Episode 83: The Hog Book w/ Jesse Griffiths

Justin and the crew talk with the great wild game chef Jesse Griffiths. They discuss Jesse’s new cookbook The Hog Book, Texas foods, butchering game meat, conscious eating, crabbing, cooking questions from listeners, tips, tricks, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest:  Jesse Griffiths: Jesse is a world class chef and owner of Dai Due, a butcher shop and supper club in Austin, Texas where everything on the menu is sourced locally. He is also the head instructor of the New School of Traditional Cookery. In 2012 he released Afield: a chef's guide to preparing and cooking wild game and fish, which was nominated for a James Beard award. He is releasing a new cook book, focusing on wild hogs called The Hog Book. Visit Jesse's Instagram Visit Dai Due's Instagram Visit The New School of Traditional Cookery Buy The Hog Book Recipes: Feral sow’s milk ricotta cheese Pon Haus Hog Wings Torta Milanesa Show Notes: Jesse’s Background Favorite hunting moment A shotgun misfire Dai Due Supper Club and local only dinners New School of Traditional Cookery Texas Wines Local sourcing Texas influences in food The food chain during COVID and the 2019 Texas Freeze Local vs National Food Supply Chains Local neighborhood shop The menu at Dai Due Nilgai meat Feral Hog Tortilla as a sausage binder The Hog Book  A shift in conscious eating The Hog Trapper Paradigm Podcast Episode 19 Will food solve overpopulation? Recipes from The Hog Book Feral sow’s milk ricotta cheese - was that an April Fool’s joke? Pon Haus Hog Wings Torta Milanesa Cleaver and Mallet Technique A curing pork chapter Favorite recipes from the book What’s in the freezer? The deliciousness of Boudain Buy The Hog Book Listener Questions Crabbing   Learn more about your ad choices. Visit megaphone.fm/adchoices