. I

0:30:55.480 --> 0:30:56.560
<v Speaker 6>bet all your friends are dead.

0:30:56.640 --> 0:30:56.960
<v Speaker 7>Huh.

0:30:57.000 --> 0:31:00.360
<v Speaker 6>That's got to be depressing anyway.

0:31:01.320 --> 0:31:03.720
<v Speaker 9>Craigslist, when you see somebody who's like they're like a

0:31:03.800 --> 0:31:06.720
<v Speaker 9>tradesman and they're they're getting out of the business. You

0:31:06.760 --> 0:31:09.800
<v Speaker 9>know you fought like if storage units full ladders and

0:31:09.800 --> 0:31:10.440
<v Speaker 9>stuff like that.

0:31:10.520 --> 0:31:13.040
<v Speaker 2>Yeah, tell the story you told me that the total

0:31:13.040 --> 0:31:16.080
<v Speaker 2>he's depressing story you told me about an estate sale.

0:31:18.520 --> 0:31:19.800
<v Speaker 4>I think we could tell this one.

0:31:20.720 --> 0:31:22.160
<v Speaker 6>You had to wrench something out of some.

0:31:23.760 --> 0:31:24.040
<v Speaker 7>Hands.

0:31:24.200 --> 0:31:26.480
<v Speaker 9>No, this is actually be like I mean, it could

0:31:26.520 --> 0:31:30.920
<v Speaker 9>have happened. It could have happened anywhere. But yeah, my buddy,

0:31:31.040 --> 0:31:35.720
<v Speaker 9>uh his I believe his grandfather when he passed, they

0:31:35.720 --> 0:31:41.400
<v Speaker 9>had in the state sale at the house and they're

0:31:41.480 --> 0:31:46.120
<v Speaker 9>upstairs and they they hear a gunshot in the basement

0:31:46.760 --> 0:31:48.640
<v Speaker 9>and a guy had gone to use the bathroom and

0:31:48.640 --> 0:31:52.560
<v Speaker 9>had a had a handgun in his belt went off

0:31:52.600 --> 0:31:58.040
<v Speaker 9>and uh killed him in like in the middle of

0:31:58.040 --> 0:31:58.760
<v Speaker 9>the estate sale.

0:32:00.160 --> 0:32:03.400
<v Speaker 2>Of a dark story, yeah, related to state sales.

0:32:03.680 --> 0:32:07.040
<v Speaker 7>Yeah, trying to steal.

0:32:06.840 --> 0:32:09.800
<v Speaker 8>The No, no, no, he brought it with him.

0:32:09.960 --> 0:32:11.240
<v Speaker 4>Is there somebody it made.

0:32:11.600 --> 0:32:15.840
<v Speaker 9>This whole experience, like especially traumatic sale law.

0:32:15.960 --> 0:32:18.480
<v Speaker 6>That's like, well, if you die at in the state

0:32:18.600 --> 0:32:21.440
<v Speaker 6>sale during the estate sale, you become part of this

0:32:21.960 --> 0:32:22.600
<v Speaker 6>estate sale.

0:32:22.760 --> 0:32:23.360
<v Speaker 4>Can I know?

0:32:23.480 --> 0:32:27.960
<v Speaker 2>I wanted him to tell that. Yeah, it's just really

0:32:28.000 --> 0:32:33.160
<v Speaker 2>kind of ruined the show. But as I thought it

0:32:33.240 --> 0:32:35.920
<v Speaker 2>was going to be, I had him tell it because

0:32:35.960 --> 0:32:37.840
<v Speaker 2>I made the same mistake I made when he started

0:32:38.040 --> 0:32:39.880
<v Speaker 2>telling it. I thought it was going to be someone

0:32:39.960 --> 0:32:42.200
<v Speaker 2>fiddling with a gun for sale at.

0:32:42.080 --> 0:32:42.840
<v Speaker 4>The estate sale.

0:32:44.000 --> 0:32:45.480
<v Speaker 2>And then he gets done with the story and I

0:32:45.520 --> 0:32:47.640
<v Speaker 2>realized there's nothing to do with the state sales, and

0:32:47.680 --> 0:32:49.480
<v Speaker 2>here he is telling it the damn podcast.

0:32:50.280 --> 0:32:51.320
<v Speaker 7>Yeah, who asked him to do that?

0:32:53.600 --> 0:32:55.640
<v Speaker 9>I mean, I will say, like estate sales, if you

0:32:55.640 --> 0:32:57.840
<v Speaker 9>want to find a bunch of old like reloading presses

0:32:57.880 --> 0:33:00.120
<v Speaker 9>and stuff like that, Like I missed the goal old

0:33:00.240 --> 0:33:05.520
<v Speaker 9>ages of just stocking up on on brass and all

0:33:05.560 --> 0:33:09.040
<v Speaker 9>these components, and you know, reloading handloading has gotten not

0:33:09.160 --> 0:33:11.520
<v Speaker 9>more expensive, so there's a lot of guys with just

0:33:12.160 --> 0:33:13.320
<v Speaker 9>closets full of stuff.

0:33:13.360 --> 0:33:16.120
<v Speaker 6>Yeah, it's basically planning on your own estate sale down

0:33:16.120 --> 0:33:16.600
<v Speaker 6>the line.

0:33:17.360 --> 0:33:20.360
<v Speaker 4>That's one way to look at it. Yeah, gotta stock.

0:33:20.480 --> 0:33:24.040
<v Speaker 7>Yeah, all you kids that are fifteen and twenty five

0:33:24.120 --> 0:33:28.880
<v Speaker 7>years old right now, make a note that in twenty

0:33:28.920 --> 0:33:31.719
<v Speaker 7>seventy two ish you're gonna want to check call up

0:33:32.560 --> 0:33:35.400
<v Speaker 7>Randall's wife to see how Randall's.

0:33:35.000 --> 0:33:38.800
<v Speaker 8>Is twenty seventy two that I'm kidding, Marry, I'm not going.

0:33:38.800 --> 0:33:39.400
<v Speaker 7>To get that far.

0:33:40.040 --> 0:33:40.480
<v Speaker 3>I didn't want.

0:33:40.480 --> 0:33:42.040
<v Speaker 7>I didn't want to say you're going to die young.

0:33:43.600 --> 0:33:46.160
<v Speaker 4>That would make me twenty seventy two. That'd make me

0:33:46.240 --> 0:33:49.440
<v Speaker 4>like eighty something. Right.

0:33:51.400 --> 0:33:52.960
<v Speaker 2>Someone asked me what I'm holding my hand?

0:33:53.280 --> 0:33:53.520
<v Speaker 4>Yeah?

0:33:53.560 --> 0:33:54.120
<v Speaker 3>What is good?

0:33:54.120 --> 0:33:54.400
<v Speaker 4>Lord?

0:33:54.440 --> 0:33:55.400
<v Speaker 3>What is that? What is that?

0:33:55.440 --> 0:33:55.720
<v Speaker 4>Steam?

0:33:58.000 --> 0:34:02.400
<v Speaker 2>The fhf Eedy packs are out, all American made backpack

0:34:04.480 --> 0:34:08.520
<v Speaker 2>made out of uh they call it Challenge sailcloth waterproof.

0:34:10.719 --> 0:34:13.000
<v Speaker 2>I've been Paul's been making these, and I've been getting

0:34:13.000 --> 0:34:15.080
<v Speaker 2>to wear all the different ones he's come out with.

0:34:15.680 --> 0:34:17.319
<v Speaker 2>He's got all the kinds of inserts for him.

0:34:17.360 --> 0:34:17.920
<v Speaker 4>They're sweet.

0:34:18.920 --> 0:34:22.280
<v Speaker 6>What what's your big finding on the finished product?

0:34:22.320 --> 0:34:22.520
<v Speaker 4>Here?

0:34:22.840 --> 0:34:25.120
<v Speaker 6>Love it?

0:34:26.760 --> 0:34:29.440
<v Speaker 2>No, this is my like, this is my travel bag.

0:34:29.520 --> 0:34:31.759
<v Speaker 2>This is this is literally my EEDC bags. I keep

0:34:31.760 --> 0:34:33.279
<v Speaker 2>my laptop and everything in here. I got it all

0:34:33.320 --> 0:34:35.160
<v Speaker 2>figured out chords. I keep my cords here.

0:34:35.200 --> 0:34:36.120
<v Speaker 4>Oh that's a good spot.

0:34:36.800 --> 0:34:40.320
<v Speaker 2>Keep my spectacles and my shades in this side pouch.

0:34:42.840 --> 0:34:43.799
<v Speaker 2>Do you really need to know all this?

0:34:44.560 --> 0:34:44.799
<v Speaker 5>Yeah?

0:34:44.800 --> 0:34:48.040
<v Speaker 4>Here, I keep durable up here. I keep pens and whatnot.

0:34:48.040 --> 0:34:48.759
<v Speaker 2>That's where I keep that.

0:34:50.640 --> 0:34:50.840
<v Speaker 3>Got it.

0:34:50.880 --> 0:34:52.600
<v Speaker 2>He's got an insert so you can put like you

0:34:52.600 --> 0:34:54.839
<v Speaker 2>can put your pistols and whatnot in there. I keep

0:34:54.920 --> 0:34:57.640
<v Speaker 2>my laptop in here. Well, it's actually right here right now.

0:34:58.520 --> 0:35:01.040
<v Speaker 2>And I got one of these doc bags.

0:35:01.800 --> 0:35:04.640
<v Speaker 6>When it's super full of stuff? Is it comfortable to

0:35:04.640 --> 0:35:06.000
<v Speaker 6>like hustle through the airport with?

0:35:06.560 --> 0:35:08.160
<v Speaker 4>Yeah, dude, I love it, I would say.

0:35:08.280 --> 0:35:09.560
<v Speaker 2>And it's like the kind of thing that you can

0:35:09.640 --> 0:35:12.719
<v Speaker 2>kick like I just cram it under my seat in

0:35:12.719 --> 0:35:14.239
<v Speaker 2>front of me on the airplane. You don't have to

0:35:14.280 --> 0:35:24.200
<v Speaker 2>worry about No, it's aerogonomic. It's a sweet package. What's

0:35:24.320 --> 0:35:27.160
<v Speaker 2>not ergo like therefore economic.

0:35:27.160 --> 0:35:28.960
<v Speaker 9>It's got a molly panel in the back so you

0:35:28.960 --> 0:35:30.759
<v Speaker 9>can add another little pouches.

0:35:30.440 --> 0:35:32.200
<v Speaker 2>And put pouches on there now and then. But in

0:35:32.239 --> 0:35:34.319
<v Speaker 2>the end I went for just a total streamline thing

0:35:34.360 --> 0:35:36.080
<v Speaker 2>because you can just kind of move around like a

0:35:36.080 --> 0:35:39.000
<v Speaker 2>grease high speed. Yeah, it's just like you feel like

0:35:39.000 --> 0:35:40.319
<v Speaker 2>a grease hog wearing this thing.

0:35:41.000 --> 0:35:43.560
<v Speaker 9>We've been traveling a lot and you haven't. You haven't

0:35:43.600 --> 0:35:46.160
<v Speaker 9>had to look for things. You haven't been losing things

0:35:46.160 --> 0:35:46.680
<v Speaker 9>in our travel.

0:35:46.760 --> 0:35:50.480
<v Speaker 2>No, because I got my system totally dialed in and

0:35:50.480 --> 0:35:52.520
<v Speaker 2>and like I said, man, it's hard to find it completely. Uh,

0:35:52.600 --> 0:35:54.319
<v Speaker 2>like I said, us made.

0:35:57.000 --> 0:35:57.480
<v Speaker 4>I love it.

0:35:57.560 --> 0:36:01.560
<v Speaker 5>The challenge sale material is that that's like actual.

0:36:01.719 --> 0:36:04.200
<v Speaker 2>You can't mess it up. Sl like, No, it's just

0:36:04.200 --> 0:36:06.040
<v Speaker 2>a thing they call it's a thing they call it,

0:36:06.080 --> 0:36:08.480
<v Speaker 2>but you can't mess it up. You can't mess it up.

0:36:09.320 --> 0:36:10.440
<v Speaker 2>At least I haven't been able to.

0:36:11.280 --> 0:36:14.239
<v Speaker 6>I mean you probably could sail with it, Yes, right,

0:36:15.360 --> 0:36:15.960
<v Speaker 6>sail through.

0:36:18.640 --> 0:36:21.720
<v Speaker 5>And that's available at the FHL.

0:36:21.840 --> 0:36:24.279
<v Speaker 2>No, there's sweet backpackers and I'm kind of like a

0:36:24.280 --> 0:36:29.640
<v Speaker 2>little finicky about backpacks. What one of the areas where

0:36:29.680 --> 0:36:32.600
<v Speaker 2>I get a little finicky about stuff one of the areas.

0:36:34.880 --> 0:36:37.280
<v Speaker 2>There's a handful of areas that I'm very Phinny Duffel bags,

0:36:37.280 --> 0:36:42.120
<v Speaker 2>backpacks that I'm like, I'm like, uh, I have big

0:36:42.160 --> 0:36:43.319
<v Speaker 2>opinions about those things.

0:36:43.760 --> 0:36:45.799
<v Speaker 6>You know, it's very rarely where I'm like, you know,

0:36:45.920 --> 0:36:47.480
<v Speaker 6>Steve would have no opinion.

0:36:47.160 --> 0:36:51.560
<v Speaker 2>On There's certain I was telling Randall though there's certain

0:36:51.560 --> 0:36:53.799
<v Speaker 2>things where I had to walk away, Like I have

0:36:54.040 --> 0:36:57.759
<v Speaker 2>I vowed to I will not. I no longer will

0:36:57.840 --> 0:37:01.759
<v Speaker 2>argue with anybody about anything to do with caliber. Don't

0:37:01.800 --> 0:37:06.120
<v Speaker 2>do it. Or for a while, I quit arguing about gear.

0:37:07.360 --> 0:37:09.440
<v Speaker 8>I just wanted you're dipping your toe back in.

0:37:11.040 --> 0:37:15.120
<v Speaker 7>Yeah. Yeah, he found a new group of crew members

0:37:15.239 --> 0:37:18.720
<v Speaker 7>that are more uh you know, their mindsets more akin

0:37:18.920 --> 0:37:21.960
<v Speaker 7>to his mindset about gear, and so it's the arguing

0:37:22.360 --> 0:37:23.840
<v Speaker 7>more favorable echo chamber.

0:37:24.160 --> 0:37:28.560
<v Speaker 2>Yanni once observed that, Yeah, observed one time that he's

0:37:28.600 --> 0:37:32.040
<v Speaker 2>like Steve always has a different headlamp, but somehow he

0:37:32.239 --> 0:37:40.520
<v Speaker 2>always has the best headlamp. It's just because he has it,

0:37:40.680 --> 0:37:45.120
<v Speaker 2>it was therefore being the best, all right, Jesse, what

0:37:45.200 --> 0:37:46.399
<v Speaker 2>the hell is a green Michelin star?

0:37:46.520 --> 0:37:46.719
<v Speaker 4>Man?

0:37:47.239 --> 0:37:48.919
<v Speaker 2>Uh, what's a Michelin star?

0:37:49.480 --> 0:37:50.799
<v Speaker 3>Yeah, let's talk about that first.

0:37:50.840 --> 0:37:52.000
<v Speaker 2>And what's a Michelin tire?

0:37:52.880 --> 0:37:57.400
<v Speaker 3>Yeah? So so the Michelin company, who uh you know,

0:37:57.480 --> 0:38:01.840
<v Speaker 3>owned vast rubber plantations in Southeast Asia. Day, Yeah, and

0:38:01.880 --> 0:38:05.160
<v Speaker 3>they made tires, and so they started making a travel

0:38:05.200 --> 0:38:08.200
<v Speaker 3>guide many many years ago, and they would rate restaurants,

0:38:08.200 --> 0:38:11.239
<v Speaker 3>mostly in France, and to get one, two or three

0:38:11.239 --> 0:38:13.920
<v Speaker 3>Michelin Stars was very big deal, and.

0:38:13.920 --> 0:38:16.319
<v Speaker 2>It had to encourage people to drive around and.

0:38:17.960 --> 0:38:21.879
<v Speaker 3>Yes, exactly. Uh, and so you could get one, two

0:38:22.000 --> 0:38:24.320
<v Speaker 3>or three stars, and it was for the for a

0:38:24.440 --> 0:38:27.080
<v Speaker 3>very long time. It was based on you know, you

0:38:27.080 --> 0:38:30.600
<v Speaker 3>had to have very fine cutlery, service standards, glass where

0:38:31.760 --> 0:38:36.120
<v Speaker 3>consistency it had to be for three Michelin stars was unattainable.

0:38:36.200 --> 0:38:38.080
<v Speaker 3>You know. It's like, you know, very few restaurants in

0:38:38.080 --> 0:38:42.240
<v Speaker 3>the world had them one star in a incredible honor

0:38:42.480 --> 0:38:46.680
<v Speaker 3>right there. And a few years back they started kind

0:38:46.719 --> 0:38:49.920
<v Speaker 3>of changing it up, you know, like where a Michelin

0:38:49.960 --> 0:38:53.280
<v Speaker 3>Star could maybe just mean it was just an exemplary restaurant.

0:38:53.320 --> 0:38:55.480
<v Speaker 3>And then famously, I think two or three years ago,

0:38:55.520 --> 0:38:58.759
<v Speaker 3>they gave a Takaria in Mexico City a Michelin Star,

0:38:59.200 --> 0:39:02.280
<v Speaker 3>just a place on this st like, no no servers,

0:39:02.320 --> 0:39:04.520
<v Speaker 3>no nothing, it was just, uh, you know, just these

0:39:04.640 --> 0:39:06.960
<v Speaker 3>very simple tacos and they got a Michelin Star and

0:39:07.000 --> 0:39:10.600
<v Speaker 3>that kind of shifted that whole kind of narrative as

0:39:10.760 --> 0:39:12.759
<v Speaker 3>far as what what it meant to.

0:39:12.680 --> 0:39:14.839
<v Speaker 7>Get probably a little bit of a rebranding for the

0:39:14.880 --> 0:39:18.600
<v Speaker 7>Michelin brand them, Yeah.

0:39:18.520 --> 0:39:21.400
<v Speaker 2>Just to move away from white tablecloths and French French

0:39:21.440 --> 0:39:22.080
<v Speaker 2>high cuisine.

0:39:22.560 --> 0:39:24.120
<v Speaker 3>Yeah, I mean in a way, it was just like

0:39:24.120 --> 0:39:26.880
<v Speaker 3>a little confusing though, because you still have restaurants shooting

0:39:26.880 --> 0:39:29.080
<v Speaker 3>for three stars, but I think they still save the

0:39:29.160 --> 0:39:33.520
<v Speaker 3>three stars for that white tablecloth experience. Uh. And then

0:39:33.560 --> 0:39:35.800
<v Speaker 3>a couple of years ago they came out with the

0:39:36.080 --> 0:39:37.920
<v Speaker 3>Green Star, which is what we got, which is a

0:39:37.920 --> 0:39:45.120
<v Speaker 3>sustainability star, and it's all about sourcing, direct purchasing, ethical processes,

0:39:46.280 --> 0:39:50.759
<v Speaker 3>even like employee programs, things like that. And so due

0:39:50.800 --> 0:39:54.239
<v Speaker 3>to our the way that we source almost everything, I

0:39:54.280 --> 0:39:56.160
<v Speaker 3>guess we were considered for it. We don't. You don't

0:39:56.160 --> 0:39:58.400
<v Speaker 3>get nominated, you don't put in for it or anything.

0:39:58.400 --> 0:39:59.960
<v Speaker 3>And the inspector comes along.

0:40:00.400 --> 0:40:01.920
<v Speaker 2>You don't know who they are, right, No.

0:40:02.320 --> 0:40:04.880
<v Speaker 8>The food's still probably got to be pretty good though, right.

0:40:05.320 --> 0:40:09.120
<v Speaker 2>Yeah, yeah, like you could be making hot dogs off

0:40:09.200 --> 0:40:10.680
<v Speaker 2>road killed deer. It doesn't mean.

0:40:10.640 --> 0:40:14.120
<v Speaker 3>Yeah yeah, uh yeah, that is a component of it

0:40:14.280 --> 0:40:16.360
<v Speaker 3>they list as one of the tenets of it is.

0:40:16.480 --> 0:40:19.799
<v Speaker 3>And we also got a bib Gormond, which means you

0:40:19.840 --> 0:40:24.080
<v Speaker 3>make the guide. We didn't get a Michelin Star, but

0:40:24.160 --> 0:40:26.759
<v Speaker 3>we made the bib Gourmond, which means we're a recommended

0:40:26.760 --> 0:40:29.719
<v Speaker 3>Michelin restaurant and then also a Green Star, and at

0:40:29.880 --> 0:40:32.160
<v Speaker 3>last count, I think I think there was about thirty

0:40:32.160 --> 0:40:34.480
<v Speaker 3>two restaurants in the United States with Green stars.

0:40:34.600 --> 0:40:38.959
<v Speaker 2>Wow, I've seen some headlines recently. I want to dive

0:40:39.000 --> 0:40:42.360
<v Speaker 2>into just a little bit about Michelin stars and what

0:40:42.400 --> 0:40:46.279
<v Speaker 2>it means for restaurants. I would think it's like all positive, right,

0:40:46.560 --> 0:40:49.959
<v Speaker 2>but if they, like I keep seeing headlines, there should

0:40:49.960 --> 0:40:52.040
<v Speaker 2>be a word for when you just read a headlert

0:40:52.120 --> 0:40:55.280
<v Speaker 2>Like I used to say I was reading a thing, yeah,

0:40:55.320 --> 0:40:57.600
<v Speaker 2>but then now it's like, in all honesty, I didn't.

0:40:57.360 --> 0:40:58.960
<v Speaker 4>I don't want to follow up question about this.

0:41:00.960 --> 0:41:04.799
<v Speaker 2>I've seen like headlines alluding to the idea that it's

0:41:04.840 --> 0:41:07.800
<v Speaker 2>not all like that, that there's negatives to a Michelin

0:41:07.800 --> 0:41:08.760
<v Speaker 2>Star for a restaurant.

0:41:08.960 --> 0:41:13.400
<v Speaker 3>Sure, but how what well? I mean, in all honesty

0:41:13.880 --> 0:41:16.960
<v Speaker 3>and with regards to all the restaurants that they got

0:41:17.000 --> 0:41:20.480
<v Speaker 3>Michelin stars, and in Austin, I think let's say three

0:41:20.600 --> 0:41:23.600
<v Speaker 3>or four of them were barbecue places they got the star.

0:41:24.800 --> 0:41:28.319
<v Speaker 3>I you know, I feel that it's a wonderful thing

0:41:28.360 --> 0:41:31.360
<v Speaker 3>for them personally, I you know, having been in the

0:41:31.360 --> 0:41:34.759
<v Speaker 3>industry for so long and having kind of this maybe

0:41:34.800 --> 0:41:38.880
<v Speaker 3>antiquated idea of what a Michelin Star meant, really didn't

0:41:38.880 --> 0:41:42.040
<v Speaker 3>want one in a way that like, I never felt

0:41:42.120 --> 0:41:45.120
<v Speaker 3>like our restaurant was a in the classic sense, a

0:41:45.160 --> 0:41:48.480
<v Speaker 3>Michelin Star restaurant. And also you you will start to

0:41:48.520 --> 0:41:51.120
<v Speaker 3>have to deal with a good deal of scrutiny in

0:41:51.160 --> 0:41:53.600
<v Speaker 3>these days. That scrutiny is can be you know, just

0:41:53.640 --> 0:41:55.840
<v Speaker 3>it's pretty mean, and sometimes you wonder if it's worth it.

0:41:55.880 --> 0:41:57.160
<v Speaker 3>And you will see stories.

0:41:56.960 --> 0:41:58.839
<v Speaker 2>Because if you're on top, if you're on top, people

0:41:59.000 --> 0:42:00.520
<v Speaker 2>just try to knock you off the top.

0:42:00.440 --> 0:42:02.480
<v Speaker 3>Right it. I mean, the irony of stuff like that

0:42:02.640 --> 0:42:04.759
<v Speaker 3>is like, well, we don't think you deserve a Michelin Star.

0:42:04.840 --> 0:42:06.800
<v Speaker 3>And then you have to be like, well, we didn't

0:42:07.040 --> 0:42:11.040
<v Speaker 3>ask for it. Somebody else said that. Or you know,

0:42:11.040 --> 0:42:13.440
<v Speaker 3>if you get like a you know, top ten restaurants

0:42:13.520 --> 0:42:15.200
<v Speaker 3>or something like that, you'll be like, yeah, but you

0:42:15.200 --> 0:42:17.720
<v Speaker 3>don't deserve that. Well we also didn't make that call,

0:42:18.280 --> 0:42:20.600
<v Speaker 3>you know, somebody else said that. Now here. Now you're

0:42:20.680 --> 0:42:23.440
<v Speaker 3>kind of coming at us. I mean, maybe I'm too

0:42:23.480 --> 0:42:26.400
<v Speaker 3>sensitive to be a restaurant owner. Maybe maybe it's probably

0:42:26.520 --> 0:42:29.799
<v Speaker 3>not even the right word for it. There is a

0:42:29.840 --> 0:42:30.880
<v Speaker 3>good deal of scrutiny.

0:42:31.040 --> 0:42:34.680
<v Speaker 6>There's probably some turnover that that, like employee turnover that

0:42:34.719 --> 0:42:37.480
<v Speaker 6>could come with it too, because it's like, oh, oh

0:42:37.520 --> 0:42:39.520
<v Speaker 6>my gosh, I just got a Michigan Star at the

0:42:39.560 --> 0:42:42.399
<v Speaker 6>restaurant that I work with, Michigan Star, Michigan Star.

0:42:42.920 --> 0:42:44.120
<v Speaker 4>It's a very different system.

0:42:44.440 --> 0:42:47.040
<v Speaker 6>That's our system coming forward, that we should do that

0:42:47.080 --> 0:42:48.200
<v Speaker 6>for every time we're on the road.

0:42:50.360 --> 0:42:51.959
<v Speaker 2>Michelan mis Star.

0:42:52.760 --> 0:42:57.640
<v Speaker 8>It's like a Michigan Hello, one and a half.

0:42:59.040 --> 0:42:59.879
<v Speaker 2>You get two of them.

0:43:00.120 --> 0:43:02.160
<v Speaker 6>But right like you could have some employees be like, oh,

0:43:02.200 --> 0:43:04.160
<v Speaker 6>holy ship, this is a great thing for the resume.

0:43:05.360 --> 0:43:08.200
<v Speaker 3>Yeah, maybe hop around a little bit more, just you know, yeah,

0:43:08.239 --> 0:43:11.040
<v Speaker 3>that's that's you know, kind of punch punch that card

0:43:11.200 --> 0:43:12.600
<v Speaker 3>a little bit. You know, Oh I worked at a

0:43:12.680 --> 0:43:17.319
<v Speaker 3>Michelin Star restaurant. Sure definitely could happen. I think that,

0:43:17.440 --> 0:43:20.000
<v Speaker 3>you know, in our case, this Green Star, and when

0:43:20.080 --> 0:43:23.200
<v Speaker 3>I knew that we were in the contender for that,

0:43:23.320 --> 0:43:26.080
<v Speaker 3>from the questions that they started to ask me like

0:43:26.080 --> 0:43:28.040
<v Speaker 3>we're getting these emails and I was like, talk about

0:43:28.040 --> 0:43:37.560
<v Speaker 3>your sourcing pro practices Michelin. Yeah, then I was very

0:43:37.719 --> 0:43:39.799
<v Speaker 3>very happy because I think that if there were if

0:43:39.840 --> 0:43:41.600
<v Speaker 3>I had to pick one of those two things. I

0:43:41.600 --> 0:43:44.920
<v Speaker 3>would absolutely take the Green Star because that is the

0:43:44.960 --> 0:43:47.400
<v Speaker 3>goal that we've worked to since day one. It was

0:43:47.520 --> 0:43:51.920
<v Speaker 3>just like having really equitable, fair good food purchase from

0:43:51.960 --> 0:43:56.400
<v Speaker 3>our neighbors, like high quality local stuff and just really

0:43:56.400 --> 0:43:59.839
<v Speaker 3>sticking to those guns, you know, wine, beer, everything. Uh

0:44:00.080 --> 0:44:02.040
<v Speaker 3>So the Michelin the Green Star was really the one

0:44:02.080 --> 0:44:04.319
<v Speaker 3>that I thought was like, yeah, that's actually that is

0:44:04.400 --> 0:44:07.480
<v Speaker 3>that is a recognition that we will definitely take.

