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Speaker 1: Welcome to the Wired to Hunt podcast, your home for

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Speaker 1: deer hunting news, stories and strategies, and now your host,

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Speaker 1: Mark Kenyon. Welcome to the Wired to Hunt podcast. I'm

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Speaker 1: your host, Mark Kenyan, and this is episode number three

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Speaker 1: fifty four, and today in the show, I'm joined by

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Speaker 1: meat Eater Wild Foods contributing editor Daniel Pruittt to discuss

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Speaker 1: everything you need to know to make this your very

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Speaker 1: best summer of wild game cookouts. All right, welcome to

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Speaker 1: the wire ton podcast, brought to you by Onyx. Today

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Speaker 1: in the show, I'm joined by Daniel Pruittt. She's a

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Speaker 1: contributing editor over at meat Eater and the founder of

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Speaker 1: Wild and Whole, a dedicated website cooking and eating wild game.

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Speaker 1: You might have heard her on the podcast I'm about

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Speaker 1: half a year ago during the holiday time period. She's

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Speaker 1: a wealth of knowledge when it comes to cooking, preparing

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Speaker 1: and eating venison and other wild game. And I thought

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Speaker 1: was summer officially kicked off now it was time to

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Speaker 1: talk summer cookout. So I wanted to pick Daniel's brain

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Speaker 1: on all sorts of topics and ideas related to cooking

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Speaker 1: outside and eating great wild game. That's that's kind of

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Speaker 1: fitting for this time of year in this season, so

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Speaker 1: we cover all your favorite summer food ideas, everything from

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Speaker 1: grilling the perfect venison, steak or burger, to Mexican night ideas,

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Speaker 1: two thoughts on barbecues and marinades and rubs and even

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Speaker 1: Sloppy Joe's just all sorts of great summer eating. So

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Speaker 1: if you've got a freezer full of wild game and

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Speaker 1: an outdoor space to enjoy it, whether that's a deck,

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Speaker 1: a boat, or a campsite, this is the podcast for you.

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Speaker 1: So without further ado, let's get into it all right

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Speaker 1: with me. Now on the line is Danielle Pruett. Welcome

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Speaker 1: back to the show. Daniel Mark. It's it's good to

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Speaker 1: get to chat with you again. Last time we talked,

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Speaker 1: it was just before Christmas, I think, right in that

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Speaker 1: right in that time frame, so everyone's thinking holiday foods

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Speaker 1: and now we're talking just before summer and everyone's thinking

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Speaker 1: summer foods. So it seems like a really good time

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Speaker 1: to connect with you again. I'm getting hungry thinking about

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Speaker 1: the summertime. I know. It's it seems like this is

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Speaker 1: the time of the year. Just everybody knows that Memorial

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Speaker 1: Day is coming up, and it's just like it's official

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Speaker 1: summer is here, and I'm gonna since everybody's quarantined at

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Speaker 1: home and we're all sick of dishes, like what better

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Speaker 1: times just crack that grill open or fire and cook outside. Yes, agreed,

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Speaker 1: I am very sick of dishes. Have been doing a

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Speaker 1: whole lot of those, and I'm excited for some outdoor

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Speaker 1: eating and still dishes, but for some reason they'll feel better.

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Speaker 1: Uh so you said, you said a Memorial Day, which

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Speaker 1: when we're recording this, it's just a couple of days,

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Speaker 1: four days before Memorial something like that. Um, I don't

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Speaker 1: know what we're eating yet, but do you do? You

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Speaker 1: know what's on the Memorial they menu? No, mostly because

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Speaker 1: it's going to be pouring down rain and Houston, which

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Speaker 1: makes kind of it kind of rains on the parade,

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Speaker 1: a little bit of deal outdoor get outside stuff. But no,

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Speaker 1: you know that's that's a good like thing. Like what

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Speaker 1: am I cooking this weekend? I get so wrapped up

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Speaker 1: and what I'm cooking for for meat eater, for work

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Speaker 1: or content wise. And then my husband is like that

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Speaker 1: all sooeems great? So like what are we eating now?

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Speaker 1: And I'm like, oh, I have no idea, no idea,

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Speaker 1: I haven't thought about that. So do you guys eat

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Speaker 1: as good at home as you make food for the website?

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Speaker 1: Or does your husband get stuck with leftovers and the

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Speaker 1: good stuff just gets made for the camera. Well, now

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Speaker 1: that he's working from home, he gets to eat pretty

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Speaker 1: pretty darn good, um, because so the stuff I do,

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Speaker 1: I do it in the middle of the daytime. Um.

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Speaker 1: And so when he was working in the office, he

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Speaker 1: had to miss out on that and had to eat leftovers.

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Speaker 1: And so now he gets to be a part of everything. Um.

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Speaker 1: But like, for instance, yesterday I made some Neapolitan pizzas,

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Speaker 1: Neapolitan style pizzas, and I've been doing a little foraging

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Speaker 1: and I had a handful of Shane chills and so

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Speaker 1: I did like a pizza bianca with all those mushrooms

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Speaker 1: and it was so good. It was so good. I'm like,

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Speaker 1: I rarely make pizzas, but that was that was memorable. Yeah,

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Speaker 1: that sounds off eat pretty normal. Do you guys eat

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Speaker 1: different when you're at your ranch because you're you're you're

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Speaker 1: at your ranch right now right in Texas? Is there

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Speaker 1: like a certain when you guys are there. Do you

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Speaker 1: have like any kind of I don't know, like when

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Speaker 1: I go certain places, like Okay, this is the kind

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Speaker 1: of place I'm always going to gurl out. Do you

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Speaker 1: have something that like when you're here, it's this kind

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Speaker 1: of food that just seems to fit the location. Yeah. Yeah,

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Speaker 1: So my ranch is an hour away, and I'll just

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Speaker 1: give you a quick backstory. I think it's a very

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Speaker 1: cool place. It's my husband's family ranch. A guy named

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Speaker 1: wind Windhall, right after World War One bought this property

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Speaker 1: and he got married, had one girl, and so the

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Speaker 1: ranch passed to her and she married Travis's grandfather, and

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Speaker 1: so that's kind of how it got into the Prutt

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Speaker 1: family because because um, so this this property, the original

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Speaker 1: house is still here and we've kind of built an

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Speaker 1: add on around the original house, if that makes sense. Um.

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Speaker 1: And so it's really a cool place because there are pictures.

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Speaker 1: I mean, gosh, that's like getting around a hundred years old, um,

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Speaker 1: this this area, and so there's pictures like you can

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Speaker 1: see of parts of the ranch where you know, they

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Speaker 1: were practically homesteading and I mean not home setting, but

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Speaker 1: you know what you did in nineteen thirties, I got

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Speaker 1: you lift off the land and um, and you know,

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Speaker 1: it's just it's really cool. Like the garden space that

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Speaker 1: I have my gardening now has been gardened by the

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Speaker 1: family for like a hundred years, and so like the Rads.

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Speaker 1: But do we have dew berries Not radsberrys. We have

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Speaker 1: dew berries out here. And so like every time I

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Speaker 1: like pick or forge or do anything out here, I

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Speaker 1: just think, like how much family history is is out here.

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Speaker 1: And this part of the state of Texas is particularly

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Speaker 1: known for um, watermelon and okra, especially now that summer

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Speaker 1: is approaching. And there's a farmer's market down the road

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Speaker 1: that I just adore because this is like the farmers

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Speaker 1: market where you you know, it's all open air and

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Speaker 1: you go in and they have popcorn machines filled with

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Speaker 1: cheat your owners. It's just like it's such a unique

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Speaker 1: little place. And the barbecue joint is down the road.

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Speaker 1: And and like I say, we're known for the watermelons

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Speaker 1: here because when we lived in North Dakota, one time

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Speaker 1: I was at the grocery store and I saw Dario's Watermelona, Like,

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Speaker 1: You've got to be kidding me, this is from instead Texas,

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Speaker 1: kidding me. So whenever we come out here, like we

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Speaker 1: really kind of play and just sort of like the

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Speaker 1: Southern comfort foods, Like we grill okra pretty much every

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Speaker 1: single time. Um my husband could eat okra all day

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Speaker 1: every day. Um, and pickled things like you know, just

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Speaker 1: sort of really simple, simple foods. Nothing, nothing fancy, but

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Speaker 1: kind of like a Southern twist to everything. Yeah, ounds

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Speaker 1: pretty good. Um yeah. Do you find kind of similar

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Speaker 1: to how you have some things that come to mind

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Speaker 1: for a location when you go out to the ranch,

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Speaker 1: though some of those types of food sound particularly good

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Speaker 1: or they're local for you. Do you have the same

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Speaker 1: thing at all with the season? So when it comes

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Speaker 1: to this time of year, when Memorial It hits and

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Speaker 1: summer arrives, are there some things that all of a sudden,

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Speaker 1: like this is gonna be on the pru At menu

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Speaker 1: for the next couple of months. There's like some summer mainstays.

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Speaker 1: What are those for you guys? Yeah? I mean so

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Speaker 1: for me like here in Texas the zone that we're in,

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Speaker 1: like I kind of okay, let me let me back

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Speaker 1: up for a second. I think it's really important to

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Speaker 1: eat seasonally, mostly because the food is, you know, from

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Speaker 1: a cook perspective, the food is just ten times better.

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Speaker 1: If you've ever tried to eat a tomato in the

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Speaker 1: middle of winter, it's terrible, Like it's just terrible. I

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Speaker 1: don't it's just not good. And so like, you know,

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Speaker 1: when summer comes around, it's fantastic. So I always try

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Speaker 1: to eat ever ripe, either at the grocery store at

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Speaker 1: the farmer's market, because everything just tastes so much better

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Speaker 1: that way. But um, this time of the year here,

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Speaker 1: what's ripe for me is probably definitely not in season

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Speaker 1: for you now. Um, so like it's kind of weird.

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Speaker 1: Like when I tell people, all I am already finding

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Speaker 1: chantrells and my tomatoes are one of them is already

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Speaker 1: turning orange, is all starting to ripen. Other people are

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Speaker 1: like I still have snow on the ground, So like

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Speaker 1: I've been complete a little bit of a different like

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Speaker 1: setting just because of location. But yeah, this time of

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Speaker 1: the year is when I think about, well, while it's hot,

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Speaker 1: what's really refreshing and easy to cook? And you know,

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Speaker 1: obviously there's a lot of grilling outside, but I use

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Speaker 1: a lot of fresh ingredients and serve them cold on

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Speaker 1: the side. So like my favorite is like a steak

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Speaker 1: with like a either not even like a backstraped steak,

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Speaker 1: but and any kind of tinder kind of meat from

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Speaker 1: a from a deer um in server with like a

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Speaker 1: cold chimmyturey sauce or some sort of like pickled relish.

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Speaker 1: Anything that's kind of cold, acidic just naturally or acidity

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Speaker 1: pairs really well with wild games that I find. That's

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Speaker 1: something that's kind of cooling because it's already in the

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Speaker 1: nineties here, and so I'm like really ready to just

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Speaker 1: cook outside and not have an oven or anything going

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Speaker 1: in the inside the house. Which, by the way, this

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Speaker 1: ranch house has no a C. As I'm saying this,

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Speaker 1: I'm like, God, that sounds really good. I need a

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Speaker 1: fan in here. Yeah, I complain, we don't have a

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Speaker 1: C at my house, but that's in Michigan. It's much less,

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Speaker 1: uh uncomfortable that I'm sure. No a C in Texas

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Speaker 1: is well, I mean, there isn't a C. But when

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Speaker 1: I come out here for the day, that's just me.

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Speaker 1: I haven't. I don't turn it on. It's we only

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Speaker 1: turn it on if we're planning on being here for

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Speaker 1: a whole weekend or something. You know. Something I got

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Speaker 1: to wonder and you mentioned how you know there's certain

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Speaker 1: types of foods that taste best fresh you want to

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Speaker 1: eat you know, for the season, ripeness like that, and

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Speaker 1: like tomatoes are best, you know, right off the vine. Maybe,

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Speaker 1: But it's kind of funny with wild game, with venison,

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Speaker 1: a lot of the time we're eating it, you know,

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Speaker 1: months later. Have you looked into it all? Like when

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Speaker 1: the very best? Like what's the sweet spot for? How

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Speaker 1: long you should wait to eat venison? Like there's some

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Speaker 1: that will eat it right away, which has got a

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Speaker 1: certain specialness to it. But then there's questions about like

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Speaker 1: freezer aging your meat and how long it's in there

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Speaker 1: is it? Is it great at six months? Is it

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Speaker 1: better at first? That's a thing freezer aging. I don't

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Speaker 1: know what I am, not the person I ask that question,

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Speaker 1: but I've heard people use that term before, heard people

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Speaker 1: I've heard I need to google this, look into it,

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Speaker 1: am I this? Um I understand like aging in the

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Speaker 1: terms of when an animal dies, you know you've got

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Speaker 1: the rigor mortis. I have a hard time saying that

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Speaker 1: for whatever reason, you've got that going on, and the

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Speaker 1: muscles stiffen up, and so when you let it um

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Speaker 1: tang or age. Those enzymes that are still present in

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Speaker 1: those muscles will continue to break down tissue even after

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Speaker 1: the animal is dead. And so after after that stiffness,

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Speaker 1: let's go, you know, like a day or two later,

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Speaker 1: then the muscles relaxed and those those enzymes continue to

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Speaker 1: sort of digest that protein. And that's what aging really is.

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Speaker 1: It's it's doing two things. It's it's um tenderizing and

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Speaker 1: also because it's in a dry environment with airflow, it

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Speaker 1: is um sort of dehydrating innocence, so that you're concentrating

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Speaker 1: those flavors, and so it's a it's a more bolder

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Speaker 1: meteor savory and tender flavor. And you know, I used

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Speaker 1: to get real wrapped up in that kind of stuff.

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Speaker 1: I'm kind of veered away with it just because I

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Speaker 1: eat so much wild game that I don't know, always

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Speaker 1: felt like I don't have the time for it. I

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Speaker 1: do age in the fridge. You can do it in

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Speaker 1: UM like a what do you call it, like a

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Speaker 1: wet aging like what I just described is known as

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Speaker 1: dry aging. You can do a wet aging, which is

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Speaker 1: vacuum ceiling. But I've had both good results not so

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Speaker 1: bad results with that UM and so I'm kind of,

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Speaker 1: I guess the more and more a cook wild Game,

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Speaker 1: which has been living still off wild Game for seven

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Speaker 1: years now. I kind of try a lot of things,

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Speaker 1: and I go back and forth, and I'm way less

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Speaker 1: rigid these days when it comes to stuff like that,

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Speaker 1: and I don't I don't get too wrapped up and

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Speaker 1: how that's all? Is it aged? And I think it's

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Speaker 1: fun to do. If you have the setup and you

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Speaker 1: have the time, and you're you're really investing into it,

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Speaker 1: then it's great. But if you don't, like you're not

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Speaker 1: you know, you're not missing out on the whole world.

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Speaker 1: It's not gonna not gonna ruin Yeah, yeah, yeah. What

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Speaker 1: about the opposite? So I don't know anything about freezer aging.

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Speaker 1: I was gonna say, what about what's like the longest

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Speaker 1: it can go in the freezer before you wouldn't want

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Speaker 1: to eat it? You know, I've I've heard some people say, oh,

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Speaker 1: you know, I was digging around the freezer. I found

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Speaker 1: this package here at the bottom that's from four years ago.

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Speaker 1: What should I do with it? Can I still eat it?

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Speaker 1: What are your thoughts on that? That's a really good question,

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Speaker 1: because I just took out a package of goose breasts

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Speaker 1: from two thousands seventeen so that they were vax field

250
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Speaker 1: And like the problem is you have to ask yourself

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Speaker 1: how much fat is on that animal. If you're talking

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Speaker 1: about a deer, there's way more leniency because there's not

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Speaker 1: the same type of fat like you would find on

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Speaker 1: bear meat or like a fatty duck or goose, because

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Speaker 1: the fat is really what goes rancid the fastest. So

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Speaker 1: when I eat the frosted that bag, it smelt pretty

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Speaker 1: pretty bad, um, but not too terrible. And I've kind

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Speaker 1: of gotten to a point because I've I've dealt with

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Speaker 1: freezer burnt meat so many times. Sometimes I have to

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Speaker 1: throw it away, which is just makes me want to cry,

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Speaker 1: and I tell myself, then you'll stop letting meat in

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Speaker 1: the freezer for that long streame on me. Um. But

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Speaker 1: I've also kind of like figure it out that if

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Speaker 1: you have like a really good boning or filet knife,

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Speaker 1: you can um take a thin slice off the top

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Speaker 1: and usually you can kind of solve the problem that way.

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Speaker 1: And then and then my other suggestion is cooking it

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Speaker 1: in something like really really bold and flavors. So like

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Speaker 1: with that goose that made gumbo with it, and you

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Speaker 1: couldn't tell at all. I actually had friends over for

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Speaker 1: dinner and I was terrified staring improsbit and goose. I

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Speaker 1: was like, what am I? Why am I serving this toadum?

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Speaker 1: And they had no idea. They thought it was awesome. UM.

