Ep. 812: The Best Grub in Texas

Steven Rinella https://www.instagram.com/stevenrinella/?hl=en talks with chef Jesse Griffiths https://www.instagram.com/sac.a.lait/?hl=en, Janis Putelis, Clay Newcomb, Brent Reaves, and Randall Williams. Topics discussed: How everything is from around here; buying truck loads of ingredients in season; eating while podcasting; nilgai and hog hunting and field processing; and more. Connect with Steve https://www.themeateater.com/authors/steven-rinella and The MeatEater Podcast Network https://www.youtube.com/@MeatEaterPodcastNetwork Steve on Instagram https://www.instagram.com/stevenrinella and Twitter https://twitter.com/stevenrinella?lang=en MeatEater on Instagram https://www.instagram.com/meateater, Facebook https://www.facebook.com/StevenRinellaMeatEater/, Twitter https://twitter.com/MeatEaterTV?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor, and YouTube https://www.youtube.com/@MeatEaterPodcastNetwork See omnystudio.com/listener https://omnystudio.com/listener for privacy information.

Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.

• 0:00Speaker 00

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• 0:35Steven Rinella?

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• 1:15Steven Rinella?

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• 1:58Steven Rinella?

  MKC.com. Montana Knife Company, working knives for working people. Again, MKC.com. Welcome, everybody, to the third and final flop from the Meat Eater Live Christmas Tour. Today finds us in Austin, Texas, at the esteemed restaurant, Dai Dua, owned and operated by Jesse Griffiths, who I argue not only is America's greatest chef...

• 2:23Steven Rinella?

  Maybe, I don't know. That's a big claim. He is definitely America's greatest wild game cook and chef. And we're in his restaurant. What I used to like about this restaurant. What I used to like about it. I need you to know, last night, some people came up to me and they were from somewhere far away, like Massachusetts or something. And they had recently come to Austin to eat at the restaurant.

• 2:46Speaker 02

  All right.

• 2:46Steven Rinella?

  They came to the show and told me that story. Why I liked, why I liked. Why I used to like. Why I used to like Dai Dui. Where we're sitting right now, is you'd get to the menu and you'd encounter this very intriguing line down here. Now, you'd think most restaurants would put the line up here in big letters, but Jesse had a line down here that said, "Everything is from around here." And he was a master of subtlety and just left it like that.

• 3:14Steven Rinella?

  I was shocked and dismayed today. I asked for a menu so that I could reference everybody to the "everything is around here" line. And what that I find is a broader explanation.

• 3:27Steven Rinella?

  Backing up the claim that everything is from around here. The premise at Dai Dui is that when you come here, you're eating Texas food from Texas.

• 3:38Speaker 02

  Correct.

• 3:38Steven Rinella?

  And that is not an easy thing to do. I know that when I've had Jesse on the podcast before, we've laughed about, I remember Jesse and I were somewhere and he ran into a citrus stand and bought a truckload of citrus. Because when citrus is ready, that's his year-long chance to get citrus. I've been with you buying a truckload of pecans. Because when pecans are ready, it's time. Because you're not going to get them from somewhere else. Things like, give me a thing that you'll just never have here. But tell me the thing that's the biggest bummer that you'll never be able to have.

• 4:17Speaker 02

  Pineapples.

• 4:18Steven Rinella?

  Okay.

• 4:20Speaker 02

  I love pineapples.

• 4:21Steven Rinella?

  Okay. But since you can't get a pineapple from Texas.

• 4:26Steven Rinella?

  You're never gonna get a, you'll never see a pineapple in here barring some kind of agricultural innovation.

• 4:32Speaker 02

  Pretty much. Yeah. You could conceivably grow a pineapple in far south Texas.

• 4:36Steven Rinella?

  And if they did, you would buy it.

• 4:37Speaker 02

  Oh, I would buy it. I'd drive down there and get it.

• 4:39Steven Rinella?

  Jesse buys, people bring things. I hesitate to say this because I don't want to have people just showing up at your door. People will show up at Jesse's door.

• 4:50Steven Rinella?

  You tell it because I want you to, I don't want to say anything wrong.

• 4:53Speaker 02

  I mean, yeah, we, we get some kind of sketchy sales transactions. Sometimes, I mean, we don't participate. Solicitation, thank you. Usually it's in the form of a, of a dead feral hog.

• 5:05Steven Rinella?

  Okay.

• 5:05Speaker 02

  Maybe some mushrooms, which I will buy.

• 5:07Steven Rinella?

  Yep.

• 5:09Speaker 02

  But feral hogs, I will not.

• 5:10Steven Rinella?

  Okay. But other things a purveyor would just call and say, I happen to have a bunch of.

• 5:17Speaker 02

  Yeah.

• 5:17Steven Rinella?

  And you'll go, go for it and do it.

• 5:20Speaker 02

  Yeah.

• 5:21Steven Rinella?

  Jesse's been on the podcast before. I'm big, like I love his restaurant. If you were to ask my wife about her favorite restaurant, she's going to say this is her favorite restaurant. It's, it's far none, far and away my favorite place to eat. What we've never done with Jesse, we've never sat down to eat. So we're going to try to eat with headphones on, which is, which is complicated. But the main thing we want to do is in trying to capture this essence of like Texas food. Can you tell us what we're looking at and, and prove to me that everything is from around here?

• 5:55Speaker 02

  Sure, sure.

• 5:58Speaker 02

  We'll, we'll start right, right in front of you. So those are some flautas made with shredded wild boar. Our feral hogs come from either the hill country or east of Austin.

• 6:11Steven Rinella?

  And these are real wild pigs.

• 6:12Speaker 02

  Real. So they're, they're trapped live and then they're brought into a licensed facility. At which point they're inspected and then killed.

• 6:22Steven Rinella?

  Crunch. Who did that? Move your thing away.

• 6:25Speaker 02

  What's, there's a phrase for someone that cannot tolerate the sound of other people chewing.

• 6:30Steven Rinella?

  I don't have that.

• 6:31Speaker 03

  I don't know. They're, they're not going to like this.

• 6:32Speaker 02

  They're not going to like this episode.

• 6:34Steven Rinella?

  No, because if you move your thing, if you move your thing way away and then move it back when you have to talk.

• 6:41Speaker 02

  So shredded beryl hog, uh, these tortillas, uh, we buy them from a very specific place in San Antonio. Uh, shredded cabbage. So cabbage is in season right now. When cabbage is not in season, we will pickle or ferment it so that then we can use it on top of here.

• 6:57Steven Rinella?

  I got a question.

• 6:58Speaker 02

  All righty.

• 7:00Steven Rinella?

  If you buy a tortilla.

• 7:02Speaker 02

  Uh huh.

• 7:03Steven Rinella?

  You then, I'm assuming you then need to call that tortilla place to find out.

• 7:09Speaker 02

  The source of their corn.

• 7:11Steven Rinella?

  You do?

• 7:11Speaker 02

  Yes.

• 7:13Steven Rinella?

  Hmm.

• 7:14Speaker 02

  So not for everything though. And I want to be really transparent about it too. So like we will carry, we have a bottled lemonade that we serve. You know, mostly because we love the company, you know, it's this little girl started like basically a lemonade stand. And so we buy that, that's a local company, but our fresh ingredients.

• 7:32Speaker 02

  And I wouldn't go a hundred percent on it, but, um, are going to be very diligently sourced from Texas to the point where we, we, we will often get shipped lettuce. This butter lettuce right here. Um, the company we source it from some, sometimes are often, uh, just throws whatever in there. If it comes in the back door and we see that it is not from Texas, because there's a, there's a company that, that grows these hydroponically, we ship it right back.

• 7:59Steven Rinella?

  Really?

• 8:00Speaker 02

  And that confuses the hell out of the driver. He's like, what are you talking about? Like, this is not what we meant. He's like, it says butter lettuce. We're like, yeah, well, talk to the rep.

• 8:09Steven Rinella?

  Not the right butter lettuce.

• 8:10Speaker 02

  Not the right butter lettuce.

• 8:11Speaker 03

  One time I think we were in here, you were telling us that at one point you got eggs that were like five from five miles away. And then you found out that you could get eggs that were from like a half a mile from here. Do you still sort of roll with that ethos too of like, the closer to this restaurant, that stuff is grown and made, the better?

• 8:31Speaker 02

  There's going to be a lot of different things that determine where we get things. Now proximity would be, would be one, but really it's going to be, it's probably going to boil down more to how those businesses are run. I mean, what, you know, land stewardship, what their. How how they operate, you know, especially with eggs, you know, we want a pasture situation. We don't want a warehouse. We want chickens to be able to live on pasture freely and feed on insects, things like that. So we will do the research. And if we have so so mean to that point, if we had to get something from farther away that fell more within our standards, then we would absolutely do that.

• 9:07Steven Rinella?

  Right. There are there's people that came up to me and they were telling me about how they'd come a long way to go to your restaurant. He made a comment. He says, man, it's pretty expensive, though. I'm like, dude, do you even know what those guys go through to put that stuff together? I'm like, they take basically all that money to go buy the stuff to make like

• 9:26Speaker 02

  Correct.

• 9:26Steven Rinella?

  It's complicated.

• 9:27Speaker 02

  It is complicated.

• 9:28Steven Rinella?

  It's like it's like you're doing things.

• 9:32Steven Rinella?

  You guys are doing things that make the least business sense.

• 9:35Speaker 02

  Yeah. Yeah. I mean, it it's the cost of real food.

• 9:40Steven Rinella?

  Yeah.

• 9:40Speaker 02

  It's how much it really costs when there's not a subsidized, you know, agribusiness standard that's producing these things. It's just it's just how it really costs to operate like this. And if we want to ensure that we keep farmers that are doing the right things, you know, in these smaller, and we're going to throw the word family farm out there. And I mean that for real, like a family's run in this place. If we want to really ensure that they are in business, then we have to buy from them. And then their their product is more expensive.