0:44:08.640 --> 0:44:10.600
<v Speaker 2>What happens when someone I don't want to harp on

0:44:10.640 --> 0:44:14.000
<v Speaker 2>the negative, but why do you hear stories of people

0:44:14.680 --> 0:44:16.239
<v Speaker 2>are the stories of people turning them in?

0:44:18.080 --> 0:44:21.960
<v Speaker 3>Yes, I'm Marco Pierre White, very famous.

0:44:21.640 --> 0:44:23.120
<v Speaker 2>Chef, not the Green Star.

0:44:23.280 --> 0:44:27.920
<v Speaker 3>Not the Green Star. Yeah, sometimes they'll get you know mad.

0:44:27.960 --> 0:44:30.560
<v Speaker 3>This is probably the old days, you know, back in France.

0:44:30.600 --> 0:44:32.120
<v Speaker 2>So he was like a white tablecloth guy.

0:44:32.280 --> 0:44:37.759
<v Speaker 3>Certainly he famously made Gordon Ramsey cry, whoa Yeah he was,

0:44:37.840 --> 0:44:41.439
<v Speaker 3>but what about not being a good cook? Marco Pierre

0:44:41.480 --> 0:44:43.000
<v Speaker 3>White is like the well.

0:44:42.840 --> 0:44:46.879
<v Speaker 8>That's sort of I mean, what goes around comes around, right, Yeah.

0:44:47.040 --> 0:44:49.279
<v Speaker 3>Gordon Ramsey was very young at the time. Yeah, this

0:44:49.360 --> 0:44:51.399
<v Speaker 3>kind of speaks to this whole thing, and like these

0:44:51.400 --> 0:44:53.000
<v Speaker 3>guys are the ones that are working one hundred and

0:44:53.000 --> 0:44:56.480
<v Speaker 3>twenty hours a week, just like excellence. Just the screaming,

0:44:56.560 --> 0:44:59.400
<v Speaker 3>the throwing of the bands, just the kind of nightmarish

0:44:59.440 --> 0:45:03.560
<v Speaker 3>old kitchen situation that we think of it. And then

0:45:03.600 --> 0:45:05.799
<v Speaker 3>you know, if they go from like three stars to

0:45:05.840 --> 0:45:07.920
<v Speaker 3>two stars, then maybe they just take those two stars

0:45:07.960 --> 0:45:09.920
<v Speaker 3>and throw them back at Michelin something. I'm making that

0:45:10.480 --> 0:45:12.080
<v Speaker 3>story up, but you know it would be it would

0:45:12.080 --> 0:45:16.080
<v Speaker 3>be a spiked kind of deal. And stars were I mean,

0:45:16.160 --> 0:45:20.120
<v Speaker 3>in some circles probably still are highly highly sought after,

0:45:20.560 --> 0:45:22.480
<v Speaker 3>and it's like, I mean a live Goals. You know,

0:45:22.520 --> 0:45:24.920
<v Speaker 3>they want one star, two stars, three stars, you know,

0:45:24.960 --> 0:45:27.759
<v Speaker 3>and but I you know, we're not really playing that game.

0:45:27.960 --> 0:45:28.120
<v Speaker 4>Yeah.

0:45:28.280 --> 0:45:28.320
<v Speaker 3>Me.

0:45:28.960 --> 0:45:33.680
<v Speaker 2>How I became aware of it is my wife and

0:45:33.719 --> 0:45:41.040
<v Speaker 2>I were eating dinner with Jesse in die Douay and

0:45:41.360 --> 0:45:43.719
<v Speaker 2>I said, well, how's business been, and he said it's

0:45:43.760 --> 0:45:47.879
<v Speaker 2>been great because of the green Michelin star.

0:45:49.520 --> 0:45:52.960
<v Speaker 3>Oh definitely. We saw a huge influx of people from that,

0:45:53.120 --> 0:45:57.120
<v Speaker 3>so people cared about it. Yeah. Yeah, well Austin our Texas,

0:45:57.280 --> 0:46:00.920
<v Speaker 3>you have to submit to Michelin to be inspected, and

0:46:00.960 --> 0:46:02.680
<v Speaker 3>you have to give them a whole bunch of money,

0:46:02.880 --> 0:46:05.839
<v Speaker 3>like millions and millions of dollars to come in and

0:46:05.920 --> 0:46:08.799
<v Speaker 3>do the inspections. And once they do that, they come

0:46:08.800 --> 0:46:12.520
<v Speaker 3>in and they inspected Dallas, Houston, Austin, San Antonio, and

0:46:12.560 --> 0:46:15.640
<v Speaker 3>then from there they're gonna start making for the first

0:46:15.680 --> 0:46:17.960
<v Speaker 3>time ever because no, no, but no restaurant in Texas

0:46:17.960 --> 0:46:20.920
<v Speaker 3>ever had a star. And they came in and the

0:46:21.280 --> 0:46:24.200
<v Speaker 3>guide came to Texas and so you'll have I think

0:46:24.239 --> 0:46:27.319
<v Speaker 3>it's you know, some sort of Texas uh hospitality or.

0:46:28.320 --> 0:46:30.480
<v Speaker 6>Yeah, state tourism exactly exactly.

0:46:30.600 --> 0:46:33.080
<v Speaker 3>Yeah, it's like kind of yes, please come do this thing.

0:46:33.239 --> 0:46:36.200
<v Speaker 3>And so and then it brought in, Uh, they brought

0:46:36.239 --> 0:46:38.040
<v Speaker 3>in the inspectors, and then a bunch of restaurants in

0:46:38.040 --> 0:46:41.640
<v Speaker 3>Texas for granted stars, a couple two I think, just

0:46:41.640 --> 0:46:45.319
<v Speaker 3>two green stars in Texas and uh, and then a

0:46:45.360 --> 0:46:48.200
<v Speaker 3>bunch of stars for restaurants in San Antonio, Austin, Houston,

0:46:48.280 --> 0:46:51.920
<v Speaker 3>Dallas and UH. And it really boosted all of that.

0:46:51.960 --> 0:46:54.160
<v Speaker 3>I mean, it was huge in the restaurant business. It

0:46:54.239 --> 0:46:55.680
<v Speaker 3>was talking to town for a little while.

0:46:56.719 --> 0:46:57.920
<v Speaker 2>You know what you said to us when we were

0:46:57.920 --> 0:47:01.520
<v Speaker 2>eating dinner that I still don't fully understand. You mentioned

0:47:01.520 --> 0:47:04.640
<v Speaker 2>feeling weird or camera how you put it, feel self

0:47:04.680 --> 0:47:05.360
<v Speaker 2>conscious or.

0:47:05.360 --> 0:47:07.320
<v Speaker 4>Weird or whatever eating in your own restaurant.

0:47:07.800 --> 0:47:08.440
<v Speaker 3>Yeah, a little bit.

0:47:09.800 --> 0:47:10.160
<v Speaker 7>I like it.

0:47:10.640 --> 0:47:12.839
<v Speaker 3>I like that place a lot, and I mean it's

0:47:12.840 --> 0:47:17.160
<v Speaker 3>more I like the prices right too. But yeah, sometimes

0:47:17.200 --> 0:47:18.839
<v Speaker 3>you know, just sitting there and feel like I should

0:47:18.880 --> 0:47:19.240
<v Speaker 3>be working.

0:47:19.320 --> 0:47:22.000
<v Speaker 2>But oh so that okay, that's what that's what it is.

0:47:22.239 --> 0:47:22.640
<v Speaker 3>I don't work.

0:47:22.640 --> 0:47:23.920
<v Speaker 4>Now, you look like you're slacking.

0:47:24.320 --> 0:47:28.520
<v Speaker 3>Yeah, I hung up my night night shift spurs a

0:47:28.560 --> 0:47:29.080
<v Speaker 3>while back.

0:47:32.280 --> 0:47:34.719
<v Speaker 6>But you know, like when we when we went down

0:47:34.719 --> 0:47:37.799
<v Speaker 6>there and interviewed Teddy Nuggets, we all went and ate

0:47:37.840 --> 0:47:41.560
<v Speaker 6>with Jesse at uh died Doy and I do remember

0:47:42.360 --> 0:47:45.880
<v Speaker 6>Jesse was an awesome host, but he was like looking

0:47:45.920 --> 0:47:51.319
<v Speaker 6>around at everything. Mmm, as much as hanging out with

0:47:51.360 --> 0:47:55.560
<v Speaker 6>us at the table. It's a hard, hard thing to do. Yeah,

0:47:55.600 --> 0:47:59.640
<v Speaker 6>it is, would you because you said, like your employee

0:47:59.640 --> 0:48:02.239
<v Speaker 6>program ms are part of your your green Star and

0:48:02.320 --> 0:48:08.239
<v Speaker 6>your Jesse came up with employee challenges as part of

0:48:08.280 --> 0:48:11.359
<v Speaker 6>their employee programs because you know, like it's a high

0:48:11.360 --> 0:48:15.680
<v Speaker 6>stress environment. Yeah, and you were telling me about one

0:48:15.760 --> 0:48:18.560
<v Speaker 6>last night that was I thought fantastic.

0:48:19.360 --> 0:48:22.239
<v Speaker 3>Yeah I can guess which one. Yeah, yeah, yeah, well,

0:48:22.400 --> 0:48:24.720
<v Speaker 3>every well, I try to do it every month. Sometimes

0:48:24.719 --> 0:48:27.600
<v Speaker 3>I can slack a little bit, but I we try

0:48:27.600 --> 0:48:29.840
<v Speaker 3>to give all of the back of the house employees,

0:48:29.840 --> 0:48:31.919
<v Speaker 3>everybody in the kitchen, we give them something that could

0:48:31.960 --> 0:48:34.640
<v Speaker 3>be a gift card, it could be an oyster knife,

0:48:34.680 --> 0:48:37.240
<v Speaker 3>it could be it's something, it could be a stake,

0:48:38.160 --> 0:48:40.719
<v Speaker 3>and from that they need to deliver back almost like

0:48:40.760 --> 0:48:43.399
<v Speaker 3>an essay about that, and we will It'll be very

0:48:43.400 --> 0:48:45.960
<v Speaker 3>clearly defined. Like the first one we ever did. We

0:48:46.000 --> 0:48:49.160
<v Speaker 3>made everybody go to a specific taco trailer in order

0:48:49.239 --> 0:48:51.000
<v Speaker 3>the tacos there, and then I wanted them to report

0:48:51.000 --> 0:48:52.959
<v Speaker 3>back on how the onions and the cilantro were cut,

0:48:53.040 --> 0:48:57.120
<v Speaker 3>because it's very very important because they're cut with Michelin

0:48:57.200 --> 0:49:01.759
<v Speaker 3>Star precision, like beautiful, super consistent and just like in

0:49:01.840 --> 0:49:03.280
<v Speaker 3>your havel.

0:49:03.560 --> 0:49:04.800
<v Speaker 2>Is there any cilantro in the kitchen?

0:49:06.400 --> 0:49:07.120
<v Speaker 5>I don't think so.

0:49:08.400 --> 0:49:09.719
<v Speaker 2>Yeah, well I don't know. I don't know how to

0:49:09.760 --> 0:49:10.960
<v Speaker 2>cut the ship up.

0:49:11.360 --> 0:49:13.080
<v Speaker 3>The stuff is finally chopped with the knight.

0:49:13.320 --> 0:49:18.800
<v Speaker 10>But that was the stems and report back.

0:49:16.840 --> 0:49:18.200
<v Speaker 4>Back up, back up, back up.

0:49:19.239 --> 0:49:20.320
<v Speaker 2>Stems are no stems.

0:49:20.800 --> 0:49:24.960
<v Speaker 3>Stems all the way was cilantro. Absolutely stems. Okay, go yeah,

0:49:25.000 --> 0:49:25.600
<v Speaker 3>stems are good.

0:49:25.680 --> 0:49:29.319
<v Speaker 4>You can't you can't just start at one end and

0:49:29.320 --> 0:49:30.000
<v Speaker 4>go to the other end.

0:49:30.040 --> 0:49:31.080
<v Speaker 2>Kind of hand.

0:49:31.760 --> 0:49:35.680
<v Speaker 3>We're really digressing, But I've been here before. The stems

0:49:35.680 --> 0:49:38.320
<v Speaker 3>on cilantro can be used as an aromatic, like onion

0:49:38.440 --> 0:49:41.080
<v Speaker 3>or garlic. You can you can cook those like like

0:49:41.160 --> 0:49:43.200
<v Speaker 3>put those in the beginning, like with your carrots and

0:49:43.200 --> 0:49:45.200
<v Speaker 3>stuff in the lad a little bit of cilantro, but

0:49:45.320 --> 0:49:48.560
<v Speaker 3>a nice, beautiful cooked No. But also like when you're

0:49:48.600 --> 0:49:50.000
<v Speaker 3>chopping cilantro, stems are fine.

0:49:51.360 --> 0:49:52.759
<v Speaker 4>So you wanted a report on this.

0:49:53.520 --> 0:49:55.680
<v Speaker 3>Yeah, that was just that's an example. And then another

0:49:55.760 --> 0:49:59.160
<v Speaker 3>would be the you know, we're we're facing a big

0:49:59.200 --> 0:50:02.520
<v Speaker 3>shift in how oysters are gathered on the coast, and

0:50:02.560 --> 0:50:05.560
<v Speaker 3>so you have farmed oysters, you have dredged oysters, and

0:50:05.560 --> 0:50:08.880
<v Speaker 3>we're trying to support the farmed merriculture of oysters.

0:50:09.239 --> 0:50:11.360
<v Speaker 4>I get a yearful about this from the oyster dredgers.

0:50:11.880 --> 0:50:16.640
<v Speaker 3>Oh yeah, oh yeah, oh yeah, buckle up. So uh

0:50:16.680 --> 0:50:18.960
<v Speaker 3>but but we had one of the oyster farmers come

0:50:19.000 --> 0:50:21.680
<v Speaker 3>in bring a bunch of oysters. We popped a bunch

0:50:21.719 --> 0:50:23.920
<v Speaker 3>of sparkling wine for the staff, and everybody sat there

0:50:23.960 --> 0:50:27.320
<v Speaker 3>and ate oysters, and she gave a presentation on oysters.

0:50:27.360 --> 0:50:29.560
<v Speaker 3>So we learned a little bit about oysters. So every

0:50:29.560 --> 0:50:33.040
<v Speaker 3>time I'm just trying to pick a topic, we we

0:50:33.239 --> 0:50:35.920
<v Speaker 3>really want them to connect with me. We're a very

0:50:35.920 --> 0:50:37.960
<v Speaker 3>meat heavy restaurant. We really want them to connect with

0:50:37.960 --> 0:50:40.440
<v Speaker 3>what that means. And so we had we took all

0:50:40.520 --> 0:50:43.960
<v Speaker 3>the back of the house staff out to a farm

0:50:44.600 --> 0:50:48.640
<v Speaker 3>and everybody killed a chicken and we you know, funneled

0:50:48.640 --> 0:50:50.960
<v Speaker 3>all the blood from the chicken into bread crumbs and

0:50:51.000 --> 0:50:53.640
<v Speaker 3>herbs and we pan fried that. Everybody ate it. We

0:50:53.680 --> 0:50:57.920
<v Speaker 3>stewed a bunch of chicken, and then everybody took their

0:50:58.040 --> 0:51:00.480
<v Speaker 3>chicken home. And so then they had to kind of of,

0:51:00.800 --> 0:51:02.480
<v Speaker 3>you know, report back, and I'll give them a list

0:51:02.480 --> 0:51:04.680
<v Speaker 3>of questions, you know, like how was that? You know,

0:51:04.719 --> 0:51:07.400
<v Speaker 3>some people were bawling, some people were just like, you know,

0:51:07.680 --> 0:51:11.800
<v Speaker 3>no problem, And then they have to kind of report

0:51:11.840 --> 0:51:12.279
<v Speaker 3>back on that.

0:51:12.960 --> 0:51:14.759
<v Speaker 2>You can get yourself in a mild, little bit of

0:51:14.800 --> 0:51:16.120
<v Speaker 2>hot water with that routine.

0:51:16.320 --> 0:51:18.600
<v Speaker 6>Oh I love it though, I mean it's yeah.

0:51:19.280 --> 0:51:22.640
<v Speaker 2>So picture down the road. There's a headline and it

0:51:22.680 --> 0:51:26.080
<v Speaker 2>says Texas restaurant man makes employees kill chicks.

0:51:26.320 --> 0:51:30.080
<v Speaker 3>Yeah, following it was the first sign of like being

0:51:30.120 --> 0:51:30.799
<v Speaker 3>a serial killer.

0:51:32.480 --> 0:51:34.719
<v Speaker 2>Yeah, and people see that Texas, and that's all they

0:51:34.800 --> 0:51:35.319
<v Speaker 2>needed to hear.

0:51:35.800 --> 0:51:37.520
<v Speaker 7>Why only back of the house.

0:51:37.360 --> 0:51:40.280
<v Speaker 8>The people that just read headlines have a problem with ye, I'd.

0:51:40.120 --> 0:51:42.879
<v Speaker 2>Be like, yeah, that's as far as I'd get.

0:51:43.280 --> 0:51:49.840
<v Speaker 3>That's a good question, mostly because I feel that they

0:51:50.040 --> 0:51:54.680
<v Speaker 3>they don't earn as much and they are also there.

0:51:54.760 --> 0:51:57.680
<v Speaker 3>And I always have this two way street principle with

0:51:57.680 --> 0:52:00.279
<v Speaker 3>with I mean everybody that works there, but like, you know,

0:52:00.320 --> 0:52:03.279
<v Speaker 3>you work really hard for us. We educate you and

0:52:03.320 --> 0:52:05.680
<v Speaker 3>give you as much knowledge as we possibly can, Like

0:52:05.719 --> 0:52:08.560
<v Speaker 3>there's no secrets, you know, any recipe, any technique, anything

0:52:08.600 --> 0:52:11.520
<v Speaker 3>that anybody at that restaurant knows should be always shared.

0:52:12.120 --> 0:52:15.439
<v Speaker 3>And so we try to add value to the back

0:52:15.440 --> 0:52:19.120
<v Speaker 3>of the house experience through that through this program specifically.

0:52:19.200 --> 0:52:21.279
<v Speaker 3>And so we have about fourteen people in the back

0:52:21.320 --> 0:52:23.880
<v Speaker 3>of the house. They all participate and they always do.

0:52:24.000 --> 0:52:26.000
<v Speaker 3>It's great. There's there's it's really fun.

0:52:26.200 --> 0:52:28.279
<v Speaker 7>So is that not changing at all? Because you know,

0:52:28.320 --> 0:52:31.520
<v Speaker 7>I did a few years in the restaurant industry long tongue.

0:52:31.320 --> 0:52:34.400
<v Speaker 4>That's what I call long tongue Yanni and tuscaninis.

0:52:34.920 --> 0:52:37.880
<v Speaker 7>Yeah, it's crazy. When that light bulb goes off and

0:52:37.920 --> 0:52:40.040
<v Speaker 7>you're like, wait a minute, how much did you make

0:52:40.120 --> 0:52:42.960
<v Speaker 7>tonight and then you look at your paycheck and you're

0:52:43.560 --> 0:52:46.759
<v Speaker 7>it could be half or a third of your you know,

0:52:46.920 --> 0:52:49.160
<v Speaker 7>like a two week paycheck, and they cleared it in

0:52:49.200 --> 0:52:51.920
<v Speaker 7>one night in cash tips. It's like very hard to

0:52:51.920 --> 0:52:53.520
<v Speaker 7>stay in the back of the house, and I've always

0:52:53.560 --> 0:52:56.640
<v Speaker 7>thought that, you know, someone would be working on and

0:52:56.680 --> 0:52:59.800
<v Speaker 7>I think in some places they do even pool tips

0:52:59.800 --> 0:53:01.919
<v Speaker 7>with the back of that we do, right, you could,

0:53:03.000 --> 0:53:06.640
<v Speaker 7>but even then it's still it's doesn't bring disparity.

0:53:06.680 --> 0:53:09.359
<v Speaker 3>There's a clear disparity. But that is again why we

0:53:09.760 --> 0:53:12.640
<v Speaker 3>introduced that. Our back of the house managers every month

0:53:12.680 --> 0:53:15.040
<v Speaker 3>they get a cookbook. So if you've worked there for

0:53:15.080 --> 0:53:19.640
<v Speaker 3>three years, you've got forty cookbooks. Anyone you want pick

0:53:19.680 --> 0:53:22.440
<v Speaker 3>out a cookbook, you get it. And then we do this.

0:53:23.120 --> 0:53:26.840
<v Speaker 3>You know, there's pretty good health benefits, mental health benefits,

0:53:27.040 --> 0:53:29.120
<v Speaker 3>things like that, just trying to add value to the

0:53:29.160 --> 0:53:32.000
<v Speaker 3>back of the house experience because it's a hard job

0:53:32.360 --> 0:53:34.040
<v Speaker 3>and it doesn't pay as well as in front of

0:53:34.080 --> 0:53:36.120
<v Speaker 3>the house, and so just being able to add stuff

0:53:36.160 --> 0:53:40.160
<v Speaker 3>like this is you know, a effective benefit that we

0:53:40.200 --> 0:53:41.200
<v Speaker 3>can extend to them.

0:53:41.680 --> 0:53:43.960
<v Speaker 6>So I'm sorry the chicken deal we didn't get to

0:53:44.000 --> 0:53:46.760
<v Speaker 6>get to this last night, but like you had people

0:53:46.880 --> 0:53:51.000
<v Speaker 6>go home roast their chicken and then report back on that.

0:53:51.000 --> 0:53:53.480
<v Speaker 3>That was the next month. So yeah, so after they

0:53:53.600 --> 0:53:56.439
<v Speaker 3>killed the chicken, you know, they reported on how that

0:53:56.520 --> 0:53:58.719
<v Speaker 3>the whole thing went down with them, you know, and

0:53:58.719 --> 0:54:01.040
<v Speaker 3>then reflecting on that, you know, because we deal with

0:54:01.120 --> 0:54:03.320
<v Speaker 3>lots and lots of dead animals coming through the restaurant,

0:54:03.800 --> 0:54:07.279
<v Speaker 3>you know, and you got to see, well fourteen of

0:54:07.320 --> 0:54:09.600
<v Speaker 3>them die, you got to do one yourself. You know.

0:54:09.640 --> 0:54:11.880
<v Speaker 3>Hopefully that sticks, you know, it helps with wasists and

0:54:11.920 --> 0:54:13.440
<v Speaker 3>things like that. You're not going to be like, yeah,

0:54:13.480 --> 0:54:16.439
<v Speaker 3>whatever this quail I dropped or dropped it. Of course

0:54:16.440 --> 0:54:19.200
<v Speaker 3>it's going to trash, but but you know, like just

0:54:19.280 --> 0:54:23.000
<v Speaker 3>have that well it wouldn't go on. Just respect that

0:54:23.000 --> 0:54:25.600
<v Speaker 3>that that we're really trying to instill on them. And

0:54:25.640 --> 0:54:27.719
<v Speaker 3>then the next month, yes, they roast the chicken. And

0:54:27.760 --> 0:54:30.200
<v Speaker 3>then since there's you know, a million different ways, always said,

0:54:30.320 --> 0:54:32.879
<v Speaker 3>just roasted however you want, and report back on how

0:54:32.880 --> 0:54:34.840
<v Speaker 3>you roast it. So we get into kind of technique

0:54:34.880 --> 0:54:37.520
<v Speaker 3>and everybody is to compare notes on that and just

0:54:37.560 --> 0:54:40.920
<v Speaker 3>make it kind of a fun interactive thing where everybody's

0:54:42.000 --> 0:54:45.080
<v Speaker 3>just exchanging information and it's all done through a chat,

0:54:45.200 --> 0:54:47.200
<v Speaker 3>so it's like you're submitting a written essay.

0:54:47.239 --> 0:54:47.799
<v Speaker 4>Well, I got it.

0:54:48.520 --> 0:54:52.440
<v Speaker 2>You know what, This won't matter to anyone but me.

0:54:52.560 --> 0:54:57.799
<v Speaker 2>But you're combining to You're probably talking about chickens, killing

0:54:57.880 --> 0:55:01.920
<v Speaker 2>chickens and collecting the blood and all that. That's colliding

0:55:01.960 --> 0:55:03.640
<v Speaker 2>with a different thing that's in my head right now,

0:55:03.760 --> 0:55:05.719
<v Speaker 2>which is I'm reading a new book about.

0:55:08.400 --> 0:55:10.440
<v Speaker 6>I think we can all agree that's never happened to me.

0:55:13.600 --> 0:55:14.160
<v Speaker 7>A bit.

0:55:17.120 --> 0:55:20.880
<v Speaker 2>I'm reading a book about the Battle of Manila. The

0:55:20.920 --> 0:55:23.160
<v Speaker 2>Oxford University Press just put out a book about the

0:55:23.200 --> 0:55:26.280
<v Speaker 2>Battle of Manila in the Philippines.

0:55:25.760 --> 0:55:32.280
<v Speaker 3>World War two. Okay, MacArthur, Yeah, okay, I don't.

0:55:32.080 --> 0:55:32.879
<v Speaker 4>Want to give the end away.

0:55:35.040 --> 0:55:35.840
<v Speaker 3>Did he return?

0:55:37.000 --> 0:55:37.840
<v Speaker 4>Yeah, he returned.

0:55:37.920 --> 0:55:42.680
<v Speaker 2>But my god, man, like the Japanese knew they couldn't win,

0:55:43.960 --> 0:55:47.760
<v Speaker 2>and I'm getting the chickens in a minute. The Japanese

0:55:47.800 --> 0:55:51.000
<v Speaker 2>knew they couldn't win. They called one hundred thousand civilians

0:55:52.200 --> 0:56:01.200
<v Speaker 2>in Manila just as like a departing gift. Anyhow, years

0:56:01.200 --> 0:56:04.280
<v Speaker 2>ago I was in the Philippines and went to cock fights,

0:56:05.520 --> 0:56:09.160
<v Speaker 2>which is probably of the days I've spent in my life,

0:56:09.200 --> 0:56:11.000
<v Speaker 2>one of the most influential days I've ever had in

0:56:11.080 --> 0:56:13.440
<v Speaker 2>my life was being at the cock fights.

0:56:14.360 --> 0:56:15.400
<v Speaker 4>You know, they lash.

0:56:15.239 --> 0:56:18.600
<v Speaker 2>The blades on those chickens. It's hard to follow the

0:56:18.640 --> 0:56:21.799
<v Speaker 2>action because the chickens fight fast. It is great, But

0:56:21.840 --> 0:56:23.359
<v Speaker 2>the thing that struck me is they got a big

0:56:23.440 --> 0:56:26.920
<v Speaker 2>kettle of boiling water and they got a big funnel

0:56:29.080 --> 0:56:31.800
<v Speaker 2>all these cocks. I'm sure this has not happened in

0:56:31.840 --> 0:56:34.319
<v Speaker 2>a lot of more affluent places. This is down way

0:56:34.360 --> 0:56:36.600
<v Speaker 2>in the south of the Philippines, just north of Mindon now.