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Speaker 1: So there is a limit, um, I would say for deer,

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Speaker 1: I don't like going more than two years. I think

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Speaker 1: two years is definitely. I mean, I think it depends

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Speaker 1: on how how much how much game you have. If

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Speaker 1: you're hunting every year for a variety of species or

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Speaker 1: more than one deer, you know, you should really try

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Speaker 1: to clean clean it out before the next season rolls around,

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Speaker 1: because it's just gonna sitting are even longer. Like when

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Speaker 1: when do you actually get to it? You know, I'm

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Speaker 1: usually about a year and a half rotation, I would say,

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Speaker 1: So I'm eating Yeah, I feel like I'm eating a

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Speaker 1: lot of venison right now that was killed in two

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Speaker 1: in the two thousand eighteen season. I'm eating a lot

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Speaker 1: of that stuff right now. So by the time hunting

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Speaker 1: season comes around, I will be getting probably done with

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Speaker 1: that and I'll be eating like two thousand nineteen deer

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Speaker 1: probably by this fall. So usually. Yeah, year year and

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Speaker 1: a half is what I'm behind, I would say, and

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Speaker 1: that's that's been fine for me. I'd say most of

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Speaker 1: my stuff, you know, if it might be a little

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Speaker 1: bit of freezer burn like you mentioned, um, you just

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Speaker 1: trimmed that off and then it's great. From what I found.

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Speaker 1: Do you vaccual? Do you use paper? So I used

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Speaker 1: to vac seal um, but I have a lot of

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Speaker 1: those bags like fail on me. So I'll pull out

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Speaker 1: a vac seal bag and it's it's not sealed, you know,

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Speaker 1: tight anymore, and so then there's these gaps that then

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Speaker 1: allow that freeze freezer burns just to start. So my

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00:18:09,359 --> 00:18:12,600
Speaker 1: just saran wrap and paper just seems to be a while.

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Speaker 1: It's a little bit more of work, I guess on

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Speaker 1: the front end. Maybe it just seems to be more consistent.

305
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Speaker 1: And maybe that's my vacuum seiler. That could be like

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Speaker 1: a error in how I'm doing it or the equipment

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Speaker 1: or something. But for whatever reason, that's what I found.

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Speaker 1: What about you, Yeah, I've had the same same exact issues.

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Speaker 1: I still use the vac stealer um because when it works,

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Speaker 1: then you've got like a year more of life. When

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Speaker 1: it doesn't work. Um, you notice immediately, you know, like

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Speaker 1: once the meats frozen, like it doesn't take about a

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Speaker 1: month or so that you can see if there's sprossed

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Speaker 1: in that package, then you know something's wrong and get it,

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Speaker 1: you know, defrost it, don't like bury it at the

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Speaker 1: bottom of the freezer. And that's kind of the way

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Speaker 1: I treat it, you know. I have this bad habit

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Speaker 1: of of wanting to savor my meat. Like, Um, I

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Speaker 1: found some Sandhill crane breath that we're going to have

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Speaker 1: tonight for dinner that was shot two seasons ago, and

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Speaker 1: like I have been ever, I see it all the

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Speaker 1: time in my mind, we should have that. Now, let's

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Speaker 1: say that for something special. And then all of a sudden,

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Speaker 1: you like you take it out and you're like, actually

325
00:19:28,359 --> 00:19:31,840
Speaker 1: it's not special anymore. It's a little off. Um. I'm

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Speaker 1: so I'm the worst about doing that. And I think

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Speaker 1: part of it. I read somebody said this, and I

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Speaker 1: think they kind of hit the nail on the head.

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Speaker 1: When you've finished off like the last package of meat,

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Speaker 1: it's like you finished the hunt. Like it makes me

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Speaker 1: a little sad. It's an interesting one. I like that.

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Speaker 1: Do you have that you know, I think there's something

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00:19:53,359 --> 00:19:56,399
Speaker 1: to be said about that. Yes, when that lasts, because

334
00:19:56,400 --> 00:20:00,080
Speaker 1: every time I eat, I know what deer was, and

335
00:20:00,119 --> 00:20:01,760
Speaker 1: I will always think of that, dear, I'll think of

336
00:20:01,760 --> 00:20:04,240
Speaker 1: that hunt. I'll think of that moment. And so yeah,

337
00:20:04,280 --> 00:20:07,320
Speaker 1: you're right, like I know that when the last package,

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00:20:07,359 --> 00:20:09,080
Speaker 1: which I'm getting very close to it, of the buck

339
00:20:09,160 --> 00:20:12,399
Speaker 1: I killed in Michigan a couple of years ago. Uh,

340
00:20:12,600 --> 00:20:14,600
Speaker 1: it was a real special one. That that will be

341
00:20:14,680 --> 00:20:21,440
Speaker 1: a weird ending, which is interesting way to think about it.

342
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Speaker 1: Good food though at least we'll go out with on

343
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Speaker 1: a high note. Uh. Speaking of speaking of that and

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Speaker 1: what you mentioned a little bit ago, you talked about

345
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Speaker 1: how you know, one of those go to summer meals

346
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Speaker 1: is grilling something and then having like a cold side

347
00:20:38,600 --> 00:20:43,040
Speaker 1: like a chimmy cherry sauce or or something along those lines. Um,

348
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Speaker 1: I feel like I just want to get from you

349
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Speaker 1: what we absolutely have to know about grilling better venison steaks.

350
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Speaker 1: Because last time we talked, we talked about backstraps, but

351
00:20:54,080 --> 00:20:57,000
Speaker 1: I think we mostly talked, you know, cast iron stove

352
00:20:57,080 --> 00:20:59,199
Speaker 1: kind of thing. But if we're outside cooking on the

353
00:20:59,240 --> 00:21:02,840
Speaker 1: deck or the pad do or whatever, Um, let's talk

354
00:21:02,840 --> 00:21:09,280
Speaker 1: about outdoor cooking on the grill with venison, various cuts, whatever. Um,

355
00:21:09,359 --> 00:21:12,520
Speaker 1: can you run through a few common mistakes or a

356
00:21:12,560 --> 00:21:14,800
Speaker 1: few things that we should definitely be doing to make

357
00:21:14,840 --> 00:21:18,080
Speaker 1: sure it's as good as possible? UM? Give me like

358
00:21:18,160 --> 00:21:24,600
Speaker 1: the high level master class on becoming a great griller. Um.

359
00:21:24,640 --> 00:21:28,040
Speaker 1: I feel like I'm still learning how to grill. That

360
00:21:28,160 --> 00:21:30,840
Speaker 1: sounds I shouldn't probably have said that. I feel like

361
00:21:30,880 --> 00:21:35,440
Speaker 1: I'm still learning how to cook too. But always it's

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00:21:35,440 --> 00:21:42,480
Speaker 1: just absolutely I think there's kind of this kind I

363
00:21:42,560 --> 00:21:44,760
Speaker 1: used to go back and forth. You know, you always

364
00:21:44,800 --> 00:21:49,080
Speaker 1: hear pull your meat from the fridge early and get

365
00:21:49,119 --> 00:21:52,840
Speaker 1: your grill hot, and like, what is early? Is it

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00:21:53,000 --> 00:21:56,560
Speaker 1: ten minutes? With just fifteen? You know? I used to

367
00:21:56,600 --> 00:21:59,640
Speaker 1: be like, wow, ten minutes is pretty good, but it's

368
00:21:59,640 --> 00:22:04,280
Speaker 1: actually not. It's still pretty cold. And I used to

369
00:22:04,359 --> 00:22:07,480
Speaker 1: like let it rest for a pull it like at

370
00:22:07,520 --> 00:22:12,879
Speaker 1: least thirty minutes early, And I noticed that definitely made

371
00:22:13,000 --> 00:22:15,879
Speaker 1: for more even cooking. But if you're the kind of

372
00:22:15,920 --> 00:22:20,800
Speaker 1: person that that like has this tendency of overcooking, I

373
00:22:20,880 --> 00:22:24,040
Speaker 1: know so many people that cook it cold because you're like, well,

374
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Speaker 1: I'm not going to overcook it because I'm cooking it cold. Um,

375
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Speaker 1: And I'm like, well, you know, there's there's some truth

376
00:22:30,280 --> 00:22:32,439
Speaker 1: to that, but you definitely get a little bit of

377
00:22:32,480 --> 00:22:38,800
Speaker 1: that black and blue sort of thing, which a lot

378
00:22:38,840 --> 00:22:41,320
Speaker 1: of people like, what does that mean for people that

379
00:22:41,359 --> 00:22:45,560
Speaker 1: don't know black and blue? Am I saying that? Is

380
00:22:45,560 --> 00:22:47,800
Speaker 1: that the right term? Or what is it? Is it

381
00:22:47,880 --> 00:22:52,399
Speaker 1: the Chicago or there's a Detroit style, Pittsburgh style it

382
00:22:52,560 --> 00:22:55,600
Speaker 1: is I'll take your work. I'll take your word for it.

383
00:22:55,680 --> 00:22:59,280
Speaker 1: I'm assuming you mean like really cold inside. It's like

384
00:22:59,359 --> 00:23:03,000
Speaker 1: where the acts the outside is like super charred and

385
00:23:03,040 --> 00:23:06,280
Speaker 1: then it's still um, like like rare in the middle,

386
00:23:07,280 --> 00:23:09,520
Speaker 1: cool and rare in the middle, but the outside is

387
00:23:09,560 --> 00:23:14,040
Speaker 1: really charred. And that's because it's cold cooked cold. Um.

388
00:23:14,080 --> 00:23:16,080
Speaker 1: I hate the char on the outside. I think it

389
00:23:16,200 --> 00:23:19,600
Speaker 1: just overpowers the flavors so much. I mean, I want

390
00:23:19,600 --> 00:23:23,800
Speaker 1: a little bit, but but that particular style is just

391
00:23:23,920 --> 00:23:27,240
Speaker 1: way too much. And so when you really think about that,

392
00:23:27,920 --> 00:23:30,960
Speaker 1: you have to take two things into consideration. How early

393
00:23:31,000 --> 00:23:33,520
Speaker 1: are you pulling? Meaning like how cold is your meat

394
00:23:34,080 --> 00:23:37,480
Speaker 1: versus how hot is your fire. The hotter your fire is,

395
00:23:37,640 --> 00:23:40,679
Speaker 1: the more the outside is gonna cook. So if you

396
00:23:40,720 --> 00:23:44,840
Speaker 1: want like a blazing hot fire. You better pull that

397
00:23:45,000 --> 00:23:48,760
Speaker 1: meat really really early, if that makes sense, so it's

398
00:23:48,800 --> 00:23:51,119
Speaker 1: not so cold in the middle. Otherwise you get like

399
00:23:51,240 --> 00:23:55,000
Speaker 1: blackened on the outside and cold in the middle, which

400
00:23:55,440 --> 00:24:00,159
Speaker 1: is a really common mistake. UM, But I think have

401
00:24:00,240 --> 00:24:03,320
Speaker 1: in the patients. Two. If you're going to cook over

402
00:24:03,720 --> 00:24:08,600
Speaker 1: wood or coals, letting it burn down, um is really

403
00:24:08,640 --> 00:24:13,439
Speaker 1: important because you always like misjudge how hot a fire

404
00:24:13,600 --> 00:24:16,239
Speaker 1: really is until you put food on it and you're like,

405
00:24:16,280 --> 00:24:21,040
Speaker 1: oh crap. Um. That's one mistake that I see often,

406
00:24:22,040 --> 00:24:25,639
Speaker 1: um when grilling. But I mean I really, I really

407
00:24:25,680 --> 00:24:27,919
Speaker 1: think about it the same way that I think about

408
00:24:27,960 --> 00:24:30,320
Speaker 1: any any other type of any other way that I

409
00:24:30,320 --> 00:24:38,399
Speaker 1: would cook a steak is is you just don't overcook it. Um.

410
00:24:38,440 --> 00:24:40,639
Speaker 1: You know, like you throw it on the grill hot

411
00:24:40,640 --> 00:24:44,480
Speaker 1: and fast because it's so lean, there's really no fat

412
00:24:44,600 --> 00:24:49,159
Speaker 1: compared to like a beef steak, and so it doesn't

413
00:24:49,200 --> 00:24:52,840
Speaker 1: take very long it gets it gets cooked really fast.

414
00:24:52,920 --> 00:24:55,720
Speaker 1: And that's why I like to pull it early, at

415
00:24:55,800 --> 00:24:58,880
Speaker 1: least thirty minutes from the fridge, so that you don't

416
00:24:58,960 --> 00:25:02,280
Speaker 1: end up with an over the charred outside and cold

417
00:25:02,400 --> 00:25:07,840
Speaker 1: little unless it's what you want. I was going to

418
00:25:07,920 --> 00:25:10,719
Speaker 1: ask you if you put any fat on the outside

419
00:25:10,760 --> 00:25:12,399
Speaker 1: of some people that will coat the steak in like

420
00:25:12,440 --> 00:25:15,800
Speaker 1: olve oil or something before grilling it. Um, yeah, I

421
00:25:15,880 --> 00:25:19,920
Speaker 1: do that. I do. I do like grape seed, canola

422
00:25:20,160 --> 00:25:25,119
Speaker 1: or avocado oil. Well, first a season it with salt

423
00:25:25,119 --> 00:25:29,760
Speaker 1: and pepper. Salt and pepper way in advance, um, like

424
00:25:30,320 --> 00:25:33,359
Speaker 1: early that morning or the night before, if if I

425
00:25:33,440 --> 00:25:37,080
Speaker 1: happen to remember, and then I pull it from the

426
00:25:37,080 --> 00:25:42,520
Speaker 1: fridge and then kind of like cut it dry and

427
00:25:42,560 --> 00:25:47,080
Speaker 1: then put oil all over it. And that's another good point,

428
00:25:47,160 --> 00:25:50,480
Speaker 1: Like when it comes to like say, just if all

429
00:25:50,520 --> 00:25:52,600
Speaker 1: you want to do is salt and pepper your steak,

430
00:25:53,960 --> 00:25:57,560
Speaker 1: I think I think that's a great idea because I mean,

431
00:25:57,600 --> 00:26:01,400
Speaker 1: as as the purest wild game eaters would would want

432
00:26:01,400 --> 00:26:03,960
Speaker 1: to believe is like that's all a good steak needs

433
00:26:04,000 --> 00:26:06,960
Speaker 1: because the meat tastes really good if you took care

434
00:26:07,000 --> 00:26:09,760
Speaker 1: of it in the field. And I totally agree. But

435
00:26:09,840 --> 00:26:13,159
Speaker 1: one thing people don't really consider as much as a

436
00:26:13,280 --> 00:26:16,480
Speaker 1: type of salt and the type of pepper, because texture

437
00:26:16,920 --> 00:26:20,280
Speaker 1: really really matters. And I have gone through the extreme

438
00:26:20,320 --> 00:26:23,800
Speaker 1: on this. Um, if you've got like a sea salt

439
00:26:24,040 --> 00:26:27,920
Speaker 1: or like a black pepper, like cruncher. You know, those

440
00:26:27,920 --> 00:26:31,560
Speaker 1: are pretty good because when you you've got some texture

441
00:26:31,600 --> 00:26:35,400
Speaker 1: on there. I can't stand when those like little tens

442
00:26:35,520 --> 00:26:40,280
Speaker 1: of black pepper, you know what I'm talking about, Like,

443
00:26:40,880 --> 00:26:43,840
Speaker 1: I hate those. I hate those. I've gone kind of

444
00:26:43,880 --> 00:26:48,240
Speaker 1: extreme lightly with all of my steaks now. I um,

445
00:26:48,280 --> 00:26:52,280
Speaker 1: I use a sea salt or a kind of a

446
00:26:52,320 --> 00:26:56,320
Speaker 1: flaky salt, anything that's kind of like a crunchy, textural salt,

447
00:26:56,640 --> 00:27:00,480
Speaker 1: because you can actually just it's just totally changes the

448
00:27:00,520 --> 00:27:03,800
Speaker 1: meat when you have that texture from the salt. But

449
00:27:03,880 --> 00:27:07,760
Speaker 1: in addition, I buy peppercorns and bulk, Like I'll just

450
00:27:07,800 --> 00:27:11,480
Speaker 1: buy like a bag of them and I stick them

451
00:27:11,480 --> 00:27:13,840
Speaker 1: in like a little like a tablespoon worth and a

452
00:27:13,920 --> 00:27:19,240
Speaker 1: mortar and pestle and a hand handmash all my peppercorns

453
00:27:19,280 --> 00:27:23,600
Speaker 1: now to rub on my steak. Because so the texture

454
00:27:23,720 --> 00:27:27,879
Speaker 1: is just phenomenally better. I don't I just I don't know.