• 10:08Steven Rinella?

  Yeah.

• 10:09Speaker 02

  Almost invariably.

• 10:10Steven Rinella?

  Let's let's back up.

• 10:10Speaker 02

  Can we talk about what Randall's eating?

• 10:12Steven Rinella?

  Oh, yeah, I was want to do a quick recap.

• 10:14Speaker 02

  Sure. Mm hmm.

• 10:16Steven Rinella?

  A quick recap on this first point, then we'll try to get through without all the interruptions. So Texas, you buy tortillas from a Texas outfit. The tortillas filled with a kind of braised down, cooked down. I haven't eaten it yet. Barrel hog.

• 10:32Speaker 02

  Yeah.

• 10:33Steven Rinella?

  Wild pig that was trapped in the wild.

• 10:35Speaker 02

  Hundred percent.

• 10:36Steven Rinella?

  And brought to you on the bone.

• 10:39Speaker 02

  Yeah. Yeah. I mean, sometimes, sometimes we'll buy trim, but typically, like especially these days for probably the past year or so, we've really trended towards whole carcasses on feral hogs.

• 10:50Steven Rinella?

  So in the back door of this restaurant, wild pig carcasses come in.

• 10:54Speaker 02

  Yeah, we have a rail system, which is really cool because we can just hook them up on a rail. And it's like a little railroad goes from the back door into the walk in on a big loop. And then it comes out, goes down the hotline and into the prep area right here to our right.

• 11:06Steven Rinella?

  Yep. Meaning those inedible wild pigs that can't be eaten.

• 11:13Steven Rinella?

  Come into this restaurant and every day get eaten by people who then say that that's the best wild pig they ever ate. Very edible. Very edible. No doubt. Okay, let's move on.

• 11:26Speaker 02

  Well, speaking of inedible, part two, that's our oddad meatball, right?

• 11:31Speaker 04

  I knew it was the oddad meatball.

• 11:32Steven Rinella?

  The inedible oddad.

• 11:34Speaker 02

  The inedible oddad.

• 11:35Steven Rinella?

  Is here.

• 11:35Speaker 04

  Wow. With french fries.

• 11:37Speaker 02

  Oddad gets more inedible the farther across that canyon that people shoot it, you know? And also that guide is like, yeah, man, you can't eat those things, you know that? You know, so they go chop the head off and, you know, I, I love oddad. I think oddad is objectively good. I think that it's oftentimes cooked improperly. And you kind of need to aggregate it, much like the feral hog is slow cooked and shredded or ground or made into sausages, things like that. Oddad, again, needs to be aggregated. So is we're going to slow cook that or we're going to grind it? And that's what that is.

• 12:13Steven Rinella?

  Help me understand that word you're using aggregated.

• 12:15Speaker 02

  Put, like, so, uh, feral hogs especially. So if we, I can't pick up the phone and say, hey, can you bring me five 65 pound feral hogs tomorrow? I can say, can you bring me some feral hogs tomorrow? And he's like, sure. I mean, one of them's going to be 138 pounds. Two of them, you know, probably siblings out of the same sounder are going to come in at 47 pounds and so forth. So it's very difficult to achieve consistency in size and fat content. So if I want to run chops, we, we got to get a little bit lucky. And so, you know, what they, our processor either selects certain animals of size and

• 12:56Speaker 02

  quality, or, or we just get lucky with what the, the trapper got. And so it's the much more easier thing to do would be to aggregate that, meaning we're going to just pull everything off the bone and grind it and then make something out of it, or we're going to shred it off the bone and make something like that. It's an equalizer.

• 13:14Steven Rinella?

  Got it. Uh, and on this, this oddad here that we're looking at as we discuss this dish. Has been ground.

• 13:21Speaker 02

  Mm hmm.

• 13:21Steven Rinella?

  But these, I imagine too, you don't say like, I want a bunch of 100 pound carcasses or whatever. You just getting what you get.

• 13:28Speaker 02

  Yeah, we get what we get.

• 13:29Steven Rinella?

  Got it.

• 13:29Speaker 02

  So, yeah.

• 13:30Steven Rinella?

  And how do these odd ads show up to you?

• 13:32Speaker 02

  So that's either, that's probably going to be a coal. Uh, sometimes they're trapped, you know, so sometimes they'll go into hog traps, things like that. At which point they're fair game.

• 13:44Speaker 02

  You know, and they might be coals off of high fence places as well. I mean, for complete transparency, you know, but I, I think that at that point, we're kind of toeing the line between eating an invasive and also trying to demonstrate that that invasive is edible as well.

• 13:58Steven Rinella?

  Yeah, yeah.

• 13:59Speaker 02

  You know, so it's also like a, it's an object lesson right there. You know, like, well, you can, you can eat it.

• 14:04Speaker 04

  Hey, what about the, what about the combination? Excuse me.

• 14:09Speaker 04

  Like what we're, this is a, a, um, I don't know, flata, what, what do we call that?

• 14:14Speaker 02

  Let's say it's a, it's our flatbread.

• 14:16Speaker 04

  Flatbread.

• 14:16Speaker 02

  So we make a flatbread and then it's got grilled meatballs on there. Those meatballs are, are bound with rice. The rice comes from out near Houston and Anawak.

• 14:25Steven Rinella?

  Really?

• 14:26Speaker 02

  Yeah.

• 14:26Steven Rinella?

  Texas rice.

• 14:27Speaker 04

  But then the french fries is really like.

• 14:28Speaker 02

  Yeah, we like.

• 14:29Speaker 04

  Whose idea was that?

• 14:30Speaker 02

  Well, that's, you know, if you go to Europe and you get these like donor kebabs and these, these, these classics, the Middle Eastern pita sandwiches, a lot of times they'll put french fry.

• 14:38Speaker 04

  Okay. And so that's. I like that.

• 14:41Steven Rinella?

  So what's in the flatbread? Is it a flour based flatbread?

• 14:44Speaker 02

  Flour.

• 14:45Steven Rinella?

  Texas flour.

• 14:46Speaker 02

  East. So we use some, it depends on the bread. Some flour we do get from larger mills.

• 14:53Steven Rinella?

  Okay.

• 14:53Speaker 02

  Uh, but we use a lot of, um, Texas grown flour from Barton, Barton Springs Mill.

• 14:59Steven Rinella?

  And then you're able to get taters from Texas?

• 15:01Speaker 02

  Yes, sometimes.

• 15:03Steven Rinella?

  Okay.

• 15:04Speaker 02

  Or most of the time and off season, that's one of the COVID provisions that, that we made was that we, that's kind of our, our, our cheat ingredient is potatoes. And so we.

• 15:13Speaker 04

  Because you just have to have them.

• 15:15Speaker 02

  Yeah, it really hit hard during COVID and that we, and it's really funny because I think, you know, that potatoes represent like one of like 200 ingredients that we get and it's, and it's the one that's not consistently from Texas. We always end up there and I always end up talking about it too long. But during COVID, I mean, people, I don't know, we were just like, we really need to provide some comfort. We need french fries and mashed potatoes and things like that. And we kind of went down that path. We're very conscientious about how we source them. They have to be organic. Preferably, we get them from Colorado and New Mexico. So we're able to do that. But again, if they hit the back door and they're not organic, they get rejected.

• 15:58Steven Rinella?

  What do you feel like you're getting from an organic potato versus a non-organic potato?

• 16:02Speaker 02

  You know, I don't, I mean, at one point years ago, I had done some research on it. I don't know how the standards have changed. And so maybe it is a fool's errand to think that I'm doing anything. But at the same time, I just, you know, whatever that standard means these days, I support it, you know, I think it's just better. If we're going to make a concession, I want it to be the best possible.

• 16:26Steven Rinella?

  Okay, what's next? We haven't talked about this one yet.

• 16:29Speaker 02

  Yeah, so that's our pastrami sandwich. So that is beef, that's some wagyu beef, brined, smoked, and then steamed, rye bread, and then sauerkraut. I think the real star of the show here would be the sauerkraut. And that, you know, we, we had to pull this off of our menu for about three weeks and then people were really upset. It's a good pastrami sandwich. And we had to pull it off the menu because we ran out of sauerkraut because we didn't put enough away the previous spring. Like this spring, we just, we didn't do enough. We should have shredded more sauerkraut. It's about a three week process of fermenting

• 17:12Speaker 02

  the sauerkraut and then we can sit on it in the walk-in for months and months and months.

• 17:16Steven Rinella?

  So when you get, how much might you shred? Like how, how much cabbage might you do when the cabbage is available?

• 17:21Speaker 02

  Hundreds and hundreds of pounds. We, we make our own paprika. So we bring in hundreds of pounds of sweet peppers during peak pepper season.

• 17:30Steven Rinella?

  You guys make paprika?

• 17:31Speaker 02

  It's amazing. Our paprika is like probably one of my favorite things that we make and it has one ingredient. And that's it's a pepper. We bring in just beautiful, thick walled, late season ripe red peppers. And we're in, this is gonna kind of mess with y'all because you're from the north. We're in the tail end of pepper season right now. So November, maybe the first part of December is when we really just start to get a lot of peppers in. We got a walk in full of them. And we, we smoke them over Post Oak and then we dehydrate them and then grind them into a powder. And when it's fresh and made with a really nice pepper, it's, it's incredibly good.

• 18:13Speaker 03

  So that's all paprika is, is a ground up pepper?

• 18:15Speaker 02

  Yeah.

• 18:16Speaker 03

  I didn't know that.

• 18:17Steven Rinella?

  So you make it smoked pap, you make it smoked paprika?

• 18:20Speaker 02

  Correct.

• 18:20Steven Rinella?