0:56:37.320 --> 0:56:43.160
<v Speaker 2>But they when the cock fights go on, as soon

0:56:43.160 --> 0:56:46.319
<v Speaker 2>as your cock gets killed, you go and it's like

0:56:46.320 --> 0:56:50.440
<v Speaker 2>a little assembly line. They drained the blood into the funnel.

0:56:50.520 --> 0:56:52.920
<v Speaker 2>It's collected in the bucket. They got the boiling water.

0:56:53.520 --> 0:56:57.879
<v Speaker 2>You plunge your deal, pluck your rooster, and everybody that's

0:56:57.960 --> 0:57:05.320
<v Speaker 2>leaving is leaving with plucked with roosters. And I imagine

0:57:05.320 --> 0:57:07.680
<v Speaker 2>a lot of those don't A lot of those fighting

0:57:07.680 --> 0:57:10.600
<v Speaker 2>cocks don't wind up in a cook bit pot. Why

0:57:10.640 --> 0:57:14.160
<v Speaker 2>not because people just aren't gonna people don't want roosters.

0:57:14.200 --> 0:57:14.799
<v Speaker 4>Probably, I don't know.

0:57:14.880 --> 0:57:16.840
<v Speaker 3>The bowls after bull fights.

0:57:17.680 --> 0:57:20.680
<v Speaker 7>If they're gonna go through that, And that's as if

0:57:20.680 --> 0:57:22.840
<v Speaker 7>that if it's that much of a process. They're not

0:57:22.880 --> 0:57:24.960
<v Speaker 7>being forced to pluck their birds, are.

0:57:24.800 --> 0:57:29.640
<v Speaker 3>They They have to be eating them? No, no, no,

0:57:29.640 --> 0:57:32.600
<v Speaker 3>I know, but you're saying they're not getting eating.

0:57:32.520 --> 0:57:35.479
<v Speaker 2>I bet you I'm not. Like I wanted to get into.

0:57:35.640 --> 0:57:37.800
<v Speaker 2>I wanted to get into going to more cock fights.

0:57:37.840 --> 0:57:39.040
<v Speaker 2>I used to use I used to hang out with

0:57:39.040 --> 0:57:41.440
<v Speaker 2>this Dominican dude and and he would go back to

0:57:41.480 --> 0:57:43.560
<v Speaker 2>Dominican Republic just to go to cock fights. And I

0:57:43.600 --> 0:57:45.160
<v Speaker 2>was going to go, but my wife was pregnant. She

0:57:45.200 --> 0:57:47.680
<v Speaker 2>thought it was inexcusable that I was going to cock fights.

0:57:47.880 --> 0:57:50.240
<v Speaker 2>Well anyway, I didn't go. I've only been to one

0:57:50.280 --> 0:57:52.640
<v Speaker 2>cock fight. But what I'm saying.

0:57:52.400 --> 0:57:56.320
<v Speaker 5>Is trend cock fights and roller pigeon derbys there.

0:57:56.360 --> 0:57:58.920
<v Speaker 2>You can't do them here. But Bricard, you know the

0:57:58.960 --> 0:58:02.920
<v Speaker 2>writer Bricard Builders. Do you ever hear him? He's the guy,

0:58:03.040 --> 0:58:05.400
<v Speaker 2>you know how like Noodland for flatheads became a huge thing,

0:58:05.560 --> 0:58:08.600
<v Speaker 2>but Card Bilger like made that. He had a book

0:58:08.600 --> 0:58:11.600
<v Speaker 2>Newlin for flatheads. It was about like Southern tradition. He

0:58:11.640 --> 0:58:14.440
<v Speaker 2>wrote a piece, a big piece about cockfighting the back,

0:58:14.720 --> 0:58:19.400
<v Speaker 2>like illicit underground cockfighting and the US.

0:58:19.680 --> 0:58:24.480
<v Speaker 9>Anyhow have you read Clifford Gearts's the Balinese Cockfight. No,

0:58:24.760 --> 0:58:30.040
<v Speaker 9>it's a classic anthropological study where he goes to he.

0:58:30.040 --> 0:58:33.040
<v Speaker 4>Goes to Bali and he he it's.

0:58:32.920 --> 0:58:37.480
<v Speaker 9>Just this deep analysis of how you can explain all

0:58:37.520 --> 0:58:40.200
<v Speaker 9>of these like all of Balanese society by the way

0:58:40.200 --> 0:58:43.560
<v Speaker 9>that the cockfight unfolds and how people Behaveoru there.

0:58:43.600 --> 0:58:44.240
<v Speaker 4>Maybe I'll read that.

0:58:44.320 --> 0:58:48.480
<v Speaker 9>Yeah, I didn't know you were such an aficionado.

0:58:48.640 --> 0:58:48.920
<v Speaker 7>I'm not.

0:58:49.040 --> 0:58:51.880
<v Speaker 2>I went to I went to I spent a day

0:58:51.880 --> 0:58:53.400
<v Speaker 2>at the cock fights. It was one of the most

0:58:53.400 --> 0:58:56.440
<v Speaker 2>influential days of my life. And I'm just I just thought,

0:58:56.640 --> 0:58:59.120
<v Speaker 2>I guessed, I don't know, maybe a big cockfighter can

0:58:59.160 --> 0:59:01.360
<v Speaker 2>write it and tell me. I bet you you could

0:59:01.400 --> 0:59:04.200
<v Speaker 2>go to a lot of cockfights and not see the

0:59:04.240 --> 0:59:10.160
<v Speaker 2>cocks handled as a culinary item with quite the level

0:59:10.200 --> 0:59:13.800
<v Speaker 2>of precision that one sees in the Philippines.

0:59:15.440 --> 0:59:15.800
<v Speaker 3>I see.

0:59:15.880 --> 0:59:19.080
<v Speaker 2>So I'm trying to get to they're even collecting the blood,

0:59:19.520 --> 0:59:21.640
<v Speaker 2>which Jesse was just talking about.

0:59:22.840 --> 0:59:26.560
<v Speaker 6>Jesse, you will get in trouble if you do a

0:59:26.560 --> 0:59:30.880
<v Speaker 6>monthly challenge and it's cockfighting. I think, Yeah, since your

0:59:30.920 --> 0:59:32.320
<v Speaker 6>restaurant mask the.

0:59:32.320 --> 0:59:33.040
<v Speaker 2>Killing of a chicken.

0:59:36.880 --> 0:59:38.919
<v Speaker 7>Yeah, it's funny that you bring up cock fights because

0:59:38.920 --> 0:59:41.040
<v Speaker 7>we were just hanging. When we hung with heffle Finger

0:59:41.240 --> 0:59:45.160
<v Speaker 7>in Arizona, we talked about cockfighting and he was like

0:59:45.240 --> 0:59:48.720
<v Speaker 7>the hypocrisy you know, of saying that you can't do

0:59:48.800 --> 0:59:51.360
<v Speaker 7>that here, but then to go and buy a chicken

0:59:51.400 --> 0:59:55.120
<v Speaker 7>breast and to know how that chicken and the environment

0:59:55.120 --> 0:59:58.840
<v Speaker 7>that it lived in and what it was subjected to

0:59:59.480 --> 1:00:03.760
<v Speaker 7>versus the life that a cock fighting cock lives. Like

1:00:03.960 --> 1:00:06.840
<v Speaker 7>if you're if you had pet chickens, you would always

1:00:06.960 --> 1:00:09.480
<v Speaker 7>choose to have your chicken live the life of a

1:00:10.320 --> 1:00:13.760
<v Speaker 7>fighting cock versus one that's grown in you know, American

1:00:14.080 --> 1:00:15.920
<v Speaker 7>uh poultry breeding farm.

1:00:16.200 --> 1:00:18.440
<v Speaker 2>I just had my I just had my first little

1:00:18.440 --> 1:00:21.800
<v Speaker 2>bit of like teenage idealism spring up in one of

1:00:21.800 --> 1:00:22.880
<v Speaker 2>my kids who's fourteen.

1:00:23.120 --> 1:00:23.640
<v Speaker 3>Short life.

1:00:24.040 --> 1:00:25.960
<v Speaker 2>He got no he got to watch and he got

1:00:26.000 --> 1:00:28.360
<v Speaker 2>to watch and animal rights videos that are real that

1:00:28.520 --> 1:00:32.400
<v Speaker 2>hack on industrial farming. And he declared he's only going

1:00:32.440 --> 1:00:36.400
<v Speaker 2>to eat wild meat, no more fast food. And he

1:00:36.480 --> 1:00:38.600
<v Speaker 2>was showing me a video where it's like a conveyor

1:00:38.640 --> 1:00:42.200
<v Speaker 2>belt at a chicken producing facility. It's a conveyor belt

1:00:42.240 --> 1:00:46.280
<v Speaker 2>full of eggs and chicks that goes into a grinder

1:00:46.800 --> 1:00:51.520
<v Speaker 2>and it's just unwanted. It just like never ends, just

1:00:51.560 --> 1:00:55.680
<v Speaker 2>a conveyor belt, little yellow chicks and eggs and just

1:00:55.880 --> 1:00:59.120
<v Speaker 2>whatever into this grinder.

1:00:59.240 --> 1:01:00.400
<v Speaker 3>Ten million chicken to day.

1:01:00.600 --> 1:01:03.240
<v Speaker 2>And he's like, man, and this is just like the unwanted,

1:01:03.800 --> 1:01:08.080
<v Speaker 2>right little chicken babies. And he said, he's like vowed

1:01:08.160 --> 1:01:11.000
<v Speaker 2>up and down. He's never gonna ever eat anything but

1:01:11.080 --> 1:01:14.040
<v Speaker 2>wild meat. And I'm like, welcome to Welcome to being

1:01:14.040 --> 1:01:18.640
<v Speaker 2>a teenager. You'll find these things get harder and harder

1:01:18.640 --> 1:01:20.479
<v Speaker 2>to stay true too, the older you get.

1:01:21.040 --> 1:01:23.120
<v Speaker 3>That's that was the whole point of that exercise, is

1:01:23.160 --> 1:01:25.880
<v Speaker 3>like this happens ten million times every day. You just

1:01:25.920 --> 1:01:28.680
<v Speaker 3>did it once and it was kind of oh wow, yeah, yeah,

1:01:30.400 --> 1:01:32.160
<v Speaker 3>definitely worth a second look.

1:01:32.600 --> 1:01:35.000
<v Speaker 2>Walk through, just so people can get the sense of

1:01:35.000 --> 1:01:37.720
<v Speaker 2>how you guys run stuff at your restaurant. Pick a

1:01:37.760 --> 1:01:40.720
<v Speaker 2>thing like how you guys do your own beef tallow

1:01:41.560 --> 1:01:43.160
<v Speaker 2>or how you guys do what were you talking about

1:01:43.200 --> 1:01:45.280
<v Speaker 2>the r day? What you guys do and you get

1:01:45.280 --> 1:01:47.240
<v Speaker 2>a bunch of blueberries just something like that.

1:01:47.360 --> 1:01:50.480
<v Speaker 6>Oh and your fermentation, Like you guys have months long,

1:01:50.840 --> 1:01:52.720
<v Speaker 6>months long prep processes.

1:01:52.840 --> 1:01:54.919
<v Speaker 2>Sure, yeah, because I was I was with you one

1:01:54.960 --> 1:01:56.919
<v Speaker 2>time and you were all hopped up. We were down

1:01:56.960 --> 1:02:00.480
<v Speaker 2>at uh we're down in South Texas, and you were

1:02:00.520 --> 1:02:04.480
<v Speaker 2>all worked up about buying every piece of citrus you

1:02:04.480 --> 1:02:09.640
<v Speaker 2>could find in every pecan you could find, filling a vanful.

1:02:10.360 --> 1:02:12.200
<v Speaker 3>Yeah, I just put that that place that you and

1:02:12.280 --> 1:02:14.080
<v Speaker 3>I went to closed, and so we have to go

1:02:14.120 --> 1:02:17.320
<v Speaker 3>even farther south now, and so we just it wasn't

1:02:17.360 --> 1:02:19.920
<v Speaker 3>that much farther we drove. We drove further down that

1:02:20.000 --> 1:02:22.760
<v Speaker 3>highway and finally found a citrus sand and I rolled

1:02:22.800 --> 1:02:26.560
<v Speaker 3>in there and we bought I think twelve cases of lemons.

1:02:26.960 --> 1:02:29.760
<v Speaker 3>That's the first time we'd had lemons in months h

1:02:29.920 --> 1:02:32.440
<v Speaker 3>and brought them back and everybody's joyous.

1:02:34.160 --> 1:02:36.720
<v Speaker 2>So pick anything like what I'm trying to what I

1:02:36.760 --> 1:02:39.840
<v Speaker 2>wanted to do is explain an example of because in

1:02:40.440 --> 1:02:43.560
<v Speaker 2>die Do Way everything is from around here, so you're

1:02:43.560 --> 1:02:46.560
<v Speaker 2>there's a season, there's seasonality. It's not as severe as

1:02:46.600 --> 1:02:48.640
<v Speaker 2>the north, but there's still seasonality in Texas.

1:02:48.680 --> 1:02:48.840
<v Speaker 3>Yeah.

1:02:48.880 --> 1:02:53.280
<v Speaker 2>Yeah, So pick an example of something where what you

1:02:53.440 --> 1:02:55.919
<v Speaker 2>what you needed to do, because you can't just buy

1:02:56.000 --> 1:02:57.240
<v Speaker 2>lemons whenever you want.

1:02:57.200 --> 1:02:59.720
<v Speaker 3>Right, Yeah, I mean lemons are always a really good

1:02:59.720 --> 1:03:01.880
<v Speaker 3>exact ample. I think you know it's because like something

1:03:01.920 --> 1:03:05.240
<v Speaker 3>as simple as ice tea also tea, you know, So

1:03:05.280 --> 1:03:08.920
<v Speaker 3>we use the opon holly, which is the only plant

1:03:09.000 --> 1:03:12.320
<v Speaker 3>that naturally contains caffeine in North America, and it grows

1:03:12.360 --> 1:03:16.120
<v Speaker 3>as a like a invasive understory in East Texas. And

1:03:16.200 --> 1:03:19.000
<v Speaker 3>so we get youpon holly leaves and make tea out

1:03:19.000 --> 1:03:21.160
<v Speaker 3>of that. How do you get there's there's actually a

1:03:21.200 --> 1:03:23.800
<v Speaker 3>couple of producers that make it. They are out there

1:03:23.800 --> 1:03:26.200
<v Speaker 3>harvesting and then they do the whole drying process and

1:03:26.200 --> 1:03:29.200
<v Speaker 3>then supply tea, which is really cool that they're making

1:03:29.680 --> 1:03:32.000
<v Speaker 3>that product out of out of this this I mean,

1:03:32.040 --> 1:03:32.920
<v Speaker 3>it's everywhere else.

1:03:32.920 --> 1:03:35.600
<v Speaker 2>So your tea is from Texas. Yeah, you know, I

1:03:35.600 --> 1:03:38.000
<v Speaker 2>could see a campaign like we put the tea back

1:03:38.000 --> 1:03:38.600
<v Speaker 2>in Texas.

1:03:38.640 --> 1:03:45.880
<v Speaker 3>It's pretty pretty solid. And so but most of the year,

1:03:46.080 --> 1:03:48.440
<v Speaker 3>if you get iced tea and you say, hey, can

1:03:48.480 --> 1:03:51.360
<v Speaker 3>I have a limon with that, We're like sorry, you know,

1:03:51.520 --> 1:03:53.000
<v Speaker 3>and we have to give that. We don't say sorry.

1:03:53.040 --> 1:03:56.720
<v Speaker 3>We we spent it in this like more educational direction

1:03:56.840 --> 1:03:59.600
<v Speaker 3>of like, oh well, we we only source things from here.

1:03:59.720 --> 1:04:03.320
<v Speaker 3>So sometimes in October, you know, barring a hard freeze

1:04:03.320 --> 1:04:06.840
<v Speaker 3>the previous February, we will see some lemons and uh,

1:04:06.920 --> 1:04:09.120
<v Speaker 3>you know, for a brief window of time if you

1:04:09.160 --> 1:04:10.840
<v Speaker 3>wanted a limon with your ic T, we had it.

1:04:12.080 --> 1:04:14.919
<v Speaker 3>But we go through like we just recently had our

1:04:14.960 --> 1:04:17.960
<v Speaker 3>our pork producer, our domestic pork producer went through a

1:04:19.360 --> 1:04:21.640
<v Speaker 3>he he just ran out of product, you know, and

1:04:21.640 --> 1:04:23.520
<v Speaker 3>he's like, listen, I need six to eight weeks to

1:04:23.560 --> 1:04:27.800
<v Speaker 3>get caught back up, and and we're not going to

1:04:27.920 --> 1:04:30.120
<v Speaker 3>have any pork for a pork chop or bacon all

1:04:30.160 --> 1:04:34.080
<v Speaker 3>this stuff. And so we uh, it was it was fun.

1:04:34.280 --> 1:04:37.520
<v Speaker 3>We totally pivoted to Faral hogs and so we were

1:04:37.600 --> 1:04:40.840
<v Speaker 3>just you know, having conversations with the processor that that

1:04:40.960 --> 1:04:43.040
<v Speaker 3>handles all the hogs, you know, like what we're what

1:04:43.080 --> 1:04:45.480
<v Speaker 3>we're looking for. Luckily it's at it's at peak time

1:04:45.520 --> 1:04:48.240
<v Speaker 3>of year for Farrell hogs, like kind of they're when

1:04:48.240 --> 1:04:49.320
<v Speaker 3>they're ripe.

1:04:50.000 --> 1:04:52.720
<v Speaker 6>I can see it like cradle in the phone between

1:04:52.760 --> 1:04:54.920
<v Speaker 6>your neck and your ear as you're you're loading your

1:04:54.920 --> 1:04:56.360
<v Speaker 6>fifty round mag on your ar.

1:05:00.200 --> 1:05:02.520
<v Speaker 3>And so we had we had to pivot to that,

1:05:02.720 --> 1:05:05.800
<v Speaker 3>which was you know, very I mean on brand for

1:05:05.920 --> 1:05:08.880
<v Speaker 3>us at least and people because the pork chop is

1:05:08.880 --> 1:05:10.560
<v Speaker 3>a very popular item. But they would come in and

1:05:10.600 --> 1:05:12.920
<v Speaker 3>be like, oh my god, that well, we don't have

1:05:13.000 --> 1:05:15.320
<v Speaker 3>it right now, but we do have these much smaller

1:05:15.360 --> 1:05:18.200
<v Speaker 3>wild board chops prepared in exactly the same way and

1:05:18.280 --> 1:05:20.200
<v Speaker 3>did a bunch of just different things. But we were

1:05:20.240 --> 1:05:23.640
<v Speaker 3>having to process, you know, for every domestic hog, we're

1:05:23.640 --> 1:05:27.640
<v Speaker 3>having to process three seventy pound farrel hog carcasses. But

1:05:27.720 --> 1:05:30.160
<v Speaker 3>luckily they're all of you know that they're at their

1:05:30.200 --> 1:05:32.600
<v Speaker 3>fattest right now because we had a really really killer

1:05:32.880 --> 1:05:34.000
<v Speaker 3>acorn pecan drop.

1:05:34.080 --> 1:05:35.840
<v Speaker 2>How long does that run for when you're fat?

1:05:36.800 --> 1:05:39.040
<v Speaker 3>It depends on weather, So I mean you get like

1:05:39.360 --> 1:05:42.720
<v Speaker 3>your tree mass drop in October November. But we had

1:05:43.040 --> 1:05:46.520
<v Speaker 3>the most atypical year and we have we still have

1:05:46.640 --> 1:05:52.000
<v Speaker 3>pecans dropping right now in it's late February March, so

1:05:52.000 --> 1:05:55.640
<v Speaker 3>we've had a really incredible year relatively dry, so all

1:05:55.640 --> 1:05:57.760
<v Speaker 3>that stuff sits on the ground really well, and so

1:05:57.960 --> 1:06:00.800
<v Speaker 3>the faral hogs have maintained a really high level of

1:06:00.840 --> 1:06:04.960
<v Speaker 3>fat in the regions that have those trees prominence to

1:06:05.040 --> 1:06:07.480
<v Speaker 3>like hill country and just to our southeast, and that's

1:06:07.480 --> 1:06:09.880
<v Speaker 3>where we try to get our hogs from, and so

1:06:10.760 --> 1:06:15.400
<v Speaker 3>they just look really good. So it's very very optimal

1:06:15.600 --> 1:06:18.280
<v Speaker 3>timing for that lag to happen where we could just

1:06:18.320 --> 1:06:20.800
<v Speaker 3>shift into the feral hogs because they were so fatty.

1:06:21.200 --> 1:06:23.320
<v Speaker 3>But I mean that's kind of the level of thinking

1:06:23.360 --> 1:06:25.480
<v Speaker 3>that we have to put in an organization. We have

1:06:25.520 --> 1:06:27.600
<v Speaker 3>to call the processor and be like, listen, man, we're

1:06:27.640 --> 1:06:30.600
<v Speaker 3>gonna need we're gonna need you to call out, you know,

1:06:30.800 --> 1:06:36.200
<v Speaker 3>four or five six whole faral hogs weekly of optimal

1:06:36.280 --> 1:06:39.400
<v Speaker 3>fat content and get them to us in this interim

1:06:39.720 --> 1:06:40.760
<v Speaker 3>and made it work.

1:06:41.400 --> 1:06:44.240
<v Speaker 2>There was a restaurant, do you remember that restaurant out

1:06:44.280 --> 1:06:48.040
<v Speaker 2>on those out in the San Juans San Juan Islands

1:06:48.040 --> 1:06:51.040
<v Speaker 2>on the Willows. They want to be in a real

1:06:51.120 --> 1:06:55.960
<v Speaker 2>controversial deal because they were acting like, you know, when

1:06:56.000 --> 1:06:57.680
<v Speaker 2>I said the name of the restaurant, Phil.

1:06:59.320 --> 1:07:03.040
<v Speaker 6>Wait restaurant, it's kind of what that that the menu

1:07:03.120 --> 1:07:04.400
<v Speaker 6>is based off of, kind.

1:07:04.240 --> 1:07:06.040
<v Speaker 2>Of I don't want to get in over my waiters here,

1:07:06.120 --> 1:07:08.640
<v Speaker 2>but I want to like someone in fact checked was it?

1:07:09.280 --> 1:07:10.160
<v Speaker 6>No, it was? It wasn't.

1:07:10.880 --> 1:07:15.360
<v Speaker 2>I don't want to like, yeah, Willows And there was

1:07:15.400 --> 1:07:18.520
<v Speaker 2>like an expose a I don't want to like what's

1:07:18.560 --> 1:07:19.600
<v Speaker 2>the call when you say something.

1:07:20.040 --> 1:07:20.360
<v Speaker 7>Back to me?

1:07:20.480 --> 1:07:20.600
<v Speaker 5>Now?

1:07:20.680 --> 1:07:24.040
<v Speaker 4>Yeah, I don't want to planters I don't want slander.

1:07:24.880 --> 1:07:27.240
<v Speaker 2>Anyways, they had a thing where it was like everything's

1:07:27.240 --> 1:07:29.919
<v Speaker 2>from around here, but then there was in their minds

1:07:31.160 --> 1:07:32.120
<v Speaker 2>I should have brought it up.

1:07:33.200 --> 1:07:36.880
<v Speaker 3>I mean, to be fair, there are some things you know,

1:07:36.960 --> 1:07:38.600
<v Speaker 3>like there's some flour and sugar.

1:07:38.960 --> 1:07:40.400
<v Speaker 2>Well no, no, no, I mean I was on.

1:07:40.280 --> 1:07:42.640
<v Speaker 6>A lummy island Willows, and.

1:07:42.600 --> 1:07:44.240
<v Speaker 2>I wasn't gonna do that. But I mean it was

1:07:44.280 --> 1:07:47.040
<v Speaker 2>like a more like what the point I was gonna

1:07:47.080 --> 1:07:49.560
<v Speaker 2>make is that you because you couldn't get the pork

1:07:49.640 --> 1:07:52.000
<v Speaker 2>chops you wanted from the guy you wanted from, you

1:07:52.040 --> 1:07:54.840
<v Speaker 2>pulled them from your menu as opposed to running down

1:07:54.840 --> 1:07:55.280
<v Speaker 2>to Costco.

1:07:56.080 --> 1:07:59.840
<v Speaker 3>Right, And a lot of places, unfortunately that say local

1:08:00.160 --> 1:08:03.760
<v Speaker 3>or we use local and organic products whenever possible there

1:08:03.920 --> 1:08:04.680
<v Speaker 3>aren't doing it.

1:08:05.040 --> 1:08:07.520
<v Speaker 2>Yeah, it's widespread, widespread, And do.

1:08:07.640 --> 1:08:10.560
<v Speaker 6>Want to point out that it permanently closed in twenty

1:08:10.600 --> 1:08:12.720
<v Speaker 6>twenty two, so you know you're.

1:08:13.160 --> 1:08:19.640
<v Speaker 2>Yeah, it was a it was a little uh deceptive.

1:08:19.800 --> 1:08:21.840
<v Speaker 2>I went there and I could I smell the fish,

1:08:23.840 --> 1:08:25.679
<v Speaker 2>not just the fish was on my plate. I smelled

1:08:25.680 --> 1:08:28.360
<v Speaker 2>the fish. I was like, no, man doesn't seem right.

1:08:29.240 --> 1:08:29.960
<v Speaker 2>Doesn't seem right?

1:08:30.880 --> 1:08:31.200
<v Speaker 4>It doesn't.

1:08:31.240 --> 1:08:34.280
<v Speaker 9>It doesn't add up when you say local whenever possible,

1:08:34.720 --> 1:08:36.080
<v Speaker 9>you leave yourself a lot of.

1:08:36.160 --> 1:08:38.800
<v Speaker 4>Uh, it wasn't possible, it's yeah, or.

1:08:40.439 --> 1:08:42.320
<v Speaker 8>It depends on how hard you want to try it

1:08:42.360 --> 1:08:43.040
<v Speaker 8>to get local.

1:08:43.160 --> 1:08:46.160
<v Speaker 2>They would do this thing where they're like they serve

1:08:46.200 --> 1:08:53.360
<v Speaker 2>some c cucumbers and she gestures out the window being

1:08:53.479 --> 1:08:57.920
<v Speaker 2>like they're right. She gestures out the window as though

1:08:57.960 --> 1:09:01.360
<v Speaker 2>they were caught, they were picked right there, or it's

1:09:01.400 --> 1:09:04.720
<v Speaker 2>all that like our friends at this, our friends at that,

1:09:04.880 --> 1:09:07.120
<v Speaker 2>our friends at this, And then you look the stuff

1:09:07.200 --> 1:09:11.000
<v Speaker 2>up and you're like, sure, you're friends, you know, kind

1:09:11.000 --> 1:09:12.680
<v Speaker 2>of like and then like everything's from the garden, but

1:09:12.720 --> 1:09:13.599
<v Speaker 2>the guard's not that big.

1:09:14.040 --> 1:09:14.960
<v Speaker 4>Yeah, and it's in.

1:09:15.760 --> 1:09:21.720
<v Speaker 2>It's in. It's in a temperate rainforest, right, and there's

1:09:21.760 --> 1:09:24.040
<v Speaker 2>like limits to how much you can grow at that

1:09:24.120 --> 1:09:27.400
<v Speaker 2>latitude certainly, and you just after a while I was like,

1:09:27.800 --> 1:09:30.000
<v Speaker 2>come on, man, like running with it hard.

1:09:30.400 --> 1:09:33.720
<v Speaker 6>Yeah, you know, but just like what you said about

1:09:33.960 --> 1:09:38.040
<v Speaker 6>the I mean, think of the ability, the logistical ability

1:09:38.040 --> 1:09:41.680
<v Speaker 6>that you need to have to forecast and work around

1:09:41.880 --> 1:09:47.720
<v Speaker 6>your primary hog protein supplier saying like six to eight

1:09:47.760 --> 1:09:50.720
<v Speaker 6>weeks we're out. I mean I think that's plenty for

1:09:50.760 --> 1:09:53.479
<v Speaker 6>people to be like, oh, this Green Michelin start things

1:09:53.520 --> 1:09:57.880
<v Speaker 6>pretty cool, but boy Cisco truck every Wednesday.