455
00:27:27,960 --> 00:27:30,320
Speaker 1: I mean, maybe I'm going a little overboard and extreme

456
00:27:30,400 --> 00:27:32,760
Speaker 1: with it. But if you're going to just do a

457
00:27:32,800 --> 00:27:35,040
Speaker 1: salt and pepper for the state stake of doing a

458
00:27:35,040 --> 00:27:39,840
Speaker 1: salt and pepper, like, having that texture really changes it

459
00:27:39,920 --> 00:27:44,919
Speaker 1: to something significantly better. Interesting, I get where, Yeah, it

460
00:27:44,920 --> 00:27:46,920
Speaker 1: doesn't make sense. I totally get what you mean, because

461
00:27:46,920 --> 00:27:48,920
Speaker 1: I have done we we do. Sometimes I have a

462
00:27:49,000 --> 00:27:52,520
Speaker 1: sea salt. It's like a larger flake, I guess, and

463
00:27:52,560 --> 00:27:55,440
Speaker 1: I have noticed like, oh, that is a nice little

464
00:27:55,520 --> 00:28:00,639
Speaker 1: extra crunch of sorts, different different texture. Know what about

465
00:28:01,040 --> 00:28:04,560
Speaker 1: the next step from that, which is applying something on

466
00:28:04,600 --> 00:28:07,440
Speaker 1: the outside like rubs? Do you what are your thoughts

467
00:28:07,440 --> 00:28:09,200
Speaker 1: on putting rubs on a big piece of meat or

468
00:28:09,200 --> 00:28:11,280
Speaker 1: a steak or something like that for grilling. Is that

469
00:28:11,840 --> 00:28:16,200
Speaker 1: is that an idea that you ever look at? Um? Yes,

470
00:28:17,640 --> 00:28:22,480
Speaker 1: I mean if it's a steak, so this is like, um,

471
00:28:22,640 --> 00:28:26,960
Speaker 1: so here's one example. Um, it's basically a rub. Even

472
00:28:27,000 --> 00:28:29,040
Speaker 1: though I'm just making a salt and pepper steak, I

473
00:28:29,080 --> 00:28:30,840
Speaker 1: would do the same thing I was just telling you

474
00:28:30,920 --> 00:28:35,359
Speaker 1: about Grant hand mashing those peppercorns. And then I have

475
00:28:35,400 --> 00:28:38,000
Speaker 1: a big herb garden, and I'll snip a thing of

476
00:28:38,120 --> 00:28:42,240
Speaker 1: rosemary and then take garlic and mince it and mince

477
00:28:42,280 --> 00:28:45,040
Speaker 1: the rosemary, and then add the salt. And so I've

478
00:28:45,040 --> 00:28:47,680
Speaker 1: got all three of those things just sort of getting

479
00:28:47,720 --> 00:28:50,840
Speaker 1: mashed up in that mortar and pestle. And when you're

480
00:28:50,880 --> 00:28:55,800
Speaker 1: done with it, you've got this like really granule rub

481
00:28:56,120 --> 00:28:59,320
Speaker 1: basically like a garlic and herb rub. And that's kind

482
00:28:59,360 --> 00:29:04,840
Speaker 1: of like it's far as. I take a steak usually, um,

483
00:29:04,960 --> 00:29:11,120
Speaker 1: sometimes depending on what type of steak, Like if it's

484
00:29:11,200 --> 00:29:17,080
Speaker 1: the inside round steak, which is actually a phenomenal steak,

485
00:29:17,440 --> 00:29:20,320
Speaker 1: is as is disturnoin tip, which a lot of people

486
00:29:20,880 --> 00:29:23,600
Speaker 1: never even think to cut it like a steak, but

487
00:29:23,720 --> 00:29:27,960
Speaker 1: I do it all the time. Um, those I kind

488
00:29:27,960 --> 00:29:31,960
Speaker 1: of do it to what I call like the Cowboys steak. Um,

489
00:29:32,000 --> 00:29:36,440
Speaker 1: maybe that's just a Texas thing, but that salt pepper,

490
00:29:37,320 --> 00:29:40,920
Speaker 1: a little cayenne, and brown sugar. And let me tell

491
00:29:40,960 --> 00:29:44,360
Speaker 1: you that brown sugar caramelizes on the grill. Like, oh,

492
00:29:44,440 --> 00:29:47,800
Speaker 1: it's it's my secret to any kind of rub. Add

493
00:29:47,880 --> 00:29:50,320
Speaker 1: just a pinch of brown sugar and you just get

494
00:29:50,360 --> 00:29:53,960
Speaker 1: this like really nice flavor on the grill. I like

495
00:29:54,040 --> 00:29:57,120
Speaker 1: that idea a lot, speaking of these text these uh

496
00:29:57,360 --> 00:30:00,720
Speaker 1: these steaks. If you're cutting your own steaks, what's the

497
00:30:00,760 --> 00:30:04,240
Speaker 1: ideal thickness in your mind? Oh? I don't know. I

498
00:30:04,320 --> 00:30:06,239
Speaker 1: play around with that all the time when I come

499
00:30:06,240 --> 00:30:10,840
Speaker 1: into a backstrap. I do not like the butterfly method. Um.

500
00:30:10,880 --> 00:30:13,760
Speaker 1: I just think they overcook way too fast. For what

501
00:30:13,880 --> 00:30:17,200
Speaker 1: it is, and so I usually cut those like cut

502
00:30:17,280 --> 00:30:21,240
Speaker 1: the like the loin out and and intervals of like

503
00:30:22,080 --> 00:30:27,200
Speaker 1: for six inches long, and then other pieces like the

504
00:30:27,280 --> 00:30:32,120
Speaker 1: inside round which that cut is kind of like a

505
00:30:34,200 --> 00:30:37,840
Speaker 1: which it's like a big rectangle, and so and so

506
00:30:37,920 --> 00:30:41,720
Speaker 1: most people kind of do cutlets out of it. And

507
00:30:42,360 --> 00:30:46,920
Speaker 1: just recently I decided instead that I would cut it

508
00:30:47,400 --> 00:30:51,560
Speaker 1: lengthwise or I would cut crosswise. Instead of cutting a

509
00:30:51,560 --> 00:30:55,680
Speaker 1: whole bunch of steaks down the whole thing, I cut

510
00:30:55,680 --> 00:30:59,440
Speaker 1: it through the middle lengthwise or cross wise. Does that

511
00:30:59,520 --> 00:31:04,920
Speaker 1: make sense? Two wide flat pieces. And then I took

512
00:31:04,920 --> 00:31:08,560
Speaker 1: those wide flat pieces and pounded them out flat, and

513
00:31:08,680 --> 00:31:15,680
Speaker 1: that's the closest two kind of kind of a Tahita

514
00:31:15,760 --> 00:31:18,880
Speaker 1: like texture because it has a really strong green line.

515
00:31:19,480 --> 00:31:21,680
Speaker 1: And then you pound it out thin. I mean I

516
00:31:21,720 --> 00:31:25,040
Speaker 1: saved thin, I mean like maybe an inch because that

517
00:31:25,120 --> 00:31:27,880
Speaker 1: they're like an inch or two. And then you grill

518
00:31:27,920 --> 00:31:30,880
Speaker 1: it as one whole piece, and you can apply whatever

519
00:31:30,960 --> 00:31:33,120
Speaker 1: kind of rug you want on it, whether it's like

520
00:31:33,160 --> 00:31:39,560
Speaker 1: a steak rub the cajun or whatever you want um.

521
00:31:39,600 --> 00:31:42,360
Speaker 1: And then when it's done, when you go to cut it,

522
00:31:43,400 --> 00:31:46,720
Speaker 1: you take the knife at a forty five degree angle

523
00:31:46,880 --> 00:31:51,760
Speaker 1: so you get these long strips, and the forty five

524
00:31:51,760 --> 00:31:54,680
Speaker 1: degree angle is so that you get like more surface

525
00:31:54,760 --> 00:31:57,840
Speaker 1: area of neat versus just cutting it straight down, if

526
00:31:57,880 --> 00:32:00,200
Speaker 1: that makes sense. That's a new thing that I've been

527
00:32:00,240 --> 00:32:03,320
Speaker 1: doing lately, and it kind of gives you like that

528
00:32:03,680 --> 00:32:09,640
Speaker 1: tahita like bruskity still like like strips of meat, but

529
00:32:09,720 --> 00:32:13,440
Speaker 1: it's such a tinder cut that and it's really good

530
00:32:13,440 --> 00:32:18,800
Speaker 1: for like putting in tacos or on sandwiches, stuff like that.

531
00:32:19,920 --> 00:32:22,440
Speaker 1: But that's kind of a new thing I've been doing.

532
00:32:22,720 --> 00:32:26,720
Speaker 1: But but most of the time, I like, if I

533
00:32:26,800 --> 00:32:30,560
Speaker 1: want a steak, I want like a big thick steak

534
00:32:33,360 --> 00:32:39,200
Speaker 1: two inches something like that. Yeah, yeah, at least yeah,

535
00:32:39,360 --> 00:32:42,480
Speaker 1: I would say, okay, So I'd just like to feel

536
00:32:42,520 --> 00:32:45,200
Speaker 1: like I'm biting into something. Yeah, I hear you on

537
00:32:45,240 --> 00:32:48,959
Speaker 1: that one. And then also I feel like you just

538
00:32:49,040 --> 00:32:51,760
Speaker 1: get at least in the past, when I've had processors

539
00:32:51,760 --> 00:32:54,800
Speaker 1: do my meat and you get those back, they cut

540
00:32:54,840 --> 00:32:58,800
Speaker 1: those steaks so thin and it's just so easy to oversus.

541
00:32:59,480 --> 00:33:02,080
Speaker 1: So that is a beautiful thing of processing your own meat,

542
00:33:02,120 --> 00:33:05,000
Speaker 1: is to be able to get those cuts just the

543
00:33:05,040 --> 00:33:09,040
Speaker 1: way you want them and allow for that thicker, better

544
00:33:09,080 --> 00:33:13,880
Speaker 1: piece of better bite better, uh, you know, easier to

545
00:33:13,960 --> 00:33:17,520
Speaker 1: cook with. But um, so there's the salt and pepper

546
00:33:17,560 --> 00:33:21,160
Speaker 1: method that you talked about. There's some rub ideas. I

547
00:33:21,280 --> 00:33:25,080
Speaker 1: like to rub ideas. The third way that I could

548
00:33:25,080 --> 00:33:27,600
Speaker 1: see people thinking about steaks or working with a wild

549
00:33:27,680 --> 00:33:30,120
Speaker 1: game in the summer would be marinades. A lot of

550
00:33:30,120 --> 00:33:33,120
Speaker 1: people talk about using marinades. I know you just did

551
00:33:33,120 --> 00:33:37,080
Speaker 1: a whole big rundown for the Mediator website about your

552
00:33:37,080 --> 00:33:39,800
Speaker 1: thoughts on you know, why, when and how to use

553
00:33:39,840 --> 00:33:42,440
Speaker 1: wild game marinades, and I want to kind of hear

554
00:33:42,480 --> 00:33:45,760
Speaker 1: your thoughts on that, especially in regards to venison, but

555
00:33:46,000 --> 00:33:48,680
Speaker 1: but everything too. What's what's your take there and how

556
00:33:48,680 --> 00:33:54,239
Speaker 1: should we be thinking about marinades, Like I hope I

557
00:33:54,280 --> 00:33:57,120
Speaker 1: think maybe this is just the way people are, But

558
00:33:57,200 --> 00:34:02,239
Speaker 1: it seems like people just like like they're just like

559
00:34:02,400 --> 00:34:05,600
Speaker 1: really all for something or they're really all against it,

560
00:34:06,400 --> 00:34:10,000
Speaker 1: And I don't really find I mean, I've been on

561
00:34:10,040 --> 00:34:12,839
Speaker 1: both sides. When I very first started cooking wild game,

562
00:34:13,120 --> 00:34:15,640
Speaker 1: I was like, well, this is supposed to be gaming,

563
00:34:15,760 --> 00:34:19,000
Speaker 1: let's put it in a marinade. And then after I

564
00:34:19,080 --> 00:34:20,960
Speaker 1: like really got into it and like this is too

565
00:34:21,000 --> 00:34:24,279
Speaker 1: good for that I would marse marrining, how dare you?

566
00:34:24,840 --> 00:34:29,760
Speaker 1: And now I'm like a little more equilibrium and realizing

567
00:34:29,840 --> 00:34:32,040
Speaker 1: that there is a time and a place where I

568
00:34:32,080 --> 00:34:36,680
Speaker 1: think marinades are really helpful. I don't. I don't really

569
00:34:36,719 --> 00:34:39,879
Speaker 1: love them on my steak. It's not how I would

570
00:34:40,000 --> 00:34:43,200
Speaker 1: choose to eat a steak. But there are a lot

571
00:34:43,239 --> 00:34:48,000
Speaker 1: of other cuts that could benefit from having a marinade. Um,

572
00:34:48,040 --> 00:34:51,799
Speaker 1: if you have like a lesser like if you have

573
00:34:52,880 --> 00:34:55,080
Speaker 1: feel like the sterling tip, or like or some sort

574
00:34:55,120 --> 00:34:58,120
Speaker 1: of cut like the try tip or something that's that's

575
00:34:58,120 --> 00:35:00,880
Speaker 1: sort of tender, but it's you know, not a tenderloin

576
00:35:01,040 --> 00:35:06,400
Speaker 1: or anything. Those do well under a marinade. Or game

577
00:35:06,440 --> 00:35:11,239
Speaker 1: birds like turkey pasn't all those kind of things. I

578
00:35:11,280 --> 00:35:14,799
Speaker 1: love marinading those meats. And I really like to think

579
00:35:14,840 --> 00:35:22,680
Speaker 1: as a marinade primarily being used to add flavor and

580
00:35:22,680 --> 00:35:25,720
Speaker 1: and not so much as a tenderizer. I think people

581
00:35:26,280 --> 00:35:28,200
Speaker 1: kind of get back and forth about whether or not

582
00:35:28,239 --> 00:35:31,799
Speaker 1: a tenderizes, and science has proven that a marinade could

583
00:35:31,880 --> 00:35:34,719
Speaker 1: really only like permeate a meat about an eighth of

584
00:35:34,760 --> 00:35:37,560
Speaker 1: an inch, So if you've got like a huge chunk

585
00:35:37,600 --> 00:35:41,360
Speaker 1: of meat, you're not really doing much for it. But

586
00:35:41,640 --> 00:35:45,680
Speaker 1: a marinade usually contains some sort of salt, and salt

587
00:35:45,800 --> 00:35:49,600
Speaker 1: can do amazing things for meat. Um it helps us

588
00:35:49,600 --> 00:35:51,960
Speaker 1: stay like really juicy whenever you cook it, like a

589
00:35:52,360 --> 00:35:55,680
Speaker 1: kind of like a brine the way you brine a turkey. Um.

590
00:35:55,880 --> 00:35:58,840
Speaker 1: And so that's like a positive thing of using marinades

591
00:35:58,920 --> 00:36:01,720
Speaker 1: is you get to eat like a very juicy, flavor

592
00:36:01,760 --> 00:36:05,840
Speaker 1: ful meat. And if you're eating you know, stalt and

593
00:36:05,840 --> 00:36:09,160
Speaker 1: pepper steaks all the time, it can get a little boring.

594
00:36:09,280 --> 00:36:13,200
Speaker 1: Like having something different is is nice. I like that

595
00:36:13,280 --> 00:36:17,439
Speaker 1: for a change, And I think some some cuts really

596
00:36:17,440 --> 00:36:21,319
Speaker 1: benefit from that, like um, heart, you know, a lot

597
00:36:21,400 --> 00:36:24,800
Speaker 1: of people have a hard time eating it in general,

598
00:36:25,640 --> 00:36:28,120
Speaker 1: and a lot of people think that there's a real

599
00:36:28,200 --> 00:36:32,920
Speaker 1: irony taste to it or you know, it's it's a

600
00:36:33,000 --> 00:36:38,960
Speaker 1: stronger flavored meat. And I think marinating it can really

601
00:36:39,480 --> 00:36:44,240
Speaker 1: really be a great thing for things like that. Um.

602
00:36:44,440 --> 00:36:50,320
Speaker 1: So I like marinates. I use them like um, whole shoulders,

603
00:36:50,360 --> 00:36:55,320
Speaker 1: like whole big cuts that I plan to cook later on.

604
00:36:55,560 --> 00:36:58,560
Speaker 1: Like I'll marinate it in some sort of rub or

605
00:36:58,800 --> 00:37:01,200
Speaker 1: not a rub, like a haste or like since we're

606
00:37:01,200 --> 00:37:04,280
Speaker 1: a liquid, and then I'll actually cook it in that liquid.

607
00:37:05,640 --> 00:37:07,440
Speaker 1: So like that's a new way. I think when people

608
00:37:07,440 --> 00:37:11,000
Speaker 1: think of marinade, they automatically assume like a kabomb on

609
00:37:11,080 --> 00:37:14,480
Speaker 1: the grill or something like that. But there's like some

610
00:37:14,560 --> 00:37:18,799
Speaker 1: other traditions where they'll take meat soak it in like

611
00:37:18,840 --> 00:37:21,680
Speaker 1: a vinegare marinade, and then when they take it out,

612
00:37:21,760 --> 00:37:25,399
Speaker 1: they just boil it inside that marinade, which is an

613
00:37:25,440 --> 00:37:29,160
Speaker 1: actually fantastic way of cooking really tough cut. So that's

614
00:37:29,200 --> 00:37:31,680
Speaker 1: something I started doing a lot with like the shoulders

615
00:37:31,760 --> 00:37:35,360
Speaker 1: and and just really tough cuts of meat. Is marinating

616
00:37:35,400 --> 00:37:37,759
Speaker 1: it and then throwing it in the crock pot and

617
00:37:37,760 --> 00:37:41,239
Speaker 1: cooking it in the marinade. It's like, you couldn't really

618
00:37:41,480 --> 00:37:44,080
Speaker 1: make it easier something when you're doing something like that

619
00:37:44,360 --> 00:37:46,840
Speaker 1: or whatever you're marinating, how long do you have to

620
00:37:47,280 --> 00:37:50,600
Speaker 1: let it marinade for? You know? It's like I was saying,

621
00:37:50,600 --> 00:37:54,480
Speaker 1: there's really since it can't like go very deep into

622
00:37:54,520 --> 00:37:58,280
Speaker 1: the meat, Like marinating for days isn't really great idea.

623
00:37:58,960 --> 00:38:03,280
Speaker 1: I did a marinade recently for for a tried tip.