  Yeah. Predominantly what you use is Post Oak?

• 18:23Speaker 02

  Yeah, I mean, you know, when we do off sites and fun, other things, you know, we mix up that wood. But, uh, you know, Post Oak, pecan, another favorite. And then when we go south, I almost invariably am using Mesquite. And I mean, there's a, I have this whole thing about wood and, you know, what, what those different styles of wood and direct heat cooking, off, offset cooking. And, you know, it really has influenced the, the cooking culture here. But where this, where this restaurant sits in Austin, Post Oak should be the fuel.

• 18:51Steven Rinella?

  Right.

• 18:51Speaker 02

  It's the most prevalent thing. It, you know, it has influenced our barbecue culture incredibly. Like, like we are like in central Texas, it is that offset indirect heat of barbecue. Whereas you get further south, they're kind of cooking over Mesquite, but there's just a lot of distance. It's, it's really fascinating to me because these woods burn differently. But where we're sitting right now, uh, Post Oak would be, would be the wood.

• 19:16Steven Rinella?

  How many cords of wood do you think you go through?

• 19:19Speaker 02

  Oh, uh, one a week. Um, not, it's not incredible. Like we're, we're just, we're burning in the, in the grills. And then our smoker, uh, we have a, we have a rotisserie, uh, solid fuel smoker, uh, which is really cool. And so it burns whatever wood we want to put it in.

• 19:35Speaker 03

  But you're, one cord a week sounds like a lot.

• 19:37Steven Rinella?

  Yeah, a lot.

• 19:37Speaker 02

  Oh, yeah.

• 19:38Steven Rinella?

  Your, your cooking fire is running all the time.

• 19:40Speaker 02

  Yeah, yeah. I mean, Friday, Saturday, Sunday, all day. And then, then, you know, five, six hours a night, rest of the time.

• 19:48Steven Rinella?

  Let, let's back up cabbage for a second as we walk through this.

• 19:51Speaker 03

  Who made that?

• 19:53Speaker 02

  Uh, the pickle?

• 19:54Steven Rinella?

  Yeah.

• 19:54Speaker 02

  I don't know. I'll have to find out. It's a.

• 19:58Steven Rinella?

  You don't think it was made here? In your kitchen?

• 20:00Speaker 02

  Oh, I thought you wanted a name. I was like, it's gonna be Hector or I don't know. Uh, no, we made that, of course.

• 20:07Steven Rinella?

  Yeah.

• 20:08Speaker 02

  Yeah.

• 20:08Steven Rinella?

  That's the cool thing about being in here is like down to the smallest detail, like the pickle. When you eat this pickle, you're like, oh, this, it came in as a cucumber.

• 20:17Speaker 02

  Yeah, yeah.

• 20:17Steven Rinella?

  And then right there, it turned into a pickle.

• 20:19Speaker 02

  Oh, I got a good one for you.

• 20:20Steven Rinella?

  So the yogurt. I want to back up to that because we left behind the kraut and I had a kraut question.

• 20:25Speaker 02

  Okay.

• 20:27Steven Rinella?

  So it comes the day when cabbages are ready.

• 20:30Speaker 02

  Mm hmm.

• 20:30Steven Rinella?

  To come in to die, do a.

• 20:32Speaker 02

  Probably the third week of October.

• 20:33Steven Rinella?

  Okay. And now it's not like you're prepping for tonight, but you're prepping for the year.

• 20:38Speaker 02

  Yeah.

• 20:39Steven Rinella?

  How do you handle staffing to say, hey, everybody come in? We're gonna go through a truckload of cabbage.

• 20:46Speaker 02

  Well, it's, no, it's, we're buying it. I mean, in total, we're buying hundreds of pounds. So we'll bring in 10 cases and then a week later, another 10 cases and then.

• 20:55Steven Rinella?

  Oh, so that season you're doing.

• 20:56Speaker 02

  Yeah.

• 20:56Steven Rinella?

  I see. Okay. So you still spread it out throughout however long the window of opportunity is.

• 21:01Speaker 04

  But still, that's a, I mean, I guess you got people here that all, their whole job is just making stuff.

• 21:06Speaker 02

  Pickles.

• 21:07Speaker 04

  I mean, like.

• 21:07Speaker 02

  Ferments, things like that.

• 21:08Speaker 04

  They're not, their, their job isn't even to make something for a customer tonight.

• 21:13Speaker 02

  Absolutely. It's very heavy on prep. So we have a lot of staff because every single sauce, every pickle, every, everything, the paprika has to be made. The yogurt on that flatbread. So, uh, years ago, one of our.

• 21:28Steven Rinella?

  You made the yogurt?

• 21:30Speaker 02

  Well, years ago, we had an employee and she was from India and her family's yogurt starter had been going for over 200 years continually. And she brought us that yogurt starter. And so we still use that yogurt starter.

• 21:44Speaker 04

  That's amazing.

• 21:45Speaker 02

  To create our own yogurt. So we make our own, we make some of our, we make our own cream cheese. We make our own sour cream. We make our own yogurt here. Uh, so anything like that that we can make, we'll make it. And there's just fun stories.

• 22:00Speaker 00

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• 22:31Steven Rinella?

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• 23:08Steven Rinella?

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• 23:52Steven Rinella?

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• 24:26Speaker 05

  Is there anywhere else that does this like you do?

• 24:30Speaker 02

  I, you know, I'm sure, and I, and I think that there's a more of a proliferation of restaurants like kind of what we're doing, like really kind of taking deep dives and just definitely more focus on, on locality and support of things like that. But I, I would, I would like to say no to an extent, you know, like we, we've been doing it for a long time. We've been in business for 19 years. And so we, and with the same ethos and the same functionality.

• 24:56Speaker 06

  There is distinct differences between everything I have tasted so far. There's nothing like, oh, that kind of tastes like that, or this has similarities. Everything is so far different.

• 25:07Speaker 05

  Commonality though is that it all has a ton of flavor.

• 25:11Speaker 02

  Yeah.

• 25:12Speaker 05

  There's amazing depth. It's very bold.

• 25:15Speaker 06

  Yeah, as my grandfather would say, this tastes like more.

• 25:18Speaker 05

  Yeah. Oh, no, the burger was, the burger was like shocking.

• 25:21Speaker 06

  Yeah.

• 25:22Speaker 05

  I stayed into it. I'm like, there's a lot going on here.

• 25:24Speaker 03

  There's definitely like top 50 burgers I've ever had.

• 25:27Speaker 02

  Awesome.

• 25:28Speaker 05

  Top 50?

• 25:31Speaker 05

  I mean, it might be the best one I've ever had.

• 25:33Speaker 06

  Who do you buy the wagyu from?

• 25:34Speaker 05

  So good.

• 25:34Speaker 06

  How's that work?

• 25:35Speaker 02

  It's Mariana Peeler, uh, just south of San Antonio. We've had a great relationship with her for years. Um, and we settled on that. It's like, it's a, it was a kind of a compromise between grass fed, which, what I am fascinated by, and grain fed, which is what the customer is fascinated by. They, uh,

• 25:57Speaker 03

  Oh, so it's not hip anymore to eat grass fed? The customer likes the corn finished stuff?

• 26:01Speaker 06

  The whole point of wagyu is that even though it's like a breed, there's like an expectation about how it's been raised.

• 26:08Speaker 02

  Yeah.

• 26:09Speaker 06

  She raises hers. Wagyu and lock it into a shipping container and starve at half the death and, right?

• 26:16Speaker 02

  Well, yeah, I mean, you, you can definitely get almost obscene amounts of fat in there. But she pastures her, so they live on pasture. They have an opportunity to like a free choice grain source. So they are still eating grain. But most importantly to me is that her processing facility, which she owns, is seven miles from the ranch. So on their bad day, they get loaded up, they got a quick trip over there and it's all done.

• 26:41Speaker 06

  Got it.

• 26:41Speaker 02

  And there's no feedlot in between.

• 26:43Speaker 06

  And then how do you buy that?

• 26:45Speaker 02

  Uh, we, we buy, uh, mostly big rib primals like you saw on the way in that we dry age.

• 26:51Steven Rinella?

  Okay.

• 26:52Speaker 02

  Um, and then a lot of that trim, uh, from those rib primals goes in there. I'm sorry, I, I completely misspoke. There's only a little bit of wagyu in the burger. The, the, the pastrami is wagyu.

• 27:04Steven Rinella?

  Okay.

• 27:04Speaker 02

  Uh, we buy, uh, grass fed longhorn from a ranch in South Texas, the one that you've been to, where we turkey hunted. Uh, so he has just completely pastured long, rangy longhorns that, and we buy older animals from those and then we mix that with some of that wagyu fat. And then some of the aged wagyu.

• 27:25Steven Rinella?

  So your burger's a longhorn burger?

• 27:27Speaker 02

  Mostly, yeah.

• 27:28Steven Rinella?

  Huh.

• 27:28Speaker 02

  Yeah. And I mean, and it's like, you get a really incredible flavor. I totally misspoke when I said wagyu.

• 27:33Steven Rinella?

  No, I got you.

• 27:34Speaker 02

  Uh, it is.

• 27:35Steven Rinella?

  But the wagyu was over here. I might've directed you in the wrong direction on that.

• 27:38Speaker 02

  The, the brisket for the pastrami is, is wagyu, but this is a grass fed longhorn. And by grass fed, I mean that thing just lives out there.

• 27:46Steven Rinella?

  In the range.

• 27:47Speaker 02

  That, that eastern peninsula and there's no, I mean, it's just eating whatever it can.

• 27:52Steven Rinella?

  Is that expensive for you to buy? Cause like the longhorn market collapsed. Does that make it less expensive for you to buy?