1:09:57.840 --> 1:10:00.280
<v Speaker 3>Sure, right, I mean it's all it's enabled by the

1:10:00.320 --> 1:10:02.479
<v Speaker 3>fact that we have such a good relationship with with

1:10:02.680 --> 1:10:05.719
<v Speaker 3>that producer, you know, and we've we've known him for

1:10:05.880 --> 1:10:08.800
<v Speaker 3>seventeen years and so when he called, he gave us

1:10:09.120 --> 1:10:12.160
<v Speaker 3>for plenty of head start, and it enables us to

1:10:12.160 --> 1:10:13.920
<v Speaker 3>do it. But I think people expect that of us,

1:10:14.040 --> 1:10:17.000
<v Speaker 3>you know, and we expect that of ourselves too. We're

1:10:17.080 --> 1:10:21.120
<v Speaker 3>not gonna We're not going to ever purposely not serve

1:10:21.200 --> 1:10:23.120
<v Speaker 3>something that we don't know about. We've been misled before,

1:10:23.400 --> 1:10:24.280
<v Speaker 3>we've been cheated.

1:10:24.360 --> 1:10:24.519
<v Speaker 5>You know.

1:10:24.560 --> 1:10:27.559
<v Speaker 3>We've had farmers show up and swear up and down

1:10:27.600 --> 1:10:29.320
<v Speaker 3>that they grew this thing, and then we find a

1:10:29.320 --> 1:10:32.679
<v Speaker 3>little grown in Mexico sticker on one of them. Really,

1:10:32.720 --> 1:10:34.960
<v Speaker 3>what's happened? It's happened, and it's like what do we

1:10:35.000 --> 1:10:37.240
<v Speaker 3>do at that point? You know, it's like a very confusing,

1:10:37.320 --> 1:10:40.640
<v Speaker 3>it's a it's and you will have people just and

1:10:40.680 --> 1:10:43.599
<v Speaker 3>we had one guy in particular, like he misled us

1:10:43.600 --> 1:10:46.920
<v Speaker 3>for years about product, and it was it was devastating

1:10:47.040 --> 1:10:49.280
<v Speaker 3>because I was like, man, that's our reputation right there,

1:10:49.320 --> 1:10:52.120
<v Speaker 3>Like we stake everything on this, and I think he

1:10:52.240 --> 1:10:54.519
<v Speaker 3>just he got into a lie and then never got

1:10:54.520 --> 1:10:56.680
<v Speaker 3>out of it. And then when we found out, we

1:10:56.680 --> 1:10:58.960
<v Speaker 3>were just like kicked him to the curb, but like,

1:10:59.040 --> 1:11:00.200
<v Speaker 3>don't ever come back here.

1:11:00.240 --> 1:11:00.439
<v Speaker 4>Man.

1:11:01.160 --> 1:11:01.759
<v Speaker 3>It was rough.

1:11:01.960 --> 1:11:04.439
<v Speaker 6>Well, so what about something like quail?

1:11:04.640 --> 1:11:04.800
<v Speaker 7>Right?

1:11:04.880 --> 1:11:07.080
<v Speaker 6>So, I mean you deal in like the exotics, which

1:11:07.640 --> 1:11:10.439
<v Speaker 6>would be a Neil guy and the hot ad that

1:11:10.439 --> 1:11:13.799
<v Speaker 6>that we mentioned, and then feral hogs. We've covered a bunch,

1:11:14.040 --> 1:11:18.000
<v Speaker 6>like there's a legal way to get those two a

1:11:18.120 --> 1:11:23.519
<v Speaker 6>resale market, but yeah, what about quail? How does how

1:11:23.520 --> 1:11:24.240
<v Speaker 6>does that work?

1:11:24.439 --> 1:11:27.640
<v Speaker 3>Yeah? You have that you have like game birds or

1:11:27.720 --> 1:11:30.519
<v Speaker 3>game animals, and then you have wild game I think,

1:11:30.560 --> 1:11:32.599
<v Speaker 3>and there's I think there's two distinct categories. And we're

1:11:32.640 --> 1:11:35.280
<v Speaker 3>also very upfront about that. You know, duck. You know

1:11:35.640 --> 1:11:37.680
<v Speaker 3>there's some restaurant in New York City that's just like,

1:11:37.800 --> 1:11:41.000
<v Speaker 3>you know, advertising that they're selling wild duck. I'm like,

1:11:41.080 --> 1:11:45.439
<v Speaker 3>you want to probably tap the brake saw that first off,

1:11:45.479 --> 1:11:48.920
<v Speaker 3>you're not, you know, it's just but you also don't

1:11:48.960 --> 1:11:51.639
<v Speaker 3>even know enough about the topic to know that that's

1:11:51.680 --> 1:11:56.479
<v Speaker 3>been illegal for more than a century. And but you know,

1:11:56.520 --> 1:11:59.600
<v Speaker 3>it just sounds good to them and but we we

1:11:59.640 --> 1:12:02.840
<v Speaker 3>serve farm raised duck, you know, we serve farm raise quail.

1:12:03.200 --> 1:12:06.120
<v Speaker 3>And but then beyond that, if we're presented with an

1:12:06.160 --> 1:12:09.479
<v Speaker 3>opportunity to source like true wild game, we absolutely will.

1:12:09.479 --> 1:12:13.880
<v Speaker 3>And we're in Texas where it's it's pretty easy. It's

1:12:13.920 --> 1:12:17.760
<v Speaker 3>facilitated by h t DA, the Department of Agriculture, and

1:12:17.840 --> 1:12:20.720
<v Speaker 3>we we can we can get nil ghui. And this

1:12:20.880 --> 1:12:23.639
<v Speaker 3>is why we we tend towards noil guy especially. It's

1:12:23.640 --> 1:12:27.720
<v Speaker 3>because they don't like corn and they're they're field harvested

1:12:27.760 --> 1:12:31.000
<v Speaker 3>in the wild by broken arrow ranch by shooters and helicopters.

1:12:32.360 --> 1:12:34.800
<v Speaker 3>We tend towards nol guy because of that, because it

1:12:34.880 --> 1:12:38.800
<v Speaker 3>is such a pure ingredient. It's an invasive We'll get

1:12:38.800 --> 1:12:42.920
<v Speaker 3>some access here and there, and then feral hog has

1:12:42.960 --> 1:12:45.840
<v Speaker 3>to be trapped live and then brought to the processor

1:12:46.120 --> 1:12:50.080
<v Speaker 3>and killed with an anti mortem inspection and then post

1:12:50.160 --> 1:12:52.080
<v Speaker 3>mortem inspection, and then we can get them like that.

1:12:52.160 --> 1:12:54.360
<v Speaker 3>We can't go out and shoot them. And if you

1:12:54.479 --> 1:12:56.040
<v Speaker 3>have them in your back of your truck, we can't

1:12:56.040 --> 1:12:56.760
<v Speaker 3>take those either.

1:12:57.040 --> 1:12:58.680
<v Speaker 2>People show a.

1:12:58.640 --> 1:13:01.360
<v Speaker 3>Couple of times, but a lot of a lot. Hey,

1:13:01.479 --> 1:13:03.200
<v Speaker 3>we got all that you could ever use, and like

1:13:03.400 --> 1:13:07.760
<v Speaker 3>it's not how it works really, there's very strict UH

1:13:08.360 --> 1:13:12.560
<v Speaker 3>protocols behind that. And then lately we've been sourcing a

1:13:12.560 --> 1:13:14.759
<v Speaker 3>lot of odd ad and odd ads on the menu.

1:13:15.240 --> 1:13:18.960
<v Speaker 3>Those are maybe coming from high fence places, maybe coming

1:13:19.120 --> 1:13:22.400
<v Speaker 3>from low fence places, or catching them in big pen traps.

1:13:22.400 --> 1:13:25.000
<v Speaker 3>But we're putting add ad on there as part of

1:13:25.240 --> 1:13:30.759
<v Speaker 3>a like a wider campaign to just to educate people

1:13:30.760 --> 1:13:32.200
<v Speaker 3>on the pure edibility of odd ad.

1:13:32.360 --> 1:13:34.479
<v Speaker 5>Well, yeah, can you go on to that more because

1:13:34.520 --> 1:13:36.880
<v Speaker 5>I'm doing the odd ad hunt in Texas with my

1:13:36.960 --> 1:13:39.439
<v Speaker 5>boyfriend and Corey actually in April.

1:13:39.760 --> 1:13:43.080
<v Speaker 3>Yeah. I mean to me, odd ad are kind of

1:13:43.200 --> 1:13:47.719
<v Speaker 3>these They're they're like hogs in a lot of ways

1:13:47.720 --> 1:13:49.559
<v Speaker 3>and that, but they just inhabit I mean in an

1:13:50.439 --> 1:13:54.040
<v Speaker 3>impact and then they inhabit different regions, you know, the

1:13:54.040 --> 1:13:55.920
<v Speaker 3>far Hill country all the way out to West Texas

1:13:55.920 --> 1:14:01.439
<v Speaker 3>where there's a lot of them and they're widely not eaten,

1:14:01.920 --> 1:14:04.120
<v Speaker 3>and so by we have them on our menu.

1:14:04.479 --> 1:14:07.120
<v Speaker 7>You know when you say widely, let's just like set

1:14:07.160 --> 1:14:07.760
<v Speaker 7>the stage here.

1:14:07.880 --> 1:14:09.519
<v Speaker 2>I found it to be a rough I ate one

1:14:09.840 --> 1:14:11.439
<v Speaker 2>down to the bone. I found it to be a

1:14:11.439 --> 1:14:12.200
<v Speaker 2>pretty rough meat.

1:14:12.280 --> 1:14:14.240
<v Speaker 5>Did you did you? How is that prepared.

1:14:14.600 --> 1:14:15.200
<v Speaker 2>We made I made?

1:14:15.640 --> 1:14:16.720
<v Speaker 5>You made me?

1:14:16.840 --> 1:14:21.120
<v Speaker 6>You made a tough or rough is like it wasn't palatable?

1:14:21.200 --> 1:14:25.080
<v Speaker 3>May I preface? No? No? Did you cook it in

1:14:25.160 --> 1:14:26.439
<v Speaker 3>a dry heat method?

1:14:27.080 --> 1:14:27.160
<v Speaker 5>Like?

1:14:27.280 --> 1:14:30.000
<v Speaker 3>Did you grill it? Or our our smoke it?

1:14:30.120 --> 1:14:32.080
<v Speaker 4>I made jerky with it.

1:14:32.240 --> 1:14:33.560
<v Speaker 2>We made barbe cool with it.

1:14:33.760 --> 1:14:34.040
<v Speaker 3>Okay.

1:14:34.479 --> 1:14:37.000
<v Speaker 2>We cooked its lungs, not as lungs. We cooked its

1:14:37.080 --> 1:14:42.400
<v Speaker 2>kidney's heart, liver, and then I did various like roasts

1:14:42.439 --> 1:14:45.720
<v Speaker 2>and whatnot. Okay, I never it just wasn't you know,

1:14:46.439 --> 1:14:48.920
<v Speaker 2>it wasn't it to me? Wasn't I wasn't like, oh

1:14:48.920 --> 1:14:50.719
<v Speaker 2>my god, I can't wait to get another audit?

1:14:51.080 --> 1:14:52.280
<v Speaker 3>Was it a flavor or a texture?

1:14:52.640 --> 1:14:53.880
<v Speaker 4>Flavor? Strongly?

1:14:54.200 --> 1:14:56.920
<v Speaker 2>Yeah, I just it just wasn't my favorite. But everything

1:14:56.920 --> 1:14:57.719
<v Speaker 2>can't be your favorite.

1:14:57.880 --> 1:15:00.240
<v Speaker 3>No, I love it, But also I I have to

1:15:00.280 --> 1:15:02.160
<v Speaker 3>be really clear, and I've never had an ad Dad

1:15:02.320 --> 1:15:06.559
<v Speaker 3>from West Texas. We've only eaten Hill country aud.

1:15:06.360 --> 1:15:10.320
<v Speaker 2>Ad mine was from very West. Yeah, like maybe, yeah,

1:15:10.479 --> 1:15:13.640
<v Speaker 2>just like it was bad. It's just I kind of

1:15:13.680 --> 1:15:17.759
<v Speaker 2>got a lot of times you eat something like take haveveleena,

1:15:17.800 --> 1:15:22.559
<v Speaker 2>for instance, if you just took like if you're cooking

1:15:22.560 --> 1:15:25.559
<v Speaker 2>to have a leena, you're gonna be doing steps and processes, right.

1:15:25.600 --> 1:15:27.320
<v Speaker 2>You can't just you don't. No one just takes like

1:15:27.360 --> 1:15:29.599
<v Speaker 2>a have a Lena steak and throws in a pan.

1:15:29.760 --> 1:15:29.920
<v Speaker 4>Right.

1:15:29.960 --> 1:15:31.880
<v Speaker 2>It's like a thing that requires you to bring a

1:15:31.880 --> 1:15:35.320
<v Speaker 2>certain level of expertise to it. I found Awdad to

1:15:35.400 --> 1:15:37.879
<v Speaker 2>be the kind of thing where you need to bring

1:15:38.000 --> 1:15:41.320
<v Speaker 2>a level of expertise to get something that you would

1:15:41.520 --> 1:15:43.200
<v Speaker 2>be comfortable just serving to friends.

1:15:43.040 --> 1:15:46.000
<v Speaker 4>That come over for dinner. Sure it wasn't like fail safe.

1:15:46.840 --> 1:15:49.120
<v Speaker 3>Yeah. I think that a lot of people go wrong

1:15:49.160 --> 1:15:51.479
<v Speaker 3>and they might treat addad like venison, and then that

1:15:51.560 --> 1:15:54.200
<v Speaker 3>same person might treat venison like beef, and so you're

1:15:54.600 --> 1:15:58.880
<v Speaker 3>you're kind of failing and that it's it's a particularly

1:15:58.920 --> 1:16:02.960
<v Speaker 3>it's I mean, it's a metaphorically tough meat. I mean

1:16:02.960 --> 1:16:08.200
<v Speaker 3>it's tough animal. You know they chewy, yes, yeah, and uh,

1:16:09.280 --> 1:16:10.840
<v Speaker 3>I mean when you're cutting an add ad like you

1:16:10.880 --> 1:16:12.640
<v Speaker 3>can get tired. I found, you know, it's like the

1:16:13.000 --> 1:16:15.280
<v Speaker 3>meat is just like it's got a density to it.

1:16:16.000 --> 1:16:17.639
<v Speaker 3>Like you know, after I break down an aud aud,

1:16:17.680 --> 1:16:20.479
<v Speaker 3>I feel like I've had more like forty percent more

1:16:20.520 --> 1:16:22.599
<v Speaker 3>resistance than I would if I'd just killed a dough

1:16:23.080 --> 1:16:27.680
<v Speaker 3>like whitetail and the way that you approach cooking it.

1:16:27.720 --> 1:16:30.599
<v Speaker 3>I mean it's very simple. I think grind and stew,

1:16:30.880 --> 1:16:34.640
<v Speaker 3>but you know, you have to incorporate, Like we're into it.

1:16:34.640 --> 1:16:36.800
<v Speaker 3>It has to be cooked for a very long time.

1:16:36.840 --> 1:16:40.000
<v Speaker 3>But I really like it. We grind it, we make meatballs,

1:16:40.120 --> 1:16:44.040
<v Speaker 3>like good friend mentioned, make meatballs out of it, and

1:16:44.040 --> 1:16:46.920
<v Speaker 3>we can aggregate all animals that way too. We could

1:16:46.960 --> 1:16:49.280
<v Speaker 3>get a you, we could get a ram, doesn't really matter.

1:16:49.800 --> 1:16:53.360
<v Speaker 3>All goes into the pile together. But more than anything,

1:16:53.400 --> 1:16:56.519
<v Speaker 3>we're just trying to, you know, illuminate the sheer fact

1:16:56.560 --> 1:16:59.519
<v Speaker 3>that you can't he sure, yeah, and promote it. I

1:16:59.600 --> 1:17:01.800
<v Speaker 3>probably the only restaurant in the hemisphere that's got all

1:17:01.840 --> 1:17:04.360
<v Speaker 3>out on the menu. I don't know anybody else that

1:17:04.439 --> 1:17:06.479
<v Speaker 3>even has access to them. And then when people say

1:17:06.479 --> 1:17:07.120
<v Speaker 3>where do you get them?

1:17:07.160 --> 1:17:13.040
<v Speaker 5>I'm like, any part of that that you'd like, cut

1:17:13.240 --> 1:17:15.799
<v Speaker 5>small and stir fry.

1:17:16.240 --> 1:17:19.000
<v Speaker 3>The tender loins, and the loins tend to even be

1:17:19.200 --> 1:17:22.840
<v Speaker 3>a little on the dense side if you and backstraps

1:17:22.920 --> 1:17:29.479
<v Speaker 3>have not a not a horizontal grain to them, they

1:17:29.520 --> 1:17:32.720
<v Speaker 3>have a slightly offset grain and with an odd dad

1:17:32.800 --> 1:17:35.479
<v Speaker 3>you have to be particularly careful with that and that

1:17:35.640 --> 1:17:38.360
<v Speaker 3>you have to nail that, that ninety degree on that

1:17:38.640 --> 1:17:41.040
<v Speaker 3>on that slight offset, I'd say, and it's it's sitting

1:17:41.040 --> 1:17:44.400
<v Speaker 3>at like thirty you know, degrees off. It's not just

1:17:44.439 --> 1:17:47.800
<v Speaker 3>straight down. And if you if you don't nail that,

1:17:47.840 --> 1:17:51.080
<v Speaker 3>then you still got this slight angle, this diagonal grain

1:17:51.160 --> 1:17:53.400
<v Speaker 3>running through your slices. And if you get it super thin,

1:17:54.120 --> 1:17:58.040
<v Speaker 3>it can be really good. I we uh cook then

1:17:58.040 --> 1:18:00.800
<v Speaker 3>odd Ad next to a white tail. One night, just

1:18:00.800 --> 1:18:03.080
<v Speaker 3>did steak freets. You know, it's like a Bordelai sauce.

1:18:03.120 --> 1:18:05.920
<v Speaker 3>And everybody liked the audid just as much as the

1:18:05.920 --> 1:18:08.479
<v Speaker 3>white tail, but I had to slice it super thin.

1:18:09.680 --> 1:18:12.960
<v Speaker 3>I I love them. I you know, we're in a

1:18:13.000 --> 1:18:15.920
<v Speaker 3>way so lucky that we can. You know, like me

1:18:16.000 --> 1:18:18.080
<v Speaker 3>and my daughter hunt a lot, and we could. We

1:18:18.120 --> 1:18:22.360
<v Speaker 3>could kill access hogs and odd Ad only and these

1:18:22.360 --> 1:18:26.799
<v Speaker 3>are all these high impact invasives and it feels pretty

1:18:26.800 --> 1:18:30.120
<v Speaker 3>good to do something like that, and especially odd Ad,

1:18:30.160 --> 1:18:32.439
<v Speaker 3>it's like it's almost a goal. Now I'm going to

1:18:32.479 --> 1:18:35.080
<v Speaker 3>be an apologist for those as well. Try to get

1:18:35.160 --> 1:18:38.719
<v Speaker 3>more people on board with at least are equipping people

1:18:38.800 --> 1:18:42.280
<v Speaker 3>with better methodology to make it more palatable.

1:18:42.479 --> 1:18:44.599
<v Speaker 2>Yeah, you turn. You turned the world down to hogs,

1:18:44.600 --> 1:18:47.160
<v Speaker 2>and now you're gonna do uh, you're gonna help people

1:18:47.160 --> 1:18:48.200
<v Speaker 2>figure out how to do oddds.

1:18:48.240 --> 1:18:50.240
<v Speaker 5>Yeah, I'm probably gonna call you and I'm trying to

1:18:50.240 --> 1:18:51.479
<v Speaker 5>figure out what to do with it.

1:18:51.640 --> 1:18:52.760
<v Speaker 3>Where are you hunting.

1:18:53.200 --> 1:18:55.160
<v Speaker 5>Way South bordering Chihuahua.

1:18:55.880 --> 1:18:58.320
<v Speaker 3>Oh yeah, okay, yeah, so that's yeah, West Texas.

1:18:58.400 --> 1:19:02.600
<v Speaker 2>Ye yeah, yeah, you know I always put in I

1:19:02.640 --> 1:19:05.559
<v Speaker 2>always draw for the ie hundred mount in West Texas,

1:19:05.600 --> 1:19:08.879
<v Speaker 2>but I always draw, always put in in New Mexico,

1:19:09.400 --> 1:19:10.599
<v Speaker 2>but I haven't drawn in New Mexico.

1:19:11.560 --> 1:19:14.240
<v Speaker 3>Yeah. Yeah, you'll be out in the Davis Mountains probably coud.

1:19:14.040 --> 1:19:15.760
<v Speaker 2>You do like public like in New Mexico, you can

1:19:15.800 --> 1:19:17.400
<v Speaker 2>do like public land odd d hunts.

1:19:17.479 --> 1:19:17.679
<v Speaker 1>Yeah.

1:19:18.960 --> 1:19:21.920
<v Speaker 9>The grain, the differentiation in the grain in the in

1:19:21.960 --> 1:19:24.240
<v Speaker 9>the backstraps as you're talking about, is that something that's

1:19:24.280 --> 1:19:28.559
<v Speaker 9>like characteristic to sheep in general, not deer too, deer.

1:19:28.360 --> 1:19:32.280
<v Speaker 3>Too, Yeah, like if you have a larger deer loin

1:19:32.439 --> 1:19:35.320
<v Speaker 3>and I'm the ones the deer backstraps that I deal

1:19:35.360 --> 1:19:37.240
<v Speaker 3>with are way smaller than what you guys have with

1:19:37.840 --> 1:19:40.840
<v Speaker 3>elk or deer or even larger white tails. And so

1:19:41.040 --> 1:19:43.680
<v Speaker 3>if you like just take a really close look at it,

1:19:43.720 --> 1:19:46.439
<v Speaker 3>and you'll see that it's just slightly offset. And then

1:19:46.479 --> 1:19:48.840
<v Speaker 3>when you're slicing it out, you're gonna if you come

1:19:48.840 --> 1:19:50.519
<v Speaker 3>in and you kind to hit it at a very

1:19:50.520 --> 1:19:53.160
<v Speaker 3>slight angle, you're going to be getting that true ninety

1:19:53.200 --> 1:19:54.760
<v Speaker 3>degree on it. And that's where you get the most

1:19:54.800 --> 1:19:55.920
<v Speaker 3>tenderness out of that slice.

1:19:56.120 --> 1:19:59.120
<v Speaker 2>Gotcha, No, I thought you were Yeah, okay, how do

1:19:59.160 --> 1:20:02.320
<v Speaker 2>these audi ads come to YEA, what form?

1:20:02.479 --> 1:20:05.799
<v Speaker 3>Uh? They're they're trapped in the same types of traps

1:20:05.800 --> 1:20:08.360
<v Speaker 3>that the faral hogs come in are trapped in. So

1:20:08.439 --> 1:20:12.240
<v Speaker 3>you've got your like your cell phone style dropgate traps,

1:20:12.960 --> 1:20:15.680
<v Speaker 3>and so they'll just wait for them and drop the

1:20:15.680 --> 1:20:18.320
<v Speaker 3>trap on them. And and we've been so consistent that

1:20:18.320 --> 1:20:21.680
<v Speaker 3>we've been able to get them because then our processor

1:20:21.800 --> 1:20:25.240
<v Speaker 3>is talking to trappers and then once that incentive like

1:20:25.360 --> 1:20:27.960
<v Speaker 3>stream is reached, they know, oh we need more odd

1:20:28.000 --> 1:20:29.479
<v Speaker 3>ad and so they start bringing us more.

1:20:30.520 --> 1:20:32.479
<v Speaker 2>But what I mean is how do they show up

1:20:32.479 --> 1:20:33.080
<v Speaker 2>at your place?

1:20:33.439 --> 1:20:38.040
<v Speaker 3>In what form? Either trim or whole carcass depending what

1:20:38.080 --> 1:20:38.519
<v Speaker 3>our needs?

1:20:38.520 --> 1:20:41.000
<v Speaker 2>Are caught off behind the ears?

1:20:41.640 --> 1:20:44.759
<v Speaker 3>Uh yeah, yeah, the skin and gutted whole carcass.

1:20:44.840 --> 1:20:45.280
<v Speaker 4>Yeah.

1:20:45.360 --> 1:20:47.360
<v Speaker 2>Yeah, you don't have a big old pile of them

1:20:47.400 --> 1:20:50.559
<v Speaker 2>horns laying around now, no, no, no, got it.

1:20:50.920 --> 1:20:54.080
<v Speaker 5>I got a question. So you were saying, like the

1:20:54.120 --> 1:21:00.200
<v Speaker 5>odd ad like it needs like moisture water. So I

1:21:00.240 --> 1:21:05.880
<v Speaker 5>defrosted some rib meat that I had sliced out from

1:21:06.520 --> 1:21:10.920
<v Speaker 5>white from white tail, and I seared on a cast

1:21:11.000 --> 1:21:12.600
<v Speaker 5>I was just in a rush. I wasn't trying to

1:21:12.600 --> 1:21:14.320
<v Speaker 5>prep a meal. I just want to eat some meat.

1:21:14.360 --> 1:21:17.960
<v Speaker 5>So I just like put some dry rub seasoning oil

1:21:18.040 --> 1:21:20.439
<v Speaker 5>through in a cast iron pan just a couple of minutes.

1:21:22.000 --> 1:21:23.080
<v Speaker 4>I'm already reaching for.

1:21:29.920 --> 1:21:31.120
<v Speaker 2>For three years.

1:21:30.880 --> 1:21:37.280
<v Speaker 5>As in aside, I'm I don't always like soft textured meat.

1:21:37.360 --> 1:21:41.120
<v Speaker 5>I don't always want like a really soft backstrap, like

1:21:41.240 --> 1:21:44.760
<v Speaker 5>I'm used to eating tendon, which sometimes can be like

1:21:44.840 --> 1:21:47.320
<v Speaker 5>melt in your mouth, right, but sometimes it's true ear

1:21:47.479 --> 1:21:52.200
<v Speaker 5>So I'm like, I think the breath of meat textures

1:21:52.240 --> 1:21:55.640
<v Speaker 5>and I'm comfortable with and happy to now on like

1:21:55.760 --> 1:21:58.840
<v Speaker 5>that's I mean an Asian cuisine, right, It's just not

1:21:58.960 --> 1:22:02.719
<v Speaker 5>exactly the same. But but I felt like the meat

1:22:03.160 --> 1:22:07.360
<v Speaker 5>was it was juicier and yeah, like there was a

1:22:07.360 --> 1:22:11.200
<v Speaker 5>little bit of chew, but it was juicier. Then I

1:22:11.320 --> 1:22:13.320
<v Speaker 5>use some of the same rib me and I like,

1:22:13.880 --> 1:22:17.200
<v Speaker 5>whatever did Chinese five spice dikon blah blah blah through

1:22:17.240 --> 1:22:20.479
<v Speaker 5>them the pressure cooker for twelve minutes. Now that meat

1:22:20.760 --> 1:22:23.760
<v Speaker 5>was so dry, but like kind of pull apart, and

1:22:23.800 --> 1:22:27.360
<v Speaker 5>I really didn't like that. What happens it's collagen.