624
00:38:03,360 --> 00:38:07,960
Speaker 1: It's like lemon juice, rosemary, garlic and oil, and it's

625
00:38:07,960 --> 00:38:11,239
Speaker 1: a really good summer marinade for grilling, and I'll do

626
00:38:11,320 --> 00:38:15,440
Speaker 1: steaks that way sometimes, but I forgot about it, like

627
00:38:15,680 --> 00:38:18,200
Speaker 1: we so like I was gonna cook it, and then

628
00:38:18,520 --> 00:38:20,520
Speaker 1: we we've got to trap out here at the ranch

629
00:38:20,600 --> 00:38:22,759
Speaker 1: and we've trapped a bunch of pigs. And then I

630
00:38:22,800 --> 00:38:24,400
Speaker 1: was like, oh crap, we need to go out there

631
00:38:24,440 --> 00:38:26,680
Speaker 1: and take care of that. And then like two days later,

632
00:38:26,840 --> 00:38:29,319
Speaker 1: I came back and I was like, oh, yeah, I

633
00:38:29,360 --> 00:38:31,239
Speaker 1: forgot about the steaks we were going to cook. And

634
00:38:31,280 --> 00:38:32,960
Speaker 1: I took it out on the marinade and the meat

635
00:38:33,080 --> 00:38:37,120
Speaker 1: was just gray. The inside was fine, but once I

636
00:38:37,239 --> 00:38:40,319
Speaker 1: cooked it, it was like just eating it looked very

637
00:38:40,400 --> 00:38:43,600
Speaker 1: unappealing because that lemon juice and that asset had just

638
00:38:43,880 --> 00:38:47,040
Speaker 1: changed the outside. So I think there's definitely a limit

639
00:38:47,080 --> 00:38:49,759
Speaker 1: on how long is too long. I think two days

640
00:38:49,880 --> 00:38:53,840
Speaker 1: is too long. Um, But if you're just trying to

641
00:38:53,880 --> 00:38:57,919
Speaker 1: add flavor to it, you know, anywhere from four eight

642
00:38:58,160 --> 00:39:02,600
Speaker 1: twelve hours when dough is good. So if you do

643
00:39:02,640 --> 00:39:05,160
Speaker 1: it the night before you plan to cook, I think

644
00:39:05,200 --> 00:39:10,560
Speaker 1: that's a perfectly good amount of time. What are some

645
00:39:10,600 --> 00:39:13,680
Speaker 1: of your go to marinades. I know you you published

646
00:39:13,680 --> 00:39:18,720
Speaker 1: a Venison Cababi Venison cabab recipe recently, and you mentioned

647
00:39:18,719 --> 00:39:20,239
Speaker 1: one in there that you like a lot. What do

648
00:39:20,280 --> 00:39:24,879
Speaker 1: those what's that look like? Um, let's see. I my god,

649
00:39:24,960 --> 00:39:27,920
Speaker 1: dudes are kind of like it's like, what do I

650
00:39:28,000 --> 00:39:30,640
Speaker 1: want to eat today? And sometimes in my head, I

651
00:39:30,719 --> 00:39:33,680
Speaker 1: like take it a little trip around the world. I'm like, oh,

652
00:39:33,960 --> 00:39:38,080
Speaker 1: Mediterranean sounds really awesome. And so if you have turkey,

653
00:39:38,280 --> 00:39:41,840
Speaker 1: having some sort of like Greek yogurt or like something

654
00:39:41,880 --> 00:39:47,040
Speaker 1: like that um in your marinade like totally changes the

655
00:39:47,120 --> 00:39:52,880
Speaker 1: flavor profile. Or um buttermilk, Like I have a clail

656
00:39:52,960 --> 00:39:57,120
Speaker 1: recipe that's just buttermilk, and I don't even remember what

657
00:39:57,239 --> 00:39:59,960
Speaker 1: I was gonna, probably a bunch of herbs and garla

658
00:40:00,040 --> 00:40:03,040
Speaker 1: like um. But when it comes to steak in venison,

659
00:40:04,239 --> 00:40:08,920
Speaker 1: I don't really like to get anything too crazy or

660
00:40:09,000 --> 00:40:13,000
Speaker 1: too um, too bold. I really just keep it too

661
00:40:13,200 --> 00:40:18,040
Speaker 1: sort of the same category of something acidic, whether it's

662
00:40:18,160 --> 00:40:21,680
Speaker 1: a red wine vinegar or a lemon juice. And then

663
00:40:21,719 --> 00:40:25,880
Speaker 1: some fresh herbs rosemary and thyme are usually my favorites,

664
00:40:26,440 --> 00:40:29,880
Speaker 1: and then garlic, um, those are kind of my like

665
00:40:30,040 --> 00:40:33,319
Speaker 1: the things that I always add in the marinade. And

666
00:40:33,360 --> 00:40:36,120
Speaker 1: then of course either salt so I think the kebab

667
00:40:36,239 --> 00:40:40,120
Speaker 1: recipe uses toy sauce. Um, But most of the time

668
00:40:40,160 --> 00:40:43,359
Speaker 1: I'll just add just sea salt or something. And then,

669
00:40:43,480 --> 00:40:48,480
Speaker 1: like I was saying before, sugar, I think sugar it's

670
00:40:48,520 --> 00:40:51,839
Speaker 1: held balance out, like how like puckery it tastes, But

671
00:40:52,040 --> 00:40:55,759
Speaker 1: once it hits that grill, you totally noticed whether or

672
00:40:55,800 --> 00:40:58,759
Speaker 1: not there was sugar, because it gives you that like

673
00:40:58,880 --> 00:41:05,120
Speaker 1: caramelized flavor. Oh. I have one more text mix. That's

674
00:41:05,239 --> 00:41:08,239
Speaker 1: something that I eat like on a weekly basis, just

675
00:41:08,280 --> 00:41:12,919
Speaker 1: because it's it's been ingrained into my culture and since

676
00:41:12,960 --> 00:41:15,600
Speaker 1: I was born, it's just I eat text Max's a

677
00:41:15,680 --> 00:41:19,239
Speaker 1: huge part of my life, which for me that is

678
00:41:19,360 --> 00:41:25,480
Speaker 1: just always equal parts lemon juice, orange juice, garlic, sometimes onion,

679
00:41:26,400 --> 00:41:34,120
Speaker 1: a regano, human salt, pepper, chili's cilantro. That's a recipe

680
00:41:34,120 --> 00:41:38,239
Speaker 1: on line. So what kind of what kind of meal

681
00:41:38,280 --> 00:41:41,560
Speaker 1: would you play with that kind of marinade or that

682
00:41:41,640 --> 00:41:48,400
Speaker 1: kind of set of like mexicany kind of flavor. The

683
00:41:48,520 --> 00:41:51,040
Speaker 1: heart is a really good one because it's so tender.

684
00:41:51,560 --> 00:41:54,680
Speaker 1: You can slice the heart, then marinate it and then

685
00:41:54,760 --> 00:41:59,279
Speaker 1: cook it like that. Um. I always recommend people who

686
00:41:59,320 --> 00:42:02,480
Speaker 1: are eating heart for the first time to try the

687
00:42:02,560 --> 00:42:06,320
Speaker 1: tahita marinade and put it in a taco or something. Um,

688
00:42:06,360 --> 00:42:08,720
Speaker 1: I just think it's a more approachable way to eat

689
00:42:08,760 --> 00:42:11,440
Speaker 1: a heart. But I use it like I was saying,

690
00:42:11,440 --> 00:42:13,880
Speaker 1: like if you have like a tinder top round or

691
00:42:13,920 --> 00:42:16,560
Speaker 1: something like that, that anything like with a strong grain

692
00:42:16,640 --> 00:42:20,000
Speaker 1: line as the meat will make a really good tahita

693
00:42:20,120 --> 00:42:24,520
Speaker 1: or steak meat. And then it's really versatile for turkeys

694
00:42:24,640 --> 00:42:27,920
Speaker 1: or any other white meat too. It works kind of

695
00:42:27,960 --> 00:42:31,680
Speaker 1: across the board. It just depends on what cut you're

696
00:42:31,800 --> 00:42:34,520
Speaker 1: using on a deer, like how tough it is, because

697
00:42:34,520 --> 00:42:37,239
Speaker 1: you don't really want to grill a top cut, right.

698
00:42:37,760 --> 00:42:39,560
Speaker 1: You got me thinking though, as you mentioned this text

699
00:42:39,600 --> 00:42:42,600
Speaker 1: Max marinade, what are what are some other things we

700
00:42:42,640 --> 00:42:48,040
Speaker 1: can be thinking about as far as summer Mexican text

701
00:42:48,120 --> 00:42:51,759
Speaker 1: mex kind of themed meals with our venison or other

702
00:42:51,760 --> 00:42:53,920
Speaker 1: wild game for this time. Yeah, because I mean I

703
00:42:53,920 --> 00:42:55,319
Speaker 1: eat a lot of Mexican it all through the year,

704
00:42:55,360 --> 00:42:57,560
Speaker 1: but especially summer. It seems like such a great thing

705
00:42:57,600 --> 00:43:01,040
Speaker 1: to eat outside or out in the boat or wherever. Um.

706
00:43:01,239 --> 00:43:04,440
Speaker 1: You mentioned fahitas, that's a that's an easy one to tackle.

707
00:43:04,560 --> 00:43:06,560
Speaker 1: But do you have any tips on either how to

708
00:43:06,600 --> 00:43:09,120
Speaker 1: make your feet as better or or anything else is

709
00:43:09,120 --> 00:43:11,400
Speaker 1: a little bit outside of the ordinary. You know, Fahitas

710
00:43:11,440 --> 00:43:14,600
Speaker 1: are hard because the cut of meat is so important.

711
00:43:14,800 --> 00:43:16,640
Speaker 1: You know, like when you go get a tahita at

712
00:43:16,640 --> 00:43:20,560
Speaker 1: a steakhout or steak at like a at a restaurant,

713
00:43:20,600 --> 00:43:23,840
Speaker 1: you know, you're eating a skirt or a flank steak,

714
00:43:24,400 --> 00:43:29,799
Speaker 1: which is a really thin, flappy cut of meat. Um.

715
00:43:29,840 --> 00:43:32,439
Speaker 1: And then they cut it against the grain line when

716
00:43:32,440 --> 00:43:34,239
Speaker 1: they when they cook it, and it's just cooked really

717
00:43:34,280 --> 00:43:38,520
Speaker 1: hot and fast. And I've tried tried doing that with

718
00:43:38,640 --> 00:43:41,479
Speaker 1: deer before. I've never had a deer big enough where

719
00:43:41,480 --> 00:43:44,880
Speaker 1: the flank was. It was big enough to cook. And

720
00:43:45,000 --> 00:43:46,719
Speaker 1: by the time I got the silver skin off, I

721
00:43:46,800 --> 00:43:52,560
Speaker 1: was left with like this pancake like anything. And I

722
00:43:52,640 --> 00:43:55,960
Speaker 1: was like that looks so like this shapen and weird,

723
00:43:56,040 --> 00:43:58,880
Speaker 1: and I was like, this doesn't gonna work. Um, just

724
00:43:59,000 --> 00:44:04,640
Speaker 1: grind it um. And then I've I've tried brisket, which

725
00:44:05,040 --> 00:44:09,359
Speaker 1: works very well if you get all the silver skin off,

726
00:44:09,800 --> 00:44:14,600
Speaker 1: which is a there. It's a project, and I do

727
00:44:14,640 --> 00:44:16,719
Speaker 1: it every now and then, and every time I do it,

728
00:44:16,760 --> 00:44:20,080
Speaker 1: I'm like, that's really that's really a lot of work,

729
00:44:20,680 --> 00:44:24,040
Speaker 1: but you get the closest result to like the actual

730
00:44:24,520 --> 00:44:26,600
Speaker 1: kind of meat that you would get at the steakhouse.

731
00:44:27,200 --> 00:44:29,239
Speaker 1: And then just recently, like I was saying, with that

732
00:44:29,360 --> 00:44:32,920
Speaker 1: inside round or like like the way you would get

733
00:44:32,960 --> 00:44:36,880
Speaker 1: a hand steak out of from a deer, that piece

734
00:44:37,000 --> 00:44:41,400
Speaker 1: um cut cut down, cut through the middle long ways

735
00:44:42,160 --> 00:44:46,520
Speaker 1: to get too wide rectangles. That is probably the closest

736
00:44:46,560 --> 00:44:53,839
Speaker 1: way of creating the same texture of meat. Um. So

737
00:44:53,880 --> 00:44:56,520
Speaker 1: I think the kind of meat is really the most important.

738
00:44:56,560 --> 00:45:01,680
Speaker 1: But if you didn't want to do like Tajita's, if

739
00:45:01,680 --> 00:45:04,360
Speaker 1: you wanted to do something else, um, when me think

740
00:45:06,719 --> 00:45:09,640
Speaker 1: what else do I do? Do you? You know, I

741
00:45:09,760 --> 00:45:12,160
Speaker 1: used to work at a in the cooking classes at

742
00:45:12,200 --> 00:45:14,400
Speaker 1: SARLATB and we used to do those a lot, and

743
00:45:15,400 --> 00:45:19,200
Speaker 1: I just never I never carried that on and I

744
00:45:19,280 --> 00:45:24,840
Speaker 1: never do that at home, mostly because, like the community

745
00:45:24,880 --> 00:45:27,880
Speaker 1: and the culture where I live, there's a strong, strong

746
00:45:28,320 --> 00:45:33,400
Speaker 1: Hispanic influence, and those women who make tomali's for like

747
00:45:33,480 --> 00:45:36,400
Speaker 1: a dollar are just so freaking good at it, and

748
00:45:36,400 --> 00:45:38,800
Speaker 1: I'm like, why would I just why would I compete

749
00:45:38,840 --> 00:45:41,440
Speaker 1: with it? When I can go and get these tomalis

750
00:45:41,480 --> 00:45:44,440
Speaker 1: from these women who've been doing it from their grandmother

751
00:45:44,480 --> 00:45:47,400
Speaker 1: and their grandmother, you know, like passed down from generation.

752
00:45:47,640 --> 00:45:50,000
Speaker 1: Like it's just so hard to like when you have

753
00:45:50,080 --> 00:45:53,719
Speaker 1: something like that. Like and the same thing with tortillas,

754
00:45:54,120 --> 00:45:55,879
Speaker 1: you know, I feel the same way. When I can

755
00:45:55,920 --> 00:45:59,399
Speaker 1: get these homemade tortillas down the street, I'm like, they're

756
00:45:59,440 --> 00:46:04,000
Speaker 1: just so better than what I can do. Very jealous

757
00:46:04,000 --> 00:46:07,759
Speaker 1: about that right now when we're we're on this Mexican

758
00:46:08,440 --> 00:46:12,160
Speaker 1: COO's deer hunt, I guess it was almost two a

759
00:46:12,239 --> 00:46:14,520
Speaker 1: year and a half ago or so, and so we're

760
00:46:14,560 --> 00:46:18,680
Speaker 1: having fresh homemade tortillas every day, and we made tomali's

761
00:46:19,280 --> 00:46:21,239
Speaker 1: with someone down there who helped us do it the

762
00:46:21,360 --> 00:46:24,080
Speaker 1: right way, and and Goli we brought someone was home

763
00:46:24,120 --> 00:46:25,919
Speaker 1: and that was great, but there's no way I could

764
00:46:25,920 --> 00:46:28,799
Speaker 1: replicate it so well. The thing about is like you,

765
00:46:30,040 --> 00:46:32,920
Speaker 1: they're like the way you make it. You don't just

766
00:46:33,000 --> 00:46:37,080
Speaker 1: make a few tamali's, You make like a hundred, you know,

767
00:46:37,200 --> 00:46:39,920
Speaker 1: like you don't just do small batches because it just

768
00:46:39,960 --> 00:46:42,080
Speaker 1: requires a lot of work, so you just do a

769
00:46:42,120 --> 00:46:44,400
Speaker 1: ton of it. And then I'm also like, what am

770
00:46:44,400 --> 00:46:47,120
Speaker 1: I to do with all these tomalis? Who's going to

771
00:46:47,200 --> 00:46:53,040
Speaker 1: eat these? Um? Now? Those are you know, I think

772
00:46:53,239 --> 00:46:56,000
Speaker 1: there's part of me that wants to cook everything, and

773
00:46:56,040 --> 00:47:00,200
Speaker 1: then there's there's the side of me that realizes that

774
00:47:01,200 --> 00:47:03,359
Speaker 1: there are some people who are just so good at it,

775
00:47:03,400 --> 00:47:07,000
Speaker 1: and like when I taste their food, like I I

776
00:47:07,080 --> 00:47:10,560
Speaker 1: just allow myself to just enjoy and respect what they

777
00:47:10,600 --> 00:47:13,799
Speaker 1: do and I don't feel like the pressure to try

778
00:47:13,840 --> 00:47:19,800
Speaker 1: to replicate it. So if somebody was visiting your house,

779
00:47:20,680 --> 00:47:23,919
Speaker 1: or maybe maybe I came down to the ranch and

780
00:47:24,520 --> 00:47:26,120
Speaker 1: you know, I was eating some of the things that

781
00:47:26,160 --> 00:47:29,640
Speaker 1: you cook, what would be the thing that I or

782
00:47:29,680 --> 00:47:31,759
Speaker 1: a visiting cook would say, Oh, there's no way I

783
00:47:31,760 --> 00:47:34,080
Speaker 1: should try cooking that at home, because that's Danielle's thing.

784
00:47:34,239 --> 00:47:37,160
Speaker 1: She's just so good at that. What's your What's that

785
00:47:37,360 --> 00:47:41,520
Speaker 1: specialty that no one could could compare with? I don't

786
00:47:41,520 --> 00:47:44,600
Speaker 1: know if I have that. Come on, don't be too modest.

787
00:47:45,560 --> 00:47:48,000
Speaker 1: You've got to have that home run that you just

788
00:47:48,080 --> 00:47:50,919
Speaker 1: know is going to be great every time that people want.

789
00:47:51,000 --> 00:47:55,680
Speaker 1: You know, a lot of my friends know me. It's

790
00:47:55,760 --> 00:47:58,840
Speaker 1: like the girl who cooks duck and geese. I do.

791
00:47:59,080 --> 00:48:01,279
Speaker 1: I just I think I just have cooked it so

792
00:48:01,360 --> 00:48:06,000
Speaker 1: many times that people just always want me to cook

793
00:48:06,080 --> 00:48:09,719
Speaker 1: Snoe steakhouse gooose. That's kind of one of my specialties,

794
00:48:09,760 --> 00:48:13,160
Speaker 1: although I don't think it's that challenging because I use

795
00:48:13,200 --> 00:48:17,960
Speaker 1: a suvid, so it's like cheating. Um. The people people

796
00:48:18,160 --> 00:48:21,719
Speaker 1: love love that one. Um. And then what else do

797
00:48:21,760 --> 00:48:26,600
Speaker 1: I do? I would say, I do text mix really well.