• 27:58Speaker 02

  It's about average. Um, as far, I, and, and often don't, I don't know what like commodity pricing is on these things. We're unaffected typically in meat prices because we don't have the, the variations in markets.

• 28:11Steven Rinella?

  I see.

• 28:11Speaker 02

  Cause we're, you know, I'm buying from a guy that I'm, he's one of my best friends.

• 28:16Steven Rinella?

  Yeah, no, I understand. Yeah. You're not out shopping for the cheapest stuff on, in the marketplace. Yeah.

• 28:20Speaker 02

  And I started hitting them up for these older animals that had kind of naturally developed more fat and more flavor. Just beautiful, bigger animals. Um, and, and we started using that for the burger because I thought, we thought that that would be the best platform for it. The steaks didn't go over well. People just weren't into them. We don't, and they caught, they cost us just as much. And so they cost the customer just as much.

• 28:43Steven Rinella?

  People didn't want a rangy longhorn steak.

• 28:46Speaker 02

  Yes. It would be like.

• 28:48Steven Rinella?

  Did you like them?

• 28:48Speaker 02

  Wild cows. I love them. We ate a big ol' steak when we were down there, right?

• 28:53Speaker 04

  Does a wild Longhorn beef just taste like a like a western Sizzler buffet steak?

• 29:00Speaker 02

  No, no, I mean, it is.

• 29:03Steven Rinella?

  And that's what's good about it.

• 29:04Speaker 02

  It's got that intense iron flavor and it's, I mean, it would be, if you put it on the same like linear spectrum of, of a, of a, of a deer that had been farm raised. And then, you know, that's going to be taste like kind of a, a sweet corn fed deer versus like a real, like a sagebrush eating deer. And then the same thing with the, with the, with the cattle, you know, they're, they're eating just corn and they're getting the kind of bland and sweet and fat and just easy. Versus like the real nature of what, what beef tastes like and beef has a lot more character than what we collectively remember it to taste like.

• 29:40Speaker 04

  So those Longhorns eating like mesquite beans and whatever kind of.

• 29:43Speaker 02

  Like August, September, they're eating mesquite beans, they're eating, uh, just all those native grasses down there and then there's, there's invasive blue stem, um, anything. They're just in there just grazing and they are, they never get, uh, pellets or corn or anything like that.

• 29:59Speaker 04

  Tell us about this.

• 30:00Speaker 02

  Wraps around. Yeah, yeah.

• 30:01Steven Rinella?

  Tell us about this sauce.

• 30:02Speaker 04

  Yeah.

• 30:03Steven Rinella?

  The red, the red sauce is the color of a boiled beet.

• 30:06Speaker 04

  And that's on the burger, right?

• 30:07Speaker 02

  Yes. So that's our beet ketchup and that, that's kind of a.

• 30:10Speaker 04

  Ketchup.

• 30:11Speaker 02

  That came down to more of an economic decision is like, we could potentially buy enough tomatoes and to, to make ketchup year round. But when we tried to, our ketchup was exorbitantly expensive. Like if somebody wanted a two ounce.

• 30:27Speaker 04

  It was too hard to make ketchup.

• 30:29Speaker 02

  Not too hard, too expensive. Once you cook, I mean, cause you're cooking tomatoes down to a tenth of their volume and you're buying tomatoes at $4 a pound. And so it's a real reflection of how these markets actually work. And so we had to find a solution and that solution was beets. We could buy beets more cheaply and then turn them into a ketchup. But, uh, you know, like if you said, oh, I love this tomato ketchup, can I get a side of it? It'd be like, okay, it's $6 and then, and then people get really upset with you.

• 30:58Speaker 04

  It's interesting that tomato ketchup would be the thing that was too expensive.

• 31:03Speaker 02

  Yeah.

• 31:04Speaker 04

  For people's taste.

• 31:05Speaker 02

  There's a lot of things.

• 31:06Speaker 04

  It would be something else.

• 31:07Speaker 02

  Yeah, it's, it's, well, you know, there's, we are, in our culture, we have very decided ideas about what's cheap and what's expensive, you know, a taco, cheap, uh, you know, chips and salsa, free. Always.

• 31:18Steven Rinella?

  Yeah, yeah, yeah.

• 31:18Speaker 02

  I'm telling you, it's they're not, it's never free. You know, you're paying for it, but and and things like ketchup or, you know, those.

• 31:25Steven Rinella?

  Yeah.

• 31:25Speaker 02

  They just they're supposed to be. And it's like, well, you know, in a real system that that that, you know, everybody wins from the farmer on down, tomatoes, they're not cheap.

• 31:35Steven Rinella?

  You know, interesting thing that I didn't know about ketchup till I started getting into like the Escoffier, the old French cookbooks, is you would go into the index and there's the ketchups.

• 31:47Speaker 02

  Mm hmm.

• 31:48Steven Rinella?

  Mushroom ketchup, onion ketchup, and the tomato ketchup is just one of many ketchups.

• 31:54Speaker 02

  Yeah.

• 31:54Steven Rinella?

  But it won.

• 31:56Speaker 02

  Yeah.

• 31:56Steven Rinella?

  It like very much won.

• 31:59Steven Rinella?

  It became ketchup.

• 32:01Speaker 02

  Yeah.

• 32:01Steven Rinella?

  Yeah.

• 32:02Speaker 02

  Yeah. So that's, I mean, that's, that's us kind of trying to play within the markets, you know, and just trying to figure out how to give people what they want, but still within the context and within parameters, economic parameters.

• 32:14Steven Rinella?

  How do you get the vinegar that you use to make ketchup?

• 32:17Speaker 02

  We buy dry goods, you know, vinegar and sugar and spices and things like that. It's kind of like a little house on the prairie mentality, you know? It's like we can go to the mercantile and get these dry goods, but fresh ingredients are we're going to prioritize is coming from within this system.

• 32:36Steven Rinella?

  Yeah.

• 32:36Speaker 02

  And then whatever else we can within that, you know, like, like flowers. We get Steen's cane syrup from Louisiana, you know, and it's like, instead of buying molasses from who knows where, we get this beautiful cane syrup from our neighbors over here.

• 32:49Steven Rinella?

  Yeah.

• 32:49Speaker 02

  We buy pistachios from one farm in New Mexico, you know? It's just their neighbors and I got tired, I mean, pecans were the only game in town, you know? Here, it's the only nut we have, maybe odd walnut here and there, but nothing cultivated and nothing easy to crack. So I was finally, I was like, let's, let's just get pistachios.

• 33:09Steven Rinella?

  Yeah.

• 33:09Speaker 02

  But like, let's do our research and get them from a great place. Same thing with our coffee, you know, obviously, we're not growing coffee here. We need to have it, but we, we do the research. We're like, who's making the best, you know, who's paying their people the best, best processes and all these things. And so.

• 33:24Steven Rinella?

  Uh, what about the burger bun? We didn't talk about the burger bun. Then we got to talk about the fat you fry in your fries and beef tallow. So how you make that, but what's the burger bun all about?

• 33:32Speaker 02

  Yeah, same deal, you know, like all of our breads, you know, we have a pastry chef in house and she makes everything, anything that's.

• 33:39Steven Rinella?

  So she makes your burger buns?

• 33:40Speaker 02

  All of our breads, we make in house.

• 33:42Steven Rinella?

  Okay.

• 33:43Speaker 02

  On this table right over here, we butcher all the feral hogs on the, on one side. Make the breads on the other side. Their sourdough starter, when we signed the lease for this building in 2013, we were parked over in that alley over there, went over there, picked a big bunch of wild Mustang grapes, took them home, wrapped them in cheesecloth, mashed them up and put them in a slurry of flour and water and captured that, that hyper local yeast. And that's our-

• 34:09Steven Rinella?

  Where are you pointing to?

• 34:10Speaker 02

  Right there in the alley over there. We had to park over there and there was some wild grapes. And so our sourdough starter to this day is from a grape starter-

• 34:20Steven Rinella?

  Across the road.

• 34:21Speaker 02

  From the yeast, from a wild yeast that we got from across the road.

• 34:25Steven Rinella?

  You kidding me? And you kept it going that time?

• 34:27Speaker 02

  Yeah, every day it has to be fed.

• 34:29Steven Rinella?

  What do you feed it with?

• 34:30Speaker 02

  No, you, you regenerate it every day.

• 34:32Steven Rinella?

  Yeah, yeah. But I mean, you're like putting sugars in there.

• 34:34Speaker 02

  Flour and water, no sugar.

• 34:35Steven Rinella?

  Oh, no, you don't put sugars in it? I've never done that, I don't know about it.

• 34:37Speaker 02

  Yeah, yeah. Um, and then you were talking about the fat, the beef fat.

• 34:42Steven Rinella?

  Yeah.

• 34:42Speaker 02

  So every Monday, which is today, is, uh, rendering day. And so we buy as much beef fat, mostly from Mariana. Um, and there's another butcher shop that sources all local. And sometimes we take their excess beef fat, um, and we grind it and render it all day long on Mondays to stock the fryer with, uh, beef fat for the, for the week.

• 35:05Steven Rinella?

  So you guys grind, you guys grind when you render?

• 35:08Speaker 02

  I think it's best you get the most, um, surface area.

• 35:12Steven Rinella?

  Yeah.

• 35:12Speaker 02

  Yeah, and you, and it, and it, and also I think, um, you'll see a lot of times people, uh, overcook their lard or, or tallow and get it too, uh, like browned.

• 35:24Steven Rinella?

  Yeah.

• 35:25Speaker 02

  Because you will have, when I'm, when I'm cleaning a feral hog, I pull by hand the leaf fat out because if you cut, you get bits of meat in there.

• 35:34Steven Rinella?

  Hmm.

• 35:34Speaker 02

  I don't know why you have a whole thing based on animal fats.

• 35:37Steven Rinella?