1:22:27.600 --> 1:22:30.720
<v Speaker 3>So belly is very specific to this, where you're going

1:22:30.760 --> 1:22:35.480
<v Speaker 3>to have these striations of lean meat, very dense lean meat,

1:22:35.920 --> 1:22:39.960
<v Speaker 3>a very thick and solid layer of collagen or silver skin,

1:22:40.080 --> 1:22:42.040
<v Speaker 3>and then let me typically layers of fat. And you

1:22:42.120 --> 1:22:44.839
<v Speaker 3>might repeat that a couple of times. And so collagen

1:22:44.920 --> 1:22:47.040
<v Speaker 3>isn't going to melt into gelatin until it hits about

1:22:47.040 --> 1:22:50.320
<v Speaker 3>one ninety over a period of time. Now pressure cooker

1:22:50.400 --> 1:22:55.479
<v Speaker 3>can achieve that, but if you just cook it really quick,

1:22:55.640 --> 1:22:57.800
<v Speaker 3>then you're not going to hit that. I mean you

1:22:57.880 --> 1:22:59.599
<v Speaker 3>might hit one ninety, but you're not going to hit

1:22:59.600 --> 1:23:01.560
<v Speaker 3>it for two or three hours that it's going to

1:23:01.600 --> 1:23:04.240
<v Speaker 3>start to break down. I was, you know, like pork,

1:23:04.720 --> 1:23:08.840
<v Speaker 3>and people sometimes are surprised, like pork is cooked through

1:23:09.040 --> 1:23:12.000
<v Speaker 3>at one temperature, but it shreds at a different way.

1:23:12.080 --> 1:23:14.679
<v Speaker 3>It's cooked through at you know, one sixty one sixty five.

1:23:15.120 --> 1:23:17.559
<v Speaker 3>But when pork shoulder starts to fall apart. That's one

1:23:17.640 --> 1:23:21.080
<v Speaker 3>ninety five two hundred and so that's that collagen breaking

1:23:21.120 --> 1:23:22.960
<v Speaker 3>down and then fat and things like that.

1:23:23.120 --> 1:23:26.760
<v Speaker 5>So that is, but the meat itself feels drier like

1:23:26.800 --> 1:23:27.559
<v Speaker 5>I wanted it.

1:23:28.000 --> 1:23:30.680
<v Speaker 3>Yeah, that's possible too. I don't have a ton of

1:23:30.720 --> 1:23:33.240
<v Speaker 3>experience with pressure cookers, so I don't know really what

1:23:33.439 --> 1:23:35.400
<v Speaker 3>happened there. If that had if you had braised that

1:23:35.520 --> 1:23:38.280
<v Speaker 3>maybe with some sort of liquid like it was in

1:23:38.320 --> 1:23:42.040
<v Speaker 3>a maybe a more moderate temperature, you might have had

1:23:42.040 --> 1:23:47.519
<v Speaker 3>a more silken experience for me braizing meats like stew

1:23:47.600 --> 1:23:50.439
<v Speaker 3>meat or if you want to make a sugo or

1:23:50.439 --> 1:23:54.439
<v Speaker 3>a ragu or Bologni's chili borgignon. No better meat than

1:23:54.479 --> 1:23:54.960
<v Speaker 3>rib meat.

1:23:55.520 --> 1:23:59.360
<v Speaker 5>Okay, but you're but you're doing that low and.

1:23:59.479 --> 1:24:03.000
<v Speaker 3>Slow on four five six hours.

1:24:02.720 --> 1:24:03.800
<v Speaker 5>No pressure cooker stuff.

1:24:04.080 --> 1:24:07.519
<v Speaker 2>You know what dish years I've been making a fair

1:24:07.560 --> 1:24:09.040
<v Speaker 2>bit when I'm having company over.

1:24:10.120 --> 1:24:11.000
<v Speaker 4>Is that one.

1:24:12.520 --> 1:24:14.360
<v Speaker 3>That? Uh?

1:24:14.760 --> 1:24:16.719
<v Speaker 2>That that German style relied?

1:24:16.920 --> 1:24:17.040
<v Speaker 7>Oh?

1:24:17.160 --> 1:24:19.960
<v Speaker 3>Yeah, that is a like one of the most popular

1:24:20.000 --> 1:24:21.600
<v Speaker 3>because we did it on the show down there at

1:24:21.640 --> 1:24:23.960
<v Speaker 3>the Teria and I rolled that whole whole bell. Yeah.

1:24:24.000 --> 1:24:26.840
<v Speaker 3>People love that. It's it and it's accessible and it's

1:24:26.840 --> 1:24:30.360
<v Speaker 3>a new use for that cut that they just didn't

1:24:30.400 --> 1:24:34.280
<v Speaker 3>really consider before. And it's so easy to peel that

1:24:34.320 --> 1:24:34.960
<v Speaker 3>whole thing off.

1:24:35.880 --> 1:24:38.360
<v Speaker 2>You gotta be get, I mean, you gotta be decent

1:24:38.439 --> 1:24:41.040
<v Speaker 2>with a knife. So what Jesse does, like, if you're

1:24:41.040 --> 1:24:43.719
<v Speaker 2>sitting there at home, picture like picture, you gotta skinned

1:24:43.720 --> 1:24:48.160
<v Speaker 2>out do your carcass land there. A lot of guys

1:24:48.200 --> 1:24:50.320
<v Speaker 2>are gonna remove the rib meat. You're just gonna kind

1:24:50.320 --> 1:24:52.240
<v Speaker 2>of go between the ribs and get all these strips

1:24:52.280 --> 1:24:54.880
<v Speaker 2>that look like a jerky strip. Not suitable for jerky,

1:24:54.920 --> 1:24:56.280
<v Speaker 2>but it's gonna look like a jerky strip.

1:24:57.000 --> 1:24:57.760
<v Speaker 4>Picture that you.

1:24:57.760 --> 1:25:01.320
<v Speaker 2>Came in and removed all the meat and one big

1:25:01.400 --> 1:25:04.200
<v Speaker 2>sheet so that you got every rib you come to.

1:25:04.320 --> 1:25:06.880
<v Speaker 2>You gotta skin around, not skin around every rib you

1:25:06.920 --> 1:25:10.320
<v Speaker 2>come to. You gotta flay around the rib up and over,

1:25:10.439 --> 1:25:12.280
<v Speaker 2>up and over, and you wind up with like you

1:25:12.320 --> 1:25:17.280
<v Speaker 2>basically remove that deer's side as a sheet. And then

1:25:17.360 --> 1:25:22.800
<v Speaker 2>Jesse lays mustard, yep, good s good seed mustard all

1:25:22.840 --> 1:25:27.639
<v Speaker 2>over it. Yeah, pickle, hollowpenios, onion, onion.

1:25:28.560 --> 1:25:29.559
<v Speaker 4>What else you're putting there?

1:25:30.240 --> 1:25:33.040
<v Speaker 3>Is it mustard, bacon, onion, and then some sort of pickle.

1:25:33.120 --> 1:25:35.840
<v Speaker 3>Traditional German would be just like a girkin or like

1:25:35.880 --> 1:25:39.320
<v Speaker 3>a corner shone style pickle until pickles even, and then

1:25:39.720 --> 1:25:40.719
<v Speaker 3>you roll that up.

1:25:40.880 --> 1:25:43.479
<v Speaker 2>Roll that up, tie it, and then braise it.

1:25:43.760 --> 1:25:45.960
<v Speaker 4>Them suckers are good, man, good good.

1:25:46.080 --> 1:25:47.880
<v Speaker 2>And I've been cooking the hell out of those when

1:25:47.920 --> 1:25:49.559
<v Speaker 2>I get you know, when I get a piece, Yeah,

1:25:49.640 --> 1:25:50.120
<v Speaker 2>that's good.

1:25:50.439 --> 1:25:53.000
<v Speaker 3>Yeah, I love that. I always take that off the deer.

1:25:53.200 --> 1:25:55.120
<v Speaker 3>You also don't have to go in and get that

1:25:55.439 --> 1:25:59.160
<v Speaker 3>meat between the ribs. A lot of times I'll just

1:25:59.200 --> 1:26:01.200
<v Speaker 3>take that whole sheet off and then later I'll come

1:26:01.240 --> 1:26:04.960
<v Speaker 3>in and peel that are cut that meat out the

1:26:05.000 --> 1:26:06.160
<v Speaker 3>intercostal or the fingers.

1:26:06.240 --> 1:26:08.280
<v Speaker 2>Yeah, but it depends on what time of year it is,

1:26:08.320 --> 1:26:12.120
<v Speaker 2>because like if if there's your time of.

1:26:12.160 --> 1:26:13.400
<v Speaker 6>Year where you can see through.

1:26:13.760 --> 1:26:16.280
<v Speaker 2>Yeah, like if you kill a buck that's been if

1:26:16.320 --> 1:26:19.120
<v Speaker 2>you kill a buck that's been gone through the rut,

1:26:20.479 --> 1:26:23.080
<v Speaker 2>I mean you got to get in there to wind

1:26:23.160 --> 1:26:26.360
<v Speaker 2>up with a whole sheet because they lose so much weight.

1:26:27.240 --> 1:26:29.880
<v Speaker 6>If you take take the height off, it basically turns

1:26:29.880 --> 1:26:32.000
<v Speaker 6>into jerky in twelve hours on its own.

1:26:32.040 --> 1:26:32.519
<v Speaker 7>On the boat.

1:26:32.760 --> 1:26:34.680
<v Speaker 2>Yeah, Like you leave a hang in the wind and

1:26:34.720 --> 1:26:36.959
<v Speaker 2>all of a sudden, it's like it's like a glass

1:26:37.080 --> 1:26:40.080
<v Speaker 2>you can kind of see through. But yeah, that that

1:26:40.200 --> 1:26:42.960
<v Speaker 2>is a good dish. Uh, there's one I texted you

1:26:43.000 --> 1:26:46.000
<v Speaker 2>about there because I like your Uh this is more of.

1:26:45.960 --> 1:26:47.519
<v Speaker 7>A co can I do? I want to have a

1:26:47.560 --> 1:26:50.360
<v Speaker 7>follow up question because I think oftentimes I look at

1:26:50.360 --> 1:26:52.760
<v Speaker 7>that slab of meat and I'm like, man, it's all

1:26:52.840 --> 1:26:59.800
<v Speaker 7>covered up and foamy, purple bloodshot. You know, how do

1:26:59.840 --> 1:27:00.599
<v Speaker 7>you deal with that?

1:27:01.200 --> 1:27:03.599
<v Speaker 3>I mean, if you've lost part of it, then I don't.

1:27:03.720 --> 1:27:05.879
<v Speaker 3>I don't mess with bloodshot stuff. I cut it out.

1:27:06.040 --> 1:27:08.040
<v Speaker 7>Well, but it's not it's not like it's actually where

1:27:08.080 --> 1:27:10.840
<v Speaker 7>the impact was or even where like the little you know,

1:27:13.080 --> 1:27:16.040
<v Speaker 7>but it's just like the the blood and the purple

1:27:16.040 --> 1:27:19.120
<v Speaker 7>stuff is spread. Like at some point do you do

1:27:19.200 --> 1:27:19.799
<v Speaker 7>some cleaning.

1:27:20.160 --> 1:27:22.960
<v Speaker 3>I trim what I can, But if you've lost one

1:27:22.960 --> 1:27:25.800
<v Speaker 3>of your sides or flanks, what everyone caught, it is

1:27:25.840 --> 1:27:26.280
<v Speaker 3>what it is.

1:27:27.600 --> 1:27:30.840
<v Speaker 2>Yeah, I do it. I do that cut when I

1:27:30.880 --> 1:27:35.400
<v Speaker 2>see a piece that is suitable I've made. I did

1:27:35.439 --> 1:27:38.519
<v Speaker 2>it with I took pulled a big sheet off of

1:27:38.560 --> 1:27:42.360
<v Speaker 2>a moose. There's too much, Yeah, it's gonna be Yeah,

1:27:42.400 --> 1:27:45.280
<v Speaker 2>it's too much. It's like a Yeah, there's a lot

1:27:45.320 --> 1:27:47.479
<v Speaker 2>of there's a lot going on between the layers of

1:27:47.520 --> 1:27:49.360
<v Speaker 2>all the good stuff in the middle. It just winds

1:27:49.439 --> 1:27:51.360
<v Speaker 2>up being like, yeah, I could see that it's too

1:27:51.439 --> 1:27:52.120
<v Speaker 2>much of a good thing.

1:27:52.640 --> 1:27:53.879
<v Speaker 3>What was the other dish you're talking.

1:27:53.680 --> 1:27:57.280
<v Speaker 2>About, Well, I texted you so when you me and

1:27:57.560 --> 1:28:00.439
<v Speaker 2>Katie ate dinner. One of my favorite thing you guys

1:28:00.439 --> 1:28:05.519
<v Speaker 2>make is that that brind pork chop man things good, dude.

1:28:06.280 --> 1:28:12.640
<v Speaker 2>So I had some. I had some wild hog. I

1:28:12.680 --> 1:28:15.479
<v Speaker 2>had a wild hog backstrap that had a nice fat

1:28:15.560 --> 1:28:18.240
<v Speaker 2>layer on them, and I asked you about your brine.

1:28:18.439 --> 1:28:21.080
<v Speaker 2>It was a very simple. Brian, I feel like you

1:28:21.080 --> 1:28:22.599
<v Speaker 2>put some things in there that are dumb.

1:28:24.280 --> 1:28:25.120
<v Speaker 3>The star Annis.

1:28:25.200 --> 1:28:26.320
<v Speaker 2>Yeah, it's just I don't think it matters.

1:28:26.360 --> 1:28:28.080
<v Speaker 3>I think it absolutely matters.

1:28:28.240 --> 1:28:30.360
<v Speaker 4>You're the chef. You're the chef.

1:28:30.800 --> 1:28:32.880
<v Speaker 3>So I made I made smethered pork chops the other night,

1:28:33.400 --> 1:28:36.559
<v Speaker 3>and it's the key to that is that you, Brian

1:28:36.680 --> 1:28:39.320
<v Speaker 3>does And if you have like a leaner parallel hog,

1:28:40.160 --> 1:28:42.200
<v Speaker 3>this is great. You cut those pork chops, but you

1:28:42.280 --> 1:28:45.120
<v Speaker 3>Brian them with that star anis dust them and flour

1:28:45.200 --> 1:28:47.519
<v Speaker 3>a ton of onions and then some stock and then

1:28:47.600 --> 1:28:49.960
<v Speaker 3>cook that down and just makes this nice oniony gravy.

1:28:49.960 --> 1:28:51.720
<v Speaker 3>But then when you go in and you.

1:28:51.840 --> 1:28:53.640
<v Speaker 2>Keep back up, I got I got too confused.

1:28:53.920 --> 1:28:57.160
<v Speaker 3>Just little thin slices of backstrap or pork chops, but

1:28:57.920 --> 1:28:58.479
<v Speaker 3>I wanted.

1:28:58.320 --> 1:28:59.720
<v Speaker 2>I haven't told you what I did with it, so

1:28:59.760 --> 1:29:00.600
<v Speaker 2>you can't correct me.

1:29:00.680 --> 1:29:02.559
<v Speaker 3>Well, I'm just I'm a little worked up about the

1:29:02.600 --> 1:29:06.639
<v Speaker 3>star anis right now. I want to give it. Explain

1:29:06.760 --> 1:29:08.320
<v Speaker 3>that you from the Brian.

1:29:08.560 --> 1:29:13.000
<v Speaker 2>Yes, you know what I did, Okay, because like, if

1:29:13.000 --> 1:29:14.680
<v Speaker 2>I wanted to taste like that, I'd put that on

1:29:14.760 --> 1:29:18.479
<v Speaker 2>the meat rather than trusting that my Brian is going

1:29:18.560 --> 1:29:20.840
<v Speaker 2>to like. You know, you gotta admit, dude, you have

1:29:20.880 --> 1:29:23.719
<v Speaker 2>to admit sometimes people are putting things in Brian because

1:29:23.720 --> 1:29:24.919
<v Speaker 2>it looks cool in your fridge.

1:29:26.160 --> 1:29:31.479
<v Speaker 3>Okay, you don't agree that that star is absolutely if

1:29:31.520 --> 1:29:35.120
<v Speaker 3>you like the pork chop, it I do it. The

1:29:35.120 --> 1:29:37.559
<v Speaker 3>star is a key component to that.

1:29:37.920 --> 1:29:41.680
<v Speaker 2>So you're telling me. You're telling me that if I

1:29:41.760 --> 1:29:45.559
<v Speaker 2>PEPSI challenged you and I do one of your pork chops.

1:29:45.680 --> 1:29:48.840
<v Speaker 4>Yes, yes, let's do it.

1:29:50.280 --> 1:29:51.840
<v Speaker 8>I'll run down to Rose hours right now.

1:29:52.120 --> 1:29:54.000
<v Speaker 4>I would like to see it twenty four hours.

1:29:54.120 --> 1:29:55.840
<v Speaker 7>I was thinking you and I can fly down and

1:29:55.960 --> 1:29:59.719
<v Speaker 7>die and we could have to make five.

1:30:00.000 --> 1:30:03.040
<v Speaker 2>I'm gonna make five. You have your team made me five,

1:30:04.080 --> 1:30:07.040
<v Speaker 2>and I'm gonna have one of them be with star

1:30:07.120 --> 1:30:09.400
<v Speaker 2>on ease. I got it, and I'm gonna have you

1:30:09.439 --> 1:30:11.040
<v Speaker 2>eat it, and you tell me what one had in

1:30:11.080 --> 1:30:12.280
<v Speaker 2>the brine.

1:30:12.160 --> 1:30:15.360
<v Speaker 3>In the bag? Got it? Yeah, got it? It was

1:30:15.400 --> 1:30:17.600
<v Speaker 3>pretty good.

1:30:18.439 --> 1:30:21.200
<v Speaker 2>Anyways, what I did what I want to hear your opinion,

1:30:21.520 --> 1:30:23.040
<v Speaker 2>you know better me. But what I did is I

1:30:23.439 --> 1:30:26.559
<v Speaker 2>soaked my it was you know, a wild hog backstrap.

1:30:26.560 --> 1:30:29.040
<v Speaker 2>It's a giant thing. I just did the whole damn

1:30:29.080 --> 1:30:32.800
<v Speaker 2>thing in the brine, Okay, then grilled and sliced it. Yea,

1:30:33.400 --> 1:30:36.360
<v Speaker 2>some of the bitch that was good? Man, Tell me

1:30:36.360 --> 1:30:37.080
<v Speaker 2>what I should have done.

1:30:42.120 --> 1:30:43.439
<v Speaker 3>It's a key, you think.

1:30:43.520 --> 1:30:46.200
<v Speaker 2>So you don't think it's just metal masturbation.

1:30:46.200 --> 1:30:48.439
<v Speaker 3>No, not at all. I always I always compare like

1:30:48.479 --> 1:30:50.640
<v Speaker 3>a like a a farreal hog. Especially it's got a

1:30:50.640 --> 1:30:53.840
<v Speaker 3>bit of that overt, strong flavor to it. I won't

1:30:53.920 --> 1:30:57.680
<v Speaker 3>use the g word as like a rough piece of

1:30:57.840 --> 1:31:01.720
<v Speaker 3>plywood and the star annis is some fine grit sandpaper

1:31:01.760 --> 1:31:04.519
<v Speaker 3>coming in and buffing that up, and it's just like

1:31:04.600 --> 1:31:06.760
<v Speaker 3>it just helps it. And that's I mean the entire

1:31:06.800 --> 1:31:10.120
<v Speaker 3>spice trade. Uh, were we talking about this last night

1:31:10.160 --> 1:31:10.639
<v Speaker 3>in Venice?

1:31:11.320 --> 1:31:14.800
<v Speaker 6>Yeah, you know that you're in a safe place if

1:31:14.840 --> 1:31:17.200
<v Speaker 6>you haven't actually thought about your menu and the ingredients.

1:31:17.240 --> 1:31:30.880
<v Speaker 11>It's okay to just say that.

1:31:31.080 --> 1:31:34.920
<v Speaker 2>I never knew it was staring at the never knew

1:31:34.960 --> 1:31:37.040
<v Speaker 2>it was so stupid to make one of my number

1:31:37.040 --> 1:31:38.680
<v Speaker 2>one favorite dishes the.

1:31:38.640 --> 1:31:43.880
<v Speaker 4>Way I made had my award winning restaurant. I'm glad

1:31:43.920 --> 1:31:45.080
<v Speaker 4>I talked to that young man.

1:31:48.439 --> 1:31:51.840
<v Speaker 3>But the entire spice trade was there to kind of

1:31:51.960 --> 1:31:55.960
<v Speaker 3>mask strong meats, and so the spices I think have

1:31:56.040 --> 1:32:00.000
<v Speaker 3>a very clear role and it's not overt. And people

1:32:00.080 --> 1:32:02.879
<v Speaker 3>that hate fennel or liquorice and stuff like that typically

1:32:03.040 --> 1:32:04.080
<v Speaker 3>still like the pork job.

1:32:05.720 --> 1:32:07.240
<v Speaker 4>Okay, so I was maybe a little wrong.

1:32:07.280 --> 1:32:07.680
<v Speaker 7>I don't know.

1:32:10.240 --> 1:32:18.479
<v Speaker 6>I've ripping through just for funsies. Here some Google reviews

1:32:18.840 --> 1:32:23.800
<v Speaker 6>of Die Dewey No, and I think this would like

1:32:23.880 --> 1:32:29.799
<v Speaker 6>fallen in Steve's review category. This person had a pistrami sandwich.

1:32:31.479 --> 1:32:35.720
<v Speaker 6>Really good, but a little heavy to pick up.

1:32:36.040 --> 1:32:40.719
<v Speaker 3>Yeah, that pastrami is pretty serious, but I don't.

1:32:40.560 --> 1:32:43.880
<v Speaker 6>Understand, like what your expectation of a pastrami sandwich would be.

1:32:44.080 --> 1:32:46.160
<v Speaker 2>It's too much. I got too much sandwich.

1:32:46.240 --> 1:32:49.880
<v Speaker 6>Yeah, so that the dining experience was great. Knocked you

1:32:50.080 --> 1:32:52.000
<v Speaker 6>a star for your parking situation.

1:32:53.200 --> 1:32:55.920
<v Speaker 3>Yeah, when I when I was born, the concrete out there,

1:32:56.160 --> 1:32:58.880
<v Speaker 3>I was looking around thinking maybe a couple more of it.

1:32:58.920 --> 1:33:01.240
<v Speaker 3>I was like, nah, I think this is enough.

1:33:01.439 --> 1:33:04.280
<v Speaker 6>But I also just like, think of how many restaurants

1:33:04.320 --> 1:33:07.519
<v Speaker 6>there are in the planet that has no parking correct? None?

1:33:07.760 --> 1:33:09.760
<v Speaker 3>Yes, I would like to address that person right now

1:33:09.800 --> 1:33:13.320
<v Speaker 3>and be like, we've rented that building, not our parking lot.

1:33:13.760 --> 1:33:15.680
<v Speaker 2>That's the thing when you're when you're checking out a

1:33:15.720 --> 1:33:19.400
<v Speaker 2>product on whatever website, and then you know, you wonder

1:33:19.520 --> 1:33:21.720
<v Speaker 2>like it has some one stars and it wants up

1:33:21.720 --> 1:33:26.960
<v Speaker 2>being something that's like the delivery guy left it, you

1:33:26.960 --> 1:33:29.479
<v Speaker 2>know at my neighbor's place one star.

1:33:30.680 --> 1:33:33.040
<v Speaker 9>We had a guy, we had a guy who commented,

1:33:33.400 --> 1:33:37.400
<v Speaker 9>you know, he was very disappointed in you personally because

1:33:37.400 --> 1:33:41.000
<v Speaker 9>of the parking situation at the University of Montana. He said,

1:33:41.000 --> 1:33:43.000
<v Speaker 9>I would have thought you could have done a better

1:33:43.120 --> 1:33:45.760
<v Speaker 9>organized event than to have parking like that.

1:33:45.880 --> 1:33:48.080
<v Speaker 4>Oh, fair pressed about that.

1:33:50.160 --> 1:33:51.320
<v Speaker 2>Turkey seasons coming.

1:33:51.200 --> 1:33:57.559
<v Speaker 3>Up fifteen days from now, and I'll be uh looking

1:33:58.120 --> 1:34:02.760
<v Speaker 3>at at Gobblers teen days from now and hopefully get

1:34:02.760 --> 1:34:04.479
<v Speaker 3>a couple upside down on the fifteen.

1:34:05.720 --> 1:34:09.360
<v Speaker 2>What are people dumb not to do this turkey season?

1:34:10.240 --> 1:34:13.000
<v Speaker 3>I mean, we're gonna go We're going to go baseline

1:34:13.040 --> 1:34:16.920
<v Speaker 3>on this. And I recently had a in experience where

1:34:16.920 --> 1:34:18.800
<v Speaker 3>I spoke to a lot of turkey hunters in one

1:34:18.840 --> 1:34:23.120
<v Speaker 3>confined area, and the number that still aren't taking the legs,

1:34:23.280 --> 1:34:27.679
<v Speaker 3>it's pretty stunning. I just don't get it, Like, I mean,

1:34:28.120 --> 1:34:30.439
<v Speaker 3>they're tough. It's like, well, you didn't cook them long

1:34:30.560 --> 1:34:34.439
<v Speaker 3>enough legs. I think there's a lot of value on

1:34:34.479 --> 1:34:36.920
<v Speaker 3>the wings. Montana. I just I had no idea you

1:34:37.200 --> 1:34:41.080
<v Speaker 3>have to take the wings according to the ring. I

1:34:41.080 --> 1:34:43.000
<v Speaker 3>feel like I just saw that.

1:34:43.720 --> 1:34:46.360
<v Speaker 7>You know, I mean last year I read those rags.

1:34:46.400 --> 1:34:49.200
<v Speaker 7>You're still I think I'm supposed to take.

1:34:50.920 --> 1:34:53.519
<v Speaker 2>I mean I know that they undid it on a

1:34:53.520 --> 1:34:54.360
<v Speaker 2>lot of other birds.

1:34:54.479 --> 1:34:55.040
<v Speaker 3>Okay, so.

1:34:56.640 --> 1:34:58.840
<v Speaker 6>I mean obviously this is not what a lot of

1:34:58.880 --> 1:35:01.439
<v Speaker 6>people do, right, But like, if you it is not

1:35:01.600 --> 1:35:04.520
<v Speaker 6>hard to pluck a turkey, I will argue with anybody

1:35:04.760 --> 1:35:08.280
<v Speaker 6>like it just does not take that much time. But

1:35:08.520 --> 1:35:10.920
<v Speaker 6>if you go all the way out to the wing tips,

1:35:10.960 --> 1:35:13.479
<v Speaker 6>like those things are so full of there's like probably

1:35:13.520 --> 1:35:17.360
<v Speaker 6>more fat and collagen in that little section than a

1:35:17.360 --> 1:35:21.439
<v Speaker 6>lot of the bird itself. So like making a little

1:35:21.520 --> 1:35:24.400
<v Speaker 6>stock out of those wings is absolutely worth your while.

1:35:24.520 --> 1:35:27.519
<v Speaker 3>Yeah, I've got a routine with the wings. I am,

1:35:27.720 --> 1:35:30.800
<v Speaker 3>and we covered this last time. I don't pluck my

1:35:30.840 --> 1:35:34.840
<v Speaker 3>birds because what I use them for I don't need

1:35:34.880 --> 1:35:37.759
<v Speaker 3>the skin on there, yep. I do mostly like fried

1:35:37.800 --> 1:35:40.960
<v Speaker 3>turkey or cutlets off of off of the breasts and

1:35:41.000 --> 1:35:43.120
<v Speaker 3>then you know, just slow cooking and shred in those legs.

1:35:43.120 --> 1:35:45.760
<v Speaker 3>But I will every once in a while pluck one

1:35:45.840 --> 1:35:47.759
<v Speaker 3>just to just to look at it and have that skin.

1:35:47.840 --> 1:35:51.719
<v Speaker 3>But I don't know, just utilize more of it. I don't.

1:35:51.760 --> 1:35:53.880
<v Speaker 3>I don't get the time deal. He sat under a

1:35:53.920 --> 1:35:57.479
<v Speaker 3>tree for seven hours and take your thirty extra minutes.