798
00:48:27,400 --> 00:48:30,319
Speaker 1: I would say, if you came over, I would have

799
00:48:31,120 --> 00:48:36,520
Speaker 1: fresh salsa, a good roasted salsa, or like a roasted

800
00:48:36,640 --> 00:48:40,320
Speaker 1: corn and pablano salsa, or like a fresh piko to guayo.

801
00:48:40,480 --> 00:48:42,800
Speaker 1: I'm like one of those people who believe that you

802
00:48:42,800 --> 00:48:47,480
Speaker 1: should have a Schmortis board of stuff, like I would

803
00:48:47,480 --> 00:48:51,840
Speaker 1: definitely have guacamoli, and I would definitely have either a

804
00:48:51,920 --> 00:48:57,520
Speaker 1: Veronese sauce or roasted tomato sauce balsa, and then probably

805
00:48:57,560 --> 00:49:01,799
Speaker 1: a fresh pulled piko to guayo or or some sort

806
00:49:01,840 --> 00:49:05,120
Speaker 1: of fresh salsa. Like depending on what time of the year,

807
00:49:05,200 --> 00:49:09,880
Speaker 1: like summer, I'll definitely pull as many vegetables together to

808
00:49:09,880 --> 00:49:12,759
Speaker 1: get some sort of fresh salta. And then it just

809
00:49:12,800 --> 00:49:18,320
Speaker 1: depends on whatever I throw or pull out of the freezer. Um.

810
00:49:18,480 --> 00:49:23,880
Speaker 1: Like carnitas, I do quite a bit. Um. Carneta's with

811
00:49:24,040 --> 00:49:29,520
Speaker 1: hog is santastic. Or we live near the coast and

812
00:49:29,560 --> 00:49:31,160
Speaker 1: so we have a lot of red fish, and so

813
00:49:31,200 --> 00:49:34,920
Speaker 1: I'll do fish tacos. Yeah, I would say if you

814
00:49:35,000 --> 00:49:37,360
Speaker 1: came to my house, the best thing I make is

815
00:49:37,480 --> 00:49:41,680
Speaker 1: some sort of text mix mostly because like you're just

816
00:49:41,719 --> 00:49:45,240
Speaker 1: gonna have like ten things to eat from that sounds

817
00:49:45,400 --> 00:49:49,640
Speaker 1: very very good. So if I'm trying to do something

818
00:49:49,680 --> 00:49:52,120
Speaker 1: like you just describe, So, I'm gonna fix up either

819
00:49:53,040 --> 00:49:57,960
Speaker 1: you know, a fahita recipe or tacos or carnitas or something.

820
00:49:58,000 --> 00:49:59,440
Speaker 1: But I want to spice it up a little bit

821
00:49:59,440 --> 00:50:01,920
Speaker 1: and want to say but it's not literally, I mean figuratively,

822
00:50:01,960 --> 00:50:04,120
Speaker 1: I want to make it this next level kind of

823
00:50:04,600 --> 00:50:10,959
Speaker 1: Mexican night. Uh, Taco Tuesday. We do our taco tuesdays here. Um,

824
00:50:11,040 --> 00:50:14,759
Speaker 1: what would that what would that smartist board tip be,

825
00:50:15,080 --> 00:50:19,160
Speaker 1: or what would be you know, that fresh salsa? What

826
00:50:19,160 --> 00:50:21,319
Speaker 1: would someone do to just kind of level up their

827
00:50:21,360 --> 00:50:28,760
Speaker 1: game on that front? Well? Step one, choose what you're eating. Um,

828
00:50:28,760 --> 00:50:31,319
Speaker 1: you know I wouldn't serve the same salsa that I

829
00:50:31,360 --> 00:50:35,279
Speaker 1: served with red fish that I would a dear Actually yeah,

830
00:50:35,280 --> 00:50:40,439
Speaker 1: I would probably would to lie. Um, are there certain

831
00:50:40,480 --> 00:50:43,200
Speaker 1: types of salsa's that pair with certain types of meet?

832
00:50:43,239 --> 00:50:45,880
Speaker 1: So is there certain like if I'm thinking about my salsa.

833
00:50:45,880 --> 00:50:49,240
Speaker 1: Is there's certain types that pair with veniceon versus something

834
00:50:49,280 --> 00:50:54,600
Speaker 1: else or no, I mean, I guess no, not really.

835
00:50:54,719 --> 00:50:57,680
Speaker 1: I think it depends on more how you want to

836
00:50:57,719 --> 00:51:00,600
Speaker 1: serve it. Like like if if you were doing like

837
00:51:00,640 --> 00:51:04,600
Speaker 1: a ground meat taco, I wouldn't want to roast corn peblato,

838
00:51:04,920 --> 00:51:09,160
Speaker 1: if that makes sense. If you're doing a ground I

839
00:51:09,200 --> 00:51:11,840
Speaker 1: don't know, it just seems meat. Yeah, You've got like

840
00:51:11,880 --> 00:51:15,640
Speaker 1: a corn and it's like real bunch of little circles,

841
00:51:15,760 --> 00:51:17,840
Speaker 1: and and then you've got a ground meat, which is

842
00:51:17,880 --> 00:51:21,239
Speaker 1: more circles. I don't want this is okay. I think

843
00:51:21,280 --> 00:51:25,200
Speaker 1: about everything not only in terms of flavor, but in

844
00:51:25,280 --> 00:51:30,720
Speaker 1: terms of texture, so like shapes and softness and crunchiness,

845
00:51:30,800 --> 00:51:33,600
Speaker 1: and like all those things should all like like that's

846
00:51:33,600 --> 00:51:36,040
Speaker 1: what makes something really good. You know, if you have

847
00:51:36,120 --> 00:51:40,440
Speaker 1: a taco and you've got say either so you've got

848
00:51:40,480 --> 00:51:45,760
Speaker 1: grilled fish tacos um this fish or soft because they're grilled,

849
00:51:46,160 --> 00:51:49,000
Speaker 1: you know, like having something like a little crunchy added

850
00:51:49,000 --> 00:51:51,839
Speaker 1: into the taco, like in like a salsa with some

851
00:51:52,200 --> 00:51:56,239
Speaker 1: radishes for that crunch um. You know, like all those

852
00:51:56,280 --> 00:51:59,480
Speaker 1: little things start to play together. And if if you've

853
00:51:59,480 --> 00:52:03,520
Speaker 1: got fry dish or fried something you know, think how

854
00:52:03,560 --> 00:52:07,640
Speaker 1: good like sour cream or guacamole is because you've got

855
00:52:07,640 --> 00:52:14,799
Speaker 1: like counterbalancing like textures there. But I don't know how.

856
00:52:14,920 --> 00:52:16,680
Speaker 1: I don't know how to answer your question. How do

857
00:52:16,800 --> 00:52:18,920
Speaker 1: I take a pocket to the next level? Is that

858
00:52:19,000 --> 00:52:21,160
Speaker 1: the question? Yeah? I mean ye, would there be a

859
00:52:21,160 --> 00:52:24,240
Speaker 1: salsa or I guess I'm wondering is for the average

860
00:52:24,280 --> 00:52:26,440
Speaker 1: person out there listening, if they want to take one

861
00:52:27,120 --> 00:52:31,000
Speaker 1: suggestion from you to improve their Mexican night or whatever

862
00:52:31,080 --> 00:52:33,960
Speaker 1: their meal tonight, and they want to since that's your specialty,

863
00:52:34,120 --> 00:52:36,520
Speaker 1: is there like a homemade salsa they should consider? Or

864
00:52:36,719 --> 00:52:38,080
Speaker 1: would it be as simple as what you just said,

865
00:52:38,160 --> 00:52:41,399
Speaker 1: which was add the counterbalance of texture, which I think

866
00:52:41,440 --> 00:52:44,200
Speaker 1: is a great tip. I would say counterbalance to texture

867
00:52:44,280 --> 00:52:47,000
Speaker 1: for sure, because if everything in your taco is real

868
00:52:47,120 --> 00:52:51,360
Speaker 1: soft and mushy, you notice it, and you've got a

869
00:52:51,400 --> 00:52:55,640
Speaker 1: soft shell tortisa or a tortilla versus like hard shell

870
00:52:55,760 --> 00:52:59,880
Speaker 1: or something like that. Um, even something simple like shredded

871
00:53:00,000 --> 00:53:03,200
Speaker 1: at a sad texture. But um, I would say, if

872
00:53:03,239 --> 00:53:07,640
Speaker 1: you wanted to up your jutaco game, adding learning how

873
00:53:07,640 --> 00:53:12,680
Speaker 1: to make a really good fresh salsa, um, either a

874
00:53:12,840 --> 00:53:16,640
Speaker 1: roasted tomato salsa or a pico ta gaio, And I

875
00:53:16,719 --> 00:53:20,320
Speaker 1: prefer pico to guayo, something cold now that it's summer.

876
00:53:20,440 --> 00:53:23,880
Speaker 1: And say you're gonna grill something um, like a venison,

877
00:53:24,520 --> 00:53:26,719
Speaker 1: even if it's just a steak, or like say you

878
00:53:26,800 --> 00:53:30,200
Speaker 1: got a steak and you want to just do salt, pepper,

879
00:53:30,440 --> 00:53:34,440
Speaker 1: cayenne and brown sugar and you run that on the steak.

880
00:53:36,080 --> 00:53:39,360
Speaker 1: I would do some sort of cold salsa on the side.

881
00:53:39,719 --> 00:53:42,080
Speaker 1: And I keep saying salsa, I should say pico to gaio,

882
00:53:42,719 --> 00:53:56,080
Speaker 1: which is usually um, a blend of tomatoes, red onion, cilantro, um, jalapeno, lime, juice, UM.

883
00:53:56,120 --> 00:53:58,279
Speaker 1: And then like you it's depending on what you have

884
00:53:58,360 --> 00:54:00,799
Speaker 1: on hand. Then you can start adding other things, like

885
00:54:00,960 --> 00:54:04,920
Speaker 1: I think corn is really really good in that UM.

886
00:54:05,719 --> 00:54:09,640
Speaker 1: But yeah, that's a That's that's one thing I make.

887
00:54:09,800 --> 00:54:12,520
Speaker 1: I call it the Cowboys sandwich, which is that same

888
00:54:12,640 --> 00:54:16,560
Speaker 1: rub on a steak cut really really thin and then

889
00:54:16,600 --> 00:54:19,600
Speaker 1: you put it on an open faced sandwich and with

890
00:54:19,640 --> 00:54:26,040
Speaker 1: a porn sauce on top. Actually that the first time

891
00:54:26,080 --> 00:54:28,200
Speaker 1: I met my husband's parents, that's what they made me.

892
00:54:29,239 --> 00:54:32,080
Speaker 1: Maybe that's why I like it so much. It sounds

893
00:54:32,120 --> 00:54:35,000
Speaker 1: good to me. I like that idea a lot. Um

894
00:54:35,160 --> 00:54:38,719
Speaker 1: speaking of of of sandwiches, then now my mind's turning

895
00:54:38,760 --> 00:54:41,000
Speaker 1: to burgers, and I was just thinking about this whole

896
00:54:41,040 --> 00:54:42,919
Speaker 1: texture thing you talked about, how you want to add

897
00:54:42,960 --> 00:54:44,719
Speaker 1: crunch or you want to add softness, depending on what

898
00:54:44,800 --> 00:54:48,360
Speaker 1: you're making. Um, When it comes to taking your burger

899
00:54:48,400 --> 00:54:50,440
Speaker 1: game to the next level, which is another thing a

900
00:54:50,440 --> 00:54:52,040
Speaker 1: lot of people are trying to do this time of year,

901
00:54:53,000 --> 00:54:54,600
Speaker 1: what are some of your thoughts on that when it

902
00:54:54,640 --> 00:54:58,719
Speaker 1: comes to making a better venison burger on the grill? Um.

903
00:54:58,760 --> 00:55:04,320
Speaker 1: You know, I season heavily on burgers just because making

904
00:55:04,360 --> 00:55:08,920
Speaker 1: it bland really quick. But I don't really like to Um.

905
00:55:08,960 --> 00:55:11,400
Speaker 1: I don't get crazy and add like how the bacon

906
00:55:11,520 --> 00:55:14,239
Speaker 1: or cheese or do any of that stuff. I'm a

907
00:55:14,560 --> 00:55:19,839
Speaker 1: straight up just meat and some fat. I do like fat. Um,

908
00:55:19,880 --> 00:55:24,320
Speaker 1: I'll do like a fat added to my my neat mixture.

909
00:55:24,880 --> 00:55:29,320
Speaker 1: My husband actually likes it a hundred percent venison, which

910
00:55:29,840 --> 00:55:35,480
Speaker 1: gets a little crumbly sometimes. Um, But I like to

911
00:55:35,520 --> 00:55:38,920
Speaker 1: add fat, and then I really do go pretty heavy

912
00:55:39,080 --> 00:55:42,000
Speaker 1: heavily on the salt and pepper on the outside of it.

913
00:55:42,520 --> 00:55:45,680
Speaker 1: I don't actually well now I'll do it in the mix,

914
00:55:46,120 --> 00:55:49,279
Speaker 1: so like before you form the patties, I'll blend in

915
00:55:49,480 --> 00:55:54,799
Speaker 1: salt and pepper to the mix um and then make

916
00:55:54,840 --> 00:55:57,959
Speaker 1: the patties. I guess there's a lot of different ways

917
00:55:57,960 --> 00:56:00,400
Speaker 1: you could do it, but that's probably the best us.

918
00:56:01,120 --> 00:56:03,279
Speaker 1: Did you really need to moltify the meat and the

919
00:56:03,320 --> 00:56:06,520
Speaker 1: fat together after you've ground it up um, so that

920
00:56:06,600 --> 00:56:09,320
Speaker 1: it sticks a little better, and so adding that salt

921
00:56:09,360 --> 00:56:12,560
Speaker 1: and pepper right after you Well, I guess, okay, so

922
00:56:12,600 --> 00:56:15,719
Speaker 1: this is another thing I should mention. I grind all

923
00:56:15,800 --> 00:56:18,720
Speaker 1: my meat before I cook it. I remember you mentioned

924
00:56:18,719 --> 00:56:25,759
Speaker 1: this last time. That was sounded like a lot of work. Yeah, yeah, no,

925
00:56:26,080 --> 00:56:29,719
Speaker 1: is it? No? I don't think it's maybe so I

926
00:56:29,719 --> 00:56:32,959
Speaker 1: guess that's probably why I would say that I would

927
00:56:32,960 --> 00:56:35,240
Speaker 1: do it this way, as opposed to somebody else who's

928
00:56:35,280 --> 00:56:41,280
Speaker 1: like already has the meat ground up um, view formed

929
00:56:41,320 --> 00:56:43,440
Speaker 1: patties and then freeze it, or you just like have

930
00:56:43,640 --> 00:56:46,799
Speaker 1: the ground meat. So yeah, I just got ground meat packaged.

931
00:56:47,000 --> 00:56:49,120
Speaker 1: I grind it at when I do my processing and

932
00:56:49,120 --> 00:56:51,400
Speaker 1: this package and then I'll defrost it. And I've just

933
00:56:51,440 --> 00:56:55,759
Speaker 1: got a block of defrosted burger and then what I

934
00:56:55,840 --> 00:56:58,000
Speaker 1: usually personally would do is I would add an egg

935
00:56:58,760 --> 00:57:01,880
Speaker 1: and I make pad ease, and then I would salt

936
00:57:01,880 --> 00:57:03,799
Speaker 1: and pepper just before putting on the grill. Is what

937
00:57:03,840 --> 00:57:06,879
Speaker 1: I've historically done. But now you're you're making me think

938
00:57:06,880 --> 00:57:09,879
Speaker 1: maybe I should try adding it before it creates patties. Yeah,

939
00:57:10,320 --> 00:57:12,520
Speaker 1: kind of almost the same way. Like you would think

940
00:57:12,560 --> 00:57:16,000
Speaker 1: of why a sausage flavoring is so good is because

941
00:57:16,040 --> 00:57:18,760
Speaker 1: all all that seasoning is already blended in. You know,

942
00:57:18,800 --> 00:57:24,360
Speaker 1: you don't season outside of the sausage um, although it's

943
00:57:24,400 --> 00:57:27,320
Speaker 1: still wrapped in casing. But I used to do the

944
00:57:27,360 --> 00:57:31,560
Speaker 1: egg method, and if I have a ground nissine, I'll

945
00:57:31,600 --> 00:57:34,720
Speaker 1: add an egg. But if there's if there's enough fat

946
00:57:34,800 --> 00:57:39,680
Speaker 1: like ten to fifteen percent, then I'll try to make

947
00:57:39,720 --> 00:57:45,240
Speaker 1: it stick together without the egg um. And then you know,

948
00:57:45,320 --> 00:57:48,640
Speaker 1: I'm not like super picky about how it's cooked. I mean,

949
00:57:49,360 --> 00:57:54,080
Speaker 1: I personally like it on a cast iron. My husband

950
00:57:54,120 --> 00:57:59,440
Speaker 1: would disagree and say it's better around the grill. We

951
00:57:59,560 --> 00:58:02,120
Speaker 1: argue a lot about growing because I think it's his

952
00:58:02,280 --> 00:58:05,760
Speaker 1: territory a little bit kind of not really, but I'll

953
00:58:05,800 --> 00:58:09,680
Speaker 1: let him have it sometimes. Um, I don't think there's

954
00:58:09,680 --> 00:58:11,600
Speaker 1: a better way. I don't. I don't think that one

955
00:58:11,640 --> 00:58:14,120
Speaker 1: way is necessarily better than the other. I think it

956
00:58:14,160 --> 00:58:17,360
Speaker 1: just depends on what you like, you know, like having

957
00:58:17,840 --> 00:58:22,200
Speaker 1: If you've got a really good charcoal grill going, then

958
00:58:22,280 --> 00:58:25,760
Speaker 1: absolutely I think putting it directly on the grill is

959
00:58:25,800 --> 00:58:28,560
Speaker 1: the way to go. But if you're using a propane,

960
00:58:28,920 --> 00:58:32,160
Speaker 1: I just assume you might as well put it in

961
00:58:32,200 --> 00:58:35,120
Speaker 1: the cast iron. Why is that get a really good

962
00:58:35,840 --> 00:58:37,840
Speaker 1: because the propane grill isn't gonna get as hot or

963
00:58:37,840 --> 00:58:40,959
Speaker 1: as direct to heat or what's the thing there. Well,

964
00:58:42,040 --> 00:58:45,320
Speaker 1: I think charcoal produces a better flavor, and I think

965
00:58:45,360 --> 00:58:49,800
Speaker 1: you get like actual flavor from the flames versus a

966
00:58:49,880 --> 00:58:54,360
Speaker 1: propane to me, has a specific like flavor to it.