  Oh, I've got a question for you. No, you know more about it than me. I have lots of questions.

• 35:41Speaker 02

  If I pull it by hand, then I only get the fat, like that big sheath of-

• 35:46Steven Rinella?

  So you don't like, you're, you're skittish about having little hunks of meat in your grind, in your tallow fat?

• 35:52Speaker 02

  A hundred percent. Well, more so in lard, but yes, also in the tallow, but it, well, and I'll tell you why.

• 35:58Steven Rinella?

  I always thought it's just whatever. Well, I think it makes it taste different.

• 36:01Speaker 02

  It, it gives it more of a pork or beef flavor and, and in-

• 36:07Speaker 02

  Cooking fats like lard and tallow. I want some neutrality and I don't want it to taste so savory. If we're going to use that application for a dessert or if we're going to fry donuts in it on Saturday and Sunday mornings.

• 36:20Steven Rinella?

  You don't want it to taste like beef.

• 36:21Speaker 02

  We don't want it super beefy, but then when you eat that donut, you're like, I don't know why this is so good. But there's something, there's something in or like fried fish.

• 36:29Steven Rinella?

  I should have brought you a jar of my new coon grease.

• 36:31Speaker 02

  Hell yeah.

• 36:33Steven Rinella?

  I got.

• 36:34Speaker 02

  Nobody's ever spoken those words to me before.

• 36:37Steven Rinella?

  I rendered out. You're not gonna blame me when I tell you this.

• 36:40Speaker 03

  You made it blush, Steve.

• 36:41Steven Rinella?

  You're not gonna blame me when I tell you this. I rendered out one raccoon.

• 36:48Steven Rinella?

  And this wasn't even picking it clean. I rendered out one raccoon and it yielded three full quart jars of lard. One raccoon.

• 36:58Speaker 02

  Oh my.

• 36:59Steven Rinella?

  I could prove it.

• 37:00Speaker 02

  I believe you.

• 37:01Steven Rinella?

  Three full quart jars off a single raccoon.

• 37:05Speaker 02

  That mean that's a, that'd be a good yield from a big pig.

• 37:07Steven Rinella?

  I gave a, I gave a quart to him, him. And maybe I'm going to give my last quart to you.

• 37:12Speaker 02

  I would love that. Little raccoon lard.

• 37:15Speaker 04

  Hey, I've got a serious, thank you for that, Steve.

• 37:18Steven Rinella?

  That was unserious about what I'm saying.

• 37:20Speaker 04

  No, I just, I just have a, I just have a very serious question.

• 37:24Steven Rinella?

  Kind of weird deal.

• 37:24Speaker 04

  What, what temperature? I, I thank you in our social media relationship. Like I addressed you on social media as if I wasn't going to see you the next day. I was like, hey, thanks, Steve. And you didn't watch it.

• 37:41Speaker 04

  Okay.

• 37:41Steven Rinella?

  He didn't follow you.

• 37:44Speaker 04

  What temperature, what temperature are you rendering your, your beef tallow out?

• 37:50Speaker 02

  So they're going to be popping it in the oven.

• 37:52Speaker 03

  Well, yeah, tell us about the whole process.

• 37:53Speaker 02

  Well, it's, it's all, all hands on deck. By that, I mean, any heat source is utilized. So the, the four burner range.

• 38:02Speaker 04

  But you've got to be having, you've got to be watching the temperature.

• 38:04Speaker 02

  Yes, I, I don't know. I, I could ask him real quick what temperature. I never do it in the oven.

• 38:10Speaker 04

  I really want to know.

• 38:11Speaker 02

  But if you're doing it stove top, it's low. I know, just as low.

• 38:15Speaker 04

  But do you have any sense of the temperature, like 180 or 225?

• 38:18Speaker 02

  I don't. Oh, it'd be over. Well, no, I don't, honestly. Just to be honest, I don't know what the temp would be.

• 38:24Speaker 04

  I have a tendency to burn my grease a little bit, but, but, uh, but 225 is what I

• 38:34Speaker 02

  Right over the boiling point.

• 38:35Speaker 04

  Stay, say. You think 200? 200?

• 38:40Steven Rinella?

  I believe that that's perfect.

• 38:41Speaker 04

  Perfect.

• 38:42Steven Rinella?

  Cause if you look at, like confit, and like French cooking confit, and like rendering duck oil and stuff.

• 38:51Speaker 04

  Yeah.

• 38:52Steven Rinella?

  I've always read that 200.

• 38:53Speaker 04

  200, that sounds right.

• 38:54Steven Rinella?

  For is 200.

• 38:55Speaker 04

  Yeah.

• 38:56Steven Rinella?

  And I'll do it in my oven, but I like kind of doing it on a burner so I can watch it.

• 39:00Speaker 04

  I may have really embarrassed us with Ted Koppel. I rendered bear fat with Ted Koppel.

• 39:05Steven Rinella?

  Would you tell me?

• 39:05Speaker 04

  The other day. Well, I, we didn't have a, we didn't have a thermometer and I just burned it. Because it was going slow and he started going, wow, Clay, this is really slow. And I was like,

• 39:18Steven Rinella?

  Oh.

• 39:19Speaker 04

  And I

• 39:20Steven Rinella?

  Did you show him the cooked grease I sent you?

• 39:22Speaker 04

  I, I didn't. It was, it was, I didn't have it, but I would have.

• 39:25Speaker 03

  You grind it up.

• 39:26Steven Rinella?

  He ain't telling nobody about that.

• 39:28Speaker 03

  Get rid of as much meat as possible or just all of it.

• 39:30Speaker 02

  Yeah, no, no, they go in and they're, they're trimming out anything red. And then it goes through the grinder and then it goes into, we have induction burners that we put on the butcher tables. We have the range and we also are popping everything in the oven at the same time, just any way we can do it. Cause we need so much of it.

• 39:46Speaker 03

  Okay.

• 39:47Speaker 02

  And then we put it in these big pans and then, you know, it solidifies and then we're able to, um,

• 39:52Speaker 03

  But tell me how long it usually takes from start to when you pull it out of the oven and you're like, that looks good.

• 39:59Speaker 02

  That's going to depend on the volume. I mean, a couple of hours, you know?

• 40:03Speaker 03

  What would be the max? If I told you, you know what? I spent a whole day, Jesse, I was rendering my, uh, bear fat for eight hours. Would you be like, man, you overdid it big time. And there's no wonder it's a little brown.

• 40:16Speaker 02

  Yeah. What I always tell people is, so when you, when you start to, to cook it, you have these large bubbles coming out and that's, you know, the water coming out of it. What you want to shoot for is, uh, and you'll know this, what a Coors Light looks like.

• 40:31Speaker 03

  Oh, oh.

• 40:33Steven Rinella?

  See, for a minute I was gonna get pissed. I thought you were gonna hit him with, you'll know this as a rendering man. And I'll say like, hold a minute.

• 40:40Speaker 02

  You want, you want.

• 40:41Steven Rinella?

  Oh, as a beer man.

• 40:42Speaker 05

  Are you gossiping?

• 40:44Speaker 02

  He was gossiping.

• 40:45Speaker 05

  So.

• 40:46Steven Rinella?

  Hey.

• 40:46Speaker 03

  I was telling him about our, you know, about our life on the bus tour and about how there's, you can very easily fall into like the life of a rock star and the only person really carrying the flag of a rock star has been Randall.

• 41:01Speaker 05

  I appreciate that.

• 41:02Steven Rinella?

  Jesse, later, if you need to have talk hot dogs, you could also point to him and say, you'll know this.

• 41:08Speaker 02

  I love, I just made a big batch of venison hot dogs and they are.

• 41:12Speaker 05

  Really?

• 41:13Speaker 03

  I'd like to try one.

• 41:14Steven Rinella?

  Dude, we're like.

• 41:15Speaker 03

  But we're getting off topic. I really need to know.

• 41:17Steven Rinella?

  I know, but I gotta make a business, I'm gonna make a business deal. We've been fixing to make a video about how to make venison hot dogs.

• 41:26Speaker 03

  Oh, really?

• 41:26Steven Rinella?

  For a gas station. Here, if you can think about this, we'd like to have you come up.

• 41:30Speaker 02

  On the rollers?

• 41:31Steven Rinella?

  We want to make not fancy dogs, not like a thinking man's hot dog. We want to make, take your venison and turn it into a gas station hot dog.

• 41:42Speaker 05

  Joe Blow hot dog.

• 41:43Steven Rinella?

  Every man's Joe Blow, no bend in it, that you can put on a gas station roller. And have it be like a little kid would eat it and he'd go, that's a hell of a hot dog.

• 41:55Speaker 02

  Yeah, collagen case needs to keep them flat and straight.

• 41:58Steven Rinella?

  Yeah.

• 41:58Speaker 02

  Classic.

• 41:59Steven Rinella?

  No fancy, nothing.

• 42:01Speaker 02

  Well.

• 42:01Steven Rinella?

  Roller dogs.

• 42:02Speaker 02

  Coriander, garlic, paprika and nutmeg. And that's your, that's your classic flavor.

• 42:07Speaker 05

  I think we should come back here.

• 42:09Speaker 03

  Is the consistency of the inside.

• 42:11Speaker 02

  It's an emulsified sausage.

• 42:13Steven Rinella?

  Here's the thing, a lot of times when guys go, so I've made hot dogs and we use sheep case, like, anybody can do that and they can make a thing that they'd be like, well, this is my version of a hot dog. I want to make hot dogs.

• 42:28Speaker 02

  Emulsified.

• 42:29Steven Rinella?

  Like you get at a baseball game.

• 42:31Speaker 05

  Yeah, yeah, yeah.

• 42:32Steven Rinella?

  And.

• 42:32Speaker 05

  Like not greedy. People talk about making venison hot dogs, they end up with something that's what I would call.