1:35:59.720 --> 1:36:00.760
<v Speaker 3>I don't have time for this.

1:36:02.400 --> 1:36:03.960
<v Speaker 2>Can I give a I'm gonna give it. I'm not

1:36:04.000 --> 1:36:06.360
<v Speaker 2>asking if I can. I'm gonna give a people leg

1:36:06.560 --> 1:36:10.680
<v Speaker 2>away to think about turkey legs. So let's say you

1:36:10.680 --> 1:36:13.479
<v Speaker 2>just skin the turkey leg out right, So you skin

1:36:13.520 --> 1:36:15.240
<v Speaker 2>the breast back like your breast, and the bird you

1:36:15.320 --> 1:36:19.040
<v Speaker 2>keep skinning to get to the thighs. I like to

1:36:19.080 --> 1:36:21.960
<v Speaker 2>take and cut the foot off at the ankle. Take

1:36:22.000 --> 1:36:25.960
<v Speaker 2>a flane knife and insert it and skin up. So

1:36:26.000 --> 1:36:27.479
<v Speaker 2>you know you got like where the skin meets the

1:36:27.520 --> 1:36:30.599
<v Speaker 2>feather on a leg. That part's hard to pull. So

1:36:30.640 --> 1:36:33.960
<v Speaker 2>take a flay knife and flay make a skinning cut

1:36:34.040 --> 1:36:35.320
<v Speaker 2>like you're skinning a deer's leg.

1:36:35.360 --> 1:36:35.559
<v Speaker 4>Out.

1:36:35.640 --> 1:36:37.400
<v Speaker 2>Make a skinning cut a few inches up the leg.

1:36:37.439 --> 1:36:38.080
<v Speaker 2>Then you skin it.

1:36:38.000 --> 1:36:38.759
<v Speaker 4>It goes quicker.

1:36:39.200 --> 1:36:40.720
<v Speaker 2>It helps because it's hard to skin that part the

1:36:40.800 --> 1:36:44.400
<v Speaker 2>other way around. I freeze those so I got the

1:36:44.439 --> 1:36:47.200
<v Speaker 2>drumming in the thigh and I put them. If you

1:36:47.240 --> 1:36:49.400
<v Speaker 2>match them up, if you're smart about your geometry, you

1:36:49.439 --> 1:36:51.080
<v Speaker 2>can match them up in a bag and you actually

1:36:51.120 --> 1:36:53.679
<v Speaker 2>wind up with a rectangle in a freezer bag.

1:36:54.840 --> 1:36:59.519
<v Speaker 7>See. I'll even do them specific purposely part them out

1:36:59.760 --> 1:37:02.439
<v Speaker 7>because because I feel like the drumsticks take so much

1:37:02.439 --> 1:37:05.679
<v Speaker 7>longer than the thighs that I now cook him separately.

1:37:06.520 --> 1:37:07.280
<v Speaker 7>I agree with that.

1:37:07.360 --> 1:37:10.519
<v Speaker 3>I like that, okay, but also two turkey legs is

1:37:10.600 --> 1:37:11.120
<v Speaker 3>quite a bit.

1:37:11.479 --> 1:37:13.120
<v Speaker 2>I'm not but he had to let me finish.

1:37:14.720 --> 1:37:18.680
<v Speaker 4>Sorry, hear me out.

1:37:18.720 --> 1:37:20.599
<v Speaker 6>No, it's like that front of house, back of house.

1:37:20.640 --> 1:37:25.120
<v Speaker 2>T I'm just walking through one. This is just one

1:37:25.160 --> 1:37:30.320
<v Speaker 2>man's approach. This is one man's approach, right, So then

1:37:31.240 --> 1:37:35.800
<v Speaker 2>come cooking time. I got one of those, any like,

1:37:36.040 --> 1:37:37.400
<v Speaker 2>I have some of those when I got him, wh

1:37:37.400 --> 1:37:38.000
<v Speaker 2>I got married.

1:37:38.640 --> 1:37:39.679
<v Speaker 4>I've been married a long time.

1:37:39.920 --> 1:37:46.040
<v Speaker 2>Those la crusee the giant oval la crusade thing, lay

1:37:46.160 --> 1:37:49.920
<v Speaker 2>as many of those two three four or whatever drumstick

1:37:50.200 --> 1:37:53.439
<v Speaker 2>thigh combos. You put a season's worth of the turkey's

1:37:53.479 --> 1:37:56.040
<v Speaker 2>in there. If you got two turkeys, put him in there.

1:37:57.160 --> 1:38:00.360
<v Speaker 2>I cover him with liquid. If I got stock, I

1:38:00.439 --> 1:38:01.760
<v Speaker 2>do it with stock. But you don't even really need

1:38:01.800 --> 1:38:03.280
<v Speaker 2>to do that. If you just short on time, then

1:38:03.280 --> 1:38:06.960
<v Speaker 2>I put foil over it to help not lose my

1:38:07.000 --> 1:38:10.240
<v Speaker 2>liquid from steam, and just put it. Put it in

1:38:10.240 --> 1:38:12.439
<v Speaker 2>your oven at three hundred degrees and forget that you

1:38:12.479 --> 1:38:15.320
<v Speaker 2>did it. If you got to go work to work

1:38:15.320 --> 1:38:19.040
<v Speaker 2>for nine hours, forget, Just add more water and forget

1:38:19.040 --> 1:38:22.200
<v Speaker 2>that you did it. Leave a sticky note that says,

1:38:22.280 --> 1:38:26.360
<v Speaker 2>do not mess with oven so that your wife doesn't

1:38:26.360 --> 1:38:27.640
<v Speaker 2>come in and turn the oven off because you're not

1:38:27.680 --> 1:38:30.840
<v Speaker 2>home and haven't been home in hours, and like, all

1:38:30.840 --> 1:38:32.519
<v Speaker 2>you're doing is you're getting it to the point where

1:38:32.520 --> 1:38:35.559
<v Speaker 2>you can like tear it up and then you'll pick

1:38:35.640 --> 1:38:38.040
<v Speaker 2>it and you'll have a giant bowl to pick meat.

1:38:39.960 --> 1:38:43.719
<v Speaker 2>Now get a bunch of get a cast iron skill

1:38:43.800 --> 1:38:45.720
<v Speaker 2>and put like a quarter inch of beef tallow in

1:38:45.760 --> 1:38:50.479
<v Speaker 2>it or whatever beara and cram that shit on that

1:38:50.560 --> 1:38:56.840
<v Speaker 2>pan until then the bottom is burning. Flip it until

1:38:56.880 --> 1:38:58.280
<v Speaker 2>the bottom is like crispy.

1:38:58.840 --> 1:39:04.440
<v Speaker 5>That's write a recipe, I was gonna say.

1:39:06.760 --> 1:39:08.680
<v Speaker 12>And then you take all that and it's just like

1:39:08.760 --> 1:39:11.559
<v Speaker 12>you just do whatever you want with that. Certainly, you

1:39:11.600 --> 1:39:14.320
<v Speaker 12>put it on tacos, you put it on sandwiches. I

1:39:14.360 --> 1:39:18.840
<v Speaker 12>freeze it again and mark it like camping. And then

1:39:19.120 --> 1:39:20.559
<v Speaker 12>and then you go camping and no one feels like

1:39:20.600 --> 1:39:23.800
<v Speaker 12>doing anything, so you open that bag up, dump it

1:39:23.840 --> 1:39:29.000
<v Speaker 12>into a pant with barbacue sauce, and have more sandwiches.

1:39:29.200 --> 1:39:31.880
<v Speaker 4>It's like, it's not that hard, let's write.

1:39:33.520 --> 1:39:35.200
<v Speaker 2>It's like it's like, oh wow, now I have a

1:39:35.320 --> 1:39:37.840
<v Speaker 2>giant pile of super good stuff to eat.

1:39:38.600 --> 1:39:39.360
<v Speaker 3>It's so easy.

1:39:39.680 --> 1:39:41.680
<v Speaker 4>I can like do anything with.

1:39:43.400 --> 1:39:45.160
<v Speaker 7>There is a couple of things that you can even

1:39:45.800 --> 1:39:49.040
<v Speaker 7>to make it better. One we talked about this. You

1:39:49.160 --> 1:39:52.919
<v Speaker 7>can't make it. Yeah, well no, it is like instead

1:39:52.960 --> 1:39:57.160
<v Speaker 7>of like after you shed it back into the liquid

1:39:57.520 --> 1:39:59.640
<v Speaker 7>and let it sit for a day or two, just

1:40:00.080 --> 1:40:03.720
<v Speaker 7>ok in that liquid and let that suck that moisture

1:40:03.760 --> 1:40:05.840
<v Speaker 7>back in. It makes a huge difference.

1:40:05.880 --> 1:40:08.120
<v Speaker 4>I think for any you.

1:40:08.000 --> 1:40:09.320
<v Speaker 7>Can't make wild game.

1:40:09.800 --> 1:40:10.960
<v Speaker 2>You can't make it certainly.

1:40:11.560 --> 1:40:13.840
<v Speaker 7>And then I would say too, when you're gonna go

1:40:13.920 --> 1:40:16.519
<v Speaker 7>with the big you know, bear grease cast iron skillet

1:40:16.560 --> 1:40:19.880
<v Speaker 7>fry session, you can't overload a pan because you're gonna

1:40:19.880 --> 1:40:22.400
<v Speaker 7>bring down your temp too much. So you gotta do

1:40:22.400 --> 1:40:25.120
<v Speaker 7>it in batches so you get that nice crisp that

1:40:25.160 --> 1:40:25.719
<v Speaker 7>you want.

1:40:26.200 --> 1:40:27.400
<v Speaker 2>I disagree because if you.

1:40:27.320 --> 1:40:30.200
<v Speaker 7>Put all those four legs all in there, Oh, you

1:40:30.240 --> 1:40:32.040
<v Speaker 7>can't do four No, No, because I mean you don't

1:40:32.080 --> 1:40:33.559
<v Speaker 7>have to have an impressive cast.

1:40:33.680 --> 1:40:37.479
<v Speaker 2>No, I didn't mean that. Yeah, like you got more

1:40:37.520 --> 1:40:38.000
<v Speaker 2>than you can.

1:40:38.240 --> 1:40:39.599
<v Speaker 7>Yeah, we can't have like two inches.

1:40:40.280 --> 1:40:40.840
<v Speaker 4>You got more.

1:40:41.479 --> 1:40:44.720
<v Speaker 2>That's a that's a great clarification. You wind up. If

1:40:44.720 --> 1:40:46.680
<v Speaker 2>you got a if you got like a like a

1:40:46.760 --> 1:40:49.439
<v Speaker 2>ten inch skillet, I don't know what you got.

1:40:49.479 --> 1:40:51.320
<v Speaker 9>Like you're making three quarters of an inch of meat

1:40:51.439 --> 1:40:53.479
<v Speaker 9>meat pancakes, Yeah you got three quarters.

1:40:53.560 --> 1:40:55.720
<v Speaker 2>Yeah, you're right. You can't pile them on there. You

1:40:55.760 --> 1:40:58.759
<v Speaker 2>just have a big be all steamy, and you wouldn't

1:40:58.800 --> 1:40:59.519
<v Speaker 2>get what you're after.

1:40:59.560 --> 1:41:02.520
<v Speaker 7>This is car Now, how important.

1:41:02.080 --> 1:41:03.519
<v Speaker 2>I was trying to make it sound Oh can you

1:41:03.560 --> 1:41:04.840
<v Speaker 2>settle of a fight between.

1:41:04.560 --> 1:41:04.800
<v Speaker 7>Me and you?

1:41:04.880 --> 1:41:05.160
<v Speaker 4>Honest?

1:41:05.560 --> 1:41:09.519
<v Speaker 7>How can I have a question? First? How important is

1:41:09.520 --> 1:41:11.639
<v Speaker 7>it to you? Because you didn't mention this in your

1:41:11.680 --> 1:41:14.280
<v Speaker 7>recipe here. I want to know if it's important to

1:41:14.320 --> 1:41:17.840
<v Speaker 7>you that before they go into the liquid, that you

1:41:17.920 --> 1:41:23.400
<v Speaker 7>would seer or broil those legs to sort of crispy outside,

1:41:23.479 --> 1:41:25.639
<v Speaker 7>put salt and pepper on them, you know, do that.

1:41:25.600 --> 1:41:28.120
<v Speaker 2>I was trying to do. I was trying to do

1:41:28.200 --> 1:41:30.439
<v Speaker 2>the thing where I'm talking people into how easy it is,

1:41:30.439 --> 1:41:33.160
<v Speaker 2>so I was leaving out all these little added things on.

1:41:33.240 --> 1:41:37.200
<v Speaker 7>You can do. I feel like, well, the answer so

1:41:37.320 --> 1:41:38.120
<v Speaker 7>doesn't make a difference.

1:41:38.200 --> 1:41:41.040
<v Speaker 3>What he's describing is is I mean, there's other cultures

1:41:41.080 --> 1:41:44.280
<v Speaker 3>do this, but most notably Mexico does it where they

1:41:44.439 --> 1:41:48.120
<v Speaker 3>there's this very slow gentle cook followed by a crispying

1:41:48.160 --> 1:41:51.800
<v Speaker 3>caramelization at the end. So the carneaita's effect if you

1:41:51.840 --> 1:41:53.639
<v Speaker 3>were to do that in the beginning where you're getting

1:41:53.680 --> 1:41:56.360
<v Speaker 3>achieving the my ard reaction on the outside of getting

1:41:56.360 --> 1:41:59.160
<v Speaker 3>those sugars caramelized on the meat and then cooking it

1:41:59.200 --> 1:42:03.680
<v Speaker 3>and then doing it again, probably not necessary as much

1:42:03.680 --> 1:42:06.120
<v Speaker 3>because you're going to achieve that at the end, you're

1:42:06.160 --> 1:42:08.240
<v Speaker 3>going to get that crispiness at the end. So I

1:42:08.280 --> 1:42:10.280
<v Speaker 3>would just go I would, I would.

1:42:12.200 --> 1:42:13.519
<v Speaker 7>That's good. It saves me time.

1:42:14.520 --> 1:42:18.439
<v Speaker 6>I'm a I'm a bird plucker because I don't like

1:42:18.600 --> 1:42:21.040
<v Speaker 6>bring I don't do a lot of like packaging in

1:42:21.080 --> 1:42:25.360
<v Speaker 6>the field, so I have that skin as my barrier

1:42:25.520 --> 1:42:30.400
<v Speaker 6>to dirt and everything else. And and then when I

1:42:30.439 --> 1:42:34.960
<v Speaker 6>get home, I inevitably am pulling the skin off of everything.

1:42:35.400 --> 1:42:37.880
<v Speaker 6>But then I'll I'll throw that in the stock pot

1:42:38.960 --> 1:42:44.840
<v Speaker 6>or what I've done, And this is experimentation at home.

1:42:45.720 --> 1:42:49.000
<v Speaker 6>Is salt that stuff, cut it into strips and just

1:42:49.080 --> 1:42:53.400
<v Speaker 6>let it like sit there. It's not like very moist anyway,

1:42:53.880 --> 1:43:02.400
<v Speaker 6>but then fry it exactly. Yeah, yeah, I mean it's

1:43:02.479 --> 1:43:04.559
<v Speaker 6>kind of cheating, like there's not a lot to that

1:43:04.640 --> 1:43:08.240
<v Speaker 6>turkey skin, you know. Yeah, and fried things taste great.

1:43:08.920 --> 1:43:10.960
<v Speaker 2>You know what I made one time? I actually made

1:43:10.960 --> 1:43:16.640
<v Speaker 2>this way more than one time. Three times? Is you

1:43:16.680 --> 1:43:18.320
<v Speaker 2>ever skin the whole damn turkey out?

1:43:18.320 --> 1:43:18.479
<v Speaker 3>For me?

1:43:18.680 --> 1:43:19.799
<v Speaker 4>Is way more than one.

1:43:20.680 --> 1:43:23.080
<v Speaker 2>Well, hear me out. You'll see you'll appreciate.

1:43:22.600 --> 1:43:28.760
<v Speaker 3>It, especially if you're a sailfish. That's it.

1:43:28.840 --> 1:43:31.759
<v Speaker 2>That's the episode you ever skin a whole damp turkey

1:43:31.800 --> 1:43:35.120
<v Speaker 2>out and then lay the hideout, and then you grind

1:43:35.120 --> 1:43:39.080
<v Speaker 2>the turkey up, you grind the dark meat up, plaster

1:43:39.200 --> 1:43:42.200
<v Speaker 2>it on that hide, and then you take the breast

1:43:42.200 --> 1:43:45.280
<v Speaker 2>meat and cut long strips and lay those all out,

1:43:45.320 --> 1:43:47.640
<v Speaker 2>and then you take like pistachio.

1:43:47.200 --> 1:43:51.000
<v Speaker 3>Baalatine, yeah, Gallantine Valentine, Galantine, Yeah.

1:43:51.360 --> 1:43:53.720
<v Speaker 2>And then roll it up like a sausage and then

1:43:53.760 --> 1:43:58.360
<v Speaker 2>braise that that's pretty good. Yeah, but why you just

1:43:58.360 --> 1:43:59.800
<v Speaker 2>can you settle the fight between me and you? Honest,

1:43:59.800 --> 1:44:01.040
<v Speaker 2>it's gonna be the final word.

1:44:02.560 --> 1:44:03.520
<v Speaker 4>I'm so excited.

1:44:03.800 --> 1:44:04.599
<v Speaker 2>Do you know about the fight?

1:44:04.720 --> 1:44:05.240
<v Speaker 4>No?

1:44:05.320 --> 1:44:09.040
<v Speaker 2>You do, of course I have no Sam Bates has

1:44:09.040 --> 1:44:10.040
<v Speaker 2>been moderating the fight.

1:44:10.560 --> 1:44:13.479
<v Speaker 7>Mmmm ah yeah then I do know.

1:44:13.840 --> 1:44:14.599
<v Speaker 3>Please let's go.

1:44:16.280 --> 1:44:20.000
<v Speaker 2>If you're rating food R A T I n G. Yeah,

1:44:20.000 --> 1:44:22.920
<v Speaker 2>you're rating You're you're rating a dish.

1:44:23.080 --> 1:44:25.679
<v Speaker 7>You could use the synonym judging.

1:44:25.840 --> 1:44:29.360
<v Speaker 2>You're judging food. Do you feel that if if you're

1:44:29.439 --> 1:44:32.960
<v Speaker 2>judging a dish and there's a bunch of criteria and

1:44:32.960 --> 1:44:35.280
<v Speaker 2>then those criteria get like a one to five score,

1:44:35.800 --> 1:44:38.320
<v Speaker 2>so they're additive, right, Like they all need to work

1:44:38.360 --> 1:44:42.559
<v Speaker 2>in Like they all need to work in synchronicity, or

1:44:42.640 --> 1:44:44.080
<v Speaker 2>they all need to What am I trying to say?

1:44:45.880 --> 1:44:47.479
<v Speaker 4>It's a holistic it's a whole.

1:44:47.560 --> 1:44:51.560
<v Speaker 2>Yeah, you're making a holistic score with like five criteria,

1:44:52.040 --> 1:44:55.640
<v Speaker 2>and all five criteria are scored one to five. Do

1:44:55.720 --> 1:45:00.640
<v Speaker 2>you feel that's saying approachable and creative creates a conflict

1:45:01.439 --> 1:45:04.760
<v Speaker 2>where if it's one, it's less likely to be the other,

1:45:05.680 --> 1:45:07.640
<v Speaker 2>and if it's the other, it's less likely to be

1:45:07.680 --> 1:45:07.960
<v Speaker 2>the one.

1:45:09.000 --> 1:45:12.760
<v Speaker 3>I'm sorry. So there's a scale that goes from approachable

1:45:12.800 --> 1:45:13.479
<v Speaker 3>to creative.

1:45:13.520 --> 1:45:15.599
<v Speaker 9>No, no, no, I mean the question is, really, can something

1:45:15.680 --> 1:45:17.280
<v Speaker 9>be creative and approachable?

1:45:17.280 --> 1:45:21.519
<v Speaker 2>It can, Yes, in some circumstances, I agree. I just

1:45:21.520 --> 1:45:26.920
<v Speaker 2>feel like in some cases these things are offset approachability

1:45:27.200 --> 1:45:29.519
<v Speaker 2>in creativity, meaning we were just talking about let's say

1:45:29.520 --> 1:45:31.600
<v Speaker 2>you were the first guy to ever make a gallantine.

1:45:33.920 --> 1:45:38.479
<v Speaker 2>You would get a very high creativity score, yes, but

1:45:38.880 --> 1:45:41.680
<v Speaker 2>approachability someone would say, see, I'm not gonna skin a

1:45:41.680 --> 1:45:43.519
<v Speaker 2>whole damn turkey out like that. I'm gonna give that

1:45:43.560 --> 1:45:49.000
<v Speaker 2>a one that's not very approachable. That looks impossible. I

1:45:49.040 --> 1:45:52.800
<v Speaker 2>just think so my argument is that there's a conflict

1:45:53.240 --> 1:45:57.640
<v Speaker 2>in scoring a dish. There's a conflict between approachability and creativity.

1:45:57.960 --> 1:46:00.639
<v Speaker 2>Yanni believes that they are perfectly aligned.

1:46:01.200 --> 1:46:04.200
<v Speaker 3>I wouldn't say perfectly aligned, but if you can create something,

1:46:04.760 --> 1:46:07.679
<v Speaker 3>which is kind of a one of the key tenets

1:46:07.720 --> 1:46:11.320
<v Speaker 3>of riding recipes is how do you achieve both of

1:46:11.360 --> 1:46:14.000
<v Speaker 3>those things? You know, how do you? So much has

1:46:14.040 --> 1:46:16.080
<v Speaker 3>already been written. So if you were to like make

1:46:16.120 --> 1:46:20.600
<v Speaker 3>a really simple brine, you know, that's easy, that's approachable,

1:46:21.080 --> 1:46:23.280
<v Speaker 3>But if you want to make it really good and

1:46:23.360 --> 1:46:25.800
<v Speaker 3>really creative, you put stars in there.

1:46:30.520 --> 1:46:34.719
<v Speaker 2>Can you answer the question I did, who wins the fight?

1:46:36.320 --> 1:46:38.160
<v Speaker 3>Would? I'm gonna go Yannie, because I think that you

1:46:38.880 --> 1:46:41.160
<v Speaker 3>it doesn't have to pull. You could have high scores

1:46:41.200 --> 1:46:43.599
<v Speaker 3>in both because I think if it was easy enough

1:46:44.800 --> 1:46:46.400
<v Speaker 3>and then it was just like and it was something like,

1:46:46.439 --> 1:46:48.880
<v Speaker 3>oh I never thought of that. You know, like that's great,

1:46:48.880 --> 1:46:50.680
<v Speaker 3>that's a great little trick to do, and it's just

1:46:50.720 --> 1:46:52.960
<v Speaker 3>like it's easy. You can be creative and then you

1:46:52.960 --> 1:46:57.000
<v Speaker 3>can still I mean, you want to inspire people that

1:46:57.200 --> 1:46:59.840
<v Speaker 3>cook game to actually do it. You don't want to

1:46:59.880 --> 1:47:03.400
<v Speaker 3>have these crazy complicated recipes. Maybe a couple, but for

1:47:03.439 --> 1:47:06.880
<v Speaker 3>the most part, you want something approachable. But you got

1:47:06.920 --> 1:47:09.720
<v Speaker 3>to have that. What's the thing, what's the what's the

1:47:09.960 --> 1:47:11.840
<v Speaker 3>icing on there, what's the thing that really kind of

1:47:11.920 --> 1:47:14.400
<v Speaker 3>makes that that recipe shine. You gotta have a little

1:47:14.400 --> 1:47:16.960
<v Speaker 3>bit of creativity, or every recipe needs to have this

1:47:17.000 --> 1:47:21.280
<v Speaker 3>one different technique, different ingredient or something that is simple

1:47:21.360 --> 1:47:23.799
<v Speaker 3>that's just going to elevate that beyond all the recipes

1:47:23.840 --> 1:47:24.479
<v Speaker 3>I've already seen.

1:47:24.520 --> 1:47:27.720
<v Speaker 9>So I've been making grilled cheeses for a while, my

1:47:27.760 --> 1:47:31.360
<v Speaker 9>whole life, and only a few years ago did I

1:47:31.360 --> 1:47:34.760
<v Speaker 9>discover that you can make a traditional grilled cheese and

1:47:34.800 --> 1:47:38.320
<v Speaker 9>then you finally shred some parmesan on the outside of

1:47:38.320 --> 1:47:41.240
<v Speaker 9>the grilled cheese, flip it back and forth, and then

1:47:41.240 --> 1:47:43.200
<v Speaker 9>you have a crust of cheese on the outside of

1:47:43.240 --> 1:47:43.840
<v Speaker 9>your grilled cheese.

1:47:43.880 --> 1:47:46.280
<v Speaker 3>That is that is a perfect example of that that

1:47:46.360 --> 1:47:49.639
<v Speaker 3>is approachable and creative. I say five and five.

1:47:51.000 --> 1:47:51.960
<v Speaker 4>I didn't come up with it.

1:47:53.840 --> 1:47:55.080
<v Speaker 6>His wrong answer face.

1:47:57.880 --> 1:47:58.599
<v Speaker 4>I put it to him.

1:47:58.720 --> 1:48:00.280
<v Speaker 2>He came out, yeah, and he's right wrong.

1:48:01.200 --> 1:48:03.599
<v Speaker 7>Do you ever just make a regular grilled cheese, Well,

1:48:03.600 --> 1:48:05.719
<v Speaker 7>never think about it, don't stop there, and then add

1:48:05.760 --> 1:48:08.760
<v Speaker 7>another layer of cheese and another piece of buttered bread

1:48:08.800 --> 1:48:11.920
<v Speaker 7>and just flip it over and then start making layers

1:48:11.920 --> 1:48:15.400
<v Speaker 7>of grilled cheese and have maybe two or three grilled

1:48:15.479 --> 1:48:16.200
<v Speaker 7>cheeses all.

1:48:16.080 --> 1:48:18.360
<v Speaker 8>In one different That is interesting.

1:48:18.439 --> 1:48:21.439
<v Speaker 9>You're basically describing a burger King bacon eat or without

1:48:21.479 --> 1:48:22.559
<v Speaker 9>the patties and bacon.

1:48:24.360 --> 1:48:26.759
<v Speaker 7>I've never had one of those. If I've made many

1:48:27.080 --> 1:48:30.120
<v Speaker 7>grilled cheeses that have four or five layers.

1:48:30.960 --> 1:48:31.879
<v Speaker 4>Wendy's product.

1:48:31.960 --> 1:48:35.519
<v Speaker 6>Actually, the burger King on getting it was called like

1:48:35.560 --> 1:48:38.640
<v Speaker 6>a stacker or something you could get. You could get

1:48:38.680 --> 1:48:41.040
<v Speaker 6>a quade four patties. It was great.

1:48:41.160 --> 1:48:46.960
<v Speaker 2>Sorry, I got way off track. Tell people what else

1:48:47.000 --> 1:48:48.759
<v Speaker 2>they're dumb not to make this turkey season?

1:48:49.840 --> 1:48:52.800
<v Speaker 3>You know, the heart, liver, gizzard. It's good stuff. Of

1:48:52.840 --> 1:48:55.920
<v Speaker 3>every of all those delicious animals out there, that's some

1:48:55.960 --> 1:48:58.880
<v Speaker 3>of the mildest, especially that liver. I love it. What

1:48:58.920 --> 1:49:01.120
<v Speaker 3>do you do with it? And it's a simple, Patti,

1:49:01.640 --> 1:49:02.200
<v Speaker 3>really nice.

1:49:03.400 --> 1:49:04.800
<v Speaker 2>Make it creative and approachable.