967
00:58:55,040 --> 00:58:57,640
Speaker 1: You can tell the difference when it's cooked over a

968
00:58:57,720 --> 00:59:03,760
Speaker 1: propane versus charcoal. And I like the cast iron because

969
00:59:05,360 --> 00:59:08,000
Speaker 1: you you can put oil in the bottom of it

970
00:59:08,360 --> 00:59:13,040
Speaker 1: and get a solid sear across the whole burger, you know,

971
00:59:13,120 --> 00:59:17,680
Speaker 1: like a flat top grittle cooking kind of mentality. I

972
00:59:17,720 --> 00:59:20,520
Speaker 1: don't always do it that way. I do it with

973
00:59:20,560 --> 00:59:24,160
Speaker 1: my steaks sometimes my burgers. I mean, I'm kind of

974
00:59:24,160 --> 00:59:27,280
Speaker 1: back and forth on it, but I think it just

975
00:59:27,320 --> 00:59:30,480
Speaker 1: depends on what what you're cooking over, if you've got

976
00:59:30,480 --> 00:59:33,560
Speaker 1: a fire or charcoal, I think I think it's better

977
00:59:33,640 --> 00:59:38,000
Speaker 1: directly on the grill grates. What about um A mistake

978
00:59:38,080 --> 00:59:41,600
Speaker 1: I used to make a lot when I first started

979
00:59:41,640 --> 00:59:44,120
Speaker 1: trying to grill venison burgers. And this is when I

980
00:59:44,280 --> 00:59:47,560
Speaker 1: like just started trying to cook myself, you know, like

981
00:59:47,600 --> 00:59:52,000
Speaker 1: in college, and I was I would throw a patty

982
00:59:52,080 --> 00:59:54,280
Speaker 1: on the grill, and I just keep flipping it and

983
00:59:54,360 --> 00:59:55,720
Speaker 1: flip it, and then I want to check it, so

984
00:59:55,760 --> 00:59:57,440
Speaker 1: I check the bottoms that I flip it again, and

985
00:59:57,440 --> 00:59:59,680
Speaker 1: then I check it, I flip it again, and then

986
00:59:59,720 --> 01:00:02,560
Speaker 1: I eventually read somewhere that you really don't want to

987
01:00:02,600 --> 01:00:05,320
Speaker 1: do that. At least what I remember is that I said,

988
01:00:05,320 --> 01:00:07,560
Speaker 1: put on the one side, let it cook something like

989
01:00:09,200 --> 01:00:11,840
Speaker 1: through on that side, and then flip it just to

990
01:00:12,120 --> 01:00:14,280
Speaker 1: kind of see or the other side, and then you're done.

991
01:00:14,440 --> 01:00:18,360
Speaker 1: Something something like that. Um, so I only do one flip? Now?

992
01:00:18,920 --> 01:00:21,800
Speaker 1: Is there anything to that? Am I just living off

993
01:00:21,840 --> 01:00:24,200
Speaker 1: of some weird article I read a long time ago. No,

994
01:00:24,440 --> 01:00:27,320
Speaker 1: that's good advice. The more you flip it, the more

995
01:00:27,440 --> 01:00:33,320
Speaker 1: you're chances are you might mess it up or like

996
01:00:33,440 --> 01:00:37,520
Speaker 1: crumble or you know, like just you what kind of

997
01:00:37,600 --> 01:00:41,120
Speaker 1: the cooking Like I used to have this habit of

998
01:00:41,160 --> 01:00:43,760
Speaker 1: like the same sort of thing like stir stir st

999
01:00:43,920 --> 01:00:46,120
Speaker 1: or like you feel like you always need to mess

1000
01:00:46,160 --> 01:00:47,600
Speaker 1: with it because you don't want to mess it up.

1001
01:00:47,600 --> 01:00:50,680
Speaker 1: So you're always like messing with food and checking it

1002
01:00:50,800 --> 01:00:58,040
Speaker 1: and and you you kind of lose the the meats

1003
01:00:58,120 --> 01:01:01,760
Speaker 1: like ability to sort of char and get all that

1004
01:01:01,840 --> 01:01:05,800
Speaker 1: flavor and the caramelization that happens, you know, Like so

1005
01:01:05,920 --> 01:01:09,240
Speaker 1: the best foods are always like let it, like put

1006
01:01:09,280 --> 01:01:12,280
Speaker 1: the meat down and leave it alone, like let it

1007
01:01:12,320 --> 01:01:15,560
Speaker 1: work its magic. Like you messing with it isn't making

1008
01:01:15,600 --> 01:01:18,360
Speaker 1: it better, you know, like you need it needs time

1009
01:01:18,760 --> 01:01:21,840
Speaker 1: for the flames and that like mired reaction to take

1010
01:01:21,880 --> 01:01:25,840
Speaker 1: place and to sort of caramelize into work. Because when

1011
01:01:25,880 --> 01:01:29,320
Speaker 1: you flip it, you're just kind of I don't wanna

1012
01:01:29,320 --> 01:01:31,840
Speaker 1: say you're baking it, but you're not creating the same

1013
01:01:31,920 --> 01:01:35,480
Speaker 1: crust as if you had just left it there. Yeah,

1014
01:01:35,520 --> 01:01:38,280
Speaker 1: that crust that you get, Yeah, that seems to be

1015
01:01:38,480 --> 01:01:40,920
Speaker 1: the key. It adds that texture, right. I feel like

1016
01:01:41,200 --> 01:01:44,439
Speaker 1: sometimes I've made burger petties that don't have that grow

1017
01:01:44,520 --> 01:01:46,920
Speaker 1: marker crust on the outside. It's kind of like soft, mushy.

1018
01:01:47,240 --> 01:01:49,120
Speaker 1: But those really good burgers are the ones that have

1019
01:01:49,200 --> 01:01:51,960
Speaker 1: like that firm or crunchy outside in my in my opinion,

1020
01:01:52,000 --> 01:01:57,000
Speaker 1: seems like yeah, yeah, absolutely, And that's what it is,

1021
01:01:57,000 --> 01:02:00,120
Speaker 1: is is you've you've allowed it to sort of do

1022
01:02:00,200 --> 01:02:03,280
Speaker 1: its thing and create that crust on the outside. And

1023
01:02:03,640 --> 01:02:06,160
Speaker 1: that's sort of why I like the cast iron so much.

1024
01:02:06,960 --> 01:02:10,760
Speaker 1: Um sometimes is is you create a crust on the

1025
01:02:10,760 --> 01:02:13,640
Speaker 1: outside and it's like full coverage over the meat versus

1026
01:02:13,640 --> 01:02:16,040
Speaker 1: a grill. Great, you're only getting like a few wines

1027
01:02:16,680 --> 01:02:20,800
Speaker 1: like the grill marks. Um. I think. I think a

1028
01:02:20,840 --> 01:02:25,919
Speaker 1: lot of that's just personal preference. Though. How do your yeah,

1029
01:02:25,960 --> 01:02:28,480
Speaker 1: how do you go about making sure you don't overcook

1030
01:02:28,520 --> 01:02:39,520
Speaker 1: your burgers? What's your way of telling when they're done? Intuition? Um? No,

1031
01:02:40,000 --> 01:02:41,880
Speaker 1: you can poke and you can feel it, and you

1032
01:02:41,880 --> 01:02:44,400
Speaker 1: can you know, kind of like the way you check

1033
01:02:44,480 --> 01:02:46,560
Speaker 1: for the duentness of a steak. You can kind of

1034
01:02:46,640 --> 01:02:54,160
Speaker 1: feel how it's cooks, you know. Um, Honestly, that's probably

1035
01:02:54,200 --> 01:02:57,720
Speaker 1: the best the answer is is feeling it. Um. Also,

1036
01:02:57,760 --> 01:03:01,840
Speaker 1: as they start to release juices to um, so start

1037
01:03:01,920 --> 01:03:04,080
Speaker 1: to notice the juice as it comes out, what it

1038
01:03:04,360 --> 01:03:07,920
Speaker 1: what it looks like and how much. Um, when you

1039
01:03:07,960 --> 01:03:15,280
Speaker 1: don't see any juice coming out anymore, you've dried it out. Um.

1040
01:03:15,360 --> 01:03:20,320
Speaker 1: But and then yeah, and I honestly like mine steaks

1041
01:03:20,360 --> 01:03:24,160
Speaker 1: to still be a little pink in the middle, not

1042
01:03:24,320 --> 01:03:27,640
Speaker 1: raw by any means, but I don't. I don't like

1043
01:03:27,680 --> 01:03:32,000
Speaker 1: a well done steak. And in the same thing from burgers,

1044
01:03:32,040 --> 01:03:34,560
Speaker 1: like a medium rare burgers. Yeah, I don't like a

1045
01:03:34,560 --> 01:03:38,000
Speaker 1: well done burger. Yeah. Yeah, So, speaking of check and dunness,

1046
01:03:38,040 --> 01:03:40,600
Speaker 1: I didn't ask you when it comes to steaks. One

1047
01:03:40,640 --> 01:03:42,640
Speaker 1: thing I've I started. I used to do like the

1048
01:03:42,720 --> 01:03:47,560
Speaker 1: hand the hand trick where you put your middle finger

1049
01:03:47,640 --> 01:03:51,120
Speaker 1: and your thumb together and or different different fingers with

1050
01:03:51,160 --> 01:03:53,240
Speaker 1: your thumb, and that tells you, like how a steak

1051
01:03:53,240 --> 01:03:55,880
Speaker 1: should feel when it's a certain So I've heard like,

1052
01:03:55,920 --> 01:03:58,960
Speaker 1: if you put your index finger and your thumb together,

1053
01:03:59,120 --> 01:04:00,920
Speaker 1: that's what a rasst will feel like. And if you

1054
01:04:00,920 --> 01:04:03,560
Speaker 1: put your middle finger in your thumb together, that's you

1055
01:04:03,600 --> 01:04:07,280
Speaker 1: should be poking like that. Yeah, I'm talking about poking

1056
01:04:07,400 --> 01:04:09,920
Speaker 1: this little pad of your hand underneath your thumb. That's

1057
01:04:09,920 --> 01:04:12,920
Speaker 1: what I'm touching. Um. So I heard that, and then

1058
01:04:13,120 --> 01:04:15,280
Speaker 1: that kind of worked. But then I decided to start

1059
01:04:15,360 --> 01:04:17,280
Speaker 1: using a meat thermometer. So now I use a meat

1060
01:04:17,320 --> 01:04:20,320
Speaker 1: thermometer and I actually try to see what the temperature

1061
01:04:20,440 --> 01:04:22,479
Speaker 1: is and then take it off at the right time.

1062
01:04:22,720 --> 01:04:25,600
Speaker 1: But one of the things I've wondered is can you

1063
01:04:25,680 --> 01:04:27,960
Speaker 1: poke a piece of meat too many times? Because I've

1064
01:04:28,000 --> 01:04:31,200
Speaker 1: found I'm poking it. You know, I'm checking and checking,

1065
01:04:31,320 --> 01:04:33,640
Speaker 1: check in, and now it's three pokes in there, four

1066
01:04:33,680 --> 01:04:36,240
Speaker 1: pokes and juices are coming out when I poke. Is

1067
01:04:36,280 --> 01:04:41,160
Speaker 1: that a bad thing I'm doing? Yeah, you know, checking

1068
01:04:41,200 --> 01:04:43,360
Speaker 1: it once is at the end of the world, maybe

1069
01:04:43,400 --> 01:04:45,840
Speaker 1: three times is a little bit much because each time

1070
01:04:45,920 --> 01:04:49,200
Speaker 1: you do that, juices leave the meat. So you know,

1071
01:04:49,240 --> 01:04:52,680
Speaker 1: after you're done cooking a steak, there's that there's always

1072
01:04:52,680 --> 01:04:57,240
Speaker 1: the instructions let it rest because juices go back into

1073
01:04:57,280 --> 01:05:01,440
Speaker 1: the meat tissues instead of all over your plate. So

1074
01:05:01,520 --> 01:05:04,800
Speaker 1: every time you poke it, that's how much juice has

1075
01:05:04,880 --> 01:05:09,640
Speaker 1: gone from the meat that won't reabsorb. Yep, that's a

1076
01:05:10,080 --> 01:05:15,240
Speaker 1: that's all worried about. Yeah, I mean, I think I

1077
01:05:15,280 --> 01:05:19,040
Speaker 1: think meat thermometers can be a good thing, especially if

1078
01:05:20,280 --> 01:05:24,800
Speaker 1: if you are intimidated by like cooking a steak or

1079
01:05:25,080 --> 01:05:27,640
Speaker 1: and you want something to be just right, and you're

1080
01:05:27,640 --> 01:05:31,560
Speaker 1: excited about it. I think it's a good thing, um

1081
01:05:31,600 --> 01:05:35,280
Speaker 1: that you use it. My problem is that meat thermometers

1082
01:05:35,320 --> 01:05:40,080
Speaker 1: aren't really always accurate. I have to meat thermometers and

1083
01:05:40,480 --> 01:05:45,680
Speaker 1: they're never saying the same thing. Um. And so that's

1084
01:05:45,720 --> 01:05:49,520
Speaker 1: like one thing that I just I'm like, well, how

1085
01:05:49,600 --> 01:05:54,280
Speaker 1: much more accurate is this meat thermometer than like the

1086
01:05:54,360 --> 01:05:57,440
Speaker 1: years of cooking and my intuition and feeling like how

1087
01:05:57,480 --> 01:06:01,360
Speaker 1: much like you know, like what what's actually better at

1088
01:06:01,400 --> 01:06:03,640
Speaker 1: this point? I mean, I think it takes time to

1089
01:06:03,720 --> 01:06:07,120
Speaker 1: get there, but I think a meat thermometers can be

1090
01:06:07,160 --> 01:06:10,400
Speaker 1: a really good thing. Um. I think what you would

1091
01:06:10,680 --> 01:06:13,280
Speaker 1: probably more helpful is the first time you pull it

1092
01:06:13,320 --> 01:06:16,000
Speaker 1: out to check that done this. But if you feel

1093
01:06:16,040 --> 01:06:18,480
Speaker 1: it and it's like mega squishy, like you know, you

1094
01:06:18,520 --> 01:06:20,640
Speaker 1: can do the finger test and you're like, okay, well

1095
01:06:21,000 --> 01:06:25,280
Speaker 1: that's probably needs more time. Don't worry about poking it.

1096
01:06:25,520 --> 01:06:27,280
Speaker 1: Just stick it back on the oven for a minute

1097
01:06:27,360 --> 01:06:30,680
Speaker 1: or two and then try again instead of having like

1098
01:06:31,400 --> 01:06:34,320
Speaker 1: to do it three times. If that makes sense, Yeah, yeah,

1099
01:06:34,400 --> 01:06:40,000
Speaker 1: that does. That does. Um. Another I'm pivoting here a

1100
01:06:40,000 --> 01:06:41,960
Speaker 1: little bit, but if I'm I'm thinking about all the

1101
01:06:42,000 --> 01:06:44,000
Speaker 1: things that I want to cook over the next weeks,

1102
01:06:44,040 --> 01:06:46,320
Speaker 1: I enjoy some nice summer weather and I'm thinking, okay,

1103
01:06:46,520 --> 01:06:49,960
Speaker 1: Mexican food is a great thing to eat during the summer. Burgers,

1104
01:06:49,960 --> 01:06:53,560
Speaker 1: of course, Steaks of course. Another thing that I know

1105
01:06:53,600 --> 01:06:55,640
Speaker 1: a lot of people like to get after is some

1106
01:06:55,720 --> 01:06:58,720
Speaker 1: kind of barbecue or smoking meats if they've got a smoker.

1107
01:06:59,200 --> 01:07:01,080
Speaker 1: Have you do you have any thoughts on on those

1108
01:07:01,120 --> 01:07:03,640
Speaker 1: types of preparations. Do you guys experiment with that at all,

1109
01:07:03,840 --> 01:07:08,120
Speaker 1: with venicine or anything? You know, a little bit, but

1110
01:07:08,240 --> 01:07:10,960
Speaker 1: not a lot. I'm actually getting ready to get a

1111
01:07:11,000 --> 01:07:13,600
Speaker 1: smoker soon, just because I there's so many things that

1112
01:07:13,680 --> 01:07:17,360
Speaker 1: I want to smoke, and I haven't had a whole

1113
01:07:17,440 --> 01:07:20,439
Speaker 1: lot of opportunity other than out here at the ranch.