• 42:38Steven Rinella?

  A sausage.

• 42:38Speaker 05

  Brought shape.

• 42:39Steven Rinella?

  Yes.

• 42:39Speaker 05

  And it has a different spice mix than what they call their brats, but.

• 42:43Speaker 02

  It's a hot dog flavored sausage.

• 42:44Speaker 05

  Exactly.

• 42:45Speaker 02

  But it doesn't have, it's an emulsification.

• 42:47Speaker 05

  You know how to do it.

• 42:48Speaker 02

  Five parts lean, four parts fat and three parts.

• 42:51Steven Rinella?

  So you'll walk us through it.

• 42:52Speaker 02

  Right now?

• 42:53Steven Rinella?

  Get, no, I mean, no, when we make our video.

• 42:55Speaker 05

  When we come back.

• 42:55Steven Rinella?

  We're gonna make gas station hot dogs. Then we're gonna buy the roller. We've already been shopping for a roller. We're gonna put them on a roller.

• 43:01Speaker 05

  He's getting excited.

• 43:02Speaker 02

  I mean.

• 43:03Steven Rinella?

  And then we're gonna put mustard and ketchup on them.

• 43:04Speaker 02

  I love.

• 43:05Steven Rinella?

  And then we're gonna be like, that's deer meat, gas station hot dogs.

• 43:08Speaker 02

  I ate seven venison hot dogs over the weekend.

• 43:12Speaker 05

  Oh, you've got them right now.

• 43:13Speaker 02

  I, I made, I made a batch of 72 of them.

• 43:16Steven Rinella?

  Randall had them.

• 43:17Speaker 05

  Did you say eight, seven?

• 43:18Speaker 02

  Uh huh.

• 43:19Speaker 05

  I love it.

• 43:20Speaker 02

  They're so good. They're, they're very, very good. It's a recipe.

• 43:24Speaker 05

  What color are they? Are they hot dog colored?

• 43:26Speaker 02

  Well, they're a little grayish. They don't have, I didn't smoke them either. So you could do a cold smoke on them. We're getting way off.

• 43:31Steven Rinella?

  They don't smoke gas station hot dogs.

• 43:34Speaker 02

  They might be a little cold smoked, but they're also gonna have nitrite in them. So, you know, real pinked out from that. Uh, I did put some insecure number one in there, but, uh, they, they didn't take on a ton of that pink color. They're a little on the, on the gray side.

• 43:47Speaker 03

  Would be that you would have to add so much other filler that it'd be hard to still call it a venison hot dog.

• 43:55Speaker 02

  Well, it's gonna need, um, five parts venison lean, four parts of some kind of fat. That's gonna be.

• 44:02Steven Rinella?

  That's fine.

• 44:02Speaker 02

  Beef or pork.

• 44:04Speaker 05

  Better fat.

• 44:04Speaker 02

  And then, and then three parts ice. And so it's gonna be 33% by weight other fat. But then it's going to be whatever that five parts is, um, of pure venison.

• 44:16Steven Rinella?

  If we can, if we can publish a recipe and have an instructional video of how to make a gas station hot dog that your kid would be excited to eat and have it be 50% venison, that is success.

• 44:31Speaker 02

  Okay, we.

• 44:32Steven Rinella?

  Let's move on.

• 44:33Speaker 02

  We can move, we need to move on, cause there's some, yeah, yeah, there's, there's some nuanced.

• 44:37Speaker 03

  I was starting. For sure. You have some IP that he needs and it's very valuable. Know that.

• 44:43Speaker 02

  Yeah.

• 44:44Speaker 05

  I was starting to get a little sluggish from the meal, but I've perked right up. With the talk of hot dogs.

• 44:51Speaker 00

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• 45:20Steven Rinella?

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• 46:01Steven Rinella?

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• 46:46Steven Rinella?

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• 47:21Speaker 04

  He had cheese cones brought from Ohio.

• 47:23Speaker 02

  Probably. So my whole point was, is as soon as it looks like a really light beer, and this is what I teach in my classes, is like, as soon as you get a straw color in tiny bubbles, you're done. And at that point, you need to strain.

• 47:36Speaker 04

  So how much solids will you get, will you scrape off, you know, the cracklins?

• 47:41Speaker 02

  Depends.

• 47:42Speaker 04

  Just a little bit?

• 47:42Speaker 02

  A lot, a lot. And that's one of the things that gets me. It's like, we still haven't found a consistent home for those. I hate throwing anything away.

• 47:49Steven Rinella?

  I got one.

• 47:50Speaker 02

  But we have, like, I mean, weekly, we're probably 50 gallons.

• 47:53Steven Rinella?

  I throw them on my roof.

• 47:56Steven Rinella?

  Off of the birds?

• 47:57Speaker 04

  Magpies.

• 47:57Speaker 02

  Magpies.

• 47:58Steven Rinella?

  They go nuts.

• 47:59Speaker 02

  We have no magpies.

• 48:00Steven Rinella?

  I need to mellow, I need to think about what you're telling me, because I have looked at,

• 48:06Steven Rinella?

  I've done it wrong. I'm not paying attention to the bubbles. I'm looking for, like, when I feel the crackling, is this spent? Is it gonna get?

• 48:16Speaker 02

  Sure.

• 48:17Steven Rinella?

  And that the energy I'm putting into the production has hit, like, any sort of reasonable efficiency? Meaning, I could go and go and go and go and go, and maybe get a little more, but the crackling is spent.

• 48:29Speaker 02

  Diminishing returns.

• 48:30Steven Rinella?

  Yeah, I never look at the bubble.

• 48:32Speaker 02

  Okay.

• 48:34Speaker 02

  Plausible.

• 48:35Steven Rinella?

  Yeah. Well, I must say, I don't, I don't, I don't do it right. You do it right.

• 48:38Speaker 04

  I feel like there's, there's a lot of signals in the grease that tells you it's done. You know, I mean, and bubbles could be one of them, which I'm, I, I, I wouldn't have thought of it either. I would, I would be watching the crackling, because it, it's just like a lot of movement early when it's rendering down, and then finally it just starts to slow, and finally you're like, we're not gaining anything.

• 48:58Speaker 02

  Yeah, and I don't want it to get too dark.

• 49:00Speaker 04

  Yeah.

• 49:01Speaker 02

  You know, I want it to be blonde.

• 49:02Speaker 04

  Yeah, yeah.

• 49:03Speaker 02

  Because then you start to develop that toasty flavor in there, and so that's going to affect your pie crust or your doughnut, or, or the other things you're going to do with it.

• 49:10Speaker 04

  Would you have any possible way to legally use bear grease?

• 49:14Speaker 02

  No.

• 49:15Speaker 04

  Gotcha.

• 49:17Steven Rinella?

  When you get really good at something like, like, for you making grease, making tallow, lard, you get to a point where it talks to you.

• 49:27Steven Rinella?

  Do you know what I mean? Like, you are seeing a thing that you can't really explain. The done-ness.

• 49:33Speaker 02

  Sure.

• 49:34Steven Rinella?

  It becomes a little bit like a dark art.

• 49:36Speaker 02

  Yeah.

• 49:36Steven Rinella?

  I always say that ice talks to me.

• 49:40Steven Rinella?

  Walking on ice.

• 49:42Speaker 02

  Oh.

• 49:43Steven Rinella?

  I can look at a pond.

• 49:44Speaker 02

  I don't speak that language.

• 49:44Steven Rinella?

  Yeah, I look at a pond and it talks to me about, it tells me what condition it's in.

• 49:49Speaker 02

  Huh.

• 49:50Steven Rinella?

  But you probably get with the grease, I never get, like, I don't do it enough to when I'm making

• 49:57Steven Rinella?

  lard or grease. I don't, I, I always leave it like, ah, I don't know, man. I suppose that's probably good.

• 50:04Speaker 02

  The bubbles will tell you. That's what the bubbles are saying.

• 50:07Speaker 03

  Real, hi, technical question. This is a batch of bear grease that I made. Okay?

• 50:12Speaker 02

  That looks great. It's really clear and, and pale.

• 50:16Speaker 03

  Right. But, okay, that's the color of a lot of them.

• 50:20Speaker 02

  Uh huh.

• 50:21Speaker 03

  It never solidified.

• 50:22Speaker 02

  Ah, oh, this is cool. When I took bear hog hunting.

• 50:26Speaker 03

  Yeah.

• 50:26Speaker 02

  Out there to that property, he, he killed two hogs. I had killed one, a couple,

• 50:33Speaker 02

  maybe a month or so previous to that. And then, and I killed one on that property two days ago. And it's a, there's a, there's a big pecan orchard on one side. There's a big pecan orchard on the other side. The whole river by the bottom is nothing but pecans. And the fat that we render off these hogs does not solidify in the refrigerator. It stays almost completely liquid. So I reached out to one of our customers here who's a doctor. And I was like, what's happening with this? It's like canola oil viscosity in the refrigerator. And it's polyunsaturated fats from eating a diet of probably only pecans, which are really high in polyunsaturated fats.

• 51:12Speaker 03

  Hmm. And that's what you told me too, right?

• 51:14Steven Rinella?

  Yes, that's what I, yep. Clay would probably tell you it's predicting the weather and there's bad weather coming. Yeah, I need to look at this.

• 51:21Speaker 03

  That's what you said. That means it's primarily unsaturated fats, lots of 18 to one carbon bonds. That's good. Bear diet.

• 51:29Speaker 05

  Clay unknowingly came up with his second book title earlier when he said signals in the grease.

• 51:34Speaker 02

  I like it.

• 51:34Speaker 05

  That's the grease signal.

• 51:38Speaker 04

  All right. So that is, do you feel like it's a good product?

• 51:41Steven Rinella?

  I like that.

• 51:42Speaker 04

  Like that?

