Ep.17: Texas: Living Off the Land and Debunking Meat Myths with Jesse Griffiths

Jesse Griffiths, chef and co-owner of Dai Due in Austin, discusses his passion for sourcing food locally and sustainably. He emphasizes the importance of connecting with the food source and understanding the seasonality of ingredients. Griffiths shares his unique approach to food, which includes hunting, fishing, and foraging. He also talks about the New School of Traditional Cookery, his restaurant's butcher shop, and the Texas wine industry. Griffiths highlights the need for stewardship of resources and the importance of private landowners in facilitating hunting opportunities. The conversation explores the topic of hunting and the importance of introducing new hunters to the experience. It delves into the issue of feral hogs in Texas and the need for their eradication. The conversation also addresses the misconception that pigs are not good to eat and highlights the deliciousness of wild hog meat. The care and butchering of pigs are discussed, emphasizing the importance of keeping the meat cold and dry. In this part of the conversation, Jesse Griffiths and Katie discuss the misconceptions and best practices for handling and cooling wild game, specifically deer and hogs. They talk about the importance of not directly putting the meat on ice and instead using a cooler to allow for proper cooling and moisture removal. Jesse emphasizes the difference between bleeding an animal and removing moisture from the muscles. They also touch on the topic of brining and how it can improve flavor and texture. The conversation then shifts to potential diseases in wild game and the importance of wearing gloves during the skinning and gutting process. Jesse explains that freezing the meat for an extended period of time and cooking it to a high temperature can help eliminate any potential risks. They conclude the conversation by discussing some of Jesse's favorite recipes from his hog and turkey books.

 

Links:

Afield

The Hog Book

The Turkey Book

Dai Due & NSTC

 

Takeaways

 

• Sourcing food locally and sustainably allows for a deeper connection with the food source and a better understanding of seasonality.
• Hunting, fishing, and foraging are important aspects of Griffiths' approach to food and allow for a diverse range of ingredients.
• The New School of Traditional Cookery and the butcher shop at Dai Due provide opportunities for people to learn about and engage with the food they consume.
• The Texas wine industry is growing and offers a unique opportunity to pair local wines with local food.
• Private landowners play a crucial role in facilitating hunting opportunities and promoting stewardship of resources. Introducing new hunters to the experience of hunting is important for dispelling misconceptions and fostering appreciation for resources.
• Feral hogs are an invasive species in Texas and their population needs to be controlled through hunting and eradication efforts.
• Pigs are delicious and can be prepared in various ways depending on their size and characteristics.
• Proper care and butchering techniques, such as keeping the meat cold and dry, are essential for preserving the quality of wild hog meat. Proper cooling and moisture removal are important for handling wild game.
• Bleeding an animal is different from removing moisture from the muscles.
• Brining can improve flavor and texture in wild game.
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