1114
01:07:20,480 --> 01:07:23,760
Speaker 1: We have like a big pit smoker, but we don't

1115
01:07:23,800 --> 01:07:29,760
Speaker 1: always use it because it's just so time consuming. Um.

1116
01:07:29,800 --> 01:07:32,960
Speaker 1: But you know, now these days of pellet smokers make

1117
01:07:33,040 --> 01:07:38,680
Speaker 1: things really really easy. But I kind of approached barbecuing

1118
01:07:38,840 --> 01:07:44,840
Speaker 1: smoking very similarly to the way I would approach any

1119
01:07:44,880 --> 01:07:48,960
Speaker 1: other tough cut and it's the same low and slow method.

1120
01:07:49,560 --> 01:07:53,160
Speaker 1: And with wild game it can dry out really really easily.

1121
01:07:53,760 --> 01:07:55,480
Speaker 1: You know, if you think about, like what makes a

1122
01:07:55,520 --> 01:08:00,360
Speaker 1: really good barbecue so delicious, like a brisk get or

1123
01:08:00,440 --> 01:08:04,920
Speaker 1: something like that. And you know, they create a bark

1124
01:08:04,960 --> 01:08:08,600
Speaker 1: and they've got these beautiful smoky flavors, but you're also

1125
01:08:08,680 --> 01:08:11,680
Speaker 1: sinking your teeth into like a layer of fat. You know,

1126
01:08:11,840 --> 01:08:14,080
Speaker 1: your poor GRIBs that they have. There's a layer of

1127
01:08:14,120 --> 01:08:17,720
Speaker 1: fat in there that wild game doesn't have. And so

1128
01:08:17,840 --> 01:08:21,519
Speaker 1: that's probably the number one thing you should consider if

1129
01:08:21,520 --> 01:08:25,000
Speaker 1: you're going to try to like do venison ribs or

1130
01:08:25,439 --> 01:08:28,880
Speaker 1: or like a whole or whatever you're gonna do, like

1131
01:08:28,920 --> 01:08:33,400
Speaker 1: a shoulder barbecue or something like that. Um, it's just

1132
01:08:33,479 --> 01:08:37,680
Speaker 1: consider that that fat's not there. And and one of

1133
01:08:37,720 --> 01:08:42,040
Speaker 1: the things that I want to do is experimenting a

1134
01:08:42,120 --> 01:08:47,040
Speaker 1: little more with smoking it mostly for flavor, and then

1135
01:08:47,120 --> 01:08:49,719
Speaker 1: kind of doing the cheater method where you then either

1136
01:08:49,800 --> 01:08:52,360
Speaker 1: wrap it and foil and have some sort of liquid

1137
01:08:52,400 --> 01:08:55,000
Speaker 1: in there to finish so it doesn't dry out, or

1138
01:08:55,320 --> 01:08:59,360
Speaker 1: transferring it to the oven or a crop pot to finish. Um,

1139
01:08:59,400 --> 01:09:02,600
Speaker 1: just because I know that if you just leave it

1140
01:09:02,640 --> 01:09:05,320
Speaker 1: in there I just smoked the whole time, it's gonna

1141
01:09:05,360 --> 01:09:10,920
Speaker 1: get pretty dry. Yeah, it's funny you mentioned that this.

1142
01:09:11,080 --> 01:09:14,880
Speaker 1: This is exactly what I've been experimenting with recently, UM

1143
01:09:14,960 --> 01:09:19,040
Speaker 1: and I've done it was like a big roast off

1144
01:09:19,080 --> 01:09:21,680
Speaker 1: the haunch one time, and then I actually use a

1145
01:09:21,720 --> 01:09:24,920
Speaker 1: backstrap to do it once where I basically put it

1146
01:09:24,960 --> 01:09:28,840
Speaker 1: on my trigger and let it run at two fifty

1147
01:09:28,880 --> 01:09:32,320
Speaker 1: degrees for a couple of hours. And then and then

1148
01:09:32,800 --> 01:09:34,880
Speaker 1: I found a recipe somewhere that talked about doing this,

1149
01:09:34,920 --> 01:09:36,679
Speaker 1: and so I'm just kind of following this recipe. So

1150
01:09:37,280 --> 01:09:39,200
Speaker 1: what they say is used I think a chuck roast

1151
01:09:39,280 --> 01:09:41,720
Speaker 1: or something. I can't remember what it was they used,

1152
01:09:41,760 --> 01:09:43,000
Speaker 1: but they said to run it for three and a

1153
01:09:43,000 --> 01:09:45,320
Speaker 1: half hours until you reach a hundred and sixty degrees

1154
01:09:45,560 --> 01:09:49,280
Speaker 1: and then wrap it and foil and fill the foil

1155
01:09:49,360 --> 01:09:52,360
Speaker 1: with beef broth and then finish it for another hour

1156
01:09:52,400 --> 01:09:56,439
Speaker 1: and a half in beef broth wrapped in foil. UM. So,

1157
01:09:56,479 --> 01:09:58,720
Speaker 1: I did that exactly with that first roast, and it

1158
01:09:58,800 --> 01:10:00,920
Speaker 1: got I mean it was it was very very very good,

1159
01:10:01,479 --> 01:10:04,840
Speaker 1: but it was dry on the inside still. So what

1160
01:10:04,880 --> 01:10:07,200
Speaker 1: I did? You take it out? You've got this kind

1161
01:10:07,240 --> 01:10:09,000
Speaker 1: of looks like a brisket. And then I just sliced

1162
01:10:09,040 --> 01:10:12,400
Speaker 1: it up real thin and then we ate it on sandwiches. UM.

1163
01:10:12,439 --> 01:10:15,160
Speaker 1: So I tried it the second time with a backstrap,

1164
01:10:15,439 --> 01:10:16,800
Speaker 1: and I was going to do the same kind of

1165
01:10:16,840 --> 01:10:21,200
Speaker 1: deal I have, like a backstrap brisket style sandwich. UM.

1166
01:10:22,120 --> 01:10:25,400
Speaker 1: And I'd reduced the cooking time on the front end

1167
01:10:25,520 --> 01:10:28,920
Speaker 1: pre broth significantly to try to just keep the internal

1168
01:10:28,920 --> 01:10:31,559
Speaker 1: temperature lower to try to get more of a medium

1169
01:10:31,640 --> 01:10:33,200
Speaker 1: rare finished by the time I was done for the

1170
01:10:33,240 --> 01:10:35,720
Speaker 1: inside to try to keep that moisture. And it was

1171
01:10:35,760 --> 01:10:39,200
Speaker 1: a little better, but still pretty dry. UM. So I

1172
01:10:39,400 --> 01:10:42,880
Speaker 1: don't know how to keep the inside juicy while getting

1173
01:10:42,880 --> 01:10:45,000
Speaker 1: that crust on the outside. Right now, it's still pretty

1174
01:10:45,080 --> 01:10:47,320
Speaker 1: darn good, but I just don't have the juiciness which

1175
01:10:47,320 --> 01:10:50,799
Speaker 1: I would prefer. Say, the first temperature was too fifty

1176
01:10:50,840 --> 01:10:53,280
Speaker 1: and then you went to three fifty. No, so I

1177
01:10:53,360 --> 01:10:56,840
Speaker 1: kept the cooking temperature degrees in the trigger the whole time,

1178
01:10:57,080 --> 01:11:00,640
Speaker 1: but you you run it until the intern temperature of

1179
01:11:00,640 --> 01:11:02,880
Speaker 1: the meat was a hundred and sixty degrees, is what

1180
01:11:03,000 --> 01:11:06,519
Speaker 1: have said. Once the internals at one sixty, then you're

1181
01:11:06,520 --> 01:11:09,320
Speaker 1: supposed to wrap and foil, fill it with broth, and

1182
01:11:09,360 --> 01:11:13,639
Speaker 1: then run it until it reaches two hundred UM. But

1183
01:11:13,760 --> 01:11:16,759
Speaker 1: that the backstrap, you didn't cook it to two internal

1184
01:11:16,880 --> 01:11:19,720
Speaker 1: though correct for the backstrap. I knowe the backstrap. I

1185
01:11:19,720 --> 01:11:22,240
Speaker 1: took it off in the one fifties, so like if

1186
01:11:22,280 --> 01:11:24,639
Speaker 1: you wanted it to be medium rare, I would have

1187
01:11:24,680 --> 01:11:33,320
Speaker 1: taken it out at But I think two fifties, well

1188
01:11:33,320 --> 01:11:39,200
Speaker 1: that's so low enough. UM. I would probably would have

1189
01:11:39,240 --> 01:11:43,040
Speaker 1: tried even a little lower, maybe at two hundred to

1190
01:11:44,320 --> 01:11:50,320
Speaker 1: two or two UM, And that's pretty pretty low. But meat,

1191
01:11:50,720 --> 01:11:54,639
Speaker 1: like whenever it gets heated, it's kind of like if

1192
01:11:54,640 --> 01:11:56,880
Speaker 1: you think about a towel that's wet, so if you

1193
01:11:56,960 --> 01:11:59,320
Speaker 1: wanted to ring it out, you twist it get all

1194
01:11:59,360 --> 01:12:02,040
Speaker 1: that like water out of a towel. The same thing

1195
01:12:02,080 --> 01:12:06,120
Speaker 1: happens whenever meat is being cooked. Does fibers start contracting

1196
01:12:06,160 --> 01:12:10,960
Speaker 1: and things kind of start to to like lose all

1197
01:12:11,000 --> 01:12:13,800
Speaker 1: of its moisture. And that happened that a hunter. It

1198
01:12:13,880 --> 01:12:18,960
Speaker 1: starts happening at like a degrees And so usually, like

1199
01:12:19,000 --> 01:12:21,880
Speaker 1: when I think about low cooking, like in the two

1200
01:12:22,360 --> 01:12:26,640
Speaker 1: five range is a good number. But I think, um

1201
01:12:26,760 --> 01:12:29,600
Speaker 1: smoking is a really dry heat method. Even though you

1202
01:12:31,240 --> 01:12:34,320
Speaker 1: that first half, it's still like being a dry heat.

1203
01:12:35,400 --> 01:12:38,120
Speaker 1: Um how long I mean, I think it was probably

1204
01:12:38,160 --> 01:12:41,040
Speaker 1: just too long of a dry heat. And also another

1205
01:12:41,160 --> 01:12:44,559
Speaker 1: thing is, did you brine it beforehand? Put a rub

1206
01:12:44,600 --> 01:12:48,080
Speaker 1: on it? That will make a huge that will make

1207
01:12:48,080 --> 01:12:52,120
Speaker 1: a really big difference. Any any kind of rub or

1208
01:12:52,160 --> 01:12:57,360
Speaker 1: a brine beforehand will will make a world of difference.

1209
01:12:57,920 --> 01:12:59,600
Speaker 1: So what I did is I did I did a

1210
01:12:59,680 --> 01:13:03,120
Speaker 1: rub which has put olive oil on the piece of meat,

1211
01:13:03,280 --> 01:13:05,559
Speaker 1: and then on top of the I used a rub

1212
01:13:05,560 --> 01:13:11,920
Speaker 1: of salt, pepper, uh, cayenne pepper, and brown sugar I

1213
01:13:11,960 --> 01:13:14,400
Speaker 1: think was what I used. Mix all that up and

1214
01:13:14,400 --> 01:13:18,559
Speaker 1: then applied that as a rub on the outside and um,

1215
01:13:18,560 --> 01:13:20,800
Speaker 1: and yeah, so that gives me the crust. But but

1216
01:13:20,920 --> 01:13:23,000
Speaker 1: the Brian, I guess when you you seious sunds like

1217
01:13:23,000 --> 01:13:27,840
Speaker 1: a saltwater brin yep, just like a turkey. Interesting, I've

1218
01:13:27,880 --> 01:13:30,519
Speaker 1: never done and it's a really weird thing to think about.

1219
01:13:30,560 --> 01:13:35,040
Speaker 1: With a backstrap and I I'll do um kind of

1220
01:13:35,080 --> 01:13:37,880
Speaker 1: the same approach, but I do it with the stuvid

1221
01:13:38,840 --> 01:13:42,639
Speaker 1: um that a twenty four hours ahead. I just rubbed

1222
01:13:42,640 --> 01:13:44,920
Speaker 1: the whole thing with salt and pepper, like a generous

1223
01:13:44,960 --> 01:13:46,800
Speaker 1: rub with salt and pepper, and I just leave it

1224
01:13:46,840 --> 01:13:52,839
Speaker 1: alone inside my fridge for at least twenty four hours. Um,

1225
01:13:52,920 --> 01:13:55,760
Speaker 1: and you can soak it in a thing of water

1226
01:13:55,840 --> 01:13:58,519
Speaker 1: if you want. But I think it's just effected to

1227
01:13:58,560 --> 01:14:00,720
Speaker 1: just rub it with salt and pepper. So like, if

1228
01:14:00,760 --> 01:14:03,240
Speaker 1: you have your favorite rub or whatever you want to

1229
01:14:03,320 --> 01:14:11,960
Speaker 1: like barbecue with, just use that. Yeah, yeah, you'll you'll

1230
01:14:12,000 --> 01:14:15,160
Speaker 1: notice a huge difference. I'll be honest, I haven't. I

1231
01:14:15,160 --> 01:14:17,519
Speaker 1: don't have a pellet grill, so I haven't really missed

1232
01:14:17,560 --> 01:14:20,000
Speaker 1: around with some of those things. I'll be getting one

1233
01:14:20,120 --> 01:14:24,559
Speaker 1: soon and I'll better be able to tell you how

1234
01:14:24,600 --> 01:14:28,639
Speaker 1: to make that better. But off my first thought, Um,

1235
01:14:28,640 --> 01:14:33,240
Speaker 1: I think the front end with the dry cooking is

1236
01:14:33,280 --> 01:14:37,240
Speaker 1: too much, too long or or something. Yeah, I'm gonna

1237
01:14:37,280 --> 01:14:39,080
Speaker 1: keep I'm gonna keep messing with it because it's it's

1238
01:14:39,120 --> 01:14:42,360
Speaker 1: really good. I mean you it's it's darn good as

1239
01:14:42,400 --> 01:14:45,000
Speaker 1: it is. The flavoring and stuff. It's just the thing

1240
01:14:45,040 --> 01:14:47,840
Speaker 1: to put over the top to just to just drop

1241
01:14:48,280 --> 01:14:50,479
Speaker 1: drop your jaw. Kind of good would be to get

1242
01:14:50,560 --> 01:14:53,080
Speaker 1: those cuts extra moist. So I don't keep playing with

1243
01:14:53,080 --> 01:14:56,759
Speaker 1: it because it's I'm a fan of it. Now here's

1244
01:14:56,760 --> 01:15:00,920
Speaker 1: something the brine will help. Yeah, here's something in kind

1245
01:15:00,920 --> 01:15:03,120
Speaker 1: of the total opposite of that. It's a sandwich, but

1246
01:15:03,160 --> 01:15:07,720
Speaker 1: it's kind of like your simplest kind of sandwich. When

1247
01:15:07,760 --> 01:15:11,240
Speaker 1: I grew up, what my grandma called a barbecue sandwich

1248
01:15:11,479 --> 01:15:14,680
Speaker 1: was just essentially like a sloppy joe. It was just

1249
01:15:14,760 --> 01:15:17,479
Speaker 1: ground meat, and I think she put brown sugar and

1250
01:15:17,520 --> 01:15:21,360
Speaker 1: catch up and mustard and started all up and cook that,

1251
01:15:21,520 --> 01:15:23,880
Speaker 1: and that was this and onions and this was like,

1252
01:15:23,960 --> 01:15:27,760
Speaker 1: for whatever reason, the thing we loved it. Grown up. Um,

1253
01:15:27,880 --> 01:15:30,599
Speaker 1: I saw you took a stab at making a fancy

1254
01:15:30,640 --> 01:15:35,160
Speaker 1: sloppy joe. I think we talked about this. Didn't you

1255
01:15:35,240 --> 01:15:37,920
Speaker 1: try to, like, didn't you try to improve version of

1256
01:15:37,920 --> 01:15:39,639
Speaker 1: the sloppy Joe? I feel like that you were trying

1257
01:15:39,680 --> 01:15:44,920
Speaker 1: to the regular sloppy jo. I think, well, then I

1258
01:15:44,960 --> 01:15:47,400
Speaker 1: haven't tried your recipe yet, But tell me, tell me

1259
01:15:47,479 --> 01:15:49,559
Speaker 1: how to make a good sloppy joe then, because that's

1260
01:15:49,560 --> 01:15:52,160
Speaker 1: a good summer sandwich if you want something like that.

1261
01:15:53,520 --> 01:15:59,680
Speaker 1: So the way I approached the sloppy Joe thing was okay.

1262
01:15:59,760 --> 01:16:06,120
Speaker 1: I went through dozens of traditional sloppy Joe recipes and

1263
01:16:06,160 --> 01:16:09,679
Speaker 1: I kept seeing the same theme over and over. And

1264
01:16:09,840 --> 01:16:14,320
Speaker 1: so what I translate those ingredients to be is is

1265
01:16:14,360 --> 01:16:19,320
Speaker 1: it convenient way to make a barbecue sauce? You know,

1266
01:16:19,400 --> 01:16:23,160
Speaker 1: the catchup and all that, and so I basically just

1267
01:16:23,200 --> 01:16:26,760
Speaker 1: broke it down and simplified it. But because I'm from

1268
01:16:26,760 --> 01:16:30,000
Speaker 1: Texas and barbecue is a bit of a religion around here,

1269
01:16:30,080 --> 01:16:35,400
Speaker 1: I just sort of imparted my my Texas barbecue influence

1270
01:16:35,439 --> 01:16:39,160
Speaker 1: on that. And so I don't have a barbecue sauce

1271
01:16:39,280 --> 01:16:42,840
Speaker 1: and that's no bar Sacute Joe does have ketchup in it.