• 51:43Speaker 02

  Well, uh, yes and no. I mean, first off, those hogs are very, very good to eat.

• 51:48Speaker 04

  Yeah.

• 51:48Speaker 02

  Very sweet, mild, but still have that nice bit of like barrel hog flavor to them. Uh, the fat was worthless for sausage. You couldn't use the back fat for sausage. Once you ran it through the grinder, it liquefied on the way out. Like just frozen chunks of fat into the grinder, liquid on the way out, just because it was so soft.

• 52:07Speaker 04

  Wild hog.

• 52:08Speaker 02

  Even the harder fat off the back, not just the leaf fat. Um, and then for, uh, something like a confit, uh, where you need that solidified protective cover, wouldn't work because it never solidified.

• 52:21Steven Rinella?

  Yeah, that's a good point.

• 52:22Speaker 02

  But for general cooking, sauteing, things like that, it was great. But anything that you needed, like a, uh, I tried to make pie crust with it.

• 52:29Speaker 04

  Right.

• 52:29Speaker 02

  Total disaster because you couldn't get that solid fat incorporated into the file.

• 52:33Steven Rinella?

  Cut it in.

• 52:34Speaker 02

  Exactly.

• 52:35Steven Rinella?

  Now, the other day I noticed he had, he never mentioned it to me, but he had the jar of coon grease I made

• 52:43Steven Rinella?

  next to a jar of bear grease in the same area. And what I thought was interesting was indistinguishable.

• 52:50Speaker 04

  Well.

• 52:51Steven Rinella?

  And how they were predicting weather. Like the amount of like solid, the late, where the line was liquefied.

• 52:59Speaker 04

  The coon grease was totally solid.

• 53:02Steven Rinella?

  No, no.

• 53:03Speaker 04

  Yeah, it was.

• 53:04Steven Rinella?

  Was it?

• 53:05Speaker 04

  Hundred percent.

• 53:06Steven Rinella?

  I thought you didn't see that. He didn't mention it, but I saw it.

• 53:09Speaker 04

  Oh, okay.

• 53:10Steven Rinella?

  Yeah, he didn't say like, hey, thanks for that. But I was looking at him. I thought, oh, wow. It's remarkable how similar in appearance they are.

• 53:19Speaker 04

  I think you misinterpreted that because the coon grease was completely solid and the bear grease was basically sixty, forty, you know, olive oil like, and then the, the saturated fat.

• 53:32Steven Rinella?

  Okay, nevermind. Rena, can you cut all that out? No, don't do that. Makes me think like an unreliable reporter, dude.

• 53:42Speaker 04

  Well, I think maybe over time, it's possible that your coon grease, when it's not been shook up and everything, would kind of solidify. But basically, I had some bear oil analyzed by one of the best lipid labs in America. And basically, the short version is, is that the clear olive oil colored liquid is, is unsaturated fat, 18 one carbons like olive oil. The heavier stuff is saturated fats and it's a variety of different carbon chains and stuff. But anyway, this bear oil that I submitted was like 60%

• 54:21Speaker 04

  unsaturated fat, 40% saturated, but I think it's different based upon the bear's diet.

• 54:28Steven Rinella?

  He said there's a lot of hand lotion, natural hand lotion

• 54:34Steven Rinella?

  in that bear meat.

• 54:35Speaker 04

  So they analyzed this bear oil and there are species of lipids. Like if you have any jar of oil that there is, animal fat or like olive oil, there are multiple, if not hundreds of species of lipids that make up that oil. And this lab person, she said the most surprising thing about the bear oil was that it had,

• 55:05Speaker 04

  oh my gosh, it slipped my mind, what it's called, ceramides. The bear oil was 3% ceramides, which if you go to a drugstore and look for skin lotion, it'll say ceramides, because ceramides are a species of lipid that is like 40% of your skin. And so, anyway, but pork fat didn't have, nothing else that she had ever seen had ceramides in it. But bear oil, little off topic, but. What do you mean? And it's for my book, Yannis. Yannis is one of my, he constantly wants me to talk about my book. It's coming out in a year and a half, be ready.

• 55:43Steven Rinella?

  Very good book.

• 55:44Speaker 04

  What's it called?

• 55:45Steven Rinella?

  I read the first half.

• 55:45Speaker 04

  Called American Bear.

• 55:47Steven Rinella?

  Very good book.

• 55:48Speaker 02

  Wow.

• 55:49Steven Rinella?

  First half is, could go to shit after that.

• 55:51Speaker 04

  See how this works, Clint? Get this guy talking about it?

• 55:55Steven Rinella?

  You gonna put a big old chapter in there about that grease I gave you?

• 55:58Speaker 04

  Probably. It'll be, it'll be the, I'll put it in the front. I'll be like, my dear friend Steve.

• 56:02Speaker 03

  How much time you spend on, uh, bear fat in this book?

• 56:07Speaker 04

  I don't want to give it all away, but.

• 56:09Speaker 03

  You're not gonna, I'm telling you, you're not giving anything away. Give them a taste.

• 56:13Speaker 04

  Man, it's, the, oh, let me just say, the, the opening of the book will be unlike any book you've ever read, probably.

• 56:20Steven Rinella?

  Cause it opens with a discussion of bear grease.

• 56:22Speaker 03

  Wasn't written before.

• 56:23Speaker 04

  Yeah. And, and we, we do have right now in the structure of full chapter on me going to Atlanta. I went to Emory Labs in Atlanta and, uh, saw the machine, the most technical lipid analysis machine in the world.

• 56:42Steven Rinella?

  You stuck your bear grease in there.

• 56:42Speaker 04

  We did novel research on bear grease, never before. They want me to publish and they want me to somehow be involved in a published article about it.

• 56:51Steven Rinella?

  Well.

• 56:52Speaker 04

  And I was like, that would be great. Let's do it.

• 56:55Steven Rinella?

  I'm getting a little jealous.

• 56:57Speaker 03

  There you go. Eighteen months out.

• 56:59Speaker 04

  Yeah, y'all be ready.

• 57:00Steven Rinella?

  Where are we on our walkthrough? Have we gotten to your lettuce wrap yet?

• 57:03Speaker 02

  No, nope.

• 57:05Steven Rinella?

  Let's tackle the lettuce wrap.

• 57:06Speaker 02

  Yeah.

• 57:07Steven Rinella?

  And then we'll tackle the salad.

• 57:09Speaker 02

  We're gonna, let's just talk vegetables first. So the lettuce is a hydroponically or aquaponically grown butter leaf lettuce.

• 57:19Speaker 02

  Actually, it's a company owned by another friend of mine. And then, uh, right outside of Austin. So we get these super fresh, really beautiful. Uh, you will notice a little bit of lime on there. That is a South Texas organically grown lime from, uh, GNS Orchards down near Carizo Springs. We've got fresh herbs because we are in season for things like mint and cilantro. Some red cabbage and radish is also in season, but then the, you know, the real star of the show there is the ground nilgai. So, and these are coming from that band along the Texas coast, south of Kingsville, all the way to the border where the eterea is. Um, and then kind of extends over to the west to Falforia and a little bit farther.

• 58:03Speaker 02

  But then where the, where the nilgai range. And so we get in a lot of nilgai. I, I like nilgai a lot. Doesn't hit corn feeders, has a really nice. Very natural diet. They're invasive. They're very, very sustainable and these are harvested from helicopters. One shot sniper shot from a helicopter broke Broken Arrow Ranch out of Ingram, Texas. And then they have inspectors there. They'll do 80 in a day. And they have these trailers set up and they process them all, take them back there, age them, cut them and distribute them.

• 58:37Steven Rinella?

  Where do they hit that thing from the helicopter?

• 58:40Speaker 02

  Headshots only.

• 58:40Steven Rinella?

  They hit them in the head from the helicopter.

• 58:42Speaker 03

  Wow. Buckshot?

• 58:44Speaker 02

  No, these are rifles.

• 58:46Speaker 03

  No kidding?

• 58:46Steven Rinella?

  This guy's gotta be good, man.

• 58:48Speaker 03

  They're doing 80 a day and they're doing a lot of days. You're not the only one serving Neil guy.

• 58:52Speaker 02

  That is correct.

• 58:53Steven Rinella?

  They don't do 80 a day. They do a batch of 80.

• 58:56Speaker 02

  Correct. Not, not 365, but when they go down there, they will do 80.

• 58:59Steven Rinella?

  Yeah.

• 59:00Speaker 02

  They, no, they distribute and they, for the longest time, Broken Arrow has been the preeminent source of like real wild game like this, Feral Hog and Neil Guy. You know, and then they have a lot of other stuff like Axis, Red Stag, things like that. But they, they've really like led the industry in that field harvesting technique. They're very, very good at it. Their distribution is amazing. Their customer service, great people.

• 59:29Steven Rinella?

  That's gotta be some high overhead for them, man. You get a helicopter involved in something, things start getting expensive.

• 59:35Speaker 02

  Yeah. And then all the people on the ground, you know, trailers and, and you know, inspectors that have to go with them. And they're, they're shipping over state lines. So they're USDA. They have to have a USDA inspector with them. So it's, it is quite an operation, but they do it so well. I mean, and I think arguably this is some of the best meat that you could possibly purchase because it is harvested in this way and then immediately treated in the field. You know, they have this shocking technique where they hook them up and they zap them.

• 1:00:06Steven Rinella?

  I know about that.

• 1:00:06Speaker 02

  Yeah. And to kind of speed them through rigor mortis.

• 1:00:10Steven Rinella?

  Wonder what Steve thinks about that?

• 1:00:13Speaker 02

  And, and then they're, they're getting them scanned, gutted and chilled and distributed. And I, I just, I think they do a wonderful job.

• 1:00:19Steven Rinella?