1:49:05.280 --> 1:49:08.479
<v Speaker 3>You're gonna sear the liver till it's about medium.

1:49:08.880 --> 1:49:11.920
<v Speaker 2>So like I'm dumb, So okay, you're gonna put it.

1:49:12.000 --> 1:49:13.360
<v Speaker 4>I got a turkey, I got a turkey liver.

1:49:13.479 --> 1:49:13.840
<v Speaker 7>Uh huh.

1:49:13.840 --> 1:49:16.240
<v Speaker 3>Look, then I do what you're gonna You're gonna season

1:49:16.280 --> 1:49:17.880
<v Speaker 3>with salt and pepper, and you're gonna put it in

1:49:17.920 --> 1:49:20.639
<v Speaker 3>a hot pan with some butter, and you're gonna get

1:49:20.640 --> 1:49:23.120
<v Speaker 3>a little brown on it, and you're gonna cook it

1:49:23.200 --> 1:49:26.400
<v Speaker 3>till it's not super firm. A little pink in in there,

1:49:26.439 --> 1:49:29.559
<v Speaker 3>you're gonna remove that, and then in a blender you're

1:49:29.560 --> 1:49:31.800
<v Speaker 3>gonna blend and there's probably gonna be some sort of

1:49:31.840 --> 1:49:33.280
<v Speaker 3>shallot or onions chopped up.

1:49:33.320 --> 1:49:35.680
<v Speaker 2>So be good to have your body's turkey liver too, it.

1:49:35.640 --> 1:49:38.200
<v Speaker 3>Would be it'll be helpful. Yeah. Yeah, if you've got

1:49:38.240 --> 1:49:39.880
<v Speaker 3>a couple, it's gonna it'll it'll help.

1:49:39.920 --> 1:49:41.519
<v Speaker 2>And it'd be also good if you got the gall

1:49:41.760 --> 1:49:42.360
<v Speaker 2>sack off it.

1:49:42.600 --> 1:49:44.760
<v Speaker 3>Do that that little green thing cut around that, get

1:49:44.760 --> 1:49:46.320
<v Speaker 3>out of the out of there. Yeah.

1:49:46.520 --> 1:49:46.680
<v Speaker 7>Uh.

1:49:46.720 --> 1:49:48.400
<v Speaker 3>And then that you cool it off a little bit

1:49:48.400 --> 1:49:50.920
<v Speaker 3>and that goes into a blender, uh, and you blend

1:49:50.960 --> 1:49:54.400
<v Speaker 3>it until it's a smooth paste. And you're adding a

1:49:54.439 --> 1:49:57.559
<v Speaker 3>little bit of cold butter every couple of seconds till

1:49:57.600 --> 1:50:02.519
<v Speaker 3>it kind of it's smooth and it incorporated. Check the

1:50:02.560 --> 1:50:05.360
<v Speaker 3>seasoning there's you know, add some sort of booze in there.

1:50:05.400 --> 1:50:09.200
<v Speaker 3>It's usually good. A little bit of brandy or apple

1:50:09.320 --> 1:50:11.320
<v Speaker 3>jack something like that is usually nice. Just a few

1:50:11.400 --> 1:50:14.240
<v Speaker 3>drops of that and then if you really want to

1:50:14.280 --> 1:50:16.200
<v Speaker 3>make it good, you're gonna you're gonna pass that. You're

1:50:16.200 --> 1:50:18.519
<v Speaker 3>gonna press it with the spatula through a little mesh

1:50:18.600 --> 1:50:21.280
<v Speaker 3>bol strainer and that's going to remove any of the

1:50:22.000 --> 1:50:25.439
<v Speaker 3>sinews and and just the little stringing parts that are

1:50:25.439 --> 1:50:28.639
<v Speaker 3>in a little yeah, and then that'll get it super smooth.

1:50:28.720 --> 1:50:30.439
<v Speaker 3>And then you just chill that and then you eat

1:50:30.439 --> 1:50:32.519
<v Speaker 3>that with a little bit of warm toasted bread.

1:50:34.240 --> 1:50:36.120
<v Speaker 2>So good, Okay, hit hit me with the gizzard here,

1:50:36.120 --> 1:50:36.879
<v Speaker 2>I got a gizzard.

1:50:37.720 --> 1:50:40.559
<v Speaker 3>The gizzard, uh, my favorite way to do the combos

1:50:40.600 --> 1:50:42.680
<v Speaker 3>with me and Kyle Cook. Last time I see it

1:50:42.840 --> 1:50:46.320
<v Speaker 3>was the ragu where we you know, grind the heart

1:50:46.320 --> 1:50:49.360
<v Speaker 3>liver gizzard all together and then render out a little

1:50:49.360 --> 1:50:52.000
<v Speaker 3>bit of bacon or pancetta till that's browned, and then

1:50:52.040 --> 1:50:54.400
<v Speaker 3>you add that ground heart liver gizzard in there. Then

1:50:54.439 --> 1:50:57.639
<v Speaker 3>you grind some carrot, onion celery, put that in there

1:50:57.640 --> 1:51:00.400
<v Speaker 3>and cook that down little tomato paste, little stock, and

1:51:00.439 --> 1:51:03.880
<v Speaker 3>then hit that with pasta. It's fast, it's it's yeah,

1:51:03.920 --> 1:51:06.320
<v Speaker 3>I mean like less than an hour and you get

1:51:06.479 --> 1:51:08.720
<v Speaker 3>these three really distinct textures. You know, we were talking

1:51:08.720 --> 1:51:10.400
<v Speaker 3>about that, you know, the gizzard you know, it's got

1:51:10.400 --> 1:51:14.360
<v Speaker 3>a little strength to it that the liver smooths everything

1:51:14.360 --> 1:51:16.519
<v Speaker 3>out and the heart's kind of in between. You get

1:51:16.520 --> 1:51:18.400
<v Speaker 3>a little bit of a I mean, I prefer panchetta,

1:51:18.439 --> 1:51:20.519
<v Speaker 3>but I make a lot of it out of hog bellies.

1:51:21.479 --> 1:51:24.640
<v Speaker 3>But smoke bacon is delicious as well, a little bit

1:51:24.640 --> 1:51:28.120
<v Speaker 3>of tomado paste and then that just slow cooks, and

1:51:28.160 --> 1:51:29.880
<v Speaker 3>then you just cook some pasta. Toss that in there

1:51:29.960 --> 1:51:31.400
<v Speaker 3>ton of pecorino or parmesan.

1:51:31.840 --> 1:51:33.920
<v Speaker 7>Is that recipe in the Turkey book? It is?

1:51:34.000 --> 1:51:34.880
<v Speaker 6>Turn right, it is?

1:51:34.920 --> 1:51:35.240
<v Speaker 3>It is.

1:51:35.320 --> 1:51:42.599
<v Speaker 6>I took everybody's collective uh turkey olefual and made made

1:51:42.600 --> 1:51:45.040
<v Speaker 6>that in one big batch last year at the end

1:51:45.040 --> 1:51:48.160
<v Speaker 6>of turkey season, and then uh package that up for

1:51:48.240 --> 1:51:48.840
<v Speaker 6>camp meals.

1:51:49.040 --> 1:51:52.320
<v Speaker 3>Yeah, that's cool me and Yanni, that's that's on the menu.

1:51:52.479 --> 1:51:53.639
<v Speaker 3>Oh good, we're having.

1:51:53.680 --> 1:51:55.120
<v Speaker 2>You want to know another one I stole from you

1:51:55.400 --> 1:51:57.400
<v Speaker 2>that I tried. I took one of your domestic meat

1:51:57.560 --> 1:52:01.080
<v Speaker 2>recipes and converted it to a wild eat recipe. Is

1:52:01.120 --> 1:52:01.880
<v Speaker 2>that at die do?

1:52:02.000 --> 1:52:02.160
<v Speaker 3>Way?

1:52:02.240 --> 1:52:04.760
<v Speaker 2>You guys do that? If you're still doing it? You

1:52:04.840 --> 1:52:08.320
<v Speaker 2>got all those chicken hearts, Oh yeah, which you're like,

1:52:08.560 --> 1:52:13.280
<v Speaker 2>he's cooking chicken hearts in fat and then skewering them

1:52:13.680 --> 1:52:16.599
<v Speaker 2>and then putting them on a hot grill. So I

1:52:16.640 --> 1:52:23.200
<v Speaker 2>take a like a small little uh oh, I even

1:52:23.240 --> 1:52:24.760
<v Speaker 2>describe it man, like a.

1:52:26.840 --> 1:52:27.639
<v Speaker 4>I don't know, man, like.

1:52:27.600 --> 1:52:31.040
<v Speaker 2>A really heavy sided like imagine like enamel dutch of

1:52:31.120 --> 1:52:35.040
<v Speaker 2>and it's like dinky, you know, because that way I'm

1:52:35.040 --> 1:52:37.360
<v Speaker 2>not wasting so much of my fat.

1:52:37.520 --> 1:52:38.240
<v Speaker 7>A little crock.

1:52:38.439 --> 1:52:40.559
<v Speaker 2>Yeah, I take like a little crock and just put

1:52:40.560 --> 1:52:43.680
<v Speaker 2>all a bunch of hearts in there and top it up.

1:52:43.720 --> 1:52:45.400
<v Speaker 2>You can top it with olive oil if you needed to,

1:52:45.439 --> 1:52:47.400
<v Speaker 2>but if you got like beef towel or something, top

1:52:47.439 --> 1:52:51.040
<v Speaker 2>it in there and just ever so like turn your

1:52:51.040 --> 1:52:54.479
<v Speaker 2>burner down about as low as you can get it

1:52:54.600 --> 1:52:58.439
<v Speaker 2>and offset offset it even it's just like you're trying

1:52:58.439 --> 1:53:01.679
<v Speaker 2>to do. You're trying to do like a con fee,

1:53:01.720 --> 1:53:04.320
<v Speaker 2>which is a super low heat. Right, it's not it's

1:53:04.360 --> 1:53:06.599
<v Speaker 2>not bubbling like fry oil. It's like a little bit

1:53:06.640 --> 1:53:07.759
<v Speaker 2>like now. And then it's like a little.

1:53:07.600 --> 1:53:11.880
<v Speaker 3>Blue yeah, blue blue, because if.

1:53:11.840 --> 1:53:14.680
<v Speaker 2>You overdo it, it'll they'll mush out on you. But

1:53:14.680 --> 1:53:17.160
<v Speaker 2>I do it like that, and then I ask for them.

1:53:17.280 --> 1:53:19.240
<v Speaker 7>How long does that take? The oil part?

1:53:19.439 --> 1:53:21.000
<v Speaker 2>I don't know, man, maybe I do them for an hour.

1:53:21.120 --> 1:53:21.320
<v Speaker 3>Yeah.

1:53:21.479 --> 1:53:23.280
<v Speaker 4>Yeah, it's like a little fun dude.

1:53:23.640 --> 1:53:28.760
<v Speaker 2>Yeah, duck hearts, grouse hearts, turkey hearts. You want to

1:53:28.760 --> 1:53:29.280
<v Speaker 2>cut them up?

1:53:29.360 --> 1:53:32.599
<v Speaker 4>They're pretty big, yeah, probably half them.

1:53:32.680 --> 1:53:36.439
<v Speaker 2>Yeah, and then get have either a live fire or

1:53:36.560 --> 1:53:38.080
<v Speaker 2>on a grill, and then I put it.

1:53:38.560 --> 1:53:39.080
<v Speaker 4>Yeah, And I.

1:53:39.040 --> 1:53:40.360
<v Speaker 2>Don't know if you do it. I can't, mamor if

1:53:40.400 --> 1:53:42.639
<v Speaker 2>you do it, but I do. I put some cayenne

1:53:42.680 --> 1:53:45.479
<v Speaker 2>powder around there, some chili powder, something spicy.

1:53:45.880 --> 1:53:47.599
<v Speaker 3>Yeah, hot honey would be really good.

1:53:48.120 --> 1:53:52.880
<v Speaker 2>And then yea, that is good. My kids will walk

1:53:52.920 --> 1:53:55.400
<v Speaker 2>I just eating those little things. They love them.

1:53:55.640 --> 1:53:58.200
<v Speaker 3>Yeah, the chicken hearts at the restaurant, my daughter's favorite.

1:53:58.240 --> 1:53:59.439
<v Speaker 2>You still serve that dish.

1:54:00.320 --> 1:54:03.240
<v Speaker 3>Yeah, that's a good one. I mean, the con fee

1:54:03.240 --> 1:54:06.040
<v Speaker 3>technique is just so applicable to so many things, you know,

1:54:06.200 --> 1:54:09.000
<v Speaker 3>just for getting it tender and then coming in on

1:54:09.040 --> 1:54:11.519
<v Speaker 3>the grill afterwards and just getting it cold, and then

1:54:11.680 --> 1:54:13.360
<v Speaker 3>putting it on the grill and just you've got that

1:54:13.439 --> 1:54:15.200
<v Speaker 3>tender meat and then you're adding in the jar and

1:54:15.240 --> 1:54:18.040
<v Speaker 3>steer and smoke. It works on a lot.

1:54:18.600 --> 1:54:22.559
<v Speaker 7>Oftentimes, I'd limit myself with doing con fee because I

1:54:22.560 --> 1:54:26.160
<v Speaker 7>feel like the amount of oil or fat needed and

1:54:26.200 --> 1:54:28.920
<v Speaker 7>the costs associated with that. So a few times I've

1:54:28.960 --> 1:54:31.600
<v Speaker 7>done it in a bag suv style. How do you

1:54:31.640 --> 1:54:32.320
<v Speaker 7>feel about that?

1:54:32.440 --> 1:54:35.440
<v Speaker 3>I feel like it just doesn't work as well. I

1:54:35.760 --> 1:54:37.960
<v Speaker 3>get it, though I have to. I have a kind

1:54:37.960 --> 1:54:40.560
<v Speaker 3>of unlimited source of it. I would say, just try

1:54:40.600 --> 1:54:45.200
<v Speaker 3>to match your like he's saying, match your cooking vessel

1:54:46.000 --> 1:54:48.200
<v Speaker 3>to the quantity of meat, and save as much of

1:54:48.200 --> 1:54:50.400
<v Speaker 3>that fat as you can, and you can reuse the fat.

1:54:50.520 --> 1:54:52.080
<v Speaker 4>Yeah, that's what I started doing. More.

1:54:52.320 --> 1:54:55.840
<v Speaker 2>I got a shelf above my thing. I got little

1:54:55.880 --> 1:54:58.680
<v Speaker 2>glass jars full of various oils that have had various

1:54:58.680 --> 1:55:01.800
<v Speaker 2>things happened to them, and everyone knows not the mess

1:55:01.840 --> 1:55:03.640
<v Speaker 2>with them. They just get the new stuff. But I'll

1:55:03.680 --> 1:55:05.080
<v Speaker 2>be like, oh, I remember that oil, and I'll just

1:55:05.160 --> 1:55:05.800
<v Speaker 2>use it for something.

1:55:05.880 --> 1:55:08.240
<v Speaker 3>Yeah, you know, you can raise it for You might

1:55:08.280 --> 1:55:10.560
<v Speaker 3>want to go in and get that that liquid bottom

1:55:10.640 --> 1:55:14.640
<v Speaker 3>part out of there, because sometimes that can spoil. But

1:55:14.760 --> 1:55:18.040
<v Speaker 3>if you've salted the meat previously, usually there's enough salt

1:55:18.160 --> 1:55:20.960
<v Speaker 3>in that layer then it'll keep it from going off.

1:55:21.160 --> 1:55:23.520
<v Speaker 3>But if it's another reason, you put it in like

1:55:23.560 --> 1:55:26.040
<v Speaker 3>a glass jar or something tall sided so you can

1:55:26.120 --> 1:55:29.080
<v Speaker 3>see it, maybe scrape it out and get that part.

1:55:28.920 --> 1:55:31.080
<v Speaker 2>Off the bottom. You know what the fur trapper Stu

1:55:31.160 --> 1:55:33.000
<v Speaker 2>Miller does with his old fish fry oil.

1:55:33.760 --> 1:55:35.880
<v Speaker 4>No, he saves his old fish.

1:55:35.600 --> 1:55:37.880
<v Speaker 2>Fry oil, puts it a squirt bottle and when you

1:55:37.960 --> 1:55:43.400
<v Speaker 2>set in coon couffs and you get let it dribble

1:55:43.440 --> 1:55:46.280
<v Speaker 2>down the bank and get into the creek or whatever. Yeah,

1:55:46.360 --> 1:55:52.680
<v Speaker 2>flings a craving on him. Fish fry grease I've had.

1:55:53.120 --> 1:55:55.160
<v Speaker 2>It's like everything a raccoon could possibly want.

1:55:55.280 --> 1:56:00.960
<v Speaker 7>Right, It's like grease and fish.

1:56:01.120 --> 1:56:04.720
<v Speaker 6>Really good luck with crane legs and goose legs in

1:56:04.800 --> 1:56:10.120
<v Speaker 6>the doing it the souv com fee style. Yeah, and man, Yeah,

1:56:10.200 --> 1:56:13.400
<v Speaker 6>a lot of times it's like dealing with the big

1:56:13.520 --> 1:56:16.800
<v Speaker 6>vat to do a bunch of legs and like a

1:56:16.840 --> 1:56:19.960
<v Speaker 6>meal for one person, pretty darn easy in the sub style.

1:56:20.040 --> 1:56:23.960
<v Speaker 7>Yeah, buddy of mine shows up at the tailgate with those,

1:56:24.400 --> 1:56:26.760
<v Speaker 7>so after long day hunting, just pulls that out of

1:56:26.800 --> 1:56:30.520
<v Speaker 7>the cooler, cold, already done, and just cuts that back

1:56:30.600 --> 1:56:33.760
<v Speaker 7>bag open and just hands out pheasant legs to people.

1:56:33.840 --> 1:56:37.320
<v Speaker 7>So you're having a beer and a comb feed pheasant

1:56:37.440 --> 1:56:39.880
<v Speaker 7>leg It's delicious.

1:56:40.000 --> 1:56:42.440
<v Speaker 5>One of you guys do it the Seth and Kelsey

1:56:42.480 --> 1:56:47.040
<v Speaker 5>Morris Way, because I know that they're pretty anti plastic,

1:56:47.080 --> 1:56:51.320
<v Speaker 5>and I put myself into that camp to where I.

1:56:51.320 --> 1:56:51.960
<v Speaker 11>Just I don't know.

1:56:52.120 --> 1:56:55.720
<v Speaker 5>I'm like, heating plastic doesn't sound like.

1:56:55.760 --> 1:56:58.120
<v Speaker 2>Souv and the silicon the silicon zip.

1:56:58.440 --> 1:57:03.400
<v Speaker 5>They pack a sin jar full and then put the mason.

1:57:03.160 --> 1:57:07.040
<v Speaker 2>Jar that's been reading up on that taint shrinkage. Yeah,

1:57:07.240 --> 1:57:09.160
<v Speaker 2>he's gonna start a podcast called taint Talk.

1:57:09.280 --> 1:57:12.360
<v Speaker 5>It could be maybe it's about that, but it's like,

1:57:13.120 --> 1:57:15.200
<v Speaker 5>I don't know. My reasons are different. I don't care

1:57:15.200 --> 1:57:16.480
<v Speaker 5>about that, but just like.

1:57:16.840 --> 1:57:19.120
<v Speaker 2>We're gonna try to get them sponsored by Tate Cookies

1:57:20.200 --> 1:57:20.680
<v Speaker 2>taint Talk.

1:57:22.400 --> 1:57:24.040
<v Speaker 3>I have a recipe in my first book where you

1:57:24.080 --> 1:57:26.400
<v Speaker 3>take a teal and you put it in a in

1:57:26.440 --> 1:57:29.160
<v Speaker 3>a pint mason jar with some par cooked beans and

1:57:29.200 --> 1:57:30.960
<v Speaker 3>sausage and bacon, and then you put it in a

1:57:31.080 --> 1:57:32.840
<v Speaker 3>water bath and cook it in the in the jar

1:57:33.400 --> 1:57:34.360
<v Speaker 3>like it's really good.

1:57:34.400 --> 1:57:35.440
<v Speaker 4>Oh yeah, that's a good way to go.

1:57:35.920 --> 1:57:37.640
<v Speaker 2>Let me hit you in another one. Yeah, why not

1:57:37.800 --> 1:57:40.000
<v Speaker 2>just set it in a set it up, put your

1:57:40.160 --> 1:57:42.040
<v Speaker 2>put your fat and your meat and a glass jar

1:57:42.120 --> 1:57:43.440
<v Speaker 2>and set the glass yard down in there.

1:57:45.480 --> 1:57:48.360
<v Speaker 4>Take more fat again, or use the silicon bag silicon.

1:57:48.400 --> 1:57:49.480
<v Speaker 3>Back it in there pretty good.

1:57:50.640 --> 1:57:53.000
<v Speaker 4>Let me hit So you did. You did the guts?

1:57:53.480 --> 1:57:57.480
<v Speaker 2>Mm hm you we covered uh skin, We covered the guts,

1:57:58.160 --> 1:58:01.040
<v Speaker 2>We covered the legs. You stole the breasts out.

1:58:01.000 --> 1:58:03.000
<v Speaker 3>Throw them out. I got on this.

1:58:04.640 --> 1:58:07.160
<v Speaker 4>You find Jesse's turkeys. Everything's gone with the breast.

1:58:08.280 --> 1:58:08.720
<v Speaker 7>Not true?

1:58:08.840 --> 1:58:12.800
<v Speaker 3>That is that my birthday meal. My birthday is mid May,

1:58:12.880 --> 1:58:14.840
<v Speaker 3>and so it's like it is turkey and do verry

1:58:14.840 --> 1:58:20.880
<v Speaker 3>cobbler along the lines of suv I think that I

1:58:21.600 --> 1:58:24.640
<v Speaker 3>the how we cook our Thanksgiving turkey breasts.

1:58:24.400 --> 1:58:25.960
<v Speaker 2>Wild turkey, wild turkey.

1:58:26.000 --> 1:58:29.880
<v Speaker 3>I put them, you know, we suvium all kind.

1:58:29.800 --> 1:58:31.800
<v Speaker 2>Of but like I'm dumb, like yeah, yeah, tell me

1:58:31.840 --> 1:58:32.200
<v Speaker 2>the whole thing.

1:58:32.280 --> 1:58:35.400
<v Speaker 3>So you're gonna use what essentially would be poultry seasoning.

1:58:35.480 --> 1:58:39.360
<v Speaker 3>So you're gonna have time and regano, maybe some garlic,

1:58:39.720 --> 1:58:43.920
<v Speaker 3>maybe some lemon, rosemary, and then most importantly a little

1:58:43.920 --> 1:58:44.600
<v Speaker 3>bit of celery.

1:58:44.640 --> 1:58:46.120
<v Speaker 2>I have a jar of your poultry seasoning.

1:58:46.200 --> 1:58:48.960
<v Speaker 7>There you go, or fresh we talk.

1:58:48.840 --> 1:58:50.960
<v Speaker 3>It, it doesn't matter. You can use celery seed, a

1:58:50.960 --> 1:58:53.240
<v Speaker 3>few celery leaves, just kind of get that in there,

1:58:54.360 --> 1:58:56.160
<v Speaker 3>and you can just change up your herbs as you

1:58:56.280 --> 1:58:59.120
<v Speaker 3>want and then season your turkey breast as you want

1:58:59.160 --> 1:59:01.480
<v Speaker 3>it and put it in the bag and then.

1:59:02.600 --> 1:59:04.640
<v Speaker 2>You take it to me shortcuts. Here is this in

1:59:04.680 --> 1:59:05.000
<v Speaker 2>your book.

1:59:05.800 --> 1:59:06.960
<v Speaker 3>It's one hundred percent in there.

1:59:06.960 --> 1:59:09.120
<v Speaker 2>Okay, go God the way to go. That's what to

1:59:09.120 --> 1:59:10.880
<v Speaker 2>make sure people can get it. But it's in the

1:59:10.880 --> 1:59:12.800
<v Speaker 2>turkey book. It's in the turkey but still walk us

1:59:12.800 --> 1:59:13.040
<v Speaker 2>through it.

1:59:13.160 --> 1:59:13.440
<v Speaker 3>Yeah.

1:59:13.480 --> 1:59:15.879
<v Speaker 2>And so if you're if you're listening and you're like, what, now.

1:59:16.320 --> 1:59:19.320
<v Speaker 3>Take your turkey breast, season it with those delicious things.

1:59:19.400 --> 1:59:21.680
<v Speaker 7>So you haven't sliced the turkey breast.

1:59:21.760 --> 1:59:24.480
<v Speaker 3>No, No, it's a whole turkey breast. Got it could

1:59:24.560 --> 1:59:26.880
<v Speaker 3>be tenderloin on if you want. I usually remove the

1:59:26.960 --> 1:59:30.400
<v Speaker 3>tender loins, yep. But uh. And so I've got that

1:59:30.520 --> 1:59:33.440
<v Speaker 3>whole turkey breast in there, and then seal that up

1:59:33.480 --> 1:59:35.680
<v Speaker 3>to three days before you're going to cook it, and

1:59:35.720 --> 1:59:37.720
<v Speaker 3>then just let it sit and then all that season

1:59:37.800 --> 1:59:41.920
<v Speaker 3>will basically act as a Brian And then I cook

1:59:42.000 --> 1:59:45.120
<v Speaker 3>that in a water bath at one hundred and forty

1:59:45.160 --> 1:59:48.960
<v Speaker 3>degrees for three hours on the nose and it is

1:59:49.160 --> 1:59:52.600
<v Speaker 3>phenomenal from end to end, perfectly cooked.

1:59:52.600 --> 1:59:56.000
<v Speaker 6>And you didn't add any fat in there, no oil,

1:59:56.160 --> 1:59:57.040
<v Speaker 6>no butter.

1:59:56.920 --> 2:00:01.280
<v Speaker 3>No sometimes that pass Thanksgiving or I've gone and taken

2:00:01.360 --> 2:00:03.440
<v Speaker 3>that and you can time it. You know, it's like

2:00:03.480 --> 2:00:07.680
<v Speaker 3>everybody's getting here at twelve thirty, you know, like at nine.

2:00:08.200 --> 2:00:09.400
<v Speaker 4>Are coming at twelve thirty.

2:00:09.960 --> 2:00:10.800
<v Speaker 6>That's how they do it.

2:00:11.520 --> 2:00:13.560
<v Speaker 4>What do you mean at night.

2:00:15.120 --> 2:00:15.240
<v Speaker 5>Am?

2:00:15.840 --> 2:00:18.280
<v Speaker 3>I mean yeah, after Thanksgiving lunchtime.

2:00:18.520 --> 2:00:21.960
<v Speaker 7>Yeah, he just picked a random numbers. You can count

2:00:22.000 --> 2:00:22.960
<v Speaker 7>back earlier.

2:00:22.640 --> 2:00:27.200
<v Speaker 3>Hours anyway, is that central time.

2:00:29.120 --> 2:00:31.000
<v Speaker 7>You were thinking every one of those things? Steve wouldn't

2:00:31.000 --> 2:00:31.800
<v Speaker 7>have an opinion, I.

2:00:31.760 --> 2:00:35.040
<v Speaker 2>Know, I know, although I love all this because I

2:00:35.080 --> 2:00:36.960
<v Speaker 2>was I had the same thing like I would in

2:00:37.000 --> 2:00:38.880
<v Speaker 2>the end. I'd be like, well, you're supposed to put

2:00:38.880 --> 2:00:39.880
<v Speaker 2>a bunch of butter in there, but not.

2:00:40.560 --> 2:00:41.960
<v Speaker 3>You could if you want it. But what I'm what

2:00:41.960 --> 2:00:45.320
<v Speaker 3>I'm getting to is I have in the past couple

2:00:45.800 --> 2:00:48.360
<v Speaker 3>Thanksgivings taking it out of the bag and then seared

2:00:48.400 --> 2:00:50.560
<v Speaker 3>it in a lot of brown butter or just butter

2:00:51.120 --> 2:00:53.240
<v Speaker 3>in just one side, and it just got a nice

2:00:53.280 --> 2:00:55.080
<v Speaker 3>lights sere on it. I actually don't want to cook

2:00:55.120 --> 2:00:59.040
<v Speaker 3>it that much, more like that one on turkey breast.