1272
01:16:43,280 --> 01:16:47,920
Speaker 1: I did make it like a barbecue sauce. Yeah, I

1273
01:16:48,000 --> 01:16:50,000
Speaker 1: do so many recipes, I can't always remember what I

1274
01:16:50,040 --> 01:16:54,760
Speaker 1: did exactly. Um No, I basically broke it down and

1275
01:16:54,800 --> 01:16:58,320
Speaker 1: made like a barbecue sauce with it. But the difference

1276
01:16:58,320 --> 01:17:00,960
Speaker 1: between like mine and maybe what you had is I

1277
01:17:01,040 --> 01:17:04,400
Speaker 1: have a lot of black pepper and like a pinch

1278
01:17:04,479 --> 01:17:08,000
Speaker 1: of human The quan is kind of what makes it

1279
01:17:08,040 --> 01:17:11,600
Speaker 1: a little Texan. Um. Probably what you're not used to

1280
01:17:11,680 --> 01:17:15,240
Speaker 1: in the and the seasonings of finding in a sloppy

1281
01:17:15,320 --> 01:17:20,000
Speaker 1: Joe recipe. But to me, it tastes kind of kind

1282
01:17:20,000 --> 01:17:22,799
Speaker 1: of like the barbecue flavor that I grew up eating

1283
01:17:22,800 --> 01:17:26,599
Speaker 1: and that we eat around here. Um, it's it's definitely

1284
01:17:26,600 --> 01:17:33,880
Speaker 1: a peppery ketchup. The sugary ground me concoctions. It's that

1285
01:17:33,960 --> 01:17:38,200
Speaker 1: humans kind of the taco traditional taco seasoning kind of flavor,

1286
01:17:38,320 --> 01:17:43,679
Speaker 1: right if for trying to like relate this to someone, Yeah, yeah, yeah, yeah,

1287
01:17:43,760 --> 01:17:47,840
Speaker 1: just a hint. It's not something that I think you

1288
01:17:47,960 --> 01:17:52,320
Speaker 1: necessarily know is there when you try it, but it's

1289
01:17:52,439 --> 01:17:56,360
Speaker 1: it's you, you know, something different, but you're not really

1290
01:17:56,360 --> 01:17:59,160
Speaker 1: sure how to put your finger on it. And it's

1291
01:17:59,280 --> 01:18:03,600
Speaker 1: to me, it's, um, it's very very Texan. What have

1292
01:18:03,640 --> 01:18:08,519
Speaker 1: we missed? If we're talking summer venison or other wild game,

1293
01:18:09,640 --> 01:18:13,920
Speaker 1: is there something that's just like a screaming miss that

1294
01:18:14,040 --> 01:18:16,080
Speaker 1: you would be making over the coming months that we've

1295
01:18:16,120 --> 01:18:19,920
Speaker 1: got to touch on for people? Um? Or do you

1296
01:18:19,960 --> 01:18:23,120
Speaker 1: feel like we've covered kind of the mainstays. I think

1297
01:18:23,160 --> 01:18:27,200
Speaker 1: those are the main things. Um. I think those are

1298
01:18:27,200 --> 01:18:30,919
Speaker 1: the main things, unless you want to add in like camping,

1299
01:18:32,040 --> 01:18:38,160
Speaker 1: you know, likemping, camp mail ideas. Yeah. I My favorite

1300
01:18:38,200 --> 01:18:41,200
Speaker 1: thing to cook is fish, which probably sounds like the

1301
01:18:41,240 --> 01:18:43,800
Speaker 1: worst thing you'd want to eat while camping, but if

1302
01:18:43,840 --> 01:18:47,360
Speaker 1: your truck camping, or maybe you're camping by the beach

1303
01:18:47,479 --> 01:18:50,400
Speaker 1: or by the river and you're catching fish cooking it

1304
01:18:50,479 --> 01:18:53,960
Speaker 1: over the open fires, like the best camp food for me.

1305
01:18:54,360 --> 01:18:57,120
Speaker 1: I just I just love it. And I think part

1306
01:18:57,160 --> 01:19:00,559
Speaker 1: of that comes from living near the coast. We have

1307
01:19:00,600 --> 01:19:04,120
Speaker 1: red fish, and so when you filet those out, um,

1308
01:19:04,160 --> 01:19:06,879
Speaker 1: you can eat them on the half shell, which basically

1309
01:19:06,920 --> 01:19:10,439
Speaker 1: means you keep the scales and the skin on when

1310
01:19:10,479 --> 01:19:14,320
Speaker 1: you filet them, and that becomes its own cooking vessel.

1311
01:19:14,560 --> 01:19:16,960
Speaker 1: So you basically just put it right on the grill

1312
01:19:17,040 --> 01:19:22,800
Speaker 1: great or whatever, great over a fire. Um. That to

1313
01:19:22,840 --> 01:19:25,559
Speaker 1: me is like my absolute favorite camp meal, and I've

1314
01:19:25,600 --> 01:19:28,040
Speaker 1: gotten to the habit now. My favorite way to like

1315
01:19:28,160 --> 01:19:31,599
Speaker 1: prepare it besides just salt and pepper is I start

1316
01:19:31,680 --> 01:19:36,679
Speaker 1: bringing along pickle jars because acidity just pairs so well

1317
01:19:36,840 --> 01:19:41,240
Speaker 1: with everything and so um, and just bring little jars

1318
01:19:41,240 --> 01:19:44,360
Speaker 1: with different types of pickles. I've I've been pickling stuff

1319
01:19:44,400 --> 01:19:46,439
Speaker 1: from my garden and then when you eat it, you

1320
01:19:47,040 --> 01:19:49,960
Speaker 1: pour that cold pickling over it, and it's just so good.

1321
01:19:50,720 --> 01:19:54,599
Speaker 1: So hold on, you're pouring pickle juice on your fish.

1322
01:19:54,600 --> 01:20:01,600
Speaker 1: Filet's now like not like the juice necessarily like um,

1323
01:20:01,720 --> 01:20:03,760
Speaker 1: Like I'll do like the last one I did was

1324
01:20:03,760 --> 01:20:08,120
Speaker 1: a pickled relish, was like chopped green beans, onions and

1325
01:20:08,560 --> 01:20:12,479
Speaker 1: jalapenos pickles, And so I just take the relish out

1326
01:20:12,479 --> 01:20:14,200
Speaker 1: and pour that over. But if you have like sort

1327
01:20:14,200 --> 01:20:17,320
Speaker 1: of that like Guardinia sort of pickling stuff or like

1328
01:20:17,360 --> 01:20:24,800
Speaker 1: the relish, or just just pickled peppers or pickled um pickles, um,

1329
01:20:24,800 --> 01:20:27,639
Speaker 1: not necessarily the juice, but just like the actual pickles

1330
01:20:28,080 --> 01:20:33,840
Speaker 1: pickling ingredients. Now doing it that half shell method, Um,

1331
01:20:33,880 --> 01:20:35,880
Speaker 1: you're doing it with redfish. I'm assuming you do the

1332
01:20:35,960 --> 01:20:38,400
Speaker 1: same thing with a bass or a trout or whatever

1333
01:20:38,400 --> 01:20:42,080
Speaker 1: you're catching wherever you live. Um, it's a little different,

1334
01:20:42,600 --> 01:20:45,960
Speaker 1: you you know. They So what makes the red fish

1335
01:20:46,040 --> 01:20:49,679
Speaker 1: so special about the half shell thing is you keep

1336
01:20:49,720 --> 01:20:54,479
Speaker 1: the scales on because if scales are really hard, like

1337
01:20:54,520 --> 01:20:59,519
Speaker 1: they're I don't know, have you ever had redfish before? Okay,

1338
01:20:59,560 --> 01:21:02,960
Speaker 1: they're als are like mega hard versus like you know,

1339
01:21:03,600 --> 01:21:05,680
Speaker 1: any other fish, you could take a bottle cap and

1340
01:21:05,840 --> 01:21:09,479
Speaker 1: scale it. I read fishes. You just cannot scale it.

1341
01:21:09,520 --> 01:21:13,320
Speaker 1: I mean you can do, you like, it's a real

1342
01:21:13,439 --> 01:21:15,640
Speaker 1: pain to scale a red fish. So you keep it

1343
01:21:15,680 --> 01:21:19,160
Speaker 1: all on there, and that's what protects it and sort

1344
01:21:19,200 --> 01:21:24,320
Speaker 1: of keeps keeps the skin and everything together, and it

1345
01:21:24,320 --> 01:21:28,920
Speaker 1: basically hardens on the grill um and so other fish.

1346
01:21:29,400 --> 01:21:31,760
Speaker 1: If you wanted to do it that route, I would

1347
01:21:31,840 --> 01:21:35,120
Speaker 1: just cook it whole, So like you, you would go

1348
01:21:35,200 --> 01:21:38,040
Speaker 1: ahead and scale like I do this with spectled trout.

1349
01:21:38,960 --> 01:21:42,599
Speaker 1: I'll scale it and then make some slash marks, and

1350
01:21:42,760 --> 01:21:46,479
Speaker 1: sometimes I'll stuff it with herbs or lemon and then

1351
01:21:46,560 --> 01:21:49,920
Speaker 1: put oil it really really well and put that directly

1352
01:21:49,960 --> 01:21:53,560
Speaker 1: on the brill the the whole fish. And then you

1353
01:21:53,640 --> 01:21:56,639
Speaker 1: stop it up and open it up and pull out

1354
01:21:56,640 --> 01:22:01,040
Speaker 1: some delicious flaky meat. Yeah. I mean after it's cooked,

1355
01:22:01,040 --> 01:22:05,759
Speaker 1: the flame just comes right off so easily. That sounds

1356
01:22:05,760 --> 01:22:09,520
Speaker 1: pretty good. That sounds very good. It's uh, it's approaching,

1357
01:22:10,040 --> 01:22:12,679
Speaker 1: not quite approaching dinner time, but enough that I'm getting

1358
01:22:12,720 --> 01:22:14,920
Speaker 1: hungry as we talk about all this stuff over here.

1359
01:22:15,520 --> 01:22:18,840
Speaker 1: So no, I haven't had lunch yet. Oh jeez, you

1360
01:22:18,920 --> 01:22:21,759
Speaker 1: gotta get to that, Daniel, I gotta let you go. Um.

1361
01:22:22,680 --> 01:22:25,320
Speaker 1: So okay, so this is this is good. I feel

1362
01:22:25,320 --> 01:22:27,280
Speaker 1: like I'm armed with some new ideas here for the

1363
01:22:27,320 --> 01:22:30,560
Speaker 1: coming months. Um. One thing we haven't talked about, and

1364
01:22:30,600 --> 01:22:32,960
Speaker 1: I know you've experimented with some of these things, and

1365
01:22:33,080 --> 01:22:35,439
Speaker 1: I haven't got to trime yet, our our new meat

1366
01:22:35,479 --> 01:22:39,120
Speaker 1: eater spices. Are there any that you can recommend for

1367
01:22:39,160 --> 01:22:41,000
Speaker 1: some of these summer dishes we've been talking about that

1368
01:22:41,040 --> 01:22:44,200
Speaker 1: we we could try. Yeah, you know, all the barbecue

1369
01:22:44,200 --> 01:22:46,680
Speaker 1: ones are good. I'll say, if you're going to go

1370
01:22:47,040 --> 01:22:51,479
Speaker 1: with the barbecue ones, they're sweet, so be careful on

1371
01:22:51,600 --> 01:22:54,040
Speaker 1: the grill with really high heat because you don't want

1372
01:22:54,040 --> 01:22:57,720
Speaker 1: it to burn. But they're really really good. So like

1373
01:22:57,800 --> 01:23:00,360
Speaker 1: if you're doing something on a load tim for sure,

1374
01:23:00,600 --> 01:23:05,320
Speaker 1: like a pellet grill. Um, they're they're perfect. I can't

1375
01:23:05,320 --> 01:23:07,560
Speaker 1: remember the names of them, but we have to barbecue

1376
01:23:07,600 --> 01:23:14,320
Speaker 1: flavored barbecue. Yeah, yeah, what's the other one? Then there's

1377
01:23:14,360 --> 01:23:20,880
Speaker 1: a drunken squirrel hickory bourbon rub yeah, yeah, yeah, those two. Um.

1378
01:23:20,920 --> 01:23:24,000
Speaker 1: I think the Mastodon is a great one because it's

1379
01:23:24,080 --> 01:23:29,439
Speaker 1: so textural. Um. I just think grilling, there's just something

1380
01:23:29,439 --> 01:23:33,519
Speaker 1: about having a really textual rub. Um if you're gonna

1381
01:23:33,560 --> 01:23:36,080
Speaker 1: do a steak, like if you wanted to go that route.

1382
01:23:36,120 --> 01:23:38,880
Speaker 1: I think it's a really really good one. And I've

1383
01:23:38,920 --> 01:23:42,880
Speaker 1: actually found that the Macedon works really well with fish,

1384
01:23:43,240 --> 01:23:47,559
Speaker 1: which sounds kind of weird, but I've been playing with that.

1385
01:23:48,520 --> 01:23:51,640
Speaker 1: I got somehow I was in Oregon earlier in the

1386
01:23:51,720 --> 01:23:56,080
Speaker 1: year and I got some halibit and I've doing some

1387
01:23:56,240 --> 01:23:59,920
Speaker 1: stearing with that, and that rub was just fantastic with it.

1388
01:24:01,400 --> 01:24:06,839
Speaker 1: What else? Yeah, well, we've got plenty of cooking ideas

1389
01:24:06,880 --> 01:24:08,840
Speaker 1: and options for all of us to get to now.

1390
01:24:09,040 --> 01:24:12,840
Speaker 1: So it's funny right now, you know, we're under quarantine

1391
01:24:13,520 --> 01:24:15,320
Speaker 1: in some certain ways. We're starting to come out of

1392
01:24:15,320 --> 01:24:17,439
Speaker 1: it now up here in Michigan. But we've been locked

1393
01:24:17,479 --> 01:24:19,360
Speaker 1: down for a long time. And then I also have

1394
01:24:19,479 --> 01:24:24,160
Speaker 1: got a newborn kid. So with two little kids and lockdown,

1395
01:24:24,400 --> 01:24:27,479
Speaker 1: my wife and I have felt just like claustrophobic, just

1396
01:24:27,520 --> 01:24:30,400
Speaker 1: like stuck with nothing interesting to do in our lives anymore.

1397
01:24:30,439 --> 01:24:32,160
Speaker 1: And so the one thing that has been like the

1398
01:24:32,240 --> 01:24:35,200
Speaker 1: spice it up factor, has been trying new recipes. We've

1399
01:24:35,200 --> 01:24:38,800
Speaker 1: been trying a bunch of different things, um and and

1400
01:24:38,920 --> 01:24:42,960
Speaker 1: just that change of pace is such a nice thing

1401
01:24:43,000 --> 01:24:45,560
Speaker 1: to add to your day to day existence that I

1402
01:24:45,640 --> 01:24:48,280
Speaker 1: think this summer, I want to take this conversation we

1403
01:24:48,280 --> 01:24:50,599
Speaker 1: had today and just use this to launch my summer

1404
01:24:50,600 --> 01:24:54,439
Speaker 1: into the summer of better wild game food the Kenyan household.

1405
01:24:54,520 --> 01:24:57,240
Speaker 1: So thank you for helping kickstart us on that, Daniel,

1406
01:24:58,280 --> 01:25:02,519
Speaker 1: You're welcome. I hope I had helpful tips. Definitely definitely did.

1407
01:25:02,800 --> 01:25:05,640
Speaker 1: Where where can people find all your recipes and all

1408
01:25:05,680 --> 01:25:07,519
Speaker 1: sorts of good stuff and follow along with what you've

1409
01:25:07,520 --> 01:25:11,160
Speaker 1: got going on. So most of everything you'll find is

1410
01:25:11,200 --> 01:25:15,400
Speaker 1: on the Mediator website. Um, definitely all the wild game stuff.

1411
01:25:15,439 --> 01:25:19,519
Speaker 1: And I'm pretty active on social media, so my my

1412
01:25:19,560 --> 01:25:25,160
Speaker 1: Instagram handle which is Danielle Pruitt perfect. Okay, well, good stuff, Danielle.

1413
01:25:25,400 --> 01:25:26,880
Speaker 1: This has been a lot of fun. I appreciate it

1414
01:25:26,880 --> 01:25:29,400
Speaker 1: taking time to do this. Thank you have a good

1415
01:25:29,400 --> 01:25:32,240
Speaker 1: one you too, and that's going to do it for

1416
01:25:32,320 --> 01:25:34,479
Speaker 1: us today. So thank you so much for tuning in.

1417
01:25:34,560 --> 01:25:37,479
Speaker 1: Hopefully this one got you armed with some new ideas

1418
01:25:37,520 --> 01:25:41,160
Speaker 1: for the upcoming meals you're planning this coming weekend or

1419
01:25:41,240 --> 01:25:43,760
Speaker 1: week or vacation, whatever it is. And if you want

1420
01:25:43,760 --> 01:25:45,840
Speaker 1: to get more from Danielle, make sure to check out

1421
01:25:45,960 --> 01:25:49,320
Speaker 1: the meat Eater website. That's the meat eater dot Com

1422
01:25:49,400 --> 01:25:51,679
Speaker 1: for all her recipes as well as a whole lot

1423
01:25:51,720 --> 01:25:55,320
Speaker 1: more from other contributors from the Mediator website to lots

1424
01:25:55,360 --> 01:25:58,320
Speaker 1: of good food ideas there. So check it out and

1425
01:25:58,439 --> 01:26:03,240
Speaker 1: until next time, thank for listening and stay wired to hunt.