  We had a meat scientist on, the guy from Purdue. I'd like to get him back on. It's been long enough now. He had quite a lot to say about the shocking. There is a

• 1:00:36Steven Rinella?

  I'll have to revisit the podcast. He had quite a lot to say about it. There is a very specific moment when that needs to occur.

• 1:00:44Speaker 02

  Okay.

• 1:00:45Steven Rinella?

  It is not a later in the day thing.

• 1:00:47Speaker 02

  Yeah, I don't think that I don't know the ins and outs of it, but I do know what it's called. And I love this, the tender buck electro stimulator.

• 1:00:55Steven Rinella?

  We, let's move to the next salad.

• 1:01:02Speaker 02

  This is just a salad. I wanted to throw a salad out there. It's we've got some romaine and watermelon radishes and herbs and a vinaigrette. There's probably some egg in there.

• 1:01:12Steven Rinella?

  It's very good.

• 1:01:13Speaker 02

  I don't know if it's as exciting as the other topics, but yeah, so I mean, all of it. And that'll change. What goes into that salad will change. You know, the dressing and all these things will, will.

• 1:01:23Steven Rinella?

  What is the dressing?

• 1:01:25Speaker 02

  This is a onion dressing. So it's like a charred onion. We grill them and then puree that up with some egg yolk and olive oil.

• 1:01:33Steven Rinella?

  Hmm. Oh, we didn't talk about eggs. Who do you get your eggs from?

• 1:01:37Speaker 02

  We get eggs from two different sources right now, one of which we've been using since we were at the farmer's market together, like we both sold at the farmer's market and this would be 2006 through 2012. His name is Chris and he runs an amazing operation. He just has very, very good eggs. He, that's what the only thing he does is, is raise chickens for eggs. And then we also get, we sell a few eggs retail and that's from another farm out in the hill country called Hatton Heart. And that is also another fantastic egg. That's the egg I eat at home because they, they send them in 12 pack cartons. And so that's the ones that I steal from the restaurant to take home.

• 1:02:22Steven Rinella?

  How many jobs do you create here at Die Do We?

• 1:02:25Speaker 02

  We probably got around 40.

• 1:02:28Steven Rinella?

  That's great, man.

• 1:02:29Speaker 02

  Yeah, between front of house staff and, and everybody in the kitchen. And so, yeah.

• 1:02:34Steven Rinella?

  Dude, it's gotta be the fun of, if you were in a, if you were in the food business, it's gotta be, this has gotta be the most educational, funnest place to work.

• 1:02:41Speaker 02

  If that, if it's your thing, you know, if you want, if you want more refinement and, and, and truffles and different ingredients and that, you know, you might find a home somewhere else, but.

• 1:02:51Steven Rinella?

  This is very refined. This is like way.

• 1:02:55Steven Rinella?

  That's just like how that's just it's a demonstration of buying power. It's not it's some of that's a demonstration of buying power. It's not a demonstration of creativity and elbow grease.

• 1:03:06Speaker 02

  But I appreciate that. I can only say that because there are people that sometimes that will come here and they're like, this is not what I'm looking for. I want, I want to go to this place where we, we plate things and it's a little fancier. We use some tweezers and this.

• 1:03:18Steven Rinella?

  Yeah, I get that.

• 1:03:19Speaker 02

  That's fine. You know, I mean, everybody's got their, their place. We have, we have a wonderful crew here. You know, it's, it's just, it's so much fun to come in here because everybody they get into it, you know, we try to educate them as much as possible about what these things are. And, you know, like, and like, pull the curtains back and let them see and just, and understand how important it is to support, you know, Lonsito or the, you know, the supposed eradication of all that, or why we use beets, or why this olive oil is so valuable and all these things. So we try to really, you know, inculcate that in them. So they understand what they're doing.

• 1:03:57Steven Rinella?

  Yeah.

• 1:03:57Speaker 03

  When you come down for your al dadd hunt, Randall, you might want to incorporate stopping by here and doing a little beat about eating al dadd.

• 1:04:05Speaker 05

  I've been thinking about how to suggest that myself in a way that didn't seem.

• 1:04:10Steven Rinella?

  Like you're trying to take advantage of them.

• 1:04:12Speaker 05

  So I appreciate you saying that.

• 1:04:13Speaker 03

  I'll go ahead and improve that right now. Uh, can I have a concluder?

• 1:04:17Steven Rinella?

  Yeah, I was about ready to do one. Go ahead, let it rip.

• 1:04:19Speaker 03

  I've got two. I'll make them very short and sweet. One, every time I eat here, I'm very inspired. It's very inspirational. When I eat here, I'm like, I need to go home and do a better job. And like, put more effort into cooking at home because even though it is like, there's a lot of stuff going on there. I don't need to get that. I don't even want to call it fancy. You're just trying to not call your food fancy. So now I don't want to use that, that word, but like.

• 1:04:46Speaker 05

  I need to do a better job. Number two, I feel like what you do as a restaurateur, you're making the world a better place.

• 1:04:53Speaker 02

  Oh, man, that's very kind.

• 1:04:54Speaker 05

  You really are. Like, I'm almost emotional about it. Like, the whole thing that you just explained, it's only making everybody around you and that you're involved with.

• 1:05:03Speaker 02

  Yeah, you feel good about it.

• 1:05:05Speaker 05

  Better because of what you're doing here.

• 1:05:06Speaker 02

  Thank you.

• 1:05:07Speaker 05

  So, appreciate it.

• 1:05:08Speaker 02

  Very cool.

• 1:05:09Steven Rinella?

  Yeah, man, I get a lot of pride out of being your friend. I love the stuff you do, the way you carry yourself, the way you treat people around you. I love this restaurant. I think people should come and check it out, man. It's like you've created something of a lot of beauty. And also, you just play by your own rules. You know what I mean? Like, you didn't, you just did things the way, you can just tell that you just did things the way that made sense to you. And when someone's like, "Oh, it doesn't work that way. You can't do it that way." You're just like, "Oh, figure it out. See what I can do."

• 1:05:42Speaker 02

  True.

• 1:05:42Steven Rinella?

  And land it in the cool spot, man.

• 1:05:44Speaker 02

  Oh, thank you.

• 1:05:45Steven Rinella?

  So, when you come to Austin, you guys can feel free to say whatever you want, but I always tell people, whenever I talk to someone that's coming to Austin, I'm like, "You gotta go to Die Doa, man."

• 1:05:54Speaker 06

  That's what I've heard about forever and from everybody that's come down here says, "If you get the chance to go, you got to go." Or if you're ever down there, just regardless, if it's work or vacation, you gotta go. And it has inspired me to do some more stuff with the game at home, to do some different things. You know, we get in a rut, and I don't guess it's a rut because I like the way the things that I cook the way that I do, but there's so much more potential to make it different. I like it. And this, this, thank you, Jesse. This is great.

• 1:06:26Speaker 02

  Oh, yeah. Thank you for being here.

• 1:06:29Speaker 05

  Yeah, I mean, it's, everything I tasted was exceptional, but,

• 1:06:35Speaker 05

  you know, oftentimes feels like a vision is sort of tacked on to a restaurant.

• 1:06:44Speaker 05

  And this, there's like a very honest.

• 1:06:47Steven Rinella?

  It's kind of rendered in.

• 1:06:48Speaker 05

  There's, indeed. This is like a very clear, honest concept that carries through everything with great clarity. And it's so good.

• 1:07:04Speaker 05

  My other concluder after Clay is,

• 1:07:08Speaker 05

  How do we decide? I've been watching that.

• 1:07:12Speaker 04

  I've been watching that. I'm gonna get more serious about eating in a minute. I've been trying to steal a bite now. What these guys said, I cannot add anything to it, but just, I just want to say, the food is incredibly good.

• 1:07:26Speaker 02

  Thank you.

• 1:07:26Speaker 04

  It's incredibly good, and you're such a generous person, so thank you, Jesse. It's a community, and it's real good.

• 1:07:33Steven Rinella?

  Ladies and gentlemen, Jesse Griffiths.

• 1:07:35Speaker 03

  Now, tell me who made this pickle?

• 1:07:57Steven Rinella?

  If you spend a lot of time outdoors, you got dogs, you got kids, you know how hard it is to keep the floor of your rig clean. A thing we do in our little fleet of vehicles that have at my household, if you go look, open the door on any one of them, they all got WeatherTech. We get a car, we throw the mats out and put in WeatherTech. That way, when there's a mess, it's like your kid's fault, your dog's fault, it's the weather's fault, doesn't matter, you take them suckers out and hose them off, and you're back to being good as new. I'm telling you, if you got a vehicle, put WeatherTech in there, you're gonna be happy you did it. And check this out, American-made floor liners and cargo liners, okay? They laugh in the face of all weather. Go take a look for yourself today at weathertech.com.

• 1:08:37Steven Rinella?

  For over 40 years, the Conservation Fund has raced to protect at-risk land before it's lost, the forests, farmland, open spaces, and places that wildlife call home. They believe conservation shouldn't be a choice between protecting nature and supporting people. It should advance both in harmony. With over 9 million acres protected across all 50 states, the Conservation Fund secures the irreplaceable lands we love. Learn more at conservationfund.org.

• 1:09:14Steven Rinella?

  Hey, let me tell you, when the hunt is over, the work isn't over. You've still got all the grinding, stuffing, slicing and sealing. Turning your harvest into meals takes the right tools. L E M Products offers grinders, stuffers, slicers, dehydrators, vacuum sealers, and more for hunters and home meat processors. For more than 30 years, L E M has been helping people bring their harvest from field to table. Visit L E M products dot com and use promo code STEVE15 to receive 15% off plus free shipping. That's STEVE15 at L E M products dot com.

• 1:09:57Speaker 00

  This is an iHeart Podcast. Guaranteed Human.