2:00:59.080 --> 2:01:00.600
<v Speaker 3>It's just it's so spot on.

2:01:01.080 --> 2:01:06.320
<v Speaker 10>Three hours, just super moist and then just slice it out,

2:01:07.120 --> 2:01:09.920
<v Speaker 10>you know, make some turkey stock gravy with giblets and

2:01:09.960 --> 2:01:11.919
<v Speaker 10>so forth, and then mashed potatoes.

2:01:12.440 --> 2:01:15.600
<v Speaker 2>You mean giblets? You call them giblets?

2:01:16.760 --> 2:01:17.280
<v Speaker 3>I guess I do.

2:01:19.840 --> 2:01:22.919
<v Speaker 2>What do you call them? Randall call them giblets.

2:01:23.120 --> 2:01:25.720
<v Speaker 3>I think that's right now that I hear it out

2:01:25.800 --> 2:01:27.760
<v Speaker 3>loud tonight.

2:01:29.040 --> 2:01:32.440
<v Speaker 4>Yeah, we were talking about this yesterday. What was the

2:01:32.440 --> 2:01:34.800
<v Speaker 4>word yesterday that we couldn't figure out?

2:01:36.040 --> 2:01:38.200
<v Speaker 2>Yeah, and I told my favorite tonight a story.

2:01:38.600 --> 2:01:43.240
<v Speaker 4>Yeah what was that? We'll never know?

2:01:43.360 --> 2:01:43.680
<v Speaker 3>I guess.

2:01:44.000 --> 2:01:48.680
<v Speaker 7>I guess it's nice to hear a non cutlet, non

2:01:48.760 --> 2:01:52.520
<v Speaker 7>fried turkey breast recipe that they are really high on.

2:01:52.680 --> 2:01:55.600
<v Speaker 3>No offense to cutlets and turkey breasts. Yeah, I mean

2:01:55.880 --> 2:01:58.560
<v Speaker 3>are fried turkey. I love fried turkey a lot.

2:01:58.600 --> 2:02:01.200
<v Speaker 4>Oh yeah, oh yeah, case.

2:02:01.560 --> 2:02:04.320
<v Speaker 2>Oh you know what here we left one off. Let's

2:02:04.360 --> 2:02:07.000
<v Speaker 2>say you did your so we got the guts the

2:02:07.040 --> 2:02:08.640
<v Speaker 2>skin you said.

2:02:08.680 --> 2:02:10.240
<v Speaker 4>Let's say you pull off the tenders.

2:02:10.880 --> 2:02:13.400
<v Speaker 2>Oh yeah, okay, hit me with so now you've pulled

2:02:13.400 --> 2:02:15.919
<v Speaker 2>your tenders off, not hit me with the tenders.

2:02:16.240 --> 2:02:18.760
<v Speaker 3>Uh, there's a there's a cool visual trick. Actually this

2:02:18.840 --> 2:02:20.560
<v Speaker 3>didn't go in the book. I cut it out with

2:02:20.600 --> 2:02:23.000
<v Speaker 3>a knife. But since now I have you seen the

2:02:23.000 --> 2:02:25.240
<v Speaker 3>fork trick where you hold you know, it's that there's

2:02:25.280 --> 2:02:29.040
<v Speaker 3>that really thick sinew that runs down about half of

2:02:29.160 --> 2:02:32.280
<v Speaker 3>the tenderloin. Grip that in your hand and put a

2:02:32.320 --> 2:02:36.080
<v Speaker 3>fork behind it, just and so that the two times

2:02:36.160 --> 2:02:41.440
<v Speaker 3>are around that sinew. So then yes, and then pull

2:02:41.480 --> 2:02:44.640
<v Speaker 3>your hand back and push the fork forward and it

2:02:44.760 --> 2:02:46.040
<v Speaker 3>just pulls that entire scene.

2:02:46.760 --> 2:02:47.480
<v Speaker 4>Was that not in the book?

2:02:48.400 --> 2:02:50.840
<v Speaker 3>I came to it after, you know, we published that

2:02:50.880 --> 2:02:51.520
<v Speaker 3>thing pretty quick.

2:02:51.800 --> 2:02:52.880
<v Speaker 4>I mean, there's a hot tip.

2:02:52.920 --> 2:02:56.040
<v Speaker 3>Man, it's good, it's really cool, and it gets that

2:02:56.120 --> 2:02:57.840
<v Speaker 3>seam out of the tenderloin and then you throw that

2:02:57.880 --> 2:03:01.680
<v Speaker 3>in your stock. I with grilled tender loins, you can

2:03:01.760 --> 2:03:04.400
<v Speaker 3>kind of weave them onto a skewer to kind of

2:03:04.400 --> 2:03:07.440
<v Speaker 3>give them more, get them more even Yeah, I would

2:03:07.440 --> 2:03:12.680
<v Speaker 3>say that or or fried. That's not not not too

2:03:12.720 --> 2:03:13.600
<v Speaker 3>creative with that.

2:03:14.000 --> 2:03:16.240
<v Speaker 2>Okay, we're missing anything, were missing any parts of the turkeys?

2:03:16.920 --> 2:03:18.520
<v Speaker 7>I think I think you should just walk us very

2:03:18.600 --> 2:03:20.839
<v Speaker 7>quickly through, just like you take those tenne of loins

2:03:21.000 --> 2:03:22.720
<v Speaker 7>basic turkey nuggets.

2:03:23.080 --> 2:03:27.760
<v Speaker 3>Yeah, I brin them, uh and then Brian a little

2:03:27.800 --> 2:03:30.120
<v Speaker 3>bit of buttermilk so that you get a really good adhesion.

2:03:30.440 --> 2:03:33.440
<v Speaker 3>So wet Brian Yep. Yeah, it can be simple. I

2:03:33.440 --> 2:03:35.720
<v Speaker 3>mean that's you know, it could just be salt and water.

2:03:35.920 --> 2:03:37.840
<v Speaker 3>Maybe add pickle juice in there, if you like.

2:03:38.040 --> 2:03:39.840
<v Speaker 2>You to correct them about how it drives you crazy

2:03:39.880 --> 2:03:40.560
<v Speaker 2>when people say that.

2:03:40.640 --> 2:03:44.840
<v Speaker 3>Dry Ryan, you remember, yeah, it's fine.

2:03:46.720 --> 2:03:50.320
<v Speaker 2>Little he maybe is the kind of guy that forgets

2:03:50.320 --> 2:03:50.920
<v Speaker 2>his pet peet.

2:03:51.160 --> 2:03:56.840
<v Speaker 3>Yeah, that's funny. And then a little bit of buttermilk

2:03:57.440 --> 2:03:59.840
<v Speaker 3>or yogurt whatever, just some kind of thick and then

2:04:00.240 --> 2:04:02.640
<v Speaker 3>and then it goes into the seasoned flour, which is

2:04:02.680 --> 2:04:06.520
<v Speaker 3>going to be most importantly. Again, it's going to contain

2:04:06.960 --> 2:04:09.680
<v Speaker 3>celery seed, Like, out of all all those spices, I

2:04:09.680 --> 2:04:12.240
<v Speaker 3>think celery is the celery and black pepper kind of

2:04:12.280 --> 2:04:16.320
<v Speaker 3>the most important thing for poultry in general. That's gonna

2:04:16.560 --> 2:04:20.080
<v Speaker 3>gives you that KFC. You're like, oh, that's what that was.

2:04:21.080 --> 2:04:24.040
<v Speaker 7>It's always like, what's the key to getting it? Really?

2:04:24.080 --> 2:04:30.120
<v Speaker 7>Like that thick? You know, batter on there? Like I

2:04:30.160 --> 2:04:32.320
<v Speaker 7>feel like I'm in there and it's all buttermilky, And

2:04:32.360 --> 2:04:35.720
<v Speaker 7>then do I put them all my basket first and

2:04:35.800 --> 2:04:38.040
<v Speaker 7>drop it all at once? Are you going straight out

2:04:38.040 --> 2:04:40.120
<v Speaker 7>of that buttermilk and dropping it?

2:04:40.640 --> 2:04:43.720
<v Speaker 3>Let them sit. Let I'm sitting the refrigerator for twenty

2:04:43.800 --> 2:04:47.720
<v Speaker 3>thirty minutes, hour or two, doesn't matter. You let them sit. Also,

2:04:47.920 --> 2:04:51.320
<v Speaker 3>as you you've got your your your dreads, your flour,

2:04:51.840 --> 2:04:54.280
<v Speaker 3>and maybe a little buttermilk, maybe drizzle a little bit,

2:04:54.280 --> 2:04:56.680
<v Speaker 3>so you get these little beads in there. And then

2:04:56.720 --> 2:04:58.680
<v Speaker 3>what that's going to do when that adheres, You're not

2:04:58.720 --> 2:05:00.600
<v Speaker 3>just going to have a thin layer of flower on there,

2:05:00.600 --> 2:05:02.320
<v Speaker 3>but you're also gonna have these little beads of like

2:05:02.360 --> 2:05:05.000
<v Speaker 3>buttermilky flower. So they kind of give you a little

2:05:05.080 --> 2:05:08.800
<v Speaker 3>more of those like crackling textures. Oh, a little drizzle

2:05:08.840 --> 2:05:11.760
<v Speaker 3>of that in there, bred them up really well, and

2:05:11.800 --> 2:05:14.240
<v Speaker 3>then just set them in the refrigerator, get him cold

2:05:14.320 --> 2:05:16.120
<v Speaker 3>in like twenty minutes. And then when that.

2:05:16.640 --> 2:05:18.520
<v Speaker 2>When it gets kind of doughey, you don't mind that.

2:05:19.080 --> 2:05:19.960
<v Speaker 3>No, it's gonna be fine.

2:05:20.440 --> 2:05:21.680
<v Speaker 2>You don't mind it getting a little doey.

2:05:21.760 --> 2:05:22.520
<v Speaker 3>No, I don't mind.

2:05:22.680 --> 2:05:25.760
<v Speaker 2>You know what my kid's been doing. He just makes

2:05:25.800 --> 2:05:28.440
<v Speaker 2>a god awful mess where he does it. But he

2:05:28.520 --> 2:05:31.320
<v Speaker 2>cuts the turkey breasts and makes a little a bunch

2:05:31.360 --> 2:05:34.280
<v Speaker 2>of little tenders and then he just keeps doing it.

2:05:35.560 --> 2:05:40.240
<v Speaker 2>Dredge flower, dredge flower. Because he's looking to try to

2:05:40.280 --> 2:05:42.400
<v Speaker 2>build up like a long John Silver.

2:05:43.360 --> 2:05:46.320
<v Speaker 3>I feel like you're gonna get some like doughiness on, dude.

2:05:46.800 --> 2:05:48.920
<v Speaker 2>And then he drops him in the deep frar and Dude,

2:05:48.960 --> 2:05:52.839
<v Speaker 2>that oil is so full of just all that garbage.

2:05:52.920 --> 2:06:00.960
<v Speaker 3>Man, and he one round and walks away. I would go,

2:06:01.000 --> 2:06:02.800
<v Speaker 3>I would go one round on the on the dresh.

2:06:04.360 --> 2:06:08.760
<v Speaker 4>Yeah, you learned it on the internet. That's awesome.

2:06:09.320 --> 2:06:13.720
<v Speaker 2>I'm hungry, okay, man, the Turkey Book, the Hog Book.

2:06:14.480 --> 2:06:15.200
<v Speaker 2>What's next?

2:06:15.640 --> 2:06:18.000
<v Speaker 3>I don't know. I mean I say that in all honesty.

2:06:18.040 --> 2:06:20.480
<v Speaker 3>I've batting around some ideas, and you know, everybody likes

2:06:20.520 --> 2:06:21.839
<v Speaker 3>to pontificate on what.

2:06:21.800 --> 2:06:26.920
<v Speaker 2>You know what? It would be a book, the deer book.

2:06:26.400 --> 2:06:28.680
<v Speaker 3>Right, it would be always I get a lot of

2:06:28.760 --> 2:06:30.400
<v Speaker 3>quests for our ad but I don't think there's a

2:06:30.400 --> 2:06:30.960
<v Speaker 3>book worth.

2:06:32.240 --> 2:06:34.560
<v Speaker 2>I wouldn't be worried about there being a with you.

2:06:34.560 --> 2:06:36.480
<v Speaker 2>You'll find a book worth, but I feel like you

2:06:36.560 --> 2:06:38.400
<v Speaker 2>might not find the audience.

2:06:38.280 --> 2:06:42.800
<v Speaker 3>Right, Yeah. The marketability of that would be more very

2:06:42.920 --> 2:06:43.960
<v Speaker 3>very specific, dude.

2:06:43.960 --> 2:06:44.440
<v Speaker 4>I feel like that.

2:06:44.600 --> 2:06:47.360
<v Speaker 6>Yeah, But if you keep going like the way you're

2:06:47.480 --> 2:06:49.520
<v Speaker 6>doing it, people are going to be like, I need

2:06:49.520 --> 2:06:52.920
<v Speaker 6>the series. Yeah, oh right, they're beautiful and it's like

2:06:53.560 --> 2:06:54.800
<v Speaker 6>Turkey Deer.

2:06:54.880 --> 2:06:56.720
<v Speaker 2>Or you could do the fish book bow Headway.

2:06:56.840 --> 2:06:59.640
<v Speaker 3>I like fish a lot, bullhead whale book.

2:07:00.080 --> 2:07:04.200
<v Speaker 2>The fish book, you'd probably want to yeah, like for

2:07:04.720 --> 2:07:05.920
<v Speaker 2>I don't know. I mean you have you have a

2:07:05.960 --> 2:07:08.120
<v Speaker 2>great sense what to do, like you know, hogs in

2:07:08.160 --> 2:07:10.240
<v Speaker 2>and out. There's a lot of misinformation about hogs. It's

2:07:10.280 --> 2:07:13.480
<v Speaker 2>a great book. Turkey book. You got a lot of experience.

2:07:13.520 --> 2:07:15.800
<v Speaker 2>I mean you have a ton of venice experience. There's

2:07:15.840 --> 2:07:18.720
<v Speaker 2>a ton of interests America's deer people are hunting them

2:07:18.720 --> 2:07:20.200
<v Speaker 2>from top to bottom, side to side.

2:07:20.760 --> 2:07:23.640
<v Speaker 3>The Deer Book, it's true. I will say it's the

2:07:23.680 --> 2:07:26.640
<v Speaker 3>front runner. I just want to be noncommittal in this.

2:07:26.560 --> 2:07:28.480
<v Speaker 2>Because you could be cute and'd be like the Squirrel Book.

2:07:28.640 --> 2:07:29.720
<v Speaker 2>But that's just cute.

2:07:30.480 --> 2:07:33.160
<v Speaker 7>You're just being cute, you know, and a little too niche.

2:07:33.520 --> 2:07:37.440
<v Speaker 6>Yeah, yeah, you'd be squirrel. But it's like representative of

2:07:37.560 --> 2:07:38.360
<v Speaker 6>the rodent book.

2:07:38.880 --> 2:07:39.040
<v Speaker 4>Right.

2:07:39.120 --> 2:07:42.120
<v Speaker 6>You can do like the Beaver's Muskrats, the Beaver Book

2:07:42.280 --> 2:07:46.360
<v Speaker 6>Nutria about that. Yep, people would love it. I got

2:07:46.360 --> 2:07:47.520
<v Speaker 6>something Jesse and I are doing.

2:07:47.600 --> 2:07:48.600
<v Speaker 2>Please tell me about it.

2:07:49.200 --> 2:07:53.080
<v Speaker 6>This will be super fun. Uh, buddy of mine. Eric

2:07:53.160 --> 2:07:57.120
<v Speaker 6>Johansson out in South Dakota. He's he wouldn't like me

2:07:57.160 --> 2:07:59.000
<v Speaker 6>saying this, but he's kind of like a poster child

2:07:59.080 --> 2:08:03.280
<v Speaker 6>for it. Wou'd be like quote unquote progressive farming practices

2:08:03.360 --> 2:08:10.960
<v Speaker 6>these days, so real heavy on you know, easements for

2:08:11.320 --> 2:08:16.320
<v Speaker 6>wetlands and native grasses and and stuff like that, right,

2:08:16.400 --> 2:08:19.440
<v Speaker 6>but which in turn happens to be really really good

2:08:19.520 --> 2:08:24.200
<v Speaker 6>for wildlife. So he's got on the family farm out there,

2:08:25.160 --> 2:08:31.080
<v Speaker 6>he's got just an unbelievable wild pheasant hunting situation and

2:08:31.200 --> 2:08:35.440
<v Speaker 6>lodging and stuff, and and he's a big believer as

2:08:35.440 --> 2:08:37.800
<v Speaker 6>am I in like the habitat work of pheasants forever.

2:08:38.400 --> 2:08:43.000
<v Speaker 6>So we and and Jesse included here have come together

2:08:43.280 --> 2:08:46.960
<v Speaker 6>to we're gonna do a hunt that we're auctioning off

2:08:47.000 --> 2:08:51.360
<v Speaker 6>at Pheasant Fest this year as a fundraiser for Habitat.

2:08:51.800 --> 2:08:53.680
<v Speaker 6>And yeah, so we're gonna.

2:08:53.760 --> 2:08:57.280
<v Speaker 2>So the fund raised money goes to where two pheasants

2:08:57.280 --> 2:09:00.240
<v Speaker 2>forever in the quad, the and the then the and

2:09:00.240 --> 2:09:03.840
<v Speaker 2>you're gonna hunt this property that is a demonstration of a.

2:09:03.760 --> 2:09:07.400
<v Speaker 6>Lot of really good practices. Yeah, and you two both

2:09:07.400 --> 2:09:10.720
<v Speaker 6>gonna hunt. Yeah, We're both gonna hunt. Eric's gonna hunt.

2:09:10.720 --> 2:09:16.080
<v Speaker 6>I'm bringing snort out there. Eric has one of Snort's

2:09:16.360 --> 2:09:22.400
<v Speaker 6>cousins too, so that's fun and super cute obviously, but it.

2:09:22.800 --> 2:09:23.960
<v Speaker 2>Days the winner get the hunt.

2:09:24.240 --> 2:09:28.040
<v Speaker 6>It's I think it's three days. Uh hunt for two people.

2:09:28.800 --> 2:09:28.920
<v Speaker 4>Uh.

2:09:29.280 --> 2:09:32.160
<v Speaker 6>Jesse's gonna be, you know, leading the cooking, but I've

2:09:32.320 --> 2:09:35.840
<v Speaker 6>been emphatic about the fact that he's not shackled with cooking.

2:09:35.920 --> 2:09:40.040
<v Speaker 6>I am there to help as much as possible as allowed,

2:09:40.480 --> 2:09:43.000
<v Speaker 6>so I can learn stuff too. And then yeah, we're

2:09:43.000 --> 2:09:47.800
<v Speaker 6>gonna hunt lodging and you just got to get get

2:09:47.840 --> 2:09:52.200
<v Speaker 6>your butt there. But it is a really, really incredible

2:09:52.600 --> 2:09:54.560
<v Speaker 6>I've been lucky enough to go out there and hunt

2:09:54.560 --> 2:09:56.800
<v Speaker 6>with Eric a couple of times, and he always says,

2:09:57.440 --> 2:10:01.520
<v Speaker 6>your dog's invited if you would like to come, that's okay.

2:10:02.000 --> 2:10:03.880
<v Speaker 2>What's up with a thousand dollars I'm seeing a note

2:10:03.880 --> 2:10:07.040
<v Speaker 2>about a thousand dollars gift card? Yeah, not related related.

2:10:06.800 --> 2:10:10.240
<v Speaker 6>No, that's related. So then first light, we're throwing in

2:10:10.360 --> 2:10:12.600
<v Speaker 6>a thousand dollars gift card, so to the winners, to

2:10:12.680 --> 2:10:14.960
<v Speaker 6>the winners yep, so five hundred a piece to get

2:10:15.120 --> 2:10:18.240
<v Speaker 6>get decked out. Just grease, grease the wheels a little bit,

2:10:18.320 --> 2:10:22.320
<v Speaker 6>and I'm gonna be available to help you with getting

2:10:22.320 --> 2:10:25.720
<v Speaker 6>outfitted in your upland stuff from first light.

2:10:25.840 --> 2:10:27.920
<v Speaker 4>So thanks guys, I'll be fun.

2:10:28.120 --> 2:10:31.480
<v Speaker 3>Yeah, I've already started. Uh. We shot a few Pheasants

2:10:31.480 --> 2:10:33.560
<v Speaker 3>this year, and I always started playing with the menu.

2:10:33.880 --> 2:10:36.800
<v Speaker 6>Nice yeah sighs.

2:10:37.200 --> 2:10:39.080
<v Speaker 2>Yes, what about the game?

2:10:39.120 --> 2:10:42.400
<v Speaker 3>Bird book could be I love poultry a lot, so

2:10:43.560 --> 2:10:43.960
<v Speaker 3>we can.

2:10:43.840 --> 2:10:47.800
<v Speaker 4>Just go with bird Book, the Bird Book an economy

2:10:47.800 --> 2:10:48.360
<v Speaker 4>of dialogue.

2:10:48.480 --> 2:10:53.440
<v Speaker 2>Yeah, dude, do the Deer Book because I want that book.

2:10:54.960 --> 2:10:56.720
<v Speaker 3>People are going to be like blowing me up right now,

2:10:56.720 --> 2:10:57.840
<v Speaker 3>what are you gonna write the Deer Book?

2:10:58.080 --> 2:11:00.680
<v Speaker 6>Well, hopefully you have all these names. Is already locked

2:11:00.760 --> 2:11:01.720
<v Speaker 6>down somewhere and.

2:11:01.720 --> 2:11:03.520
<v Speaker 2>I would kick that book from front to back if

2:11:03.520 --> 2:11:09.160
<v Speaker 2>you did it right. Remember that movie where that.

2:11:09.000 --> 2:11:11.839
<v Speaker 7>Gal Julia Julia.

2:11:12.000 --> 2:11:18.640
<v Speaker 2>Yeah, a book called Stephen Jesse, Stephen Jesse where I

2:11:18.680 --> 2:11:24.400
<v Speaker 2>cook all this stuff? Who is the actor Kevin ba.

2:11:31.680 --> 2:11:32.360
<v Speaker 4>Mann?

2:11:33.040 --> 2:11:33.440
<v Speaker 3>All right?

2:11:33.680 --> 2:11:34.200
<v Speaker 4>Beautiful?

2:11:34.480 --> 2:11:37.720
<v Speaker 2>Or I also get the jackass guy?

2:11:38.560 --> 2:11:39.680
<v Speaker 7>Oh? Uh Steve?

2:11:40.160 --> 2:11:44.560
<v Speaker 2>No, Johnny, Yeah, I've checked in lately, though I don't.

2:11:44.600 --> 2:11:46.480
<v Speaker 2>I don't know if I'm older and he is sometimes No,

2:11:46.600 --> 2:11:47.360
<v Speaker 2>he's way gray.

2:11:47.560 --> 2:11:49.560
<v Speaker 7>He's great out hard.

2:11:49.480 --> 2:11:54.240
<v Speaker 2>Years those boys, Thanks coming on many thanks for having

2:11:54.320 --> 2:12:01.680
<v Speaker 2>me Hog Book Turkey book, dear book, get to Are

2:12:01.720 --> 2:12:02.560
<v Speaker 2>you to bundle them.

2:12:04.120 --> 2:12:05.160
<v Speaker 4>When the Deer book comes out?

2:12:05.520 --> 2:12:07.960
<v Speaker 2>I mean yeah, you should, you should, you should maybe

2:12:08.480 --> 2:12:10.040
<v Speaker 2>do you have? You should maybe do a version where

2:12:10.080 --> 2:12:11.440
<v Speaker 2>you can just get him in a little box like

2:12:11.760 --> 2:12:12.360
<v Speaker 2>the pair.

2:12:12.640 --> 2:12:14.240
<v Speaker 3>Yeah, we'll wait until that third one comes.

2:12:14.320 --> 2:12:15.240
<v Speaker 4>Oh, then you do a box.

2:12:16.080 --> 2:12:16.720
<v Speaker 2>Good luck man.

2:12:17.320 --> 2:12:19.879
<v Speaker 4>When you go to Austin, Texas and everybody eventually finds.

2:12:19.720 --> 2:12:26.640
<v Speaker 2>Themselves in Austin, Texas, go to die doe. Unbelievable dining experience.

2:12:26.760 --> 2:12:32.360
<v Speaker 3>Man again, I mean it literally means from the two

2:12:32.440 --> 2:12:34.560
<v Speaker 3>It's part of an Italian phrase. It means from the

2:12:34.640 --> 2:12:36.720
<v Speaker 3>two kingdoms of nature, choose food with care.

2:12:37.520 --> 2:12:39.240
<v Speaker 2>You know, it's so funny. We took an uber when

2:12:39.280 --> 2:12:41.120
<v Speaker 2>we left. Guys like, how do you say that?

2:12:44.720 --> 2:12:46.520
<v Speaker 4>I'm like, you should go on and ask the owner.

2:12:49.080 --> 2:12:50.760
<v Speaker 2>It's like it's die do it, yeah, die do it.

2:12:50.920 --> 2:12:57.720
<v Speaker 2>Unbelievable dining experience and not stuffy, man, No, not stuffy.

2:12:57.840 --> 2:12:59.280
<v Speaker 3>It's meant to be a neighborhood restaurant.

2:12:59.600 --> 2:13:02.720
<v Speaker 2>Yeah. And the waiters and waitresses. The waitress they don't

2:13:02.720 --> 2:13:05.120
<v Speaker 2>act weird. The wait staff doesn't act weird. They don't

2:13:05.200 --> 2:13:09.560
<v Speaker 2>like whisper and sit with you start telling you a

2:13:09.600 --> 2:13:11.520
<v Speaker 2>bunch of ship you don't want to hear. It's just like,

2:13:11.640 --> 2:13:14.120
<v Speaker 2>it's just a great dining experience.

2:13:14.280 --> 2:13:16.120
<v Speaker 3>Man, they are the backbone of it.

2:13:16.720 --> 2:13:18.440
<v Speaker 2>Well, what I have tonight, they don't. It's like they

2:13:18.480 --> 2:13:20.280
<v Speaker 2>don't do all that garbage my friends.

2:13:20.760 --> 2:13:22.880
<v Speaker 4>Yeah, it's a delightful little dish.

2:13:22.920 --> 2:13:26.440
<v Speaker 2>Well tonight I have from my friends at the winery.

2:13:27.680 --> 2:13:31.040
<v Speaker 4>Yeah, it's like, oh my god, it's cool.

2:13:31.440 --> 2:13:33.240
<v Speaker 2>They're cool. They come up and take your order and

2:13:33.280 --> 2:13:37.280
<v Speaker 2>talk to you like you're a person in a restaurant,

2:13:40.760 --> 2:13:44.320
<v Speaker 2>not like you're like an online like call for company

2:13:44.680 --> 2:13:48.920
<v Speaker 2>one eight hundred number or something. It's a great It

2:13:49.080 --> 2:13:50.280
<v Speaker 2>is a great restaurant.

2:13:50.840 --> 2:13:53.560
<v Speaker 3>Yeah, I like it. I like eating there.

2:13:53.840 --> 2:13:55.840
<v Speaker 2>And if you see Jesse eating their come up and

2:13:55.840 --> 2:14:01.600
<v Speaker 2>be like, dude, shit you be working easy as all right.

2:14:01.600 --> 2:14:03.600
<v Speaker 4>Thanks man, appreciate it, Thank you, Thanks Jessing.

2:14:03.680 --> 2:14:03.880
<v Speaker 3>Thanks